Blog

  • Our Free-range Chicken
    November 14, 2017
    A couple of weeks ago, we made a visit to our chicken supplier, Springfield Poultry, perched in the lush countryside just on the outskirts of Leominster, Herefordshire. Similar to us, their ethos is simply to supply their customers with great tasting quality produce, that has been ethically reared. These qualities have helped the Mee family to gain over 50 years experience of poultry rearing and  we are proud to stock their produce in all of our stores. Their chickens all enjoy a free-range life and during our visit, we could see just how much freedom they have. Each morning, they are left to roam the lush grassy fields and at night they are kept away from the foxes as they are securely shut in their spacious barns. High welfare standards for their birds is always a priority. Chicken of course is a household staple; it's versatile, tasty and has lots of nutritional benefits.  Indeed we believe our free-range birds have far lower stress levels, far more exercise roaming and so are far more healthy birds overall, that can only be good for our food chain and our health ultimately. In all of our stores, look out for the Springfield sticker on our whole chickens, a proud sign of good rearing. You'll know you'll be getting the best- delicious produce that you can feel good about buying. As a special November treat for you, we are offer 10% off our whole Free Range Chickens for 2 weeks from 15/11 - 30/11. Pop into any of our stores to take advantage and don't forget you can also order your Christmas chicken, just ask for a Christmas brochure in-store now.
  • Bonfire Night Feasting
    October 9, 2017
    The colour of the leaves are changing and everyone is preparing for the colder months ahead. Richer, warmer, comforting dishes are what is needed! At the end of October, we welcome Bonfire night and we think this is the perfect time to get everyone together, show off your cooking skills and celebrating the mighty banger! All of our sausages are handmade at our butchery in Ewyas Harold using local, top quality pork. They are versatile, delicious and easy to cook for a crowd - we can think of numerous ways to enjoy our bangers and you can too! Our inspiration for this month comes in the form of a Sausage, Kale, Tomato and Chickpea Casserole. We recommend serving it up with creamy garlic mash potato whilst sitting back and watching the fireworks. We've taken inspiration from a Delicious Magazine recipe which serves 4 but can easily be doubled for more guests: Ingredients 1 tbsp olive oil, plus extra to drizzle 8 Neil Powell thick pork sausages 2 onions, sliced 2 garlic cloves, crushed 4 fresh thyme sprigs 400g tin chopped tomatoes 200ml good-quality chicken stock 2 x 400g tins chickpeas, drained and rinsed 200g young leaf spinach Squeeze lemon juice Method Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes. Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened. Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish. http://www.deliciousmagazine.co.uk/recipes/quick-sausage-casserole-with-tom… We hope you enjoy making (and eating) it as much as we did! Have you got a favourite recipe that uses Sausages? We are always looking for inspiration and would love to see your creations! Please send via our Facebook Page, Instagram or Twitter.
  • A month of celebrations for British Food
    September 19, 2017
    This month is a smorgasbord of fabulous meaty celebrations! Firstly we had #lovelambweek - which highlighted how truly wonderful the lamb we produce in the UK is and how we should definitely eat more of this flavoursome meat (and not just for Sunday lunch). Later on this month, we have National Sunday Roast week, as well as British Food Fortnight. All of these events come at a time where the harvest is celebrated and the seasons are changing and we welcome the slightly cooler weather, making us want to whip something up that is delicious, comforting and warming. The British harvest brings an array of autumnal vegetables, squashes, courgettes, celeriac, potatoes which are all perfect companions in stews, pies, and roasts. So we have compiled a whopping 14 delicious ideas  (one for each day of British Food Fortnight) for you to try using some top quality meats from our stores! 1. Sirloin Steak 2. Chicken Breasts 3. Pork Belly 4. Stewing Steak 5. Streaky Bacon 6. Pork Fillet 7. Lamb Shoulder 8. Chicken Thighs 9. Sausages 10. Sausage Meat 11. Burgers 12. Roast Beef 13. Lamb Chops 14. Chicken Drumsticks Feeling inspired? Visit the Buy Online section on our website to purchase!
  • Top Tips for a Great British BBQ
    August 18, 2017
    The weather forecast is looking (mostly) good, friends diaries are checked and you are up for the challenge of hosting a BBQ! Whether you are a low and slow or a quick banger and 'I'm done' kinda cook, we've put together some of our top tips here for you. 1) The right equipment - Don't get us wrong gas BBQ's are great but we advise to go charcoal and make sure it has a lid to lock in the smokey flavour. 2) Get the right fuel -  If you can buy lump wood charcoal, it is the most natural and if you want to go further hickory and oak chips are great with fish and pork and apple wood is great with most meats. 3) Patience - Wait for the right moment to cook. The best way to test the heat is with your hand. Hold your hand about 12cm/5inches above the grill and see how long you can hold it there comfortably (ie. without screaming). 6 seconds = low heat 4 seconds = medium heat 2 seconds = HOT Control the heat by putting put all the coals to one side, so you have a mega-hot side and one with no direct heat. 4) Get the best tools - Get yourself a heavy-duty oven glove and maybe even a fish grill (clamp/clip/basket thing – we’ve no idea what they are called). The one bit of kit you simply must have is a decent pair of tongs – they give you the most control, and reduce the chances of dropping anything between the grills. 5) Meat - Most importantly, what you put on the BBQ has to be great quality. In our stores, we sell anything from fillet steak to burgers and ready made and marinated kebabs. We suggest whipping up a range of salads accompanied with some local bread from our friends our Peter Cook and...you are good to go (even if you have to eat inside). Pop in store or order online to collect or home delivery. Have top tips of your very own? let us know!
  • The Perfect Picnic + Alfresco Dining
    July 13, 2017
    July is the month where the sun is shining (fingers crossed) and the summer holidays truly begin. This can only mean picnics and alfresco dining become more popular. Whether it is an evening at home in the garden or a picnic in the park, here at Neil Powell, we've got you covered! This month we have created our version of a Boston Butt - the cut of meat typically used for pulled pork.  Boston butt is traditionally pork shoulder on the bone, but we've used pork shoulder with the bone removed, rolled and tied back into a joint. See the highlighted area in the diagram below (via www.smithfield.com/prep-school/pork-101/know-your-cuts/): We used this recipe from James Martin: https://www.bbcgoodfood.com/recipes/2252641/bbq-pulled-pork-sandwich This is just perfect for a lazy Sunday; leave it slowly cooking in the oven and then let the whole family dig in with fresh bread rolls and slaw. If you're heading outdoors for a day of activities, we also have a large range of picnic basket fillers. Each day the team in Abergavenny whip up a range of pastries, pies and savoury treats which are distributed to all of our stores. Along with cooked meats for sandwiches and salads, we have everything you need to keep the little ones full and of course, a feast for you. Watch our for our competition over on Facebook launching tomorrow - this one is not to be missed!