This Mexican-inspired dish of fried flour tortillas stuffed with cooked pheasant, cheese, herbs and spice can be prepped in advance and cooked just before serving. Serves 8. (See our other make-ahead recipes here.) Spicy pheasant taquitos Ingredients 2 tbsp cold-pressed rape or olive oil 4 skinless pheasant breasts, sinews removed…
Once the straws are made and twisted, you can freeze them flat on a baking sheet then store in a zip-seal bag. When required, spread them out on a lined baking sheet and allow to defrost overnight in the fridge before cooking as normal. Ingredients 12 anchovies in oil Pinch…
Crab cakes made well are a delight. So try this recipe, made with fresh crab and a good amount of fresh herbs. They are the perfect thing to delight the palate before lunch. Or hand round before supper. And are sublimely easy to make, with a short and simple ingredient…
Nduja is a spicy, spreadable pork sausage. It originates from Calabria but we now also make some amazing versions here in the UK. I’m a particular fan of The Real Cure (Dorset) and Sunday Charcuterie (Suffolk), both of which are available online, but do look out for a local producer…
The best Christmas canapé recipes are those that don’t require complicated preparation, equipment you can’t spell, let alone source, or artistic abilities beyond your ken. Leave that to the professionals. What every great Christmas drinks party needs is a host who takes heed of our best Christmas canapé recipes. (You…
These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls Tahini dip 2 tbsp tahini 2 tsp lemon juice 1 medium clove garlic, finely ground to a paste 1 tsp…
Social distancing needn’t scupper the shoot day lunch. Host a pandemic compliant picnic, says Philippa Davis. And kick off proceedings with these scrumptiously salty pastries. Palmier with anchovy, olive and parmesan is best served with a chilled glass of champagne. For game bites to divvy out at a picnic, game…
The British asparagus season is short and sweet at just six weeks, so put those fresh spears to the best possible use. Philippa Davis’ asparagus tempura with feta, mint and chilli dip guarantees a light and crispy batter every time. Asparagus is one of The Field’s favourite ingredients, best eaten…
Philippa Davis’ Greek-inspired asparagus and feta pastries are parcel-sized perfection, when you have had your fill of spears with hollandaise sauce. Serve alongside a salad or simply straight from the oven. Asparagus season isn’t long, so make use of the fresh spears while you can. There’s no better way to…
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate for more drink. Bring back this forgotten course with Philippa Davis’ modern alternative. Try dried fig, pigeon breast and smoked…
