All Hallows’ Farmhouse AGA Approved Cookery School Recipes
Tried and tested seasonal recipes from our country kitchen. As well as kitchen hacks and get ahead tips for EVERY cook.
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...
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...
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...
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...
RECIPE: Warm from the AGA, our latest recipe in Dorset Magazine
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...
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 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 based...
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...
Recipes for Shrove Tuesday. Sweet or Savoury – what’s your favourite?
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 brand of...
RECIPE: Seasonal Treats for February & Savoury Pancakes with Ricotta and Spinach
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: Quick and easy chocolate truffles for St. Valentine’s Day.
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...
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...