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Fika & Feast April menu takes you to Spain but doesn’t stick to one region; Romesco from Catalonia, Sherry from Jerez, Ajo Blanco from Andalucia, & a regional variation of the Easter dessert, Torijas, from Pamplona in the north.

All ingredients are listed here

Delivered and ready for you to reheat and put the finishing touches to. Areas delivered to.

Order by noon on Thursday 15 April for delivery on Saturday 17 April between 11am-1pm

Amontillado braised Sussex beef* with dried fruit and pomegranate
Adapted from a beautiful recipe by Jose Pizarro, often considered the Godfather of Spanish cooking in the UK, this dish combines Amontillado sherry from Southern Spain, Sussex beef and dried fruits to create a supremely comforting sun-drenched dish.

Served with buttery mash potato & caramelised fennel

Slow-cooked portabello Steaks (vg) 🌶︎
Roasted slowly in smoky chipotle chilli oil, these portabello mushrooms are beautifully soft and flavoursome. Adapted from a recipe from Yotam Ottelenghi.

Served with butter bean mash & caramelised fennel

Charred purple sprouting broccoli* with ajoblanco (almond and garlic sauce), crispy garlic & chilli flakes (vg)

Caramelised leeks* with romesco (red pepper and almond sauce) (v)

Torijas (v) or (vg)

Traditionally served around Easter time, this dessert is somewhere between French toast and bread & butter pudding. This vegan version uses coconut milk and is flavoured with orange & cinnamon.

Served with coconut yogurt (vg) or greek yoghurt (v) and orange zest.

*local/seasonal produce

Ingredients: (allergens in bold)

Amontillado braised beef with mash & caramelised fennel: olive oil, onion, chorizo (Pork, paprika, salt, maize dextrose, maize dextrin, garlic, paprika oil, stabiliser pentasodium triphosphate, antioxidant sodium erythorbate, preservative sodium nitrite), wheat flour, beef shin, amontillado sherry, beef stock (Concentrated beef stock (66%) (water, beef extract), salt, beef fat (5.2%) [beef fat, antioxidant (extracts of rosemary)], flavourings, yeast extract, potassium chloride, palm fat, gelling agents (xanthan gum, locust bean gum), sugar, caramel syrup, maltodextrin, carrots, lovage root, leek (0.1%), parsley (0.1%)), bay leaves, fresh thyme, dried prunes, dried apricots, fresh parsley, pomegranate seeds, potatoes, fennel, sugar, cider vinegar, cider, salt, black pepper.

Portabello steaks with butter bean mash and caramelised fennel (vg): Portobello mushrooms, garlic, onion, red chilli, cumin seeds, coriander seeds, tomato paste (Tomato Purée, Acidity Regulator (Citric Acid)), olive oil, butter beans, lemon juice, olive oil, sea salt, fennel, sugar, cider vinegar, cider, salt, black pepper.

Charred purple sprouting broccoli* with Ajo Blanco (almond and garlic sauce), crispy garlic and chilli flakes (vg): purple sprouting broccoli, olive oil, salt, almonds, garlic, sherry vinegar, extra-virgin olive oil, sea salt, garlic, chilli flakes, white bread (strong white bread flour, butter, dried yeast, salt), almond milk.

Caramelised leeks and romesco sauce (v): Leeks, butter, red peppers, almonds, hazelnuts, white bread (strong white bread flour, butter, dried yeast, salt), garlic clove, paprika, sherry vinegar, extra virgin olive oil, salt.

Torijas (vg): almond milk, cinnamon stick, lemon zest, brown sugar, bread, chickpea flour, extra virgin olive oil, coconut yoghurt, orange zest.