The National Trust Farmhouse Cookbook by Laura Mason

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  • Shortcrust pastry (page 13)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; British; Vegetarian
    • Ingredients: plain flour; butter
    show

  • Bubble and squeak soup (page 18)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: bacon; potatoes; spring cabbage; single cream
    show

  • Lentil and caraway soup (page 20)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: onions; caraway seeds; red lentils; ham cooking liquid
    show

  • Green pea soup (page 21)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British; Vegetarian
    • Ingredients: peas; mint; celery; cos lettuce; cucumbers
    show

  • Spinach and sorrel soup (page 22)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: onions; spinach; sorrel; chicken stock; horseradish; double cream
    show

  • Spinach soup (page 23)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: white turnips; onions; celery; chicken stock; spinach; single cream; nutmeg; white bread
    show

  • Stilton and celery soup (page 24)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: celery; chicken stock; milk; Stilton cheese; parsley
    show

  • Hare soup (page 25)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • 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
    show

  • Mutton and barley broth (page 26)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British
    • Ingredients: scrag end of mutton neck; carrots; turnips; onions; celery; pearl barley; parsley; lemons
    show

  • Hotch potch (page 27)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; Scottish
    • Ingredients: scrag end of lamb neck; white turnips; carrots; spring onions; broad beans; cauliflower; lettuce; peas; lamb neck cutlets; parsley; mint
    show

  • Cawl (page 28)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • 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
    show

  • Broad bean cawl (page 32)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; Cooking ahead; Welsh
    • Ingredients: bacon; new potatoes; white turnips; leeks; fine oatmeal; broad beans; parsley
    show

  • Ulster broth (page 33)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Soups; British; Irish
    • Ingredients: chicken stock; onions; carrots; parsley; pearl barley; split peas; red lentils; celery leaves
    • Accompaniments: Wheaten bread
    show

  • Nikki Exton's duck egg frittata with spinach and butternut squash (page 34)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Egg dishes; Lunch; Main course; Suppers; British; Italian; Vegetarian
    • Ingredients: butternut squash; spinach; duck eggs; cheddar cheese; walnuts
    show

  • Baked eggs with tarragon (page 35)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Egg dishes; Appetizers / starters; Lunch; Suppers; British; Vegetarian
    • Ingredients: single cream; tarragon; eggs
    show

  • A dish of cheese (page 38)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Dips, spreads & salsas; British; Vegetarian
    • Ingredients: cheddar cheese; single cream; egg yolks
    show

  • A Shropshire breakfast (page 39)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Breakfast / brunch; English
    • Ingredients: bacon; white bread; Cheshire cheese; apples
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  • Asparagus tartlets (page 40)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British; Vegetarian
    • Ingredients: asparagus; egg yolks; shortcrust pastry
    show

  • Tomato tartlets (page 42)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British; Vegetarian
    • Ingredients: cheddar cheese; clotted cream; plain flour; tomatoes; English mustard; basil; parsley
    show

  • Little cheese tartlets (page 43)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; British
    • Ingredients: plain flour; butter; lard; Cheshire cheese; white breadcrumbs; double cream; ground cayenne pepper
    show

  • Leek pastry (page 44)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Pies, tarts & pastries; Lunch; Main course; Suppers; British
    • Ingredients: leeks; shortcrust pastry; bacon
    show

  • Little cheese puddings (page 45)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Egg dishes; Suppers; Lunch; British; Vegetarian
    • Ingredients: white bread; cheddar cheese; single cream; dry mustard; ground cayenne pepper; nutmeg; eggs
    show

  • Welsh rarebit (page 46)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Sandwiches & burgers; Lunch; Main course; Suppers; British; Vegetarian
    • Ingredients: strong cheese; dry mustard; beer; bread
    show

  • Potted beef (page 48)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Dips, spreads & salsas; Cooking ahead; British
    • Ingredients: stewing beef; bay leaves; mace; sherry vinegar; butter
    show

  • Ham loaf (page 49)

    from The National Trust Farmhouse Cookbook The National Trust Farmhouse Cookbook by Laura Mason

    • Categories: Lunch; Suppers; Cooking ahead; British
    • Ingredients: cooked ham; white bread; mace; ground cloves; parsley
    show

Notes about this book

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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 1905400810
  • ISBN 13 9781905400812
  • Linked ISBNs
  • Published Oct 19 2009
  • Format Hardcover
  • Page Count 316
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint National Trust Books

Publishers Text

This book provides a celebration of the regional foods of Britain and a collection of the best regional recipes that have at their heart local ingredients. The South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade. Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved by locals and visitors - Sally Lunn Bread and Strawberry Cider from the West Country; Curd Tart and Yorkshire Pudding from God's Own Country; and, Partridge Pudding and Kentish Huffkins from the Garden of England. These wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods. But more than that, the book offers a range of recipes that can delight palates all over the United Kingdom.

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