Friday 30 September 2022
That's Christmas: Christmas Morning Marmalade Buns
That's Christmas: Christmas Morning Marmalade Buns: This is another wonderful festive recipe from our friends at Cottage Delight. It uses their Winter Warming Thin Cut Marmalade Prep: 1 hour (...
Energy efficiency experts give top five tips for cutting household winter energy bills
Experts have given their top five tips for saving fuel this winter, urging billpayers 'not to be fooled' into cranking up heating and hot water after the 1 October price cap freeze.
Over 270 domestic energy assessors were asked how billpayers could cut their energy bills, set to average £2,500 per year – doubled since October 2021.
From 800 recommendations, installing loft insulation, programming the thermostat correctly and limiting hot water waste came out on top, followed by switching from traditional to LED lightbulbs and getting rid of draughts. These could save billpayers up to £782 annually depending on a home's age, energy efficiency and occupant number.
Stuart Fairlie, managing director of Elmhurst Energy – the UK's leading accreditation scheme for home energy assessors – said: "The new energy price cap average of £2,500 still means a bill at least double the cost of 2021. Billpayers shouldn't be fooled by the freeze into wasting energy, as they will still pay for the energy they use, meaning their bill could be significantly higher, especially if they live in a bigger, older home or have a larger family.
"Many of the most effective measures are free. One of the best energy-saving tips is simply to get to grips with your thermostat and programme it correctly, using a consistent temperature – one for day, one for night. Dropping by just one degree can slash 10 per cent off a bill."
The top five tips from Elmhurst's members – domestic energy assessors (DEA) who determine a home's energy performance certificate (EPC) rating from A to G – are:
1. Install loft insulation
Loft insulation costs vary by material, starting from £5/m2 for blanket insulation at the 270mm required depth – or £150 to £285 for an average mid-terrace.
Saving: Up to £330 a year
2. Use a programmable thermostat – at a consistent temperature
DEAs recommend setting to 15-16 degrees at night and 18-20 degrees during the day, depending on activity levels.
Saving: £127 minimum per year per degree
3. Don't waste hot water
Set the hot water thermostat to around 60 degrees, switch from bath to shower, boil kettles using only the water needed and use dishwashers and washing machines when full.
Saving: Around £100 per year
4. Make the LED switch
Every 75-watt incandescent bulb replaced with an LED can save around £10 a year, based on 503.5 hours' average per year – the amount for a typical kitchen or lounge.
Saving: £100 per 10 bulbs switched to LED
5. Block out draughts
For doors, use draught excluders, cover keyholes, use letterbox flaps or brushes and fit brush, foam or wiper strips around to fill gaps. Use strips for windows and a chimney draught excluder for unused fireplaces.
Saving: £125 per year
DEA Faye Handfield, an accredited Elmhurst member and managing director of Oldro EPC Ltd., said: "This winter will be challenging for homeowners and tenants, so it's important to make the best use of heat created at home. One of the cheapest and easiest way to bring down costs and increase energy efficiency is to block out drafts through windows and doors and put up thick curtains to avoid losing heat."
Find a DEA: https://www.elmhurstenergy.co.uk/find-an-assessor.
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It's Sake month in London Restaurants until 20th November (Update)
Chefs across our capital city have created an array of delicious seafood-based dishes as part of the Sake Seafood Sensations campaign. Their carefully crafted menus aim to showcase the compatibility of different styles of Sake with a wide range of international cuisines. These will include contemporary British, Mediterranean and Fusion styles, plus modern Japanese.
An eclectic range of London establishments are planning on being involved. These will include three 5-star hotel restaurants, a floating barge restaurant/bar and a 75-year-old delicatessen.
All have worked closely with a WSET qualified Sake expert and a UK-based Sake distributor to develop their tailored menus and select a range of Sake to perfectly complement their dishes, allowing both the ingredients and flavours to really shine through.
Sake is an especially good match for seafood dishes due to its high umami factor and low levels of iron and low acidity.
Some of the specially created pairings that have been developed by restaurants involved in the campaign to highlight this Sake-seafood compatibility include:
Mediterranean rice with cuttlefish, red prawns, seabream and seafood stock, paired with Yauemon 'Silent Forest' Junmai Ginjō
Classic fish and chips (haddock, chunky chips, pea purée, tartare sauce, chargrilled lemon), paired with Dewazakura Izumi Judan Ginjo Sake
Chilean sea bass with shiso salsa, paired with CEL–24 Junmai Ginjo
Smoked salmon served with a toasted bagel, cream cheese and pickles, paired with Nishinoseki Classic
Sake expert Christine Parkinson, who has been supporting a number of the restaurants with their Sake-pairing menus, says: “Most people don't realise how versatile sake is, and how delicious it can be with all types of cuisines. It has an umami component that always brings out the harmony of flavours in food.
“I think people will possibly be surprised when they try some of the pairings, especially with seafood dishes if they haven't ever thought to try sake with these before. I'm particularly pleased we've such a wide range of restaurants involved, with seafood dishes in lots of different styles. It's going to be a real eye-opener!”
Further restaurants are still being confirmed but at this time participating restaurants include:
8 at The Londoner
Akira
Aqua Kyoto
Arros QD
Engawa
Four Seasons Hotel London at Ten Trinity Square, Mei Ume
Inamo, Covent Garden
Inamo, Soho
InterContinental London Park Lane, The Wellington Lounge
London Shell Co. Prince Regent
London Shell Co. The Grand Duchess
Moto
My Neighbours the Dumplings, Clapton
My Neighbours the Dumplings, Victoria Park
Panzer's
People's Wine
Plume
Wagtail
More details, including the full list of bars and restaurants taking part, will be updated on the SquareMeal restaurant review and booking website (https://www.squaremeal.co.uk/restaurants/promotions/sake-and-seafood-pairing_10282) and on the forthcoming Sake Seafood Sensations site (https://sake-jfoodo.jetro.go.jp/uk/sensations) which will also include a brief guide to the different styles and categories of Sake. In addition, updates can be found on Instagram at @sake_sensations and using #SakeSeafoodSensations.
Sake has been brewed in Japan for in excess of two millennia.
Unlike wine, where much of its quality is decided in the vineyard, the most important factor in making Sake is in the technical production process used in the brewery.
Today's brewers are merging tradition and innovation to create high quality, versatile Sakes that come in a range of styles and flavours, and that complement virtually any seafood dish.
UPDATE: We have just been informed that the promotion has proved so popular that they have extended it until 20th November.
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Bug Liz! Organic September Petition to Save Nature Reaches 30,000 Signatures
On behalf of nature, the Organic Trade Board (OTB) launched the petition requesting the Prime Minister commits to protecting wildlife in any new policies. And represents the UK at the vitally important UN Biodiversity Conference (COP15) in December.
Not only are insects an integral part of a balanced ecosystem, providing food for other animals and recycling nutrients, they also play a key role in our global food system. One in three mouthfuls of food depends on pollinators and without pollinators we would not have potatoes, strawberries, tomatoes, coffee, chocolate or cotton.
Nature's keyworkers also held a miniature protest standing up for their insect rights at an organic farm in the North East this month. Armed with miniature placards, they gathered at Bays Leap organic farm near Newcastle to show if wildlife such as bees, earthworms and ladybirds had a voice they would want all farming to be organic to help keep the delicate ecosystem in balance.
Cristina Dimetto, General Manager of the Organic Trade Board (OTB), said: “Organic farming works with nature, not against it, encouraging natural predators like ladybirds and pollinators like bees and butterflies rather than spraying harmful pesticides.
"As a result, on average, plant, insect and bird life is 50% more abundant on organic farms. There are up to seven times more wild bees in organic grain fields. So if nature did have a voice, we believe it would opt for organic.
