Fine Farm Produce Awards 2018 - Food and Farming - National Trust Cookbook
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Fine Farm
Produce
Awards 2018
Food and Farming
National Trust Cookbook
Recipes inside
Visit nationaltrust.org.uk/finefarmproduceawards
Image cover: © National Trust Images/William Shaw
The pick of the bunch
The brainchild of a social reformer, a priest and a lawyer, the
National Trust was established over 120 years ago, with the aim
of preserving and promoting historic places and green spaces
for everyone’s ‘enjoyment, refreshment and rest’. Those core
values are still at the heart of everything we do today.
Since being founded in 1895, the Trust Conserving the natural and cultural
has acquired over half a million acres of heritage of our farmland, kitchen gardens
land across England, Wales and Northern and orchards is very rewarding; especially
Ireland. Most of it is farmed with cattle and when we can give people the chance to
sheep, but Trust land also includes arable taste the huge range of products, lovingly
crops, dairies, pigs and poultry, fruit and grown, reared and nurtured on the
vegetables, managed directly by 1,500 farm 500,000 acres of farmland in our care.
tenants, 300 graziers and dozens of staff
We are passionate about food provenance,
directly involved in farm management.
wildlife conservation and environmental
We look after places of natural and historic sustainability, so we’re very well placed to
beauty and of wildlife interest for ever, for celebrate and encourage a style of farming
everyone. This is no small task. It involves that not only delivers good food, but also
taking care of wildflower meadows, vast affords the wider public the environmental
expanses of coastline, forests, woods, fens, benefits of healthy soils and water, vibrant
beaches, farmland, moorland, islands, wildlife and access to the outdoors.
nature reserves, gardens and orchards.
Fine Farm Produce Awards Overall food winner Overall drinks winner Farming with Nature
Good food doesn’t happen by Calke Estate Killerton Estate Steve Conisbee,
accident and the winners of the Fine Portland Hogget Medium Sparkling Cider Polesden Lacey
Farm Produce Awards 2018 should The lamb is sold as hogget (a 1-2 For the second year running, cider Steve Conisbee has been a keen and
feel proud of their achievement. In year old sheep) as it has then had produced from 58 traditional apple consistent FFPA winner over many years
recent years, we’ve added a further time to develop its characteristic varieties pipped fierce competition, for his beef, lamb and turkey products.
category, ‘Farming with Nature’, gamey flavour. gaining the highest overall score
In the past couple of years, he’s been
which recognises the producer who amongst all the 2018 winning drinks.
The dark meat has a grassy aroma and changing his farming operations to
has done the most in the past year
a very good texture across all cuts and The estate team is equally passionate favour the wildlife habitats on the land
to improve wildlife habitats on their
an appealing deep gamey and buttery, about maintaining the orchard trees for he manages.
land, as judged by local teams.
mutton flavour. their yield, as well as being a home for a
Altering the grazing regime to benefit
wide variety of nature. Most of the
Competition entrants have to meet The butchery and presentation of all chalk grassland plants, cutting hay
varieties originate in the west country
various environmental and welfare the cuts was first class. This rare breed meadows sequentially and adding new
including ‘Star of Devon’, ‘Payhembury’
standards before their products are received the highest overall score from wildflower mixes and pollinator strips
and the more interestingly named ‘Slack
scrutinised and tested by a panel all the food judges. have helped improve the floral diversity
ma girdle’ and ‘Hangy Down’.
of judges. across the land resulting in increased
numbers of bees; and the
Why the big deal about sustainability? farm has just installed its first bee hives.
There are well over 1,500 tenant
farmers, graziers and staff working
on farmland and estates in our care.
Whether they’re managing hedgerows
to encourage wildlife, or selecting the
best quality forage for their livestock,
their actions impact everyone’s
enjoyment of nature.
Now in their 13th year, the Fine Farm
Produce Awards aim to prove that
sustainable food isn’t just better for
nature, it tastes better too.
