Recipes

Ingredients:
120 ml chilled Elderflower cider, 30 ml elderflower liqueur or gin,  30 ml fresh apple juice, 15 ml freshly squeezed lemon juice, Ice cubes, Fresh rosemary sprig, thin apple slice and star anise (for garnish)

Method:

Fill a shaker with ice and pour in the elderflower liqueur, apple juice, and lemon juice. Shake well to combine. Strain the mixture into a chilled glass filled with fresh ice. Top with the Elderflower cider, stirring gently to combine. Garnish with a rosemary sprig, thin apple slice and star anise (for garnish) aromatic touch.

Enjoy this refreshing, floral cocktail!

Here's a recipe for a Christmas cake infused with cider, adding a festive twist to the traditional treat

Ingredients: 500g mixed dried fruit (raisins, sultanas, currants, chopped dried apricots) 100g glacé cherries, halved, 100g mixed peel, 200ml Sheppy’s Winter Spiced Cider, Zest and juice of 1 orange
Zest and juice of 1 lemon, 250g unsalted butter, softened, 250g dark brown sugar, 4 large eggs, 250g plain flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground mixed spice, 100 g ground almonds, 50g chopped, nuts (optional), 2 tbsp black treacle, 1 tsp vanilla extract, 4 tbsp brandy (optional, for feeding the cake)

Method: Soak the Fruit: Place the mixed dried fruit, glacé cherries, and mixed peel in a large bowl. Add the cider, orange zest and juice, and lemon zest and juice. Stir well, cover, and leave to soak overnight or for at least 12 hours.

Make the Cake: Preheat your oven to 150°C (300°F) or 130°C (265°F) for a fan oven. Grease and line a 20 cm (8 inch) round or square cake tin with a double layer of baking parchment. In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together the plain flour, baking powder, cinnamon, nutmeg, and mixed spice. Gradually fold the sifted dry ingredients into the butter mixture. Stir in the ground almonds and chopped nuts (if using). Add the soaked fruit mixture, including any remaining soaking liquid, along with the black treacle and vanilla extract. Mix thoroughly.

Bake the Cake: Spoon the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted into the centre comes out clean. If the top of the cake starts to brown too quickly, cover it with a piece of baking parchment or foil.

Cool and Store: Allow the cake to cool in the tin for about 30 minutes before turning it out onto a wire rack to cool completely. Once cool, you can optionally feed the cake with brandy by poking small holes in the top and spooning over a little brandy every week until Christmas. Wrap the cake in a double layer of baking parchment and then in foil. Store in an airtight container in a cool, dark place.

Decoration (Optional): Closer to Christmas, you can decorate the cake with marzipan and fondant icing, or simply drizzle some icing over the top and add some festive holly.

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Enjoy your cider-infused Christmas cake!

Here's a festive recipe for a Christmas Eve Spiced Cider Cocktail:

Ingredients: 950ml Sheppy’s Farmhouse Medium Cider (or non-alcoholic apple juice), 235ml cranberry juice (unsweetened for a tangier flavour, or sweetened if preferred), 65ml orange juice (freshly squeezed is best), 65ml bourbon or spiced rum (optional for an alcoholic version), 2 cinnamon sticks, 4-6 whole cloves, 2 star anise, 1/2 tsp ground nutmeg, 1 orange (sliced into rounds for garnish), 40g fresh cranberries and rosemary (for garnish), Optional: Sugar or honey to sweeten (to taste)

Method: In a medium saucepan, combine the cider, cranberry juice, and orange juice. Add cinnamon sticks, cloves, star anise, and nutmeg. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for about 15-20 minutes. This allows the spices to infuse into the cider. If you prefer it sweeter, stir in sugar or honey until dissolved.  Strain the cider to remove the spices. If making an alcoholic version, stir in the bourbon or spiced rum after removing the cider from heat.

Either pour into mugs or heatproof glasses and serve hot or allow to cool and serve over ice.

Garnish: Add a slice of orange, a sprig of rosemary and a few fresh cranberries to each glass.  Optionally, rim the glasses with sugar and a touch of ground cinnamon for an extra festive touch.

Wassailing is a cherished tradition, and this warm spiced cider is the perfect drink to enjoy during the celebration. It’s aromatic, flavourful, and ideal for sharing while singing and toasting to good health and harvest.  If you’ve never attended a Wassail before, it’s a must-see!  Sheppy's Cider annual Wassail is on Friday 31st January 2025 at 6pm.

