August 2019 - Church Farm Milk Jelly


1 Raspberry jelly (can be any flavour!)
430mls Church Farm Whole Milk
Fresh berries and fruit


1. Break jelly into cubes and put in measuring jug
2. Cover with 140ml boiling water and stir to dissolve
3. Once dissolved, allow to cool, stir occasionally
4. When cool, stir in milk
5. Pour into individual dishes/glasses or one big dish
6. Refrigerate until set
7. Serve with fresh berries, fruit and ice cream

July 2019 - Church Farm’s Vanilla custard tarts


Shortcrust pastry:
175g plain flour plus extra for dusting
100g butter (from fridge) cubed
1 large egg, beaten
1 tbsp water

(Or cheat and buy ready made pastry!)

100ml double cream
100ml Whole milk
1 tsp vanilla essence
2 eggs
70g caster sugar
1 tsp nutmeg

1. Heat the oven up to 2000C
2. To make pastry whiz flour and butter in a food processor until it looks like breadcrumbs, add egg and water until a soft dough is formed.
3. Grease a muffin tray or individual tart tins
4. Roll out pastry and line individual muffin trays or tins.
5. Bake pastry blind for 5 minutes with baking beans
6. Make filling by adding all filling ingredients together and whisk.
7. Pour mixture into tart tins, pour through a sieve to create a smooth filling.
8. Bake for 25-30 minutes
9. Remove and allow to cool before removing from tins
10. Decorate with icing sugar and summer fruits or a sprinkle of nutmeg

June 2019 - Strawberry Scone Tart


For Scone Base:
175g cold butter – chopped into small pieces
250g Self raising flour
1 teasp baking powder
50g caster sugar
150mls Church Farm Whole Milk
Squeeze of lemon juice
1 beaten egg

For topping:
350g strawberries & 1 tbsp strawberry conserve
150g double cream


1. Heat oven to 200 0C/gas 7. Sieve flour and baking powder into mixing bowl and add cold butter. Rub butter into flour until it resembles fine breadcrumbs. Stir in sugar. Add milk and squeeze of lemon juice and knead together to form a ball.
2. Roll out onto floured surface into a circle and press into a greased, floured 8 inch sandwich tin. Brush top with beaten egg and sprinkle over a little extra sugar.
3. Bake for 20 mins. until risen and golden. Remove and cool on rack.
4. Hull and slice strawberries. Toss in bowl with and jam. Whisk double cream until stiff.
5. Put scone base on plate, spread cream over & add strawberries. Enjoy this summer treat!!

May 2019 - Church Farm Fish Pie


75g butter
50g plain flour
570mls Church Farm Dairy Whole Milk
Seasoning, small bunch fresh chopped parsley
2 tbsp lemon juice
350g fresh haddock – chopped into 1 cm pieces
350g smoked haddock – chopped into 1 cm pieces
4 hardboiled eggs – roughly chopped

For topping:
900 g potatoes
8 tbsp milk and 50g butter


1. Preheat oven 2000C/ 400F/ gas 6. Grease 2.5 litre oven dish.
2. Fry onion in melted butter for a few minutes then cover, lower heat and allow to soften for 15 minutes.
3. Increase heat, remove pan lid and reduce liquid. Sprinkle in flour and gradually add all milk, stir continuously until thickened.
4. Season with salt & pepper, add lemon juice and raw fish and cook for 2 minutes. Then add smoked haddock pieces and stir in parsley.
5. Carefully transfer to oven dish and cover with hardboiled eggs.
6. For topping – peel potatoes and cut into even pieces. Boil in salted water until cooked. Drain and mash with butter and milk, add seasoning. Spread mash over fish mixture. Bake in preheated oven for 30 minutes until golden

April 2019 - Church Farm Chocolate Easter treats


50g Cocoa powder
6 tbsp Boiling water
100g Soft butter
275g Caster sugar
3 free range Eggs, beaten
125mls Church Farm Whole milk
175g Self raising flour plus 1 teasp Baking powder

100ml Double cream
200g Milk chocolate broken into pieces


1. Grease and line a 30cm x 20cm tray bake. Preheat oven to 1800C/1600C fan/ or gas 4
2. Put cocoa in mixing bowl and add boiling water, mixing to a smooth paste. Add butter and beat until smooth. Then add sugar, eggs, milk, sifted flour, baking powder and mix either by hand or mixer.

