Veggie Curry with Pomegranate

This meal was so beautiful! 


I was visiting my friend in Bristol and we made our way to the BearPit. Food stalls, live music, it was lovely!… Just needed the sunshine!

I chose this vegan curry stall and asked for two of their curries on rice. One was chickpea based and the other chunks of sweet potato in a coconut sauce. The magic was the sprinkled salad. A combination of fresh herbs, onion and pomegranate – oh my! Pomegranate and curry is a must! It worked so well together!

Delicious!! I want to start making veggie curries now….


A version of the Deliously Ella ’10min tomato pasta’ 

Quick meals are the best meals! And when they’re fresh and super tasty even better!

I have followed a recipe from Deliciously Ella.


  • GF Brown pasta
  • Cherry tomatoes 
  • Tin tomatoes with chilli
  • Tomato purée
  • Apple cider vinegar
  • Black beans
  • Olive oil
  • Salt/pepper
  • Spinach
  • Bok Choy
  • Asparagus
  • Courgette
  • Fresh rosemary
  1. Start in a frying pan with a little olive oil and add the chopped veggies (except spinach) Cook for 5/10mins.
  2. Add the tomato purée, can of tinned tomatoes, and sprigs of fresh rosemary 
  3. Season and add a little apple cider vinegar. About 1tbsp and taste, add more to taste.
  4. Add the beans (already cooked)
  5. Allow to simmer  
  6. Meanwhile cook the pasta. Normally only takes 6mins
  7. Add the spinach with a few mins to go.
  8. Once the pasta is drained add to the pan and mix.
  9. Eat! Yum

Quinoa with Roast Lemon Chicken

I make a batch of this and it lasts me for my lunches for the week. Tasty healthy and quick. Nice served hot or cold.


Start by making a tin foil parcel and place the chicken breasts inside. Add any flavours you want to infuse at this stage. I drizzled some olive oil, white wine, salt/pepper, sprigs of fresh thyme, and slices of lemon. Fold the parcel up tight so that flavours are kept in, and bake on a pre heated oven about 170* for 25mins.

Meanwhile rinse the quinoa through a sieve, add to a saucepan of boiling chicken stock. Simmer for about 20mins, the stock will become absorbed by the quinoa. Start with a little and add water when it becomes dry. 

In the last 5mins of cooking the quinoa add any vegetables you have to hand. Such as curly kale, spinach, tomatoes… Stir in.


A meal ready in 40mins – I like using quinoa it is naturally gluten free, versatile and a complete protein.

Hinton Marsh diced Pork with sliced apples

Sometimes I think I eat a little too much red meat, so it’s nice to find a simple tasty recipe using pork that takes about an hour from start to finish.

I used a pack of diced Hinton Marsh Farm Pork, if we didn’t have this available at our markets you could use leg or shoulder steak and slice this instead.

I loosely followed the good food recipe below:

1. Start by rolling the diced pork in seasoned flour, and fry off in batches. 

2. Fry the onions on a medium to low heat until see through, then add slices of red skinned apples, cook until the apples have turned golden, I added fresh rosemary too. 

3. Start to boil up some brown rice.

4. Add warm chicken stock to the apples and pork, stir in some whole grain mustard and bay leaves. Add some brown sugar.

5. Mix and allow to simmer while the rice cooks.

6. Steam some greens for 5mins then serve – delicious! 

The sweetness of the apples and the sugar added to the stock makes a sweet tasty meal. 

Sausage tray bake ‘Mary Berry’

A one bake wonder – a perfect recipe for Hinton Marsh Sauasges! 

Saw this recipe in the ‘You’ magazine and tried it out with some Hinton Marsh Farm free-range pork sausages.

It truely is so simple, easy and delicious!

