FOLLOWING the success of its first recipe book, Well Seasoned, New Forest Marque has compiled a second edition, More Seasoning, showcasing more locally-sourced meals to suit all tastes.

Editor Judith Long explains that New Forest Produce Ltd is not just a club that producers can pay to join.

“Members have to meet strict criteria and are audited to ensure that they meet hygiene and welfare standards and that their produce is truly local.

“This means that whatever carries The New Forest Marque can be enjoyed knowing that it truly has its origins in the New Forest.

“We have tried to keep them as quick and simple as possible as we all lead busy lives and don’t have hours to spend slaving over a hot stove. We also feel our uncomplicated recipes show off our delicious ingredients to their best.”

Here is a flavour of some of the recipes taken from the book which costs £12.95 and is available from farm shops or from thenewforest.co.uk

Tomato Galettes

By Judith Long (serves 6)

You can now buy frozen, ready rolled discs of puff pastry. There are 6 in a box and you can use them one at a time. They defrost in a few minutes so you can very quickly have a starter for 6. With some salad they make a light main course.

Frozen puff pastry discs

Pesto Tomatoes

New Forest Goat Farm goat’s cheese

Cooking time: 10-12 minutes Cooking temperature: Gas 7, 220°C

1. While the pastry defrosts prick it all over with a fork.

2. Place on a baking tray.

3. Spread with about 1 good tsp pesto leaving a 1cm border.

4. Cover with tomatoes sliced about 5mm thick, overlap a little.

5. Season and dot with goats cheese.

6. Bake for 10-12 minutes until golden around the edge.

7. Serve warm or at room temperature.

Variations Use tomato purée instead of pesto.

Use basil leaves coated in olive oil instead of the cheese.

Experiment with fruit toppings.

Sausage Pockets

By Judith Long (serves 4)

More exciting than sausage rolls. You can serve them hot but they are good cold for lunchboxes or picnics.

1 sheet ready rolled puff pastry

8 sausages 4 tbsp of your favourite cheese grated 1 tbsp mustard (English, grain or Dijon) 1 beaten egg Cooking time 20-30 minutes Cooking temperature: Gas 6, 200°C, fan 180°C 1. In a frying pan brown the sausages but don’t cook through.

2. Roll pastry from the long side so it is the right size to cut into 4 squares.

3. Spread some mustard over each square and scatter over the cheese.

4. Place 2 sausages on each square so they are each side of a point.

5. Fold the opposite point over then the 2 sides using the beaten egg to glue in place.

6. Brush with egg and put on a baking tray.

7. Bake for 20-30 minutes until golden.

Variations These are very good served with Red Onion Marmalade.

1. Cut 3 red onions into wedges and fry until soft and browning in the pan you cooked the sausages in.

2. Add 2 tbsp balsamic or red wine vinegar and 2 tbsp brown sugar and cook gently for 10 minutes.

Veggie Curry

By Claire Lee – Spice ‘n’ Easy (serves 8)

2 large carrots – peeled and chunked

¼ white cabbage – coarsely shredded

2 onions peeled and cut into eights

2 courgettes sliced into 1 cm pieces

150g green beans trimmed and cut into 3cm lengths

½ cauliflower broken into florets

1 tsp ground cumin

1 tsp ground coriander

1 ½ tsp ground turmeric

600ml coconut milk

Brazil nuts to garnish

Cooking oil

Salt

1. Peel and prepare all the vegetables 2. Stir fry vegetables in a little of the oil for a few minutes to slightly soften, starting with the onions followed by carrots, cauliflower, courgettes, cabbage and lastly the beans. Allow the heat to come back between adding each vegetable.

3. Mix together all the dried spices and a pinch of salt 4. Sprinkle the spice mixture onto the vegetable mix until they are all evenly coated.

5. Cover with the thinned coconut milk (thin with a little cold water) and bring to simmering point.

6. Simmer everything until the vegetables are cooked al dente, transfer to a serving dish and garnish with finely grated brazil nuts and a sprig of mint.

Pork chops with mustard, apple and cheese New Forest Marque Pork chops Cooking apple, stewed with no sugar English, grain and Dijon mustard Grated cheese: Lyburn Winchester or Loosehanger Hampshire Rose Cooking time: 30 minutes Temp: Gas 6, 200c, 180c fan Fry the chops on one side until brown. Turn the chops over and cover the cooked side with mustard. Top with some stewed apple and sprinkle with grated cheese. Pop in the oven until the juices run clear.

Baked Stuffed Apples

By Judith Long

The simplest and best apple recipe ever. You can make as many or as few as you like and adjust the size of the apples to suit individual appetites.

1 Bramley cooking apple per person

1 tbsp mincemeat per apple

A knob butter per apple

1 heaped tsp golden syrup per apple

Cooking time: 25-35 minutes

Cooking temperature: Gas 4, 180°C 1.

Wash the apples and remove the core.

2. Run a sharp knife around the middle of the skins to prevent them exploding in the oven.

3. Put into an ovenproof dish. Fill with mincemeat, sprinkle any spare in the dish.

4. Top each apple with a knob of butter and tsp golden syrup.

5. Put a little water in the dish about 5mm deep.

6. Bake until soft all the way through.

Variations: Use a mixture of dried fruit, nuts, mixed spice and sugar instead of mincemeat.

Honey Flapjack

By Judith Long

A quick and easy snack, good for lunch boxes and made from the store cupboard.

140g soft brown sugar

140g butter

2 tbsp honey

75g chopped nuts (see below)

140g dried fruit chopped (see below)

175g porridge oats

Cooking time: 30 minutes

Cooking temperature: Gas 4, 160°C 1.

Grease and line a 20x20cm tin and turn oven on.

2. Place sugar, butter and honey in a med saucepan and warm gently.

3. Mix nuts, fruit and oats in a bowl.

4. When the butter mixture is melted add in the oat mixture and stir well.

5. Tip into tin and spread out.

6. Bake for about 30 minutes until lightly golden.

7. Cool in the tin then cut into 16.