<pre>Hello All
Thank you to all the emails I have received from people who cooked on
Mothers Day - I would like to share this one from Julie:
<span style="color: #ff0000;">Hi Sara
Just to let you know I cooked a piece of your topside for my Mum and her
sister for Mothers Day, it was absolutely delicious! Both my Mum and her
Sister said it was the most tender and tastiest peice of beef they had
tasted! My difficult to please husband is still talking about how lovely
the beef was tonight!!</span>
I would also like to thank people for the feedback on the fruit baskets we
made up - We are able to make these up for any occasion, birthdays etc, please ask
<span style="color: #0000ff;">HEALTHY EASTER EGG</span>
We have been asked by a number of customers if we are still running our
<span style="color: #ff0000;">"Adopt a Hen" scheme</span> - yes we are! The cost of the adoption is £5, in
return you will receive the following:
A certificate of ownership for 12 months
With prior arrangement collect and take home half a dozen eggs on two separate visits
Visit your hen anytime you visit the shop, to feed and cuddle her - my mum puts her "primary school teacher" hat on, and really involves the children in how the hens are cared for.
Please reply to this email if you are interested.
<span style="color: #ff0000;">NEW PRODUCTS</span>
<span style="color: #008000;">TYRRELLS GARDEN HERB</span>
We now have the above in stock. This summer flavour proved very popular
last year.
<span style="color: #ff6600;">HOT SPANISH STYLE SAUSAGES</span>
We sold out of this product last weekend - I have ordered more again for this
week.
<span style="color: #800080;">VENISON & BLACK PEPPER; WILBBOAR & APRICOT SAUSAGES & BURGERS</span>
The above sausages and burgers will be in stock FRESH again this weekend.
<span style="color: #ff0000;">FRESH MEAT AVAILABLE THIS WEEKEND</span> - please reply to this email or ring the
shop on 01386 870296 if you would like anything putting aside. Orders
already placed have been accounted for.
Please remember when replying to an email, If you use the "reply to
sender" tab the email
will NOT get distributed to everyone on the email list.
<span style="color: #008000;">ELLENDEN HOME PRODUCED BEEF</span>
<span style="color: #ff0000;">STEAK</span>
Fillet
Sirloin
Rump
Rib Eye Steak
<span style="color: #ff0000;">JOINTS</span>
Sirloin
Fore Rib on the Bone
Top Side
Silverside
Roasting joints
Brisket
<span style="color: #ff0000;">CASSEROLE BEEF</span>
Braising Steak
Stewing Steak
Shin
Mince
E<span style="color: #008000;">LLENDEN HOME PRODUCED PURE BRED RYELAND LAMB
</span>
<span style="color: #ff0000;">LOIN</span>
Rack of lamb
Loin Chops
<span style="color: #ff0000;">LEG</span>
Leg of lamb on the bone
Leg Steaks
<span style="color: #ff0000;">SHOULDER</span>
Shoulder on the bone
<span style="color: #339966;">LONG COMPTON PORK</span>
<span style="color: #ff0000;">LOIN</span>
Chops
<span style="color: #ff0000;">LEG</span>
Boned & Rolled
<span style="color: #ff0000;">SHOULDER</span>
Boned & Rolled
Minced
<span style="color: #339966;">FREE RANGE CHICKEN</span>
Whole
Fillet
Thighs on the Bone
Legs on the Bone
<span style="color: #0000ff;">FROZEN GAME</span>
Wood Pigeon Fillets
Venison Steaks
Oven Ready Partridge
Oven Ready Mallard
Venison & Cranberry Sausages
Vension & Black Pepper Sausages
<span style="color: #800080;">RECIPE OF THE WEEK</span>
This has come from a lovely lady who bought some stewing steak for the
first time last week. She came into the shop so impressed with the meat
she bought us some cooked to sample, and the recipe!
<span style="color: #ff0000;">BEEF BOURGUIGNON</span>
(Slow Cooker Recipe)
1 Tbsp oil
1 kg Stewing Steak, cut into pieces
100g streaky bacon, chopped
2 level tbsp plain flour
100ml red wine
30ml brandy
150ml any stock
Pinch thyme
2 Bay leaves
1-2 cloves garlic crushed
10-12 shallots OR 2 onions cut into 1/8ths
150g mushrooms
Salt and ground black pepper
Heat the oil in a large pan and fry the beef and bacon until lightly
browned.
Sprinkle the flour over, stir.
Stir in the wine and brandy
Add the remaining ingredients and bring to the boil
Transfer to the slow cooker and cook on low for 9-10 hours
Remove the bay leaves before serving
Serve with red cabbage and sweet potatoe mash or rice and purple sprouting
broccoli
<span style="color: #008000;">FARMING NEWS</span>
The ewes and lambs are now grazing around the orchards - they make a lovely view with the Cotswold Hills in the back ground. David is busy fertilizing the crops at the moment whilst the land is so dry - I hate to have to say it, but we really do need some rain - some of the grass land is looking very barren, and the lambs really need some lush spring grass to graze on!
I think that covers everything for this week, Easter is two weeks on Sunday!
Kind regards
Sara</pre>