Know How / Recipes

Recipes

Archive

RECIPES

Farm Chef recipe: Blue cheese and mushroom frittata

This blue cheese and mushroom frittata recipe is super speedy and really tasty.  Serves 2 Preparation time 10 minutes Cooking time 10-15 minutes Ingredients Butter 100g mushrooms, chopped 25g spinach, chopped 6…

RECIPES

Greek-style marinated lamb chops: Farm Chef barbecue recipe

Planning a barbecue? Farmers Weekly Farm Chef Mary-Ann Beaty explains how to make a Greek-style marinade, great for lamb chops. Ingredients3 tbsp lemon juice2 tbsp rapeseed oil1 clove garlic, crushed1/2…

RECIPES

Sticky marinade sausages: Farm Chef barbecue recipe

Planning a barbecue? Farmers Weekly Farm Chef Mary-Ann Beaty explains how to make a sticky marinade, perfect for sausages Ingredients4 tbsp tomato sauce2 tbsp honey2 tbsp soy sauce2 tbsp malt…

RECIPES

BBQ sauce: Recipe from FW's Farm Chef

Planning a barbecue? Farmers Weekly Farm Chef Mary-Ann Beaty explains how to make a delicious barbecue sauce, that can be served alongside meats as a tasty addition. Serves 4Prep 15…

See all

Community

RECIPES

Recipe: Super easy leftover Christmas turkey curry

It's Boxing Day, everyone's still stuffed from the unapologetic gluttony of the Christmas Day pig out and there's still a mountain of leftover turkey to use up. Turkey curry is…

RECIPES

Recipe: Ultimate festive spiced chocolate orange brownies

It's impossible not to love the chocolatey smoothness of a good brownie. As it’s fast approaching Christmas time, this recipe offers a festive twist on this family favourite. The joy…

RECIPES

Recipe: Scrumptious toffee apple doughnuts for Bonfire Night

The nights are drawing in, it’s getting colder and wetter. Why not take a break from watching endless episodes of your favourite shows on Netflix and make something utterly delicious…

RECIPES

Autumn recipes: Lamb meatballs and pumpkin and walnut cake

Autumn has arrived – so hearty food is the order of the day. Farmers Weekly asked top chef Philippa Vine to suggest a warming option ideal for thes chillier evenings.…

See all

News

YOUNG FARMERS

Fishguard YFC win National Cookery Finals with African feast

A trio of Young Farmers from Pembrokeshire were crowned winners of the National Young Farmers Club's cookery finals with this amazing African feast. The three ladies from Fishguard YFC -…

RECIPES

Recipe: Elder-scented fruit jelly

A trip to the Game Fair at Ragley Hall, Warwickshire, between 29 and 31 July will give visitors a great chance to meet a range of small, rural-based food and…

RECIPES

Farm Chef recipe: Cevapcici in pitta with tomato salad

Cevapcici is a type of skinless sausage or kebab traditional in the Balkans and southeastern Europe. Served with a tomato and onion salsa, and a dollop of sour cream in…

RECIPES

Farm Chef recipe: Pumpkin tartiflette

Here's a fresh way to serve pumpkin at Halloween. The traditional French dish is made with bacon and Reblochon cheese, but to keep it British, use Tunworth cheese, made in…

See all

Video

RECIPES

Recipes: Get creative with autumn veg

While the turning of the leaves and the shortening of the days has hinted at the onset of autumn, it’s not until we hear the chug-chug-chug of the old battered…

RECIPES

Watch top chef Philippa Vine prepare three tasty dishes

Watch our new video of Farmers Weekly's cookery writer Philippa Vine cooking three delicious dishes. Farmer's wife and top chef Philippa, a one-time contestant on MasterChef, is preparing asparagus risotto,…

RECIPES

Lamb tagine

    Serves 4 450g (1lb) diced shoulder of lamb (excess fat removed) 1 large onion 2 cloves of garlic 1 x 400g tin of plum tomatoes 1 teaspoon paprika…

RECIPES

Asparagus risotto

  Serves 4 1 large bundle of asparagus 200g (7oz) Arborio rice 1 glass of dry white wine 50g (2oz) butter 1 onion 700ml chicken or vegetable stock 50g (2oz)…

See all