Recipes

Matt’s tip – The ketchup is amazing with a full English breakfast or our butchers dry cured bacon for the ultimate bacon sandwich.  The pickled walnuts will be available to purchase from our Farm Shop or at any premium supermarket. […]

Homemade honeycomb provides extra pzazz to a range of puddings. Try it lightly crushed over local traditionally made ice cream.  Matt’s tip – making your own caramel requires care! Keep watching while cooking to prevent burning – it needs to […]

This classic South American herb sauce can be used across multiple dishes to bring the natural flavours of summer cooking alive. Matt’s tip – The chimichurri can be used both as a marinade and a dressing for meat. If you […]

A sorbet recipe that can be used with most fruits. Matt’s tip – when making a sorbet with fruit that isn’t overly sharp, adding a squeeze of lemon or lime juice goes a long way to bring out the natural […]

The richness of the smoked cod’s roe and lumpfish caviar complemented by the tender sweetness of the local new season asparagus, finished beautifully with the fresh acidity of the brown shrimp vierge. Matt’s tip – serve this dish with some […]

Enjoy the vibrant taste of this first taste of spring. Matt’s tip – wild garlic is prolific in our corner of the South Downs, and can be found from March through the spring. Enjoy foraging! Ingredients 1 onion, diced 1 […]

A skilful adaptation of a classic warming dish. Matt’s tip – use good quality wine for a richer flavour for the ragù. Serve in a yorkshire pudding with some Slade Farm asparagus, at its best from March until the end […]

The tartness of the rhubarb is complemented perfectly with the sweetness of the meringue and the rich cream. Matt’s tip – cook some extra rhubarb compote to keep in the fridge – perfect with breakfast porridge or fresh natural yoghurt. […]