February can feel a challenge, but it is possible to cook with seasonal colour at this time of year. Philippa Davis’ partridge and root vegetable provençal tray bake is gloriously…
Food and Drink
Game sausage and root vegetable hotpot with fresh horseradish
February can be a rather uninspiring time for the keen cook, with few seasonal ingredients. However, root vegetables are in abundance and work fantastically with the spoils of the shooting…
Crispy pheasant breast with parmesan and spiced root veg slaw
It can feel tricky to cook with seasonal produce in February, but we have root veg in abundance. Try Philippa Davis’ crispy pheasant breast with parmesan and spiced root veg…
The best way to cook pheasant breasts
Nothing is more disappointing than dry pheasant, though it’s a trap even experienced game cooks can fall in to with late-season birds. Follow The Field’s guide to the best way…
The top 10 best pheasant recipes
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
The top 7 best recipes for Burns Night
Take a whistle-stop tour through Scotland’s culinary history for Burns Night supper. The Field’s top 7 best recipes for Burns Night recommends the coast’s world-famous scallops to start and a…
Pheasant, leek and potato soup with cream and cognac
Philippa Davis’ pheasant, leek and potato soup with cream and cognac is rich, hearty and best saved for the coldest day. It can be made smooth or chunky, depending on…
Venison harira: venison with a Moroccan twist
For something a little different, give your venison a Moroccan twist. Philippa Davis’ venison harira uses a method that is simpler than the traditional version, yet still hearty and nutritious.…
Minestrone soup: a thick, hearty, Italian soup
Minestrone soup is pleasingly flexible, and best made when you have an odd assortment in the fridge. Try Philippa Davis’ recipe for this Italian offering when you are in need…
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…