The Field

Pheasant with armagnac, chestnuts and prunes

This pheasant with armagnac, chestnuts and prunes by Philippa Davis is the perfect kitchen supper for a cold night. Armagnac is a type of brandy produced in south-west France, but…

Sheep farmer's year

Lambs are made in autumn, not spring, says Tim Field, as he explains the sheep farmer’s year. For more on farming, read growing maize and how to reverse the environmental…

Bryony Daniels

Bryony Daniels was just three years old when she enjoyed her first taste of sporting success. A salmon – caught on the banks of the River Dee in a dress…

The Big Reveal naked charity calendar 2018

A new year calls for a new calendar. Already pencilling in dates for 2018? It’s time to choose next year’s charitable cause. We expect the rowers to stick their oar…

Best gumboots

Quintessentially British and remarkably useful, gumboots are essential kit in the field. From smart Le Chameaus to lightweight Muck Boots or staple Hunters, they suit every field occasion and condition.…

7 best autumn recipes

Take some inspiration from across the pond and use up your windfalls with Philippa Davis’ apple butter. Best spread generously on hot, buttered toast, added to a stew or even…

Slow-cooked pheasant with chickpeas Revithia

Keep the new season sniffles at bay with Philippa Davis’ slow-cooked pheasant with chickpeas Revithia. The broth of this Greek-inspired dish contains lots of minerals extracted from the bones and…