Learn how to make homemade Pimm’s to enjoy this summer essential without sharpening your elbows at the supermarket. A word of warning though – it’s a touch stronger than the…
The Field
Gin, tonic and elderflower sorbet
There is no better time to celebrate the very best of British produce and enjoy a few seasonal treats. If you’ve started to spot elderflower, save your bounty for something…
The Field’s guide to non-panic buying
Rather than pointless panic buying, The Field’s favourite foodie brands are fully stocked and can deliver straight to your door. Follow The Field’s guide to online food shopping for the…
Italian pheasant recipe. A delicious rustic take on pheasant
We are familiar with including Italian flavours in our everyday cooking, but don’t often think to do so with game. This Italian pheasant recipe shows just how delicious this combination…
Rabbit and carrot stew with cider and suet dumplings
With meat in short supply during World War II, the public were encouraged to keep rabbits. To celebrate VE Day, Philippa Davis suggests a wartime-inspired supper. Try our recipe for…
How to remove jam jar labels
Whether you make homemade drinks and preserves or simply want an attractive and cost-saving vase for blooms from the garden, learn how to remove jam jar labels. Save jars from…
Special weapons of the Second World War
Gas-expelling fountain pens and sleeve guns are not exclusive to James Bond film sets. Producing special weapons became a serious business from 1940, as Mark Murray-Flutter explains. For more on…
Chocolate steamed duff: a World War II pudding
Waste was kept to an absolute minimum in the kitchen during wartime rationing. For puddings, stale bread would be turned into useful crumbs and baking paper and foil were always…
Homity pie: a land girls recipe
Homity pie was created by the land girls during World War II, when potatoes were one of the few ingredients in plentiful supply. Have a go at Philippa Davis’ recipe…
The Academy of Cheese: the school of roquefort
The Academy of Cheese was founded to revolutionise how artisan produce is considered – and even transform how cheese is sold around the world. Chris Allsop attends to discover what…