We have the most delicious Apple turnovers and Bakewell tarts available in the shop Tuesday, Wednesday and Thursday (Friday and Saturday to order)
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)
Of course we have our various homemade biscuits and savoury crackers that can be added to your box.
You can now add our Christmas cheeses to your orders. They are all dated into next year so perfect if you want to get ahead.
Our Christmas cheeses for you to choose from –
Snowdonia Truffle Trove cheese, which luxuriously combines Italian Black Summer truffles with extra mature Cheddar encased in pure white wax, the cheese has a distinctive earthy aroma and a perfectly balanced flavour, with undertones of wild mushroom and hazelnut leading to notes of garlic, £7.00 150g truckle.
Cricket St Thomas Brie, rich and creamy with a soft edible white rind. A British alternative to the famous French classic, with a notable flavour difference which is the result of its local milk and production process.
Montagnolo a very mild blue and creamy cheese from Germany, It is made with triple cream and has just a hint of blueness in its flavour. The cheese itself is intensely buttery with slight spicy undertones and a hint of salt. It has all of the creaminess of a ripe brie sitting alongside the delicate bite of a blue cheese.
Colston Bassett Stilton is now available approx 250g £9, Colston Bassett Dairy is the home of traditional Stilton, their dairy has been making outstanding cheese for over one hundred years. The farming co-operative which was first established in 1913, is still in operation today. The Dairy developed from the vision of a local doctor, Dr William Windley – and they continue to make their cheese in the traditional way, using milk from local farms – all within 1.5 miles of the dairy in the Vale of Belvoir.
.We are so happy to be packing our very first fruit and vegetable box of 2026, and we would like to say a huge thank you for continuing to support our small, local shop. Seeing familiar faces and knowing our boxes are heading to your homes really means so much to us.
This first box of the year is all about fresh starts and good, honest food, carefully put together us. We hope it adds a little colour and goodness to your kitchen as we start the year together.
Here’s to another year of friendly chats, fresh fruit and vegetables and being part of a lovely local community.
This week both our £25 and £15 boxes contain all the ingredients to make a winter favourite – Leek and potato soup. We are big fans of Darina Allen who is a great ambassador for eating seasonally. With only 4 ingredients, this delicious soup just needs a little care and attention to detail. If the leeks are overcooked they can become a little bitter and if the soup is over blended it can become a little gloopy. If you follow the recipe the results are delicious.
Both boxes include the incredible Moro orange — Sicily’s richest, reddest blood orange. Grown in the volcanic foothills of Mount Etna, their deep crimson colour comes from cold nights and sunny days.
They have a unique berry-like flavour, think raspberry tang, sweet–tart citrus, and a hint of floral notes. They’re also packed with powerful antioxidants and only in season for a short time each winter.
Perfect for fresh juice, salads, desserts, or a zesty spritz.
Taste a little bit of Sicilian sunshine.
We have included avocado, fennel, blood oranges, carrots and baby leaf spinach in both boxes this week, this nutrient rich combination make a delicious winter salad, slice the avocado, grate the carrots, thinly slice the fennel, segment the blood orange and add the baby leaf spinach. We like to use a simple dressing made from apple cider vinegar/white wine vinegar or our favourite Little Doone’s Gold of Modena balsamic vinegar, Dijon or wholegrain mustard, olive oil and seasoning, just the boost we need at this time of year.
Full box contents below gallery –
Our £15 (ideal for 2/3 people)
Longley Farm single cream (R)
Marfona potatoes (R)
Carrots
Onion (R)
Leeks (R)
Baby leaf spinach
Hass avocado
Fennel
Bananas
Nadacots
Moro blood oranges
(R) items needed for the recipe
Our £25 box (ideal for a family of 4) contains all of the above in larger quantities plus
Broccoli
Savoy cabbage
Conference pears
We have found the most delicious Lychees this morning, large, fragrant and juicy 200g (approximately 8 fruit) £4.00
Fresh cranberries have arrived, perfect for freezing ready for Christmas £3.20 for 340g fresh from Wisconsin USA, Cranberries are grown on 21,000 acres across 20 counties in Wisconsin. The sand and peat marshes in central and northern Wisconsin create the perfect growing conditions for them.
We have a delicious very easy Cranberry sauce recipe which can be made and frozen. Just one more Christmas job out of the way.
Cranberries are not just for cranberry sauce, add to cocktails or champagne, delicious in cakes and muffins, add to apple crumble.
We will also be making our Cranberry Croissants from next week.
Shin Beef and Red Wine Tortelloni – This special Tortelloni is filled with slow-cooked ox cheek (a premium and lean cut of beef) marinated in red wine and then slowly braised to ensure the most incredible depth of flavour and melt-in-your-mouth texture.
Spinach & Ricotta Ravioli – Spinach & Ricotta Ravioli is the most traditional and well-known Italian variety of ravioli. The delicious and creamy filling is made from scratch in the La Tua’s London kitchen by cooking whole spinach leaves with a bit of garlic and then adding fresh ricotta cheese and Italian grated cheese. This filling is a firm favourite which is only reflected by the number of awards it’s acquired. We suggest serving up with olive oil and Parmigiano Reggiano or gently coating with a Sage Butter Sauce.
Pumpkin & Ricotta Tortelloni -This filling is made by oven-roasting pumpkin, then add delicate ricotta cheese, Italian grated cheese, and a touch of nutmeg. Try this Pumpkin & Ricotta Tortelloni with Village Sage Butter and Parmigiano Reggiano for a restaurant-quality dining experience! Suitable for vegetarians. Suitable for freezing.
Beetroot & Ricotta Ravioli -The filling is made with fresh beetroot roasted in the oven and mixed with delicious French goats’ cheese in order to achieve a great balanced taste and recreate a traditional British combination in pasta! It also has an intense burgundy color that comes across the pasta to make an amazing presentation! Try it with simple Oil and Parmigiano Reggiano. A very simple combination that becomes a real treat! Suitable for Vegetarians.
A fresh fillet of salmon cooked perfectly then basted with our Chilli and Lemon Butter -doesn’t come any easier of any tastier.
Two 200g fillets and a 50g pot of Chilli and Lemon Butter £14.60
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.