Hugh Fearnley-Whittingstall describes this dish as “Not for the faint-hearted, but just perfect for the good-tasted.” Ingredients (serves 4) 1 live Lobster, weighing 1-1.5kg 2 shallots, finely chopped 25g butter a small glass of white wine 200ml thick béchamel sauce 1 tablespoon double cream 1 teaspoon strong English mustard a sprig of tarragon, finely chopped…

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Combining two great seasonal ingredients, this recipe is quick and easy to prepare but benefits from slow cooking. From the website of the Kentish Cobnuts Association (serves 4) 1 large marrow 2 medium onions, sliced thinly 2 cloves garlic (optional) 300g plums or damsons 400g cobnuts (weighed in husk) 150g mushrooms, sliced thickly 4 tomatoes,…

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Perfect for newly arrived Seville or Blood oranges, this Marmalade recipe is one to cherish and bring out year after year. Makes about 6 x 400ml pots Ingredients 1kg Seville oranges thoroughly washed 1 lemon 2kg preserving sugar Method 1. Remove the peel from the oranges and cut it into thin strips. Halve the oranges…

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Our own recipe, this tasty stuffing also features in our tea room Christmas lunches. Ingredients 250g sausage meat 50g cranberries (dried) 75g chestnuts (tinned or vacuum packed) 100g fresh breadcrumbs 1 egg 50g onions 1 garlic clove 1 tspn mixed herbs Pinch salt and pepper Method Finely dice the onion and crush the garlic. Sweat…

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Pumpkin is a great seasonal ingredient to cook with and it works really well when combined with the tastes of Morocco. Serve with pitta bread and share with family and friends. Ingredients brown lentils, rinsed 2 plum tomatoes 600g firm pumpkin 3 tbsps olive oil 1 onion, finely chopped ½ tsp ground cumin ½ tsp…

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As the temperature drops there’s comfort to be found in bringing out the cast iron casserole and filling it full of delights from the winter larder. Ingredients 2 tbsp olive oil 500g (1lb 2oz) Cartmel Valley Game diced game packs 1 onion, sliced 1 carrot, sliced 1 parsnip, sliced 1 fennel bulb, sliced, leaves reserved…

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Not sure where to start when putting together the perfect festive cheeseboard? Our deli team has worked hard to select some favourite combinations for the Christmas table (tasting is apparently the only way to really make sure your advice is sound), each of them is a complete and well balanced cheeseboard in its own right.

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How about this for an unusual marketing plug? The following email is from Cannon Richard White of Liverpool Cathedral (which arrived at the same time as a delivery of Jerusalem artichokes from Growing Well – timing that made me smile anyway): “About ten days ago we visited Low Sizergh Barn, one of our favourite coffee shops. While…

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Our Kendal Creamy cheese was declared a Taste Cumbria Gold Champion at the 2013 Cumbria Life Food and Drink Awards. There were big grins all round, not least from yellow welly-wearing cheese maker Chris Sandham. When asked why he thought the cheese had won, farmer Richard bowed to the cheese making expertise of Rostock Dairy,…

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The tups have gone in with sheep. The cross breeding is carefully managed and this year we’ve bought an additional Charollais tup. He is what’s known as a terminal sire – when crossed with our North Country Mules the resulting lambs will go for meat. Our other tup is a blue faced Leicester. He breeds…

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