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.
10 Minutes Prep - 1 Hour Cooking
Salt and Pepper
1 Pork fillet tail
5-6 sweet potatoes
Rub your pork fillet with oil and season with salt and pepper
Seal your fillet in a frying pan until brown all over
Wash your potatoes and slice into wedges
Cross the ends of each chestnut
Place your sweet potatoes and chestnuts in a roasting tray and toss in oil. Finally lay your fillet on top with a sprig of thyme and place in the middle of an oven preheated to 200˚c for 45 mins
Remove the roasting tray and place your fillet to one side and cover in foil
Place your potatoes and chestnuts on a plate ready to serve
Then add a small amount of boiled water to the roasting tray and scrape any brown bits from the bottom
Stir in a small amount of flour until a sauce begins to thicken, then add some thyme and slowly add more water and season until to your taste.
Slice up your pork fillet, shell your chestnuts and plate finishing with a drizzle of sauce