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news and recipes from the Barlows team

Owd Owthorpe Falafel Burger & Bites

Ingredients: 1 onion – sliced 1 carrot - grated 400g chickpeas Handful of parsley – chopped Good shake of cumin 1tb plain flour, plus extra for moulding 200g Owd’ Owthorpe marmalade 4 slices of goats cheese Gem lettuce Beef tomato 4 brioche buns Method: put a splash of oil in a hot pan and fry the onion and carrot once the onion and carrot is soft add the cumin drain the chickpeas then smash together take the mix off the heat combine the mix with the smashed chickpeas and add the marmalade and flour mix together well portion into 4...


Burton Lazars Turkey Rolls

This meal serves 2-4 people depending on portion size. Simply follow the ingredients and method below to create a tasty meal: Ingredients: 3-4 Turkey scallops Bag of spinach leaves Green or black olives Strong cheese, grated, dependant on preference Burton Lazars Bizarre Berry Chutney  Method: Roll out or beat until the scallops are thinner and wider (this enables better space for the mixture to be placed in the middle) Place a liberal amount of the spinach leaves on the top of each scallop Then add the grated cheese and the olives on top of the leaves Next add 1-2 spoons for Burton Lazars...


Owd Owthorpe Bread and Butter Pudding

This will be one of the simplest bread and butter puddings that you will ever make. Simply follow the ingredients and method below to create a tasty dessert: Ingredients: 6 to 10 slices of white, brown or granary loaf. 60g of butter (salted) I liberal spread of our Owd Owthorpe conserve (alternatively Barnstone Bitter and Twisted Saville Marmalade) 60ml of double creme 3 farm eggs The grated whole zest from a large orange 90g of demerara sugar 25g-50g of currents and sultanas Optional: For an adult twist, 35ml of quality orange liquor. Method: Prepare 3-4 buttered marmalade sandwiches Cut each sandwich in to four...


Seagrave Herdsmen Pie

Ingredients:     For the base: 3tb sp Seagrave chutney 1 tbsp vegetable oil 1 large onion – peeled and chopped 2 carrots – peeled and diced 750g minced beef 30g plain flour 300 ml beef stock Method: heat the oil in a large pan add the onion, once it starts to brown add the mince once the mince had browned add the carrots and cook for a further minuet pour in the beef stock and stir until thickened slightly, then cover with a lid for 45 minutes to an hour Topping ingredients: 900g flour potatoes such as Maris piper peeled...


Barlows Mixed Jam Tarts

Ingredients: Small tart cases Mixture of Barlows of Belvior jams and marmalades Method: Preheat oven to 180°c Fill each tart case ¾ of the way and out in the oven for 5 minuets Leave to cool before serving


Stathern Strawberry Cheesecake

Ingredients: For the base; 250g digestive biscuits, crushed 100g butter For the topping; 285ml double cream 100g caster sugar 600g cream cheese 150g Stathern strawberry surprise jam Method for the base: Melt the butter and crush the biscuits and mix together. Put into a lined tin and press down firmly and make an even layer. Put in the fridge to set while you make the topping Method for the topping: Whisk the double cream and sugar together until it makes soft peaks Add the cream cheese to the mix and whisk again until it was made peaks again Fold in...


Saxelby Steamed Plum Pudding

Ingredients: 50g margarine 50g caster sugar 1 egg, beaten Few drops of vanilla essence 100g self raising flour 45 – 60ml milk 2tbsp Saxelbye Plum and Cinnamon Spice Jam (or enough to cover the sides)   Method: Mix all the ingredients together apart from the JAM Spread the jam around a round microwave dish Spoon the mixture inside the dish and microwave on low heat for 5 minutes Leave to stand for a few minutes, if it’s not quite cooked put it back in the microwave for a few minutes then leave to stand again Once it has slightly cooled,...