Paper wrapped shoulder of lamb marinated in lemon, garlic & oregano, fennel seed tzatziki, roast Cyprus potatoes, braised chard with tomatoes & olives, spice roasted carrots with tahini, seeds & coriander
Chocolate Tahini Pudding, with lime creme fraiche
A mother comes in many forms so to celebrate all the special women in our lives Maria has created a four course feasting menu for you to finish at home with minimum effort.
£75 for two
How It Works
Ordering your collection
Maria Elia: Please send your order along with a contact number, no later than 12 noon on Tuesday to firstname.lastname@example.org or Dm on instagram: @mariaelia9. stating the number of dishes and sides you require. Maria’s number if you have any questions, 07970504342. Payment will be via bacs, details of which will be sent on confirmation of your order.
If you have any dietary requirements or allergies please let Maria know in advance of ordering.
About Fellows Farm & Nicola Horden
Saturday 12.30pm - 4pm
We are very happy to become a collection point for Ben Mackinnon of Fellows Farm (and e5 Bakehouse) bread and Nicola Hordern, (ex head chef at Darsham Nurseries), pastries on Saturday, between 12.30-4pm.
Ben’s breads include, Fellows Farmhouse Wood fired sourdough tin loaf, using organically certified, locally grown, heritage wheat milled in Debenham, Suffolk.
Miche Loaf, a hearth baked sourdough fermented over 12 hours and baked in a wood fired oven. Due to the flour used, which is more like spelt than wheat, the loaf is quite flat, but has an open crumb and thick crunchy crust with lots of great flavour
Nicola’s baking includes Wassail Brioche, Prune Tart and Shaker Blood Orange Pie.