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
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
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
Alongside Foot’s Farm Savoy and Hispi Cabbage, we have Titchfield Purple Sprouting Broccoli this week. It’s delicious steamed, boiled or grilled (my favourite) and here are some inspiring recipes to get the best out of your local PSB. This is early season PSB, as it is traditionally grown in early … Read More
While the storms that have struck this week herald the end of the summer drought, there is a silver lining to the start of autumn: not only are the meadows and lawns returning to green but there is a subterranean stirring that heralds the start of the mushroom season. We … Read More
Our Isle of Wight Apricots are now in season, and if (like me) you tend to avoid apricots because you find them a bit wooly and dry, then it’s because you’ve never enjoyed a fresh, ripe apricot. These are picked fresh off the trees at Godshill Orchard, shipped overseas (on … Read More
New Season’s Asparagus has arrived and will be with us for the next 6 weeks. My favourite way of enjoying asparagus is grilled with olive oil and sea salt, until slightly crispy at the tip. If you can do this over charcoal, so much the better. You can also turn … Read More
We have some glorious Italian aubergines in the shop this week, alongside padron peppers and the eleven varieties of tomatoes from the Tomato Stall as the season gets properly underway. These Round Italian Aubergines are a variety similar to traditional aubergines but unusually large in size, with a texture that … Read More
We are thrilled to have the first local strawberries arrive in the shop this week, directly from Westlands Farm near Wickham. They are juicy, heavily scented and taste delicious, and are perfect with the Easter sunshine. Westlands is a long-season producer of strawberries and raspberries, who aim to extend the … 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
This is a lovely way to keep enjoying rhubarb throughout the year, and the colour of the jam will improve your mood at breakfast. The addition of ginger is compulsory, but the chilli is for those who like a lingering heat to balance the sweet, and can be moderated according … Read More