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| Last minute party? |
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| Choose from our Effortless Entertaining menus or ask us to create a menu especially for you... |
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| Relax and refresh |
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| Good food freshly prepared daily, aromatic coffee, chilled wine and a grassy play area for the children. What more could you need? |
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| Plant centre |
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| Set in a beautiful location you will find an unrivalled selection of plants, shrubs and trees, many grown on-site, and trained staff who are happy to answer your gardening questions. |
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| Food heaven |
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| Our Farm Shop is heaven for food lovers! Delicious handmade food, top quality groceries, fresh fruit and vegetables and stylish cookware and gifts. |
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| Tantalise your taste buds |
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| Are you interested in food and drink? Then increase your knowledge and share top tips at our Taste Experience Club events. Join now – membership is free |
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| The Discovery Walk |
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| As thousands of daffodils herald the spring, stroll or stride around our Walk while the youngsters enjoy the Nature Trail |
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| Fishing |
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Our three lakes are stocked with carp, roach, tench and and bream. The fishing’s
on the up so now is the perfect time to join Priory Farm Lakes, our exclusive coarse fishing club. |
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Seasonal recipes
All our ingredients are selected from Priory Farm Shop to check availability, please ring 01737 822603
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Spring Salad of Smoked Trout
A few simple fresh ingredients which need very little preparation give this nutritious seasonal salad an interesting array of flavours, textures and colours. While any waxy new potato will do, use Jersey Royals if possible, for their yellow flesh and earthy, buttery flavour. Squeaky green baby spinach leaves and a crisp juicy eating apple such as an English Cox or Pink Lady, which both keep well into the spring, will all contrast and compliment perfectly the star of the dish; the smoked trout. Priory Farm Shop stocks packs of smoked trout fillets from ‘Head Mill Trout’ in Devon, where traditional methods of smoking local Rainbow Trout have earned a reputation for unrivalled quality and flavour. To dress the salad, boost your favourite home-made or shop-bought vinaigrette with a teaspoon of pesto.
Ingredients
(Serves 4)
2 smoked trout fillets (approx 100-150g)
16 evenly-sized new potatoes
100-200g baby spinach leaves
1 crisp eating apple
2 tablespoons vinaigrette dressing
1 teaspoon pesto
Method
1. Cook the new potatoes in lightly salted water until tender, drain and cut them in half.
2. Gently break the trout into quite large flakes and add it to the warm potatoes in a serving bowl, with the spinach leaves, turning it all over gently with a large spoon.
3. Wash the apple, cut into quarters, remove the core and slice thinly into the bowl.
4. In a small bowl, stir the pesto into the vinaigrette using a fork and drizzle over the salad. Serve immediately.
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Rhubarb and Ginger Cobbler
This recipe can be made using either the last of the vibrant pink forced rhubarb, cultivated to nineteenth century methods in Yorkshire’s ‘Wakefield Triangle’ and bringing much needed excitement to the dessert ingredient calendar; or the first outdoor rhubarb, perhaps from your own garden, which is more astringent in flavour and therefore interesting in a different way. This is a shamelessly comforting pudding for chilly April days with the underlying warmth of ginger and a hint of cinnamon. If you are not a fan of ginger, substitute with finely grated orange zest and a sprinkling of orange juice for a lighter, fragrant pudding for warmer Spring-like April days.
Ingredients
(Serves 6)
1 1/2 lb/700g rhubarb, topped and tailed
3 oz/75g caster sugar
2 pieces stem ginger, finely chopped
2-3 tablespoons stem ginger syrupFor the cobbler topping:-
8oz/225g self raising flour
3 1/2 oz/100g butter
2oz/50g caster sugar
1/2 teaspoon ground cinnamon
1 egg, beaten
3-4 tablespoons milk
Method
1. Wash the rhubarb, cut it into 2cm chunks and place in a greased ovenproof dish. Sprinkle on the sugar, chopped ginger and the syrup.
2. Pre-heat the oven to Gas 6/200C.
3. To make the cobbler topping, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and cinnamon, then the beaten egg. Add the milk gradually, bringing the mixture together with a knife to make a soft, but not sticky dough.
4. Roll out the mixture on a floured surface to 1/2 inch/1cm thick and cut into 1 1/2 inch/4cm rounds. Arrange the scones on top of the rhubarb and brush with milk.
5. Bake for 15 minutes then reduce the temperature to Gas 4/180C for another 20-25 minutes until the scones are golden and the chunks of rhubarb are tender.
Serve hot with custard, cream or ice cream.
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Warm Jersey Royals in a
Watercress Vinaigrette
This very simple recipe combines two wonderful seasonal ingredients - English watercress and Jersey Royal potatoes. You may of course prefer your Jersey Royals just served simply, perhaps tossed in butter, however, this warm salad serves well with cold meats, and most fish dishes, particularly with poached salmon. The peppery bite of the watercress dressing compliments beautifully the buttery creaminess of the potatoes, but do be sure to add the chopped watercress to the dressing only at the last minute, to preserve its colour. It is the very greenness of fresh watercress, its crunchy stalks and squeaky leaves which pronounce its nutritious benefits.
Ingredients
(Serves 4)
500g Jersey Royal Potatoes
1 small bunch of watercress
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon of honey
1 teaspoon of chopped chives
Pinch of salt
Method
1. Wash the watercress and shake off any excess water. Remove any thick stalks, and chop the leaves and finer stems quite roughly.
2.
Cook the Jersey Royal potatoes in lightly salted water until tender, and drain.
3.
Whisk together the olive oil, white wine vinegar, honey and salt in the base of a large bowl, stir in the chopped watercress and chives and taste to adjust the seasoning. Add the potatoes while still warm and toss together to coat them in the dressing. Serve immediately.