“If pesticides were substituted for more sustainable farming practices (such as organic), this could slow or reverse the decline in insects. The hope is even tiny insect-sized steps can make a big difference when it comes to keeping nature's crucial keyworkers thriving.”
For more information visit www.GoOrganicUK.com and to sign the petition head to https://www.change.org/NatureProtest.
Readers of That's Food and Drink will recall that we ran an Organic September feature which actually ends today, the last day of September.
Thursday 29 September 2022
Making Delicious Recipes for International Real Vanilla Day with LittlePod
From the farmers and the communities who protect and nurture the fragile ecosystems on the equatorial belt, to the professional chefs, home cooks and bakers who use real vanilla in their creations.
So Why Use LittlePod?
LittlePod was the first provider of real Vanilla to commission a squeezy tube for its Natural Vanilla Paste to make real vanilla as convenient as possible to use, while helping to conserve this extraordinary crop.
Founder of International Real Vanilla Day and the MD of LittlePod, Janet Sawyer MBE BEM, is one utterly amazing woman!
Janet is on a very important mission to save the vanilla pod from the very real threat of extinction. With 97% of vanillin used in the west being artificial, the vanilla pod was at risk of being lost within just one generation.
Most vanilla is grown in Madagascar, which puts it at a high-risk due to environmental factors like storms, droughts, etc.
Having won a Queen's Award for Sustainable Development, Little Pod also produce vanilla pods from their own collaborative orchard which is in Indonesia.
They encouraged the Indonesian government to restart their vanilla industry again by planting vanilla vines for reforestation in peat bog areas that were unfortunately made barren from palm oil planting.
LittlePod's products are a vehicle to allow the company to work on community projects in Madagascar and Indonesia, supporting farmers and families in these areas.
LittlePod Natural Vanilla Paste 100ml is vegan, kosher and gluten free, available from littlepod.co.uk. RRP £15
So, how can you use LittlePod Real Vanilla? Here are some recipes:-
Peter Gorton's Honey Mousse With Port Jelly and Fresh Strawberries
Ingredients
Mousse
4 large eggs yolks
100g castor sugar
320 ml milk
50g honey
1 tbsp LittlePod natural vanilla paste
2 ½ gelatine leaves
250 ml double cream, whipped to stiff peaks
Port Jelly
90 ml port
90 sugar syrup
2 gelatine leaves
2 tsp LittlePod pure chocolate extract (optional)
Sugar Syrup
90ml water
80g sugar
Boil until dissolved and set aside to cool, refrigerate when cold
Method
Honey Mousse
Bring the milk to a simmering point in a saucepan.
Whisk the egg yolks and castor sugar in a bowl until pale and frothy, then add the honey, vanilla paste and slowly whisk in the warm milk.
Stand the bowl over a bain-marie and gently cook, whisking continuously until the mixture coats the back of a spoon.
Soften the gelatine leaves in a little cold water, wring out the excess water and stir the gelatine into the custard until dissolved.
Pass the custard through a fine sieve into a clean bowl and cool over ice in the refrigerator.
When the custard is almost set (about an hour) fold in the whipped cream.
To Make The Jelly
Bring the port and sugar syrup and pure chocolate extract up to the boil in a saucepan.
Soften the gelatine leaves in a little water and wring out the excess water and stir the gelatine into the hot liquid until dissolved.
Pass the jelly through a fine sieve into a bowl and allow to cool but not set.
To Assemble
Spoon the mousse into the desired ring moulds leaving a gap at the top for the port jelly.
Refrigerate until set (about 45 minutes) and pour the jelly on top of the mousse.
Refrigerate until set (about 1 hour).
To Serve
Suspend the moulds in hot water for 10 seconds then carefully turn out onto shortbread biscuit in the middle of the plate.
Place a few strawberries on top of the honey mousse and drizzle a little honey over the top. Delicious!!
Cooking Tip
Peter Gorton - You can use raspberries or figs instead of strawberries if you prefer.
Peter Gorton's Twice Baked Goats Cheese & Vanilla Soufflés
Ingredients:
Soufflés:
80g butter
60g plain flour
350ml warm milk
75g goats cheese
1 tbsp LittlePod natural vanilla paste
1 tbsp freshly grated parmesan.
2 tbsp freshly chopped parsley or chives.
3 egg yolks
Salt and pepper
4 egg whites
250ml double cream
Tomato Vinaigrette:
2 shallots
2 cloves garlic – minced
6 tbsp olive oil
1 tbsp good quality balsamic vinegar
150mls dry white wine
2 tbsp fresh lemon juice
1 tbsp LittlePod natural vanilla paste
125ml passata
Salt and freshly ground pepper
4 tbsp softened butter (optional)
Method:
The Souffle:
Pre-heat the oven to 180ºc.
Melt 2 oz of butter and grease 6 – 8 ramekin moulds.
Melt the remaining butter in a saucepan, stir in the flour and cook over a medium heat, stirring for 2 minutes.
Add the warmed milk and vanilla paste little by little until the mixture is a smooth white sauce and the flour has cooked out. Remove from the heat.
Mash the goats' cheese until soft then add to the sauce with the parmesan and fresh herbs. Cool for 5 minutes. Fold the egg yolks in thoroughly and taste for seasoning.
Beat egg whites until ribbon stage and fold quickly and lightly into the cheese mixture. Divide the mixture between greased ramekins and smooth the surface of each.
Place in a baking dish and pour in hot water to come two-thirds up the sides.
Bake for 18-20 minutes until firm to the touch and well puffed.
Remove the soufflés from the oven. (they will deflate and look wrinkled).
Allow to rest for a minute then gently ease them out of their moulds.
Place on a plate and cover with cling film.
When you are ready to serve place soufflés in a buttered ovenproof shallow dish.
Pour the double cream equally over the top of the souffles.
Sprinkle with extra parmesan and return to the oven for 12-15 minutes fan-assisted oven 200c until the soufflés are puffed and golden brown.
Tomato Vinaigrette:
Place the shallots, garlic and olive oil into a small saucepan over a low heat for 2 minutes, stirring occasionally.
Add the vanilla paste, white wine. Increase the heat, cook and reduce by half.
Add the tomato passata, lemon juice, salt and pepper.
Bring the mixture to the boil and remove from the heat.
Slowly whisk in the softened butter and a tablespoon of good quality balsamic vinegar
Peter Gorton's Poached Pears In Filo Pastry, Filled With Amaretti, And A Caramel Coffee Sauce
Ingredients
Poaching Liquid:
700ml water
225ml red wine
115g granulated sugar
2 whole cloves
1 cinnamon stick
2 LittlePod natural vanilla pods, seeds scraped out
Amaretti Filling:
125g amaretti biscuits, crushed
(mix all the ingredients below to form a firm paste)
125g ground almonds
4 teaspoons sugar
4 teaspoons butter
Pastry:
450g package of filo pastry de-frosted in the refrigerator overnight
225ml melted unsalted butter
Caramel Sauce:
250g double cream (& a little extra cream to thin the sauce)
250g sugar
150ml water
1 tbsp LittlePod natural vanilla paste
1 tbsp LittlePod organic coffee extract
Method
Pre-heat oven 200°c/gas 6
Choose firm pears that still have their stems attached.
Peel the skin off with a vegetable peeler and cut a thin slice off the bottom to create a flat surface so that the pears will stand upright during poaching.
Combine the poaching ingredients together, bring to the boil and simmer for 10 minutes, remove from the heat and add the pears, return to the boil and then simmer for 10 minutes.
Remove the pears from the liquid so they don't continue to cook. When they have cooled completely, core the pears from the bottom & fill them with the amaretti filling, dry any excess liquid from the pears.
