December 2018 – Sourdough bakery open

The thick clay soil of the farm, which had dried out over the summer, is returning to it’s more familiar claggy consistency. Well worn cattle tracks are emerging across the fields - it won’t be long before the farmyard regains the regular bellowing of hungry cattle. We have recently opened a small sourdough bakery at... Continue Reading →

September – a month of transition

For me, September is a month of transition, I feel an urge to desperately cling on to the remains of summer, but am also looking forward to Autumn’s harvest which promises to be extra abundant this year - the wild bounty of autumn berries and fruits have been much enhanced by the hot summer and... Continue Reading →

Summer holiday

This summer we had our first family trip abroad - we really enjoyed exploring the food with the kids. In France, the small village we were in had three bakeries, one of which you could watch the bread being made, it was fascinating and smelt unreal, we breakfasted on baguettes and pan au chocolat bought... Continue Reading →

Fresh Raspberry Jelly recipe

Ingredients: Flavourless oil, such as groundnut, for greasing jelly mould 5/6 Gelatin leaves (depending on size, you need enough for 600ml if liquid) 500g Fresh Raspberries (or whatever you want to use) 140g of caster sugar juice 1 lemon Whole berries and mint leaves for garnishing ice cream or cream for serving Method: Lightly grease... Continue Reading →

A piece of family history put to use

My mum keeps everything... I often tease her about it, but a couple of years ago she unearthed a vintage jelly mould that had belonged to her grandmother. It is beautifully old fashioned, like something you would expect to see in an illustration from Bramley hedge. This beautiful piece of family history inspired me to... Continue Reading →

Homemade lemonade

Ingredients: 2 1/2 lemons 50g caster sugar 350ml water (still or sparkling) Cucumber slices, mint leaves and strawberries for garnishing Method: Cut one of the lemons into chunks and pop into a blender, add in the juice of the remaining 1 1/2 lemons, the sugar and 100m of still water. Blend well, until the lemon... Continue Reading →

Summery refreshments

Thankfully the beast from the east is a distant memory, but we have been enjoying at least one silver lining it left behind. The colder than average March meant that this year’s spring blossom has been condensed over a shorter time span - but has bloomed in absolutely amazing glory. The plum and crab apple... Continue Reading →

Gorse, glorious gorse

We have just completed another phase of drainage work at Lochaberfarm which is an essential part of the upkeep of the land, and will, we hope, provide a more fertile and productive area of land with which to farm.  I wrote back in March last year a post about the wonder of drains - which I have come to... Continue Reading →

Gorse Flower ice cream recipe

Here's the full recipe for Gorse flower ice cream, as mentioned in Saturday 19th May 2018 edition of the Dundee Courier. Ingredients 2 cups of gorseflowers 300ml of whole milk 300ml double cream 6 egg yolks 150g caster sugar Method Gently heat the milk and cream together in a saucepan. When warm, add the gorse... Continue Reading →

Sampling Fife’s seafood

Living in Fife we are able to take advantage of the most amazing langoustines landed on our bountiful coastline. A large percentage of those caught in Fife disappear overseas - but they are available to buy here. There really is nothing better than fresh langoustine, and although appearances may be deceiving, they are easier than... Continue Reading →

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