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.
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Main IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Rare Roast Beef and Lentil SaladBy Ben WatsonRare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addition of a few roast vegetables and our Mojo Verde. Adding the beef juices into the dressing will take it to the next level.
Perfect Beef FajitasBy Ben WatsonWe've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these fajitas to another level. Pineapple is a well known tenderiser but over an extended period the juice of that and the lime will end up pickling and eventually drying out the meat. I'd suggest adding them an hour or so before cooking.
Sticky Shiitake MushroomsBy Ben WatsonCooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of the caramelised ginger and garlic. Tasty and satisfying.
Elderflower CordialBy Ben WatsonIf you find the over fragrant 'cat's pee' smell of elderflower a bit too much, the secret is to add double the suggested citrus, particularly orange, and even a dash or two of Angostura bitters at serving. I tend to make this in fairly industrial quantities – the quantities below will make about ten 75cl bottles.
Lemon CordialBy Ben WatsonYou can either make a big batch, pasteurise it in a water bath and store in a cool cupboard or, as lemons are available all year round, just make it whenever you run out. If you like your lemonade on the tart side, boil the peel for an extra five minutes and cut back on the sugar by 10%. Straining through a sieve will give a fairly cloudy lemonade. If you like your lemonade a little clearer, strain through muslin. Dilute with three parts water - sparkling will raise it to the next level.
Kimchi Chicken RiceBy Ben WatsonThis recipe has become my go-to midweek supper - except when it’s pork or prawns or a weekend. For the best fried rice you need to cook it and spread it out on a tray to cool and if you do this in the fridge it will keep for two or three days so it becomes even easier and quicker.
Beef and Mushroom StroganoffBy Ben WatsonSome would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go for frying steak, cut into the requisite sized strips. If you don’t fancy pasta, this goes well on sourdough toast, or as a side.
Boston (in Lincolnshire) Baked BeansBy Ben WatsonWe might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s Fermented Bean paste. Maybe a little strong to be a like-for-like substitution, but a teaspoon or so will bring that savoury depth in spades. We also have UK grown Fava beans.
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