Last year ended with a good October and November market, the last one was cold enough to begin to feel like Christmas, helped by local musicians playing carols.
A few new products have been added which went down very well-
Chimichurri
This is used in South America as a dip often seen on a table along side salt & pepper. We think it works best as a marinade- any kind of meat (fantastic with fish) can be coated & left for a few hours, once cooked it has an amazing taste. As requested we'll make the next batch a little hotter!
Pesto
We make ours with fresh herbs from our vegetable garden, high quality olive oil and walnuts.
Rocket pesto went down well in the last couple of markets, as soon as it is Spring we'll be adding wild garlic and also nettle pesto.
Lasagne
Ours is made from our fresh handmade pasta which gives a fantastically smooth texture. We have two options- one to take away with you to cook yourself, or piping hot lasagne to eat there and then. Beef & panchetta always sells out straight away, spinach & ricotta a firm second favourite.
Guiso
South American peasant stew! Lots of old traditional food like this is making a big comeback- t cooked slowly over a long period of time it is so rich in flavour and a real family favourite of ours. Perfect on a cold day! We'll be serving this as hot food to take away this Saturday.
Looking forward to seeing everyone on Saturday!
