Winter

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.
WinterCategories
All CategoriesFishMain IngredientBeefChicken and poultryGameLambMuttonPorkSausageSeafoodVegetableMealDinnerLunchSeasonAutumnSpringSummer  WinterSweetDessert
Warm lentil and sausage saladBy Ben WatsonSausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.
Crab & Chorizo EmpanadasBy Redpost MediaMakes 20 / prep time – 20 minutes Preheat the oven to 180°C and bake for about 20 minutes.  
Crab CakesBy Redpost MediaMakes 12 / prep time – 30 minutes Preheat 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 time Preheat the oven to 170°C and brush the pasties with egg wash. Bake for about 45 minutes.  
Carbonnade FlamandeBy Redpost MediaYou might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there's a bit more to it than that. Vinegar, sugar and mustard, combined with the richness of the slightly reduced beer gives a whole new ‘agrodulce’ dimension that’s guaranteed to knock your socks off. Serve as a casserole, as a pie with a pastry crust or, best of all, with a crusty topping of stale, mustard and jus infused bread. Be warned - it's all in the timing. Get it right, and it's not hard, and you're walking through the culinary pearly gates. It’s equally good with venison or other cuts of beef. Adjust the cooking times accordingly. Normally, I’m a great believer in padding our stews with plenty of veg but, here, the flavours are so intense that it’s best to treat it as a celebratory blow out or just serve less. Turnips might work but the only thing I’ve found that really adds to a carbonnade is a few sticks of celery, thickly sliced. Lots of recipes call for mushrooms but, for me, neither taste or texture work.  
Curried Parsnip SoupBy Redpost MediaA sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.
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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