Recipe for Laura’s Beans


There is no picture which does justice to braised green beans and tomatoes!  This is one of the easiest and most delicious recipes which we have every Summer when the beans are plentiful and tender.

Some years ago, we lived in Turkey and met some wonderful people including the amazing Laura – who lives with her family on a leafy hillside surrounded by vineyards and grows and creates amazing food….

This is one of her staples from our raid on her recipe lists , which in Turkish is called Taze Fasulye – but we call Laura’s Beans and has become probably our all-time favourite supper dish – with rice (sauteed Turkish style in olive oil and then cooked, so it’s rich and slightly sticky to soak up the delicious sauce).

The beauty of this dish is that you can add to it to make it a meat or veggie supper which is very filling – either by sauteeing minced beef or lamb at the beginning with the onions – or adding chick peas at the end.

It’s a totally simple recipe as it pretty much looks after itself…which is an even more reason to cook it, as you can chuck it in a pan and just take a peek every so often.

Laura’s Beans

Feeds 4-6

1kg Green Beans of any variety.  Left whole or in manageable lengths

1kg fresh tomatoes of any variety, quartered

2 large onions, quartered

5 cloves of garlic, crushed

Small pinch chilli

80ml Extra Virgin olive oil

Good squeeze tomato puree

Drizzle pomegranate molasses (optional but delicious)


Optional 300g minced meat

Optional 400g tin of chickpeas


If you are using meat, then add a little olive oil to the a large heavy wide pan and sautee the meat with the onions. Once the meat is browned, then add all the rest of the ingredients.

If not using meat, then just add all the ingredients to the pan and mix together.

Cover the pan and gently simmer for around 40-50 mins, moving the beans around occasionally to stop the contents sticking.  If you have time, this is also sensational cooked slowly in the oven.

If you are using chickpeas, then once the beans are tender, add the chickpeas and continue cooking.

Season and serve with rice.

Note:  It sounds like alot of olive oil in this recipe, but honestly, a good olive oil makes all the difference and is part of the flavour of the dish. Turkish people serve this in quite small portions as a lunch dish, which is quite sufficient as it is quite rich.

We sometimes use more olive oil, depending on how lavish we are feeling…and often double up on the garlic…as everyone who knows us, knows how much we love that delightful little superfood!


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Recipe for Laura’s Beans

Happy Launching!

SHC Logo Web

Our new venture is coming along!

8th September

After two years of discovering, tasting (lots) and setting up, we are a hair’s breadth away from launching our new hampers.

For years we have been selling and sourcing fresh Sussex farm produce, but along the way, we’ve found some fabulous stuff out there.  Tucked away in all kinds of interesting places, we have silversmiths, brewers, leathermakers, jewellers and artists.  Fin and Farm is devoted to fresh Sussex produce so we have been trying to work out a way of incorporating handmade, beautiful things.

Setting up hampers is definitely harder than we thought it would be!  We love wicker hampers, but they aren’t everyone’s cup of darjeeling, so first off has been to find a perfect wooden box that can be kept and used…as well as gorgeous, tactile wicker, of course.

Anyway, boxes are generally Useful Things to have….At home, we have a ‘memory box’ with things added from family life over the years…photos, school reports and things collected on walks and holidays.  In the kitchen, we use wooden boxes for storing extra kitchen stuff like icing nozzles, biscuit cutters and party bits…and boxes for recipes and widgety things.  Now we come to think of it, we do have rather a lot of stackable storage!  Photo boxes and random cd’s all get swept into crate format, as we do love hiding away our family chaos!

So, inevitably, we got quite excited about boxes and hampers, given that they are unlikely to be crushed and sent to landfill…and we are not encouraging more waste.


This is our first attempt at producing a great box….now sorting, leather straps, stamping and sealing so all can be 100% safe and secure.  All our family members are perfectly happy to act as delivery guinea pigs so we can test how well they travel.

