Ganger Farm


We are very grateful for the following recipies which have been contributed by various customers. Additional recipes, suggestions, hint and tips from visitors would be most welcome. Please email us at


Broad Bean  Casserole


2-3 breakfastcupfuls of cooked,drained Broad Beans

½ cup of diced red pepper(or bottled pimentos well drained)

1 pint thick white sauce made with grated onion,softened in the butter



2-3oz grated sharp cheddar

2-3oz breadcrumbs

½ oz butter


Combine beans and pepper and put them in a buttered shallow casserole. Pour over them the white sauce, flavoured if wanted.Cover with generous layer of grated cheese, then breadcrumbs and dot with butter. Bake in a moderate oven(350F) for about 30 mins.

This can be served on its own ,as a vegetarian main course,with bacon or gammon or other meat. It is useful if you have vegetarians and meat-eaters at the same meal.For such a simple dish it is unexpectedly tasty!


Contributed by: Caroline Gardner



Carrot and Orange Soup


Juice of 4 oranges

1 lb new carrots

1 onion

1 oz butter

1 ½ pints chicken stock

1 level teaspoon sugar


¼ pint single cream

Chopped chives or parsley


Melt the butter,and in it soften the diced vegetables.Stir in the stock and seasoning.Bring to the boil and simmer for ½ hour.Take off the stove and liquidize.Add the strained orange juice and cream.Cool and chill.Sprinkle with the chopped chives or parsley.


Contributed  by Mr & Mrs Mc Onie









Apple and Blackcurrant Crumble


This is our standard Sunday lunch dessert  - the secret`s in the crumble! We pick the blackcurrants in season and freeze them later for use.Apples are stored in the garage individually wrapped in newspaper, and placed in boxes  or trays.


2 large Bramley cooking apples,peeled and sliced thinly

2-3 handfuls of  PYO Blackcurrants

2 oz margarine

2 oz demerera sugar

2 oz self raising flour

2 oz porridge oats

pinch of salt



Place apples and blackcurrants in a little water in a saucepan and cook for about 5 mins until apples are soft.


Mix together margarine, sugar, flour,oats and salt in a large bowl using a knife,reduce to a crumbly mixture.


Pour off most excess juice into jug and place fruit in pyrex dish(about 8”x4”x2” deep). Cover evenly with crumble in a mid-oven at 190C(Gas Mark 5) for 20-25 mins till crumble is crisp and brown.Serve with custard and/or vanilla ice cream;extra juice in jug if required.



Place large sheet of tin foil beneath pyrex dish to catch any boil over fruit.


Contributed by: Ivor and Lindsay Bundell















Raspberry Fool


½ lb fresh PYO Raspberries

2 oz caster sugar

5 floz double cream – (small carton)

5 fl oz plain yoghurt

A few fresh mint leaves for decoration


Mash Raspberries with fork in pyrex dish.Add caster sugar  and leave to one side for a while.The sugar with the mashed rasps will draw out the juices and colour.

In another dish whip the double cream until thick.Tablespoon by tablespoon beat the plain yoghurt into it.The yoghurt will not thin it down,if you beat it each time you put in some yoghurt.You should find it bulks it up.

Mix the raspberry and sugar mixture into the yoghurt and cream,using a swirling action instead of  a heavy action.The aim is to get a marbled effect, not pink yoghurt! Pour into tall wine glasses. I find a ladle is useful here and decorate . Leave in  fridge for 1-2 hrs.


This is a good light pudding dish if you have to entertain and do not wish a heavy pudding after a heavy main course,as it is light and has just the right amount of sweetness.


Contributor : Julia K. Marshall


Courgettes with Cream and Rosemary


1 ½ lb courgettes

2-3oz butter(not margarine)

3-4oz double or whipping cream

4 inch approx sprig of fresh rosemary

salt and pepper


Cut the unpeeled courgettes into thick diagonal slices.Blanch them in boiling salted water for about 5 min. Drain  them well and put them back in the pan with the butter.Cover closely, and leave them to finish cooking over a gentle heat,do not let them get mushy.The courgettes must not brown or stick to the pan, so shake them from time to time.When they are tender,stir in the cream and rosemary and leave to simmer for  another 5 mins.Turn the courgettes with a wooden spoon fairly often,so that they are coated with the cream and delicately flavoured with the rosemary.Fish out the sprig of rosemary before serving.


Contributor: Mr and Mrs Mc Onie

Gooseberry  and Strawberry Jam


1 ½ lbs Gooseberries, weighed after they have been topped and tailed

1 ½ lbs Strawberries weighed after they have been hulled

¼  pint water

3lbs sugar

Simmer the Gooseberries in the water until they are tender.  Add the Strawberries and simmer for a further 3-4 mins.Add the sugar, stir over a low heat until dissolved, then boil rapidly, until setting point is reached.  Skim, pour into warm dry jars and cover.

Makes: 5 lbs


Contributor : Sue Derbyshire


Cauliflower  & Calabrese with Blue cheese  and Almonds


1        medium sized cauliflower

2        medium  sized head of calabrese(broccoli)

400g mayonnaise

200g blue cheese

200g almonds still in their skins

Freshly ground black pepper


Cut the cauliflower and calabrese into small florets.They can be eaten raw but blanch if preferred.In a separate bowl break up and mash the blue cheese,add the mayonnaise and stir briskly until creamy.  Add pepper if desired.

Add the dressing to the vegetables , making sure the ingredients  are well covered (but not drowned). Stir in the almonds and scatter a few over the top.


Beetroot Crunch


600g cold cooked beetroot(not cooked in vinegar)

275- 300g cooked sweetcorn

150g salted peanuts

1 1/2 tbsp wine vinegar

4 ½ tbsp extra virgin olive oil

Freshly ground pepper


Cut the beetroot into chunky pieces  and dress in the serving bowl with wine vinegar,olive oil  and pepper.Gently fold in the corn and 2/3 of the nuts,being careful that they keep their own colour as much as possible.  Adjust the dressing to taste , and scatter remaining nuts on top  - do not make more than an hour in advance to prevent nuts from going soft.


Both the above contributed by:Mr & Mrs Mc Onie


Strawberry Mousse

2lb PYO Strawberries

     10 oz caster sugar

2 tbs cold water

Juice of 2 lemons

1 oz gelatin

3 egg whites

½ pint double cream


Puree the strawberries, keeping back a few for decoration, if the mousse is to be eaten straight away.

*Put the water in a small saucepan,sprinkle on the gelatin and leave for 5 mins, add the sugar and lemon juice, and stir over a low heat until the sugar and gelatin have dissolved.  Do not allow to boil.  Remove from heat, add to the strawberry puree, test for sweetness, and add a little more sugar if needed.  Leave the mixture until it is cold and starts to thicken.Whisk the whites until they stand in peaks, beat the cream lightly, and fold both into the puree,pour into prepared soufflé dish.Cool in refridgerator  for a few hours until the mousse is firm This freezes well          


To make from frozen strawberries:

Whisk 2lbs strawberries with 10 oz sugar and freeze the resulting mush.Thaw the strawberry mush, and use the above recipe from* but without adding sugar to the gelatin/lemon mix decorate with whipped cream if desired  This way of storing strawberries is economical of space, and makes a summery pudding in the middle of winter

Contributor:Mr & Mrs. Mc Onie                                                  


Carrot Cake


18 oz wholemeal flour                                        4 teasp vanilla essence

12 oz dark brown sug                                          2 teasp nutmeg

12 oz soft brown sugar                                        4 teasp cinnamon

  6 eggs                                                                 1 teasp salt

12 fl oz oil                                                           22oz grated carrot

 4 fl oz soured cream                                             6 oz dessicated coconut


Mix oil,eggs, cream and vanilla essence together, add sugars flours and spices, beat well, add carrots and coconut .Put in 8” tin & cook on a middle shelf(3-4) for 2 hrs


Topping for carrot cake

8oz cream cheese

4oz butter

juice of  1 lemon

Beat together and sweeten with caster sugar


Contributed by: Heather Cunningham

Redcurrant Cake

      4   oz  butter

    12   oz  caster sugar

      3   egg yolks

4   oz ground almonds

4   oz plain flour

1        lb fresh PYO redcurrants, free of stalks

3   egg whites


Cream the butter and 1/3 of the sugar(4oz).Add yolks, almonds, and flour, roll into a circle or pat the mixture into a 9” tart tin, preferably with a removable base.  Bake at 350 –375 F until cooked(pref 25 mins)


Meanwhile, mix redcurrants with half the remaining sugar(4oz).Whip the egg whites until stiff, add half the remaining sug(2oz) and whip again until thick and soft. Finally, fold in last 2oz of sugar.

