Farm Fresh Recipes
Discover delicious recipes featuring our farm products and share your own creations with our community
Our Recipes
Juicy roast turkey basted with herb butter for a golden skin and moist meat.
Ingredients:
Whole turkey – 5 kg Unsalted butter – 100 g, softened Garlic cloves – 3 (15 g), crushed Fresh thyme – 3 sprigs Fresh rosemary – 2 sprigs Fine sea salt – 20 g Black pepper – 5 g Onion – 1 (200 g), halved Lemon – 1, halved
Instructions:
Preheat oven to 190°C (170°C fan). Mix butter with garlic, chopped thyme and rosemary. Season turkey inside and out with salt and pepper. Gently loosen skin and spread herb butter under the breast skin. Stuff cavity with onion, lemon and herb sprigs. Roast turkey for 40 minutes per kg, basting occasionally. Cover loosely with foil if browning too quickly. Rest turkey for 30 minutes before carving.
Traditional roast goose with crisp skin, rich meat and aromatic apple and thyme flavours.
Ingredients:
Whole goose – 4.5 kg Fine sea salt – 15 g Black pepper – 5 g Apples – 2 (300 g), quartered Onion – 1 (200 g), quartered Fresh thyme – 4 sprigs Bay leaves – 2
Instructions:
Preheat oven to 220°C (200°C fan). Prick the goose skin all over with a skewer, taking care not to pierce the meat. Season the goose generously with salt and pepper inside and out. Stuff cavity with apples, onion, thyme and bay leaves. Place goose on a rack over a roasting tray and roast for 30 minutes. Reduce oven to 180°C and roast for 18 minutes per 500 g, draining fat halfway through. Rest the goose for 20 minutes before carving.
A classic Indian-style slow-roasted leg of lamb, marinated with spices and chilli, cooked until tender and pulled into rich, silky strands.
Ingredients:
Leg of lamb on the bone – 2.6 kg Fine sea salt – 1½ tsp Kashmiri chilli powder – 1½ tsp Garlic – 35 g (9 cloves) Fresh root ginger – 40 g Cloves – 4 Black peppercorns – 2 tsp Green cardamom pods – 6 Black cardamom pods – 3 Cinnamon sticks – 2 (6 cm each) Bay leaves – 2 White wine vinegar – 75 ml Unsalted butter – 40 g Kebab masala – 2 tsp Lime juice – 25 ml (or to taste)
Instructions:
Place lamb in a large dish and mix salt and chilli powder with vinegar. Rub all over the lamb and marinate in the fridge for 30 minutes. Grate garlic and ginger into a paste. Rub over the lamb, cover and refrigerate for 12–24 hours. Remove lamb from fridge and leave at room temperature for 30 minutes. Preheat oven to 180°C (160°C fan). Place lamb in a deep roasting tray with bay leaves, spices and enough water to come halfway up the meat. Cover tightly with foil. Roast for about 4 hours, turning the lamb every hour and topping up water if needed. Pour cooking liquid through a sieve into a jug. Shred lamb, discarding bone and excess fat. Add butter, kebab masala and some reserved cooking liquid to the lamb and mix well. Finish with lime juice to taste and serve with flatbreads, lime wedges and green chillies if desired.
Rich Italian-style pork sausage ragu with fennel and tomatoes.
Ingredients:
Pork sausages – 600 g Fennel bulb – 300 g White wine – 150 ml Tinned tomatoes – 400 g
Instructions:
Brown sausages and remove meat from skins. Add fennel and cook until softened. Pour in wine and tomatoes. Simmer gently for 45 minutes.
Greek-style lamb chops marinated with lemon, oregano and olive oil.
Ingredients:
Lamb chops – 500 g Lemon juice – 30 ml Dried oregano – 5 g Olive oil – 20 ml
Instructions:
Marinate lamb with lemon, oregano and oil for 1 hour. Grill for 4–5 minutes per side until cooked.
