Don’t forget alongside our weekly quality fruit and veg box we have an exceptional variety of fresh fish which we source daily.
This week we have fresh cod, salmon, plaice, sea bass, fresh dressed crab, scallops, naturally smoked Undyed haddock, Manx kippers, Smoked salmon.
We also have a selection of frozen seafood including raw king prawns, cooked cocktail prawns, squid tubes and a seafood cocktail mix.
Our cheese of the week Camembert D’Isigny, made with micro filtered, unpasteurised milk.
This Camembert comes from the Normandy terroir, in the heart of the Cotentin and Bessin Marshes Regional Natural Park, and is made exclusively from the finest Normandy milk, which is exceptionally rich in fat, protein and vitamins. The D’Isigny co-operative pay particular attention to each stage of production, to ensure that their Camembert cheeses are of impeccable consistency and quality.
250g £7.50
This camembert is perfect for baking. Just unwrap and place back into it’s wooden box or into a camembert ramekin. Score the cheese into diamonds. Slice 2 cloves of garlic and press into the cuts of the cheese. Drizzle 1 tbsp honey, add 2 tsp thyme leaves and 1/2 tsp salt over the cheese. Bake for 15-18 mins.
We have chosen Halloumi this week as it will go so very well with this week’s recipe – Roast Crown Prince squash with Couscous. The saltiness of this cheese when it is lightly grilled and served alongside the sweet nuttiness of the squash and the spice of the cumin seeds is an absolute delight for vegetarians and non-vegges alike.
This week’s cheese is Rutland Red from the Long Clawson Dairy. Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour.
It is the only pasteurised Red Leicester produced in the county of Leicestershire. Rutland Red is an award winning cheese winning 3 golds at the Global Cheese Awards and 4 golds and the Red Leicester Trophy at the International Cheese awards.
This is the best Red Leicester we have ever tasted. Approx £5.00 per portion
As this is the last week before our annual 2 week holiday. Saturday 16th August – Thursday 4th September.
A lot of our customers have already placed their orders to stock their freezers while we are away so we urge you to place your orders by this Wednesday the 13th August to avoid disappointment.
We will have the usual in stock, Cod, Bass, Salmon, Tuna, Scallops, Kippers on Thursday and Friday Hake, but if you would like anything else please just place your order and we will do our very best to get it in for you.
Our fish of the week is salmon with our dill and lemon butter. Dill, with its fresh, slightly sweet, and slightly anise-like flavour adds a vibrant, note that pairs beautifully with both the lemon and the salmon. It’s a classic pairing for fish and provides a refreshing contrast to the richness of the butter.
2 fillets with dill and lemon butter £15
This week’s cheese was chosen because it is an important ingredient in this week’s recipe. A crumbly tangy flavoured cheese which goes so well in the Beetroot, Feta and Puy Lentil Salad. 200g £3.20
Both our boxes this week include the ingredients to make our popular recipe, mushroom risotto, using our delicious punnets of speciality mixed exotic mushrooms. Risotto is a delicious dish and if you follow a few simple steps an easy dish to master – always keep the stock at a simmering temperature, this is important as you don’t want the rice to cool as the stock is added. Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto’s creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break. Another important tip If your pot is too wide, the rice will cook in a thin layer and won’t be able to bump and grind enough to generate starch. You will just need to add a grated Italian cheese to your risotto which we haven’t included in your box. We have a choice of cheeses which you can add to your order. Grated Grana Padano, which is made throughout the Po River Valley in north eastern Italy, made from unpasteurised, semi-skimmed milk and generally aged for two years. At the end of the cheese-making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian, which is reflected in the fine granular texture with an intensely sweet flavour. We have 80g £1.70 (just enough for this recipe) or Hand cut 18 month matured Parmigiano-Reggiano which has a stronger, more complex, nuttier and saltier taste than Grana Padano. £6.00 approx 200g.
We have included baby leaf spinach in both boxes, wilted spinach with butter and lemon zest, alongside roasted potato wedges make a delicious evening meal with our fish of the week, sea bass. 2 fillets £12.00 add a pot of our speciality butter £1.60
There’s nothing quite like a handful of plump English blackberries this time of year, perfect for crumbles, porridge, or straight from the punnet.
Add them to your order this week and enjoy the freshest flavour of the season.
You can still contact us via messenger sending us a private message (we don’t always see messages left in the comments section of our post) or contact the shop on 01457 852456 or text Sharon on 07838 256631
Our £15 (ideal for 2/3 people)
Risotto rice (R)
Shallots (R)
Garlic (R)
Mixed exotic mushrooms (R)
Baking potatoes
Carrots
Cauliflower
Baby leaf spinach
Cherry plum tomatoes
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
Spanish Osteen mango
Kale
Yellow pepper
Romero pepper
Our new deli range has been exceptionally popular and has been selling out as soon as it comes in. We have managed to secure a larger order so this week we have it available to add to orders. This Tzatziki dip by odysea features real Greek yoghurt at its heart, made from Greek cow’s milk for a thick, creamier dip with more authentic texture.
This traditional Greek recipe blends extra virgin olive oil, cucumber and garlic for an essential meze dip, or for an authentic eastern Mediterranean experience. Whether you’re dipping, spreading, or wrapping, its authentic Greek flavour will transport you to the sunny shores of the Mediterranean with every bite. Judges at the Great taste awards said “This looks and tastes home-made and there is a wonderful creaminess to the Greek yoghurt. The seasoning is spot on and we liked the way the cucumber had been cut” £4 per pot
Our very popular smoked salmon is back in stock — 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’re entertaining guests or elevating your everyday meals, this is smoked salmon at its finest. £10.50 (large 200g pack)
