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Warming venison gochujang kebabs recipe from The Salt Box

Warming venison gochujang kebabs recipe from The Salt Box

With mouth-watering cubes of spiced venison, glazed with warming gochujang, this dish is served with charred chillies, red cabbage (fried down with Briscoe’s Tempting Thai Jelly) and flat-breads. It’s the perfect way to kick start the New Year. While The Salt Box would highly recommend cooking the dish outdoors over fire, you can cheat and recreate it indoors using a chargrill pan.

Seville orange posset

Seville orange posset

Seville oranges hit our shops in January and bring some much-needed sunshine to what can be a dreary month. Bursting with aroma and flavour, they are famous for being used to make Seville orange marmalade. Here, for a change, we use them to conjure up a creamy dessert.

Roasted winter squash and Bevan’s sausage recipe

Roasted winter squash and Bevan’s sausage recipe

A hearty winter warmer roasted winter squash and Bevan’s sausage recipe from Local Food Britain member Garsons of Esher created by food blogger Bill Williamson. Photo from What Dad Cooked.

Gran Stead’s recipe for mulled wine

Gran Stead’s recipe for mulled wine

Local Food Britain members and founders of Gran Stead's Ginger Co, Chris and Rosemary Knox, bring you a delicious mulled wine recipe for the perfect winter warmer...

Baked sweetcorn flavoured with herbs and spices

Baked sweetcorn flavoured with herbs and spices

Secretts of Milford's perfectly cooked fresh sweetcorn is a great accompaniment to an autumn dish as Eat Surrey's Shirlee Posner demonstrates with this simple recipe that can be cooked in the oven or outside on the BBQ.

Spiced beef with roasted heritage beetroot

Spiced beef with roasted heritage beetroot

Perfect for those chilly autumn evenings, this spiced beef with roasted heritage beetroot dish from Eat Surrey's Shirlee Posner celebrates the produce available from Local Food Britain member Secretts of Milford

Crabapple jelly

Crabapple jelly

Come September, crabapple trees are weighed down with fruit. In a good season, there are plenty to go around, so leave the windfalls for the birds and other local wildlife and pick yourself a bagful of these sour beauties to turn into delectable homemade crabapple jelly. It makes the perfect gift for the local food lover in your life – and remember to label it with pride!

Summer tomato bulgur salad bowl recipe

Summer tomato bulgur salad bowl recipe

Make the most of the sunny weather with a light summer tomato bulgur salad bowl recipe. This recipe from Local Food Surrey member and How to Cook Good Food's Laura Scott makes the most of the great seasonal produce now on offer.

Wild garlic and nettle soup

Wild garlic and nettle soup

If you go down to the woods today, and your favourite Italian trattoria comes to mind, it’s probably because you’ve just disturbed a crop of wild garlic. Also known as “Ramsons”, wild garlic is part of the Allium family, and is related to chives, onions and leeks. Here we team it with another wild ingredient, stinging nettles, to make a highly nutritious soup.

Sea bass in a bag with fresh herb citrus sauce

Sea bass in a bag with fresh herb citrus sauce

Sea bass has only fairly recently surfaced from the culinary depths, and hurrah for that. With its sweet flesh and ability to take on flavours, it works really well in this quick and easy recipe which doesn't require so much as a single pan! And, what's more, sea bass is found off the British coastline, so look out for them in your fishmonger's local catch.