Hi All

I would like to start this weeks news letter by saying a huge "THANK YOU" to all those who managed to attend the open day, have sent emails or enquired in the shop as to how it went.

We were over the moon with the numbers attending and the feedback we have received about the day. I have so many people to thank for making the day a success, in particular Cathy, Paula, Becky, Rob, Judith, Clive and the Harvington Hand Bells who very much added to the festive spirit and gave up their time voluntarily.

CHRISTMAS MEAT ORDERS

Thank you for all the orders placed to date. Charles (Toll Gate Turkeys) and
Adlington (Boned & Rolled Turkeys etc.) have asked for Preliminary orders
to be received by December 10th - orders can still be placed after this
date subject to availability - last year we managed to fulfil orders right
up to the weekend before Christmas!

If you have any questions you would like to ask before placing an order, please ask in the shop or send me an email - I am at the computer every night at this time of year....
If anyone would like to order Gammon or Hams on the bone I really need to have these orders by the end of next week due to the "curing" process.

CHRISTMAS HAMPER GIFTS
We have a range of hampers made up in the shop, if you would like to order one please let us know. Equally if you would like to have one made up to a specified price range this is also not a problem.

FRESH MEAT THIS WEEKEND
This weekend we will have the following Fresh Meat available - please email if you would like anything putting aside.

GAME
*Diced Game
*Venison & Cranberry Suasages
*Partridge
*Pheasant whole
*Pheasant fillets

ELLENDEN HOME REARED BEEF
*Fillet, Sirloin, Rump & Rib Eye Steak
*Sirloin, Top side, Silverside, Roasting & Brisket joints boned & rolled
*Stewing, Braising, shin and minced beef

ELLENDEN HOME REARED LAMB
*Leg joints on the bone
*leg steaks
*Loin Chops
*Racks of lamb french trim
*Shoulder joints on the bone
*Diced shoulder lamb

LONG COMPTON PORK
*Boned & rolled leg joints
*Boned & rolled shoulder
*Loin Chops
*Minced pork
*Boned & rolled Belly Draft
*Kidney

FREE RANGE CHICKEN
*Whole
*Fillets
*Thighs on the bone
*Legs on the bone

RECIPE OF THE WEEK - Thank you to David and Christine

Aloo Gosht - Delhi Style Ellenden Lamb / Ellenden Beef Braisig Steak with Potatoes (curry)

Ingredients
1 kg of Lamb Shoulder OR Beef Braising Steak cut into 2.5cm cubes
175g Onions, peeled and chopped
5 cloves of garlic, peeled and chopped
450g medium sized potatoes, peeled and cut in half
1 fresh green chilli, chopped
Vegetable oil
1 400g tin of chopped tomatoes
1 tbsp ground cumin seed
2 tspn ground coriander seeds
1/2 tspn ground turmeric
1/4 tspn cayenne
pepper salt to taste
845ml water

METHOD
Heat the oil in a large, heavy pot.
When hot, put in onions, chilli and garlic.
Cook until browned slightly and then add the meat, stir vigoroulsy for about 5 mins.
Add tomatoes, Cumin, Coriander, Turmeric, Cayenne Pepper and salt.
Carry on cooking and stirring, on a high heat for 10-15 mins, or until the sauce is thick, and the oil separates from it.
Add potatoes and water, and simmer for an hour, or until the meat is cooked.

NEW LINES
We are now stocking Mrs Gledhill's Christmas Puddings in both 125g and 500g size. You may be interested to know that as well as the normal Christmas pudding, she makes one that is "Gluten Free" and one that is suitable for Diabetics.

If you would like to order any of her puddings for Christmas please let me know. Feedback on this product would also very much be appreciated.The packaging of these puddings are basic, but as one customer said to me "Why do I want unnecessary packaging to put in my re-cycle bin"...... She has a very valid point.

In addition we are stocking the following jams
* Black Plum & Brandy
* Black Current Kirsch
* Pershore Plum in Schnapps
* Red Plum in Port
* Sloe Gin Jelly

The following are suitable for diabetics:
* Orange Marmalade
* Blackcurrent & Apple
* Strawberry and Gooseberry.

