Recipes
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Traditional Yorkshire Pudding
A Sunday roast is not complete without it, homemade with fresh eggs from your chickens!
Ingredients
Crispy and fluffy with lashings of gravy; whether they're smaller individual puds or a large one for family favourites such as toad in the hole - Here's how!
- 4 ounces Plain flour
- 1/2 Pint of Milk
- 3 eggs
- Pinch of salt & pepper
- Oil or beef dripping
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
- Whisk together your flour and eggs (plus seasoning) gradually adding your milk until you have a light liquid texture with lots of air bubbles
- Let your mixture stand
- Pre-heat your oven to 225 degrees and pour enough oil into your baking tins to cover the base of each cup (for individuals) or covers the area of your tin woth a thin layer.
- Heat your pans in the oven until the oil is smoking hot
- Give your mixture a quick whisk and pour into the pans, closing the oven as quickly as possible to avoid air and drop in temperature
- If you're making toad in the hole - Pour in and around your sausages in the tin
- Do not open your oven door (your puddings will sink if you open it too soon)
- Cook for approx 20-30 mins dependent on how crispy you prefer your Yorkshires.
- Cook until golden brown and risen.
Serve with your Sunday roast meat, gravy and of course home grown veggies!
