Steak grilled over charcoal is an unbeatable summertime treat; seasoned simply and cooked to perfection, it’s a classic, and deservedly so. Here are a few tips for successful barbecued steak.

At this time of year, we tend to seek out fresher, lighter wines – zesty, fruity whites and rosés, rather than full-bodied reds – and, while it’s tempting to reach for continental and new-world favourites, it might surprise you to learn that there are plenty of wines being produced right here in Devon that’ll fit the bill perfectly. Read our guide of the best wines from Devon.

While sausages and burgers will always have a place in our hearts, we like to change things up a bit in summer and make space on the grill for a succulent fish steak or two! Firm and flavourful, our responsibly-fished steaks are ideal BBQ candidates – they stand up well to the heat, and will quickly take on a delicious ‘cooked outdoors’ taste that’s truly hard to beat. Not sure which fish steaks to try? Check out our easy recipes to help you get started.

Here at Greendale Farm Shop, we offer a great selection of beef, pork, lamb and poultry – and, with BBQ season in full swing, we’re busier than ever! As usual, our hand-made sausages and beefburgers are flying off the shelves, and while they are undeniably delicious, we thought it might be fun to highlight a few alternatives for anyone who feels like trying something different the next time they light the grill. So, with this in mind, we asked our butchers to come up with some fresh BBQ ideas, with the proviso that everything must be as simple to cook as a burger or banger, and just as crowd-pleasing! 

‘Strawberry season’ is now in full swing (tennis-based pun fully intended) here in the UK, and Greendale customers have been enjoying strawberries by the punnet-load from our growers. And while we’re not saying there’s anything wrong with classic strawberries and cream, there are lots of other, deliciously different ways to eat these wonderful summer jewels; read our blog for a few new recipe suggestions and ideas, including a BBQ option!

While pizza toppings are definitely a matter of personal choice (prawn and banana, anyone?), there’s no denying that certain flavour combos are favourites for good reason! 

Eating outdoors with friends and family is one of the greatest pleasures of summer, as far as we’re concerned. That said, it can sometimes be hard to know what to cook to feed a crowd, especially when the guest-list keeps growing – much as we love eating them, the thought of flipping burgers and sausages for hours soon has us looking for more practical alternatives! Happily, we know just where to find them; the Butchers counter here at Greendale Farm Shop offers several options when it comes to larger, great-value cuts that will satisfy even the hungriest guests. Best of all, they’re all pretty hands-off when it comes to cooking, so you can get on with the important business of relaxing and enjoying yourself!

Simple and delicious, baked camembert is great for sharing – give yours a finishing flourish with these super-tasty topping ideas. Each recipe will top one 250g camembert cheese.

It’s asparagus season - and we believe British is best! As the image above shows, the home-grown spears (top) are much larger than their imported counterparts, with a greater spear-to-stem ratio, too. The British asparagus season lasts for just a few short weeks, so enjoy them while stocks last! Check out our top 3 tasty asparagus recipes below...

Vegetarianism is an increasingly popular lifestyle choice, and – although ‘vegetarian barbecue’ may sound like an oxymoron to some – there are actually loads of delicious BBQ veggie recipes out there. This summer, step away from the supermarket ‘pretend meat’ option, ditch the potato salad and tired Iceberg lettuce, and let fresh veg take pride of place at the centre of your grill. Rest assured, the hot charcoal will work its smoky magic, and may even convert a dyed-in-the-wool carnivore or two…

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 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 below:

There’s nothing quite like the taste of fish that’s been cooked outdoors on the barbecue – it’s a special way to cook, and imparts a wonderful smoky, summery flavour that works beautifully with a wide range of fish and shellfish. If you bear in mind a few simple guidelines, you can cook pretty much any fish in this way.

There’s something really satisfying about cooking meat outdoors on a barbecue – the delicious smell, the sizzling sound and, best of all, the amazing flavour.

To get the best results from a charcoal barbecue, you need to get it up to a really good temperature well before you start cooking.

Nothing says ‘summer’ like a sizzling barbecue, so grab a bag of charcoal, cross your fingers it won’t rain and head out into the fresh air. If you’re planning a get-together round the grill here are a few barbecue food safety tips

At Greendale you'll find a great selection of tasty beef steaks, from fillet and sirloin to T-bone and tomahawk. Find out more with this handy guide, or visit the Farm Shop, where our friendly butchers can help you choose! 

