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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 the UK, where the birds take cover in woodland. It is sold by many good 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.

Potato rosti cakes

Potato rosti cakes

When you’re having a dinner party, it’s best to get as much ready in advance as possible. Because the potatoes have been par-boiled and the apple soaked in lemon juice, you can get away with making these rosti cakes a few hours in advance – prepare them to the end of point 5, then cover with foil or clingfilm and refrigerate, but only for 5 – 6 hours – don’t risk any longer or the potatoes and apples may start to discolour!

Sloe gin recipe - makes one bottle

Sloe gin recipe - makes one bottle

Surrey’s hedgerows are a great place to find precious hidden gems – sloe berries. Local food doesn’t get any more local than this. This recipe is designed for all you local food lovers who also like a local tipple!