Stoke Newington Food Assembly

The Food Assembly’s vision is to create a better way to eat, where everyone has access to the pleasure of local food, and is connected to the people who make it.
View this email in your browser

The Food Assembly is ready for Easter!

The tasty pies from Mrs Pepys are now in our online store!!

And so are all the lamb, chocolate & treats you need for a very tasty Easter.

Below you will find amazing recipes for slow roasted shoulder of lamb and a salad using lots of products you can find on our Food Assembly shop.

Our producer Marsh have all the best cuts of lamb. And for the most daring who are in the mood for a tasty Easter bunny, they also have some whole and diced rabbit.

Or how about some chocolate from our wonderful producers Ubuntu, London Maker and THemptation? You are spoilt for choice like a kid in a Willy Wonka factory. Watch this space because raw and vegan London Maker will also soon host a workshop for us at The Prince.

For fish lovers we also have deliciously delicate smoked salmon from House of Sverre: sliced like sashimi, it is melt in the mouth gorgeous and goes extremely well in canapés, starters or in cooked recipes as well..

Make sure you support your local producers and makers this Easter and come down to the Prince for another special collection. After all, you can still sleep tight, clocks don’t change until Easter day ;-/

Mediterranean- style slow roast shoulder of lamb

250g plain yogurt
25g wild garlic leaves
the juice of one lemon
a glug of olive oil
1 heaped tsp sumac powder
1 heaped tsp cumin, crushed
1 heaped tsp coriander seeds, crushed
1 tsp sea salt flakes
1 tbsp shelled hemp seeds
1/2 shoulder of lamb, about 1kg in weight
1 large leek (onions will also work), finely chopped
A squeeze of runny honey

Put the yogurt in a medium sized bowl and stir in the wild garlic, lemon juice, olive oil, spices and seeds. Use the mixture to cover your lamb shoulder. Place it in a covered container and let it marinade in the fridge overnight.

Turn your oven on to 150C.

In a cast iron pot with a lid add the leeks and sprinkle them with the honey. Pour the marinade on it and mix. Place the meat on top. The leeks will soften up with the fat from the lamb shoulder and the honey will balance the slight acidity from the yogurt and lemon.

Cook your meat for about 1 and a half hours.

Peppery and tangy rocket and mustard leaf salad

100g mustard leaves coarsely chopped
100g rocket, coarsely chopped
the seeds of 1/2 pomegranate
1 tbsp pine nuts, dry roasted
1 tbsp sunflower seeds, dry roasted
a glug of olive oil
The juice and zest of 1/2 lemon

Heat up a small frying pan and dry roast your pine nuts and sunflower seeds. Chop the salad and shake the pomegranate seeds off one half of the fruit. Assemble your salad and garnish with olive oil. Add the lemon juice and zest just before serving.

Click here to start shopping!
New products in this weeks market includes:
Chestnut and Mushroom pie

A vegetarian pie. Chestnut and mushrooms in a lovely butter shortcrust butter pastry. The mushrooms, butter, flour and vegetables are all organic. This pie is an individual portion size and us approximately 11cm diameter. The pie is ready to eat, and can be reheated in an oven or microwave. Lovely with mashed potato and peas.

The online market for the Stoke Newington Food Assembly is now open.  Support local producers, local agriculture and small business through your weekly shop.
Start shopping today

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s