The pheasant season has started and hopefully you will soon be cooking the birds, if you haven’t done so already. The Field’s recipe for the best pheasant stock is one every shooter should know about and if you are cooking the birds, then making stock is simple. It’s the perfect…
For something a little different, give your venison a Moroccan twist. Philippa Davis’ venison harira uses a method that is simpler than the traditional version, yet still hearty and nutritious. When the temperatures really drop, only the ultimate comfort soup will do. If our cullen skink doesn’t keep the winter…
Minestrone soup is pleasingly flexible, and best made when you have an odd assortment in the fridge. Try Philippa Davis’ recipe for this Italian offering when you are in need of a hearty supper. For something a little lighter and with a game twist, try our Lebanese pheasant broth. This…
Game consommé will go down a treat on a special shoot day. Give it an extra kick with a splash of sherry and save the leftover cooked game meat for supper. For more inspiration on what to serve at your shoot lunch, read our spiced lentil with coriander and coconut…
This squash, pearl barley and pancetta soup is the perfect offering for a cold day. When the temperatures really drop, this rich and hearty soup is the best remedy to the winter chill. The butternut squash means you can make it as chunky as you want, while the meatiness of…
Cullen skink is so warming and filling it is worth saving for when the temperatures really drop. Blitz it smooth to put in a flask for an on-the-go lunch, or leave it chunky and serve for supper. If this cullen skink won’t keep the winter chill at bay then nothing…
This cavolo nero and chorizo broth with poached hen’s egg is the ultimate winter warmer. It is so hearty and filling that you could have it on its own as a meal. The sourdough and poached egg add to the richness of this soup, while the pinch of chilli gives…
This parsnip, thyme and honey soup is perfect smooth in a flask as a quick and easy lunch, or with parsnip and ginger crisps as a topping for supper. Take your time with the blender as the smooth consistency is what makes this soup so delicious. Don’t forget to drizzle…
Crab, tomato and fennel soup is a wonderfully light option for warmer days. With the creaminess to satisfy any comfort food cravings but skipping the more hearty ingrediants, you can have your soup and eat it as the temperatures start to climb. Spend extra time chopping the ingredients to make…
This Lebanese pheasant broth is warming but not too filling, making it a perfect mid-morning snack as the temperatures drop. It will also leave enough of the bird to make a tasty supper for the whole family. For inspiration on what to do with your pheasant after the broth has…
