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
Duck fatteeBy Ben WatsonA traditional Lebanese dish, usually made for celebrations, duck fattee offers an incredibly colourful display of pomegranate seeds, yoghurt, parsley, chickpeas, rice and duck, It's a great, slightly informal, alternative to a traditional Easter (or Christmas) roast, Normally served with toasted flatbreads, it's one big sharing plate; sure to wow family and guests alike. Any slow-cooked meat works well from chicken to lamb, but we think the delectably gamey and fattiness of duck really sings.
Lemon MarmaladeBy Ben WatsonBy themselves, lemons make a surprisingly good marmalade – particularly if you find the whole Seville thing a little overpowering. This recipe will give you roughly 10 jars to store away. I think you get a better and clearer result if you scoop out the flesh with a sharpened spoon before cooking. Chopping uncooked rind reasonably evenly is easy and it’s also far easier than removing the pips from a squidgy, sticky mass of cooked lemon flesh...
Tagliata di Manzo with winter leavesBy Ben WatsonSliced sirloin steak served on a bed of rocket with Parmesan shavings and jus - perfect for when you don't want to spend the whole evening in the kitchen.
Fish BouillabaisseBy Ben WatsonAn uber simple bouillabaisse suggestion of the classic French seafood dish; made easy when made using our own fish fumet.
Ben’s Farm Shop Nduja JamBy Ben WatsonA deliciously addictive spreadable spicy salami that you can make at home. Try with honey on a pizza, bruschetta or panini – or use as a base for any spicy casserole or pasta sauce.
Ham With MarmaladeBy Ben WatsonOne of our most successful creations of the last few years has been our 'Ham with no name'. Originally nameless as a bit of a joke, it's stayed that way and sells as well as, if not better, than either the straightforward, smoked or unsmoked, hams. As with so many things, it came about because we had an excess of our apple juice with ginger to get rid of but now, we're making the juice for the ham.
Nut Roast GaletteBy Ben WatsonThe ubiquitous BFS nut roast is available all year, but it does come into its own at Christmas. Indulgently packed with stilton, nuts and parsnips, then wrapped in blanched cabbage leaves, it certainly earns its place at a Christmas table. There’s also a vegan version without the stilton and eggs. Here’s how you can deconstruct our nut roast and make it into stunning centrepiece this Christmas...
Pale Farm’s Leftover Turkey PieBy Ben WatsonVicky Chamings of Pale Farm, our new free-range turkey supplier, shares her crowd-pleasing and delightfully easy recipe for leftover turkey pie. This sumptuous pie is the perfect way to use up your leftover turkey, ham and cream from Christmas Day. Using ready rolled puff pastry to save time in the kitchen, you can't really go wrong. For extra flavour, add leeks and mushrooms. 
Sausage & borlotti bean risottoBy Ben WatsonA robust and hearty meal ideal for the winter months, this risotto is pure comfort food and is a super simple mid-week dinner. Simply pop all of the ingredients into one pot and let the risotto, butter and beans work their magic.
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