Recipe for pork chops with rhubarb, honey, rosemary and butter Ingredients Rhubarb 300g rhubarb, cut into 2cm lengths 50g granulated sugar 2 sprigs of rosemary Pork 2 tbsp rapeseed or olive oil 4 pork chops 4 small sprigs of rosemary 100g salted butter, cubed 2 tbsp British honey 80g watercress…
Recipe for ale-braised beef brisket with crushed potatoes Ingredients Beef 1kg rolled beef brisket, featherblade or chuck 2 tbsp oil 200g peeled shallots, halved lengthways 4 large carrots, peeled and halved 4 medium garlic cloves, peeled 4 bay leaves 4 sprigs of thyme 400-500ml ale Potatoes 600g waxy potatoes, such…
Hot-smoked trout and watercress tart Studded with fresh watercress and succulent trout, this tart makes a fabulous lunch or addition to an Easter feast. Serves 8 You will need a 27cm round, deep, fluted quiche dish lined and blind baked with shortcrust pastry. Filling 250ml crème fraîche 250ml double cream…
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 as a canapé. Smoked mackerel and horseradish pâté with caramelised butter 300g–350g smoked mackerel fillets 200g cream cheese, full fat…
The Field's top 10 best pheasant recipes will ensure your brace never bores on the plate
When the weather is cooler, there’s nothing quite like a pie for comfort food. Here are five of our favourite pies. 1. Mary Berry’s Steak and Ale Pie Taken from The Complete AGA Cookbook. Serves 4-6 2–3 tablespoons sunflower oil 500g (1 lb 2 oz) stewing steak, cubed 1 large…
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”…
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…
Inspired by the classic Spanish tapas dish patatas bravas, this is my go-to for a winter weekend supper. Braised partridge with chorizo, roast potatoes and aioli Ingredients Serves 2 Braised partridge 3 tbsp olive oil 2 partridges, oven ready 1 medium red onion, peeled and medium diced 100g cooking chorizo, medium…
At my house, Pimm’s equals summer. For this recipe I have used its classic sweet, fruity and slightly bitter flavours to make a delicious glazed pheasant summer salad. Ingredients Serves 2 Cucumber mint and strawberry salad 1 small shallot, peeled, cut in half lengthways then thinly sliced 3 tbsp lemon…
