Venison works wonderfully with fragrant spices, says Philippa Davis. Try these venison meatballs with ginger, coconut and spinach for a spicy, weekday supper. You can’t beat venison with a side…
Food and Drink
Warm partridge salad with pear, brandy and walnuts
Add a game twist to your festive table with Philippa Davis’ warm partridge salad with pear, brandy and walnuts in parmesan bowls. This impressive starter is laced with spirit and…
Christmas Eton mess
If you have a crowd to feed on the 25th, you can guarantee there will be a few figgy pudding nay-sayers. Having an alternative to hand is essential to keeping…
Fillet of venison with sloe gin and anchovy sauce
Use Christmas as an opportunity to serve your guests game. Philippa Davis’ fillet of venison with sloe gin, anchovy sauce and warm roasted sprout, chestnut and pancetta salad is the…
Pear, chocolate, walnut and sour-cream cake
Few will say no to chocolate cake on a Sunday. Philippa Davis’ pear, chocolate, walnut and sour-cream cake is simple and delicious. Serve as the ultimate post-Sunday Roast pud. Make…
Parsnip tart tatin with whipped horseradish cream
Philippa Davis’s parsnip tart tatin with whipped horseradish cream makes an impressive addition to a game roast. Roast pheasant can be tricky to master, but is essential for every game…
Salt-crust baked pheasant with truffle butter
Add a twist to your traditional Sunday Roast by putting game on the menu. Philippa Davis’ salt-crust baked pheasant with truffle butter is guaranteed to impress. For more inspiration on…
Pheasant, madeira and kale pie. For supper or shoot lunch
Philippa Davis’ pheasant, madeira and kale pie with cheddar and caraway pastry makes the perfect comfort food supper for when the temperatures drop. Rich and creamy, the cooking method ensures…
Raspberry, cardamom and custard tart
Make a pretty pud with the last of the garden’s raspberry harvest. Philippa Davis’ raspberry, cardamom and custard tart is guaranteed to go down a treat. And if you don’t…
Tomato sorbet. Savoury sorbet to start
Savoury sorbets make a great starter course. And with tomatoes at their very best right now, even served frozen they pack a flavourful punch. Try Philippa Davis’ tomato sorbet for…