We have some baby back ribs in the butchery this week, perfect for some messy but deeply satisfying finger-licking BBQ. We have some great rubs in the shop if you don’t want to make your own, including a three chilli sweet rub that comes in it’s own shaker. The Cut … Read More
Asparagus season is short and sweet, while the tomato season is here for the summer. This is a simple but delicious combination and you can add other veg or different cheese depending on your preference, but you can use this recipe as a guide: Ingredients: 1 bunch of Slade Farm … Read More
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
We have some St George’s Mushrooms just coming through in time for the big day this weekend. They grown in meadows and woodland edges and clearings, creating a fairy ring or circle that gets bigger every year. The fungi seem to benefit the grass, as you can clearly see that … Read More
The British asparagus season has started early with New Forest spears being grown in polytunnels to help expand the season, before the main crop from Davies farm arrives. Delicious steamed or roasted with a bit of olive oil and sea salt, this is the perfect local vegetable. You can make … Read More
In the run-up to the King’s Coronation, we will make Coronation Quiche in the deli counter following the Royal Family recipe. With sausage rolls, pies, scotch eggs, brownies and cookies also available why not celebrate with a Farm Shop picnic? You can browse a selection of charcuterie and local cheeses, … 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
It’s #FoodWasteActionWeek this week, and with the price of veg and salad, the cost of living crisis, and the environmental impacts of food waste, it’s more relevant than ever. The Love Food Hate Waste website offers loads of tips on storing food to ensure it stays fresh, as well as … Read More
It’s Valentine’s Day on Tuesday, a great opportunity to make a special effort and enjoy a romantic meal at home. Vicky is making 10 Venison or Beef Wellingtons, the perfect luxury ready meal. You need to let me know if you would like one, and when those ten are sold, … Read More
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