Wine & Tapas
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Devon Steak Pasty
Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C ...
Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what go...
Caponata Involtini (aubergine rolls)
These little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who...
Panzanella -Tuscan bread and tomato salad
As my sister said to me - 'who would have thought bread and tomatoes could be so delicious'.? Actually, i...
Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green ...
Harissa Crab Pasta Sauce
Classic crab pasta sauce with a harissa twist. Easy, tasty and a bit flashy - what more can you ask for?
Tandori Chicken & Squash
Baked harissa chicken with butternut squash.
A meal for any time of the day, buttery and spicy and filled with proteins.
Poor Man’s Tagliata
The joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth striving for. Knock it ...
Broth of God
Stocks and broths are wonderful creations that we all should be making more of – not just because of their organole...
Risi e Bisi e Runner Beans
In it’s pure Venetian form, Risi e Bisi is a wet risotto of rice (obviously), smoked pancetta (usually), the best c...
Italian Meatball Pasta Sauce
These have to be the best meatballs we make and are so full of flavour that a small number are sufficient to feed f...
Black Pudding & Cavalo Nero Pasta
Our black pudding is the best – not only for breakfast but for supper too.
Uncle Vito’s Meatball Sauce
Why anyone wants to eat boring old Spaghetti Bolognese when they could be eating this beats me. This is the kind of...