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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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.

Read More

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…

Read More

For a good silage crop that will feed the cows through winter, when they are housed under cover, we need the right balance of grass quantity and quality. It can be quite delicate as the grass deteriorates once it gets beyond the optimal growth rate and starts to go to seed. Silage made from grass…

Read More

As most people are aware a cow on a dairy farm produces milk because she has a calf every year. The 6 cows still left to calve this year are right at the end of the calving pattern. In 2013 we’re aiming for all the cows to calve in 9 weeks rather than 12. It’s…

Read More