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Thinking about Christmas? Find your local turkey supplier.

Posted - Tuesday, 15th October '13

Find a local supplier of a wonderful fresh turkey for that all important Christmas day feast. The quality of a free range locally sourced bird cannot be under stated and is an important element of the festive season. To find your  nearest suppli... Read More - Farm Shop Blog

Opening Today - Three Trees Farm

Posted - Thursday, 10th May '12

*Opening Spring 2012!* - Three Trees Farm is a family run farm shop and cafe offering home produced and locally sourced food and drink. We are Wiltshire based, located just outside the village of Chiseldon. We believe in supporting local producers... Read More - Farm Shop Blog

Eversfield Organic - Recently Updated

Posted - Thursday, 12th April '12

Eversfield Organic is the home to our 100% grass fed award winning organic meat. The quality and taste is carried from our Devon fields to your plate creating the most convenient way to enjoy tasty succulent meat which is prod... Read More

Local Food Recipes - Local Food Recipe

Chicory Salad

Core and dice the apples and finely slice the celery. Cut off the base of each head of chicory and separate the leaves. Mix the apples, celery and walnuts together in a bowl and stir in the mayonnaise and yoghurt. Season well with salt and pepper. Arrange chicory on plates and spoon over the Waldorf salad.

View Ingredients and Recipe - Local Food Recipe

Roast Partridge on Toast

Preheat the oven to 220C (425F, Gas mark 7). Wrap each bird in the streaky bacon and season with salt and pepper. Roast the birds breast-side up for about 25 minutes. While the partridges are cooking, melt the butter in a pan and fry the livers. Finely chop the garlic and add it to the pan together with the thyme and seasoning. Lower the heat and stew the livers in the garlic butter for about 10 m...

View Ingredients and Recipe - Local Food Recipe

Gooseberry Chutney

Peel and grate the onion and ginger. Place all the ingredients except the salt in a large stainless steel pan. Bring it to the boil, giving it a good stir. Cook gently for about an hour and half until the gooseberries are soft and the chutney thickens, stirring from time to time, take off the heat. Finally add most of the salt, taste and add more if needed, give it a good stir. Spoon into warm, st...

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