New Forest Show 2018 Recipes

26th Jul 2018

Head Chef Alistair Craig attended this years New Forest Show where he created two dishes in the Cooking Demonstration Theatre with the help of his assistant Danni. Using locally sourced produce, Alistair shared his expertise and knowledge with the audience before they queued up to try his creations. Impress your dinner guests with the following recipes:


Hay smoked Venison, Burrata, Peach, Baby gem


  • 500g Venison Haunch boned and sinews removed
  • Hay
  • Burrata one per person
  • Peach half per person
  • Baby gem lettuce half per person
  • Extra virgin olive oil
  • Balsamic vinegar


  1. Season the venison well with salt, lay in hay in an oven proof dish and cover with more hay. Set fire to the hay and cover tightly to extinguish the flames. Repeat this process twice more to burn all the hay.
  2. Roll the venison in the ashes to coat the outside. Transfer to a preheated frying pan, season with salt and seal the outside. Transfer to an oven proof dish and place in a  preheated oven at 180°c and cook for five to seven minutes depending on the size of the muscle. Rest for twenty minutes before serving.
  3. This can be chilled a day or two in advance and sliced on the day
  4. Slice the venison and peach and arrange on a plate with the burrata. Finish with the baby gem cut into thick wedges.
  5. Dress with a little olive oil and vinegar


Orange flower water panna cotta, strawberries, lemon balm, orange


  • Orange flower water to taste
  • 600g Double cream
  • 400g crème fraiche
  • 2oog caster sugar
  • 4 leaves gelatine
  • Lemon balm
  • Strawberries
  • Orange
  • Caster sugar


  1. Start by bringing the cream, crème fraiche and sugar to a simmer then remove from the heat add the gelatine and cool to room temperature.
  2. Add orange flower water a few drops at a time until you are happy with the strength of flavour.
  3. Peel the orange including the pith cut into circles then add to a pan of 400g water and 250g caster sugar. Bring to a simmer then lower the heat and cook for two hours very gently to candy the peel. Chill and reserve.
  4. An hour before serving cut the strawberries and mix in a light sprinkling of caster sugar. Stir this every twenty minutes or so.
  5. Cut the orange flesh away from the membrane and keep to one side until ready to serve.
  6. Serve the panna cotta with the strawberries, lemon balm, orange flesh and pieces of candied orange.
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