SELSEY MULLING SYRUP
This appeared to go down very well on the open day mixed with our own Bramley (black top) and Lord Lambourne (Red Top Sweet) Apple Juice - we have both the 200mls and 500mls available in the shop priced at £2.99 and £4.99 respectively

I think that covers everything for this week - I cannot believe it is only 4 weeks to Christmas Day......

Kind regards

Sara

Hi All

OPEN DAY THIS SATURDAY - 21st NOVEMBER 11am - 3pm

Despite the weather forecast we are holding our Open day on Saturday - Jack Straw has put
up a Marquee for us today - please come and support if you are not too
busy!I can finally confirm the following will all be in attendance:

Toll Gate Bronze Free Range Turkeys

Paula Firth has very kindly offered to cook a joint of spiced Top Side, a plain joint of Rump beef; and an Irish Stew made with our lamb chops for you to sample

Simple Suppers will be sampling their Black Olive Scones, Pork Pie, Cold Game Pie, Cocktail Suasage rolls, Pigs in Blankets and a number of other festive lines - these products will be available to order for the christmas period

Teme Vale Pork, Port & Chestnut sausages along with other festive varities

Fowlers Cheese - David Fowler himself will be in attendance to discuss the cheese making process and sample a wide variety of his cheese

Bredon Hill Foods will be here to sample their Elderflower Presse

Tyrrells Crisps will be here with three new seasonal flavours to sample

DW Herbs & Spices will be available to sample as dips. This special blend of Herbs & Spices contain NO Wheatflour, NO preservatives, NO added Salt or Sugar and are GLUTEN FREE

Country Cakes alias "Sue" will be here sampling festive cakes and mince pies which will be available to order for Christmas

Graham Mullen from Church Lench will be here with a mini Hive and an actual Honey Comb to discuss the honey making process.

Peter, our fudge supplier will be here sampling their Festive Chocolate Liqueur sweets - already tried - one definitley not to be missed!

Spot Loggin Organic Ice cream will be here sampling their Figgy Pudding and Irish Cream amongst other flavours - please remember all the flavours can be ordered in larger sizes than the 500 ml pot

Ellenden Apple juice will be mixed with Selsley Mulling Syrup and warmed for a non alcoholic option!

Our own hampers filled with local produce will be on display and available to order, alternativerly you can have a hamper made up to your own specification.

Dainty Delights from Pershore will be here with a number of festive gifts for under £5

Fran will be here for part of the day, with her hand made cards made using her own skilled photography

For something different, Adrian Nicholls will have a table promoting "Jamie at Home" cooking utensils

Jelfs Flowers (who supply us with the Alstro bunches) have given us sample Christmas wreaths for you to view and order

In addition we are also going to be joined by Mrs Gledhill who makes her own Christmas Puddings, jams and chutney. She is based at Upton upon Severn, so very local. This lady has come highly reccommended. If you would more information on her produce please log onto www.mrsgsjams.co.uk

We will be collecting the eggs at 11.30am and 1pm from our own free range hens - small helpers are more than welcome!

The Harvington Handbells will be here playing from 12pm - we would like to do a collection at this event, with the funds rasied going to the Air Ambulance and St James Church Harvington.
There will be the opportunity to participate in Dog Agility with Mel and Jo.

I also wanted to ask permission to laminate all the positive feed back we have received via email - please let me know if you have any objections to this?

CHRISTMAS MEAT ORDERS
There are now order forms available in the shop for Meat, fruit and Vegetables. In addition they are available to print from our website: www.ellenden.harvington.net - if you would like anything that is not listed on the form please ask - we will do our very best to source it for you - chicken has been mentioned so far - this is not a problem to supply.
When ordering bacon and sausages please just stipulate which variety you would like - i.e. chipolatas, smoked bacon etc.