3. Pour into tin, spread evenly and bake in oven for 30 – 35 mins. Should be well risen and just firm.
4. Leave for 10 mins then turn out to cool.

5. For icing – warm cream in small saucepan, add milk chocolate and stir until smooth. Leave to cool a little – it should thicken – then spread over cake.
6. Decorate with mini chocolate eggs and chocolate sprinkles. Cut into squares.

March 2019 - Leek and Potato soup


25g butter
2 leeks (thinly sliced)
2 potatoes (peeled & chopped)
2 bay leaves
Salt & pepper to taste
1 litre vegetable stock
200mls Church Farm Whole milk
Optional - 100g blue cheese (Cashel blue/Stilton) crumbled


1.Melt butter in medium saucepan. Add leeks, potatoes, bay leaves and season with salt & pepper. Cover and turn heat down to low for 10mins – stirring occasionally to prevent burning.
2. Add stock, increase heat and simmer until potatoes soft (further 10 mins).
3.Remove bay leaves, add milk and crumbled cheese if using. Stir.
4.Pour into food processer/liquidiser and whiz until smooth.
5.Return to saucepan and reheat. Adjust seasoning to taste.
6.Serve in warm bowls with a little crumbled cheese and warm crusty bread.

February 2019 - Church Farm Rice pudding


600mls Church Farm Whole Milk
50g Pudding Rice
25g of Sugar
15g Butter
Vanilla pod split (optional)


1. Preheat oven 140 degrees
2. Grease 600ml ovenproof dish
3. Gently heat milk and vanilla pod in
saucepan until it begins to bubble around the edges, then stir in rice, sugar and butter.
4. Pour into ovenproof dish, cover in foil and put in oven.
5. Remove and stir at 45 minutes and return for further 30 minutes.
6. Stir again and remove foil to allow golden top to form, or leave on to avoid skin developing. Return to oven for further hour, can add extra milk if looks dry at all.
7. Remove from oven and serve with cream, spoonful of jam, treacle or honey!

January 2019 - Church Farm Creamy Pasta Bake

A handy pasta dish, great to use up that last bit of
turkey! You can use chicken for the rest of the year!

Serves 8


500g Pasta
100g Butter
60g Plain flour
700ml Turkey or chicken stock
475ml Church Farm Whole milk
175g Parmesan cheese
550g Chopped cooked turkey (or chicken)
1 cup Frozen peas

1. Pre heat oven to 180 0C
2. Cook pasta for 8—10 minutes, leave to drain.
3. Meanwhile, melt butter in saucepan and stir in flour.
4. Add stock and milk to butter and flour mixture.
5. Add 2/3’s of the parmesan
6. Stir mixture until comes to boil. Stir until thickens slightly.
7. Place pasta, peas and turkey into baking dish.
8. Add sauce and mix together.
9. Top with remaining cheese.
10. Cook in oven for 1 hour until lightly browned.

December 2018 - Church Farm Festive Apple Cake

A light alternative to traditional Christmas pudding!!


225g Cooking apples, peeled, cored and chopped
225g Sultanas
150mls Church Farm Whole milk
175g Soft brown sugar
350g Self – raising flour
2 tsp Mixed spice
175g Butter
1 Egg, beaten
25g Demerara sugar


1.Heat oven to 170 0C. Grease and line 20 cm round cake tin.
2. Mix together apples, sultanas, milk and sugar.
3. In another bowl sieve the flour and spice, then rub in the butter.
4. Add both bowls together, fruit mixture and flour, then add egg and mix well.
5. Place in prepared tin, sprinkle with demerara sugar and bake for 1 ¾ hours until risen and golden brown.
6. Serve warm with cream or custard. Or enjoy cold for a tea time treat.

