Last Chance for Easter Orders 2009
As always at Forman & Field, we’ll be preparing everything freshly for you this Easter. That’s why we need to have your order confirmed by the end of the day on Friday. Place your order now to avoid disappointment! To help you decide here’s a summary of our best sellers so far this Easter.
Bestsellers – The Fishmongers
Gourmet Fish Pie Filling
Our famous smoked salmon has been on the menu at some top restaurants for over half a century. London Cure Smoked Salmon is perfectly complimented by the delicious Black Bread with rye and caraway produced by another East End heritage producer, Rinkoff’s Bakery of Whitechapel.
Our Fishcakes are the ideal ration to have tucked in the fridge or freezer this Easter. We have four recipes to choose from, each made with freshly mashed potato and succulent chunks of fish. Guaranteed to satisfy even the hungriest Easter egg hunter.
Another brilliant standby whether for a quick lunch or dinner party dish is our Gourmet Fish Pie Filling. A jar will keep 10 days in the fridge and can be made into a perfect meal with a topping of our Herb Mash and just 20 minutes or so in the oven.
Bestsellers – The Delicatessen and Butchers
Free Range Duck
Metfield Bakery’s Old Spot Ham & Free Range Chicken Pie has become a real Forman & Field favourite since we introduced it to our catalogue. The rich and crunchy pastry is filled with well seasoned meat from their own farm, freshly made chicken stock jelly, and a handful of spinach.
Roast Free Range Duck with our Spiced Red Cabbage makes a cracking Sunday lunch. It also has plenty of pizzazz for a smart dinner party, as we would have said in the 70s. But then we would have almost certainly have served it à l’orange too.
You’ve been keeping our kitchens busy preparing Coq au Vin of late, probably because it means you can have restaurant quality food with next to no effort. Pop open the jar, throw it into the oven and open a bottle of Pinot Noir to add weight to your claim to have been slaving in the kitchen all afternoon preparing dinner.
For the adventurous we have two fabulous new cheeses this month in tangy Harbourne Blue and creamy Little Ryding. If you prefer to tread a more traditional path then perhaps it’s time you reminded yourself just how good Jamie Montgomery’s Cheddar is.
Bestsellers – The Patisserie
Simnel Cake
Tradition can be confusing. If you used up all your supplies on Pancake Day before fasting for Lent then what are you supposed to use to whip up all those sweet treats from in time for Easter? We’ll be happy to fill the gap.
Of course we stock a Simnel Cake, rest assured also that ours is the best in the business. Made by Meg Rivers to a classic recipe that’s rich, buttery and moist.
The most popular Easter Special this year? Our Hot Cross Bun & Butter Pudding by a country mile. The buns are perfect for soaking up all that freshly made crème anglais, whilst gentle spices and raisins perfectly balance the sweetness.
We’re fussy about our chocolate round these parts. That’s why you’ll find no novelty eggs on offer this year. Our handmade Luxury Chocolate Brownies are fudgy, dark and wonderful. Flourless too so great for those big on flavour but steering clear of gluten.
Don’t forget also our fabulous Petits Fours, Macaroons and Chef’s new Victoria Sandwich with blueberry compote.
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