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.
After a bit of a break we have La Tua Pasta coming in again from Wednesday 19th November.
We will have Crab & Mascarpone in Charcoal Tortelloni – For a limited time only, savour the sophistication of this seasonal special, the British Crab and Mascarpone filled Tortelloni. This special limited edition luxury pasta is made with a touch of charcoal, which gives it this exquisite black finish. It is a creation designed to captivate your taste buds with a harmonious blend of premium ingredients, making it the ultimate showstopper.
This tortelloni is perfectly paired with one of our Village Greens Butter like Chilli Butter, Garlic and Parsley Butter or Garlic and Lemon Butter.
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.
Potato Gnocchi – La Tua Potato Gnocchi are delicious soft potato dumplings. They are freshly made using premium Italian ingredients. They are soft and light in texture, and cook in only a few minutes in boiling water. They are extremely versatile and can be served with any sauce. If you prefer them crispy, just pan fry them in butter or tossed with pan fried veg. Suitable for vegans*. Suitable for freezing
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.
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