We are familiar with including Italian flavours in our everyday cooking, but don’t often think to do so with game. This Italian pheasant recipe shows just how delicious this combination…
Food and Drink
Rabbit and carrot stew with cider and suet dumplings
With meat in short supply during World War II, the public were encouraged to keep rabbits. To celebrate VE Day, Philippa Davis suggests a wartime-inspired supper. Try our recipe for…
Chocolate steamed duff: a World War II pudding
Waste was kept to an absolute minimum in the kitchen during wartime rationing. For puddings, stale bread would be turned into useful crumbs and baking paper and foil were always…
Homity pie: a land girls recipe
Homity pie was created by the land girls during World War II, when potatoes were one of the few ingredients in plentiful supply. Have a go at Philippa Davis’ recipe…
The Academy of Cheese: the school of roquefort
The Academy of Cheese was founded to revolutionise how artisan produce is considered – and even transform how cheese is sold around the world. Chris Allsop attends to discover what…
Shakshuka with trout and asparagus
For something fantastically versatile, try Philippa Davis’ shakshuka with trout and asparagus. This can be served for brunch, lunch or even a light supper. Inspired by the Arabic dish that…
The Field’s guide to lockdown baking
There are many pleasurable ways to occupy this time in lockdown but baking will make you very popular. Whether to keep spirits high at home, leave on a friend’s doorstop…
Rhubarb tiramisu with pistachio praline
Philippa Davis’ rhubarb tiramisu with pistachio praline put the pink stems to excellent use. This makes the perfect spring pud, especially when it becomes too warm for pie or crumble.…
Elderflower and vanilla madeleines
Try Philippa Davis’ elderflower and vanilla madeleines for a slightly different bake to attempt this weekend. They are perfect packaged in a pocket for a mid-walk sustenance stop. Or if…
The Gin Craze: it’s time to join…
Today’s Gin Craze is quite different, thankfully, to that of history. Ettie Neil-Gallacher discovers how artisan distillers are ensuring the drink remains as clear as its reputation. As artisan gin…