As a guest there is much to enjoy about an invitation to spend the weekend in the country. Cosy, made-up bedrooms; arranged entertainment; and an array of feasts prepared by someone else. All you have to do is be good company, and turn up and leave when told. For a…
This parmesan pheasant recipe is perfect for a romantic dinner for two. Easy to prepare it is zingy and delicious, and a superb way to use up old ends of Parmesan.
As the season for our most prolific gamebird begins, it’s time to introduce friends and family to the joys of eating game. Philippa Davis offers a recipe using pheasant that works as a healthy and tasty light lunch
Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring vegetables makes for a wonderfully moist and tender supper. For more ingenious suppers made from steamed food try our steamed…
Britain produces a wealth of excellent cheeses and we should all be using them in our kitchens, says Philippa Davis. This pheasant schnitzel burger with British-style brie will put a frozen brace to wonderful use while making a fun supper. For more advice on how to turn your game into…
It can feel tricky to cook with seasonal produce in February, but we have root veg in abundance. Try Philippa Davis’ crispy pheasant breast with parmesan and spiced root veg slaw to enjoy the spoils of the season. There is nothing more disappointing than a dry pheasant, yet the late-season…
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate for more drink. Bring back this forgotten course with Philippa Davis’ modern alternative. Try dried fig, pigeon breast and smoked…
