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…

Read More

Ingredients 100g broad beans 2 slices Higginsons’ streaky bacon (chopped) 2 slices of sourdough rustica (Staff of Life) 1 shallot, finely diced ¼ red pepper, finely diced 100g Tovey goats’ cheese from Thornby Moor Dairy Olive oil Salt and pepper Method 1. Blanche the beans in boiling salted water for a couple of minutes. While…

Read More

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…

Read More

Growing Well’s manager, Beren Aldridge and I spoke yesterday at a Kendal conference on Mental Health and Wellbeing for Cumbrian businesses. There was a comprehensive presentation from Dame Carol Black, the government adviser on health and work, mainly about work being good for us (given the right characteristics). Growing Well supports people back into employment…

Read More

The late summer warmth has been perfect for sweetening the ripe plums in the farm’s orchards. It’s been a pleasure to pick this year, and the plums are juicy and moreish. There’s no chance of saving them to make a crumble once you get a handful. In the farm shop now!

Read More

Ingredients 6 Beauty of Moray baking apples (peeled, cored and sliced) 225g butter 225g caster sugar 450g self raising flour Pinch of salt 3 eggs beaten 400g sultanas 1 level tsp ground cinnamon 250g Demerara sugar 8 inch cake tin Method Grease the cake tin on the bottom and around the sides and pre-heat the…

Read More

Ingredients 1 x Marrow 2 x chopped onion 2 x clove of garlic 1/2 tsp smoked paprika ½ tsp cayenne pepper ½ tsp dried thyme ½ tsp oregano 150g Cumbrian chorizo 1 x small jar of roasted peppers in oil (chopped) 2 x cans chopped tomatoes 100g bread crumbs Kendal crumbly cheese Handful of chopped…

Read More

Ingredients 2 small butternut squash (halved lengthways) 2 tbsp olive oil 1 red onion (chopped) 2 tbsp pine nuts 25g (1oz) dried sour cherries or cranberries 6 sausages 40g (1.5oz) Gruyère cheese (grated) Method Preheat the oven to 200°C/180°C fan oven/gas mark 6 Scoop the seeds out of the butternut squash halves and put them…

Read More

Serves 4 Ingredients For the fritters 150g plain flour A good pinch of salt 330ml lager 2 egg whites A selection of fresh herbs, leaves and flowers Groundnut or sunflower oil for frying For the wild garlic mayonnaise 2 egg yolks 1 teaspoon Dijon mustard Juice of 1 lemon 150ml groundnut oil a handful of…

Read More

Ingredients 500g roughly chopped rhubarb 200g soft brown sugar 3 finely chopped onions 100 chopped tomatoes 1 tbsp fresh thyme 200ml red wine vinegar Zest of 1 lemon 1tsp grand ginger 1tsp ground cinnamon Method Cook rhubarb with sugar and a splash of water on a medium heat until softened. Add the rest of ingredients…

Read More