This week's menu offers a fish or vegetarian option:
- Birch glazed salmon fillet (marinated in a glaze of birch syrup, cider vinegar and Swedish mustard)
or
- Wild mushroom tartlet (forest mushrooms and a Västerbotten cheese savoury baked custard in a buttery pastry case)
Both options will be accompanied by sides of herb leaf salad and hasselback potatoes with asparagus and quails eggs.
The hasselback potatoes are roasted with lashings of butter and a smidge of garlic before being finished off with a sprinkling of lemony breadcrumbs, quail's eggs, asparagus and broad beans. The second accompaniment is a salad of baby leaves tossed with fresh peas, dill, mint and chives. Finished with a handful of hazelnuts and a sherry vinegar dressing.
All orders of this menu will be delivered on Saturday 14th September.
Heating Instructions
The salmon fillet, mushroom tartlet and salads will arrive freshly prepared and chilled. Both options are ready to eat.
14th September -Birch glazed salmon or mushroom tart with salad duo
Mushroom tart- wheat flour, butter, shallots, garlic, forest mushrooms, creme fraiche, eggs, chives, Västerbotten cheese, baking powder, sour cream, salt, pepper
Contains: gluten, milk, eggs
Birch glazed salmon -salmon, birch syrup, mustard, apple cider vinegar
Contains: fish, mustard, sulphur dioxide
Hasselback potato salad -potatoes, broad beans, pea shoots, asparagus, quail eggs, butter, breadcrumbs, peashoots, saffron, smoked paprika, sour cream, rapeseed oil, mustard, egg yolk, garlic, lemon zest
Contains: egg, milk, mustard, gluten (can be made gluten free)
Herb baby salad -salad leaves, peas, dill, mint, chives, hazelnuts, sherry vinegar, rapeseed oil, honey, edible flowers
Contains: nuts (hazelnuts), sulphur dioxode
Via our home to home delivery service. All deliveries are on Saturday between 14.00-18.30. Please note a specific time cannot be guaranteed.
All food will be delivered chilled and will need to be reheated according to the instructions on this website beneath the product description.