Old-fashioned Pumpkin Pie


  • 425 g pumpkin puree
  • 1 can (400 g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) pie crust



  1. Preheat oven to 220 C.
  2. In a large bowl, whisk together pumpkin, condensed milk, eggs, spices and salt, until smooth.
  3. Pour into crust and bake 15 minutes.
  4. Reduce oven temperature to 180 C and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
  5. Garnish as desired and enjoy with whipped cream.


Courgette Loaf


  • 1 1/2 cups grated courgettes
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon



  1. Preheat oven to 180 degrees celsius.
  2. Grease a loaf pan.
  3. In a large bowl add courgettes, sugar, brown sugar, applesauce, oil, eggs and vanilla. Mix until well combined.
  4. Add flour, baking powder, baking soda, salt and cinnamon. Try not to over mix.
  5. Pour the mix in the loaf pan and bake for 50-55 minutes.
  6. Cool in the pan for 10 minutes then move to a wire rack to cool completely.
  7. Store covered in the fridge.

Courgette fries

This delicious recipe is quick and easy to make and it s ideal as a side dish. (Servings  4)


  • 100 g flour
  • 150 g chilled beer
  • a pinch of salt
  • 2 medium courgettes
  • rapeseed oil (enough cooking oil to fill a medium saucepan with about 1 inch oil)


  1. Make the batter: mix flour and salt. Add chilled beer and mix with a fork. Chill in the fridge for 15 minutes (batter can be kept in the fridge for up to 2 days).
  2. Wash, top and tail courgettes, then cut into 4 big pieces. Cut each piece in half then lay flat and slice into fry shapes.
  3. Heat up the oil until it sizzles when you add a courgette end. Dip the fries in the batter a few at a time, let any excess batter drip off, then place into the hot oil carefully.
  4. Let cook for 5 minutes, turning once after about 2 minutes. Remove with a slotted spoon onto kitchen paper to drain.
  5. Season and serve immediately.


Runner beans with bacon & hazelnuts

Indulge in an healthy but delicious recipe to best enjoy your seasonal vegetables. (Servings 4)


  • 500 g runner beans, trimmed and sliced
  • 4 rashers smoked streaky bacon, chopped into large pieces
  • handful blanched hazelnuts, roughly chopped
  • 2 tbsp wine vinegar
  • 5 tbsp double cream
  • small handful tarragon leaves, roughly chopped


  1. Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
  2. Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Add the hazelnuts and cook for another few mins until the nuts start to brown.
  3. With a slotted spoon, scoop out the bacon and nuts leaving behind juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream.
  4. Return the beans, hazelnuts and bacon to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.

Raspberry freezer jam


  • 1.5 kg fresh raspberries
  • 1 kg sugar
  • 1 lemon, juice and zest

Makes 6-7 half pints jars


  1. Combine ingredients in a large, shallow, heavy bottom pot.
  2. Heat on medium heat until sugar dissolves, then increase to medium-high heat. Bring to a boil.
  3. After sugar is dissolved and berries have softened, with a potato masher press the berries to squeeze some extra juice out but keep the texture chunky.
  4. Stirring frequently, continue to boil mixture.
  5. Mixture will foam up and expand before shrinking again.
  6. Skim foam with a metal spoon and discard.
  7. Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency.
  8. Once the jam has jelled, pour into jars or plastic containers. Allow to cool completely before placing your jars into the freezer.
  9. After opening, you can store your jam in the fridge for up to three weeks.

Apricot Butter

Fresh apricots become a tangy fruit butter, perfect to enjoy with Ricotta cheese and crackers or buttered toast. The apricot butter can be refrigerated for up to 1 week.


  • 1.5 kg fresh apricots, halved and pitted
  • 500 ml apricot juice
  • 100 g sugar
  • 3 tablespoons fresh lemon juice
  • one pinch of salt



  1. Combine all of the ingredients in a large saucepan and bring to a boil. Cover partially and simmer over moderately high heat, stirring frequently for about 15 minutes or until apricots are very tender.
  2. Uncover and continue to simmer over moderate heat, stirringly frequently, until very thick (about 1 hour).
  3. Scrape the apricot mixture into a food processor and let cool slightly. Puree until very smooth.
  4. Transfer the apricot butter to jars and let cool completely.
  5. Close the jars and refrigerate until chilled (about 1 hour).

