an option to buy gift cards

Here is next week’s menu, we really hope you like it! The changeable weather has made choosing menus exciting. We have finally had a chance to catch up & get ahead with planning the whole of next month’s menus. The plan being to have a few options up our sleeves to bring out depending on if we are heading into heatwave or not.

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 - PISTACHIO & FETA DIP
This delightful dip comes from Sabrina Ghayour’s ‘Persiana’. Powerful flavours, perfect for nibbling alongside an evening cocktail, a rum old fashioned in our case.
Pistachio nuts (nuts), Olive oil, Feta cheese (milk), Dill, Coriander, Garlic, Chilli, Yoghurt (milk), Lemon, Salt
£4.00

MEZZE - BABA GHANOUJ
We cook the aubergine over a naked flame so they are ‘proper burnt’ as the youth would express it. It takes an age but makes all the difference to the final product. Instructions and ingredients from Ottolenghi – ‘Jerusalem’, so reassuringly expensive to produce.
Aubergine, Garlic, Lemon, Olive oil, Parsley, Mint, Pomegranate seeds, Salt, Pepper
£4.00

MEZZE - YOGHURT FLATBREADS
Perfect for scoping up the above delicacies.
Ingredients - Flour (gluten), Salt, Yeast, Yoghurt (milk), Olive oil
£2.00

MAIN - GRIDDLED SQUID, ROAST RED PEPPER, FREEKEH, SPINACH, SMOKEY ALMOND TARRATOR
Diana Henry at her best with this lovingly well balanced dish from ‘A Change of Appetite’. The squid is opened up, cross hatched with a super sharp blade, massaged with olive oil, seasoned and then griddled on cast iron ridged pans, lifted off and sprinkled with lemon juice and chopped coriander. After that there’s only another 14 ingredients to chop, slice, blitz, mix, sautee, simmer and blend. So it’s definitely one to order in.
Peppers, Olive oil, Salt, Pepper, Squid (fish), Lemon, Chilli, Coriander, Freekeh (gluten) Parsley, Spinach, Bread (gluten), Milk (milk), Almonds (nuts), Paprika, Cayenne pepper, Garlic
£9.50

DUCK BREAST, BEETROOT PEARL BARLEY, BORDELAISE SAUCE
This recipe is lifted from the glorious guys at The Ethicurean over at Barley Wood, Bristol. The original is made with pigeon breast, but I figured duck would be more accessible. Great either way. So far they have only produced one cookbook, spookily entitled; ‘The Ethicurean Cookbook’. I say ‘only’, it is a great achievement and a great book.
Duck, Olive oil, Kale, Butter (milk), Salt, Pepper, Pearl barley, Beetroot, Chicken Stock (celery), Red wine (sulphor dioxide) Shallots, Carrots, Mushrooms, Parsley, Thyme, Peppercorns, Bay leaves, Beef Stock (celery)
£9.50

STUFFED AUBERGINE
I can hear the groans already, but this, I hope is one of the better ones. Everyone in this family loves it. We started with a really good Hairy Biker recipe and augmented it with some Persian influenced freekeh, topped with crispy, cheesy breadcrumbs.
Aubergine, Olive oil, Onion, Garlic, Thyme, Oregano, Chilli, Tomato, Breadcrumbs (gluten), Parmesan cheese (milk), Lemon zest, Basil, Salt, Pepper, Quinoa, Lentils
£7.00

SUMMER PUDDING
A classic English pudding, recipe from a family friend of Bee’s - Sue Middleton, a complete cookaholic, for whom the term was invented.
Fruit, Sugar, Bread (gluten) Cream (milk)
£5.00