Summer in the English Countryside | From Farmers' Market to Family Table

Join me for two peaceful summer days in the English countryside as we visit the wonderful Petersfield Farmers' Market in Hampshire, one of my favourite monthly traditions.

After exploring the market, For lunch, we chose a traditional British Ploughman's Lunch at The Harrow, a beautiful historic country pub in the village of Steep, before taking a peaceful walk through the surrounding countryside and spending some quiet time at Heath Pond.

Back at home, I prepare a relaxed summer barbecue with seasonal ingredients from the market, including Hasselback chicken and a homemade potato and egg salad with mustard mayonnaise.

The following day begins gently in the garden before I prepare a comforting dinner using the handmade pies we bought at the market, served with roasted carrots and a homemade carrot-top pesto, together with a rich creamy onion sauce.

Along the way, I share a few thoughts about slowing down, family life, seasonal cooking, and finding joy in the simple moments that often become the most meaningful.

I hope this video brings you a little moment of peace, wherever you are in the world.

Recipes featured in this video

• Hasselback Chicken Breasts
• Potato & Egg Salad with Mustard Mayonnaise
• Roasted Carrots with Carrot-Top Pesto
• Creamy Onion Sauce for Pies & Steaks

All ingredients and measurements can be found below.

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Hasselback Chicken Breasts
Ingredients
2 chicken breasts
3 tbsp English or Dijon mustard
1 tbsp honey
Juice of ½ lemon
2 tbsp extra virgin olive oil
2–3 garlic cloves, finely chopped
1 bell pepper, cut into strips
Salt
Freshly ground black pepper

🥔 Potato & Egg Salad
Ingredients
Potatoes (about 800g–1kg)
2 hard-boiled eggs
A handful of fresh chives
A handful of fresh parsley
Mustard Mayonnaise
1 egg
1 tsp English or Dijon mustard
About 200ml extra virgin olive oil
A few drops of lemon juice
A splash of vinegar
A little grated garlic
Salt
Black pepper

Roasted Carrots with Carrot Top Pesto
Roasted Carrots
1 bunch of carrots
2 tbsp extra virgin olive oil
A little dried thyme
Salt
Black pepper
Bake at 190°C (375°F) for 20 minutes.
Carrot Top Pesto
Tender carrot tops from 1 bunch
80g almonds (or your favourite nuts)
100g Parmesan, grated
1 garlic clove
Juice of ½ lemon
2–3 tbsp extra virgin olive oil
Salt
Black pepper
To Finish
Crumbly cheese (such as Colwey or feta)
Fresh redcurrants (optional)

Creamy Onion Sauce
Ingredients
1 red onion, finely chopped
A little butter (or plant-based butter)
A splash of white wine, red wine or Prosecco
100ml beef or vegetable stock
150ml double cream (heavy cream) or vegan.
A few sprigs of fresh oregano
Salt
Black pepper