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Baba Ghanoush


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(except pomegranate and lemon)
  • Picture of Curly Parsley
    50g
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    * 10% off until Sat 24 Oct


    From Martin & Sarah, Ripple Farm Organics, Crundale, Kent.


    Organic

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    £3.63/Kg
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    From Glenholme Nursery, Nazeing, Lee Valley, Herts.

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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

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    From Dave & Rosie Paull, Hurdlebrook Farm, Babcary, Somerset


    Vegetarian, Grass Fed

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    From Meridian Foods Ltd, Clawdd Poncen, Corwen, North Wales.


    Vegan, Dairy free

Easy Roast Fennel with Chilli & Thyme

 
 
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  • Picture of Chilli Flakes (25g)
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    Packed By Shire Foods, Downham Market, Norfolk


    From Shire Foods, Norfolk

  • Picture of Extra Virgin Olive Oil (500ml)
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    From Maria Koinaki of My Olive Branch, Ruislip, Middlx.

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    £1.19
    £1.07
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    * 10% off until Sat 24 Oct


    From Walmestone Growers, Wingham, Kent



    Pesticide free

  • Picture of Maldon Sea Salt  (250g)
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    From The Maldon Chrystal Salt Co., Maldon, Essex.


    A natural, additive free salt from Maldon, Essex


    Vegetarian

category image

 

Watercress Soup


Watercress adds a peppery tang  to salads and livens up a sandwich but one of the best ways of using it is to make this vibrant green soup, brimming with nutrition.

 

Ingredients:

 

Watercress (200g)
Leeks (300g)
Potatoes (500g)
Onion x 1 (finely chopped)

Garlic x 1 clove (finely chopped)
Organic Ivy House Single Cream (148ml)

75g butter

1 ltr boiling water

 

Method

 

1.      Melt the butter in a large pan and add the finely chopped onion, garlic, leeks and diced potatoes. Coat in butter and sprinkle with salt. Cover with a lid and sweat the vegetables on a gentle heat for around 15 minutes, stirring occasionally.

2.      Add the watercress followed by the boiling water and season with salt and pepper to taste.

3.      Bring it to simmering point and cook with the lid on for a further 15-20 minutes.

4.      Leave to cool for a minute and then liquidise the mixture.

5.      Serve and drizzle with cream.

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    From Keith and Karen Hitchings, Slate House, Salisbury, Wilts.


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  • Picture of Leeks
    500g
    1Kg
    £1.75
    £1.55
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    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.


    No Packaging, Plastic Free

  • Picture of Single Jersey Cream
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    From Geoff & Kim Bowles, Ivy House Farm, Beckington, Somerset


    Organic, Vegetarian, Grass Fed

  • Picture of Watercress (100g)
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    John Hurd's Watercress, Stonewold, Hill Deverill, Wilts.


    Organic

By Victoria McGaugh - 27 June 2011

pic

Ingredients:
500g fresh broad beans
125g goats cheese orfeta, cubed
Salad Leaves
2 tbsp chopped fresh mint

4 tbsp balsamic vinegar dressing (or 1 tbsp olive oil and 3 tbspbalsamic vinegar)
Salt and pepper

1. Take the broad beans outof their casing and shells. Put the beans in boiling water for 3-4minutes until tender. Drain well and put into a bowl.
2. Mix together the oil,vinegar and mint and stir into the hot beans.
3. When the beans havecooled to room temperature, mix in the cheese and toss into salad leaves, andif you fancy it, some grilled courgette.

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