Trevilley Farm


Celeriac and Carrot Soup


450g celeriac - peeled and chopped
450g carrots - peeled and chopped
1 onion - peeled and chopped
900ml Chicken or vegetables stock
1 tablespoon olive oil
salt and freshly ground pepper

Preparation Instructions: 

Heat the oil in a large heavy based pan. Fry the onion until soft.
Add the celeriac and carrots and stir fry for about 5 minutes.
Add the stock and seasoning - mix well.
Cover the pan with a tight fitting lid and bring the soup slowly to the boil.
Reduce the heat and simmer for about 20minutes.
Tip the soup into a blender and blend until smooth.
Serve and enjoy!

Recipe Ingredients: 

Vegetable Fritter Fondue


Closed Cup mushrooms
Sprigs of PSB
Par-boiled potatoes
Other veg of your choosing! (chop all the above veg into bit sized cubes / pieces)
100g plain flour
½ teaspoon salt
1 tablespoon corn oil
¼ pint water
2 egg whites

Preparation Instructions: 

This recipe is best served using a fondue set at the table.
Ensure the veg is in small pieces and free of excess water.
Make the batter by missing the flour and salt with the oil and water, and beat until smooth. Whisk the egg whites until stiff and fold into the batter just before required.
Fill a fondue pan about half full of oil and heat.
Secure a piece of veg on a long fondue fork and dip into the batter, ensuring that the veg is completely covered.
Then submerge in the oil until the batter is golden brown.

Serve with Cornish Chilli Hummingbird Sweet Chilli Dipping Sauce.

Sorrel Soup with Carrot and Leek


100g sorrel
2 carrots - chopped
1 onion - chopped
2 leeks - chopped
2 large potatoes - chopped roughly into inch cubes
750ml vegetable or chicken stock
small amount of butter
small amount of double cream (optional)
salt and freshly ground pepper

Preparation Instructions: 

Preparation time: 10 mins
Cook time: 30 mins

Melt the knob of butter on a low heat.

Add the leeks, onion and carrots. Cook gently until soft.

Add stock and potato. Bring to the boil and then simmer on a lower heat until the potato is cooked.

Remove from the heat, add the sorrel, another knob of butter and the cream (if using).

Blend till smooth and season to taste.

Recipe Ingredients: 

Curry with Kale, Carrots and Mushrooms


1 tablespoon olive oil
500g Pork, frying steak, chicken or turkey - diced
1 onion - chopped
2 carrots - sliced
150g field or button mushrooms - sliced
200g kale - coarsely chopped
50g red or green Thai curry paste (more if you want a hotter curry)
400ml Coconut Milk

Preparation Instructions: 

The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!

Preparation time: 10 mins
Cooking time: 40 mins
Serves 2/3

Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.

Stir until meat has been browned and a little golden.

Add the curry paste. Stir and bring to boil.

Add the coconut milk, mix well and bring to boil.

Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.

Serve with rice or noodles.

Shop Online

For delivery throughout the UK, the Newquay area or for collection from the shop.

Staying Locally?

We will personally deliver Trevilley Farm produce to your accomodation whilst you are here or for your arrival!

The Perfect Venue

We have a field that we let for marquee events such as weddings. The view is gorgeous and we can even cater for the event! A day to remember for sure!