Spring hasn’t quite sprung and we must be patient for new ingredients to cook with. But it is still possible to change your eating habits and leave the hearty stews…
Food and Drink
How to make the best gravy for pheasant
A roast pheasant supper needs gravy. And fortunately, the best gravy for pheasant is simple and speedy to make. Follow our recipe and adjust the measurements until you find your…
The Field’s Valentine’s Day menu
It’s time to forget set menus and restaurants crammed with couples. Staying at home for Valentine’s Day is the new going out. But do it properly and put on a…
Coconut, cardamom and rum panna cotta
The sporting season may be over but spring still feels far away. So transport yourself to exotic far-flung places via your tastebuds to cheer up an undoubtedly dreary month. And…
Pheasant samosas: spice up your frozen game
If you can’t bear another roast pheasant supper, it’s time to branch out. Game works fantastically with spice, so try Philippa Davis’ pheasant samosas. Serve as a starter to really…
Five spice venison with kale, ginger and spring onion
February is a miserable month, with the season over but the winter most definitely not. So travel via your food with the spices of far-flung places, try Philippa Davis’ five…
The top 7 best recipes for Burns Night
The Field’s top 7 best recipes for Burns Night is whistle stop tour through Scotland’s culinary history. Start with the coast’s world-famous scallops, finish with a whisky-infused pud and enjoy…
Honey, whisky and walnut tart
Whisky is essential to your Burns Night festivities, so try Philippa Davis’ honey, whisky and walnut tart this year. Best enjoyed with whipped cream and a wee dram. Put on…
Haggis parcels with marmalade, spinach and goat’s cheese
Burns Night would be incomplete without haggis, but why not try something a little different this year? Philippa Davis’ haggis parcels with marmalade, spinach and goat’s cheese is the perfect…
Baked scallops with sautéed leeks, Crowdie and breadcrumbs
If you are hosting a Burns night supper this year, serving a suitably Scottish menu is guaranteed to impress. Philippa Davis’ baked scallops with sautéed leeks, Crowdie and breadcrumbs makes…