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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!

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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Summer Garden Salad with Smoked Trout Fillets

Season: Summer 

Ingredients Horseradish cream dressing: 2 tbsp creme fraiche 3 tbsp greek yogurt 1-2 tbsp horseradish sauce, to taste 1 tbsp white wine vinegar *Small bunch chives, snipped Salt & freshly ground black pepper For the salad: *3 generous handfuls of mixed salad leaves *2 tbsp rapeseed oil 2 packs cooked...

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Summer Berries with Lime and Basil Sugar

Season: Summer 

Ingredients *200g strawberries *150g raspberries *150g blueberries 1 lime zest and juice 1 bunch Basil 50g golden caster sugar *Fresh Cream to Serve *Can be purchased from Hampshire Farmers Market Producers Method Prepare the fruit, and put into a serving dish. Blitz the basil and sugar together. Toss the fruit...

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Strawberry Cheesecake

Season: Summer 

Ingredients 250g digestive biscuits *100g butter, melted *Seeds from 1 vanilla pod *600g soft cheese 100g icing sugar *284ml pot double cream For the topping *400g punnet strawberries, halved and stoned 25g icing sugar Method Base: Butter and line a 23cm loose-bottomed tin. Put the digestive biscuits in a plastic food...

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Spinach Roulade with Vegetable and Hummus Filling

Season: Spring Summer 

Ingredients Roulade *200g Baby leaf Spinach 3 tbsp plain flour *4 large eggs Salt and Pepper Grated nutmeg Filling 1 red pepper *1 bunch spring onions *2 carrots *1 medium courgette 150g hummus *Can be purchased from Hampshire Farmers Markets Producers Method Preheat the oven to 200°C (gas 6). Grease...

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Spicy Plum Salsa

Season: Summer 

Ingredients *4 to 6 firm but ripe red plums, *1 small cucumber, peeled, seeded, and coarsely chopped 2 tablespoons finely chopped fresh cilantro 1– 2 tablespoon of fresh lime Juice(to taste) 1 tablespoon sugar, plus more if needed 1 teaspoon minced garlic 1 teaspoon finely grated peeled fresh ginger *1/2...

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Plum & Apple Cobbler

Season: All Year Round 

Ingredients *750g cooking apples (Bramley’s are best) *350g ripe plums Juice of 1 lemon 100g golden caster sugar For the cobbler: 100g self-raising flour 1 tsp cinnamon *50g butter 50g golden caster sugar *1 egg, beaten 4 tbsp milk 50g/2oz walnut pieces Method Preheat the oven to fan 160C. Butter...

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Little Cherry Pies

Season: Summer 

Ingredients Pastry & Topping: 200g plain flour 50g ground hazelnuts *140g cubed cold butter 50g castor sugar Filling: *3tbsp raspberry jam *500g stoned cherries 50g roughly chopped hazelnuts 2tbsp Demerara Method Pastry Rub together flour, hazelnuts and butter until fine crumbs. Add sugar. Remove 3 tbsp and set aside for...

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