All Hallow Recipes
Seasonal recipes, tricks and tips, warm from the AGA, created by Lisa Osman
RECIPE: Brioche Buns
To make sixteen individual brioche buns, you will need: 50 ml (2 fl oz) lukewarm water 15g (1/2 oz) of fresh yeast or 1 tablespoon dried yeast 50 ml 2 (fl oz) milk at room temperature 150 g (6 oz) unsalted butter at room temperature 50 g (2 oz) caster...
RECIPE: Easter Buns
My friend Jo popped over to see us yesterday. She is married to a miller who is the fifth generation to work their watermill near Shaftesbury in Dorset. It's the busiest week of the year for flour millers and bakers, but her husband (who also trained as a...
RECIPE: Forced Garden Rhubarb
Those tender pink stems are so very tactile. Is it the vibrant colour after a long grey winter and the promise of spring warmth ahead? Or the contrast of tempting ruby stems against almost fluorescent leaves, which have been starved of daylight and are eager to...
RECIPE: Spiced venison with prunes and pecans.
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...
RECIPE: Cookery in the Country Living Kitchen
Thank you to Marie-Claire and Michelle, the Country Living Chefs, for making us so welcome at the Christmas Fair this week. Ideal to feed a crowd, these colourful ‘pass and share platters’ make a welcome start to a lazy morning during the holiday season. Sage and...
Cranborne School Allotment Club takes part in the RHS Big Soup Share.
It's always a joy to join Alison and the after school allotment club in Cranborne. The children are so enthusiastic about cooking the produce they have grown. For the second year running we have been involved in the RHS Big Soup Share. Chopped butternut squash and...
Redcurrant Jelly
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...
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...
RECIPE: Marmalade Cake – Celebrating winning GOLD at the World Marmalade Awards.
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 preserve to...
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...
Celebrate the Seville season! The marmalade oranges are here.
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...
Stir up some homemade mincemeat & a plum pudding this Sunday
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 time, as...
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...
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...
RECIPE: Warm from the AGA – French Toast with Autumn Bliss Raspberries
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...
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...
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 www.dorsetfarmersmarket.co.uk for a selection of the best...
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. ...
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...
Success! Learn how one talented food stylist achieved her ultimate goal.
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 historic village of...