Sandham’s cheese and onion pie
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: the Low Sizergh story
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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Seville orange, rum and ginger marmalade
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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Oxtail soup
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
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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Stir Up Sunday at Low Sizergh Barn
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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Whipped goats cheese & ginger nut creams
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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Highlanders arrive at Low Sizergh Farm
We’ve recently welcomed in some Highlander sheep to Low Sizergh Farm. Whilst it was normal to find dairy farmers raising sheep as breeding stock or producing lambs forty years ago, it is now far less common. So, why have we decided to increase the number of sheep grazing our farmland? Our previous flock was only…
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Helping the environment through manure management
At Low Sizergh Farm, we are tackling something that has been part of the farming cycle for centuries – manure management. When done well, it benefits the soil of our organic farm, the pasture, and the farm’s dairy herd whilst also reducing air pollution. Muck-spreading is important for both livestock rearing and the annual farming…
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Quince paste
Before cane sugar, quince was a source of preserved sweetness, used to create jellies, jams, wine, and quince paste for cheese or game. This recipe produces a firm but sweet and sticky paste, which originated in the Iberian peninsula where it is known as membrillo. It’s served with cheese, on crackers, spread on toast or…
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