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Farm Direct Recipes

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Welcome to our recipes section. Here you can find our ever growing list of recipes that you can use to cook Farm Direct's fresh, seasonal British produce.  If you're not sure what to do with your wrasse, or want new ideas on how to cook lamb then we hope that looking through these pages will provide you with some inspiration.


Do you have a recipe you would like to share with us? We would love to know what you, our Farm Direct customers, are cooking with your orders.  If you send us a recipes and a picture to go with it and we publish it here then we'll send you a bottle of our fabulous Cold Pressed Rapeseed Oil. Email it to us along with a picture to info@farm-direct.com.

 

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By Victoria McGaugh

Preparation time: 24 hrs
Cooking time: 3 hrs

Ingredients:
3kg join of ham
5 litres of water
3/4 cup sea salt
1/4 cup sugar
1 star anise
1 tbps cloves
Brown sugar
Honey
Mustard
Orange juice

1. Mix together 5 litres ofwater, 3/4 cup sea salt, 1/4 cup sugar, a star anise and a tablespoon of clovesand bring to the boil. When the mix has cooled, immerse the 3kg joint and leavein the fridge to brine, covered, for 24 hrs. Brining in spiced water drawsout the excess water, while keeping moisture in. 


2. After 24 hrs, wash offthe brine. Place the ham in a large pan, cover with water and bring to theboil. Lower the heat to a gentle simmer and cook, uncovered, for 2.25 hrs,topping up with water as necessary. Turn off the heat and leave the ham to coolin the water.

3. Heat oven to 220C/fan200C/gas 7. Remove the ham from the water and cut away the top layer of fat andskin. Mix brown sugar, honey and mustard together.  Score the fat in acriss-cross and brush half of the sugar, mustard and honey glaze overthe ham, then stud each 'diamond' with a clove.  Mix the remainingglaze with the orange juice. Roast for 30 minutes, basting it every 10minutes with the remaining glaze. Allow the ham to rest for at least 10 minsbefore carving, serve hot or cold.

4. If hot, serve withseasonal greens (we had first crop of the season asparagus) and potato gratin. If served cold, serve with potato salad and waldorf salad with bread.

Buy the ingredients for this recipe:
 

  • Picture of Gammon Joint
    (apx.)
    1Kg
    1.5Kg
    2Kg
    £19.65/Kg
    £19.65
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.

  • Picture of Gammon Steak x 1 (227g @ £19.65 / kg)
    £4.46
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.

  • Picture of Honey, Runny (454g)
    £5.49
    Qty.

    From G.V. Johnson, 12 Church St., Tollesbury, Essex.


    Vegetarian, Gluten free

  • Picture of Maldon Smoked Sea Salt  (125g)
    £2.15
    Qty.

    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Oak Smoked Gammon Joint
    (apx.)
    1Kg
    1.5Kg
    2Kg
    £19.65/Kg
    £19.65
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.

  • Picture of Raw Borage Honeycomb (min. 200g)
    £5.75
    Qty.

    From G.V. Johnson, 12 Church St., Tollesbury, Essex.


    Vegetarian, Gluten free, Unpasteurised


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Pork belly with rhubarb chutney

The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with crispy pork belly from Bridget B's farm.

Ingredients

For the rhubarb chutney

    olive oil
    1 small onion, peeled and sliced into half moons
    1 knob fresh ginger, peeled and cut in half
    250 g rhubarb, cut into chunks and washed
    125 g light soft brown sugar
    50 ml red wine vinegar

For the pork belly

    500 g pork belly
    1 lemon, juice only

Serve with steamed purple sprouting broccoli and salad potatoes.

Method
1. For the rhubarb chutney: heat the olive oil in a heavy-based pan and sweat the onion and ginger for 3-4 minutes, or until softened but not coloured.

2. Add the remaining chutney ingredients to the pan and stew gently for about one hour, or until the mixture is thickened and has the consistency of jam. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.

3. Preheat the oven to 220C/gas mark 7.

4. For the pork: season the pork belly with salt and freshly ground black pepper and place onto a rack set over a roasting tray filled with water (the water will stop the oven from filling with smoke from the dripping fat). Roast in the oven for 30 minutes, or until the skin is beginning to brown and crisp up.

5. Turn the oven down to 160C/gas mark 3 and roast the pork for 15 minutes.

6. Squeeze the lemon juice over the skin and continue to roast for a further 20 minutes (the lemon acid will help to crisp up the skin), or until the pork is cooked through and the skin is golden-brown and crisp. Remove the pork from the oven and allow to rest for 30 minutes.

 

Buy the ingredients for this recipe:

  • Picture of Barley Malt Extract (340g)
    £3.09
    Qty.

    From Rayners Baking Foods, Daux Road, Billingshurst, England


    Organic, Vegan

  • Picture of Belly Pork
    Select:
    £12.66/Kg
    £6.33
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

  • Picture of Black Treacle (340g)
    £2.45
    Qty.

    From Rayners Baking Foods, Daux Road, Billingshurst, England


    Organic, Vegan

  • Picture of Crude Black Strap Molasses (340g)
    £2.45
    Qty.

    From Rayners Baking Foods, Daux Road, Billingshurst, England


    Organic, Vegan

  • Picture of Forced Rhubarb
    250g
    500g
    1Kg
    £2.19
    Qty.
  • Picture of Golden Syrup (340g)
    £3.55
    Qty.

    From Rayners Baking Foods, Daux Road, Billingshurst, England


    Organic, Vegan

  • Picture of Lemon Juice (200ml)
    £1.99
    Qty.

    From Biona Organics, Kingston Upon Thames, Surrey.


    Organic, Vegan

  • Picture of Red Wine Vinegar (350ml)
    £1.70
    Qty.

    From Aspall Hall, Debenham, Suffolk


    Organic, Vegetarian

  • Picture of Soft Brown Sugar (350g)
    £1.29
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    Vegetarian

  • Picture of Thick End Belly of Pork (apx 1.5kg,  £12.75 /  kg)
    £22.05
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.


    Gloucester Old Spot Pork


    Free Range

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A fantastically good value and tasty cut of meat that requires long, slow cooking but is well worth the wait. This recipe uses breast on-the-bone (the bones are easily removed once cooked) and keeps things simple to let the lamb do the talking.

