Articles & Recipes

This easy recipe is vegetarian-friendly, no-cook and fuss-free –and did we mention that it also tastes delicious, too? You can vary the nuts and cheese if you like (blue cheese is a delightful option), but do check that the cheese is not made with animal rennet if you need to keep the recipe vegetarian. Makes 16.

‘Strawberry season’ is now in full swing (tennis-based pun fully intended) here in the UK, and Greendale customers have been enjoying strawberries by the punnet-load from our Devon grower. And while we’re not saying there’s anything wrong with classic strawberries and cream, there are lots of other, deliciously different ways to eat these wonderful summer jewels; read our blog for a few new recipe suggestions and ideas, including a BBQ option!

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell – just the ticket when you need a show-stopping vegetarian option for your Christmas dinner or Boxing Day buffet!

Various time-honoured versions of this recipe can be found all over the UK, with Dorset, Devon and Somerset all having a particularly strong tradition of apple cakes.

This apple sauce is a doddle to make and, as a bonus for anyone with a glut of apples, it also freezes well. It’s the perfect traditional accompaniment to roast pork, and also makes a deliciously light, fruity dessert when swirled through Greek yoghurt.

Here at Greendale we love locally-grown produce, and Devon's apples are hard to beat! Ours are supplied by the fantastic Four Elms Fruit Farm, just over five miles from Greendale Farm Shop. From the crisp juicy Cox and the mellow Russet to the the crumble-friendly Bramley, Four Elms' apples are crisp and delicious - and their apple juices are pretty amazing, too!

Sweet and gently spiced, this delicious banana bread is more than just a great way to use up those overripe bananas lurking at the bottom of the fruit bowl!

Great fun to make with kids, these tasty muffins are perfect for special breakfasts or teatime treats. The blueberries will burst inside the muffins during cooking, leaving sweet-tasting pops of juicy squidginess – if (like us) you can’t resist eating these muffins straight from the oven, be aware that the burst berries can be pretty hot! Makes approximately 12 muffins.

Based just outside Exeter, Paul and his family have been growing delicious strawberries for decades.

Quick to make, good to look at and even better to eat, these individual cheesecakes are the perfect end to a summer meal. We’ve used blueberries, raspberries and strawberries, but you can use any summer fruits you have to hand.

Crowd-pleasing fruit crumbles are hard to beat, especially when it’s cold outside.

This recipe seems a bit daunting, but once you’ve got the hang of dipping the bread and lining the basin, it’s pretty straightforward. Make up the weight of fruit with any mixture of berries you like; raspberries, blueberries, strawberries, currants, cherries, blackberries and tayberries are all brilliant.