Easter is just over a week away (Sunday 12th April in case you weren’t sure).

We have been busy in the kitchen making yummy cakes, including an Easter favourite – Simnel cake. We only have a two or three left so hurry if you want one!

And don’t forget our delicious Trenance Easter eggs! The big ones have also nearly gone, so be quick to be sure not to disappoint loved ones!

Saturday 4th April - we will be holding a ‘meet the producer and taster day’.
In attendance will be:

Casa Maria: cooking with her delicious salsas

Table B’Hote: serving samples of their Chilli Con Carne, Cottage Pie and their new Bolognaise sauce mixes.

Polgoon Vineyard: with their excellent grape juice and cider.

We hope to see as many of you there as possible.

We have also a few new products now available for sale:
  Our own watercress – great in salads, sandwiches and soup.
  The first rhubarb of the season from Mitchell.
  Table B’Hote Bolognaise sauce – easy cooking using wholesome ingredients.
  Cornish Chilli Co. – a range of excellent sauces. Simply add to meat or veg.
    The range includes: Tikka, Balti, Korma, Jalfrezi, Thai Red, Thai Green and Chinese Curry. If you
    are a curry fan you won’t be disappointed.
  Radish

Thinking of putting on a feast for Easter? Why not have a Trevilley Farm free-range goose? They are bred on our farm and simply delicious. Ask us for details.

And to go with it, try this great recipe:

You will need:
1 large orange – zested and juiced
1x 340g fresh / frozen cranberries
100g Gwenen Honey
125g Trewithen butter
500g breadcrumbs
2 free-range eggs – beaten
1 teaspoon ground cinnamon

Put the cranberries and the orange juice and zest in a saucepan – bring to the boil on a medium – high heat.
When it is simmering, add the honey.
Cover, turn down the heat a little and simmer for approx 5 minutes.
Take the mixture off the heat and stir in the butter in small pieces.
Add the breadcrumbs, eggs, cinnamon and season with salt and pepper.

Remember if you want to stuff your goose, to include the weight of the stuffing in your cooking time. (30 mins and then 20 mins per lb plus 20 mins extra).
Cooking instructions for roast goose can be found here.

If you want to cook the stuffing separately to the bird, then spread the stuffing evenly throughout an oven proof dish and put in a hot oven (approx 200˚C) until golden brown.

Enjoy!

Good Friday 10th April: open as usual
Easter Saturday 11th: open as usual
Easter Sunday 12th: Closed
Easter Monday 13th: Closed
Tuesday 14th onwards: open as usual

Happy Easter from all at Trevilley Farm