The fun bit this year – and the hardest – has been whittling down our list of what to bring you on day 1.  After months of hard thinking, looking at what things we would like for ourselves, our own families or our customers and suppliers – and what you will like – and discussing and cogitating over big glasses of Sussex wine (for reference only…) we’ve selected what we believe you will love.

sarah ketelaars-201

The wicker hampers will be stuffed full of mouthwatering Sussex-made sweets and gifts.  Award winning wines, orange blossom and earl grey turkish delight, gin truffles and chocolates with rum-soaked raisins (3 weeks soaked) boozy chocolates…the list goes on and on (!) so we will tell you more about everything shortly…

Anyway, we are nearly there just now and are looking forward to our launch party on 8th September – and there is no way this would go live without the amazing input of our designer Sarah Ferrari, who has painstakingly interpreted what we want for our site (and that we can’t wait to go live) – and the wonderful photography of Sarah Ketelaars.

So finally, we are just putting the finishing touches to everything (ie last minute fretting about nips and tucks) and this week managed to finally clink a glass to celebrate that we have got this far…


Happy Hampering! 

We will tell you more soon…

Our website will be up and running soon:

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Happy Launching!

Local game: Wild Venison and Pigeon



A bit about venison 

Venison, is meat from the Fallow deer (and others, but in Sussex, primarily Fallow) and is low in fat, high in protein and stacked with vitamins and iron. It has a wonderful flavour that lends itself to a variety of cooking methods. The meat is dark, lean and generally tender, though wild venison might be a little tougher than farmed, as the deer have had more exercise. Age has also an influence on the level of tenderness – the younger the animal, the more tender the meat…

Free-range, it has a slightly finer grain than beef, but it can however be treated the same way – with the haunch best for roasting, and steaks and chops fried or barbecued.

Nutritional facts about venison

Venison has more protein than any other red meat, which means that it keeps you full and satisfied for longer. It is also particularly rich in iron and full of B vitamins.

How to store venison

Store venison in the fridge, wrapped, for up to two days. If you’re marinating your venison, keep the meat with its mix on the bottom shelf of the fridge for up to two days, in a covered container. Take out of the fridge around one hour before cooking, to allow it to return to room temperature.

Cooking venison

Venison is very lean, so either cook it fast and high, or add extra fat (belly pork, bacon, or butter) to keep it moist. Tougher cuts (shoulder, neck and shin) should be braised or stewed or made into mince for venison burgers or sausages.

Brown in hot oil, then roast (about 10 minutes per 500g.). Grill, barbecue or fry (brown quickly, then cook for one minute on each side).





A bit about pigeon

Wood pigeon is very different from town pigeon; they are entirely wild and feed greedily both on vegetables grown in gardens and on crops in farmer’s fields. The meat is versatile with a lovely, wild gamey flavour. Wood pigeon is actually the perfect meat for anyone who wants sustainable and local food.

Rapidly seared and then rested, soft, succulent boned breast has the fine grain of a prime steak, but thanks to the diversity of its wild diet (seeds, acorns, buds, berries, green crops) it has a more complex earthy, woodland taste.

Ideal flavours to pair with wood pigeon

Fruits: blackberries, quince

Herbs: thyme, rosemary

Spices: cloves, chilli, ginger, cardamon, juniper

Vegetables: cabbage, celeriac, mushrooms


Cooking wood pigeon

 Season the birds with a little fat or butter and sear in an ovenproof pan first on their backs, sides and briefly on their breasts until golden brown, before turning over onto their backs and roasting in a pre-heated oven. Roast at a high heat for a short period. Slow cook or casserole older birds.

Here is a delicious recipe made with pigeon breasts. And as pigeon breasts are quite small, they are just perfect with salad and a really quick supper if you simmer the raspberry reduction first (or while getting on with other jobs!).

