Recipes

Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.

 

Wild Garlic Soup with Donka Rye and Clotted Cream

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 leek, finely sliced
1 celery stick, finely sliced
2 cloves of garlic, finely sliced Sprig of thyme
1 bay leaf
500g peeled potatoes, roughly chopped
130g fresh baby spinach
130g fresh wild garlic, separated into stalks and leaves, and finely chopped
1litre vegetable stock
200g clotted cream
Drizzle cold pressed rapeseed oil Sea salt
White pepper
1 Soft Donka Rye loaf

Method

To make the soup, sauté the onion, celery, leek, garlic, thyme and bay leaf in a large pan until soft. Add the vegetable stock and bring to a simmer.

Add the potatoes, cover and allow to gently simmer for 20 minutes

Remove from the heat, add the wild garlic leaves and spinach and stir well.

Blend the soup until smooth and adjust seasoning to taste.

To serve, divide the soup between bowls and garnish with a drizzle of cold pressed rapeseed oil, a heaped teaspoon of clotted cream and a warm slice of soft Bakery Donka Rye bread.

Pickled Walnut and Date Ketchup Recipe

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 RECIPE

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 […]

Chimichurri Recipe

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 […]