Recipes

Recipe for National Beef Week using our Vintage cider.

Ingredients:

3tbs all-purpose flour, 1tsp salt, 1/2tsp pepper, 900g chuck steak, cut into largish chunks, 225g streaky bacon, 2 tbs canola oil, 450ml Sheppy’s Vintage cider, 1 tbs cider vinegar, 1/2 tsp dried thyme, 2 large carrots, chopped, Beef dripping, 2 large apples cored and diced , 1 celery stick chopped, 1 large potato, peeled and chopped garlic clove. Fresh parsley to serve with rustic crusty bread.

Method:

Start off by melting some beef dripping in a solid metal frying pan (or casserole dish) fry the sliced onion and

sliced bacon for 5 minutes. Then turn the heat right up, add the cubes of meat and brown them quickly on all sides, tossing them around frequently.

Preheat the oven to 150°C or 300°F.

Next sprinkle in the flour, stir it around to soak up all the juices, then gradually pour in the cider – stirring all the time – and add the chopped garlic and herbs. Season with salt and pepper, then pour all the ingredient, put the lid on and cook in the oven for 2 hours.

INGREDIENTS:

2 medium aubergines, sliced lengthways and scored, 2 medium tomatoes, on the vine, halved, 1 red pepper, halved and seeds removed, Drizzle of Smoked Garlic & Black Peppercorn Bread Dipper, Can of cannellini beans, drained, 75g feta cheese, Handful of fresh breadcrumbs, Handful of coriander leaves, Salt and freshly ground pepper

METHOD:

Preheat the oven to 2000°C/180°C Fan/Gas 6 

Place your aubergine, tomatoes and pepper halves in a roasting tin, drizzle with the Smoked Garlic Bread Dipper and bake in the oven for around 30 minutes, until the aubergine flesh has softened. Remove from the oven and leave to cool.

Once the aubergine has cooled scoop out the flesh and pop in a bowl, keeping the aubergine halves intact and ready to stuff. Chop the roasted tomatoes and pepper and add to the aubergine flesh. Add the cannellini beans, crumble in the feta along with the Chilli & Lime Mayo and season well. Give the mixture a good stir and use to load the four aubergine halves. Cover with breadcrumbs and a drizzle of Smoked Garlic Bread Dipper and pop back in the oven for a further 20 minutes until the breadcrumbs are golden.

Serve with a good serving of Chilli & Lime Mayo. We also like to serve this dish with a side of sweet potato wedges.

Ingredients:

8 sausages, drizzle of oil, 250ml Sheppy’s Kingston Black cider, 2 tbsp wholegrain mustard, 2 tbsp clear honey, 1 aubergine thinly sliced, 10 vine tomatoes , 1 apple chopped, 4 garlic cloves, 1 red chilli diced, 2 tbsp olive oil, plus a little for brushing, 2 tbsp red wine vinegar, 1 bunch basil roughly chopped

Method:

Heat a large frying pan with a drizzle of oil. Put the sausages in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over. Whisk the cider, mustard, and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.

For the aubergine:

Heat a griddle pan. Brush sliced aubergine with olive oil, then grill for 3 mins on each side. Put in a bowl and cover with cling film for 5 mins. Meanwhile, mix tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar and allow to stand for 10 mins. Lay the aubergine on a platter, pour over the tomatoes with their juices and finish with basil.

Serving suggestion:

Cheesy mashed potato using Wookey Hole cave aged cheddar.

Ingredients:

280g butter, 2 table spoons golden syrup, 2 table spoons Local honey, 280g sugar, 350g porridge oats, 240g Sheppy’s marmalade.

Method:

Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 20cm/8in square baking tin with baking paper. Melt the butter in a medium pan over a low heat. Add the golden syrup, honey and sugar to the melted butter and heat gently. Once the sugar is dissolved, remove the pan from the heat and stir in  to the porridge oats and mix well to combine. Spoon half the oat mixture into the baking tin and squash down. Add an even layer of the marmalade.

Pack the other half of the oat mixture on top in the baking tray, with a palette knife or a back of a spoon. Bake in the oven for 30 minutes or until golden brown.  If you like a softer final texture like myself, bake for only 25 minutes. Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out onto a chopping board, and cut in to 12 portions. These flapjacks are delicious as a grab-and-go treat.

