Recipes

This is one of the Rouxs’ all-time favourite sauces – and surely one of the few French recipes that call for tomato ketchup! Ingredients – serves 4 4 prepared mackerel fillets Sunflower oil \cracked black pepper For the Bois Boudran sauce 1 tsp parsley, chopped 1 tsp tarragon, chopped 1 tsp chervil, chopped 1 tsp…

Organic September is a month-long campaign to raise awareness about organic farming and produce. Organic farming is a system that produces food in ways that benefit people, animals, wildlife, society and the natural world. No other defined system of farming and food production comes close to delivering such a breadth of benefits. So, to mark…

Delicious squash deliveries from our Crop to the Shop scheme are partnered with Woodall’s Cumbrian air-dried pancetta in this recipe. If you’re veggie, make it with a can of Hodmedod’s beans from the farm shop shelves. Best served on a chilly day with lots of crusty bread. Ingredients 1 tbsp olive oil 1 red onion,…

It is not often you hear positive comments on the Cumbrian weather, but there are some perks and one of them is successful cheese making. Here at Low Sizergh, our cows enjoy a seasonal grass diet. During winter, the herd eats silage made from the previous summer’s grass and because we have a wet climate…

Launched by the Real Bread Campaign in 2010, #RealBreadWeek is the annual, international celebration of Real Bread and the people who make it. To encourage you to bake at home, with your family or friends, we thought we’d share one of our favourite bread and butter recipes with you. It’s taken from the book Just…

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…

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…

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…

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…

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…