Walnuts and pears are a successful partnership in both sweet and savoury dishes but we’ve settled on a warming, sweet recipe that suits the current season. It’s Pear and Walnut Bread and Butter Pudding, adapted from The Calm Kitchen by Lorna Salmon (available to purchase in the farm shop). This pud is the ideal way to use…

Mr R, our pumpkin grower, keeps asking if people will cook with the flesh once they’ve carved their pumpkin. We reassure him that everyone loves cake and so our cooks have obliged with this delicious recipe, inspired by Jamie Oliver. It’s an effective and moreish way to ensure nothing goes to waste. Ingredients 125 g…

Ingredients 4 grey mullet fillets 3-4 tablespoons plain flour 1 medium egg, lightly beaten About 100g fine, fresh breadcrumbs A pinch of cayenne pepper or hot smoked paprika 1 teaspoon very finely chopped thyme Sunflower or groundnut oil for frying Sea salt and freshly ground black pepper For the tomato salsa: 500g ripe and tasty…

Our recipe this month is inspired by the good supply of smooth-skinned passandra cucumbers coming through from on-site mental health charity, Growing Well. Pickling them with Willy’s apple cider vinegar is a simple way to introduce probiotic, live food benefits – there’s growing evidence that pickled and fermented foods are excellent for gut health. But…

It’s been a very productive summer in our orchard hives, which means the jars of Low Sizergh honey in the farm shop are regularly replenished. This recipe uses two generous spoonfuls to bring a local taste twist to a traditional Scottish dish. Ingredients 2 Bramley apples (or any juicy, acidic variety) 100g rolled oats 2…

New-season English asparagus is in stock! We’re celebrating with a recipe that places it front and centre; this is a colourful risotto with great texture and flavour. It’s a creamy and delicious dish that is appreciated by all ages. Ingredients – serves 5 300g Asparagus 1 Onion (finely chopped) 4 tbsp Olive Oil 500g Arborio Risotto Rice 1 Bay Leaf 1…