Cafe:
Monday - Saturday
Open 8.30am - 4.30pm

Main menu last orders 3pm
Sandwiches and cakes last orders 4.30pm

Sunday Open 10.00am - 3.30pm
Last orders 3pm for all food except cakes
Cakes, coffee and tea may be ordered until 3.30pm

Shop:
8.30am - 5.30pm
Monday - Saturday
10.00am - 4.00pm
Sunday


Dogs are permitted in the outside seating area. However we regret No dogs,except service dogs, inside

July 2014 Recipe

Courgette and rice filo pie
Serves 4
500g courgettes, coarsely grated
75g long-grain white rice
½ medium red onion, finely chopped
75g mature Cheddar, grated 

2 large eggs, lightly beaten
2 tablespoons rapeseed oil
A handful of dill - finely chopped
A handful of flat-leaf parsley – chopped
250g ready-made filo pastry
75g unsalted butter, melted
Sea salt and freshly ground black pepper

Preheat the oven to 190oC/Gas Mark 5. Mix the courgettes, rice, onion, cheese, eggs, rapeseed oil and chopped herbs together in a large bowl. Season with plenty of salt and pepper.

Take a sheet of filo pastry, brush with a little melted butter and use it to line a smallish square dish c23cm x 23cm (1.5 litre capacity), placing the pastry butter side down. Let any excess hang over the ends. Continue adding the buttered sheets until you’ve used all but one sheet.

Pour the filling into the pastry lined dish. Fold over the pastry ends and enclose the filling, patting with a little more melted butter to bind the pastry together. Take the remaining sheet of pastry, crumple it lightly to give a nicely textured finish and place on top of the pie, tucking in the edges around the side.
Brush a little more butter over the surface and bake for 45 minutes until golden. Serve hot or warm.
Enjoy!

©2014 Newton Farm Foods