Our Glastonbury Crumble gets its name from the vintage Green's of Glastonbury goat's cheese that we use. Delicious when combined with buckwheat, mint, green peas, free range eggs, spring onions and courgettes.
The crumbles can be eaten hot or at room temperature making them a nice change for an evening meal or for lunch on the go.
We like to eat ours with salad and new potatoes – yummy.
After purchase, store in the fridge and use within 3-4 days.
If served warm, heat in a medium oven 180°C/375°F
or Gas mark 4 for approx 10-12 mins. Can be microwaved. Can be eaten at room temperature.
Suitable for freezing, allow the glastonbury crumble to thaw before following heating instructions above.
Allergens: eggs, dairy (goats milk).
Buckwheat is a native of Russia and although it's often referred to as a wholegrain it is actually a herb, not a cereal grain. It's gluten free and another nutrition superpower helping to lower risk of high cholesterol and high blood pressure.
These cute little greenies are an excellent source of vitamins and minerals and protein. They work wonders for our liver and stomach, spleen and pancreas.
When we use eggs in our cooking we always use local free range eggs.
Eggs are a rich source of protein and omega-3 fatty acids and a range of vitamins and minerals.
We always tend to think of the courgette as a vegetable when in reality it is a fruit. They are low in calories yet still packed with lots of vitamins and minerals, including folate, potassium and manganese.
As well as smelling and tasting fabulous, mint contains a range of vitamins and minerals. It is renowned for its ability to aid digestion and improve indigestion.
Mint contains a chemical compound called menthol which is well known for its healing properties for the chest and respiratory systems.