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Alloa, Clackmannanshire
As of spring 2006 we can now boast that our birds are fed on a diet with corn as a 100% replacement...
Dumfries, Dumfries & Galloway
The Bronze Turkey is acclaimed as one of the best tasting turkeys around. We keep a small number of ...
Dumfries, Dumfries & Galloway
Tom Carr and his wife Susan have been rearing Christmas turkeys at Millhill Farm in the Glen just a ...
Alnwick, Northumberland
R. Turnbull and Sons are an award winning family butcher, established for over 100 years. Our hi...
Kendal, Cumbria
At Plumgarths Farm Shop and Lakelands Food Park in Kendal, our meats, eggs and other produce are tra...
Inverurie, Aberdeenshire
All Beef and Lamb is supplied direct to the shop from our two local Meat Wholesalers, Mathers (Inver...
Richmond, North Yorkshire
Taking orders for Turkeys, Hams and almost everything else you will need to make your perfect Christ...
Lancaster, Lancashire
Our turkeys are fed on wheat and the same natural formula feed as the chickens. Judging by our custo...
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Sage and Onion StuffingPeel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, a... |
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Perfect Pigs in BlanketsPreheat the oven to 180C/gas 4. Using the back of a knife, stretch each bacon rasher out - this will stop them shrinking as they cook. Cut each rasher in half horizontally and roll a piece around a sausage. Place them on a non-stick baking tray. Mix the honey, Tabasco and bourbon together. Pour the mixture over the sausages and toss well. Bake for 35-40 minutes, turning them once and basting at th... |
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Quince, celeriac and a DIY childrens' treatHowever it is a journey well worth making as a little quince goes a long way - whether it is a few quinces filling a room with their sweet heady fragrance or a lone quince in an apple pie, added to give a pink colouring and an interesting flavour. A disadvantage of quince is that all seeds must be removed before cooking as they can cause stomach upsets and the fruit must be well cooked and slow co... |
