Try something different with your brace by giving a Valencian dish a game twist. Philippa Davis’ partridge fideuà is perfect for a nourishing winter feast. Partridge is a super bird…
THE FIELD
Tom Hill, sporting artist
The first of three life-size racehorse and jockey sculptures by Tom Hill is made entirely from used racing plates to raise money for the Injured Jockeys Fund, as Janet Menzies…
Pheasant chilli with black beans and chocolate
Bleak January evenings call for chilli. Philippa Davis’ pheasant chilli with black beans and chocolate is rich and satisfying, and easy to make for a weekday supper. Start clearing the…
The Field subscription sale: 6 issues for JUST £6
Feeling the January blues? Christmas may be over, but The Field subscription sale is not. So go on, treat yourself to the original and best sporting journal – the ideal…
The pet gundog on the peg: how to train a part-time gundog
Most gundogs are, in fact, part-time workers. The rest of their time is spent as a family companion and pet, but there is no reason that this will make them…
Venison meatballs with ginger, coconut and spinach
Venison works wonderfully with fragrant spices, says Philippa Davis. Try these venison meatballs with ginger, coconut and spinach for a spicy, weekday supper. You can’t beat venison with a side…
Clare Mills, sporting Diana
When Clare Mills found one new love, she didn’t realise it would lead to another. Now this member of Britain’s muzzle-loading team has co-founded Anglian Muzzle Loaders. For more sporting…
The best way to cook pheasant breasts
The best way to cook pheasant breasts sometimes appears to be a closely guarded secret. It isn’t, one just requires the little know-how below. So whether you use this advice…
Water meadow management: awash with good ideas
Finding a functioning water meadow in England is rare these days, but good water meadow management is a bonus for waders and grazers, says Tim Field. For more on farming,…
Warm partridge salad with pear, brandy and walnuts
Add a game twist to your festive table with Philippa Davis’ warm partridge salad with pear, brandy and walnuts in parmesan bowls. This impressive starter is laced with spirit and…