To prepare the pastry:
Allow 3 sheets of filo per pear.
Brush each sheet with melted butter, layering them on top of the next sheet, place 1 pear in the centre of each pastry square and pull the four corners up towards the top and pinch around the stem leaving as much stem exposed as possible.
Bake the pears until golden brown, while the pears are baking prepare the caramel sauce.
Caramel Sauce:
Bring the water and sugar to the boil and boil until a nice golden brown
Remove from the heat and add half of the cream and allow for the sauce to combine to a smooth texture
Add the rest of the cream, the vanilla paste and coffee extract, return to the heat and allow the sauce to reduce to the desired consistency.
Presentation:
Place pears in the centre of six plates and pour the caramel sauce around the pear, serve with an ice-cream of your choice or clotted cream.
Cooking Tip
Peter Gorton - The pears can be prepared up to three days in advance. When adding the cream to the caramel be very careful as the mixture tends to splatter.
(Editor: I think these recipes will be ideal for your Christmas festivities. Maybe an addition or as an alternative to the more traditional Christmas Pudding, perhaps?)
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Wednesday 28 September 2022
UK's Leading Cheese company Launches New “Nightmarish” Halloween Cheese
Ilchester®, which has delicious ranges of both dairy and plant-based cheeses, has got together with Morrisons to introduce Nightmare on Market Street, a cheddar cheese blended with smoky chipotle and chilli jam.
It's a delicious taste sensation for food lovers who appreciate a Smokey Chipotle and Chilli flavour profile with a tasty cheddar cheese.
The smoky chipotle and chilli ingredients give the cheese a nice smokey, spicy flavour to complement the mild and mellow flavour of the Ilchester cheddar, which makes it the ideal cheese with “heat” for Halloween.
Best used to make some delicious Halloween party food, perhaps smokey Chipotle Chilli Witches Fingers Cheese Straws and Smokey Chipotle Chilli Stuffed Spooky Peppers.
Add some smokey flavour and heat and crumble on top of jacket potatoes, mac 'n' cheese and fries. Or just slice onto hot dogs or burgers and give the whole family a Halloween (trick or) treat.
Talking about Ilchester's new Halloween launch, Lisa Harrison, Marketing Manager at Ilchester, said: “We know how popular cheddar cheese with a little bit of mild spicy, smokey flavour is, which is why we have chosen the smoky chipotle with chilli jam, which is the perfect “ghoulish” complementary ingredients to our Ilchester cheddar for this Halloween.
“Previous cheeses we have launched in the autumn and winter season that have a bit of “heat” have proven to be really popular and we are hoping Nightmare on Market Street will be a great new seasonal cheese for foodies who are hosting their very own Halloween parties this October.”
Ilchester's Nightmare on Market will be available at all Morrisons deli counters across the country from 10 October and will RRP at £1.30 for 100g.
That's Food and Drink says: "I know where I will be on October tenth!"
Incidentally Market Street is a feature in every Morrisons store in the country and harks back to time when, in 1899 William Morrison opened his market stall in Bradford Market selling eggs and butter.
To learn about the history of Morrisons please visit https://www.morrisons-corporate.com/about-us/company-history/
Ilchester Cheese was launched in 1962 their website is at https://www.ilchester.co.uk.
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Gosnells Opens Mead Bar on Bermondsey Mead Mile
Says Tom Gosnell: “So many people are popping by to see what it's all about, and we are excited to be able to offer them such a wide range of flavours from 0% to 12% abv.
The bar will provide a thought-provoking showcase and hopefully encourage guests to sample one of head brewer Will Grubelnik's iterations of the world's oldest alcoholic drink, mead. Our meads are solely based on honey and water fermented to show the brilliance of the honeybee and its flowers.”
“The new bar has opened just in time for the London Marathon on Sunday 2nd October. The race passes through Bermondsey, so what better way for guests to reinvigorate all the senses than by visiting the Bermondsey Mead Mile, surrounded by a cornucopia of amazing brewers?”
The Gosnells Mead Bar's draught selection is led by its new dry Wildflower Mead (4% abv) which is drawn from the nectar of 45 species of flowers, bushes and trees. It is gluten-free and sparkling, with no added sulphites, made from a brew using 100% honey and with zero added sugar.
Gosnells Wildflower Mead is already available in Portobello pubs in London, Laines pubs, Brewdog pubs and independents.
It is also available in smartly presented yellow 440ml cans.
The Mead bar will serve seven other meads on tap including Raspberry Wildflower 5.4%, Sweet Cherry 8% and a cloudy Mojito Mead at 5.5%. There will also be 75cl bottles of Gosnells 5.5% Classic and of Gosnells 12% Vintages, dating back to 2019. A range of 4% canned meads including Sour, pink Hibiscus and Hopped will also be available,
Gosnells Mead bar is at 72 Enid Street, London SE16 3RA
Opening times:
Mondays/Tuesdays: Closed
Wednesday - Friday: 4:00PM to 11:30PM
Saturday: 12:00PM to 11:30PM
Sunday: 12:00PM to 11:00PM
To check them out to to buy by mail please visit https://www.gosnells.co.uk.
We think it's time to put in your orders to Gosnells for Christmas for your Christmas drinks bar and also for different and interesting Christmas gifts, too.
Cheese of the Month - October - Sharpham Cheese Camembert
When heated, Sharpham Camembert becomes yielding, oozing and perfect for dipping.
Sharpham Camembert is a unique combination of traditional Normandy methods and their very own singular South Devon terroir. It was created to celebrate the cheese dairy's 40th anniversary in 2021. It's inspired by the French classic, but is very much its own cheese.
This delicious cheese has recently been awarded a best cheese at the prestigious Devon County Show and an 'outstanding' two Great Taste stars awards, a rating that less than 10% of entrants receive. Great Taste judges said “This pretty little cheese has a sensational creamy texture that delivers a long, delicate richness and the most alluring wisp of straw. The rind is fully flavoured and paste utterly unctuous. Delicious!”
Sharpham Camembert costs £6.50 for 280g and is available from www.sharphamcheese.co.uk
That's Food and Drink and That's Christmas says:- "It's our opinion that Sharpham Camembert will be absolutely ideal for your Christmas cheese board. Plus the other Sharpham cheeses, too!"
Here's a nice recipe that you can try with Sharpham Camembert:-
Savoury Camembert and Caramelised Onion Bread and Butter Pudding
Serves 4 - 1hr prep/cook time
Ingredients
1 loaf of bread – stale is fine, sliced
100g salted butter, softened, plus extra for greasing
2 garlic cloves, grated
Small bunch of parsley, roughly chopped
1 Sharpham Cheese Camembert
200ml whole milk
2 eggs
50g Cornish clotted cream
1 tsp mustard
Salt
Pepper
Caramelised onions
50g butter
A glug of olive oil
3 red onions, thinly sliced
2 tbsp red wine vinegar
Method
Heat the butter and olive oil over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.
Stir the grated garlic into the softened butter, parsley and pepper until thoroughly combined.
Spread the garlic butter over the bread on both sides. Slice the bread into triangles, don't worry about removing the crusts as you might a sweet bread and butter pudding.
Slice the Camembert into thick, oozy slices, if using. Otherwise, grate your cheese.
Grease a baking dish and arrange a layer of bread in the bottom. Spoon over a layer of caramelised onions and cheese. Repeat with bread, onions and cheese until it's all used up.
Whisk the milk, eggs, clotted cream and mustard, before seasoning with salt and pepper. Pour over the bread it's all soaked up.
If you have the time, allow to stand for a little while so the bread soaks up the mixture.
Preheat oven to 180c. Bake for 25 minutes until bubbling and golden on top.
