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! 

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.

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

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. 

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.

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

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.