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SAVE THE DATE!

The kitchen is back open from the 3rd July. Menu to follow.

What You Have Missed #sorrynotsorry

Friday 29th May Menu – Order here

Pomegranate Lamb Curry
Pomegranate Lamb Curry

All meals can be frozen or kept in the fridge for 1/2 days.

Mains – Pomegranate & Chickpea Lamb Curry

DAIRY FREE & GLUTEN FREE.

Ingredients – Sherfield shop diced lamb, pomegranate seeds, cumin, garam masala, paprika, curry powder, mild chilli, coconut milk, onions, carrots, agave, sea salt, pepper, coriander, lime juice and zest.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl and place in the microwave and heat for 3–4 minutes, or until piping hot throughout. I would also add the rice to the same bowl so it is ready to eat! 
  • Hob: Heat up on the hob for 5 minutes or until piping hot.

Mains – Vegan Pomegranate & Chickpea Curry

DAIRY FREE & GLUTEN FREE, VEGAN.

Ingredients – Green beans, red lentils, chickpeas, sweet potato, onions, carrots, pomegranate seeds, cumin, garam masala, paprika, curry powder, mild chilli, coconut milk, agave, sea salt, pepper, coriander, lime juice and zest.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl and place in the microwave and heat for 3–4 minutes, or until piping hot throughout. I would also add the rice to the same bowl so it is ready to eat! 
  • Hob: Heat up on the hob for 5 minutes or until piping hot.

Sides -Basmati Lemon & Pea Rice

DAIRY FREE, GLUTEN FREE, VEGAN.

Ingredients – Basmati rice, lemon zest & juice, peas, salt, black pepper, chives.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.
  • Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Sesame Edamame

The Japanese soybean, edamame, is rich in protein and dietary fibre.

Ingredients: Edamame, cornish sea salt, sesame seeds, sesame oil, agave, rice vinegar, pepper, dried chilli flakes but not too hot, promise.

Eating method:

  • Enjoy straight out the tub or added to your slaw.

Sides – Asian Slaw

DAIRY FREE, GLUTEN FREE, VEGAN

Thinly sliced red & white cabbage, grated carrots, with a light and refreshing lemon, mint, agave, chilli, black pepper, toasted sesame seeds, coriander, extra virgin olive oil dressing.

Enjoy as a refreshing cold side.

Homemade chapati

Chapati is an unleavened flatbread originating from the Indian subcontinent and staple in India.
Ingredientswholemeal flour, plain flour, sea salt, pepper, extra virgin olive oil, water

Cooking method:

  • Microwave: heat for 30 secs until hot and soft.
  • Pan: medium heat with a little splash of olive oil and heat up for 45-1 minute until hot and soft.

Sides – Pink Pickled Onions

Ingredients: red onion, distilled vinegar, black pepper, cardamom, salt, sugar. 

Enjoy straight out the jar, on top of your meal.

!!SOLD OUT!! Friday 22nd May Menu

Mains – Thai Satay Chicken Curry

Dairy Free, Gluten Free Available, CONTAINS NUTS!

Ingredients: chicken thigh fillets, chillies, garlic, flour, homemade chicken stock, peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter (no palm oil!), kaffir lime leaves, lemongrass, lime, onion, coriander, cumin, turmeric, paprika, salt, pepper, sugar.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.
  • Hob: Heat up on the hob for 5 minutes or until piping hot.

Mains – Vegan Thai Satay Aubergine Curry

1 Adult Portion – Dairy Free, Gluten Free Available, CONTAINS NUTS!

Ingredients: aubergine, green beans, sweet potato, chillies, garlic, flour, homemade veg stock, peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter (no palm oil!), kaffir lime leaves, lemongrass, lime, onion, coriander, cumin, turmeric, paprika, salt, pepper, sugar.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.
  • Hob: Heat up on the hob for 5 minutes or until piping hot.

Sides – Basmati wild rice

Ingredients: Basmati rice, thai wild rice, lemon zest & juice, salt, black pepper, spring onions.

Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.

Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Asian Slaw

Ingredients: Thinly sliced red & white cabbage, grated carrots, with a light and refreshing lemon, mint, agave, chilli, black pepper, toasted sesame seeds, coriander, extra virgin olive oil dressing – vegan friendly.

Enjoy as a refreshing cold side.

