For two portions: 4 slices of day old uncut bread with crusts neatly removed 1 large free range egg 25g (1oz) caster sugar 1 teaspoon vanilla essence 140ml (1/4 pint) single cream 25g (1oz) unsalted butter To serve – a handful of raspberries per person and a...
To celebrate Afternoon Tea Week we are opening our ‘pop up’ tea room once more. Join us on Saturday 19th August for a Dorset cream tea served from 2pm until 5.30pm. We are sorry but this event is now FULLY BOOKED. If you would like to arrange a private...
As long as we manage to keep the pigeons at bay there is an abundance of berries in our garden at the moment. Or if you prefer to cut out the hard work of growing your own visit your local farmers market www.dorsetfarmersmarket.co.uk for a selection of the best...
Our latest feature in Sherborne Times can be found on pages pages 68-69 of the August issue. Blessed with such a glorious summer this year, harvest has come early. The drivers of the tractors and combine are all working hard in the fields surrounding the village. ...
You will need 2 free range egg whites to measure 70ml (2 floz) 100g (4oz) caster sugar – sifted Flavouring – rose water, vanilla extract, Method Measure whites and whisk until they reach stiff peaks. This means that the bowl could be turned upside down...
Talented Norwegian food stylist and photographer Maria Villmones Bondeson achieved her ultimate goal with the ‘world’s best cake’. This great story all began with a trip to Dorset to attend Karen Barnes food writing course which we host here in the...
Step back in time this weekend as the village of Wimborne St Giles hosts a vintage rally with over sixty tractors which will travel from Manor Farm BH21 5NL and around the Shaftesbury Estate by kind permission of the Earl of Shaftesbury. This glorious event has been...
Meringue roulade with gooseberries in elderflower syrup One of the most requested AGA recipes we receive is for meringue. Swiss meringues to be sandwiched together with thick Jersey cream, can be made in a similar fashion to conventional recipes but a meringue...
You will need: 200g (8oz) rich short crust pastry 4 large egg yolks beaten together (freeze the whites for making meringues another time) 300ml (10floz) crème fraiche 2 tablespoons of onion marmalade 1 small bunch of chives – washed and very finely chopped 25g (1oz)...
Try roasting a couple of medium sized beetroots, give them a good scrub under the tap, then trim off the top and tail. Cut into equal sized wedges, place in a roasting pan and drizzle with olive oil. Season the beets with sea salt and freshly ground pepper. Roast...
Take a look at our latest feature in the Sherborne Times magazine. Spring has arrived bringing glorious sunshine, blue skies and seasonal treats. Look out for forgotten favourites like Sorrel, make the most of locally grown asparagus and keep an eye out for the first...
Our latest recipe – Warm from the AGA in Dorset Magazine making the most of Yorkshire forced rhubarb and ideal for the produce from your garden this coming April. Despite its rugged appearance, the AGA actually cooks very gently. This is due to its radiant...
Scotch Pancakes, Drop Scones, Griddle Pancakes – whatever you choose to call them, these are definitely our favourite … Stacked high and drizzled with syrup these are the ultimate Saturday brunch. You will need: 220g (8oz) Spelt flour or your preferred...
Late winter – seasonal treats for February. Look out for the very best forced rhubarb and grasp the last of the Seville oranges whilst you can. Bake a luxurious treat with our celeriac gratin for St Valentine’s Day or if you have fallen out of love, a decadent stack...
Most homemade truffle recipes suggest that you scoop the mixture into balls before shaping and dusting in cocoa powder or rolling into chopped nuts. This is quite time consuming so try pouring the mixture into a tray bake tin and allow to set in a cold place. Simply...
Forced Rhubarb will soon be available and this seasonal treat is grown with such care and attention that it benefits from gentle cooking to enjoy at its best. Perfect for a lazy Sunday brunch and any leftover can be enjoyed with custard the next day. To make the...
As the game season draws to a close soon. Make the most of the last of the pheasant with this easy recipe … Oven-casseroled Pheasant Breast with Dry-cured Bacon, Apple and Somerset Brandy – to serve four 4 plump pheasant breasts 8 slices of streaky bacon –...
A great store cupboard recipe that is ideal to prepare and store ahead of time, ready to serve on busy mornings or for a healthy a midmorning snack. For 20 portions you need: 350g (12oz) Local honey 225ml (8floz) Sunflower oil 450g (1lb) Porridge oats 450g (1lb)...
Wishing everyone a wonderful Christmas and all good wishes for health, peace and happiness in 2017. Thank you so much for everyone’s kind support and looking forward to welcoming new guests, familiar faces and friends back very soon. Our plan ahead tips and...
Our latest recipe in Sherborne Times on pages 54-55 One of my earliest food memories is of watching my great grandmother, Ada, who I would call ‘Grannie Allen’, prepare the Brussels Sprouts for our Sunday lunch. On the farm, our midday meal was known as...
