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Autumn heralds the beginning of pumpkin season, a celebratory vegetable which can be used for so much more than soup or the ubiquitous pumpkin pie. 

This recipe is perfect for when you have guests over. It’s a great canape, or a light meal when served with a nice winter salad. You can make it a couple of days in advance, keep in the fridge and reheat in a medium oven for 20 minutes or so.  You can even make it now and freeze for when the neighbours unexpectedly pop round for a Christmas drink or two. Half an hour at 160˚C should do it.

It happens to be vegan (if you omit the grated pecorino garnish) and if you’d like to make it gluten free simply substitute the plain flour for gram flour or a gluten free plain flour, both will work perfectly well.

This recipe makes around 20-30 fritters depending on how large you make them.



1. Place the diced pumpkin in a roasting pan with the whole garlic clove, season, add a drizzle of oil and roast at a high temperature (200˚C plus) for 35/45 minutes until cooked through and slightly caramelised.

2. Meanwhile, put the grated pumpkin, onion, 12 chopped sage leaves, the nutmeg, the green chilli (if using) in a mixing bowl.

3. Season with salt and pepper.

4. Add the flour and baking powder and mix so all the grated pumpkin is well coated.

5. By now the roast pumpkin should be about ready. Give it a little prod to make sure it’s nice and soft, allow to cool for a couple of minutes and then stir into the batter mix.

6. Add half of the cider, mix well then and then add more until it becomes a nice spoon able consistency.

7. Heat a large frying pan and pour in enough vegetable oil until it is around 1cm deep, heat until 180º C is achieved. (Try a sage leaf, it should bubble and rise to the top within 5 seconds)

8. Fry the sage for garnishing, remove and drain after 60 seconds.

9. Fry the fritters in batches, use two dessert spoons to spoon into the hot oil, cook for 5 minutes before turning and finishing for 4 minutes on the other side. If it browns too quickly, turn your heat down slightly.

10. Drain on kitchen paper and continue until you have used all the mixture.

11. Arrange on serving plates and garnish with the crispy sage leaves and a little grated pecorino.


Lewis Slayden

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A grown-up pancake recipe to make the most of Shrove Tuesday. 

We are based in Somerset, the apple and cider heartland of England, so we wanted to use some of the amazing apple-based products from our wonderful suppliers. 

The Somerset Cider Brandy Co. was granted the UK’s first ever cider distilling licence in 1989 and has been making amazing apple brandy using heritage varieties ever since.  Liberty Fields, based in Dorset, make the most amazing apple syrup (and apple balsamic) – the only ingredient is apples grown in their orchard. Over 2kg of apples go into each bottle. It’s a West Country answer to maple syrup with incredible depth of flavour, making it a delicious alternative for glazing a ham, which we wholeheartedly recommend.


Makes around 6 pancakes

For the pancakes:

150g Plain Flour

220ml Milk

2 Medium Eggs


For the apples:

6 Apples (peeled and diced – I use a mix of Bramley and Cox’s)

50g Butter

50g Soft Brown Sugar

50ml Cider Brandy

Sea Salt (small pinch)


To serve:

Pourable double cream

Liberty fields apple syrup


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Heat a large heavy based frying pan on the stove with a splash of olive oil and a good sprinkle of salt and pepper.

Fry the sausages until they are lightly browned, cook for a further 5 minutes then remove and set aside.

Add the onions, wild garlic to the same pan and cook until soft.

Add the tomato paste, stir in, then stir in the 2 tins of tomatoes and a decent splash of olive oil.

Cook slowly, and stirring frequently, for approx 20 mins to reduce the sauce.

In a separate pan, add the spaghetti to salted boiling water and cook until al dente.

Roughly slice the sausages and add back to the sauce. Turn down the heat to lightly simmer.

Drain the spaghetti, stir into the pasta and serving with a good amount of finely grated English pecorino.

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 Serves 2

Fill a medium sized saucepan with water and bring to a rolling boil.

Make sure your eggs aren’t fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. Slowly lower the eggs into the water using a slotted spoon.

Set your timer for 4 1⁄2 minutes for runny/dippy eggs.

While the eggs are cooking, toast your sourdough slices golden brown, then butter your toast, remove your eggs when the timer goes off with a slotted spoon onto a clean tea towel.

Then peel back the shell halfway using a teaspoon. Remove the egg from the shell on to your hot buttered toast, cut the egg to reveal the runny yolk and sprinkle with wild garlic salt, and eat.

