Our cheese of the week is Rosary Goats Cheese, a fresh, creamy cheese with a mousse-like texture and a natural acidity.
Recent winner of the Supreme Champion Award at the British Cheese Awards, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. £5.70 approx 200g it pairs beautifully with our black Turkish figs 75p each.
Our fish is always fresh so perfect for home freezing. Lots of you have already placed your order for extra fish this week to put in your freezer to last whilst we are closed.
We will need all your fish orders by 4pm this Wednesday, just so nobody is disappointed.
Our apple of the week is new season English Red Windsor, aromatic, sweet and similar in taste to a Cox apple with a hint more sharpness. You may know it by the name Sweet Lilibet, the marketing organisation behind this variety organised a UK-wide schools competition to come up with a new name and this was chosen. This is the name mostly used by the supermarkets.
We have added some delicious Blue Queen Plums.
And you’ll be pleased to know, also a lovely hand of bananas in both boxes.
Our cheese of the week is Crumbly Lancashire, Just like the Lancashire cheese we knew growing up, crumbly and fresh, a young zesty cheese, this bright white crumbly cheese has background yogurt notes and is ideal crumbled over salads or served with apple pie as they do in Lancashire. Approx 250g £5
Our “Fish of the Week”, this week is Sea Bream or
Gilthead bream. Named after the little gold bar on their forehead, with a metallic sheen and chunky profile, the gilthead bream is a beauty of a fish.
Gilthead bream are predatory coastal fish found in estuaries and bays, growing to lengths of 70cm, and can live for as long as 11 years. Interestingly, these fish start life as males and change sex at about three years of age. With dense, juicy white flesh, sea bream have a meaty texture, a clean taste and a delicate flavour. Great fried, grilled or steamed. We are including one of our popular flavoured butters just add to the pan towards the end of cooking. £11.50 for 2 fillets and flavoured butter you can choose from:-
Garlic, parsley, lemon juice and lemon zest
Parsley, Chilli, Lemon Juice & Zest
Parsley, chilli, garlic, curry powder, paprika
Our amazing Basil pesto never fails to liven up a meal, perfect with pasta, fish, or to liven up sandwiches. £5 per pot
We have a new range of our own flavoured butters. They are an amazing condiment, one of the best ways to add great flavours to any meal, including vegetables, pasta, fish, steak and chicken. Just add to the pan a couple of minutes before the end of cooking and baste.
You can choose from
Garlic, parsley & Lemon Butter
Sage Butter
Parsley, Chilli & Lemon Butter
White Truffle Oil, Parmesan Cheese Butter
Parsley, chilli, garlic, curry powder, paprika Butter
Anchovy Butter
Oregano Butter
There will be pies available from Tuesday lunchtime. We will let you know the fillings as soon as they arrive, we do know there will be a beef, chicken and Vegan option along with cheese and onion, but just like us Jo from Sett Valley Cafe likes to use seasonal and local produce where possible. She will see what is best on the day and this does mean you can’t always plan too far ahead.
Looking for breakfast inspiration, then try our popular breakfast box which includes Kim’s homemade, all natural muesli, bursting with oats, coconut, almonds, cashews, cranberries, sultanas, pumpkin, sunflower, sesame seeds, natural puffed corn and cinnamon.
Blueberries
Raspberries
grapefruit x 2 or bananas
Large Longley Farm natural whole milk yoghurt
£13.60
It is always an exciting time in the shop when the first of the Yorkshire forced rhubarb arrives. Slender and bright pink, this elegant British speciality is ‘forced’ in the famously dark growing sheds of Yorkshire’s rhubarb triangle.
Yorkshire Forced Rhubarb is an out of season rhubarb that is first grown outside for a period of two years so that the exposure to frost toughens the roots. After initial exposure to the frost, the Rhubarb is lifted from the ground and placed into forcing sheds. Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly in search of light.
The Rhubarb is harvested by candle light to maintain the tenderness of the shoots and ensure that growth continues. This growing process produces rhubarb that is sweeter and more delicately flavoured with an especially vivid red colour.
This really is the best of British produce.
We all have our favourite way of using Rhubarb, simply stewed, in a crumble or my favourite rhubarb and stem ginger fool – delicious
Our grower picks once a week on a Wednesday these will arrive at the market tonight ready for us to collect in the morning it really doesn’t get any fresher, not 100% sure of the price this year, possibly £6 for 500g (slight increase on last year at £5.50 for 500g)
