CHRISTMAS, AUTUMN & WINTER - Your Local Ben's Farm Shop · 2018-11-12 · 4 CHRISTMAS, AUTUMN &...

CHRISTMAS, AUTUMN

& WINTER

Good food from good farming at your local ‘local food’ shop

OpENINg HOURS SHOpS21 December all shops as usual

22 December Staverton & Yealmpton 9am - 6pm; Totnes & Exeter 9am - 5.30pm

23 December Staverton & Yealmpton 8am - 6pm (for customers collecting orders before 10am and after 5pm); Totnes & Exeter 10am - 2pm

24 December Staverton & Yealmpton 8am - 2pm; Totnes & Exeter 8am - 2pm

25, 26, 27 December CLOSED

28 - 31 December usual trading hours1 January CLOSED

BEN’S WINE & TApAS22 December 10am - 11pm23 December 10am - 10pm24 December 10am - 11pm25, 26, 27 December CLOSED28 & 29 December 10am - 11pm30 December 10am - 10pm31 December10am - 11pm1 January CLOSED

ORdERINg What follows is by no means an exhaustive list of all the things we stock. We’ve tried to pick out the ones we hope you’ll like and that will be good for Christmas and the rest of the season. Some need to be ordered, whilst there are a few things that we’re likely to run out of and are best picked up early.

Unfortunately, we simply don’t have the facilities to take and collate orders for everything. Christmas falls on a Tuesday so from Saturday onwards, everything will be fresh for the big day. We’d suggest you try and plan an earlier ‘provisions’ shop to get stocked up on the non-perishable essentials - booze for example.

From 23rd, we won’t be fully staffed so we won’t be offering a full butchery and deli service - unless, of course, it’s been ordered.Please note: prices and product details correct at time of going to press

HEllOWe’ve done a few Christmases and, just maybe, we’ve finally grown up – hence the brochure.For years it was all about fresh food (lots of it) but these days that comes via Instagram so we’ve had to up our game. Also we now have the Wine & Tapas bar and cafes in two of the shops so what we have to offer has changed as well.So we thought we’d tell you about it.Despite Christmas day and dinner being the star turn it’s about far more. Boxing Day lunch always hits the spot and who doesn’t do a bit of entertaining? Whether it’s a dinner party or stand-up finger food, we’ve got it covered. What with Halloween and Bonfire night, from late October through November is sausage-centric - there’s even a National Sausage week . The humble sausage was the first thing I made and the recipe has been largely unchanged ever since. We’ve extended the range to include more fresh, cooked black and hogs pudding, semi dried cooking chorizo and smoked Montbeliard and, more recently, cured salamis and saucisson. So the sausage is a versatile beast - as is what you can do with it. Read on for our top sausage recipes.The end of autumn and beginning of December is the time for all those rustic casseroles but we know things tend to get a bit hectic so maybe it’s time for a few of our thick, chunky soups and standby frozen ready meals.Then we’re in to Christmas proper, which these days, let’s face it, runs through the twelve days before, as well as after. When it comes to the big day, we’re fairly unashamedly traditional. We’ve been offering Frenchbeer Farm’s free range and free range organic bronze turkeys for twenty five years without a single complaint so why change? For the nihilists amongst you we have geese, duck, beef, venison, chicken, pork and gammon. We’ve been racking our

brains for more in the way of vegetarian and vegan Christmas centrepieces but sadly, beyond our Stilton and parsnip nut roasts, failed abysmally. But we do

have all the trimmings, puddings and mince pies.And then there’s Boxing Day, where I’ve always liked to think, we come into our own. There’s obviously a bit of turkey (or whatever) left over from the day before but we also have our hams, pies, pickles, open tarts etc etc.And then there’s New Year, in which we include all the fodder for entertaining. Most of what we do in the wine and tapas bar is so simple, and so good, and much of it is available, often frozen, in the shops. Empanadas, chicken pinchos (skewers), croquettes, beetroot borani, pulled pork and smoked salmon for example. If you’re talking dinner parties our butchers will be happy to sort you out with whatever you might want - and much more. We also have whole and filleted organic salmon available from the freezer.Christmas wouldn’t be the season of goodwill without a little tipple. We still can’t help with the grandma’s Bristol Cream Sherry but we do have just about everything else. My recommendations are on page 25.For most, January is a new start. For us, by the time we’ve recovered, it’s over. Every year brings new challenges and, without putting too much of a dampener on things, climate and Brexit are combining to make keeping a full store cupboard a wise move. Preserving by fermentation, whether it be bread (short term), dairy, meat or vegetables has to be the best and healthiest way to go and I’m hoping our New Year’s resolution will be to help you with the basics. It’s a bit early to commit; you never know - we might be picking strawberries on Christmas Day in the morning.

cheers Ben

CHRISTMAS, AUTUMN & WINTER 2018 54 CHRISTMAS, AUTUMN & WINTER 2018

Seasonal meatsCO

NTEN

TS5 Our butchery Where it all began

6 Seasonal eating Better Cook a sausage or two

7 RecipeBangers & Beans

8 Bountiful harvestMaking the most of the season

9 Recipe Pam’s picks

10 Sweet treats Puddings, pies & all things nice

11 Top tipsChristmas for cheats.

12 The main eventA festive feast

13 perfect poultry Two legs

14 Bucking the trend Four legs

15 The main eventMeat free

16 Boxing day Ben’s Farm Shop style

17 Boxing dayCooked meats

18 House guest or pestGift ideas to impress

19 The big cheeseBen’s Christmas cheeseboard

20 The bigger cheese Gary from Country Cheeses selection

21 deck the halls Festive workshops

22 Food & festivitiesThe cafés at Christmas

23 Food & festivities Bens Wine and Tapas at Christmas

24 New year’s eveEasy entertaining

25 party wines Fizz & whites

26 Ravishing redsTipples and aperitifs

27 Seasonal drinksHot toddies

28 Mulling it overWine or cider

29 Recipe Christmas dinner chez Watson

30 Banish the blues Upcoming workshops

Ben first made sausages, bacon and charcuterie from pigs reared at Riverford farm way back in 1983. The butchery quickly became the heart of our business and it remains so to this very day, even though people are consuming less and less meat. We firmly believe that meat still has an important part to play in a healthy balanced diet and especially as part of a mixed farming system.

We try to do things right and believe that provenance is the key. So, by buying animals solely from local farmers, we’re able to guarantee from field to fork.

There’s something special about a traditional butcher’s counter and we are extremely proud of our skilled and helpful team. They’re an eclectic bunch who will be more than happy to advise you and prepare cuts of meat just the way you like them.

Innovation is a big part of our ethos and we are continually developing our product range. As well as traditional cuts we make our own meatballs, sausages, burgers, kebabs, marinades, bacon gammon and charcuterie. Naturally everything is made from scratch using the very finest ingredients - the ones we sell in the shop of course.