  • 2 tbsp olive oil
  • 2 large onions, sliced lengthways into wedges
  • 2 red peppers, deseeded and cut into large dice
  • 2 garlic cloves, chopped
  • 1 tbsp chopped thyme leaves
  • 500g (1lb 2oz) baby new potatoes, unpeeled and halved
  • 12 sausages, pricked with a fork
  • 200ml (7fl oz) white wine
  • salt and freshly ground black pepper

1 Preheat the oven to 220C/200C fan/gas 7.

2 Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

3 Roast for 30-35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.

@ Hinton Marsh Farm we offer a selection of flavours and meat in our sausage range, sometimes lamb or beef and always pork – you can follow us on facebook – search for ‘Hinton Marsh Farm’ and you can be kept up to date with farmers markets and specials!

Bamboo Steamer 

I recently bought a bamboo steamer. I love Chinese food and from my experiences travelling through Hong Kong I wanted to start exploring this way of cooking. 

It’s a very healthy way to cook fish, dumplings or vegetables. 

Fill a saucepan with a few inches of water and once boiling place your bamboo steamer perfectly on the top. (Or place inside the saucepan and put the lid – but be sure you keep the water level topped up)

Line the bamboo steamer with some greaseproof water and steam away!

For my first attempt I had some salmon fillets which I marinaded in lime juice, chilli, garlic and dill overnight. I placed the fillets in the steamer for about 10mins – it tasted delicious and the steaming made it so tender.

I like the idea that you stack the steamers and can have lots of things going on at once!

Great fun and healthy. 

Vietnamese rice paper rolls

So so simple, fresh and delicious!

All you need is a pack of round rice paper sheets. You soak them in a dish of warm water individually for a minute or so until soft.

Lay your rice sheet out on a board and fill with anything fresh bright and tasty! (But remember don’t over fill!)

I prepared some honey salmon flakes, cut carrots and celery into strips, sliced some avocado, tomatoes and tore some coriander. You could use any fresh herbs, mint and prawns work well together. You could also cook some rice noodles and add them in!

Roll up tight and remember to tuck the corners in halfway through rolling so that it’s all enclosed.

I simply squeezed some fresh lemon over my spring rolls, but you could use soy sauce or add chilli dip.

Beat fresh! Enjoy!




Homemade Hinton Marsh Farm Scotch Eggs

I love a good scotch egg! When made fresh and warm from the oven, with the yolk still soft in the middle is truly scrumptious!

I followed the Jamie Oliver recipe following the link below:

Jamie uses a deep fat frier, if you don’t have one as I do not, I have also cooked them before in a frying pan. You get a nice crispy outside, but be careful to keep them moving to ensure an even cooking of the sausage meat. This time I used the oven. My scotch eggs were huge! Almost the size of tennis balls! I baked them in a fan assisted oven about 160/170′ for 25mins. I cut one in half at 25mins and the sausage meat was hot, cooked through and the yolk still soft. So happy days!

**This week from our farmers markets you can buy sausage meat from us, specially prepared for this recipe! So give it a go! It’s fun, yummy and kids will enjoy making eating these too.**

This weekends Farmers Markets:
Wanborough Village Hall 9am-12 noon
Stroud High Street 9am – 2pm
Swindon Designer Outlet 10am-4pm


Egg muffins filled with Quinoa, tomato and spinach


I love to make frittata or simply boil an egg to have for my lunch. Eating more protein at lunch will prolong your feeling of fullness! No mid afternoon munchies!

The Incas regard it as the ‘Mother Grain’, unlike wheat or rice quinoa is a complete protein, containing all eight of the essential amino acids. It is packed full of dietary fibre, phosphorous, magnesium, and iron. Gluten free too!

Make your own Nut Butter

A great alternative to peanut butter. Make your own cashew, or almond butter which has a lot of plant protein, good fats and lots of vitamins.

It’s great to snack on, add a spoonful to your smoothie, stir into your porridge or add to ingredients to bind them like in my protein ball recipes.

Soak about 400g of cashew nuts in cold water for a minimum or four hours. Drain the water and blend in a food processor, with the juice of a lemon, season and add splashes of water until you reach the consistency you desire.

Can be stored in the fridge in an air right container or a few weeks.

*Deliciously Ella recipe*