Potted shrimps is a traditional English dish made with brown shrimp flavored with nutmeg and baked in butter. The butter acts as a preservative. Regarded as a delicacy, it is traditionally eaten with bread. £5.50 per pot
We also have our usual fresh fare of Salmon, Cod, Plaice, Sea Bass, Tuna, Scallops, Smoked Haddock, Manx Kippers and Dressed Crab on our Seafood counter this week. To order go to our Fresh Fish section or ring the shop on 01457 852456.
This recipe is for those who love the flavour of Wasabi. We use Tracklements Spifire Chilli and it adds a real kick to perfectly cooked Salmon fillets. This dish is delicious, quick and easy to cook.
Our amazing Basil pesto never fails to liven up a meal, perfect with pasta, fish, or to liven up sandwiches. £5 per pot
Our range of butters 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.
This week’s suggestion is Sea Bass with Garlic and Lemon butter.
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
Orange & Thyme Butter
Chinese New Year has influenced the flavours to our Beef and Chicken pies this week. We have
Hoi Sin Beef Pie
Sweet & Sour Chicken
Cheese & Onion
Mushroom & Spinach
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
£13.50
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)
This week’s delicious soup is Courgette and Fennel. A Simple but divine soup with mild warm curry seasoning and a very subtle fennel taste. All of the ingredients are included in both of our £25 and £15 Boxes. Both fennel and courgettes are a great source of vitamin C. This has always been a very popular recipe with our customers but we still have some who think they may not like fennel until they taste it and then definitely change their minds. Tasters for our featured recipe are available all week and are a special part of the Village Greens experience when you shop with us, so call in for a taste of this delicious soup and pick up a recipe bag of ingredients. £6.00
We have included extra courgettes in our £25 box, enough for you to make our popular courgette bake, you will just need to add eggs, cheese and oil. Eggs £2.40, Mature Cheddar cheese £4.00. If you need the recipe just message us and we can email to you.
Fennel is a member of the carrot family, though it’s not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. When raw, it has a crisp texture similar to celery with a fresh licorice flavour. It caramelises as it cooks, taking on a sweeter flavour and tender, melt-in-your mouth texture. Thinly sliced then marinate in lemon juice, olive oil, and salt is delicious on its own, or you can add sliced oranges and anchovies to make a traditional southern Italian dish, our anchovies in oil and garlic work perfectly in this recipe, they are mild, plump and full of flavour – anchovies 200g £4.90.
We were excited to see some amazing Italian leafy celery (pictured below) in the market, they will be available this week £3.00 (very large head)
Our £15 box (ideal for 2/3 people)
Curry powder (R)
Marfona potatoes
Onion (R)
Courgette (R)
Fennel (R)
Cauliflower
Baby leaf spinach
Tomatoes
Golden kiwi
Spanish Navel oranges
Lemon
(R) items needed for the recipe
Our £25 box (ideal for a family of 4) contains all of the above in larger quantities plus
Bunched carrots
Cherry vine tomatoes
Cos lettuce
