Add pheasant to your festive spread to use up any braces lurking in the freezer, while also introducing new people to game. Philippa Davis’ coronation pheasant with clementines and toasted…
Food and Drink
Slow cooked roe haunch: game for a festive spread
If you have a house full of guests this Christmas, use it as a chance to introduce the uninitiated to game. Philippa Davis’ slow cooked roe haunch makes a festive…
Game, ale and chestnut stew
Feed the festive crowd with game this Christmas. Philippa Davis’ game, ale and chestnut stew with cranberry and stilton dumplings can be kept warm while you nip out to the…
Great British Game Week recipes
Back for another year, Great British Game Week returns from 25 November – 1 December. BASC’s Taste of Game and the Countryside Alliance’s Game to Eat are joining forces once…
Brandy and orange panettone pudding
Pudding should never be skipped on a supper party menu. Philippa Davis’ brandy and orange panettone pudding is simple to make and guaranteed to impress. A delightfully boozy twist on…
French mint chocolate mousse
For a cocoa fix that packs a punch, Philippa Davis’ French mint chocolate mousse is an excellent sweet finale to an autumnal supper party. It’s a simple method and easy…
Rum and ginger sticky toffee pudding
No dinner party menu is complete without a pud, rules Philippa Davis. We may not like to admit to enjoying something sweet, but this rum and ginger sticky toffee pudding…
Pheasant meatballs in broth with orzo
As the freezer starts to fill, it is time to find new ways to make a feast from pheasant without serving yet another roast. Philippa Davis’ pheasant meatballs in broth…
Pheasant, curly kale and mature cheddar lasagne
Philippa Davis’ pheasant, curly kale and mature cheddar lasagne makes a warming family supper – ideal for smalls and those who have not tried game before – or serve for…
Pheasant leg confit with leek, stilton and hazelnut crumble
Roasting a pheasant whole is magnificent for younger birds, but as the season presses on it is best to joint them. Philippa Davis’ pheasant leg confit with leek, stilton and…