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Hugh Fearnley-Whittingstall and His Team Explain What Organic Means to River Cottage
 |
| Hugh Fearnley-Whittingstall |
Their farm carries organic certification accredited by the Soil Association and is managed under Countryside and Environmental Stewardship; schemes run by Natural England.
Their schemes help land managers tend to and look after natural habitats and biodiversity, in co-operation with food production. River Cottage grows high-quality organic fruit and vegetables, all year round, on 1.5 acres of the farm which provides a wide
variety of produce for their kitchen.
It's no secret Hugh Fearnley-Whittingstall is a champion of organic agriculture and it's something that's been ingrained into River Cottage for many years.
“Organic is really vital to us here at River Cottage, it's how we raise our livestock, how we grow all of our produce and it's at the heart of all our cooking and teaching.
"We love to show people how to cook and eat sustainably and affordably whilst using organic produce. We're also incredibly proud of our growing range of delicious organic products.” said Hugh.
Provenance is something River Cottage chefs are very passionate about and if you attend one of their cookery courses, you'll learn where your ingredients come from and something about why they believe eating seasonally and sustainably is not only important but also tastes better, too.
“Organic food is so important, not only because of the environmental positives but also because the flavours are so much better! Growing organic veg and rearing organic meat also gives me the peace of mind that we're leaving the soil healthy for future generations to farm.” said Gelf Alderson, Culinary Director.
He went on to say: “Organic fruit and veg tend to be heritage varieties, as they need to be hardier. Although a little slower growing, I find they aren't only way more interesting, but also tastier, too!”
River Cottage believes growing your own veg has the power to change your life. In these times of intensive farming, with reliance on dangerous and harmful pesticides, having a detrimental effect on our environment, people do need to be more reliant on their own patches of safe soil.
Head Gardener, Adam Crofts added: "I don't see any other way but to grow organically. After all, it's how nature intended.
"Using man-made chemicals and artificial fertilisers on our food is totally unnecessary, and harmful, too.
"It's destroying our collective health, plus stripping our lands and nature of biodiversity. The only winners are the big agricultural companies, who have made people believe this is the only way and have become reliant on them.
"Sadly it's all about money for them. It's vital to remember people used to grow food just fine before the invention of these petroleum-based products. The question shouldn't be 'Why do you grow organically?' but, rather 'Why wouldn't you grow organically?'”
The River Cottage gardening courses teach people the importance of looking after soil health and provide students with lots of other organic tips and tricks, encouraging them to start growing organic veg at home.
Those who want to learn about organic and truly immerse themselves in the world of organic growing and cooking can book one of the experiences at River Cottage HQ.
Those who want to try some of the River Cottage produce can drop by the new Kitchen & Store which is located a stone's throw from the River Cottage Farmhouse (aka River Cottage HQ). Open 9am-5pm, seven days a week, with breakfast served 9am-11.30am and lunch served 12pm-3pm, the casual, dog-friendly space is the perfect spot to drop by - on foot, bike or by car - for a bite to eat and enjoy incredible views from the large outdoor terrace or light and airy interior. The adjoining store offers visitors the chance to shop River Cottage products and books.
To keep up to date with the latest River Cottage news, visit www.rivercottage.net, find Hugh and the team on Instagram (rivercottagehq), Facebook (rivercottagehq), Twitter (@rivercottage), Pinterest (rivercottagehq) and YouTube (River Cottage).
Halloween Spicy Belly Pork and Squid Burger
Ben Forte, barbecue master at Kamado Joe shares his twist on a surf and turf burger.
Serves 4
Ingredients
4 – 6 pork belly strips
Two whole squid
1 tbsp miso
2 tbsp gochujang paste
6 garlic cloves, grated
1 tbsp honey
4 tbsp soy sauce
Korean spice rub e.g. Angus and Oink
500ml medium sweet cider
1 tbsp Chinese five spice
2 tsp salt
Runny honey, a good drizzle.
12 or so spring onions
2 tbsp sunflower oil (any neutral oil will work)
1tbsp mayonnaise
Brioche buns – (squid ink brioche buns optional)
Method
Mix 1tbsp of the gochujang, Korean rub, miso, garlic, soy and honey over the pork belly strips and set aside in the fridge for 24 hours.
At least an hour before cooking, remove pork from the fridge to come up to temperature.
Prepare your barbecue to 120 – 130c. Cover the bottom of a Dutch oven with spring onions, then lay the pork belly over the top and cover with cider until the pork is just covered. Top up with a little water if necessary.
Pop a lid on the Dutch oven and slow cook for about 5 - 7 hours or until tender and fat is translucent. Set aside.
Add soapstone or cast iron griddle to the barbecue and start bringing the barbecue up to searing temperature of 350°c minimum. Prepare your squid, then coat it in the salt and Chinese five spice.
Toast your brioche buns now and set aside. Mix mayonnaise and the remaining gochujang and spread on the top and bottom of buns.
When your cooking surface is scorching hot rub with your neutral oil. Carefully grill the pork belly strips to give them extra caramelisation and a nice crust. Then throw the squid on to sear quickly for about two minutes – hot and fast.
Now build your burger. Eat immediately, ensuring you spill sauce everywhere!
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Tuesday 27 September 2022
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Monday 26 September 2022
Mutti's Golden Tomato Cook Competition Returns
The winner will not only pick up this prestigious culinary award, but they will also receive an incredible prize of a trip to Parma, Italy, the home of Mutti.
The Golden Tomato Cook competition launched in 2021 in reverence to Mutti’s Pomodorino d’oro (Golden Tomato) award which, for over two decades, has been presented each year to the farmer who supplies the best quality produce whilst using sustainable practices, and the cooking competition is back again to recognise and reward the home cook who creates the best three course menu using Mutti tomatoes.
Anyone who loves to cook at home and has a passion for creating exciting dishes is invited to enter. Mutti is challenging home cooks to discover and experiment with the Mutti Essentials range - Polpa Finely Chopped Tomatoes, Peeled Tomatoes, Passata and Double Concentrated Tomato Puree. Each of these Mutti products have unique characteristics and so are best suited to different styles of recipes and Mutti wants to see contestants letting their imaginations run wild and deciding which Mutti product they will make the star of their show. To enter, you'll just need to create and submit a delicious starter, main and dessert with each dish using a different and perfectly matched Mutti tomato product.
This year’s judging panel includes Head judge and Head Chef at Mutti, Italy, Carlo Casoni, food broadcaster and journalist Nigel Barden, Chef and author Ben Tish, and Chef and influencer Gabriella Margiotta.
They will be looking for the best menus based on key criteria including originality, taste, presentation, overall appeal and of course making the tomato the hero of the dish. Five shortlisted menus will be put to the public vote before the three selected finalists are invited to cook in front of the judges during a live final at Sauce, by The Langham in London on 27th October 2022.
Carlo Casoni said: “Chefs from all over the globe tell us Mutti is the gold standard when it comes to tomato products.
"At Mutti we passionately believe every great recipe deserves a great tomato, and that there’s a best fitting tomato product for every dish.
"Last year’s competition was a great success, with a high number of extremely accomplished menus which really did make the tomato the hero of the dishes. We can't wait to see and try the menus people will be producing this year, and just like our 2021 winner, Hannah Such from Kilburn London, you too could be crowned our champion and win a trip to our home in Parma, Italy, including a private cooking lesson with me. Good luck to everyone!"
Fantastic prizes to be won. 1st prize is a trip to Parma, Italy for 2 people for 5 nights including accommodation, return economy flights, car hire and a cooking lesson with Carlo head chef, Mutti Italy. 2nd prize is a private virtual cooking class with Gabriella Margiotta, head chef at Cucina di Vincenzo. 3rd prize is a 3-course meal for 2 at one of the Eataly restaurants. 4th and 5th place will receive a product hamper from Mutti.
