Recipes

At the Farm Shop we don’t treat cooking as a precise science. Nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck and enjoy your cooking and eating.

Lebanese Pita Pizza

There is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the ...

Winter Veg Casserole with Merguez Meatballs

This recipe is a winter vegetable casserole using merguez meatballs and our own labneh. Many will recognise this a...

Cucumber Pickle

This pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winte...

Green Tomato Chutney

Always a winner if your greenhouse is full of green tomatoes after a miserable summer.

Pear & Ginger Chutney

The combination of ginger and pears gives this chutney a real kick. A great way to use up a glut of pears.

Courgette and Sweetcorn Fritters

We’re getting to the time of year when all the efforts in the garden come to fruit. The problem is what to do with ...

Warm lentil and sausage salad

Sausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.

Smoked Chicken and Potato Salad

A simple lunch or easy supper that is quick to make and shows off our delicious smoked chicken.

Apricot Jam

Apricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.

Crab & Chorizo Empanadas

Makes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.  

Crab Cakes

Makes 12 / prep time – 30 minutes Preheat the oven to 180°C and bake for about 30 minutes.  

Devon Steak Pasty

Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C ...

Mojo Verde

Originating from the Canary Isles, this piquant green sauce works well with all things fish, chicken and vegetable.

Best Braised Lentils

Simple lentils can be made into a main by the addition of other vegetables to the soffritto base. Greens can be add...

Fabada Asturiana

Tapas come in many guises, from simple tortilla to London-centric ‘picture on a plate’ restaurant creations but oft...

Christmas Trifle

Last year, instead of Christmas Pudding, I made a Christmas Trifle – without any smoky bacon. I thought it was deli...

Carbonnade Flamande

You might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there...

Chorizo with piquillo peppers

The beauty of the Luis Gil cooking chorizo, or Chorizo fresca as it says on the packet, is that it doesn’t fall to ...

Chunky chili con carne

There's chili and there's chili. Everyone has their version but I think this one, using diced chuck, is p...

Stuffed Tomatoes

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...

Tabbouleh

Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green ...

Masala Mussels

It might be a bit messy but it's worth it. Add a little of the mussel cooking liquor to the sauce if it's...