Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
THE FIELD
MG6 DTI-Tech: fun motoring on a budget
The MG6 DTI-Tech may bear the weight of MG’s complicated history but it doesn’t seem to have suffered. Charlie Flindt encourages looking past the budget nature of the MG6 DTI-Tech…
Chopped venison heart with chilli salad
This chopped venison heart with chilli salad is the perfect offering for those who like it hot. Struggling for dessert ideas? Try our salted caramel chocolate mousse for a delicious…
Restoring your old shotgun
Restoring your old shotgun is not the easy business it used to be. Michael Yardley investigates what the process involves and asks that difficult question: sentiment aside, is restoring your…
Paul Augustinus, sporting artist
Paul Augustinus conveys the real Africa in his work rather than the clichéd view from the back of a safari truck. Animals often do not take centre stage in his…
Gundog retirement: looking after an old dog
Gundog retirement seems to come far too early, and knowing how to care for an elderly dog is crucial when their working lives come to an end. David Tomlinson shares…
The Imperial Camel Corps
The Imperial Camel Corps was formed a century ago, and quickly grew into a brigade of 3,000 strong. Camels may be prone to have bad breath and bite, but Allan…
A useful natural remedy for arthritis
A natural remedy for arthritis is useful knowledge after years in the field. Whether you have been wading through rivers, crawling through woods or galloping on horseback, these activities will…
Reeves’s pheasant: a high flyer and hefty fine
The Reeves’s pheasant will occassionally appear at a British shoot, but only as an escapee that will cost you a hefty fine if you shoot it. Do you know the…
Cheer pheasant: a Himalayan native
The Cheer pheasant originates from the Himalaya region from western Pakistan to Nepal, but it is a vulnerable, threatened specie that has teetered on the brink of extinction. For a…