Goulash is a slow-cooked dish of meat and vegetables seasoned with paprika and other spices originating in Hungary. Spice Island Chilli Co’s Ghost Pepper & Garlic chilli sauce is made with smoked paprika, roasted red peppers and garlic, making it the ideal way to add devilishly flavoursome levels of saucery … Read More
Vicky makes all her own pies from scratch for our deli counter, using local, seasonal ingredients. This recipe uses Stansted wild venison, chestnut mushrooms, wine and herbs, giving a rich gravy that’s very satisfying. Venison Pie – Serves 4 Ingredients: 750g Diced Venison 2 red onions, finely chopped 2 garlic … Read More
We have fresh leeks from Foots Farm in Chidham currently in season, and it’s one of those veggies that is so tasty, it can be the main ingredient. The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porophagus (leek eater) … Read More
Our venison steaks and haunch are on special offer this week, so it’s worth trying some new recipes. This recipe comes from the Game to Eat website, which has loads of other recipes as well, and we have every cut of venison available, so come and grab some of this … Read More
Tunworth is one the UK’s finest cheeses, having won Supreme Champion twice at the British Cheese Awards alongside numerous other awards. This camembert-style Hampshire cheese should be on every cheese board, but it can also be gently baked, until it melts into a soft, oozing pot, which you can sink … 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
One of our customers gave me a partridge recipe he has been using regularly since 1996, so it has been tried and tested! I decided to try it at home but forgot to bring the recipe back, so made something similar with apples Partridge and apples is a superb combination, … Read More
I’m a huge fan of kale, especially when it’s roasted and crispy. Kale chips had a moment a few years ago and were a social media sensation, but they deserve to be a veg staple at this time of year, regardless of the trend. Roasting them brings out a nutty … Read More
Rollright is a fabulous cheese made by David Jowett at Manor Farm, Chedworth, Gloucestershire, it is a soft, buttery, rind-washed cheese based on the French cheese Reblochon and is similarly held together with a spruce bark strip that gives it a pine tree flavour note. You can enjoy it with … 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