Serves 3

Ingredients

Lamb breast on-the-bone (600g)
Fresh rosemary (few sprigs)
Fresh thyme (few sprigs)
Garlic (half bulb)

Method

1. Preheat the oven to 150oc.

2. Season the lamb all over by rubbing in salt and pepper.

3. Place in a baking tray and throw in garlic cloves, rosemary and thyme.

4. Fold over edges so that garlic and herbs are sandwiched in the middle.

5. Drizzle over a little oil and cook for 3 hours until fat is crisp and golden.

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Venison Meatballs

Make your own meatballs with our lovely venison mince from Gill Wing Farm.

Ingredients:

For the meatballs

        2 free-range eggs

        125ml/4fl oz milk

        450g/1lb minced venison

        200g/7oz breadcrumbs

        75g/3oz parmesan, grated

        1 garlic clove, finely chopped

        1 tbsp vegetable oil

 

For the ragu

        1 tbsp vegetable oil

        1 onion, finely chopped

        250g carrots, finely chopped

        1 stick celery, finely chopped

        4 garlic cloves, finely chopped

        1 tin chopped tomatoes

        450ml/¾ pint red wine

        450ml/¾ pint chicken stock

        2 sprigs fresh rosemary

 

Serve with spaghetti and grated parmesan.


Method

1.       For the meatballs, beat the eggs and milk together in a bowl. Add the minced venison,breadcrumbs, parmesan and garlic and mix well.

2.       Mould the meatball mixture into balls, each the size of a golf ball.

3.       Place the meatballs onto a plate or tray and chill in the fridge for 20 minutes.

4.       Heat the oil in a frying pan over a medium heat.

5.       Remove the meatballs from the fridge and place into a hot frying pan. Fry for 8-10minutes, or until golden-brown all over.

6.       For the ragu, heat the oil in a separate frying pan. Fry the onion, carrot, celery and garlic for 5-6 minutes, or until softened.

7.       Add the tomato purée and cook for a further 7-8 minutes, until the sauce is thick and deep red in colour.

8.       Add the wine, chicken stock and rosemary and bring to boil. Reduce the heat and simmer for 45 minutes to an hour.

9.       Add themeatballs to the sauce and simmer for 5-6 minutes, until the meatballs are completely cooked through.

10.    To serve,place a generous portion of cooked spaghetti into each serving bowl. Spoon over equal amounts of the meatballs and sauce, and finish with grated parmesan.



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Serves 4

Ingredients

500 g pasta (e.g. penne or fusilli)
200 g cooking chorizo
1 handful of wild garlic
1 handful of welsh onion (or small bunch spring onions)
1 tbsp olive oil


Method

1. Boil the pasta in salted water
2. Wash and dry wild garlic leaves and welsh onion tubes
2. Chop the wild garlic and welsh onions (roughly 1 cm wide)
3. Roughly chop the chorizo and fry gently in a wok or pot for 5 minutes
4. If using spring onions add them to the chorizo for about 3 minutes
5. Add the chopped wild garlic and welsh onions and mix with chorizo (they cook almost instantly)
6. Add the pasta and olive oil, mix thoroughly and serve

Source: http://foodfun.blog.co.uk/2007/03/28/wild_garlic_aamp_chorizo_pasta~1990622/


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This is done in a slow cooker but if you don’t have one, you could transfer the casserole dish in the oven at 160 centigrade, 140 fan for about 4 hours or so.  The slow cooker is a lifesaver for me especially during the week – ten minutes prep before bed and dinner is pretty much done when I get home.  We ate this with rice and green veg, but it’s equally good as a pie filling with a nice crisp crust to it.

1 tablespoon vegetable oil
650g cubed venison
1 large onion, diced
2 large carrots, diced
6 whole unpeeled garlic cloves
500ml good brown ale
2 stalks thyme
1 tsp runny honey
2 tablespoons plain flour
30g butter
1tsp balsamic vinegar

Heat the oil in a large frying pan and brown the meat all over.  With a slotted spoon, transfer it to the slow cooker, leaving the juices in the pan.
Fry the onion, carrots and garlic cloves in the juices until the onions have softened.  Add half the brown ale to the pan, stir well and then pour this over the meat.  This step also really helps with the washing-up!

Pour the rest of the ale into the slow cooker and add the thyme and runny honey.  Season with a good pinch of salt and some freshly ground black pepper, then stir and forget about it on a low setting.

When you’re just about ready for dinner and have got your mash, rice or vegetables ready, melt the butter in the microwave or a pan.  Stir in the flour and add this mixture to the casserole, stirring briskly to avoid lumps.  Add the balsamic vinegar just before serving.

If you want to make this into a pie you’ll need 500g of shortcrust pastry, and I would let the filling go cold before you assemble your pie.  Cook it on a preheated oven sheet to help avoid a soggy bottom, oven temp 200 centigrade, 180 fan.

Buy the ingredients for this recipe:


My husband hates cabbage – in pretty much all its forms.  Even he ate this quite happily!  Don’t add extra salt as the gammon provides plenty.  I like to serve this with crispy baked potatoes.

4 gammon steaks, trimmed of most of their fat
1 tablespoon vegetable oil
Black pepper, about 10 grinds
2 leeks, trimmed and shredded
1 packet wild garlic, shredded
1 bag spring greens, shredded
2 carrots, peeled and diced
1 x 330ml bottle lager
1 tsp cumin seeds
20g butter
3 medium potatoes, peeled and quartered (they absorb salt, but also taste pretty good!)

1) Heat the oil in a casserole dish.  Fry the gammon steaks until lightly browned on both sides, and season with black pepper.

2) Add all the veg and stir around, then add the cumin and dot with butter. 

3) Add in the potatoes, and pour over the lager.  Put the lid on the casserole, turn the heat to low and cook for around 3 hours until the gammon is super-tender and the veg lovely and soft.  A stir from time to time won’t do it any harm! By the way, this will not mind at all hanging around for far longer, the meat will just get more melting and the vegetables’ flavours meld more perfectly.

4) Just before serving, take off the lid and let the liquid bubble and reduce a bit.

Buy the ingredients for this recipe:
  • Picture of Gammon Steak x 1 (227g @ £19.65 / kg)
    £4.46
    Qty.
    Available from Friday (PM) 22 Jan

    From The Kimbers Family & Farm Shop, Linley Farm, Wincanton, Somerset.

