Veg

PLEASE NOTE WE ONLY HAVE THURSDAY 20TH DECEMBER LEFT FOR DELIVERIES

YOU CAN ALWAYS SHOP AT OUR MUMBLES BRANCHES OR OUR STALL IN SWANSEA MARKET

EGGS (LARGE FREE RANGE) - NOW IN STOCK

£ 1.49 Per Box of 6
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Sprouts British

£ 3.31 Per Kilo
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Beetroot - Fresh GOWER

£ 1.20 Per Bunch
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Cauliflower Gower

£ 1.40 Each
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Cabbage - Savoy

£ 1.20 Each
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Cabbage - Hispi Gower

£ 1.20 Each
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Carrots British

£ 0.99 Per 1Kg Bag
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Carrots British

£ 1.23 Per Kilo
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Broccoli British

£ 3.31 Per Kilo
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Swede British

£ 0.85 Each
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Parsnips Gower

£ 2.25 Per 1Kg Bag
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Parsnips Gower

£ 2.65 Per Kilo
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Leeks British

£ 1.75 Per Pack
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Leeks British

£ 2.65 Per Kilo
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Asparagus - Peru

£ 2.99 Per Bundle
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Celeriac British

£ 1.99 Each
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Onion British

£ 1.10 Per 1Kg Bag
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Onion British

£ 1.23 Per Kilo
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Onion - Red British

£ 1.20 Per Pack
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Onion - Red British

£ 2.18 Per Kilo
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Cabbage - White British

£ 1.20 Each
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Cabbage - Red British

£ 1.20 Each
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Potatoes - Sack of Maris Piper

£ 18.50 Per 55lb Sack
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Potatoes - Maris Piper British

£ 1.65 Per Kilo
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Potatoes - Washed Reds

£ 2.00 Per 2kg Bag
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Potatoes - King Edwards

£ 2.00 Per 2kg Bag
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Potatoes - Salad British

£ 1.65 Per Kilo
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Potatoes - New Italian

£ 2.65 Per Kilo
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Potatoes - Baking British

£ 2.00 Per Pack of 4
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Potatoes - Baking British

£ 0.60 Each
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Potatoes - Sweet USA

£ 1.50 Per Pack of 2
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Potatoes - Sweet USA

£ 1.99 Per 1Kg Bag
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Potatoes - Sweet USA

£ 2.18 Per Kilo
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Butternut Squash Spanish

More Info
£ 1.50 Each
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102

BUTTERNUT SOUP WITH CRISPY SAGE & APPLE CROUTONS

INGREDIENTS

1 tbsp olive oil
1 large onion chopped
1 garlic clove, chopped
1 butternut squash, about 1kg, peeled, deseeded and chopped
3 tbsp Madeira or dry Sherry
500ml gluten-free vegetable stock, plus a little extra if necessary
1 tsp chopped sage, plus 20 small leaves, cleaned and dried
sunflower oil, for frying

For the apple croutons
1 tbsp olive oil
1 large eating apple, peeled, cored and diced
a few pinches of golden caster sugar

METHOD

Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender.
Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.
Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick.
For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.
To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper.


Recipe from Good Food magazine, December 2014

Chillies - Birdseye

£ 1.99 Per Mixed Pack
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Chillies - Fresh

£ 1.00 Per Pack
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Garlic

£ 1.00 Each
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Ginger - Fresh

£ 1.00 Per Pack
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Lemon Grass

£ 1.20 Each
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Coriander - Fresh

£ 1.50 Per Bunch
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Parsley - Fresh - Flat Leaf

£ 1.25 Per Bunch
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Parsley - Fresh

£ 0.50 Per 50g Pack
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Thai Green Curry Paste

£ 2.49 Per 180g Jar
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Thai Red Curry Paste

£ 2.49 Per 180g Jar
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Pak Choi

£ 1.20 Per Pack
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Spinach

£ 1.50 Per 200g Pack
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Avocados

More Info
£ 1.20 Each
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136

Watermelon, Prawn & Avocado Salad

Ingredients

1 Small Red Onion, finely chopped
1 Fat Garlic clove, crushed
1 Small Red Chilli, finely chopped
Juice of 1 lime
1 tbsp Rice or White Wine Vinegar
1 tsp Caster Sugar
Watermelon wedge, deseeded and diced
1 avocado, diced
Small bunch Coriander Leaves, chopped
200g Cooked Tiger Prawns, defrosted if frozen

Method

1.  Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 mins.
2.  Add the watermelon, avocado, coriander and prawns, then toss gently to serve.

 


Recipe from Good Food magazine, August 2010

Mushrooms - Flat

£ 2.00 Per Pack
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Mushrooms - Button Irish

£ 1.50 Per 454g Bag
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Mushrooms - Button Irish

£ 3.97 Per Kilo
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Baby Corn

£ 1.00 Per Pack
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Beans - Fine/Kenyan

£ 1.50 Per 150g Pack
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Mange Tout Kenyan

£ 1.50 Per Pack
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Sugar Snaps Kenyan

£ 1.50 Per Pack
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Courgette

£ 3.09 Per Kilo
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Aubergines

More Info
£ 1.20 Each
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113

AUBERGINE AND GOAT'S CHEESE PASTA

INGREDIENTS

300g penne
1 tbsp olive oil
1 onion, chopped
1 aubergine, cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese, cubed

METHOD

Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.

Recipe from Good Food magazine, November 2007

Shallots

£ 1.20 Per Pack
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Shallots

£ 3.31 Per Kilo
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Stock Cubes - French Onion

£ 1.59 Per Pack
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Stock Cubes - Garlic & Herb

£ 1.59 Per Pack
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Stock Cubes - Mushroom

£ 1.59 Per Pack
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Stock Cubes - Tomato & Herb

£ 1.59 Per Pack
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Stock Cubes - Vegetable

£ 1.59 Per Pack
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Please Note: we are not accepting orders placed online from the morning of Wednesday 21st December until the morning of Thursday 29th December.