Try this delicious parsnip soup recipe

750g parsnips, chopped into inch cubes 1 large onion, finely chopped 3 leeks, 150ml cream From the store cupboard: 25g butter 1.2l vegetable stock 1 bay leaf Juice and zest of half a lemon   Melt the butter in a large pan, add the onions and leeks and cook gently for 5 mins or until […]

Totally Local Braised Red Cabbage

This is a great dish to prepare now and keep in the freezer ready for Christmas. Ingredients 1 Red Cabbage (about 600g), finely sliced 1 Red Onion, chopped 2 Howgate Wonder Cooking Apples, peeled, cored and chopped 2 tablespoons Honey 250 ml Cider 2 tablespoons Farrington Mellow Yellow Rapeseed oil Instructions Put the oil into […]

Beef and Beetroot Casserole

A hearty winter soup which goes a long way thanks to Andy Pearman’s Extra Large Beetroot! Ingredients 1 Extra Large Beetroot, peeled and cubed 1 Celeriac, peeled and cubed 3 Leeks, sliced 2 Onions, peeled and chopped 2 Tablespoons Farringtons Mellow Yellow Rapeseed Oil 4 Potatoes, peeled and cut into large chunks 500g Waterloo Cottage […]

Budget Beetroot Soup

This quick and easy soup makes the most of Andy Pearman’s fantastic extra large beetroot and it goes a long, long way.  The batch I made served at least 20 portions and it keeps brilliantly in the fridge ready to be heated up when you need a speedy bowl of nourishment! Ingredients 1 extra large […]

Pumpkin Tortelli

Ingredients from Edible16 For the filling 500g Winter Squash Crown Prince £1.80/kg 100g Cobbler’s Nibble Cheese 100g Northamptonshire Blue Cheese £4.21/185g 1 Very Free Range Egg  £1.30/ 6 medium For the pasta 2 Very Free Range Eggs  £1.30/ 6 medium 200g Whissendene Organic Plain White Flour £2.09/1.5kg To finish 50 ml Farrington’s Mellow Yellow Rapeseed […]

Baked Sausages with Leeks, Apple and Cider

It is quick and simple to put together, all in one dish, with a good variety of tastes and textures. You can vary the type of sausages you use (for example, Italian style Black Truffle,or  Fennel and Chilli for something different!) (serves 4) 3 leeks, washed and chopped into 2.5cm lengths 2 eating apples, cored […]

Yogurty Splodge

Ingredients (Serves 4) 1 large pot natural yoghurt (from Manor Farm Dairy) 250g muesli 100g frozen fruit 100g sultanas Method • Defrost the fruit • Combine all ingredients in a large bowl and serve • Adjust proportions of ingredients to taste • Add cream or fromage frais if you have it (Thanks to volunteer Judy […]

Celeriac Marsala

Adapted from a Sophie Grigson recipe Ingredients 1 celeriac, peeled and cut into wedges (from Pearman’s Farmhop) Sunflower oil 5 tblsp of sweet Marsala Seasoning Method • Preheat oven to 160oC/gas mark 4 • Place celeriac wedges in an ovenproof dish, and drizzle with oil • Season and pour the Marsala over • Bake until […]

Celeriac Coleslaw

Ingredients (Serves 4) ½ a celeriac (from Pearman’s Farmhop) Juice of ½ a lemon 1 apple 5 tblsp yoghurt (from Manor Farm Dairy) 1 tblsp grainy mustard Handful of chopped parsley or coriander Method • Peel the celeriac and cut into matchstick thin slices, or grate • Grate or thinly slice the apple • Mix the […]

Celeriac and Potato Gratin

Ingredients 420 ml double cream (from Newlands Dairy) 350 ml milk (from Newlands Dairy) 2 sliced garlic cloves (or 2 teaspoons garlic puree) 1 tablespoon chopped rosemary 1 tablespoon Dijon or grainy mustard 1 celeriac (about 500 gm), peeled and thinly sliced (from Pearman’s Farmshop) 500 gm potatoes, peeled and thinly sliced (from Pick’s Organic Farm) Method Set […]

Leeks

Potato and Leek Gratin

Ingredients 125ml stock 5oz carton double cream (from Newlands Dairy) 150ml milk (from Newlands Dairy) Crushed garlic clove 1 bay leaf 800g potatoes, peeled and thinly sliced (from Picks Organic Farm) 2 leeks, washed and sliced (from Pearman’s Farmshop) 85g strong cheddar, grated (from Emerson & Wests) Method • Pre-heat oven to 160C/gas 4 and butter a 2 […]

Honey & lemon cake recipe

We were so inspired by meeting one of our honey producers Peter, and hearing about his experiments in cooking, that we decided to have a go ourselves. If you haven’t read the interview yet, Peter told us about his experiences of swapping sugar for honey in baking. He said it made the cake very moreish […]