Fresh Strawberry Mousse

The perfect summer dessert, quick, easy (doesn't involve any baking) and it requires only 3 ingredients! (Servings 4)


  • 350g fresh strawberries
  • 120g granulated sugar
  • 240ml whipping cream (cold)
  • extra strawberries for topping


  1. In a blender puree the strawberries with the sugar.
  2. Remove about half a cup of puree and set aside.
  3. Whip the cream until very thick.
  4. Fold the remaining puree into the whipped cream until combined.
  5. Place a couple of tbs of strawberry puree on the bottom of each glass (4 medium glasses).
  6. Top with the strawberry mousse and refrigerate for one hour.
  7. Serve with fresh sliced strawberries.


Spectacular Squash

Butternut, Crown Prince, Kabotcha, Spaghetti... whichever you choose, squashes are seriously versatile.  Packed with Vitamin A and a great source of fibre and potassium, the simple squash is wonderfully healthy – and also delicious. 


If you're looking for suppertime inspiration, try: 


Roasted Squash 

Squash is a great accompaniment with any roasted meat. Just pop it in, cut in half and with the seeds scooped out – or if you prefer, you can remove the skin and roast it already cut into chunks. Add a little seasoning if you wish. Roast for about 30 minutes and serve immediately. It can be also be kept in the fridge for a couple of days once cooked, so if your quantities are a little off, none has to go to waste! 


Gently fry a little onion in a knob of butter, then add a cup of arborio rice.  Add about a litre of hot chicken stock a little at a time, stirring all the while. When the rice starts to soften, add small cubes of squash and keep stirring and adding stock until the stock is absorbed and the rice is soft, but still has bite.  This will take about 20 minutes.  A splash of white wine works wonders in this dish. Try adding smoked garlic, bacon, cooked chicken, mushrooms, sweetcorn or peas, or indeed anything else you fancy.  Probably not authentically Italian, but tasty nonetheless. 



Chop a big handful of tomatoes and an equal volume of roast squash. Place in a pan with a cup of water. Cook with the lid on until the tomatoes are soft.  Blitz in the blender and return to the pan.  Add a teaspoon of balsamic vinegar, a squeeze of tomato ketchup and a good pinch of salt and pepper.  Bring slowly back up to heat, adding either milk, water or stock until you get the right consistency - as thick as you like. 


If you need any advice or assistance, Farmer Jack’s staff are on hand in the shop and will be happy to help. 

Creating the Perfect Cheeseboard

Ideal for when you’re entertaining friends or as a light supper, a simple cheeseboard can finish off a meal superbly, or be a feast in its own right. 


The perfect cheeseboard should be simple yet tasty, with a selection of textures and flavours for variety. A guideline would be to choose one cheese from each of the following five cheese groups:

Soft cheese: Isle of Wight Soft, Stinking Bishop, Camembert, Brie de Meaux
Hard cheese: Cheddar, Isle of Wight Galleybagger, Sussex Charmer, Parmegiano Reggiano, Manchego
Blue cheese: Isle of Wight Blue, Cornish Blue, Blue Vinny, Blue Stilton, Cambazola   

Medium-soft cheese: Edam, Port Salut, Taleggio
Goat or sheep cheese 


As a general rule of thumb, your cheeseboard should complement your main course. So, if you’ve served up a rich meal, such as venison, strong cheeses will work well for afters. If your main course has more subtle flavours, follow it with milder cheeses. 


A few of our top tips for the perfect cheeseboard: 


  • Keep cheese wrapped in wax paper and stored at the bottom of the fridge or in a cool, dry place. 
  • Cheese should be served at room temperature – so if your cheese has been stored in the fridge, take it out at least half an hour before serving.  
  • Serve with a selection of our savoury biscuits or crusty bread and a bunch of delicious grapes to compliment.  
  • To create a real feast, a selection of olives and antipasti can also work perfectly with cheese. 
  • Select your accompanying wine with care – a bordeaux is perfect with peppery or garlic infused cheeses, while sweet whites work wonderfully with milder flavours. 


For help with creating your perfect cheeseboard, pop into the shop, where our friendly staff are always on hand to offer advice. 

Sweet Late-Summer Sweetcorn!

There’s something rather special about the end of Summer. It brings promise of golden leaves, bracing walks, log fires and cosy blankets. And as the nights draw in and the air becomes brisker, but the sun still beats down, our Sweetcorn is at its most delicious.  


What could be better than butter running down your fingers as you enjoy a grilled sweetcorn cob in the last of the Summer sun?  It’s sweet, versatile, tasty and almost impossible to cook badly – so grab some cobs and get cooking! 


Sweetcorn goes with almost every meat, but buttered sweetcorn with roast pork is a firm favourite of ours. Cut a whole cob into thick ‘rings’ and serve as a side dish, or boil the cob and slice off the cooked kernels.  A knob of butter, and a pinch of salt and pepper and you’ll have the ideal accompaniment to your late Summer Sunday roast.