OUR BUTCHERy


RecipeSeasonal eating

If sausages and beans are a bit of a cliché, it’s a pretty serious one. France has it’s cassoulet, Spain fabada asturiana and Brazil fejoada. In much of Italy they celebrate New Year with cotechino sausage and in Germany sausage and sauerkraut is king. Recipes for the above abound on the internet but here’s our suggestion:

Sausages with fennel, borlotti beans and polentaCognoscenti might recognise this as one of Nigel Slater’s midweek suppers from The Observer magazine but the polenta and borlotti beans are my addition. It’s equally good with soft/wet or firm polenta - timing is easier with the firm so I’ve done that.

Serves 4● 3 medium heads of Florentine fennel – each cut into six or

eight wedges (depending on size)● 8 sausages (the Italian ones with fennel seed from the freezer

are good)● 4 tbsp olive oil.● 2 tsp Dijon mustard● 1 tbsp honey● Half a glass of dry vermouth or white wine● 1 large onion – finely chopped.● 2 tins borlotti beans (drained)● 200g quick cook polenta● 2 heaped tbsp. of chopped herbs (parsley, basil, chives etc)

NOT jUST FOR THE BARBEqUE

BETTER COOk A SAUSAgE OR TWOAUTUMN IS A FANTASTIC TIME TO gET

TOgETHER WITH lOvEd ONES ANd ENjOy THE FRUITS OF A plENTIFUl HARvEST

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Switch the oven on to 175°C.

Brown the sausages all over, under the grill or in a hot frying pan.

Heat half the olive oil in a frying pan large enough to hold the fennel in a single layer. Add the fennel and brown on all sides over a high heat.

Remove the fennel and gently fry the garlic for a minute or two. Return the fennel to the pan, add the sausages and a little water. Mix well, cover with lid or a piece of tinfoil and cook in the oven for about 40 minutes until the fennel is soft.

Meanwhile fry the onion until soft. Add the borlotti beans and chopped herbs and set aside.

Cook the polenta as per instructions (approx. 800mls water, tsp salt) for about three minutes (stirring continually) and tip out and spread on a baking sheet. Allow to cool enough to cut then keep warm.

Fold the beans/onion mix in with the sausages and fennel and cook for another five minutes.

Transfer the sausages, beans and fennel to a warm serving dish, then place the pan over a medium heat and pour in the vermouth or wine. Let the contents of the tin bubble, while stirring the debris with a wooden spoon. As the liquid comes to the boil, stir in the mustard and honey. Leave to bubble for a minute or two, taste and correct the seasoning, then serve with a wedge of the polenta.

BANgERS & BEANS

STICky SAUSAgES WITH ONION MARMAlAdEEqually good in a roll or with mashed potatoes and as simple as they come● 8 sausages● 250g onion marmalade● 200mls BFS bone broth● 1 tbsp Dijon mustard

Put the broth, onion marmalade and mustard in a saucepan, bring to the boil and reduce by about a third. Place the sausages in a small roasting pan, pour over the onion mixture and cook at 200°C for 20 minutes.

From pumpkin carving at Halloween to family feasts by a bonfire, the changing seasons offer ample opportunity to make food the centre of your socialising. Whilst many of us won’t be thinking about munching on mince pies in November, it’s certainly a good time to consider preparing food for the larder that can be enjoyed later in the year.

For us, Bonfire Night truly marks the start of winter celebrations. There’s something heart-warming about gathering around a blazing fire, clasping hot mulled wine and tucking in to satisfyingly sticky sausages against a backdrop of glittering fireworks and we think the food should be just as dazzling. Think rolls filled with succulent, sticky sausages or mouth-wateringly tender pulled pork, wood fired pizzas and easy salads for quick, fun and simple fare that is guaranteed to impress.

Sausages Our bangers are made in our own butchery from nothing more than free-range pork, our own seasonings, the occasional leek and a bit of rusk (often gluten free) and absolutely no nasties. Choose from Pork, Pork & Leek, French Country Style , Pork, Basil & Tomato, Pork & Apple, Pork & Herb or Pork, Coriander & Garlic. From £8.99/kg


RecipesSeasonal eating

BOUNTIFUl HARvESTWe don’t ‘do’ Thanksgiving in this country but the notion of a feast that celebrates the fruits of a successful harvest is one that resonates and spills over into many of our festive repasts. One way of making it last that we are particularly fond of is preserving. We’ve been dependant on various preservation methods for thousands of years and there’s not much doubt that we wouldn’t be where we are today without it. Methods vary but the aim is the same to eliminate spoilage micro organisms from the food and control the oxygen levels that lead to rancidity.

So, why try it at home? Not only does it turn an abundant harvest into a burgeoning store cupboard of delicious goodies but a jar of homemade preserve or a bottle of sloe gin makes a pretty special gift too. Traditionally, preservation of food is a pretty social activity too - from picking those first early Autumn blackberries for crumbles to Stir Up Sunday (generally in late November but we’d

pAM’S pICkSpEAR ANd ApplE MINCEMEAT The term ‘mincemeat’ originates in the 15th century, when chopped meat was preserved with a combination of dried fruit, sugar and aromatic spices. During the 17th century, beef or lamb suet replaced the meat and has continued to be used ever since - with vegetarian ‘suet’ becoming an option recently too. This recipe is a departure on several fronts: it uses fresh fruit as well as dried, and contains no suet, meaty or otherwise. In fact, it contains very little fat (only the oil in the walnuts). The result is light and fruity, but with all the rich, warm spiciness of a traditional mincemeat.

Makes 4 x 400ml jars

recommend earlier if you want a really mature Christmas pudding) preserving is always more fun with loved ones.

With this in mind, we’ve decided to offer some workshops that aim to teach various methods of preservation. First up, we have the fantastic Pam ‘The Jam’ Corbin of River Cottage fame coming to share her wisdom on 20th November at Yealmpton. We first met Pam when she and her husband Hugh ran Thursday Cottage (her own jam making business). Eventually, she sold up to Tiptree and went freelance and since then she’s been writing and teaching at River Cottage and Riverford Organics amongst other places so we consider her to be the preservation guru.

The workshop will run from 3pm - 7pm and will cost £40, which will include a delicious light supper at the end. Places will be limited so please book early to avoid disappointment by emailing hello@bensfarmshops.

BAlSAMIC ONIONSA step away from traditional pickled onions these lightly sweetened onions or shallots are quite delicious. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or cheese, or sauté in a frying pan until well caramelised to

serve with sausages or lamb cutlets.

Makes 2 x 500ml jarsMAkINg THE MOST OF THE FRUITS OF THE SEASON

● 1kg cooking apples ● 200ml orange juice

(2 oranges)● finely grated zest of the

oranges ● 500g firm Conference pears,

peeled, cored and chopped into approx. 1cm cubes

● 250g currants ● 250g raisins ● 250g sultanas

● 1 00g dried cranberries or glace cherries

● 100g orange marmalade ● 200g soft brown sugar, light

or dark or a mixture ● 3 teaspoons mixed spice ● 1/2 teaspoon cloves● half a nutmeg, grated ● 100g walnuts (chopped)● 50-100 ml brandy, or any

other favourite spirit

Peel and core the apples and pears and put in a saucepan with the orange juice. Cook gently until tender - about 15 minutes. Blend to a puree in a liquidiser or push through a sieve. You should end up with about 700ml of puree.