Wood pigeon salad with raspberry balsamic reduction

Serves 6 / Cooking: 45 minutes


  • Wood pigeon breasts
  • raspberries
  • 3 tbsp of water
  • golden caster sugar
  • 40 ml. balsamic vinegar
  • pine nuts
  • baby salad leaves
  • salt, freshly ground
  • pepper, freshly ground


  1. To make the raspberry balsamic reduction, heat the raspberries, water and a large pinch of sugar in a small saucepan. Break up the raspberries with the back of a spoon and stir occasionally over a medium heat until the raspberries have broken down completely into a puree.
  2. Remove from the heat. When cool to touch, press the puree through a fine sieve until only the seeds remain. Add the balsamic vinegar to the mixture and return to the heat. Simmer until the mixture is reduced by half. It should be thick, but you should still be able to drizzle it over the salads. Set aside to cool.
  3. Toast the pine nuts lightly in a medium, dry frying pan. Arrange the salad leaves on 6 plates and sprinkle over the pine nuts.
  4. Return to the now hot pan you used to toast the pine nuts to the heat and turn it up to the high. Pan-fry the pigeon breasts for about 3 minutes on each side, making sure not to move them around the pan so you get a nice crust. Store them on a warm plate under kitchen foil while you’re cooking the whole batch.
  5. Slice the breasts with a very sharp knife and arrange over the salads. Drizzle generously with the raspberry balsamic reduction and serve immediately.





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Local game: Wild Venison and Pigeon

Sussex Organic Eggs from Springles Farm


As you know, at Fin and Farm, we are committed to only selling the best produce.  We’ve been asked about certified organic eggs (although all our eggs are absolutely free range and not fed with grain that has added growth hormones or other undesirable chemicals).

When we were researching eggs, the reality of what constitutes free range, in some cases, is pretty thin and welfare statements about access to fresh air, light and space can be manipulated.  This is why we carefully choose our farms and although organic eggs are subjected to tighter regulation, we wanted to see for ourselves before introducing them on our list.

So we visited Springles Farm in Barcombe this week and had the chance to meet Andy, the owner of the farm. He gave us a tour, where we saw the chicken-roosts and the large fields available for the hens to roam.

Andy and his team believe that their hens deserve a happy and healthy life, providing them with an environment that meets their needs. Hens –for example- have easy access to the outdoors (as you can see in the picture above). They must live in a place that gives them fresh air, light, space to exercise, clean food, water and plenty of bedding.

And as taking care of his hens is the most important thing for him, Andy feeds them with high-quality organic feed. The chickens are fed with Humphrey Feeds, which is produced by a family run local company which has 80 years experience of highest quality feed.



Lots of eggs are misshapen…which you’ll never see in the supermarkets… so we asked Andy about it, and he told us that funny shaped eggs are pretty common.  It take approximately 25 hours for a hen to produce an egg and all kinds of things can affect the shape of the egg… maybe a result of something simple, like being bothered by another hen who’s trying to steal her roosting spot or the food she has been eating. It happens all the time, but these eggs are often rejected by large supermarkets, so we are used to seeing only the perfectly regular specimens – sadly.

























Storing eggs

There are lots of schools of thought about storing eggs.  It is thought that if you do keep them in the fridge, then it’s best not to store in the door.  The constant change in temperature can cause them to degenerate quicker.

Eggs in the supermarket aren’t kept in the fridge, but they are at a pretty constant temperature and it does seem that the rule of thumb is that keeping them chilled gives them the same consistent temperature to keep them as fresh as possible.

Bring eggs up to room temperature before cooking to stop the yolks from breaking too easily.

Can you freeze eggs?

Apparently, yes – this blog from Home Farmer gives you lots of tips on freezing eggs.  However, it seems that the best use is for cakes as eating a gelatinous egg white doesn’t fill us with glee with our morning scrambled egg.


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Sussex Organic Eggs from Springles Farm

Local Game: Pheasant


smoked pheasant

Pheasant is native to Asia and has been widely introduced elsewhere as a game bird. Roaming pheasant enjoy scratching around in woods; their ideal habitat and are so familiar in landscape.

Our pheasant is supplied  by Chanctonbury Game – in Sussex at the foot of the downs.  They are experts in preparing dressing wild game – all of it wild and never farmed.

Nutritional facts about game … there are real health benefits to eating game. Pheasant and partridge contain a high level in iron, protein, vitamin B and selenium, which helps to protect cells from damage caused by free radicals. Pheasant is also appreciated for its low fat content as it contains nearly half the fat found in a equal size of beef.

But what does the pheasant taste like ?

