Top Tip: Why not stir through some of the raspberry jam we have in our Farm Shop? Ingredients 25g Butter 100g Short Grain Pudding Rice 450ml Full Fat Milk 284ml Pot Double Cream 227g Tub Clotted Cream 1 Split Vanilla Pod 85g Golden Caster Sugar Grated Nutmeg Method 1. Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and both creams to the boil with the vanilla pod, add the rice and sugar, then stir well. 2. Tip the rice into the prepared dish, then...

Ingredients 1 tbsp Black Peppercorn 1 tbsp English Mustard Powder 1 tbsp Dried Thyme 1 tsp Celery Seeds 1 tbsp Olive Oil 2Kg Topside of Beef 4 tbsp Plain Flour 2 Beef Stock Cubes 3 tbsp Onion Marmalade or Chutney 2-3 tsp Marmite Method 1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before, cooking). 2. Heat oven...

Ingredients 300g Leftover Dried Fruit 2 Eating Apples or Pears, Cored and Grated 50g Demerara Sugar 100g Leftover Marzipan, Grated 1/2 tsp Ground Cloves 1 tsp Ground Cinnamon 500g Puff Pastry 1 Egg, Beaten Method 1. Mix the dried fruit, grated apple or pear, demerara sugar, marzipan, cloves and cinnamon. 2. Divide the pastry into 6. Then assemble tarts one by one. Halve a chunk of pastry and roll out each half to a circle about the thickness of a 50p piece on a floured surface. Spoon a sixth of the filling into the centre of one circle in a...

Ingredients 600g Shortcrust pastry 85g Dried white breadcrumbs 400g Sessions Sausages 200g Smoked bacon lardons 1/4 tsp each ground mace, pepper, sage Bay Tree Piccalilli Method 1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a...

Brussels Sprouts are normally over looked, left on the side of the plate next to the turkey. With this recipe for Bubble and Squeak Cakes using Brussels Sprouts from our Greengrocers you’ll be loving them in no time. Ingredients 1kg Floury Potatoes, Quartered 40g Butter 500g Becketts Farm Shop Brussels Sprouts, Trimmed 50g Plain Flour, Seasoned with Salt and Pepper Olive Oil Method 1. Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts...

Bramley Apples are more versatile than you think. Try them in our recipe of the week, Bramley Apple Pork Steaks. A quick delicious midweek dinner, try it for yourself today. Ingredients 4 Boneless pork loin steaks, trimmed of any fat 1 Large red onion, cut in to wedges 4 Becketts Farm Shop Bramley apples, cored and cut in to eights 2 tbsp Redcurrant jam 200ml Chicken stock 1 tbsp Red wine or cider vinegar 2 tsp Chinese five-spice powder 1 tbsp Sunflower oil Top Tip: Why not try using different apples that we have to offer in our Farm Shop?...

Bramley Apples are currently in season, so make the most of this delicious British fruit. Our recipe of the week is a delicious Bramley Apple and Blackberry Loaf, try it for yourself today. Ingredients 250g Self-raising flour 175g Butter 175g Light muscovado sugar 1/2 tsp Cinnamon 2 Rounded tbsp demerara sugar 1 tsp Baking power 2 Large eggs 1 Orange 225g Blackberry 1 Large Becketts Bramley apple Top Tip: Why not swap Blackberries for British Raspberries. Method 1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin. In a large bowl,...

With summer still in our minds it’s the perfect time to make some, Damson and Clotted Cream Ice Cream. This easy recipe is simple but delicious, using Damsons fresh in season. Ingredients 600g Becketts Farm Shop Damsons, with the stalks removed. 375g Caster sugar 400ml Whole Milk 225g Clotted Cream, available from our Bakery 6 Large egg yolks, available from our Farm Shop 1 tsp Vanilla bean paste Method 1.Start the day before. Put the damsons into a pan with 200g of the sugar and stir constantly over a low- medium heat until the juices start to run – watch...

Damsons aren’t in season for long, so make the most of this delicious British fruit. Check out our recipe of the week for Damson Jam. This is fantastic on toast, or as a fantastic twist on your cheese board Ingredients 900g Becketts Farm Shop Damsons, with the stalks removed. 900g Golden granulated sugar 1 Knob of butter   Method 1. Wash your jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and...

Ingredients 1/2 Lemon 2 tbsp Medium curry power 300g Cauliflower florets 100g Skinless chicken breast, diced 100g Spring onions sliced, white and green separated 200g White cabbage, cut in to chunks 25g Fresh red chilli, finely chopped 100g Straight-to-wok fine rice noodles 50g raw peeled prawns, chopped 1 tbsp soy sauce 1/2 tsp golden caster sugar Coriander leaves to taste Method 1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with 1/2 tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until...

This spicy little dish is sure to add a kick to your week night dinners. With fresh British Cauliflower, this definitely goes towards your 5 a day. Add other vegetables if you like as this dish is very versatile Ingredients 2 tbsp Vegetable oil 1 Large onion, chopped 1 Large piece ginger, grated 3 Garlic cloves, finely chopped 1/2 tsp Turmeric 1 tsp Ground cumin 1 tsp Curry powder, or to taste 227g Chopped tomatoes 1/2 tsp Sugar 1 Becketts Farm Shop Cauliflower, cut in to florets 2 Potatoes, cut in to chunks 1 Small green chilli, halved Juice of...