  • Picture of Leeks
    500g
    1Kg
    £1.55
    Qty.

    From Seddon & Sons, Homestead Farm, Ormskirk, Lancs.


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots (1kg)
    1Kg
    £1.29
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots (500g)
    500g
    £0.69
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots BULK BUY (2kg)
    2Kg
    £2.29
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    Plastic Free

  • Picture of Unsalted Jersey Butter
    250g
    1Kg
    £3.09
    Qty.

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

Such a favourite is this in our house that I have to make a few extra just so that they can be reheated for the children the next day.  A very simple and tasty way to cook the new season’s first crop tomatoes.  This recipe serves 4 greedy people!

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10 large tomatoes
1 pack sausagemeat
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
Freshly grated nutmeg
Black pepper

1) Preheat your oven to 200 centigrade, 180 fan.  In a bowl, combine everything but the tomatoes using your hands – it will be sticky but not to worry!

2) Cutting around in a circular motion, take the tops off the tomatoes and scoop out all the seeds and core with a sturdy teaspoon.  Don’t chuck the bits away – you can use them in a sauce or even sieve them and drink it!

3) Get out a gratin dish big enough to hold the tomatoes snugly and drizzle the olive oil over the bottom.

4) Fill the tomato cavities with sausagemeat filling and replace the tops.  Place in the dish and bake, uncovered, for about 45 minutes until the tops are just beginning to char a little.  We eat these with plain basmati rice and perhaps some steamed broccoli or stir-fried asparagus.  Enjoy!

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.


Try something different with roast chicken - use the leg meat to fill a stack of pancakes to serve alongside.

(Recipe by Brian Turner, as recorded on BBC's Taste of Britain series)

Ingredients

•    1 whole crown jointed chicken
•    50g/1¾oz butter
•    6 torpedo onions, shredded
•    4 tomatoes, deseeded and chopped
•    Salt and freshly ground black pepper
•    2 tbsp chopped fresh parsley
•    2 tbsp sunflower oil

Equipment: 6cm/2½in metal chef's ring

For the pancakes

•    250g/9oz stoneground wholemeal flour
•    1 large free-range egg
•    400ml/14fl oz milk
•    50g/1¾oz butter, melted
•    2 tbsp chopped fresh herbs

Preparation method

1.    Preheat the oven to 160C/325F/Gas 3.
2.    Crown the chicken by removing the legs and wing tips, then cutting away two-thirds of the back. (The discarded backbone can be used for making stock.)
3.    Melt the butter in a frying pan, add the spring onions and cook gently without browning. Add the tomatoes and season with salt and pepper.
4.    Add the parsley, cook for two minutes then set aside to cool.
5.    From the neck end of the chicken crown, release the skin to form a pocket without piercing it. Put a quarter of the tomato mixture under the skin and then reshape it.
6.    Heat a clean pan, brush the chicken legs with oil, then brown them all over.
7.    Rub a tablespoon of oil over the chicken crown. Put the crown and the legs on a roasting tray and roast for 35-45 minutes, until the skin is golden-brown and the juices run clear with no sign of pink when the meat is pierced through the thickest part with a skewer. Set aside to cool.
8.    Meanwhile make the pancakes. Mix the flour, egg, milk, butter and herbs together to make a batter. Heat a little oil in a frying pan and cook the pancakes. Using a 6cm/2½in metal chef's ring, cut mini pancakes from the large ones.
9.    Remove the skin and bone from the chicken legs and shred the leg meat.
10.    Heat half the remaining tomato mix with the shredded chicken.
11.    Grease the metal rings with oil then layer up the pancakes and the chicken tomato mix, starting with a pancake, in the rings. There should be four layers of pancake and three of chicken.
12.    Reheat the pancake stack in the oven until hot through, and heat the remaining tomato mix for the sauce.
13.    Take the crown meat off the bone and divide it between four plates. Serve with a hot pancake stack and the remaining sauce alongside.

  • Picture of Cherry Vine Tomatoes
    300g
    500g
    £2.69
    Qty.
    Available from Friday (PM) 22 Jan

    From Paul & Jeff, Wight Salad Nursery, Isle of Wight.


    Plastic Free

  • Picture of Cocktail Vine Tomatoes
    300g
    500g
    £1.49
    Qty.
    Available from Friday (PM) 22 Jan

    From Paul & Jeff, Wight Salad Nursery, Isle of Wight.


    Plastic Free

  • Picture of Flat Parsley
    50g
    100g
    170g
    £1.09
    Qty.

    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


    Organic


Ingredients

1.5kg cured salt beef brisket (makes around 1.2kg cooked salt beef)
2 medium onions, peeled
2 fresh beetroot, peeled
4 cloves of garlic
a few sprigs of rosemary and thyme
tablespoon of black peppercorns

cloves (to taste)


Method

Rinse the beef under cold water then place the beef in the largest saucepan you have. Cover with cold water, add the beetroot and bring to the boil. As soon as the water is boiling reduce the heat to the lightest simmer. The water should be still, with tiny bubbles on the surface.

After 20 minutes use a strainer to remove any froth from the surface of the water then add the rest of the ingredients to the pan.

Continue to simmer gently for 2 ½ to 3 hours. Test the beef by sliding a fork into the middle of the joint. If there is little resistance, the beef is perfectly tender and ready to serve. At this point turn off the heat and, if ready to serve, place the beef on a serving board and allow to rest for ten minutes.

Be sure to carve across the grain for the tender, melt-in-the-mouth slices.

Serving suggestion

Traditional accompaniments to salt beef include dill pickles (gherkins), cornichons, sauerkraut, English mustard, boiled or mashed potatoes, cabbage and carrots. If served as a sandwich white rye and carroway bread (with no butter) or in a bagel.
           

  • Picture of Beetroot, Loose
    500g
    1Kg
    £0.69
    Qty.

    From Roy & Rita Hill of Wild Fields Farm, Tolleshunt D'Arcy, Essex


    Pesticide free, No Packaging, Plastic Free


A great seasonal recipe, conjured up by a restaurant called 745pm, which is close to Sutton Hoo Chicken Farm.

Serves 2.

