Dinner

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.
DinnerCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMeal  DinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Vegetable Harira soupBy Redpost MediaNot real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.
Poor Man’s TagliataBy Redpost MediaThe joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth striving for. Knock it into shape (literally) and it makes a fantastic, thick steak.
Broth of GodBy Redpost MediaStocks and broths are wonderful creations that we all should be making more of – not just because of their organoleptic qualities, but because it’s wasteful not to and if we’re going to go on enjoying meat, nose to tail cooking has to be the way to go.
Pork InvoltiniBy Redpost MediaWe call them olives, the Italians call them involtini and the Americans and Australians, call them braciole. Whatever hat you decide to hang on them they’re a great thing to have in the toolbox.
Stuffed LambBy Redpost Media

Stuffed with our apricot, almond and lemon stuffing this is a fine, full-flavoured, family feast. Serve with dauphinois potatoes (see recipe) & lemon and honey glazed carrots to carry on the fragrant theme of the stuffing.

Minced Beef WellingtonBy Redpost MediaUp the ante with a minced beef and mushroom duxelle sausage roll with homemade mustard and herb, rough puff pastry. The Minced Beef Wellington comes from John Torode - with a few variations. White wine isn't the norm in a duxelle but with all that rich meat and pastry it adds a welcome edge of acidity. You can buy good quality, all butter, puff pastry or aim even higher with  Dan Lepard's fancy rough puff - https://www.theguardian.com/lifeandstyle/2013/mar/09/dan-lepard-chicken-bacon-pie-red-wine-mustard-crust.
Parmesan Coated Pork EscalopesBy Redpost MediaGrilled or pan fried pork leg steaks can disappoint but cut them in half, cover with cling film, and beat them out with a rolling pin into a 3mm escalope and they make an admirable substitute for veal in Wiener schnitzel. They are even better coated with Parmesan breadcrumbs and  fried in a mixture of sunflower and olive oil. Cold, they make great finger food fro picnics and buffets – all they need is a slice of lemon. If you have any cheese and breadcrumbs left, freeze them for next time.
Baked Butternut Squash RisottoBy Redpost MediaSquash risotto is real comfort food, can be cooked in advance and is amazingly easy. Finishing in the oven might seem strange and it almost changes the dish from risotto to gratin but bubbling butter and cheese and a slight crust is irresistible. The Worshipful Company of Risotto Makers would probably issue a Fatwa and have me sleeping with the fishes at the idea but that’s because they didn’t think of it. You can do it all in advance, it even freezes well and you can definitely re-heat it the next day – almost from frozen. I have even spread it on toast.
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