The ultimate ‘convenience food’, sandwiches were supposedly invented in the eighteenth century when the fourth Earl of Sandwich – too involved in a game of cards to leave his gaming table – ordered servants to bring him a meal of cooked meat between slices of bread. Whether the story is true or not, sandwiches have been hugely popular ever since, and no wonder; made with fresh bread and a perfectly-judged filling, there’s nothing quite like a sarnie! Just for fun, we’ve taken our cue from the Earl and compiled our own ‘Top Five’ meat-filled sandwiches:

We may be biased, but we believe our hand-made burgers are a cut above the competition – for a quick and easy meal or a reliably tasty BBQ, it’s hard to go wrong with a Greendale burger. That said, adding a slice or two of your favourite cheese during cooking will take any burger to the next level; for research purposes (obviously!) we decided to try out a few different cheese-pairing choices for our burgers, with the result that several beautiful new partnerships have now been born!

A whole Turkey is the perfect centrepiece for a traditional Christmas dinner. We offer a variety of different whole Turkeys; free-range or barn-reared, Bronze or White, each sold with the Rosamondford Farm guarantee of quality. We can supply whole Turkeys in a range of sizes, from 4.5kg up to 10kg in weight (enough to feed 17 hungry dinner guests).

There’s nothing quite like a traditional beef roast with all the trimmings, and here at Greendale we offer a great selection of beef roasting joints in a range of weights and sizes. If you’re cooking roast beef for the first time, it can be tricky to know what to buy; if you’re local to Greendale, why not pop in and ask our friendly butchers (they’re brilliant on all things beef-related!). If you live a little farther afield, don’t worry - this quick guide is a great place to get started!

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.

It’s hard to beat chicken hot from the BBQ – lean, tasty and full of flavour, it’s a family favourite for good reason, and guaranteed to be popular at summer get-togethers. With so many chicken joints and cuts to choose from, it can be hard to know where to begin, so here are a few ideas to get you 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! 

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!

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! 

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.

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).

Get your day off to the best possible start with a hearty cooked breakfast from Greendale. We've fresh eggs, sausages, bacon, tomatoes, mushrooms, Kippers and much more - all perfect fuel for a day filled with outdoor adventure!

A much-loved part of festive feasting, gammon is great to have on hand for serving at buffets, putting together hasty-but-tasty meals for surprise guests or just making downright delicious sandwiches.

In this post we're focusing on a prime cut of Beef Fillet, a beautifully tender and highly sought-after cut. Filet Mignon, delicate Chateaubriand Steak and prime Centre Cut Fillet all originate from this large, much-prized cut.

Perfectly crispy crackling is hard to beat, and surprisingly easy to make! If you have yet to try making it yourself, just follow these simple steps to ensure cracking crackling, every time. For reference, the cooking times given here are for a 2kg Greendale Pork Loin Roast cooked in an electric fan oven; the scoring and salting method is the same for any weight of skin-on pork roasting joint, but please remember that a difference in joint weight will affect the cooking time needed.

Learn from our Butchers how to cook the perfect award winning Greendale Sirloin Steak.