March is often cold but the sun shines for longer and spring is on its way. So what should you be serving your guests? Pre-dinner drinks A rhubarb daiquiri is…
Philippa Davis
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Rhubarb and rosemary daiquiri
I love how the tart, fruity flavours of the rhubarb balance the bright acidity of lime and warming kick of rum. The rhubarb syrup makes enough for about six cocktails…
Cosmopolitan sorbet
There are several bartenders across the US who claim to have invented the Cosmopolitan in the 1970s or 1980s, from Cheryl Cook in Miami to Toby Cecchini in New York.…
Venison sloppy joes
Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich,…
Venison pasanda
Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp…
Coronation pheasant vol-au-vents
With their light, crispy layers of buttery pastry, vol-au-vents are best eaten in the great outdoors. You can start from scratch with the cases but no one will judge you…
Roast pheasant warm winter salad with beetroot, blue cheese and walnuts
Roast pheasant warm winter salad with beetroot, blue cheese and walnuts Ingredients Beetroot 2 medium beetroot, cleaned but not peeled Dressing 2 tbsp sour cream 1 tbsp apple juice 40g…
January dinner party ideas for seasonal eating
A January dinner party with a gamey twist. Warm partridge salad with crispy Parma ham To begin. This warm partridge salad with crispy Parma ham by Philippa Davis has a…
Partridge, scallop and bacon chowder
Originating from the coastal regions of France and England, chowder is now a staple on most traditional menus across New England. My recipe is made with a flavourful partridge stock,…
Spicy pheasant taquitos
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…