I know we are less than two weeks in to the year but my arrention is only now turning back to Fino - for the past 10 days I have been enjoying extra special time with Emily who, on Monday, moved to Australia. I am genuinely so excited for her, but can't quite believe she is so far away! Thanks to the joys of Whats App I was speaking to her when I was walking the dogs yesterday morning, and suddenly a beautiful rainbow appeared in the sky - call me cranky but it felt like a special sign to me. We will miss her madly, but I know she is going to have a fantastic time.
This morning's weather is slightly different, and I am wondering at what point I might head out without getting blown to pieces! Days like today definitely call for warming suppers like this delicious Bean Puree with Roasted Butternut Squash and Cauliflower - inspired by vegan chef Fran Currie, some of whose recipes I have shared with you before (her Salted Chocolate Olive Oil Tart is one of the most delicious things I have ever tasted!) it also happens to be perfect if you are doing Veganuary - one tip, I really recommend using Bold Bean Co beans which are absolutely delicious.
I'm now up and running, and 2023 is going to be great - I have plenty of delicious "new season" olive oil here already, I have lots of White Balsamic in stock, and more Chilli and Chorizo Jam arriving with me today - the only thing I am still awaiting is the delivery of Dark Balsamic which is coming and I have everything crossed that it will be with me by the end of January - I am so sorry for the continued delay (it will be worth the wait), but I will let you know as soon as it arrives.
If you are keen to replenish stocks now we have a new year special offer - use code AUSTRALIA and get 10% off orders until the end of the week (offer excludes multiples of tins).
Very happy new year, and I hope it's a really good one for all of you.