COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
250g fresh tagliatelle pasta
2 tbsp fat-free yoghurt
150g grated cheese (Italian Comté is great)
100g pancetta (Chopped and fried off)
1 green chicory
1 red chicory
1 bag of washed baby spinach
1 handful of pine kernels
Oil and balsamic mix (shake a 50/50 mix in a bottle for ease)
First make your salad as your pasta will take no time.
Start by washing and splitting your chicory, place a red leaf inside each green leaf and arrange around a large bowl
Next place your spinach in the middle of the bowl and slice your clementine’s and arrange on top.
Scatter over your pine kernels and finish by pouring over your oil and balsamic mix.
Place your pasta in a boiling pan of salted water, and cook the pasta as per the instructions on the packet and quickly prepare your sauce.
Mix your egg and yoghurt and season lightly with salt and pepper.
Combine your cheese into your egg and yoghurt mix.
Drain your pasta and return to the same pan you cooked in, now add your sauce mixture and slowly turn to cover the pasta.
Finally add your fried pancetta and stir through before serving.
Salad Serving Suggestion