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Flavour of the month
In Good Company...
Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.
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Pork
All Dishes contain Pork
Lincolnshire Pork in a Devon Scrumpy Sauce
Big chunks of Lincolnshire pork cooked in a traditional Devon scrumpy cider, with chunks of Granny Smith apple, lightly seasoned with a hint of clove and finished off with rich cotswold double cream.
Award Winning Mr Woods Pork Sausage and Mash with Onion Gravy
Mr Wood has won many awards for his sausages over the years, and when you taste them i think you will agree that they are well deserved. We simply present these to you on a bed of mashed white and sweet potato, with lashings of onion gravy, made with a splash of red wine and loads of sliced onion.
Pork with Dijon Mustard Sauce
Inspired by French style bistro cookery, we have selected fine quality pork for taste and tenderness, and Dijon mustard made using the original processes to produce this dish. We de glaze the pan using white wine (French of course!) then slowly reduce the sauce which contains onions, Cotswold cream and the finishing touch of Dijon mustard. Finally we add the pork.
Meat Balls in a Chunky Tomato Ragout
We use Mr Wood's famous pork sausage meat in these fabulous meat balls. We then accompany it with a delightful chunky tomato, button mushroom and green lentil ragout sauce and finish it with a dash of aged balsamic vinegar to bring out the sweetness of the tomatoes.
Pork and Duck Cassoulet
Cassoulet of pork belly, torn duck, smoked bacon and Toulouse sausage, all cooked together in a tomato sauce made with diced onion, celery, white haricot beans and bay leaves, finished with white wine and a little garlic.