Rhubarb & Ginger Compote

Rhubarb Ginger Compote With new season’s rhubarb, this recipe takes 5 minutes to prepare and another 5-10 minutes to cook.  It’s incredibly simple and the orange and ginger balance out the acidity of the rhubarb perfectly.  Feel free to go heavy on the ginger if you are particularly fond of … Read More

Venison & Chestnut Mushroom Pie Recipe

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

Love your Leeks

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

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