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
Nduja TagliatelleBy Ben WatsonA quick & simple pasta dish ideal for a mid-week dinner, using our nduja jam and pomarola sauce with roasted courgettes and broad beans.
Hot Cross Bun & Lemon Curd PuddingBy Ben WatsonUsing a good dollop of our lemon marmalade and lemon curd, this recipe will turn your excess of leftover hot cross buns into a delicious dessert this Easter.
Lemon Meringue PieBy Ben WatsonOur take on the traditional lemon meringue pie. A great way to use up a handful of lemons when you have a glut...just as we did when our friends La Montesina, based in Valencia had a bumper lemon harvest.
Lemon & Tarragon ChickenBy Ben WatsonChicken with lemon and tarragon; was one of my mother’s favourite 'easy win' showstoppers and much appreciated whenever it surfaced. The triumvirate of ingredients has a definite holistic value – greatly improved by the addition of a sliced lemon, as well as the juice, to the mix. You don’t have to eat the charred lemon but the zesty, pithy flavours will leach into the sauce and chicken anyway.
SalmoriglioBy Ben WatsonAn extremely versatile sauce, this traditional Italian condiment can be used for anything from a marinade or dressing and is a a common accompaniment to seafood, meat or vegetable dishes. If you're intending on making a batch to keep in the fridge, we recommend using two parts sunflower oil to one part olive oil to prevent the sauce solidifying. If it's a bit lemony, add a bit of chilli and parsley to round out the flavours.
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.
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