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!

January 2018 - Macaroni Cheese

Use up all your Christmas cheese with this wholesome family favourite!

Serves 8


 400g Macaroni pasta

50g Butter

50g Flour

700mls Church Farm Whole Milk

1tsp Dijon mustard

250g Grated/Crumbled cheese of choice

50g Breadcrumbs optional




  1. Cook macaroni pasta.

  2. Meanwhile make the sauce. Put the milk, flour and butter in a saucepan.

  3. Gently heat- continually stirring with a metal balloon whisk. Bring to the boil and cook for 2 minutes. Remove from the heat.

  4. Add cheese, mustard and a grind of black pepper.

  5. Pour cooked, drained pasta into cheese sauce and stir well. 

  6. Transfer to ovenproof dish and sprinkle a little extra grated cheese and breadcrumbs over the top. 

  7. Place under heated grill for 2-3 minutes until golden. 



December 2017 - Bread and Butter Pudding

Serves 8


100g dried apricots

50g raisins

3 tbsp apricot brandy

2 tbsp golden caster sugar

250mls Church Farm Whole Milk

3 free range eggs

1 tbsp vanilla essence

2 tbsp double cream

30g softened butter

8 medium slices white bread

2 tbsp apricot conserve

Icing sugar to dust



  1. Put raisins and apricots in small bowl and cover with brandy. Leave to soak.

  2. Butter the bread on one side only, spread with apricot conserve. Cut each slice into triangular quarters.

  3. Lay bread triangles in bottom of lightly greased, oven proof dish – jam side up.

  4. Scatter with apricots and raisins and repeat dried fruit and bread layers, ending with bread triangles neatly arranged on top. Pour over any unsoaked brandy.

  5. Lightly whisk together eggs, milk, cream and vanilla essence.

  6. Pour over the bread, lightly pressing the bread down. Leave to soak for 15mins. Sprinkle over sugar.

  7. Cook at 170 degrees for 35 - 40 minutes until set and golden.

  8. Rest for 3 minutes and dust lightly with icing sugar before serving with double cream or vanilla ice-cream.


November 2017 - Leeks in Cheese Sauce

Spice up dinner time by adding these to your

vegetable dishes, sure to be a family favourite!

Serves 8


 1.3kg Leeks - trimmed, washed and cut into pieces

Salt and Pepper

50g Butter

50g Plain flour

425ml Church Farm Dairy Whole milk

175g Cheddar cheese grated

25g Parmesan cheese grated

1tbsp Dijon mustard


1. Place leeks in a pan of cold salted water, bring to boil and simmer for 3 minutes until tender. Drain

2. Place butter, flour and milk in a saucepan, slowly bring to boil, whisking continuously. Reduce heat and allow to simmer for 2 minutes

3. Remove from heat, stir in grated cheddar, half parmesan and mustard. Season to taste

4. Place leeks in a shallow serving dish, pour over sauce and sprinkle remaining parmesan over top

5. Brown until golden under medium heated grill

This cheese sauce can also be used as a base for any pasta dish that involves white cheese sauces!


October 2017 - Quiche

Makes enough to cover a medium sized quiche dish                       

8oz Shortcrust Pastry

3 Small Onions

4 Free Range Eggs

250mls of Church Farm Whole Milk

6oz of mature Cheddar cheese

Sprinkle of salt and pepper



Roll out pasty in dish, cover with parchment paper, add baking beans and bake blind for 10 minutes at 190 degrees.

 Then remove beans and parchment paper and bake for 2 minutes to brown base.

Fry onions until soft, mix with grated cheese and place in pastry.

Beat eggs and milk together and pour over cheese and onions.

Cook at 170 degrees for 40 minutes until set and top is golden.

Serve with salad and enjoy!


Halloween Special - Pumpkin Soup


1.5kg Pumpkin – peeled and chopped into cubes

1 large onion – chopped

2 carrots – peeled and chopped

4 tablespoons vegetable oil

1 tablespoon runny honey

3cm fresh root ginger – peeled and chopped

1.25 litres water with vegetable stock

250ml Church Farm Whole milk

Salt and pepper


  1. Heat Oven to 1800C

  2. Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.

  3. Roast in the oven for 45mins until tender and golden.

  4. Drizzle over honey 5 mins before end of cooking.

  5. Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.

  6. Stir vegetables into pan and season to taste.

  7. Remove from heat and blend.

  8. Return to heat; add milk, stir and gently reheat.

  9. Serve with crusty bread.