You have until 23:59 16th October 2022 to create and submit your menus online so, there’s no time to lose, get creating and get those entries in. To enter, visit here where you can also discover recipe inspiration and tips too. Full terms and conditions apply.
Mutti products are available now at leading supermarkets including Waitrose, Ocado, Morrisons, Sainsbury’s, Asda, Booths, and Tesco.
For full details of prizes and competition terms and conditions please visit competition website here https://mutti-parma.com/en/golden-tomato-cook-2022-entry.
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Agua de Madre. It's vegan, naturally fermented, sparkling and low in sugar
The globally recognised International Wine & Spirit Competition is one of the world’s largest, foremost and highly influential drinks awards.
All the IWSC awards are blind tasted by a specially selected panel of experts and Agua de Madre Blood Orange Bitters kefir water secured a stunning, but well-deserved, 95 points out of a possible 100 and was awarded a gold medal.
According to the IWSC, to win a gold medal a beverage must be: “Superb with great personality, character and complexity, but that is also true to its origins. An example that stands out among its peers as a supreme drinking experience.”
In the blind taste test judges found “Strong citrus notes that help create a sparkling drink with a delicate character. It has a light and gentle carbonation, great structure, an attractive bitterness, and wonderful punch. A real delight.”
Agua de Madre is at the forefront of a new and very exciting category of live feel-good drinks. This award is a wonderful accolade for the brand.
Blood Orange Bitters is created in partnership with Mindful drinks expert Camille Vidal and is one of their best selling flavours.
Carefully fermented in London, Agua de Madre was founded and launched by dedicated foodie and film producer Nicola Hart.
It's jam-packed with great taste and flavour and it is the sole water kefir on the market with billions of live cultures per 100ml and merely traces of alcohol.
It’s newly developed recipe means it has under 9 kcals per 100ml. It's a delightful and truly sophisticated thirst quencher of a drink, which is packed full of goodness, is organic, vegan, naturally fermented, delightfully sparkling and is low in sugar, too.
Agua de Madre has the same amount of live cultures as most milk-based kefir, with none of the somewhat vinegary mouth feel of kombucha, it's the ultimate super food which as well as being ultimately drinkable, also promotes a healthy gut and positive mental wellbeing, too.
The key ingredient is the mother culture which was discovered some 2000 years ago in Mexico.
Following the Madre’s secret recipe, the live culture is added to organic fruit and ginger and left to do its own thing, creating a naturally probiotic water kefir. As a result of this entirely natural process it also becomes delightfully effervescent, too.
A study conducted by the University of Huddersfield confirmed the dominant strains of lactobacillus culture within Agua de Madre. These natural live micro-organisms are easily absorbed, helping to restore or improve our gut flora.
Water kefir is currently seen as one of the best sources of dietary probiotic, which studies have shown boost cognitive and mental wellbeing, reduce IBS symptoms and improve digestion.
Film producer Nicola Hart, founded Agua de Madre in 2017.
To learn more visit aguademadre.co.uk.
It's our belief that this drink will make an ideal drink over the Chirstmas and New Year period, so may we suggest that you make this a part of your Christmas drink order as soon as possible?
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Sunday 25 September 2022
Guinness Cold Brew Coffee Beer
So, today whilst I happened to be in Tesco to visit the in store branch of Holland and Barrett I remembered to go into the Tesco store itself and buy four cans of Guinness Cold Brew Coffee beer.
Once suitable chilled in the refrigerator at home I decided to poor some glasses of this beer for my wife and myself.
The first thing we noticed was the very strong coffee aroma. Was the head a little darker than usual? We thought that it might be, although that could have been a touch of expectation over reality.
There is a very strong coffee taste to it, it's a strong and somewhat butter coffee that they have chosen.
The official description of the taste is "Flavourful notes of Coffee, Chocolate and Caramel."
Yes, I would agree that there is a strong coffee flavour and perhaps a hint of caramel, but chocolate? Not so sure, but I think I tasted a nut-like aftertaste.
It's a worthy effort, but I fear that it's a little too harsh for my taste. However, my wife loves the taste, so there you are!
A 440ml can is OK, but I don't think I'd be too keen to try this by the pint on draught in a pub or a bar. But, you'll need to be your own judge, so nip down to your nearest Tesco or other supermarkets or off-licence, hand over your £6 for four cans and form your own opinion.
Nairn's Cheese Oatcakes
I happen to consider Nairn's Oatcakes and cheese as two of my major food groups, so I was happy to add those to the nut order and continue with our shopping trip. More fit for human consumption nuts, this time from an adjacent branch of Home Bargains, as it happens.
And this evening I am testing the Nairn's Cheese Oatcakes.
The cheese content is a very respectable 15% and as soon as I opened the packet of Cheese Oatcakes I smell what to my nose seemed to be the scent of a rather fine cheddar cheese.
I ate one without anything spread on it and it was deliciously cheesy. Almost decadently cheesy, in fact.
With some extra mature cheese and enough butter to help things move along a bit more smoothly, the Nairn's Cheese Oatcakes tasted every bit as good as you would be able to expect from a family oatcake baker who have been in the business of carefully baking oatcakes since 1896, so that's 126 years of service to oatcake lovers the world over.
They are gluten free, contain no added sugar, have none of that unfortunate hydrogenated fat, no artificial colours, flavourings and preservatives and they are baked using gluten free oats. They are great for people who have coeliac disease, in fact they are certified by Coeliac UK. they are also suitable for vegetarians, too.
This pack that I am now working my way through will be replaced with others and kept for Christmas, along with the other members of the Nairn's range of oatcakes.
To learn more please visit www.nairns.com
Saturday 24 September 2022
Leicestershire Good Food Event, 29 September at the Allerton Project
It's the aim of the organisers to showcase the benefits for the environment, health and economy of increasing the amount of locally produced, sustainable and healthy food in the county’s schools, hospitals and other public services settings.
The recent government Food Strategy set out a goal of 50% locally produced or higher standard food in the public sector. The summit will gather together food producers with school and hospital caterers and supply chain managers, and Leicestershire County Council.
Joe Stanley is the Allerton Project’s Head of Training and Partnerships, and NFU County Chair for Leicestershire, Northants and Rutland. Joe will launch the event. He said: “Obviously, we're thrilled to be hosting the summit. It's a perfect example of our home county’s efforts to turn the government Food Strategy’s 50% target into reality.
“In conjunction with Leicestershire Country Council, we believe incorporating local, high quality, high welfare and eco-friendly food from Leicestershire businesses is more important now than ever to ensure the health and wellbeing of our citizens and our planet.
“We'll be talking about the health and business benefits of a more sustainable approach to public-sector food procurement. And we will examine how farmers can utilise more sustainable production methods and champion their existing high environmental and welfare standards to key public sector buyers.”
The event is free to participate in and is open to all those interested in how farmers and the supply chain can work together with local authorities to improve the sustainability of public sector food procurement.
The day’s programme includes a panel discussion and a special Q & A session, plus the opportunity to sample some fine food from local producers in the lunchtime ‘Food Court’ and to network with potential suppliers and customers.
It's happening on Thursday 29 September 2022, from 10:30 – 15:30.
The location is: The Allerton Project, Main Street, Loddington, Leicestershire, LE7 9XE
For more details on the event and to book places, please visit allertontrust.org.uk/events/ or call 01572 494541.
The event is part of the ongoing partnership between the Allerton Project and Leicestershire County Council.
The Game & Wildlife Conservation Trust – providing research-led conservation for a thriving countryside. The GWCT is an independent wildlife conservation charity which has carried out scientific research into Britain’s game and wildlife since the 1930s. We advise farmers and landowners on improving wildlife habitats. We employ 22 post-doctoral scientists and 50 other research staff with expertise in areas such as birds, insects, mammals, farming, fish and statistics. We undertake our own research as well as projects funded by contract and grant-aid from Government and private bodies.
