Ingredients

For the filling

3 x 410g cans sliced peaches, drained

2 tbsp caster sugar

2 tbsp cornflour

1 tsp ground ginger

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

For the topping

225g plain flour

100g caster sugar, plus 1 tbsp

1 tsp baking powder

1/2 tsp ground cinnamon

100g butter, chilled and cubed

125ml full-fat milk

For the gin and lime cream

150ml double cream

zest 1 lime

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

Directions

Preheat the oven the 180ºC / 160ºC fan / gas 4.

Tip the peaches into a baking dish, making sure they are in an even layer. Sprinkle with the sugar, cornflour and ginger. Pour over the gin and mix with your hands to make sure the peaches are coated.

In a bowl, combine the flour, sugar, baking powder and cinnamon. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Add the milk and bring the mixture together to form a soft dough.

Spoon heaps of the dough over the peaches then sprinkle with the tablespoon of caster sugar. Bake in the oven for 40 minutes until golden.

Meanwhile, whisk the cream until just thickened then fold through the lime zest and gin. Serve alongside the warm cobbler.

Recipe by www.edenmill.com

Ingredients

For The Lamb

• 2.5kg organic leg of lamb (on the bone)
• 100g rose Harissa paste (we used Belazu Rose harissa paste)
• ½tbsp garlic purée
• ½tbsp tomato purée
• 2 preserved lemons
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp maple syrup
• generous pinch of salt
• 1L lamb stock
• 8 apricots, halved

For The Couscous

• 500g giant couscous
• 1 vegetable stock cube
• 100g dried apricots or raisins
• 250g pomegranate seeds
• bunch of coriander, roughly chopped
• 1 lemon
• sea salt and cracked black pepper
• 150g flaked almonds, toasted

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 3
2. In a bowl combine the harissa paste, garlic and tomato purée. Finely chop the preserved lemons into a paste and add to the harissa mix. Sprinkle in the cinnamon and cumin and pour in the maple syrup. Season generously with salt and stir well to combine all the ingredients
3. With a sharp knife, lightly slash the skin of the lamb before taking half off the harissa marinade (reserve the remaining marinade for the couscous) and rub all over the lamb, ensuring the marinade coats the entire joint
4. Place the lamb into a large roasting tin and pour the stock around the edge. Tightly cover the lamb with foil and place in the oven for 1 hour. Remove from the oven, pull back the foil, generously baste with the cooking juices before returning the foil and placing back in the oven. Cook for a further 1 hour 45 minutes
5. Take the lamb out the oven and discard the foil. Baste the leg with any remaining cooking liquid and place the apricot halves in the roasting tin. Cook for a final 15 minutes until the apricots are soft and the lamb meat is easily pulling away from the bone. Leave to rest under a little foil until ready to serve
6. Whilst the lamb is cooking, make the couscous. Wash and drain the couscous before placing in a large saucepan. Crumble in the vegetable stock cube and pour in 1.5-litres of water. Bring to the boil and cook according to packet instructions before draining and leaving to cool
7. Add the apricots or raisins to the couscous along with the pomegranate seeds. Sprinkle in 2/3 coriander, reserving the rest for serving and finely grate in the zest of 1 lemon. Add the reserved marinade and stir until all the ingredients are well combined. Season accordingly
8. When ready to serve, spoon the couscous onto a large serving platter. Transfer the rested meat onto the bed of couscous and finish with the remaining coriander and flaked almonds. Finish by adding the cooked apricots and pulling a little meat away from the bone using a fork.
9. Allow your guests to dig in and enjoy!

Recipe from www.coombefarmorganic.co.uk

Ingredients

• 4 x 200g pork fillets
• 300g Chantenay carrots halved
• 16 shallots peeled and left whole
• 3 crisp apples, e.g. Granny Smith or Cox’s
• 2 tbsp olive oil
• 75g butter
• 2 tbsp hot horseradish sauce
• 2 tsp freshly chopped sage
• 2 tsp freshly chopped marjoram (or oregano)
• 2 tsp freshly chopped thyme
• 1 kg potatoes
• 100ml double cream or low-fat crème fraiche
• ½ tbsp caster sugar
• Sea salt and freshly ground black pepper

Method

Mix the chopped herbs with one tablespoon of olive oil and a generous twist of freshly ground black pepper.

Cut the pork fillets in half lengthways. Rub the chopped herbs into the pork fillet and place them into a dish. Cover, and refrigerate for at least 2 hours, or overnight.  Take the pork out of the fridge and let it come back to room temperature (approx 30 mins.).

