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 →

3 ways with Rhubarb

This unusual vegetable, which is commonly thought of as a fruit, is one of the first beauties to emerge in the Spring garden. The early or forced shoots are tender and sweet and are a delightful pale pink colour. There are many uses for it. Rhubarb and ricotta bread and butter pudding * Serves: 8... Continue Reading →

Nutrient rich nettles

Cooking with nettles is not something new, and I have heard about it frequently over the years. However, I’ve never tried them before. In part, because I’ve been unsure how and when to harvest these little stingers, and, since having kids, have made every attempt to steer everyone well clear of them. But…nothing ventured, nothing... Continue Reading →

A taste of Spring

By the end of January I am desperately yearning for a taste of spring. Normally, my go to food choice is Lemon curd. It’s enticing daffodil-like hue, comforting creaminess and sharp refreshing zing is just the ticket. Last year I discovered a recipe for passionfruit curd, which had a delightful exotic taste. However, with my... Continue Reading →

Preparations

On the farm the cattle and sheep have verified the change in the season - we were amazed to see that their consumption of haylage almost doubled  - keeping them in food has now become a twice daily, chilly, task. Inside, we are enjoying our advent candle, which takes pride of place on the kitchen... Continue Reading →

A pleasing pause

There is a pleasing pause after the excitement of Halloween and Bonfire night and before the start of the Christmas rush. A time to take stock and plan for the deluge of activity to come. I use this time to prepare Christmas gifts from the kitchen that should be made in advance. This year I... Continue Reading →

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