Week 33 2022
Showing all 7 results
Blackened Pork Fillet with Sage and Fennel Summer Stew, Chickpeas, Chard and Salsa Verde.
Blackened local Pork Fillet, heritage Carlin Pea, Cabbage and Chard stew topped with an earthy and punchy Kale Salsa Verde
Crispy Sweetcorn Fritters with Mexican Mole Beans, Soured Coconut Cream and Pico De Gallo Salsa
Crispy fried Sweetcorn Fritters top a deep Mexican style Black Bean Stew with Rocket, Soured Coconut Cream and a fresh Pico De Gallo
Enchiladas with Butternut Squash, Black Beans, Green Pepper, Fresh Tortillas, Coconut Yoghurt and Salsa
Mexican style roast Butternut Squash and Black Beans stuffed into homemade Tortillas served with fresh Soured Coconut Yoghurt and a Coriander Pico de Gallo
Hot-Smoked Haddock and Parsnip Fishcakes with Mustard Kale and Pickled Slaw
Local traditionally Smoked Haddock and Parsnip Fishcakes, pan fried with Mustard Creamed Kale and paired with a Swperbox Pickled Slaw
Merguez Spiced Chicken Meatballs, Lemon and Celeriac Buckwheat and Walnut Dukkah
Succulent Merguez Spiced Chicken Meatballs, Lemon and Celeriac Stew with Buckwheat and Mixed Greens, finished with Swperbox Walnut Dukkha
Souvlaki Chicken Kebabs, Warm Tahini Hummus, Lemon Dressing and Cucumber Tzatziki
Souvlaki Chicken Thigh Kebabs with Pepper and Onion on a lightly warmed Hummus with a Red Lettuce Salad and Swperbox Cucumber Tzatziki.
Valtellina Pie, a Traditional Italian Polenta Pie with Tomatoes, Spinach, Goats Cheese and Salsa Verde
Locally grown Spinach combines with Tomatoes, Bulgar Wheat and Confit Garlic Puree in a Pie topped with Welsh Goats Cheese Polenta, served with a fresh Salad and Swperbox Salsa Verde