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.
<img alt='' src='https://secure.gravatar.com/avatar/b28e9e657e3089e4d328c2cfbd41418ae1ae08c766b2ad7b5a164738780edada?s=96&d=mm&r=g' srcset='https://secure.gravatar.com/avatar/b28e9e657e3089e4d328c2cfbd41418ae1ae08c766b2ad7b5a164738780edada?s=192&d=mm&r=g 2x' class='avatar avatar-96 photo' height='96' width='96' />Recipes by Redpost Media
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Chorizo with piquillo peppersBy Redpost MediaThe beauty of the Luis Gil cooking chorizo, or Chorizo fresca as it says on the packet, is that it doesn’t fall to bits when its sliced and fried so is perfect for this classic tapa. Serving on toast, with roast peppers works as a simple supper. Adding a fried or poached egg makes it even more of a meal.
Chunky chilli con carneBy Redpost MediaThere's chilli and there's chilli. Everyone has their version but I think this one, using diced chuck, is pretty good. Long, slow cooking breaks up the chunks of chuck steak and the vegetables, particularly the roast squash, adds a bit of unctuousness. The extra herbs and spices give it balance making it far more interesting than the standard mouth burner. Definitely one for a cold winters night and worth making in bulk and freezing. You don't have to worry about overcooking so gently thawing in the pan is, almost, an improvement.
Stuffed TomatoesBy Redpost Media

Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what goes around comes around and these have many laps left to run. Essentially a risotto in a tomato but because there is less liquid the rice acquires a lovely nutty texture as it bakes in the oven.

Caponata Involtini (aubergine rolls)By Redpost MediaThese little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who cares? Caponata is one of those classic Sicilian fusion dishes which, despite its aubergine and tomato roots, can include a whole range of fried and crunchy blanched vegetables; fennel, celery, courgette, cauliflower, squash, red peppers, cucumber etc.  It's more a treatment than a recipe. Wrap in a slice of griddled aubergine and they're great as a snack, vegetarian main, side for meat dishes, part of an antipasta or mezze plate etc etc. And they're surprisingly easy and can be done in stages. Best served lukewarm.