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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.

Sparkling Apple Gin Cocktail

Perfect for Summer, the team at Wicked Wolf Gin have shared their Sparkling Apple Gin recipe for us to enjoy. Bottom's up!

Somerset Camembert & Chilli Crackers

Crisp crackers, creamy camembert and the tangy heat of chilli jam… who could resist?! Serves 10 as part of a buffet-style spread.

Smoked Salmon on Rye

Delicious smoked salmon is a perennial finger-food favourite; here, we’ve paired it with rich, dark rye bread and a fresh cream cheese and chive topping.

Sidbury Mill Easy Wholemeal Bread

Sidbury Mill flour has a nice fine texture and plenty of protein so you may be surprised that you can use it on its own and you will get nice open textured and well risen bread. But if you prefer to mix it with some white bread flour, you will get a slightly lighter loaf. If you have a bread machine then the following 100% wholemeal recipe will work well on the wholemeal setting for a large loaf.

Sidbury Mill ‘Cheats’ Sourdough Bread

Making sourdough bread is well worth the effort but is quite a labour of love! If you want to go down the most authentic route then check out specialist recipes and techniques that are widely available. This recipe is much less time consuming and gives a really nice sourdough style loaf, that looks the part and tastes great. A bread machine will again make the process simpler but you will cook it in the oven rather than the bread machine. You will need a sourdough starter. Maybe you have a friend who can give you some of theirs or you can buy them on-line (Freshly Fermented’s Alaskan Sourdough starter is recommended for this wholemeal recipe, but others should work fine too). Makes 1 medium size loaf in either a tin (the easier option) or shaped with a sourdough basket/banneton for the classic sourdough look.

Sausage, Cranberry & Pear Stuffing Recipe

Fresh pear, lemon zest and tangy cranberries lift this sausage-meat stuffing out of the ordinary. Serves 6-8 as part of a main course.

Runner Bean Chutney Recipe

If your garden or allotment groans with a glut of runner beans this summer (lucky you!), use some of them to make this delicious, slightly spicy chutney. It’s great served with cheeses and cold meats, and also goes rather well with curries. For best results (and if you can wait that long), leave the chutney to rest for about eight weeks. Recipe makes approximately 2kg of chutney.

Roast Vegetables with Feta Cheese

More of a suggestion than a recipe, this can be adapted to suit whatever vegetables happen to be in your fridge

Red Pepper & Walnut Dip Recipe

Inspired by Muhammara, a traditional Syrian recipe, this smoky dip is vibrantly coloured and tastes amazing. And in case you need an excuse to try it, it’s pretty good for you, too! Serves 8 as part of a spread.

Poppadom Crab

Perfect little mouthfuls of spice and crunch, these tasty crab bites are quick to put together (especially as you can make the crab mixture up to three hours in advance and keep it in the fridge) – but don’t assemble them until you’re ready to serve, or the poppadoms will become soggy.

Pork Belly Bites

Perhaps overlooked in favour of more glamorous cuts of meat, pork belly is actually great value for money, not to mention succulent, delicious and versatile! Here, we’ve used our own Belly Pork Slices for tasty little ‘bites’ that are just right for finger-food, canapes or party nibbles.

Red Lentil and Bacon Soup

This tasty soup is full of protein and takes less than half an hour to make.

Yorkshire Puddings with Hawkridge Cheddar

Representing deliciousness from the two largest counties in the UK, these easy individual Yorkshire puddings will make a super side-dish for your next Sunday roast.

Pea, Almond & Parmesan Dip Recipe

A tasty, fresh pea-based variation on hummus, this vibrant green dip is full of protein. Once you have toasted the almonds it comes together pretty quickly, making it ideal for a healthy snack (serve with raw veg and pitta strips for dipping) or a super-summery sandwich filling.

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.

Sweet Potato & Avocado Bites

Lightly spiced and topped with creamy avocado, these vegan nibbles are a great meat-free choice. Serves 10 as part of a buffet-style spread.

Super Sausage Salad Recipe

Satisfy even the most ferocious of appetites with this hearty salad – as well as chunky slices of cooked sausage, it’s made with butter beans and plenty of fibre-packed veg for a healthy, tasty and filling meal. Serves 4.

Sweet Chilli Prawn & Mango Bites

These neat little bites are deliciously more-ish and relatively quick to make. To get ahead, toss the prepared mango in lime juice and cook the prawns a few hours before you plan to serve them, then refrigerate them in separate dishes and assemble when required.

