Important changes to our delivery service

Reluctantly, we are having to make a few changes to our delivery service. After this Friday, 25th May, we will no longer be able to deliver to such a wide radius of 20 miles. We are only a very small business and to keep the costs down we are going to have to reduce our […]

Meet Helen from Helen Buff Handmade Chocolates

Meet Helen (on the right in the picture above), our wonderful new handmade chocolate producer, showcasing her Easter offerings at Louisa’s Place recently. Helen’s passion for making chocolate followed a lovely girly afternoon one Christmas, making chocolate snowmen and handbags under the supervision of her very patient chocolate master neighbour! She decided to take the […]

Meet Emily from BAKED by emily davis

Have any of you had the chance to try some of the delights produced by Emily Davis? She is the face behind BAKED and is pictured above with our Marketing Manager, Helen. Emily joined us on the edible16 shop in November last year. We are so glad that she did! Her bakes are just sublime! […]

Introducing our new producer, Sue from Barkby Bakehouse

After many years in the Construction Industry, I changed direction to turn my fascination for bread-baking into a business. I took some training courses at the School of Artisan Foods and set up a small bakery in an outhouse at home, allowing me to produce enough bread to supply Farmers’ Markets, local businesses and people […]

Crispy Fried Tofu with Chilli Soy Dipping Sauce

With the introduction of new vegan items to the edible16 shop, one of our Directors, Andy Pearman, decided to cook tofu for the first time The following recipe is what he cooked. Ingredients 2 tbsp lightly flavoured oil 3 garlic gloves, finely chopped 3 cm fresh ginger – peeled and shredded 1 red chilli deserved and […]

Roast Chicken with Fennel, Lemon & Shallots

Recipe adapted from The Simple Things, April 2017, p. 56 Serves 4 300g fennel, thinly sliced 12 shallots quartered 1 lemon cut into halved slices 6 cloves of garlic, bashed A few sprigs of fresh thyme 4 free range chicken thighs, skin on Rapeseed oil For the mustard mayo 4 heaped tbsp of mayonnaise 2 […]

Redcurrant Muffins

Redcurrant Muffins Recipe taken from “The Garden To Kitchen Expert” By Judith Wills Makes 12 Muffins 175g (6 oz) plain flour 6 tbsp milk 2 tsp baking powder ½ lemon 2 eggs 200g (7 oz) redcurrants 150g (5 oz) caster sugar 1 tbsp icing sugar 8 tbsp sunflower oil Sift together flour and baking powder into […]

Green Garlic – What is it & how to use it

On the shop at the moment we have green garlic from Pearman’s Farmshop. Green garlic is just a young garlic bulb containing cloves which haven’t yet fully matured. It is milder in flavour and can be used in recipes to replace spring onions, leeks or chives, chopped finely and sprinkled over salads, fried slowly in […]

Spicy Mixed Beans

Spicy Mixed Beans A warming supper or cool and store in your fridge for an easy lunchtime meal. Adapted from a Yotam Ottolenghi recipe Ingredients (Serves 4) 3 tbspns rapeseed oil 1 onion, chopped 2 cloves of garlic, chopped 2 tsps tomato puree Half a tsp each of ground cumin, turmeric and coriander 1 tsp […]

Rhubarb & Banana Squares

A fruity traybake taken from The Simple Things, April Edition, p.112 Makes 15 squares Ingredients 200g rhubarb 200g dark muscovado sugar 250g self raising flour 25g oats 1tsp ground ginger 150g cold butter cubed 2 medium eggs, beaten 1 banana, peeled and mashed   Method Preheat the oven to 180C/Fan 160c/350F. Grease and line a […]

Weekday cheese & pasta supper

Purple sprouting broccoli has returned! A great purple sprouting broccoli recipes comes from Nigel Slater’s ‘Appetite’ cookbook – ‘A quick & soothing weekday cheese & pasta supper’. Ingredients (Serves 2) 1 200g bag of purple sprouting broccoli Pasta of your choice 300g Gorgonzola Method Cook your pasta in a large pan of boiling, salted water. Bring […]

Chicken Salad with Veggie Crisps

A quick and easy meal for 2 that makes the most from left over Roast Chicken Ingredients 2 handfuls of cooked Pastures Farm Free Range Chicken, shredded 1 bag Andy Pearman Salad Leaves 1 tablespoon Springfield Kitchen Mango Chutney 3 tablespoons Manor Farm Dairy Smooth and Creamy  Natural Yogurt 2 tablespoons Farrington’s Mellow Yellow Rapeseed […]