Enjoy the seasonal magic of Christmas at Doddington


We believe that great food starts with great ingredients. We are lucky to have the very best on our doorstep; freshly picked produce from our Kitchen Garden, pasture-fed Lincoln Red beef and game from the estate.

Pesto Stuffed Spaghetti Squash

Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, air frying, or microwaving. Once cooked the flesh of this fruit can be prepared in a way that its “strands” look like and are as long as traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds. Spaghetti squash contains many nutrients, including folic acid, potassium, and beta-carotene. 

Kuri Squash Recipes

When Kuri squash is cooked, it has an incredibly smooth and creamy texture. The flavor is nutty, mildly sweet, and a bit earthy – somewhat like chestnut. Kuri is also a good source of vitamins A and C, potassium and iron.

Spiced Pumpkin Seeds

If you’re planning on having some pumpkin-carving fun, don’t let those pumpkin innards go to waste!

Spiced Pumpkin Soup

Celebrate the best of seasonal produce this autumn with our Spiced Pumpkin Soup. The perfect recipe for chilly autumn weather or for a cosy warming treat.

At Doddington, we take great interest in limiting food waste. So, if you are carving your Halloween pumpkin this year, you can limit waste by using some of your pumpkin innards to make this delicious homemade dish.

Pumpkin & Sage Gnocchi

Limit your leftovers this autumn with this simple and easy homemade gnocchi. This recipe stars pumpkin as the base of your dish, adding wholesome warmth and vibrant colour, whilst complementing flavours of fresh sage as an evergreen ingredient.

Alternatively, butternut squash can also make for a fantastic substitute for pumpkin. Still providing all the hearty flavors and textures loved by autumn squash.


Pumpkin Salad

Treat yourself to this seasonal Pumpkin Salad, full of bold autumn flavours and fresh vibrant colour. This recipe is ideal for those short on time and looking to prepare a fresh dish in under 30 minutes.

Your Pumpkin Salad will last between 2-3 days in the fridge (covered) and can be the ideal accompaniment to any meal this autumn season. Suitable for vegetarians, but does contain nuts.

Quince & Apple Crumble

Crumble may be a quintessentially British dish, but with this Quince and Apple Crumble, you can bring a fresh new, seasonal favorite to your table. Our  Quince has been hand picked by our Kitchen Garden team and is packed with vibrant and bold flavors, with zero food miles.

You can find ingredients for this recipe in our Doddington Farm Shop, amongst other fresh produce from our Kitchen Garden or from specially selected local suppliers.

Autumn Beetroot & Wensleydale Tart

For those looking to expand their palate, this autumnal tart with Beetroot & Wensleydale can be the ideal recipe. The flavors of the Doddington Kitchen Garden and Farm Shop Deli, truly come into their element with this wonderful seasonal dish.

Best served either fresh from the oven or chilled alongside our Pumpkin Salad (find our recipe here).

Roasted Kohlrabi

Kohlrabi, also known as German turnip or cabbage turnip, is very popular in Northern and Eastern European countries like Germany and Hungary as well as northern Vietnam and eastern India. It is part of the same family as broccoli and cabbage and can be eaten raw or cooked in a variety of ways. Cube, slice, or dice the bulb and steam, sauté or roast.

Redcurrant Jelly

We grow redcurrants in our Kitchen Garden and always look forward to the abundance of these small, tart berries each summer. Redcurrant jelly is a popular condiment and culinary ingredient, the jelly has a vibrant red colour and a distinct tangy flavour that balances sweetness.