FRESH MEAT THIS WEEKEND
THis weekend we will have the following Fresh Meat available in all the usual cuts - please email if you would like anything putting aside

GAME
Diced Venison
Wild Rabbit
Partridge

ELLENDEN HOME REARED BEEF
Fillet, Sirloin, Rump & Rib Eye Steak
Sirloin, Top side, Silverside, Roasting & Brisket joints boned & rolled
Stewing, Braising, shin and minced beef

ELLENDEN HOME REARED LAMB
Leg on the bone, & boned
leg steaks
Loin Chops
Racks of lamb french trim
Shoulder on the bone & boned
Diced & minced lamb
Liver, Kidney & Neck

LONG COMPTON PORK
Boned & rolled leg
Boned & rolled shoulder
Loin Chops
Diced pork
Boned & rolled Belly Draft
Kidney

FREE RANGE CHICKEN
Whole
Fillets
Thighs on the bone
Legs on the bone

RECIPE OF THE WEEK

IRISH STEW - Thank you Paula - this will be available to sample on the open day and a recipe sheet will be available.

A customer last week mentioned it would be useful to have all the recipes available in the shop so you can look at ingredients and quantities when you are actually shopping - should have thought of this sooner......

SERVES 6
Prep: 30mins
Cook: 2 houra

Ingredients
1.5kg Ellenden Lamb Chops
1kg floury potatoes, thinly sliced (Wilja)
4 large carrots, thickly sliced
2 onions chopped
2tbsp Parsley, chopped
600ml Chicken Stock

Preheat the oven to 180C/Gas 4
If you wish, trim the fat from the lamb, then peel and thinly slice the potatoes
Line a flame-proof casserole dish with alternate layers of potato, meat, carrot, onion and parsley seasoning as you go. Finish with layer of potatoes
Pour over enough of the stock to half fill the casserole, then cover with a piece of grease proof paper. Finally cover this with a layer of foil and tight fitting lid.
On the hob, bring to the boil then transfer to the oven
After 1 1/2 hours check that there is enough liquid and add more if required.
Heat for a further 30 minutes or until the meat is tender, the liquid well absorbed and the stew rich and pulpy.

NEW LINES
After the great success of the Vale and Steak & Kidney pies we will also have this weekend:
Steak & Ale pies made with our own Braising Steak, Purity Ale and mushrooms in a rich gravy
Stow Pies made with our Braising steak and diced venison in a rich red wine and red current gravy

ALL OF THE ABOVE PIES WILL BE AVAILABLE IN INDIVIDUAL AND MEDIUM SIZE

ELLENDEN HOME GROWN VEGETABLES
Sprouts - at the moment these are freshly picked every morning by Cyril and David.

I think that covers everything for this week - I have so much still to do for the open day.......
Kind regards
Sara

Hi All

OPEN DAY SATURDAY NOVEMBER 21ST 11am – 3pm

In addition to the suppliers listed last week I have also had confirmation that the following will be in attendance
· Church Lench Honey – Graham Mullen will be attending with a mini Hive to talk about the
honey making process, and honey to sample from a comb
· The Harvington Handbells will be adding to the festive spirit between 12pm – 1.30 -
please come along and support, we are very grateful they have agreed to come and play!
· We will be collecting eggs at 11.30 and 1pm – children are welcome to come and help!
· Jo from “Just 4 Dogs” has also informed me that anyone who would like to bring their dog
along is welcome to join in a “taster” session…..These will be taking place in the field behind
the barn

NEW LINES – MEAT PIES MADE WITH OUR BRAMLEY APPLES
The Vale Pies have been a huge success “Best pie I have ever tasted” have been amongst the many positive comments we have received……

In addition we will have some small steak & kidney pies made with our braising steak – these are also selling very quickly

CHILLI SAUSAGES – This new line supplied by Teme Vale has also received excellent feedback – Chris will be here sampling many different flavours of sausage on the 21st November


GAME AVAILABLE THIS WEEKEND

We will have the following game available in the shop this weekend:
· Pheasant
· Diced Venison
· Venison Steak
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Burgers

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 21st November and I will do my best…….

· Pheasant
· Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers &
sausage with black pepper and cranberry
· Pigeon
· Guinea Fowl
· Quail
· Wild Boar saddle, haunch, burger & diced.
· Wild Hare

ELLENDEN HOME GROWN FRUIT & VEGETABLES

Purple Sprouting available again this weekend – picked straight off the field it sold very quickly last week…..