The Allerton Project www.allertontrust.org.uk/
The GWCT Allerton Project is a combination of commercial farming, research, demonstration and community engagement, based on a 320-hectare estate in Leicestershire.
The Project researches the effects of different farming methods on wildlife and the environment, sharing results of our research through advisory and educational activities.
They identify management that delivers multiple benefits for the rural landscape. Their work encompasses natural capital accounting, agri-environment schemes and regenerative farming systems.
From soil and water, to woodland and environmental habitat that increase biodiversity, their aim is to build farmland resilience.
Their own research team works with and collaborate with other research organisations and help co-supervise numerous PhD and MSc projects.
B'liev launches new plant-based protein shake in three interesting flavours with 20g of protein
Many other brands of protein drinks have fallen into the trap of offering the three standard flavours. Chocolate, vanilla, or strawberry. Don't get me wrong, those can be nice flavours but perhaps they are somewhat samey and a bit of a bore? When drinking the same flavours day after day, that can become something of a chore. Something to be endured rather than enjoyed. And that's a shame.
But B’liev is designed to be utterly different. And utterly enjoyable. Their team of experts has taken the bold and bright decision to introduce three delicious flavours: Blueberry Muffin, Cookies & Cream and Chocolate Brownie and all are crammed with vital protein to enhance and support a flexitarian or fully plant-based lifestyle.
Developed in the UK and prepared in the EU, each 330ml bottle is high in fibre, contains 100% recommended daily intake of calcium and vitamins D3, B5, B6 and B12, is importantly low in sugar (ideal if like me you are a diabetic, and contains 20g of pure plant-based protein from a mix of Fava Bean, Pumpkin Seed and Pea Protein Isolate. So it's 100% plant-based and therefor is simple for the body to digest and utilise.
Today’s active and health-conscious consumers are seeking out drinks that deliver the nutrients they need without any unpleasant additives.
Ever conscious of this desire, B’liev aims to delivers a protein shake that tastes wonderful, gives you 20g of protein and is also boosted and fortified with extra vitamins and minerals, and all without any added sugar. It's also 100% natural with no nasties and nothing artificial.
Aria Beheshtaein, founder of B’liev said: “B’liev is designed to support our busy lifestyles and recognizes that it is not always easy to get all the nutrients we need into our diet each day. B’liev is 100% natural and can be consumed any time of day, safe in the knowledge you are getting a flavourful burst of goodness with your hydration.”
Aria added: “B’liev is inspired by the belief we are all capable of so much, we just need to believe in ourselves. We all face different challenges, some harder than others, but the most important element is the belief we have within ourselves to go the extra mile and work harder for what we want to achieve. I want B’liev to inspire people to aim for whatever they want in life and to live their best life.”
Each bottle is packed full of healthy ingredients to support your plant-based lifestyle, your workouts, and your taste buds. It's also pretty good for those of us who aren't following a vegan lifestyle, but who know a good thing when we see or taste it!
Cookies and Cream protein shake
It's thick, creamy and utterly indulgent, B’liev Cookies & Cream plant-shake makes a creamy high protein drink and is a perfect alternative to milk-based drinks. Drink on-the-go between meals, for additional protein with a deliciously great cookies and cream taste, all with low sugar and high fibre. With 20g of plant protein power from four different sources (fava bean, flax seed, pumpkin seed and Pea)
Nutritional Information (Per 330ml bottle)
Energy 620kj (184kcals); Fat 4.4g (of which saturates 0.3g); Carbohydrates 20.6g (of which sugars 8.0g); Protein 20.2g; Fibre 11.6g; Salt 0.48g; Niacin 16mg (100% NRV); Pantothenic acid 6mg (100% NRV); Vitamin B6 1.4mg (100% NRV); Vitamin B12 2.5μg (100% NRV); Vitamin D3 5μg (100% NRV); Calcium 120mg (15% NRV)
Ingredients
Water, Vegetable protein blend (Fava bean, Pumpkin seed, Pea protein isolate) (74%), Oligofructose syrup (from chicory root), Date nectar, MCT powder (from coconut), Flax seed, Natural flavouring, Emulsifier: Sunflower lecithin, Stabiliser: Guar gum, Salt, Vitamins and Minerals: Calcium, Niacin, Pantothenic acid, B6, B12, D3
Blueberry Muffin protein shake
A blueberry muffin plant-shake offers a dessert and drink all in one, packed with 20 grams of plant-protein, high fibre from chicory root and is low in sugar. The blueberry muffin plant-shake is high in antioxidants, low in calories but most importantly high in flavour, too.
Nutritional Information (Per 330ml bottle)
Energy 634kj (186kcals); Fat 4.4g (of which saturates 0.3g); Carbohydrates 20.9g (of which sugars 7.5g); Protein 20.2g; Fibre 11.7g; Salt 0.52g; Niacin 16mg (100% NRV); Pantothenic acid 6mg (100% NRV); Vitamin B6 1.4mg (100% NRV); Vitamin B12 2.5μg (100% NRV); Vitamin D3 5μg (100% NRV); Calcium 120mg (15% NRV)
Ingredients
Water, Vegetable protein blend (Fava bean, Pumpkin seed, Pea protein isolate) (74%), Oligofructose syrup (from chicory root), Date nectar, MCT powder (from coconut), Flax seed, Natural flavouring, Emulsifier: Sunflower lecithin, Stabiliser: Guar gum, Salt, Vitamins and Minerals: Calcium, Niacin, Pantothenic acid, B6, B12, D3
Chocolate Brownie protein shake
Each day will be a brownie day with this deliciously creamy brownie plant-shake! Great for drinking on the go or perhaps if you are on your way to work, or to get your daily intake of vitamin B6, B12 and D3 plus an additional 20 grams of plant protein power which can contribute to the reduction of tiredness and fatigue throughout the day!
Nutritional Information (Per 330ml bottle)
Energy 702kj (202kcals); Fat 5.9g (of which saturates 0.4g); Carbohydrates 21.2g (of which sugars 7.8g); Protein 20.7g; Fibre 11.9g; Salt 0.52g; Niacin 16mg (100% NRV); Pantothenic acid 6mg (100% NRV); Vitamin B6 1.4mg (100% NRV); Vitamin B12 2.5μg (100% NRV); Vitamin D3 5μg (100% NRV); Calcium 120mg (15% NRV)
Ingredients
Water, Vegetable protein blend (Fava bean, Pumpkin seed, Pea protein isolate) (74%), Oligofructose syrup (from chicory root), Date nectar, MCT powder (from coconut), Flax seed, Natural flavouring, Emulsifier: Sunflower lecithin, Stabiliser: Guar gum, Salt, Vitamins and Minerals: Calcium, Niacin, Pantothenic acid, B6, B12, D3
B’liev is now available from independent health food stores, gyms, or direct from https://bliev.com.
Friday 23 September 2022
That's Christmas: The best advent calendar ever!
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Bier Company launches Football-Themed Beer Box for 2022 the World Cup
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Football fans can kick-off the 2022 FIFA World Cup in style with Bier Company's spectacular Craft Beer World Cup Box, jam-packed with 32 thirst-quenching beers from award-winning craft breweries across the world.
Available to purchase online now, Bier Company has designed every last detail of the pitch-shaped box to delight beer and footie fans, making sure 2022’s World Cup will be one to remember.
The beer and snack experts have once again hit the ball in the back of the net with their latest box set, packed with everything footie-lovers need, whether they are cheering on Gareth Southgate’s England squad or backing teams from across the world in the Qatar competition. Bier Company is even offering an early bird £50 off deal the first 3,000 boxes sold at just £99.95 (RRP £149.95).
