Mr Vikki’s has 123 Great Taste Awards under their belt along with a Golden Fork Award, a tremendous accolade in the speciality food world. Locals and visitors can often be found queuing for a generous helping of the Keswick Market curry when Mr Vikki’s attends. It’s fairly mild with chilli enough to warm rather than overheat.…

Fill your kitchen with the tantalising aromas of baking bread while the chilly March winds blow outside. This recipe makes good use of British farm produce with our recommended flour from the Yorkshire Wolds and the cheese from Torpenhow in north Cumbria. In the farm shop, we particularly enjoy working with farmer producers. Side Oven…

This comes from ‘The Natural Cook’ by Tom Hunt. Tom is a Soil Association ambassador, eco-chef and sustainable food expert who campaigns for a fairer food system. He also knows how to hit the spot with a real sweet fix, this polenta cake has a deliciously grainy texture, made even better by the sticky marmalade. Ingredients:…

This recipe is from one of our farm shop suppliers, Hodmedod’s. Celebrating their 10thbirthday this year, Hodmedod’s pulses and grains are sourced and supplied by British farms. Therange includes some of the first British-grown quinoa, which is featured in the recipe. We’ve adapted the recipe slightly, introducing great ingredients from Kendal Cordials and the LittleSalkeld…

Game is a superb eat local option. We work with Cartmel Valley Game who source as much as possible from local sporting estates and shoots in the Lake District. Patridge is quick and easy to prepare and you can even order it with the bacon rashers supplied and ready for roasting. (Serves 1-2) Ingredients 1…

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…