Mahnaz made Daal for us at the farm – a family recipe and it was mouth wateringly good! It was also a moment of culinary revelation… In pretty much any recipe with onion and/or garlic, I’ve always fried those off first, “till golden” then added the other ingredients. Not in this recipe! Continue Reading
Mountain Muffins
The ultimate mountain meal, these muffins started off from a conversation about a healthy muffin recipe. One trip into Hay later, Georgina had all the ingredients ready and the baking began – blueberry muffins. Then carrot and raisin. Fudge. Cheese and bacon. Savoury cheese and tomato…. All delicious. Thank you Georgina!Continue Reading
Matter of minutes lemon curd
Brilliant yellow zingy taste, so, so quick and versatile too: Spread it on your toast, pour it over a pudding, bottle it and take it round to friends… This was an instant cross-eyed-with-pleasure Castle Farm hit that Gwyn cooked up in a matter of minutes. What’s more, if you’ve got lemons, eggs, sugar, butter and a microwave, you could be eating fresh lemon curd about 10 mins from now.Continue Reading
Lamb Tagine
The first time we cooked this at Castle Farm, we put it in the oven at 9am and headed out for a walk over Hay Bluff on a stunning sunny day. We knew the tagine would slow cook for as long as we wanted which created a degree of smugness as well as culinary freedom. It was such a lovely hot day, we popped into the pub in Hay on Wye for a drink afterwards too. And the tagine? 10 hours cooking, and stunning. Continue Reading