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This week in the shop – 4 September 2017


Parsnips - first of the season
Sweetheart cabbage
Sorrel - *see recipe below
Rocket salad


Russet apples



Chantelle of Fresh From The Boat will be back on Thursday with her selection of great fresh fish.


Christine will be baking:

- Blackberry and apple flapjacks

- Pear and ginger muffins

Kale and Sorrel Pesto

Serves 6 - 8
100g pine nuts
Large bunch of sorrel
2 Handfuls of kale (stalks removed)
100g Grated parmesan 
225ml Olive oil
1 Garlic clove
1. Heat a dry frying pan, add pine nuts and toast until golden, shaking occasionally so they don't stick.
2. Add the toasted pine nuts and all other ingredients into a food processor and blitz until you have an even consistency.
3. Transfer to a jar, add a little oil on the top, so the pesto is submerged, seal and store in the fridge. It should keep for at least a week.
NB you can make this pesto without the kale, just increase the amount of sorrel by 2 handfuls.