Nothing beats a fresh scone warm from the oven, but have you thought about adding spice to your afternoon tea? Philippa Davis’ fried spiced scones with cardamom and coconut do…
The Field
Simulated shooting house parties
Simulated days were once shooting’s driving range, but as demand has grown they have become much more sophisticated, and now almost imitate the real thing. Jamie Blackett advises on where…
Spiced crab thermidor
For something a little bit different, try Philippa Davis’ spiced crab thermidor for your next supper party. Perfect for a starter that packs a punch, allspice is central to the…
Gundog grooming: take pride and groom
Many working dogs have never seen a brush in their life, but regular gundog grooming can help prevent problems, recommends David Tomlinson. For more gundog grooming recommendations, read grooming a…
Slow-cooked shoulder of venison with jerk seasoning
Venison is wonderful with spicy, bold flavours. Try Philippa Davis’ Jamaican-inspired slow-cooked shoulder of venison with jerk seasoning, rice and peas for a game supper that really packs a punch.…
June 2019
Queen Victoria’s bicentennial number; Fieldsports in the days of empire; Putting Victoria’s name on it – pomp and pageantry for Queen Victoria’s Diamond Jubilee; Firearms to stop charging big game…
Suzuki Jimny SZ5
Everyone’s favourite little SUV is back. Charlie Flindt finds himself slightly alarmed by the Suzuki Jimny SZ5 at first sight, but is pleased to find that all the best bits…
Princess Hélène of Orléans, sporting Diana
A noted foxhunter and fine shot, Princess Hélène of Orléans was remarkable for her passionate devotion to Africa – travelling there throughout her life, even when ill health did not…
Gin, tonic and elderflower sorbet
Now is time to embrace seasonal ingredients and celebrate the very best of British produce. With the elderflower starting to appear, try something a little different with your bounty. Philippa…
Asparagus tempura with feta, mint and chilli dip
Embrace the best of the British seasonal produce with Philippa Davis’ asparagus tempura with feta, mint and chilli dip. The British asparagus season only lasts about six weeks, so use…