To learn more purchase see tickets

Ingredients: 2 litres Sheppy’s Farmhouse still cider – this is sold in 5litre bibs, 500ml orange juice,1/4 cup lemon juice, 60ml honey (adjust to taste), 4 whole cinnamon sticks, 6 whole cloves, 3 whole allspice berries or 1/4 tsp ground allspice, 1/4 tsp ground nutmeg, 1-2 star anise pods (optional), 1 medium orange, sliced into rounds, 1 apple, cored and sliced into thin rings
Instructions: In a large pot, combine the apple cider, orange juice, and lemon juice. Stir in the brown sugar or honey until it dissolves. Add the cinnamon sticks, cloves, allspice, nutmeg, star anise (if using), orange slices, and apple slices to the pot. Heat the mixture over medium heat until it begins to steam. Reduce the heat to low, cover, and let it simmer for 30–45 minutes. This allows the spices and fruit to infuse the cider with their flavours. If desired, strain out the spices and fruit for a smooth drink. Ladle the wassail cider into mugs and garnish with fresh fruit slices or a cinnamon stick.

Tips for a Traditional Twist: Alcoholic Option: Add a splash of brandy, sherry, or rum for a spirited wassail.
Toast Tradition: Raise your mugs and sing a wassail carol to toast to good health and a bountiful year ahead.

Enjoy this warm, celebratory drink and the festive spirit of wassailing!

Recipe for November using the cheesemongers choice Black Bomber and Sheppy’s Gold Medal Cider.

Here’s a delicious French onion soup with a fall-inspired twist pumpkin! Adding pumpkin to the recipe brings a rich creaminess and subtle sweetness that complements the Savoury, caramelised option beautifully.

Ingredients: 3 large white onions (thinly sliced), 100g unsalted butter, 2 tbsp olive oil, 2 cloves of garlic (minced), 250g of pumpkin pureed, 250g carrots pureed, 1 large apple, peeled, cored and cubed,1 tbsp fresh thyme (or 1 tsp dried), 100ml Sheppy’s Gold Medal cider, 1200ml beef stock (or vegetable),1 tbsp balsamic vinegar, x1 tsp nutmeg, x1 tsp paprika, salt and pepper to taste, 1 tbsp flour/cornflour.

For the top: Thick slices from a sourdough or baguette, 100g mature cheddar,  – We recommend Black Bomber Cheddar

Method: Caramelise the onions, In a large heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the sliced onions, stirring occasionally. Season with a little salt. Cook for about 30 minutes, allowing the onions to slowly caramelise until they’re deep golden brown. Adjust the heat if necessary to prevent burning.  Stir in the minced garlic and thyme. Cook for another 1-2 minutes until the garlic becomes fragrant.  

While the onions are cooking, peel and cut the pumpkin and carrots into chunks, boil for 15 minutes, drain and turn into puree (with a handheld food blender) put to one side.

Optional – Don’t let those pumpkin seeds go to waste. Rinse and dry thoroughly. Spread on a baking sheet, toss lightly with oil, and bake at a low temperature 150°C for 25 minutes until golden brown and crispy. Perfect as a snack or a crunchy topping for your soup.

Mix the flour with a little cold water and add over the onions and stir to combine, cooking for 1-2 minutes. Slowly pour in the cider and balsamic vinegar, scraping the bottom of the pot to deglaze the caramelised bits. Add the thyme, nutmeg and paprika. Let the cider simmer for about 5 minutes, reducing slightly. Add in the beef stock. Bring the soup to a boil, add the pumpkin, carrots and chopped apple, then reduce the heat to low and let it simmer for 25 minutes. Season with salt and pepper to taste.  

To serve, either leave the soup with chucks, or we recommend using a hand-held blender to make the soup smooth, As an extra heat the grill to high, toast under the grill until golden or in a toaster. Add a thick slice of cheese and place back under the grill until melted.

Ladle the soup into an oven-safe bowl, place the cheesy bread on top, and add more cheese if desired. Grill another 2 minutes and serve hot.

Tips – the cider adds a mild sweetness that complements the onions, but make sure to use a dry cider to avoid making the soup too sweet. For an extra depth of flavour, you can add a splash of sherry or brandy before deglazing with the cider.

This hearty soup is perfect for warming up on a cold November night, using up your pumpkins after Halloween.

