The Field

Partridge, black pudding and sloe gin terrine

Partridge is small, forgiving and the easiest game to cook of them all. So it is excellent for a little experimentation. We recommend Philippa Davis’ partridge, black pudding and sloe…

Blackcurrant clafoutis

Clafoutis is traditionally made with black cherries but, in Philippa Davis’ opinion, this twist on the classic using blackcurrants is far superior. This version of the fruity, French baked pud…

Show-bred gundogs

If you are after a good shooting dog, the simple rules of the gundog world stipulate you must buy a pup from working-bred stock. But have we been too quick…

Palmier with anchovy, olive and parmesan

Social distancing needn’t scupper the shoot day lunch. Host a pandemic compliant picnic, says Philippa Davis. And kick off proceedings with these scrumptiously salty pastries. Palmier with anchovy, olive and…

Rosehip tea

As summer begins to turn into autumn, now is the time to harvest the rosehips. They will make excellent jams, jellies and marmalades but try The Field’s favourite for something…

Get more fruit from a mulberry tree

Does your mulberry tree look and seem healthy but fail to produce the goods? Mulberries are rarely found in shops but make exceedingly tasty treats – so those fortunate enough…

Venison wraps with roasted red pepper and aubergines

This season will call for innovative shoot lunches, but there’s no need to let social distancing spoil the occasion. Picnics are pandemic compliant, says Philippa Davis. So try these venison…

Suzuki Jimny

It is a sad day, now EU regulations have doomed the Suzuki Jimny, beloved by The Field. Charlie Flindt ponders the fate of our favourite little four-by-four. Read our last…