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Beautiful, biodynamic, boldly coloured veg in this morning from Add this to your order this week
09/06/2026

Beautiful, biodynamic, boldly coloured veg in this morning from

Add this to your order this week

08/06/2026

Creamy lentil Dahl with crispy carrot & spring onion frittas topped with a sultana and shredded apple chutney to pop on top

Farm Direct Ingredients

* 150g red lentils
* 1 medium carrot
* 3 spring onions
* 1 additional carrot, grated
* 6 tbsp sultanas
* ½ apple, grated
* 200ml coconut milk
* Large handful fresh coriander
* 2 onions
* 2 tsp black mustard seeds

From Your Pantry

* 4 cloves garlic, minced
* 2 thumb-sized pieces ginger, grated
* 2 tsp ground cumin
* 400ml vegetable stock
* 6 tbsp neutral oil or butter
* 6 tbsp gram flour (or plain flour)
* 4 tbsp apple cider vinegar
* 2 tbsp brown sugar
* Generous pinch of salt

Method

1. Make the Sultana Chutney

1. In a small saucepan, combine:
* Sultanas
* Grated apple
* Apple cider vinegar
* 4 tbsp water
* Brown sugar
2. Simmer for 10–15 minutes until thick and jammy.
3. Mash lightly with a fork and set aside.

2. Temper the Spices

1. Heat 2 tbsp oil in a large pot.
2. Add the mustard seeds and cook until they begin to pop.
3. Add the onions and cook for 3–4 minutes until softened.
4. Stir in the garlic, ginger, turmeric (if using), and cumin.
5. Cook for 1 minute until fragrant.

3. Cook the Dahl

1. Rinse the red lentils.
2. Add them to the pot and stir to coat in the spices.
3. Pour in the vegetable stock and coconut milk.
4. Bring to a boil, then reduce heat.
5. Cover and simmer for 15–20 minutes, until the lentils are soft and creamy.
6. Season with salt to taste.

4. Prepare the Fritter Vegetables

1. Grate the carrot.
2. Squeeze out as much liquid as possible over the sink—this helps make the fritters crispier.

5. Make and Fry the Fritters

1. In a bowl, combine:
* Grated carrot
* Spring onions, finely sliced
* Flour
* 1 tsp cumin
* A pinch of salt
2. Add 2–4 tbsp water and mix to form a thick batter.
3. Heat 2 tbsp oil in a frying pan.
4. Drop spoonfuls of batter into the pan and flatten slightly.
5. Fry for 3–4 minutes on each side until golden and crisp.

⸻

To Serve

1. Spoon the creamy dahl into bowls.
2. Top with fresh coriander.
3. Serve with the carrot fritters and a generous spoonful of sultana chutney

It’s a new week, and the market ok Saturday went very well. We loved meeting everyone and it was great to chat to custom...
08/06/2026

It’s a new week, and the market ok Saturday went very well. We loved meeting everyone and it was great to chat to customers we’ve only ever met over email!

Next Saturday we will:

- Be offering complementary filter coffee. You can help yourself to a cup to take round as you browse the lovely seasonal veg

- be continuing to offer the 3 for £6 bean, pea & wheat combo. By buying these Hodmedod products you are quite literally helping to save British agriculture one grain at a time, freeing up land, reducing methane, improving farm yield & supporting regenerative agriculture all at the same time! Plus it’s super healthy….

Looking forward to seeing everyone on Saturday ❤️

04/06/2026

Don’t forget to drop in this Saturday to us at the warehouse to pick out your own selection of fresh produce & a punnet of Rochester strawbs when you spend £15 !!

Where?

Farm Direct HQ: Unit 29, uplands business park B, Blackhorse Ln, London E17 5QJ

When?

Saturday 6th June, 8:30-12pm

Can you BELIEVE IT! We’re still delivering:- crown prince squash- Elster apples- wilja potatoes These three lines are st...
04/06/2026

Can you BELIEVE IT!