Wild pheasants generally have a gamey flavour characteristic of whatever the birds have been eating. Their flesh is pale, lean and firm. Cooking game can minimize their deep flavour by soaking it in salt water or milk, if you prefer a less rich taste. The breast meat is more delicate in flavour and tender than the legs, which tend to be darker in colour and more meaty.

Cooking pheasant

In general, young birds are more tender than older ones, and are best roasted or grilled. Older birds are better cooked slowly such as in a casserole or braising.

Usually sold in a brace – a hen and a cock – young birds only need quick roasting and benefits from covering with a layer of streaky bacon or regular basting during cooking. Older birds stand up well to being braised or are even robust enough to curry.

Some cooking tips for your pheasant…. Pheasant hens tend to be plumper and better for roasting. Cock pheasants take well to lengthier cooking times as they can be tougher and age is also a factor.

In a traditional spirit, here is a recipe for roast pheasant with white wine and Charlotte potatoes. This recipe was developed to keep the bird moist and experimenting with different traditional ingredients.

Simple Roast Pheasant

Serves 4


  • Salt and black pepper
  • 2 pheasants (young hens are best)
  • olive oil
  • 1 pack (100g) pancetta lardons
  • 1 red onion, peeled and cut into thin rings
  • 1 clove garlic, peeled and chopped into slithers
  • 2 juniper berries crushed with a few black peppercorns
  • 700g Charlotte potatoes, cut on the diagonal into 3 pieces
  • 6 rashers pancetta or streaky bacon
  • 2 large glasses white wine

Preheat the oven to 200°C Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole dish, add 2 tbsps of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small sprinkle of salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.

Sit the pheasant on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 minutes to an hour.



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Local Game: Pheasant

Local Game: Wild Mallard

Wild Mallard is the largest and best-known of all the wild duck and also the most popular for cooking. It has a stronger flavour than domesticated ducks and much leaner flesh.

Buying Wild Mallard is the best way to ensure the bird has actually spent a considerable time in its natural environment, which creates a strong tasting lean meat.



How to store wild mallard?

 Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat foods.

If you want to freeze the bird, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, and take it out of the freezer a day or two before cooking.

 Cooking Wild Mallard

The best way to cook a wild mallard is to roast it. The different parts of the bird will sometimes require different cooking techniques for the best results. The breast is wonderful roasted, grilled or sautéed, while legs are delicious if you braise or confit them and are also a great addition to stews and casseroles.

One bird generally serves 2 or 3 people..

Serve with game chips (thinly sliced deep-fried potatoes) or roast potatoes and a tangy fruit sauce such as cherry or orange (and local cherries are in season as we write this).

Wild Mallard can also be paired with sharp, fruity flavour like apples, blueberries and raspberries which can be found around the bird’s natural habitat. You can enjoy experimenting with different seasonal accompaniments.

Two ingredients, perhaps three, are usually enough to accompany wild mallard to bring out the delicious, rich flavour.

Roast Wild Mallard with apples, rosemary and bacon.

Serves 6.


  • 3 mallards
  • 1 lemon
  • 6 cloves garlic
  • 3 bay leaves
  • butter
  • 12 slices pancetta or similar streaky bacon, thinly cut
  • 6 sprigs rosemary
  • spinach
  • 3 Bramley or similar cooking apples
  • 2 shallots
  • 1 dsp sugar
  • 50 ml. sherry vinegar
  • 100 ml. dry sherry
  • 100 ml. chicken stock


