Pheasant meatballs in broth with orzo

As the freezer starts to fill, it is time to find new ways to make a feast from pheasant without serving yet another roast. Philippa Davis’ pheasant meatballs in broth…

Game Week

Partridge is a super gamebird for newcomers to game and it is fantastically versatile. Try Philippa Davis’ partridge spring rolls with plum sauce – a fun and unexpected starter than…

Game and blue cheese bridie

Bridies are pasties’ Scottish counterpart, and make an excellent piece for the hill. Philippa Davis’ game and blue cheese bridie is exactly the hearty fare best packed into a pocket.…

Woodpigeon carpaccio

Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…