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Welcome to Farm Shopper
Buying direct means fewer steps between the field and your table and fresher tastier food.
The Farm Shopper directory is the essential, easy to use guide to the very best of British country life.
Simply select a search category to find farm shops, fresh produce, local crafts, countryside breaks and much more, then enter a search location. You can also view our exciting seasonal recipes and even post one of your own. To promote a slice of good wholesome country life, place a free advert today!

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Today's Special Recipes

Stuffed Bell Peppers with Blue Stilton
Posted by Duncan Stirling on August 2nd, 2013
This is a greate recipie for outdoor entertaining on a warm Summer evening. It goes great with barbacue, salad and a dry red wine.

Ingredients

6 large red or green bell peppers
2.5 cups long-grain white rice (or rice of your choice)
2 pounds lean ground beef
0.5 medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-ounce can diced tomatoes, with their juices
1 10-ounce can diced tomatoes
16 ounces Blue Stilton cheese, grated (about 4 cups)
0.5 teaspoon pepper
1 teaspoon salt

Method

Preheat the oven to 400 degrees F.
Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Ccook the rice according to instructions on the packet.
Brown the ground beef, onion, and garlic.
Boil the tomatoes, then reduce the heat and simmer for 5 minutes and remove from the heat.
In a bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix it together.
Sprinkle the Stilton on top.

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Moroccan Fruit of the Forest Chicken Salad
Posted by Duncan Stirling on October 11th, 2013
Use up leftover roast chicken in this simple and healthy chicken salad.

Ingredients

2 large handfuls couscous
1 lemon, juice only
1 cup full of raspberries, blueberries and blackberries
couple glugs fruity olive oil
salt and freshly ground black pepper
handful chicken meat from a leftover organic roast chicken
handful chopped fresh chives
handful fresh basil leaves, more if you fancy
handful pea shoots

Method

Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
In a separate mixing bowl, whisk together the fruit with the olive oil and season well with salt and freshly ground black pepper.
Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.

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Scotch Currey
Posted by Jo Whitaker on November 23rd, 2013
This is a fun recipie to make your dinner party go with a bang.

Ingredients

4 tablespoons of whisky (Scottish or Irish only, don't use the American stuff it doesn't taste good in currey.)
3 small squares of dark chocolate for a rich smoothness, the chocolate helps bring out the taste of the whisky (optional)
6 dried apricots diced
chopped ginger
3 tablespoons of raisons
2 tbsp sunflower oil
1 tbsp brown or black mustard seeds
10-12 curry leaves
2 onions, finely chopped
1 dried chillies, chopped
4 tsp garam masala
2 tsp ground coriander
2 tsp turmeric
400ml can coconut milk
4 tomatoes, quartered

Method

Soak the raisons in the whisky over night. Add the oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant.
Stir in the onions and continue cooking until they are softened and beginning to brown.
Add the dried chillie, apricots and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more.
Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
Stir in the grapes. Continue simmering for 5 mins or so, until everything is hot.
Add the chocolate, cook for an extra 2 minutes so that it melts then add the raisons, whisky and ginger. Mix well then serve.
Serve with rice or warm naan bread.

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Rhubarb and Cabbage Cake
Posted by Lesley Thompson on December 3rd, 2013
This is one of my favourites, it's very rich and stodgy, good for filling up hungry guests!

Ingredients

150ml/quarter pint sunflower oil
100g/4oz soft light brown sugar
2 eggs, lightly beaten
75g/3oz golden syrup
175g/6oz wholemeal self-raising flour
1 level tsp ground cinnamon
0.5 tsp ground allspice
0.5 tsp ground ginger
1 tsp bicarbonate of soda
300g/10oz finely grated red cabbage
150g/5oz rhubarb chopped into blocks
Enough brandy to soak the cabbage
One stick of fresh rhubarb, chopped into square blocks
75g/3oz sultanas
25g/1oz desiccated coconut
2 tsp fine-cut orange marmalade
Top the cake with the following
150g/5oz cream cheese
50ml/2fl oz coconut cream
40g/1.5 oz icing sugar
freshly grated or ground nutmeg or ground cinnamon, to finish

Method

Soak the cabbage in brandy overnight. Finely chop the rhubarb Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in round or square baking tin.
In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined.
Mix in the remaining cake ingredients, including the cabbage, rhubarb and brandy, and pour into the prepared tin.
Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed.
Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10
minutes before turning out onto a wire rack to cool completely.
While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted.
Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.
For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the cabbage cake has been made using oil,
it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away.

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Raspberry and Ginger Beef Wellington
Posted by Anita Smith on January 7rd, 2014
I discovered this recipie over Christmas while lunching with an old friend, I hope you like it.

Ingredients

beef fillet, around 1kg/2lb 4oz
20g of roughly chopped ginger
1 handful of raspberries if you can get them, alternatively try another red fruit
3 tbsp olive oil
250g/ 9oz chestnut or wild mushrooms
50g/ 2oz butter
1 large sprig fresh thyme
100ml/ 4 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Method

Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a tray, brush with olive oil mixed with the raspberries and ginger, and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked, remove from the oven then chill in the fridge for about 20 mins.
While the beef is cooling, chop 250g of mushrooms as finely.
Heat 2 tbsp of the olive oil and 50g butter in a pan and fry the mushrooms on a medium heat, with a sprig of fresh thyme, for about 10 mins stirring, until softened. Season the mushroom mixture, pour over 100ml dry white wine and cook for 10 mins until all the wine has been absorbed. Remove the mushroom duxelle from the pan to cool and discard the thyme.
Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it. Chill the fillet while you roll out the pastry.
Dust your work surface with a little flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a baking sheet. Roll out the remainder of the pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden, 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

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Beef Ale and Parsnip Pudding
Posted by Elizabeth Barnes on January 10rd, 2014
Suet pudding was always a favourite in our family for Sunday dinner, it comes highly recommended.

Ingredients

1 large onion, chopped
100g smoked bacon lardons
2 tbsp olive oil
500g lean stewing beef, cubed
2 tbsp plain flour
3 parsnips, cubed
500ml brown ale
300ml beef stock
1 large glass of dry red wine
2 tbsp cranberry or redcurrant jelly
4 thyme sprigs
greens, to serve (optional)

For the suet pastry butter, for greasing
300g self-raising flour, plus extra for dusting
2 tsp English mustard powder
140g shredded suet

Method

Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 2 hrs until the meat is tender.
Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and 1 tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that is big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy, add the red wine. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.

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