dublin coddle

Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…

British Game Week kicks off on 7 November but there is an increasing band of chefs that needs no convincing about the merits of game. From Skye to Soho, it…

We should all eat what we shoot, so knowing how to barbecue game is an essential skill. Here is my useful guide which will show you how to prepare game…

Steamed pheasant breast en papillote

Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring…