Chatsworth Estate roast lamb
Our favourite recipe for a succulent Chatsworth Estate lamb roast
Hot cross buns
Traditionally these buns are eaten hot for breakfast on Good Friday
Easter lemon cake
A variation of the simple lemon drizzle cake but slightly more sticky with a zesty lemon kick
A warming broth, ideal with crusty bread on a chilly day
Ideal for using scraps left over from festivities
Twice-cooked belly pork
The other white meat made indulgent
Beetroot cured salmon
This recipe makes for a very interesting light lunch.
This is superb with any cheese or cold meat. Despite the limited ingredients, the flavour is delicious.
Scotch egg pasties
The full flavour of scotch eggs, but far easier to make as there is no deep frying
Summer lamb, herb and lemon stew
A tasty stew best served with a chunk of crusty bread to mop up the broth.
New potato and cheese parcels
A light vegetarian version of the traditional Cornish pasty, using the very earliest of the English new potatoes.
This summer chutney is wonderful with any cold meats, especially ham.
Chatsworth Estate Hereford roast beef
A delicious way to prepare our estate reared Hereford beef.
Chocolate and chestnut mousse
Ideal for leftover chestnut puree from the festive season
A fast and delicious alternative to the traditional Christmas cake
Bramley apple and lemon jam
Delicious on toast with a a slice of salty butter
Perfect for berry season or use blackberries straight from the freezer.
Raspberry meringue pie
A twist on the traditional lemon meringue pie
Chocolate and courgette cake
The ultimate hidden veg cake
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