Haggis sausage rolls Every year the day after our Burns Night feast we discuss how delicious haggis is and question why we don’t eat it more often. This irresistible haggis…
Philippa Davis
Follow Philippa Davis
Sticky Pimm’s-glazed pheasant with cucumber, mint and strawberry salad
At my house, Pimm’s equals summer. For this recipe I have used its classic sweet, fruity and slightly bitter flavours to make a delicious glazed pheasant summer salad. Ingredients Serves…
Stalker’s Pie recipe
One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s…
Three delicious crab dishes to try
The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs…
Slow cooked shoulder of mutton: Easter Sunday lunch
Easter doesn’t have to mean spring lamb. Why not try cooking this mouthwatering alternative recipe ? A slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt butter…
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…
Braised partridge with chorizo, roast potatoes and aioli
Inspired by the classic Spanish tapas dish patatas bravas, this is my go-to for a winter weekend supper. Braised partridge with chorizo, roast potatoes and aioli Ingredients Serves 2 Braised partridge…
Pheasant casserole with tomato, Dijon and cheesy triangles
As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by…
Spicy crispy pheasant balls with tahini dip
These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls…
Raspberry, almond and oat crumble cake
This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a…