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…
Cookery Features
Crab and spring veg pasta with garlic and chilli breadcrumbs
Broad beans, peas and asparagus bring a verdant buzz to the kitchen this month, says Philippa Davis, making full use of this seasonal excess
Pan-fried pigeon breast with lentils, asparagus and herbs
This pan-fried pigeon recipe with a generous helping of herbs is quick to assemble and can make the perfect starter – or, if you increase the portion size, a delicious…
Best eggs: here’s to cracking eggs
Easter is the time to salute the humble egg, an indispensable wizard of the kitchen. While we can expect the cloying chocolate variety from the Easter bunny, these are not…
How to grow chillies: turning up the heat
Chillies are simple to grow yourself at home – and there are over two hundred varieties to choose from. Plus they can be used far beyond curry. Add fire and…
How to carve meat well and the history of carving
Knowing how to carve meat well is an essential skill, but one fewer and fewer people possess. Whether you are attempting a festive turkey on the 25th or a simple…
Pheasant fajitas
Pheasant fajitas are a fun take on game recipes and a new way to cook pheasant
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Partridge pot-roasted with thyme, hay and cider
Partridge pot-roasted with thyme, hay and cider is a wonderful way to serve partridge. The simplicity of ingredients means that you can add your own variations to the recipe and…
How to barbecue
A warm greeting to you all – well, I hope it’s warm. With the start of the summer holidays it’s the obvious time to get out the wire brushes, rehome the…