Local tastes better

From a window at Country Harvest at Ingleton, for example, you can see the farm from where the shop's barn-bred turkeys are sourced (£3.90 per lb, orders now being taken).

At Furness Fish and Game at Flookburgh (open Tues- Fri), the venison haunch joints - £7 for 500g - have Lakeland stamped all over them, as does all the new season game.

At Aireys butchers at Ayside, just off the A590, you will find a variety of cuts of veal from Heaves Farm at Levens. While Mark Duckworth at Dales Traditional Butchers at Kirkby Lonsdale has some fine rubs of beef on the bone (£4 per 500g) from Highland cattle or Belted Galloways which have been reared at Frank Carr's Leagate Farm at Malham.

To the Christmas table now, and still continuing our locally-sourced theme, Burton in Londsdale village stores are now stocking Sue Prickett's made in Hutton Roof range of chutneys and preserves including Seville marmalade, date chutney, rosemary jelly, mint jelly, blackcurrant jam, and green tomato chutney.

While at The Honeypot at Hawkshead, owner Fiona Wilson has a new chutney from the made in Cumbria range from award-winning Claire's Handmade - Figgy Pudding Chutney is a dark, rich and luxurious chutney packed full of fruit and almonds (£2.80 / 200g jar). Serve with cheese ... like Westmorland Original and Westmorland Mature from farmer Peter Gott at Sillfield Farm at Endmoor.

If you like flavoured cheese, the Sillfield Farm range also includes, chilli and garlic; cajun spice; cranberry; apricot; and horseradish.

Our sweet treats this week include festive favourites mince pies - 50p each from Oak Street Bakery, Windermere; and own-make Christmas cakes from Lucy's of Ambleside, with marzipan, iced, decorated and gift-wrapped, three sizes, from £10.

And finally, whatever your tipple, www.beelocal.co.uk has put together a wish list of Christmas beverages including a new spiced apple winter warmer from Kendal Cordials (£2.50 a bottle); Brew English breakfast tea (£3.75 for 50 teabags); and a fabulous Hawkshead Brewery real ale gift box (£8).

If this week's venison from Furness Fish and Game has whet your appetite, then here's a real winter cracker of a dish from the Game-to-Eat people. Serve with a pile of steaming seasonal vegetables such as mashed swede, jerusalem artichoke, and sprouts.

Venison and chestnut pie.

2.2 lb / 1 kg venison, cut into cubes.

1lb / 450g bacon.

15 oz / 425g tin of unsweetened chestnuts.

2 large finely sliced onions.

2oz / 50g plain flour 2 oz / 50g butter.

2 tbsp olive oil.

1/4 pint / 150ml medium sherry.

beef stock to cover.

2 tbsp worcestershire sauce.

1 tsp tomato puree.

nutmeg.

salt and pepper.

1/2 tsp mixed spice.

1/2 tsp fresh thyme.

brown sugar to taste.

1 large packet frozen puff pastry.

1 beaten egg to glaze.

180C/350F/Gas 4/Aga - moderate oven.

Melt the butter with the oil in a large casserole and saute the onions, venison and bacon until the meat is browned. Stir in the flour, add all of the seasonings, stock, sherry and spices etc. Mix thoroughly, cover and cook for one and a half hours, or until tender.

Add the chestnuts and transfer into a large pie dish. Cover with pastry and glaze with a beaten egg.

Bake for a further 30 minutes or until well risen and golden brown.