To your door!

To the shop!

Clementines with medjool dates, pomegranates and honeyed almonds - Organic Box News 14th Dec, 2010

Mattby Matt, 2 yr, 5 m ago in Blog
Comments | Tags: Christmas, desserts, Box News, Cat Lane, deliveries

Christmas Opening Times and Deliveries

Christmas Opening times id=With Christmas day falling on a Saturday all the deliveries will go out as usual next week. The shop will close at 4pm on Christmas Eve and open from 10am-4pm on Wednesday 29th, Thursday 30th and Friday 31st. We will then be closed again until Tuesday 4th January. There are no deliveries between Christmas and New Year. The standard Christmas box will contain

  • Potatoes 1.5kg (a variety suitable for roasting),
  • carrots 600g,
  • onions 500g,
  • red cabbage,
  • leeks 600g,
  • parsnips 600g,
  • Brussels sprouts 500g or a ‘stalk’. 

No potatoes boxes should contain celery, and larger boxes ‘Crown Prince’ squash.  Standard fruit boxes will contain

  • apples,
  • pears,
  • oranges,
  • bananas,
  • clementines,
  • a lemon and
  • chestnuts.

We have in stock other Christmassy goodies that you can add to your order. Our own Cat Lane Bakery is producing delicious mince pies and stollen, and we have superb puddings from ‘Crumbs’ in Woodseats. Please try to order bread a couple of days in advance of your delivery if possible.


This week’s standard box contains local celeriac and leeks with Spanish broccoli and tomatoes. No potatoes boxes have Spanish red peppers, large ones Brussels from Herefordshire. Fruit boxes have Medjool dates, Red Pippin apples and clementines, navel oranges and kiwis from Italy. This week’s recipe is based on one in Skye Gyngell’s ‘My Favourite Ingredients’;My Favourite Ingredients id= Simple and different with a real seasonal flavour.  It’s worth trying with oranges too and without the pomegranate if you don’t have one to hand.

Clementines with medjool dates, pomegranates and honeyed almonds

for 4

  • 1 tbsp honey, preferably Chestnut (we stock a lovely dark Spanish one),
  • 4-8 clementines depending on their size,
  • 30 blanched almonds,
  • 120g medjool dates sliced,
  • 4 tbsp mascarpone cheese,
  • the seeds of 1 pomegranate reserving any juice collected ... 
  1. Heat the honey in a pan until simmering, stir in the almonds and cook for a couple of minutes. Set aside.
  2. Slice the ends off the clementines and peel away the skin and pith. Then carefully slice the segments free from the membrane that separates them, catching any juice in a dish.
  3. Arrange the clementine slices on 4 plates.
  4. Place a spoonful of mascarpone in the centre and scatter on the dates, pomegranate seeds, any juice collected and finally the almonds.
blog comments powered by Disqus