Directions

 Prepare the baking tray by placing the cupcake cases into individual holes in the tray.  Preheat the oven to 180°C, gas mark 4.

Beat the butter and sugar into a cream in a large bowl until fluffy.

Add almond extract, eggs and tablespoon of flour and continue to mix.

Once combined, add the remaining flour and sultanas and continue the mixing.

Pour the mixture into the cases until half full.

Using the bramley apple sauce add a teaspoon to the top of each case and then fill to the top with the remaining mixture.

Place into the oven and bake for 20-25 minutes until golden.

Once baked, take out of the oven and leave to rest for a couple of minutes to allow to cool.

Directions

1. Melt the butter in to a large pan and add the leeks. Cook until soft.
2. Next, add the celery along with potatoes and Vegetable stock. 
3. Bring to the boil and then allow to simmer for a further 20 minutes.
4. Using a blender, puree the soup and return to a clean pan.
5. Heat the soup and add the cream.
6. Heat to the desired temperature.
7. Add a sprinkling of chopped chives and serve.

Can be served hot or cold.

 Directions

1. Prepare by peeling and halving the potatoes (put in cold water to prevent the potatoes turning brown)
2. Preheat the goose fat in a large roasting tray, 220°C, gas mark 7.
3. Meanwhile, boil the potatoes in a large pan for 5 minutes.
4. Strain off the potatoes and lightly shake them around the pan to create a rough edge ready for the oven.
5. Add the potatoes to the roasting pan and cook for approximately an hour, occasionally shake and turn over until crisp and golden.

For best results use Maris Pieper potatoes.

Directions

1. Prepare the pastry, trim into 24 squares measuring approximately 15cm
2. Once completed, take 3 filo pastry squares and rest on top of each other on a slight angle to create a 12 point star.
3. In the centre of each star add a tablespoon of Brandy Mincemeat.
4. Gently pick up the corners of the pastry and enclose the filling by carefully pressing the pastry to meet at the top to form a neat parcel.
5. Repeat with the remaining parcels to make a delicious set of 8.
6. Place the parcels on a baking tray and brush lightly with with melted butter.
7. Preheat the oven at 190°C , Gas mark 5 for 10-15 minutes until lightly golden and crisp.
8. To complete, dust with icing sugar and serve hot or cold.

Directions

1. Heat the Olive Oil in a large frying pan. Once heated add the chopped onions and courgettes and allow to cook on a medium heat for 6-10 minutes until golden.
2. Add the diced chicken to the pan and cook on medium heat for a further 5 minutes.
3. Pour the Sweet & Sour Sauce into the pan and allow to simmer for a remaining 7minutes.
4. Whilst the sauce is simmering allow time to cook the rice. Wash and boil the rice for approx. 8-10 minutes (or following packet instructions) then drain and serve together with the sweet and sour chicken.
5. Simply add spring rolls to make this dish complete.

Directions

1. Crush the biscuits and mix the butter thoroughly together.
2. Grease a flan dish with a little butter and press the mixture firmly into the base.
3. In a pan, juice 1 lemon and mix with the corn flour into a smooth paste.
4. Add to the paste the zest of 1 lemon, a spoon of sugar and the Farmhouse Products lemon curd and mix.
5. Bring to the boil whilst stirring and simmer for a minute then pour into a bowl and allow to cool.
6. In a separate bowl mix together the remaining ingredients including the zest and juice of the left over lemon.
7. Add to this mixture half of the cool lemon curd mix and stir thoroughly.
8. Spread onto the biscuit base.
9. Pour the remainder of the lemon curd mix onto the top and use a cocktail stick to create a marbled effect by slightly scouring whilst dragging over the top.
10. Why not have an additional design by creating a paper cut out shape and sprinkling icing sugar over the top leaving the pattern behind?

Farmhouse Products range of curds are available from the Farmhouse Products online store in our Curds section.

Directions

1. Remove excess fat from the meat and cut into 2cm (1 inch) cubes.
2. Peel and slice the carrots.
3. Peel the potatoes and cut into cubes.
4. Peel the onion, slice and roughly chop.
5. Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes.
6. Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan.
7. Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2.
8. Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft.
9. Stirring constantly, slowly pour the sauce over the onions and bring the mixture to the boil, then turn the heat to low.
10. Fill the empty jar with ¾ of water and shake (with lid on!) and add to mixture.
11. Add the potatoes and carrots and mix well with a spoon.
12. Place the casserole dish in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.

Farmhouse Products range of jams are available from the Farmhouse Products online store in our preserves section.

Directions

1. Heat oil in pan
2. Add the beef mince and fry until brown whilst occasionally stirring.
3. Add mushrooms and onion to fry with mince whilst it is browning if required.
4. Stir in Farmhouse Products bolognaise sauce. Simmer for 20 minutes.
5. Submerge spaghetti into slightly salted boiling water. Follow guidance on pack of spaghetti.

Farmhouse Products range of cooking sauces are available from the Farmhouse Products online store in our cooking sauces section.

Directions

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick, do not over whip.
6. Spread the Strawberry jam liberally onto the top of one of the sponges on top of which spread over the whipped cream.
7. Place the remaining sponge on top and dust liberally with icing sugar to serve.

Farmhouse Products range of jams are available from the Farmhouse Products online store in our preserves section.

Hope you enjoy and bon apetit!