Recipes

Pickled dill cucumbers

Pickled dill cucumbers

A classic combination of dill and seasonal baby cucumbers. Once opened keep in the fridge and serve with fish, meat or chicken.

Read more →


Good afternoon jam

Good afternoon jam

If you don’t have an abundance of fresh berries to hand, use mixed frozen berries instead; the bags often contain a good amount of varieties. Redcurrants and blackcurrants are high in pectin, which will help this jam set naturally. So make sure there is a good quantity of currants in the mix.

Read more →


Potato and wild garlic gratin

Potato and wild garlic gratin

Wild Garlic or Ramsons grow in abundance in shaded British woodland and can be found as early as mid January. You can treat these highly fragrant leaves much the same as spinach, so can be used in salads or added to simple soups. The leaves give way to flowers in mid Spring and the flowers are delicious used is salads or as a garnish to soup or grilled meat. We have adapted our gratin recipe to celebrate this early season wild treasure.

Read more →


Elderflower cordial

Elderflower cordial

Foraging has become a huge trend in the last few years.  Elderflower Cordial is a wonderful thing to have around the kitchen; as well as making the quintessential summer drink, it’s a great addition to cocktails, adds a zing to summer jellies and pavlovas, and our favourite partner; gooseberry fool. We use citric acid to aid and extend shelf life, it’s a harmless natural preservative. Feel free to omit it but make sure you store your cordial somewhere very cool to avoid it fermenting.

Read more →