Ingredients For the cake: 180g all -purpose flour, 11/2 tsp baking powder, ½ tsp baking soda, ½ tsp salt., 120g unsalted butter, softened, 200g caster sugar, 2 large eggs, 1 tsp vanilla extract, 90ml oil, 100ml milk, 2 medium apples peeled, cored, and thinly diced and dusted in flour. 1 tbsp of icing sugar for decoration.

Ingredients For the crumble: 60g all-purpose flour, 45g  caster sugar, 45g brown sugar, 1tsp ground cinnamon, 60g unsalted butter, cold and cubed

Method: Prepare the topping: In a bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and using a pastry cutter or your fingers, combine until it resembles course crumbs.  Set aside in the fridge.

Method Make the cake: Pre-heat your oven to 350 of (175c). grease and line a 9-inch round or square cake tin. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the butter and sugars together until light and fluffy.  Add eggs one at a time, beating well after each addition. Stir in vanilla extract.  Mix in the oil and milk until combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the apple cubes throughout the batter.

Assemble the cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the crumble topping evenly over the cake batter.

Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out clean.

Optional: Serve warm with vanilla ice cream and a toffee apple curd we sell in our Farmshop. Enjoy your homemade apple cake this apple day.

Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with icing sugar.

Ingredients for the rub: 2 1/2 tablespoons brown sugar, 2 1/2 tablespoons salt, 1 1/2 teaspoons mixed spice (or 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a dash of nutmeg), 1 1/2 teaspoons chili powder, 1 1/2 teaspoons freshly ground black pepper, 1 teaspoon ground dry mustard, 1/4 teaspoon cayenne pepper

Ingredients for the pork: 6-pound of boneless pork shoulder, trimmed of excess fat, 500ml Sheppy’s Dabinett cider

Ingredients for the sauce: 2 tablespoons tomato paste, 3 cloves garlic, 65g ketchup, 45g brown mustard, 20g brown sugar, 20g apple cider vinegar, 20g Worcestershire sauce, 2 teaspoons liquid smoke, 3/4 teaspoon kosher salt, 500ml pork stock leftover from braising

Method: Make the rub and prep the pork: In a small bowl, combine all the ingredients for the rub. Trim your pork shoulder of excess exterior fat. Massage the rub into the meat.

Place the pork in a 6-quart slow cooker. Pour in the ciders. The liquid should come about 3/4 of the way up the side of the meat; the meat should not be completely submerged. Cover with the lid, and set slow cooker to low heat for at least 8 hours. Cool the pork and refrigerate overnight:

Let the pork with the cooking liquid cool completely while still in the slow cooker insert on the counter. Transfer the pork to a cutting board and pour the cooking liquid into a separate storage container.

Transfer the pork back to the slow cooker insert and cover. Refrigerate the pork and the cooking liquid overnight or up to three days. (Refrigerating the pork whole, rather than shredded, helps keep it moist and prevents it from drying out too much until you're ready to serve.)

Shred the pork: Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.

Using your fingers or two forks, shred the pork. You can do this right in the slow cooker, on a sheet pan, or on a cutting board. Pick out and discard any large pieces of fat as you go.

Warm the pork: Warm the shredded pork in the slow cooker on the Low or Warm setting while you prepare the sauce. If the pork seems dry at any point, stir in a few tablespoons of the leftover cooking liquid.

Alternatively, you can warm the pork on a sheet pan covered with foil in a low oven.

Make the sauce: Measure out 500ml of the leftover cooking liquid. The remainder can be strained and saved for another purpose, or frozen for up to three months.

In a medium saucepan over medium heat, add the tomato paste and garlic. Whisk together and cook for about 1 minute until fragrant. Whisk in the remaining ingredients, finishing with the reserved 150g of cooking liquid.

Increase heat to medium high and bring to a gentle boil. Reduce the sauce, whisking occasionally until it has the viscosity of thick tomato soup, but not as thick as ketchup, about 15 minutes. Taste and adjust the seasoning as you wish.

Serve the pork: Reserve about 45g of sauce to serve in a small bowl alongside the pork. Pour the rest of the sauce over the pork, toss to combine, and serve it to the masses.

Place a pile of pork on top of buttered, toasted buns, top with apple sauce, or extra sauce, and dig in with a chilled glass of Kingston Black cider.

Spiced Apple Chutney -  to make your own, or buy ready made Sheppy's Gold medal chutney using our secret recipe.

