Caroline’s Soup of the week – Serves 2

£4.95

Description

This week, there are two hearty, warming soups for you to choose from.

Roasted winter vegetables: a delicious medley of carrot, squash, celery and potato roasted with olive oil and garlic, and then blended with stock, milk and butter. A deeply satisfying and comforting bowl of orange goodness.
Ingredients: carrot, squash, celery, potato, onion, garlic, milk, butter, stock, seasoning

Broccoli and Strathdon Blue: this is Caroline’s take on the classic Stilton and broccoli soup, using a delicious local Scottish blue cheese instead of Stilton. Rich and creamy, this is fabulous with a chunk of crusty sourdough.
Ingredients: broccoli, onion, leek, potato, stock (celery), Strathdon Blue (milk), seasoning

Serves 2 (500ml)

 

CAROLINE GLADSTONE’S WILD GLEN DYE VENISON SUPPERS AND MORE.

Deer roam freely in the hills overlooked by the granite tor of Clachnaben, feeding on heather, wild plants and grass making venison both delicious and healthy. It’s naturally low in fat and high in iron. And, of course, it’s completely organic.

Caroline Gladstone, owner and 30 year resident at Glen Dye, can really cook.

She has been tweaking her venison recipes to perfect the flavour balance and you can buy these from the shop. If you can’t choose between the wild venison ragù, delicately flavoured with fennel, star anise and all spice, and perfect with pasta or a hearty baked potato, or the wild venison casserole, a hearty , chunky stew flavoured with red wine, classic juniper and homemade rowanberry jelly, then why not try both!

Caroline is also passionate about reducing food waste. Any glut of vegetables from the vegetable garden, or left over from any events are turned into delicious soup for you to enjoy. Keep an eye out for the changing flavours.

These are all available from the freezer in the shop, or you can order here and we can defrost these for you ahead of your stay. Just let us know.

Should anything display as sold out, we’ll have more on the way very soon!

Description

This week, there are two hearty, warming soups for you to choose from.

Roasted winter vegetables: a delicious medley of carrot, squash, celery and potato roasted with olive oil and garlic, and then blended with stock, milk and butter. A deeply satisfying and comforting bowl of orange goodness.
Ingredients: carrot, squash, celery, potato, onion, garlic, milk, butter, stock, seasoning

Broccoli and Strathdon Blue: this is Caroline’s take on the classic Stilton and broccoli soup, using a delicious local Scottish blue cheese instead of Stilton. Rich and creamy, this is fabulous with a chunk of crusty sourdough.
Ingredients: broccoli, onion, leek, potato, stock (celery), Strathdon Blue (milk), seasoning

Serves 2 (500ml)

 

CAROLINE GLADSTONE’S WILD GLEN DYE VENISON SUPPERS AND MORE.

Deer roam freely in the hills overlooked by the granite tor of Clachnaben, feeding on heather, wild plants and grass making venison both delicious and healthy. It’s naturally low in fat and high in iron. And, of course, it’s completely organic.

Caroline Gladstone, owner and 30 year resident at Glen Dye, can really cook.

She has been tweaking her venison recipes to perfect the flavour balance and you can buy these from the shop. If you can’t choose between the wild venison ragù, delicately flavoured with fennel, star anise and all spice, and perfect with pasta or a hearty baked potato, or the wild venison casserole, a hearty , chunky stew flavoured with red wine, classic juniper and homemade rowanberry jelly, then why not try both!

Caroline is also passionate about reducing food waste. Any glut of vegetables from the vegetable garden, or left over from any events are turned into delicious soup for you to enjoy. Keep an eye out for the changing flavours.

These are all available from the freezer in the shop, or you can order here and we can defrost these for you ahead of your stay. Just let us know.

Should anything display as sold out, we’ll have more on the way very soon!