Ingredients

- 2 Suffolk Hoo free range chicken thighs
- 500gms Desiree potatoes peeled and cut up small.
- A bunch of wild garlic leaves
- A good handful of chard leaves
- 75gms shallots
- 2 stems of rosemary
- Olive oil
- Salt
- 2 oz butter


Methods

Season chicken thighs with salt, pepper & a litle olive oil

Peel and chop the shallots and place them with the butter in a little saucepan. Just melt the butter to coat the shallots and set aside.

Chop the rosemary leaves, just cover in olive oil in another small saucepan and heat until the water in the leaves starts to boil off. Turn off the heat and leave for at least an hour to allow the rosemary oil in the leaves to infuse into the olive oil.

Place the thighs in a preheated oven (250oc). Cook for 20 minutes by which time the skins should be nicely browned and crispy.

Whilst the meat is in the oven boil the potatoes, and when cooked, mash them. Warm up the shallots and the rosemary. Add the mashed potato to the hot shallot mixture. Strain the hot oil from the rosemary leaves into the mix and fold everything gently together.

Place a little oil in a wok or a large saucepan, and stir fry the chard until the leaves are just wilted (add the wild garlic leaves half way through cooking)

You are now ready to assemble the dish.

Place a neat pile of the rosemary and shallot mash in the middle of the plate. Put some chard & garlic leaves on top and carefully place a thigh on top of that.

You may wish to serve another vegetable with this - eg some roasted cherry tomatoes.

Serves 4-6

An quick, easy and tasty way to enjoy a whole chicken. Adding the lovely blend of radicchio, kale and mustard leaves, gives the roasted lemony chicken both colour and pepperiness!


Ingredients

1 jointed Sutton Hoo Chicken (cut into eight pieces)
Mixed Spring Salad
1 lemon

From our cupboard:

2 cloves of garlic
A good pinch of mixed herbs
Olive oil
Salt and pepper



Method

Preheat the oven to 200 C/gas mark 6

Season the chicken portions with olive oil, dried mixed herbs & two crushed garlic closes and put into a roasting tin. Cut the lemon in half, squeeze the juice over the chicken, and put the empty shells into the roasting dish.

Roast for 40 minutes, and then remove from the oven. then tear up the mixed spring salad leaves and tuck them in under the chicken portions, so they are sitting in the sauce. Return to the oven for a further 6-8 minutes.

Remove from the oven, and service with either steamed rice or cous cous.

  • Picture of Mixed Winter Salad
    125g
    £2.29
    Qty.

    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


    Organic

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Ingredients

Bunch wild garlic leaves
2 Fresh cod loins (or other white fish)
Olive oil
Bread crumbs
Cracked black pepper and sea salt to taste

Pre-heat the oven to 200c.

Make a paste with the finely chopped wild garlic leaves, pepper and olive oil (you could also add chopped anchovies). Place the cod loins in an oiled baking dish and spread the paste on top.

Sprinkle with breadcrumbs and bake in oven for 20 minutes. Once cooked there will be a mild, subtle taste of garlic.


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The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with lovely fresh Mackerel from Kernowsashimi.

Oatmeal-coated mackerel with rhubarb

Oily fish and tart fruit is an old pairing and a very good one. Gooseberries are good in summer, but at this time of year lightly poached rhubarb does the trick. This works well with herring, too. Serves two.

150g rhubarb, trimmed and cut into 3-4cm lengths
15g caster sugar
1 pinch fresh thyme leaves (optional)
2 fillets from 1 large mackerel (or 4 smaller fillets)
100g medium oatmeal (plain flour can be used instead)
Rapeseed or sunflower oil, for frying
30g butter (optional)
Sea salt and freshly ground black pepper

1. Put the rhubarb, sugar, thyme (if using) and a tablespoon of water into a saucepan, and cook gently, barely simmering and partly covered, for five to seven minutes. Don't stir the rhubarb or it will lose its shape. When tender, remove from the heat.
2. Season the fish all over. Spread out the oatmeal on a plate and coat the fillets in it, pressing it on well. (If the oatmeal doesn't stick, brush the fillets with a little milk and try again.) Gently shake off any excess.
3. Heat two tablespoons of oil in a large frying pan over medium heat. Add the coated mackerel fillets skin-side down and cook for two minutes. Carefully flip over and cook for a minute or two more, until cooked through. If you like, add a knob of butter at the last minute and, as it sizzles and foams, swirl it around and spoon over the fish – this enriches the crust. 4.Transfer to warmed plates and serve with steamed purple sprouting and new potatoes.



For a curry you need a meaty fish which doesn’t lose its shape when simmered in a sauce.  Monkfish works well, but for this recipe I used smoothhound fillet, which was every bit as good – meaty, tasty and utterly boneless.  It required no more prep than snipping into pieces with the poultry  scissors!  Smoothhound also has the distinct advantage of being less than half the price of monkfish.....

500g smoothhound fillet, cut into bitesize chunks
1 large onion, diced
1 red pepper, diced
2 tablespoons good curry paste
1 tablespoon garlic pickle
1 tablespoon tomato puree
2 teaspoons white wine vinegar
1 teaspoon dark brown sugar
Half a vegetable stock cube
2 tsp cornflour
Fresh coriander, chopped

1) Heat a large frying pan and fry together the curry paste, onion and garlic pickle until the onion has softened a little.  Add the red pepper, stir well and add 100ml water as well as the tomato puree.  Turn the heat down to medium and let it cook a couple of minutes. 

2) Crumble in the stock cube and add the vinegar and sugar.  Add the fish and stir, cooking for 5 minutes until the fish is tender.  To thicken the sauce, add 40ml water to 2 teaspoons cornflour and stir.

3) Add this to the sauce and stir well to thicken.  Sprinkle with a little fresh coriander, and serve with fluffy basmati rice.

Created by Tiffany Nestour of Kentish Town using farm-direct ingredients.



Buy the ingredients for this recipe:

I had never cooked wrasse before developing this recipe – it has a delicate flesh reminiscent of plaice and demands gentle cooking or quick tempura-style frying.  Its soft texture is ideal for young children and the tang of lime and coriander lift this out ofthe ordinary.  One tip – if you plan to have this with steamed potatoes as we did, put the spuds on a good 10 minutes before the fish goes in the oven!

