Nancarrow Blog

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Looking ahead at 2019

20 years after Pete started converting the farm to organic, 2018 ended with us hosting a two day Soil Health conference with many of the big conventional farms from the South West in attendance. The speaker, who had flown in from Oz for the occasion, implored the room to end their reliance on chemicals and […]

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Looking back on 2018

2018 has been yet another year to remember on the farm, for all sorts of reasons.. It started to rain cats and dogs in November 2017 and rain seamlessly turned to snow as the beast from the east passed through Cornwall in early March. Somehow we managed to make it through lambing season relatively unscathed […]

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The Perfect Turkey

Cooking your turkey I always cook the legs and breast separately as I’ve found that cooking a turkey this way gives you the best results without overcooking the breast.  On Christmas Eve, remove the legs and lay them in a dish covered with a thin layer of sea salt and sprinkle sea salt over the […]

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Amazing Sprouts

How does shredded sprouts with pancetta, cider brandy and a creamy tarragon sauce sound? This is how Darren cooks his Brussels Sprouts… Shred the sprouts through a food processor (or very finely slice them). Melt a little duck fat in a pan & crisp up some chopped pancetta. Once the pancetta is nicely browned add […]

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Beef Fat Cauliflower Cheese

This is our twist on the ultimate comfort food. We roast the cauliflower in rendered beef fat from our organic red Devon Cows, keeping a little of the fat for the sauce itself in place of the butter. It’s unbelievably good and just the thing for a Christmas roast. By roasting the cauliflower you concentrate the […]

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The Best Roast Potatoes

Darren goes against the grain a bit when it comes to cooking his roast potatoes. Contrary to popular opinion, he actually prefers to cook his potatoes the day before, whole and in the skins.  This locks in the starch (which will help them become crispy and golden) and has the added benefit of saving a bit […]

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Jack’s Pork Pannetone Stuffing

Whether you’re cooking turkey as your main dish, or something a bit different like rolled pork or something else, Jack’s stuffing is delicious and has a nice, festive twist with the pannetone.   Ingredients (serves 8-12): 4 shallots, 2 celery stalks 4 cloves of garlic 500g sausage meat 1 medium pannettone, blitzed into coarse breadcrumbs […]

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Darren’s been making Spiced Winter Porridge

Who says porridge can’t be festive? Darren’s recipe uses star anise, cinnamon and cardamom along with cranberries and figs. It’s delicious and very easy to make…it’d be a great, fuss-free Christmas breakfast! On the night before, gently warm some milk (approx 1 cup milk per person) with 4-5 cardamom pods, a cinnamon stick, 2-3 star […]

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Notes from Nancarrow

As winter draws nearer, most autumn leaves have now fallen and you’d be surprised at how different the farm looks compared to earlier in the year. The oaks resisted for several weeks longer than the sycamores and ash, but have finally succumbed and dropped their leaves. Only the likes of the hazels and elms still […]

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Get the lowdown on our new Farm Workshops

Over the past few weeks we’ve been busy putting together a series of 2019 Farm Workshops and it won’t be long now until we launch them on our website. The workshops are going to be a great way to get the full Nancarrow experience. A typical workshop might include a nose-to-tail butchery class or a larder […]

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Darren’s Pine Needle Fudge

We had to twist Darren’s arm a bit to get him to share his recipe for Pine Needle Fudge. It is as good as it sounds (i.e ridiculously delicious) and it’s great to have a batch of it on standby as a lovely, homemade gift. It’s also a good reason to go out for a crisp, […]

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Preserved Clementines

As we head into the festive season why not make up a batch of preserved clementines to use in your cooking? It’s an easy win as they’re the perfect thing to add to a warming tagine or stew, and particularly great for a leftover turkey curry! You can use them in desserts too. Basically, a […]

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