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Root Vegetable Smash

Season: Autumn 

Ingredients 1kg potatoes*, peeled and cubed 500g carrots*, peeled and cubed 2 sweet potatoes, peeled and cubed ½ swede*, peeled and cubed 400g cooked butter beans Salt & pepper, to taste Plant or cow’s milk, to modify the consistency *available at Hampshire Farmers’ Markets Method Place all the vegetables into...

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Green Warrior Protein Smoothie

Season: Autumn 

Ingredients 125ml fresh grapefruit juice 25g baby spinach* 1 large apple*, cored and roughly chopped 130g cucumber*, chopped 1 medium-large celery stalk*, chopped 3-4 tbsp. linseeds or flaxseeds 55g frozen mango 2 tbsp. fresh mint leaves 1 tsp. virgin coconut oil (optional) 4 ice cubes, or as needed *available at...

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Rhubarb Lemon Posset

Season: Autumn Spring 

Serves 6 Ingredients *1.5kg rhubarb 3 tbsp Demerara sugar *600ml Guernsey cream or best double cream 125g Caster Sugar Juice of 3 Lemons Method Preheat the oven to 170C, gas mark 5. Cut the rhubarb into 3cm pieces. Put into a large roasting dish and sprinkle with demerara sugar. Roast...

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Chicken & Chorizo Bake

Season: Autumn Spring Summer Winter 

INGREDIENTS Serves: 6 * 2 tablespoons rapeseed oil *12 chicken thighs with skin and bone still on *750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized) *1 kilogram new potatoes (halved or winter potatoes cut into small chunks) *2 red onions...

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Pheasant Breasts braised in Cider

Season: Autumn Winter 

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 Leeks...

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Pan-Fried Venison with Blackberry Sauce

Season: Autumn 

Ingredients: 1 tbsp olive oil 2 thick venison steaks, or 4 medallions 1 tbsp balsamic vinegar 150ml beef stock 2 tbsp redcurrant jelly 1 garlic clove, crushed 85g fresh or frozen blackberries Method: Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and...

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Roast Partridge

Season: Autumn Winter 

Ingredients: 4 x 8 oz (225 g) partridges 1 lb (450 g) red cabbage, shredded finely (weight after discarding core and outer leaves) 1 clove garlic, crushed 6 juniper berries, lightly crushed 2 tablespoons olive oil 1 x 130 g pack cubetti pancetta 2 medium onions, finely sliced 2 level...

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Pumpkin Soup

Season: Autumn 

Ingredients: 1 x 4kg/8lb 13oz pumpkin 125g/4oz butter 2 medium onions, peeled, finely chopped 1 cinnamon stick freshly grated nutmeg salt and freshly ground black pepper 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock) 3 tablespoons sherry Method: Cut the top off the pumpkin and set aside. Scoop...

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Stuffed Little Gems

Season: Autumn 

Ingredients: 35g butter 2 large leeks, trimmed and thinly sliced 1 tsp English mustard 4 tbsp crème fraîche 125g well-flavoured hard cheese 2-4 smallish squash (400-800g each) A handful of thyme sprigs Sea salt and freshly ground black pepper Method: Preheat the oven to 190C.  Heat the butter in a...

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Buttered Gem Squash

Season: Autumn 

Ingredients: 1/2 Gem Squash per person 15g butter per person Pinch salt Method: Chop the gem squash in half. Remove the stalk and use a dessert spoon to scoop out all the seeds.  If you leave them in, the squash can taste bitter. Put the two halves of the squash...

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