Recipes

Manor Farm Strawberry Jam

What you’ll need:

1kg/2.2lb Manor Farm Strawberries

1kg/2.2lb Jam Sugar

3 tablespoons lemon juice

Method:

In a heavy bottomed saucepan, crush the strawberries with a potato masher

Add sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 105 C.

Transfer to hot sterile jars, leaving 1cm (1/2 in) headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Manor Farm Strawberry Sorbet

What you’ll need:

750g Manor Farm strawberries, hulled

175ml water

175g sugar

60ml fresh lemon juice

Method:

Heat gently until the sugar dissolves then bring to a boil and immediately take off the heat then set aside to cool. Meanwhile, add the strawberries to a food processor along with the lemon juice and process to a smooth purée.

Add 250ml of the syrup to the fruit purée then taste and add more of the syrup if the mixture is too tart.

Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer.

Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.

Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want.

Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint.

Manor Farm Eton Mess (serves 4-6)

What you’ll need:

454g/1lb Manor Farm Strawberries
4 meringue nests  
Double cream

Method:

Slice strawberries (any way you like!)

Lightly whip the double cream

Break up meringue nests

Mix strawberries, cream & meringue nests in a bowl & serve

You could even blend some extra strawberries with a tablespoon of sugar, pass it through a sieve to create some fresh strawberry sauce and pour it over your Eton Mess! 

Baked Raspberry Cheesecake (serves 8)

What you'll need:
Digestive biscuits x 8
Butter 50g
Cream cheese 600g
Plain flour 2 tbsp
Golden caster sugar 175g
Vanilla extract
Eggs 2 plus 1 yolk
Soured cream 142ml
Manor Farm raspberries 300g
Icing sugar

Method:

Heat the oven to 180c/fan 160c/gas 4, crush the biscuits in a food processor (or crush with rolling pin), mix with the butter.  Press into a 20cm springform tin and bake for 5 minutes, then cool

Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk & soured cream until light and fuffy.  Stir in half the raspberries and pour into the tin.  Bake for 40 minutes and check it should be set but slightly wobbly in the centre.  Leave in the tin to cool.

Keep a few raspberries for the top and put the rest in a pan with 1 tablespoon icing sugar.  Heat until juicy and then squash with a fork.  Push through a sieve.  Serve the cheesecake with the raspberry sauce and raspberries!