Embrace the best of the British seasonal produce with Philippa Davis’ asparagus tempura with feta, mint and chilli dip. The British asparagus season only lasts about six weeks, so use…
Food and Drink
Roast whole trout with brown buttered almonds
No-one hopes for a nettle glut, but if you have had one unintentionally embrace the best of seasonal produce and get them into the kitchen. Philippa Davis’ roast whole trout…
How to grow chillies: turning up the heat
There are over two hundred varieties of chilli, and they are all surprisingly easy to grow. Look beyond curry and use them for salads, stir-fries, barbecue fare and game suppers,…
Michael Caines’ salad of woodpigeon, mangetout and hazelnuts
Michelin-starred chef approved pigeon is absolutely guaranteed to impress. Try Michael Caines’ salad of woodpigeon, mangetout and hazelnuts – suitable for supper parties all year round. Pigeon is lean, sustainable,…
Chocolate and orange Easter chiffon cake
You need to serve at least one chocolate pud over the Easter weekend. Philippa Davis’ chocolate and orange Easter chiffon cake is slightly more challenging, but it is light, tender…
Slow cooked shoulder of mutton: Easter Sunday lunch
Why serve lamb this Easter, when you could choose hogget or mutton? Treat your family with Philippa Davis’ slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…
Michel Roux’s pigeon roti et petits pois a la Française
There is nothing humble about pigeon, especially when it is Michelin-starred chef approved. Michel Roux is putting pigeon back onto his diner’s plates at Le Gavroche, so take inspiration and…
Sorrel and spinach malfatti with caramelised butter
Spring has not quite sprung, but certain ingredients are appearing in the kitchen to signal that it is on its way. Sorrel is a fantastic herb, full of flavour and…
Why we should cook pigeon, the chef’s favourite
The pigeon is far from humble in the kitchen. Sustainable, inexpensive, lean and, above all, delicious, Ewan Davy speaks to top chefs about why we absolutely must cook pigeon this…