All posts by taywell

Ingredients

• 200g butter (Softened)
• 2x Oranges (Unwaxed)
• 325g Golden caster sugar
• 4 Eggs
• 80g Taywell Homemade Marmalade
• 200g self-raising flour

Method

Heat the Oven around 160 or Gas 4. Line your cake tin

Zest the oranges, then remove the peel and pith using a small knife. Set aside. Cut the oranges along the middle (not top to bottom) into 1cm-thick slices. Sprinkle 25g sugar over the base of the tin and arrange the orange slices on top. Set aside while you make the syrup and cake batter.

Then with the same amount of Orange Peel & Pith to Sugar & Water around 100g, simmer for around 10 minutes then bring to the boil until it reduces & is the consistency of a thick syrup, allow to cool & infuse. When cool strain.

Beat the butter and 200g of the sugar together until light and fluffy. Crack in the eggs, one at a time, beating well each time. Finally, beat in the orange zest and your Homemade Taywell Marmalade before carefully folding in the flour and a pinch of salt. Spoon the batter over the orange slices and smooth the surface gently. Bake for 35-40 mins until golden, a skewer should come out clean from the middle of the sponge.

Leave to cool in the tin before carefully turning onto a plate. Brush some of the orange syrup over the top.

Ingredients

1.5Kg Seville Marmalade Oranges

2 x lemons (juice only)

2.5kg Jam or Granulated Sugar

Method (making two batches)

Place the Whole Oranges & Lemon Juice in a heavy pan, cover with 2 liters of water, make sure the fruit is submerged. Bring to the boil then simmer for 2 hours or until the flesh is soft.

Take the pan off the heat, remove any skim & finely cut the oranges peel. Then half the liquid into the heavy pan, putting aside the other half, as well as with the shredded peel of oranges. Add half the sugar to the pan & stir over a low heat until the sugar is dissolved. Then bring to the boil & rapidly bubble for 20/25 minutes until the setting point is reached. Allow it to cool a little. At this stage a knob of butter stirred gently to give a silk smooth texture.

Ingredients

• 1 x tbsp Olive Oil
• 2x Garlic Cloves
• 4 x Pork Steaks
• 200ml chicken stock (or gluten-free alternative)
• 1 x tbsp Fresh Thyme
• 4 x tbsp Taywell’s Homemade marmalade
• 1 x Red Chilli

Method

Heat the oil in a large frying pan and cook the Garlic, Chilli & Thyme until softened. Set aside, Using the same pan for flavor place the pork in the pan, season and cook for 6 mins each side, until golden and cooked through, then add the Garlic, Chilli & Thyme back, take off the heat.

Meanwhile, mix the stock and marmalade together & bring to a simmer for 10 minutes then boil until sticky. Then pour over the pork. Before you pour the sauce over if there is any residue oil skim this off.

Delicious with Seasonal Veg & Mash Potatoes or you could stir fry; same process just slice the meat & add Sliced Vegetable’s such as, Courgette’s, Carrots, Broccoli, Onion’s and Pepper’s.

Ingredients

• 175g Unsalted Butter softened, plus extra for greasing
• 4 tbsp Taywell Homemade Marmalade 
• 175g Golden Caster Sugar
• zest 1 Lemon
• 3 Large Eggs beaten
• 175g Self raising flour
• 2 tbsp Milk

Method

Grease a 1litre pudding basin generously with butter. Spoon in the marmalade coating the sides too.

Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then add the milk.

Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the center to allow the pudding to rise. Tie the foil tightly with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. turn out onto a dish by placing the dish on top of the pudding then turn up allowing the pudding to slip out.

Prepare your own version of one of Tuscany’s most famous dishes, panzanella. It’s a good way to use up leftovers, as it’s made with stale bread – simply toss with ripe tomatoes and an olive oil dressing

You will need

A simple, low-calorie spring main that uses the season’s finest ingredients and is ready in just 20 minutes

Ingredients

For a real autumnal warmer at home, give this recipe for Sam’s Pumpkin Soup a go in the kitchen! 😋 There are plenty of pumpkins in the patch at Taywell, so why not come and pick your own? 🎃

You will need:

• 1 kg of pumpkin, without flesh
• Glug of Morghew Park Estate Rapeseed Oil (approx. 2 tbsp)
• A sprinkle of cumin
• 2 x Roughly chopped onions
• 4 x Cloves of The Garlic Farm’s Iberian Garlic
• 2 x Red peppers
• 1 ltr of chicken or vegetable stock
•  A handful of sage leaves

Recipe:

• Preheat your oven to 180°C
• Chop the pumpkin into large cubes, keeping the skins on. Drizzle with the oil, then sprinkle with the cumin. Roast in the oven for 40 minutes until tender, adding the onions, garlic, and peppers for the last 10 minutes of cooking.
• Once slightly cool, peel off the skin, and place the pumpkin, onions, garlic, and peppers in the stock. Bring to the boil, and simmer for at least 10 minutes.
• Season to taste; if you want a little kick, add some fresh chilli. (I like to use Red Bell Chilli Peppers)
• Now, using a blitzer, blitz away until you have a lovely smooth consistency.