We’re still delivering:
- crown prince squash
- Elster apples
- wilja potatoes

These three lines are still with us despite their season being pretty much over. Make the most of them while they are still here.

Squash is brilliant in a summer salad. I like a salad to be as brightly coloured as possible…

Salad idea:
Combine the tart apples sliced finely, the wilja potatoes boiled, and the squash roasted into a salad with cavolonero, toasted walnuts & some couscous & simple oil/vinegar dressing.

Delicious!!

Order before midnight to grab in your order OR come and pick for yourself at our market on Saturday!

Come to the warehouse this Saturday 6th of June to visit our trial summer market!! We’re opening our warehouse doors to ...
02/06/2026

Come to the warehouse this Saturday 6th of June to visit our trial summer market!!

We’re opening our warehouse doors to offer our lovely customers the opportunity to come and pick their own produce out!

Punnet of Rochester strawbs when you spend £15!! 🍓

Deliveries are still going ahead as normal, but you may want to come and pick your own 😃

*lots of free parking*

Super exciting news…the first of the biodynamic green onions are in. * Thinly sliced over salads for a gentle onion bite...
27/05/2026

Super exciting news…the first of the biodynamic green onions are in.

* Thinly sliced over salads for a gentle onion bite
* Mixed into cucumber, tomato, or radish salads
* Stirred into yogurt or sour cream for a quick dip (great with lemon + salt)
* Finely chop and mix into softened butter with salt and lemon zest
* Use on toast, grilled fish, or melted over new potatoes

A few of many good uses for these lovely veggies!

We have lots of new season and old season alliums at the moment so definitely have a look before midnight to add to your order!

I have tagged a few of my favourites 🧅

A lovely photo of a sweet pea growing in Robert’s garden! We have a gorgeous array of plants in at the moment so do go a...
26/05/2026

A lovely photo of a sweet pea growing in Robert’s garden!

We have a gorgeous array of plants in at the moment so do go and have a look. They are linked

🌷

21/05/2026

Baby Fennel Pesto

Got an abundance of baby fennel fronds and no idea what to do with them?Turn them into this vibrant green seasonal pesto

THE INGREDIENTS:
60g baby fennel fronds & tender upper stalks (This is roughly the fluffy tops stripped off 4 to 5 small baby fennels)

6g to 8g garlic (1 large or 2 medium standard dried cloves, or 2–3 wet garlic cloves)

40g nuts (walnuts, almonds, or pistachios)

30g Parmesan or Pecorino Romano, finely grated

75ml to 100ml good extra-virgin olive oil15ml fresh lemon juice (approx. ½ a fresh lemon) + the finely grated zest

sea salt flakes (a generous pinch)

THE METHOD:

Prep ingredients and throw into the blender…that’s it!

P.s. make sure to leave your garlic with the lemon for a few minutes before adding to the blender. The acid tames the harsh bite of the garlic

Spring in a glass is almost here! 🌷 Fresh, fragrant & hand-picked Get ready for cordial, summery cakes & crispy fritters...
19/05/2026

Spring in a glass is almost here! 🌷

Fresh, fragrant & hand-picked

Get ready for cordial, summery cakes & crispy fritters…

Product linked

14/05/2026

🍊 ORANGE & CARDAMOM POWER GRANOLA 🌿
High-Protein Pulse & Seed Blend

✨ THE DRY BASE
• 200g organic jumbo oats
• 60g green pea flour
• 60g fava bean (broad bean) flour
• 75g pumpkin seeds
• 75g sunflower seeds
• 1 tsp ground cardamom
• 1/4 tsp fine sea salt

🥥 THE WET BINDER
• 75g coconut oil (melted)
• 100g maple syrup or honey
• Zest of 2 oranges (finely grated)
• 1 tsp vanilla extract

🌴 THE FRUIT
• 100g dates, chopped into small pieces

👩‍🍳 INSTRUCTIONS

1. Preheat oven to 150°C and line a baking tray with parchment paper.
2. Whisk together melted coconut oil, maple syrup, orange zest, vanilla, and cardamom. Let sit for 5 minutes to bloom the flavors.
3. Combine oats, flours, seeds, and salt in a large bowl. Pour over the wet mixture and stir until evenly coated.
4. Fold chopped dates into the granola mixture.
5. Spread onto baking tray and press down firmly. Bake for 25–30 minutes, stirring gently halfway through.
6. Turn oven off, crack the door open, and leave granola inside for 15 minutes to crisp up perfectly.

