This Month: April Market News 2017

Market News – April 2017




Tomato and Goats Cheese Quiche                                                                  

Made with goat’s curd from the shop and fresh vine tomatoes this quiche is available in both individual size, made with shortcrust pasty and a larger size which is made with puff pastry.

Cream of Tomato Soup                                                                                                                                                  

Like our other soups the starting point is caramelising the onion and celery with a helping of garlic before adding fresh vine tomatoes, which simmer away and reduce in a vegetable stock. A touch of double cream is added at the end to finish off.

Moroccan Lamb Meatball Meal Pot                                                                                                                    

The meatballs, made in our kitchen, consist of quality lamb mince combined with coriander, cumin and salt, with some egg to help bring it all together. This sits on a bed of couscous combined with turmeric, cumin, red onion, pomegranate seeds, mint and coriander with a fresh and spicy sauce of tomato, coriander and olive oil on top. Sold in our plastic meal pots so a fantastic lunch option on those rainy April days.

Chicken, Fennel and Spinach Pie                                                                                                                           

Chicken thigh, fennel and onion are slowly stewed in a chicken stock to get maximum flavour. The spinach is added at the end, before being encased in a shortcrust pastry base and puff pastry top.

Capricciosa Pizza                                                                                                                                                               

Our classic stone baked Margherita is topped with fresh Portobello mushroom, ham from the deli, artichoke hearts and pitted black olives to create this Italian classic. Finished with a sprinkling of Parmesan.


Tomme de Brebis au Fleurs                                                                                                                                        

This beautiful wheel originates from the Voges mountains and is made with Pasteurised ewe’s milk. The cheese is studded with beautiful bluet and marigold flowers. The cheese is matured in Strasbourg with one of Frances finest affineurs, Maison Lorho. Mild in taste, with a floral quality, a beautiful cheese for spring time.

3 Loire Goats Cheeses

The Loire is recognised as one of the most famous regions in the world for goat’s cheeses, certainly in France. This is where France’s tradition of goat cheese began. In the 8th century Saracen forces were defeated at the battle of Poitiers, as they retreated the left behind not only goats, but priceless recipes for their much prized goat’s cheeses, and Frances love affair with goat’s cheese began! These cheeses are versatile, perfect through salads, or on cheese platters, delicious with white or sparkling wines.

Valencay AOP                                                                                                               

Valencay was originally shaped as a pyramid; on Napoleons return from his failed expedition to Egypt the shape of the cheese brought back bad memories. So, in fury, Napoleon sliced the top of the cheese off and Valencay as we know it was born.  The cheese has a rind of natural mould that is covered with ash; it has a slightly lactic taste with a hint of citrus and a fragrance of fresh walnut.


A soft cheese, made with full-fat goat’s milk, with a superficially grey mould bloom. The paste is ivory white, with a consistent and thin texture. The cheese is crossed through with straw that the cheese sits around cylindrically. A characteristic goat’s flavour, with a hint of hazelnut.

Selles-Sur-Cher AOP                                                                                                 

Soft cheese made with raw goat’s milk and dusted with ash. The cheese is youthful and fresh with vibrant characteristics, with a hint of sweetness, nut, and lemon. As the cheese ages the paste becomes firmer, the flavours deeper and more pronounced.


Merinda Tomatoes                                                                                                                                                          

These stunning Merinda Tomatoes are grown in Sicily. They are usually relatively small, ribbed and have a wonderful firm almost crunchy texture. They are tart and taste of the Sicilian vines. They need nothing more than a good quality extra virgin olive oilsea salt, grilled crusty bread and buffalo Mozzarella.

Cœur de Bœuf (Cow Heart Tomatoes)                                                                                                                 

These French grown tomatoes are very unique looking. They are large (often around 500/600g), ribbed and much fleshier than other varieties of tomato, making them particularly good for being served raw in salads. Typically in Italy, they would slice them horizontally and serve stacked with mozzarella slices, fresh basil leaves and an extra virgin olive oil or Basil Pesto.

Camone Tomatoes

Camone tomatoes are a delicious example of Sardinian ‘Winter Tomatoes’ – the umbrella term for all varieties of tomatoes that are grown in cooler weather. Grown in sandy soil and watered scarcely, the Camone tomatoes won’t survive the hot summers but simply grow more slowly during the mild Sardinian winters, to produce a completely unique tomato with crunchy flesh and green streaks on the cusp. Occasionally watered with sea water, these tomatoes developed a much more complex flavour. They have a slightly tart, incredibly full-bodied flavour with balanced notes of sweet and salty.

Datterini Tomatoes                                                                                                                                                         

Datterini Tomatoes are characterized by their sweet, rich taste and inviting aroma. They are small in size with an elongated shape. Their skin is thicker than most tomatoes and it houses fewer seeds, which means more flesh. Available from early summer through to early autumn, they are fantastic for eating fresh and raw, perfect for bruschetta and salads.


Sally Clarke’s Hot Cross Bun          £1.00 or 6 for £5                                                                                       

A sweet, spiced bun made with currants or raisins and marked with a cross on top. Traditionally, these are eaten on Good Friday in the UK and other Commonwealth countries to mark the end of Lent.

Sally Clarke’s Individual Simnel Cake                                                                                                                   

A Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted and eaten during the Easter period in much of the UK. Most traditional cakes include fragrant spices, dried fruits, zest and candied peel. It was originally made for the middle Sunday of Lent, when fasting rules would be relaxed.



Le Choix de Voltaire Les Vignobles Foncalieu Pays d’Oc 2015                                          £14 or 2 for £25

Viognier is the white wine for red wine lovers. This increasingly popular grape variety is rich, creamy and full bodied with juicy peach and apricot fruit on the nose and palate.

The producer became involved in the wine industry through barrel making – after studying forestry management she found her true passion during a wine tasting session with her father which demonstrated the impact of French oak from different forests on the wine aging process.

This Southern French wine is made using Viognier grapes, is best enjoyed this year and goes perfectly with a Thai Green Curry. Equally, it could be suggested as an accompaniment for our Chicken, Fennel and Spinach pie or one of our beautiful Loire Goat’s cheeses.

Look forward to seeing you soon!

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