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
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.
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.
Elizabeth David’s CaponataBy Ben Watson

Along with Tuscan Panzanella, Sicilian Caponata is a good way of pulling any mezze or antipasti style meal together and, as such and given how long it keeps, should have a berth in everyone’s fridge through the summer. Most people don’t see caponata as a pickle but it ticks most of the boxes and will keep for at least a week in the fridge. For an even longer life, put it in a jar, press down to get the air bubbles out and pasteurise to a core temperature of 72degC for twenty minutes. 

Baba GanoushBy Ben WatsonWhether grilled, charred or cooked on an open-flame, 'smokiness' is what defines this classic mezze dish. There are many ways to skin an aubergine and it seems to be the fiddlier and messier, the better the result.
Rowley Leigh’s CaponataBy Ben WatsonTraditionally a Sicilian dish, caponata can be found in numerous variations of chopped aubergines, celery, capers and with older versions that even include cocoa powder. Although, this could be a step too far. Last July, chef Rowley Leigh hosted a Summer Feast with us and he opened with his classic caponata recipe served alongside our charcuterie.
Rainbow Goodwill PieBy Ben WatsonLoosely based on a combination of Anna Jones’s Christmas Goodwill Pie and Dan Lepard’s amazing rough puff pastry with a bit of our nut roast mix thrown in for good measure. OK; as I’m really coming clean, the inspiration for our nut roast  comes from Felicity Cloake in the Guardian. Wherever it comes from, the stuffing adds a few Christmas flavours to the mix and makes it a bit more celebratory.
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