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…
Food and Drink
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…
Pot roast partridge with figs, honey and balsamic
It’s September – and time to start enjoying plenty of game suppers. Philippa Davis’ pot roast partridge with figs, honey and balsamic is a clever way to keep the bird…
Roast plum mousse with pistachio praline
Philippa Davis’ roast plum mousse with pistachio praline is the perfect final flourish to your summer supper party. If the heatwave and need to dine al fresco has bullied you…
Brined roast grouse with warm chard and sheep’s cheese salad
The season has started so prepare to brine and dine. Philippa Davis’ brined roast grouse with warm chard and sheep’s cheese salad makes delicious use of your first brace. Brining…