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Pick your own fruit and Farm Shop

Some Tempting Recipes

Try a few of our own delicious recipes using the fruits from the farm:

AJs Really Quick Crumble

Put fruit (apples, raspberries, blackberries or a mixture) in a dish with a little brown sugar and a tablespoon of water. Put equal quantities of brown sugar, butter and breadcrumbs into a Magimix. Mix and place on top of fruit. Cook for 30 minutes or until crunchy on top.

Cyntra's Raspberry Brulee

1 1/2 lbs raspberries, 5 oz sugar, 250 ml water, large tubs of crème fraiche and natural Greek yoghurt, 2 tbls brown sugar, 2 tsp cinnamon, chopped mixed nuts (optional)

Make praline: put sugar in a pan and add water. Stir once (do not stir again). Slowly melt sugar. When completely melted boil until caramel coloured. Add nuts.  Do not stir. Pour onto greased baking tray. Leave to cool.

Put raspberries in oven proof dish. Mix crème fraiche, yoghurt and cinnamon together. Spread on raspberries.

Break up cold praline and put in blender.  Sprinkle over top. Put in freezer for half - 1 hr. Place under hot grill. Melt top then put in fridge for at least 1 1/2 hrs. Serve to people without dentures.

Pat's Blackberry or Raspberry or Blackcurrant Ice Cream

  • 4 free range eggs from happy hens
  • 4 oz icing sugar
  • 1/2 pt double cream
  • A small cup of seived fruit puree (blackberry, blackcurrant or raspberry)

Beat the egg yolks with 1 oz of icing sugar until pale. Whip double cream.  Fold together with the puree.  Whisk the egg whites until stiff, whisking in the rest of the icing sugar.  Fold everything together.  Put into a carton and straight into the deep freeze.

Marcus' Damson Gin

Prick the damsons to reveal the flesh.  Put a pint of damsons and a pint of gin into a large bottle with half a pint of sugar.  Leave for 2-3 months gently shaking the bottle once every 2 weeks.  Sieve through muslin. Consume after a hectic week.

Mrs G's Apple Meringue

  • 4 large eggs
  • 8 ozs granulated sugar
  • 2 lbs cooking apples
  • 4 ozs sugar

Simmer apples with 4 ozs sugar;
Separate eggs and whip yolks into cooled stewed apple;
Put apple and yolk mixture into a dish at least 2 1/2 to 3 ins deep;
Whip egg whites to a stiff peak;
Fold in 8 ozs sugar and spoon unevenly on top of apples;
Place dish in cool oven until meringue has risen and is golden;
Will keep well for 2-3 days;
Sprinkle a small amount of sugar over meringue before reheating.