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Hailing from the southern US, pulled pork was originally made from barbecued pork shoulder (spare rib of pork), cooked slowly and shredded by hand.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.

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.

We've picked out three of favourite dip recipes. Each star delicious veg or pulses and are easy to make. Pop in the pittas, chop up the veg and get dipping!

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.

Break out the frying pan, dig out the whisk and flex your ‘flipping’ muscles; Pancake Day will soon be here! Cook up a big stack of your favourite pancakes (if you’re not sure where to start, you can find our easy pancake recipe here), then get down to the serious business of deciding what to spread, sprinkle or squeeze on top.

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!

As you'll know, we like to create a few recipe ideas to showcase both Greendale produce and ingredients from our favourite local suppliers. We loved finding out which recipes were the most popular with customers throughout the year, and the results were not always easy to predict - our recipe 'top ten' may surprise you!

In-keeping with tradition, we’ve teamed up with the butchers, fishmongers, deli and bakery, and pulled together a list of some of your favourite products that featured in your baskets in 2024. If you're new to shopping at Greendale, it's a great place to start!

Do you have a special Christmas Eve meal every year? If you don't have a particular tradition, why not start one this year - it's up to you whether you keep it simple with a tasty soup or go all out with something spectacular, like a Greendale Beef Wellington! We asked some of our team members to tell us about some of their Christmas Eve treats...

Not keen on sprouts? Let us change your mind! Available loose or still on their stalks, ours are fresh and full of flavour. For the best-dressed Brussels Sprouts this Christmas, our delicious recipe ideas include pairing sprouts with double cream and chestnuts, port and pancetta and buttery almonds and hazelnuts. View our top 5 Brussels Sprout recipes below.

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.

We all have our favourite tried-and-tested ways to roast a Christmas turkey – this guide is intended as a starting point, to be adjusted to suit your personal preferences.