Ingredients:

50g butter, 200g streaky bacon, cut into chunks, 4 leeks, cut into large chunks, 3 celery sticks, sliced, 3 carrots, halved lengthways and sliced, 2 bay leaves, Salt and pepper to season, 3 tbsp plain flour, 500ml cider Sheppy’s farmhouse draught, 300ml beef stock, 2 tbsp double cream, 6 pheasant breasts, skinned and cut into large chunks, 3 tbsp wholegrain mustard, 1 tbsp cider vinegar we recommend Burrow Hill, 500g block puff pastry, plain flour, for dusting, egg beaten with a little milk, to glaze

Method:

Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool. Season to taste.

Heat oven to 220°C/200°C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.

Ingredients:

200g of dried cannellini beans, 4 tbsp of olive oil, 200g of smoked bacon lardons, or pancetta, 2 large shallots, peeled and finely chopped, 2 dessert apples, peeled, cored and diced, 2 tbsp of flour, 1 large rabbit, preferably wild, jointed into 8 pieces, 500ml of Sheppy's farmhouse medium cider, 1 bay leaf, 1 bunch of tarragon, leaves removed and chopped, sea salt, black pepper

Method:

Soak the beans overnight in cold unsalted water. The next day, drain and rinse the beans. Place in a large saucepan with plenty of cold unsalted water and simmer for 45 minutes to 1 hour. Drain and transfer to a large flameproof casserole.

Preheat the oven to 190°C/ gas mark 5

Add 1 tablespoon of the olive oil to a large frying pan and set over a medium heat. Fry the bacon for 5 minutes, until golden brown. Use a slotted spoon to transfer to the casserole pan. Lower the heat and add a little more oil to the frying pan.

Add the shallots, gently fry for 5 minutes, then add the diced apple. Cook for another 5 minutes then transfer to the casserole pan. Place the flour in a freezer bag and season well with salt and pepper. Add the rabbit pieces and shake the bag to coat the pieces evenly.

Add another tablespoon of oil to the frying pan and fry the rabbit pieces in batches until browned on both sides. Add to the casserole pan. Deglaze the frying pan with 100ml of the cider, scraping any bits away from the base of the frying pan. Transfer to the casserole pan. Pour the remaining cider into the casserole pan and stir in half of the chopped tarragon, along with the bay leaf. Place the casserole over a medium heat and bring to a simmer.

Cover the pan and place in the oven. Cook for 1 hour, or until the meat is tender. Check the seasoning, sprinkle with the rest of the tarragon and serve.

Ingredients for filling:

3 eating apples peeled and diced, 1 tablespoon of winter spiced Sheppy’s cider, 6 tablespoon raisins, 2 tablespoon dried mixed fruit, 3 teaspoons light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground nutmeg.

Ingredients for pastry:

150g plain flour, 75g butter cubed, 35g grated mature cheddar cheese (we suggest Wookey Hole cheddar), 1 teaspoon caster sugar, 1 egg.

Method for filling:

Place all ingredients in a saucepan over the medium heat.  Stir well and heat until boils.  Reduce the heat and simmer for 25 minutes, stir occasionally.

Icing sugar to dust to serve.

Method for pastry:

Using a food processor on low, add the flour, chopped butter, grated cheese and sugar until it looks like breadcrumbs. Add the whisked egg until the mixture goes into a ball. You might need to add a little water to get the mixture comes together. Wrap the pastry and chill for 10 minutes in the fridge.  Pre heat oven to 180°C/160°C fan/ gas 4, lightly butter grease a muffin tray.  Take the pastry out of the fridge and roll out to 3mm thick, cut into rounds slightly bigger than the holes in your tray.  Use the scraps to decorate the top/ Place the circles in the muffin tray, add a teaspoon of the filling and a pastry top or pattern.  Bake for 10/12 minutes until golden brown, cool, to serve dust with icing sugar.

