Lymington and the New Forest seasonal recipes 

Based on local produce and local suppliers

New series featuring local contributors with the emphasis on easy to source ingredients, simple to follow recipes, and a bit of a return to comfort food! If you'd like your recipe featured on this page please email it for consideration to This email address is being protected from spambots. You need JavaScript enabled to view it..

October 2019 for Halloween and Bonfire Night

Halloween Sausages from Fiona Hill, Real Food

"This recipe was influenced by Sway Butcher's wonderful pumpkin flavoured sausages.

Ingredients

3 sausages each person
1 small green pumpkin
1 onion
2 large tomatoes
Pinch fennel seeds
1/4 pint chicken stock
Salt pepper

Method

A tip given to me by a pumpkin grower when I said I had to take my meat chopper to them to open them up was to bake in an oven for 10 mins ... Well it works brilliantly so do that before peeling and then dice half the pumpkin for your sauce leave the rest for soup.

Peel and small dice the onion and cook in olive oil till going soft then add the fennel seeds, the pumpkin and roughly chopped tomatoes, keep the seeds and juice as this will add more flavour and liquid.

Cook until the tomatoes start to break down a little about 10 minutes.

You can use home.made stock or make up a pint with one of the gelly stock ones, I find them less salty than the solid ones. Use the 1/4 pint for the sausage sauce and the rest for your soup.

While the sauce is cooking put your sausages in the oven to cook on parchment , they stick less and make it easier to clean your dish, or if you prefer fry till cooked through, but turn often to stop catching, then just remove the parchment by pulling one side and add the sauce cover with foil and cook for a further half an hour to allow all the flavours to meld.together.

The pumpkin as it cooks will thicken the sauce naturally without having to add any flour if you want to have a smooth sauce puree it before adding to the sausages, personally I like the chunks.

I served this last Wednesday to my Rotarian group with minted butter new potatoes and peas and carrots. It went down very well.  You could also serve it with jacket potatoes - lovely for a wet cold night and very appropriate for bonfire night."

Fiona caters for private functions too - for more information visit her webpage here.

Weekly What's On in Lymington and the New Forest

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You can also follow us on Facebook, Twitter and Instagram. Our Events Calendar is the most comprehensive all year round "what's on" in the New Forest, there are new events added every day and it's free to add your own events.

 

General Manager of the Year at The Montagu Arms Hotel, Beaulieu

Impressive accolade awarded to Andew Nightingale at Boutique Hotelier Personal Service Star Awards

Luxury countryside hotel The Montagu Arms is pleased to announce that its General Manager, Andrew Nightingale, has been awarded the impressive accolade of General Manager of the Year at the annual Boutique Hotelier Personal Service Star Awards 2019. Now in their sixth year, the awards recognise and celebrate the individuals of the hospitality industry.

Andrew Nightingale, General Manager at The Montagu Arms said: “I’m really pleased to have been named General Manager of the Year. My team and I really do strive to go above and beyond for all of our guests, every single day, and it’s great for these efforts to be acknowledged through this award.”

Alongside managing the hotel and his team on a day to day basis, Nightingale has also taken on the role of mentor to Deputy General Manager Jeremy Whitworth, who has today been named a finalist in the New Forest Brilliance in Business Awards for ‘Young Person in Business’. 

Under Nightingale’s leadership, The Montagu Arms has also this year achieved the highly coveted four AA Red Star status, and the fine-dining Terrace Restaurant, led by Head Chef Matthew Whitfield, has been awarded three AA Rosettes.

Find out more about The Montagu Arms Hotel here.

Get set for Christmas with Priory Wines in Lymington!

Great service, top quality wines and a free wine tasting event to help you prepare for the festive season.

This Autumn we recommend that you pay a visit to Priory Wines, Lymington's excellent wine merchant based in Ampress Park. You'll find a fantastic range of top-quality wines at very reasonable prices.

And on Saturday 16 November visit the free Christmas wine tasting day at Priory Wines - read on for more details! 

"We should all drink good wine!"

Trevor establised Priory Wines in Christchurch in 2006 simply because he believes we should all drink 'good wine.'

The business grew and in a very short time it became clear that larger premises were required! Priory Wines moved to Lymington and is now a thriving warehouse-style wine business.

Great customer service

Priory Wines believe in providing great, 'old fashioned' customer service. 

What's more, Trevor and the team really know their stuff when it comes to wine! If you need advice about which wines to pair with particular food, they will happily share their expert knowledge. The team can also provide in-house staff training on wines.

There is ample parking on site and there is a same day delivery service - free if you live within a 5 mile radius.

Find out more, including contact details for Priory Wines in their Lymington.com Webpage.

