Autumn is a season of deep greens, dark yellows and rich oranges and reds. Combining as it does the full flavour, colour and texture of Cumbrian chorizo with the gentler and often under-appreciated marrow, which is grown locally and delivered directly to the farm shop, this recipe from the Low Sizergh Barn kitchen pays homage…

The plums in the Low Sizergh Farm orchards are on the brink of ripeness and almost ready for picking. They are juicy and moreish and work beautifully in this recipe devised in the Low Sizergh kitchens, which sees them paired with flaked almonds. The only secret to making this a successful bake is to resist…

Salt Marsh lamb is a seasonal speciality, available from late June until October, with a unique and outstanding flavour, derived directly from the diet of the animals, which are grazed on coastal land that’s regularly submerged by the sea. Ingredients 1 Leg of Salt Marsh lamb approx. 4.5 – 5 lbs 2 Lemons 4 Cloves…

These pretty, bright red, juicy berries with their tart, sparkling flavour are ripe for cooking with. To give this redcurrant tart a professional finish dip a sprig of them in lightly whisked egg white before rolling them in sugar to create a frosted effect. Ingredients Pastry 250g plain flour 2tbsp icing sugar 125g Winter Tarn butter…

Raw milk makes sharp, smooth and wonderful yogurt. Why not follow this easy recipe from ‘The Creamery Kitchen’ by Jenny Linford? The book is available in our shippon, priced £16.99. Ingredients 800ml Low Sizergh Barn raw milk 3 tablespoons of live yogurt Method Place the milk in a heavy-based saucepan. Heat the milk gently until…

Ingredients 100g broad beans 2 slices Higginsons’ streaky bacon (chopped) 2 slices of sourdough rustica (Staff of Life) 1 shallot, finely diced ¼ red pepper, finely diced 100g Tovey goats’ cheese from Thornby Moor Dairy Olive oil Salt and pepper Method 1. Blanche the beans in boiling salted water for a couple of minutes. While…