18/12/2023
Last Week for Orders!!
By Monday midnight 🕛 please 🙏
🛒Open Shop Friday 10-11.30am
5-6 pm
Please let me know if you are coming and to which slot?
Have lots of interesting extras:
*CRISPS BACK IN!!
Spudos with shake your own flavour on! Compostable bags decanted in! *
Hurry only 500g ordered!
Organic coconut whipping cream delicous in deserts and savoury. See end for the recipe for the pic of Ottolenghi’s Sweet Potato gratin and this vegan whipping cream subs brilliantly for the whipping cream!
Organic apple purée large jar
Organic crunchy peanut butter large jar
Tofu in a jar
Organic Passatta rustica and organic tomato purée in a jar
And back in stock:
Organic pumpkin seeds!!
And lots of organic homemade cashew granola with cranberry or apricot
**Sweet potato gratin:
Ingredients
6 medium sweet potatoes (about 3.5 lb total)
5 tbsp roughly chopped sage, plus extra to garnish (you can use chopped rosemary if you like)
6 garlic cloves, crushed
2 teaspoons coarse sea salt
½ tsp freshly ground black pepper
8 oz heavy whipping cream
Instructions
1. Heat oven to 400º F
2. Wash potatoes and cut into thin slices (1/4”) - no need to peel.
3. In big bowl, toss potatoes with all ingredients except cream. Don’t forget to save some sage for garnish.
4. Grab handfuls of potatoes, stack them up, and arrange in 9”x13” casserole. Make tidy rows so you can see the edges of the skin.
5. Cover the dish with foil and cook in for 45 minutes.
6. Pull from the oven, uncover, and pour the cream evenly over all potatoes. Give it a little shimmy to make sure you get full coverage.
7. Roast, uncovered, for an additional 25 minutes. Before serving, use a knife to make sure that the potatoes are done. They should be soft.
8. Pull from oven and garnish with reserved sage. Serve immediately in casserole.
