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!

With days getting longer and temperatures creeping up, we naturally move to put away the stew pots and casserole dishes, and give our weekly menus a shake up in favour of something lighter. We’ve put together a list of our top recipes for Spring to help you ring the changes, and celebrate our seasonal heroes!

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...

A worthy centrepiece for any celebration, 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.

Eaten hot and covered in salt and vinegar from the chippy; enjoyed as a side in pubs and restaurants everywhere; or store-bought and cooked from frozen, it’s fair to say we enjoy a good chip here in the UK! With just a few simple ingredients, though (potatoes, hot fat and seasoning), it’s easy to make your own, delicious chips from scratch – and if you don’t like the idea of deep-frying at home, don’t worry; there are other ways to cook them, with equally tasty results. Our easy guide to home-made chips will take you through the steps, with a few extra serving suggestions for a nice finishing touch.

Shepherd’s pie, fish pie, bangers & mash… there’s a reason why these dishes are so comforting; mashed potato! Simple, satisfying and tasty, it’s the star of so many of our favourite meals – follow our easy steps to help ensure magnificent mash, every time.

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.