Season

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.
SeasonCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunch  SeasonAutumnSpringSummerWinterSweetDessert
Autumn25 Recipes
Spring37 Recipes
Summer42 Recipes
Winter37 Recipes
Masala MusselsBy Redpost Media

Eating them might be a bit messy but it's well worth it. And next day's broth/soup is good too.

Merguez MeatballsBy Redpost MediaUltra easy and tasty meatballs - good on a stick, in a wrap, as part of a mezze etc. We associate merguez with lamb but apparently, in Algeria, beef is often used. It certainly works just as well.
Harissa Crab Pasta SauceBy Redpost MediaClassic crab pasta sauce with a harissa twist. Easy, tasty and a bit flashy - what more can you ask for?
Curried Parsnip SoupBy Redpost MediaA sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.
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.
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