The Blood of Fu Manchu It’s hauntingly good (Sweet & sour chicken – garlic, ginger, chillis, pineapple, peppers, water chestnuts & bamboo shoots)
The Vampire Slayer Pie Stake, sunshine & holy water. One bite and your mine! (Braised beef, garlic, baby onions, sundried figs, thyme & red wine)
Vegan Pie – Freshly caught heather fed wild vegan lowland haggis needs and patties in a whisky sauce.
Beef Massaman Curry Pie – a rich, fragrant, mildly spiced Thai coconut curry filled with tender, fall apart local beef, gentle spices, fluffy white rice and fragrant coriander. Comforting, indulgent and made from scratch with love
A delicious pie made with all butter hot crust pastry and filled to the brim with a creamy chicken and mushroom filling
A pie with great fresh spring flavours. Chicken thigh, asparagus , peas and spring cabbage in a creamy parsley and lemon sauce.
These firm dark blue or purple skinned fruit have a green to yellow flesh. They are too sour to eat raw but they are excellent cooked due to their strong flavour and natural pectin. They can be used in jams, jellies, baking and for making traditional Damson Gin.
Fortune Treat are a large plum with a light red, smooth skin which gradually darkens as it matures. The flesh is orange-yellow and very slightly crunchy even when ready to eat. At peak maturity and softness, Fortune plums have good sweetness, and an attractively fragrant, though light, flavour.
Laetitia is a bright red Japanese-type plum with a yellowish background skin colour, and yellow flesh.
A large plum, with shiny burgundy, speckled skin and golden yellow flesh with a pretty red outline.
We have been asked many times for a Potato and Lee soup so we have been searching for a very long time for that special recipe that came up to our exacting standards. Well we have now found one, we hope you enjoy it as much as we do.
These potato cakes made to a traditional recipe takes everyone back to their childhood. Gorgeous served with an egg or bacon or both or simply toasted with lashings of butter.
Accord potatoes are oval in shape with cream skin and flesh, a great variety for baking, boiling and salads yet versatile enough for chips, mashing or roasts too.
A brilliant basis for fish stews, seafood risottos or kedgerees – and it’s perfect to poach seafood in.
This delicate, herby, subtle sauce, traditionally served with white fish, is a British all-time classic. Great served over salmon or with fish cakes. Also a perfect accompanying sauce for a gammon steak.
Serves 4 Recipe Bag ingredients include - Red Onions, Balsamic Vinegar and Dijon Mustard.
Serving 4-6 Veg & recipe portion of Harissa £9.00 Veg & jar of Harissa £12.00
