COMMITTED TO OUR COMMUNITY
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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.
10 Minutes Prep - 25 Minutes Cooking
5 tbsp olive oil
2 stick of celery (chopped)
1 garlic clove (sliced)
200g of cherry tomatoes (halved)
1 tbsp tomato pureé
300g skinless, boneless white fish (cut into chunks)
100ml vegetable stock
100g cooked prawns
2 sprigs of tarragon
750g potatoes (quartered and chopped)
2 spring onions (chopped)
Heat 1 tbsp of oil in a frying pan and add celery and garlic, cook over a high heat for 2 minutes until soft
Add tomatoes and cook for a further 3minutes until they begin to split
Stir in your tomato pureé and fish
Add your stock and turn down the heat and simmer for 3 minutes
Add your prawns and cook for 2 minutes
Heat through until the fish flakes
Finally stir through the tarragon and spoon the mixture into a medium sized oval dish
Cook your potatoes in salted water for 15 minutes until soft
Drain and mash with a drizzle of olive oil, 3 tbsp of water and spring onions
Spoon over your fish mixture and run a fork over the surface and grill until the potato browns