Crispy skinned salmon is an unadulterated delight. If yours has swum in from the supermarket then experiment and dress it up any way you see fit. Perhaps poached salmon with…
Food and Drink
The top 7 best spring recipes
The top 7 best spring recipes recommended by The Field this season will encourage you to make the most of the foods in season. As spring draws on and we…
Roast butterflied haunch of muntjac
It might not be barbecue weather, but whether you BBQ or roast this venison haunch, it's a delicious recipe
Peppered salmon with saffron potatoes
Peppered salmon with saffron potatoes and spiced broth. Simple salmon for supper.
Chilled asparagus velouté with sweetbreads
This recipe uses an unusual cut of lamb, in the sweetbreads and delicious asparagus, a spring-time treat
Marbled chocolate pavlova topped with oranges
A marbled chocolate pavlova is a useful addition to your pudding repertoire. And topping it with oranges and caramel gives it an oompf in flavour. For a bigger chocolate fix…
Slow-cooked lamb with sherry and saffron potatoes
Slow-cooked lamb is always delicious. And by cooking the potatoes a day in advance you won’t be tied to the kitchen when your guests arrive. This dish goes particularly well…
Victorian pike recipe from The Field 1854
A Victorian pike recipe is an obvious place to start a culinary introduction to this coarse fish. A pike recipe doesn’t have the ease and familiarity of our best trout…
Braised grouse with tomato, parmesan and wet polenta
Braised grouse with tomato, Parmesan and polenta is a delicious game recipe that will use up any tough old birds you may have lurking in the freezer. A braised grouse…
The Burn’s Night Haggis
The Burn’s night haggis comes to the fore on 25 January, when diners around the world raise a glass to the “Great chieftain o’ the puddin-race”, as Robert Burns eulogised…