The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of…
Food and Drink
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…
Welsh lamb shoulder with potatoes and perry cider
This recipe is inspired by the traditional Welsh soup cawl. By cooking the vegetables in the same pot as the lamb and perry (pear cider), they take on a rich…
The Field’s Valentine’s Day menu
It’s time to forget set menus and restaurants crammed with couples (which tend to be overpriced and put far too much pressure on the occasion). Cooking supper at home is…
How to use the Christmas leftovers
With the main event out of the way, the fun can start with your leftovers. There’s no need to let the festive fare go to waste or to start a…
Goose or turkey? The battle of the birds
Eleanor Doughty in defence of the goose Ding ding ding! The Christmas birds are in the ring. Goose or turkey? I know whose corner I’m in: the goose. Or, as…
Pheasant casserole with tomato, Dijon and cheesy triangles
As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by…
Three best pumpkin recipes to try this Halloween
Ensure your Halloween lantern is devoured rather than dumped with our best pumpkin recipes. From a savoury pumpkin pie guaranteed to impress to simple yet scrumptious muffins, what use will…
Spicy crispy pheasant balls with tahini dip
These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls…
Raspberry, almond and oat crumble cake
This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a…