Take the almond base from the oven, and raise the heat to 375-400F.Spread the redcurrant and sugar over the base, leaving a narrow rim of cake free.Pile the meringue right to the edge of the cake.Fork it up and put into the oven for 15 – 20 mins until the meringue is  a nicely tinged brown.Serve warm or cold.


You can use other sharp fruit i.e. raspberries or young gooseberries(but cook them first)




Courgette Eggah


1 Onion grated                               Small handful of parsley, finely chopped

1 Clove garlic crushed                   Salt and Pepper

6 Small courgettes                         Pinch  of nutmeg or allspice

5 Eggs                                            Oil for frying



Fry the onion in 2 tablespoons oil until golden, add garlic until the aroma arises. Wash and trim the courgettes and boil in salted water.Drain them and mash to a pulp. Beat the eggs lightly and mix with  all the ingredients

Cook: either 15 –30 mins in a greased covered pan on top of a stove, over a very gentle heat or in a greased covered tin in the oven,160C/325Ffor ½ - 1 hour uncover towards the end to allow the top to brown. Choose containers to give a “cake” about an inch thick.


Cut into slices and eat warm or cold.



Both the above contributed by: Mr & Mrs Mc Onie



Blackcurrant Cake


4 oz  Butter                                                                 2-3 oz Ground almonds

4 oz  Sugar                                                                  2 Eggs

4 oz  Self raising flour                                                 Pinch of salt

½  Teasp baking powder                                             Little liquid(milk)

5-8 oz PYO blackcurrants


Cream butter and sugar, beat in eggs one at a time, following each with a little  flour/salt/baking powder/ground almonds. Beat in rest of dry mixture and enough liquid to make a soft dropping consistency. Kirsch can be substituted for some of the milk.


Put just under half the mixture into  a buttered cake tin or dish. Sprinkle with fruit and sugar to taste. Top with the rest of the mixture and  sprinkle with flaked almonds.


Bake at 350F  for about ¾ hour  testing with a skewer after ½ hour. Timing will depend on the diameter of the tin and consequently the thickness of the cake.                                           



Linzer Torte


      8  oz plain flour

4 oz  butter

4 oz  caster sugar

1 whole egg and 1 yolk

1 oz ground almonds

Cinnamon and grated lemon rind to flavour

1 lb fresh PYO raspberries brought to the boil and cooked rapidly for 2 –3 mins with sugar to sweeten.(Loganberries and Tayberries may also be used).




Sift the flour with a pinch of salt and cinnamon and make a well in the centre. Place in this the butter, sugar,egg and lemon rind, and sprinkle the almonds on the flour.Work the ingredients together and put in a cool place for ½ hour.


Roll out the pastry to ¼ inch thick and line into a flan ring.Fill with the cooled raspberry mixture and put a lattice of pastry across the top. Bake in a moderate oven for 20- 30 mins.Allow to cool, then brush with a redcurrant or raspberry glaze.


Both the above contributed by Mr & Mrs Mc Onie








French Beans with Rosemary Salad



500g French Beans,trimmed & cut in half

2 tbsp extra virgin olive oil

1 ½ tbsp fresh rosemary, finally chopped and a few sprigs for decoration

1-2 cloves of garlic, finely chopped

1 ½ tsp red wine vinegar

Salt and freshly ground black pepper to taste



Boil the beans for 5 mins in salted water, so they are still a bit crunchy. Drain and run under cold water.While they are still warm, add oil garlic, rosemary ,salt ,and pepper.Cool completely and add vinegar.Toss , adjust seasoning and decorate with a few sprigs of rosemary




Courgette Salad



500g  courgettes sliced very thinly lengthways

extra virgin olive oil

Parmesan cheese thinly shaved(the amount will depend on how thinly it is cut)

Salt and freshly ground black pepper


Wash and dry the courgettes and slice  very thinly lengthways, place a layer of courgette  slices   in a container, sprinkle with salt and pepper oil and cheese shavings.Repeat with successive layers until the ingredients are used up & allow to stand for 1- 1 1/2 hours. Fork the courgettes out gently  and  place the curls in a serving plate.Adjust the seasoning, and garnish with  cheese shavings.


Both the above contributed by: Mr & Mrs Mc Onie