ROSARY GOATS CHEESE is a fresh, creamy goat’s cheese with a mousse-like texture and a natural acidity. Winner of the Supreme Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. Just enough salt is added to enhance its unique flavour. £5.70
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.
Nothing beats the taste of English cherries. Kent’s rich soil, gentle climate, and generations of fruit-growing know-how produce cherries that are: Sweet, juicy, and bursting with flavour – picked at their peak. They only have a short season. Get them while they’re at their best — and taste the pride of the Garden of England.
Our cheese this week is our very popular Wookey Hole Farmhouse Cheddar, cave-aged in the Wookey Hole Caves in Somerset, England. Wrapped in cloth and taken to the heart of the caves where the cheese is matured at a constant temperature for up to six months.
This award-winning authentic handmade cheese is protected by PDO (Protected Designation of Origin), whereby it can be manufactured only in the counties of Dorset, Somerset, and Devon & Cornwall. Wookey Hole Farmhouse Cheddar is crumbly with earthy undertones and a distinctly nutty, tangy flavour. It pairs beautifully with our sourdough bread and Tracklements caramelised onion chutney
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
We have a new butter, Chive blossom butter. This is a seasonal, flavourful twist on herb butter, made with the mild, oniony flowers of the chive plant. It’s creamy, subtly savoury and visually stunning with flecks of purple. Perfect for spreading on bread, melting over meats or vegetables, and adding a special touch to everyday dishes. A short-season, small-batch treat that brings a bit of luxury to your table – perfect with this week’s Lancashire potatoes. £1.60 per pot
Pie will be available from around midday Tuesday. Go to our Bakery section to order
This week’s selection include –
Steak & Ale
Chicken Leek & Mushroom
Cheese & Onion
Comfort pie
Butter chicken
Pheasant Bourguignon
Beef Massaman
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)
