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.
Rainbow Goodwill PieBy Ben WatsonLoosely based on a combination of Anna Jones’s Christmas Goodwill Pie and Dan Lepard’s amazing rough puff pastry with a bit of our nut roast mix thrown in for good measure. OK; as I’m really coming clean, the inspiration for our nut roast  comes from Felicity Cloake in the Guardian. Wherever it comes from, the stuffing adds a few Christmas flavours to the mix and makes it a bit more celebratory.
Pumpkin (squash) TirshyBy Ben WatsonThis Moroccan style dip traditionally calls for pumpkins - but we know they really mean butternut squash! In Ben's version, he's toned down the spices  to allow the combination of sweet squash and sour preserved lemons to really sing. The original recipe suggests serving with olives and feta cheese but we think it really works with dukkah and olive oil.
Spicy Squash & Apple ChutneyBy Ben WatsonIf you ordered from us at Christmas, hopefully you will have already enjoyed our 'Happy Christmas Chutney' . Born out of an abundance of butternut squash from the veg farm, we thought it was pretty good. So good in fact, that it can be enjoyed year round, so we've renamed it Spicy Squash and Apple Chutney. The squashes are still around for a good month or so, so why not give your own version a try?
Fabulous French Onion TartBy Ben WatsonNot to be confused with Quiche Lorraine, French Onion tart really is what it says. Onions. With a bit of cream, cheese and eggs. But don't let the apparent simplicity fool you - it is a real treat, especially if enjoyed al fresco. In fact, it really comes into its own served at picnic hamper temperature. There's a bit of room to get creative with the pastry too.  A few fresh thyme leaves, a little Dijon mustard and even a splash of wine all add a little je ne sais quoi.
Vegan Bagna CaudaBy Ben WatsonBagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and anchovies. A chance delivery of some rather overpowering smoked anchovies got me thinking about it and, as it's largely a dip for raw vegetables, this vegan version was born. Whilst not technically Piedmontese, it is pretty good with vegetables, bread and all manner of 'dippable' things nonetheless.
Chilli – miso smoked salmon with steamed asparagus and mustard leavesBy Ben WatsonIf we could pick a veg of the month for May, it would have to be asparagus.Although the season can start earlier, it's soil temperature dependent, so May is a much safer bet than earlier months. Once considered a luxury, it's now widely available and affordable. Well known for its pairing with Hollandaise, asparagus doesn't have to be at the centre of the plate. In fact, it makes a great side dish, especially served alongside salmon as it is here.
Tuscan Roast Duck for EasterBy Ben WatsonTake the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, tasty and simple - it's hard to go far wrong, even for the most reluctant of chefs. Our free range ducks naturally pair well with an orange/ cherry palette. But if you fancy veering away from that, this Tuscan style recipe is a surefire winner. Stuffed with a pork, fennel seed and garlic mixture and roasted over potato boulangère, it's a low input, impressive Easter lunch. Better still, the leftovers make for mouthwatering calzone or empanadas the next day.
Chocolate Mole Skirt SteakBy Ben WatsonSkirt steak (or bavette as its known in France) is a flat, well marbled sheet of meat with a rope like taste and a delicate flavour. It is taken from the inner flank, just above the liver and kidneys. Ideal for marinating, bavette is at its best when cooked quickly and sliced across the grain. We've opted for a Tex Mex inspired, smokey chocolate and chilli rub that will be a sure fire hit at barbecues or in whatever fajita style creation takes your fancy.
Austrian Apple & Horseradish SauceBy Ben WatsonTraditionally served with tafelspitz (an Austrian 'boiled' beef dish) this apple and horseradish sauce adds a kick to any meal. It can be adapted to suit your tastes, so whether you like it hot or a little more on the mild side, it's a must.
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