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Grantham, Leicestershire
Traditional Farm Fresh Free Range Bronze Turkeys, Geese & Game
Leicester, Leicestershire
We are a family run business producing Dexter beef, Gloucestershire Old Spot pork, grass fed lamb...
Boston, Lincolnshire
Organic producer of the year 2004. Organic Box Scheme home delivering vegetables, salads, fruit, ...
Oakham, Leicestershire
We source our free range bronze turkeys, free range cockerels and free range geese from local farmer...
Leicester, Leicestershire
At Christmas we also sell own grown Norfolk Bronze turkeys, pheasant and partridge. Brussels sprouts...
Llandrindod Wells, Powys
Now in our 19th year, Graig Farm Organics is one of the pioneers of organic meats and other organic ...
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Our Farm Shop prides itself on the huge range of fresh quality produce, what's even better is that i...
Stamford, Rutland
Producer of organic chickens and chicken portions, guinea fowl, year round turkeys....
Coventry, Coventry
Robert Caldicott our year round Turkey producer, has a passion for naturally rearing free range bird...
Coventry, Solihull
Family run business producing premium barn reared raw and cooked turkey products
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Applesauce Cranberry MuffinsPreheat oven to 350F (180C, Gas Mark 4), and lightly grease the muffin tin. In a large bowl mix together the flour, sugar, baking soda, salt and cinnamon. In a separate bowl mix the eggs, applesauce and oil. Add the applesauce mixture to the dry ingredients and mix together gently (do not over mix). Gently fold in the cranberries and scoop mixture into muffin cups until 2/3 full. Bake ... |
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Ten Minute Turkey with Peas and LeekPour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds. Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm. Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through. Season well with salt and pepper and serve... |
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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... |
