The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

Trout carpaccio with asparagus, fennel, shallots and lemon

Both trout and asparagus are at their very best right now. Philippa Davis’ two versions of trout carpaccio with asparagus makes delicious starters. As the main ingredients in these recipes…

The Field

The Golden Era: 1880-1930 – the golden years; From the archives – hitting the headlines between 1880 and 1930; Going great guns – big bags and even bigger characters; Keeping…

Hyundai i20 1.2S

After a few months of gloriously excessive road tests, Charlie Flindt steps down to the bottom-of-the-range Hyundai i20 1.2S. But with a well designed dashboard, low insurance and good looking…

Best summer recipes

Philippa Davis’ elderflower and vanilla madeleines are the perfect pud for picnics, best packaged up and enjoyed al fresco. But if temptation proves too much, our favourite way to enjoy…

James Ward

James Ward lead the way for change in his work, says Janet Menzies. While reminiscent of Stubbs, his art went further and considered the animals’ lives and their feelings, as…

Shakshuka with trout and asparagus

Try Philippa Davis’ shakshuka with trout and asparagus for a wonderfully versatile dish than can be served for brunch, lunch or light supper. Inspired by the Arabic dish that poaches…

point to point fixture May 2015

Point to point fixtures for May 2018 are listed below. For other fixture dates see our racing page. A sunny day at the races calls for a seasonal picnic, how…