Here at Greendale, we’re well known for our fresh local crab and lobster. Our own potting vessel, the Becci of Ladram, regularly fishes the waters of nearby Lyme Bay, meaning we’re able to offer our customers a great choice of fresh or cooked and dressed lobster and crab throughout the season. 

Hailing from the southern US, pulled pork was originally made from barbecued pork shoulder (spare rib of pork), cooked slowly and shredded by hand. These days it can be made in a conventional oven, a slow-cooker or on the hob; opinion varies on the best method, and it goes without saying that there are also hundreds of different recipes for seasonings, rubs and marinades.

At Greendale Farm Shop, our responsibly sourced seafood comes straight from our fleet, ensuring exceptional quality and taste every time. Selecting the perfect fish can transform a good meal into a great one. Freshness and quality are the hallmarks of excellent seafood, but knowing how to spot these traits is key.

Hake is a versatile, sustainable alternative to cod, offering mild flavor, firm texture, and affordability. Sourced from MSC-certified fisheries, it supports healthy marine ecosystems. Perfect for replacing cod in recipes, hake shines in dishes like BBQ tacos or with prawns and capers.

Master the art of cooking a whole fish with step-by-step instructions on preparation and cooking techniques. From seasoning to serving, this guide ensures a flavorful and impressive dish.

At Greendale, we're big fans of fresh, locally-sourced cabbage, and love to celebrate it at its seasonal best. An underrated, but delicious vegetable nonetheless, cabbage in all its varieties is as versatile as they come, so we've put together a handy guide to making the most of your cabbage, including all the different ways to cook, present, preserve and pair this brilliant brassica.

Humans have been cultivating and eating cabbage for thousands of years (cabbage was already in use as both food and medicine by the early Roman period), and in all likelihood we were eating its wild-growing ancestors long before that! It’s hardly surprising; this brilliant brassica is a good source of vitamin K, fibre, potassium and folic acid, and contains useful amounts of calcium, iron, vitamin A and vitamin C, too. These days, a huge variety of cabbage types are available and – because different varieties mature at different times – it’s possible to enjoy fresh cabbage nearly all year round. Drum-headed or loose-leaved, savoy, red or white (confusingly, green cabbage is often referred to as ‘white’), cabbage is a valuable and versatile vegetable. Raw, cooked, pickled and fermented, we’ve always found it to be a great friend in the kitchen.

Once underrated, Gurnard is fast gaining in popularity as word spreads about its firm white flesh and great flavour.

It’s hard to beat a freshly-toasted hot cross bun with butter or clotted cream, and for that reason it’s pretty rare to find any leftovers round here! However, those of you capable of exercising a bit more restraint may find yourselves with spare hot cross buns sitting sadly in the bread bin, once the Easter festivities are over, and if they’re too stale to freeze it can be hard to know quite what to do with them. There’s no need to throw them away, though; there are loads of recipe ideas out there to help you transform unwanted buns into delicious desserts, bakes and even a strangely good sweet/savoury breakfast bap! Read on to learn more.

Originally an ancient Russian dish associated with pagan celebrations of spring (later becoming a part of Christian Lent), these days blinis are eaten and enjoyed worldwide. 

Even if you’re not sure what blinis are, there’s a good chance you’ve eaten one at a party or buffet recently - these tiny pancakes are perfect vehicles for all manner of toppings, sweet and savoury, making them a popular choice for canapes, finger-food and starters. Unlike most other pancakes, blinis are made with yeast as a raising agent. This means that the batter needs to rest in a warm place so that the yeast can work its magic, but the light and fluffy end results are definitely worth the wait!

To make your own blinis, follow the simple recipe below, then get creative with the toppings – we’ve offered a few serving suggestions to get you started. Recipe makes 20-30 blinis, depending on spoon size (see note below).

More of a guide than a recipe, this is a quick, easy and delicious way to cook flatfish fillets. It works well with Plaice, Turbot, Dover Sole, Lemon Sole and Brill (and in fact most flatfish fillets, because their thin, slender shape ensures they will cook through completely despite the brief cooking time). Feel free to tweak the method and add in your favourite herbs or other ingredients - lemon zest and capers are good.

Caught by our Brixham-based scallop boats here in Devon, Greendale scallops are pretty special – they’re also pretty healthy, as their firm white flesh and cream and orange coral (or roe) are packed with protein, vitamins and minerals, and low in cholesterol.