Hares capture interest and the imagination across the world, and the sculptures by Paul Jenkins perfectly encapsulate their madness and mischief. Now he is adding foxes to his repertoire, he…
THE FIELD
Slow cooked shoulder of mutton: Easter Sunday lunch
Why serve lamb this Easter, when you could choose hogget or mutton? Treat your family with Philippa Davis’ slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt…
The best gundog: how to choose the ideal shooting companion
The Kennel Club recognises thirty-eight breeds as gundogs, making the choice of shoot day companion a wide ranging and difficult one. Would you prefer a labrador or a spaniel? A…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…
20 most famous horses: first past the post
The 20 most famous horses include a legendary showjumper, cartoon favourite and courageous army horse, as well as champion steeplechasers, the mount of a monarch and the celebrated equines of…
Michel Roux’s pigeon roti et petits pois a la Française
There is nothing humble about pigeon, especially when it is Michelin-starred chef approved. Michel Roux is putting pigeon back onto his diner’s plates at Le Gavroche, so take inspiration and…
Gundog working tests: on test or trial?
Field trials have never been more popular, but they can be an expensive and frustrating process. David Tomlinson considers gundog working tests, both more affordable and fairer, and why it’s…
Sorrel and spinach malfatti with caramelised butter
Spring has not quite sprung, but certain ingredients are appearing in the kitchen to signal that it is on its way. Sorrel is a fantastic herb, full of flavour and…
Anastasia Sparrow, sporting Diana
A move to Surrey saw Anastasia Sparrow become completely immersed in fieldsports, hunting with Surrey Union and shooting as a member of a ladies’ syndicate. Now she is thrilled to…
Why we should cook pigeon, the chef’s favourite
The pigeon is far from humble in the kitchen. Sustainable, inexpensive, lean and, above all, delicious, Ewan Davy speaks to top chefs about why we absolutely must cook pigeon this…