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September Recipés

Cheesey Smoked Haddock Grill

Serves 4


Drizzle rapeseed oil
4 naturally smoked haddock fillets
1 can chopped tomatoes
1 large onion, finely chopped
200g Doddington Cheese grated



  1. Drizzle some oil on the bottom of a baking tray, sprinkle chopped onion
  2. Place the fillets on top of the onion and place under a hot grill for 7-10 mins
  3. Turn the Haddock over, empty the tin of chopped tomato on top and season lightly with salt and pepper; sprinkle the cheese on top of that.
  4. Bake until the cheese bubbles and browns

Serve with creamy mash potato and any dark green vegetable or salad

Bacon, Pea and Goats Cheese Omelette

4 Servings


20g Acorn Dairy Butter
8 rashes of smoked streaky bacon, cut into a small dice
200g peas (thawed if frozen) or freshly podded
A few basil leaves, roughly sliced
8 large eggs beaten
125g Elsdon Goats cheese grated
Sea salt and black pepper
Large handful of rocket leaves



  1. Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.
  2. Pour in the beaten eggs and gently shake the pan over a medium heat; as the omelette begins to set at the bottom, top with Goats cheese.
  3. Season generously with pepper and a little salt.
  4. Grate some more Resdale over the omelette and place the pan under the hot grill for a minute or two until the eggs are set on top. Slide onto a warm large plate.
  5. To serve, toss a handful of rocket leaves in vinaigrette to dress lightly; then pile on top of the omelette. Cut into wedges to serve.
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