• 1 Summerland Cornfed Chicken
  • 4 sweet corn cobs
  • 1 sliced onion
  • 2 crushed garlic cloves
  • handful of small sage leaves
  • softened butter

Heat oven to 180-200°C. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.

Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.

Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.

Insert a skewer into the thickest part of the chicken thigh. When it’s cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.


  • Summerland chicken breast
  • olive oil
  • red wine vinegar
  • lemon juice
  • garlic, seasonings (dried oregano, salt, black pepper, dried basil)
  • dried parsley
  • lemon

In a medium glass bowl, combine the ingredients for marination; 1/4 cup olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, red pepper flakes, salt, and pepper. Mix it well until well combined.

Add the chicken breasts to the marination and allow the chicken to marinate for at least 30 minutes to 1 hour or overnight.

Heat a large skillet (preferably a grill pan) on medium heat and add the remaining two tablespoons of olive oil.

Once the oil is heated, add the chicken breasts and cook for 5-6 minutes. Flip to the other side and cook for an additional 5 minutes until the chicken is cooked through.

Transfer the cooked chicken to a plate and serve the chicken with some veggies on the side.


  • 4 Summerland Spatchcock (500-600g each)
  • butter
  • lemons
  • 1 onion, cut into wedges
  • 5 garlic cloves
  • small bunch of fresh parsley
  • carrots, halved
  • cornflour
  • 1 chicken stock cube
  • green beans, to serve
  • roasted new potatoes, to serve

Preheat the oven to gas 6, 200°C, fan 180°C.

Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.

Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted. Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking.

When cooked, remove the birds and keep them warm in the oven. Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil. Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened. Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.


  • 2 Summerland Ducks
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 2 medium carrots, coarsely chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 small leek, white and pale green parts only, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 garlic cloves, crushed but not peeled
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 quart chicken stock or low-sodium broth
  • 1 cup dry white wine
  • 5 navel oranges, divided
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 2 tablespoons currant jelly
  • 2 tablespoons Grand Marnier
  • 2 tablespoons cold unsalted butter

Preheat the oven to 230°C. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.

Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks breast up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the centre of the oven for 20 minutes. Turn the oven temperature down to 180°C. Turn the ducks on their sides, propping them up by placing 2 large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.

Meanwhile, in a large saucepan, heat the oil. Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme and cook, stirring, until softened, 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.

Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water, pat dry.

Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all the bitter white pith. Cut in between the membranes to release the sections into a bowl.

In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel colour, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.

Pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.

Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.

Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.

Let sit for about 5 minutes, then serve with your favourite side.


  • 4 Summerland Quail
  • 1 tbsp. minced garlic
  • 1 ½ tsp fresh chopped sage
  • 1 ½ tbsp. fresh chopped thyme
  • 1/4 cup olive oil
  • Salt and pepper, to taste.

Bring your grill to medium (charcoal or gas is fine).

In a large bowl mix the herbs and garlic – you can also use a large ziploc bag, if all birds fit. Toss and shake well to coat with the marinade and let stand in the fridge for at least one hour, or up to overnight.

Take the quail out of the fridge at least 1 to 15 minutes before grilling. Place on the grill, add salt and pepper and grill for 5 to 7 minutes on each side, until the quails are golden brown and fully cooked inside. These small birds easily overcook, so don’t stray from the grill!


  • 1 Summerland Farmed Rabbit
  • 200 g Spaghetti
  • 2 small onions
  • 4 garlic cloves
  • Small amount of water
  • 3 tbsp oil
  • 1 tsp rabbit seasoning
  • 1 tsp curry
  • 3 tbsp tomato concentrate
  • 2 bay leaves
  • 1 kg tomato sauce
  • 3 cups red wine
  • 400g rabbit meat
  • 1 can peas
  • Marinate the rabbit meat with the red wine and let soak for about 2 hours.
  • Cut the onions and garlic cloves into small, thin pieces. Simmer in water and cook for about 10 minutes until soft.
  • Put the oil, rabbit seasoning, curry, tomato concentrate, bay leaves and tomato sauce in a pen together with the onions and garlic. Cook for about 10 min.
  • Put the rabbit meat pieces into the tomato sauce and add the remaining wine.
  • Cook on low temperature for about 45min until the rabbit meat is finely cooked.
  • Boil some water and cook the pasta.
  • Once cooked, rinse and fold into the sauce.
  • Mix in the peas and serve.
Shopping Cart
Scroll to Top