A refreshing team of the finest craft beers, the box set includes mixed beer styles for authentic flavour including IPAs, Pale ales, and lagers. Each beer has been specially designed and themed based on the flag colours and culture of the corresponding nation, giving beer-lovers a real treat as they open each nation’s door and get to experience flavours from around the world.
The box comes complete with a knockout elimination beer World Cup game. When a country is eliminated, drink the beer of that nation and on the back of its door is an ‘eliminated’ sign. Experience the variety of beers on offer as more teams are knocked out, saving the champion until last. Plus test your football trivia knowledge with a 22-question quiz.
Bier Company has even devised an EPP (Emergency P*ss Up Policy) for customers who get carried away with the return of the most prestigious football tournament and ‘accidently’ guzzle their beers early - reorder all the beers included for a huge discount.
Bier Company Co-Founder Stefan White says: “At Bier Company we are HUGE football fans, and we are beyond excited to see the World Cup return.
“We have spent months designing the ultimate World Cup beer box with everything you need to enjoy the World Cup in style.
“We carefully selected 32 fantastic beers from our favourite award-winning craft breweries to represent each nation competing to give you the very best beers to watch the match with.”
Bier Company is an online shop stocking the finest independent craft beers from breweries worldwide including new and exclusive brews, paired with its signature own-brand Bier Nuts and Bier Crisps.
The Craft Beer World Cup Box is available to purchase now from Bier Company’s website. https://biercompany.co.uk/
Larkids By Bulow. Organic delights and delicious
Continuing to push the boundaries of gourmet chocolate coated liquorice creations, the deliciously SLOW CRAFTED range is carefully slow-cooked to create a rich caramel-like texture, and is available in three delicious flavours; Mango Vanilla, Caramel Date, and Dark Truffle. The luxury range comes in recycled glass packaging designed for reuse.
Please see further information below on the SLOW CRAFTED range available to purchase on lakridsbybulow.co.uk.
I asked two members of our tasting team to taste this confectionary and they both declared that these were amongst some of the best chocolates that they had ever tasted.
I also tasted them myself and found myself in full agreement with them. My wife was excused duties, as she is allergic to chocolate!
Although we are running this review as part of Organic September, we quickly realised that this will be a wonderful purchase for Christmas as gifts and for your Christmas goodies cupboard!
LAKRIDS BY BÜLOW invites you to experience a luxury indulgence of extraordinary flavours and textures with the SLOW CRAFTED range, sold in recyclable and reusable glass jars and available to purchase from July 7 at lakridsbybulow.com (RRP: £27.00) and select retailers.
A permanent addition to the LAKRIDS BY BÜLOW portfolio, the SLOW CRAFTED collection is based on the original recipe founder Johan Bülow cooked when the confectionery brand was first founded, in Bornholm, 2007. Bülow had a dream of re-inventing liquorice and spent an entire year, tucked away in his mother’s kitchen, trying to perfect the ultimate recipe and elevate the sweet into a gourmet experience.
Bülow’s SLOW CRAFTED liquorice is gently cooked in an open batch for four hours, rested for 24 hours, and then kneaded by hand to create a rich caramel-like texture. It is because of the long, slow, and delicate way in which the liquorice is made that the collection was named: SLOW CRAFTED. Using only the finest, carefully sourced organic ingredients, SLOW CRAFTED captures the authentic taste of LAKRIDS BY BÜLOW for an unrivalled taste experience, loved by true liquorice connoisseurs.
With sustainability front of mind at each stage of production, LAKRIDS BY BÜLOW proudly presents the SLOW CRAFTED range in premium, recycled glass packaging. A first of its kind for LAKRIDS BY BÜLOW, the glass jars have been designed for reuse; when you’re done with the products, simply remove the labels with warm water and cleanse them in the dishwasher or soak in warm water before reusing it for just about anything – the lids close tight, so you can bring your daily juice, smoothie or iced coffee on the go, or use them to store your homemade granola, pulses and more. The glass jars even have functional measurements engraved, so you know just how to mix your kitchen creations.
Not only is the SLOW CRAFTED range packed sustainably, the organic ingredient of cocoa is ethically sourced via the Cocoa Horizons program. Still producing all liquorice products in Copenhagen, the LAKRIDS BY BÜLOW factory continues to run on 100% green energy, produced by Danish windmills.
With the launch of its global #ShareItWithAHater campaign in 2021, LAKRIDS BY BÜLOW continues its mission to make the world love liquorice, introducing the unrivalled SLOW CRAFTED range to capture the true potential of the unique ingredient of liquorice. Spreading the joy of the Nordic flavour around the world, LAKRIDS BY BÜLOW has landed in prestigious UK stores including Selfridges, Harrods, Fenwick and Harvey Nichols.
https://lakridsbybulow.co.uk/all-products/
https://www.instagram.com/lakridsbybulow/
Nairn's Oatcakes organic and very tasty
To my mind, Nairn's have been the accepted kings of Scottish oatcakes for many years and they are now becoming justifiably famous for their organic Scottish oatcakes.
They are tasty, good for the environment and 100% natural.
They are made from certified organic wholegrain oats and are also very modest in price, too.
So, what is available?
Nairn's, Organic Scottish Oatcakes, £1.10, at Sainsbury's.
I believe that they are very good for you, because they have added organic oat bran, so they are even higher in fibre, are perfect for vegans and are guaranteed to be free of artificial colours, flavours or preservatives.
They are simple and utterly tasty. They are perfect for any topping, savoury or sweet. I actually like to nibble them with no toppings. Is that just me?
Nairn's, Super Seeded Organic Oatcakes, £1.40, Sainsbury's
Wow! These are my favourites! The super seeded Organic Oatcakes are a mix of delicious flax, sunflower and chia seeds which are all a great natural source of protein and rich in omegas 3 & 6. They are deliciously crunchy and are ideal with any topping, or can also be used with any dips or hummus. Or cream cheese. My favourite idea, as it happens.
Incidentally, you really do need to get Nairn's Oatcakes in for your Christmas feasting.
Thursday 22 September 2022
Soko Patisserie Launches a Halloween Chocolate Collection, by Michelin Star Chef Andreas Antona & Bharat Chandegra
Finest ingredients
As much an artform as a culinary creation, each chocolate is handmade and takes three days to produce. The moulds are carefully crafted and painted with the finest cocoa butter before the product is painstakingly layered, the silky-smooth chocolate complemented by sumptuous fillings sourced with equal care and passion.
Following the launch of the debut range, Bharat and Andreas have plenty of ideas for future selections.
“We're delighted to be launching a selection of enrobed in all-milk chocolate, a Christmas bonbon range with the option to add Champagne, and a limited-edition festive hamper,” said Bharat.
Soko's Halloween Bonbon Selection, Available Now for Nationwide Delivery
Soko's artisan bonbon selection features six contemporary flavours and is available in boxes of 12 (£16) or 24 (£28)
Peanut Butter & Blackcurrant Jelly, With a Ghost Design
This is a classic American pairing that is bound to be popular during Halloween. The chocolate brings together peanut butter, with a homemade peanut praline and a layer of blackcurrant jelly to help cut through the sweetness - all enrobed in milk chocolate.
Pumpkin Cheesecake with a Gory Design
A surprisingly delicious combination of pumpkin purée, pumpkin and cream cheese ganache with a digestive biscuit base. This playful combination brings out the sweetness of pumpkin with hints of vanilla and a white chocolate casing.
Toffee Apple & Popping Candy
Has the eye-catching colours associated with apple bobbing often played at Halloween. The chocolate is made using caramelised apple to create a purée, then added to apple ganache and a layer of white chocolate mixed with popping candy to surprise and delight all ages.
