Monday 28 November 2022
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Sunday 27 November 2022
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Saturday 26 November 2022
Comic Relief launches "emergency" Christmas appeal
"Millions of people across the UK are facing difficult decisions and struggles this winter as skyrocketing bills and soaring food prices push families into crisis. With 1 in 3 children in the UK living in poverty and many families having to go without basic necessities, they're living in fear of what this Christmas could hold."
They went on to say: As the grip of the cost of living crisis tightens, families feel trapped and have nowhere to turn. Wherever you live in the UK, people local to you aren't just avoiding using the cooker, they’re removing lightbulbs and turning off the fridge. They’re going to bed early to jeep warm and reduce bills. Parents are struggling with the stress of holding everything together and missing meals to protect their kids from how tough things are.
But together we can change this, we can make a difference and help ease the pressure felt by so many. Today we are pledging £1million to launch the appeal and help get support to those who need it.
Samir Patel, CEO of Comic Relief, said: “This winter is going to be frighteningly tough for people all over the country as the cost of living crisis pushes millions to breaking point. They face going hungry and are without basic necessities, pressure is mounting from all angles.
"As this national emergency intensifies, people need our help now. We are hugely grateful for this opportunity with the Evening Standard and Independent newspapers to launch a cost of living appeal and raise urgent funds this winter. From supporting foodbanks to providing warm clothing and energy top up cards, this campaign will deliver a lifeline and ease the pressure for people facing the toughest times of their lives.”
The money raised will support organisations working hard to get help to people who need it most. From warm clothes, electric blankets and water bottles to energy top cards, food vouchers and supporting food banks, along with help, advice and mental health support, your donations will make a huge difference.
Rachel Thomas, Community Development Delivery Officer at Manchester's The Bread and Butter Thing, said: “The brutal reality is it’s going to be a hard winter. We're going to do what we can with the funds and the people and food we have, to try and ease the burden as much as we can for as many people as possible.
“It’s improving people’s wellbeing. It’s not just physical wellbeing in terms of fruit and veg or the nutrition we provide, it's also about people's mental wellbeing. There is an incredible stress taken off shoulders when you know you can afford to feed your family.”
Shireen, mother of two, shopper and volunteer at a food hub run by The Bread and Butter Thing, said: “This has been a lifeline for us for the last couple of months. If I didn’t have The Bread and Butter Thing, I would have to either skip meals or be down to tins of soup or something along those lines, just to make sure the kids were fed.”
“It’s horrible. It’s awful. I can’t describe it. I do worry - I never used to worry about money. Ever. I never had a lot. But I never used to worry. And now I do nothing but think about whether I am going to be able to support my kids…”
The spokesperson finished by saying: "Your donation has never been more important. We know times are tough, but if you can give just a little bit, it will go to people in the UK who are really struggling right now to get through this crisis."
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Friday 25 November 2022
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Crêpe Desserts for Pancake Day
Crêpes Suzette
A simple take on Crêpes Suzette using Bonne Maman Bitter Orange Marmalade, these crêpes are easy to make at home for a delicious after dinner dessert on Pancake Day. Delicate, lacy crêpes soaked in the citrussy French liqueur – Grand Marnier – our marmalade and the zest and juice of a lemon.
Lemon & Caramel Crêpe Cake
An impressive and delicious sharing cake - layers of fine French crêpes spread with Bonne Maman Lemon Curd and a soft, creamy filling. For a decadent crêpe showstopper, add a caramelised topping and decorate with thin lemon shreds.
Almond Crêpes with Plums in a Thyme & Blackcurrant Syrup
These extravagant, fruity crêpes make a perfect light dessert to end a fun filled Pancake Day. Classic French crêpes with an almond twist, filled with a creamy filling with orange zest topped with warm and fresh Plums in a rich Blackcurrant syrup for a real fruity kick. Finish off with a dusting of icing sugar.
Incidentally, we feel that Almond Crêpes with Plums in a Thyme & Blackcurrant Syrup would make an ideal dessert for the Christmas and New Year period, so why wait until Shrove Tuesday?
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Celebrate Veganuary With New Lindt Classic Recipe Vegan Caramel Sea Salt Bars
To celebrate World Vegan Day on 1st November, Lindt pre-launched the new bars exclusively in Lindt chocolate shops and online www.lindt.co.uk/shop which have already proved extremely popular with those opting for a tempting plant-based treat.
