Ingredients 300g gooseberries 300g fair-trade golden caster sugar 20g fresh grated ginger 50g sultanas 1tsp ground ginger 200 ml water Juice of 1 lemon Method 1. Place sultanas in a bowl with the water and soak for 30 minutes until plump and swollen. 2. Pre-heat oven to 160˚C. 3. In a shallow roasting tin, coat…

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Low Sizergh chef Paul Archer uses fresh local produce in this lovely lunch dish Ingredients Golden beetroot – Lancashire Sourdough loaf – Lovingly Artisan Red chard – Growing Well Stumpies – Thornby Moor Dairy Apple Olive oil Red wine vinegar Method 1. Wash the beetroot then place (unpeeled) in a saucepan. Cover with water, add…

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A rich, full-flavoured side dish with just a bit of spicy zing Ingredients Growing Well oriental greens Baby spinach Mange tout Broccoli Shallots Groundnut oil Crushed garlic and crushed ginger A pinch of chilli flakes Salt & pepper to season Method 1. Heat a wok with a splash of groundnut oil. 2. Add crushed garlic,…

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Taken from ‘Fast Cooking’ by James Martin. Available in the Shippon. Ingredients 400g cooking chorizo 2 onions 4 garlic gloves 1 x 400g tin kidney beans, drained 1 x 400g tin borlotti beans, drained 1 x 400g tin chopped tomatoes 100ml barbecue sauce 25g butter 400g ready-made mashed potatoes 400g spring greens Sea salt and…

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Ingredients 375g shortcrust pastry 400g Bramley Apples, sliced 400g Rhubarb, cut into lengths 2 tbsp cornflour Milk, for brushing 100g  Demerara sugar plus extra for sprinkling Method 1.Heat oven to 180c/ fan 160c/ gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apples and…

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Recipe taken from The Great British Farmhouse Cookbook, by Sarah Mayor, available downstairs in the shippon for £20.00 Ingredients 250g prepared rhubarb, cut into 4cm lengths 350g golden caster sugar finely grated zest and juice of 1 large orange 200g skinned hazelnuts 150g self-raising flour 1 tsp baking powder 300g Carron Lodge, unsalted butter, softened…

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Adapted from ‘Homemade Winter’ by Yvette Van Boven. Available in the Shippon at £21.99. Ingredients 3lb (1.5kg) Kind Edward potatoes, peeled ½ pound (250g) sausage 2lb (1kg) English Brussels sprouts, cleaned About ½ cup (125ml) chicken broth 3 tbsp (50g) Winter Tarn butter Zest and juice of 1 orange Salt and freshly ground pepper Method…

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Serves 4-6 Ingredients 40g Carron Lodge butter 1 large onion, chopped 300g English celery sticks thinly sliced 15g Watermill plain flour 750ml good chicken stock 125g Colston Bassett stilton, crumbled 80ml Brades single cream Chopped chives to garnish Salt and freshly ground pepper For the potato scones 100g floury potatoes, peeled and cut into chunks…

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Serves 6 Ingredients 30g butter 1tbsp olive oil 900g diced venison braising steak approx salt 1 tsp coarsely crushed black peppercorns 300ml ale 2tbsp malt vinegar 1 tsp dark brown sugar 150ml chicken or beef stock 2 onions, chopped 8 allspice berries 4 cloves 3 bay leaves Method 1. Heat the butter and oil in…

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Serves 4. Taken from ‘Cook Your Own Veg’ by Carol Klein. Available in the Shippon. Ingredients 2 medium garlic cloves 2 small shallots 2 tbsp extra virgin olive oil 2 medium cucumbers 1 green pepper (optional) 1 green chilli (optional) 2 handfuls perpetual spinach leaves from 1 bunch fresh parsley 600ml (1 pint) cold water…

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