Sides – Pink pickled onions

Ingredients: red onion, distilled vinegar, black pepper, cardamom, salt, sugar. 

Enjoy straight out the jar, on top of your meal.

Sides – Sesame Edamame

Ingredients: Edamame, cornish sea salt, sesame seeds, sesame oil, agave, rice vinegar, pepper, dried chilli flakes but not too hot, promise.

Drink Caswton Sparkling Elderflower Lemonade

Ingredients: Pressed apple juice 50%, sparkling water, squeezed lemon juice 5%, elderflower infusion, lemon extract, antioxidant: Vitamin C

!!SOLD OUT!! Friday 15th May Menu

 

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If you have any allergies, please call me before ordering. Each portion must be consumed within 2 days of delivery in the fridge. Not suitable for freezing.

Mains – Breaded Chicken Katsu Curry

Ingredients: breadcrumbs, egg, flour, milk, 120-150g chicken breast (sauce: flour, curry powder, ginger, turmeric, coriander, cumin, fennel, salt, garlic powder, peanut butter, carrots, onion, mango chutney)

Pan Fry: Cook each breast for 10-12 minutes on a medium-high heat with a glug of oil to give it that crispy texture. Check to ensure it is cooked through before consuming.

OR

30 – 35 minutes in a preheated oven at 200c / Gas 5 until golden brown and crispy. Check to ensure it is cooked through before consuming.

Katsu Sauce (container 2) – Heat up on the hob until hot and add a splash more water if you want a looser consistency or in a microwave at full heat for 2 minutes or until piping hot.

Mains – Vegan breaded aubergine katsu curry

Ingredients: aubergine, breadcrumbs, coconut milk, flour, (sauce: flour, curry powder, turmeric, ginger, coriander, cumin, fennel, salt, garlic powder, peanut butter, carrots, onion, mango chutney)

Pan Fry: Cook each piece for 3-5 minutes on a medium-high heat with a small drizzle of oil to give it that crispy texture.

OR

10-15 minutes in a preheated oven at 200c / Gas 5 until golden brown and crispy.

Katsu Sauce (container 2) – Heat up on the hob until hot and add a splash more water if you want a looser consistency or in a microwave at full heat for 2 minutes or until piping hot.

Sides – Sesame seed infused white rice

Ingredients: Basmati rice, sesame oil, lemon zest & juice, salt, black pepper.

Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.

Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Red cabbage & carrots slaw

Ingredients: red cabbage, carrots, lemon juice, salt, pepper, agave, olive oil, spring onions.

Enjoy as a refreshing cold side.

Sides – Pink pickled onions

Ingredients: red onion, distilled vinegar, black pepper, cardamom, salt, sugar. 

Enjoy straight out the jar, on top of your meal.

Drink Caswton Sparkling Elderflower Lemonade

Ingredients: Pressed apple juice 50%, sparkling water, squeezed lemon juice 5%, elderflower infusion, lemon extract, antioxidant: Vitamin C

Friday 8th May, VE Day Menu

Mains – Beef Cottage Pie

1 Adult Portion 800g – Dairy-Free and Gluten-Free options available!

Ingredients: extra virgin olive oil, (Sherfield Butcher’s) beef mince, salt, pepper, onions, peas, carrots, celery, garlic, plain flour, tomato purée, chopped tomatoes, red wine, beef stock, Worcestershire sauce, thyme, bay leaves, potato, milk, butter, nutmeg, extra mature cheddar.

Cooking method:

  • oven: heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Mains – Vegetarian Cottage Pie

1 Adult Portion 800g – Gluten-Free options available!

Ingredients: extra virgin olive oil, green lentils, salt, pepper, onions, carrots, peas, celery, garlic, plain flour, tomato purée, chopped tomatoes, red wine, homemade veg stock, vegan homemade Worcestershire sauce, thyme, bay leaves, potato, milk, butter, nutmeg, extra mature cheddar.

Cooking method:

  • oven: heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Mains – Vegan Cottage Pie

1 Adult Portion 800g – Gluten-Free options available!

Ingredients: extra virgin olive oil, green lentils, salt, pepper, onions, carrots, peas, celery, garlic, plain flour, tomato purée, chopped tomatoes, red wine, homemade veg stock, vegan homemade Worcestershire sauce, thyme, bay leaves, potato, soya milk, margarine, nutmeg, yeast extract.

