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| Looking for a Christmas Tree? |
Sheffield, Sheffield
The Wild Star Food Co. is an exciting new online grocery store and home delivery service based in Sh...
Pickering, North Yorkshire
We grow 10 acres of organic vegetables at our farm: potatoes, kohl rabi, cabbages, broccoli, swedes,...
Northallerton, North Yorkshire
Small mixed farm in the Vale of York producing lamb, beef and honey.
Richmond, North Yorkshire
Organic fruit and vegetables, box schemes, wholesale enquires welcome.
Maidenhead, Windsor and Maidenhead
Specialist producer of luxury traditional farmfresh Christmas turkeys since 1957. Dedicated to the p...
Alton, Hampshire
Farm Shop selling range of local produce and meat raised on the farm.
Worcester, Worcestershire
Goodman's geese is part of Goodman Brothers, who farm at Walsgrove Farm, Great Witley and in the sur...
Worcester, Worcestershire
At Christmas we have a large range of Christmas Food including local turkeys either barn-reared whit...
Elgin, Moray
Easterton Farm is an organic, family run farm, situated about 5 miles south of Elgin
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Christmas Pudding MasterclassPut the suet, flour, breadcrumbs, sugar and spices in a large bowl and mix thoroughly. Next add the dried fruit, mixed peel, almonds, apple, carrot and grated zests and mix again. In a jug combine the syrup, treacle, rum, stout and eggs. Pour this mixture into the large bowl and stir well until all the ingredients are thoroughly combined. Cover with cling film or a clean cloth and leave for 24 hou... |
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Creamy Bread SaucePlace the onion and ground cloves in a small pan. Tear the bay leaves in half and add to the pan with the milk and butter. Season generously with pepper. Bring to the boil, then reduce the heat and allow to simmer gently for 20 minutes, until the onion has softened. Remove from heat and leave to infuse for 1 hour or chill overnight. Remove and discard the bay leaves. Roughly tear the bread into ev... |
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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... |
