Marinated Chicken Hearts 

I looked on line for recipes and decided to go with whatever ingredients I had to hand!

When you work for a Meat stall at a Farmers Market, surprisingly offel is pretty much always left unsold. I couldn’t resist these Hearts! And thought I could do something with those!

  1. In the tray of hearts of squeezed lime juice, tore some coriander, grated some fresh ginger, chopped some fresh chilli an drizzled a little olive oil.  
  2. Mix and allow to marinade for a few hours.
  3. Skewer the chicken hearts with cocktail sticks and fry on a low heat turning occasionally   
  4. Once nicely browned all over serve and enjoy!    

Mary Berry Sausagemeat Lasagne 

I do love a Mary Berry recipe – I must admit I have yet to try this one out, but have heard great things! Plus you can buy your sausage meat from us at Hinton Marsh Farm. We hold a farmers market on Saturday in Stroud, and we are at the Swindon Designer outlet every Sunday.
Super quick and easy! Takes about 30mins to prepare


butter, for greasing

6 large dried lasagne sheets

75g/2¾oz mature Cheddar cheese, grated

For the pork and spinach sauce

1 tbsp oil

450g/1lb pork sausage meat

1 tbsp plain flour

1 red chilli, deseeded and finely chopped

2 fat garlic cloves, crushed

250g/9oz chestnut mushrooms, sliced

200ml/7fl oz full-fat crème fraîche

100g/3½oz baby spinach, roughly chopped

salt and freshly ground black pepper

For the tomato sauce

500g/1lb 2oz passata

2 tbsp sun-dried tomato paste

1 tsp light muscovado sugar

1 tbsp chopped fresh thyme leaves

1 tbsp chopped fresh sage

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.
  2. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.
  3. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.
  4. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.
  5. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.
  6. Drain the lasagne sheets.
  7. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.
  8. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

Mary Berry lemon Drizzle

  I have never baked a lemon drizzle cake before and a saw this recipe on the TV last weekend. Mary Berry used 1tbsp of finely chopped lemon verbena – but unfortunately my local shop didn’t stock this! It is an optional ingredient anyway. I made mine into a sponge and filled it with a basic butter cream recipe.


  • 225g baking spread 
  • 225g caster sugar
  • 275g SR Flour
  • 2 tsp baking powder
  • 4 free range eggs
  • 4tbsp milk
  • 2 lemons, zest only

For the glaze:

  • 175g granulated sugar
  • 2 lemons, juice only
  1. Preheat oven to 180c/160c fan
  2. Grease either a tray 30x23cm or two sandwich tins
  3. Measure all the ingredients into a large bowl as beat for 2 mins  
  4. Turn the mixture into the prepared tins and level the top. Bake for 35-40mins  
  5. Meanwhile make the glaze. Mix the granulated sugar with the lemon juice and stir until a runny consistency  
  6. If making a cake prepare a basic butter cream too.
  7. Leave the sponge to cool for 5mins then brush over the glaze and it will set as the cake cools   
  9. If making a tray bake slice into square and serve. If making a sandwich, layer one sponge with butter cream and place the other sponge on top.