Recipes :: Hampshire Fare

Lamb Rump with Potato Terrine, Summer Vegetable Minestrone and Lamb Jus

Hampshire fine dining from Andrew Gault delivered at the Romsey Show Skills Kitchen

Wild Brill with Local Clams, Sea Greens and Herb Butter Sauce

Fresh seafood dish with a focus on local and foraged ingredients from James Wills

Trout with Squash and Tomato Salsa

Beautiful colourful dish using local trout created by Phill Bishop, Head Chef, The Greyhound on the Test

Quiche - Dish of the Summer

Here is a Hampshire version of the nation's new favourite

American-Style Pancakes With Berries

This quick brunch dish is a favourite year round and not just for Shrove Tuesday

One Pot Butternut Squash Chicken and Couscous

Quick, easy and tasty recipe from Phil Clark, Development Chef, Harvest Fine Foods

Spicy Onion Fritters with Runny Poached Eggs

Delicious lunch or supper dish by Andy Mackenzie, Executive Head Chef, Chefs' Academy

Berry Meringue Roulade

Showstopper dessert that is easy to prepare, from Neil Rippington, Sparsholt College

Cheesy Watercress Tortilla Canapes

These tasty and easy canapes using local watercress are perfect for festive get-togethers

Hot Smoked Trout with Lusso Leaf

Super speedy, simple and healthy weekday supper.

BBQ ChalkStream Trout with Isle of Wight Tomato Salsa

Finest local ingredients simply cooked in this recipe provided by Stansted Park Farm Shop

Peach Bourbon BBQ Glaze

Here is a great sweet and sour sticky glaze from Applegarth Farm Shop for all kinds of barbecued meats, fish and vegetables.

Isle of Wight Tomato Pizza Rolls

Recipe that is bound to be a favourite with all the family - from The Tomato Stall, who grow the sweetest, tastiest tomatoes on the Isle of Wight.

Greek Style Patties in Tomato Sauce

Owtons, the traditional family butcher, are selecting simple and delicious recipes to accompany their meat boxes

Home-Cured Trout on Blini

Delicious canapes to accompany formal drinks or as a course for a relaxed brunch - here's a delicious recipe using local trout created by Season Cookery School, Lainston House

Chickpea & Savoy Cabbage Minestrone

Kelly Barfoot, founder Boxxfresh, gives this Italian classic a Hampshire twist with locally grown Savoy cabbage for a flavoursome winter warmer.

Pork and Prune Pigs in Blankets with Chestnut and Thyme

These very moreish Pork and Prune Pigs in Blankets can be served as a starter before Christmas dinner. Increase quantities to serve as canapés with Christmas drinks.

New Forest Strawberry Mousse, Meringue, Elderflower, Beau Farm Cream

This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire ingredients.

Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Watercress Shoots, Cucumber Bavarois

This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire Ingredients.

Risotto of Isle of Wight Asparagus, Scallops and Prawns, Old Winchester

This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire ingredients.

Elevating entertaining with Chewton Glen's individual Beef Wellington

Beef up your dinner party: Chewton Glen’s Luke Matthews elevates Beef Wellington for some at-home fine dining.

The Honesty Hot Cross Bun

Honesty Bakery shares its recipe for delicious homemade hot cross buns.

Cold smoked Chalk Stream Trout served with beetroot and cumin slaw, horseradish mousse and local baby watercress

Created by Jay Williams, Head Chef at The Wellington Arms, Stratfield Turgis this recipe uses rainbow trout from the River Test and a selection of vegetables available from your local farm shop.

Roast Rack of Pondhead Farm Pork with Lightly Braised Garden Vegetables, Homemade Black Pudding and Caramelised Apples

This recipe was created by Matthew Tomkinson, Head Chef at The Terrace Restaurant, Montague Arms Hotel.

Wiltshire Venison Ragu

This recipe was created by Adam Hart, Head Chef at The Kitchen, Chewton Glen Hotel and Spa.

Beef Wellington

This recipe was created by Smallpiece Catering who are based in Southampton

Lyburn Cheese Arancini with Sweet Chilli Jam

This recipe, which utilises many great local ingredients, was created by Court House Catering, a Southampton-based catering company established in the 1980s.

Chalkstream Trout with Parsley Root Purée, Cucumber and Horseradish

This recipe was created by Luke Matthews, Executive Head Chef at Chewton Glen Hotel and Spa. Trout is a fresh and delicious alternative to salmon, and a traditional taste of Hampshire.

Beef Brisket Ragout with Wild Mushrooms

This recipe was created by Katerina Broadribb, Founder of the Lemon and Soul Cookery School, and won her The Pasta Chef of the Year!

Autumn Wood Pigeon with celeriac puree, smoked bacon, curly kale and an apple and blackberry sauce

This recipe was created by Ryan Stacey, Head Chef and Landlord of Bourne Valley Inn - a country pub and bed and breakfast tucked away in the beautiful Hampshire village of St Mary Bourne.

Escalope of Lymington Seabass with a Fricassee of New Forest Mushrooms, Braised Pearl Barley and Caramelised Endive

This recipe was created by Head Chef Matthew Tomkinson at The Terrace Restaurant, Montague Arms Hotel.

Strawberry Cheesecakes with Strawberry Coulis

Two 14 year old cooks from the Isle of Wight have been crowned Create and Cook Competition champions by BBC2’s Masterchef. Here's Alice Hyde's winning recipe.

Recipes

Delicious dishes showcasing quality Hampshire produce