Following the successful launch of Lindt CLASSIC RECIPE Vegan Smooth and Lindt CLASSIC RECIPE Vegan Hazelnut last year, the Lindt Master Chocolatiers have extended the range and introduced new Lindt CLASSIC RECIPE Vegan Caramel Sea Salt, a non-dairy alternative to the UK's number two bestselling chocolate bar flavour, Caramel.
Expertly crafted by the innovative Lindt Master Chocolatiers according to traditional Swiss recipes, the exceptionally smooth CLASSIC RECIPE Vegan Caramel Sea Salt bar only uses the finest quality ingredients. Discover an exquisite combination of high quality cocoa blended with gluten free oat drink, smooth almond paste and crisp caramel pieces with sea salt.
Appealing to not just vegans, Lindt's new vegan bars are safe to eat for Coeliacs and those who choose a gluten free diet using the UK's number one dairy alternative, gluten free oat drink. With a record one in three Brits now drinking plant-based milk, new Lindt CLASSIC RECIPE Vegan Caramel Sea Salt bars will be a tempting treat throughout the year for those choosing a vegan based diet.
The launch is well timed, according to 'Sainsbury's Future of Food report', vegetarians and vegans will make up a quarter of the population by 2025. In addition, they reported a 24 per cent increase in customers searching for vegan products online and a 65 per cent increase in sales of plant-based products year-on-year.
Responding to customer demand, this exciting new vegan range is testament to Lindt's innovative new product development, with a no compromise approach on quality. Market research company 'Meticulous Research', states that the plant-based food market in Europe is expected to grow by 10 per cent a year from 2022 to 2029 to reach 16.7 billion US dollars by 2029 – more than the entire global vegan food market in 2021.
Whether you're vegan, gluten free or would like to try a plant-based option, Lindt guarantees the same taste sensation and quality with the Lindt Vegan CLASSIC RECIPE bars that is delivered throughout the entire range.
For more information or for the online store visit www.lindt.co.uk/shop and also follow on Facebook at www.facebook.com/lindtuk/ or Instagram www.instagram.com/LindtUK.
COP27 casts rays of hope for inclusion of food system change on UN agenda - but still long way to go
This year’s UN climate conference (COP27) has cast a ray of hope on the prospect of food system change being included on the UN agenda for next year’s COP28 as a way to mitigate climate change. However, whilst the first steps have been taken, there is still a long way to go to ensure food system change becomes an integral part of the negotiations.
The event, held in Sharm El Sheikh in Egypt, already witnessed a major breakthrough, with the UN granting the first ever approval for food system-focused pavilions to be set up on site, including the Food4Climate Pavilion.
As a consequence, delegates from 200 UN member states were able to actively engage with the subject of how food production and consumption systems are contributing to large scale greenhouse gas emissions, deforestation and biodiversity loss.
With the closing of COP27, Food4Climate partners said they were optimistic that COP28 - to be held next November in the United Arab Emirates - will put food system change higher up the agenda.
“Through talks, press conferences, one-to-one meetings and a dedicated Agriculture Day, we were able to talk to many delegates about the critical, yet overlooked need to transform our food systems,” Raphaël Podselver, spokesman for the Food4Climate Pavilion, said.
"
The ground-breaking presence of these food-focused pavilions also allowed us to strengthen networks and coalitions between supporters of food systems change.
“We saw how our message got through, in particular through delegates’ understanding - perhaps for the first time - of the crucial role food systems play in tackling climate change. We made it crystal clear that without addressing food system change, there will be no chance of meeting the agreed international climate goals,” Podselver added.
Food production is responsible for a third of global greenhouse gas emissions and around 20% of total emissions can be attributed to animal agriculture. For man-made methane emissions, the contributions of livestock climb higher, to around 32%.
The Food4Climate Pavilion promoted, in particular, the need for a just transition away from harmful resource-intensive agriculture and towards fair, healthy, humane, diverse and resilient food systems. Shifting to more plant-rich diets, adopting agroecological practices and reducing food loss and waste will be key in making such a transition happen. Crucially, the Pavilion partners pointed out that no-one should be left behind, including small-scale farmers, youth, Indigenous People, and women.
“The Food4Climate Pavilion helped shine a spotlight on dozens of organizations building momentum around the role of youth, Indigenous Peoples, and farmers in improving how we produce and consume food”, Danielle Nierenberg, President of Food Tank, a co-organiser of the pavilion, said.