Rob Macklin
Head of Farming
Produce Award Winners
Drinks Grocery & other Meat
• Charles Palmer Vineyards, East Sussex • Clyston Mill, Killerton, Devon • Belton House, Lincolnshire • Ruscombe Farm, Gloucestershire
Classic Cuvée Brut 2013 Stoneground Wholemeal Flour Fallow Venison Loin, Haunch & Steak Red Poll Beef: Topside, Rump Steak,
English sparkling wine nationaltrust.org.uk/clyston-mill nationaltrust.org.uk/belton-house & Mince
charlespalmer-vineyards.co.uk ruscombefarm.co.uk
• Handmade Exmoor, Somerset • Beningbrough Home Farm,
• Dunham Massey Apple Juice and Heritage Wool North Yorkshire • Saddlescombe Farm, West Sussex
Cider, Greater Manchester facebook.com/Handmade-Exmoor Aberdeen Angus Topside & Beef Mince Sussex Beef: Topside, Rump Steak
Organic Apple Juice homefarmbeningbrough.co.uk & Mince
• Low Sizergh Farm, Cumbria
Dunham Dabbler Medium Sparkling Cider camillaandroly.co.uk
Free-Range Eggs • Burrow Farm, Devon
Dunham Red Eye Medium Sweet Cider lowsizerghbarn.co.uk Ruby Red Devon Topside • The Story Group (Meatbox), Bristol
dunhammasseyapplejuice.com burrowfarm.com
facebook.com/dunhammassey • Ochr Cefn Isa, Conwy South Devon Beef: Topside, Rump Steak
Free Range Welsh Eggs • Calke Abbey, Derbyshire & Mince
• Killerton Estate, Devon welsheggs.co.uk meatboxbristol.co.uk
Fallow Venison Dice, Steak, Haunch
Apple Juice
• Redhouse Farm, Greater Manchester & Saddle; Portland Hogget Leg, Chops, • Teign Valley, Devon
Medium Sparkling Cider
Organic Free Range Eggs Saddle and Dice Fallow Venison: Dice, Loin,
Medium Dry Cider nationaltrust.org.uk/calke-abbey
nationaltrust.org.uk/killerton redhousefarm.co.uk Silverside & Top Round
nationaltrust.org.uk/castle-drogo
• Wimpole Home Farm, • F Conisbee & Son, Surrey
• McIvor’s Cider Co., County Armagh
Cambridgeshire Beef Burger (Gluten free); Rolled Turkey • Wimpole Home Farm, Cambridgeshire
Traditional Dry cider
Organic Free Range Eggs Breast; Lamb: Leg of Lamb, Lamb rack Rare Breed Traditional Pork Sausage
Medium Cider fconisbee.com nationaltrust.org.uk/wimpole-estate
nationaltrust.org.uk/wimpole-estate
Plum and Ginger Cider
macivors.com • Conygree Farm, Gloucestershire
Hogget Leg; Traditional Hereford Beef
• South Somerset Apple Juice
Slow Chuck Roast
and Cider Project conygreefarm.co.uk
Apple Juice
Barrington Court Cider’ • Dyrham Park, South Gloucestershire
nationaltrust.org.uk/barrington-court Fallow Venison Dice
nationaltrust.org.uk/dyrham-park
• Westerham Brewery, Kent
Viceroy IPA • Fountains Abbey & Studley Royal,
Grasshopper Bitter North Yorkshire
westerhambrewery.co.uk Fallow Venison: Steak & Loin; Sika Venison:
Dice & Loin; Red Deer Venison: Dice & Loin
• Wimpole Estate, Cambridgeshire nationaltrust.org.uk/features/fountains-
Home Grown Apple Juice abbeys-parkland
nationaltrust.org.uk/wimpole-estate
• Gower Salt Marsh Lamb,
West Glamorgan
Carvery Leg of Gower Salt Marsh Lamb
gowersaltmarshlamb.co.uk
BBQ sausage and chilli beans Green vegetable
Mellow spiced chilli beans topped
with sticky glazed sausages
and mozzarella quiche
makes this a winner with Teaming Locally grown green vegetables with the Italian trio of
the whole family. basil, mozzarella and tomato, this is fusion cooking at its best.
Prep: 20 minutes Prep: 20 minutes Method:
Cook: 27-40 Cook: 27-40
minutes 1. To make the pastry case, add the flour,
minutes salt, herbs and butter to a bowl or
electric mixer and rub in until the
mixture looks like fine crumbs. Stir in the
Serves: 4
Serves: 4 cheese then mix in the egg and enough
milk to make a smooth, soft dough.
