Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.

  • 8 rashers of lean back bacon

  • 45ml/3 tbsp vegetable oil

  • 4 large eggs

  • 4 tortilla wraps                        

   50g/2oz mild Cheddar cheese

  • 2-3 tbsp pickled jalapeno chillies, chopped

Serves: 4.

This is a really easy way to serve up breakfast or brunch on a weekend when you have guests - a lot less messing about, but everyone still gets a cooked breakfast!


  • 4 sausages
  • 4 rashers back bacon
  • 2 tomatoes, halved
  • 8 open mushrooms
  • 8 large eggs

   serves 4 - for more, just double or treble as required and add a bit longer in the oven 

Cheesy pancakes

Pancakes don't always have to be sweet. This savoury pancake recipe goes really well with a tomato salad. You can make the plain pancakes beforehand and keep them in the freezer for up to 3 months.

For the basic pancakes (makes about 12 pancakes)

  • 3 eggs
  • a little seasoned flour
  • 175g/6oz dried white bread crumbs
  • oil for deep frying
  • For the salad:
  • 100g /4oz cubed pancetta
  • 100g/4oz fresh peas
  • 1 shallot, finely diced
  • 1 head chicory leaf, shredded
  • a handful of wild rocket leaves
  • For the dressing:
  • 1 raw egg yolk
  • 1 sprig of thyme
  • 30ml/2 tbsp white wine vinegar
  • 60ml/4 tbsp olive oil

serves 2

traditional easter pie recipe

This simplified version of Torta Pasqualina, the traditional Italian Easter pie from Liguria, is made with spinach and ricotta, poached eggs and crunchy filo pastry.

Serves 6 to 8 

280g jar baby artichokes in olive oil, drained (reserve the oil) and halved 
500g (1lb 2oz) ready-washed fresh spinach, trimmed and chopped 
2 garlic cloves, finely chopped 
75g (3oz) freshly grated Parmesan cheese 
200g (7oz) ricotta cheese 
3 tbsp freshly chopped mixed herbs 
generous pinch of nutmeg 
8 medium eggs 
25g (1oz) butter 
16 sheets filo pastry, halved 

You will need 
a 23cm (9in) spring-form tin 

  • 100g tenderstem broccoli, trimmed

  • 1 tsp olive oil

  • 3 large British Lion eggs

  • salt and freshly ground black pepper

  • 25g smoked salmon, chopped

  • 1 tbsp chopped fresh dill (or 1 tsp freeze dried)

serves 2

Okay, let the battle commence!  How many people will have an alternative method or recipe for these Yorkshire staples. 


  • 100g/4oz plain flour
  • 2 large British Lion eggs
  • 200ml/7fl oz semi-skimmed milk and water mixed
  • Vegetable oil, lard or, even better, use beef dripping   
  • Pinch of salt
  • makes 12 pudds

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The Cud Life

Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
Cottages, Camping and Cookware!