Korean-inspired fried partridge Sweet, spicy and ridiculously moreish, these nuggets of fried partridge breast will make an exciting addition to your regular repertoire. They are also a fun way to…
Recipes
Nduja devilled eggs – perfect for point-to-point picnics
Nduja is a spicy, spreadable pork sausage. It originates from Calabria but we now also make some amazing versions here in the UK. I’m a particular fan of The Real…
Pan-fried pheasant breasts with marsala, sage and lemon
Ingredients: Butter-bean purée with parmesan, garlic and chilli 2 tbsp olive oil 1 large clove of garlic, peeled and finely chopped Pinch of chilli flakes 1 x 400g tin butter…
The best recipes for Burns Night
The Field’s best recipes for Burns Night recommends the coast’s world-famous scallops to start and a whisky-infused tart for pud. Did you know that the haggis isn’t purely Scottish? And,…
Make now, enjoy later recipes
Make now, enjoy later recipes Pre-dinner nibbles are a must for any house party. This delicious mackerel pâté can be made in advance and is easy to serve. Serves 8…
The top 10 best pheasant recipes
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
The four best Christmas canapé recipes from The Field
The best Christmas canapé recipes are those that don’t require complicated preparation, equipment you can’t spell, let alone source, or artistic abilities beyond your ken. Leave that to the professionals.…
A quick and easy recipe for brown Berkshire soup: ideal for elevenses on a shoot day
Traditional brown Windsor soup is given a twist. Decidedly old-fashioned you really need to be wearing tweed to consume it...
Sherry recipes for Christmas
Three sherry recipes for Christmas It was when I first started working as a chef at Moro, a Spanish restaurant in London, that I became aware of how little I…
The best elevenses to try this season
I think of elevenses snacks for shooting as canapés’ slightly bigger, more boisterous cousin. Both need to look attractive, be packed full of flavour and must be easy to eat…