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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

February 26, 2017 By Sandy

Monday 27th February 2017

  • “Pop up” wine bar  week, doors open at 6pm, no booking but tables usually free for eating early or after 8. We’re pretending we’re located on the pistes – raclette and fondue on the menu  and a fab selection of wines, beers, spirits and soft bevvies. You know it makes sense…..
  • This is a Sutton Hoo chicken week, let me know if you would like to order one.
  • Nigel Slater had two fab looking recipes in yesterdays Observer – oyster sauce chicken with a citrus mint salad recipe followed by a delicious baked pudding ( I would replace the cranberries with blueberries). 

Cooking this week:

  • Carrot, red lentil,ginger and coriander soup @ £2.50 per 450ml (order fresh or frozen)(gluten, wheat  and dairy free)
  • Beef rendang a south east Asian curry, mild with coconut, lemon grass, ginger, cumin, coriander etc @ £6.35 per 375g portion  (order fresh or frozen)(dairy, gluten, wheat free)
  • Chicken and mushroom pie Sutton Hoo chicken cooked in a lovely mushroomy sauce topped with shortcrust pastry  @ £6.35 per 400g portion (order fresh or frozen)
  • Root vegetable, lentil and spinach curry @ £5.95  per 400g (order fresh or frozen)(dairy, wheat, gluten and onion free)
  • “Luxury” Sausage Rolls @ £2.20 each
    (order fresh or frozen)
  • Dauphinoise potatoes with or without beetroot @ £5.50 each
    (plenty for 2, enough for 3)(order fresh or frozen)(gluten free)
  • Coffee ricotta pudding @ £3.50 (a sublime little pot of loveliness)

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 2nd March
If you miss the deadline, give me a call or call into the shop on Thursday…. 
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 3rd March 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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