We have lots of lovely wild venison in the shop this week, as the incessant rain has eased off and the deer have moved out of the shelter of the woods. It’s critical to keep deer numbers under control to help woodland regenerate and avoid too much crop damage. You … Read More
Christmas dinner should be joyful, generous, and delicious — not stressful. At Stansted Farm Shop, we’re here to make your festive feast easier than ever, with a carefully curated selection of free-range turkeys, traditional geese, show-stopping ribs of beef, richly flavoured cockerels, and outdoor-reared gammon. Whether you’re cooking for a … Read More
We have fresh pheasant arriving in time for the weekend, and pheasant are at their most tender at the beginning of the season when they are young and it is still relatively warm outside. They make the perfect roast (one whole pheasant will feed 2-3 people) with a little streaky … Read More
We have some lovely new season’s produce to lift the spirits at this time of year, including: sweet Blood Oranges that are perfect for breakfast or a healthy snack and can make delicious salads, puddings and cakes. Seville Oranges – time to make your marmalade, or this delicious cake. Pistachios … Read More
My sister tried this the other day and highly recommended it, so I hope you enjoy Pheasant Saltimbocca, an Italian-inspired dish typically made with veal, but this is a great way to enjoy pheasant and creates a unique, gamey twist. Ingredients (serves 4): 4 pheasant breasts (skinless) 8 large fresh … Read More
This month, some of our favourite local foods are coming into season, while the winter stalwarts drop out. Asparagus has finally emerged – sourced directly from Slade Farm in Rogate and delivered fresh to our door. We have 3 bunches for £9 or a bunch for £3.25 with its incredible … Read More
Lee has prepared some Muntjac chops this week, using the best cut of the best wild venison on the bone. Muntjac are the smallest and tastiest of Stansted’s resident deer and although the loin and fillet are absolutely delicious, they are too small to do much with. Cooking them on … Read More
Pheasant Eggs are only in season for about 6 weeks, so take advantage while you can. They are smaller and richer in flavour than hens eggs, so pack a punch and can be used in any recipe that calls for normal eggs. Just replace a large hen egg with 3 … Read More
April is the changing of the seasons and there are some unusual and different seasonal foods that you are unlikely to find on supermarket shelves, including foraged and wild. British crops are suffering from the ‘Hungry Gap’ as the winter veg comes to an end, and there are 4-6 weeks … Read More
We have a few packs of wild wood pigeon available this week which is unusual as they are quite hard to get hold of. Pigeon is delicious, more like a small tender steak than poultry, and with a flavour that holds up well against robust sauces. Here’s a good recipe … Read More
We have some lovely duck pies in the deli counter this week, direct from Creedy Carver, who rear the highest quality free-range ducks and chickens from their farm in Devon. Each duck pie has succulent pieces of duck, seasoned with five spice and coated in plum sauce. Available for £4.99 … Read More
January is a balance between eating healthily after the excess of Christmas and staying cheerful, warm, and well-nourished while it’s cold and dark outside. Slow-cooked meat and game can be offset with zesty citrus and local watercress, while seasonal cabbage and kale can be mixed with potato and smoked gammon … Read More