November 2018 - Church Farm Risotto

A filling family favourite, quick and easy to make!
Serves 4


1 onion
1 tbsp olive oil or butter
3 chicken breasts
300g Arborio rice
Handful of broccoli
500mls water
500mls Church Farm whole milk
Grated Parmesan cheese

1. Add oil to a large frying pan and fry onions until softened, add chicken breasts (diced) to pan and cook thoroughly.
2. Dissolve chicken stock cube in 500mls boiling water, leave to side.
3. Add Arborio rice to the frying pan.
4. Add dissolved chicken stock cube and water to pan.
5. Add 500mls whole milk to pan, stir well and leave to simmer for 15 minutes.
6. Stir and add vegetables, cook for another 5-10 minutes.
7. Remove from heat and serve.
8. Serve with parmesan cheese on top.

Chicken can be substituted for bacon and other vegetables can be used, green beans, peas, spinach etc.

October 2018 - Speedy Fish Supper


700g smoked haddock fillets (or fish of your choice)
300mls and 2 tbsp Church Farm Whole Milk
Salt & pepper
150g mature cheddar cheese (grated)
1 tbsp cornflour
25g butter
Parsley to garnish


1. Cut fish into 4 portions and place into large frying pan with 300mls milk. Season to taste and gently simmer for 8 minutes until fish is tender.
2. Carefully transfer fish to a serving dish and keep warm.
3. Blend the cornflour with 2 tbsp milk and pour into frying pan with the milk from frying the fish. Add butter, whisk continuously over heat until sauce is smooth, thickens and boils.
4. Remove sauce from heat, stir in grated cheese and pour over fish.
5. Sprinkle 50g grated cheese over top and lightly brown under grill.
6. Serve with crusty bread and green salad.

September 2018 - Church Farm's Manchester tart


500g shortcrust pastry
200g raspberry jam
3 tbsp desiccated coconut
300g fresh raspberries
500 ml Church Farm whole milk
5 egg yolks
1 vanilla pod (split and seeds scraped out)
125g caster sugar
4 tbsp cornflour
400ml double cream – softly whipped
Icing sugar to dust


1. Grease 10 inch tart tin. Preheat oven to 200 0C
2. Roll out pastry on floured surface and line tart tin. Prick with fork and chill in fridge for 30 minutes.
3. Then line pastry case with parchment paper and beans and bake blind for 15 minutes. Remove beans and paper and bake for further 5 minutes.
4. Spread raspberry jam on base of pastry case. Sprinkle with coconut and half of fresh raspberries.
5. Bring milk, vanilla pod and vanilla seeds to the boil then simmer for 2 minutes.
6. In a bowl beat egg yolks and sugar then pour in the milk mixture, whisking continuously until smooth. Return the mixture to the pan, whisk in the cornflour a tbsp at a time and heat, stirring continuously until the mixture thickens.
7. Transfer custard to a bowl, sprinkle with icing sugar (to prevent skin forming) and chill in fridge.
8. Whisk whipped double cream into chilled custard and spoon into pastry case. Sprinkle remaining raspberries on top and serve

manchester tart.jpg

August 2018 - Church Farm Spinach, Gruyere and Smoked Salmon Quiche


For the pastry

175g plain flour
100g butter (from fridge) cubed
1 large egg, beaten
1 tbsp water

Knob of butter
1 chopped onion
200g baby spinach
4 large eggs, beaten
300mls Church Farm Whole non – homogenised milk
150g smoked salmon (torn into pieces)
100g grated gruyere cheese

1.Heat oven to 190 0C.To make pastry whiz flour and butter in a food processor until it looks like breadcrumbs
2. Add egg and water until a soft dough is formed.
3. Dust surface with flour and lightly roll out pastry large enough to line a 23cm quiche dish.
4. Prick base all over, line with parchment paper and fill with baking beans.
5. Bake case blind for 10 mins. then remove beans and bake for further 5 mins.
6. Reduce oven to 170 0C.
7. To make filling melt butter in frying pan and lightly fry onion until soft.
8. Place spinach in colander over the sink and pour boiling water from kettle over until wilted. Squeeze out as much water as possible.
9. Beat eggs and milk together and season.
10. Place onion in pastry case, top with salmon and spinach.
11. Pour over milk and egg mixture. Sprinkle with cheese.
12. Bake for 25-30 mins until golden brown.

