Here at Lower Farm we like to grow our own fruit and veg where possible. We are nowhere near self-sufficient but home grown food does taste much better. So here’s a few recipes that we have tried out and enjoyed.
Elderflower is now out and a good crop this year, so I’ve uploaded a couple of recipes onto the blog – Elderflower cordial; Gooseberry & Elderflower Jam. Cooking in the evening is actually a nice relief from the heat of the day. https://www.shropshirehillscottages.co.uk/elderflower/
Easter is of course traditionally a time for lamb on Sunday, but often it seems a bit greasy. Combining fresh rhubarb from the garden with lovage gave a lovely complement. There are lots of herbs dotted around the grounds and we encourage guests to use them for cooking. Rhubarb & Lovage Sauce
Lots of fruit recipes coming soon!
If you have an excess of apples here’s a really nice way to get them eaten – and even into store if you can stop people nibbling as they come out of the oven! Dried Apple Recipe
We eat lots of soup, and this gives a subtle blend of flavours balancing spice and sweetness.
You can garnish with chopped dill, basil or herb of your choice.
Slow cooked venison
I did a sweep through the freezer and came up with some venison from Hignetts (great butchers) and some cooking bacon from a well known supermarket. Add in some pumpkin, swede, onions, then deglaze the pan with red wine, add a handful of tomatoes, bit of chilly chutney, half a jar of Whitecurant Jelly, Oxo cube and some water and wait for about 8 hours in the slow cooker.
After couple of hours everything was bubbling away and the slow cooker runneth over. So I put it on a plastic tray and carried on. Decided it needed a bit more tang, so picked Oregano and Rosemary from the herb garden and threw that in.
So nice to have all these ingredients on hand 🙂
It smells ok at the moment! In fact I have to report that it also tasted fantastic and the meat just melted