Mezze

Next week’s menu is going out as everyone is turning up to collect this week’s offer, so no feedback on the mezze yet but I am confident you will like it. So much so, we have decided to keep it on again for this week. We have changed the main courses as usual. Orders need to be in by Monday at 1pm. However if you do miss the deadline, its always worth sending your order in as we do a little extra for latecomers!

MEZZE - MOSCARDINI
My absolute favourite dish from the Pulpo cookbook. Baby octopus, poached in vegetable stock, drained and marinated in good quality olive oil, fennel seed, red chilli, sliced garlic, fresh oregano, salt and ground black pepper. Serve at room temperature.
Ingredients (Allergens in bold) Baby Octopus (fish), Vegetable stock (celery), Olive oil, Red wine vinegar (sulphor dioxide), Fennel seed, Shallots, Oregano, Salt, Pepper, Garlic, Red chilli
£4.00

MEZZE - BUTTERBEAN MASH, MUHAMMARA
Ottolenghi, back in style with a marriage of two dips eaten together, a classic example of one plus one equals five. Muhammara is a spicy Levantine dip made from red peppers and walnuts amongst other things. Fittingly it’s from his book Simple, which I picked up in Barcelona over Christmas. Serve at room temperature.
Ingredients (Allergens in bold) Red peppers, Olive oil, Garlic, Thyme, Smoked paprika, Chilli flakes, Balsamic vinegar, Walnuts (nuts), Salt, Butter beans
£4.00

MEZZE - TOMATO HEAVEN
It’s the tomato dip that tops off the traditional, Spanish ‘Pan con Tomate’ Whole plum tomatoes, grated, drained of their water over 24 hours, then simply mixed with great quality olive oil, Malden salt and coarsely ground black pepper. Serve chilled
Ingredients (Allergens in bold) Tomato, Salt, Pepper, Garlic, Chives
£4.00 Made a big mistake on the costing last week, hence the price hike!

MEZZE - YEAST, YOGURT FLATBREADS
This delicious offering comes from Rose Prince, ‘Dinner and Party’, She is a complete demon when it comes to anything involving flour. I witnessed her making the most amazing puff pastry from scratch, when she came over to do a guest chef appearance a few years ago.
Ingredients (Allergens in bold) Flour (gluten), Salt, Yeast, Yogurt, Olive oil
£2.00


MAIN - PORK, BACON, MUSHROOM STEW WITH CREAM, CIDER, PARSLEY
I am really feeling this dish from Gill Meller’s, ‘Time’. Probably because it is a tad chilly today and with a bit of a hangover, I absolutely need to eat it. Super comfort food and great with basmati herb rice which is on offer, or mashed potato, which is not.
Ingredients (Allergens in bold) Olive oil, Bacon, Pork, leeks, Garlic, Bay leaves, Rosemary, Thyme, Flour (gluten) Cider, Chicken stock (celery), Butter (milk) Mushrooms, Cream (milk) Parsley, Salt, Pepper
Will Freeze
£9.50

SIDE - BASMATI HERB RICE
This eats really well with the pork stew, above, it’s a lighter option to the classic mash
Ingredients (Allergens in bold) Rice, Spring onions, Mint, Parsley, Chives, Chilli, Butter (milk)
Will Freeze
£2.50

MAIN - KEDGEREE
I think everybody loves this dish but probably cannot be bothered to make it. We make a particularly good one from Jamie Oliver’s ‘Naked Chef’ and have been making it for years. It is another dish perfect for breakfast, lunch or dinner.
Ingredients (Allergens in bold) Egg (egg), Haddock (fish), Bay leaves, Rice, Salt, Pepper, Butter (milk), Onion, Garlic, Curry powder, Lemon, Coriander
Will Freeze
£9.50

SIDE – SAUTEED SPRING VEGETABLES
Totally seasonal hit of fresh green vegetables, quickly blanched, then lightly sautéed in olive oil and garlic.
Ingredients (Allergens in bold) Garlic, Asparagus, Broccoli, Spring greens, Peas, Salt, Pepper, Olive oil
£4.00

MAIN – ROASTED SQUASH AND SHALLOTS WITH MERGUEZ CHICKPEAS
This is a lovely, hearty dish from Hugh Fernley-Whittingstall, ‘River Cottage Veg Every day.’ Merguez generally refers to a meaty sausage, here it just refers to the spices used and it’s definitely spicy. So just to be clear, this is a vegetarian dish, positively vegan in fact.
Ingredients (Allergens in bold) Butternut squash, Shallots, Garlic, Olive oil, Salt, Pepper, Chickpeas, Bay leaves, Cumin, Fennel, Coriander, Caraway, Rosemary, Paprika, Cayenne pepper, Parsley
Will Freeze
£6.50

LEMON POSSETT WITH LEMON SHORTBREAD
A little sharpener to finish with, sweet and sour, the perfect combination.
Ingredients (Allergens in bold) Cream (milk), Sugar, Lemon, Shortbread (milk, gluten)
£3.50

Everything is cooked here freshly each week, to be reheated at home, but will keep for a couple of days & most things can also be frozen.

We sell dishes by the portion, but there is no limit to the portions you can order so as things open up in the future do bear us in mind when you’re planning on a socially distanced garden get together with friends or family.

POD & PIP FLOWERS TO COLLECT WITH YOUR TAKEAWAY ORDER
FROM B&F HQ
Pod & Pip florist workshop is located in Stratford Tony in the Chalke valley, they provide relaxed country style flowers. Thrilled to be teaming up with Bread & Flowers to offer bunches of coral or pink peonies to collect alongside the weekly takeaways. £10 / £20 a bunch

Please order directly from Sarah at Pod & Pip by emailing sarah@podandpip.co.uk Your order will then be ready to collect from Bread an Flowers HQ on a Friday alongside your takeaway