Farmhouse Cookery by Laura Mason

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    • Categories: Main course; Welsh
    • Ingredients: onions; cooking apples; pig livers; breadcrumbs; shredded suet; sage; pig caul; stock
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    • Categories: Main course; British
    • Ingredients: drippings; onions; paprika; ground cumin; lamb livers; tomatoes; oranges
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    • Categories: Sauces for poultry; British; Vegetarian
    • Ingredients: celery; stock; single cream
    • Accompaniments: Boiled turkey
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    • Categories: Dressings & marinades; British; Vegetarian
    • Ingredients: hard-boiled eggs; onions; mustard powder; apple cider vinegar; single cream; flavored vinegar of your choice
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    • Categories: Sauces for fish; British; Vegetarian
    • Ingredients: watercress; double cream; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; British; Vegetarian
    • Ingredients: butter; watercress
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    • Categories: Sauces for meat; British; Vegetarian
    • Ingredients: laver seaweed; Seville oranges
    • Accompaniments: Welsh lamb
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    • Categories: Sauces, general; British; Vegetarian
    • Ingredients: onions; double cream; store-cupboard ingredients
    • Accompaniments: Salt duck
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    • Categories: Sauces for meat; British
    • Ingredients: bacon rashers; celery; whole cloves; black peppercorns; thyme sprigs; bay leaves; stock; redcurrant jelly
    • Accompaniments: Roast venison
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    • Categories: Main course; British
    • Ingredients: venison roast; pork back fat
    • Accompaniments: Venison sauce
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    • Categories: Side dish; English
    • Ingredients: floury potatoes; shredded beef suet
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    • Categories: Side dish; British; Vegetarian
    • Ingredients: milk; shallots; whole cloves; white breadcrumbs; mace; chilli powder; new potatoes
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    • Categories: Side dish; English
    • Ingredients: potatoes; onions; cabbage; beef drippings
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    • Categories: Side dish; Welsh; Vegetarian
    • Ingredients: potatoes; onions; butter
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    • Categories: Side dish; Scottish; Vegetarian
    • Ingredients: potatoes; cabbage; thick cream
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    • Categories: Side dish; Irish; Vegetarian
    • Ingredients: potatoes; buttermilk; chives
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    • Categories: Side dish; British; Vegetarian
    • Ingredients: fresh peas in pods; mint; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Side dish; British; Vegetarian
    • Ingredients: peas; Parmesan cheese; neutral oil of your choice; crowdie cheese; mint; lemons
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    • Categories: Side dish; British
    • Ingredients: red cabbage; ham; muscovado sugar; malt vinegar; meat stock; ground allspice
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    • Categories: Fried doughs; Side dish; British; Vegetarian
    • Ingredients: parsnips; egg whites; frying oil of your choice
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    • Categories: Side dish; Cooking for 1 or 2; British; Vegetarian
    • Ingredients: button mushrooms; parsley; thyme sprigs; single cream
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    • Categories: Chutneys, pickles & relishes; Side dish; Cooking ahead; British; Vegetarian; Vegan
    • Ingredients: red cabbage; malt vinegar; pickling spice
    • Accompaniments: Gillian Temple's Herdwick tatie pot
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    • Categories: Side dish; British; Vegetarian
    • Ingredients: onions; milk; double cream; nutmeg; Wensleydale cheese
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    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Dessert; British
    • Ingredients: apples; rum; milk; butter; Demerara sugar; hard apple cider
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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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