IN SEASON NOW
FORAGED NETTLE GNOCCHI WITH WILD GARLIC PESTOMAIN DISHES / SUMMER
Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging. * Please […]
Woodland Mushroom Shepherd’s PieAUTUMN
A vegetarian alternative to shepherd’s pie for the autumn. When you cook the mushrooms, do so in batches, so that they sauté properly and become nice and golden. If you cram too many into the pan at the same time, you will reduce the heat and they will steam, rather than fry. If you can’t […]
Winter Citrus Salad with Radicchio, Fennel & Soft CheeseMAIN DISHES / SALADS AND SIDES / WINTER
This wonderfully light salad celebrates many of our most nutritious winter ingredients. The bitter flavours found in radicchio help to stimulate the liver, with fennel acting as a wonderfully soothing digestive tonic and fresh orange providing valuable vitamin C, useful in these colder months. With such vibrant colours, this recipe makes for a beautiful dinner […]
Windrush Goat’s Cheese & Asparagus TartMAIN DISHES / SPRING
We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
Wilted Spinach With Toasted Pine Nuts, Sultanas & Lemon Zest
An excellent side dish to accompany a summer barbecue. The fruity, zesty flavours pair particularly well with pork.
Wild Rice, Red Cabbage, Apple and Toasted Cobnuts SaladAUTUMN
From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]