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Runner bean & herb salad with quail’s eggs

Runner bean & herb salad with quail’s eggs

A simple, summery salad for the first of the runner beans. Riverford Organics, who developed this recipe, recommend Caerphilly cheese for its fresh flavour with a creamy lemony after-taste that complements the beans and herbs. If you're in Surrey, why not visit one of our great deli's and ask them to suggest a local alternative? It's a great way to discover new cheesy delights!

Potato salad

Potato salad

This delightful potato salad is lovely served warm. It is also perfect to enjoy cold, packed into a picnic hamper. Choose local potatoes of course!

Scotch eggs

Scotch eggs

When you've tasted a homemade Scotch egg you will never again want to eat the mass--produced pretenders available from supermarkets. So, roll up your sleeves and you'll see egg-sactly what we mean!

Watercress and Norbury Blue cheese frittata

Watercress and Norbury Blue cheese frittata

This vibrant frittata makes delightful use of fresh and seasonal ingredients, the star of which is Norbury Blue cheese from Dorking. Serve hot for a light meal or cool and add to lunch boxes and picnic hampers. Delicious!

Hollandaise asparagus with poached egg

Hollandaise asparagus with poached egg

English asparagus is a superstar of the local food scene. English asparagus is hailed by chefs as the best in the world. Our climate allows the stems to develop slowly, producing a full, sweet flavour and a fine, tender texture. Lots of Surrey's farm shops and grocery stores stock it. The asparagus season officially starts on St George's Day, April 23, but many farm shops such as Priory Farm at South Nufield already have it in stock.

Wholewheat cheese and chive scones recipe

Wholewheat cheese and chive scones recipe

This is a recipe from Abi, aged 12. She adapted the traditional scone recipe by using wholemeal flour, buttermilk and a lovely strong cheddar cheese. These savoury scones taste amazing when still warm from the oven.

Unhurried mutton one pot

Unhurried mutton one pot

This hearty dish calls for long, slow cooking. Just right, then, for warming up cold winter days - and it smells delicious while it’s casseroling. Make enough for 2 days, as it’s just as good re-heated.

Roasted pumpkin seeds

Roasted pumpkin seeds

So, you’ve scooped out your Jack-o-lantern, and now you’re left with a pile of seeds. Don’t throw them away – if you have a little time and patience, they can be easily turned into a nutritious and tasty snack.

Pumpkin scones

Pumpkin scones

These easy-to-make scones are packed with goodness – try them with cream cheese or warm with butter (and if you don’t tell the kids they contain pumpkin, they’ll never guess!)

Roast pheasant and raisin sauce

Roast pheasant and raisin sauce

Pheasant has been making its appearance on the local food scene for centuries and is plentiful in Surrey, where the birds take cover in woodland. It is sold by many good Surrey butchers and local game stockists. There are a myriad of pheasant recipes and the key is to remember that it has a tendency to dry out, so be careful not to over-cook it. Casseroling is the best way to deal with older birds, but if you acquire a young local pheasant, it should be tender so you can just roast it simply and enjoy with roast potatoes or sage and apple potato rosti and some roasted root vegetables.