Pheasant-leg confit with bay and juniper Ingredients Salt cure 4 bay leaves 2 tbsp rosemary 1 orange, zest only 1 tbsp juniper 1 tbsp black peppercorns 50g coarse sea salt…
Food and Drink
Korean-inspired fried partridge
Korean-inspired fried partridge Sweet, spicy and ridiculously moreish, these nuggets of fried partridge breast will make an exciting addition to your regular repertoire. They are also a fun way to…
Nduja devilled eggs – perfect for point-to-point picnics
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…
Pan-fried pheasant breasts with marsala, sage and lemon
Ingredients: Butter-bean purée with parmesan, garlic and chilli 2 tbsp olive oil 1 large clove of garlic, peeled and finely chopped Pinch of chilli flakes 1 x 400g tin butter…
The best recipes for Burns Night
The Field’s best recipes for Burns Night recommends the coast’s world-famous scallops to start and a whisky-infused tart for pud. Did you know that the haggis isn’t purely Scottish? And,…
Homemade Christmas Pimm’s. A recipe for festive spirit
Raid the drinks cabinet and combine your haul to make delicious homemade Christmas Pimm’s. An essential for some proper festive spirit. By making your own you can change the ingredients…
The Field’s 12 cocktails of Christmas
To ensure your festive season goes with a swing, here’s our menu for the Twelve Cocktails of Christmas – all easy to make and easier to consume, says Jonathan Ray
Six of the best Christmas wines
As the fridge and cupboards fill with yuletide fare ensure your cellar is ready for the Christmas celebrations.
Make now, enjoy later recipes
Make now, enjoy later recipes Pre-dinner nibbles are a must for any house party. This delicious mackerel pâté can be made in advance and is easy to serve. Serves 8…
Freezing game: 10 things you should know
We asked chef Philippa Davis for her top tip on freezing game. She said: “This applies to anything you freeze and was installed in me by my grandparents! It’s all…