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Veg

Honey - Mel Cilgwenyn - Pure Carmarthen Wildflower Honey

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£ 6.50 Per 270g Jar

1071

Our award winning Welsh honey is gathered locally from the surrounding wildflowers with each colony specially selected ensuring quality remains throughout. Our Welsh honey is filtered delicately three times without heat and bottled on site ensuring that the quality of the product remains pure and raw, naturally rich in pollen just as nature intended straight out of the beehive.

Beans - Fine/British

£ 1.50 Per 150g Pack

Broccoli - Purple Sprouting

£ 2.50 Per Bundle

Asparagus - Peru

£ 2.99 Per Bundle

Curly Kale

£ 1.50 Per Bundle

Cavolo Nero

£ 2.00 Per Pack

Celeriac

£ 1.75 Each

Peppers - Red

£ 1.20 each

Peppers - Yellow

£ 1.20 each

Carrots - Baby Chantenay British

£ 1.50 Per 455g Pack

Carrots - Bunched

£ 1.50 Per Bunch

Carrots British

£ 1.43 Per Kilo

Beetroot - Fresh GOWER

£ 1.99 Per Bunch

Swede British

£ 0.95 Each

Cabbage - Hispi Gower

£ 1.50 Each

Cabbage - Savoy

£ 1.50 Each

Cauliflower - Gower

£ 1.50 Each

Broccoli

£ 1.75 Per Pack

Broccoli British

£ 3.86 Per Kilo

Parsnips British

£ 2.65 Per Kilo

Leeks British

£ 2.65 Per Kilo

Onion British

£ 1.87 Per Kilo

Onion British

£ 1.65 Per 1Kg Bag

Onion - Red British

£ 1.00 Per Pack

Onion - Red British

£ 2.65 Per Kilo

Cabbage - White British

£ 1.20 Each

Cabbage - Red British

£ 1.20 Each

Potatoes - Maris Piper British

£ 1.43 Per Kilo

Potatoes - Salad British

£ 1.40 Per 1Kg Bag

Potatoes - Salad British

£ 1.65 Per Kilo

Potatoes - Reds

£ 1.43 Per Kilo

Potatoes - Sweet USA

£ 3.31 Per Kilo

Potatoes - Baking British

£ 0.60 Each

Butternut Squash Spanish

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£ 1.50 Each

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

Chillies - Fresh

£ 1.00 Per Pack

Garlic

£ 1.00 Each

Ginger - Fresh

£ 1.00 Per Pack

Lemon Grass

£ 1.50 Each

Baby Corn

£ 1.00 Per Pack

Sugar Snaps Kenyan

£ 2.00 Per Pack

Courgette

£ 2.65 Per Kilo

Aubergines

More Info
£ 1.00 Each

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

Avocados

More Info
£ 1.50 Each

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

Mushrooms - Button Irish

£ 1.50 Per 454g Bag

Mushrooms - Button Irish

£ 3.97 Per Kilo

Coriander - Fresh

£ 1.99 Per Bunch

Parsley - Fresh - Flat Leaf

£ 1.25 Per Bunch

Parsley - Fresh

£ 0.50 Per 50g Pack

Spinach

£ 1.50 Per 200g Pack

Shallots

£ 1.20 Per Pack

Shallots

£ 3.31 Per Kilo

Fennel

£ 1.50 Each

Pak Choi

£ 1.20 Per Pack

Horseradish

£ 2.99 Each

Stock Cubes - French Onion

£ 1.70 Per Pack

Stock Cubes - Garlic & Herb

£ 1.70 Per Pack

Stock Cubes - Mushroom

£ 1.70 Per Pack

Stock Cubes - Tomato & Herb

£ 1.70 Per Pack

Thai Green Curry Paste

£ 2.80 Per 180g Jar

Thai Red Curry Paste

£ 2.80 Per 180g Jar

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