In addition we are hoping to pick sprouts, fresh from the field across the road.

APPLES
We have the following varieties of apples still available this week:
· Gala
· Cox

CHRISTMAS MEAT
The Christmas meat order form is available on the website
Please note on the Meat order form the price per kg of both the White and Bronze turkeys decreases as the size of the turkey increases.
Thank you again for orders placed this week.

FRESH MEAT AVAILABLE THIS WEEKEND
We will have the following meat available from Friday If you would like to order any of the following please let me know by calling the shop (01386 870296) or sending an email.

LIMOUSIN CROSS BEEF
Please note we WILL have our own FRESH beef available this week in the following cuts:

STEAK – Fillet, Sirloin Rib Eye & Rump
JOINTS Boned & Rolled – Sirloin, Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone.
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – Please note we will have FRESH RYELAND lamb available this weekend.

LEG CUTS
On the bone
Steaks

SHOULDER CUTS
On the bone
Boned & Rolled

LOIN
Boned & rolled
Racks of lamb

BREAST
Boned & Rolled
Liver, Kidney, Neck

LONG COMPTON PORK - fresh
LEG CUTS
Boned & Rolled joints

SHOULDER
Boned & Rolled
Diced

LOIN
Pork Chops

BELLY
Boned & Rolled

FREE RANGE CHICKEN - fresh
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

GAME – Listed at the top of this page

*************SPECIAL OFFER***********************
We are doing a special offer on frozen lamb chops over the next two weeks – when you buy two packs of frozen lamb chops you get the third pack free – please let me know if you would like any putting aside.

RECIPE OF THE WEEK – Thank you Paula
Venison Casserole
Serves 4

900g cubed venison
4 medium onions, sliced
2 cloves of garlic
2 sprigs of fresh thyme (or dried)
1 large parsnip
1 large carrot
1 medium squash
500ml beef stock
250ml red wine
2 tablespoons onion marmalade
1 heaped tablespoon plain flour
3 tablespoons olive oil
salt & black pepper

Pre-heat the oven to 140C/gas mark 2. Dust the venison in seasoned flour & then fry in small batches until brown. Place in a casserole dish. Fry off the onions & garlic & add to the venison with any remaining flour. De-glaze the pan with the red wine & then add the onion marmalade and stock. Once it is bubbling, pour over the venison and add the vegetables & thyme. Season thoroughly & cook slowly for 90 - 120 minutes with the lid on.

Serve with buttered cabbage -

450g shredded green cabbage, such as Savoy
1 small onion, finely chopped
10g butter

Gently melt the butter in a heavy saucepan and add the onion. Soften for about 5 minutes & then stir in the cabbage. Stir until the cabbage is glistening with the melted butter & add plenty of freshly ground black pepper. Put a lid on and cook on a low heat for a few minutes, stirring occasionally so that it all cooks evenly. Serve immediately.

FARMING NEWS
You may have noticed the ewes have disappeared from the fields here at Ellenden…..They were all scanned on Tuesday and all bar 4 are in lamb, including Emily and Rosie! They have gone to fresh pasture at Coughton, allowing the land here to rest, ready for them to come back with their lambs in January.

THE DAIRY HOUSE
On a sad note I have to inform you that the Dairy House has ceased trading……Therefore once the current stock has sold we will no longer have available their Yogurt, Cheese Cake, Tasty Cheddar, Mature Cheddar and Creame Fraiche

In relation to the above I would like to say a huge thank you to all our customers who choose to buy our produce – we are very grateful for your custom……

Kind regards
Sara

Hi All

I would just like to make clear our ordering process. If you wish to order any produce from the shop, beef, lamb, game etc. ideally I need to know by Tuesday before the weekend it is required.

You can of course still order meat after Tuesday, but only the game I have ordered, or beef/ lamb / pork cuts listed in the email below will be available – I hope this makes sense, please let me know if it doesn’t…….

NEW LINES – MEAT PIES MADE WITH OUR OWN BEEF
You may remember about 18 months ago “Robfis” (who supply us with cooked gammon and pork pies etc) made some beef pies with our own Braising steak. At the time they had a shop in Bridge Street in Evesham. Since then they have moved premises to Port Street and are now up and running again and able to make a variety of meat pies – the pork pies we have been supplying in the shop have been made with very limited means!!!!

