In celebration of The Field’s new cookery column, written by Andrew Pern of The Star In at Harome, we will be giving away a signed copy of one of Andrew’s books.

To be in with a chance of winning this excellent tome, packed full of fieldy and flavoursome recipes all you have to do is create one of Andrew’s recipes appearing in the July issue of The Field.

Take a picture and send it in to field_secretary@ipcmedia.com, or post on The Field’s facebook page, or tweet us @TheFieldmag.

The best attempt will receive the coveted cook book, and high praise from all at Field Towers.

 

The competition will run until 18th July 2013.

Andrew says:

“Growing up on my parents’ farm in the Esk Valley on the edge of the

North Yorkshire moors, I was surrounded by fantastic produce. The

abundance of local game was one of the things that inspired me to become

a chef.

My “signature dish” as a youngster, Faisan à la Normande, used

pheasant reared on the farm with a can of Woodpecker cider and a glug of

cream.

Now in my 17th year as the chef and owner of 14th-century thatched Star

Inn at Harome, just outside Helmsley, I get excellent game from the

local estates and fish from the North Sea.

We are spoilt, too, by the

produce available from the village of Harome: free-range poultry, beef

from the farm next door, honey from Mrs Hall at Honeyholme and foraged

foods such as wild garlic and blackberries.

Seasonal foods work with the weather and let the months write our menus.

I’m hopeful that, it being July, my first three recipes for The Field

will fit a summer evening eating alfresco. The dishes are full of summer

colours and flavours, so why not give the barbecue a night off, put on

your sunglasses, prepare to do battle with the midges and give them a

try? Happy cooking”.

Salad of heritage tomatoes with mozarella and gazpacho of vegetables

Ballotine of sea-trout with caper and cucumber ketchup, herb and potato salad and brown shrimp fritters

Pimm’s No 1 jelly with garden spearmint water ice