We source our chicken from one farm in Leicestershire. The farm is Pasture for Life certified and rears truly free range, outdoor birds.
Venison Stew
This recipe works exceptionally well with venison - we have opted for our diced venison which is cut from the shoulder.
Serves 4 (or 6 if you add bread, dumplings or mashed potato to go alongside)
Ingredients
800g diced venison
150g mixed olives, stone removed
½ bunch fresh rosemary
1 x 280g jar of silverskin pickled onions
2 x 400g tins of plum tomatoes
1tbsp olive oil
Sea salt and pepper to season

Method
Preheat the oven to 170C. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add the olive oil and crisp up for 1 minute. Scoop out the rosemary and put to one side.
Add the venison to the pan for 2 minutes to get some colour. Drain the pickled onions and add to the pan along with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon. Top up with two tins worth of water. Cover and cook in the oven for 2 hours or until thick, delicious and tender. Stir after an hour and add a little water to loosen if needed.
Taste and season to taste before sprinkling over the rosemary from earlier just before serving.