From family suppers to festive spreads, the 10 best partridge recipes will see you through the upcoming season and beyond. Goujons are guaranteed to be popular with the smalls, warming…
Food and Drink
Venison fillets with chanterelle, blackberry, heather honey and whisky sauce
This rich earthy sauce is delicious with the herbaceous, complex flavour of venison or, if you are lucky enough to get some, grouse. I prefer to use a non-smoky whisky…
Traditional roast grouse recipe
Few things can beat our traditional roast grouse recipe. And especially with the first brace of the season. A young bird is best cooked the traditional way, so make this…
A trio of delicious Coronation dishes
As The Prince of Wales, HM King Charles III regularly championed British food and drink producers. So this month, I have used a few of their products for inspiration. In…
Stuffed and rolled shoulder of hogget. The perfect Easter joint
Don’t be too hasty when choosing that Easter joint. Spring lamb is a popular choice for the Easter table, in fact it may well be expected. However its popularity often…
Basque cake with Easter spices
The classic Basque cake recipe updated with an Easter twist. Move over hot cross buns and try a new Easter recipe.
Hot cross bun-and-butter pudding with brandy and marmalade
A great way to use up any old hot cross buns and an excellent method of making use of fresh ones too. Lightly spiced, deliciously rich but not overly sweet,…
The Field’s top 5 pie recipes
There’s little to top a pie, unless of course it is a delicious pastry top or buttery mashed potato. Here, The Field shines a spotlight on five of our favourites.…
American pancakes with blueberries, banana and cream
Pancakes aren’t just for Shrove Tuesday or Pancake Day. They’re delicious all year round and American pancakes work particularly well if you’re wanting a heart breakfast. These from a recipe…
The Rhubarb Triangle: growing one of Yorkshire’s finest exports
It is rarely far from the limelight, so what is it that gives rhubarb the power to purge, pucker lips and excite celebrity chefs, asks Jeremy Hobson