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Our seasonal recipes are designed to help you to make the very best of the seasonal produce you buy at our markets. Many of our shoppers at the markets are saying they have chucked out the supermarket ready meals because they want to know where their food is coming from and that is genuine locally produced and they can be assured of where it has come from. There are now so many TV food programmes that show us just how quick, easy and economical it is to cook delicious and nutritious meals from scratch!

Watercress Pesto

Season: All Year Round 

Ingredients : 2 cloves garlic – The Garlic Farm * 40g walnuts 85g Mapleleaf watercress, rinsed and dried * 80g freshly grated Bookham Harrison Parmesan style cheese * 2 tablespoons mayonnaise or Pratt’s rapeseed oil *   Method : Place the garlic, walnuts, watercress, parmesan cheese and mayonnaise into a...

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Toad in the Hole with Onion Gravy

Season: Winter 

Ingredients : 8 pork sausages * 1 tblspn rapeseed oil * 225g plain flour 4 eggs * 250ml milk * salt & pepper to taste For the Gravy : 2 onions, chopped * 1 tblspn rapeseed oil * 4 tspns Gravy powder 1 Oxo cube 2 tblspns mango chutney *...

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Pheasant Breasts braised in Cider

Season: Autumn 

Ingredients : 4 pheasant breast fillets * 4 rashers, rindless smoked back bacon * 300ml dry cider * 4 shallots, peeled and finely chopped * 25g butter * 1 tsp caster sugar 1 tbsp plain flour 4 tbsp full fat crème fraiche To Serve : Roast Potatoes * and Baby...

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Pheasant Casserole

Season: Autumn Winter 

Ingredients : 2 pheasants (or one breast per person, if you prefer)* 110g (4oz) unsmoked bacon, cut into 3 or 4 pieces * 25g (1oz) rapeseed oil * 225g (8oz) shallots * 25g (1oz) flour 570ml (1 pint) good stock or chicken stock cube 2 tsps redcurrant jelly * 100ml...

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Venison Casserole with Beer

Season: Winter 

Ingredients : 900g boned venison shoulder * 2 tbsp rapeseed oil * 2 onions, peeled and roughly chopped * 150g piece smoked streaky bacon * or pancetta diced 1 tbsp plain flour 300ml beef or venison stock 300ml brown ale * 2tsp soft light brown sugar 2 garlic cloves, peeled...

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Wild Rabbit Ragu with Pasta

Season: All Year Round 

INGREDIENTS : 1 wild rabbit, all meat cut from bones * 3 tbsp olive / rapeseed * oil 75g cubed smoked pancetta 1 medium carrot, scrubbed and finely grated * 1 large stick of celery, washed then finely grated * 1 medium onion, finely grated * 3 cloves garlic, finely...

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Partridge with Pears & Blue Cheese

Season: Autumn 

Ingredients : 4 partridges (1 per person) * 3 tbsps soy sauce 150ml (150ml) water 50g (2 oz) butter * streaky bacon * 2 medium pears, sliced * 125g (4oz) blue cheese * Salt & freshly ground black pepper Wholegrain mustard dressing (optional) Method : Preheat the oven to 200C/400F/Gas...

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Minute Venison Steak

Season: Autumn Winter 

Ingredients : 4 venison steaks * Knob of butter * 1 tbsp rapeseed oil * 2 tbsps port 225g (8oz) redcurrant jelly * 100g (4oz) Old Winchester Cheese * Salt & freshly ground pepper.   Method : Make the sauce by simmering the port and redcurrant jelly together for about...

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Freya’s Chicken Roulades with Basil Pesto

Season: Spring Summer 

Serves 2 Ingredients PESTO 1 garlic clove 15g pine nuts Pinch of salt Small handful basil leaves 50ml Olive oil 40g Lyburn Winchester cheese, grated* ROULADE 2 Noah’s Ark Farm free range chicken breasts Flour for dusting 1 medium egg, beaten 3 slices of bread made into breadcrumbs TOMATO &...

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Alex’s Duck Breasts with Redcurrant Jus

Alex’s Duck Breasts with Redcurrant Jus

Season: Autumn Winter 

Ingredients Serves 2 RED WINE JUS 1 shallot 1 clove garlic 5 cherry tomatoes 25g Butter 200ml Sombourne Valley Red wine 400ml chicken stock 70g redcurrants 2 tsp Balsamic vinegar 1 tbsp redcurrant jelly 2 sprigs fresh Thyme Salt and Pepper DUCK 2 duck breasts Salt and Pepper 2 Newlyns...

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