Cooking method:

  • oven: heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

VE Day Scone Box – 2 or 4 Scones

  • 2 large homemade sultana scones for 1/2 people. Each box comes with 1x British clotted cream pot, 1x Bonne Maman Conserve Strawberry jam pot & 2x Teapigs Everyday Brew tea bags with Union Jack napkins.
  • 4 large homemade sultana scones for 2/4 people. Each box comes with 2x British clotted cream pots, 2x Bonne Maman Conserve Strawberry jam pots & 4x Teapigs Everyday Brew tea bags with Union Jack napkins.

 

SOLD OUT! Friday 1st May Menu

 

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Mains – Pulled Jerk Chicken (GF, DF friendly)

Ingredients: 1 Adult portion 200g – slow-cooked free-range chicken from Steve’s butchers in Sherfield in my homemade jerk coconut milk sauce (onions, garlic, agave, ginger, thyme, allspice, cumin, salt, pepper, cinnamon, coconut milk, coconut oil, coriander.)

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.
  • Hob: Heat up on the hob until hot and add a splash more water if you want a looser consistency.

Mains – Jamaican Sweet Potato & Chickpea Curry (VG, DF, GF)

Ingredients: 1 Adult portion 200g – sweet potato, chickpeas, peppers, onions, garlic, ginger, thyme, allspice, cumin, salt, pepper, cinnamon, agave, coconut milk, coconut oil, coriander.

Cooking method:

  • Microwave: Remove from the tin into a microwave-safe bowl and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.
  • Hob: Heat up on the hob until hot and add a splash more water if you want a looser consistency.

Sides – Jamaican Rice & Peas

Ingredients: 2 Adult portions 250g – rice, coconut milk, lime juice, thyme, black pepper, salt, allspice, garlic, kidney beans, coriander.

Cooking method:

Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.

Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Tropical Slaw

Ingredients: 2 Adult Portions (250g) – Thinly sliced red & white cabbage, grated carrots, pineapple, with a light and refreshing lemon, mint, chilli, black pepper, extra virgin olive oil dressing – vegan friendly and mild spice.

Enjoy as a refreshing cold side.

Sides – Pink pickled onions

Ingredients: red onion, distilled vinegar, black pepper, cardamom, salt, sugar. 

Enjoy straight out the jar, on top of your meal.

Drink Caswton Sparkling Elderflower Lemonade or Jamaican Ginger beer

SOLD OUT! Friday 24th April Menu

Chicken Katsu Curry
Chicken Katsu Curry

If you have any allergies, please call me before ordering. Each portion must be consumed within 2 days of delivery in the fridge. Not suitable for freezing.

Mains – Breaded Chicken Katsu Curry

Ingredients: breadcrumbs, egg, flour, milk, 120-150g chicken breast (sauce: flour, curry powder, ginger, turmeric, coriander, cumin, fennel, salt, garlic powder, peanut butter, carrots, onion, mango chutney)

Pan Fry: Cook each breast for 10-12 minutes on a medium-high heat with a glug of oil to give it that crispy texture. Check to ensure it is cooked through before consuming.

OR

30 – 35 minutes in a preheated oven at 200c / Gas 5 until golden brown and crispy. Check to ensure it is cooked through before consuming.

Katsu Sauce (container 2) – Heat up on the hob until hot and add a splash more water if you want a looser consistency or in a microwave at full heat for 2 minutes or until piping hot.

Mains – Vegan breaded aubergine katsu curry

Ingredients: aubergine, breadcrumbs, coconut milk, flour, (sauce: flour, curry powder, turmeric, ginger, coriander, cumin, fennel, salt, garlic powder, peanut butter, carrots, onion, mango chutney)

Pan Fry: Cook each piece for 3-5 minutes on a medium-high heat with a small drizzle of oil to give it that crispy texture.

OR

10-15 minutes in a preheated oven at 200c / Gas 5 until golden brown and crispy.

Katsu Sauce (container 2) – Heat up on the hob until hot and add a splash more water if you want a looser consistency or in a microwave at full heat for 2 minutes or until piping hot.

Sides – Sesame seed infused white rice

Ingredients: Basmati rice, sesame oil, lemon zest & juice, salt, black pepper.

Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.

Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Red cabbage & carrots slaw

Ingredients: red cabbage, carrots, lemon juice, salt, pepper, agave, olive oil, spring onions.

Enjoy as a refreshing cold side.

