Boxes
Be inspired…
Quick King Prawns with Chilli, Lemon & Ginger
Get everything prepped before you start, and this tasty recipe will be the work of moments. Don’t forget the pan juices – they’re delicious! Serves 2 as a starter.
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.
Monkfish Parcels With Mushroom & Sherry
These delicious parcels take moments to make. We like to serve them with something to mop up the tasty juices – mashed sweet potatoes, roasties or thick slices of crusty bread are all perfect. Serves 2-4.
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 in Exeter, 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…
Glaze Your Gammon
A much-loved part of festive feasting, gammon is great to have on hand for serving at buffets, putting together hasty-but-tasty meals for surprise guests or just making downright delicious sandwiches.
Lamb & Feta Mini Burgers With Harissa Yoghurt
These gently spiced lamb mini-burgers have a surprise feta centre – served with a harissa-rippled yoghurt dip, they’re sure to go down a treat. Makes 16.
Roast Duck Breast with Red Wine Gravy Recipe
Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two.
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…
Figs With Goats Cheese, Walnuts & Honey
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.
Baked Creamy Garlic Mushrooms
Sure to please your guests, this rich and delicious starter is host-friendly, too, as it can be made in advance, then refrigerated and cooked quickly when needed. It’s a vegetarian recipe if you use a hard cheese made without animal rennet – and don’t forget to serve with plenty of bread! Serves 6.
Roast Root Veg with Honey & Garlic
This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.
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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