Farmhouse Cookery

Product Information

Saturday 17 September marks the start of British Food Fortnight – 14 days dedicated to championing the best produce that is grown, reared, brewed, baked, matured, cured and cooked in the UK. Now in its 10th year, this national event will see food tastings taking place in supermarkets, cookery lessons held in schools, all-British menus in pubs and restaurants, and food festivals running up and down the country. Of course, no one knows more about British ingredients, and the best way to cook them, than the farmers and farming families who produce them. With this in mind, we asked readers to dig out recipes for their favourite farmhouse fare – the dishes that never fail to get the kids running for the kitchen table and have the whole family demanding second helpings. The only question is, which one will you be cooking this British Food Fortnight? Preheat the oven to 200C/400F/Gas 6. Line the bottom of a 20cm x 24cm (8 x 9½in) cake tin with greaseproof paper and set aside. Beat all the cake ingredients together in a big bowl until light and fluffy. Spoon the mixture into the prepared cake tin. Pour the melted butter over the top and sprinkle with sultanas. Arrange the apple slices on top. Mix the sugar and the cinnamon together in a small bowl, then sprinkle over the apples. Bake in the preheated oven for about 35 minutes or until an inserted skewer comes out clean. Leave to cool then remove from the tin. Store in an airtight container for up to five days.

Put flour, suet, salt and pepper in a bowl and mix well. Add chopped leeks and stir in enough cold water to make a doughy consistency. Put into a large greased pudding dish and cook for seven minutes in the microwave. Stand for about a minute before tipping upside down onto a serving plate. Divide it up into individual portions. Serve topped with stew and accompaniments of your choice. Serves 6.This full day ‘one to one’ session (or two friends/family) offers a unique opportunity to enjoy personalised tuition within a fun and inspiring environment. Inspired by our cookery school guests who have travelled from far and wide to learn, cook and stay here in the Dorset countryside, we have gathered a collection of beautiful homewares that have been created especially for our farmhouse shop for you to enjoy every day. Put all the ingredients in a huge pot. Allow an hour to heat it all through. Do not boil but make sure all the sugar is melted. Serve in jam jars.

Following your 1:1 class, Lisa actively encourages you to keep in touch with any cookery questions. Each class is tailored specifically for our cookery guests. We prepare a brief schedule for your approval prior to booking and this can be adapted to suit your personal needs. At All Hallows’ Farmhouse we specialise in traditional AGA cookery but as an experienced private chef, caterer and tutor Lisa is also pleased to offer classes that are aimed at new generation stoves as well as conventional cookery too. Can my friend join us too? Seasonal vegetables to include steaming potatoes and root vegetables, roasting vegetables, puree and cooking green vegetables to retain colour and nutrients. You are always very welcome to make the most of the farmhouse bedrooms and take advantage of the guest sitting room and breakfast room which will be exclusively yours, throughout your stay. Alternatively we can recommend one or two lovely places locally for you to relax at the end of a busy day. Please take a peek at the Orchard Room or get in touch for more details. We are on holiday in the UK and would like to include a cookery course during our visit? Parcels in excess of 2 kgs. in weight and a maximum 30 kg will be sent by Parcel Force or courier. Delivery should be made within 2 working days within mainland United Kingdom.English muffins & breakfast rolls – maximising the benefits of cast iron, using fresh and dried yeast. Or an introduction to sourdough. Our philosophy is to teach skills rather than recipes, so we will also show you how dishes can be adjusted to take account of the seasons and your store cupboard. We will also share our new discoveries of artisan ingredients, treats from further afield as well as locally grown heritage produce. We take all dietary allergies seriously at the farmhouse but please be aware that we do handle nuts and nut products in the kitchen during a normal working day. If you are allergic then we will remove all of these ingredients prior to your visit and store them elsewhere, however we cannot guarantee that all traces will be removed from the kitchen. My partner is a coeliac. Is this a problem? Reserve your ‘one to one’ class for a maximum of two guests and combine with a farmhouse, bed and breakfast stay. This short break is the perfect opportunity to explore a taste of Dorset.