Anyone and everyone can produce smoked and cured products at home, and they offer so much value to the keen cook. It’s a skill that enables you to take good ingredients and turn them into great ingredients with minimum effort. Getting to grips with the basics of smoking and curing will really expand your knowledge […]

Following its popularity at our December Feast last month, we wanted to take the time to explain a little more about the concept of a verjus, and of course share the recipe with you too so that you can try it at home. Verjus is the unripe and sour juice from acidic fruits (and some […]

Head Chef, Darren, gives the low down on these stunning wild mushrooms… Scarlet Elf Cups are, for me, one of winter’s most exciting ingredients.  They offer such an impact of colour in the hungry gap.  Winter greens and mushrooms are a staple in colder times but the colours feel fresh and light and can be […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]