Replace salmon with diced ham if preferred


July 2018 - Church Farm Homemade Vanilla Ice Cream

A taste of summer!

Makes 1 litre


500 ml Church Farm Whole Milk
300ml double cream
1 vanilla pod
5 large egg yolks
140g caster sugar


1. Put milk and cream into a saucepan.
2. Split vanilla pod length ways. Scrape out seeds and add to milk mixture together with pod. Alternatively a splash of vanilla essence.
3. Heat slowly over a low heat, stirring occasionally, until almost boiling. Remove from heat when a few bubbles appear at edge of pan.
4. Allow vanilla to infuse for 30 mins.
5. Mix egg yolks and sugar together in a bowl.
6. Gradually add milk mixture, whisking continuously.
7. Pour everything into a clean saucepan and return to a low heat for 8 - 10 mins. Stirring continuously with a wooden spoon.
8. The custard should be thick enough to coat the back of a wooden spoon. Do not allow to boil – the eggs will scramble!!
9. Pour custard through a fine sieve into another bowl. Sit the bowl into a bigger bowl, 1 third of full of ice and water, to cool it down, stirring occasionally.
10. Make sure it is completely cold then spoon into ice cream maker. Follow manufacturer’s instructions.
11. If you don’t have an Ice cream maker pour custard into freezer
container, stirring every 2 – 3 hrs until set. Once softly set beat with electric hand mixer and freeze until solid.
12. Remove from freezer 15 mins. before serving.
13. Serve with fresh strawberries and raspberries – enjoy!!!!!

June 2018 - Church Farm Crème Caramel

An elegant light dessert
Serves 6


For the caramel:
140g caster sugar
3 tbsp cold water

For the custards:
500ml Church Farm Whole milk
3 large eggs, plus 2 egg yolks
100g caster sugar
Few drops vanilla extract
2 tbsp Cointreau

1. For caramel: Put sugar in small non-stick frying pan and add water.
2. Heat slowly and stir with metal spoon until dissolved.
3. Increase heat and allow to bubble.
4. Do not stir. When edge begins to colour swirl the pan to ensure even, caramel colour.
5. Heat oven to 160C/140Cfan/gas3.
6. Place 6 ramekins in roasting pan and pour 1tbsp caramel in each, swirling to coat sides a little.
7. Bring milk to simmering, lightly whisk eggs, egg yolks and sugar.
8. Gradually whisk in hot milk, strain into a jug and add vanilla and liqueur.
9. Pour evenly into ramekins.
10. Pour boiling water into roasting pan coming halfway up ramekins.
11. Bake for 15-20mins until custards are set.
12. Cool, then chill for 4hrs/ overnight.
13. To turn out, run a knife round the edge, place desert plate on top and invert. Remove ramekin and enjoy!

Photo 03-06-2018, 12 23 37 (1).jpg

May 2018 - Dauphinoise Potatoes

Firm family favourite and a great side for a

summer BBQ!

 Serves 8




1 kg Maris Piper potatoes

1 clove garlic, crushed

100g butter

600ml Church Farm Whole Milk

Salt & Pepper

100g Gruyere cheese, grated



1.      Heat oven 1500C

2.      Peel potatoes and slice very thinly. Place in bowl of cold water then drain well and pat dry in clean tea towel.

3.      Grease large shallow ovenproof dish with a little butter and rub around a little garlic.

4.      Put milk and remaining butter in large saucepan and bring just to the boil.

5.      Add potato slices, remaining garlic, and salt & pepper to saucepan and simmer for 8 minutes.

6.      Then transfer everything to prepared dish – spreading potatoes out evenly and sprinkle with cheese and added seasoning if desired.

7.      Bake for 1 ½ hours. Serve hot.

Add bacon for a tasty twist!

April 2018 - Church Farm Chocolate and Salted Caramel Cake


 250g Unsalted Butter

250g Dark Chocolate

150ml Espresso

250g Self-Raising Flour

250g Golden Caster Sugar

250g Light Brown Sugar

2tbs Coco Powder

100mls Church Farm Whole Milk

4 Large Free-Range Eggs

1 Jar of Salted Caramel


For the Ganache

100g Dark Chocolate

50ml Double Cream



·       Pre heat the oven to 150C. Grease and line two 23cm cake tins.

