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.
Green Tomato ChutneyBy Ben WatsonAlways a winner if your greenhouse is full of green tomatoes after a miserable summer.
Pear & Ginger ChutneyBy Ben WatsonThe combination of ginger and pears gives this chutney a real kick. A great way to use up a glut of pears.
Warm lentil and sausage saladBy Ben WatsonSausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.
Apricot JamBy Redpost MediaApricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.
Crab & Chorizo EmpanadasBy Redpost MediaMakes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.  
Crab CakesBy Redpost MediaMakes 12 / prep time – 30 minutes Preheat the oven to 180°C and bake for about 30 minutes.  
Devon Steak PastyBy Redpost MediaMakes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C and brush the pasties with egg wash. Bake for about 45 minutes.  
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