Free Christmas Wine Tasting - Saturday 16 November

Wine makes a superb Christmas gift, particularly for that 'tricky to buy for' individual! It is also a good idea to think about what you're going to drink over the festive season before the chaos of Christmas really kicks in.

Priory Wines will be holding a Christmas Wine Tasting day on Saturday 16 November from 10am to 6pm. This is the perfect opportunity to pop in and sample from a selection of over thirty wines from around the World. There'll also be Champagne, other sparking wine and nibbles to accompany. 

The event is completely free of charge and the Priory Wines team will be on hand to guide and advise you on your Christmas wine choices. We'll see you there!

 

 

 

New chef takes the helm at Monty’s Inn in Beaulieu

Visit Monty's Inn in the New Forest for traditional British classics with creative flavours and textures

Monty’s Inn in the New Forest village of Beaulieu has appointed Thomas Sheppard as its new head chef. With over a decade in the industry, Tom has a flair for flavour and loves locally sourced, seasonal ingredients.

His menu will offer traditional British classics with a modern twist showcasing creative flavours and textures. New dishes will include blackened garlic chicken Kiev, lamb Barnsley chop with kohl rabi and garden mint, and nettle gnudi, with sunflower seeds, preserved tomatoes, chard and nettles from the hotel garden. Lovers of the famous Monty’s Inn homemade local pork Scotch egg can rest assured these will remain on the menu!

Tom started his career in hospitality at Turtle Bay in Southampton, where he developed his essential skills and passion for food.

He joined The Montagu Arms in Beaulieu – part of the same company as Monty’s Inn – as a chef de partie in 2010, and then moved on to The Pig in Brockenhurst, where he started in 2014 and rose through the ranks to the role of sous chef.

It was at The Pig that Tom developed his own signature style, creating elegant and refined dishes that put the spotlight on quality ingredients.

Tom said: “The focus at Monty’s Inn is firmly on locally-sourced, seasonal ingredients, and this is something I am passionate about. We grow our own fruit and vegetables in our kitchen garden and use local suppliers from the coast and countryside around the New Forest and Hampshire.

“I am looking forward to working with the brilliant kitchen team, creating delicious new dishes that take advantage of the fantastic local produce available to us.”

James Hiley-Jones, Managing Director of Greenclose Hotels, which runs The Montagu Arms, Monty’s Inn and Careys Manor, said: “We are delighted to welcome Tom back to our company in his new role as head chef at Monty’s Inn.

“Tom brings his passion for local, seasonal ingredients to his role, and has a clear vision for what he wants to achieve at this beautiful traditional country pub. I’m very excited to see what lies ahead.”

Alongside its delicious food, the charming country inn offers a wide range of beverages including the award-winning hand-pulled Ringwood ales.

Find out more about Monty's Inn

A taste of Thailand in the New Forest

Enjoy Thai tapas on the lawn this summer at Careys Manor 

Lemongrass, coriander, coconut and lime: the fresh, vibrant flavours and colours of Thai food are just perfect for summer.

Thai chefs at the luxury Careys Manor Hotel in the New Forest create wonderfully imaginative menus at the hotel’s Zen Garden restaurant – and they are inviting everyone to discover the exotic flavours of Thailand this summer.

A selection of Thai tapas will be served to both local residents and hotel guests on the lawns in front of the hotel from now until the end of September.

The tapas menu will be served between noon and 5.30pm, and will include chicken skewers with cashew nut sauce, a duo of King prawns marinated in Thai herbs and spices, rice crisps with prawn, chicken and coconut, BBQ beef skewers with chilli sauce, and marinated grilled vegetables.

Refreshing summer drinks include Pothecary Thai gin and Fever Tree tonic, Chang beer, and mojitos.

Careys Manor is a former royal hunting lodge with an award-winning Thai spa, seamlessly blending an impressive sense of history with a luxurious modern twist. 

Guests at the luxury SenSpa can enjoy a world-class hydrotherapy pool, mood showers, sauna, steam room, jacuzzi and gym.

 

Read our review of Zen Garden restaurant.

Find contact details for Zen Garden restaurant at Careys Manor

More about SenSpa

Lymington.com Recipe for February:  Chinese Soy Pork

Fiona Hill from Real Food Catering gives us a simple, tasty, seasonal recipe for February

"Chinese soy pork is not only a family favourite but also a family affair: my daughter has improved my original recipe and we love it even more now!  And for Chinese New Year of the Pig, what better way to celebrate right now - the best news of all is that this is a really simple recipe too.

You can make this recipe with either chops, tenderloin or like me for the Lymington Rotary club a whole loin.

You should marinade it for at least 24 hours - but if you have time make it 48!