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Purple Sprouting Broccoli
and Leek Gratin
Purple sprouting broccoli is the original ancestor, dating from the mid 1800s, used throughout Europe until the green Italian variety swept through the continent. It is available from February and has long stalks and small purple flower-heads, which turn green when cooked. The leaves, heads and stalks are all tender and edible and compliment almost any meat or fish dish. This simple dish has a wonderful combination of textures; a slight bite to the broccoli, soft leeks (also in season),
a smooth creamy cheese sauce and a crispy crumb topping.
Ingredients
(Serves 4)
200g/8oz purple sprouting broccoli
200g/8oz leeks
25g/1oz margarine
25g/1oz plain flour
350ml/12 fl oz milk
100g/4oz Cheddar cheese
25g/1oz butter
50g/2oz fresh white breadcrumbs
Method
1. Trim the broccoli stems and prepare and clean the leeks thoroughly.
2. Melt 1oz margarine in a pan with 2 fl oz water, add the chopped leeks and the broccoli and steam with the lid on, for 5 minutes. Remove the vegetables and arrange in a shallow gratin dish.
3. Add the flour to the liquor remaining in the pan and stir briskly over a medium heat to make a roux. Cook for 1 minute, stirring continuously. Gradually add the milk, stirring, until a smooth white sauce results. Stir in the grated cheese, remove from the heat, season to taste, and pour over the vegetables.
4. Melt the butter and stir into the breadcrumbs, then sprinkle on top and bake for 15-20 minutes at Gas 6/200C.
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Braised Red Cabbage
This recipe is quick and easy to prepare and cook ahead, as it reheats very successfully to its former steaming, glossy, aromatic glory. Just pop it in a low oven and forget about it (apart from an occasional stir). The vibrant red cabbage will be slow-cooked to perfection with its touch of garlic and spice, and the subtle combination of sweet and sour ingredients. It makes a stunning accompaniment to many hearty winter dishes, and freezes well, so why not double the recipe and have some on standby? Braised red cabbage can be served with most game dishes, with a warming beef casserole, good meaty sausages, or even Sunday roasts.
Ingredients
(Serves 4-6)
1lb/500g red cabbage
1/2 lb/250g onions
1 Bramley apple
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon redcurrant jelly
2 tablespoons red wine vinegar
1oz butter
salt and pepper
2oz raisins
Method
1. Discard the outer cabbage leaves, cut into quarters, remove the core and shred finely. Peel and chop the onion finely and then peel, core and chop the apple into dice.
2. Place all the ingredients except the raisins into a deep casserole dish and stir everything round, to combine. Place a tight lid on the casserole and cook slowly in the oven at Gas 3/170C for 11/2 - 2 hours, stirring every thing around once or twice during this time and adding the raisins for the last 15 minutes.
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Asparagus Bundles
The first slender stems of English asparagus really need no more than a butter or hollandaise sauce, but it is permissible to exploit the exquisite flavour of asparagus in other dishes. This recipe features two other wonderful British ingredients, recommended by Sandra Holden, the Delicatessen Manager at Priory Farm: Somerset Brie, and the excellent Cumbria air-dried Ham. The dish takes minutes to prepare and the result is an exquisite and very British starter, with the soft melting cheese oozing out beneath the crispy, salty ham, both complimenting perfectly the delicate, slightly nutty flavour of the asparagus.
Ingredients
(Serves 4)
16 asparagus spears
6oz/150g Somerset Brie
125g packet of Cumbria air-dried Ham
Method
1. Bend each asparagus spear until it snaps at the natural ‘snapping point’, to remove the woody end. Blanch it for 1-2 minutes in boiling water, then plunge it into cold water to refresh and retain the green colour.
2. Drain the asparagus, pat dry with kitchen paper and arrange in four bundles of four spears each. Place a finger of Somerset Brie on top of each bundle then wrap a piece of ham around each bundle in a spiral fashion.
Arrange the bundles in a greased ovenproof dish and roast in an oven pre-heated to Gas6/200C for 8-10 minutes and serve immediately.
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Leek and Cheese Mousse
This recipe combines a superb Welsh cheese called Green Thunder, produced by the Snowdonia Cheese Company in the heart of Wales, with of course, the national emblem of that land, the leek. It’s a winning combination, and the result is a pretty little savoury mousse, which is strong on flavour, light of texture, stunning in its presentation, topped off with shiny sliced leeks. It serves well as a hot starter, with roasted cherry tomatoes and crusty bread; or as a vegetable accompaniment to fish or pork. It is also delicious eaten cold, and would work well if made in a terrine mould, and turned out to slice for a buffet.
Ingredients
(serves 4 as a hot starter or vegetable accompaniment)
225g/8oz leeks, thinly sliced
25g/1oz butter
1 tbsp plain flour
150 ml/5 fl oz milk
100g/4oz Green Thunder Cheese
(available from Priory Farm deli)
Method
1. Pre-heat the oven to 180C/350F/Gas 4 and lightly butter 4 individual ramekin dishes.
2. Bring a pan of slightly salted water to boil, add the leeks and cook for 5 minutes until tender. Drain and refresh in cold water.
3. Place the butter, flour and milk in a saucepan. Cook over a moderate heat, stirring until thickened. (Alternatively, make the white sauce by your own preferred method).
4. Add half the cooked leeks to the sauce, then place in a food processor or blender with the cheese and egg. Process until smooth.
5. Divide the reserved cooked leeks between each ramekin, then pour the sauce over
the leeks.
6. Place the ramekins in a roasting tin, adding enough hot water to come half way up
the sides of the ramekins. Bake for 50 minutes until set.
Allow to stand for 5 minutes before turning out.
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