With restaurants closed or fully booked up for takeaway it’s time to start planning your Valentine’s Day meal and you just might have to venture into the kitchen. Start with the best ingredients, keep it simple and you’ve won half the battle. In the butchery, we have the full steak … Read More
If you want to really enjoy a full veggie meal that fills you up and gives you a full range of tastes, textures, and nutrients with each bite, then the Buddha Bowl is the way to go. This is a great way to use different vegetables from a veg box, … Read More
This is such a simple dish, the trick is to cook the mushrooms right and be extremely generous with the garlic. Chestnut, button, or large flat mushrooms are great, and we also have a mix of more exotic mushrooms from the New Forest which include yellow and pink oyster mushrooms, … Read More
This has to be one of my favourite dishes, that turns the humble courgette into a delicacy worthy of the finest tables, despite the simple ingredients. You need small, fresh courgettes, either from the shop, or freshly picked. You also need to prepare the courgettes half an hour before cooking … Read More
We have put together a simple paella pack so that you can get cooking and enjoy all the Spanish flavours at home without having to worry about putting yourself into quarantine for two weeks. The most important ingredient is the paella rice that we get from Brindisa. After that, you … Read More
Vegetables aren’t usually the first thing that come to mind when thinking about BBQ, but with a little planning, it’s simple to do and the results are delicious. The smoky, charred flavour of charcoal can really enhance the flavour and texture of vegetables, and if you still want to eat … Read More
Chalkstream Trout with Isle of Wight Tomato Salsa & fried Jersey Royal Potatoes. We are fortunate to be surrounded by fantastic producers who create the finest ingredients. Locally sourced, they are fresh, nutritious and because the taste is so good, cooking is remarkably simple. Many of these producers (such … Read More
Yarty is a wonderful local producer run by Jayne and David, with a superb range of vinegar and cordials that use local ingredients based on old family recipes. We use Black Garlic vinegar as an alternative to balsamic vinegar, but if you need further inspiration, read on… Let “Black Garlic … Read More
Sometimes it can take one simple change of ingredient to inspire you to make a whole new meal. Zhoug has that ability to give a new flavour to your staples, so if you are slightly bored of seasonal root vegetables, slap in a bit of zhoug, roast them off in … Read More
Our pork shoulder is on special offer at the moment, reduced from £9.95 to £7.50/kg. We use Scott’s Free Range Pork which is reared on the South Downs above Storrington. It is remarkably good pork at a fantastic price. This is a versatile cut, which is fantastic as a Sunday … Read More
I’m so excited to see the new season’s Purple Sprouting Broccoli in the shop – fresh from the fields of Runcton. I consider purple sprouting to be on a par with Asparagus, with superb flavour, and equally as versatile, and if you don’t believe me, then try this recipe for … Read More
Wild rabbit is one of those forgotten tastes that should definitely be brought back to the table. Rabbit is good value, lean, healthy, and extremely tasty. It’s also sustainable with numbers needing to be controlled, especially around Chidham where these rabbits have come from. This casserole is rich, fragrant and … Read More