Farmlife - Recipes

Serves 4

Serves 6

Makes 1 loaf

Makes a large family loaf.

Makes 8

700g (1½lbs) trimmed and cleaned rhubarb Grated rind and juice of 2 oranges 700g (1½lbs) jam sugar Put the rhubarb, orange zest and juice into a pan with the sugar. Warm until the sugar has dissolved and then bring to the boil, stirring for about 15 minutes. Test if it's at setting point by putting a teaspoon on a plate in the fridge. If it sets and forms a skin as it cools you'll know it's done. Boil again for a little longer if it doesn't set. Put into warmed jam jars. Store in a cool, dark place.

Serves 6

Serves 4

Serves 6

Serves 6-8

You will also need a large sheet of muslin

Milk, it's delicious. But if you want a real treat, then why not try unpasteurised - so-called 'raw' milk - in your food? It's wonderful, reckons Philippa Vine

Serves 6-8

Serves 4

Serves 4

Serves 8-12 (or more depending on the size of the salmon)

A 10lb (4.5kg) goose will serve 8-plus people 8 small Bramley or Cox apples 1 tablespoon sultanas 1 tablespoon raisins 6 soft prunes 3 pieces of stem ginger 2 teaspoon light muscovado sugar 50g (2oz) butter Grated nutmeg * Preheat the oven to 200C (400F, Gas mark 6). Prick the goose down the sides with a carving fork and rub the whole bird with salt. Season the inside of the bird and put some aromatic herbs in as well, such as sage, thyme and rosemary. Cover the legs with foil to protect them and place the goose upside down on a metal rack over a large roasting tin. Roast for 1 hour then turn the goose back up, so that the breast side is showing, and reduce the oven temperature to 170C (325F, Gas mark 3) and roast for a further 2-2½ hours depending on the type of oven. Check periodically and pour off any excess fat. Allow to rest for half an hour before carving. About an hour before

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