Steamed pheasant breast en papillote

Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring…

The Field Wine Club spring offer

We were thrilled with the response to our inaugural case and now The Field Wine Club spring offer is here, handpicked by The Field and provided by Private Cellar. Guaranteed…

Venison cannelloni with crumbly cheese

Britain has a wealth of excellent cheeses and we must all use them more, says Philippa Davis. This venison cannelloni with crumbly cheese is an excellent place to start. For…

Game cobbler with smoked cheese scones

There is no need to stick to old faithfuls like brie and cheddar. Britain has a wealth of excellent cheeses to try. Start with Philippa Davis’ game cobbler with smoked…

Cabbage carbonara gratin

Though considered a luxury by the ancient Egyptians, Greeks and Romans, today cabbage has a far humbler reputation. Philippa Davis is on a mission to reinstate it to its former…

Butter pheasant and cabbage

Warming game suppers are exactly what is needed for these dark, January nights. Philippa Davis’ butter pheasant and cabbage makes an excellent supper for two. Cabbage was considered a luxury…