Ingredients:

2 tablespoons olive oil, 8 chicken thighs, 300g streaky bacon, 2 onions, 2 carrots, ½ a savoy cabbage, 500g mushrooms we suggest chestnut, 4 tablespoons plain flour, 500ml Sheppy’s Dabinett cider, 1 ½ litres chicken stock, 5 sprigs thyme, 2 bay leaves,150ml double cream,2 tablespoons English mustard, 2 whole lemons, handful of tarragon leaves.

Ingredients for croutes.

Large handful of parsley leaves chopped (keep the stalks for the chicken) 100ml olive oil, 1 Hobbs house baguette.

Method:

Heat the oil in your large casserole deep dish (you will need a lid). Season the chicken thighs and put to one side. Reduce the heat and add the diced bacon to the dish.  Fry until golden brown, then set aside with the chicken. Add the finely chopped onions, finely chopped onions, and sliced cabbage to the pan.  Fry over a low heat until soft.     Add the chopped mushrooms and continue to cook for 5 minutes.  Stir in the flour until it disappears then add the Dabinett cider (or a medium/dry cider) and the chicken stock and bring to the boil. Tie the thyme and parsley stalks, bay leaves together with kitchen string ass the to the casserole dish, add the lemons cut in half and the chicken and bacon. Bring to a simmer. Cover and cook for 1 hr until the chicken is tender and coming away from the bone. Carefully remove the chicken and keep warm. Discard the lemons and the herbs.  Turn up the heat and simmer the liquid until reduced by half.  Meanwhile. 180°C/160°C fan/ gas 4. In a small bowl, mix the chopped parsley leaves, oil and plenty of salt and pepper.  Slice the baguette into 2.5 cm rounds, dip each side into the mixture to coat, then place herb side up on a baking tray and bake until golden brown about 15 minutes.   Add the cream, mustard and chopped tarragon to the sauce, season to taste.  Return the chicken to the casserole dish and warm through.  To serve springle some more parsley, serve with seasonal vegetables and roast potatoes.

Make the most of this season's best produce with this pumpkin and Sheppy's Cider soup. It's a real autumnal delight that will keep you cosy during the colder months.

This comforting blend captures the essence of autumn in every spoonful, combining the rich earthiness of roasted pumpkin with the sweet notes of apple cider 

Ingredients:

1 1/2 tbsp extra virgin olive oil, 1 large brown onion, chopped,2 garlic cloves, crushed, 2 sprigs fresh thyme, 1kg butternut or pumpkin, peeled, chopped (keep the seeds for later) , 500g cream delight potatoes, peeled, chopped, 330ml Sheppy's Classic Draught Cider, 475ml chicken stock, 2 tbsp pure cream, 2 bacon rashers, chopped, 1 apple, peeled, halved, cored, diced

Method:

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and cook for 10 minutes or until golden. Add garlic and thyme and cook for 1 minute or until fragrant. Add pumpkin and potato and cook for 5 minutes, stirring occasionally. Add Sheppy's Classic Draught Cider and stock, cover and bring to the boil. Reduce heat to medium-low and simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Remove and discard thyme and blend in batches, until the mixture is smooth. Return to the pan over low heat, add cream and season with salt and pepper. Cook for 2 minutes or until heated through, stirring occasionally. Meanwhile, heat the remaining oil in a small non-stick frying pan over medium-high heat. Cook the bacon for 4 to 5 minutes or until golden and crisp, stirring occasionally. Transfer to a plate lined with paper towel. Add the apples to the pan and cook for 4 minutes or until golden and just tender, stirring occasionally.

Don't throw away the seeds if you're cooking a pumpkin – try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish.  Heat the oven to 200°C/180°C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper. Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for  soups.