Put the puree in a large bowl. Add all the other ingredients, except the brandy or gin. Mix thoroughly. Cover, and leave overnight in a cool place to steep and the dried fruit to swell.

The following day, preheat the oven to 140°C/ Fan oven 120°/ Gas mark 1. Put the mincemeat in a baking dish, cover with a lid or piece of foil and bake for about 1-1/2 hours until the mincemeat is piping hot - just before the end of cooking, pop your jars into the oven to warm.

Remove the mincemeat from the oven, stir in the brandy then spoon into warmed jars, tapping the jars on the work surface to remove any pockets of air. Seal with twist on lids and store in a dry, dark, cool cupboard until required. Use within 12 months.

VariationsYou can alter the ingredients in this recipe, but remember to keep the fresh fruit puree to around 700ml and the total amount of dried fruit around 800g. You can replace the apples with plums; the chopped pears with plums and the walnuts with almonds or hazelnuts.

● 1kg pickling onions or shallots

● 125ml white wine vinegar● 125ml balsamic vinegar● 100g Demerara sugar● 4 pieces pared orange peel

● 2 tsp sea salt● 1-2 tsp fennel seed● 1 tsp pink peppercorns● 1 tbsp olive oil● 2 sprigs rosemary or thyme

Using a pair of scissors snip the top and bottoms off the onion or shallots then put in a roomy bowl and cover with boiling water. Leave for 3-4 minutes or so, then drain and when cool enough to handle peel them. After peeling, nick the root end with a small cross - this helps to prevent the centres popping out during cooking.

Put the vinegars, sugar, salt, pared orange peel, fennel seed, peppercorns and oil with in a roomy saucepan with 350ml water. Place over a medium heat and stir until the sugar has dissolved, simmer, then add the onions or shallots. Lightly cook for 6-7 minutes until they are just tender yet still hold their shape. Remove from the heat. Using a slotted spoon pack the onions/shallots into the prepared jars decoratively tucking

the orange zest and the rosemary or thyme down the side of the jar.

Return the pan to the heat and bring to a fast boil for a couple of minutes.

Pour the liquid brimful over the shallots. Seal immediately with vinegar-proof lids. Invert the

jars for a minute or so before turning the right way and leaving to cool.

Store in a cool, dark dry place for up to 1 year. Keep in the fridge once opened and use within 8-10 weeks.


Ben’s top tipsSweet treats

CHEA

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AN

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CHR

ISTM

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Ham - a decent sized cooked ham is just a great thing to have around. For most, the slightly pagan, multi meat, Christmas dinner is a thing of the past, but as a backup, it offers reassurance against all manner of disasters and visitors. Get a gammon joint and cook it yourself or a piece of cooked ham to tuck away in the fridge or freezer. Our suggestion would be a cooked joint, skinned and ready to bake in a medium hot oven with a sticky glaze of your choice. Hot on Christmas Eve with baked potatoes and parsley sauce, in the fridge and out again for Boxing Day lunch. Have cake and eat it/two bites of the cherry. What could be better?

A whole turkey will definitely impress and makes a spectacular centrepiece but I sometimes think cooking one is like roasting a whole cow. Legs take longer so, unless you’re careful, the breast can dry out. All these Martha Stewardisms like brining, cooking upside down, wrapping in muslin etc are just making the best of a difficult job. For an easy option, buy one of our stuffed turkey breasts and a packet of turkey stock and you can have Christmas dinner on the table in just over an hour and there will be plenty of room in the oven for the roast potatoes. What’s more; you’ll be able to fit what’s left in the fridge afterwards.

Take your time and make Christmas dinner last all day. Blini and smoked salmon for breakfast etc. Yeasted pancakes with lightly whipped egg whites sounds complicated but once you’ve thought it though, they’re easy-peasy and never fail to impress. Make the batter the night before, fridge

and whisk and fold in the egg whites in the morning. Turn starters into a

late breakfast; walk, go to church whatever – come back, turkey

breast and spuds in the oven, open presents, eat dinner. Light fire. Relax.

That’s Christmas Day out of the way but what about the rest. House pests might be

staying for two weeks so you could hand over to them but

that might be painful. My top tip would be an ‘olla podrida’ or

something similar. Olla is a Spanish one pot stew that goes back on the range

every day with various additions (veg, beans and pulses, more meat

(turkey maybe) etc) and just gets better and better. The final reincarnation could be a soup with a bit of turkey stock. Something like chilli con carne is perfect. Put in the hard yards at the beginning

and use finely diced shin rather than mince, and it will keep

some texture through multiple reheating. More beans - no problem.

There weren’t enough in the first place. Turkey? Fantastic – carne is a broad church.

And as you near the finishing line, roast butternut squash pulls it all

together for a wrap or empanada.

Lastly, get a few pouches of our Captain’s Masala Curry Paste and Herby Harissa in. For easy meals with a touch of pizzazz, they can’t be beaten. I probably

shouldn’t say this but in the BFS kitchen we use them all

the time. A couple of things (veg harira soup and Tunisian veg

stew) even use them both. The curry paste is good in dahls, butter chicken

curry, with yoghurt for tandoori style dishes and, best of all, that old jewel in the crown, kedgeree. Herby harissa works in just about everything - from salad dressings to marinades.

THIS WHOlE BROCHURE IS ABOUT HElpINg yOU MAkE CHRISTMAS EASy SO ExCUSE ME FOR REpEATINg MySElF

Christmas pudding with Orange Our own traditional pudding with the added bonus of Ben’s Seville Orange marmalade, sweetened cranberries, candied orange, lemon peel and seasonal spices. 200g £2.25; 450g £4.95; 900g £8.95

Christmas pudding with Stout Rich and dark – flavoured with stout, brandy and seasonal spices. 200g £2.25; 450g £4.95; 900g £8.95

vegan Christmas puddingA real hit, whether you follow a vegan diet or not. Flavoured with spices, sweetened cranberries, candied orange and lemon peel.200g £2.25; 450g £4.95; 900g £8.95

jewelled Christmas Cake An extra special cake – fruity, rich and moist. Topped with a mixture of nuts and cherries. No marzipan or icing £17.00

pUddINgS, pIES & All THINgS NICE

Organic Mince pies Award winning mince pies named in Good Housekeeping’s 2016 top 10 mince pies list £5.29 for 6

Chocolate BrownieGooey, moist and probably the best brownie you’ll ever taste. from £3.99 a tray

Archer’s listeners will no doubt have Jill’s Stir Up Sunday pencilled in their diaries already. Traditionally it takes place on the final Sunday in November but really it should be much earlier to give everything a chance to mature. It is, after all, just another way of preserving. You can find all of the ingredients to make your own in the shops or you can let us do the hard work for you.

