Articles & Recipes

At Greendale you'll find a great selection of tasty beef steaks, from fillet and sirloin to T-bone and tomahawk. Find out more with this handy guide, or visit the Farm Shop, where our friendly butchers can help you choose!

Super-tasty but somehow intimidating, soufflés are actually easy to make once you get the hang of them. We’ve used a delicious smoked cheddar from Devon’s own Quicke’s, for really rich flavour – serve with salad or steamed veg of your choice. Serves 2.

Traditionally made with tomatoes, this tasty alternative Shakshuka is a celebration of all things green!

Despite sounding like a bit of a faff, this is actually a quick, easy recipe, made with ingredients you’ll probably have to hand in your freezer and storecupboard. It also happens to be delicious! Serves 4.

You can of course eat this at any time you like, but we think it takes breakfast (or brunch) to a whole new level! Serves 4.

A quick, simple and super-tasty meal – perfect when time is short and stomachs are rumbling! We like to serve this with mash or new potatoes alongside. Serves 2.

Lean minced lamb is cooked with aromatic spices and spinach, then piled on to flatbreads and topped with a perfect fried egg – delicious! Serves 4.

Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests. Serves 4.

Made with the same spices and plump fruit as the traditional buns, this hot cross loaf is delicious eaten warm from the oven, or toasted and spread with butter. Makes about 10 servings.

It’s the perfect moment for a refreshing twist on a classic cocktail! This raspberry gin mojito, made with Torbay Gin’s blood orange and raspberry-infused gin, fresh fruit, and mint, is packed with vibrant flavour.

Looking for a refreshing and colourful cocktail? The Torbay Collins is a vibrant twist on the classic Tom Collins, made with Torbay Gin’s colour-changing properties.

Humans have been cultivating and eating cabbage for thousands of years (cabbage was already in use as both food and medicine by the early Roman period), and in all likelihood we were eating its wild-growing ancestors long before that! It’s hardly surprising; this brilliant brassica is a good source of vitamin K, fibre, potassium and folic acid, and contains useful amounts of calcium, iron, vitamin A and vitamin C, too. These days, a huge variety of cabbage types are available and – because different varieties mature at different times – it’s possible to enjoy fresh cabbage nearly all year round. Drum-headed or loose-leaved, savoy, red or white (confusingly, green cabbage is often referred to as ‘white’), cabbage is a valuable and versatile vegetable. Raw, cooked, pickled and fermented, we’ve always found it to be a great friend in the kitchen.