It’s British Sandwich Week!

high-tea-sandwiches-finger-sandwichesThe humble sandwich ranges from the ultimate grab and go lunch to dainty afternoon tea finger food and towering meat monstrosities covered in cheese that demand your attention.

The sandwich’s invention is accredited to John Montague, the 4th Earl of Sandwich who ordered cold beef between slices of toast in order to eat without disturbing his game of cards and today the sandwich is a firm stable of lunchboxes up and down the country.

Part of the sandwich’s longevity is the vast array of fillings available and new combinations being created every day. We now have more choice than ever in what we put between our bread and yet in a recent survey to discover Britain’s favourite sandwich fillings the top three were cheese, ham and cheese and ham salad. It seems that contemporary flavour revolutions have a long way to go to beat the old classics.

And why not make the best out of the classics? Try a cheese sandwich made with simple, delicious Vintage Reserve cheese from Barbers Cheesemakers. Matured cat-699-720-1for up to 24 months this cheese is rich and powerful in flavour with a smooth and creamy texture. Or for those craving more flavour try a mozzerella sandwich with fresh basil and tomato to really taste the summer. Likewise ham and cheese sandwiches can be enjoyed simply, with great quality premium Devon ham and our full bodied, creamy Baskerville Extra Mature. For a ham salad sandwich the star of the show has to be the ham. All of our sliced hams are sourced from Plymouth and have many accolades including Taste of the West and South West Food & Drink awards. Pair premium quality ham with fresh mixed leaves, juicy tomatoes and cucumber for a deliciously simple sandwich.

Enjoy British Sandwich Week!

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Waterhouse Fayre extended range!

We have been stocking Waterhouse Fayre jams, chutneys and preserves for a while now and the range keeps extending!

Based on the outskirts of Tiverton, this family run company produces award winning products using home grown and locally sourced fruits. This excellent base combined with recipes passed down through generations and given a modern twist by founder Ann Stallard results in outstanding jams and chutneys.

imagesTraditional jam favourites include double gold award winner strawberry, rich apricot, and raspberry jam made using five different varieties of raspberry. More unusual flavours include pear and honey jam with deliciously delicate pear and sweet, subtle honey, beautiful rhubarb and ginger jam made with red rhubarb and both root and crystallised ginger and whortleberry jam made using wild blueberries grown on Dartmoor and Exmoor.

The ingenious flavours don’t stop with jam, Waterhouse Fayre chutneys are fast becoming bestsellers. Their peach, date & chilli chutney combines slightpond weeed sweetness with a kick of chilli heat, slow roasted garlic chutney with red onions, spices and red wine vinegar has a sweet, mellow flavour and haymakers pickle made with apple, onions and subtle curry spices is delicious with a ploughmans lunch.

Ann is continually developing new flavours such as the new for 2018 fresh turmeric chutney with mango, pineapple, ginger and garlic and spicy tomato chutney rich in tomato and chilli flavours as well as Exmoor pond weed chutney made from unripened green tomatoes, apples, onion and spices. There is always a new flavour to discover from Waterhouse Fayre!

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Cheese Showcase: Sharpham Dairy

Sharpham Dairy was established in the grounds of the Sharpham Estate in 1981 using the eighteenth century coachouse as their creamery. As their cheeses  became more popular, they relocated to a purpose built creamery next to the winery where they have continued producing high quality, award winning cheeses ever since. Their cheese may now be made in a modern building but the team still employ traditional cheese making techniques and use the rich, fresh milk from their own Jersey cattle to produce these great cheeses. We’ve listed a few of our favourites from Sharpham below.

rustic chiveRustic with Chives and Garlic
This is a semi-hard, unpasteurised cheese with an intense, savoury depth of flavour due to the addition of fresh pureed garlic. The cheese is turned weekly to ensure even maturation and its coat is rubbed by hand to form a thin, natural rind. The fresh, lemony creaminess of the cheese is complimented by the fresh chives and pureed garlic to create a truly delicious cheese.

Sharpham BrieSharphamBrie_(2)
This is a handmade original recipe brie with rich, buttery flavours and creamy texture. It is made from the combination of simple ingredients: fresh Jersey cows’ milk, starter cultures, salt, vegetarian rennet and nothing else. Once the cheese is made it is left for seven days for its natural rind to grow, and then further matured for four weeks in breathable paper. It is a slow ripening cheese turning from chalky to a soft and gooey brie.

Ticklemore Goat
Originally made by Ticklemore Dairy it is now part of the neighbouring Sharpham family. A pasteurised semi-hard goats cheese full of zesty, lemon sharphamticklemoorgoats (2)flavours and with a moist, slightly crumbly texture. Like the Rustic this cheese is turned regularly and rubbed by hand to form its signature white rind.

We currently stock these cheeses in both bulk and pre-packed sizes suitable for catering and retail use. Call us today to order yours!

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Quick & Tasty Lunch Recipes

Sick of the same boring sandwiches for lunch? Try some of our great tasting recipes and get out of your lunchtime rut.

Bacon, Brie and Cranberry Panini

brie paniniIngredients:
200g smoked back bacon
30g Somerset brie
1 panini roll
2½ tablespoons cranberry sauce

Method:
1: Grill the bacon until crispy, slice the brie and the panini roll.
2: Spread the cranberry sauce over one side of the panini.
3: Add the bacon and brie and if using grill in a sandwich maker. If not place under a grill until the brie starts to melt, cover with baking parchment and place a hot skillet on the top for two minutes.

Lentil TabouliDJQZvZOuKerAfB3t-lTl9N

Great for a quick lunch fix this mixes Delphi tabouli with lentils and tomatoes for a healthy, satisfying lunch.

Ingredients:
170g Delphi tabouli
100g puy lentils
200g cherry tomatoes

Method:
1: Rinse the lentils and cook in salted water until tender, drain and set aside to cool
2: Halve the tomatoes and add to the cooled lentils
3: Add the tabouli and season with salt and black pepper

Goats Cheese & Chorizo Omlette

Another quick and tasty lunch recipe full of delicious flavours using rich and creamy Capricorn goats cheese and authentic, smokey Spanish chorizo – guaranteed to keep you going through the afternoon.

recipe-image-legacy-id--3280_12Ingredients:
2 eggs
1 tsp sunflower oil
50g sliced chorizo
30g goats cheese
handful chopped chives

Method:
1: Beat the eggs together in a bowl, stir in the chives and season with salt and black pepper.
2: Heat the oil in a frying pan and fry the chorizo for three minutes.
3: Pour in the egg and cook for one minute, or until set and add the cheese. Cook for 30 seconds or until the cheese begins to melt slightly and enjoy!

Spinach & Cheddar Savoury Muffins

These delicious savoury muffins make a great lunchtime treat or quick snack. We’ve used Barbers 1833 Cheddar here which has a powerful, strong and complex flavour that really comes through in the muffins.

Ingredients:033 spinach goat muffins
2 eggs
150ml milk
75g melted butter
150g grated Cheddar
1 chopped spring onion
75g chopped spinach
250g self raising flour
½ vegetable stock cube

Method:
1: Preheat the oven to 180C and line a muffin tin with 12 muffin cases.
2: Whisk the eggs and stir in the milk and melted butter. Add the grated cheese, spring onion and spinach.
3: Add the flour and crumble in the stock cube, mix until the ingredients have combined.
4: Divide the mixture between the 12 muffin cases and bake for 20-25 minutes until slightly golden on top.

Make your lunchtimes more exciting by trying any of these recipes and let us know how yours turn out!

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