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.

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Fabulous French Onion Tart

Not to be confused with Quiche Lorraine, French Onion tart really is what it says. Onions. With a bit of cream, che...

Vegan Bagna Cauda

Bagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and anchovies. A chance deli...

Chilli – miso smoked salmon with steamed asparagus and mustard leaves

If we could pick a veg of the month for May, it would have to be asparagus.Although the season can start earlier, i...

Tuscan Roast Duck for Easter

Take the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, ...

Chocolate Mole Skirt Steak

Skirt steak (or bavette as its known in France) is a flat, well marbled sheet of meat with a rope like taste and a ...

Austrian Apple & Horseradish Sauce

Traditionally served with tafelspitz (an Austrian 'boiled' beef dish) this apple and horseradish sauce ad...

Puerco de la Costa with Pineapple

In Mexico there are whole genres of pork and pineapple recipes that come under the rather broad name of puerco de l...

Montbelliard Sausage and Lentil casserole

This dish is a welcome addition on a cold day - a classic lentil and smoked sausage casserole. The perfect bowl of ...

Nduja and honey arancini

Nduja (enduya) has been foodies' flavour of the month for some time and definitely isn't for the faint he...

Braised pheasant with cabbage and Montbeliard sausage

It might be easily affordable but pheasant is one of the hardest meats to cook. Even plump, young birds  will have ...

Cordelo Verde – Spiced Lamb Casserole

Citrus and spice flavours make this one pot Spanish 'olla' perfect for seeing off the Autumn blues. In fa...

Sausages with fennel, borlotti beans and polenta

Cognoscenti might recognise this as one of Nigel Slater's midweek suppers from The Observer magazine but the p...

Pesto alla Poly Tunnel

Like many, I think I might have overdone it a bit on the tomato planting in the poly tunnel yet again this year, so...

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...

Perfect Beef Fajitas

We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these f...

Sticky Shiitake Mushrooms

Cooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of th...

Pork spare ribs with pears and Stilton butter

They're good fried, barbecued or grilled but can also be cooked in the oven, The ingredients sound a bit like ...

Elderflower Cordial

If you find the over fragrant 'cat's pee' smell of elderflower a bit too much, the secret is to add ...

Lemon Cordial

You can either make a big batch of this, pasteurise it in a water bath and store in a cool cupboard. Alternatively,...

Kimchi Chicken Rice

This recipe has become my go-to midweek supper - except when it’s pork or prawns or a weekend. For the best fried r...

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 ...