Our Farm Shop customers have been raving about Beth’s Beetroot Wellington which she often makes for customers to purchase in the pop-up shop,
so we wanted to share the recipe and see what you think?
Ingredients Archives: olive oil
Panzanella Salad (Italian Tomato & Bread Salad)
Potato Puttanesca
Although more usually served with pasta, puttanesca sauce makes a great accompaniment for potatoes too!
Tidy-up Risotto
Risotto is a regular in our house. It’s quick to make, tasty, hearty comfort food.
With this one I use my usual risotto recipe and add shredded turkey, goose, or ham leftovers and sliced and diced leftover bacon, salami or chorizo. This really is a ‘use-it-up’ dish!
Crispy Kale
This makes a great, healthy snack!
Simple Kale & Pasta
A simple and quick mid-week supper dish.
Squash sage lasagne
This is real comfort food. Perfect for a rainy autumn day. It’s warming and satisfying but freezes well so you can pull it out of the freezer to make a no fuss family supper. Serves four but, with the addition of a salad and some garlic bread, would serve six.
Country Cottage Pie
This is my adaptation of cottage pie – a true one pot family meal. You can swap a lot of the ingredients depending on what you have available, or what you enjoy eating.
If I’m feeding more than our usual hungry four, I add a couple of handfuls of lentils (pre-cooked and tender) but you could double up the meat if you like.
Basic Ratatouille
In January I think that I’ll never see another summer vegetable but then the warmer weather arrives and here we are at last with courgettes, salads, tomatoes and lots more, ripening and growing in the tunnel and outside in the garden.
This is my quick ratatouille recipe which is really a base for so many dishes and can be fancied up to be a meal in itself.
Warm Chickpea, Pepper and Fennel Salad
A lovely vegetarian salad, perfect for a lunch with some home baked bread, or as a side-dish with a main meal.