Ingredients: Method: 2. L
ightly knead the pastry then roll out
400g/14oz or 6 good pork 1. Preheat the grill and the oven to 200°C/400°F/gas mark 6. Ingredients: on a lightly floured surface until a little
larger than a 23cm/9in buttered
sausages Pastry
2. G
rill the sausages for 12–15 minutes, turning until evenly loose-bottomed fluted tart tin. Lift the
1 tbsp vegetable oil 225g/8oz plain flour pastry over a rolling pin and press into
browned. Heat the oil in a medium saucepan, add the onion
250g/9oz onion, chopped and garlic and fry over a medium heat for 5 minutes, stirring Pinch of salt tsp dried the tin. Trim the top of the pastry a
2 garlic cloves, finely chopped until softened. mixed herbs little above the top of the tin to allow
1 tsp ground coriander 115g/4oz butter, diced for shrinkage, prick the base with a fork
½ tsp ground cumin 3. S
tir the ground spices into the onion and garlic and cook for then chill for 30 minutes.
50g/1 oz cheddar
¼ tsp ground ginger 1 minute then mix in the tomato paste, treacle and wine and cheese, grated 3. P
reheat the oven to 190°C/375°F/gas
¼ tsp chilli powder cook gently for 5 minutes, stirring from time to time. mark 5. Line the tart case with a circle
1 egg, beaten
1 tbsp tomato purée of non-stick baking paper and baking
4. A
dd the tomatoes, beans and half the stock then bring to 1–2 tbsp milk beans then bake for 10 minutes.
1 tbsp black treacle Remove the paper and beans and cook
the boil, stirring. Cover and simmer for 10–15 minutes until Filling
100ml/3½ fl oz red wine for 5 minutes until the base is crisp and
the sauce thickens slightly. Top up with the remaining stock, 1 tbsp vegetable oil
400g/14oz carton dry. Set aside.
if needed. 115g/4oz leeks, thinly sliced
chopped tomatoes 4. M
eanwhile, make the filling. Heat the
400g/14oz can five-bean mix, 5. T
hickly slice the sausages. Fork all the glaze ingredients 70g/2oz mange tout, sliced oil in a frying pan, add the leeks, mange
drained together in a mixing bowl, add the sausages and turn to 115g/4oz green beans, thickly tout and beans and fry over a medium
400g/14oz can red kidney coat evenly. Tip the sausages out on to a large roasting tin sliced heat, for 5 minutes, stirring until just
beans, drained and spread into a single layer. Roast for 5–10 minutes until 125ml/4fl oz double cream softened.
200ml/7fl oz chicken stock the glaze is sticky and the sausages piping hot. 100ml/3fl oz milk 5. B
eat the cream, milk and eggs together in
Salt and freshly ground 4 eggs a jug. Mix in the basil and dried marjoram
black pepper 6. S
poon the sausages into the chilli beans, season with salt and season with salt and pepper.
and pepper and sprinkle with the chopped coriander. Serve 3 tbsp fresh chopped basil Cook’s tip
4 tbsp fresh chopped 6. S
poon the leek mixture into the base
with warm crusty bread and butter. 1 tsp dried marjoram If you have two tart tins,
coriander leaves of the tart case, sprinkle with the
Salt and freshly ground sundried tomatoes and mozzarella why not make up double
Sausage glaze the quantity of pastry?
black pepper then pour over the custard. Arrange
2 tsp tomato purée Make and bake two tart
70g/2oz sundried tomatoes the cherry tomatoes on top then bake
2 tsp brown sugar Cook’s tip at 180°C/350°F/gas mark 4 for 35–40 cases then freeze one,
in oil, drained and chopped
½ tsp English mustard This recipe also works well with leftover cooked sausages minutes until the top is golden brown empty, for another time,
125g/4oz mozzarella, drained and the filling is set. Leave to stand for and fill one to use now. It
¼ tsp ground cinnamon after a barbecue. Just add as many as you have, ideally and chopped 5–10 minutes before removing from doesn’t take much longer,
½ tsp dried mixed herbs allowing one per person or more if you have them. Slice
115g/4oz cherry tomatoes, the tart tin and slicing. Serve with especially if you make the
2 tsp Worcestershire sauce and reheat in the oven in the sticky glaze.
halved summer salad and new potatoes. pastry in a mixer.
Lime and Coconut Cake Chocolate Brownies
For all those fans of lemon drizzle cake this version is With more and more of our customers requesting
a mix of lime zest and juice, desiccated coconut and gluten-free cakes, these gooey chocolate brownies
coconut milk, drizzled with a lime syrup and filled look the part, and taste just like a good brownie
with buttercream, and what’s more it’s gluten free. should, but are made with gluten-free flour.
