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Happy Hibernation!

Did you know that Grizzly Bears gorge on seeds to prepare for hibernation...

It's not just the bears that are grizzly right now though is it?

I hope you are all doing as best as you can through these tough times, I can't quite believe its been nearly a year and we are still at such a crisis point.

All we can do is to think of this latest period as a hibernation rather than a lockdown. Read that poetry book you never got round to last year. Dig out your ink pen and write a note to someone, paint, draw, sew, plan, cook, walk ... anything just keep you pecker up, we are almost there.

Sadly I have made the decision to close the Deli for the time being, this new virulent strain of Covid seems to be out of control and whilst we could have stayed open I would much prefer to do our part to keep you all safe and offer a Delivery Only service for the next few weeks.

Take 'the stress' Away is back and better than ever!

This weekends menu is from the books of Anna Jones, a fantastic young chef who brings new meaning, and tastes to the world of Vegetarians. Whilst I don't agree with Veganuary I do believe in eating a balanced diet and at this time of year it's always good to try something a little different and Anna is at the top of the field for switching to vegetables whilst bringing a little more panash to the dish.

Click on the link below to go to this weeks menu ....


Many many hours have been put into uploading products to the web shop. Free Delivery is a given through this National Lockdown. But we would also like to offer Free Postage to any of you who are too far away for Valerie the Van to be able to deliver to your door. Parcels will be sent with ice blocks inside and with a courier service offering over night delivery. So please feel free to shop, we will gladly get these items to you. Whilst I've achieved a small miracle in getting the web shop this far I still have lots more to add, like all the cheeses, and quite a lot more of the wines!


For those of you who enjoyed the wonderful Ramus Seafood Platters that we offered for Christmas Eve and New Years Eve you will be glad to hear that they are back for Valentines Day

All are available to order now on the web shop page. Last orders need to be in by Sunday 6th February.

We are of course also offering a Take Away meal that weekend. But I've yet to write the menu for that so any suggestions welcome.


Beetroot Curry with Spiked Cottage Cheese, by Anna Jones

serves 4-6

2 tbs coconut or sunflower oil

about 20 curry leaves

2 tbs mustard seeds

2 tsp cumin seeds

1 tsp ground turmeric

1 tbs curry powder

4 banana shallots or 8 small ones

1-2 green chilies, finely chopped

2 cloves of garlic peeled & crushed

a thumb sized piece of fresh ginger, peeled & finely chopped

10 tbs desiccated coconut

1 tsp sea salt

2 lemons

1kg beetroot, with stalks and leaves.

Beets washed and coarsely grated. Stalks & leaves washed and finely chopped

200ml coconut milk

1 x 260g bag of young spinach leaves

200g cottage cheese

small bunch of fresh coriander


Heat the oil in a large saucepan over a medium heat, then add the curry leaves, mustard seeds and cumin seeds, sizzle until fragrant. (watch out for the mustard seeds popping!)

Add the turmeric, curry powder, shallots, chilies, garlic, and ginger and cook until the shallots are translucent. Stir in the desiccated coconut and salt and cook for a couple more minutes, stirring the whole time. Next, squeeze in the juice of 1 of the lemons and give everything a good mix. Take out 1 tbs of the spice mix and set aside for later.

Chuck the grated beetroots and the stalks and leaves into the pan. Pour in the coconut milk, then turn the heat up and stir until the whole lot is vivid magenta. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35-45 minutes.

When the beetroot is soft, turn off the heat and throw in the spinach. Stir it through the curry to wilt it, adding the juice of half of the second lemon. Taste and add a little more salt and pepper if needed, then put the lid back on.

In another bowl, mix the cottage cheese with the reserved tablespoon of coconut spice mix and the coriander. add the juice of the last half of lemon and season to taste.

Serve your beetroot curry with a spoonful of spoked cottage cheese and warm chapattis. and some steamed brown rice if your really hungry.

Take great care, and stay safe Sx

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