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Partridge is a delicate and tender bird, and it is incredibly quick and easy to cook the breasts. Effortless and luxurious too, if you make this with a pouch of Atkins & Potts mushroom sauce. Roast partridge with thyme, wild mushrooms and parsnip Serves 2 Ingredients 4 x Walsingham partridge breasts 400g mixed wild mushrooms 600g diced parsnip 2 sprigs of Read More

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

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

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.

The last of the game, the first of the rhubarb, the peak of purple sprouting broccoli

Slow roast pork belly slices, tinned beans and roast bananas

Onions, Lamb’s liver and Savoy Cabbage

Our three things to eat this week are Celery, Pork Chops and Pears

1. Venison sausages. 

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