Farmhouse Cookery

Product Information

Preheat the oven to 200C/400F/Gas 6. Line the bottom of a 20cm x 24cm (8 x 9½in) cake tin with greaseproof paper and set aside. Beat all the cake ingredients together in a big bowl until light and fluffy. Spoon the mixture into the prepared cake tin. Pour the melted butter over the top and sprinkle with sultanas. Arrange the apple slices on top. Mix the sugar and the cinnamon together in a small bowl, then sprinkle over the apples. Bake in the preheated oven for about 35 minutes or until an inserted skewer comes out clean. Leave to cool then remove from the tin. Store in an airtight container for up to five days. Recipes are selected to the following methods (or may possibly be adapted to offer seasonal alternatives): We’d love to help you make the most of your heat storage cooker. The introductory AGA course would be perfect for you. Alternatively we can offer an online induction to help you get to grips with the 80/20 rule and ensure you are able to enjoy your AGA from early in the morning to the last cup of cocoa before bedtime. My dream of a new kitchen is finally a reality. We’d love an AGA but not sure where to begin or whether it would suit our lifestyle. Could we spend some time cooking beside yours to help us make our decision?

Our philosophy is to teach skills rather than recipes, so we will also show you how dishes can be adjusted to take account of the seasons and your store cupboard. We will also share our new discoveries of artisan ingredients, treats from further afield as well as locally grown heritage produce. Reserve your ‘one to one’ class for a maximum of two guests and combine with a farmhouse, bed and breakfast stay. This short break is the perfect opportunity to explore a taste of Dorset.Inspired by our cookery school guests who have travelled from far and wide to learn, cook and stay here in the Dorset countryside, we have gathered a collection of beautiful homewares that have been created especially for our farmhouse shop for you to enjoy every day. Following your 1:1 class, Lisa actively encourages you to keep in touch with any cookery questions. Also included is a full day ‘one to one’ session (or two friends/family) offers a unique opportunity to enjoy personal tuition within a fun and inspiring environment. During your class you will prepare recipes that have been carefully selected. Each will demonstrate the ten key AGA cookery rules. Saturday 17 September marks the start of British Food Fortnight – 14 days dedicated to championing the best produce that is grown, reared, brewed, baked, matured, cured and cooked in the UK. Now in its 10th year, this national event will see food tastings taking place in supermarkets, cookery lessons held in schools, all-British menus in pubs and restaurants, and food festivals running up and down the country. Of course, no one knows more about British ingredients, and the best way to cook them, than the farmers and farming families who produce them. With this in mind, we asked readers to dig out recipes for their favourite farmhouse fare – the dishes that never fail to get the kids running for the kitchen table and have the whole family demanding second helpings. The only question is, which one will you be cooking this British Food Fortnight?

Dorset tea and freshly ground coffee and homemade biscuits will be available throughout your class. English muffins & breakfast rolls – maximising the benefits of cast iron, using fresh and dried yeast. Or an introduction to sourdough. It’s great to hear that you have loved your AGA for so long. All of the traditional cookery methods will be second nature to you, but you may like to join us for an advanced class to hone your skills and add new recipes to your repertoire. We’d love to tailor a day that is just right for you. This may include pastry making, rich yeast doughs, sourdough, butchery, fish cookery, vegan cookery, gluten free or lactose intolerant menus or a vegan diet. I’d like to buy this experience as a gift voucher for my wife/husband/partner and we would prefer to stay. Do we both have to attend the course? This is a ‘hands on course’ which involves lots of active participation by our guests. Some recipes will be demonstrated beforehand and then you will have the chance to follow the methods for yourself. Other dishes will be made from scratch. Whilst we highly recommend that you take part in all aspects of the day, if you prefer to sit and watch, we will need to make additional preparations for your class. Please let us know at the time of booking if you require a demonstration only. What happens to the food that we cook?Each class is tailored specifically for our cookery guests. We prepare a brief schedule for your approval prior to booking and this can be adapted to suit your personal needs. At All Hallows’ Farmhouse we specialise in traditional AGA cookery but as an experienced private chef, caterer and tutor Lisa is also pleased to offer classes that are aimed at new generation stoves as well as conventional cookery too. Can my friend join us too? Get ahead red wine gravy and an alternative simple gravy using pan juices, parsley sauce and bread sauce and or stuffing. You are always very welcome to make the most of the farmhouse bedrooms and take advantage of the guest sitting room and breakfast room which will be exclusively yours, throughout your stay. Alternatively we can recommend one or two lovely places locally for you to relax at the end of a busy day. Please take a peek at the Orchard Room or get in touch for more details. We are on holiday in the UK and would like to include a cookery course during our visit?

The classes are designed especially to be offered on a ‘one to one’ or ‘one to two’ basis. So the cookery day is ideal for one person to concentrate on their personal repertoire or for friends or family to enjoy a day out together. We have just moved to a new home with an AGA. I am struggling to maintain the heat in the ovens. Can you help? Seasonal tart – AGA pastry with the benefit of no need to bake blind in the roasting oven and use of plain cold shelf Depending on your requirements and the season, your cookery class may include the following dishes: Put all the ingredients in a huge pot. Allow an hour to heat it all through. Do not boil but make sure all the sugar is melted. Serve in jam jars.

Disclaimer

If you are staying at the farmhouse, most of the recipes that you make will be enjoyed throughout your visit but we always suggest that cookery guests bring a basket or food container to take bakes home with them. I am allergic to nuts, does your kitchen handle nut products? We divulge tips and secrets that have been learnt over the last twenty five years in commercial kitchens as well as working in private clients’ homes.Following your 1:1 class, Lisa encourages you to keep in touch with any cookery questions. Seasonal vegetables – blanch and refresh, roasting and griddling, steaming, sweating vegetables in the simmering oven English muffins and breakfast rolls – maximising the benefits of cast iron, using fresh and dried yeast as well as an introduction to sourdough.

We can offer personalised cookery classes for all diets including FODMAP and gluten intolerant recipes. Please get in touch to chat through your specific requirements. All Hallows’ Farmhouse is a residential cookery school. Does that mean we have to stay to book a class? Be our guest! Lisa has been fortunate enough to spend her working career cooking beside a multitude of stoves and the AGA is definitely her favourite. If you would like to gain ‘hands on’ AGA cookery experience, before installing your new kitchen, we are always pleased to welcome you for a class. I’d love to escape for a cookery day with my friend but she doesn’t have an AGA whereas I do? Seasonal vegetables – 80/20 rule, blanch and refresh, roasting and griddling, steaming, sweating vegetables in the simmering oven. We take all dietary allergies seriously at the farmhouse but please be aware that we do handle nuts and nut products in the kitchen during a normal working day. If you are allergic then we will remove all of these ingredients prior to your visit and store them elsewhere, however we cannot guarantee that all traces will be removed from the kitchen. My partner is a coeliac. Is this a problem?

Melt the butter and sauté the onion. Add the pork and sauté again briskly until brown. Stir in flour and add salt and pepper to taste. Add the apricots and wine. Cook for 45min to 1 hour at 180C/350F/Gas 4. Before serving stir in redcurrant jelly and cream and allow to heat through. Serves 6.