We have plenty of Hampshire Lamb available, with Barnsley Chops being a particularly good cut. The Barnsley Chop is a double chop that comes from the saddle of lamb. As a result it is tender, but full-flavoured with the benefit of being cooked on the bone. Essentially it is the … Read More
The Easter Feast is a chance to gather with family (hopefully in the spring sunshine) and enjoy a festive meal without having to worry about presents, crackers and trees. It’s the perfect time to celebrate the occasion and catch up over a good meal. We have a variety of suggestions, … Read More
We are looking forward to introducing you to Fareham-based producer, Cut to the Smoke who will be joining us at our Farm Shop Party next weekend. We will be cooking our pulled pork on the Big Green Egg using Cut to the Smoke rubs, so you can taste it over … Read More
January: Cold, dark, and wet, but at least we have stew – a dish celebrated worldwide for months such as these. With the slow cooker out, we have the perfect options for a remarkable stew, with meat or vegetarian and a variety of flavours and textures. If you are cooking … Read More
Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs. Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb. … Read More
We have plenty of mutton in this week, ideal for a slow comfortable stew that can be prepared in advance and allowed to simmer on the hob while you go for a long walk, ready to warm you on your return. Mutton is lamb that is over two years old, … Read More
Fancy something a little different for your Friday night curry? Whip up a quick and easy makhani mutton curry using a jar of The Tomato Stall Makhani sauce and diced mutton from the butchery counter. Fragrant, decadent and ready in a pinch! This Punjabi style tomato-based curry is aromatic, … Read More
Spring Lamb is in, and yes, I know it’s not Spring anymore, but it is temperature-wise, and it’s also the perfect time to enjoy lamb. While Uk lambs can be born anytime from November to June, the majority are born in April and May and grow for 5-8 months, so … Read More
Now that we can meet up outside, it’s time to work on your BBQ skills in order to make the most of new-found social activity. The trick is to invest in some decent charcoal, as this holds its heat for much longer and isn’t doused in chemicals. Then find a … Read More
Alongside a glorious range of Easter Eggs, truffles and chocolate bars, we also have some more unusual Easter Treats, such as Sussex Simnel Cake and a beautiful Italian Easter cake is called Colomba (which means dove in English). Colomba is very similar to panettone, made using real butter, eggs, milk, … Read More
We had the opportunity to get some Herdwick Mutton in this week. Herdwick sheep have grazed around Borrowdale in the Lake District for over 1000 years, and are uniquely acclimatised to the Cumbrian Fells. The meat has been hung for two weeks and provides a gamey, full flavour that reflects … Read More
The first stew, casserole, or curry can be a bit like wondering when to turn the heating on, it’s that acceptance that autumn is well and truly here. While we haven’t yet turned the heating on, we have cooked our first stew, and in anticipation, Lee and Ray have been … Read More