Summer

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.
SummerCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpring  SummerWinterSweetDessert
Elderflower CordialBy Ben WatsonIf you find the over fragrant 'cat's pee' smell of elderflower a bit too much, the secret is to add double the suggested citrus, particularly orange, and even a dash or two of Angostura bitters at serving. I tend to make this in fairly industrial quantities – the quantities below will make about ten 75cl bottles.
Lemon CordialBy Ben WatsonYou can either make a big batch, pasteurise it in a water bath and store in a cool cupboard or, as lemons are available all year round, just make it whenever you run out. If you like your lemonade on the tart side, boil the peel for an extra five minutes and cut back on the sugar by 10%. Straining through a sieve will give a fairly cloudy lemonade. If you like your lemonade a little clearer, strain through muslin. Dilute with three parts water - sparkling will raise it to the next level.
Apricot JamBy Redpost MediaApricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.
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. 
Stuffed TomatoesBy Redpost Media

Stuffed Tomatoes - or Pomodori al riso as they’re known in Rome. Stuffed anything sounds terribly retro but what goes around comes around and these have many laps left to run. Essentially a risotto in a tomato but because there is less liquid the rice acquires a lovely nutty texture as it bakes in the oven.

Caponata Involtini (aubergine rolls)By Redpost MediaThese little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who cares? Caponata is one of those classic Sicilian fusion dishes which, despite its aubergine and tomato roots, can include a whole range of fried and crunchy blanched vegetables; fennel, celery, courgette, cauliflower, squash, red peppers, cucumber etc.  It's more a treatment than a recipe. Wrap in a slice of griddled aubergine and they're great as a snack, vegetarian main, side for meat dishes, part of an antipasta or mezze plate etc etc. And they're surprisingly easy and can be done in stages. Best served lukewarm.