These crispy cannellini bean, courgette, and harissa fritters are a vibrant, protein-packed dish combining mildly spiced harissa with fresh courgette and creamy beans, making them perfect for a light lunch or dinner. INGREDIENTS 400g courgette600g Suma cannellini beans2 minced garlic cloves20g fresh chopped chives20g fresh chopped parsley4 tbsp grated vegetarian parmesan (or vegan alternative)1 tbsp harissa paste2…

Rhubarb in the garden and apples in the freezer? Combine in a pudding that also makes good use of the bits and pieces of cereals and nuts you might have in the cupboard. Ingredients (serves 6-8) 400g rhubarb, trimmed & cut into 4 cm pieces 3 medium Bramley or other cooking apples peeled & sliced…

Cumberland bridecake, from Traditional Cumbrian Cooking with Mrs Simkins is full of Lakeland flavours: dried fruits, dark brown sugar and spices. Ingredients: filling 400g mixed dried fruit and peel 110g butter, diced 50g dark brown sugar 5 tsp mixed spice 1 tsp ground ginger Grating of nutmeg 2 tbsp dark rum or orange juice plus…

Northern Pasta Co. is one of Kendal’s great foodie success stories – starting out on Kendal market, they quickly became a favourite with farm shop customers, and Imogen and Matt continue to reach for the heights in their quest to reimagine pasta with British grains. Northern Pasta Co.’s recipe book, Pasta for the People, is…

Parsnips and honey pair together wonderfully, and if you can lift parsnips from your garden to make it, all the better. Local honey is recommended for the deep flavour and sweetness (we’ve run out of ours from the summer season, but there are some terrific local artisan honeys about, such as Nook Farm – seek…

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 &…