The season has started so prepare to brine and dine. Philippa Davis’ brined roast grouse with warm chard and sheep’s cheese salad makes delicious use of your first brace. Brining…
Food and Drink
Grilled aubergine, peach, whipped feta and mint pittas
For a smokey, sweet starter for your summer barbecue party, serve Philippa Davis’ grilled aubergine, peach, whipped feta and mint pittas. Simple to make on the barbecue, as the heatwave…
Barbecue piña colada: the perfect BBQ pud
Raid the drinks cabinet and dust off the coconut rum – you are going to need it. Philippa Davis’ barbecue piña colada is an impressive final flourish to your summer…
Lebanese grilled venison koftas with tabbouleh salad
As the heatwave presses on, dining al fresco is the only way to feast. For an easy, game supper that works best on the BBQ, try Philippa Davis’ Lebanese grilled…
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…
Double baked bacon and Stilton soufflé with crushed walnuts
In the Golden Era of fieldsports, supper was concluded not with a cheese board or pud, but a savoury course. Bring back this forgotten course with Philippa Davis’ double baked…
Dried fig, pigeon breast and smoked bacon skewers on toast
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate…
Cider and buckwheat crepes with asparagus and trout
Asparagus and trout are undoubtedly best eaten simply with a squeeze of lemon. But if you are tempted to try something a little different, have a go at Philippa Davis’…
Trout carpaccio with asparagus
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…
Elderflower and vanilla madeleines
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…