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RECIPE: Elderflower and asparagus tart

RECIPE: Elderflower and asparagus tart

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

RECIPE: Roasted Beetroot Hummus

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...
RECIPE: Seasonal treats for May.

RECIPE: Seasonal treats for May.

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...
RECIPE: Rhubarb and ginger cheesecake

RECIPE: Rhubarb and ginger cheesecake

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...
RECIPE: Griddle Scones with Forced Rhubarb & Blood Orange Compote

RECIPE: Griddle Scones with Forced Rhubarb & Blood Orange Compote

  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...
RECIPE: Pheasant with apple.

RECIPE: Pheasant with apple.

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 –...
RECIPE: All Hallows Farmhouse Granola

RECIPE: All Hallows Farmhouse Granola

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)...
Happy Christmas from us all at All Hallows Farmhouse.

Happy Christmas from us all at All Hallows Farmhouse.

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...
Sherborne Times – What to eat in December.

Sherborne Times – What to eat in December.

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...
RECIPE: Mulled wine with Regula, Sue, Charlotte and Bex

RECIPE: Mulled wine with Regula, Sue, Charlotte and Bex

Who are Bex, Sue, Charlotte and Regula you are asking?  In late November we were so excited to welcome Miss Foodwise  otherwise known as Regula, Sue from London Food Finds, Rebecca Williams and Charlotte Pike to join some local ladies for a day of laughter and...
RECIPE: Traditional Christmas Gammon

RECIPE: Traditional Christmas Gammon

One of my close friends has just sent me a text to ask how I cook a gammon in the AGA.  She is a brilliant cook who I admire greatly.  Christmas is the perfect time to share recipes and pass them on so that they can be enjoyed by everyone.  It may be one of the few...
RECIPE: Clementine and almond Christmas cake.

RECIPE: Clementine and almond Christmas cake.

4 Clementines 8oz/225g caster sugar 9oz/250g ground almonds 6 free range medium size eggs 1 level teaspoon baking powder To decorate: 1 packet of dried cranberries or sour cherries – soaked overnight in your favourite liqueur, we suggest Disarrono Tub of...
RECIPES: Warm from the AGA – All Hallows Mincemeat

RECIPES: Warm from the AGA – All Hallows Mincemeat

My Grannie used to make countless mince pies.  Most of them were eaten hot from an old fashioned wire cooling rack and long before she had placed them into the cake tin. Battered and dented, the tin was white with an orange floral pattern which had become scratched...
RECIPES: ‘Stir up Sunday’ Badger Beer Boiled Fruit Cake

RECIPES: ‘Stir up Sunday’ Badger Beer Boiled Fruit Cake

We had a great time at the Hall and Woodhouse Christmas Market last night and promised to share the recipe for our boiled fruit cake which was won by David Hoare in our ‘Guess the Weight’ competition.   For an 8” cake tin you will need:   340g (12 oz)...
RECIPE: Bonfire Night Sticky Ginger Traybake with Toasted Almonds

RECIPE: Bonfire Night Sticky Ginger Traybake with Toasted Almonds

Ginger tray bake with toasted almonds Our junior and senior school shared the same building and I couldn’t wait to start cookery classes.  Every time I passed the door of Mrs. Henstridge’s room I was envious of the girls inside.  Dressed in a gingham apron...
Sherborne Times – What to eat in November.

Sherborne Times – What to eat in November.

Read our latest recipe in Sherborne Times pages 52-53   What to eat now – November This month never seems to be met with pleasure.  I can always recall my grandfather grumbling in his deep Dorset accent as November approached.  Possibly because he was born on the 19th...

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