Thinking of buying an Aga?

It can be a hugely daunting decision for some and for others there is no other choice. It used to be much easier too… the only choice between models was 2 or 4 oven and the fuel type. Now there is an Aga for every situation and all delivering the very best cooking experience. You will be amazed at the … Continue reading


Before March warms up…. get this made!

So… we have battled our way through wind, rain and grey skies for what seems like forever, and we find ourselves unceremoniously tipped into the middle of March. This looks like Spring. Is it feeling like Spring to you?  I’m willing to believe that it is entirely possible that the weather has improved and will stay improved and that we are all going to enjoy … Continue reading

Women in Business Lunch 11/11/15 : The recipe

Every month on the second Tuesday we have the pleasure of cooking for this regions Women in Business. They are always very affirming of our efforts and we come away exhausted but glowing, congratulating ourselves on a job well done. I thought you would like this months recipe for Vegetarian lasagne… so here it is!     Vegetarian Lasagne Ingredients … Continue reading

Pork and Cider Casserole

We cooked this recently for the Herefordshire Women in Business group, or WIB to their friends! Either the ladies were just terribly polite or it was a rousing success, hopefully the latter. This serves two, but the recipe easily scaled up for easy entertaining. Use Herefordshire cider and locally reared pork for a real local treat! Ingredients 450g/1lb pork tenderloin, cubed. 3 tbs flour 1 … Continue reading

Chicken, Ham and Leek Pie

Ingredients for the short crust pastry I made a large quantity because I wanted to make a deep pie in a square fruit cake tin. I lined the tin in bake o glide which is a silicone baking sheet, which I cut to fit. 1lbs 8oz/700g plain flour 12oz/350g butter Tsp mixed dried herbs Pinch of salt and pepper Ingredients … Continue reading

Braised Red Cabbage with Blueberries

Serves 8 Ingredients 6 juniper berries 4 whole cloves ½ cinnamon stick 4 cm piece of ginger, grated 25g/1oz butter 450g/1lb red cabbage, thinly sliced 1 large onion, sliced 1 large cooking apple, sliced 1 garlic clove, crushed 2tbsp balsamic vinegar 1tbsp soft brown sugar 150g punnet blueberries salt and pepper Method Tie up the spices in a piece of … Continue reading

Venison & Beef Casserole

Feeds 6-8 people COOKED IN THE AGA USING THE ROASTING OVEN AND THE SIMMERING OVEN   The Casserole Ingredients 800g Cubed organic Venison 400g cubed organic Beef 175g dried apricots soaked in ¼ pint water overnight 220g Scrubbed and chopped Organic Carrots 2 large organic onions, finely chopped 2 sticks chopped organic celery 1 large organic leek, chopped 3 large … Continue reading