We love food and we've got some great recipes to prove it. Take a look through all of our recipes for some culinary inspiration.
Try this twist on the traditional pudding from our development chef, Clive Goudercourt.
Cheese scones are one of our favourite recipes at Felbrigg, here is the recipe for you to try out for yourself at home, straight out of the National Trust Cookbook.
Taken from the National Trust Family Cookbook, this simple spread is the perfect toast topper or treat.
Try our recipe from Moseley Old Hall for this British classic. Enjoy hot out of the oven with lashings of cream and jam.
This hearty salad from our Cookbook includes iron-rich spinach and protein-filled eggs whilst smoky bacon and stilton provide a dash of indulgence. It’s a good recipe for using up fridge leftovers.
Our Festive slice is a firm favourite with our visitors here at Bodiam Castle. It's a great alternative to the usual mince pie.
Our smoky turkey and squash gratin recipe is a winter vegetable winner.
Try our tasty kebabs using ingredients from our 2016 Fine Farm Produce Award winners, Conygree Farm.
Learn how to cook this light and minty pasta dish, with cheese and citrus. This recipe has been developed in collaboration with our Food Ambassador, Claire Thomson.
Seasonal greens in a spicy coconut broth make this Green Thai spring vegetable soup a family favourite.
Make your own delicious Victorian gingerbread at home with this National Trust recipe from Mr Straw's House.
This is a simple pudding that requires no time to mature so can be made as little as a week before its required or indeed made the same day and served fresh.
Turkey was traditionally gilded to make it look more appetising. Find out how to make the most of your turkey with our easy-to-follow recipe and give your turkey a gilded glow.
Take inspiration from one of the grand houses in the South West, and create a National Trust gingerbread house.
Make your own cider cake with this National Trust recipe from Hanbury Hall.
Try your hand at making a bit of Wet Nelly, a cake with a big history and a firm favourite at Speke Hall.