For some proper comfort food, try Drew Ackroyd’s recipe for pigeon pie. It is fantastically hearty and the filling can be made with whatever you have in the fridge. No…
Recipes
Chocolate and rhubarb brownies
Proper, fudgy brownies are guaranteed crowd pleasers – and they are even better with rhubarb. Philippa Davis’ chocolate and rhubarb brownies are our favourite spring offering. Though if rhubarb is…
Chocolate chaser: boozy hot chocolate
There’s nothing like a boozy hot chocolate enjoyed from a flask on a fresh, spring day in the field. Philippa Davis’ rich and spicy chocolate chaser is hard to beat…
Red rum: a boozy concoction best for a flask
Philippa Davis’ red rum is a rhubarb, rum and ginger hot punch, and a guaranteed crowd pleaser. Best saved for the local point-to-point and enjoyed from a heated flask, follow…
Pea souper: soup for a flask
Something warming in a flask is required for fresh, spring days in the field. Enjoying soup on-the-go requires a smooth blend that is easy to pour and drink. Philippa Davis’…
Jaded apple: best for a flask
Whether it’s pigeon-shooting, an excursion to the local point-to-point or a brisk walk in the March air, fresh spring days require something warm to put in a flask and take…
Mary Berry’s steak and ale pie
Spring has not quite sprung and we’re still hankering after some proper, British comfort food. There is no better kitchen supper than Mary Berry’s steak and ale pie. Best enjoyed…
Partridge and root vegetable provençal tray bake
February can feel a challenge, but it is possible to cook with seasonal colour at this time of year. Philippa Davis’ partridge and root vegetable provençal tray bake is gloriously…
Game sausage and root vegetable hotpot with fresh horseradish
February can be a rather uninspiring time for the keen cook, with few seasonal ingredients. However, root vegetables are in abundance and work fantastically with the spoils of the shooting…
Crispy pheasant breast with parmesan and spiced root veg slaw
It can feel tricky to cook with seasonal produce in February, but we have root veg in abundance. Try Philippa Davis’ crispy pheasant breast with parmesan and spiced root veg…