This decadent dessert from Embellish with Relish, the recipe book from Hawkshead Relish, will wow any Christmas table. Ingredients30g caster sugar100g coarse oatmeal (ours is Aberfeldy)300g raspberries from the freezer1.5 tablespoons of Hawkshead Relish Raspberry & Vanilla Jam3 tablespoons of whisky300ml whipping creamMint leaves, for decoration Method

Making good use of ingredients that might appear on a January healthy eating commitmentlist, these bars also hit the spot for a little treat with a cuppa. Everything on the list is available in the farm shop, including white miso, the Japanesefermented bean paste that brings umami flavour to all manner of recipes. IngredientsFor the…

On the farm, we are members of the Organic Herd cooperative. It is to Organic Herd that we sell our milk. One of the products our milk is used to make is organic butter (available in the farm shop). This chocolate crunch is a great buttery recipe to make with the children or grandchildren. Ingredients: Instructions:…

This tart is a delicious way to enjoy the classic combination of goats’ cheese, pear and walnut. Lifted by Wild & Fruitful’s chutney, it’s a quick and easy go-to for lunch or supper. Ingredients: Method:

Roasting the pumpkin gives a better result, but it is not absolutely necessary for this warmingMexican-flavoured autumnal soup. From the Riverford Farm Cookbook, available on thefarm shop bookshelves. Ingredients (serves 6-8) To garnish: Method Place the pumpkin cubes on a roasting tray and toss them with 1 tablespoon of the olive oiland some salt &…

Autumn apple-picking in the farm’s orchard coincided with the unearthing of some old favourite recipes. This Cumbrian Apple Pudding recipe is from an out-of-print book and creates a simple, comforting dish. We recommend using our Bloody Ploughman apples, a striking, deep-red fruit with a grim tale behind its name. Legend has it that a ploughman was…

Makes 2.25–3 kg (5–7 lb) Ingredients: For the sauce: Method:

Right now, the stars of the show are juicy plums; perfect for transforming into a quick compote. Whether you spoon it over creamy yoghurt, swirl it into porridge, or serve it warm with ice cream, this recipe turns a handful of plums into a pot of deliciousness. Ingredients 4-6 ripe plums 1 orange, lemon or…

These light puffs make the most of seasonal fruit. Whether it’s the sweetness of summer strawberries, the tang of early spring rhubarb, or the rich warmth of autumn blackberries, this recipe adapts to the seasons. Ingredients Method Preheat the oven to 220°C/200°fan/Gas 7. Lightly grease a baking sheet. Roll out the pastry to about 36…

It’s such a pleasure when local allotment growers bring in their abundant harvests of spare rhubarb, and the farm shop always has fresh ginger (organic to boot). This recipe makes good use of these two rhizomes in a classic combination. Ingredients 900 g rhubarb110 g golden caster sugar1 rounded teaspoon grated fresh root gingerCrumble:110 g…