Seasonal recipes, tricks and tips, warm from the AGA and shared in Dorset Magazine or Sherborne Times.

COOKS TIP: Spring Greens

After much anticipation, Wild Garlic or Ransoms are in season. We first discovered tender green shoots peeping through the last snowfall a couple of weeks ago.  Now that the milder weather is here, this rampant  Allium can be found in deciduous woodland and beneath...

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RECIPE: Welsh cakes for St. David’s Day.

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...

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Farmhouse Christmas Cake

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...

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Dorset Apple Cake

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...

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Celebrate Afternoon Tea Week – Fully Booked

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 event please...

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RECIPE: Summer Fruit Tart

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 for a selection of the best...

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RECIPE: Damson Cheese

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. ...

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RECIPE: Warm from the AGA – Meringue Kisses

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 and...

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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)...

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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...

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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...

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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 heat...

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