The Crew of the Spice Island Chilli Company have started a hidden treasure competition. They’ve hidden inside a scattering of random Spice Island Chilli bottles Bronze, Silver or Gold coins that offer you the chance to win prizes and discounts throughout this year’s Autumn and Winter seasons.  On our shelves, … Read More

Today we took delivery of a spectacular box of Sushi from Little Fish, based in Liphook. The sushi was absolutely beautiful, decorated with fresh herbs and flowers and looking incredibly appetising.  The taste was equally impressive, a fabulous selection.  We will be partnering with Little Fish and you will shortly … Read More

We have some fresh wild rabbit available this week that come from Chidham.  This lean, tasty game meat is extremely good for you and makes for a delicious casserole or ragu.  You do need to slow-cook the rabbit for a while until tender, but it’s well worth the wait. Serves … Read More

I’m becoming addicted to anchovies, not in a ‘wake-up and snarf a couple from the bedside’ way, but more that anchovies are creeping into more and more dishes, lifting them to new and wonderful heights. Anchovies are incredibly versatile, capable of giving an umami hit to most dishes, enhancing existing … Read More

We made this pudding over the weekend (I say we, but it was my wife Emily, I just helped consume) and it is truly special, with all the gungy goodness of a sticky toffee pudding, but with the sweetness cut through with the floral quince flavour and fruit texture.  It’s … Read More

Alongside Foot’s Farm Savoy and Hispi Cabbage, we have Titchfield Purple Sprouting Broccoli this week. It’s delicious steamed, boiled or grilled (my favourite) and here are some inspiring recipes to get the best out of your local PSB. This is early season PSB, as it is traditionally grown in early … Read More

The traditional grouse recipe is roasted with a slice of streaky bacon on top for about 20 minutes, but if you are feeling a bit more adventurous, then this recipe is for you.  Just ask Lee or Sarah if they can spatchcock the grouse for you…. Ingredients 4 grouse (spatchcocked) … Read More

While the storms that have struck this week herald the end of the summer drought, there is a silver lining to the start of autumn: not only are the meadows and lawns returning to green but there is a subterranean stirring that heralds the start of the mushroom season. We … Read More

Powder Monkey Brewery have produced another beer, in conjunction with the Mary Rose Museum, and inspired by the spices that can be found on display there: The Mary Rose Pale Wheat Beer. This unique pale ale brings an intriguing aroma with savoury notes of cracked pepper and spice, combining with … Read More

We’d be extremely grateful if you took the time and effort to nominate Stansted Park Farm Shop for this year’s Countryside Alliance Awards.  You can nominate us for Local Food/Drink or for the Butcher.  You can either do this online via this link or you can sign up at the … Read More

Figs and plums are in season at the moment, and while they are delicious on their own, or sliced with granola for your breakfast, they also make superb ingredients for late summer dishes, sauces, chutneys and drinks. Sweet fruits are excellent accompaniments with meat, game or cheese, and often cooking … Read More

Smoked Salmon Breakfast Casserole (Makes 8 portions)   This delicious dish is somewhere between a quiche and a pie, and it’s so versatile. Make it ahead for a perfect grab-and-go filling breakfast, or you can have it for lunch, a lazy weekend brunch, or served with a tasty salad for … Read More

We have three brand new beers in this week, from our regular brewers, Long Man and Powder Monkey.  Long Man Brewery have turned their hand to more modern beers, with the introduction of two new beers to add to the range, while Powder Monkey Brewery have a new BBQ Sizzler: … Read More

These Judion large white butter beans are known as the “Rolls Royce” of beans. They have a silky smooth, unctuous creamy texture, with a mild mineral taste and are the best beans you’ll ever eat. Hailing from Navarra in Northern Spain, bordering the Basque country, they are a popular ingredient … Read More

I replicated one of my most memorable meals at home last week over charcoal, a Bistecca alla fiorentina served rare.  I remember clearly the day I had this in Florence, before a friend’s wedding, and I was thrilled that I was able to do this legendary dish at home. This … Read More