Pigeons with Fruit and Booze

Pigeons with Fruit and Booze

Another in the series of recipes using our Medieval Spices, Pigeons with Fruit and Booze is sure to get your taste buds tingling.


Pigeon breasts
Kale or Greens
Damson Gin
Farmhouse Kitchen Medieval Spices - Powder Forte


Sear the pigeon in a pan, then remove from the pan and keep warm. Peel and slice the apple and put into the pan with the onion. Cook until soft, then add the chopped kale. Season with the Powder Forte. Serve with potato, rice or pasta.

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"Plums On A Raft"

"Plums On A Raft"

A lovely, warming, aromatic dish - perfect for a cold winter afternoon.


Brown sugar
Farmhouse Kitchen Medieval Spices - Powder Douce


Butter the bread, push the halved plums into the bread (cut side down), sprinkle with brown sugar and a little Powder Douce. Put into an ovenproof dish and pour a little cider around. Bake in a hot oven until the sugar caramelises.


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"Cheys and Ale"

"Cheys and Ale"

Yes, the spelling is correct! This recipe uses our Medieval Spices for an authentic taste of history and is one I used at a demonstration of Medieval food earlier this year.


Wholegrain bread
Strong cheddar cheese, sliced
Farmhouse Kitchen Medieval Spices - Powder Forte


Butter the bread, spread with mustard (to taste) and put the sliced cheese on top. Put into an ovenproof dish and sprinkle with Powder Forte. Pour a little beer around the bread and cook until cheese is melted

Watch for more recipes using our Medieval Spices - coming soon!

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Sausage & Red Onion Marmalade Quiche

Hey, try this quiche for a great summers evening supper, perfect for the whole family.

You will need the following,

Don't worry if you haven't got the right size tins, just make a couple of smaller ones


12oz Self Raising Flour

6oz Unsalted Butter


For the filling

1 jar of Farmhouse Kitchen Red Onion Marmalade 

5 free range eggs

10fl oz of milk

5fl oz double cream

4 Sausages - chop up

2 Handfuls of mature grated cheese

Salt and Pepper to taste




Preheat oven to 180 - 200*c/ gas mark 5

Line an 11in/28cm round quiche/tart case with baking paper or parchment

Mix together flour and butter until a sandy texture, add cold water slowly until a dough is formed and doesn't tear rolling

Roll out pastry (which you just made) enough to cover the tin, then place it over the tin and tuck in the edges all the way around and cut of any extra pastry that is over hanging

Sprinkle the base with 1 handful of cheese, then scatter 6 dollops the Red Onion Marmalade on top of the cheese

Sprinkle all the sausages and the rest of the cheese over the top and add the salt & pepper

Whisk up the milk, eggs and cream and slowly pour over the top until all is covered.

Bake in the oven for 25minutes then turn and bake for another 20minutes. It may need a further 5 to 10 mins depending on your oven.

Serve with chips or salad or minted new potatoes


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Welcome to the Farmhouse Kitchen Recipe Blog!

We'll be posting our favourite recipes using Farmhouse Kitchen's great range of products, so make sure you come back and check from time to time.

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