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.

Masala Mussels

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.

Merguez Meatballs

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.

Harissa Crab Pasta Sauce

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

Tandori Chicken & Squash

Baked harissa chicken with butternut squash.

Butter Chicken Curry

A mild and buttery, creamy chicken curry.


A meal for any time of the day, buttery and spicy and filled with proteins.

Hot Crabby Tarts

A cheesy, crabby tart that's moist and tasty.

Curried Parsnip Soup

A sweet, spiced and tasty soup to serve for lunch or as a starter with chunky bread.

Vegetable Harira soup

Not real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.