Aubergine & Chickpea Tagine
There’s no getting away from it being aubergine season at the farm. All these heatwaves have a lead to another bumper crop this summer as it’s definitely a veg that lov
Tomato & Aubergine Baked Pasta
Taken from an Ottolenghi recipe, this is a sublime and decadent rich tomato pasta recipe – using a sizeable amount of butter, but feel free to reduce the amount or replace wi
Spanakopita
Spanakopita is a beloved Greek savory pie made with flaky layers of filo pastry wrapped around a tasty filling of greens, herbs, and Feta cheese. Traditionally made with spinach, t
Malaysian Carrot Daal
This is my new favourite daal thanks to Meera Sodha. It’s soothingly creamy, delicately fragrant and oh so simple and quick to make – who knew red lentils and carrots could
Chard Tart
This tart is a flavour-packed bomb of a recipe and really showcases our gorgeous rainbow chard that’s in abundance nearly all year round. This recipe also works well with s
Sautéed Rainbow Chard
Rainbow chard is a growers and cooks super-veg. It grows pretty much all year around and can survive both light frosts and hot sun, though grows particularly well in the spring and
Broad Beans with Mint & Lemon
Our gorgeous broad beans have featured in the veg boxes throughout May, after their over-winter growing in our polytunnels. We may be biased, but they are delicious! Thanks to He
Rhubarb & Stem Ginger Fool
Rhubarb and ginger are a delicious combination and together with whipped cream and Greek yogurt rhubarb fool offers the perfect balance of sweet, creamy and tart. This is an extrem
Broad Bean & Feta Dip
There’s an abundance of Broad Beans @ The Southside Farm right now. Delicious eaten just as they are but here’s a really tasty and super-simple recipe for a dip or smas
Rhubarb, Ginger & Orange Compote
How do you eat your rhubarb? Crumble of course is the obvious choice, and there’s no arguing a rhubarb crumble is a very fine pud. But rhubarb also makes a great pie, tart, cake