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Recipe Menu
NOTE: to print these recipes, click on the link under the title for a PDF file.
More Clevedon Village Farmers Market recipes are available in our monthly newsletter FRESH.
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Plums Baked with Wine
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Slightly under-ripe plums work best. Wipe fruit with a soft cloth and make a slit in each plum following the natural seam in the fruit.
Mound plums in a deep ovenproof china bowl
Add wine and water then bake near the top of a slow oven (gas 2, 210 F). Depending on the variety and ripeness of the fruit bake for 30 to 40 minutes. The plums should be soft but retain their shape.
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Winter Bean and Sausage Soup
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- 1 cup of Borlotti Beans fresh or soaked for at least 8 hours. Alternatively use 1 tin of Borlotti or Cannelini Beans rinsed.
- 1 Onion
- 1 stalk of Celery
- 2-3 cloves of Garlic
- 1 Carrot peeled & chopped
- 3 Baby Leeks
- 1-2 cups of Pumpkin cubed
- 2 tbsps of fresh Rosemary chopped finely
- 2 tbsps of River Estate Extra Virgin Olive Oil
- 1 tsp of Smoked Paprika
- 1 300gm pack of Bentru Dutch Smoked Sausages
- 1 tin of Tomatoes in Juice
- 1 tbsp of Tomato Paste
- 1 litre of Chicken Stock
- Sea Salt and Pepper to taste
- Serve with parmesan and flat leaf parsley.
Drain beans, put them in a large pot covered with fresh cold water. Bring to the boil and simmer until tender. If using tinned beans rinse and drain.
Heat olive oil in a large sauce pan and cook the vegetables, garlic and rosemary gently for about ten minutes until soft.
Add the paprika, tomatoes and tomato paste to the vegetables, increase the heat and stir for one minute.
Add the stock and beans and simmer for ten minutes.
While the soup is cooking heat another pan of water and cook the sausages in their bag for ten minutes.
Slice and add the sausages, season with salt and pepper and top with parsley and parmesan before serving.
Delicious with toasted Wild Wheat Wholemeal or Country Sourdough bread.
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Parsley and Olive Green Sauce
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- 2 generous cups of Parsley
- 1 Cup of River Estate Extra Virgin Olive Oil
- 1 tbsp of Lemon Juice
- 2-3 Cloves of Garlic
- 1 tbsp of Dijon Mustard
Place all the ingredients in a food processor or blender and whiz for one minute.
The sauce is a beautiful emerald green and is a wonderful accompaniment to fresh fish and cold meats.
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Pasta with Broccoli
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This dish can be adapted to suit children by serving the broccoli and pasta with milder cheese and finely chopped parsley for them before you add the remaining ingredients.
- One large or two small heads of broccoli trimmed to florets
- 3 tbsp of River Estate Extra Virgin Olive Oil
- 4-5 Cloves of Garlic chopped
- 5 Anchovy Fillets chopped
- 2 tbsp of Capers rinsed and coarsely chopped
- A pinch of minced fresh chilli (use more if you like chilli)
- 400gm of pasta shapes (orecchiette if possible)
To Serve
Drizzle of River Estate Extra Virgin Olive Oil
Freshly grated Parmesan Cheese
1/4 cup of chopped flat leaf parsley
Heat the oil in a frying pan and cook garlic, chilli, anchovies and capers on a low heat for 4-5mins, stir regularly and remove from heat when the ingredients start to form a paste.
Bring a large sauce pan of salted water to the boil. Cook pasta as instructed, adding the broccoli in the last 3 - 4mins.
Drain the pasta and broccoli and combine with the other ingredients
Serve with drizzle of olive oil, freshly grated parmesan cheese and chopped flat leaf parsley
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