Don’t be too hasty to choose spring lamb this Easter. Hogget, a sheep aged between one and two years, is wonderfully succulent and makes an excellent alternative. Try Philippa Davis’…
Food and Drink
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…
Wild garlic pithivier with watercress, mushrooms and goat’s cheese
Wild garlic is a short-lived ingredient, so make the most of it while you can. Philippa Davis’ wild garlic pithivier with watercress, mushrooms and goat’s cheese makes the perfect supper…
Warm pigeon breast salad and spring onions
Pigeon is lean, sustainable, inexpensive and delicious. We should all eat more of it this spring. So start with Philippa Davis’ warm pigeon breast salad and spring onions, with hazelnut…
How to make carnation vodka
Once you have mastered the standard hedgerow tipples, it is time to look beyond sloe gin and damson vodka. Consider something a little more unusual for next season’s hipflask. Carnation…
Pigeon pie: an ever evolving dish
For some proper comfort food, try Drew Ackroyd’s recipe for pigeon pie. It is fantastically hearty and the filling can be made with whatever you have in the fridge. No…
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…
Why we should cook pigeon, the chef’s favourite
Often overlooked, pigeon is far from humble on the plate. Inexpensive, lean, sustainable and – above all – absolutely delicious, Ewan Davy hears why top chefs count pigeon as their…
Chocolate and rhubarb brownies
Proper, fudgy brownies are guaranteed crowd pleasers – and they are even better with rhubarb. Philippa Davis’ chocolate and rhubarb brownies are our favourite spring offering. Though if rhubarb is…
Chocolate chaser: boozy hot chocolate
There’s nothing like a boozy hot chocolate enjoyed from a flask on a fresh, spring day in the field. Philippa Davis’ rich and spicy chocolate chaser is hard to beat…