Boxes
Be inspired…
Brown Butter Halibut with Caper Crumbs
A special dish for a special occasion. We like to serve this simply with some just-wilted greens or steamed broccoli. Serves 2.
Greendale Crab & Crayfish Blinis
Use our ready-made Seafood Sauce to whip up these luxurious mini-bites in minutes! Serves 10 as part of a buffet-style spread.
Monkfish Bourride with Aioli Recipe
Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine.
Selection Boxes
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…
Greendale Beef & Horseradish Bites
If you have cooked a beef joint recently, use any leftovers to create these tasty little morsels. Serves 10 as part of a buffet-style spread.
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
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…
Sweet Potato & Ginger Soup
Fresh ginger adds warmth to this lightly spiced soup. It can be stored in the fridge for up to one week before using. Serves 4 as a starter.
Creamy Nut Crumble Recipe
This savoury vegetarian crumble is packed with hearty veg and chickpeas, and topped with a delicious nutty crumble. To make a vegan version, simply substitute the butter and cream for plant-based alternatives. Serves 4.
Celeriac, Walnut and Devon Blue Gratin
Celeriac may not be the prettiest of vegetables, but give it a chance and you will be pleasantly surprised. It has a nutty flavour, akin to that of celery, and complements the blue cheese and walnuts in this creamy gratin perfectly.
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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