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…
Recipes
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…
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.
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…
Roast turbot with chickpea stew
Roast turbot with chickpea stew is fish royalty, guaranteed to impress on 14 February. (Read more about Valentine’s Day and the best proposals in the field here.) (Find Mike Robinson’s…
Parmesan pheasant breasts with crispy ham
This parmesan pheasant recipe is perfect for a romantic dinner for two. Easy to prepare it is zingy and delicious, and a superb way to use up old ends of…
Good chocolate can be healthy. Seriously.
What is good chocolate? The scientifically-based Zoe study says: “Dark chocolate is particularly beneficial for your gut. It provides fuel and promotes the growth of some of the gut’s “good” bacteria.…
The top 7 best recipes for Burns Night
The Field’s top 7 best recipes for Burns Night recommends the coast’s world-famous scallops to start and a whisky-infused tart for pud. But the fun really starts with the leftovers.…