The English apple season is in full swing, and we have some great varieties available to order today at F. Milford and Sons.
We have both cooking and eating apple varieties available, and with our free daily fresh fruit and vegetable deliveries you can put in an order today and receive it tomorrow.
F. Milford and Son’s source as much of our fresh fruit and vegetables from local producers as possible and our apples are no exception. This means that from the field to plate, our produce has travelled less distance and reaches you as fresh as possible.
We have some great varieties of English apples available to order, including:
If you would like to talk to us about local fruit and vegetable delivery or our lovely English apple varieties, please phone us on 01392 274 035 or email us at email@example.com.
Here at F. Milford and Sons, we work hard to ensure that we get the best, locally produced, in-season fruit and vegetables delivered every day from our suppliers.
With the season’s changing and winter on its way, kale is a great addition to any diet. Packed full of nutrients and vitamins, it’s perfect for the colder months.
We have curly, Russian red and calvenero kale available, (and smooth to come later), all available to order today and delivered to your business the very next day at no extra cost.
Why not try this delicious chicken, kale and mushroom pie for dinner this winter?
1 tablespoon olive oil
1 large onion, chopped finely
3 thyme sprigs, leaves picked
2 crushed garlic cloves
350g chicken breasts, cut into small chunks
250g chestnut mushrooms, sliced
300ml chicken stock
100g crème fraîche
1 tablespoon wholegrain mustard
2 teaspoon cornflour, mixed with 1 tablespoon cold water
375g pack of puff pastry, rolled into a circle slightly bigger than your casserole dish
1 egg yolk, to glaze
1. Heat 1/2 tablespoon olive oil over a gentle heat in a flameproof dish. Add the onion and cook for 5 minutes until they start to soften. Then add the thyme and garlic and stir for 1 minute. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200c/180 fan/gas 6.
2. Add the stock, creme fraiche, mustard and kale. Season well. Add the cornflour mixture and stir until it has thickened a little.
3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the dish. Slice a ‘cross’ in the centre and glaze with the egg. Bake for 30 minutes until the pastry is puffed up and golden.
If you would like to talk to us about our free, local delivery of produce then phone us today on 01392 274 035 or email us at firstname.lastname@example.org.