Champagne and Rhubarb Jellies
recipe for Champagne and Rhubarb Jellies has been reproduced
courtesy of Natoora
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finest quality groceries online: fresh food delivered
straight to your door.
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They source the finest quality fresh food and groceries
from the best markets and specialist local suppliers
in the UK, France and Italy. As suppliers of some of
the top restaurants in London, including such luminaries
as The River Café, Theo Randall and The Greenhouse,
you know you're in safe hands!
Their passion and experience for fresh, seasonal foods
is second to none so you can be sure that when you buy
online from Natoora, you are getting unrivalled quality
and expertise in every product.
Why not find out for yourself by visiting www.natoora.co.uk
and placing an order.
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for Spanakopita Triangles
500g Chantenay carrots, topped and tailed
zest and juice of 1/2 orange (or try a mix of bergamot
and lemon juice)
12 chopped sage leaves
to make Spanakopita Triangles
together the orange zest and sage leaves. You can
do this in a pestle and mortar if you have one.
Now add the juice and mix with the butter.
the carrots for 5 minutes. They should still be firm
and return to the saucepan you cooked them in.
Add the orange butter and serve.
with permission of Natoora