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.

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 Watson

A 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.

Ben’s Farm Shop Nduja JamBy Ben WatsonA deliciously addictive spreadable spicy salami that you can make at home. Try with honey on a pizza, bruschetta or panini – or use as a base for any spicy casserole or pasta sauce.

Ham With MarmaladeBy Ben WatsonOne of our most successful creations of the last few years has been our 'Ham with no name'. Originally nameless as a bit of a joke, it's stayed that way and sells as well as, if not better, than either the straightforward, smoked or unsmoked, hams. As with so many things, it came about because we had an excess of our apple juice with ginger to get rid of but now, we're making the juice for the ham.

Nut Roast GaletteBy Ben WatsonThe ubiquitous BFS nut roast is available all year, but it does come into its own at Christmas. Indulgently packed with stilton, nuts and parsnips, then wrapped in blanched cabbage leaves, it certainly earns its place at a Christmas table. There’s also a vegan version without the stilton and eggs. Here’s how you can deconstruct our nut roast and make it into stunning centrepiece this Christmas...

Sausage & borlotti bean risottoBy Ben WatsonA robust and hearty meal ideal for the winter months, this risotto is pure comfort food and is a super simple mid-week dinner. Simply pop all of the ingredients into one pot and let the risotto, butter and beans work their magic.

Cotechino with lentils & salsa verdeBy Ben Watson

Hailing from the Modena region, this classic Italian dish is traditionally served on New Year’s Eve. Local custom has it that eating a portion of cotechino before midnight is a good omen for the New Year as lentils and legumes signify longevity, fair winds and good luck. A real traditionalist would serve Zampone (sausage meat in a boned-out pigs trotter) but these days, it’s usually cotechino. The delicious thick sausage is made from what, until recently, were considered to be secondary cuts of meat (shoulder and belly) with a bit of finely minced rind and is meant to be served sliced to resemble coins and therefore prosperity. These days, cotechino is normally cooked, and sold in gold or silver foil bags, so just needs slicing and reheating. In the best BFS tradition, we’ve made our own, cured and cooked, so just needs slicing and lightly frying until it begins to char around the edges. If you’re feeling brave, the lentil/salsa verde combo also works well with ox tongue – but not on New Year’s Eve because you won’t get the good luck. The piquant salsa verde pairs perfectly with the cotechino so definitely isn’t optional here. Salsa verde recipes are easy to find but we make ours with four parts parsley, two parts of basil, one of mint and half of tarragon, plus the usual suspects of garlic, capers, anchovies, lemon juice, sherry vinegar, Dijon mustard and olive oil. It’s a punchy little number.

1 2 3 4 5 6 … 13