From the Churston Kitchen
Recipes written for the produce on our shelves.
For years we published an exclusive recipe collection every month, using seasonal ingredients to reflect what was in the shop that week. The archive lives on here — an online cookbook of proper, unfussy cooking.
Spring
6 recipesSummer
12 recipesAutumn
9 recipesWinter
9 recipesThe monthly archive
Every edition, as originally published
Each month’s collection opened with a few words on the season and what was worth cooking. The original editions are preserved here, alongside their recipes.
March 2018
Spring- Lamb Neck Fillets with Red Wine & Rosemary
- Crushed Potatoes with Thyme & Wholegrain Mustard
- Slow-Braised Spring Greens
April 2018
Spring- Slow-Braised Ox Cheek with Carrots & White Wine
- Calves' Liver with Onions & Crème Fraîche
- Devilled Kidneys
June 2019
SummerJuly 2019
SummerAugust 2019
SummerSeptember 2019
Autumn- Peppered Lambs' Liver with Caramelised Shallots
- Lambs' Liver with Morello Cherries & Szechuan Pepper
- Chicken Liver Parfait
October 2019
Autumn- Herbed Rolled Belly Pork with Cider Sauce
- Mustard-Roasted Pork Loin
- Confit of Belly Pork with Puy Lentils
November 2019
AutumnDecember 2019
WinterVisit Churston
Shop the ingredients where the recipes began.
Every one of these recipes was written around produce from our own counters — the butchery, the deli and the greengrocery are all waiting.
Dartmouth Road, Churston Ferrers, Brixham
Devon TQ5 0LL