  1. Make sure the interiors of the mallards are clean and dry. Season each of them with salt, pepper, a slice of lemon, two cloves of garlic lightly crushed and a bay leaf. Smear half the butter over the breasts of duck and bind a sprig of rosemary on each breast. Cover with two slices of pancetta and fix with two loops of string over the breast at each end. Place the ducks breast side up on a rack in an oven tray and roast in a hot oven (220C) for 18 minutes.
  2. Halve and core the apples. Place a pinch of sugar and a knob of butter in each one and place in the hot oven for 8-10 minutes.
  3. Once the mallards are cooked, take them from their tray and remove the legs with a sharp knife. Leave the remainder to rest on the rack, breast side down. Place the legs back in the roasting tray and back in the oven for a further 10 minutes. Pick through the spinach leaves, separating and discarding the stalks. Heat a tablespoon of olive oil in a heavy casserole. Add the spinach and cook on a high flame until the spinach is wilted but still a brilliant green. Season with a little extra salt and some milled black pepper and drain. Keep warm.
  4. Peel and slice the shallots. Remove the duck legs from the pan and add the shallots and a knob of butter. Once they have coloured, sprinkle the shallots with the sugar. Stew this with a sprig of rosemary on top of the stove until the juices start to caramelise. Stir well and then pour in the sherry vinegar. Scrape up all and reduce to a syrupy glaze. Add the sherry (or white wine) and bring to a boil before adding the stock.
  5. Simmer for 10 minutes. Add the juices that have escaped from the resting mallards. Check the seasoning, whisk in a knob of butter and a squeeze of lemon juice and strain the sauce into a sauceboat.
  6. Untie the duck and take the pink breasts off the bone together with their bacon. Place the spinach and a half apple on each plate. Arrange the sliced breasts on the spinach and the leg in the apples and pour the sauce around.


wild mallard recipe

Local Game: Wild Mallard

Traditional Game: Partridge

The partridge is a small bird game native to the Old World. There are two species in Britain – the native grey, often called the English, and the French or red-legged, although partridge is less commonly found and used in the UK now, which is a shame as it is part of our traditional fabric.

All our game is supplied by Chanctonbury Game, which is in the heart of the South Downs.  They prepare game from different estates and are very experienced in dressing and grading the best quality wild game to very high EC food approved standards.  All the game we supply is wild – absolutely never farmed.  Therefore, supply depends on the season and availability – which is just how it should be.




 Cooking partridge

Partridge has a subtle flavour, and, in case of young birds, are best served simply roasted, pan-fried or grilled. Partridge are small birds and one will generally serve only one person.

Partridge is ideal for roasting, braising or simply spatchcock and grill. As with most game, some streaky bacon ensures moist meat. Be careful not to overcook – half an hour roasting is usually fine. You can serve partridge with a light gravy from the cooking juices. Partridge is a delicious dish that mostly needs sweet, roasted autumn vegetables, or traditional game chips as an accompaniment. It pairs perfectly with robustly flavoured ingredients.

Don’t treat partridge as you would a chicken –these birds need far less time in the oven, and are best served pink and juicy. However, older birds, benefit from slower braising and stewing to make the most of their intense, rich and robust flavour. The hen is tastier and more tender than the cock, and can be recognized by spur-shaped button on its foot.


game chips


Nutritional information

Partridge meat is very lean and dark, similar to pheasant but firmer and not as delicate. It is high in B vitamins and is a good source of potassium, calcium, magnesium and iron.

How to store and freeze the birds?

Fresh partridge should be stored in the coldest part of your fridge for up to 3 days. Keep in the freezer for up to 6 months and thaw in the refrigerator when ready to use.


We selected for you the perfect recipe for summer! A delicious Italian partridge sandwich!

Italian Partridge Sandwich

Serves 5 / Preparation: 5 minutes / Cooking: 45 minutes


  • 3 partridges
  • butter
  • 6 slices pancetta
  • 6-8 slices ciabatta or country slice bread
  • a little extra virgin olive oil
  • 1 clove garlic, cut in half
  • 1 tbsp fresh oregano, chopped
  • 1 round buffalo mozzarella, torn into chunks
  • 2 large vine-ripened tomatoes
  • 6 sunblush tomatoes
  • Handful basil leaves, torn
  • 1-2 tbsp Taggiasca olives
  • salt and freshly ground black pepper


  1. Preheat oven to 200C/400F/Gas 6
  2. Smear the partridges well with butter and wrap each one with 2 slices of pancetta.
  3. Place in a roasting tin and cover with foil.
  4. Cook in the oven for 30 minutes, then remove the foil and roast for further 10 minutes or until the juices run clear.
  5. Leave to cool slightly
  6. Drizzle a little olive oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano.
  7. Slice the partridge and layer equally onto the toasted bred with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.



partridge sandwich





Traditional Game: Partridge