Autumn is my favourite time of year - dahlias, stewed apple, squash and conkers - these all put a smile on my face - but I do feel sad not to be seeing lots of you as I would normally be at the fairs. Rest assured I am still here and very much open for business - you can order online or if it's easier please do email me or I am here at the end of the telephone. You can also still help raise much needed funds for charity as a number of fairs have turned themselves into virtual events where you can shop online with all the amazing stalls from the comfort of your own home, just adding a code at checkout to donate 10% of the proceeds to the charity. The fairs I am involved with are all listed on my website and I am updating the page all the time. Everything will also be posted on my instagram @fino_oliveoil and facebook which I would love you to follow/like!
FAIRS TO LOOK OUT FOR ...
THE EARLY EARLY CHRISTMAS VIRTUAL FAIR .... HURRY ... FINISHES 1ST OCTOBER ...
Head to the website for exclusive shopping with lots of amazing brands while raising money for ABF The Soldiers Charity. 10% of all purchases will be donated to this fantastic cause. Just enter EECVF at the checkout
ONLINE CHRISTMAS FAIR ...... MID-OCTOBER TO DECEMBER
Head to the website or follow @onlinechristmasfair where you will find over 100 amazing independents offering great discounts - just one easy offer code valid across all members - runs from now until Christmas
A LITTLE RECIPE INSPIRATION
Here's a perfect autumnal recipe - MUSHROOMS WITH BLUE CHEESE AND WALNUTS - how simple can it get?
Allow 2 Portabello mushrooms per person (it's up to you whether you chose to peel the outer skin or not), any blue cheese (I used St Agur), Fino Olive Oil, handful of walnuts, salt and pepper
Place the mushrooms in an oven roasting dish and drizzle with a little Fino Olive Oil - liberally crumble blue cheese on top and place in the oven at 180C for 10-15 mins until the mushrooms are juicy and the cheese deliciously melted - sprinkle with chopped walnuts, season and serve with warm crusty bread and salad.
This would be great with some Fino Chorizo Jam.
I hope you are all safe and well.