🌞 Perfect with yogurt, smoothie bowls, or straight from the jar. Save this recipe for your next meal prep batch!

And….Romano peppers in from Kent! Sweet, colourful & crunchyOrder before midnight for next day delivery 🚚
13/05/2026

And….

Romano peppers in from Kent!

Sweet, colourful & crunchy

Order before midnight for next day delivery 🚚

Look at these amazing biodynamic lettuce in from Lauriston!We have:- red oak leaf- cos- lollo biondoFirst of the outdoor...
13/05/2026

Look at these amazing biodynamic lettuce in from Lauriston!

We have:
- red oak leaf
- cos
- lollo biondo

First of the outdoor lettuce. Summer is really nearly here!

Order by midnight for next day delivery 🚚

Some beautiful new veggies this week from a returning producer, Neil Smith from Ardleigh, Essex. He specialises in new s...
11/05/2026

Some beautiful new veggies this week from a returning producer, Neil Smith from Ardleigh, Essex. He specialises in new season baby veggies

- we have 3 types of beet, turnips & leeks
- they have lots of lovely foliage on them (and you can eat that too)
- they are beautifully visual, stunning colours as you can see in the images
- they’re very tender and delicious so have a look!

Join us on Saturday at St James’s Food Fair from 12-7pm We will have a stall at the Future of Food (free entry) market o...
11/05/2026

Join us on Saturday at St James’s Food Fair from 12-7pm

We will have a stall at the Future of Food (free entry) market on Saturday with a selection of lovely (easy to transport) produce!

Come say hi!

07/05/2026

A breakfast I am OBSESSED with at the moment:

Starring the smoky chilli baked beans, with 2 eggs, a crumble of feta, seasoning (salt & pepper), topped with rocket and balsamic vinegar/glaze

Simply bake it all@together at 200 fan for 20 mins

Delish!!

Little produce update while you still have a chance to add last minute bits to your baskets:- we have the long asparagus...
06/05/2026

Little produce update while you still have a chance to add last minute bits to your baskets:

- we have the long asparagus which is stretched because of the heat
- sweet small baby mixed kale leaves from Lauriston so they are biodynamic
- Roy & Rita’s gorgeous cornflowers
- good sized classic vine tomatoes
- spring onions from Mark in Essex
- The PSB is at the very end of its season meaning it is delicate and fine and really lovely for this (not a negative at all)
- the first of he biodynamic oak leaf lettuces are here
- some nice wet garlic stems
- and of course our winter overhand crown prince squash in excellent condition, coming in around 1.5kg so a nice manageable size

30/04/2026

Miso roast squash with Carlin peas & spring greens 🥬

Eat to bridge the seasons with this easy, quick, fresh recipe

Prep the Peas:
Soak the 150g dried peas for 12 hours with a pinch of bicarb. Drain, then simmer in fresh water for 40–50 minutes until tender. Drain and set aside.

The Miso Glaze:
Whisk together the 2 tbsp miso, 1 tbsp syrup, 2 tbsp oil, and 1 tbsp water.

Roast the Base:
Toss the squash and potatoes in the glaze on a large roasting tray. Roast at 200°C for 25–30 minutes.

The Pea Phase:
Add the cooked Carlin peas to the tray, stirring them into the miso juices. Roast for 8 minutes.

The Greens & Asparagus:
Toss the shredded greens and asparagus in a bowl with a splash of oil and a pinch of salt.

Pile them onto the roasting tray. Roast for 5–7 minutes. The asparagus will become tender-crisp, and the spring greens will get those signature charred, crispy edges.

