It’s that time of the year again. So we bring you our 10 best partridge recipes, which will see you through the upcoming season and beyond. There’s a recipe for partridge goujons, guaranteed to be popular with the smalls. Looking for an excellent supper party starter? Investigate our warming salads.…
Everyone who goes out in the field should have a traditional roast grouse recipe in their repertoire and The Field’s is a perennial favourite. So if you’ve achieved your first brace of the season and are wondering how to cook it, read on. Young grouse are best cooked the traditional…
The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of winter. It is a time to make the most of not just delicious seasonal ingredients but also some indulgent treats,…
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives who could make it and then go to bed leaving it to simmer in a low oven until their beloved…
This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a wonderfully creamy, tangy soft cheese. RASPBERRY, ALMOND AND OAT CRUMBLE CAKE Ingredients Makes 10 to 12 slices Cake batter 175g…
This parmesan pheasant recipe is perfect for a romantic dinner for two. Easy to prepare it is zingy and delicious, and a superb way to use up old ends of Parmesan.
We should all eat what we shoot, so knowing how to barbecue game is an essential skill. Here is my useful guide which will show you how to prepare game for the barbecue and the perfect technique. I’ll also cover the right cuts to use too. How to barbecue game…
When do I pick walnuts to pickle them and how do I pickle them? It will be my first crop from two young trees that are six or seven years old and 12ft high.
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…
I have never felt the need to torture myself in January with severe disciplinary actions regarding my diet. It’s dark, cold and often wet, and I want food that makes me feel happy and comforted. For me, few ingredients do the job so well as butter, cream, pasta and potatoes,…
