The British asparagus season is short and sweet at just six weeks, so put those fresh spears to the best possible use. Philippa Davis’ asparagus tempura with feta, mint and…
Recipes
Michel Roux’s pigeon roti et petits pois a la Française
Pigeon is far from humble on the plate. In fact, it is Michelin-starred chef approved. Take inspiration from Michael Roux and recreate his Le Gavroche pigeon at home. Taken from…
Asparagus and gruyere souffle
Fresh asparagus as finger food is tricky to beat. But for something a little more challenging but equally delicious, try Philippa Davis’ asparagus and gruyere souffle. While our home-grown asparagus…
Strawberry and mascarpone profiteroles with salted caramel sauce
Are you after a sweet treat to parcel for a friend and drop on the doorstep? Or something gloriously indulgent to pack in the picnic hamper? Philippa Davis’ strawberry and…
Asparagus and feta pastries
Philippa Davis’ Greek-inspired asparagus and feta pastries are parcel-sized perfection, when you have had your fill of spears with hollandaise sauce. Serve alongside a salad or simply straight from the…
Pear, ginger and whisky crepes
Raid the drinks cabinet for that bottle of whisky, but not for dram. Whisky is excellent for adding some extra zing to game suppers and spiced fruity desserts. For example,…
Gin, tonic and elderflower sorbet
There is no better time to celebrate the very best of British produce and enjoy a few seasonal treats. If you’ve started to spot elderflower, save your bounty for something…
Italian pheasant recipe. A delicious rustic take on pheasant
We are familiar with including Italian flavours in our everyday cooking, but don’t often think to do so with game. This Italian pheasant recipe shows just how delicious this combination…
Rabbit and carrot stew with cider and suet dumplings
With meat in short supply during World War II, the public were encouraged to keep rabbits. To celebrate VE Day, Philippa Davis suggests a wartime-inspired supper. Try our recipe for…
Chocolate steamed duff: a World War II pudding
Waste was kept to an absolute minimum in the kitchen during wartime rationing. For puddings, stale bread would be turned into useful crumbs and baking paper and foil were always…