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Pumpkin Bread

Season: Autumn Winter 

Enjoy a slice of pumpkin bread any time — it's perfect with breakfast, as an afternoon snack, or as a sweet treat after dinner.

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Roasted Pumpkin Seeds

Season: Autumn 

Try varying the seasonings by using soy sauce, garlic salt, or curry powder. Like many nuts, roasted pumpkin seeds should be stored in the freezer.

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Creamy pumpkin & lentil soup

Season: Autumn Winter 

Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup.

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Sausage & spinach pasta bake

Season: Autumn Winter 

This everyday, freeze-ahead supper combines tomatoes with a creamy cheese sauce.

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Oat & berry muffins made with frozen fruit

Season: All Year Round Autumn Winter 

Quick and easy oat and berry muffins recipe made with frozen fruit straight from the freezer- perfect for lunch boxes and snacks.

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Frozen fruit and chocolate crumble recipe

Season: All Year Round Autumn Winter 

It's time to stop giving the freezer aisle the cold shoulder and make the most of its greatest treasure – inexpensive fruit!

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Apple Pie

Season: Autumn Spring Summer 

This is apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in.

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Autumn Pear Piccalilli

Season: Autumn 

Ingredients 2 small cauliflowers*, cut into small florets 400g silverskin or pearl onion* 600g courgette*, cut into small chunks 6 firm pear*, cored and cut into small chunks 100g salt 1.7 litres cider vinegar Finger-length piece fresh root ginger, grated 2 tbsp. coriander seed 3 tbsp. brown or black mustard...

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Sausage Risotto

Season: Autumn 

Serves 4 *1 tablespoon rapeseed oil *1 onion, peeled and finely chopped * b1 carrot, peeled and finely chopped *2-3 leftover cooked sausages cut into small chunks 400g leftover boiled rice 400g can chopped tomatoes A pinch of mixed, dried herbs *Grated cheese (Old Winchester, Lyburn Cheese) Basil leaves (optional)...

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Seasonal Spinach and Squash Omelette

Season: Autumn 

Ingredients 2 large free-range eggs* 1 handful of fresh spinach* 2 tbsp. soft cheese* (e.g. ricotta) 150g roasted butternut squash* 1 clove garlic*, grated Rapeseed oil* Parmesan cheese *available at Hampshire Farmers’ Markets Method Whisk the eggs in a large bowl. Finely chop the spinach and in a bowl combine...

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