Crispy Fried Tofu with Chilli Soy Dipping Sauce

With the introduction of new vegan items to the edible16 shop, one of our Directors, Andy Pearman, decided to cook tofu for the first time The following recipe is what he cooked. Ingredients 2 tbsp lightly flavoured oil 3 garlic gloves, finely chopped 3 cm fresh ginger – peeled and shredded 1 red chilli deserved and […]

Roast Chicken with Fennel, Lemon & Shallots

Recipe adapted from The Simple Things, April 2017, p. 56 Serves 4 300g fennel, thinly sliced 12 shallots quartered 1 lemon cut into halved slices 6 cloves of garlic, bashed A few sprigs of fresh thyme 4 free range chicken thighs, skin on Rapeseed oil For the mustard mayo 4 heaped tbsp of mayonnaise 2 […]

Redcurrant Muffins

Redcurrant Muffins Recipe taken from “The Garden To Kitchen Expert” By Judith Wills Makes 12 Muffins 175g (6 oz) plain flour 6 tbsp milk 2 tsp baking powder ½ lemon 2 eggs 200g (7 oz) redcurrants 150g (5 oz) caster sugar 1 tbsp icing sugar 8 tbsp sunflower oil Sift together flour and baking powder into […]

Green Garlic – What is it & how to use it

On the shop at the moment we have green garlic from Pearman’s Farmshop. Green garlic is just a young garlic bulb containing cloves which haven’t yet fully matured. It is milder in flavour and can be used in recipes to replace spring onions, leeks or chives, chopped finely and sprinkled over salads, fried slowly in […]

Spicy Mixed Beans

Spicy Mixed Beans A warming supper or cool and store in your fridge for an easy lunchtime meal. Adapted from a Yotam Ottolenghi recipe Ingredients (Serves 4) 3 tbspns rapeseed oil 1 onion, chopped 2 cloves of garlic, chopped 2 tsps tomato puree Half a tsp each of ground cumin, turmeric and coriander 1 tsp […]

Rhubarb & Banana Squares

A fruity traybake taken from The Simple Things, April Edition, p.112 Makes 15 squares Ingredients 200g rhubarb 200g dark muscovado sugar 250g self raising flour 25g oats 1tsp ground ginger 150g cold butter cubed 2 medium eggs, beaten 1 banana, peeled and mashed   Method Preheat the oven to 180C/Fan 160c/350F. Grease and line a […]

Weekday cheese & pasta supper

Purple sprouting broccoli has returned! A great purple sprouting broccoli recipes comes from Nigel Slater’s ‘Appetite’ cookbook – ‘A quick & soothing weekday cheese & pasta supper’. Ingredients (Serves 2) 1 200g bag of purple sprouting broccoli Pasta of your choice 300g Gorgonzola Method Cook your pasta in a large pan of boiling, salted water. Bring […]

Chicken Salad with Veggie Crisps

A quick and easy meal for 2 that makes the most from left over Roast Chicken Ingredients 2 handfuls of cooked Pastures Farm Free Range Chicken, shredded 1 bag Andy Pearman Salad Leaves 1 tablespoon Springfield Kitchen Mango Chutney 3 tablespoons Manor Farm Dairy Smooth and Creamy  Natural Yogurt 2 tablespoons Farrington’s Mellow Yellow Rapeseed […]

Golden Roast Chicken

Golden Roast Chicken

Golden Roast Chicken This is a colourful and tasty meal with minimum washing up as it’s cooked all in one pan! Ingredients 1 Pastures Farm Whole Chicken, giblets removed. Waterloo Cottage Farm 2  shallots, peeled and sliced longwise.Pearman’s Farm Shop 500g Crown Prince Squash, peeled and cut into 2cm wide strips. Pearman’s Farm Shop 500g […]

Kale, Potato & Shallot soup

Don’t be put off by the simple list of ingredients.  I guarantee this soup is truly nutritious and delicious but only if made with ingredients bought from edible16.  It’s the local provenance that makes the difference!  If you need a bay leaf put a note on your order, we’ll pop some in your shopping for […]

Local Vegetable Tart

This is delicious and I’m convinced the secret to its success is the fantastic flavour from all the local ingredients,  especially Andy Pearman’s fantastic vegetables. It won’t taste as good with any old Supermarket veg so make sure you order from Ingredients For the pastry: 50g Whissendene Wholemeal flour 100g Whissendene plain white flour […]

Try this recipe for Slow Cooked Kale

1 bag curly kale, stalks removed and shredded 2 large banana shallots, finely sliced 2 sprigs of rosemary From the store cupboard: 25g butter   Melt the butter in a large frying pan with a lid, add the shallots and cook gently for 5 – 10 mins until very soft. Add the rosemary and kale, […]