Naked & Thirsty CakeBen’s Farm Shop extra rich Christmas cake, ready to be fed with the booze of your choice (we recommend PX Sherry or Somerset Pomona) marzipaned and iced. This is the one to go for if you’re feeling creative. We don’t mind if you pass it off as your own. £15.00

Cantuccini We’re particularly proud of our cantuccini biscotti. I can’t remember the recipe’s provenance but we’ve played around with it(always keeping the nut content ridiculously high). They come in two flavours; original and chocolate & orange and if one turned up in my stocking there would definitely be a few crumbs in the bed £3.85 a bag


Seasonal eating The main event

THE MAIN EvENT... a festive feast

Everyone’s idea of the perfect Yuletide meal is slightly different, so we’ll start with our picks of the traditional centrepieces and then take you through our favourite alternatives, sides and trimmings. Tuck in!

Organic turkey from Frenchbeer Farm, Chagford These slow grown birds have access to fields and are fed a traditional cereal based diet £15.95/kg

Three Bird Roast Turkey, Duck and Pheasant a beautiful, boneless joint that is our head butcher Ali’s top choice £20.99/kg

Whole Organic Chicken From Otter Vale Poultry, Honiton. Slow grown birds, free to roam and forage for red clover and insects on organic Devon farms. £7.99/kg

Whole free range chickenFrom Otter Vale. Reared to similar standard as the organic birds, with plenty of space to forage, scratch and enjoy the view £6.49/kg

Boneless, stuffed chicken breast joint Simple and delicious £14.99/kg

goose Local free range bird from Elberry Farm, Broadsands, Devon. A rich, densely textured meat that makes a great alternative to turkey. £12.95/kg

IF TURkEy dOESN’T FlOAT yOUR BOAT (OR yOU WANT MORE) WHy NOT gIvE ONE

OF THESE plUCky (!) NUMBERS A TRy

duck Free range duck by Creedy Carver, Credition £5.99/kg

Free Range Duck Legs £7.15/kg

pheasant Whole, local birds £3.50 each

FOR MANy, CHRISTMAS dINNER IS THE HIgHlIgHT OF THE FESTIvE SEASON ANd WHO ARE WE TO dISAgREE?

pERFECT pOUlTRy... TWO lEgS

Free Range Turkey 4-5kg £12.99/kg

Free Range Turkey 5.1-7kg £12.49/kg

Free Range Turkey 7.1-9kg £12.49/kg

Free Range Turkey 9.1kg+ £11.99/kg

Turkey Breast stuffed or unstuffed £22.99/kg

Turkey leg stuffed or unstuffed £12.49/kg

Turkey crown £16.99/kg


The main event The main event

BeefChined Fore Rib the king of roasts, or go French with Cotes du Bouef £16.99/kg

Topside/Silverside the traditional Sunday roast joint. Lean and tasty £12.99-£14.99/kg

Fillet £48.99/kg

Sirloin £29.99/kg

venisonRolled Organic Loin A great joint for quick roasting, so you can focus on entertaining £14.95/kg

Haunch A lovely organic roasting joint. Cover with smoked streaky bacon for added flavour and depth £23.49/kg

porkPork Belly ideal for slow roasting £7.69/kg

Pork Loin a great roasting joint £8.95/kg

Stuffed Pork Loin freshly prepared by our butchers and ready to roast with your choice of stuffing £14.95/kg

Stuffed Pork Fillets with manchego and membrillo and wrapped in prosciutto and sage £15.99/kg

lambAvailable to order in a variety of cuts from our butchery.

BUCkINg THE TRENd ...

FOURlEgS

FROM vENISON ANd ORgANIC BEEF TO TASTy pORk ANd lAMB, THERE

ARE A WEAlTH OF AMAzINg RECIpES FOR lESS TRAdITIONAl jOINTS THIS

CHRISTMAS. HERE ARE OUR TOp pICkS FOR yOU TO gET CREATIvE WITH

Our farm shop nut roasts have always been a success at Christmas and this year is set to be no exception. Packed with flavour, they’re so moreish, even the most staunch of carnivores will want a slice.

Nut Roast A flavoursome roast made with parsnips, chestnuts, Stilton and sage. Wrapped in dark cabbage leaves £4.95

vegan Nut RoastA vegan alternative to our nut roast. Simply delicious £4.95

TartsButternut squash & caramelised garlic tart £4.95 each

Chard onion & olive tart £4.95 each

vEgAN & vEgETARIAN

StuffingSome like to stuff their bird while others prefer it on the side. We have two classic stuffings Traditional chestnut and bacon £12.99/kg or tangy cranberry and orange £12.99/kg.

Sausage Meat to make your own stuffing – plain or herb £8.49/kg or wheat free sausage meat £9.29/kg.

pigs in Blankets They’re always a firm family favourite and we’ll do the work £4.75/kg or crank it up with devils on horseback (prunes or dates wrapped with thin-cut smoked streaky bacon) or revisit our questionably glorious past with angels on horseback (shucked oysters in bacon). Apparently they were a palate cleanser served after dessert, before the port and brandy.

Bread SauceDefinitely shouldn’t be just for Christmas. Ours is made exactly as you would at home and available in 50cl packs from December 1st.

Thin cut streaky bacon (smoked or unsmoked) – perfect for the turkey, pigs in blankets, pick-me-up sandwiches or a hundred and one other uses. No fridge should be without a few packs at Christmas. £10.49/kg

Turkey StockIt’s hard to find the time (or the bones) before Christmas and using a roasted carcass is never as good. Our turkey stock makes perfect gravy easy and works with anything vaguely gamey, so again, no fridge should be without it over Christmas. £2.49 for 50cl

Cranberry Sauce – we have fresh or frozen cranberries and we also make a simple cranberry sauce but to really show off, either on Christmas or Boxing days, you can’t beat Tracklements Cranberry, Port and Orange Sauce. Sometimes you have to bow before the master. £5.25

lastly – the chestnuts.Jazz up the stuffing or the sprouts with The Organic Collection French Chestnuts – cooked over a fire and peeled by hand every Autumn in the Ardèche. £4.89

dElICIOUS MEAT FREE CENTREpIECES

ANd All THE TRIMMINgS THAT MAkE CHRISTMAS dINNER SpECIAl


Section header Boxing day & beyond

BOxINg dAy lUNCH, BFS STylE

Life goes on. In fact, it just gets better and better because 26th is Boxing Day and with it comes the season’s finest repast. Easier, less formal, help yourself and altogether more ‘do as you please’; it’s definitely my kind of meal. There’s something vaguely pagan about it with such a big choice and (with all of the help yourself) the inevitable mess on the tablecloth. The centrepiece will most likely be the remains of whatever you had the day before. In my case, it will be the end of a turkey breast that isn’t that impressive, leaving plenty of scope to introduce a new face to the party. A ham or pie for example. Whatever you choose, ensuring that there are lashings of chutneys, cold cuts, charcuterie and more means this meal lasts and lasts.

piesGame Pie (sml, med or lg) £14.99/kg

Pork Pie small £5.75, medium £11.50, sliced £7.95/kg

Beef and Ale Pie one size £5.75

patésCountry Paté 15.40/kg

Chicken, Lemon and Basil Terrine £21.85/kg

TartsButternut squash & caramelised garlic tart £4.95 each

Chard, onion & olive tart £4.95 each

BOxINg ClEvER

COOkEd MEATSHamsPerfect for ‘something quick’ suppers and a great standby for unexpected guests, our hams are available ready to go, cooked and glazed. Or, if you’d prefer cooked, skinned and ready for you to baste with the glaze of your choice and stick in the oven for 20 - 30 minutes.

