Farmhouse Cookery by Laura Mason

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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: beef shins; dry-cured bacon; onions; bitter beer; English mustard
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    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: drippings; onions; stewing beef; ox kidneys; beef stock; bay leaves; ground allspice; Worcestershire sauce; self-raising flour; shredded suet
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    • Categories: Bread & rolls, savory; Main course; British
    • Ingredients: beef joint; beef drippings; beef stock; store-cupboard ingredients
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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: beef rump steaks; beef drippings; onions; mushroom ketchup
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    • Categories: Pies, tarts & pastries; Main course; British
    • Ingredients: stewing beef; onions; thyme; marjoram; parsley; potatoes; shortcrust pastry
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    • Categories: Dressings & marinades; Main course; English
    • Ingredients: malt vinegar; soy sauce; muscovado sugar; bitter beer; ground allspice; beef rump steaks; parsley
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    • Categories: Main course; British
    • Ingredients: pork escalopes; seasoned flour; brandy; dry cider (alcohol); apples; double cream
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    • Categories: Main course; Cooking for a crowd; British
    • Ingredients: pork shoulder; thyme
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    • Categories: Main course; British
    • Ingredients: pork belly; ginger root; Madeira wine; chicken stock
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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: beef drippings; Cumberland sauce; onions; beer
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    • Categories: Main course; British
    • Ingredients: ham shanks; yellow split peas; onions
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    • Categories: Stuffing; Main course; British
    • Ingredients: pork fillets; onions; white breadcrumbs; sage; parsley; stock
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    • Categories: Main course; British
    • Ingredients: whole chicken; single cream; Madras curry powder; dry mustard
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    • Categories: Pies, tarts & pastries; Main course; British
    • Ingredients: chicken joints; parsley; shallots; cooked ham; chicken stock; shortcrust pastry; double cream
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    • Categories: Pies, tarts & pastries; Main course; British
    • Ingredients: chicken pieces; chicken stock; tarragon; parsley; cooked ham; button mushrooms; white breadcrumbs; self-raising flour; lemons; shredded suet
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    • Categories: Main course; British
    • Ingredients: thyme; lemons; white breadcrumbs; turkey escalopes
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    • Categories: Pies, tarts & pastries; Main course; British
    • Ingredients: partridges; self-raising flour; shredded suet; beef rump steaks; mushrooms; parsley; thyme
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    • Categories: Sauces for poultry; Stuffing; Main course; Christmas; British
    • Ingredients: whole goose; onions; sage; white breadcrumbs; lemons; bacon rashers; carrots; celery; goose giblets; bay leaves; brandy
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    • Categories: Main course; Cooking ahead; British
    • Ingredients: whole duck; salt
    • Accompaniments: Onion sauce
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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: bacon; button mushrooms; wood pigeons; stock; mushroom ketchup; peas
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    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: hare; ham; parsley; thyme; marjoram; bay leaves; lemons; juniper berries; stock; redcurrant jelly; hare blood
    • Accompaniments: Norfolk dumplings
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    • Categories: Side dish; British; Vegetarian; Vegan
    • Ingredients: dried yeast; plain flour
    • Accompaniments: Hare stew
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    • Categories: Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: stewing venison; onions; juniper berries; red wine; beef drippings; bacon rashers; button mushrooms; beef stock; parsley; thyme; marjoram; bay leaves; oranges
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    • Categories: Sauces for meat; Main course; British
    • Ingredients: venison steaks; sloe gin; juniper berries; ground allspice; stock; thick cream
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    • Categories: Sauces for meat; Main course; British
    • Ingredients: onions; sheep kidneys; ground allspice; parsley; bay leaves; whole cloves; beef stock; rum
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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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