While this year’s climate talks certainly helped raise awareness about the importance of food systems, the negotiated outputs hardly reflect this trend. The final conclusion on the UN’s main framework for discussing the role of food and agriculture in global warming – the Koronivia Joint Work on Agriculture – crucially lacks ambition and omits the need for consumption changes altogether.
Partners will be looking to establish another pavilion at next year’s summit, COP28, in order to push for more ambitious action on food systems change.
“Our presence will be even stronger next time, having familiarised the subject of food system change with so many delegates. We look forward to next year to see climate talk outcomes highlight the necessity to shift to more sustainable food systems as an urgent way to mitigate climate change,” Podselver said.
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Thursday 24 November 2022
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Europeans want plant-based milk on offer in schools
At the conference, the Commission revealed the results of the public consultation which found 72% of those who responded want plant-based milks to be included in the scheme.
“We/re delighted by the outcome of the consultation which made overwhelmingly clear plant-based milks have a place in the EU School Scheme,” Lucia Hortelano, EU Policy Manager at ProVeg, said.
“The conference also made several references to the need to transition to a more sustainable scheme, and we believe the introduction of plant-based milks should be one of the solutions ” she added.
The scheme, which benefits over 20 million children across Europe, has massive potential to be a flagship initiative for the inclusion of sustainable and environmentally friendly products for children across Europe.
Incorporating plant-based milks into the school scheme will that the EU really wants to offer greater choice to children who are unable, or unwilling, to consume dairy milk and are seeking out a healthy, climate-friendly, ethical alternative.
Earlier this year, ProVeg raised a petition calling for the inclusion of calcium-fortified, unsweetened plant-based milk into the scheme, which 75,000 people have since signed.
“We already knew many people were in favour of including plant-based milks in the EU scheme but the results of the public consultation shows the vast majority of people in the EU wants this too,” Hortelano said.
“Unsweetened, calcium-enriched plant-based milks offer children greater choice of what they can drink at school mealtimes, allowing those with allergies and intolerances to feel included. Some children are also concerned about animal welfare and with plant milk, these concerns aren't raised,” she pointed out.
“Both the EU’s Farm to Fork strategy and the Beating Cancer plan mention the importance of moving to a more plant-based diet , and this includes plant-based alternatives to conventional dairy products,” she added.
Other NGOs also celebrated the results of the public consultation.
Olga Kikou, Head of Compassion in World Farming EU, said: “These are excellent results that must pave the trajectory of the EU scheme funding school meals. It's time schools start a meaningful transition towards healthier and more sustainable diets, engraining good habits early on in younger generations. Children should have better access to plant-based foods, including fresh fruits and vegetables, plant-based milk, legumes, nuts and grains.”
ProVeg International is also aware of the untapped potential this can have for farmers in the European Union and how growing environmental constraints are becoming a major threat to traditional farming livelihoods. Farmers have an important role to play in the just transition towards alternative-protein production and the school scheme broadening its products can play a key role in this transition.
Next steps
Following the outcome of the consultation, ProVeg will continue working with policy makers and the wider public to fill any knowledge gaps that might arise on the inclusion of more plant-based products into the school scheme.
“We think it is important to inform people more about how these products. Moreover, we will continue to highlight how plant-based milks also have the added attraction of being both climate-friendly and animal-friendly - two factors that the EU is keen to incorporate in its programmes,” Hortelano said.
Save the Waterside Meadery in Penzance
"The Waterside Meadery is a family restaurant nestled on the harbour at Penzance. It opened in March 1970 and has been owned and ran by the same family since.
"The Waterside Meadery is not just a restaurant, it's a West Cornwall institution and a real community concern. It has been a thriving business in Penzance and see in the region on 35k visits a year.. It supports local suppliers and trades and does a good amount of work for charity and community ventures.
"As part of the Penzance Town Deal, the Council wish to demolish the building to make way for a freight storage shed for the Steamship company.
"The building has been on the harbour for many years. Originally it was clay sheds, then got repurposed into a cafe and after, became The Waterside Meadery.
"If the council do demolish The Waterside Meadery, not only will 25 people lose their jobs, the owners will lose their livelihood, suppliers will lose thousands of pounds of business and the community will lose their Meadery. The knock on effect is huge.
"Please help and sign the petition to show that, whilst you support progress for Penzance, you do NOT want The Waterside Meadery to be demolished.
"Thank you."