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Serves 6-8

  • 3 kg topside of beef
  • olive oil
  • 1⁄2 a head of celery
  • 2 carrots
  • 1 onion
  • 1 bulb of garlic
  • 3 fresh bay leaves
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • freshly cracked black pepper
  • Dorset sea salt
  • 4 tablespoons of olive oil


  • 1 heaped tablespoon plain flour
  • 125 ml red wine
  • 1 litre beef stock

Preheat the oven to 180°C/350°F/gas 4.

Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Drizzle the beef with 2 tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat. Place a roasting tray big enough to fit the beef on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef all over for a few minutes, until browned all over.

Then remove the beef from the tray, add the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves. Add the bay, rosemary, and thyme, shake the tray to coat the veg in any juices, add the beef back to the roasting tray, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking.

Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy. For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray. Then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.

When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy jug.

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Heat a large heavy based frying pan on the stove with a splash of olive oil and a good sprinkle of salt and pepper.

Fry the sausages until they have got colour, continue to cook for 5 minutes, then remove and set aside.

Add the onions, wild garlic to the same pan and cook until soft.

Add the tomato paste, stir in.

Add 2 tins of tomatoes, stir well.

Add another decent splash of olive oil.

Cook slowly, reducing the sauce by half and stirring frequently, which will take approx 20 mins.

Add the sausages back to the pan, turn the heat down to lightly simmer and stir occasionally.

In a separate pan, add the spaghetti to salted boiling water and cook until al dente.

Drain the spaghetti, stir into the pasta and serving with a good amount of finely grated English pecorino. 


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In the lead up to International Women’s Day on Tuesday 8 March, we’re celebrating some of the incredible women behind a selection of the amazing local brands available from the shop. We spoke to our female suppliers to find out a little more about the ladies who have, and continue, to inspire them. 

Penny at Feltham’s Farm 

Certified organic with The Soil Association, Feltham’s Farm in Somerset, adopts only organic methods to create their flavoursome selection of four cheeses. Their ‘La Fresca Margarita’, a fresh Queso Fresco won ‘Best British Cheese’ at the virtual Cheese Awards in 2021 and we’re delighted to have collaborated with them on our very own version of this cheese that’s flavoured with the honey harvested by our bees. We took a closer look at the female craftsmanship behind this brand and spoke to Penny who’s at the helm of the business alongside her partner, Marcus. 

“I LOVE International Women’s Day, and here are some of the women who have inspired me and got me to where I am now : – 

Ginny Buckley of Wowee Kitchen, for having a sixth sense for food, and writing such great recipes for our La Fresca Margarita cardboard inner sleeve. I also adore journalist and food writer, Mimi Spencer for totally getting what women need in her ‘The Midlife Kitchen’ recipe book. Other women who I hold in great esteem, include Lynne Franks OBE for never being afraid and Margot Henderson OBE for visiting us and loving what we do here at Feltham’s Farm.”

Amanda at Granny Gothards

We spoke to Amanda at Granny Gothards, an artisan ice cream brand that only uses the finest ingredients from Mother Nature to make their scrumptious sweet treats. We’ve worked alongside Granny Gothards to produce our tasty ice cream using honey harvested from our hives and apples handpicked from our Somerset orchard.Amanda told us that she’s “inspired by women in manufacturing…only 15% of UK manufacturing is currently made up by us girls. I’m also constantly in awe of the female team here at Granny Gothards on a daily basis.”

Sarah Jane at Sarah Jane Ceramics  

From her pottery studio in Dorset, Sarah Jane produces handmade ceramics that make the perfect addition to any home, including these stunning hand thrown pudding bowls that are available to purchase in the Farm Shop and order online, HEREWhen we asked Sarah about the female figures who inspire her, we were truly touched…

“A lot of people are inspired by their mum, including me. In turn I am always in awe of my maternal grandmother too. Both women had significant struggles in their lives, but they continued without complaint or assistance. My grandmother had 9 children, her husband died young yet in the 1930s she ‘adopted’ a 10th child and took in his struggling single mother who had been disowned by her family. She was strong but kind. She died when I was 6 at the age of 81, I wish I’d known her longer. If you can be anything in the world, be kind.”

