Customer Gallery

Cooked on a rack with a pint of Blackthorn cider underneath.

Kirsty and Phil’s Christmas ham

Roast the Gammon covered with tin foil at 160c. 30 mins before end of cooking time, remove tin foil, carefully peel off the skin leaving the fat. With a sharp knife make a cris cross pattern in the fat. Then stick read made mustard, honey, Demerara sugar across the fat. Then insert whole cloves in the junctions of each cris cross pattern on the gammon. Increase the oven temp to 210c and place the gammon uncovered back in the oven. Cook for up to the final 30 minutes removing every 10 mins to fully baste the gammon in the juices from the pan.

Peppercorn Sauce - butter & olive oil, shallot, chicken stock, white wine, French mustard, peppercorns and double cream - finished with a glug of brandy. Sweat down, reduce, serve!

Richard & Jenny

Kleftiko

Family secret 😜

Preheat oven to 200c and prepare lamb. I just cut holes in and stuffed garlic cloves inside, about 5cm in. I did this generously. I didn’t have rosemary but you could use that too! Season the whole thing with olive oil or tallow, salt, and pepper, really rub it down. Pop in oven for 20 minutes then decrease to 170c and cook for remaining time. For me this was about another 1 hour 20 min for a nice medium-rare still pink lamb, for a 2.5kg lamb leg. Then at the end either cover with foil or turn off oven and allow to sit for 15 min still in oven (will cook a bit more so make sure you are happy with temperature). I got this recipe off line and there are loads more as well. Love, love, love, thank you Kimbers Farm Shop!!!

We boiled the milk, let it cool and fermented it while it was warm, the next day we took the cream on top into a separate plate and poured the yogurt into the churn machine, we ran the machine for half an hour and made fresh butter. And we boiled the yogurt that turned into buttermilk and made curd cheese.

We boiled the milk, let it cool and fermented it while it was warm, the next day we took the cream on top into a separate plate and poured the yogurt into the churn machine, we ran the machine for half an hour and made fresh butter. And we boiled the yogurt that turned into buttermilk and made curd cheese.

Two options: Make a normal chai tea using your favorite tea bag and boiling water; sweeten to your taste and top with raw milk OR heat raw milk gently on stove top with chai tea bags, using the milk instead of water. Remove tea bag and sweeten to your choice. I like to add a little powdered cinnamon and a scoop or two of collagen for a boost. Enjoy!

Raw milk golden milk: Gently heat raw milk on stove, add in and stir turmeric powder and black pepper to activate curcumin. Add maple syrup or honey to taste (I love mine sweet!) and optional scoop of collagen powder to dissolve as well. Hot, cozy, and anti-inflammatory! This second one is just Favor Colostrum and Root & Bones Rose and Pine Pollen powder mixed into raw milk with a frother with a little bit of maple syrup. Dreamy!!