recipes from organic local produce in our farm shops

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.

Fennel and orange salad with lemon and marmalade dressingBy Jess

Bright, refreshing, and bursting with citrusy goodness, this fennel and orange salad is a simple yet elegant dish that celebrates seasonal produce. The crisp fennel pairs beautifully with the sweetness of oranges, while the lemon and marmalade dressing adds a zesty twist. Perfect as a light starter or a vibrant side, this salad is a quick and delicious way to elevate your meal.

Crown prince and chard lasagnaBy Jess

This Crown Prince and Chard Lasagna is a hearty and satisfying dish that celebrates the natural sweetness of squash and the earthy flavours of chard. Perfect for a cosy dinner, it layers caramelised Crown Prince squash seasoned with warming spices, tender chard, and a rich, creamy white sauce infused with nutmeg and Dijon mustard. Topped with golden parmesan and baked to perfection, this lasagna is a delightful twist on a classic, showcasing the best of seasonal, comforting ingredients. Serve it up for a special family meal or as a delicious vegetarian centrepiece.

Crispy fried Brussels sprouts with lentils and mintBy Jess

My daughter Nell virtually forced this on me when we had lunch at Manteca in Shoreditch (where she works). Vincotta is heavily reduced, pressed, unsieved grape must and is a speciality of Puglia. Rick Stein gave it a shout-out as his secret special ingredient. You don’t see it in South Devon very often but I’d have thought pomegranate molasses would give an equally interesting result. Sprouts have never been my thing – I normally suffer, rather than relish them at Xmas - but I couldn’t stop eating these. They’d work as a small plate or side – but probably not with the trad Christmas dinner - and, if, like me, you’re not big on deep fat frying, work a treat in the Air Fryer.

Njuda MusselsBy JessThis Nduja Mussels recipe is a rich and flavourful dish that combines the briny taste of fresh mussels with the fiery kick of nduja, whether you opt for diced nduja salami or Ben’s Farm Shop’s nduja jam. It’s a perfect blend of spice, aromatics, and freshness, with white wine and parsley adding a light touch to balance the heat. Serve these mussels with a warm baguette or sourdough to soak up the delicious sauce, or try them gratinéed for a cheesy, crispy finish. Perfect for a special meal or when you're craving bold, rustic flavours.

Lemon, Garlic, Mint, and Fennel Pollen SpaghettiBy JessThis pasta dish can be as simple or intricate as you prefer. At its core, it celebrates the essence of spaghetti, with fennel pollen as the star ingredient that adds a unique, aromatic flair.

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.

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.

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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