Delicious for summer sipping, this recipe is perfect for warm summer days and long summer evenings Ingredients (per glass) 20ml Mr Fitzpatricks Cream Soda Cordial 15ml fresh lime juice 50ml Real Pomegranate Juice Soda Lime Method 1. Pour all of the ingredients into a 12oz Collins Glass built over cubed ice and stir… 2. Garnish…

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From 30 minute suppers available in the Shippon £9.99 Ingredients 1 tbsp sesame oil or vegetable oil 2 red chillies, deseeded and finely chopped 5cm (2in) piece of fresh root ginger, sliced into fine strips 1 bunch of spring onions, cut into 5cm (2in) lengths 2 garlic cloves, grated or finely chopped 1 Red pepper,…

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Serves 4-8 as nibbles Ingredients Good handful of wild garlic leaves, washed and dried 350g of goats cheese 300g of sesame seeds. Lightly toasted Method 1. Chop the garlic leaves very finely – use a blender if necessary. 2. Mash them into the goat’s cheese and then shape into small balls the size of marbles.…

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This recipe is a lovely light breakfast or snack for one, prepares in 2 minutes, cooks in five. Ingredients About 75g (3oz) of young nettle tips (enough to fill a small colander loosely) Large knob of Winter Tarn butter 2 Low Sizergh Barn eggs A splash of Brades milk Salt and freshly ground black pepper…

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Makes 2 x 500g cakes. If you’re making this for Mother’s Day, don’t forget to top it off with a decorative touch or two and add a dash of love to the recipe. Ingredients 100g Saunders Dark Chocolate 2 nuggets of stem ginger in syrup 100g Plain Flour 40g Fairtrade Cocoa 1/2 teaspoon baking powder…

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Ingredients 100g freshly picked wild garlic leaves 50g shallot, spring onions or leeks 50g shelled walnuts 200ml olive oil, sunflower oil or rapeseed oil 50-60g goats cheese, finely grated ½ – 1 teaspoon sea salt ½ teaspoon sugar Method 1. Start by picking the leaves over and discarding any coarse stalks, damaged leaves or any…

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Serves 4. Taken from ‘The Greengrocer’ by Leanne Kitchen. Available in the Shippon at £18.99. Ingredients 1L vegetable or chicken stock (available in the farm shop chillers) 250ml dry white wine 50g unsalted butter, chopped 3tbsp olive oil1 onion, finely chopped 2 garlic cloves, crushed 300g risotto rice 24 asparagus spears, trimmed and cut into…

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Watercress pesto Replacing basil with watercress really rings the pesto changes; lovely on tagliatelle for a light lunch or supper. Ingredients 1 bag/bunch watercress 1 clove garlic 1tbsp pine nuts 50 – 75ml olive oil 50g finely grated fresh Parmesan cheese salt & pepper Method 1. Place watercress, garlic and pine nuts in a processor…

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This lovely risotto brings the flavour of Italy to early summer. Serves 4 Ingredients 5 spring onions or 1 baby leek, chopped 100g (3.5oz) butter 250g (9oz) basmati or long grain rice sea salt black pepper 700ml (1.25 pints) water, boiling 1 bunch fresh parsley, chopped 1 pinch saffron strands (optional) 175g (6oz) young podded…

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Use any combination of berries you like for this recipe: strawberries, raspberries and blueberries are all good. Decorate with fresh fruit skewers. Ingredients 8 – 10 fresh berries 2 tbsp Best of Taste Strawberry Couli 300ml Ann Forshaw natural yogurt 300ml Brades Farm whole milk 150g fresh strawberries 250g Windmill Hill frozen British Summer Fruits…

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