Ingredients: 225g (8oz) onions, chopped, 900g (2lb) apples, cored and chopped, 110g (4oz) sultanas, raisins or chopped dates, 15g (½oz) ground coriander, 15g (½oz) paprika, 15g (½oz) cinnamon, 15g (½oz) salt, 340g (2oz) granulated sugar, 225ml (¾ pint) malt vinegar, 225ml (¾ pint) Sheppy's Redstreak cider (left to go flat)  

Method: Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick, and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is then ready. If you like a chunky chutney this is ready, or for a smooth chutney you can blitz it with a hand blender. Put into sterilised jars, seal and cool. The chutney is best stored in a cool, dark cupboard for two to three.

Make this now ready for Christmas (if you can wait that long!)

A beautiful recipe from Bath Blue creamery's website using the cheesemonger choice for September. 

Ingredients: 200g Pancetta, 2 sliced onions, 1 tbsp Olive oil, 1 tbsp Butter, 1 tsp Brown Sugar, Ready rolled pastry (or make your own), 50 g Wyfe of Bath, 50g Bath Blue or 100g of just the blue

Method: Preheat the oven to 200°C. Place a pan on a medium heat, cook the pancetta until they begin to brown and crisp. Add the onions, olive oil and butter and cook until softened, then add the brown sugar, once caramelised, put to one side for later. Line a tart tin with the pastry making sure to gently mould the pastry into the tin. Grate the Wyfe of Bath into the base. Add in the caramelised onions and pancetta. Crumble on the Bath Blue. Cook for roughly 20 minutes or until golden

Enjoy with a nice side salad.

Ingredients:  150g Oat Flour, 75g Chopped apples , 75g Greek yogurt, 1 tablespoon Sedgemoor honey from our farmshop or your local honey, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, 1 tablespoon melted coconut oil

Method: Chop up the apples in the small chunks. Combine all ingredients in a bowl with a spoon. Dust a flat surface with oat flour and roll or press out the dough until it is about ¼ inch thick. Using a cooking cutter, cut out as many shapes as possible. If the dough is too sticky to roll out, add a little more oat flour. Gather the dough scraps and re-roll as necessary until all the dough is used. Line a baking tray with parchment paper, place the cut-out treats on a baking tray. Bake at 350°F (180°C) for 20/25 minutes.

A beautiful recipe from Wensleydale creamery website using the cheesemonger choice for August and get 10% off.

Indulgent, warming and extremely crumbly! Pair our Yorkshire Wensleydale cheese with apple for a taste sensation!

Serves 6 | Prep time 20 mins | Cook time 30 mins

Ingredients: 6 apples, peeled, cored & chopped, 75g porridge oats, 150g plain flour, 90g unsalted butter, 30g sultanas, ¼ tsp cinnamon, 70g light muscovado sugar, 75g Yorkshire Wensleydale, finely crumbled, 200ml of Sheppy’s Redstreak cider

Method: With our twist soak the apples and fruit in our Redstreak cider overnight. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the strained apples and sultanas, 15g butter and cinnamon into a saucepan with 2 tablespoons of cold water and cook over a low heat for 10 minutes, stirring occasionally. Add the 20g sugar, then spoon into a baking dish. For the crumble topping, rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the porridge oats, sugar, and Yorkshire Wensleydale. Bake for 25-30 minutes, until golden brown. Serve with home-made custard or a generous dollop of creme fraiche

This simple yet effective twist on a classic summertime cocktail is the ideal tipple for a warm evening. Wet the rim of your glass with water and dip it into the sugar and cinnamon mixture. Then pour in the prosecco and top it off with Sheppy's Dabinett Cider. It's as easy as that!

Recipe for this month – is using one of their recipes using Barbers 1833, 15% off from the cheesemonger the whole of July.

Ingredients:

190g Barbers 1833, finely grated, 350g pasta, 30g salted butter, 3 tbsp plain flour, 150g plain flour, 300ml milk, 200ml cream, 1 heaped tsp wholegrain mustard, 200g cooked ham hock, pulled, 200g frozen peas, Sea salt & cracked black pepper, 2 Tbsp of fresh cranberries, 30g breadcrumbs.

