Farmhouse Cookery by Laura Mason

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    • Categories: Pies, tarts & pastries; British; Vegetarian
    • Ingredients: plain flour; butter
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    • Categories: Soups; British
    • Ingredients: bacon; potatoes; spring cabbage; single cream
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    • Categories: Soups; British
    • Ingredients: onions; caraway seeds; red lentils; ham cooking liquid
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    • Categories: Soups; British; Vegetarian
    • Ingredients: peas; mint; celery; cos lettuce; cucumbers
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    • Categories: Soups; British
    • Ingredients: onions; spinach; sorrel; chicken stock; horseradish; double cream
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    • Categories: Soups; British
    • Ingredients: white turnips; onions; celery; chicken stock; spinach; single cream; nutmeg; white bread
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    • Categories: Soups; British
    • Ingredients: celery; chicken stock; milk; Stilton cheese; parsley
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    • Categories: Soups; British
    • Ingredients: bacon; hare; red wine; beef stock; onions; blade mace; black peppercorns; parsley; thyme; bay leaves; marjoram; rosemary; basil; redcurrant jelly; mushrooms
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    • Categories: Soups; British
    • Ingredients: scrag end of mutton neck; carrots; turnips; onions; celery; pearl barley; parsley; lemons
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    • Categories: Soups; Scottish
    • Ingredients: scrag end of lamb neck; white turnips; carrots; spring onions; broad beans; cauliflower; lettuce; peas; lamb neck cutlets; parsley; mint
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    • Categories: Soups; Cooking ahead; Welsh
    • Ingredients: onions; carrots; parsnips; swedes; celery; beef drippings; beef brisket; boiling bacon; bouquet garni; new potatoes; white cabbage; leeks; parsley
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    • Categories: Soups; Cooking ahead; Welsh
    • Ingredients: bacon; new potatoes; white turnips; leeks; fine oatmeal; broad beans; parsley
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    • Categories: Soups; British; Irish
    • Ingredients: chicken stock; onions; carrots; parsley; pearl barley; split peas; red lentils; celery leaves
    • Accompaniments: Wheaten bread
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    • Categories: Egg dishes; Lunch; Main course; Suppers; British; Italian; Vegetarian
    • Ingredients: butternut squash; spinach; duck eggs; cheddar cheese; walnuts
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    • Categories: Egg dishes; Appetizers / starters; Lunch; Suppers; British; Vegetarian
    • Ingredients: single cream; tarragon; eggs
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    • Categories: Dips, spreads & salsas; British; Vegetarian
    • Ingredients: cheddar cheese; single cream; egg yolks
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    • Categories: Breakfast / brunch; English
    • Ingredients: bacon; white bread; Cheshire cheese; apples
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British; Vegetarian
    • Ingredients: asparagus; egg yolks; shortcrust pastry
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British; Vegetarian
    • Ingredients: cheddar cheese; clotted cream; plain flour; tomatoes; English mustard; basil; parsley
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British
    • Ingredients: plain flour; butter; lard; Cheshire cheese; white breadcrumbs; double cream; ground cayenne pepper
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    • Categories: Pies, tarts & pastries; Lunch; Main course; Suppers; British
    • Ingredients: leeks; shortcrust pastry; bacon
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    • Categories: Egg dishes; Suppers; Lunch; British; Vegetarian
    • Ingredients: white bread; cheddar cheese; single cream; dry mustard; ground cayenne pepper; nutmeg; eggs
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    • Categories: Sandwiches & burgers; Lunch; Main course; Suppers; British; Vegetarian
    • Ingredients: strong cheese; dry mustard; beer; bread
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    • Categories: Dips, spreads & salsas; Cooking ahead; British
    • Ingredients: stewing beef; bay leaves; mace; sherry vinegar; butter
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    • Categories: Lunch; Suppers; Cooking ahead; British
    • Ingredients: cooked ham; white bread; mace; ground cloves; parsley
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Notes about Recipes in this book

  • Onions with cream sauce and Wensleydale cheese

    • mjes on August 31, 2021

      I grew up on onions with cream sauce seasoned with paprika. Here one seasons with nutmeg and adds Wensleydale cheese. This is very good; I like it even better when I add some English peas.

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  • ISBN 10 070780339X
  • ISBN 13 9780707803395
  • Published Apr 30 2005
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher National Trust
  • Imprint National Trust

Publishers Text

Farmhouse Cookery is both a culinary tour of Great Britain and a celebration of regional, traditional and contemporary cooking as farmers diversify their crops to suit the changing demands of an increasingly cosmopolitan population. Laura Mason demonstrates how landscape, climate and culture has contributed to the wide diversity of British cooking, from the excellent Herdwick lamb in the Lake District to the justifiably famous goats cheese of South Wales. Farming in Britain has been under increasing pressure for the last two decades. The foot and mouth crisis of 2001 threw the plight of British farmers onto an international stage. Launched in conjunction with the National Trusts Farming Forward campaign; Farmhouse Cookery aims to promote the excellent foodstuffs produced by British farmers.

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