Spring is here!!!! the clocks have changed, our magnolia tree is in full bloom and all of our chickens are finally laying. Easter really is looking like a celebration and we have some brilliant recipes that we think you'll love.
Lemon Curd is a thing of absolute beauty. You can't buy it, you need to make it. It's perfectly balanced tartness will beat the inevitable Easter chocolate coma. This recipe we always make on our courses and is great to make with kids - if you need inspiration, here's a link to Pip teaching Kate Humble how to make it.
It takes 10 minutes and great just in a pastry tart (I buy them from a well known retailer....this isn't any old tart...you know what I'm saying!.) Over ice cream, meringues, toast and cream teas...or just straight from the jar!
Photo Credit - Rachael Geddes 2020
· 2 lemons, zest and juice – finer the better, unwaxed but if waxed, pop into hot water for 1 minute
· 100g caster sugar
· 50g butter
· 2 large eggs – make sure about a week old if you have your own chickens
How to do it:
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
- Pour into a sealable jar and store in the fridge. If the zest is a bit chunky, you can sieve it.
This Bank Holiday is going to be all about outdoor cooking. How about Dirty Dogs with lashings of Slow & Low Chilli topped with our Candied Jalapenos, a treat for all the family and great with Pip's heart wedges too!
Our Slow and Low Chilli is an unmeasured event, using whole pieces of pork & beef that cook slowly and unctuously. Quantities change with my mood and the weather. Mince or chunks are also brilliant, talk to your local butcher for the best cuts.
Here's our version- In a large pot, brown about a kilo of feather blade beef and pork with cumin, garlic, onions, dried chillies (habanero, chipotle, ancho) adding a pint of beef stock and 2-3 tins of good quality tomatoes. Cook low in the oven for 3-4 hours covered with a cartouche (piece of greaseproof paper and lid). I love to leave it to cool overnight and then add kidney beans, chickpeas, butter beans - whatever you fancy and reheat slowly over your fire pit or BBQ. Season to taste.
Buy some great local sausages, cook slowly over a low heat on your firepit/bbq, in sub rolls, pack with sausages, top with your pulled Low & Slow Chilli, guacamole and our Candied Jalapenos (our Cowboy Candies) and Bangin BBQ Sauce . This is outdoor cooking brilliance, pimp it your way and share with friends and family inline with current Government Guidelines!
It's been 10 years of deliciousness and this year is going to be all about celebration. We'll announce more as soon as we can....sssssh, we have a few secrets!! So here's a few photos of our adventures so far. And don't forget, you can celebrate with us too using 10YEARS10% at the checkout for 10% off throughout 2021.
We love our preserving courses and sharing the jam love. We have courses ready and dates will be confirmed when it's safe to do so. You are very welcome to buy vouchers or book in for a bespoke course when we can x
Learn to Preserve Class
Afternoon Tea Preserving- at Let them See Cake in Cardiff.
Afternoon Tea - Cakes & Preserves Class with Huw Rowlands and profits to Velindre Cancer Centre x
Hot Chilli Sauce Course - 19th June 2021
Stir Up Sunday - 21st November 2021, Chepstow.
Event dates will be updated as and when, in the meantime we're continuing production safely and sending jars of deliciousness all over the UK. We've had so many lovely messages from customers, so thank you all. Very much looking forward to seeing you soon, stay safe and eat well x
Reduce, Reuse & Recycle - For every jar you return, we'll give you 10p off your next purchase and that includes catering packs and bottles too!
We also love to SwapCrop so if you have any fruit that you need to find a home for, we can help and trade with jars x