Lentils Steak You’re wondering what to do with those leftover lentils in the pack. You know the ones, the ones that would just make too much in your last dish so you left them out and know you have that orphan amount sitting there for the last two months that nobody wants – just begging you… Read More
I wandered lonely as a cloud That floats on high o’er vales and hills, When all at once I saw a crowd, A host, of golden daffodils; Beside the lake, beneath the trees, Fluttering and dancing in the breeze. It must have been Easter when Wordsworth’s self preoccupied mooch was broken by this… Read More
Gratitude, wishes and reopening times This Saturday December 17th we are open as usual from 9.00am- 3.30pm and the following week for Christmas for all our customers to get our wonderful fresh, organically grown produce and foods, ingredients and supplies for their Christmas meals and entertaining we will be open Friday 23rd from 12pm-6pm. We… Read More
Ok here’s what you really need to make homemade veggie burgers: A food processor to blend all your ingredients into a nice mushy paste easily, but failing that a bowl. An oven or frying pan to bake or fry them and a willingness to use recipe-free recipes. What do we mean by that? Well we… Read More
Basic Veggie Burger This is the on- hand all- year-round, quick veggie burger mix. Feel free to experiment and use whatever you have on hand. You can make couscous instead of chickpeas and add it to your mix or use any ready-to-go can of lentils or beans. The one thing we recommend is get in… Read More
Persillade Persillade in its simplest form is a compound of lemon, olive oil, garlic and parsley. However there is a version where you combine coriander and mint with the parsley to produce a wonderfully fragrant and flavoursome sauce that will lift burgers, especially lamb burgers or dolloped onto kebabs, amazing with fish grilled, baked or… Read More
Ah the Irish summer. Picnics in cars watching the rain flood down and barbecues that end up taking place indoors. But does it really matter when the food’s this good and your company and your wines match it, then who cares about the weather? (Whether we get the weather or not? That is the question,… Read More
Alicia Breslan who is originally from Poland is a wild food forager and the owner of Amberline her unique stall of wild edible food products. Alicia is an expert in picking, preserving, pickling and fermenting these delicious gifts of nature. Obviously new gourmet delights appear according to the season but because she also preserves them… Read More
Green Easter Salad This is a very easy, tasty and satisfyingly munchy salad. It is a light, fresh and zingy accompaniment to your Easter lamb with the combination of mint and lemon in the mix. All the fresh produce is available from our organic farmers and we have any of the seeds and oils you… Read More
Bolognese Easter Rice Cake This recipe is a miracle. Quite fitting for Easter. In Bologna in Italy this cake is only made at this time and is an occasion for lively rivalry as to who has the most authentic and delicious recipe. This recipe comes from the Similli sisters, famous bakers of that city and… Read More