Ingredients:

3 medium apples, peeled and grated (16oz/ 454g), 3 oz/ 85g Smoked Belton cheddar cheese, 2fl oz/ 60ml heavy cream, 1 egg, 2 tablespoons fresh diced sage leaves, 71/2 oz / 213g flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, 6 tablespoons butter, diced. Egg wash

Method:

Preheat the oven to 180°C/160°C fan/ gas 4. Line a baking sheet with parchment paper.  Squeeze any excess liquid out of the grated apples, place into a bowl along with the cheese, cream and egg. Whisk together and set aside. In a separate bowl, combine the flour, baking powder and salt.  Rub the cold butter between your thumb and fingers to mix in the butter to the flour. (until it looks like coarse breadcrumbs) Pour the wet ingredients into the flour mixture, working quickly, knead the mixture just until it comes together.  Gather into a ball, transfer to a floured surface, and roll out to a 15cm circle, roughly 3cm thick.  Cut the disc into 8 wedges, put onto the parchment paper and brush with egg wash.  Bake until they are golden, about 30 minutes. Cool for 10 minutes and serve with our Gold medal chutney and a wedge of Cheddar.

Cider-cooked apple, onion and cheese Galette

Ingredients:

For the pastry - 165g plain flour, plus extra dust,100g cornmeal or polenta, ½ tsp salt, 165g unsalted butter, wrapped in foil, then frozen for 1 hour, 8 tbsp iced water, 1 egg, beaten.

Or to make this easier exchange the pastry for Hobbs house pre frozen pizza dough, sold in our farmshop.

For the centre - 60g unsalted butter, 3 large onions diced, 4 apples peeled and sliced we recommend Falstaff, 300 ml of Sheppy’s 200 cider, 150g grated Organic Godminster cheddar, 150g grated Cornish gouda, pinch cayenne pepper, 1 ½ tsp mustard powder, 3 fresh rosemary sprigs, leaves finely chopped, 2 fresh thyme sprigs, leaves finely chopped, plus a little for garnish. Salt and pepper for seasoning.

Method:

For the pastry, put the plain flour, cornmeal/polenta and salt in a large mixing bowl and stir. Grate in the frozen butter, then add the flour over the butter, fold with a butter knife.  Slowly add the water, stirring with knife (stop adding water as it starts to come together) Tip the pastry onto a lightly floured surface, bring together with your hands. Handle the pastry as little as possible, to keep the butter from melting. Wrap in cling film, then chill for 2 hours.

For the filling - Melt the butter in a large frying pan over a medium heat, add the onions and season well with salt and pepper. Simmer for 30 minutes, stirring often, until the onions are soft and golden brown and caramelised. Add the apples and the cider, on a high heat for 15 minutes until the cider has evaporated.  Put the mixture on top a plate to cool, then season with pepper and cool. Heat the oven to 200°C. mix the cheeses, cayenne, mustard, and chopped herbs into a bowl. Remove the chilled pastry, unwrap, then roll it out on a floured surface to a thickness of 50 mm.

Lift the pastry onto a large, lined baking sheet, then add the cooled filling into the middle, leaving 3cm around the edge.  Scatter most of the cheese over the onion mixture, then fold the edges of the pastry with the beaten eggs, then Add the remaining cheese.  Bake for 30 minutes until the pastry is golden. Leave to cool for 5 minutes, add the garnish, then slice and serve.

Capreolus Chorizo crusted Monkfish with easy beans

This recipe comes from Marcus Wareing and is a lovely combination of textures and flavours. Updated with a cider twist.

Ingredients:

Two filleted monkfish steaks, 50g of Capreolus sliced Cooking Chorizo, 250g unsalted butter, 100ml Cloudy Sheppy’s Cider, 70g grated Mild cheddar we recommend Hereford Hop, 70g breadcrumbs, tinned 5 bean salad, 1 red pepper, 1 yellow pepper, 1 fresh chilli, 1/2 tsp Chilli flakes, 1/2 tsp Paprika, 1 tbsp Olive Oil, I red onion, Tinned plum tomatoes - Optional Fresh Parsley or Coriander  chopped to garnish top, served over a bed of steamed rice.

Method for the crust:

Soften the butter. Combine the softened butter and the sliced chorizo in a kitchen mixer; beat until smooth. Add the grated cheddar and breadcrumbs into the mixture. Roll the mixture into a cylinder, wrap in clingfilm and chill in the fridge

Method for the beans:

Finely slice the onion and peppers and fry in a little olive oil. Add the chilli, the chilli flakes and paprika with the Cloudy Sheppy’s Cider and simmer for 5 minutes until the vegetables are softened. Add the drained tinned beans and tomatoes and simmer for a further 30 minutes to allow the flavours to develop. Heat a pan and add a knob of butter. Place the two monkfish steaks in the hot pan and sear gently for 2 to 3 minutes before turning. After a further 3 minutes add a slice of the chorizo crust to each piece of monkfish and glaze under the grill until golden and crispy. Serve the fish on the easy beans and tuck in! Optional serve over steamed rice with fresh parsley or coriander for garnish. 

