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Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

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This week at Cornucopia Cooks

October 28, 2016 By Sandy

Monday 24th October 2016

  • There are a few places left for this weeks  dining club. The menu is here. Let me know if you would like to book.
  • .The last wine bar of 2016 “pops up” next week, Friday 4th of November. We hope you can make it, click here for food menu – the wines will be as sublime as ever….
  • Great article on  how “few industries illustrate the positive impact of immigration on society as clearly as food”.
  • Here are 10 great curry recipes – am definitely going to cook the last three this week.

Cooking this week:

  • Pea and ham soup @£2.50 for 450ml portion (dairy and wheat free )(order fresh or frozen)
  • Pork and caramelised apple pie or casserole @ £6.35 per 400g portion (pie topped with shortcrust pastry)(dairy free and gluten free if casserole)(order fresh or frozen)
  • Chicken chaap (Sutton Hoo chicken, cooked on the bone, in this rich Bengali recipe with fragrant spices, tomato, ginger and yoghurt) @ £6.35 per 400g portion  (wheat free)(order fresh or frozen)
  • Spinach and ricotta cannelloni in a rich tomato sauce @ £6.00 per 400g portion (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)(gluten free)
  • Figgy chocolate pudding ( a rich figgy chocolate sponge in a pool of chocolatey sauce) @ £5.85 each (plenty for 2, enough for 3) 

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 27th October
If you miss 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 28th October between 3.00pm and 5.00pm 
If this time does not suit you, let me know and we can arrange an alternative time.

Filed Under: Cooking this week

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1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

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