Salmon En Croute:
Fresh salmon fillets stuffed with a cream of butter, almonds, sultanas, stem ginger and fresh herbs in a glazed, decorated puff pastry base - this is fabulous!
Just bake in the oven until the pastry is golden. Either individual ones or larger for dinner parties.

Whole Fresh Salmon:
Fresh baked decorated Scottish salmon - deliciously moist and succulent - either on or off the bone. Please state number of persons eating when ordering.

Tarragon Mayonnaise:

A fresh tarragon and parsley mayonnaise light and creamy for the salmon!

Fish Pie

Now with petit pois!

We think it is excellent! The whole thing in a one-er folks! Fresh cod fillets and a little salmon, a delicious fresh parsley sauce, and the new addition of petit pois and then freshly mashed potatoes with full cream milk, double cream and butter whisked into them.

Marvellous!

Anytime comfort food at it's best.

Steak and Stout Pie:

This is quite frighteningly popular.

We do a 3-4 meal size and a 6 plus size. Takes about two days to make properly. A short crust pastry base blind baked then cooled, filled with lashings of quite delectable very tender prime British beef steak, loads of creamy rich Mackeson stout, onions and a few mixed herbs. It is then topped with a crumbly pastry crust, decorated, glazed and popped back in the oven until golden brown.

Usually a free pot of steak pie sauce to go with this - just ask - there are never enough to go round. We allow 1 for small pies and 2 for large pies .

Bouef en Croute:

Any size you ask of British beef fillet, trimmed with a duxelle of mushrooms and onions poached in red wine, the whole enfolded in a puff pastry case, then decorated and glazed.

All ready for you to cook.

Please state if you want individual portions or large ones for a party.

Sheepherders (Shepherds Pie for the uninitiated):

A delicious classic recipe of this dearly loved nursery favourite.

Perfection in every way. Prime British lamb minced (without fat), cooked until really succulent and tender. Topped with creamy mashed potatoes. Already this is receiving rave reviews and requests for more to be in the freezers.

Treat yourself!

Boned Stuffed Chicken:
Now an all time dinner party favourite and for special occasions.

Whole boned chicken filled with minced chicken breast, apricots, pistachios, fresh tarragon and parsley, chopped onion, salt and pepper. You can either buy this from the freezer to cook yourselves (full instructions given), or we can cook it and slice it for you, to serve either cold or hot whichever you desire. It is superb - the house just smells marvellous when it is cooking! Serves about 8 people.

A Brilliant Boeuf Bourguignonne:

Real British beef, lashings of red wine, tearful much cried over shallots and onions, loads of garlic, mushrooms and herbs with a little flour to thicken at the end.

A real meal for a real man - or woman come to that!

Fantastic!

Lamb Tagine:

This is marvellous thanks to Gill - Ian's sister-in-law from whom I cadged the recipe.

Succulent chunks of leg of British lamb, bottles and bottles of red wine, apricots, coconut, turmeric, cinnamon, onions and the ubiquitous garlic for which we seem to be famed. A splendid bit of the old Eastern promise there folks.

Serve with our Vivacious Vegetable Risotto!

Chicken Provençal:

Chunks of chicken popped into the pot to nestle in red wine. Leeks, roasted red peppers, onions, mushrooms and garlic, together with tomatoes, herbs, salt and pepper. A little flour is added at the end of the cooking time to thicken it all. Quite nectarissmic as we leave it until the juices just nicely separate - you know, the way the T.V. chefs tell you to do it...

but we've done it like that since time began - in there way ahead of these young upstarts ............

Lasagne:

Still the delicious light and creamy version you have grown to know and love. Real minced fatless beefsteak, tomatoes, tomato puree, onions, garlic and herbs, combined with a rich full cream milk and nutmeg béchamel, then using a really top quality egg pasta, we layer the lot, top with béchamel and grated cheese, cook it again, and hey presto - no hard work for you!!

 

Chicken Terrine:

Many requests have caused us to have this delicacy back in the counter for weekends. Finely minced chicken breast with onion, pistachio, apricot, fresh tarragon, chives and parsley, eggs from the now famous all singing dancing happy hens, the whole enfolded in either air dried ham or Parma ham.

Quite splendid, a luxurious treat.

This is served fresh and ready to go! Just ask!

Chicken With Pesto:

Pieces of freshly cooked chicken, in a quite delightful sauce of creme fraiche, fromage frais and pesto sauce. It really is juicy and wonderful. We can do it with green grapes poached in white wine and a little curry, NOT Coronation Chicken ....!!!!

Vegetarian Tarte Aux Oignons:

This, believe it or not is a variation of an authentic French recipe. Now made with red onions. Deliciously creamy, just warm it up and serve with a salad.

Vegetarian en Croute:

Quite out of the ordinary and deliciously special and tempting. A rather scrummy, tastebud tantalizer of apricots, pistachios, almonds, sultanas, tarragon, parsley, onions, wholemeal bread and vegetable oil. The whole thing carefully mixed and folded into a glazed and decorated puff pastry case all ready for you to bake until golden and yummy! Superb!

Roast Vegetable Risotto:

A large selection of fresh vegetables - including asparagus - wow! - whatever the market opposite the shop on either Thursday or Saturday offers, roasted in olive oil in a very hot oven, mixed with saffron rice.

Absolutely gorgeous and juicy - superb if you don't eat meat, and also a wonderful accompaniment to most of our main course meals.

Quite yummy - an experience!

Tomato, Mozzarella& Olive Salad with Chives: Just what it says, using buffalo mozzarella, and a rather dreamy, creamy dressing.

Green Bean & Garlic Salad: Stir fried green beans in our own garlic oil with loads and loads of garlic. Brilliant! Quite flavoursome served either hot or cold.

Crispy Salad with or without Pasta: About ten different vegetables painstakingly sliced by hand I would add - stir-fried in the wok, and mixed with or without some of our delicious pasta. This is actually fantastic, soooooo tasty, and delicious hot or cold - just stir fry it yourself!

Potato Salad: Always a firm favourite at home, but then anything with double cream always is, isn't it? Quite simply, diced new potatoes in a rich creamy sauce with chives. Ask for a little mustard to be added to the sauce if you like it that way. Adds a certain razz-ma-tazz dontcherno!

Saucy Spanish Chicken:

Yet another amazing creation folks!

Huge chunks of chicken breast and real Spanish grilling chorizo sausages, black olives, whole garlic cloves, rustic chunks of red and yellow peppers, onions and mushrooms, the red wine glugs and gurgles out of the bottles into it, a little salt and pepper, a sprinkling of herbs, a little flour at the end to slightly thicken it and there you have it!

The stuff bull fighters, flamenco dancers and castanet players eat,

In fact, rather "El-Yummo"!

Chicken with Light Curry Sauce & Grapes:

Only really for about 12 portions upwards.

Chunks of chicken in a creamy fromage frais and crème fraiche sauce with a hint of curry, with green seedless grapes that have been poached in white wine.