Recipes

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 and enjoy your cooking and eating.

Cordelo Verde – Spiced Lamb Casserole

Citrus and spice flavours make this one pot Spanish 'olla' perfect for seeing off the Autumn blues. In fa...

Sausages with fennel, borlotti beans and polenta

Cognoscenti might recognise this as one of Nigel Slater's midweek suppers from The Observer magazine but the p...

Pesto alla Poly Tunnel

Like many, I think I might have overdone it a bit on the tomato planting in the poly tunnel yet again this year, so...

Green Eggs Over Lentils

The best things are often afterthoughts and this was just that. I was tweaking Nigel Slater's 'hangover&#...

Rare Roast Beef and Lentil Salad

Rare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addit...

Perfect Beef Fajitas

We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these f...

Sticky Shiitake Mushrooms

Cooking the mushrooms in cornflour gives them a rich, meaty texture that pairs beautifully with the sweetness of th...

Pork spare ribs with pears and Stilton butter

They're good fried, barbecued or grilled but can also be cooked in the oven, The ingredients sound a bit like ...

Elderflower Cordial

If you find the over fragrant 'cat's pee' smell of elderflower a bit too much, the secret is to add ...

Lemon Cordial

You can either make a big batch of this, pasteurise it in a water bath and store in a cool cupboard. Alternatively,...

Kimchi Chicken Rice

This recipe has become my go-to midweek supper - except when it’s pork or prawns or a weekend. For the best fried r...

Beef and Mushroom Stroganoff

Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go...

Boston (in Lincolnshire) Baked Beans

We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s F...

Irish Stew for St Patrick’s Day

Chef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones ...

Lamb braised in milk with garlic & fennel

This recipe is rather rich and luxurious, hailing as it does from New York's Italian super chef, Mario Batali,...

Vietnamese Caramelised Pork Bowls

Minced pork hardly gets a look in but it should do - it's easily as versatile as minced beef. Use it for ragu,...

Kedgeree

A meal for any time of the day - buttery and spicy and filled with proteins. Our very Anglo-Indian, Captain's ...

Kimchi noodle soup

Kimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft b...

Kimchi and prawn fritters

As usual, I’m way behind the times but I’ve finally seen the light and kimchi has become part of my kitchen toolbox...

Lebanese Pita Pizza

There is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the ...

Winter Veg Casserole with Merguez Meatballs

This recipe is a winter vegetable casserole using merguez meatballs and our own labneh. Many will recognise this a...

Cucumber Pickle

This pickle adds a welcome tang to cold meats or burgers, and is a great way to make your cucumbers last into winte...

Green Tomato Chutney

Always a winner if your greenhouse is full of green tomatoes after a miserable summer.

Pear & Ginger Chutney

The combination of ginger and pears gives this chutney a real kick. A great way to use up a glut of pears.