Torn Turkey? Yes, you read that correctly. If you and your family like pulled pork, then you’ll love this simple recipe from Bramble Farm Turkeys and Ruth Macintyre of Ruth’s Little Kitchen.
When making this delicious torn turkey recipe, it is important to remember that quantities can be increased to suit the size of the cut of meat. To the uninitiated, turkey drumsticks are much bigger and fuller flavoured than chicken ones.
Torn Turkey is a very forgiving recipe, so if there needs to be more liquid just add more water, ketchup and cider vinegar. When the turkey is cooked, the flavours can still be re-adjusted.
This is an ideal dish to make the day before, as the flavours infuse and once the meat is shredded; it seems to soak up the liquid.
Serve just like with a slow cooked pulled pork recipe: pile some of the torn turkey on top of a roll or slice of sourdough with coleslaw and salad; or fill flour tortilla wraps with coleslaw or green salad; or just serve with coleslaw, green salad and sauté potatoes.
“A hard, tart and sour fruit when raw, quince is a wonderfully fragrant and enticing fruit when cooked, and ripe for picking in all their autumnal glory.” The Salt Box know a thing or two about cooking with the seasons, and we love this take on the fruit. Enjoy! Photo by Joe Allen-Preston
Look for something a little different this Christmas as a vegetarian option or side for your free-range turkey? We love this Christmas Vegetable Strudel recipe by Laura Scott of How to Cook Good Food. “My Christmas vegetable strudel could not be simpler to prepare and, even though I would class it as a vegetarian main course, I would happily add a slice to my turkey dinner plate. It contains all of the flavours I associate with Christmas in vegetable form.”
This partridge, pheasant and venison Game Pie by Laura Scott of How To Cook Good Food is a delicious autumnal and winter warmer of a dish. “A well cooked game pie is a crowd pleaser of a dish,” says Laura. “In the past, I have always opted for either beef or chicken but since cooking this game pie I may never enjoy a pie of any other name. I used a mixture of partridge, pheasant and venison cooking it gently in the oven along with plenty of red wine amongst other goodies. The resulting pie filling was one of rich luxuriousness, buttery soft meat and earthy wine laced aromas. Add a layer of golden, flaky multi layered pastry and you have a dish that when served up on a bitterly cold day, will have you smiling with joy.”
We love these tasty cinnamon pretzels by Local Food Britain member, Laura Scott of How To Cook Good Food. Delicious Halloween fun to enjoy with your kids this autumn.
“Halloween cinnamon crusted pretzels are my bake of choice for October 31, Halloween,” says Laura.
Pretzels have always been a firm favourite in our house and I have tried so many recipes over the years. But these pretzels are definitely streets ahead of most and that is down to two things.
One – I never usually boil the pretzels. Partly because when teaching, it would be too dangerous and partly because I didn’t have the time to incorporate this extra step of the process.
Two – the mixture, which contains a generous amount of bicarbonate of soda/baking soda.
The recipe which I based these pretzels on is by Sally’s Baking Addiction, and I am convinced that it’s her baking soda water that got my pretzels to form the best crust – a perfect crisp exterior with a chewy bake-like crumb which soaks up the buttery cinnamon sugar crystals as well as the sticky icing."
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.
Quick and easy recipe for warm apple cakes. This recipe from Garsons at Esher makes great use of seasonal ingredients from their Pick Your Own fields. Enjoy warm from the oven, dusted with icing sugar and served with crème fraiche and fresh blackberries.
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
Brighten up those drab winter mornings with this tasty recipe from Local Food Surrey member Emma Fuller from Velvet Fig for warmed spiced carrot and pumpkin muffins. Using carrots, pumpkin puree and sunflower seeds, the muffins are best served warm with a big, steaming cup of coffee.
Food Envy London's pumpkin, basil, goats' cheese and fig tart