RECIPE: Rhubarb Jam Tried and tested seasonal recipes from our country cookery school kitchen. Complete with hacks and ‘get ahead’ tips for EVERY cook. Garden rhubarb is ready to pick from late March onwards. Perfect to serve alongside a slowly baked...
RECIPE: Madeleines with White Chocolate Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. Spend a little time in the kitchen with this really easy bake. A perfect afternoon treat for...
RECIPE: Kedgeree Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. Gather everyone together for brunch this Good Friday. A perfect dish for feeding a crowd, we’ve used sustainable,...
RECIPE: Slow cooked shoulder of roast lamb with wild garlic pesto Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. Treat everyone to a delicious roast for Easter Sunday. Capture the very...
RECIPE: Farmhouse Waffles Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. To celebrate national waffle day we created this really easy recipe. Instead of a waffle iron we’ve used a...
This recipe is shared from our favourite beef farmer, Pat Wheelan and taken from his Irish Beef book written in collaboration with Katy McGuinness. Ideal for the AGA or slow cooker this recipe takes so little time to prepare. The result is a hearty dish that is...
It’s British Pie week and you may love nothing more than a slow-cooked, steak & ale classic? Or perhaps, a traditional hand raised pork pie, topped with flavoursome jelly, is your ultimate treat. For many, nothing beats a filling of carefully selected...
RECIPE: Parmesan Shortbreads These little biscuits are so tasty, but be warned, they can be quite addictive! The recipe was shared to me many years ago by Rosie Davies from Nunney in Somerset. Although I have adapted it slightly over time, firstly to suit our...
Also known as All Souls’ Day or the Feast of All Saints, the first day of November has been recognised as a day to commemorate the saints of the Christian Church. In Italy, it is a Roman Catholic holiday to remember departed relatives and loved ones. A time when...
This recipe was discovered amongst a pile of old cookery books which lay hidden on a back shelf in a kitchen where I prepared lunch everyday. The method has never let me down since. I loved the fact that the sauce would only take moments before lunch was served,...
Inspired by Louise who joined us for an AGA cookery class earlier in the year, she told us how her family always plan a day for making Elderflower cordial. We always look forward to a ‘marmalade’ day but I loved the thought of preparing a picnic and returning with...
Sometimes guests ask me ‘what is my favourite recipe to cook’? To be honest, it is impossible to choose one particular dish, as it varies from season to season, even week to week. The excitement of the first rhubarb stems peeping under the forcing pot or...
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...
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...
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...
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...
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...
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...
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... 