This butter is so versatile it goes with so many things. As we have new season English bunched carrot in the box this week we think these carrots lightly cooked or roasted would be delicious with this butter melted over them.
Author Archives: Kim Hartshorne
Our fish of the week, smoked salmon, pairs beautifully with our fennel salad. Perfect for this warmer weather, expertly crafted using time honoured smoking methods to deliver a delicate, buttery texture and rich, refined flavour.
Hand-prepared and slow-smoked over natural wood Ideal for elegant canapés, gourmet breakfasts, or refined summer dining. Whether you are entertaining guests or elevating your everyday meals, this is smoked salmon at its finest. £10.50 (large 200g pack)
We have the most delicious Apple turnovers and Bakewell tarts available in the shop Tuesday, Wednesday and Thursday (Friday and Saturday to order)
Asparagus definitely hasn’t disappointed this season, we just can’t get enough of this seasonal favourite. British Asparagus is widely recognised for its flavour & freshness and superior taste. An incredibly versatile product, a great accompaniment with eggs at breakfast or brunch, a perfect partner at the side of your plate for lunch or dinner, boiled, steamed, roasted, grilled or fried! It’s low in calories and fat, full of fibre, folic acid, vitamins C & K. Our amazing asparagus comes from J W Allen & sons in Norfolk, producing 250 tonnes annually!! This is only a very short season so don’t hang around.
Our cheese of the week Feta, works perfectly with this recipe, you can crumble fresh feta over the roasted vegetables or make whipped feta. Whip feta with 1/2 cup Greek yoghurt, lemon zest to taste and a splash of olive oil, whip to a smooth consistency and serve sprinkled with toasted seeds and a drizzle of olive oil.
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! £5.00 per pot
We have Italian artichoke hearts this week, perfect for salads, 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 amazing almond and almond and cranberry croissants are available every Friday and Saturday, if you normally have a delivery Wednesday or Thursday and miss out on our croissants drop us a message and we can always do a special bake (with notice)
Our cheese this week is a Crumbly Lancashire, which is sold young (2-6 weeks old) and is characterised by being bright-white, very crumbly, sharp and fresh in flavour. Crumbly Lancashire is a relative newcomer compared to the Creamy or Tasty Lancashire cheese. It was the demand for a younger and a less expensive cheese which resulted in the production of Crumbly Lancashire cheese some 50 years ago. This is definitely one of our best sellers and possibly the best Lancashire cheese we have tasted. perfect for your Easter cheese board.
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Bass – Fish of the Week
Sea bass is our fish of the week, which pairs perfectly with our broccoli and orzo recipe.
Pan-frying is a simple but delicious way to cook this delicious fish, it only takes a few minutes and crisping up the skin adds flavour and texture to the finished dish. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Once the pan is hot, gently dust the fillets in seasoned flour and place in the pan skin-side down. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin. Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque. If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving
Top tips – To ensure crispy skin, dry the fillets with kitchen roll before seasoning them with salt. Don’t put too much oil into the frying pan and make sure it has a chance to get hot before adding the fillets.
Premium Tuna Steaks
Fresh, versatile, and packed with flavour
Our tuna is ideal for pan-searing or enjoying raw — beautifully meaty, clean-tasting, and incredibly easy to cook.
Pan-Seared (Simple & Stunning)
Keep it minimal to let the tuna shine. Season with salt and cracked black pepper, add a drizzle of olive oil, and heat a heavy skillet until smoking hot. Sear for 1–2 minutes per side for a rare, melt-in-the-mouth centre. Finish with our Village Greens chilli and lemon butter for a gentle heat and citrus lift.
Japanese-Style Marinated Tuna
For a flavourful twist, try a quick marinade of soy sauce, fresh ginger, garlic, and a dash of sesame oil. Marinate for 15–30 minutes — just enough to enhance the tuna without overpowering its natural flavour.
Raw/ Sashimi Style
Slice thinly using a sharp knife for clean elegant cuts.
Serve well chilled for the best texture.
Perfect with soy sauce, wasabi, pickled ginger, or a light citrus dressing.
Fresh, sashimi-grade tuna is wonderfully versatile -enjoy it bold and simple, raw or just kissed by heat.
Scottish Salmon
Exceptionally fresh, rich and full of flavour
Our Scottish salmon is perfect for simple cooking that lets it’s quality shine.
Pan-Fried Crispy Skin Salmon. Pat the skin dry and season generously. Cook skin-side down in a hot pan with a little oil until golden and crisp. Flip and cook for 1-2 minutes to finish. Serve with Village Greens chilli and lemon butter for a bright, buttery finish.
Whether baked or pan-fried, simply melt the chilli and lemon butter over the salmon just before serving. It adds a rich, zesty kick that pairs beautifully with the natural sweetness of the fish.
2x200g Scottish salmon fillets + Village Greens Chilli and Lemon Butter £15.00