Whole Ham (5-6kg) £15.00/kg

Part boned ham £15.00/kg

Small ham joints £17.95/kg

Sliced ham £21.00/kg

Cooked, unsmoked ham joint £17.95/kg

Cooked, smoked ham joint £17.95/kg

Cooked gammon £9.99 -£10.49/kg (boned or partially boned)

CharcuteriePastrami £23.95/kg

Pulled Pork £19.95/kg

Pulled Ham Hock £14.95/kg


Section header Boxing day & beyond

While my sons play fantasy football, I do the same with the cheese board. We’re talking Christmas so I think it would have to include Stilton and a good, punchy, farmhouse Cheddar. Then you need something soft, sheep or goat, smelly (rind or curd washed) and you’re up to five.

Everything so far is pretty strong so something semi hard like Cornish Yarg or Caerphilly would give a bit of balance.

They’ve got it right in Spain with their membrillo, honey, pressed dried fruit wheels and semi dried grapes. If you’re a fan of the traditional cheese and chutney combination our organic cucumber pickle is always a winner.

Biscuits and crackers - well obviously our oatcakes are top of the list but they are quiet a mouthful.

What to drink with cheese? I’m never quite sure where this whole Port thing comes from. Great with strong cheddar and Stilton but there’s definitely a case for divorce with brie, goat, rind washed and anything on the mild side. It’s generally accepted that a full bodied white like and old world Chardonnay, Viognier or Roussanne works better. Julian Temperley’s Somerset Pomona makes an excellent alternative to Port and it’s a perfect match for dry, nutty, mature cheddar.

I’vE SpENT A RIdICUlOUS AMOUNT OF TIME THINkINg ABOUT WHAT MAkES THE pERFECT CHEESE BOARd...

BEN’S CHRISTMASCHEESEBOARd

A good story always adds spice and interest.

Ben’s Farm Shop chocolate brownies in pannebois wooden baking trays are truly indulgent. Good cold for tea but even better reheated for dessert.

Ben’s Farm Shop cantuccini - as nutty as they come. Traditional almond or with chocolate and Seville orange marmalade.

Our Christmas cakes also make a perfect house gift. More fruity and boozy than most.

One of our mixed charcuterie packs.

Or say it with cheese.Virtually any artisan cheeseboard will always be welcome but for novelty value and appearance Canarejal Cremosa takes the biscuit. Raw ewe’s milk and thistle style rennet gives delicate, silky, almost liquid texture. Cut off the top and dip in. Your starter for two.

Mel de Urzes raw Portuguese mountain honey, pressed fruit wheels (date and almond or prune and walnut) and membrillo (quince paste).

HOUSE gUEST OR HOUSE pEST?

WE dON’T REAlly dO gIFTINg BUT I’d lIkE TO THINk THAT yOU’ll BE WElCOME, FOR A MEAl OR A WEEk, ANd MIgHT EvEN BE INvITEd AgAIN IF yOU TURN Up WITH ONE OF THE FOllOWINg ....

THE CHEESESCropwell Bishop Organic Stilton - supreme champion at the 2014 British Cheese Awards,creamy smooth and mellow. £18.95/kg

Beenleigh Blue – creamy sheeps milk cheese. £29.95/kg

Ticklemore Goat mild and nutty local goats milk cheese. Always a favourite. £28.95/kg

Sharpham Brie style squares leaves all other soft cheeses behind. Ripe and creamy £6.85 each

Elmhirst £33.25/kg

Mature Cornish Gouda classic washed curd gouda mahe by a dutch farmer in Cornwall £25.49/kg

Wyke Farms Organic cheddar the best block cheddar we’ve found and it’s organic £12.30/kg

Godminster £18.95/kg

Keens unpastuerised, moist texture, tangy bite and full bodied flavour £18.95

Cornish Yarg semi-hard, lemony cheese, originally a curiosity now indispensable £18.25

THE BISCUITSBen’s Farm Shop Oatcakes oats, butter and a little salt and sugar - the way oatcakes should be. £2.45

Ships Biscuits made with butter or olive oil £3.05

Millers Elements Crackers (Earth, Fire or Water) £2.25

THE RESTFig Jam £3.40

Fig and Almond Wheel £20.50/kg

Date and Walnut Wheel £20.50/kg

Individual Fig and Almond Wheel / Date and Walnut Wheel £4.95 each

Cucumber Pickle, Ploughman’s Pickle Pear & Ginger Chutney all £2.95

To go with the cheese we have Somerset Pomona; Julian Temperley’s

answer to Pineau de Charentes. An oak aged blend of cider brandy and apple juice, it’s made for mature farmhouse cheddar like Port and Stilton. Our Sandeman 10 year Tawny Port is pretty special too.

Also from Somerset Cider Brandy is Ice Cider (more a pudding, than a

cheese cider) intensified by gently freezing and removing the ice. The Finacial Times says that it ‘looks like Palo Cortado sherry, smells like Calvados, tastes like a cider pudding’ and has ‘brilliant tannins, layers of flavour with soft apple embrace’.

Tracklements Cranberry, Port and Orange sauce in a le Parfait jar.

And then there is the booze. Wine tends to be pushed at the back of the cupboard but craft gin will always work. We stock a variety but for something with a real story try our Welsh small batch Dà Mhìle Seaweed Gin.

CHRISTMAS, AUTUMN & WINTER 2018 21

Section header Festive workshops

Together with my wife, I own Country Cheeses. We have been cheesemongers and maturers for 30 years now, specialising in local cheese. As confirmed cheese-a-holics (a metaphorical badge of pungent degustation worn with pride) you would think that, with working everyday with these wonderous things Christmas might be a time that I’d want to take a break from them? Far from it! The festive period is a time to showcase all that is good about food and drink, so here is a selction of my favourites that is bound to awaken the most jaded festive palate and bring (tasteful) joy to the world.

ElmhirstDelights with a triple crème sumptuousness and elegant citrus sophistication. Made on the Sharpham Estate using unpasteurised milk and vegetarian rennet.

keens Raw Milk CheddarWith stonking sweet, grassy rich caramel flavours this is real, proper old world cheese made by the Keen family of Wincanton for well over a century, using their own unpasteurised milk.

Washbourne The super talented cheese makers at Sharpham turn their hands to this superb, moist and smooth sheep’s milk cheese .Lactic and toffee flavours abound with a smooth, supple texture. Pasteurised and vegetarian.

little StinkyMade specially for Country Cheeses, we love the full meaty flavour with smooth texture and very mild acidity. Pasteurised and vegetarian.

Cornish goudaMight have a Dutch name but this cheese is very much home produced at Lanreath in Cornwall. We have taken a big liking to this bouncy, boisterous fellow in yellow! Giving the full benefit of the terroir in the deep verdant valley near the sea, this has a very close texture and mega cheesy flavour. It has little in the way of acidity and totally charms you into another helping. Pasteurised.

vulscombe peppercorn goatBright and white, dense and creamy, this is a lactic set, lemony goat delight with a peppery kick. Made at Cruwys Morchard near Tiverton. Pasteurised and vegetarian.

devon BlueMade by Ticklemore Cheese, this is a clean and fresh tasting cheese with a mellow, milky blueness and savour. Highly recommended! Pasteurised and vegetarian.

