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.
BrowseCategories
Main IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Vegetable Harira soupBy Redpost MediaNot real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.
Poor Man’s TagliataBy Redpost MediaThe joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth striving for. Knock it into shape (literally) and it makes a fantastic, thick steak.
Noodle SoupBy Redpost MediaFor a quick and impressive dinner, this noodle soup packs a punch. Make with your own broth or bought stock.
Broth of GodBy Redpost MediaStocks and broths are wonderful creations that we all should be making more of – not just because of their organoleptic qualities, but because it’s wasteful not to and if we’re going to go on enjoying meat, nose to tail cooking has to be the way to go.
Broad Bean RisottoBy Redpost MediaA wonderfully fresh dish that you can serve as a starter, or as a main with a piece of chicken or fish to accompany it.
Pork InvoltiniBy Redpost MediaWe call them olives, the Italians call them involtini and the Americans and Australians, call them braciole. Whatever hat you decide to hang on them they’re a great thing to have in the toolbox.
Stuffed LambBy Redpost Media

Stuffed with our apricot, almond and lemon stuffing this is a fine, full-flavoured, family feast. Serve with dauphinois potatoes (see recipe) & lemon and honey glazed carrots to carry on the fragrant theme of the stuffing.

Minced Beef WellingtonBy Redpost MediaUp the ante with a minced beef and mushroom duxelle sausage roll with homemade mustard and herb, rough puff pastry. The Minced Beef Wellington comes from John Torode - with a few variations. White wine isn't the norm in a duxelle but with all that rich meat and pastry it adds a welcome edge of acidity. You can buy good quality, all butter, puff pastry or aim even higher with  Dan Lepard's fancy rough puff - https://www.theguardian.com/lifeandstyle/2013/mar/09/dan-lepard-chicken-bacon-pie-red-wine-mustard-crust.
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