RECIPES TO INSPIRE
At Fairweather’s, we believe the very best meals begin in the garden. From freshly picked herbs to homegrown fruit and veg, our seasonal recipes are designed to make the most of what’s thriving in Patrick’s Patch – and what’s available to take home from our garden centre.
Whether it’s a comforting rosemary and potato bake using our homegrown Charlottes, a zesty mint and courgette soup, or a delicate apple and thyme tart, you’ll find simple, nourishing dishes that celebrate the flavours of the season.
Look out for recipes featuring:
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Chives, parsley, and basil – perfect for herb butters, omelettes and scones
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Rhubarb – ideal for crumbles, chutneys and compotes
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Runner beans, kale, and beetroot – easy to roast, stir-fry or toss into salads
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Soft fruits like strawberries and blackcurrants – perfect for jams, puddings and homemade cordial
We’ll be updating this page regularly with new inspiration from the Patch, including contributions from our kitchen and garden teams.
Eat well, grow your own, and enjoy the best of the seasons – from our Patch to your plate.
Chive & Cheddar Scones (makes 6–8)
Ingredients:
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225g self-raising flour
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1 tsp baking powder
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50g cold butter, cubed
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100g mature cheddar, grated
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3 tbsp fresh chives, finely chopped
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1 egg
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100ml milk (plus a little extra for brushing)
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Pinch of salt
Method:
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Preheat the oven to 200°C (fan 180°C) / Gas 6. Line a baking tray with parchment.
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In a bowl, rub the butter into the flour, baking powder and salt until it resembles breadcrumbs.
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Stir in the cheddar and chives.
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Beat the egg with the milk, then pour into the flour mixture. Bring together to form a soft dough.
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Roll out on a floured surface to about 2cm thick. Cut into rounds using a cutter.
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Place on the tray, brush with a little milk, and bake for 12–15 minutes until golden.
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Cool slightly, then enjoy warm with butter or a dollop of chutney.
Beetroot & Watercress Salad with Toasted Pine Nuts
A vibrant, nutrient-rich salad with earthy beetroot, peppery watercress and a nutty crunch.
Ingredients:
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3 small cooked beetroot, sliced or cut into wedges
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A good handful of fresh watercress
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2 tbsp pine nuts, lightly toasted
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1 tbsp balsamic vinegar
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2 tbsp extra virgin olive oil
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½ tsp Dijon mustard (optional)
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Sea salt and cracked black pepper
Method:
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In a small bowl, whisk together the balsamic vinegar, olive oil and mustard (if using). Season to taste.
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In a large bowl or serving dish, layer the watercress and beetroot.
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Drizzle with the dressing and gently toss to coat.
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Scatter over the toasted pine nuts just before serving.