If you wish to sign the petition, the link is here:-
https://www.change.org/p/save-the-waterside-meadery-from-being-demolished
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Palm oil sustainability concerns expressed
ZSL’s annual SPOTT ranking of palm oil producers, processors and traders found while 39% of companies report a clear process to assess suppliers, the remaining 61% have limited or no public commitments for evaluating the risk of their suppliers being associated with habitat destruction and biodiversity loss, which is vital to ensuring a sustainable future for palm oil.
The SPOTT analysis also learned only 58% of companies have a public zero-deforestation commitment that applies to all their suppliers, and just 12% disclosed a time-bound action plan for suppliers to become compliant with sustainable palm oil sourcing commitments.
Eleanor Spencer, ZSL’s Sustainable Business Specialist for Asia says: “Palm oil can be a difficult topic due to unsustainable practices linked to the industry, like deforestation, being some of the biggest contributors to habitat and biodiversity loss across the tropics, but it doesn’t need to be that way.
“As demand for palm oil continues to grow, ZSL is calling for the industry to provide stronger transparency on its assessment of and support for suppliers at all levels of the supply chain, to guarantee they're complying with key social and environmental commitments, plus legal requirements, necessary to play their part in addressing biodiversity and climate crises.
“Without transparent supplier evaluations and support, it’s impossible to know whether supply chains are avoiding environmentally damaging practices. Risk assessments really are vital to improve sustainability in palm oil production and prevent so-called greenwashing.”
The analysis reveals only 11 companies report having a programme to support high-risk mills in ensuring compliance with their sourcing policies, presenting another opportunity for deforestation to enter the supply chain.
Eleanor went to to say: “The current lack of support in these areas may become a bigger issue for some businesses when the EU Deforestation Regulation (EUDR) comes into force in 2023. This will require palm oil and related products sold in the EU are produced without causing deforestation and human rights abuses. Without clear processes for assessing and engaging with suppliers on compliance, it's hard to see how some companies will meet these requirements.”
Alongside threatening the vast array of species living in the tropical forests of Asia, Africa, and Central and South America, deforestation and peatland draining has far-reaching repercussions through accelerating climate change by releasing millions of tonnes of carbon dioxide into the atmosphere.
Most of the palm oil produced globally is used for food and in consumer goods, like lipsticks, biscuits and shampoos, but it is increasingly being used in biofuels for transport, electricity and heating.
Eleanor explained: “Palm oil is one of the most efficient vegetable oils to grow in terms of yield per hectare and so a complete rejection of its use could have unintended negative impacts, as a less efficient alternative may be adopted in its place. ZSL believes one of the fundamental steps to achieving sustainability is through increased transparency and commitments, which is why it’s concerning that so many companies continue to score so low in our assessment."
The analysis found four of the assessed companies, Royal Industries Indonesia PT, Sazean Holdings, Groupe Blattner Elwyn and Atama Plantation Sarl scored a shocking 0% across all assessment criteria.
Peter van der Werf, Executive Director Active Ownership at asset management company Robeco said: “We have a shared responsibility to halt deforestation. To address biodiversity loss, palm oil companies need to provide clear sustainability expectations towards their suppliers and empower them to move towards efficient and conversion-free planting and harvesting practices that allow for both food security and environmental resilience.”
Palm oil buyers, financiers and stakeholders can view SPOTT’s assessments and take advantage of a range of support tools to track transparency and benchmark progress at www.spott.org.
ZSL will call on world leaders to put nature at the heart of all decision-making at the UN Biodiversity Conference this December - to better protect ecosystems, wildlife and the communities who rely on them. Find out more at www.zsl.org.
(Image courtesy of Ria Sopala and Pixabay)
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Wednesday 23 November 2022
Choose Naturally Lean Wild Game for Your January Healthy Eating Plan Recipes Included
That's why growing numbers of people are switching to game as part of a diet or healthy eating plan. Another important reason is wild game is typically much more flavoursome and interesting than farmed meat, due to the fact game animals are free to roam and enjoy a natural and varied diet.
Game specialist Wild and Game's popular annual January healthy eating recipe box will be available at www.wildandgame.co.uk from January 1 2023. It contains seven low fat recipes and all the game that you will need to cook them.
Recipes include: chilli partridge with peanut noodles, creamy Nordic venison with skinny mash, grilled lemon pheasant with fusilli, Uzbek plov (a type of pilaf that's an absolute doddle to make and tastes amazing), pheasant lemon tikka chapattis, Mongolian venison rice bowls, and peppered venison steaks with roasted vegetables.