Strawberry Smoothie Ice Lollies Recipe

Creamy yoghurt and fresh berries are a summery match made in heaven. If your strawberries are really ripe, you may wish to use less honey - if they’re not as sweet as you’d like, use a little more. Makes approximately 4 lollies (please see note about quantities).

Steak and Kidney Pie Recipe

There’s some controversy as to whether a ‘lidded’ pie actually counts as an Official Pie; we think it’s worth bending the rules a little for this simple but delicious recipe! Serves 4-6.

Strawberry & Orange Brochettes

OK, so it’s just a posh way of saying ‘strawberries on a skewer’, and there are only two ingredients, but there’s a luxurious feel to this recipe. Perhaps it’s because it’s such a delicious and unusual way to cook a familiar ingredient, or maybe it’s because the lightly caramelised berries go so well with an extra little indulgent something - clotted cream, ice cream, glass of champagne? We leave it to you to decide, but whatever you serve them with, be sure to use the ripest, juiciest strawberries you can get your hands on. Serves 3-4.

Oysters with Chilli and Ginger Recipe

A quick, easy sauce to serve with your oysters – you can spoon a little into each shell before eating. Makes enough to serve with Half-Dozen Pack of Oysters.

Overnight oats

These overnight oats work their magic while you sleep, so you can enjoy a healthy, filling and faff-free breakfast in the morning. This is a peach-based recipe, but there are near-endless ingredient options (fresh or frozen berries are nice with honey; we also like fresh mango with cardamom and freshly grated coconut). If you make overnight oats regularly, you can ring the changes by adding a teaspoon of chia seeds the night before, or using millet or quinoa flakes in place of the oats. The quantities given will make one serving, but can be scaled up easily.

No Smoke without Fire: Chicken Shawarma

Packed with spicy flavour, this succulent chicken shawarma is served with cooling minted yoghurt, a special beetroot and parsley salad and easy BBQ-friendly flatbreads.

New Potato Skewers

The simplest recipes are often the nicest. Serve with good quality mayo, or make a quick, tasty dip by snipping a handful of fresh chives into some soured cream. You can also use these potatoes in our Sirloin Steak Salad with New Potatoes recipe, for extra BBQ flavour.

Mussels with Greendale Scrumpy Cider

Recently featured on BBC1's Eat Well for Less, award-winning company Exmouth Mussels is located at Exmouth Docks, just 10 miles from Greendale Farm Shop. Try this simple and tasty recipe featuring Greendale's traditional scrumpy cider.

Mushroom, Artichoke and Sweet Potato Salad

To celebrate Vegetarian Week, we've teamed up with vegan food bloggers @eatsandvinyl to bring you this delicious wild mushroom, artichoke and sweet potato salad. Drizzled with luxurious truffle oil and topped with watercress and wild garlic from the Devon hedgerows, it's a flavour-packed example of meat-free food at its best.

Mother's Day Madness Chocolate Bark

This recipe involves melting chocolate – either in the microwave or over a pan of hot water – and then pouring it, so little ones will need adult supervision for the first stages. After that, they can really go mad and decorate the bark with Mum’s favourite sweet treats!

Mitch Tonks's Pollack with Young Greens Recipe

There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.

Mitch Tonk's Spaghetti with Greendale Crab

Another tasty recipe from local chef Mitch Tonks. Pasta & seafood is an absolute favourite of Mitch's and using Greendale's local Lyme Bay Devon crab you can’t go wrong, it’s a crowd pleaser any time of the year.

Iced Espresso Martini Cocktail

A classic coffee cocktail with a Greendale twist!

Honey-Mustard Roast Side of Salmon

Aromatic ginger, tangy mustard and a little honey sweetness really make this sumptuous Side of Salmon a dish to savour. Serve with roast or boiled potatoes and lightly-steamed greens for a complete meal.

Home-Made Fish Fingers

Instead of opening a packet, why not have a go at making these delicious fish fingers? They’re healthy, tasty and quick to make, and also happen to be gluten-free.

Halloumi Marinade

Chillies, herbs and lime add zest to delicious slices of savoury Halloumi. This recipe will make enough to marinade one 250g block of Halloumi.

Greendale Vodka Martini Recipe

The classic cocktail with a subtly flavoured twist from our meadow hay-infused vodka. Put the vodka bottle in the fridge for a good couple of hours before you plan to make this cocktail. You will need a cocktail shaker for this recipe. (makes one glass; quantities can be scaled up as needed).