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.

When you make sausages for a living, you need a kitchen. Small food businesses often begin in a domestic kitchen, and then move to purpose built premises when the time comes. So it has been with our own small enterprise.
This week, Oliver finally moved out of our farm kitchen, into a swanky stainless steel wonderland of his own making. Laurissa Smith from ABC's Country Hour visited the farm to see the processing room, and get a few words from Oliver... 

We're deep into the full English cooked breakfast as a winter warmer and means of keeping the spirits up and the energy flowing here on the farm! 

Being English, we've always been suckers for a Big Brekkie, and being farmers we think there's no better way to start the day than with any dish that features our Breakfast Sausages. here's fabulous recipe from Taste which puts all  kind of goodness together on one plate and couldn't be easier to make. 

Winter is the perfect time to make your own ham, using a leg of pork from Langdale Farm! It's easier than you think. 

All you need to make your own ham is plenty of salt, a large food grade container, some lard, some weights for squishing the ham down during the salting stage, and plenty of time. 

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. 

We had a great morning on the farm yesterday when chef Massimo Mele brought the team from Launceston's new Peppers Silo Hotel and its restaurant Grain to visit. 

We met Massimo last year for Farmgate Festival. He was feature chef and created a beautiful menu for the festival dinner using our pork and produce from other farms in the festival. 

So it was great to welcome him to our small patch in the Tamar! Sausages were cooked, the smoker was smoking, pigs were visited, and even the Examiner visited! 

Massimo and the team have been touring farms and producers in Tasmania, and Grain will have a focus on product from businesses like ours, local and producing something a little bit different.