These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls Tahini dip 2 tbsp tahini 2 tsp lemon juice 1 medium clove garlic, finely ground to a paste 1 tsp…
Without doubt, casseroles are essential kit for any country kitchen, not simply for cooking up tasty game stews but for a wide array of delicious dishes. According to Field food writer Philippa Davis if one buys well, one should only need to buy once. “For me, a casserole dish needs…
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
As The Prince of Wales, HM King Charles III regularly championed British food and drink producers. So this month, I have used a few of their products for inspiration. In 1999 at Highgrove he brought together cheesemakers, cheesemongers, government ministers and civil servants to save the British artisan cheese industry.…
A great way to use up any old hot cross buns and an excellent method of making use of fresh ones too. Lightly spiced, deliciously rich but not overly sweet, this is one recipe to try this Easter. HOT CROSS BUN-AND-BUTTER PUDDING WITH BRANDY AND MARMALADE Ingredients Makes 4 to…
If you have a freezer full of pigeon and you need to offload and make some room, try this roast recipe to impress guests and satisfy anyone’s hunger. WHOLE ROAST PIGEON AMD PURPLE SPROUTING BROCCOLI WITH SMASHED WHITE BEANS Serves 2 I think the sight of a whole bird on…
Rich, luxurious and decadent, lobster mac and cheese makes the most of not only the meat but the hugely flavourful shells. However, be careful not to over-simmer the milk, as if cooked for too long, the shells can impart a bitter flavour. LOBSTER MAC AND CHEESE Serves 2 Ingredients 1…
This pie recipe makes the most of the duck’s flavour by cooking it whole first before shredding to create the filling. I tend to use an enamel dish as I think the pastry cooks better – if using ceramic you will need to increase the cooking time so the base…
