At the Farm Shop we don’t treat cooking as a precise science. Nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck and enjoy your cooking and eating.
Tabouleh comes in all shapes and colours. Bulgar/cracked wheat is a must, as is enough flat leaf parsley to ‘green it up’. Apart from that it’s a fairly open house and can change with the seasons. Mini cucumbers and cherry tomatoes are Riverford Organics summer specialties so there’s no reason to stray too far from the norm.
It might be a bit messy but it's worth it. Add a little of the mussel cooking liquor to the sauce if it's too claggy.
Ultra easy and tasty meatballs - good on a stick, in a wrap, as part of a mezze etc. We associate merguez with lamb but apparently, in Algeria, beef is often used. It certainly works just as well.
Classic crab pasta sauce with a harissa twist. Easy, tasty and a bit flashy - what more can you ask for?
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
A sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.