Meal

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.
MealCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetable  MealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Dinner74 Recipes
Lunch43 Recipes
Chinese Style MeatballsBy Ben WatsonBeyond the holistic perfection of leek and potato soup, I don’t have much appetite for the old fashioned ‘cream of whatever’ concoctions. I’m much more a ‘stoup’ fan, whether it be chowder, minestrone or something similar, and few ‘Cook’s Cheats’ work better than our Miso Ramen Broth and Fish Soup bases. We’ve done the work for you and all you need to do is chose your seafood or ramen additions.Char Siu pork is probably the most common ramen meat ingredient, but I’m a big fan of a Chinese style meatball. Lion’s Head Meatballs with vermicelli noodles, bok choy and Chinese leaves/Napa cabbage are a good place to start. It's really more of a noodle soup than a classic ramen; a Shanghai classic and easy to make. Traditionally, they’re made big – one per person – and served in a bowl with the vermicelli and bok choy ‘mane’ beneath – hence the ‘lion’s head’. Ignoring the aesthetics, small meatballs win hands down on all other counts, so that’s what I do, and the danger of ending up with broth all over your table cloth and shirt front is averted.
Ruth Rae’s Broad Bean and Goats Cheese PâtéBy Ben WatsonEdgy Veggie is a vegetarian and vegan takeaway that took off during lockdown and has since moved in a few doors down from our Totnes shop on the Totnes high street. It's broad bean season and our shops are brimming with them, so we asked owner and chef Ruth Rae to share her favourite broad bean recipe. A perfect dish for spring and summer, this earthy yet tangy and refreshing dish is light but satisfying.
Elizabeth David’s CaponataBy Ben Watson

Along with Tuscan Panzanella, Sicilian Caponata is a good way of pulling any mezze or antipasti style meal together and, as such and given how long it keeps, should have a berth in everyone’s fridge through the summer. Most people don’t see caponata as a pickle but it ticks most of the boxes and will keep for at least a week in the fridge. For an even longer life, put it in a jar, press down to get the air bubbles out and pasteurise to a core temperature of 72degC for twenty minutes. 

Tasty BBQ spiced pork ribs, punched potatoes and slawBy JasminPotentially one of the more messy valentines meals you’ll eat and potentially reserved for the well-established couple who aren’t adverse to embarrassing themselves but seeing as we aren’t necessarily able to meet new prospective flames at this odd time in lockdown my assumption is that over the past year we have all learned to get to know one another even better so this recipe will certainly satisfy. The spice mix will make a little more than needed and I’d even recommend making double the recipe as its fantastic dusted on all sorts from nuts to tomatoes before roasting.
Ultimate ChilliBy JasminThe best Chilli con CarneThere are few things as welcome and comforting as a bowl of chilli.  A big pot just gets better and better as you go through the rice, baked potatoes, wraps stages and if there’s any left, or you just can’t face it on the fourth night, the filling makes a great a empanadilla that can be baked from frozen when unexpected visitors turn up at short notice.Minced beef is the norm but diced chuck, or even shin has more flavour and provides a little texture, even after prolonged cooking.I’ve only visited Mexico once, very briefly, many years ago and I had a lot of mushy beans, vegetable and rice burrito type things, all fairly spicy but not containing a lot of meat.  Chilli-con-carne is very much a Tex-Mex thing and in typical fashion, they replaced most of the vegetables and beans with beef. In fact, just north of the border, they took out the beans altogether and called it, simply, ‘red’, probably because of the heat. Apparently, as you travel further north the beans make a reappearance but, for me, there are never enough - nor anywhere near enough vegetables. Onions, tomatoes and carrots are a gimme but there’s plenty of room for red peppers and butternut squash which make it a little more Mexican. The preferred heat level is obviously subjective but a good starting point is frying the onions and carrots in some of our nduja and adding chilli as it cooks. You can always add more but you can’t take it out.
Rainbow Goodwill PieBy Ben WatsonLoosely based on a combination of Anna Jones’s Christmas Goodwill Pie and Dan Lepard’s amazing rough puff pastry with a bit of our nut roast mix thrown in for good measure. OK; as I’m really coming clean, the inspiration for our nut roast  comes from Felicity Cloake in the Guardian. Wherever it comes from, the stuffing adds a few Christmas flavours to the mix and makes it a bit more celebratory.
Fabulous French Onion TartBy Ben WatsonNot to be confused with Quiche Lorraine, French Onion tart really is what it says. Onions. With a bit of cream, cheese and eggs. But don't let the apparent simplicity fool you - it is a real treat, especially if enjoyed al fresco. In fact, it really comes into its own served at picnic hamper temperature. There's a bit of room to get creative with the pastry too.  A few fresh thyme leaves, a little Dijon mustard and even a splash of wine all add a little je ne sais quoi.
Tuscan Roast Duck for EasterBy Ben WatsonTake the plunge and look beyond leg of lamb this Easter. Instead, how about opting for roast duck? It's rich, tasty and simple - it's hard to go far wrong, even for the most reluctant of chefs. Our free range ducks naturally pair well with an orange/ cherry palette. But if you fancy veering away from that, this Tuscan style recipe is a surefire winner. Stuffed with a pork, fennel seed and garlic mixture and roasted over potato boulangère, it's a low input, impressive Easter lunch.Better still, the leftovers make for mouthwatering calzone or empanadas the next day.
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