January brings a much needed calm to the farmhouse. The opportunity to slow down, recharge and prepare for the coming year. Seed catalogues are strewn across the sofa as we try to realistically pare the order to a manageable number of packets. A box of Seville...
You will need 900g (2lbs) redcurrants, washed well and leaves removed but stalks can remain Measure the water depending on the ripeness of the fruit. If the currants are under rip then allow 300ml (1/2 pint) but if they are ripe simply add half this amount. If you...
Select a good quality marmalade or ideally make your own for this cake. Even though the Seville season has drawn to a close this year, there is no reason that you cannot make a ‘three fruit marmalade’ or even a lemon and lime variety. This is a great...
To make 12 cakes using a 7.5cm (3inch) cutter you will need: 175g (6oz) Self- raising flour 85g (3oz) Butter cut into cubes 50g (2oz) Light brown soft sugar 50g (2oz) Currants 1 teaspoon mixed spice 1 medium free range egg & 1 tablespoon milk – beaten together...
We all have our favourite marmalade recipe, handed down on a scrap of paper that easily came to hand as notes were quickly scribbled. Or perhaps yours was torn from a weekly magazine the printed words now splattered with juice and sugar and the ink faded. Nothing...
It’s cold and frosty outside, the perfect weather to get you in a festive mood. Stir up some homemade mincemeat, packed full of Christmas flavours that will remind you of childhood celebrations and seasonal gatherings. Then get set and be prepared ahead of...
Just recently Lisa gave a private AGA class in a beautiful Dorset farmhouse close to Sturminster Newton. As well as teaching the lovely Jules how to prepare partridge from her shoot, they spent a cosy afternoon preparing a rich fruit cake so that it could bake slowly...
There are so many versions of this recipe and everyone claims that their particular favourite is the original! This adaptation was shared by a neighbour who regularly won the village produce show each year. You may like to add a teaspoon of mixed spice and a handful...
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...
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...
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)...
RECIPE: Roasted beetroot hummus Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. It’s vegetarian week here in the UK and we are sharing one of our favourite store cupboard, plant...
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...
RECIPE: Chocolate Truffles Tried and tested seasonal recipes from a farmhouse cookery school kitchen. As well as hacks and get ahead tips for EVERY cook. Rich and decadent, these fresh cream truffles are so easy quick and easy to make. Simply pour the truffle...
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... 