Serves 4Prep: 10 mins | Cook: 15 mins Ingredients: 300g cooked rice (day-old works best) 300g shredded cooked duck 150g mixed vegetables (carrots, peas, peppers) 2 medium eggs, beaten 3 tbsp soy sauce 1 tbsp sesame oil 2 spring onions, sliced Instructions: Egg scramble: Heat a wok or large pan, scramble eggs, then set aside. […]
Serves: 4 Prep Time: 15 mins | Cook Time: 2 hours Ingredients: 1 whole free-range Beech Ridge Farm duck (about 2–2.5 kg) 1 tbsp salt 1 tsp black pepper 1 tsp garlic powder 1 orange, sliced into rounds 4 sprigs of rosemary or thyme For the glaze: 3 tbsp honey 3 tbsp orange juice 1 […]
Fresh, fragrant, and simple, a light, zesty dish that works beautifully for a quick weeknight meal or a summery dinner. Serves 4 Ingredients 4 free-range Beech Ridge chicken breasts (skinless) 2 tbsp olive oil Zest and juice of 1 unwaxed lemon 3 garlic cloves, minced (or 1½ tsp garlic paste) 1 tbsp fresh thyme leaves […]
Sticky, sweet, and savoury — this easy recipe is a guaranteed crowd-pleaser. Serves 4 Ingredients 8 free-range Beech Ridge Farm chicken drumsticks (about 1kg) 2 tbsp olive oil 4 tbsp runny honey 3 tbsp light soy sauce 4 cloves garlic, minced (or 2 tsp garlic paste) 1 tbsp apple cider vinegar (or white wine vinegar) […]
Crispy, sweet, and savoury, perfect served with rice or noodles. We like to add brightly coloured veg like peppers, courgettes and carrots too. Ingredients: 2 Beech Ridge Farm Duck Breasts (skin removed), sliced into thin strips or Beech Ridge Farm Duck strips 2 tbsp soy sauce 1 tbsp honey 1 garlic clove, finely grated 1 […]
Perfect for picnics! These mini chicken pies use leftover roast chicken from our farm – and they’re just the right size for little hands. Ingredients: 200g cooked shredded chicken 1 pack ready-rolled shortcrust pastry 100ml chicken gravy 1 egg (for brushing) Method: Cut pastry into circles. Line muffin tins to form pie bases. Fill with […]
Hands-on lunch for little chefs! Let the kids fill their own pitta pockets with tasty roast chicken. Ingredients: Shredded cooked chicken (leftovers from the Sunday roast are perfect!) Mini pitta breads or Cucumber sticks Grated cheese Lettuce Dollop of mayo or ketchup Method:Set out all the fillings on a board. Kids can stuff their own […]
Turn our golden-yolked eggs into homemade sunshine! Here’s our go-to lemon curd recipe – perfect for scones, cakes, or just straight from the jar… Recipe:Ingredients: 4 egg yolks 100g caster sugar 50g unsalted butter Zest and juice of 2 unwaxed lemons Method: In a heatproof bowl, whisk yolks and sugar until combined. Add lemon zest, […]
If you’ve ever wanted to cook a whole chicken evenly and quickly, spatchcocking is the way to go. This simple but effective method involves removing the backbone so the bird can lie flat, perfect for roasting or barbecuing. Here’s a step-by-step guide from our family farm kitchen to yours. What is Spatchcocking? Spatchcocking (also known […]
Serves: 4 Prep Time: 25 minutes Cook Time: 10–12 minutes Chill Time: 30 minutes (recommended for shaping) Ingredients: For the eggs: 4 medium eggs Salt and vinegar (for boiling water) For the chicken meat coating: 400g ground chicken (thigh meat preferred for moisture). Our chicken thighs are great for this, you’ll just need to chop […]
