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.

We have a perfect valentines cheese, Les Cateliers Neufchâtel Lait Cru Cheese (raw milk)

This cheese is made by a tiny family owned fromagerie Les Cateliers in Buchy, in the Seine-Maritime region in Normandy.

Neufchâtel is a soft, slightly crumbly, mold-ripened cheese made in the Neufachatel-en-Bray. One of the oldest kinds of cheese in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper. It has the aroma and taste of mushrooms. Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. It is usually sold in heart shapes.

It wasn’t originally heart shaped, however, and although the heart-shaped design wasn’t invented for St. Valentine’s Day, it did come about through love…During the Hundred Years’ War (1337 – 1453), the French dairymaids of Neufchatel naturally fell for their English occupiers. Consequently they started to mould the cheese into a heart shapes to give as gifts. It is typically matured for 8–10 weeks. 

£5.50 each

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