Parmesan, rosemary and pepper gougeres

During the Golden Era of fieldsports, it was customary to conclude supper with a savoury course rather than a cheeseboard or pud. Bring back the forgotten savoury course with Philippa…

Trout carpaccio with asparagus, fennel, shallots and lemon

Both trout and asparagus are at their very best right now. Philippa Davis’ two versions of trout carpaccio with asparagus makes delicious starters. As the main ingredients in these recipes…

Best summer recipes

Philippa Davis’ elderflower and vanilla madeleines are the perfect pud for picnics, best packaged up and enjoyed al fresco. But if temptation proves too much, our favourite way to enjoy…