On 25 December 1662, Samuel Pepys described his Christmas feast as including a mince pie. Three and a half centuries later the enthusiasm for these little treats remains, although 17th century mince pies were in fact savoury and filled with meat and beef suet – rich and fruity but not at all sweet, and quite […]
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Marrow & Chorizo Bake
Autumn is a season of deep greens, dark yellows and rich oranges and reds. Combining as it does the full flavour, colour and texture of Cumbrian chorizo with the gentler and often under-appreciated marrow, which is grown locally and delivered directly to the farm shop, this recipe from the Low Sizergh Barn kitchen pays homage […]
Plum and Almond Sponges
The plums in the Low Sizergh Farm orchards are on the brink of ripeness and almost ready for picking. They are juicy and moreish and work beautifully in this recipe devised in the Low Sizergh kitchens, which sees them paired with flaked almonds. The only secret to making this a successful bake is to resist […]
Salt Marsh Lamb with Lemon & Herbs
Salt Marsh lamb is a seasonal speciality, available from late June until October, with a unique and outstanding flavour, derived directly from the diet of the animals, which are grazed on coastal land that’s regularly submerged by the sea. Ingredients 1 Leg of Salt Marsh lamb approx. 4.5 – 5 lbs 2 Lemons 4 Cloves […]
Redcurrant Tart
These pretty, bright red, juicy berries with their tart, sparkling flavour are ripe for cooking with. To give this redcurrant tart a professional finish dip a sprig of them in lightly whisked egg white before rolling them in sugar to create a frosted effect. Ingredients Pastry 250g plain flour 2tbsp icing sugar 125g Winter Tarn butter […]
Raw Milk Yogurt
Raw milk makes sharp, smooth and wonderful yogurt. Why not follow this easy recipe from ‘The Creamery Kitchen’ by Jenny Linford? The book is available in our shippon, priced £16.99. Ingredients 800ml Low Sizergh Barn raw milk 3 tablespoons of live yogurt Method Place the milk in a heavy-based saucepan. Heat the milk gently until […]
Broad Bean, Crispy Bacon and Goats’ Cheese Bruschetta
Ingredients 100g Organic North broad beans 2 slices Higginsons’ streaky bacon (chopped) 2 slices of More Bakery focaccia 1 shallot, finely diced ¼ red pepper, finely diced 100g Allerdale goats’ cheese Olive oil Salt and pepper Method 1. Blanche the beans in boiling salted water for a couple of minutes. While the beans are still […]
Social Enterprise Red Carpet
I am going to London tomorrow for the Social Enterprise Awards reception at the O2 arena. Growing Well put us forward for the Social Enterprise Partner category. It’s a bit of a thrill even reading the list of finalists: Glasgow Caledonian University, RBS Community Banking West Lindsey District Council … and little old Low Sizergh […]
Royal Agricultural Societies Award
Dad, John, is off to the House of Lords next week where he’ll be presented with a certificate welcoming him as an Associate Fellow of the Royal Agricultural Societies (FRAgS). This award is made to people who are judged to have made a significant contribution to agriculture, so we’re very proud of his achievement.
Nella Last in the 1950s
A Barrow-in-Furness woman, Nella Last recorded her day-to-day life during and after the Second World War. Food features in Nella’s life, as you’d expect in an era of rationing. Her diet was simple and she loved pudding, here’s a list of the dishes she favoured… brisket beef, poached cod in milk, steamed egg custard, stewed […]