This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more here Close

Autumn Recipes to Cook Up in the Cabin

Karen Burns-Booth

We’ve teamed up with food and travel writer Karen Burns-Booth, who writes at award winning blog Lavender and Lovage, to create some tasty autumn recipes that are perfect for rustling up in your cabin.

From Scottish mussels to rhubarb from Yorkshire, we’ve used seasonal ingredients you can pick up locally from a number of our site locations. Happy cooking!

...tasty autumn recipes that are perfect for rustling up in your cabin.

Michaelmas Dumplings

Michaelmas Dumplings with Blackberries and Apples

A comforting childhood recipe perfect for blackberry season. These sweet dumplings are a wonderful way to end an autumn meal. Serve with fresh pouring cream or home-made custard. Forage our forest sites for blackberries, we have some great brambles at Blackwood ForestThis recipe serves 4.


100g freshly picked blackberries

1 medium sized cooking apple, Bramley apples are best

100g self-raising flour

Pinch salt

25g butter or margarine

3 teaspoons and 1 tablespoon white granulated sugar

4 tablespoons cold milk

½-pint (300 ml) water


1. Wash the blackberries and then peel, core and quarter the cooking apple. Place the flour and the salt in a mixing bowl and with your fingertips rub the butter or margarine into the flour.

2. Stir in 3 level teaspoons of white sugar and then mix to a soft dough with about 4 tablespoons of cold milk.

3. Divide the dumpling dough into 4 pieces on a floured board and carefully mould a piece around each quarter of an apple, making sure that the apple is completely covered.

4. Dissolve about 1 tablespoon of sugar in the water in a medium sized saucepan and add the blackberries. Bring them to a gentle boil and then place the apple dumplings, cover the pan and simmer for 25 minutes, do NOT take the lid off for the first 15 minutes!

5. Serve one apple dumpling per person with some of the blackberries spooned over the top; fresh pouring cream or custard makes a nice accompaniment.


Mussel, Onion and Parsley Chowder

A delicious version of the classic clam chowder, where fresh Scottish mussels are cooked alongside onion and parsley for a creamy and hearty "chowder" style soup. Get your hands on some tasty fresh mussels from Loch Long when you stay at our Ardgarten Argyll location.  


1 tablespoon rapeseed oil or vegetable oil

2 onions, peeled and diced

250g potatoes, peeled and diced small

300ml dry white wine (or fish stock)

1kg fresh Scottish mussels, cleaned

450ml skimmed milk

4 tablespoons light crème fraiche

2 tablespoons cornflour

Large bunch of fresh parsley, chopped (save some for the garnish)

Salt and white pepper


1. Heat the oil in a large pan and gently fry the onions and potatoes for 5 minutes, until they are slightly soft. Add the wine and the mussels, bring it all to the boil, cover and simmer for 5 minutes.

2. Using a slotted spoon, remove the mussels from the pan and take them out of their shells. Keep a few in their shells for a garnish if you wish, and discard any mussels that remain unopened.

3. Return the mussels to the pan with the milk and crème fraîche, then bring to the boil, before turning down to a gently simmer.

4. Mix the cornflour with a little milk or water to make a thin paste and then whisk the paste into the pan. Keep stirring until the chowder thickens slightly. Add the chopped parsley and cook for a further minute before adjusting the seasoning with salt and white pepper.

5. Serve with fresh parsley as a garnish and crusty bread.


Rhubarb Crumble Tray-Bake Cake

This delectable crumble tray bake cake makes the most of fresh, seasonal rhubarb and is just as delicious when served warm (with cream), as it is when eaten cold for afternoon tea.Enjoy some of the UK’s best rhubarb from the Yorkshire Rhubarb Triangle when you visit Keldy and Cropton.


450g rhubarb, cut into chunks

Crumble Topping:

125g plain flour

75g butter

75g Demerara or soft brown sugar

Tray Bake Cake:

225g self-raising flour

100g butter, softened

100g light brown sugar

2 teaspoons ground ginger

3 large free-range eggs, beaten and mixed with 3 tablespoons milk


1. Preheat oven to 180C/350F/Gas Mark 4 and butter a square tin or Pyrex baking tray - you can line it with baking paper too if you wish.

2. Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well; set to one side.

3. Make the tray bake cake by placing all of the ingredients into a bowl and beating together until light and fluffy - adjust by adding more milk if the batter is too stiff.

4. Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.

5. Bake for 40 to 45 minutes, or until the cake is well risen and golden brown. Remove the tray bake from the oven and allow to cool before cutting into squares.

Recipes courtesy of Karen Burns-Booth: Karen is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients. She is a member of the prestigious Guild of Food Writers and regularly contributes to a variety of print publications and online recipe sites, as well as creating bespoke recipes for numerous major brands and supermarkets in the UK and Europe.