all counties

Select a county to find local food


 
Gluten-free kale potato cakes with sausage, bacon and poached egg

Gluten-free kale potato cakes with sausage, bacon and poached egg

Secretts of Milford commissioned this tasty recipe to mark British Breakfast week. Potato cakes in place of bread reflect seasonal produce and provide a wheat free dish. Use wheat free sausage if you are cooking for someone who is gluten intolerant!

Help the honeybee spelt sourdough pancakes

Help the honeybee spelt sourdough pancakes

Help the honeybee spelt sourdough pancakes from From Food for Thought by Vanessa Kimbell, (published by Kyle Books).

Local roast leg of lamb with Moroccan spices

Local roast leg of lamb with Moroccan spices

Local Roast Leg of Lamb with Moroccan Spices, from From Food for Thought by Vanessa Kimbell, (published by Kyle Books).

Eton mess with Silent Pool Blackberry Gin

Eton mess with Silent Pool Blackberry Gin

This recipe from Shirlee Posner, Eat Surrey, has to be the easiest emergency dessert to make providing you have the right ingredients. It’s fast, effective and difficult not to love. Fruit infused gins are lovely for providing an alcoholic kick to an otherwise innocent classic. The gin cordials from Silent Pool are perfect here.

Christmas cake

Christmas cake

In this version of the boiled fruit cake, Jo adds cranberries for bursts of tangy fruitiness. The quantity is enough for a 10” square or round tin – for an 8” cake, reduce all ingredients by one third.

Sweet pickled red cabbage

Sweet pickled red cabbage

Pickled red cabbage makes a delicious accompaniment to cold meats like ham, but also a delightful side dish for braised meat dishes, as the sweet-sour tang cuts through the richness.

Pickled beetroot and carrots

Pickled beetroot and carrots

Tim says this pickle makes a great accompaniment for cold meats, patés and smoked fish - delicious on their own, or in a salad. To make a dressing, take a little of the pickling liquid and add a couple of spoonfuls of olive oil.

Slow roast tomato tarte tatin

Slow roast tomato tarte tatin

This delightful summery recipe was created for us by chef David Gillott, owner of Four Gables Group. The sweet, juicy cherry tomatoes encased in a crisp puff pastry crust make for a wonderful light lunch dish, or an impressive starter for an al fresco dinner party.

Summer cherry and frangipane cheesecake

Summer cherry and frangipane cheesecake

This lovely summer baked cheesecake provides a great showcase for English cherries as they sit atop a mascarpone, lemon and frangipane base. It was made by Botley Hill Farmhouse’s dessert chef, Cosmin Prisecaru, who reveals, “It’s important for the pastry to be light and to achieve this you need to treat it gently. Also make sure your finger tips are cold before you start rubbing in the fat – running your hands under the cold tap does the trick.”

Gooseberry, rhubarb and elderflower jam

Gooseberry, rhubarb and elderflower jam

Shirlee Posner of foodie blog Eat Surrey combines three of summer's best flavours in this delightfully seasonal jam. It's a great way of using up a bumper crop of home-grown gooseberries and rhubarb, or why not pick your own at a farm near you? Shirlee recommends this jam for topping banana scones, layering cakes or simply smothered on toast.