Search is on for the best farmhouse recipes

What recipes are being prepared in farmhouse kitchens in 2011? What dishes are requested at every family get-together? What never fails to get the kids running for the kitchen table? We want you to dig out your favourite recipes and share them with other Farmers Weekly readers.

It might be a family favourite handed down the generations, a dish you’ve concocted yourself from scratch, or a well-known classic you’ve tweaked over the years to call your own.

Perhaps it’s scribbled on a scrap of paper in a kitchen drawer, jotted in the margin of a favourite cookery book, or maybe you’ve prepared it so many times over so many years it’s not even written down – just permanently committed to memory.

We’ll pick our favourite starters, main courses and desserts and print them periodically in the magazine and online.

How to submit a recipe

Just fill out the online form here – it’s quick and easy to do.

And here’s one I made earlier…

Mandy Garbutt from Ingleby Arncliffe in North Yorkshire was one of the first people to respond to our call for reader recipes. Try her recipe for individual Spotty Pig Pies.

Spotty Pig Pies

These little pies are great for picnics and buffets. In winter you can use cranberries or cranberry sauce to ring the changes. They are delicious served warm or cold, and you can freeze them raw for up to two months. They are also good because all the ingredients are readily available in your store cupboard or freezer.

• 350g/12oz plain flour
• Pinch of salt
• 175g/6oz butter/block margarine diced
• 6/8 tbsp cold water
• 8 good quality British sausages
• 2 eating apples peeled, cored and chopped into 1cm dice
• 1 egg beaten
• You will need a 12-hole muffin tin, greased.

Preheat oven to 190C/375F/Gas5. Put flour and fat into food processor with blade attachment. Add six to eight tbsp cold water and process on medium speed until a ball of dough forms. Remove dough, wrap in cling film and chill for 1/2hr. Then on lightly floured surface roll out 2/3 of pastry. Use 10cm cutter to cut out 12 rounds and use to line muffin tin. Chill cases while you skin sausages and divide each sausage into three equal pieces. Divide the apple between the chilled cases and add two pieces of sausage to each case. Roll out the remaining pastry and cut 12 lids with an 8cm cutter. Brush edges of cases with water and top with lids. Press edges together to seal. Chill for 10 minutes. Brush with beaten egg and bake for 25-30 minutes before cooling on a wire rack.

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