This weekend we will have some small individual Steak and Kidney pies made with our Braising steak and Ox kidney.

Next weekend we are hoping to have some “Vale Pies” these are made with the Diced Pork we supply in the shop, our own Bramley apples in a rich Cider, Whole Grain Mustard and fresh cream sauce.

In the near future we are also hoping to have a pie made with our own Lamb in a rich mint and Rosemary gravy – please let me know if you might be interested in this one……

I should also mention the pies are available in the following sizes:

Individual
6” Round
Oval
9”
Round

FRESH GAME AVAILABLE THIS WEEKEND

We will hopefully have available in the shop this weekend the following:
· Partridge – frozen
· Wild Rabbit
· Diced Venison
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Sausage
· Venison Steaks (Haunch)

but as stated last week, by the nature of game being “wild” supply will always be slightly unpredictable……..

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 31st October:

· Mallard
· Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers & sausage with black pepper and cranberry
· Pigeon
· Guinea Fowl
· Quail
· Wild Boar saddle, haunch, burger & diced.
· Wild Hare
· Rabbit

ELLENDEN HOME GROWN FRUIT & VEGETABLES

This weekend we should have Sweet Corn and Purple Sprouting…

APPLES

We have the following varieties of apples still available this week:
· Gala
· Russet
· Lord Lambourne
· Bramley apples.
· Cox

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:
· Pumpkins – NEW SEASON
· Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Sprouts – NEW SEASON
· Celeriac – NEW SEASON
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onions
· Butternut Squash
· Purple Sprouting
· Parsnips

CHRISTMAS MEAT
Thank you again for all the orders placed this week – if any of you are wishing to order fillet – 3 whole fillets have already been ordered…… Remember the Harvington Pork is also available to order for Christmas, but will be limited.

FRESH MEAT AVAILABLE THIS WEEKEND
We will have the following meat available from Friday If you would like to order any of the following please let me know by either calling the shop (01386 870296) or replying to this mail.

LIMOUSIN CROSS BEEF
Please note we WILL have our own FRESH beef available this week in the following cuts:

STEAK – Fillet, Sirloin, Rib Eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone. CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – Please note We will have FRESH lamb available this weekend, shoulder cuts will be minimal as a lot has been ordered.

LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Chops
Racks of lamb

BREAST - Boned & Rolled

Liver, Kidney, Neck

LONG COMPTON PORK - fresh
LEG CUTS - Boned & Rolled joints
SHOULDER - Boned & Rolled
Diced
LOIN - Pork Chops
BELLY Boned & Rolled

FREE RANGE CHICKEN - fresh
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

GAME – Listed at the top of this page

RECIPE OF THE WEEK – BUTTERNUT SQUASH SOUP WITH CHILLI AND CRÈME FRAICHE

I think there have definitely been “Soup” days this week…….

Ingredients
1 butternut squash about 1kg peeled and deseeded
2 tbsp Olive Oil
1 tbsp butter
2 onions diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml/1.5 pints hot vegetable stock
4 tbsp crème fraiche, plus more to serve.

Method
1. Heat the oven to 200C/180 fan/Gas 6. Cut the squash into large cubes, about 4cm/1.5in across, then toss in a large roasting tin with half the olive oil. Roast for 30mins turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions and garlic and half of the chilli. Cover and cook on a very low heat for 15-20mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
4. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.

FARMING NEWS
Not a lot happening on the farm at the moment – the pet lambs Emily, Poppy, Rosie and Izzy are looking quite portly so hopefully they are in lamb. David is spending his time hedge cutting and trying to generally tidy…….

Have a good week
Kind regards

Sara

Hi All

I would just like to make clear our ordering process. If you wish to order any produce from the shop, beef, lamb, game etc. ideally I need to know by Tuesday before the weekend it is required.

You can of course still order meat after Tuesday, but only the game I have ordered, or beef/ lamb / pork cuts listed in the email below will be available – I hope this makes sense, please let me know if it doesn’t…….