The Finish:
Squeeze over the lemon juice while the tray is still sizzling.

The sun is shining and we have a delivery!! 🍅🍅🍅Get your orders in this week. Order before midnight the day before for n...
27/04/2026

The sun is shining and we have a delivery!! 🍅🍅🍅

Get your orders in this week. Order before midnight the day before for next day delivery (Thursday, Friday, Saturday)

🦀🦀Forget what you know about regular crab! Often called the "Chef's Secret," Spider Crab is prized for its exceptionally...
24/04/2026

🦀🦀

Forget what you know about regular crab! Often called the "Chef's Secret," Spider Crab is prized for its exceptionally sweet, succulent white meat, even sweeter than traditional Brown Crab.

These wild-caught claws are landed daily in Cornwall and delivered raw for maximum freshness.

Simply boil in salted water for 6–8 minutes until they turn a vibrant orange. Serve chilled with lemon mayo or warm with melted garlic butter.

Meet Roy, from Wild Fields farm in Essex. He was up bright and early picking nettle tips for us, with his bare hand may ...
23/04/2026

Meet Roy, from Wild Fields farm in Essex. He was up bright and early picking nettle tips for us, with his bare hand may I add. If you didn’t know, nettle tips are packed with health benefits.

Used for thousands of years as a herbal remedy, it originates from Europe, North Africa, and Asia.

The top leaves and young shoots are often eaten in greens, curries, or soups.

Nettle has antibacterial and anti-inflammatory effects, and researchers study its potential benefits for conditions like asthma, inflammation, cholesterol, PMS, ulcers, heart disease, allergies, skin issues, arthritis, and blood sugar management.

22/04/2026

Warm Aubergine & Pearl Couscous Salad with Spiced Yoghurt

Ingredients:
- 1 large aubergine, diced
- 150g pearl couscous
- 150g mushrooms, sliced
- 150g cherry tomatoes, halved or chopped
- 3–4 radishes, thinly sliced
- 50g black olives, sliced
- 40g toasted almonds, roughly chopped
- 3 tbsp olive oil
- 1 small garlic clove, minced (optional)
- Salt, to taste
- Black pepper, to taste

For the spiced yoghurt:
- 200g Greek yoghurt
- 1 small garlic clove, finely grated
- 1–2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika (or sweet paprika)
- Salt & black pepper

Optional:
- Fresh herbs (parsley, mint, or basil), chopped
- Feta cheese, crumbled

Method:
1. Preheat oven to 200°C (180°C fan).
2. Toss the aubergine and mushrooms with 2 tbsp olive oil, salt, and pepper.
3. Roast for 20–25 minutes until soft and golden.
4. Cook the pearl couscous in salted boiling water for 8–10 minutes. Drain well.
5. In a large bowl, combine couscous, roasted veg, tomatoes, radishes, olives, and toasted almonds.
6. Mix 1 tbsp olive oil with garlic (if using), salt, and pepper, then toss through the salad.
7. In a bowl, mix yoghurt with garlic, olive oil, cumin, paprika, salt, and pepper until smooth.
8. Spread the spiced yoghurt onto a serving plate or bowl.
9. Spoon the warm salad over the yoghurt.

To serve:
Finish with herbs or an extra drizzle of olive oil if you like. Best served warm or at room temperature.

The sun is shining and we have lots of colourful, British grown veg in: - romano peppers- sweet bite peppers - biodynami...
21/04/2026

The sun is shining and we have lots of colourful, British grown veg in:

- romano peppers
- sweet bite peppers
- biodynamic radishes
- deals on salad tomatoes
- aubergines

We are also testing a 4 Hour Delivery Slot:

- we are aware of tube strikes and an increase in WFH this week
- at checkout add a comment specifying your preferred 4 hour window (for an extra £1.49)

🫑 🍆 🫜 🍅

Address

Unit 29, Uplands B Business Park, Blackhorse Road
London
E175QJ

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