Sides – Pink pickled onions

Ingredients: red onion, distilled vinegar, black pepper, cardamom, salt, sugar. 

Enjoy straight out the jar, on top of your meal.

Drink Caswton Sparkling Elderflower Lemonade

Ingredients: Pressed apple juice 50%, sparkling water, squeezed lemon juice 5%, elderflower infusion, lemon extract, antioxidant: Vitamin C

 

Friday 17th 2020 Menu

If you have any allergies, please call me before ordering. Each portion must be consumed within 2 days of delivery in the fridge or frozen and consumed within 2 months.

Mains – 12-hour slow-cooked beef brisket chilli con carne

Ingredients: beef brisket (from the Sherfield shop’s butchers), tomatoes, peppers, onions, kidney beans, lemon juice and zest, chives (marinade: salt, pepper, oregano, smoked paprika, cumin, chilli pepper, garlic powder).

Microwave: Remove from the tin, place on a plate and microwave until hot.

Hob: Place in a saucepan and cook until hot. Add a splash more water if you want a looser consistency.

Mains – Vegan sweet potato & aubergine chilli con carne

Ingredients: Aubergine, sweet potato, salt, pepper, tomatoes, peppers, onions, kidney beans, lemon juice and zest, (marinade: salt, pepper, oregano, smoked paprika, cumin, chilli pepper, garlic powder).

Microwave: Remove from the tin, place on a plate and microwave until hot.

Hob: Place in a saucepan and cook until hot. Add a splash more water if you want a looser consistency.

Sides – Lemon & turmeric rice

Ingredients: Basmati rice, wild rice, turmeric, lemon zest & juice, salt, black pepper.

Microwave: Remove from the tin into a microwave-safe bowl or plate and place in the microwave and heat for 3–4 minutes, or until piping hot throughout.

Hob: Place the rice in a saucepan with 1–2 tablespoons of butter or oil. Add 1–2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.

Sides – Cabbage & carrots slaw

Ingredients: cabbage, carrots, lemon juice, salt, pepper, agave, olive oil.

Drink Caswton Sparkling Elderflower Lemonade

Ingredients: Pressed apple juice 50%, sparkling water, squeezed lemon juice 5%, elderflower infusion, lemon extract, antioxidant: Vitamin C

 

Friday 10th 2020 Men

pulled pork mac & cheese

If you have any allergies, please call me before ordering. Each portion must be consumed within 2 days of delivery in the fridge or frozen and consumed within 2 months.

Mains – 10-hour slow-cooked pulled pork mac & cheese

Ingredients: pasta, mature cheddar, mozzarella, milk, flour, butter, pork, onion, breadcrumbs (marinade: salt, pepper, oregano, paprika, cumin, chilli pepper, sugar, cider vinegar, tomato puree, orange juice, garlic powder, olive oil).

Oven: 30 – 35 minutes in a preheated oven at 200c / Gas 4, take the lid off and cook until golden brown on
top.

Mains – Vegan pulled jackfruit mac & cheese

Ingredients: Pasta, yeast extract, onion, mustard, almond milk, gluten-free flour, margarine, vegan cheese, jackfruit, (marinade: salt, pepper, oregano, paprika, cumin, chilli pepper, mustard, sugar, cider vinegar, tomato puree, orange juice, garlic powder, olive oil)

Oven: 30 – 35 minutes in a preheated oven at 200c / Gas 4, take the lid off and cook until golden brown on
top.

Sides – Cabbage & carrots slaw

Ingredients: red cabbage, carrots, lemon juice, salt, pepper, olive oil, sumac.

Drink Caswton Sparkling Elderflower Lemonade

Ingredients: Pressed apple juice 50%, sparkling water, squeezed lemon juice 5%, elderflower infusion, lemon extract, antioxidant: Vitamin C

 

About Biffen’s Kitchen

biffen's kitchen
biffen’s kitchen
Before the lockdown, I was running my surf-inspired street food truck in North Devon, Croyde. Last year, I got voted the 1# place to eat in the area on TripAdvisor. Now I am back home in Sherfield and I want to offer the same service for you to enjoy at home.
For more information, how to order, what’s on the menu and how to collect your loyalty stamp, please download my new app on apple and android.
Ideally, all payments must be made by the app to prevent cash handling. If this is a problem, please message or call me on 07788532287.
Let me know if you have any questions or feedback.
Many thanks,
George Biffen