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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…
Garlic and herb pork loin steaks recipe
Lean and tender, the pork loin pairs beautifully with the aromatic herbs - serve with a simple green salad and some baby potatoes to help soak up the tasty juices.
Easy Chilli Con Carne
This recipe is a basic version of a culinary classic, which you can adapt and tweak to your taste.
Chicken and Butterbean Stew
Savoury and satisfying, this light chicken stew is high in protein and full of tasty veg. Relatively quick to make, it’s great for a simple midweek meal – you can have it on the table in about half an hour.
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…
Homity Pie Recipe
This open-topped vegetarian pie brings out the best in its simple but tasty ingredients. Makes one large pie, to serve 4.
Puff Pastry Tart with Vegetables & Feta
This recipe uses ready-made puff pastry to help keep things simple. It’ll make one very large tart; if you don’t eat it all, leftovers can be refrigerated for the next day.
Vegetable Stew Recipe
This versatile stew can be adapted to use whatever veg you have to hand. Packed full of vibrant veg, with beans for extra fibre and protein, it’s filling, tasty and a doddle to make – just be sure to cut the vegetables into similarly-sized pieces, so that their cooking times don’t vary too much. This recipe will serve 4, with leftovers that can be frozen for an easy meal another day.
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. .
Be inspired…
Lobster Eggs Benedict Recipe
Classic Eggs Benedict is a bit of a luxury in itself – but our lovely, locally-caught lobster lifts it to a whole new level.
Baked Red Mullet with oven-roast vegetables
Baking fish in a parcel is a healthy way to cook it; all the flavour remains, but the fat runs out of the fish as it cooks.
Salmon Curry
This speedy recipe makes a healthy and delicious dinner for cold nights. Made with rich salmon, fresh tomatoes and warming spices (but free from chilli), it’s a simple, family-friendly meal that’s good to have up your sleeve! Serve with Basmati rice. Serves 4.
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- 01395 232836
- info@greendalefarmshop.co.uk