Raw Materials
The team has been careful to obtain their chocolate from a reputable and trusted source. Cacao Barry prides itself on using only the highest-grade beans, produced sustainably, and is aiming to be deforestation-free and carbon positive by 2025.
A Perfect Gift
Developed from exclusive recipes to the highest of standards, the chocolates make a luxurious gift - the perfect present for any discerning friend or family member who appreciates the finer things in life.
For special occasions, corporate, retail or hospitality orders, Andreas and Bharat can create bespoke chocolates, tailored to a customer's specific requirements.
To discuss the options or order a selection, visit www.sokopatisserie.co.uk.
Christmas Collections
New Soko collections include a Christmas chocolate bon bon range and Christmas Hampers.
Nationwide UK Chocolate Delivery
Orders placed before 12noon are dispatched the next working day. Please allow 2 days for delivery. Please be advised any orders placed on Friday, Saturday, or Sunday (before 12noon) will be dispatched on Monday.
Soko Patisserie, Birmingham Collection Address:
SOKO Patisserie, Unit 14, Radway Road, Solihull, Shirley, B90 4NR.
Top Vegan & Gluten-Free Brand Positive Bakes Launches Across All London Whole Foods Stores
This is the first retail outlet to stock products by the award-winning, family-owned brand, since its launch in early 2020.
Positive Bakes was begun by husband and wife team Aatin and Helen Anadkat, after they learned that their son had a dairy allergy.
Their mission was to produce the most delicious free-from, natural and handmade products available in the UK, whilst also having the least impact on our environment.
Currently available at all seven of the Whole Foods stores across London are a range of Positive Bakes products including seasonal pumpkin pie, pecan pie, apple pie, and a range of delicious loaf cakes including carrot cake and chocolate cake, plus the brand's best-selling brownies and blondies. All Positive Bakes products are packed in 100% plastic free packaging.
Positive Bakes co-founder Aatin Anadkat BEM said: “We are thrilled to see our products on the shelves of Whole Foods. Taking our brand to the premium retail market gas always been a part of our master plan, and to have Whole Foods to become our first retail brand partner to stock us, is a huge achievement.
"It took us many months of hard work and new product development by our awesome team, and we are really pleased with the results we have achieved. It's a great step forward for us as we continue to expand our brand.”
Positive Bakes products are free from dairy, gluten, soya, eggs, palm oil, preservatives, flavourings, yeast and GMOs and produced in the brand's dedicated and fully energy-efficient bakery in Leicester and delivered in plastic-free compostable packaging.
Aatin added: “Positive Bakes is a truly purpose-led brand. We take our commitment to sustainability and the planet very seriously and have done since our inception in 2020. Sustainability is at the core of everything we do, from our energy efficient bakery to our ingredients and compostable packaging.”
To learn more please visit www.positivebakes.com.
Women loses 30kg in 9 months with a ‘miracle’ lifestyle change!
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She had a consultation with her doctor which highlighted her high blood sugar levels, and she realised immediately that she needed to enact a drastic change to her diet to get her health back on track.
Speaking exclusively to plant-based drinks brand, Plenish (https://www.plenishdrinks.com) Doli reveals how changing her lifestyle habits has made her feel the best she ever felt in her life.
Describing her pre-diet as extremely carb-heavy, Doli had a couple of key factors that made her reconsider her diet and overall wellbeing.
“Pre my body transformation I had a very carb-heavy diet. I would typically eat whatever I felt like with little knowledge of Macro contents. I would also rely on a lot of takeouts and easy meals. I had a lot of snacks, sweets, chocolates, and socially drank alcohol.”
She went on to say: “A couple of key factors made me reconsider my diet and that of my overall wellbeing. All my clothes were becoming tight, I no longer enjoyed dressing up, and would find myself making excuses to avoid social events.
"My NHS doctor had also pointed out my blood sugar levels were high which was putting me at risk of developing diabetes (and we have a family history of this which did, of course, cause me concern). I’d tried a number of fad diets which hadn’t really benefited me.
I ended up on a body transformation coach’s Instagram and booked a call. 24 hrs later, I’d signed up! 9 months later 30kg down! Best decision I’ve made in my life! And I’ve sustained it!”
Doli was already leading a vegetarian lifestyle and she knew Plant-based was the best option for her, based on how her body reacted.
“I was already a veggie and plant based in the main.. Working with my body transformation coach made this easier for me as all my meal preps were pre-planned. As the months progressed I grew an interest in food types, macros, and what suited me and my gut, best. As I said, I knew plant based was best for me, based on how my body reacted.”
Changing your lifestyle habits can be a challenging process, but Doli was lucky enough to have her friends and family supporting her on every step of the way.
”The most challenging part was sticking to a plan, and actually having to make adjustments to socials. I still went but made different choices with food and drink. It was hard to explain to people what I was doing and why I was doing it, but I am truly blessed to have some fantastic people around me who understood and helped me!”
“Positively, I feel the best I have ever felt! I’m more confident and more aware. I have more energy, I’m calmer and happier. It took me a solid year to drop the weight, and then to ustain it, but I believe in learning and growing everyday, so my habits are evolving as I learn more. It’s fantastic to see that my changes have had a ripple effect on those close to me, also taking their health and well-being in their hands!”
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“Being healthy can be expensive at times. What’s worked for me is planning and batch cooking some of my meals. Not only do I save financially but it keeps me on track and ensures I’m not tempted to make poor decisions when I’m tired after a long day at work!”
“I want to feel good and I want to be in control of my health. Eating well, and training helps me feel good.”
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'First Past the Pot!'- Kabuto First Noodle Brand to Go B Corp
Kabuto Noodles founder Crispin Busk said: “This is an incredible achievement for the Kabuto team who have been laser-focused on achieving B Corp status.
"We've been striving to make our business as sustainable as possible in recent years, not only for the company but also as a responsibility to our customers too.
"As a family-run business it's vitally important to us to leave a legacy which means our products had as little impact on the planet as possible. Becoming a B-Corp is a great validation of the ethos we've always had at Kabuto, that a company should be about more than just money, but trying to operate in a way that's good for our staff, customers and planet.
"We've always aimed to be leaders in the competitive world of instant noodles, both in taste as well as environmentally, and now we've proved quality instant noodles needn't cost the earth.”
Achieving B Corp status has been the culmination of a number of actions made by Kabuto over recent years, including creating jobs that incorporate social and environmental issues that are regularly reviewed, ensuring workers are paid above living wage, and were the first instant noodle brand to have a 100% recyclable product, offset of carbon emissions, as well as the highest level of customer service.
A recent reformulation of the entire Kabuto Noodles range to a 100% Vegetarian, non HFSS ingredient list aimed to recruit the more health-conscious customer to the instant noodle category. Kwoklyn Wan, TV Chef and Author, recently worked with the Kabuto Team to create a series of recipes with the pots, turning them into wholesome home-cooked style meals. Kabuto is now sold in all major retailers.
Founded in 2010, the company now employs a team of 7 in Bristol and has sold over 23 million pots to date, and launched in the US in 2019 under the brand name Kusari.
A keen and dedicated foodie, Crispin started off on his food career with Bristol-based success story Pieminister as a Sales Manager for five years. Constantly scouring the supermarket shelves for new ideas, he saw a gap in the market between the ready noodles stocked in supermarkets and the noodle dishes available in restaurants.
"We've all been through an 'instant-noodle phase', often when we're students and Busk's mission was to catch people who are considering giving up on noodles and give them another reason to carry on eating them - with grown-up flavours, and premium, authentic ingredients.
So what are B-Corp businesses?
"Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company’s entire social and environmental impact."
https://www.bcorporation.net/en-us/certification
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