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Mulled Wine Cocktail Recipe

The perfect Christmas drink, as it can be made well ahead, then brought out of the fridge as customers arrive – or serve it hot for a traditional winter warmer.

Roast Duck Breast with Red Wine Gravy Recipe

Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two. Serves 2.

With its festive colouring and yule-log shape, tasty Spinach Roulade won’t look out of place on your Christmas table. This recipe is often made with Parmesan or Pecorino cheese, but we’ve chosen Devon-made Hawkridge Mature Cheddar for our version because we know it’s vegetarian (and tastes delicious). Handily, the Roulade is served at room temperature, so it can be made ahead of time and refrigerated until you are nearly ready to eat. Serves 8.

Sharpham Brie and Mushroom Pithivier

First created in France as a sweet, frangipane-filled treat, the Pithivier has evolved to become a popular savoury dish – its distinctive shape and decorative pattern make it a stand-out centrepiece on any table, vegetarian or otherwise. This meat-free version uses locally-made (and completely vegetarian) Sharpham Brie and rich mushrooms to create a delicious filling. It can be made in advance, up to the point of baking, and refrigerated until you are ready to put it in the oven. Serves 8.

Salmon Coulibiac Recipe

We think this fabulously tasty fish pie is well worth a little time and effort! It’s also a good one to have up your sleeve, as the uncooked pie can be made a day ahead and chilled in the fridge, or frozen for up to two months. Serves 6.

Roast Swede & Carrot Mash Recipe

Roasting the carrot and swede takes a bit longer than boiling them, but the resulting flavourful mash is well worth the extra time. This recipe can be made a few hours ahead and kept in the fridge – reheat thoroughly before serving. Serves 4-6 as a side dish.

Roast Leg of Lamb in a Honey Marinade

This impressive-looking roast is perfect for entertaining, especially as it’s quick and easy to prepare; the simple marinade works its magic overnight, so all you need to do is put it in the oven the next day! Serves 8.

Quick Pickled Red Cabbage

With a tangy flavour that’s perfect with cold meats and cheeses, this quick pickle is easy to make. Feel free to experiment with the spices – Juniper Berries could be used instead of the allspice, or cumin or fennel seeds substituted for the caraway. The pickled cabbage can be served straight away, or kept in the fridge for up to one week. Makes about 10 servings.

Pear & Potato Tart with Montagnolo Affine

This fabulously flavourful tart has a rich pear and blue cheese filling encased in a walnut pastry shell. Serves 6.

Mustard & Honey Parsnip Mash Recipe

Parsnips are a sweet-tasting vegetable, sometimes to the extent of being a little bland. Here, their sweetness is rounded out with a dash of honey and balanced by punchy wholegrain mustard. Serves 4 as a side dish.

Mushroom Pâté Recipe

This is a straightforward recipe that can be made ahead and refrigerated until needed – just give it enough time to come up to room temperature before serving. Serves 8 as part of a spread.

Monkfish Parcels With Mushroom & Sherry

These delicious parcels take moments to make. We like to serve them with something to mop up the tasty juices – mashed sweet potatoes, roasties or thick slices of crusty bread are all perfect. Serves 2-4.

Maple-Glazed Cola Ham Recipe

Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.

Leek, Cheddar & Thyme Croustade Recipe

Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.

King Prawn & Lobster Shells

Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat! Serves 4.

Honey-Roast Parsnip Soup

This super-comforting soup smells as good as it tastes! For a vegan version, substitute maple syrup for honey, use an extra splash of oil instead of butter, and use your preferred plant milk. If you have any leftovers, it freezes well – perfect for an easy meal when you need a break from the kitchen. Serves 4.

Horseradish Butter

Our prime, lean beef deserves nothing but the best when it comes to accompaniments! From sauces and butters to glazes and marinades, there’s a world of ideas out there - try our Horseradish Butter, it’s perfect dotted over freshly-carved slices of beef. Be sure to take the butter out of the fridge well before you begin this recipe, so that it has time to come up to room temperature. Makes 6 servings.