Peel the potatoes and cut into small, evenly sized pieces and boil until they are tender. Drain well and then return to the hot pan and on a low heat add 40 g (1 1/2 oz) of the butter, the cream or crème fraiche and mash well. Stir in the horseradish, season well with sea salt and black pepper to taste. Remove from the heat and keep warm.

Meanwhile cut the apples into quarters, core and cut each quarter in half. In a frying pan melt the remaining butter and olive oil until the butter is just foaming, add the shallots and Chantenay and fry for a couple of minutes.

Season the pork fillets and then sauté on a medium heat for 3-4 minutes each side, until they are just cooked through turning the shallots and Chantenay.  Remove the fillets from the pan and keep them warm in a low oven.

To the carrot pan add the apples, sugar and 1-2 tbsp of water. Cook the Chantenay, apple and shallots together until slightly caramelised and golden. Remove from the heat.

To serve the fillet, spoon the horseradish mash onto a plate, place a piece of fillet next to it and then pile the Chantenay, shallots and apple on top.  Drizzle over a little residue from the pan.

Recipe by chantenay.co.uk

Prep time: 20mins

Cook time: 20 mins

Ingredients

• 40g Watercress
• ½ small Pumpkin, sliced
• 2 Apples, peeled, cored & sliced
• 100g Blackberries, halved
• 100g red cabbage, shredded

Method

1. If you have Halloween cookie cutters, now might be the time to dust them off! If not, cut the pumpkin slices into pumpkin shapes with a sharp knife. If you have a small enough tip, you can cut faces in to the pumpkin, but it will work just as well without!
2. Repeat this step for the apples, cutting ghosts and ghouls from the slices.
3. Bake the pumpkin in a preheated oven at 180° for around 20 minutes
4. Layer all the ingredients together on a platter – you’re now party ready!

Top tip: A set of small Halloween cookie cutters will save you time when making the pumpkin and ghost shapes.

Recipe by www.watercress.co.uk

Serves 8-10

Prep time: 30 minutes

Cooking time: 5 minutes

Ingredients

• 4 ripe avocadoes
• 2 tbsp fresh lemon juice
• 1 small red onion, finely diced
• 4 tbsp coriander, finely chopped
• 2-3 large tortilla wraps
• 250ml vegetable oil
• 85g watercress
• Salt and pepper

Method

1. To make the guacamole, add the avocado and lemon juice to a blender or food processor along with a pinch of salt and pepper.  Blend until smooth, then stir in the coriander and red onion.  Taste and adjust seasoning if necessary. 
2. Use a small, sharp knife to cut grave stone shapes from the tortilla wraps.  Why not be as creative as you like and try cutting out some ghosts or trees as well!
3. Place a large frying pan on a medium-high heat and add the vegetable oil.  After a few minutes, check the temperature of the oil by dropping in a small piece of tortilla wrap.  If the wrap sinks to the bottom, the oil is not hot enough.  Once the oil is the correct temperature, the tortilla should stay on the surface and create bubbles.
4. Add a few tortilla shapes at a time to the oil, frying for less than a minute on each side or until golden.  Drain the shapes on kitchen towel and allow to cool.
5. Once the shapes have cooled, take a large ceramic oven dish and fill spread the guacamole evenly over the base.  Scatter over the watercress to represent grass, then place the gravestones and other shapes in any way you like. 
6. If not serving immediately, keep the guacamole in the fridge and the tortilla shapes in an airtight container at room temperature.

Recipe from www.watercress.co.uk

• 4 medium British Lion eggs
• 400g pumpkin, peeled and cut into 2cm chunks
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• 400g tin of cherry tomatoes
• 400g tin of chickpeas, drained and rinsed
• 150g baby spinach
• Small handful parsley, roughly chopped

Method

1. Preheat the oven to 200C/180C Fan/Gas Mark 6. 
2. Place the pumpkin into a microwavable bowl along with 2 tbsp water and the olive oil, ground cumin and coriander. Cover with clingfilm and cook in the microwave on high for 10 minutes, until soft.
3. Place a 20cm oven-proof skillet over medium-high heat and add the pumpkin, along with the cherry tomatoes and chickpeas. Bring to a simmer, then stir through the spinach. 
4. Make 4 indents in the pan mixture and crack an egg into each one.
5. Place the skillet into the oven for around 10 minutes, or until the whites are set. Remove from the oven, season the eggs with salt and pepper and sprinkle over the parsley.

