Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version. BBQ If you have a … Read More
We have run a hamper competition in the Chichester Observer this week, and we’d love to give you the chance to enter. Simply email info@stanstedfarmshop.com with the heading ‘Christmas Hamper’ by 10th December 2021, for a chance to win our hamper that contains the following Hampshire and Sussex produce: Ashling … Read More
There’s a great lineup of Christmas blues, starting with our Stiltons: Cropwell Bishop and Colston Bassett with the similarly made, creamier and orange Shropshire Blue, also made by Colston Bassett. We have several local blues, including the great Isle of Wight Blue, Barkham Blue (Hampshire/Berkshre border), Blue Clouds (Balcombe) Pevensey … Read More
It’s time to plan your Christmas celebrations, and your festive feast can champion the finest local producers. Not only do we have award-winning turkeys, superb-tasting geese, aged Hampshire beef and wild Uppark venison, but we will be making our own chipolatas, sausage rolls, venison, beef and vegetarian Wellingtons. Much of … Read More
Autumn fruits combined with slow-cooked meat is a tried and tested pairing that can be found across the world. Some obvious examples are lamb with redcurrant jelly, pork and apple sauce, bacon and maple syrup. If you head to the middle east, tagines and curries often have dried apricots, quince, … Read More
We have been getting Walters Turkeys every Christmas for 8 years and we know how good they are. However, it’s good to know that they are being recognised as such, winning 2 Gold Stars in the 2021 Great Taste Awards which is a serious achievement. The judges commented that Walters … Read More
Autumn is most definitely here, and if you walk in the woods with the leaves falling, that unmistakable earthy, mushroom smell pervades every footstep. I find myself yearning to eat mushrooms at this time of year, they satisfy my autumn cravings. If you know where to look, there are wild … Read More
This cake combines the fragrant quince flavour with spongy ginger cake and the optional toffee. Ingredients: 4 medium ripe quinces (1kg) 1 lemon – sliced 1 orange sliced Sugar Toffee unsalted butter – 60g caster sugar – 90g reserved quince syrup – 60ml cardamom seeds – 1 teaspoon Cake Batter: … Read More
If you grow chard in the garden, it’s suddenly got to that stage when you need some chard inspiration, as it appears to be shooting up everywhere. It’s such a spectacular-looking leaf, so you can enjoy it’s beauty as much as it’s taste. This recipe combines the earthy flavours and … Read More
The Dexter beef from Lodge Farm in Forestside is now available, having aged for over 3 weeks. It is beautifully marbled, tender and is the Dexter dark red. This beef couldn’t have been sourced more locally, as the farm sits alongside the Stansted Forest. Dexter is a relatively small heritage … Read More
Most Wensleydale is mass-produced, but we’ve sourced a lovely cloth-bound Wensleydale called King Richard III and made by Andy Ridley from Fortmayne Dairy is one of the few artisan Wensleydale cheesemakers left. This cheese is zesty, fresh and slightly crumbly, similar to farmhouse cheeses that would have been made for … Read More
Sarah’s visit to Scott Free Range Nestled on the edge of the South Downs National Park in Storrington is Scott Free Range Pork Farm, where I recently got to spend a day mucking in and getting to know our suppliers. I arrived early to be greeted by Richard, the owner, … Read More
Fruit and booze are inextricably linked, with the surplus of one leading to the production of the other, as sugar-laden fruit drops from the tree and rots into alcohol. No doubt this is how early man first learnt to party! Now we have civilized ourselves by one step, taking the … Read More
Sweetcorn season is in full swing. Topping grilled cobs with chilli and lime gives a great contrast to the sweetness of the corn, while the grilling adds a bit more bite to the texture. Try our simple recipe for big flavour: 2 fresh corn on the cob 2 tablespoons of … Read More
Seasonal fruit is always a challenge: you wait all year for it and then all of a sudden you have a glut and wonder how many ways you can enjoy it. Eat them fresh, then when you are sated, preserve what you can, with jams, jellies, chutneys and competes, preserve … Read More