FRESH
SEASONAL
& LOCAL
  • Home
  • About Us
    • About Us
    • Sell With Us
  • Sell With Us
  • Our Market Venues
  • Our Producers
    • Bread & Cake
    • Cheese & Dairy
    • Cooked Food
    • Confectionery
    • Crafts
    • Drinks
    • Eggs
    • Fish
    • Fruit
    • Meat
    • Honey & Preserves
    • Oil, Pickles & Sauces
    • Pies & Savoury Pastries
    • Plants & Cut Flower
    • Poultry & Game
    • Vegetable & Salads
  • Recipes & Demos
    • Recipe Videos
    • All Year Round
    • Spring
    • Summer
    • Autumn
    • Winter
  • What’s New
    • What’s New
    • Awards
  • Contact Us

Use the search box below to search of for a recipe.

Slow Roasted Tuscany Pork

Season: Spring 

Ingredients: (Serves 6-8) For the Pork: 2.5 kg pork leg joint 3 tbsp olive oil 4 cloves garlic cut into slivers 2 tbsp fennel seeds 2 tsp dried chilli flakes 2 tbsp dried oregano 2 tbsp fresh rosemary, finely chopped For Mint Caper Sauce: 2 tbsp tiny capers 2 shallots...

Read more

Baked Swiss chard

Season: Spring 

Serves 6 Ingredients oil or butter, for greasing 1kg Swiss chard, stems cut into 1cm pieces and leaves into quarters 200ml double cream 1 garlic clove, crushed to a paste with sea salt 2 egg yolks 200g Parmesan, grated (or vegetarian alternative) 75g dried breadcrumbs 1 tsp fresh thyme leaves Method Put a...

Read more

Poached Apricot in Vanilla with Citrus Syllabub

Season: Spring Summer 

Ingredients : For the poached apricots 250ml white wine 1 orange, halved Vanilla pod 55g caster sugar 1 apricot, halved and stone removed For the syllabub 284 ml double cream 2 tbsp icing sugar 1/2 vanilla pod,  seeds only 1 lemon, juice & zest only 2 fresh mint sprigs, to garnish...

Read more

Redcurrant & Red Onion Relish

Season: Spring 

Ingredients: 2 medium red onions, peeled and cut into thin wedges 1 small red pepper, seeded and cut into small chunks 2 tbsp olive oil 1 plump red chilli, seeded and chopped 2 large garlic cloves, chopped 1 small knob fresh ginger, chopped 200ml red wine vinegar 140g light muscovado sugar 1 tsp five...

Read more

Smashed Broad Beans & Baby Peas on Bruschetta with Ricotta & Mint

Season: Spring Summer 

Serves 4 Ingredients 1 crusty sourdough loaf 1 clove garlic, peeled Extra virgin olive oil to drizzle 300g  fresh broad beans (podded beans) 1 cup frozen baby peas, thawed 1 tbsp olive oil Salt and pepper 120g fresh ricotta Few mint leaves, finely chopped Method Slice sourdough thickly and toast or...

Read more

Cherry & Almond Sponge with Pistachio Crème Fraîche

Season: Spring Summer 

Mix textures and flavours with moist, creamy sponge cake, tart fruit and a sweet, nutty cream – a Bakewell with a difference Serves 4 Ingredients For the cherry base 500g sweet cherries, washed and stoned 1 tsp lemon juice zest and ¼ orange 85g caster sugar 1 tbsp chopped pistachio...

Read more

Asparagus, Goat’s Cheese & Smoked Bacon Quiche

Season: Spring Summer 

Serves 8 Ingredients: For the pastry: 250g plain flour 125g unsalted butter (room temp) 1 egg 2 tbsp water For the filling: 2 rashers of thick smoked back bacon (finely chopped) 100g of goat’s cheese 300ml double cream 200ml of milk 4 medium eggs Salt & pepper 6 sprigs of...

Read more

Crunchy Baked Tomato & Onion Gratin

Season: Spring Summer 

Ingredients 3 onions, thinly sliced 3 garlic cloves, thinly sliced 4 tbsp olive oil 1.2kg mixed tomatoes, from really big to cherry 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more 1 tbsp golden caster sugar 50-85g fresh white breadcrumbs – if you’ve got a crust,...

Read more

Smoked Trout & Egg Mayo

Season: Spring 

Ingredients Serves: 8 12 eggs 2 stalks celery, chopped 1 red onion, chopped 150g (5 oz) diced smoked trout 225g (8 oz) mayonnaise 3 tablespoons chopped fresh dill salt and freshly ground black pepper to taste Method Place eggs in a saucepan and cover with cold water. Bring water to the...

Read more

A risotto for early summer

Season: Spring Summer 

Ingredients: 450ml vegetable stock, made wth half a stock cube 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept) 2 tbsp olive oil 1 small onion, finely chopped 85ml risotto rice 3 tbsp white wine (keep the...

Read more

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • Next Page »

Hampshire Farmers’ Markets Newsletter

Sign-up for the latest produce and market news.

Click here to view previous email newsletters.

  • Privacy Policy
© HAMPSHIRE FARMERS’ MARKETS 2025
Sponsored by