Time to test your Fieldy knowledge here.
THE FIELD
The Field interviews Harry Cobden
Has any job a greater test of heart, nerve and sinew than that of a National Hunt jockey? Triumph and disaster are constant companions, as Harry Cobden was reminded again…
Devilled egg dip
Recipe for devilled egg dip Ingredients 6 medium free range eggs at room temperature 6 tbsp mayonnaise 2 tsp Dijon mustard ¼ tsp chilli powder ¼ tsp paprika 30g cornichons,…
Pheasant, chorizo and ‘feta’ hand pies
These handheld pies are big on flavour, and I find the ‘feta’ cheese creates an excellent balance with the meaty, spicy pheasant and chorizo. Here in the UK we make…
May 2026
The May issue of The Field celebrates the landscapes of our country and those who manage, farm and revere them. The past and present collide for Miles Malone when he…
Braised lamb neck with potatoes, spring vegetables and yoghurt
Braised lamb neck with potatoes, spring vegetables and yoghurt Ingredients Lamb 800g lamb neck 2 tbsp rapeseed oil 200g peeled shallots, halved lengthways 2 large garlic cloves, peeled and halved…
Benelli 828 Silver Progressive
The Benelli 828 Silver Progressive is a most intriguing gun. With its hinged and sprung breech face and long, streamlined aluminium receiver (the hinged face is steel), there is nothing else…
How to organise a simulated game shooting house party
Why you might want to organise a simulated game shooting house party How to repay hospitality? It is a perennial question for most guns and a nagging, guilt-laden one for…
Pan-fried pigeon breast with lentils, asparagus and herbs
This pan-fried pigeon recipe with a generous helping of herbs is quick to assemble and can make the perfect starter – or, if you increase the portion size, a delicious…
Asparagus: one of the seasonal delights of the year
Green, white, steamed or raw, with a hint of butter or doused in hollandasie; now is the time to eat as much as possible. We love it.