You will need a deep plastic or china tub to marinade the pork.

For 4 

Ingredients

Two pork tenderloins 

4 tablespoons light soy

4 tablespoons dark soy

1 heaped tablespoon chopped ginger

1 tablespoon chopped garlic

1 teaspoon ground white pepper

1 tablespoon brown sugar

How to prepare and cook

Mix all the sauce ingredients together, place the meat in the dish and pour the sauce over it

Cover and leave for one or two days.

Remove and cook for the appropriate time depending on which cut of pork you chose.

To serve

I serve it with plain rice and stir fried Chinese leaf.

Enjoy - and adapt if you choose to maybe add some star anise?"

 

Editor note:   Fiona cooks every week for the Rotary Club of Lymington – find out more about Real Food Catering here!

Real Food recipe for September: bolognaise sauce special

Fiona Hill gives us a rich, easy sauce and one with which we can do many things

This is a rich but easy sauce and one that you can do many things with.  Fiona's suggestion is to make it in a large quantity, use some and freeze the rest, sometimes in smaller portions, all ready for turning into tasty easy recipes for autumn and winter. As the weather starts finally to turn, the timing for this is perfect!

As Fiona says:

You will need a large saucepan and a wooden spoon together with:

• 4lb or approx 2 kg of lean mince ("preferably from your butcher as they don't put gristle in it")
• 2 medium onions
• 8 good sized garlic cloves
• 4 tins of chopped tomatoes 
• I jar of roasted peppers chopped
• 4 carrots grated 
• I bunch basil
• Fresh or dried oregano
• Olive oil
• Salt pepper
• 1-2 dessert spoons of sugar
• 2 jelly stock pots or 1 pint of homemade chicken stock

Chop the onions and cook gently in olive oil till soft, add the meat and turn up the heat, if you cook meat too slowly at this stage it will bleed out the juice and be tough to eat. When it is coloured and no red is left then add the chopped garlic and grated carrot. At this point if you want you can also add a glass of red wine - and cook quickly to burn off the alcohol.

As the carrot softens add the tomatoes and peppers and 2 jelly stock chicken pots and 1 pint of water. 

Now turn it down to simmer, adding the chopped herbs,and this may take anywhere from 30 to 60 mins but it needs to thicken and develope the flavours. 

From here you can make lasagne, spaghetti Bolognese, pasta bake, pour it over a jacket potato or just eat it in a bowl with garlic bread.

If you make a big pot and then when cool you can pot it up and freeze it in the portion sizes that suits your family, much better to cook a large pot  once than make it many times, saves time and energy. You can make bolognese more simply - but make it this way once and you may never go back!" 

Real Food: any time, any place 

For a proposal and quotation for catering for a gathering of any kind which needs food (in these strange times of course following the Rule of 6!) contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Fiona cooks every week for the Rotary Club of Lymington – find out more about Real Food Catering here!

 

Moroccan Lamb Meatballs

Ring the lockdown menu changes with a taste of Morocco from Real Food in the New Forest

Whilst not permitted to go on holiday, nor to eat out, we can however still ring the changes: by trying new recipes from other parts of the world! And Real Food Fiona's recipes are easy to follow, foolproof and tasty! 

Recipe for February, kindly provided by Fiona Hill of Real Food

You will need a deep saucepan or wok for the meatballs, a pan with a lid for the rice and a frying pan for the sweet potatoes

This will feed 4 people

Ingredients

2lb of minced lamb

4 tablespoons of white fresh breadcrumbs

1/2 a finely sliced  onion

Cooked and cooled

1 teaspoon of chopped mint 

1 teaspoon chopped parsley

2 eggs

Salt pepper

Cornflour

Coconut oil

1 sliced red pepper

1 sliced red onion

3 cloves garlic

Sprig thyme 

Pinch saffron

Pack of mini tomatoes

1/2 pint chicken stock

1 large sweet potato

3 sprigs of thyme 

Coconut oil

Pack of spinach

Coconut yoghurt

1 tablespoon chopped mint

Method

Mix the mince and all the ingredients together and roll into walnut-sized balls, dust with the cornflour and put to one side.

Put the rice on to cook with twice the amount of water to rice salt and put the lid on, bring to the boil turn down and when the water is all gone turn off and leave for 5 minutes it will steam and finish cooking.

Put a tablespoon of coconut oil in the wok and fry the red pepper, onion and garlic gently for 4 minutes, add the meatballs and brown on all sides. Add the thyme, chicken stock and tomatoes whole and simmer for 10 minutes.

Put the sweet potato chopped into small slices with the oil and thyme, cook gently stirring to brown all over, pop a lid on to steam them a little, add the spinach pop the lid back on till wilted and put into a dish to serve.

