Michelin-starred chef approved pigeon is absolutely guaranteed to impress. Try Michael Caines’ salad of woodpigeon, mangetout and hazelnuts – suitable for supper parties all year round. Pigeon is lean, sustainable,…
Food and Drink
Chocolate and orange Easter chiffon cake
You need to serve at least one chocolate pud over the Easter weekend. Philippa Davis’ chocolate and orange Easter chiffon cake is slightly more challenging, but it is light, tender…
Slow cooked shoulder of mutton: Easter Sunday lunch
Why serve lamb this Easter, when you could choose hogget or mutton? Treat your family with Philippa Davis’ slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…
Michel Roux’s pigeon roti et petits pois a la Française
There is nothing humble about pigeon, especially when it is Michelin-starred chef approved. Michel Roux is putting pigeon back onto his diner’s plates at Le Gavroche, so take inspiration and…
Sorrel and spinach malfatti with caramelised butter
Spring has not quite sprung, but certain ingredients are appearing in the kitchen to signal that it is on its way. Sorrel is a fantastic herb, full of flavour and…
Why we should cook pigeon, the chef’s favourite
The pigeon is far from humble in the kitchen. Sustainable, inexpensive, lean and, above all, delicious, Ewan Davy speaks to top chefs about why we absolutely must cook pigeon this…
The Country Food Trust recipes: wild food on the menu
Try these super Country Food Trust recipes to serve wild game for supper, created by Tim Maddams for the charity feeding people in need with game. The spicy partridge ‘cowboy’…
Rhubarb, ginger and fennel strudel
Pink stems are just one of the signs that spring is on its way. You can’t go wrong with a rhubarb pud at this time of year. Philippa Davis’ rhubarb,…
Portuguese-style mussel stew: an early spring supper
It’s time to move away from hearty, meat feasts and embrace lighter suppers and fresh flavours. Philippa Davis’ portuguese-style mussel stew with watercress, garlic, white wine and coriander brings spring…