Monday 18th January 2016
- This months dining club, Thursday 28th Janaury has a fab menu with an Armenian(esk) flavour to it….
Let me know if you would like to book… - Valentines day coming soon – need a date? Look no further. Fancy it? Get in touch to book, you know it makes sense….
- This is a Sutton Hoo chicken week, the first of 2016. Let me know if you would like one.
Sutton Hoo have lots of lovely chicken recipes on their website, click here to be inspired. - This is not the first school to take this action – what are your thoughts? School bans birthday cakes.
- My Swiss chard is flourishing, this is a fab recipe – served with roasted squash (also from the garden, stored obviously..)
Cooking this week:
- Spiced lentil and Swiss chard soup @ £2.50 for 450ml portion
(wheat and gluten free, vegan) (order fresh or frozen) - Tomato and basil soup @ £2.50 for 450ml portion
(wheat and gluten free, vegan) (order fresh or frozen) - Chicken tagine with preserved lemon and olive (using Sutton Hoo chicken, on the bone unless requested otherwise) @ £6.35 per 350g portion
(wheat, gluten and dairy free)(order fresh or frozen) - Beef and mushroom pie or casserole (pie topped with shortcrust pastry) @ £6.30 per 450g portion
(casserole can be wheat and gluten free)(order fresh or frozen) - Luxury macaroni, kabanos (smoked polish sausage) and cherry tomato cheese @ £5.75 per 500g portion (order fresh or frozen)
- Luxury macaroni and cauliflower cheese @ £5.50 per 500g portion
,(vegetarian) (order fresh or frozen) - “Luxury” Sausage Rolls @ £2.20 each
(order fresh or frozen) - Dauphinoise potatoes @ £5.50 each
(plenty for 2, enough for 3)(order fresh or frozen) - Panettone and Seville orange bread and butter pudding @ £6.00 each
(plenty for 2, enough for 3 ) (order fresh or frozen) - Pears baked in Marsala with a rich chocolate sauce (served on the side) @ £2.75 each
If you don’t see anything you fancy, but would like a quick fix, check out what I have in the freezer.
If you have a specific dish in mind, let me know, I may be-able to make it for you this week, and with notice can (in most cases) add it to a future weeks cooking list.
- All foods are freshly made by me, using fresh and where possible local ingredients and suppliers,
- If you have any food intolerances or allergies, let me know and I may be-able to omit/substitute certain ingredients – all shortcrust pastry can be diary and or gluten free if pre-ordered.
All orders in by 9am Thursday 21st January
I always make a bit extra so if you iss the deadline, give me a call or call into the shop on Friday….
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), (or with credit/debit card in person for sales over £10.00)
Collection is from 1 High Street, Friday 22nd January between 3.00pm and 5.00pm
If this time does not suit you, let me know and we can arrange an alternative time.