We’ve all been absorbed in The Lake District in Recipes & Photographs by Tess Baxter, a book that tours the Lake District’s food, scenery and history. Wordsworth, Beatrix Potter, the West Indian spice trade and the Roman Empire are just some of the people and areas explored. Tess also tackles a fundamental question – what…

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With the weather being fairly bleak this time of year, we often don’t want to venture outside. Sometimes there’s nothing better than getting your feet up with a nice cuppa and a biscuit (or two). So we’ve got everything you need in the farm shop to cosy up with a range of treats from some…

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Adapted from a Nigel Slater recipe, this rice pudding has a twist of warmth and sweetness thanks to the addition of ginger and fruit. Nigel writes: “The baking time here is approximate. Rice pudding will be ready in its own time and will thicken or not as the mood takes it. The good thing is…

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Yellow welly-wearing cheesemaker, Chris Sandham of Rostock Dairy in Lancashire uses milk from the herd here at Low Sizergh to create three award-winning kinds of cheese: Kendal Creamy, Kendal Crumbly, and Kendal Crumbly with Red Onion. They take pride of place in our farm shop cheese counter. Kendal Creamy is also the star ingredient in…

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farm diversification at low sizergh barn

In April 1984, milk quotas limited how much a farmer could produce. This prompted us to start diversifying. 35 years on, our family dairy farm is home to our lovely farm shop, and 2020 will see the opening of a new caravan and campsite on the farm. So, what exactly does diversification mean here at…

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It’s January and Seville oranges are briefly in season. Now is the time to whip up a batch of marmalade to see you through to next year. This recipe adds ginger and rum for a warming twist. Ingredients Makes about 7 x 340ml jars 1kg Seville oranges juice of 1 lemon 2kg granulated sugar 75-100g…

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We love Hugh Fearnley-Whittingstall’s soup philosophy: ‘We invented fire. We roasted meats. We made pots. We cooked soup. That’s the story of culinary evolution in a nutshell. It hasn’t got much further, really, bar the odd soufflé, and why should it? For the apex of culinary achievement, you really need look no further than a top-notch soup.’ His recipe for…

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sustainable dairy farming at Low Sizergh Barn

In light of the climate change crisis, many recent headlines call for a shift to exclusively plant-based diets. However, sustainable dairy farming and low-greenhouse gas emission systems of livestock production can actually present major opportunities for climate adaptation as well as generating benefits to human health. So, what are we doing at Low Sizergh to…

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The last Sunday of November marks ‘Stir Up Sunday’, where families would traditionally prepare to make the best Christmas pudding or best Christmas cake yet. While there are many, many traditions that we love to get stuck into, there isn’t always enough time for all of them. So we thought we’d share some of our…

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This rather unlikely pairing of ginger nut biscuits and soft goats cheese comes from a Midnight Chicken (& Other Recipes Worth Living For) by Ella Risbridger. The Times called it “A big old massive heart exploding love story… This is the first recipe book that should be made into a film.” The Hunter family from…

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