THE BIg

CHEESE

gARy OF COUNTRy CHEESES WITH HIS FAvOURITE SEASONAl pICkS

20 CHRISTMAS 2018

dECk THE HAllS

WREATH MAkINg WORkSHOpS

Get in the festive mood and get your crafting juices flowing with Riverford’s head gardener Penny Hemmings. Come along to our Staverton and Yealmpton shops in December and learn how to create your own Christmas wreath using local foliage. Long time friend and customer of the farm shops Penny, will be at hand to guide and advise.

Keep an eye on our social media pages and

website for further details.


Section header

We like to think of our tapas bar as the perfect place to kick start the festive season. Whether you’re looking for a Christmas party venue that offers something just that little bit different or simply a place to enjoy a delicious hot toddy during the infamous Totnes Christmas Market, our hand-picked selection of fantastic wines and delicious small plates of tapas style food are just the thing to warm you up and get you in the Christmas mood. We’ll be offering a special Christmas menu of three courses, plus a glass of prosecco on arrival for £25 per person throughout December (minimum of two people). However, for those of you wishing to start the party a little closer to home we also offer tapas to take away and all of our wines can be purchased to enjoy in front of a roaring fire at your leisure. Call 01803 840853 for details.

BEN’S WINE & TApAS AT CHRISTMASWITH A vAST ARRAy OF TRACEABlE, qUAFFABlE, HANd- pICkEd WINES All AT MORE THAN REASONABlE pRICES ANd A SpECIAl SEASONAl MENU, BWT IS THE pERFECT plACE TO kICk START THE HOlIdAyS IN STylE

We don’t really see the two farm shop cafés as venues for Christmas parties (we’ll have to leave that to Ben’s Wine and Tapas) but there’s no reason for them not to enter into the festive spirit. Working on the belief that our Frenchbeer Farm turkeys are good enough to eat more than once a year, we’re going to be offering a simple turkey lunch throughout December. Inspired by Ben’s childhood memories of Christmas Dinner, cooked in the Aga (where the sheer size of the turkey left no room for roast potatoes) you’ll find our stuffed turkey leg accompanied by potato chips and our ever popular red cabbage.

However, we definitely do see the cafés as a great place to drop in for a hassle free late breakfast/brunch or lunch sometime between Christmas and New Year. We’ll be serving our homemade treats, pies, pasties and salads to take away and offering a variety of home cooked meals to warm you up after those wintry walks.

THE CAFES AT CHRISTMAS


New years eve Seasonal drinks

SINCE OpENINg BEN’S WINE & TApAS lAST yEAR, WE’vE ExTENdEd OUR RANgE OF EASy – BUT STIll dOWN TO EARTH – CANApé STylE FOOdS THAT WORk WEll FOR STARTERS ANd pARTIES

We’ve got in a few more exclusive Christmas wines at the Wine & Tapas bar so, if you’re looking for something really special pay them a visit. We haven’t gone too crazy with the prices.

pARTy WINESFinca Fabian, Tempranillo, Chardonnay, Rosado and Garnacha Doblez. They’ve been our best sellers for years - impeccably made, organic, wines at a great price. £7.25

Jean de Vigne, Rouge and White Our house wines in the wine bar since we opened and we’ve no plans to change them £7.25.

Fedele, Nero d’Avola and Catarratto/Pinot Grigio. Quaffing wines par-excellence £7.99

Navardia Rioja, Blanco and Joven You might want to keep these for yourself. £9.99

La Jara; Prosecco Frizzante & Frizzante RosatoIf you like a few bubbles these Frizzantes (half fizz) are great fun but, still, pretty serious wines. £9.49 - £13.99

FIzzFleury, Blanc de NoirOld favourite but as good as ever. 100% Pinot Noir from the southernmost tip of the champagne region where the extra sun gives it a richness and creaminess unknown to its more northerly cousins. £35.00

pARTy WINES, FIzz & WINNINg WHITES

WHITE WINESJoel Delaunay, Touraine Sauvignon Great value, top quality Loire Sauvignon. From oft forgotten Touraine but ‘has the smokiness of Pouilly-Fumé and the fruit purity of Sancerre’. £10.99

A-Mano Bianco Old favourite but all the better for it. Full of aromas of white peaches, apricots, lychees and roses, lovely mouth-coating body, freshness and acidity. £10.99

Maison les Alexandrins, Viognier Lovely white blossom and stone fruit flavoured Viognier. Similar in feel to Chardonnay – good with white meats, fish and strong cheeses. £12.25

Paul Mas, Mas des Tannes, Reserve Blanc. 100% Grenache Blanc with a little, well integrated oak. A rich white that will complement anything from smoked salmon to Christmas turkey. £10.99

Signos de Origen Chardonnay/Viognier/Marsanne/Roussanne £12.99

Domaine Begude, Chardonnay ‘Etoile’ 2016Wonderful, almost Burgundian Chardonnay from the hills of Limoux made from the estates finest, hand-picked grapes. Lovely notes of brioche, apple and pear – perfect with white meats and Alpine cheeses. £13.99

WE CAN’T WRITE ABOUT All OF OUR WINES SO WE’vE pICkEd OUT A FEW THAT WIll dEFINITEly WORk

lEBANESE pIzzAS Known as Manoush, these ‘pizzas’ loosely fall within the parameters but they make great Christmas finger food! The pitta bread is a bit of a cheat but it works.

● A packet of mini pita bread ● 125g minced lamb● 400g hummus ● 1 large onion - finely diced● 2 cloves of garlic – finely diced ● 1 tsp pomegranate molasses ● ½ tsp each ground cumin & cinnamon● Pinch of chilli flakes ● Small pot of BFS spiced labneh ● Seeds from ½ a pomegranate ● 1tbsp chopped coriander leaves

Sauté the onion until soft. Add the garlic and continue to cook until the onion begins to caramelise. Add the minced lamb, spices and pomegranate molasses and cook for another ten minutes. Spoon into a bowl, leaving any fat in the pan.

Look at your pita bread and see if you can spot that one side is thinner than the other. Carefully cut a circle in the thinner layer of pita, ½ cm in from the edge, and peel it off, leaving a lip around the edge. Repeat with the other breads. You can use these circles of pita for dipping in any leftover hummus.

Put a tbsp. of hummus on each pita bread and spread around.

Add a tbsp. of the lamb and onion mixture and top with a dab of labneh.

Lay the pizzas out on a baking tray and bake at 200°C until the bread has just begun to crisp.

Take out of the oven and garnish with the pomegranate seeds and coriander.

From the tapas bar ...Chicken Pinchos (skewers) £4 per pack of four

EmpanadasSpinach and cheese; Harissa crab; chilli beef; curried vegetable; Pork, chorizo and roasted pepper £1.50each.

