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news and recipes from the Barlows team

Saxelby Plum & Cinnamon Spice crumble tart

Serve 8 – 10 Sweet pastry ingredients 250g unsalted butter 175g icing sugar 2 medium eggs 400g plain flour, plus extra for rolling Pinch of salt Crumble mix ingredients 200g plain flour 100g butter cold and cubed 100g demerara sugar  Extra ingredients 3 apples peeled cored and sliced 75g butter cold and cubed 340g Saxelby plum and cinnamon Method for the pastry Cream together the butter and sugar, gradually add the eggs then add the flour and salt and mix until you have formed a dough, add a little more flour if needed. Wrap the dough in cling film and...


Barkestone Veggie Lasagne

Serves 6 Ingredients: Veggies: 2 Tbsp Olive Oil 3 Large Carrots (Diced) 1 Red Pepper (Diced) 1 Courgette (Diced) 1 Medium Onion (Diced) 2 Handfuls Spinach Butternut squash Lasagne Sheets Tomato Sauce: 1 Can Chopped Tomatoes 3 1/2 Tbsp Chopped Basil 2 Tbsp Olive Oil 2 Garlic Cloves (Minced) 1/4 Tsp Chilli Flakes 2 Heaped Tbsp Barkstone Chutney Salt & Pepper Bechamel: Salt & Pepper 75g Butter 75g Plain Flour 750ml Milk 1 Tbsp Mustard Powder 125g Cheddar Cheese (Grated) Method: Dice 3 large carrots, 1 red pepper, 1 courgette and a medium onion. In a pan heat 2 Tbsp...


Stathern Strawberry Surprise lattice jam tart 

Serve 12 Ingredients: Ready to fill 22cm all butter sweet pastry case 270g Strawberry Surprise jam 1 egg or milk 50g unsalted butter (chilled and diced) 115g plain flour Pinch salt Method To make the pastry for the top, put the flour cubed butter and salt in a bowl and with your fingertips form breadcrumbs, then add 1 to 1 ½ tbsp. of water and mix to form a dough Preheat the oven to 190C/ 180 fan Flour a clean work surface and roll the pastry out into a rectangle and cut into 1cm strips Then spread the jam evenly...


Bottesford Beautiful Blueberry and Orange Jam Roly Poly

Ingredients 50g salted butter (cold and cut into chunks) plus extra for greasing 250g Self Raising Flour, plus extra for rolling 50g shredded suet 150ml milk, plus a drop more if needed Dash of vanilla 300g Bottesford Beautiful blueberry and orange jam  Method Get a deep roasting tin and put it on the bottom shelf of the oven and then put a shelf directly above. Remove the roasting tin and fill with two thirds with boiling water and put it back in the oven. Heat the oven to 180C/ 160 fan. Get some foil and greaseproof paper and tear a...


Rearsby Rhubarb and Ginger Enchiladas

Serves 4 Ingredients for the sauce                                                                      1 large onion (diced) 1tbsp oil 1 garlic clove (crushed) 1tsp smoked paprika 1tsp dried oregano 1tsp chilli powder ½tsp ground cumin 500g passata 1tbsp brown sugar 1tbsp vinegar 2 heaped tbsp. Rearsby chutney Salt and pepper Ingredients for the enchiladas 2 medium onions (sliced) 1 red pepper (deseeded and sliced) 1 yellow pepper (deseeded and sliced) 3tbsp oil 2...


Grantham orange and ginger snap marmalade marinated salmon

Serves 4 Ingredients 500g fresh salmon Butter Grantham orange and ginger snap marmalade 4 x 2tsp/ 8tsp Mange tout/ veg (enough to serve 4) Noodles or rice (enough to serve 4) Method Preheat the oven to 190C/ 180 fan Slice the salmon into 4 equal pieces Get 4 sheets of foil enough to wrap around each portion and grease one side of each with butter lay each salmon portion on the foil the add 2tsp of Grantham orange and ginger snap marmalade to each portion and rub it on the top of each salmon. Then made a parcel by joining...


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,...