Spiced Indian-style lamb mince curry cooked with tomatoes and aromatics.
Ingredients:
Lamb mince – 1 kg Onion – 250 g Garlic and ginger paste – 30 g Garam masala – 10 g Tomatoes – 300 g
Instructions:
Fry onion until golden. Add garlic, ginger and spices. Add lamb mince and brown. Add tomatoes and simmer 30 minutes.
Slow-cooked lamb shoulder spiced with ras el hanout and honey.
Ingredients:
Lamb shoulder – 2.5 kg Ras el hanout – 20 g Honey – 30 g Lamb stock – 300 ml
Instructions:
Rub lamb with spices and honey. Place in roasting tin and add stock. Cover and roast at 160°C for 4 hours. Uncover for final 30 minutes to brown.
Slow-roasted Spanish-style pork shoulder with smoked paprika and orange.
Ingredients:
Pork shoulder – 2.3 kg Smoked paprika – 15 g Garlic – 20 g Orange juice – 150 ml Olive oil – 30 ml
Instructions:
Rub pork with paprika, garlic and oil. Roast covered at 150°C for 4½ hours. Add orange juice and roast uncovered for final hour.
Classic Cantonese-style pork belly with ultra-crispy crackling.
Ingredients:
Pork belly (skin on) – 2 kg Fine salt – 10 g Chinese five-spice – 5 g White vinegar – 15 ml
Instructions:
Score skin and rub meat with salt and five-spice, avoiding skin. Roast uncovered at 160°C for 2 hours. Brush skin with vinegar and increase oven to 240°C. Roast until skin is blistered and crisp.
Slow-braised lamb neck cooked until meltingly tender in rich stock.
Ingredients:
Lamb neck fillet – 1.2 kg Onion – 1 (200 g), sliced Garlic cloves – 2 (10 g) Lamb stock – 500 ml Fresh thyme – 2 sprigs Olive oil – 15 ml
Instructions:
Heat oil in a casserole dish. Brown lamb neck fillet on all sides. Add onion and garlic; cook 5 minutes. Pour in stock and add thyme. Cover and braise at 160°C for 2½–3 hours.
Simply grilled lamb chump chops seasoned with salt and pepper.
Ingredients:
Lamb chump chops – 2 (500 g) Olive oil – 15 ml Fine sea salt – 5 g Black pepper – 2 g
Instructions:
Preheat grill to high. Rub chops with oil, salt and pepper. Grill for 5–6 minutes per side. Rest 5 minutes before serving.
A hearty slow-cooked lamb stew with carrots, onion and thyme.
Ingredients:
Diced lamb – 1 kg Onion – 1 (200 g), chopped Carrots – 2 (200 g), sliced Lamb stock – 600 ml Fresh thyme – 2 sprigs Olive oil – 15 ml
Instructions:
Heat oil in a casserole dish. Brown lamb in batches. Add onion and carrots. Pour in stock and add thyme. Cover and cook at 160°C for 2–2½ hours.
Classic shepherd’s pie with rich lamb mince and creamy mashed potatoes.
Ingredients:
Lamb mince – 1 kg Onion – 1 large (200 g), diced Carrots – 2 (200 g), diced Tomato purée – 30 g Lamb stock – 300 ml Worcestershire sauce – 15 ml Potatoes – 1.2 kg Butter – 50 g Milk – 100 ml
Instructions:
Brown lamb mince in a pan. Add onion and carrots; cook 5 minutes. Stir in tomato purée, stock and Worcestershire sauce. Simmer 20 minutes. Boil potatoes and mash with butter and milk. Top lamb with mash and bake at 200°C for 25 minutes.
Quick-cooked lamb cutlets topped with fresh mint butter.
