Once you've bought a delicious rare breed, free range pork roast from Langdale Farm, you'll need to know how to cook it!

And the single most important thing with a pork roast of any sort is crackling, right? 

​Here's the fail safe method that I use at Langdale Farm which gives you great crackling, every time. ​

This delicious lasagne recipe is by Mary Berry, a British food writer and television presenter. She's an old school family cook and many of her recipes are ingenious time savers - like this one. It's the perfect dish when you fancy a sumptuous and satisfying lasagne but not the palaver of making sauces. This recipe cuts corners cleverly but is still home cooking made from scratch - just super quick - guaranteed half the prep time of a normal lasagne! The flavour combinations are also genius - it's really quite scrumptious. 

​Last year some of our pork was cooked by chef Massimo Mele for the Farmgate Festival Saturday night dinner. Massimo cooked a beautiful dish, similar to one his Mama Maria cooked when he was young - slow cooked with mushrooms and sage and served with hand rolled pasta. ​
I like to cook as the mood takes me and had remembered this dish slightly differently.

Nothing goes together better than winter and a warming velvety soup. We make a cauliflower soup regularly and keep pots of it stashed away in the freezer, bringing it out for lunches and light suppers. We like to serve it with things on top - a drizzle of olive oil, a drift of chopped parsley and best of all, a sprinkled of bacon bits sizzled up in the pan.  Our streaky bacon or lardons work brilliantly for this. 

Here's a recipe to keep you warm through the winter months. 

 Ingredients, for two:
One chorizo sausage 
Rocket or leaf mix of your choice
Manchego or Parmesan
One Apple
Sourdough bread cubed 

For the dressing: 
Sour cream - half cup 
Dijon mustard - 2 tsp 
Lemon juice - third of cup 
and zest - 4 tsp 
Salt and pepper
Olive oil - half cup 

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