All Hallows’ Farmhouse Recipes

Seasonal recipes, tricks and tips, warm from the AGA, created by Lisa Osman

RECIPE: Seville Orange Marmalade

RECIPE: Seville Orange Marmalade

The uplifting aroma created by squeezing, juicing and shredding sour oranges to create bitter marmalade is a rewarding seasonal ritual.  Seville oranges are ready to pick from mid December, although they can normally be found in the shops from the first week of...

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RECIPE: Brown Banana Pancakes

RECIPE: Brown Banana Pancakes

We were so fortunate that we enjoyed a glorious October afternoon for our allotment club gathering on Wednesday.  The children were very excited to try their home grown baked beans as well as share their produce with the other allotment holders and...

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RECIPE: Cacao, Spelt & Pear Cake

RECIPE: Cacao, Spelt & Pear Cake

After spending some time working in York recently, I also took the time to discover the city's intriguing chocolate history.  Now that I  have returned to Dorset, hardly a day goes by when I am not tasting fine chocolate or experimenting with sweet and...

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RECIPE: Damson ‘cheese’.

RECIPE: Damson ‘cheese’.

I will never forget a particular late summer day I visited All Hallows. This was at a time when my friend Helen lived in the farmhouse.  She has been gathering damsons from the tree in the walled garden and had been working in the kitchen for several hours...

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RECIPE: Brioche Buns

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...

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RECIPE: Easter Buns

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...

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RECIPE: Forced Garden Rhubarb

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...

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Redcurrant Jelly

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...

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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.

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

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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