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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

Seared Steak Salad with Barley, Grapes and Sumac

Simmer the pearl barley in one litre of water for about 40 minutes or until tender. Drain and set aside to cool. Rub the sumac (or lemon juice) into the steaks and drizzle with a little oil. Leave to marinate for about an hour. To make the dressing, blend all the ingredients together and season with salt and pepper. When you are ready to cook the steak, heat the grill or barbec...

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Smoked Chicken and Avocado Salad with Strawberry Sauce

First make the strawberry sauce: Using a blender or processor, puree the strawberries until they are smooth. Keep the machine going and add the two oils gradually until it is thick and glossy. Then add a little salt and pepper and a teaspoon of raspberry vinegar or sugar to taste. To assemble the dish: Halve and peel the avocados, remove the stones. Slice each half across about six times or so, ke...

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Duck with Squash, Ginger and Apple

Preheat the oven to 180C (350F, Gas mark 4). Rub the duck legs with salt and pepper and place them in a casserole and cook for one hour. Peel the squash, cut them into wedges, place them in a roasting tin and brush with a little duck fat. Cook at 190C (375F, Gas mark 5) until cooked and nicely browned. Peel and finely chop the ginger and garlic. Peel, quarter and core the apples. Towards the end o...

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