 Ingredients

4 wrasse fillets, about 500g in total

15g butter

2tsp olive oil

Salt and Pepper

1 fresh bay leaf

1 lime

4tbsp finely chopped fresh coriander

125g salted butter

40ml dry white wine


 Method

1.  Preheat oven to 200c .    Take a large sheet of aluminium foil and butter an area in the centre large enough for the fillets to sit in one layer. Tear the bayleaf in two and lay on top of the butter.  Place the fillets on top and drizzle with olive oil.  Using a potato peeler, pare off two strips of lime peel  and place these on top with a pinch of sea salt and a grind of black pepper.

2. Bring up the foil into a parcel and pour in the wine before sealing it securely.  Place in the ovenfor 15 minutes.

3. Meanwhile, grate the remaining lime zest into a bowl and add the coriander with a pinch of salt and some freshly ground black pepper.  Add the 125g butter and get squidging with ringless fingers to mix thoroughly.  Form this into a sausage shape and set aside.

4. When the fish is done, undo the parcel and carefully lift each fillet onto a plate.  Top with a couple of slices of the butter .  Pour the juices from the parcel into a small jug or bowl for use at the table.


Serving suggestion: This eats beautifully with simple steamed potatoes, greens and broccoli.


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    From Shire Foods, Norfolk

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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods of Norfolk


    Vegetarian

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    3 x 250g
    £2.79
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    From Simon & Tim Jones's dairy farm, Lincolnshire Wolds.


    Vegetarian

I had never even thought of eating such a thing until I saw this on the Farm-Direct site.  I was intrigued, but concerned that it might taste like cod liver oil!  I don’t actually enjoy  liver unless it’s foie gras (yes, yes, I know!) but when I started to research this I saw it being described as the ‘foie gras of the sea’ so I decided to jump in and get my feet wet.  If you’ve ever had hot, searede scalope of foie gras you will find the same velvety, lightly wobbly texture here.  The livers are incredibly rich and you’ll probably only eat a fairly small amount in one go – I would recommend this as something to serve as canapés if you have people round rather than as a meal per se.  When raw, there is no fish odour at all, but once cooked there is a definite taste of the sea – but nothing like cod liver oil, I am glad to report!  If I could liken the taste and texture to anything familiar it would be the corals of scallops, only more creamy.  Oh, and not only is this liver guilt-free compared to my naughty favourite, it an awful lot cheaper too!

 

300g monkfish liver

25ml sherry vinegar

1 tablespoon olive oil

1 garlic clove, crushed

1 teaspoon fresh thyme leaves

25ml sweet white wine (such as Sauternes or Muscat)

2 tbsp plain flour

 

Have a good look at the liver and cut away any obvious tubing with kitchen scissors.  Rub it with the garlic and dust it in the flour. Sprinkle over a pinch of salt.

Heat the dry frying pan over a moderate heat.  Put the liver in and lower the heat, cooking it gently for ten minutes before turning it over for another ten.

Take it out of the pan with a slotted spoon and keep warm.  Off the heat, deglaze your pan with the vinegar, and stir well.  Add the olive oil, wine and thyme.

Pour this sauce over the warm liver and cut it into slices to be served on toasted brioche or rye bread. A further glass of sweet white wine to accompany goes very well indeed!

 

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As a starting point for a foray into the wonderful world of mussels, this is unbeatable.  Very simple, super-tasty and inexpensive, I like to serve this as a starter for 4 or light lunch for 2, with lots of crusty bread to mop up the juices and a glass of crisp white wine. 

 

1 bag mussels

1 onion diced

25g butter

1 tablespoon olive oil

2 cloves garlic, crushed

1 handful fresh chopped parsley

2 tablespoons double cream

Salt and pepper

125ml dry white wine

 

Go through the mussels, rinsing them under cold water and removing any barnacles or beards.  Any mussels that are open, tap them sharply on a surface and if they don’t close,bin them. 

In a large pan which has a lid to fit it, melt the butter with the oil and gently sweat the onion and garlic until soft, over a low heat.  This will take around 10 minutes –we want all the flavour and sweetness but no browning.  Add a pinch of salt and a few grinds of black pepper, then tip in the rinsed mussels. Chuck in the parsley and pour over the wine.  Give this a very quick cursory stir and put the lid on.

Take the lid off after 3 minutes.  If the mussels are open, they are ready!  Pour in the cream, stir and serve in bowls deep enough to allow you plenty of sauce!


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Baba Ghanoush


Buy the ingredients for this recipe:
(except pomegranate and lemon)
  • Picture of Curly Parsley
    50g
    £1.69
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    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


    Organic

  • Picture of Maldon Smoked Sea Salt  (125g)
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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Natural Yoghurt, Wholemilk (500ml)
    £2.29
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    From Dave & Rosie Paull, Hurdlebrook Farm, Babcary, Somerset


    Vegetarian, Grass Fed

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    From Meridian Foods Ltd, Clawdd Poncen, Corwen, North Wales.


    Vegan, Dairy free

Easy Roast Fennel with Chilli & Thyme

 
 
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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk

  • Picture of Extra Virgin Olive Oil (500ml)
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    From Maria Koinaki of My Olive Branch, Ruislip, Middlx.

  • Picture of Maldon Sea Salt  (250g)
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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Fresh Thyme, (bunch)
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    From Walmestone Growers, Wingham, Kent



    Pesticide free

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Watercress Soup


Watercress adds a peppery tang  to salads and livens up a sandwich but one of the best ways of using it is to make this vibrant green soup, brimming with nutrition.

 

Ingredients:

 

Watercress (200g)
Leeks (300g)
Potatoes (500g)
Onion x 1 (finely chopped)

Garlic x 1 clove (finely chopped)
Organic Ivy House Single Cream (148ml)

75g butter

1 ltr boiling water

 

Method

 

1.      Melt the butter in a large pan and add the finely chopped onion, garlic, leeks and diced potatoes. Coat in butter and sprinkle with salt. Cover with a lid and sweat the vegetables on a gentle heat for around 15 minutes, stirring occasionally.

2.      Add the watercress followed by the boiling water and season with salt and pepper to taste.

3.      Bring it to simmering point and cook with the lid on for a further 15-20 minutes.

4.      Leave to cool for a minute and then liquidise the mixture.

5.      Serve and drizzle with cream.

  • Picture of Chalke Valley Watercress (100g)
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    From Keith and Karen Hitchings, Slate House, Salisbury, Wilts.