The recipe box costs £49.99 or £44.99 if you subscribe to monthly boxes.
Wild and Game co-founder Steven Frampton said: “We can't believe how quickly our January healthy eating box has come around again. It's been a jam-packed year in which we hit some major milestones, including raising £500,000 in our first ever crowdfunder and moving to your very own distribution centre in the West Country.
"We've also launched plenty of new products, including our new game ready meals, which are also an excellent option for anyone who is counting their calories. Our January healthy eating box is always a popular choice, and it really demonstrates what a versatile, healthy ingredient game is – it's not just about winter stews and pies. We hope our customers love these new recipes as much as we do.”
Here are some recipes kindly supplied by Wild and Game:-
Uzbek venison plov
Feeds 4-6
Ingredients
500g diced venison
Vegetable oil
1 onion, diced
1 large carrot, diced
1 ½ tsp cumin
½ tsp chilli powder
500ml beef stock
A whole head of garlic, end cut off to expose cloves
2 bay leaves
Salt
500g basmati rice
Parsley to serve (optional).
Method
1. Heat a glug or two of vegetable oil in a large, shallow, lidded pan and fry the onion and carrot until starting to soften.
2. Add the venison and brown.
3. Add the cumin and chilli powder and cook for 30 seconds.
4. Add the stock and garlic.
5. Heat until bubbling then simmer very gently for 2 hours.
6. Add the rice, a couple of generous pinches of salt, the bay leaves and enough water to cover the rice by 2cm.
7. Heat until bubbling then turn the heat down low and simmer very gently with the lid on for 1 hour. Stir occasionally.
8. Switch off the heat and leave with the lid on for 10 minutes.
9. Serve sprinkled with parsley, if using.
Peppered venison steak with roasted vegetables
Feeds 2
Ingredients
2 venison steaks
4 cloves of garlic, crushed
1 red pepper, sliced
1 courgette, sliced
1 red onion, sliced
4-6 generously sized new potatoes
2 handfuls of cherry tomatoes
A few sprigs of rosemary
4 tbsp olive oil for the vegetables
2 tbsp olive oil for the potatoes
Salt and pepper
Method
1. Pre-heat your oven to 200C/190C fan/gas mark 6.
2. Place each potato between the handles of two wooden spoons and slice finely, with the spoon handles stopping you from slicing through the whole potato.
3. Remove the steaks from the fridge 30 minutes before cooking.
4. Put the potatoes on a baking sheet and spoon over the olive oil, then sprinkle with salt and pepper, a clove of crushed garlic, and a little rosemary.
5. Bake the potatoes for 20 minutes.
6. Put the vegetables into a roasting tin along with the olive oil, rosemary, remaining garlic and a little salt and pepper. Toss until covered with the oil.
7. Roast the vegetables (and continue to roast the potatoes) in the oven for 30-35 minutes. Keep an eye on the vegetables and the potatoes and remove when done.
8. Meanwhile, lightly oil a griddle pan and cook the steaks for 2-3 minutes each side on high heat and 4 minutes each side on a low heat. As they cook, grind on a generous amount of black pepper and sprinkle on a few pinches of sea salt. When done to your liking, rest for 5 minutes.
9. Serve the steaks with the potatoes and vegetables.
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Co-op Ever Ground brand brewed for success with new lines
The convenience retailer’s “grounded in good” Ever Ground brand launched in 2020 as a 100% Fairtrade hot drink on-the-go solution served from modern, state of the art coffee vending machines in Co-op stores. In the latest development the new coffee lines, Whole Bean and Ground Coffee, will be available to purchase across Co-op and NISA stores from today, 23 November, so it can be brewed in a customer’s kitchen.
The new Ever Ground Whole Bean (200g/£3.50) and Ground Coffee (200g, £3.50) are full-bodied blends of arabica beans sourced on Fairtrade terms for a deliciously awesome barista-style coffee and every purchase means farmers can build a better quality of life for their families and their communities and invest in more sustainable farming for the future.
Ever Ground was developed for a new generation of coffee lovers with its modern, bold branding and carries the retailer’s pioneering ethics and sustainability values. Co-op was the first UK retailer to sell 100% Fairtrade own-brand coffee back in 2003 and remains committed to selling nothing but 100% Fairtrade tea and coffee across all its own-brand ranges, including Irresistible, Ever Ground and its standard lines.
