Recipes

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 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 the…

Ingredients 6 Beauty of Moray baking apples (peeled, cored and sliced) 225g butter 225g caster sugar 450g self raising flour Pinch of salt 3 eggs beaten 400g sultanas 1 level tsp ground cinnamon 250g Demerara sugar 8 inch cake tin Method Grease the cake tin on the bottom and around the sides and pre-heat the…

Ingredients 1 x Marrow 2 x chopped onion 2 x clove of garlic 1/2 tsp smoked paprika ½ tsp cayenne pepper ½ tsp dried thyme ½ tsp oregano 150g Cumbrian chorizo 1 x small jar of roasted peppers in oil (chopped) 2 x cans chopped tomatoes 100g bread crumbs Kendal crumbly cheese Handful of chopped…

Ingredients 2 small butternut squash (halved lengthways) 2 tbsp olive oil 1 red onion (chopped) 2 tbsp pine nuts 25g (1oz) dried sour cherries or cranberries 6 sausages 40g (1.5oz) Gruyère cheese (grated) Method Preheat the oven to 200°C/180°C fan oven/gas mark 6 Scoop the seeds out of the butternut squash halves and put them…

Serves 4 Ingredients For the fritters 150g plain flour A good pinch of salt 330ml lager 2 egg whites A selection of fresh herbs, leaves and flowers Groundnut or sunflower oil for frying For the wild garlic mayonnaise 2 egg yolks 1 teaspoon Dijon mustard Juice of 1 lemon 150ml groundnut oil a handful of…

Ingredients 500g roughly chopped rhubarb 200g soft brown sugar 3 finely chopped onions 100 chopped tomatoes 1 tbsp fresh thyme 200ml red wine vinegar Zest of 1 lemon 1tsp grand ginger 1tsp ground cinnamon Method Cook rhubarb with sugar and a splash of water on a medium heat until softened. Add the rest of ingredients…