Ingredients:
Lamb cutlets – 4 (500 g) Butter – 40 g Fresh mint – 10 g, finely chopped Fine sea salt – 5 g Black pepper – 2 g
Instructions:
Season lamb with salt and pepper. Heat frying pan over high heat. Cook lamb 3–4 minutes per side. Rest meat 5 minutes. Mix mint into butter and serve on top
Fall-apart lamb shoulder slow-roasted until deeply tender.
Ingredients:
Lamb shoulder – 2.2 kg Olive oil – 30 ml Garlic cloves – 4 (20 g) Fresh rosemary – 2 sprigs Fine sea salt – 15 g Black pepper – 5 g
Instructions:
Preheat oven to 160°C. Rub lamb with oil, salt and pepper. Place in roasting tin and cover tightly with foil. Roast 4½ hours until tender. Uncover and roast 30 minutes to brown.
Traditional roast lamb infused with garlic and fresh rosemary.
Ingredients:
Leg of lamb – 2.5 kg Garlic cloves – 4 (20 g), sliced Fresh rosemary – 3 sprigs Olive oil – 30 ml Fine sea salt – 15 g Black pepper – 5 g
Instructions:
Preheat oven to 200°C. Make small slits in lamb and insert garlic and rosemary. Rub lamb with oil, salt and pepper. Roast 20 minutes per 500 g for medium. Rest 20 minutes before carving.
Slow-roasted pork belly with crisp crackling and tender meat.
Ingredients:
Pork belly joint – 2 kg Coarse sea salt – 15 g
Instructions:
Score skin deeply with a sharp knife. Rub salt thoroughly into the skin only. Roast at 240°C for 30 minutes. Reduce oven to 160°C and cook for 2 hours. Rest for 15 minutes before slicing.
Classic roast pork leg with crisp crackling and juicy meat.
Ingredients:
Pork leg joint (skin on) – 2.5 kg Olive oil – 15 ml Coarse sea salt – 20 g
Instructions:
Pat pork skin completely dry. Rub oil over skin and massage in salt. Roast at 240°C for 30 minutes. Reduce oven to 180°C and cook 25 minutes per 500 g. Rest uncovered for 20 minutes before carving.
Tender slow-cooked pork shoulder that pulls apart easily and stays juicy.
Ingredients:
Pork shoulder joint – 2.5 kg Olive oil – 30 ml Smoked paprika – 10 g Fine sea salt – 15 g Black pepper – 5 g Brown sugar – 5 g
Instructions:
Preheat oven to 150°C (130°C fan). Mix oil, paprika, salt, pepper and sugar. Rub mixture all over pork shoulder. Place in a roasting tin and cover tightly with foil. Roast for 5–6 hours until very tender. Shred meat and mix with cooking juices.
Pan-fried pork chops basted with butter, garlic and fresh rosemary.
Ingredients:
Pork chops – 2 (500 g total) Olive oil – 15 ml Butter – 25 g Garlic cloves – 2 (10 g), crushed Fresh rosemary – 2 sprigs Fine sea salt – 5 g Black pepper – 2 g
Instructions:
Season pork chops on both sides with salt and pepper. Heat oil in a frying pan over medium-high heat. Fry chops for 4–5 minutes per side until golden. Add butter, garlic and rosemary to the pan. Spoon butter over chops for 1–2 minutes. Rest for 5 minutes before serving.
Sticky roasted pork sausages with apples and red onions in a sweet honey and wholegrain mustard glaze.
Ingredients:
Pork sausages or chipolatas – 800 g Red onions – 2 (300 g), cut into wedges Apples – 2 (300 g), sliced Wholegrain mustard – 30 g Honey – 30 g Olive oil – 15 ml Fine sea salt – 5 g Black pepper – 2 g
Instructions:
Preheat oven to 200°C (180°C fan). Whisk mustard, honey, oil, salt and pepper in a bowl. Place sausages, onions and apples in a roasting tray. Pour over glaze and turn to coat evenly. Roast for 35 minutes, turning halfway, until sticky and cooked through.
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