The brown crab seems to be doing well at the moment; certainly there never seems to be a shortage. So why not make a meal out of it?
Mike Robinson's clam chowder may hail from New England but there's nothing puritan about it, except the lack of expense.
Mike Robinson, The Field's cookery writer, concentrates on the wild harvest at his Game and Wild Food Cookery School near his Pot Kiln pub, just outside Yattendon in Berkshire.
Here we reveal a game food recipe worth putting your gun down for.