Fish Cakes £19.89/kg

dipsHummus (classic, green or roasted butternut squash) £1.99; mojo picon £2.50; muhammara £2.25; beetroot borani £1.99; spiced labneh £2.25

Larger quantities available from the deli counter

Anti pastiOlives; stuffed peppers; Spanish cocktail mix; griddled artichokes; borretane pickled onions £1.89/100g

Mini breadsticks with olive oil £2.25

Cheese straws £1.39/100gPigs in blankets £4.75/kgSmoked salmon £4.22/100g pack£8.85/200g pack

BFS cured meatsWe are also preparing our popular cured meat and salami packs (Bresaola; port cured ham; lonza and coppa) and our BFS Nduja (spicy, spreadable salami in a jar)

images of pizza?

HAvINg A pARTy

26 CHRISTMAS, AUTUMN & WINTER 2018

Seasonal drinksSeasonal drinks

CHRISTMAS 2018 27

paul Mas, Mas des Tannes, Reserve Rouge Unusual Cabernet Sauvignon/Grenache/Mourvedre that really works. Full and savoury but soft, with digestible tannin and lovely liquorice aftertaste. £10.99

Mas gabriel, Clos des leivres 2015Syrah (75%) Grenache blend, 12 months in 500l oak barrels. Big, chunky wine with layers of cassis, pepper, lavender etc. Delicious – Robert Parker gave it 93/100. £17.95

domaine Begude, pinot Noir Esprit 2016The estates top Pinot from their best year to date. An elegantly structured Pinot Noir with ripe redcurrant, raspberry and blackcurrant fruit framed by ripe tannins. Subtly gamy savoury notes and hints of wild herbs and earth. A great match for most meats, particularly roast duck or game birds. £14.99

Capezzana, Barco Reale di CarmignanoSuper-Tuscan made from 70% Sangiovese plus healthy dashes of Cabernets Franc and Sauvignon and local, Canaiolo. Discrete aging in large, old, oak barrels gives a lovely rich, roundness and a long, ‘spiced berry’ finish. £14.99

`Famiglia Bianchi` Mendoza Organic MalbecIf you’re a Malbec fan, this is about as good as it gets. Intense, full-bodied with smooth, rounded tannins. Coffee and bitter chocolate from the oak ageing add complexity to the mature red fruit character on the long, well-balanced finish. £15.99

Spiced Apple juiceWorth making a few bottles to keep you going – in toddies over Christmas and through AFJ (alcohol free January)

● 50cl water● 50cl orange juice● ½ a cinnamon stick●1 star anise● ½ tsp each cardamom pods, juniper berries and

black peppercorns● 100g ginger root (chopped)● 1 tbsp honey● 2 tbsp brown sugar

It’s easy – bung everything in a saucepan, simmer for 30 minutes and strain into a bottle. Add one part to two parts apple juice when you need it.

gIN’S THE THINg...I expect there will be more than a few impeccably wrapped bottles of small batch gin under the Christmas tree this year and we have a few to perfect your mixology skills on.

Tarquin’s from £35.00

Adnams Copper House from £29.50

Salcombe Gin £39.50

Dà Mhìle Seaweed Gin £34.50

Spiced Cider Brandy Mac● 60ml water● 60ml ginger wine● 3 cloves● Cinnamon stick● 1cm piece of ginger, peeled and sliced● 1 strip of lemon peel● 60ml cider brandy● 2tsp honey● 1-2 tsp lemon juice● Grating of nutmeg

Put the water in a small pan along with the spices and peel over a low heat. Bring to a gentle simmer. Add the ginger wine and take off the heat. Meanwhile rinse a heatproof glass with hot water and dry.

Pour the brandy into your warmed glass, then pour over ginger wine, hot water and spices. Stir in the honey and lemon juice and taste for sweetness. Top with a little nutmeg, and breathe in deeply.

MUllINg IT OvER

... BRANdy’S EvEN BETTERWhen I say brandy, I mean Somerset Cider Brandy.We stock three and five year old and fifteen year old Alchemy and it’s a firm favourite. It’s mellow, smooth and packed full of butterscotch and toffee flavours.

Sherry It’s been touted as being the next big thing so many times I’ve given up remembering, forgetting or believing but at Christmas it does come into its own. Fortified it might be, but a glass of fino or manzanilla is not only perfect with nibbles but lasts a long time – and let’s face it there are always times at Christmas when you need to pace yourself. And PX (Pedro Ximenez) is just made for Christmas cake, pudding and mince pies. We stock two producers; Valdespino (from the heart of Jerez) and organic Piedra Luenga from the hills of Montilla (there aren’t any organic producers in Jerez).

lAST yEAR WE INvENTEd A CACHACA / SpICEd ApplE jUICE TOddy (ONE pART CACHACA TO THREE pARTS SpICEd ApplE jUICE) FOR THE WINE BAR. WE, ANd A FEW dISCERNINg CUSTOMERS, lOvEd IT SO HERE ARE A FEW MORE SUggESTIONS

RAvISHINg REdS


RecipeSeasonal drinks

When I tell people (including my children) they look at me as though I was poor Oliver Twist but it left a long lasting memory - because it worked and I don’t think I’ve had room for Christmas Pudding since we grew up and went over to roasties. This recipe will see you through any decent game bird dinner.

A very simple, cheap, Christmas dinner. Turkey legs make a great mini roast and this is an easy dinner you can enjoy right through December - and beyond. We’ll be serving something similar in the cafés.

Stuffed turkey leg, red cabbage, bread sauceBread sauce definitely shouldn’t be Christmas specific but it rarely crops up at any other time – apart from with game birds.

● A medium sized turkey leg (approx. 6-700g) , boned with tendons removed, stuffed and rolled up with a couple of rashers of streaky bacon (the whole caboodle is available from our butcher’s counters).

For the red cabbage● 1 red cabbage, quartered, cored & shredded● 1 large onion, finely chopped● A good knob of lard/goose fat/beef dripping● 2 tbsp dark brown sugar● 2 Bramley apples● 3 tbsp cider vinegar● 250ml turkey stock● Cream, flour mustard powder.

For the bread sauce● 120g freshly made white breadcrumbs ● 1 large onion● 10 whole cloves or freshly grated nutmeg

(if you don’t like cloves)● 1 bay leaf● 8 black peppercorns● 600mls full fat milk● 50g butter● 2 tablespoons double cream● salt and freshly milled black pepper

Cut the onion in quarters and stick

the cloves in it.

If you don’t like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more (overnight if, like me, you like a pronounced sweet onion flavour). When you’re ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side.

Stir the breadcrumbs into the milk and add 25 g of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce - about 15 minutes.

Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning.

For the cabbage: In a heavy saucepan, gently sauté the onion in the fat for ten minutes, add everything else except the apple, stir, put the lid on and cook in a 140ºC oven for 2 hours.

Meanwhile, put the turkey leg on a baking tray and put it in the oven also. Take out the cabbage pan, stir the grated apple into the cabbage. Turn the oven up to 200ºC to crisp up the turkey skin while you finish the cabbage.

