This week’s menu, its a cracker

Here is this week’s menu, its a cracker & we have thoroughly enjoyed testing and tasting all the dishes this week! Thank you to everyone for the feedback last week, its really helpful, we are trying out Facebook & Instagram adverts so do let me know if you see one anywhere!

We have added the picnic offer, its extensive & is all made here by us. No bought in products (apart from the bread!) We will see how it goes, let us know what you think?

You can still order flowers directly from Sarah at Pod & Pip to collect from here with your orders – just get in touch with her directly at www.podandpip.co.uk

We have also added an option to buy gift cards to the website – A great present as a thank you or for someone who deserves a break from cooking?

I have listed the menu below as i know some of you like to share it.

MEZZE - GAZPACHO
Just like we did the week before last and hopefully, just as delicious. a refreshing glug of one of Spain’s finest exports
Ingredients (allergens in brackets) Tomatoes, Spring onions, Cucumber, Garlic, Sherry vinegar, Olive oil, Salt, Pepper
£4.00

STARTER - DOOMBAR MARINATED SEAFOOD SALAD
A luscious mix of seafood in a sweet marinade with sharp, pickled vegetables mixed through it. A superb dish from Nathen Outlaw, I know, they are always from Nathan, but he’s my ‘go to’ fish entrepreneur. Shake the pot well to fully dress the ingredients, then savour.
Ingredients (allergens in brackets) Octopus (mollusc) Mussels (mollusc) Prawns (fish) Doombar (gluten) Bay leaves, Thyme, Garlic, Anchovy, Rapeseed oil, Pepper White wine vinegar (sulphor dioxide) Sugar, Shallots, Fennel, Carrots, Salt
£8.00

MAIN - RED MULLET, SAFFRON ORANGE OIL, SPRING ONION PEARL BARLEY
I cooked this dish originally because I loved the colour combination of orange, saffron, lime and burnt gold. On top of which it tastes pretty good and if you can be bothered to make the orange oil, which of course I can, it’s exquisite.
Ingredients (allergens in brackets) Red mullet (fish) Olive oil, Butter (milk), Spring onions, Garlic, Pearl barley, Vegetable stock (celery, sulphur dioxide ) Saffron, Spinach, Dill, Parmesan (milk), Salt, Pepper, Orange oil.
£9.50

MAIN - LAMB WITH COCKLES, CRUSHED NEW POTATOES, BUTTER, LOVAGE, SHREDDED SAVOY, CARAWAY
I’ve been meaning to cook this Valentine Warner dish for about six years, I just did, it’s heaven. Of course it’s a total non-seller at weddings; lamb with COCKLES, reminds me of Peter Kaye; GARLIC bread. So don’t get all Northern on me, live life to the full, you can tell your grandchildren of the time you experienced the best flavour combinations ever.
Ingredients (allergens in brackets) Cockles (mollusc), Cider (sulphor dioxide), Lamb, Thyme, Salt, Pepper, Butter (milk), Onion, Bacon, Cider vinegar (sulphor dioxide), Parsley, Celery, Savoy cabbage, Olive oil, Garlic, Caraway, Potato, Salt, Loveage.
£12.50

MAIN - CAPONATA
Sicilian sunshine, slightly sweet with a little sour, aubergine with tomatoes, capers, olives, parsley, served with a chunk of proper buffalo mozzeralla. A light, summery, vegetable stew, served at room temperature, devoured instantly. We can leave off the mozzarella for vegans
Ingredients (allergens in brackets) Mozerella (milk) Onion, Celery (celery), Olive oil, Aubergine, Tomato, Capers, Olives, Sugar, White wine vinegar, Tomato puree, Parsley
£7.00

PUDDING - RHUBARB, MANGO CRUMBLE
This dish sounds like a Cuban salsa, a one two three, one two three, exotic combination of Caribbean sunshine and intoxicating Yorkshire skies, under a blanket of comforting crumble, uniting them both.
Ingredients (allergens in brackets) Sugar, Mango, Rhubarb, Lemon, Ginger, Butter (milk), Flour (gluten), Oats, Coconut, Sugar
£5.00

PICNICS
Spicy sausage rolls x 6 £10
Squash, chestnut, sage, vegan rolls x 6 £9
Broccoli & cheddar quiche, serves x 6 £18
Scotch eggs x 6 £22
Courgette & dolcelatte soup, serves 6 £24
Blushing rosewater lemonade, 2 litres £7
Chocolate brownies x 6 £20
Henderson's Focaccia Bread £2.50