Recipe from www.egginfo.co.uk

• 4-6 medium British Lion Quality eggs
• red food colouring
• 2 large green pimento stuffed olives, sliced
• a little barbecue sauce
• 125g spaghetti or linguine
• 6 tbsp green pesto

Method

1. Place the eggs in a large pan and cover with cold water. Bring to the boil, then simmer uncovered for 7 minutes – the water needs to be bubbling. 
2. Drain the eggs, and run them under cold water, tapping the shells all over. Add the food colouring to the pan and leave to cool for at least 30 minutes – the longer you leave them, the stronger the food dye effect will be.
3. Bring a medium pan of boiling water to the boil, add the pasta and cook for 8-10 mins or until tender. Peel the eggs and discard the shells – ‘. Drain well and dry on kitchen paper. 
4. Use a piping nozzle or small round metal cutter to remove a circle from the white of each egg – this will be the eye ball. Carefully insert a slice of stuffed olive into the hole to make a spooky eye. If liked finish with a blob of barbecue sauce.
5. Drain, the spaghetti, return to the pan and mix in the pesto sauce. Heap into a bowl, top with the egg eyeballs and let the children dig in.

Ingredients

• 3 large British Lion eggs
• 1 x ready-made pastry tart case (around 23cm in diameter)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 150g curly kale, tough stems removed
• 150ml milk
• 150ml double cream
• 275g cooked beetroot, larger ones sliced in half
• 75g goat’s cheese, cut into rounds
• small handful of dill, roughly chopped

Method

1.   Preheat the oven to 200C/180C Fan/Gas Mark 6.

2.   Meanwhile, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 10 minutes, until softened.

3.   Bring a medium saucepan of slightly salted water to the boil, add the kale and simmer for 10 minutes. Drain well, rinse under cold water to cool, then squeeze out any excess moisture. Set aside.

4.   In a large jug, whisk together the eggs, milk, double cream along with some seasoning.

5.   Place the tart onto a baking tray. Spoon the onions and kale into the base of the pastry case and carefully pour the cream mixture into the case. Add the beetroot, goat cheese and dill. Place the tart into the oven and cook for 45-50 minutes, until set and golden. Leave to cool for 30 minutes before slicing. Enjoy warm or cold.

Impress your guests with Organic Venison Cutlets, cooked on the bone to add a rich depth of flavour. Living as nature intended our organic venison grazes on traditional pastures and woodland being totally wild and free, the meat is lean, nutritious and sustainable, well worth adding to your weekly meal planner.  

INGREDIENTS

• 8x venison cutlets 
• 1x tsp olive oil 
• 115g butter
• 1x finely chopped shallot
• 450g sliced chanterelles
• 100ml duck broth or stock made from venison bones
• 100ml double cream
• salt
• pepper 

METHOD

• Melt half the butter and the oil in a large pan and add your seasoned cutlets. Cook for 5-10 minutes until browned on both sides, reduce the heat and cook for a further 5 minutes.
• Remove your cooked venison and set aside to keep warm. Add the remaining butter to the pan, stir in your chanterelles and shallots and cook these for 5 minutes turning occasionally.
• Add your Broth or Stock and reduce in half, pour in the cream and season, as the sauce thickens remove from the heat. Serve with two cutlets on each plate with the sauce swirled around the meat.   

Recipe by Coombe Farm Organics

INGREDIENTS

• 12 big chestnut mushrooms (5cm diameter approx.)
• ½ celeriac, peeled & coarsely grated or sliced in a mandoline with a medium cut vertical blade
• ½ apple, coarsely grated or sliced in a mandoline with a medium cut vertical blade
• 2 tbsp pumpkin seeds, roughly chopped
• 1 tsp caraway seeds
• For the mustard dressing:
• 2 tbsp wholegrain mustard
• 3 tbsp olive oil
• 1 tbsp rapeseed or sunflower oil
• 2 tbsp apple cider vinegar
• 1 tsp agave syrup
• 5g fresh parsley or dill, finely chopped

METHOD

 Preheat oven to 190°C/Gas 5.

Clean the mushrooms caps with a damp paper towel and carefully break off the stems

·       Step 3

Grease a baking tray with olive oil and place the mushroom caps in rows. Drizzle over olive oil and season with salt and pepper. Cook for 12 minutes or until tender. Set aside to cool down, leaving the juice that has formed inside the mushrooms.

·       Step 4

Meanwhile, whisk all the mustard dressing ingredients together in a small bowl until you get an even consistency. Season to taste.

In a medium bowl, combine the celeriac and apple. Add the mustard dressing and pumpkin seeds. Gently massage to help the dressing to be absorbed. Set aside.

In a small frying pan over medium heat, toast the caraway seeds, stirring occasionally for about 3 minutes or until fragrant. Remove from heat and let them cool.

Gently fill the mushrooms caps with the celeriac and apple mix. Place them on a serving platter and sprinkle caraway seeds on top of each mushroom.