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“Naughty, decadent & creamy…"
Bungayflette
Bungayflette Ingredients 50g Fen Farm Bungay butter 240g Fen Farm cultured cream 500g Fen Farm Raedwald, sliced 750g new potatoes 200g Pancetta 4 banana shallots, finely sliced 3 sprigs thyme 2 sprigs rosemary 1 bulb garlic, roasted 200ml dry white wine Salt and pepper to taste Method Preheat the oven to 200c Cut the bottom…
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Episode 1 – Behind the scenes at Fen Farm Dairy
Ever wanted to get an insight into the inner workings of a dairy farm? We’ve teamed up with the brilliant Cellarman Sam to bring you one short film per month over the next 12 months. We’ll take you through the realities, the seasons, the challenges and exactly what’s involved in running our farm and making our products.…
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Baked Baron Bigod with white wine, garlic & rosemary by Dulcie Crickmore
If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy Baron Bigod in all its gooey glory. Serves 2 as a snack Ingredients 1 250g wheel of Baron Bigod cheese 1 Clove of fresh garlic…
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