Alison Lowe’s famous Strawberry Jam
Mrs Lowe is Marion’s mum. She enjoys cooking, gardening and loves dogs, she continues to take an interest in the running of the farm.
- 3.5lbs hulled strawberries
- Juice of 1 large lemon
- 3lbs granulated sugar or
- 3lbs jam sugar
- Lightly butter base of preserving jam.
- Add strawberries crushing ½ of them and heat stirring.
- Add lemon juice and bring to the boil.
- Add warmed sugar and stir until dissolved.
- Bring to a fast rolling boil for 4 minutes.
- Remove any scum, then leave the jam undisturbed for about 20 minutes so that the fruit sinks.
- Stir gently to distribute the fruit, pour into warm sterilised jars, leave until cold then put on cover.
Joanna Playfoot’s Blackberry, Lemon and Ginger Cheesecake
Jo is our Assistant Packhouse Manager. She is a great cook as well. She likes to ‘invent’ her own recipes. She likes to make jam during the summer months.
Prep: 15 min
- Ginger biscuits
- Margarine or butter, melted
- Lemon juice
- Lemon rind, finely grated
- Cheesecake filling
- Some sugar
- Blackberries, crushed
- Crush ginger biscuits and mix with melted margarine or butter.
- Add lemon juice and finely grated lemon rind to cheesecake filling, suggest adding sugar to juice and heating till dissolved to make sweeter, leave to cool before mixing into filling.
- Add sugar or golden syrup to crushed blackberries. Enjoy!
Lance Mansell’s favorite Raspberry Clafoutis
Lance is our Glasshouse and Cane Fruit Manager. He loves growing vegetables and enjoys cooking.
Prep: 10 min + 30 min cooking
- 50ml milk
- 25g plain flour
- 75g sugar
- 3 eggs
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 lemon zest, finely grated
- 1 tsp vanilla extract100g raspberries/or blackberries
- 25g white chocolate, finely chopped
- Caster sugar, for sprinkling
- Preheat the oven to 200C. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries and white chocolate.
- Bake for about 25-30 minutes, until the clafoutis is set and golden and cooked through. Let cool slightly. Dust with sugar and serve immediately.
Katya Vankova’s favourite Raspberry and Strawberry Pavlova
Katya checks every single fruit lot received in our Packhouse during picking season. She is our Packhouse incoming QC. Katya is an excellent cook and she loves sport.
Prep: 30 min
Cook: 1h 30 min
- 4 egg whites
- 225g golden caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- ½ vanilla pod
- 284ml carton double cream
- 1 lemon, zested
- 450g berries, raspberries, strawberries, or blackberries or a mixture
- 1 tbsp icing sugar
- Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3–4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
- Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Marion Regan’s favourite Basil ice cream with fresh raspberries
Marion has been involved in farming since her childhood. She knows everything about strawberries, raspberries and blackberries. She enjoys horses riding and is very passionate about wildlife.
Prep: 10 min plus freezing and churning
- 80g Basil leaves
- 500g Caster sugar
- 250g Mascarpone cheese
- 1.3l Natural yogurt (not low-fat)
- 450g Raspberries
- Blend the basil leaves with the sugar in a food processor, until they are fine and the sugar turns green. Wisk the mascarpone in a large bowl, until smooth, then whisk in the yogurt and basil sugar.
- Pour the mixture into an ice-cream maker. Churn for about 20 minutes, or until just solid. If you don’t have an ice-cream maker, pour the mixture into a 3-litre plastic container and freeze for 2 hours, until slush at the edges; whisk vigorously until smooth, then repeat the freezing and whisking process every hour until it is almost solid (about 5h total).
- Serve with the raspberries.
Aleksejs Vankov’s favorite Pan-fried venison with blackberry sauce
Alex is one of our growers. He is mainly responsible for our raspberry sites. He is a skilled wood crafter and keen hunter. Alex looks after his own deer herd.
Prep: 10 min
Cook: 15 min
- 1 tbsp olive oil
- 2 thick venison steaks or medallions
- 1 tbsp balsamic vinegar
- 150 ml beef stock
- 2 tbsp redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh or frozen blackberries
- Heat the oil in a frying pan, cook the venison for 5 min, then turn over and cook for 3-5 mins more. Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan and pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, mashed potatoes and broccoli.
Cynthia Thackwell’s lovely Summer Berry Swirled Lollies
Cynthia is our Accounts Comptroller. She comes in at 2-3 times a week and always brings ‘sunshine’ to our office. She likes sailing, loves dogs and enjoys gardening.
Prep: 15 min
- 75g blackberries
- 150g raspberries
- 4 tbsp runny honey
- 300g flavoured Greek yoghurt – vanilla, honey or coconut
- Mash blackberries on a plate with 2 teaspoons of the honey using a fork. Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.
- Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.
- Add lolly sticks and freeze overnight. To serve, dip moulds briefly in warm water, then lift out of the moulds and serve.
Zane Paberza’s favourite Summer Fruit Cake recipe
Zane is our Office Administrator. She likes taking pictures and drawing.
Prep: 20 min + 45 min cooking
- 3 eggs
- 175g unsalted butter, melted
- 175g sugar
- 2tsp vanilla extract
- 175g plain flour
- 1tsp baking powder
- 200g strawberries or raspberries
- 200g condensed (boiled) milk
- Mix eggs with sugar and add melted butter. Blend until sugar has melted. Add flour – by half.
- Prepare cakes form and fill it with half of mixture, then place cut strawberries at the top/or whole raspberries, and cover with condensed milk. Put the rest of mixture.
- Cook in oven 190C for 45 min.
Ligita Nociute’s Green leaf salad with strawberries and pine nuts
Ligita is the person responsible for our people – HR Officer. She sees every single person before they start working on farm. She likes to learn languages, likes travelling and is a great mum for her little George.
Prep: 20 min
- Green leaf salad
- Strawberries, sliced
- Pine nuts
- Crushed black pepper
- Red wine vinegar
- Olive oil
Mix a green leaf salad with sliced strawberries and pine nuts, top up with crushed black pepper, splash of red wine vinegar and olive oil.