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Make the most of asparagus

Now’s the time to make the most of this most delicious vegetable grown so close to our shops. Only in season for just a couple of months it is a real treat of late spring. Roast asparagus Wash the asparagus. You can trim and peel the outer layers of the ends of the spears if wished but this is not Read More

Glorious Game recipe: pheasant breast with cider

A delicious recipe for pheasant breasts, a dish demonstrated on our Game Day. Sous vide pheasant breast with Norfolk cider, baby leeks and roast potato Serves 2 Ingredients 2 Walsingham pheasant breasts 300ml Whin Hill Norfolk apple cider 6 baby leeks 2 large Maris Piper potatoes 100ml Norfolk rapeseed oil for roasting Knob of butter 1 tbsp sour cream Read More

Three things to eat this week: cavolo, blood orange, quinoa

Our three things to eat this week are Cavolo nero (a Norfolk grown Tuscan black cabbage), blood oranges also known as ‘ruby’ or ‘blush’ oranges due to their deep crimson colour, and Quinoa, a nutty and delicious, tiny grain that is packed with protein.

Recipe: wild rabbit stew with prunes and bacon

Wild rabbits make a delicious, economical, lean and healthy dish. At just £2.99 each from our butchery, one rabbit easily serves two (or three less hungry) people. Prunes and bacon are not just a canapé combination (wrap streaky bacon round a prune, spear with a cocktail stick and then bake until the bacon is crisp Read More

Seville oranges are not just for marmalade

Although we stock some lovely marmalades in our shops including Jennifer’s Kitchen marmalades made at Jennifer’s home in Little Walsingham, now’s the time to make your own if you’re going to during the short Seville orange season. We have Sevilles and sugar in the shops all ready to go.