Buttery cornbread with cheese and chives I was first introduced to cornbread when cooking for some American clients on a shoot in Wiltshire. At their request, I made a batch of cornbread for them to take out with their Elevenses. My first attempt apparently was “not bad for a Brit”…
Popular recipes
The very best pheasant stock and soup recipe
The pheasant season has started and hopefully you will soon be cooking the birds, if you haven’t done so already. The Field’s recipe for the best pheasant stock is one every shooter should know about and if you are cooking the birds, then making stock is simple. It’s the perfect…
The top 7 best autumn recipes
It’s October, when we search out dishes to warm and use the best of seasonal produce. So The Field brings you its 7 best autumn recipes, including favourite suppers for early season game, pumpkins and the best of the season’s bounty. We have a warming broth to put in a…
The best way to cook pheasant breasts: here’s how to get it right every time
Nothing is more disappointing than dry pheasant, though it’s a trap even experienced game cooks can fall in to with late-season birds. Follow this guide to the best way to cook pheasant breasts and you will ensure a succulent, scrumptious supper every time. (Read more of The Field’s pheasant recipes…
Perfect roast pheasant recipe, with white wine and Charlotte potatoes
This perfect roast pheasant recipe was developed after adding wine to the pan to keep the bird moist and experimenting with different ingredients
Pot-roast partridge recipes and more for the autumn
Pot-roast partridge with apples, crème fraîche, lardons and tarragon This pot-roast partridge recipe is good natured and leaves you time to get on with other things whilst it is cooking. Pot-roasting a whole partridge gives you a little more flexibility with timings as, on the bone, the meat doesn’t dry…
Partridge recipes. The 10 best partridge recipes.
It’s that time of the year again. So we bring you our 10 best partridge recipes, which will see you through the upcoming season and beyond. There’s a recipe for partridge goujons, guaranteed to be popular with the smalls. Looking for an excellent supper party starter? Investigate our warming salads.…
Traditional roast grouse recipe
Everyone who goes out in the field should have a traditional roast grouse recipe in their repertoire and The Field’s is a perennial favourite. So if you’ve achieved your first brace of the season and are wondering how to cook it, read on. Young grouse are best cooked the traditional…
Our top 6 Easter recipes
The Field’s top six Easter recipes Easter is such a super time of year: a ray of sunshine (hopefully literally) after the restraint of Lent and the grey months of winter. It is a time to make the most of not just delicious seasonal ingredients but also some indulgent treats,…
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives who could make it and then go to bed leaving it to simmer in a low oven until their beloved…