Spring

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.
SpringCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumn  SpringSummerWinterSweetDessert
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. 
TabboulehBy Redpost MediaTabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green it up’. Apart from that it’s a fairly open house and can change with the seasons. Mini cucumbers and cherry tomatoes are Riverford Organics summer specialties so there’s no reason to stray too far from the norm.
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.

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?
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.
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