A Happy New Year – we do hope you’ve enjoyed a healthy and peaceful festive season.
We’re looking forward to welcoming back loyal customers as well as meeting new – thank you all for your continued support.
If you’d considered cooking with new food as a resolution this year – have you tried salsify?
This root vegetable doesn’t look much –an ugly brown stick in fact – but it’s a delicious alternative to the more common root veg and a favourite with chefs looking to add different textures to a dish.
Also known as the oyster plant as the flavour is similar to oysters. Prepare the roots by peeling off the rough brown skin to find the pearly white flesh – put into a mixture of water and lemon juice to stop discolouration. They can be roasted with a trickle of oil, bashed garlic and bay leaf for 20 minutes, served with sea salt and sprinkle of gremolata – the Italian lemon zest, garlic and parsley mix. Boil or steam until tender, then chop small and serve with a mustard vinaigrette and diced ham; like parsnips they mash well with a little cream, butter, salt and pepper; cube and add to soups and stews – try in a pheasant casserole. They are in season until the end of January.
This vegetable is a rather a conundrum– not truly an artichoke, it just curiously tastes like one crossed with a potato. It is a variety of sunflower with a lumpy-brown skinned tuber that often resembles a ginger root. Also has nothing to do with Jerusalem but derived from the Italian word for sunflower, girasole. However, well worth eating as the white flesh is nutty, sweet and crunchy and makes the best silky and lightest mash of all the season’s vegetables. It also fries crisply to go with sausage and mushrooms, works well with shellfish and pureés into a heavenly soup.
These are the nobbly, thick skinned, aromatic oranges that have an intensely sharp and bitter juice that is just right for making superb marmalade.
For those of you who enjoy making your own, we have also preserving sugar, juicy lemons and jam jars and you may like to try our family recipe – below.
Sevilles aren’t only for marmalade though as their tart juice works very well in marinades or dressings for savoury dishes, in puddings such as orange meringue pie and for a delicious curd spread on toast or in the middle of a Victoria Sandwich.
We are expecting delivery any day now – do grab a few kilos and make the most of their very short season – they freeze well.
Our January sale is now on with –
50% off the luxury Bosari panettone
50% off Christmas tree decorations
10% off decorated Christmas cakes
20% off giftware such as Lucy Green mugs, dinner and side plates, Petit Maison stoneware gratin dishes, Paxton’s 3 cheese knife set, a selection of Parlane’s serving bowls, jugs, trays and candles.
Large cyclamen down to £6.99
Cheeses of the Month
We have two cheeses that have a third off this month –
Cave Aged Wookey Hole
This award winning West Country Farmhouse cheddar has a gorgeous nutty, tangy flavour having been aged for up to six months in the Wookey Hole Caves. Made by Ford Farm with milk only sourced in Dorset, it is also protected by PDO (Protected Designation of Origin) so can only be produced and matured in the counties of Dorset, Somerset, Devon & Cornwall.
Brie de Meaux Dongé
The classic and original Brie made just outside Paris by the third generation Dongé family who have won the prestigious Medialle d’Or nine times since 2000 (an award usually won only once in a lifetime). Made using unpasteurised milk from the local area; it takes 25 litres to make one 3kg cheese. Following traditional methods, the curd is hand-ladled before being drained and aged for 6-8 weeks. Brie de Meaux has fruity vegetable undertones, with a smooth velvety texture. A deliciously complex and rich cheese.
Granny Pearce’s Seville Marmalade
4lb Seville oranges
3 ½ pints water
6lb granulated sugar.
Boil washed fruit in the water for at least 2 hours.
Cool and then cut fruit into quarters and push pips into a muslin lined sieve over a bowl.
Chop the fruit in batches in a food processor until the required size and return to pan.
Squeeze juice from muslin and return to pan together with any juice left from the chopped fruit.
Add sugar and boil until it sets – about 40 minutes.
To test if set, put a teaspoonful of marmalade onto a cold plate, if it crinkles when pushed with a finger – it’s set!