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Fenella's Garden
Grange Farm
Doddington
Lincoln
LN6 4RZ
01522 681580
Grange Farm
Doddington
Lincoln
LN6 4RZ
01522 681580
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news
eglu go !
We now stock the new Omlet Eglu go chicken houses. We can offer delivery with chickens to any address within 2 hrs travel of our base near Lincoln.
lots of blue eggs..
From 7th August we will have lots of the blue egg laying Columbines for sale. Not only do they lay blue eggs but they are absolutely beautiful quiet birds as well.
Depending on how many of the hens we sell we will shortly be selling the blue eggs too!
View All News
We now stock the new Omlet Eglu go chicken houses. We can offer delivery with chickens to any address within 2 hrs travel of our base near Lincoln.
lots of blue eggs..
From 7th August we will have lots of the blue egg laying Columbines for sale. Not only do they lay blue eggs but they are absolutely beautiful quiet birds as well.
Depending on how many of the hens we sell we will shortly be selling the blue eggs too!
View All News
Suppliers Website: http://
Supplier Info:
200g dried flageolet beans, or 2 tins of cooked beans,
3 tbsp extra virgin olive oil
500g Redhill Farm sauasages cut into 2.5cm thick pieces
4 cloves garlic thinly sliced
1 tbsp leaves rosemary finely chopped
1 large red onion cut into large dice
800ml chicken stock
75ml double cream
300g kale woody stalk removed, roughly chopped into 5cm pieces
small bunch flat leaf parsley chopped
1. If using dried beans, soak them for 24 hours in cold water.
After the soaking, drain, cover with fresh water and cook until tender but still holding their shape – 1 to 2 hours.
2. Heat the oil in a deep thick-bottomed stew pot, and fry the sausage slices until golden brown.
3. Add the garlic and rosemary, turn down the heat and stir in the onions.
4. Cover with a lid and cook gently until the onions are soft and light brown, about 15 minutes, stirring occassionally.
5. Drain the beans, then add to the pot along with the chicken stock. Season lightly.
6. Bring to a gentle simmer and cook for around 20 minutes, skimming the surface as necessary.
7. Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on then 10 minutes without.
8. Adjust the seasoning and just before serving sprinkle with the chopped parsley.
Supplier Info:
200g dried flageolet beans, or 2 tins of cooked beans,
3 tbsp extra virgin olive oil
500g Redhill Farm sauasages cut into 2.5cm thick pieces
4 cloves garlic thinly sliced
1 tbsp leaves rosemary finely chopped
1 large red onion cut into large dice
800ml chicken stock
75ml double cream
300g kale woody stalk removed, roughly chopped into 5cm pieces
small bunch flat leaf parsley chopped
1. If using dried beans, soak them for 24 hours in cold water.
After the soaking, drain, cover with fresh water and cook until tender but still holding their shape – 1 to 2 hours.
2. Heat the oil in a deep thick-bottomed stew pot, and fry the sausage slices until golden brown.
3. Add the garlic and rosemary, turn down the heat and stir in the onions.
4. Cover with a lid and cook gently until the onions are soft and light brown, about 15 minutes, stirring occassionally.
5. Drain the beans, then add to the pot along with the chicken stock. Season lightly.
6. Bring to a gentle simmer and cook for around 20 minutes, skimming the surface as necessary.
7. Stir in the cream and kale and mix well, then simmer for 10 minutes with a lid on then 10 minutes without.
8. Adjust the seasoning and just before serving sprinkle with the chopped parsley.