Our cheese this week is the very popular German cheese Montagnolo, a surface-ripened, triple cream cheese with a soft, velvety natural rind. This is a wonderful blue to try for those who may not be the biggest blue fans – as it comes with a delicious saltiness that’s hard not to like.
Voted the world’s best cheese 2 years in a row we can understand why. £4.50 approx 180g
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
Alongside our fresh produce we also stock lots of deli items including
Italian artichoke hearts, perfect for salads, picnics, sharing with friends, they are preserved when perfectly ripe in a marinade of oil and vinegar, blended with garlic, spices and salt to enhance their natural, earthy flavour. £3.50 per pot
Our olive pick of the week are Nocellara del Belice, whole Sicilian olives, naturally vibrant green in colour, these olives have an amazing nutty, buttery taste! £4.50 per pot
We also have Gordal olives from Andalucia available this week, with a firm bite and mild refreshing flavour. Gordalmeans the ‘Fat One’ in Spanish – it is a table olive with a profuse juiciness, but not bitter – it has an almost citrus-like taste on the palette. £4.50 per pot
If you love a pickled onion you are in for a treat, this week we have extra special, Italian Borettane onions in balsamic vinegar, they are so moreish. £3.50 per pot
Our hummus is probably the best tasting hummus ever, we know that is a bold statement, but our customers are always telling us. £3.30 per pot approx 330g
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 juice and zest
Sage, salt and pepper
Parsley, Chilli, Lemon Juice & Zest
White Truffle Oil, Parmesan Cheese, Salt & Pepper
Parsley, chilli, garlic, curry powder, paprika
We have more pies arriving this week from Sett Valley Cafe. We will have
Cheese and onion £6.00
Celeriac, Leek and Broccoli in White Sauce (vegan) £6.00.
Butter Chicken £6.50
Steak and Ale £6.50
To avoid disappointment we strongly recommend you preorder as soon as possible
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)
With the weather still on the cool side this week, we are including in our £25 and £15 boxes all the ingredients to make our delicious and easy to make butternut squash curry. Perfect served with flat bread or rice, you can even bulk it out with a tin of chickpeas or baby leaf spinach.
As the seasons change we continue to source only the best quality/tasting produce for you to enjoy. Although most fruits and vegetables are available all year round, the taste and quality can vary dramatically. If it isn’t good we won’t stock it. This wet weather is going to push a lot of the British crops back and there is going to be a bit of a gap as the Spanish crops are coming to the end. We have sourced a late variety Navel orange from Spain this week – Lane Late are sweet and full of flavour, with a beautiful orange skin with slight dimples they differ slightly from maincrop Navels with a more rounder shape and the navel in the base being significantly smaller.
Seasonal fresh fruit is very sparse at the moment, with the British apple and pear season coming to an end, along with South African grapes and stone fruits. Sometimes we have to look at alternatives, so we are excited to bring you Spanish dried figs, dried fruits can contain exactly the same nutritional value as the fresh fruit, it has just had the water removed. These figs are excellent for snacking on, adding to yoghurts, cakes and cheese boards. We have included them in our £25 box this week.
New season Portuguese carrots are delicious, these carrots are traditionally grown in sandy soil, if you have ever been to Portugal you will probably have tasted marinated carrots – a popular national dish, almost as popular as their custard tarts.
We understand there may be weeks when our standard boxes don’t suit your needs, did you know we do lots of different boxes, we can do vegetables only, Keto boxes, fruit only, salad only or you can mix them up, salad and fruit, recipe of the week plus fruit/salad or vegetables, it is important to us that our boxes work for you. Just text your requirements and we can do a box to suit.
Box contents listed after gallery.
Our £15 box (ideal for 1 or 2)
Lentils (R)
Spice mix (R)
Chilli (R)
Onions (R)
Baking potatoes
Garlic (R)
Ginger (R)
Butternut squash
Broccoli
Flat Lettuce
Plum Tomatoes
Cherry vine tomatoes
Coriander
Lane Late Navel oranges
Nadacots
(R) items needed for the recipe
Our £25 box (ideal for a family of 4) contains all of the above in larger quantities plus
Portuguese carrots
Baby leaf spinach
Spanish dried figs
Our favourite part of January is the arrival of the Seville oranges which make the best Marmalade. We shall be busy making our own marmalade over the next few weeks. It is only a very short season so you need to grab them while they are around. Did you know you can freeze them whole for up to a year. So stock up whilst you can. We have put together a bag including recipe, oranges and lemons you will just need to add sugar and jam jars. Enough to make approx 5 jars £5.00
Seville oranges are a bitter variety that are a cross between a pomelo and a mandarin, Seville oranges earned their name from Seville, Spain, where they were introduced from Asia during the 12th century and became a symbol for the city. There are more than 14,000 bitter orange trees that line the streets of Seville.
This history of marmalade is quite interesting with a few versions where it actually originated from.
In one story, Mary, Queen of Scots, suffered from seasickness. Her doctor concocted a sugary orange mixture to make her feel better and marmalade was born.
In this story, the name marmalade came from Marie est malade, which translates into Mary’s illness. Try saying Marie est malade three times fast, and you can see how it sounds like marmalade. While this tale is pretty interesting, most historians consider it a myth.
In another story from the 1700s, a Spanish ship was damaged and had to go to land. The ship was carrying Seville oranges, and the captain sold them off to a merchant whose wife made them into a jelly-like preserve (marmalade). Unfortunately, most historians consider that a myth, too.
A more accurate (and less interesting) account is that the word ‘marmalade’ comes from a Portuguese word for quince, or marmelo. Originally, marmalade was made from quince, which is a fruit that looks like a pear. This variety of marmalade was expensive, so eventually someone decided to use oranges, which were cheaper compared to quince. Even though the quince was replaced, the name marmalade stuck.
Recipes for jams and jellies that are marmalade-like date back to the 1500s. There’s a recipe that is fairly close to today’s marmalade in a cookbook from 1677, so it’s safe to assume marmalade has been around for quite a while.
We have to say nothing beats homemade marmalade, if you haven’t tried it please have a go you will be a convert.
Fancy entering a marmalade completion Check out the British marmalade awards, this prestigious competition has entries from all over the world. www.dalemain.com/competition-entry
If you are looking to plan meals ahead, take a look at our recipe bag section, we have a great selection of soups, main courses and fish dishes. These recipes are always quick and easy to prepare and have the added convenience of all of the ingredients coming in this one bag. You just need to add the love!!
