Watch this space!

Thank you to everyone who came to the Pop up & helped create such a cheery atmosphere, we are really pleased with the positive feedback about the food & the venue. It has inspired us to look for other interesting venues locally. We just need to get our minds around the regulations, but its looking as if we can run pop ups, so long as only two households mix & tables are no larger than 6 & we ensure there is adequate social distancing between tables. So watch this space!

The takeaway is continuing as before & thank you for all you who have ordered so religiously, we are thinking about offering delivery with in a 10 mile radius of the house for a small fee, do let us know if this would be of interest to you

The Menu this week is full of Martin's favourite things including cassolulet, clams & white beans as well as a repeat of the best selling pudding, take a look at it here www,breadandflowersathome.co.uk

Collection 25th September

Cassoulet - What I love about a cassoulet is you can really get stuck in preparing and cooking it and you can really feel the love in every bite at the other end.  There’s an obscene amount of ‘product’ in the one we’re making, duck breast, pork belly, sausages, tomatoes, lovely haricot beans.  The recipe is from a fantastic book I bought years ago ‘Farmhouse Cooking’ – Best ever cook’s collection, with pictures of each stage of prep and cooking, so the idiots guide.  It cost me a £1 from the bookstall at the ONB Fete in 1997, it’s wall to wall comfort food.

Clams. White beans, saffron - Sticking with comfort, we’re cooking clams, white beans, saffron and more than generous glug of manzanilla.  Clams, along with broad beans are a virtual religion in Spain with so many varieties to choose from.  We’re using plump Pouillards which are particularly scrummy and rewarding. 

Sticky date & ginger pudding with toffee sauce - As we’re in danger of getting all European with French cassoulet and Spanish clams we’re returning to Blighty with a seasonal ‘Sticky date and stem ginger pudding with toffee sauce’  You might want a quenelle of vanilla ice cream with that, although a dollop would work equally well.