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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

March 11, 2018 By Sandy

Cornucopia Cooks this week

Monday 12th of March 2018

  • This infographic ,originally from the telegraph, says a lot about what we are prepared to pay for certain foods – more for a pint than a chicken?
  • At long last spring seems to have arrived. Time to start thinking of those spring or summer gatherings / parties. Fancy some help? Take a look at feedback from customers who have enlisted the services of Cornucopia and check out the website for more info. 
  • The menu for the next pop in to lunch and dinner is now out, why not have a peek and save the date, Thursday 30th March.
  • The Guardian has published some quick lunch ideas for busy people – they look delicious, but are they really quick? , Click here to see them.

Cooking this week:
Please note, collection is on Thursday this week.

  • Spiced parsnip and peanut soup @  £2.75 for 450ml portion (gluten, wheat free and dairy free)(order fresh or frozen)
  • Moussaka @ £6.55 per 400g  (made with ground lamb and layered with aubergines)(gluten, wheat free)(order fresh or frozen)
  • Coq au vin @ £6.55 per 400g portion (Sutton Hoo chicken cooked on the bone with  red wine, button mushrooms and shallots)( wheat and gluten free) (order fresh or frozen)
  • Puy lentil, ricotta and spinach lasagna @ £6.25 per 450g portion (order fresh or frozen)
  • “Luxury” Sausage Rolls @ £2.50 each
    (order fresh or frozen)
  • Dauphinoise potatoes @ £5.50 each
    (plenty for 2, enough for 3)(order fresh or frozen)(gluten free)
  • Apple and gooseberry crumble (gooseberrys from Eynsham harvest 2017) @ £6.25 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 dairy and or gluten free if pre-ordered.

All orders in by 9am Thursday 15th 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, Thursday 15th March, between 3.00pm and 5.00pm
If this time does not suit you, let me know and we can arrange an alternative time  or collection point.

Filed Under: Cooking this week

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

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