Old-fashioned, home-made ginger nuts… and roasted kale


Our staff recipes continue with inspiration from our delightful farm colleague, Dave. When asked for his favourite way to cook or eat something off the farm at harvest time, his charmingly unexpected response was…. ginger nuts! Dave says they are “amazing – I’ve baked these for the farm team and they always go down a storm. Melvyn said they are the nicest biscuits he’s ever had. I substitute Our Cow Molly butter for a better flavour and add a little more ginger. Not farm produce, but it’s a treat that keeps us going sometimes.” The recipe is from Linda Collister’s Baking Bible.

In a post-script nod to Regather farm’s veg bounty, Dave’s favourite way to cook curly kale is to drizzle with a little cold-pressed rapeseed oil and flash through a hot oven until it crisps a little bit, like seaweed.


  • 350g self-raising flour
  • A pinch of salt
  • 200g golden caster sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon bicarb soda
  • 115g unsalted butter
  • 85g golden syrup
  • 1 large egg, beaten
  • + Baking sheets, greased


  1. Sift the flour into a mixing bowl with the salt, sugar, ginger and bicarb soda.
  2. Put the butter and golden syrup in a small saucepan and heat very gently, stirring occasionally, until the butter melts.
  3. Remove the pan from the heat, let cool until just warm, then pour on to the dry ingredients. Add the egg and mix thoroughly.
  4. Using your hands, roll the dough into 30 walnut-sized balls. Place the balls well apart on the prepared baking sheets, then flatten slightly with your fingers.
  5. Cook in a preheated oven at 170C/325F/Gas3 for 15-20 minutes or until golden brown.
  6. Remove from the oven and leave on the sheets for one minute to firm up, then transfer to a wire rack to cool completely. Store in an airtight container and eat within one week or freeze for up to one month.