If you are among figgy pudding nay-sayers this Christmas, don’t let them go hungry. Philippa Davis’ log from the black forest is a traditional chocolate yule log with a black…
Food and Drink
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…
The best Christmas pudding and brandy butter recipes
The best Christmas pudding and brandy butter is a hard combination to beat. Don’t be alarmed by the lack of precision and for goodness sake, leave the supermarket brandy butter…
Stir-Up Sunday: stir up, we beseech thee
Advent is fast approaching. But first we must wield the wooden spoon and gather the troops to stir. A family Christmas pudding recipe can be a fiercely protected tradition, but…
The top 7 best autumn recipes
The top 7 best autumn recipes includes The Field’s favourite suppers for early season game, excessive windfalls and the best of the season’s bounty. We have a sweet spread to…
Pear, ginger and whisky crepes
Whisky will never go amiss at the shoot lunch. It pairs excellently with game and in spiced fruity desserts – such as Philippa Davis’ pear, ginger and whisky crepes. Raid…
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…
Apple butter. A sweet spread for a bumper crop
Take some inspiration from across the pond and use up your windfalls with Philippa Davis’ apple butter. Best spread generously on hot, buttered toast, added to a stew or even…
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…