Our Head Chef, Tom, shares his top tips for making this classic dish a little bit special whilst including left over Yorkshire puds, cold cuts and gravy.
Creamy & cheesy made with handpicked veg from our fields. This one is oozing with flavour, easy to make and even easier to devour!
We have just picked our biggest ever cabbages on the farm! The question is, what to do with them... we're enjoying them charred & drizzled with an incredible creamy tahini miso dressing!
Just in; plump and silvery green with prickly scales and furry centres; they’re in season right now. Big, beautiful springtime artichokes are here. These Thema Artichokes offer a delicate taste, sweet and mellow that can’t be matched. Enjoy them braised with some garlic aioli using The Farm Table head chef, Tom's simple recipe.
Kimchi; a classic Korean dish, transforms our humble homegrown cabbages through fermentation, with a few carefully selected aromatics and ingredients. Once mixed with salt, the lacto-fermentation process begins, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. Full of flavour, it makes an ideal addition to rice, noodles, soup, and even a cheese toastie!
A delicious side dish to share with family and friends this alfresco season!
Add a kick of flavour to your BGE barbecue with Sally's favourite quick'n'easy curried potatoes!
A mouth-watering alternative to chickpea hummus, this delicious Ful Nabed uses sustainable Fava Beans, that give a deeply aromatic and earthy flavour, offset by the sweetness of the caramelised onion. The smoked quinoa and pea flour crackers make the perfect accompaniment to this Middle Eastern dip.