Farmhouse Cookery by Laura Mason

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    • Categories: Cakes, large; Dessert; British
    • Ingredients: caster sugar; ground hazelnuts; whipping cream; raspberries
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    • Categories: Mousses, trifles, custards & creams; Dessert; Scottish
    • Ingredients: medium oatmeal; whisky; heather honey; whipping cream
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    • Categories: Dips, spreads & salsas; Cooking ahead; Scottish; Vegetarian
    • Ingredients: buttermilk; milk
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; British
    • Ingredients: milk; caster sugar; brandy; rennet; ground cinnamon
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    • Categories: Cooking ahead; English
    • Ingredients: milk; whipping cream; crème fraîche; rennet
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    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; milk; rye flour; wholemeal flour; honey
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    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; molasses; barley flour
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    • Categories: Bread & rolls, savory; Quick / easy; Irish; British
    • Ingredients: wholemeal flour; buttermilk; store-cupboard ingredients
    • Accompaniments: Ulster broth
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    • Categories: Bread & rolls, savory; English
    • Ingredients: dried yeast; milk; strong plain flour; lard
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    • Categories: Bread & rolls, savory; English
    • Ingredients: dried yeast; butter; lard; strong plain flour
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    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; single cream; egg yolks; lemons; strong plain flour
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    • Categories: Cakes, small; Afternoon tea; British
    • Ingredients: dried yeast; plain flour; lard; currants; raisins
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    • Categories: Bread & rolls, savory; British
    • Ingredients: dried yeast; strong plain flour; lard; caraway seeds
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    • Categories: Pancakes, waffles & crêpes; Afternoon tea; Breakfast / brunch; English
    • Ingredients: dried yeast; fine oatmeal; lard
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    • Categories: Pancakes, waffles & crêpes; Afternoon tea; Breakfast / brunch; English
    • Ingredients: plain flour; milk; dried yeast
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    • Categories: Pancakes, waffles & crêpes; Afternoon tea; Breakfast / brunch; Welsh
    • Ingredients: caster sugar; sour cream; lard; store-cupboard ingredients
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    • Categories: Bread & buns, sweet; Afternoon tea; British
    • Ingredients: saffron; strong plain flour; dried yeast; lard; currants; candied peel
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    • Ingredients: dried yeast; Demerara sugar; strong plain flour; mixed sweet spices; butter; currants; sultanas; candied peel
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    • Ingredients: tea; mixed dried fruits; light brown sugar; self-raising flour
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    • Categories: Bread & buns, sweet; Afternoon tea; Welsh
    • Ingredients: yeast; strong plain flour; mixed spice (UK); lard; raisins; currants; mixed candied peel
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    • Categories: Bread & buns, sweet; Afternoon tea; British; Irish
    • Ingredients: dried yeast; plain flour; caraway seeds; milk; caster sugar
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    • Categories: Bread & buns, sweet; Afternoon tea; English
    • Ingredients: plain flour; caster sugar; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; British
    • Ingredients: wholemeal flour; plain flour; lard; store-cupboard ingredients
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    • Categories: Bread & buns, sweet; Afternoon tea; British
    • Ingredients: self-raising flour; double cream; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Afternoon tea; Breakfast / brunch; Cooking ahead; Scottish
    • Ingredients: milk; barley flour
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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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