It was at Labour’s annual party conference a quarter of a century ago that the mask slipped. With an election looming, Tony Blair was again pledging to ban foxhunting. The Prime Minister, wary of needlessly offending rural voters, was judicious in the words he chose. But his deputy, the late…
At a time when the main food source was derived from anything that swam, ran or flew, the art of carving and how to carve meat was elevated to become part of the code of chivalry, with a language as complicated as that of hawking. Every species of fur, fish…
The best shoot lunch can be hearty or meagre, on the hill or in the hut, stewed in port or fizzing with the best champagne. It all depends what fits best on your sporting day. But, it’s not all about lunch. Ensure you look the part too with our what…
Father Christmas may have his elves on hand but for us mere mortals, Christmas can become quite the festive frenzy. With presents to buy, cards to send and a festive feast to plan, shortcuts and simple methods are absolutely necessary. Fortunately, The Field has the answer to every Christmassy question.…
Even Agatha Christie’s most diehard fans would not claim that the title tale of the short-story collection she published in 1960 is her finest mystery. The Adventure of the Christmas Pudding does, however, contain her most delightful description of a dessert. Sitting down to Christmas dinner, Hercule Poirot is confronted…
A Christmas pudding is always a welcome addition to the feast and here’s our round-up of what we think are the best Christmas puddings around. However, if you want to offer an alternative to Christmas pudding, take a look at our five recipes here, from Christmas brownies to a chocolate…
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks celery, chopped into bite-sized pieces 400g carrots, peeled and chopped into bite-sized pieces 1 tbsp thyme, finely chopped 1 tbsp…
Roast partridge with clementine, winter spice and sherry gravy This recipe serves 2 Ingredients 2 whole oven ready partridges 4 tbsp rapeseed oil 80g cooking chorizo, cut into 1cm cubes 4 large shallots, peeled and sliced into small wedges 2 sticks celery, washed, trimmed and cut into 1cm pieces 4…
Pick out the best Christmas turkey and you’ll be making your festive feast one to remember. Choose from The Field’s pick of the best Christmas turkeys. And have it delivered straight to your front door for the 25th. The turkey may be the centrepiece, but no festive feast is complete…
Slow-cooking offers many advantages to the time-pressed cook and much of the game and venison we enjoy is perfect for a leisurely simmer in the oven over a few hours. A long, low temperature cooking time will result in meat that is tender and ‘fall-apart’ soft. Flavours can blend over…