Homemade cider-based BBQ sauce recipe.Made using Sheppy's Classic Cider, it has a sweet tangy flavour and goes with almost anything!

Ingredients
2 tbsp butter, 1 medium onion, finely diced 2 garlic cloves, minced,
125ml apricot jam, 250ml tomato sauce, 125ml Sheppy’s Classic Cider, 125ml plus 2 tbsp apple cider vinegar, 2 tbsp light brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp mustard, 1 chilli, minced

Method
Melt the butter in a saucepan over medium heat. Add the onion and garlic, stirring until the onions soften, about 5 minutes.
Add the apricot jam, tomato sauce, cider, cider vinegar, brown sugar, Worcestershire sauce, mustard and chilli.
Simmer over low heat until thick and glossy, about 20 minutes.

For something delicious and thirst-quenching. Try this fresh cider pitcher recipe and enjoy in the sunshine with your family and friends this Summer. Made with refreshing Sheppy's Dabinett Cider.

Ingredients:

125lt Sheppy's Dabinett Cider, 125lt Lime Juice, 625lt Soda water, 2tsp Caster sugar, sprig of fresh mint, apple sliced, ice.

Method:

Fill pitcher with ice cubes, Add the 125lt of lime juice. Stir gently to combine the ingredients. Pour over the 125lt of Dabinett Cider. Top up the pitcher with soda water. Give it a gentle stir to mix everything together. Garnish with fresh mint leaves and slices of apple. Serve and enjoy

Feel free to adjust the proportions of the ingredients according to your taste preferences. You can also change the cider to sweeten or make dryer. Cheers!

Looking to add a twist to your Sunday supper? Try these delicious cider-infused fondant potatoes to go along slide your crispy roast chicken. We love to use Sheppy’s Original Cloudy Cider which adds a sweet apple flavour that everyone will love.

Save this post ready for Sunday.

Ingredients:

6 medium floury potatoes, such as Maris Piper, 25g butter, 2 tbsp olive oil, 2 garlic cloves, bashed, few sprigs thyme or rosemary,300ml Sheppy’s Original Cloudy Cider, 300ml chicken stock

Method:

Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic. Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180°C/160°C/ gas 4 once the meat is resting, roast until most of the liquid has evaporated.

This time of year you can forage wild garlic from most hedgerows, woodlands including our orchards. This can be a fun and rewarding experience. Homemade wild garlic pesto, can be used as a delicious spread on sour dough, tossed with pasta, drizzles over roasted vegetables, or used as a sauce for grilled meats.

Ingredients:

125g fresh wild garlic leaves/flower buds, 125g fresh basil leaves, 50g pine nuts, 125g Parmesan cheese, 50ml walnut oil, 50ml Cloudy Vintage Sheppy's Cider, a squeeze of lemon juice, salt and pepper

Method:

As soon as you pick the wild garlic, gently wash it, blanch in a pan of boiling water, then immediately into a bowl of iced water.  Drain and squeeze off any water and pat them dry. In a food processor or blender, combine the wild garlic leaves, basil leaves, Parmesan cheese and pine nuts. Pulse a few times until the ingredients are roughly chopped and well combined. Slowly pour in the walnut oil and the Sheppy's cider while the food processor is running, until the mixture reaches a smooth and creamy consistency. Add the lemon juice and season with salt and pepper to taste. Pulse a few more times to incorporate the flavours. Taste the pesto and adjust the seasoning or add more lemon juice if desired. Transfer the pesto to a clean jar or container. If you're not using it immediately, make sure to cover the surface of the pesto with a thin layer of oil. Store the pesto in the refrigerator for up to a week.

PLEASE NOTE: Wild garlic looks similar to lily of the valley - which is poisonous.  The main difference between the two is the smell of the garlic.  If you're in any doubt about which plant you have do not eat it.