Emma and Jess at Hog and Tallow Soaps

Hog and Tallow not only make soaps that smell divine, but they use local businesses bi produce and unconventionally, tallow fat, from their farm and neighbouring farms to create the final product. We have collaborated with them to produce a stunning selection of handcrafted soaps that are fragrant with the herbs and fruits grown in our walled garden. They’re available to shop in-store, or you order them online.Hog & tallow soaps“With our love of botanicals and Jess’s horticulture and growing background, Lynne Boddy is an amazing inspiration. She is a professor of microbial ecology and has done some inspiring research into fungi and its connection to the world around us. Cecylia Malik, artist and environmental activist also inspires us. Based in Krakow she combines her creativity with protest  to preserve heritage, community and the beauty of nature and the environment.”
Hog and tallow

Samantha at Lavender Blue Bakery

From her small independent bakery in Dorset, Samantha and the team at Lavender Blue, produce the tastiest handmade cakes entirely from scratch, using locally sourced ingredients wherever they can. We’re so honoured to have their delicious brownies, Victoria sponges and fruit cakes on our bakery table. Make sure you pop by and treat yourself to a slice, or two!

Several women inspire Samantha, including…

“Jo Malone – for outstanding products, selling up at the top of her game, not resting on her laurels and starting all over again. 
Delia Smith – for showing what you can achieve after leaving school with no O’ Levels. Her recipes are meticulously tested, they work, are delicious and her ‘Complete Illustrated Cookery Course’ book is the one book I gave my son when he left home.
Doreen Lawrence – for taking on the establishment in the face of the most unbelievable tragedy and for not giving up her fight for justice. 
My mother – for instilling a lifetime interest and obsession with good food.
Helen Mirren – for speaking her mind & growing old with style.”
Beckie at Harth

Harth sources its cocoa beans from fair trade growers, takes pride in its creative, sustainable packaging and the team uses traditional, handmade methods to produce the most delectable chocolates, truffles and hot chocolate. Harth are regular attendees at our community events, and you’ll find Beckie serving their scrumptious hot chocolates from their converted 1963 French Citroen cattle truck.

We have teamed up with Harth to create a selection of handmade truffles that are inspired by the flavours from our walled garden. Shop their range of truffles and chocolates in-store or order them online.“I tend to be drawn to difficult women with obscure visions of success or pioneering trajectories, including Frances Farmer, Sarah Breedlove, Isabella Blow, Sondra Lock, Virginia Wolf, Mary Seacole and Yoko Ono. I admire female leadership and the varying forms it takes. Being uncompromising is rarely celebrated in women and can be an uncomfortable mantle. That’s why all of these women’s achievements are all the more impressive.”

Whether it’s beautiful ceramics, deletable cheeses, scrumptious cakes or chocolates, our female suppliers create wonderful homewares and produce using their skills and passion. They’re all incredibly talented artisans and we’re so proud to be working alongside such an inspirational bunch!

You can purchase their products in the shop or order them online. 

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Mix all the ingredients together for the stuffing apart from the hogget breast. Lay the breast out flat, skin side down.

Spread the mix out evenly over the breast but leave a 2 inch gap at the bottom. Then, starting from the top, roll the breast down towards yourself.

Tie with butchers string evenly along the length of the breast. You should now have a nice rolled breast.

Place the meat in a heat proof dish, season with salt and pepper and a drizzle of olive oil. Add a cup of water, tightly tinfoil and place in a hot oven at 150°C for 3 hours. 

Take it out of the oven and remove the tinfoil but be careful as steam will come out of the dish. Cook at 180°C for a further 20 minutes to achieve a crispy skin.

Remove from the oven and rest for 20 minutes. Carve the meat into 2cm thick slices and serve.

Serve with a jar of our pickled cucumbers, mint yogurt, focaccia bread and salad leaves, all available to pick up from the shop. 

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This spring, we’re championing hogget from our farm and we spoke with our head butcher, Giles, to take a look at this cut of meat in more detail, how it differs to lamb, and why it’s the perfect centrepiece for your Easter feasts. Visit our butchery counter, or shop our range of hogget online, HERE

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Cook the onion in the butter or oil in a heavy stock pot over a medium heat and stir until softened. 

Add the lemongrass and ginger and continue to cook for about 3 minutes. 

Add the asparagus pieces and season, cook stirring frequently for about 5 minutes. 

Add the coconut milk and the stock, simmer until the asparagus pieces are very soft, about 15 minutes. 

Purée the soup in batches in a blender until smooth. 

Add lemon juice and garnish with coriander or chives and a swirl of coconut cream. 

If making ahead then add the lemon juice after re-heating.