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Green Eggs Over Lentils
The best things are often afterthoughts and this was just that. I was tweaking Nigel Slater's 'hangover...
Rare Roast Beef and Lentil Salad
Rare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addit...
Sticky Shiitake Mushrooms
Cooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of th...
Beef and Mushroom Stroganoff
Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go...
Boston (in Lincolnshire) Baked Beans
We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s F...
Irish Stew for St Patrick’s Day
Chef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones ...
Lamb braised in milk with garlic & fennel
This recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali,...
Kimchi noodle soup
Kimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft b...
Kimchi and prawn fritters
As usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox...
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.
Crab & Chorizo Empanadas
Makes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.
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 ...
Tapas come in many guises, from simple tortilla to London-centric ‘picture on a plate’ restaurant creations but oft...
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 chilli con carne
There's chilli and there's chilli. Everyone has their version but I think this one, using diced chuck, is...
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 ...
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...
Ultra easy and tasty meatballs - good on a stick, in a wrap, as part of a mezze etc. We associate merguez with lamb...
Harissa Crab Pasta Sauce
Classic crab pasta sauce with a harissa twist. Easy, tasty and a bit flashy - what more can you ask for?