Indulge in the rich and creamy goodness of baked camembert with this simple yet delicious recipe. With its gooey centre and golden crust, it's a delightful treat for cheese lovers.

Ingredients:

1 whole highland camembert cheese 250g, 500ml of Vintage Sheppy's Cider (generous amount drizzled, enjoy the rest of the bottle while you're cooking), 50g of chopped Walnuts, 50ml of Honey, 1 fresh fig cut into quarters, 1-2 cloves of garlic - thinly sliced

Method:

Preheat your oven to 180°C.

Remove any packaging from the cheese and place a small casserole dish or a Sheppy's Camembert baker. You can use a wheel or a wedge. Using a sharp knife, make small incisions on the skin of the camembert on the top, drizzle a generous amount of Sheppy's Vintage Cider. Insert the thinly cut garlic into the cuts. This will infuse the cheese with a lovely flavour as it bakes. Place the cheese baked in the preheated oven. Bake for about 15-20 minutes or until the cheese is soft and gooey in the centre, and the top is golden brown. While the camembert is heating, get ready your honey, walnuts and figs optional. Once baked, carefully remove the camembert from the oven and let is cool for a few minutes. Drizzle with the honey, chopped nuts and fruit.

Serve with fresh warm crusty bread, crackers or fruit to dip.

Ingredients:

60g butter, 60g plain flour, 250ml Sheppy’s Craft Perry cider, 250ml milk, 1 tbsp mustard, ½ lemon, juiced, 2 tbsp cream, 3 leeks, sliced, 1 large apple, peeled and sliced, 500g cooked chicken, cubed, 50g sage cheddar, grated – yes, it is bright green! (Alternatively use mature cheddar), 800g Shortcrust pastry, Salt and black pepper, 1 egg whisked

Method:

To create the sauce, melt half the butter in a pan with the flour. Stir this over a medium-low heat for 1 minute. Remove from the heat and start adding the cider a little at a time, mix well with a wooden spoon. Keep stirring until all the cider has been added, then add the milk in the same way. Add salt and pepper and return to the heat to bring to the boil. The mixture will start to thicken. Once it is boiling, reduce the heat and simmer for about 3 minutes. Stir in the mustard, lemon juice and cream then taste for seasoning and put to the side. Melt the other half of the butter in a pan and fry the leeks and the apples for 5 minutes. Add 2 tbsp of water, salt and pepper. Cover and cook over a low heat for 8-10 minutes until tender. Take the lid off and increase the heat to reduce any juice. Add half the cheese to the sauce, then bring to the boil. Reduce the heat and stir in the leeks and apples. Remove from the heat and cool the sauce until you’re ready to assemble the pie. Just before assembling, stir the chicken into the sauce.

Grease the base and sides of a 25 x 20cm tin. On a floured surface, roll out half the pastry to the thickness of 5mm. Put into the tin, making sure it covers the base and sides. Add the chicken mixture on top of the pastry. Add the rest of the cheese to the top. Roll out the other half of the pastry to the thickness of 5mm. Add the pastry as a lid. Crimp the edges and use the remaining pastry to decorate. Make three small cuts in the top to let out steam.  Brush the top with the egg mixture.

Bake in the oven for 30 - 40 mins, until the pastry is a deep golden colour. Heat oven to 200°C/180°C fan/gas 6.

Ingredients:
400g Chestnut Mushrooms, 25g Butter, 150g Sweet potato, 1 Large onion, 750ml Veg stock, 250ml Kingston Black Cider (the other half for you to enjoy)100ml Double Cream, 75g Barkham Blue Cheese, 2 cloves of garlic crushed. fresh parsley to garnish.

Method:
Melt the butter in a large pan on a medium heat.
Dice the sweet potato and onion into small cubes, add into pan with crushed garlic, cook for 15 minutes on a low heat.
Slice the mushrooms add to the pan and cook for another 5 minutes.
Add the vegetable stock, cider and seasoning, simmer for 15 minutes.
Blend the soup until smooth.
Add the cream and cut up Barkham Blue, simmer for 5 minutes.
Serve with some fresh parsley on the top.

