Spring hasn’t quite sprung and we must be patient for new ingredients to cook with. But it is still possible to change your eating habits and leave the hearty stews and comfort food behind. Try Philippa Davis’ fish stew with spring onions, leeks, saffron and watercress for a fresh, spring…
If you are hosting a Burns night supper this year, serving a suitably Scottish menu is guaranteed to impress. Philippa Davis’ baked scallops with sautéed leeks, Crowdie and breadcrumbs makes an excellent starter. Look no further than the Scottish coast for the best scallops in the world, and Crowdie is…
Salmon is a Christmas day essential. But try something a little different this year, with a festive twist on the Nordic dish gravlax. Philippa Davis’ home-cured salmon with sherry, dill and cranberries is a fantastic starter that can be made ahead to reduce any panics on Christmas day. Or serve…
The new asparagus crop is at its absolute best, so put it in everything while you can. Philippa Davis’ pot roast hake with garlic, black pudding and asparagus is an impressive supper party offering. And it only uses one pot. There are many ways to enjoy British asparagus. It is…
Spring greens, crab and sorrel are just some of the fresh, new ingredients worth seeking out now spring is here. And they should certainly feature on your Easter menu. Try Philippa Davis’ crab, saffron and sorrel risotto. This starter is guaranteed to impress your guests. If you still wish to…
Spring has sprung and it is time to banish the hearty meat strews. Philippa Davis’ langoustine fideos are light but will still make for a flavour-packed feast. It is a Catalan-inspired recipe, but using pasta instead of rice. And making the stock from the langoustine shells really makes the most…
Philippa Davis’ recipe for fried oysters and sorrel leaves in Guinness batter is the perfect starter for guns who want to eat as well as they shoot. A light way to start a meal, these oysters are the perfect way to finish a successful day on the moor. Oysters will…
Grilled red mullet with Russian beetroot salad could be the perfect start of a summer dinner party or a light lunch to keep you satisfied in the summer heat. Although Russia may not be the first place anyone thinks of for summer, this dish is perfectly light and seasonal. The…
Malaysian style trout with spicy sambul sauce and ginger rice makes a delicious main from across the globe. Our culinary outlook is getting more international, and this exotic offering is guaranteed to impress your guests. For a home-grown main with an African twist, try our plaice with ras el hanout…
Bass ceviche is a fresh, clean and zesty dish perfect for spring supper parties. Ceviche is a way of preparing fish using chilli and citrus, used in Latin America. Try Philippa Davis’s recipe for bass ceviche. If you have guests coming for a springtime supper, lamb as the main course…
