Posts by ClareC

It’s a pleasure to turn to hearty recipes as the season changes. This one makesgood use of the interesting squash varieties in the farm shop. They are broughtin by local Crop to the Shop growers and by our friends at Growing Well. Ingredients Hotpot2 tbsp Eden Yard rapeseed oil 1 small squash (800g) deseeded and chopped into…

Ukrainian-born cook, Olia Hercules has become an activist, fundraiser and advocate for Ukraine. She writes about the fate of people and their homes; the gardens and fruit trees they tended before their country was invaded.  This recipe by Olia turns a bounty of vegetables into a wonderful lunch. Preparation time: less than 30 mins Cooking time:…

Gnocchi makes a change from pasta and can be made with different combinations of flour, potato, semolina, ricotta, egg and cheese. These dumplings are quick and easy to make as you simply mix the ingredients together and brown them off in a pan. You might want to double the recipe as they quickly disappear. Prep:…

Bright green pods, flat or gently rounded and packed with sweet tender peas, these are summergarden treasures to be proud of. And this month’s recipe celebrates them to the fullest. However, it comes with a challenge. 550g ofpeas are needed; can you avoid popping them in your mouth? It’s hard to ensure there’s enoughremaining to…

Growing Well, the mental health charity here on the farm has had a record spinach crop this year. The very full beds of juicy spinach were down to a combination of good conditions, good weed control and good timing. What to do with all this leafy goodness? The BBC food website suggests any greens pie.…

These cookies are a variation on oatmeal raisin cookies. The Freddie’s Farm Apple Fruit Shapes give them a really gorgeous flavour. Ingredients 170g butter 280g soft brown sugar 1 egg 85ml milk 1 1/2 tsp vanilla 300g porridge oats 130g plain flour 1/2 tsp bicarbonate of soda 1/2tsp salt 1/4 tsp cinnamon A handful of…

We’ve adapted this lovely recipe from Persiana by Sabrina Ghayour Serves 6 as a side dish Kyoto turnip 200g, trimmed and thinly sliced  radishes 200g, trimmed and very thinly sliced cucumber 1 small red onions 2, cut in half and thinly sliced into half moons pine nuts 70g, toasted For the honey & mint dressing…

Mr Vikki’s has 123 Great Taste Awards under their belt along with a Golden Fork Award, a tremendous accolade in the speciality food world. Locals and visitors can often be found queuing for a generous helping of the Keswick Market curry when Mr Vikki’s attends. It’s fairly mild with chilli enough to warm rather than overheat.…

Fill your kitchen with the tantalising aromas of baking bread while the chilly March winds blow outside. This recipe makes good use of British farm produce with our recommended flour from the Yorkshire Wolds and the cheese from Torpenhow in north Cumbria. In the farm shop, we particularly enjoy working with farmer producers. Side Oven…

This comes from ‘The Natural Cook’ by Tom Hunt. Tom is a Soil Association ambassador, eco-chef and sustainable food expert who campaigns for a fairer food system. He also knows how to hit the spot with a real sweet fix, this polenta cake has a deliciously grainy texture, made even better by the sticky marmalade. Ingredients:…