Method:

Preheat oven to 405°F (200°C). Cook the pasta in a pan of boiling salted water 2 - 3 minutes less of time stated on the pack. In the meantime, make the cheese sauce. Melt the butter in a heavy-bottomed pan over a medium heat. Sprinkle in the flour and continuously stir to create a thick paste. Allow to cook for 1 minute. Combine the milk and cream in a jug and slowly add to the pan stirring continuously to form a smooth, glossy sauce. Stir in the wholegrain mustard before sprinkling in 165g cheese and stir until melted. Remove from the heat add the ham hock and frozen peas and season with a little salt and pepper. Drain the pasta reserving 50ml of the pasta water. Stir both the pasta and the reserved water through the cheese sauce and spoon into a baking dish. In a bowl combine the breadcrumbs and the remaining cheese. Sprinkle over the top of pasta and bake in the oven for 20 - 25 minutes until golden and bubbling. Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, add 100g of Barber’s 1833 Cheddar that has been grated, stirring continuously, until the sauce has thickened. Season to taste. In a small frying pan add the finely chopped onions along with a knob of butter-cook until soft. Remove the oven, allow to sit for 2 minutes before serving alongside seasonal green vegetables or a fresh green salad.

It's Pimm's o'clock. Try this twist on a classic fruity cocktail with Sheppy's. Combine the refreshing flavour of apple juice, the fruity spice of Pimm's, and the crispness of Sheppy's Classic Draught Cider for a cocktail will have you re-filling your glass throughout the summer. 

Simply fil a jug halfway with ice, add apple juice, Pimm's and Sheppy's Classic Draught cider and top with lemonade. Pour into individual glasses and finish garnish of apple, mint and cucumber. Enjoy! 

ingredients:

50g butter, 1 tbsp sunflower oil, 1 small onion, sliced very finely, 1 fat clove garlic, finely sliced, 2 x 350g gurnard, filleted and skinned, 2 tbsp plain flour, 75g freshly podded peas, 200ml Sheppy's Dabinett cider, 2 tbsp parsley, finely chopped, 1 tbsp mint, finely chopped, to serve  crusty bread or new potatoes

Method:

Heat a knob of butter and a little oil in a pan. Cook 1 finely sliced onion and 1 sliced garlic clove until soft, stirring regularly. Transfer to a plate.

Slice 2 × 350g skinned gurnard fillets and then dust with seasoned flour.

Return the pan to the heat and melt another knob of butter with a little oil. Add the fish, skinned side down. Cook for about 2 minutes, until it is nicely browned on one side. Return the onion and garlic to the pan.

Add 75g peas, pour over 200ml Dabinett cider and simmer everything gently for 4 minutes. Divide the fish between 2 warmed plates.

Return the pan to the heat. stir in 2 tbsp chopped parsley, and 1 tbsp chopped mint followed by a knob of butter. Bubble until thick and glossy. Spoon the peas and sauce around the fish and serve with crusty bread.

Treat your Dad this Father's Day with our Sheppy's Old Fashioned 🍊🍺

Enhance this classic cocktail with a splash of Sheppy's 200 Cider for a sweet and bubbly twist. Simply stir together the Sheppy's 200 Cider, whiskey and bitters until combined. Add in a large ice cube and top with an orange slice to finish.

Tag us in any of your cocktail creations this Father's Day!

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.

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!

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.

Shake up your cocktail game with the tantalizing Sheppy's Cider Margarita Combining the zesty goodness of fresh lime juice, the smoothness of tequila, and the crispness of Sheppy's Kingston Black Cider, this cocktail is a delightful twist on a classic. Sip and savour the perfect harmony of flavours.

Simply rub a lime wedge around the rim of the glass, and roll it in the sugar, salt, and cinnamon mix. Shake all of your ingredients with ice and strain over the prepared glass and fresh ice. 

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: For the apple cider syrup

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

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 large apples peeled and thinly sliced, Flaked almonds.

3 TBSP your favourite salted caramel sauce or we love Toffee Apple Curd. for serving suggestion. 

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.

Drizzle top with caramel sauce

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

Create this special cocktail for Mum this Mother's Day and show her just how much she means to you. 

With the floral sweetness of Sheppy's cider with Elderflower gently blended with the botanical essence of gin, this cocktail is the perfect mix for Spring time!

Simply blend the elderflower liqueur, gin and lemon squeeze and pour into a glass. Top with Sheppy's Cider with Elderflower and garnish with violets. 

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:

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.

Elevate your Valentine's Day preparations with our Sheppy's Apple of my Eye Cocktail.

The perfect addition to a Valentines meal, follow this simple recipe for a delicious fruity and bubbly mix.

1. Add ice to a glass and pour in the Sheppy's Cider with Raspberry and Aperol and stir these together. 

2. Add the prosecco and soda water

3. Garnish with an apple slice. Easy as that!

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.

