The Field has always prided itself on encompassing all of country life within its pages. We are dedicated to bringing the quirky richness of muddy-booted rural life to our readers, with wild food and the best recipes for country kitchens.

stalker's pie

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…

crab

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…

  Let’s be honest, one of the most anticipated aspects of Easter celebrations is the food. And although tempting chocolate eggs are hard to resist, one true sign than Easter…

The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of…

dublin coddle

Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s.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…

romantic dinner table with candles

It’s time to forget set menus and restaurants crammed with couples (which tend to be overpriced and put far too much pressure on the occasion). Cooking supper at home is…