This recipe is taken from Olia Hercules book Mamushka. Olia is a celebrated food writer who now lives in London but her family are back home in the midst of the horrific invasion. Along with her friends Alissa Timoshkina, food influencer Clerkenwell Boy & the...
Every time we make this Welsh cakes its all I can do to make sure some reach the cooling rack, they are usually enjoyed, warm straight from the griddle, but if you do have a few leftover, they are best served warm and this rarebit topping is ideal for a quick lunch or...
The shortest day has now passed and we can look forward to the daylight gently increasing each week. Like you, we are making the most of extra time indoors to start planning our summer garden. We just cannot resist flicking through seed catalogues and making long,...
Quick and easy, this orange and almond cake uses the whole fruit, so there’s no waste. It is light and full of flavour so ideal for an alternative festive pudding. Moist and full of citrus notes, bake this easy pudding in a Swiss roll tin (30 cm x 20 cm) or...
The days are growing shorter. It will soon be time to adjust the clock back one hour. There’s a definite nip in the air each evening. In the darker mornings our hens are anxiously waiting later and later to be let into the yard, so they may peck and scratch...
Make the most of cosy weekends in the kitchen and put some time aside now to bake your celebration cake for Christmas. Whether you are a fan of crisp royal icing or simply love to adorn your bake with glace fruits and toasted marzipan, it’s never too early to prepare...
All around us we can hear the gentle hum of the combine and then a tractor or two hurries past the gate towards the grain store. I love September, but all too aware of the frantic rush of gathering in the harvest. The farming year is drawing to a close and there is a...
As autumn approaches we are beginning to prepare edible gifts as well as replenish are depleted store cupboard. Years ago we used to make a very light, dairy free plum and cardamom mousse to serve after rich slow-cooked recipes. This refreshing dish inspired me to...
We are keeping our fingers crossed that a long, hot summer will finally arrive. The art of the staycation is truly underway and as we all enjoy our outside space, there may be a few moments to put down a great book and ease out of your garden chair, so these are a...
To make six x 500 ml bottles: 20 large heads of elderflower 1.8 kg granulated cane sugar 1.2 litres water 6 organic lemons 50 g citric acid Method Collect elderflowers in the early morning or late afternoon and shake them free of insects. If you have also managed to...
We are thrilled to announce that our fine cut Seville orange marmalade was awarded GOLD at the World Marmalade Awards in Dalemain. The awards ceremony took place during the weekend of 20/21st June and was officially attended by His...
As we approach the start of British Summer Time, this is one of the busiest times in the gardening calendar. Seed trays and pots are jostling for space in the greenhouse and the cold frame is standing room only. Sweet pea plants are being religiously brought out...
Mid March through to early April, is quite often referred to as the ‘hungry gap’ by farmers and growers. The stored root crops from winter are dwindling and if the weather is harsh and we experience a ‘blackthorn winter’*, there is little...
After taking part in numerous judging events for national food and drink industry awards, and offering seasonal marmalade classes, we are now hosting our own local marmalade competition at the cookery school. Lisa has outlined how she assesses a jar of marmalade when...
Gather from sunny glades and beneath hedgerows, wild garlic is easily recognised by the pungent aroma that will greet you long before you see it flourishing in chalky woodlands. Available to gather with permission from the landowner, from early March until the last...
The evenings are definitely drawing out and the mornings begin earlier. Make the most of the extended daylight to start sowing under cover in early March. This will give you an opportunity to raise your own plants from seed and the chance to create a cut flower...
At first glance this will appear to be an endless list of ingredients but I promise you this recipe is a great way to use up leftover, unrefreshed sourdough starter as well as brown bananas. A perfect lazy day Saturday treat and if you take a few moments to weigh the...
Welsh Cakes are so easily baked on the AGA. So there’s no excuse to save them just for St. David’s Day. If you have a conventional stove, any heavy bottomed frying pan will make an alternative griddle. Just make sure it is liberally greased and the heat...
You may well be a traditionalist and like nothing more than a wafer thin crepe glistening with lemon and a sprinkle of caster sugar. Or perhaps like me, your mantra is always ‘waste not, want not’. So when there is a brown banana lingering in the fruit...
None of us can bear to waste food. This recipe, using the left over sourdough from our white starter, has been a favourite in our household recently. If you like a fluffy pancake with a slight lactic note rather than a thin crepe, this method is for you. We suggest... 