For an impressive supper party starter, Philippa Davis’ hare loin with wild mushrooms, pancetta, ricotta and squash gnocchi uses up the best of autumn’s bounty. Ricotta gnocchi is also lighter…
Recipes
Cinnamon and saffron poached figs with amaretto sabayon
Figs are at their very best right now, having had the benefit of a longer time in the sun. This boozy fig pudding is the ideal supper party pud for…
Pulled spiced wild duck. The perfect shoot lunch
While the weather is still warm it’s time to enjoy early-season shoot lunches on the hill. Philippa Davis’ pulled spiced wild duck with beetroot, pomegranate molasses and cumin coleslaw perfectly…
Crispy buttermilk fried partridge
Make use of the last of the summer produce for your first game suppers of the season. Tomatoes are at their best now, and the first partridges are tender and…
The top 10 best grouse recipes
The grouse season is well underway and the freezer is probably pretty well stocked already. Roast grouse is as much a part of the season as the pheasants come October,…
Warm grouse, plum, blue cheese and walnut salad
Salad is certainly manly enough for the shoot day lunch, but if you can’t be convinced it also makes a great supper party starter. Philippa Davis’ warm grouse, plum, blue…
Wild rabbit skewers with a toasted cashew, mango and carrot salad
The sun is shining and the social calendar is in full swing. Don’t leave the game behind for the after party BBQ, pack it in a hamper for the picnic.…
Pancetta and rosemary arancini stuffed with olives and mozzarella
It’s time to dig out the picnic hamper. With the sporting and social calendar in full swing and the sun shining, the only way to dine is alfresco in the…
Pot roast hake with garlic, black pudding and asparagus
The new asparagus crop is at its absolute best, so put it in everything while you can. Philippa Davis’ pot roast hake with garlic, black pudding and asparagus is an…
Crab, saffron and sorrel risotto
Spring greens, crab and sorrel are just some of the fresh, new ingredients worth seeking out now spring is here. And they should certainly feature on your Easter menu. Try…