Prep: 15 minutes
Prep: 30 minutes Serves: Cuts into Cook: 18–12 Serves: Cuts into
Cook: 25 minutes 8 slices minutes 10 bars
Method:
Method:
1. P
reheat the oven to 180°C/350°F/gas mark 4. Line a 20cm/8in
1. Preheat the oven to 180°C/350°F/gas mark 4. Brush two shallow square cake tin with a large square of non-stick
20cm/8in Victoria sandwich tins with a little oil and line the baking paper, snipping the paper diagonally into the corners
bases with circles of non-stick baking paper. of the tin and pressing the paper down so that the base and
Ingredients:
sides of the tin are lined.
175g/6oz unsalted butter 2. Add the butter or margarine and sugar to the bowl of an
or margarine electric mixer and beat until light and fluffy. Gradually beat 2. H
eat the butter or margarine in a medium-sized saucepan
in the eggs, one at a time, adding a little of the flour after
Ingredients: over a low heat, stirring until just melted. Mix in the cocoa
175g/6oz caster sugar each addition and mix until smooth. and stir until dissolved. Take the pan off the heat and stir
175g/6oz unsalted butter
3 eggs or margarine in the sugar. Lightly beat the eggs, vanilla and salt
3. Add the remaining flour, the desiccated coconut, coconut together. Beat half the egg mixture into the cocoa then
115g/4oz gluten-free
milk and the lime zest and beat until light 65g/2½ oz cocoa powder beat in the remaining mixture until smooth. Mix in the
self-raising flour
and fluffy. gluten-free flour and beat until smooth.
50g/1¾ oz desiccated coconut
4. Divide the cake mixture evenly between the two tins and 300g/10½ oz caster sugar 3. P
our the brownie mixture into the lined tin, spread into an
125ml/4fl oz canned
spread into an even layer. Bake for about 25 minutes until even layer then bake for 18–20 minutes or until well risen,
coconut milk 3 eggs, beaten
golden brown and the tops spring back when gently pressed lightly cracked around the edges and the centre has a
1 lime, grated zest and juice with a fingertip. slight wobble.
140g/5oz icing sugar, sifted 1½ tsp vanilla extract
5. While the cakes cook, mix 55g/2oz of the sifted icing sugar 4. L
eave to cool in the tin for 15 minutes then mark into ten
85g/3oz butter, at room with half the lime juice until smooth. Pinch of salt bars and leave to cool completely. Lift the brownies out of
temperature, diced the tin holding the paper then cut into bars and peel off
Little extra grated lime zest 6. Leave the cakes to cool for 5 minutes then run a knife 115g/4oz gluten-free, the paper.
to decorate around the edge, turn out on to a wire rack and peel off the self-raising flour
lining paper. Carefully turn the cakes so that the tops are
uppermost. Drizzle with the lime juice mix and leave to cool.
Release your inner chef…
Cook’s tip: Cook’s tip:
When preparing gluten free Keep an eye on the brownies In this cookbook we share our
7.
Beat the remaining icing sugar and lime juice together then
foods in a kitchen that also uses towards the end of cooking: hugely popular, tried-and-
whisk in the diced butter until you have a soft creamy frosting.
wheat or gluten ingredients it you want to take them out of tested dishes so you can cook
is important to wash all the 8. Transfer one of the cakes to a serving plate. Spoon the the oven when the centre is still your favourites at home.
equipment well and wipe down buttercream over the top and spread into an even layer. a little soft with a slight wobble; Available on our online shop...
the work surface with a fresh Add the second cake and gently press in place they will firm up a little as they £15.00
dishcloth before you begin so cool so by taking out a little
that there is no possibility of 9.
Decorate the top with extra grated lime zest. Cut into slices before a traditional cake you can Visit
cross-contamination. to serve. keep that yummy gooey texture. shop.nationaltrust.org.uk
These awards couldn’t have happened without…
1,500
farms
500,000
acres of grazed pasture,
orchards and arable
farmland
Over 100
775
varieties
of apples
miles of
coastline
14 breeds
of
livestock
Decades of hard work
from tenant farmers
650,000,000
working hand in hand
with nature
tonnes of top soil
Why not go online and find out more about this year’s winners.
Visit nationaltrust.org.uk/finefarmproduceawards
If you require this information in alternative formats please call
0844 800 4955 or email press.office@nationaltrust.org.uk
© National Trust 2018. The National Trust is a registered charity, no. 205846. © National Trust Images/Justin Minns/
John Millar/Andrew Wright/James Dobson/William Shaw
Apple and Cow Icon made by Freepik from www.flaticon.com
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