·       Add the chocolate, butter, coffee and salt to a saucepan melting over a low heat, stirring continuously – leave to cool a little.

·       In a separate bowl mix together the flour, sugars and cocoa.

·       Add the milk to the chocolate mixture along with the beaten eggs.

·       Pour this into the flour mixture and mix.

·       Pour into cake tins and bake for 1 hour.

·       Cool the cakes for 10 minutes then turn out onto a wire rack.

·       For the ganache, break the chocolate into a bowl.

·       Heat the cream in a small pan and remove before it starts bubbling. Pour cream over the chocolate – mix until combined.

·       Cover one sponge in half the ganache and half the salted caramel. Place second sponge on top.

·       Spoon the remaining ganache on the top and drizzle with the remaining salted caramel. Decorate with chocolate pieces – enjoy!


March 2018 - Church Farm Cauliflower and Ham Clafoutis


Something a bit different for dinner time!

Serves 4


75g plain flour

3 medium free-range eggs

300mls Church Farm Whole Milk

2 tbsp chopped parsley

50g grated parmesan cheese

2 tbsp sunflower oil

1 cauliflower (broken into medium sized florets – approx.800g)

50g cooked ham – roughly chopped


  1.  Sift flour and pinch salt in large bowl, gradually whisk in milk with beaten eggs to form a smooth batter.

  2. Stir in parsley and half parmesan. Rest for 30 mins.

  3. Preheat oven to 200 degrees. Put oil in roasting tin and heat in oven then add cauliflower florets and gently shake to coat them in oil. Season lightly (ham will be quite salty).

  4. Add ham to cauliflower dish and quickly pour over batter. Sprinkle over remaining cheese and cook in oven for 25 minutes until puffy and golden.

  5. Serve immediately with a fresh green salad.

Alternatively, replace ham with fried bacon.

Perfect Pancakes



300mls Church Farm Whole Milk

125g plain flour

1 whole egg and 1 egg yolk (free range)

25g butter


  1. Sieve flour in a large bowl

  2. Whisk egg and yolk together and

    add a dash of the milk.

  3. Make a well in the centre of flour and gradually whisk in the egg mixture.

  4. Continue to whisk in all the milk, until a smooth batter is formed.

  5. Heat frying pan and add a little of the butter.

  6. Ladle 3 tablespoons of the batter in the pan – tilt the pan to coat base.

  7. Flip pancake over once golden underneath.

  8. Repeat until all batter used. Makes about 12.

  9. Enjoy with sugar and lemon or your favourite filling.


    Other filling ideas!

  • Maple syrup and blueberries

  • Chocolate, peanut butter and banana – mix 6 tbsp smooth peanut butter with 2 tbsp icing sugar & 2 tbsp whole milk, spread over warm pancakes, top with slices of banana.

  • Apple sauce & cinnamon

  • Apricot/Raspberry/Strawberry Jam

February 2018 - Church Farm Whole Milk Scones

Church Farm Whole Milk Scones


 450g Self Raising flour
100g Unsalted Butter
75g Caster sugar
250ml Church Farm Whole Milk
1 beaten egg white for glazing
1 tbsp granulated sugar

Makes approx. 12


  1. Heat oven to 200 0C or gas mark 7

  2. Sieve flour and pinch of salt into large mixing bowl.

  3. Add butter, cutting into littles cubes, and rub into the flour until it resembles fine breadcrumbs. Stir in sugar.

  4. Make a well in the centre, add milk. Stir with a knife then bring dough together using your hands.

  5. Lightly knead on floured work surface and flatten into a square approx. 2cm thick.

  6. Cut dough into 6/7 cm squares, arrange on baking tray, brush with egg white and sprinkle with sugar.

  7. Bake for 10 minutes until golden and risen.

  8. Enjoy warm with butter at breakfast or jam and clotted cream for afternoon tea!

Alternatively, why not try adding a tsp of ground ginger to the flour mixture for a ginger twist!