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Greendale Lobster Mac & Cheese

Greendale Lobster Mac & Cheese

Elevate humble Macaroni Cheese to an altogether more luxurious level with the addition of a whole locally-caught Greendale lobster! There are more complicated versions of this recipe out there, but (because of the time it takes to prep the lobster) we’ve tried to keep it simple.

Poppadom Crab

Poppadom Crab

Perfect little mouthfuls of spice and crunch, these tasty crab bites are quick to put together (especially as you can make the crab mixture up to three hours in advance and keep it in the fridge) – but don’t assemble them until you’re ready to serve, or the poppadoms will become soggy.

Mitch Tonks's Pollack with Young Greens

Mitch Tonks's Pollack with Young Greens

There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.

From Farm to Plate:

Part 1 The Cattle

Greendale Farm Shop's 'From Farm to Plate’ film series tells the story of Greendale beef. Starting with the cattle grazing above the Jurassic coast, it moves on to visit the double award-winning butchers at Greendale Farm Shop, and ends with Chef Tom Williams-Hawkes cooking a finished beef dish at the Salutation Inn. The first film, Part 1, features Sam, our Farm Manager, as he checks the Greendale herd.

Be inspired…

Beef Sirloin with Sun-Dried Tomato Stuffing

Beef Sirloin with Sun-Dried Tomato Stuffing

Stuffing is not just for Turkeys! In this recipe, lean, tender Beef Sirloin is stuffed with a mixture of sun-dried tomatoes and pine nuts – packed with flavour, it’s perfect for a special celebratory dinner. Serves 6-8.

Rack of Lamb Rosemary, Dijon Mustard

Rack of Lamb Rosemary, Dijon Mustard

Rack of Lamb always makes a great centrepiece – this recipe uses simple ingredients that really let complement the rich flavour of the meat.

Pork & Lemon Casserole

Pork & Lemon Casserole

Made with fresh lemon zest and simmered ‘low and slow’, this simple but delicious recipe produces a mouth-wateringly tender finished dish.

Local & Lovely

Fresh Locally Grown Veg

At Greendale Farm Shop we're always looking for fantastic local produce - if it's high in quality and low in food miles, we want it on our shelves. We're particularly proud of our selection of delicious, locally-grown veg, available at the Farm Shop and on our website. 

Be inspired…

Leek, Cheddar & Thyme Croustade Recipe

Leek, Cheddar & Thyme Croustade Recipe

Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg.

Butternut & Chestnut Bake Recipe

Butternut & Chestnut Bake Recipe

Squash, chestnuts and juicy mushrooms make this delicious bake a seasonal treat. A vegan recipe (which also happens to be gluten free), it’s a great meat-free option for festive celebrations and family get-togethers. Enjoy with roast potatoes and all your favourite veg.

Pear & Potato Tart with Montagnolo Affine

Pear & Potato Tart with Montagnolo Affine

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!

From Boat to Plate - The Fishmongers

Featuring Michael Caines

Part 2 of our trilogy of films - From Boat to Plate - focuses on the Fishmongers. On a recent visit to Greendale Farm Shop, Michael Caines speaks to James the fishmonger about the importance of using local ingredients, noting freshness, seasonality, food miles, good value and a positive impact on the local economy as key factors. .

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Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

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