Britain produces a wealth of excellent cheeses and we should all be using them in our kitchens, says Philippa Davis. This pheasant schnitzel burger with British-style brie will put a…
Food and Drink
Cabbage carbonara gratin
Though considered a luxury by the ancient Egyptians, Greeks and Romans, today cabbage has a far humbler reputation. Philippa Davis is on a mission to reinstate it to its former…
Butter pheasant and cabbage
Warming game suppers are exactly what is needed for these dark, January nights. Philippa Davis’ butter pheasant and cabbage makes an excellent supper for two. Cabbage was considered a luxury…
Best shoot day wine: picking up the perfect bottle
For some, lunch matters little. But for many the hospitality element can make or break the day. Opt for quality rather than quantity when it comes to the best shoot…
Cabbage ‘burrito’ with partridge spicy slaw
Cabbage was considered a luxury by the ancient Egyptians, Greeks and Romans, but today is has a humbler reputation. Philippa Davis’ cabbage ‘burrito’ with partridge spicy slaw is a fun,…
Spiced pear and ginger sauce
Whether you opt for goose, pork, partridge or pheasant for the festive feast this year, ensure the table is groaning with sides says Philippa Davis. This spiced pear and ginger…
Brioche, fig, hazelnut and thyme stuffing
Even if the main event is a little smaller this year due to a depleted guest list, the table should be groaning with sides, says Philippa Davis. Follow this recipe…
How to cook the perfect goose
With smaller gatherings this year, the larder might not be so outrageously full but the centrepiece should still be impressive, says Philippa Davis. A depleted guest list calls for the…
Partridge stroganoff with buttered pappardelle pasta
Game suppers don’t have to take an age to prepare, says Philippa Davis. This partridge stroganoff with buttered pappardelle pasta can be ready within 20 minutes. And yet it is…
Pheasant nachos
Many of our favourite ways to cook game takes time, but a pheasant supper doesn’t have to mean slaving in the kitchen for hours on end. Philippa Davis’ pheasant nachos…