Chicken and poultry

At the Farm Shop we don’t treat cooking as a precise science, nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck.
Chicken and poultryCategories
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Tuscan Roast Duck for EasterBy Ben WatsonTake the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, tasty and simple - it's hard to go far wrong, even for the most reluctant of chefs. Our free range ducks naturally pair well with an orange/ cherry palette. But if you fancy veering away from that, this Tuscan style recipe is a surefire winner. Stuffed with a pork, fennel seed and garlic mixture and roasted over potato boulangère, it's a low input, impressive Easter lunch. Better still, the leftovers make for mouthwatering calzone or empanadas the next day.
Risi e Bisi e Runner BeansBy Redpost MediaIn it’s pure Venetian form, Risi e Bisi is a wet risotto of rice (obviously), smoked pancetta (usually), the best chicken stock and the freshest, sweetest garden peas. It’s a lovely dish – light but comforting. However nothing is sacred so we’ve beefed it up with chicken meat, brown basmati rice and runner beans.  The old Doge of Venice would be turning in his grave, particularly with the brown basmati rice, but it works and he should have tried it. The suggested quantities will make enough to feed an army so scale back accordingly, unless you’re planning an invasion. When I made it, I did have a lot of mouths to feed and it was equally good the next day.
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