Let’s be honest, one of the most anticipated aspects of Easter celebrations is the food. And although tempting chocolate eggs are hard to resist, one true sign than Easter…
Recipes
Our top 6 Easter recipes
The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of…
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s.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…
How to use the Christmas leftovers
With the main event out of the way, the fun can start with your leftovers. There’s no need to let the festive fare go to waste or to start a…
Great British Game Week recipes
Back for another year, Great British Game Week returns from 6 November – 12 November. BASC’s Taste of Game and the Countryside Alliance’s Game to Eat are joining forces once…
Three best pumpkin recipes to try this Halloween
Ensure your Halloween lantern is devoured rather than dumped with our best pumpkin recipes. From a savoury pumpkin pie guaranteed to impress to simple yet scrumptious muffins, what use will…
The top 10 best pheasant recipes
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
Raspberry, almond and oat crumble cake
This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a…
Arbroath Smokie Scotch Eggs recipe
As a travelling private chef, I have been able to visit some of the world’s most extraordinary food stores, from the stalls that pop up in the sun-dappled squares of…
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…