“At Waitrose and Duchy, we share a belief in the value of British organic food, grown and produced sustainably. It’s a pleasure we can all enjoy.”
Using core ingredients from the Royal Farms at Highgrove estate, Duchy Originals has recently re-launched its range with a new look and a number of delicious new product introductions. Developed and inspired by HRH The Prince of Wales, the Duchy Originals brand has created worldwide awareness of the importance of sustainable and organic farming and seen the conversion of Duchy Home Farm and surrounding areas into tens of thousands of acres of organic farming land.
With management recently taken over by Waitrose, a specialty food grocer in the U.K., the Duchy Originals brand is stronger then ever and its commitment to organic standards and social responsibility remains at the top of its list. Continuing the brand’s philosophy on community development, every year, a guaranteed percentage of profits are donated back to The Prince’s Charities Foundation to help fund globally minded initiatives throughout the world. In addition to this, the important contribution of produce from the Duchy Home farm is still maintained to create the unique tastes and stories of these very special products. The Sandringham Strawberry Preserve is made from the seasonal, organic strawberries grown on the at Sandringham and the wheat for the Duchy Originals Oaten biscuits is grown at Highgrove and Home Farm.
Duchy's Mustard Field
Duchy Originals can be enjoyed in creating a traditional English Afternoon Tea. Each individual product can also be enjoyed on its own as a lovely treat or as key ingredient in your own special homemade creations. For a creamy, refreshing and luxurious chilled dessert, try this wonderful recipe from Duchy Originals for homemade Lemon Curd Ice Cream.
ICE CREAM WITH DUCHY ORIGINALS LEMON CURD
This recipe is from the Duchy Originals Cookbook written by Johnny Acton and Nick Sandler.
INGREDIENTS (SERVES/MAKES 1.75 LITRES (3 PINTS))
• 320g (11oz) Duchy Originals Organic Handmade Lemon Curd
• 3 yolks from large organic eggs
• 550ml (19fl oz) double cream
• 75g (3oz) caster sugar
• 150ml (1/4pint) water
• ∏ teaspoon vanilla essence
HOW TO MAKE ICE CREAM WITH DUCHY ORIGINALS LEMON CURD
Whip the egg yolks in a large bowl until pale and bubbly. Reserve. Place the sugar and water in a small pan and bring to the boil.
When the solution starts to thicken, insert your sugar thermometer. Remove the pan from the heat when the temperature reaches 110 C (225 F). It will stay at 100 C (210 F) for quite a time, but will then start to creep up quite rapidly and you need to be alert or the mixture will overheat.
Remove the pan from the heat and slowly pour the contents into the reserved egg yolk, whipping constantly. You should end up with a thick, slightly runny, pale yellow mousse.
Add the vanilla essence to the cream and whip until it flows, but only just. Fold the cream into the egg yolk mixture, swirl in the lemon curd using the blunt end of a chopstick and freeze in an airtight container.