NEW LINES – MEAT PIES MADE WITH OUR OWN BEEF
You may remember about 18 months ago “Robfis” (who supply us with cooked gammon and pork pies etc) made some beef pies with our own Braising steak. At the time they had a shop in Bridge Street in Evesham. Since then they have moved premises to Port Street and are now up and running again and able to make a variety of meat pies – the pork pies we have been supplying in the shop have been made with very limited means!!!!

This weekend we will have some small individual Steak and Kidney pies made with our Braising steak and Ox kidney.

Next weekend we are hoping to have some “Vale Pies” these are made with the Diced Pork we supply in the shop, our own Bramley apples in a rich Cider, Whole Grain Mustard and fresh cream sauce.

In the near future we are also hoping to have a pie made with our own Lamb in a rich mint and Rosemary gravy – please let me know if you might be interested in this one……

I should also mention the pies are available in the following sizes:

Individual
6” Round
Oval
9”
Round

FRESH GAME AVAILABLE THIS WEEKEND

We will hopefully have available in the shop this weekend the following:
· Partridge – frozen
· Wild Rabbit
· Diced Venison
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Sausage
· Venison Steaks (Haunch)

but as stated last week, by the nature of game being “wild” supply will always be slightly unpredictable……..

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 31st October:

· Mallard
· Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers & sausage with black pepper and cranberry
· Pigeon
· Guinea Fowl
· Quail
· Wild Boar saddle, haunch, burger & diced.
· Wild Hare
· Rabbit

ELLENDEN HOME GROWN FRUIT & VEGETABLES

This weekend we should have Sweet Corn and Purple Sprouting…

APPLES

We have the following varieties of apples still available this week:
· Gala
· Russet
· Lord Lambourne
· Bramley apples.
· Cox

SEASONAL FRUIT & VEGETABLES

The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:
· Pumpkins – NEW SEASON
· Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Sprouts – NEW SEASON
· Celeriac – NEW SEASON
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onions
· Butternut Squash
· Purple Sprouting
· Parsnips

CHRISTMAS MEAT
Thank you again for all the orders placed this week – if any of you are wishing to order fillet – 3 whole fillets have already been ordered…… Remember the Harvington Pork is also available to order for Christmas, but will be limited.

FRESH MEAT AVAILABLE THIS WEEKEND
We will have the following meat available from Friday If you would like to order any of the following please let me know by either calling the shop (01386 870296) or replying to this mail.

LIMOUSIN CROSS BEEF
Please note we WILL have our own FRESH beef available this week in the following cuts:

STEAK – Fillet, Sirloin, Rib Eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone. CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – Please note We will have FRESH lamb available this weekend, shoulder cuts will be minimal as a lot has been ordered.

LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Chops
Racks of lamb

BREAST - Boned & Rolled

Liver, Kidney, Neck

LONG COMPTON PORK - fresh

LEG CUTS - Boned & Rolled joints

SHOULDER - Boned & Rolled
Diced

LOIN - Pork Chops
BELLY Boned & Rolled

FREE RANGE CHICKEN - fresh

WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

GAME – Listed at the top of this page

RECIPE OF THE WEEK – BUTTERNUT SQUASH SOUP WITH CHILLI AND CRÈME FRAICHE

I think there have definitely been “Soup” days this week…….

Ingredients
1 butternut squash about 1kg peeled and deseeded
2 tbsp Olive Oil
1 tbsp butter
2 onions diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml/1.5 pints hot vegetable stock
4 tbsp crème fraiche, plus more to serve.

Method
1. Heat the oven to 200C/180 fan/Gas 6. Cut the squash into large cubes, about 4cm/1.5in across, then toss in a large roasting tin with half the olive oil. Roast for 30mins turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions and garlic and half of the chilli. Cover and cook on a very low heat for 15-20mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
4. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.


FARMING NEWS
Not a lot happening on the farm at the moment – the pet lambs Emily, Poppy, Rosie and Izzy are looking quite portly so hopefully they are in lamb. David is spending his time hedge cutting and trying to generally tidy…….

Have a good week

Kind regards

Sara