Nigella Lawson’s ‘red cabbage cooked in the Viennese fashion’ has virtually gone viral on the web with good reason. Mix a sieved tablespoon of flour with 4 tbsp of crème fraîche and a teaspoon of English Mustard powder

(my addition) in a large bowl and mix in the red cabbage (a ladle at a time). Return it all to

the saucepan and cook, on the hob, for another 10 minutes over gentle heat.

Check the seasoning - hopefully the acidity of the grated apple will come through - and the cabbage will be lusciously creamy. Take out the turkey and allow to rest for a few minutes before carving.

CHRISTMAS dINNER CHEz WATSON

BACk IN THE dAy, WITH CHIldREN ANd ANIMAlS TO FEEd WE USEd TO FOREgO THE ROAST pOTATOES ANd dIp pOTATO CRISpS IN THE BREAd SAUCE

Mulled WineObviously recipes and spice mixes abound but while cider benefits from the richness of orange, I reckon that warm red wine needs the sharpness of lemon to stop it getting too, for lack of a better word, mulled. While cider needs something a bit rummy, mulled wine benefits from a good splash of sloe gin.

● 750ml bottle red wine● 1 large cinnamon stick, or 2 small ones● 2 star anise● 4 cloves● Juice and zest of a lemon● 4 tbsp caster sugar● 100ml sloe gin

Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

Remove from the heat and cool, leaving to infuse for about 30 mins.

To serve, heat without boiling, stir in the sloe gin (if using) and pour into mugs or

heatproof glasses.

Combine all ingredients, the spices can be bundled in a muslin bag for

easy removal later. Bring to a boil then take down to a simmer and let sit for 30-45 minutes.

Remove from heat and strain out the spices, or remove the muslin bag. It can be served immediately or chilled for later use.

I’m a mulled cider fan. Mulled wine is never anything other than wine with a few spices in it while, somehow, cider takes on a whole new identity.

Mulled Cider● 3 litres dry cider● 15 cinnamon sticks● 100g cardamom pods● 30g whole allspice● 30g whole cloves● 4 whole nutmeg● Zest and juice of 2 oranges● 250g dark brown sugar (this will be fairly dry so add more

to taste)

Combine all ingredients (spices in muslin bag), bring to a boil then gently simmer for half an hour.

Remove from heat and remove the spice bag. Drink immediately or save for later.

MUllEd WINE OR CIdER?FROM BONFIRE NIgHT TO NEW yEAR’S EvE WE All gET WEll MUllEd

30 CHRISTMAS, AUTUMN & WINTER 2018

Section header

BEAT THE jANUARy BlUES

As the old year rolls into the new, thoughts turn to fresh starts– with many people focussing on health as a priority. From Dry (or alcohol free) January to Veganuary the first month is a time to turn over a new leaf. So, in keeping with our love affair with all things preservation related, we think 2019 should be the year of fermenting. Although not particularly glamourous sounding, fermented foods have long been recognised across the world as having amazing health benefits. The Germans have been synonymous with sauerkraut for years but fermented foods span a much broader spectrum - kimchi, kefir, cheeses and cake are all on the menu of food blogger and fermenting expert Tiffany Jesse, who will be holding fermenting workshops in our Staverton and Yealmpton cafes during January. Born from a personal quest for health, Tiffany began experimenting with culture over 15 years ago (way before it was on our radars and, in her words people thought she was “completely nuts”) and has built up a wealth of recipes.

Dates and times will follow, so keep an eye on our social media pages but you can expect a hands on, social event that will explore the benefits and methods of kefir making, the best use of seasonal veg (in this case a root veg kimchi that is out of this world) and the very appealing sounding Firecider.

1956 John and Gillian Watson take on the lease of Riverford Farm from the Church Commission. Soon to be added, the tenancy of Hole and Caddaford Farms, making a total of 500 acres. Somehow, they find the time to have five children; Louise, Rachel, Ben, Oliver and Guy.

1970 It had all been pretty normal so far but something was stirring. An exhibition at Totnes Comprehensive School’s environmental science department featured a photograph of Caddaford Farm with the caption ‘ typically barren post war agricultural landscape’ or something similar. John was most upset and things started to change from that day on. His first attempt at diversification was Riverford Farm visits – tours around the farm followed by a cream tea in the barn. Showing a load of visitors around only heightened the feeling that we weren’t doing right by either land or animals, so he began moving towards higher welfare, less intensive farming. That was before anyone was using the word organic.

1984 The first spin off was Ben starting the farm shop at Riverford, which opened in 1984 selling English charcuterie, made on site from the farm’s high welfare, additive free pork. Nobody else wanted to pay a realistic price for the pigs and it seemed like a long shot but worth a go. Here he is selling his wares at Totnes market where it all began.

1986 In 1986 Guy started the vegetable growing business, followed a few years later by the vegetable box home delivery scheme.

1996 Riverford Organic veg/farmers move to Wash Barns – just over the hill. The Staverton shop is extended and a butchery counter is fitted. The current shop is quite different from Ben’s original stall and now features a conservatory café as well.

1997 Ben opens a second shop at Kitley, Yealmpton and introduces a café to expand the farm shop offering.

2000 Riverford Organic Dairy opens producing organic milk, cream and yoghurt which are available through the farm shops.

2004 Ben opens a third shop on Totnes High Street. With so many customers coming out from Totnes, taking the shop to the people seemed like the right thing to do.

2006 Riverford Field Kitchen opens at Wash Barn.

2007 Riverford Farm Shops win the Observer Food Monthly award for Best Independent Retailer.

2008 We opened a fourth shop in Sidmouth Garden Centre. It was a disaster and closed twelve months later. Nobody can get it right all of the time and we learnt a salutary lesson.

2012 The Watsons celebrate the 25th anniversary of Riverford Organic Farmers.

2014 Riverford Farm Shops is thirty years old.

2017 Riverford Farm Shops becomes Ben’s Farm Shops and we celebrate by opening Ben’s Wine and Tapas on Totnes High Street.

2017 Ben opens his fourth shop, bringing the farm to the city at 57 Magdalen Road, Exeter.

jANUARy 1ST BRINgS plENTy OF OppORTUNITy TO REdRESS THE BAlANCE AFTER A pROlONgEd pERIOd OF INdUlgENT FOOd, dRINkINg ANd MERRIMENT

WE’vE COME A lONg WAy FROM SEllINg SAUSAgES AT TOTNES MARkET, HERE’S THE STORy SO FAR...

CHRISTMAS, AUTUMN & WINTER 2018 33

Section header

STAvERTON Staverton, Totnes, Devon TQ9 6AF

Shop Phone: 01803 762851

Butchery Phone:

01803 762852

yEAlMpTONYealmpton, Plymouth,

Devon PL8 2LT

Phone: 01752 880925

ExETER57 Magdalen Road,

Exeter, Devon EX2 4TA

Phone: 01392 278910

TOTNES38 High Street, Totnes,

Devon TQ9 5RY

Phone: 01803 863959

BEN’S WINE & TApAS, TOTNES

50 High Street, Totnes, Devon TQ9 5SQ

Phone: 01803 840853

bensfarmshop.co.uk

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