Monday October 17 th
If you are looking for a quick fix, check out what is available in Cornucopia Cooks freezer.
Are you interested in a Beef Wellington dinning club (http://cornucopiacooks.co.uk/dining-club/)evening in November – (Fillet of beef topped with chicken liver pate and mushrooms, wrapped in puff pastry), served with fresh vegetables and dauphinoise potatoes, followed by tart tatin? (Dining club normally costs £16.00, a supplement of £8.50 will be made for this suggested menu).
If you are interested, please let me know.
Cooking this week:
- *Lamb and apricot pie (topped with shortcrust pastry) @ £5.60 per portion (fresh or frozen)
(portion size – 400g) - Puy lentil and roasted vegetable casserole @ £4.90 per portion (order fresh or frozen)
(portion size – 375g) - Puy lentil, pork meatballs and roasted vegetable casserole @ £5.00 per portion (order fresh or frozen)
(portion size – 375g) - Pear and apple crumble @ £3.50 per portion (order fresh or frozen) (2 generous servings)
*can be ordered as a casserole
•“Luxury Sausage Rolls (order them fresh or frozen)@ £2.00 each
All orders in by 9am Thursday (20th October).
I always make a bit extra if you miss the deadline, so give me a call….
To order call Sandy on 07551876285 or email [email protected].
(If you email, your order will be confirmed by email, but please leave a telephone contact number).
Payment by cash or bacs (Barclays bank. Sort code: 20 65 18. account number: 40242438).
Collection will be from 1 High Street, Friday 21st October (3pm – 5.00pm).
If this time does not suit you, let me know and we can arrange an alternative time, or collection from the butchers.
If you would like (or need!) anything cooking or baking, just ask……
If you need any cooking advice, try the Cornucopia Cooks cooking clinic.
Sandy