Vegetable

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.
VegetableCategories
All CategoriesMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafood  VegetableMealDinnerLunchSeasonAutumnSpringSummerWinterSweetDessert
Creamy GuacamoleBy JessHere's our take on the traditional guacamole. These buttery avocados are mashed into guacamole with fragrant coriander, a hint of chilli spice, and a burst of zesty lime juice. Just a few ingredients are all you need to make the best guacamole, perfect as a side dish or dip.
Grilled vegetablesBy JessGreat as an antipasti but grilling vegetables is a lot harder than people think as you don’t want overly raw vegetables as much as you don’t want soggy ones.
King Oyster Mushrooms with Herb ButterBy JessThe hearty texture of king oyster mushrooms makes them ideal for grilling over high heat. They turn crisp and golden on the outside while remaining firm and chewy inside, with impressive char lines. This simple method adds rich, savoury BBQ flavours to a vegan dish.
Nut Roast GaletteBy Ben WatsonThe ubiquitous BFS nut roast is available all year, but it does come into its own at Christmas. Indulgently packed with stilton, nuts and parsnips, then wrapped in blanched cabbage leaves, it certainly earns its place at a Christmas table. There’s also a vegan version without the stilton and eggs. Here’s how you can deconstruct our nut roast and make it into stunning centrepiece this Christmas...
Taco EsquitesBy Ben WatsonOur take on the classic Mexican street salad but this time in a taco - using sweetcorn, feta, spring onions & sour cream.
SalmorejoBy Ben WatsonHere's our take on a slightly less traditional Spanish Salmorejo using Brindisa's tomato gazpacho - the perfect compromise for an easy and filling supper.
Lily Watson’s Whipped Tofu with Harissa ButterBy Ben WatsonDaughter Lily has been vegan for many years, so I thought she might be better advised than myself as to what’s happening on the edge, so here is her second recipe contribution in celebration of Veganuary. I've had enough bland, cardboard like tofu over the past few years. I'm not saying it can't be good - it can - but it can also be pretty disastrous. However, blended until creamy and topped with something fun, it's hard to go wrong.
Rowley Leigh’s FritteddaBy Ben WatsonFrittedda is a tasty vegetable stew originating in the Sicilian capital, Palermo. Prepared with fresh broad beans, peas and artichokes, it's a primavera classic for the spring in Italy or early summer in the UK and can truly be called "spring on a plate". The vegetables are slowly sautéed, and gently shaken rather than stirred in order to preserve the texture and flavour of each ingredient - the sweetness of the peas, the pleasant bitterness of the artichokes and the nutty flavour of broad beans. These flavours can be rounded with the addition of agrodulce sauce, made with caramelised sugar and vinegar. Back in Palermo, it is often served with panelle, a Sicilian chickpea/gram flour fritters.
Ruth Rae’s Broad Bean and Goats Cheese PâtéBy Ben WatsonEdgy Veggie is a vegetarian and vegan takeaway that took off during lockdown and has since moved in a few doors down from our Totnes shop on the Totnes high street. It's broad bean season and our shops are brimming with them, so we asked owner and chef Ruth Rae to share her favourite broad bean recipe. A perfect dish for spring and summer, this earthy yet tangy and refreshing dish is light but satisfying.
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