Posts by ClareC

Cumbrian cider is one of the latest specialities to be added to the Low Sizergh Barn farm shop shelves. It’s made in Wigton using locally picked apples and is the perfect partner for partridge from Cartmel Valley Game, which is sourced from local shoots. Both ingredients bring vibrant flavour to the seasonal table and we’ve…

This recipe is from a lovely new book, We Love Food by Kirsty Manning-Wilcox & Peta Heine, which is available in the Shippon (£16.99). The arrival of the book coincided with the arrival of green tomatoes from over the field at Growing Well, which was serendipitous. Ingredients 1.5kg green tomatoes, diced 1.5kg onions, diced 128g…

The Wake Up to Organic event champions the idea of switching to organic ingredients for your breakfasts and aims to show how easy it is to make the change. Here’s a recipe that combines organic turmeric root and Watermill oats from the farm shop shelves with our own raw milk from the Low Sizergh herd.…

Ingredients 200g Jerusalem artichoke, sliced and blanched 2.5cm piece of fresh ginger, peeled and finely chopped 3 cloves of garlic, peeled and crushed 1 red chilli de-seeded and finely chopped 1tsp ground coriander 1tsp ground cumin 200g cooked chickpeas, drained 400g tinned chopped tomatoes 225g watercress Zest and juice of 1 lemon Salt and pepper…

With onions grown just across the fields by Growing Well in mind, here’s our version of a classic recipe that celebrates their tastiness. Ingredients 2kg Growing Well onions finely sliced 2 cloves of garlic sliced 2 tbsp plain flour 2ltrs beef stock 200g Gruyere cheese 1 day old sourdough 2 bay leaves Method 1. Add…

We have multi-talented members of staff here at Low Sizergh Barn and Hannah Storton is no exception. Look out for her working in the milking parlour and in the farm shop, which proudly stocks eggs from her flock/flush/paddling/raft of ducks (please choose your favourite collective noun). Hannah’s duck eggs have inspired our recipe for this…

While dishes are focussed on warmth, comfort and wholesomeness in the early part of the new year, try raw milk in rice pudding, which is very, very creamy and satisfying. Use it also for the smooth white sauces that accompany fish, rarebit and cheesy cauliflower, for the perfect porridge, and for rich, milky coffees. Ingredients…

This version of a traditional Eggnog recipe from Delicious Magazine prescribes simple ingredients, beautifully blended. Try it with Low Sizergh Barn packed-on-laying-day free range eggs and raw milk straight from our cows. Ingredients 100g caster sugar 2 large free-range eggs, separated 600ml whole milk ¼ tsp vanilla extract 100ml rum or bourbon 100ml whipping cream…

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…

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…