Chunky Chocolate Brownies by Elley

chunky chocolate brownies

Chunky Chocolate Brownies by Elley For the Brownies you will need:- 175g/6oz plain chocolate (at least 70 percent cocoa solids) 175g/6oz organic salted butter 3 large free-range eggs o 225g/8oz caster sugar ½ tsp vanilla extract 115g/4oz self-raising flour 50g/2oz chopped hazelnuts 50g/2oz dried cranberries Makes 12 METHOD 1. If not using an Aga, preheat… Continue Reading

Giant Jaffa Cake – by our resident cook, Elley Westbrook

Giant Jaffa Cake

Giant Jaffa Cake – by our resident cook, Elley Westbrook For the chocolate topping: 200g/7oz dark chocolate For the sponge: 3 free-range eggs 75g/2¾oz caster sugar 75g/2¾oz self-raising flour Grated zest of half an orange (use other half for decoration once chocolate has set) For the jelly filling: 135g pack of orange-flavour jelly METHOD 1…. Continue Reading


christmas cake light

LIGHT CHRISTMAS CAKE 250g Self Raising Flour (I used Dove Gluten Free) 250g Caster Sugar 250g Softened Butter 75g Ground Almonds 350g soft dried Apricots 350g Sultanas/Raisins 350g light glace cherries 5 eggs 100g Whole Almonds, blanched and chopped 2 Lemons – use juice and rind 1 x 200g can tangerines, drained of juice and… Continue Reading

Triple Chocolate Muffins

In our showroom, and mostly available on a Saturday or a Monday (depending on how many have been eaten) we produce the most delicious Triple Chocolate Muffins.  These are baked both by Elley when she delivers her ‘How to use your AGA’ demonstration or by Lisa on a Saturday morning.  Both are equally delicious!  Here… Continue Reading

Pork in Cider prepared by Betty Twyford

pork in cider

  PORK IN CIDER We consider Pork in Cider is a delicious partnership as we love to use the combination of sweet and savoury to tempt our taste buds. Apples with pork you may ask? Our opinion is they go together like peaches and cream. Using Rosemary in this dish will add another dimension to… Continue Reading

Chocolate Christmas pudding

chocolate christmas puddin

Ingredients 6 oz (175g) mixed dried sour cherries, blueberries and raisins Grated rind of an orange 3 tbsp brandy ¼ pint (150ml) double cream 12 oz (375g) plain chocolate 7oz (200g) pack cream cheese 4 oz (110g) ratafia biscuits To serve: ¼ pint (150ml) double cream 2 tbsp grated chocolate Method Grease (or line with… Continue Reading

Roast Goose

Roast Goose

A goose weighing about 4-5kg should be enough for 5-6 people If they’ll fit in your oven I would suggest getting a couple of birds for more than 8-10 people. The secret of rendering down the fat is to begin the cooking process with the breasts facing down in the pan so that the skin… Continue Reading

Favourite Mango Sausages

Favourite mango sausages

Favourite Mango Sausages These are so easy to make and always cause a sensation when you serve them to your guests or family. All you need are your favourite sausages.  We buy our from a butcher in Weobley.  He produces the most wonderful sausages called Weobley Whoppers, and the cocktail version is delicious (but not… Continue Reading

Cheesy Beer Bread

cheesy beer bread

Cheesy Beer Bread Every January my mother used to promise to bake all of our bread for our packed lunches that year. This would last for a good couple of weeks until she became dispirited by – a) our lack of enthusiasm b) our endless pleas for ‘shop bought’ c) the reality of her situation… Continue Reading

Roasted Pheasant for Christmas

james roasting pheasant!

Here is a fool proof recipe for Roasted Pheasant.  It is Autumn, and they abound in the hedgerows and fields.  Soon, the guns will be out and they will be in our shops. Here we go…. TO SERVE ROASTED PHEASANT YOU WILL NEED 2 pheasants (about 800-900g each), oven-ready, preferably hen pheasants 50ml rapeseed oil… Continue Reading