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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

Gravy

  • 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, HERE. When 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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PERFECT FOR YOUR EASTER FEASTS

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.

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Hello there.  My name is Greg Power and I have the incredible privilege of being the woodsman for Cogley Wood.  As we progress through the year, I hope to be provide you with snippets of knowledge and information that will inspire you to go out and explore your part of this incredibly Great Britain.

Spring is Springing

Spring is springing. It’s not very far away at all and the changes are in the air. 

Bird song is loud and obvious now, no longer a pleasant background soundtrack.  It’s different as they’re trying to out sing each other so a mate is attracted to them. The beam of the headtorch is catching billions of tiny pollen particles that the trees are shedding, especially birch, hazel and willow. The days are longer and ever-so slightly warmer.  Spring is most definitely meandering her way towards us.

For me, as a dedicated follower of British Nature there are other signs, much smaller and less obvious that the seasons are about to change. 

The first one is the appearance of a gorgeous fungi called the scarlet elf cap/cup. 

This tiny fungus is like the herald that calls for the end of Winter and the start of Spring.  Although its bright red fruit body is so striking, you won’t always spot it as it tucks itself away in the leaf litter and moss. Once you do though, you’ll be seeing it everywhere. 

The next sign is so ubiquitous with Spring it truly is a flower of the season; the primrose.

The primrose will soon carpet woodland, gardens and verges. It was a favourite  Edwardian cake decoration and the flower really does taste sweet. Remember that pollinators need the flowers so if you fancy trying primrose only take a few.

The final, tiny flower is really 12-14 in one bud. What looks to be petals are the stiles of up to 14 flowers, all trying to catch the hazel pollen so later in the year they will be hazelnuts. Tiny and often unseen, this has to be my absolute favourite flower of Spring.

So, Get Outside…

With our work being conducted so quickly, remotely and often inside, it is easy to see how our disconnect with Mother nature has occurred. The solution is easy.  Simply, get outside.  Breathe deep and observe what’s surrounding you. Enjoy our seasons and the different theatres of nature that play out in each one. I promise, you won’t be disappointed. 

Until next time.

Greg

 

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Coppicing. An odd word that reaches back to Medieval Latin, from colpus meaning blow as in to,“Strike a blow.” This ancient art form has its own language and seasons, but for now, let me describe to you how I helped an old soldier…

The Coppicing Paradox 


To look at the photo above it seems destructive.  A saw has been placed upon a stump which shows no sign of life, the area around the stump looks to be barren and devoid of any living thing.  That’s the coppicing paradox; To cut back is to create life.

Let Me explain. Unmanaged trees will eventually choke their woodland habitat.  The competition for light becomes too great and nobody wins. Take a look at the picture below. Believe it or not this is an ancient hazel. In coppice language this is a “Soldier Stool”. At least 150 years old it is lying here crushed, twisted and desperately in need of attention. A habitat almost lost.

The only way of helping, is to cut it down. Doesn’t that sound ridiculous? Surely cutting it down will kill the hazel?  Well, the roots want to live and so does the stool. The precision cutting with a good sharp saw and the knowledge and understanding that these cuts are doing good, this old soldier will soon be throwing out straight, healthy stems again.    

This gentle miracle happens quickly too. By the end of the Summer the stool will have sprouted many shoots from the dormant buds that are held within its bark.  There will be light hitting the many leaves to allow photosynthesis which in turn will make the roots stronger.  The light will also be hitting the woodland floor, warming up the long dormant seed bank. Sleeping seeds will awaken and burst through so they can flower in the newly created glade. Early pollinators will come to feed from the flowers, the song birds will feed on these and in turn the raptors will feed on these.  This healthy ecosystem is created all because the hazel stool was cut down as close to the floor as I could go. 

So, The Next Time You Are Out And About…

…Take your time to look at the trees, how old do you think they are? Have they been worked before or are they brand new growth? How much light is in the area and what life is there?  Take notice and you will be rewarded.

Until next time.

Greg

 

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A Swiss favourite, Osterfladen is a traditional tart recipe typically enjoyed at Easter time. Inspired by the other Swiss essentials stocked in the shop, our assistant manager, Lucy’s scrumptious recipe is a must-have for your Easter celebrations. 

Serves 8 

In a saucepan, bring the milk to boil with a pinch of salt. Add the rice and simmer gently, stirring often, until the mixture has thickened. This should take about 25 minutes. Scrape into a bowl and cool before chilling completely. 

For the pastry, sieve the flour, sugar, and salt into a bowl. Rub in the butter until it resembles wet sand, then mix in the milk with a knife. On a work surface, flatten the dough with the palm of your hand and fold in half. Repeat, flattening again into a disc and wrap it in cling film. Chill for at least 30 minutes.

Preheat the oven to 180°C, gas mark 4. Roll out the pastry on a well-floured surface to about 0.3cm thick ensuring it’s large enough to line a 23cm fluted tart case. Place the tin on a baking sheet and then line with the pastry, pressing into the corners and sides. Trim any excess from the edges and chill for 20 minutes more.

Prick the pastry base with a fork, then line with parchment and baking beans. Bake for 15 minutes, remove the parchment and beans, then return to the oven for 5 minutes more. Set aside to cool.

Beat the sugar, ground almonds, cream, lemon zest and egg yolks into the rice. In a separate bowl, whisk the egg whites to stiff peaks, mixing into the rice mixture to loosen it, before folding in the rest.

Spread the jam over the tart base and spoon the rice filling on top. Bake for 30 – 35 minutes until it’s golden brown, puffy, and set. Remove from the tin and cool on a wire rack. Serve at room temperature or chilled. Dust with icing sugar.

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Place all ingredients with the ice into a cocktail shaker, shake vigorously for 1 minute. 

Strain off the ice, shake again and pour into a chilled martini glass. 

 

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