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.

preparing fresh trout

Don't compromise on the flavour or vibrancy of your food during the summer months as we veer towards eating lighter meals, with Philippa Davis' suggestions for the best trout sauces…

fried partridge

Korean-inspired fried partridge Sweet, spicy and ridiculously moreish, these nuggets of fried partridge breast will make an exciting addition to your regular repertoire. They are also a fun way to…

Haggis sausage rolls

The Field’s best recipes for Burns Night recommends the coast’s world-famous scallops to start and a whisky-infused tart for pud. Did you know that the haggis isn’t purely Scottish? And,…