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.

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.

Vegan Bagna CaudaBy Ben WatsonBagna Cauda (literally warm bath) is a Piedmontese dip, traditionally made with garlic and anchovies. A chance delivery of some rather overpowering smoked anchovies got me thinking about it and, as it's largely a dip for raw vegetables, this vegan version was born. Whilst not technically Piedmontese, it is pretty good with vegetables, bread and all manner of 'dippable' things nonetheless.

Chilli – miso smoked salmon with steamed asparagus and mustard leavesBy Ben WatsonIf we could pick a veg of the month for May, it would have to be asparagus.Although the season can start earlier, it's soil temperature dependent, so May is a much safer bet than earlier months. Once considered a luxury, it's now widely available and affordable. Well known for its pairing with Hollandaise, asparagus doesn't have to be at the centre of the plate. In fact, it makes a great side dish, especially served alongside salmon as it is here.

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.

Austrian Apple & Horseradish SauceBy Ben Watson

Traditionally served with tafelspitz (an Austrian 'boiled' beef dish much favoured by the Emperor Franz Joseph) this apple and horseradish sauce adds a kick to any meal. It can be adapted to suit your tastes, so whether you like it hot or a little more on the mild side, it's a must.

Puerco de la Costa with PineappleBy Ben WatsonIn Mexico there are whole genres of pork and pineapple recipes that come under the rather broad name of puerco de la costa (which translates as 'pork in the costal style). This is one of mine from a few years back, that came to mind again after our shops started stocking some particularly good fresh organic pineapples. If you want something a bit more 'bulked out' you can add lentils - just pop them in alongside the sweet potato. Or serve with rice as we've done here. Alternatively, if you cook off a little more of the liquid, this makes a fantastic filling for tacos or tortillas.

Montbelliard Sausage and Lentil casseroleBy Ben WatsonThis dish is a welcome addition on a cold day - a classic lentil and smoked sausage casserole. The perfect bowl of braised lentils is a special thing and, for me, this is as close as it gets...

Cordero Verde – Spiced Lamb CasseroleBy Ben Watson

Citrus and spice flavours make this one pot Spanish 'olla' perfect for seeing off the Autumn blues. In fact, the flavourings aren't all that different from those they would have used with mutton back in the day. Go large and make it last for a few days. Serves 8.

Sausages with fennel, borlotti beans and polentaBy Ben WatsonCognoscenti might recognise this as one of Nigel Slater's midweek suppers from The Observer magazine but the polenta and borlotti beans are my addition. It's equally good with soft/wet or firm polenta - timing is easier with the firm so I've done that.Serves 4.

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