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
CassouletBy Ben Watson

In the past I’ve been a little snooty about the duck confit and opted for a bit of mutton or lamb but I have to admit that I've changed my mind. It does bring a certain unctuosity to the party so it’s quack quack all round. Ham hock isn’t traditional either but as the excellent Felicity Cloake pointed out in The Guardian, it replaces both the cured meat and pigs skin so it’s oink oink there too.

The number of times you break the crust and stir in the bread crumbs is also the subject of some debate. A slightly wet, rather than claggy, cassoulet is much easier, and more enjoyable, to eat so stirring once, followed by a light sprinkling of crumbs before the final  bake is perfect.

Its not exactly traditional because it brings a bit of smokiness into the mix but our Montbeliard sausage would also a good addition.

Uncle Vito’s Meatball SauceBy Ben WatsonWhy anyone wants to eat boring old Spaghetti Bolognese when they could be eating this beats me. This is the kind of food they all sat around eating in The Godfather, which probably explains why they were all so fat, (except you, Vito).The key ingredient is a good high meat content, fairly spicy, Italian meatball. We make one with pork, bacon, fennel seeds, and a little chilli and garlic, which is brilliant for this recipe.
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