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.
Irish Stew for St Patrick’s DayBy Ben WatsonChef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones disintegrate while the waxy remain just that. As a stew, it’s fairly wet but the flavour is in the juice so have some good bread handy. Using shoulder steaks, rather than neck fillets or best ends, makes it far cheaper but it will take a bit longer to cook. See the original version here. There is some controversy about whether carrots should be included in this dish. Escoffier says no, but what would a Frenchman know about Irish stew? I like them. Cold pickled red cabbage is a traditional accompaniment in Ireland.
Lamb braised in milk with garlic & fennelBy Ben WatsonThis recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali, and adjusted to use shoulder steaks. The Florentine fennel is a BFS addition. For some reason wild fennel seed and Florentine fennel bulbs are rarely used together but I can’t think why. It seemed to work.
Vietnamese Caramelised Pork BowlsBy Ben WatsonMinced pork hardly gets a look in but it should do - it's easily as versatile as minced beef. Use it for ragu, sausage meat, paté and pasta sauces. It has a fairly neutral flavour so works well with strong additions, such as South East Asian spices.
KedgereeBy Ben Watson

A meal for any time of the day - buttery and spicy and filled with proteins. Our very Anglo-Indian, Captain's Masala curry paste works perfectly - it should because this is what it's made for.

Kimchi noodle soupBy Ben WatsonKimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft boiled egg, nori, chashu pork etc are all optional.
Kimchi and prawn frittersBy Ben WatsonAs usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox. I much prefer to cook with it than eat it raw - it brings a deliciously savoury, saline twang to everything it touches. Hopefully, we’ll soon have our own version from the deli counters but, in the meantime, here is an idea from Serious Eats
Lebanese Pita PizzaBy Ben WatsonThere is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the parameters. The pita bread is a cheat – but it works and it makes good Christmas finger food. This can be cooked straight from the freezer and the whole fried, spiced lamb with hummus thing really works.
Winter Veg Casserole with Merguez MeatballsBy Ben WatsonThis recipe is a winter vegetable casserole using merguez meatballs and our own labneh. Many will recognise this as originating from one of Nigella’s feasts but we have to start somewhere. I’ve adapted it to use both our Captain’s Curry Paste and Herby Harissa (as well as the Labneh) and, a few years ago, it provided the starting point for our ‘SA Food Awards best in show’ Vegetable Hariri soup. I just added various grains and pulses and a lot more liquid. The suggested casserole quantities make enough for a large gathering but it’s even better reheated and, as mentioned, makes a delicious soup with more stock and some rice, lentils and chickpeas.
Cucumber PickleBy Ben WatsonThis pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winter! You'll need to do the prep 24 hours before the cooking.
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