Warm up your winter with this Sheppy's Hot Cranberry and Cider Cocktail.

Simply add 500ml Sheppy's Kingston Black Cider, 350ml cranberry juice and 25g brown sugar to a large saucepan, and heat until boiling. Then reduce the heat and simmer for 15 minutes uncovered. Next pour evenly into cup, and add 40ml of rum if desired. Garnish with cinnamon stick, orange slice, and if you're feeling extra festive, a candy cane. 

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.

Looking for some drink-spiration ahead of the festive season? try this  Sheppy's twist on a Moscow Mule.

Combining the flavourful mix of spices with Sheppy's Winter Spiced Cider, the cocktail will leave you with a warm cosy feeling and a sweet and fruity taste. Perfect for the winter season.

In a large jug, mix together Sheppy's Winter Spiced Cider, vodka, lime juice and ginger beer. Half-fill 4 glasses or copper mule mugs with ice and pout over the Sheppy's Cider mixture.

Garnish with apple slices, along with a cinnamon stick and rosemary sprig. 

Try this Sheppy's Wassail Cocktail next time you're hosting a get-together.

Wassail is a drink made from hot mulled cider, ale or wine with spices. it's traditionally drunk as part if Wassailing, an ancient English Yuletide ritual in which cider makers will bless their orchards for a year of good harvest. 

To make this delightful punch, put the fruit slices, ginger, cinnamon, cloves and sugar in  a pan. Add Sheppy's 200 Cider and port, and heat until the sugar has dissolved. Bring to a boil and then reduce the heat. To keep this warm, a slow cooker is ideal.

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.

When the weather begins to turn, we find ourselves reaching for a cocktail that holds a lot of flavour and captures the cosy feeling of a crisp autumn day. Made using Sheppy's Kingston Black, cinnamon bitters and bourbon, the Sheppy's Orchard Blend provides a delicious hint of spice and a cosy feeling during the colder months.

Just add ice, bourbon, maple syrup and cinnamon bitters in a cocktail shaker, then shake to chill. Strain into a glass  over ice and top off with Sheppy's Kingston Black cider. Garnish with an apple slice and enjoy.

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.

This month try our Sheppy's Cider Shake with an extra kick. Simply add all ingredients to a blender with some ice, blend until a smooth consistency and enjoy through a chunky straw. 

A beautiful recipe from Wensleydale creamery website using the cheesemonger choice for August.

Heritage Tomato Salad with Yorkshire Wensleydale Pesto and Mousse.

Ingredients for the salad:

4 – 6 heritage tomatoes, 50g walnuts, 2tbsp Yorkshire Honey, 100g Yorkshire Butter, Fresh salad leaves, A handful of capers, 50g Yorkshire Wensleydale.

Ingredients for the Wensleydale mousse:

500ml double cream, 1tbsp crème fraîche, 100g Yorkshire Wensleydale

Ingredients for the Wensleydale pesto:

100g pine nuts, 100g Yorkshire Wensleydale, 1 bunch of fresh basil, ½ garlic clove, Yorkshire Rapeseed Oil, Olive oil, Juice of half a lemon, Sea salt

Method: Serves 2

Gently heat the honey and butter in a pan until combined. Add the walnuts and cook for 5min until coated and slightly soft. Remove the nuts with a slotted spoon, place on a lined tray and season well. Roast the nuts in the oven at 180°C for 10min or until golden brown. Set a timer and check regularly to ensure they don’t burn, then remove from the oven and cool. Cut the heritage tomatoes at interesting angles, macerate in Yorkshire Rapeseed oil, then arrange over crushed walnuts to hold them in place on the plate. Blend the double cream and 100g Yorkshire Wensleydale until smooth. Transfer to a bowl, fold in the crème fraîche and whip until soft peaks are formed. Gently heat the pine nuts in a pan and toast until coloured. Place the basil and half of the parsley in a blender and pulse until roughly chopped. Add the toasted pine nuts and garlic and pulse until combined. Crumble in Yorkshire Wensleydale and continue to blend until a paste is formed. Emulsify the paste by alternating splashes of olive oil and Yorkshire Rapeseed oil. Keep blending until vivid green. Season to taste with sea salt and lemon juice. Shallow fry the capers in a pan over a gentle heat until they darken and open. Garnish the tomatoes with pesto, mousse, capers, walnuts, salad leaves and parsley. Finally, crumble the Yorkshire Wensleydale over the top and serve.