IN SEASON NOW

PUMPKIN, ADLESTROP CHEESE AND CAVOLO NERO CRUMBLE

MAIN DISH / VEGETABLES / AUTUMN
1 HR

Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb. Although we use pumpkin in this recipe, it will work beautifully with any variety of sweet autumnal squash.

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RECIPES & TIPS

Yorkshire Rhubarb Fool

We are always delighted to see neon pink rhubarb arriving from Yorkshire to brighten up our lives, even happier when it comes from our Market Garden. In this recipe, we will make half jelly with a fool topping to create a real dinner party winner. INGREDIENTS Confectioner’s custard: 90ml whole milk 8g plain flour 1 […]

30 MINS

Winter Sprout Slaw

HEALTHY / SALADS & SIDES / VEGETABLES / WINTER

This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of COLD MEAT and warming baked potatoes, while it is also a fantastic recipe to have up your […]

NW Jason Cookery School

Winter Sale at the Cookery School

To welcome in the New Year and to celebrate the range of wonderful and exciting new courses we’ve launched at The Cookery School, we are inviting you to save 20% on any of our Full-Day courses running before 31st March 2018. Choose from our full range of inspiring hands-on classes, from Quick & Simple Suppers to Butchery and Bread Making, The […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]

10 MINS

Wild Garlic Butter

DIPS & SAUCES / VEGETABLES / SPRING / SUMMER

A delight to have in the fridge ready to serve on top of a steak, to toss through fresh greens or to smear onto warm bread. Incredibly simple to make and mouth wateringly satisfying, wild garlic butter is a must at this time of year!

Wild Garlic & Pumpkin Seed Pesto

VEGETABLES / SPRING

INGREDIENTS 130g sliced wild garlic leaves (or alternatively, watercress leaves) 3 tablespoons pumpkin seeds, lightly toasted in a dry pan 25g Parmesan cheese, grated 1 clove of garlic, thinly sliced 130ml olive oil sea salt and freshly ground black pepper