Recipes

Every evening, I hear “what’s for dinner”, and I wonder the same. So if you’re in the same boat and need a bit of inspiration, look no further. We’ve got your back. These are the recipes that we make, for our family, with seasonal affordable ingredients. Nothing fancy. That’s our promise to you.

Pizza!!!!

So… I always seems to struggle making pizza dough. We’re a bit hopeless about being organised for dinner (unless it’s slow cooked goat or beef, then it gets started at about 9am). For years I’ve been making a dough that has yeast, that needs time to rise, etc, etc. Bah! It never works. Last night I tried a new technique. And it was a ripper! I’m not going back to attempt to be organised and make dough in advance EVER AGAIN.
This recipe - so easy. It’s just flour, Curdy and a bit of water. I used about 2 cups of plain white supermarket flour, about 120-150g Curdy, and then enough water to make the consistency “right” - you know, stretchy but not too sticky. I used my KitchenAid. I love my KitchenAid. I wish they sponsored me (LOL).
And then, when I was happy with it, I was able to immediately roll it out, so it was super thin (and that’s how we like it). I baked it on the pizza stone first (and flipped it over and baked it a little more) before adding the toppings.
Seriously, it was too easy, and super good. This pizza pictured is of our crispy base, a simple tomato sauce, Fork It Farm spicy chorizo (and once you’ve had their chorizo, you won’t bother with anything else), mushrooms, slices of Zoé, a scattering of grated (cows’ milk) cheddar, and then some micro-coriander, from K&D Farm, plonked on after it was pulled from the oven.
The other pizza win last night started the same (base with tomato sauce), Fork It Farm chorizo, dollops of Curdy, and again, a scattering of cheddar, with fresh baby rocket from the veggie patch put on top after being pulled from the oven.

Roast Pumpkin and Curdy Gnocchi

Fry off a packet of cooked gnocchi in butter and olive oil (we love Sirocco South’s pre-cooked gnocchi - it makes this recipe super quick and easy)
When they are a little crispy add 2 cloves of chopped garlic, then 120g Curdy and turn off the stove.
Add in some left over roasted pumpkin and torn basil leaves.
Salt and Pepper to taste.
Perfetto.

Big B Barley Bake

1 cup of barley (because no one can buy pasta or rice this week), 3 cups of water and 2 stock cubes
a generous handful of ripe tomatoes +/- some passata (I had a little leftover, alternatively use 1 pureed tin of tomatoes)
1 brown onion, halved and then sliced
3 cups of chopped mushrooms (these are field mushies from the farm)
Bake for about an hour in a slow oven (140 degrees) until the barley has puffed up and the liquid has reduced
Take out of the oven, stir, place slices of BigB (and any leftover rind you have) on top, a few dollops of Curdy (if you have any), cracked black pepper and return to the oven until the cheese has melted
Garnish with fresh herbs - pictured here with chives as Iain hates parsley!
Serve with a side of veg, if you can be bothered!

Take some inspiration from our photos (thanks Alice Bennett), or click on the title of the photo for a pdf recipe pop-up.

Matthew Evans from Fat Pig Farm and Gourmet Farmer Fame recently posted the recipe for this dish on the SBS food website. The link is here. We made it from our home grown tomatoes and basil, and it was delicious!