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Recipes

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VENISON WITH PORT AND REDCURRANT JELLY

  • 2lb Venison (leg or haunch)
  • 1/2 pint Chicken Stock
  • 1oz Butter
  • 1 Onion, chopped
  • 1oz Flour
  • 2 tbsp Redcurrant Jelly
  • Bouquet Garni
  • Chopped Parsley

Marinade

  • 1/4 pint Port
  • 2 tbsp Olive Oil
  • 1 Onion, chopped
  • Sea Salt and Black Pepper
  • Chopped Parsley and Thyme

Mix all marinade ingredients together, add the venison and leave for 24 hours, turning regularly.  Melt the butter in a pan and brown the venison.  Put into an ovenproof dish.  Soften the onion in the same pan, add the flour and cook until brown.  Make the stock up to 3/4 pint with the marinade and add to the pan.  Bring to the boil.  Add the redcurrant jelly and, when melted, the herbs.  Pour over the venison.  Cover and cook for one and a half hours. 

To serve, carve the venison very thinly, our the sauce over it and garnish with chopped parsley.

BEEF STEW

  • 500g Stewing beef or Shin of beef
  • Beef Stock Cube
  • Worcestershire Sauce
  • 1 bottle of Real Ale
  • 2 tsps English Mustard
  • 1 large Onion
  • 3 Carrots
  • 2 Parsnips
  • 1 small Swede
  • Mug of Frozen Peas

Brown the meat in a large, heavy-based saucepan.  Crumble over the stock cube and add a good glug of Worcestershire Sauce, the English Mustard, the bottle of Real Ale and enough water to cover.  Bring to the boil.  Meanwhile, chop the onions, carrots, parsnips and swede into large dice.  When the beef is at the boil add the diced vegetables and the frozen peas.  Turn the heat down to a gentle simmer, put the lid on and leave it for a couple of hours until the meat is tender and succulent.  Check for seasoning.

Tip - Serve with lovely buttery mashed potatoes for a warming winter meal.

CHILLI  CHICKEN

Quick, Easy and Gluten Free.  For Dairy Free use a soya based yoghurt.

  • 4 Free Range Chicken Breasts, cubed
  • 500 ml Woodlands Farm Natural Yoghurt
  • 4 Fresh Tomatoes, peeled, cored and quartered
  • 2 tsp Tracklements Chilli Jam
  • Stainswick Farm Rapeseed Oil
  • Salt and Pepper
  • Basil to garnish (fresh or dried)

Brown chicken breasts in Rapeseed oil.  Place browned chicken, tomatoes, yoghurt and Chilli Jam in an open dish and season.  Place in a preheated oven at 180°C/350°F/GM4 for 30 minutes.  Garnish with fresh Basil leaves or sprinkle over some dried.

Tips - Pour boiling water over tomatoes and leave to stand for a few minutes then quarter and they will peel easily.  This can be done whilst the chicken is browning. Heat can be adjusted by quantity of Chilli Jam.