Blog

We’re having a sale of herbs and other plant types. 

Large Pots of Herbs – were £2 now £1.50

Small Pots of Herbs – were £1.25  now £1.00

A Selection of Perennials reduced as well - were £2.50   now £1.50

Ashley Farm Shop Butchery offers an ordering service for BBQ-ready fresh meat packs.  Orders are made up to your requirements, which can include marinading  the meat.  All orders are for collection by the customer and must be placed in advance of your BBQ date – simply call us on 07789 687192 and we’ll do the rest!  Here’s hoping for some great summer weather…

Rosemary roast beef with balsamic and cranberry glaze

Ingredients

1.3kg lean topside/silverside of beef
2 large sprigs freshly chopped rosemary
Salt and pepper

For the balsamic and cranberry glaze:
30ml balsamic vinegar
45ml cranberry or redcurrant sauce

For the Gravy:
25g plain flour
600ml good hot beef stock

Method

Place the joint on a chopping board and make several slashes over the surface. Season and rub the joint on both sides with the rosemary pressing into the slits. Place the joint on a metal rack in a large roasting tin and open roast basting occasionally.

In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce. During the last 15 minutes  of cooking remove the joint from the oven and brush with the glaze. Return to the oven to finish cooking. Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5 – 10 minutes.

Meanwhile prepare the gravy; spoon off any excess oil from the tin leaving about 30ml of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again.  At this point you could also a ‘slurp’ of good red wine!

Add the remaining stock and any meat juices from the plate, adjust the seasoning if required and simmer for 8 – 10 minutes, stirring occasionally until reduced to a well flavoured gravy. Strain before serving.

Braised Beef in Red Wine (serves 4)

Ingredients

2 lbs braising steak cut into one-and-a-half inch cubes
1 oz red wine vinegar
1 pint red wine
6 oz water
2 tablespoons of oil
4.5 oz button mushrooms
20 shallots
1 dessertspoon of flour
bouquet garni
black pepper to taste
11 oz tomatoes, peeled, seeded and quartered
3 garlic cloves
Salt

Method

Preheat oven to 140 Centigrade
Reduce the red wine in a pan to about 8 fl oz and add the water and reserve. Heat the oil in a casserole and brown the diced meat. Add the mushrooms and shallots and cook for about 5 minutes. Sprinkle the flour and cook for a further few minutes. Add the wine, water, black pepper, tomatoes, garlic and bouquet garni. Cover and cook for about 2.5 hours.

Sirloin Steak with Black Olive Sauce (serves 4)

Ingredients

4 sirloin steaks
salt, pepper and oil for frying

For the sauce:
1 tablespoon oil
1 shallot
6 finely chopped black olives
quarter tablespoon of ground chilli or finely chopped fresh chillies
2 oz white wine
4 oz brown stock
8 oz cream
1 tablespoon whole grain mustard
half tablespoon of chopped parsley
1 tablespoon of chopped chives

Method

Season both sides of the steak and brown. Cook to your taste (2.5 minutes each side for rare). Remove from the heat and keep warm. Using some pan heated oil for the sauce. Add the shallots and cook until soft (not brown). Add the olives and chilli and heat for 1 minute. Add the wine and stock, bring to the boil and then simmer until reduced to half the quantity and then add the cream. Heat until a creamy consistency is reached. Remove from the heat and stir in the mustard, herbs and season to taste.

One of the best things about building up your own herb garden is that not only do the plants themselves add colour and texture to your garden, you also have fresh herbs on tap for your kitchen.

Here are some of our favourite recipes using the most popular culinary herbs. We will be adding more over the coming months, so please bookmark our website and visit again soon.

Parsnip and sage soup

Ingredients
25g butter or rape seed oil
700g peeled parsnips roughly chopped
1 cooking apple peeled and roughly chopped
2 pints of vegetable stock
4 sage leaves
2 cloves
sprig of thyme

Method
Melt butter/oil in a large saucepan, add the parsnips and apple and cook gently for minutes, stirring occasionally.
Pour in the stock and add cloves and thyme and sage. Bring to the boil and cover, simmer for 30 minutes or until parsnips are soft.
Remove the sage leaves and cloves, leave the soup to cool and then puree in a blender or food processor. Add seasoning after reheating.

This quantity will serve 6 people

Q: When should I trim back my lavendars?

A: It’s best to do this by the end of August. It will stop the plant going “woody” at the base.

New season spring lamb is now available in the shop.  Produced to the highest standards from our Welland Valley flock and prepared by Steve in our own on-site butchery.

Give your 2010 gardening season a head-start with our selection of vegetable plants, which are ready to transplant:

We also have bedding plants available for your borders, tubs and hanging baskets.