Put the rice on the plate ladle over the meatballs, add a spoonful of the sweet potato and spinach and top off with the yoghurt. 

It's a little bit fiddly but so worth it, you can make the meatballs ahead of time but don't add the cornflour till you are about to cook. 

If you'd like an alternative to rice, serve with couscous stirred through with a little chopped mint and sprinkled with pomegranate seeds (see image above!)

Real Food: any time, any place 

For more information about Real Food Catering, for deliveries and collections now and for a proposal and quotation for catering for a future gathering of any kind which needs food - contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

In "normal" times Fiona also cooks every week for the Rotary Club of Lymington

Find out more about Real Food Catering here!

 

Cajun yogurt chicken

New recipe to celebrate April reopening, from Real Food in the New Forest

Whilst holidays abroad are still a way off, we can meanwhile try out new recipes from other parts of the world!  And Real Food Fiona's recipes are easy to follow, foolproof and tasty! 

"This juicy and tender chicken is lovely and light for an evening meal.

To make the herb oil

Choose any herbs that you like, I generally use the soft green herbs like parsley, chives, coriander, basil and a small amount of tarragon.

Place in a blender with half olive and half rapeseed oil, blend 

Place in a pot with a lid in the fridge, this will keep for easily  a week, pop into marinades, soup, and marinades. Spread on fish, chicken and meat to flavour before cooking.

To make the cajun yogurt chicken

First the ingredients:

• Chicken thighs cut into bite size pieces
• Coconut yogurt
• Cajun spice
• Herb oil
• Salt and pepper

This is a very simple and quick meal, so mix all the marinade ingredients together, season to your taste, add the chicken pieces mix and leave for 30 mins.

Meanwhile....

Put your basmati rice in a saucepan, twice as much in volume of water to rice,salt and a dessertspoonful of my herb oil and put on to cook.

Bring to simmer and cook till the water has disappeared then turn off leaving the lid on to steam for 10 min.

Put the water on for your green beans, salt and wait till you turn the last time on your meat before you put them in to cook, they will only take a few minutes. 

Heat a frying pan and add coconut oil for frying, on a medium heat.

Place the chicken in to cook, do not overfill the pan as it will chill the pan and it will take longer to cook and stew the meat.

Turn once browned and at this point pop your beans on to cook.

Plate up on warm plates add an extra spoonful of coconut yogurt if you like to the rice.

This marinade can be used for fish and red meat too, but probably just lamb not beef unless it's fillet steak, otherwise the yogurt may burn, because of the longer cooking needed on less tender cuts."

 Real Food: any time, any place 

For more information about Real Food Catering, for deliveries and collections now and for a proposal and quotation for catering for a gathering of any kind which needs food - contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Find out more about Real Food Catering here!

 

Herb Oil - a brilliant standby

This week Fiona Hill from Real Food expands upon the simple recipe for incredibly effective herb oil which can enhance the flavour of so many dishes.

As Fiona says: "So this is for me a vital addition to my fridge as the versatility of the oil makes it my go to pot of flavour for so many dishes."

First if you don't already receive our useful Weekly What's On e-newsletter sign up below.

"If you have a  blender attachment this is easy or a hand blender will do but if not a good deal of chopping and mixing will eventually get you to the same place .

So aproximately

• 4 cloves of garlic
• 2 bags or bunches of parsley
• Half a bag of coriander
• 2 bags of basil
• 4 sprigs of mint
• Salt and cracked black pepper
• Cold pressed English rapeseed oil and olive oil

 

Chives and any other soft green herbs will do and can be added, this oil is purely what you like to taste so just go with what you like and.

Very simply put the garlic cloves seasoning, a good pinch of each salt and cracked pepper, roughly 3 fluid ounces of rapeseed oil in the blender or in the  tall plastic tub that the hand blender will have come with. Not a shallow dish or more will end up on the walls of your kitchen! 

Put half of the herbs in first and blend till smooth then add the other half of the herbs add 2 fluid ounces of olive oil and blend again.

Now pop into glass jars or plastic tubs with a lid it will keep  in the fridge for at least 10 days. 

I put it in rice, rub on chicken, fish and red meat for a flavour boost,  you can add to an omelette or a burger,  add to soups both homemade and bought . The options are as big as your imagination,  stews and casseroles and even dumplings will bennift from a herb boost.

Enjoy playing with the flavours  of the oil and what you use it with."

Real Food: any time, any place 

For more information about Real Food Catering, for deliveries and collections now and for a proposal and quotation for catering for a gathering of any kind which needs food - contact Fiona Hill on 07759 817288 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Find out more about Real Food Catering here!