Recipes

The process of creating damson gin is easy and reaps tasty rewards, but it does require patience – and a good gin. We have some excellent distilleries here in Cumbria; our choice for this recipe is Ulverston’s Shed 1. Their Fancy Frolic gin really comes into its own when mixed. Ingredients 450g damsons 600ml gin…

Recipe taken from Midnight Chicken, by Ella Risbridger (available in the farm shop shippon) “The heart wants what the heart wants, and sometimes what my heart wants is this: sticky, trashy, salty-sweet chicken drumsticks, eaten with the hands, covering everything they touch with their gloriously unpretentious sauce. This is miracle chicken, and it tastes as if…

This summer salad, inspired by Hodmedod’s British-grown pulses, has plenty of oomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. It’s is a great dish to prepare ahead; unlike most salads, it gets better after a few hours. Ingredients Umami dressing • 75ml Extra Virgin Olive Oil • 2…

Thanks to Willy’s apple cider vinegar for this piccalilli recipe. Also available ready made in the farm shop, it’s beautiful served with More sourdough loaf, Blue Whinnow cheese from Thornby Moor, Happy Belly scotch egg and Higginson’s roast ham and pork pie. Ingredients Vegetables 1 kilo of cubes of a mixture of cucumber, radish, cauliflower,…

Fat hen (also known as Pigweed and Lambs Quarters) is part of the Chenopodium genus and can be foraged between April and October. The leaves can be used fresh in salads or cooked like spinach, the unopened flower buds are like elongated broccoli and can be used similarly, the seeds are edible but best with the…

Higginson’s Herdwick lamb will be available in the farm shop in April: available diced, minced, and as chops and steak, perfect for homemade spring dishes, and ideal when partnered with mint sauce. A great choice is slow cooked minted lamb, also served in the café. You can find everything you need in the farm shop…

Ingredients 500g Ryefields goats cheese 6 tablespoons extra virgin olive oil 4 garlic cloves, thinly sliced A few bay leaves 2 sprigs rosemary, needles stripped and roughly chopped Large handful of thyme stems, roughly chopped Large handful of oregano stems roughly chopped ½ teaspoon sea salt 2 bunches asparagus spears, ends chopped off Juice of…

We’ve recently started working with local tea suppliers, Dorothy’s Teas, which is a great excuse to talk about taking tea. Here’s the recipe for a local favourite, Borrowdale tea bread, so that you can enjoy tea in true Cumbrian style. Ingredients 275ml hot black tea (Dorothy’s Low Sizergh Blend or Oolong are our favourite) 110g…

An unexpected delivery of freshly-harvested carrots from the Growing Well fields prompted us to share this lovely recipe from the book Naturally delicious snacks & treats: over 100 healthy recipes by Gracie & Sophie Tyrrell. The book is available from the farm shop shippon Ingredients For the cake 400g self-raising flour (if using plain flour,…

In Breakfast: Morning, Noon and Night, Fern Green encourages readers to enjoy their most-loved meal at any time of the day. One of her recipes for a savoury dish that you won’t be able to confine to just the morning hours is Smoked Salmon and Eggs with Capers & Quinoa Crackers. It showcases two of…