Lunch

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.
LunchCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinner  LunchSeasonAutumnSpringSummerWinterSweetDessert
Kimchi and prawn frittersBy Ben WatsonAs usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox. I much prefer to cook with it than eat it raw - it brings a deliciously savoury, saline twang to everything it touches. Hopefully, we’ll soon have our own version from the deli counters but, in the meantime, here is an idea from Serious Eats. 
Lebanese Pita PizzaBy Ben WatsonThere is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the parameters. The pita bread is a cheat – but it works and it makes good Christmas finger food. This can be cooked straight from the freezer and the whole fried, spiced lamb with hummus thing really works.
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.
Crab & Chorizo EmpanadasBy Redpost MediaMakes 20 / prep time – 20 minutesPreheat the oven to 180°C and bake for about 20 minutes. 
Crab CakesBy Redpost MediaMakes 12 / prep time – 30 minutesPreheat 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 timePreheat the oven to 170°C and brush the pasties with egg wash. Bake for about 45 minutes. 
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.