    Pesticide free

  • Picture of Leeks
    500g
    1Kg
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    From Seddon & Sons, Homestead Farm, Ormskirk, Lancs.


    No Packaging, Plastic Free

  • Picture of Single Jersey Cream
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    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

By Victoria McGaugh - 27 June 2011

pic

Ingredients:
500g fresh broad beans
125g goats cheese orfeta, cubed
Salad Leaves
2 tbsp chopped fresh mint

4 tbsp balsamic vinegar dressing (or 1 tbsp olive oil and 3 tbspbalsamic vinegar)
Salt and pepper

1. Take the broad beans outof their casing and shells. Put the beans in boiling water for 3-4minutes until tender. Drain well and put into a bowl.
2. Mix together the oil,vinegar and mint and stir into the hot beans.
3. When the beans havecooled to room temperature, mix in the cheese and toss into salad leaves, andif you fancy it, some grilled courgette.

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By Tori McGaugh - 4 July 2011

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Tzatziki is great as a dip with fresh vegetables or bread, but also goes amazingly with lamb burgers or lamb chops.

Ingredients
1 large cucumber
260ml Greek yoghurt
Rapeseed oil
5 cloves of smoked, crushed garlic
Large handful of chopped fresh mint
1 Lemon
Salt and pepper


Preparation:
1. Peel cucumber and remove seeds.
2. Grate into a sieve and add some salt to enable some of the juice to release then pat dry with kitchen roll.
3. Mix the cucumber into the yoghurt, with a big glug of rapeseed oil.
4. Add the mint and garlic and season well with salt and pepper and a squeeze of lemon.
5. Leave in the fridge for half and hour before serving.

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Makes 300g

Ingredients

80 g wild garlic leaves
50 g parmesan (or similar hard) cheese
50 g pine nuts
1/4 tsp salt
1/4 tsp pepper
100 ml olive oil + some more for topping up the jar

Method

1. Wash the wild garlic leaves and dry them carefully
2. Grate the cheese
3. Grind the pine nuts in a food processor and add cheese, salt and pepper
4. Add about 1/2 of the wild garlic leaves and blend
5. Repeat with the remaining leaves
6. Add the olive oil and blend
7. Put in jar and top up with oil so that the pesto is covered and close lid.

Source: http://foodfun.blog.co.uk/2007/04/07/making_wild_garlic_pesto~2050357/


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  • Picture of Cornish Kern (apx 180g - £22 / kg)
    £3.96
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    From Catherine Mead & Dane Hopkins, Lynher Dairies, Truro, West Cornwall.


    Crowned Supreme Champion at the World Cheese Awards 2017


    Gluten free

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk


    Vegan

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk.

  • Picture of Maldon Sea Salt  (250g)
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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk.

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods of Norfolk


    Vegetarian

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    From Catherine Mead & Dane Hopkins, Lynher Dairies, Truro, West Cornwall.


    Vegetarian, Gluten free

This is my take on a Victorian classic.  I’m not entirely sure where the use of apples in bread came from, but it may be to do with needing something sweet to grow the yeast.  Don’t be put off at the thought, the apple puree makes the bread moist but the apple flavour is not pronounced.  Try the great new flour range from Farm Direct for this lovely home-made bread.

 

350g cooking apples

2tsp dried active yeast

1 tsp salt

2 tbsp sugar

600g strong bread flour

100g grated cheese – something nice and full-bodied (I used Lyburn Gold)


 

1) Peel and core the apples, then chop them coarsely into a saucepan with about 4 tablespoons of water. Put the lid on and heat over a moderate heat until the apples begin to ‘fall’ (go mushy).  Lower the heat and cook for 5 minutes, then beat furiously to a puree.  You don’t want lumps.


2) Transfer this puree to a bowl and add the sugar, stirring well.  When it is just warm to the touch, add the yeast, stir and leave for 30 minutes.


3) Mix in the flour, salt and 120ml warm water.  Add the grated cheese and mix to a rough dough.


4) Lightly oil your work surface and transfer the dough on to it, kneading well for about 5 minutes until it is nicely elastic.  Put it back in a clean bowl and cover with a damp tea towel.  At this point you need to leave it to rise.  Depending on your timing you can do this for a couple of hours in a warm place, or overnight in the fridge.


5) When the dough is doubled in size, turn it out onto the surface and give it another knead to knock the air out of it.  Tease the dough into a ball shape and put ona baking tray on top of the oven to prove. Heat your oven to 200 centigrade, 180 fan and let the dough rise up again to twice its volume.  No need to cover it, as letting it dry out a bit will give you a better crust.


6) Put a bowl of water in the bottom of the oven, then bake your loaf for 20-30 minutes until nicely brown and sounding hollow when you tap its bottom.  Put it on a wire rack to cool so that it doesn’t go soft underneath.


This is nice as it is, slathered in butter or cream cheese, but goes really well with a good soup!!


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The French have areal thing for savoury cakes, which for some reason does not seem to have filtered over to the UK as yet.  I have to say that when I was first introduced to the concept I did find it a little strange!  However, after some experimentation I have been well and truly converted.  These are lovely served hot for supper with some good mayonnaise and a salad, or as very portable and original picnic food.  There are endless combination possibilities, but here is an easy one to get you started – the children really like it and it’s great for packed lunches with a difference.

 

250g diced smoked bacon

1 tablespoon light olive oil

1 medium onion

1 leek, diced

225g plain flour

1 teaspoon baking powder

2 duck eggs or 3 large hens’ eggs

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

4 tablespoons soured cream or crème fraiche

150g grated emmental or other nutty, meltable cheese

75ml whole milk

 

1) Preheat the oven to 160 fan, 180 centigrade.


2) Fry the bacon with the onion and leek in the tablespoon of oil until the vegetables are soft and the bacon cooked.


3) In a bowl, combine the eggs, olive oil, balsamic and cream.  Add the flour and baking powder,followed by the cheese and milk, stirring well.


4) Grease and line a 750g loaf tin.  Add the contents of the frying pan to the other ingredients and pile this into the loaf tin.  Level off and bake for around 35 minutes until well risen and golden.  There is no need to test with a skewer, as some softness in the middle is not necessarily a bad thing!

