A massive well done to Eamon and the team. #shoplocal #goteamethersons

Fresh delivery of fruit sent to Morelli's Portrush for their reopening. Why not pop in for some tasty treats this week. #shoplocal

These look very worthy of a try. Will keep this one for the sunnier weather. Don’t forget we have the Bananas, the Peanut Butter and the Coconut Oil all in stock. #shoplocal #eatwell

I made these Zucchini (Courgette to us) Brownies the other day and they are so delicious. Definitely one to try. So moreish, even too Moreish! I’ve nearly eaten them all myself 😋 http://www.delightedmomma.com/2012/05/flourless-zucchini-brownies.html?m=1

Have you tried Apple cider Vinegar yet? It’s pretty amazing stuff! We stock the Biona Organic Apple Cider Vinegar with the Mother. In ACV particularly, “the mother” is a complex structure of beneficial acids that have health benefits. Unrefined vinegars have a murky appearance and typically still contain the mother culture. Clear and pasteurized vinegars typically do not contain the mother culture and don’t carry the same benefits.

We are delighted to say we are now stocking Irish Black Butter. Pop in over the next few days for a sample, it’s delicious!

Never mind ‘say it with flowers’ say it with fruit and veg 😆 Happy Valentine’s Day to all our customers and followers, we love you for shopping local ❤️

Need some inspiration for your pancakes today? Here’s a few ideas. My favourite is still the classic Crêpes Suzette. What’s your favourite? https://www.bbcgoodfood.com/howto/guide/top-10-pancake-fillings-sweet-and-savoury

A tasty and easy one for a Monday night: One Pot Chickpea Stew - Vegan, Gluten Free & Dairy Free Ingredients 2 Tablespoons of Broighter Gold Rapeseed Oil 1 White Onion, Diced 3 Cloves of Garlic, Minced 2 Red Peppers 2 Teaspoons of Smoked Paprika 1Teaspoon of Dried Oregano 1x 400g Tin of Suma Chickpeas 1 x 400g Tin of Suma Butter Beans 2 x 400g Tin of Suma Chopped Tomatoes Method Add the oil to a large pot with the onion and garlic. Let it cook for about 5 minutes until soft. Chop the peppers into small pieces. Add them to the pot with the paprika and oregano and toss well. Cook for another few minutes until the peppers have started to soften. If you want to make some quinoa to go with it, pop this on now too. Add the chickpeas, butter beans and tinned tomatoes to the pot and toss well. Season with sea salt and pepper and bring it up to a simmer. Let it simmer for about 25 minutes until the peppers are tender, then serve. Credit: little green spoon

Blood Oranges now in stock. #shoplocal

It’s a day for soup! Here’s a tasty, quick and easy recipe for Sweet Potato, Coconut & Chilli Soup. Ingredients 1 red onion, chopped 1 tbsp coconut oil 1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd) 2 cloves garlic, crushed 400 ml can coconut milk 600 ml vegetable stock 900g sweet potatoes, peeled & sliced Salt & Pepper, for seasoning fresh coriander leaves (optional to garnish) Instructions Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato. Pour in the vegetable stock and bring to a boil. Drop to a low heat and simmer until the sweet potato is cooked (this took 20 minutes for me as I did largish cubes of sweet potato). Stir in the coconut milk and allow to simmer for a few minutes. With a blender (a hand blender is best but I use a stand blender and do it in stages) blend until you've got a nice creamy mixture. If it's too thick then add more liquid. Season well and serve garnished with fresh coriander. Yum 😋