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
Panzanella – Tuscan bread and tomato saladBy Ben WatsonAs my sister said to me - 'who would have thought bread and tomatoes could be so delicious'.? Actually, it wasn’t a surprise to me because so many things start with a holy trinity of good bread, tomatoes and punchy olive oil. The secret is in the bread rather than the toms. The wrong bread and it will degenerate into pap. Tasty pap but pap nonetheless.Almond Thief sourdough works, as does Baker Toms ciabatta or focaccia. Remove any tough crust and tear into pieces. Leave somewhere warm to dry out overnight. +If, when you've finished, the salad seems a bit dry, don't despair - juts add a little more passata, oil and vinegar..
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.
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?
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.
Risi e Bisi e Runner BeansBy Redpost MediaIn it’s pure Venetian form, Risi e Bisi is a wet risotto of rice (obviously), smoked pancetta (usually), the best chicken stock and the freshest, sweetest garden peas. It’s a lovely dish – light but comforting. However nothing is sacred so we’ve beefed it up with chicken meat, brown basmati rice and runner beans.  The old Doge of Venice would be turning in his grave, particularly with the brown basmati rice, but it works and he should have tried it.The suggested quantities will make enough to feed an army so scale back accordingly, unless you’re planning an invasion. When I made it, I did have a lot of mouths to feed and it was equally good the next day.
Uncle Vito’s Meatball SauceBy Ben WatsonWhy anyone wants to eat boring old Spaghetti Bolognese when they could be eating this beats me. This is the kind of food they all sat around eating in The Godfather, which probably explains why they were all so fat, (except you, Vito).The key ingredient is a good high meat content, fairly spicy, Italian meatball. We make one with pork, bacon, fennel seeds, and a little chilli and garlic, which is brilliant for this recipe.
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