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.
Chocolate & Marmalade CantucciniBy Ben WatsonIf all else fails, there’s always the old chocolate and orange combo. Like chocolate and raspberry, it never fails. They keep forever so they’re worth making in bulk. Our recipe came from the excellent Frances Bissell’s Times Cook Book as, in fact, have many of our recipes. Sadly, I don’t think it is still in print.
Seville Orange CurdBy Ben WatsonCurds are wonderful creations; either to spread, in tarts or as flavourings for various other desserts – and easy-peasy to make. Made with all Sevilles it’s not for the faint hearted so half Seville and half blood orange might be a safer, more palatable, option. Don’t over-zest or you’ll get a pithy taste that really doesn’t work.
Hot Chocolate Pudding with Clotted CreamBy Chef James DoddThis will make enough for 2 smaller one if baked in standard-sized ramekins or a slightly larger one if baked in a larger bowl. It also doesn’t really need to be turned out, if you don’t want, as eating it straight from the dish is perfectly acceptable
Hot banana soufflé with caramel sauceBy Chef James DoddOk, I admit this may sound a little fancy but it's so easy you’ll be both shocked and impressed, as will your loved one. Made last minute and served with warmed caramel sauce, that you made earlier, with maybe a little scoop of ice cream.
Tasty BBQ spiced pork ribs, punched potatoes and slawBy Chef James DoddPotentially one of the more messy valentines meals you’ll eat and potentially reserved for the well-established couple who aren’t adverse to embarrassing themselves but seeing as we aren’t necessarily able to meet new prospective flames at this odd time in lockdown my assumption is that over the past year we have all learned to get to know one another even better so this recipe will certainly satisfy. The spice mix will make a little more than needed and I’d even recommend making double the recipe as its fantastic dusted on all sorts from nuts to tomatoes before roasting.
Ultimate ChilliBy TracyThe best Chilli con Carne There are few things as welcome and comforting as a bowl of chilli.  A big pot just gets better and better as you go through the rice, baked potatoes, wraps stages and if there’s any left, or you just can’t face it on the fourth night, the filling makes a great a empanadilla that can be baked from frozen when unexpected visitors turn up at short notice. Minced beef is the norm but diced chuck, or even shin has more flavour and provides a little texture, even after prolonged cooking. I’ve only visited Mexico once, very briefly, many years ago and I had a lot of mushy beans, vegetable and rice burrito type things, all fairly spicy but not containing a lot of meat.  Chilli-con-carne is very much a Tex-Mex thing and in typical fashion, they replaced most of the vegetables and beans with beef. In fact, just north of the border, they took out the beans altogether and called it, simply, ‘red’, probably because of the heat. Apparently, as you travel further north the beans make a reappearance but, for me, there are never enough - nor anywhere near enough vegetables. Onions, tomatoes and carrots are a gimme but there’s plenty of room for red peppers and butternut squash which make it a little more Mexican. The preferred heat level is obviously subjective but a good starting point is frying the onions and carrots in some of our nduja and adding chilli as it cooks. You can always add more but you can’t take it out.
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.
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