Philippa Davis’ pheasant, madeira and kale pie with cheddar and caraway pastry makes the perfect comfort food supper for when the temperatures drop. Rich and creamy, the cooking method ensures…
Recipes
Raspberry, cardamom and custard tart
Make a pretty pud with the last of the garden’s raspberry harvest. Philippa Davis’ raspberry, cardamom and custard tart is guaranteed to go down a treat. And if you don’t…
Tomato sorbet. Savoury sorbet to start
Savoury sorbets make a great starter course. And with tomatoes at their very best right now, even served frozen they pack a flavourful punch. Try Philippa Davis’ tomato sorbet for…
Pot roast partridge with figs, honey and balsamic
It’s September – and time to start enjoying plenty of game suppers. Philippa Davis’ pot roast partridge with figs, honey and balsamic is a clever way to keep the bird…
Roast plum mousse with pistachio praline
Philippa Davis’ roast plum mousse with pistachio praline is the perfect final flourish to your summer supper party. If the heatwave and need to dine al fresco has bullied you…
Brined roast grouse with warm chard and sheep’s cheese salad
The season has started so prepare to brine and dine. Philippa Davis’ brined roast grouse with warm chard and sheep’s cheese salad makes delicious use of your first brace. Brining…
Grilled aubergine, peach, whipped feta and mint pittas
For a smokey, sweet starter for your summer barbecue party, serve Philippa Davis’ grilled aubergine, peach, whipped feta and mint pittas. Simple to make on the barbecue, as the heatwave…
Barbecue piña colada: the perfect BBQ pud
Raid the drinks cabinet and dust off the coconut rum – you are going to need it. Philippa Davis’ barbecue piña colada is an impressive final flourish to your summer…
Lebanese grilled venison koftas with tabbouleh salad
As the heatwave presses on, dining al fresco is the only way to feast. For an easy, game supper that works best on the BBQ, try Philippa Davis’ Lebanese grilled…
Parmesan, rosemary and pepper gougeres
During the Golden Era of fieldsports, it was customary to conclude supper with a savoury course rather than a cheeseboard or pud. Bring back the forgotten savoury course with Philippa…