The pheasant Normandy recipe is a classic. And if you have a bottle of Calvados in the house then don't think twice. Splash it in and set it alight for…
Food and Drink
Trout and fennel fishcake recipe
The top 10 trout recipes. Country chef Prue Coats selects her top trout reipes for The Field.
Be a wine tourist in the Douro Valley
There are few wine regions I look forward to visiting quite as much as I do Porto and the Douro Valley. The wine, of course, is unique, be it a…
LIVING LARDER: Eat Mussels
Mussels are a classic example of a shellfish that we used to eat abroad but shunned at home. Paella in Spain, moules marinières in France – yes, but the plentiful…
VIDEO: Spatchcock pigeon with Middle Eastern chopped salad and yogurt za’atar
Spatchcock pigeon is a great recipe when paired with middle Eastern flavours. The pigeon pastilla (a signature dish of Fez, the religious capital of Morocco) is a great example of…
British blue cheese is a summer sensation
Traditionally, blue cheese is a winter favourite but a new style of British blue that’s soft and creamy offers up some beauties that work well in summer, too. One of…
Sangria recipe for summer parties
Move over Pimms, sangria is making a come back this year so if you are entertaining over the summer here is all the help you need for drinks in the…
Recipe: Blackcurrant sorbet with toasted brioche and clotted cream
A perfect summer pudding with rich colour and fresh taste. Sorbets are light and refreshing but still packed with flavour. SORBET INGREDIENTS Serves 4 500g (171⁄2oz) blackcurrants 200ml (7fl oz)…
Recipe: Tunworth with truffles, pickled girolle mushrooms and buckler sorrel
1 whole Tunworth cheese or similar camembert-type cheese 5g (1⁄4oz) fresh truffle, sliced A little white truffle oil For the pickled girolles 500ml (171⁄2fl oz) white wine vinegar 2 bay…
Recipe: Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing
Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed Dressing Makes one terrine: 10 slices 3 ham knuckles 350g-400g (12oz-14oz) each, pre-soaked for 12 hours…