 

5) Turn out onto a wire rack and allow to settle for 5 minutes before slicing and eating!


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A traditional Italian sauce which goes well with fish or meat. If serving with meat omit the lemon juice for red wine vinegar and double the Dijon mustard. It can be vegan if the anchovies are removed.

Serves 8

2 Big handfuls of parsley
2 Big handfuls of mint
1 Small handful of basil or rocket or marjoram
8 Anchovy fillets
1 tablespoon capers
1 teaspoon of Dijon mustard
Juice of half a lemon
Enough olive oil to loosen sauce approximately 8 tablespoons

Start by finely chopping all the herbs and place in a mixing bowl. Add enough oil to cover, this will prevent oxidisation and stop the herbs from turning brown. Next finely chop the capers and anchovies and add to the herb mix with the lemon juice and mustard. Mix the sauce until everything looks evenly distributed.

I served it with pan fried monk fish, herby borlotti beans and purple sprouting broccoli for a healthy dinner.

picpic

By Isabelle Stanley

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A colourful, summery side dish making use of new season cabbage and carrots.
Quick to put together and very tasty.

Ingredients

1 small red cabbage or half large
2 large carrots
1/2 red onion
Squeeze of lemon juice
1 tsp dijon mustard
1 tbsp white wine vinegar
Mayonnaise (as much or little as desired)
Seed mix (e.g pumpkin, sunflower, sesame) Optional

Method


1. Finely slice the red cabbage and red onion, and grate the carrots.
2. Mix in a large bowl with the lemon juice, mustard and white wine vinegar.
3. Lightly toast the seeds in a pan taking care not to burn and mix in.
4. Season to taste with salt and pepper.
5. Add mayonnaise according to your preference.
  • Picture of Breakfast Seed Mix (500g)
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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk


    Vegan

  • Picture of Milled Flaxseed (175g)
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    Packed By Shire Foods, Downham Market, Norfolk


    Vegan

  • Picture of Red Cabbage
    £1.29
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    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots (1kg)
    1Kg
    £1.29
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots (500g)
    500g
    £0.69
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots BULK BUY (2kg)
    2Kg
    £2.29
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    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    Plastic Free

  • Picture of Super Seed Mix Big Bag (375g)
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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk


    Vegan

  • Picture of White Wine Vinegar (350ml)
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    Qty.

    From Aspall Hall, Debenham, Suffolk


    Vegetarian

  • Picture of Super Seed Mix (200g)
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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk


    Vegan

pic

Serves 4-6
Ingredients

400g white sprouting broccoli, long stems trimmed
150g plain flour
50g cornflour
250ml cold water
Pinch salt
½ tsp white wine vinegar
1 large egg yolk
Vegetable oil, for deep-frying

For the dipping sauce

3 tbsp Mirin
3 tbsp white wine vinegar
4 tbsp caster sugar
¼-½ tsp dried chilli flakes
1 tbsp soy sauce
1 tbsp sesame seeds
Juice of 1 lemon


Method

Put all the sauce ingredients except the sesame seeds and lemon juice in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Allow to cool while you prepare the batter. Stir in the lemon juice and sprinkle with sesame seeds just before serving. Put the flour and cornflour in a large mixing bowl. Slowly whisk in the water to form a smooth paste. Add the salt, vinegar and egg yolk and mix to combine. Refrigerate the batter for at least 15 minutes or up to 1 hour.

Prepare the broccoli, trimming the ends and removing any large leaves or thick stalks. Set aside.

Heat the oil in a heavy-based saucepan to 190ºC or until a cube of bread browns in 30 seconds. Dip the broccoli in the batter and fry in batches for 3-4 minutes or until golden and cooked. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve immediately with the dipping sauce.

Cook's tip: The dipping sauce will keep for one month stored in a sterilised jar. You can also try a selection of other vegetables for a bit of variety, such as asparagus, carrots and red peppers. The batter is so light you'll be able to eat more than you think.

Recipe adapted from
Vegetarian by Pippa Cuthbert and Lindsay Cameron Wilson
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A vibrant herb sauce bursting with flavour. Excellent with fish and meat.

Ingredients

Basil, Mint and Flat Parsley, good handful of each
tsp Dijon mustard
3 tbsp red wine vinegar
1 tbsp capers
Cornichons, handful, roughly chopped
4 anchovy fillets
1 clove garlic
Olive oil

Method

Place all the ingredients in a food processor and gradually add olive oil while blitzing until desired consistency is reached.

For a coarser texture chop and mix ingredients by hand.

One of the best things about Farm-direct is that they have understood how to get the best out of meat and provide value for money as well as quality.  The raw carcass of a large, superb quality chicken will cost you only 79p and forms the base for this wonderfully nourishing, tasty soup.  It makes a big potful, which you might think would form 2 meals for 4 – but my family loved this so much they polished the lot off in one sitting with crusty bread.  If that doesn’t recommend it to you, nothing will!

1 chicken carcass
2 onions, halved but not peeled
2 cloves of garlic, peeled but left whole
2 large carrots, peeled and quartered
2 leeks trimmed and cut into 4 pieces each
2 teaspoons salt
5 black peppercorns
2-3 sprigs fresh thyme
1 bayleaf, torn in 2

1) Get out your biggest saucepan and put all of the above into it.  Pour over about 3 litres of cold water, it must cover all the ingredients. 

2) Bring to the boil and then turn down the heat to minimum.

3) Put the lid on and let it simmer for around 3 hours.  I like to let this cool and refrigerate it overnight so that the fat rises to the surface and I can skim it off – not necessary but if you’re watching your waistline every bit counts!

4) Lift out the carcass and,using your fingers or a small sharp knife, scrape all the meat into the pan.  Don’t be shy, get in and around all the bones – don’t waste any!  Then slip the outer skins off the onions and discard, leaving the flesh in the pan. 

5) Now get your soup whizzer out and liquidise it.  Reheat and check the seasoning before serving, tongue-searingly hot and glorious.  And remember, chicken soup makes you well........................

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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk

  • Picture of Demeter Gherkins & Garlic (approx 350g)
    £3.29
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    From Biona Organics, Kingston Upon Thames, Surrey.

