Happy days of warm full tummies with this pud, always served with golden syrup and Birds custard.
Delicious baked cheescake. Best eaten cold, and even better the next day!
This recipe is believed to be originally from Westmorland, and is now a family favourite for a local sheep farmer.…
This recipe is from Penny O’Regan, using a few simple ingredients and helping us celebrate the amazing taste of wild…
This recipe for nettle soup is from the River Cottage Cookbook. You can use any wild/spring greens and mix in lettuce, peas etc. Uses rice as a thickener. Tasty and nutritious!