Ingredients:
1kg fresh mussels,1 tbsp olive oil,1 garlic clove, finely chopped, 3 leeks, trimmed and sliced, 500ml cider (we recommend Sheppy's Vintage Reserve Cider), 250g tagliatelle, 1 tbsp wholegrain mustard, 2 tbsp chopped fresh flat leaf parsley.

Method:
Wash the mussels under cold running water, removing any beards by pulling them sharply off the shells. Discard any broken mussels, or any that don’t close when tapped. Set aside. Heat the oil in a large lidded saucepan over a medium heat and add the garlic and leeks. Cook for 3-4 mins, stirring occasionally, until softened. Pour in the cider, season and bring to the boil. Add the pasta and cook for 5 mins. Stir in the mustard, then tip in the mussels, cover and cook for 5 mins, shaking the pan occasionally. Discard any mussels that haven’t opened. Scatter over the parsley to serve.

Ingredients:
50g each sultanas and raisins, 6 tbsp Sheppy's sweet Farmhouse cider, 215g plain flour, 15g corn flour, 1½ tsp baking powder, ½ tsp salt, ½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground ginger, ¼ tsp freshly grated nutmeg, 300g golden caster sugar, plus extra for sprinkling, 175g butter, softened, 2 medium free-range eggs, 750g eating apples (about 6), peeled, cored and cut into 1cm pieces, 100g lightly toasted walnuts, broken into small pieces.

Method:
1) Cover sultanas and raisins into a small bowl with 3 tbsp of cider and set aside for at least 2 hours or overnight. 2) Heat the oven to 180°C/160°C fan/ gas 4. Grease and line a 23cm round, loose-bottomed cake tin. 3) Sift the flour, cornflour, baking powder, salt and ground/grated spices into the bowl of a stand mixer or a large mixing bowl. Add the sugar and butter and beat until well mixed. 4) Add the eggs and beat. Beat in the remaining 3 tbsp cider. 5) Fold in the prepared apples, sultanas/raisins and walnuts. Add the mixture into the prepared tin and gently level the surface. 6) Bake for 1 hour 25 minutes, covering loosely with foil or a double sheet of baking paper once it’s richly browned on top, until it is firm to the touch. Sprinkle with caster sugar and serve to finish.

Ingredients: For the apple cider syrup

85ml Sheppy’s 200 cider, 20g  brown sugar

Method:

Add to a small sauce pan. Simmer on medium low for 15 minutes , stirring occasionally, or till mixture thickens and reduces to half. take off heat and allow to cool off a little

Ingredients:

150g butter melted, 150g  granulated sugar, 1/2 tsp salt,1 tsp mixed pie spice, 1tsp cinnamon, The Apple cider syrup – you have already made, 1 tsp vanilla, 2 eggs, 150g flour, 3 TBSP your favourite salted caramel sauce or we love Toffee Apple Curd., 3 large apples peeled and thinly sliced, Flaked almonds

Method:

Cut the unsalted butter into small cubes and tip into a medium bowl.

Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter has melted.

Turn on the oven and pre heat on 180C/160C fan/gas 4.

Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip the plain flour into a sieve held over a bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. Add the salt, mixed spice, cinnamon.

Break eggs into a large bowl and tip in golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar, and apple cider syrup . They will look thick and creamy, like a milk shake. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Hold the sieve over the bowl of eggy mixture and resift the flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Add the apples. Stir to mix throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Sprinkle if desired some flaked almonds on the top before you place in the oven.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Method:

• Grab a champagne flute
• Try to ensure your glass is pre-chilled and not warm.
• Add 50ml (i.e. a double shot) of your favourite Gin.
• Crack open the elderflower hullabaloos lemonade pour in 150ml.
• In a shaker filled with ice, combine the gin and elderflower. Shake well.
• Strain the mixture into a glass filled with ice.
• Add 50ml prosecco.
• And last but not least, grab a sprig of rosemary and clap it between your hands to break out the flavours. Use of vegetable peeler the get a rind of lemon. Place in your glass as a garnish.
• Sit back and enjoy your ultimate Sarah inspired gin and elderflower cocktail!