Greendale Turbot with Prosecco

Cooked in butter and served with a rich prosecco sauce, turbot makes for a luxurious Christmas dinner with a difference! Serve with your favourite festive veg. Serves 2.

Greendale Scallops with Chorizo Recipe

Fresh, sweet scallops pair deliciously with flavour-packed chorizo in this easy one-pan recipe. It’s worth laying the table before you start to cook, as it doesn’t take long! Serves 4.

Greendale Game Pie Recipe

Made with seasonal game, this classic pie is a cold-weather favourite; rich and savoury, it’ll definitely warm you up after a wintry walk! If other game is not available, you can just use diced venison for the filling. Serves 6.

Greendale Crab & Crayfish Blinis

Use our ready-made Seafood Sauce to whip up these luxurious mini-bites in minutes! Serves 10 as part of a buffet-style spread.

Creamy Nut Crumble Recipe

This savoury vegetarian crumble is packed with hearty veg and chickpeas, and topped with a delicious nutty crumble. To make a vegan version, simply substitute the butter and cream for plant-based alternatives. Serves 4.

Butternut & Chestnut Bake Recipe

Squash, chestnuts and juicy mushrooms make this delicious bake a seasonal treat. A vegan recipe (which also happens to be gluten free), it’s a great meat-free option for festive celebrations and family get-togethers. Enjoy with roast potatoes and all your favourite veg. Serves 4.

Beef, Red Wine & Mushroom Vol-Au-Vents

These deliciously savoury vol-au-vents are best served hot, so it’s a good idea to bake the cases when the filling is almost ready. Makes 18.

Whole Salt-Baked Salmon Recipe

Serve up incredibly moist, flavoursome (but not salty!) salmon with this surprisingly straightforward show-stopper of a recipe. When you buy your fish, ask our fishmongers to clean and gut it for you and remove the head, but leave the scales on – otherwise the salt will penetrate into the fish.

Bacon-Wrapped Sausage Balls Recipe

The perfect side-dish for a traditional Turkey roast, these delicious little sausage-meat balls can be made in advance and refrigerated, then cooked alongside roast veg while the Turkey is resting. Makes 16 small balls.

Turkey Cacciatore Recipe

Made with tomatoes, mozzarella and a healthy amount of garlic, this tasty Italian-inspired bake is a nice way to use up leftover cooked turkey – and if you have any bread that’s a little past its best, or some odds and ends of cheddar or other hard cheese to use up, they can go in the topping, too. Serves 4.

Cheesy Veg Traybake Recipe

Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.

Shredded Sprouts Recipe

Packed with tasty Italian-inspired flavours, this wonderful winter salad is a great way to use up any uncooked brussels sprouts still lurking in the fridge. Serves 4.

Our Top 5 Christmas Crab Recipes

Whether it's a quick side dish, light lunch or a delicious dinner cooked for family or friends, fresh crab is the perfect way to add a little luxury into your festive dishes. The crab on the Greendale Farm Shop fish counter is a perfect, super-fresh addition to your meals because it’s caught locally by the Greendale fishing fleet. Find our 5 favourite ways to use it at Christmas below:

Greendale Christmas Strudel

A traditional bake found all over Europe, the strudel really comes into its own as a winter-time treat. This recipe has extra festive flavour, thanks to the addition of our own mincemeat – and we can heartily recommend serving it with a good scoop of our new Greendale Vanilla Ice Cream, too! Serves 6.

Brussel Sprouts with Chestnuts & Cream

Double cream adds a little touch of luxury to the traditional pairing of Brussels sprouts and chestnuts in this simple, time-saving and tasty recipe. Serves 6-8 as a side.

Parsnip & Chestnut Loaf Recipe

This tasty vegetarian recipe will make an impressive meat-free centrepiece for your festive table. It’s also pretty versatile – the walnuts can be swapped for other chopped nuts, and thin slices of sweet potato or even carrot would make good alternative toppings. Serves 4-6.

Savoury Vegan Christmas Wreath Recipe

Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.

Sprouts with Chestnuts and Bacon Recipe

Banish grim memories of soggy sprouts forever with this tasty bacon and chestnut-studded dish. Who knows, it may even become a family favourite! Serves 4 as a side dish.