  • Picture of Leeks
    500g
    1Kg
    £1.55
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    From Seddon & Sons, Homestead Farm, Ormskirk, Lancs.


    No Packaging, Plastic Free

  • Picture of Maldon Sea Salt  (250g)
    £2.29
    Qty.

    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Sea Salt, coarse  (500g)
    £0.65
    Qty.

    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods of Norfolk


    Vegetarian

  • Picture of Suffolk Carrots (1kg)
    1Kg
    £1.29
    Qty.

    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots (500g)
    500g
    £0.69
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    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    No Packaging, Plastic Free

  • Picture of Suffolk Carrots BULK BUY (2kg)
    2Kg
    £2.29
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    From The Three Musketeers Cooperative, Woodbridge, Suffolk


    Plastic Free

Jerusalem artichokes (the French call them Topinambours!)are lovely at the moment.  They should beused as soon as possible after picking to get the best flavour.  If you’ve never tried them, they taste a bit like a very tasty potato with a soft, less starchy texture.  Here, they team beautifully and easily with celeriac to make a velvety, comforting soup for 4.

 

1 medium onion, diced

1 small celeriac, about 300g, peeled and diced

450g Jerusalem artichokes, peeled and diced

Half a teaspoon ground coriander

Quarter teaspoon freshly grated nutmeg

Half a teaspoon sea salt

Black pepper

25g butter

1 tbsp olive oil

 

1) Heat the butter and oil in a large saucepan.  Fry the onion gently for a couple of minutes,then add the spices and other vegetables.


2) Stir-fry these over a medium heat until you start to see the vegetables browning a little and softening.


3) Add one litre of water and bring to the boil.


4) Lower the heat and allow this to simmer for 15 to 20 minutes until the vegetables are tender.


5) Puree the soup with a blender wand or liquidiser and seasonto taste.  If you’re feeling flash you could finish with a swirl of soured cream and some chopped chives. 

 

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  • Picture of 6 Large Eggs
    £1.90
    Qty.

    From Debbie Ralph of Brick Kiln Farm, Colchester, Essex.


    Free Range, Vegetarian

  • Picture of Full Fat Jersey Milk (750ml)
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    Qty.
    Available from Friday (PM) 22 Jan

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed, Unhomogenised

  • Picture of Jersey Double Cream
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    £1.99
    Qty.
    Available from Friday (PM) 22 Jan

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

  • Picture of Maldon Sea Salt  (250g)
    £2.29
    Qty.

    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

  • Picture of Quick Yeast (125g)
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    From Doves Farm Foods Ltd, Salisbury Rd, Hungerford, Surrey


    Great for home baking.


    Vegan

  • Picture of Unsalted Jersey Butter
    250g
    1Kg
    £3.09
    Qty.

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

  • Picture of Marriages' Strong White Flour (1.5kg)
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    From Wessex Mill, Mill Street, Wantage, Oxon


    Finest Strong White Bread Flour

  • Picture of Wessex Mill Plain White Flour (1.5kg)
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    From Wessex Mill, Mill Street, Wantage, Oxon


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    Vegan

Hot, spiced apples done in this way are a real treat forme.  Quick to prepare and easy to apportion, they taste just wonderful with some pouring cream or good custard –even with vanilla or cinnamon icecream. Just the thing to use up all those bits of dried fruit and mixed spice left over from making the Christmas cake!

 

4 good sized cooking apples

2 handfuls sultanas

Half a teaspoon ground cinnamon

1 teaspoon mixed spice

60g butter, melted

4 tbsp soft light brown sugar

 

1) Wash and core the apples. Score the skin once around the apples’ waists to stop them from exploding in the oven.


2) Mix together the other ingredients.  Sit the apples in an oven dish which holds them comfortably.  Using a narrow teaspoon, stuff the mixture into the core cavities of the apples, piling any excess on top so that it doesn’t fall into the dish.  Drizzle any juices over the apples. 


3) Cover the dish with foil and bake in the oven at 180 centigrade, 160 fan for 35 minutes, then take off the foil and baste the apples with any juices in the dish.  Return to the oven and finish off for another 10 to 15 minutes, by which time the fruit will be wonderfully fluffy and very, very hot!


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  • Picture of Bramley Apples
    600g
    1Kg
    £1.59
    Qty.

    From Clock House Farm, Coxheath, Kent.


    Pesticide free, No Packaging

  • Picture of Clotted Jersey Butter
    250g
    £3.09
    Qty.
    Available from Friday (PM) 22 Jan

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

  • Picture of Goat Butter (250g)
    £2.09
    Qty.

    From Delamere Dairy, Yew Tree Farm, Knutsford, Cheshire

  • Picture of Salted Jersey Butter
    250g
    1Kg
    £3.09
    Qty.

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

  • Picture of Slightly Salted Butter Finger
    250g
    £3.09
    Qty.

    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

One of the first puds I learned to make at school was a pineapple upside-down cake.  This is a twist on that idea, sweet, spicy but not overly so thanks to the use of crystallised ginger which has a gentler flavour than fresh.  It eats beautifully with a large spoonful of decadent, Jersey clotted cream!

4 tablespoons golden syrup
25g butter
4 to 5 eating apples, such as d’Arcy spice
125g butter
125g caster sugar
2 duck or 3 hens eggs
150g self raising flour
1 tsp baking powder
2 tablespoons milk
8 cubes crystallised ginger, sliced finely

1) Preheat the oven to 160 centigrade, 140 fan. 
2) I use a 23cm round silicone mould for this as I am lazy when it comes to turning-out!  Spread the 25g butter over the base of the mould then spread the golden syrup on top.  Peel and core the apples and cut into quarters, then cut each quarter in three slices.  Arrange these prettily on top. Scatter a third of the ginger slices on top of them.
3) For the pudding, you can either take the easy way and whizz it all in a food processor, or do it the old-fashioned way.  Cream the butter and sugar together, then add the flour and eggs alternately with the baking powder. Stir in the milk and  ginger slices.
4) Dot spoonfuls of this mixture over the apples in the mould, then gently spread it together to cover completely.  Bake in the oven for 50 to 60 minutes.
5) While this is still hot, turn it out onto a large plate.  It will unmould much easier when hot – and it’s equally good either as a hot pudding or a cold cake.  Enjoy!

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