Philippa Davis’ pheasant, madeira and kale pie with cheddar and caraway pastry makes the perfect comfort food supper for when the temperatures drop. Rich and creamy, the cooking method ensures…
Game
Pot roast partridge with figs, honey and balsamic
It’s September – and time to start enjoying plenty of game suppers. Philippa Davis’ pot roast partridge with figs, honey and balsamic is a clever way to keep the bird…
Brined roast grouse with warm chard and sheep’s cheese salad
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…
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…
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…
Pheasant samosas: spice up your frozen game
If you can’t bear another roast pheasant supper, it’s time to branch out. Game works fantastically with spice, so try Philippa Davis’ pheasant samosas. Serve as a starter to really…
Partridge, parsnip, sweet onion and gruyere crostata
Add game to your festive spread with Philippa Davis’ partridge, parsnip, sweet onion and gruyere crostata. This crown-like tart will look positively majestic on the Christmas table. And it’s a…
Warm partridge salad with crispy Parma ham
This warm partridge salad with crispy Parma ham by Philippa Davis has a surprise kick. The secret splash of vodka is guaranteed to get everyone in the spirit of things…
Pheasant with armagnac, chestnuts and prunes
This pheasant with armagnac, chestnuts and prunes by Philippa Davis is the perfect kitchen supper for a cold night. Armagnac is a type of brandy produced in south-west France, but…
Slow-cooked pheasant with chickpeas Revithia
Keep the new season sniffles at bay with Philippa Davis’ slow-cooked pheasant with chickpeas Revithia. The broth of this Greek-inspired dish contains lots of minerals extracted from the bones and…