Grace Bowker, Co-op Own-Brand Planning Manager, said: “We’re pleased and really thrilled to be bringing Ever Ground to the shelves for the first time following the success of our hot drinks launch in 2020.
Our customers and members have already really resonated with our new brand as it not only makes delicious coffee, but the range is sourced on Fairtrade terms which means standing with farmers for fairness and equality, in countries such as Ethiopia, Brazil and Colombia.”
The new duo follows the introduction of two chilled ready to drink Ever Ground coffee lines, which launched exclusively to festival-goers this summer before being rolled out to stores. The Ever Ground Latte (250ml) and Oat Latte (250ml) are available in selected stores across the UK.
Kerrina Thorogood, Commercial Director, Fairtrade Foundation, said: “We’re delighted with Co-op’s Ever Ground range, which not only tastes delicious but is the latest example of their pioneering support for Fairtrade farmers. This new line provides the perfect blend of fairer prices and investment for hardworking coffee-growing communities so they can continue to produce quality beans and look after their natural environment.”
Co-op members who purchase the new Ever Ground range and swipe their membership cards at the till point will also be supporting communities across the UK, with the retailer giving 2p for every £1 spend to organisations and local causes. Members can also earn the same reward which will go into their Membership account which they can spend in store.
Ever Ground Latte (FT) 250ml £1.70 Ever Ground Oat Latte (FT) 250ml £1.70 NEW Ever Ground Whole Bean (200g/ £3.50) NEW Ever Ground Ground Coffee (200g/£3.50)
(Image of coffee beans courtesy of Alexa and Pixabay.)
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Colour Your Crêpe Chocolate
These Hazelnut Chocolate Crêpes will certainly be a Pancake Day favourite. Make a batch of warm, thin and crispy French crêpes, spread generously with Bonne Maman Hazelnut Chocolate Spread, flip into quarters and maybe add a squeeze of orange for a citrus kick, too? Sounds delicious, doesn't it?
For absolute chocolate heaven on Pancake Day, make these crêpes extra chocolatey by adding 1 level tbsp of cocoa powder to the flour before making the batter, fill with Hazelnut Chocolate Spread and roll into cigarillos.
Hazelnut Chocolate Crêpe Cigarillos
Ingredients:
125g plain flour
Pinch of salt
1 tbsp caster sugar
(1 tbsp cocoa powder - optional)
2 free-range eggs, beaten
25g melted butter, plus extra for cooking
250ml semi-skimmed milk
3 tbsp cold water
Sugar to dust
250g jar Bonne Maman Hazelnut Chocolate Spread (to serve)
Method:
Put the plain flour, salt, cocoa powder and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.
Next, heat a frying pan over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.
Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat until you have enough crêpes for everyone!
Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.
Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.
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Colour Your Crêpes gorgeously With Fruity Bonne Maman
Lemon Curd & Raspberry Crêpes
A delectable, fresh and fruity combination, these French crêpes are topped with Bonne Maman Lemon Curd, crème fraîche and juicy raspberries. Complete these crêpes with sprigs of lemon thyme and a dusting of icing sugar. For an indulgent evening treat, try adding creamy vanilla ice-cream instead of the crème fraîche.
Crispy Apple & Wild Blueberry Crêpes
Try something deliciously different this Pancake Day with these Wild Blueberry & Apple Crêpes. A warm, fruity mixture of cooked apples, orange juice and Wild Blueberry Conserve rolled up in a fresh crêpe – sprinkled with almonds and crisped up in the oven. These crêpes are extra delicious when served with vanilla custard or ice cream.
Vegan Apricot Crêpes with toasted nuts & seeds
These lacy vegan crêpes make a lighter option for Pancake Day…. Spread with intensely fruity Bonne Maman Apricot Intense and creamy vanilla dairy-free yoghurt then top with cinnamon toasted nuts and seeds. Bonne Maman intense range is made with an exceptionally high percentage of ripe fruit and naturally contains 30% less sugar.
Incidentally, why wait until February 21st? Why not get practising now? I can't think of a better Christmas morning treat than Bonne Maman fruity crêpes!
Tuesday 22 November 2022
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Shicken. It's a plant alternative
As well as main meals there is also a range of authentic, tasty sides and snacks, too.
This means that it is now much easier for anyone who wants to try to switch over to a plant-based diet, because these are meat-free, plant-based versions of their favourite Indian meals.
If you enjoy Friday and Saturday night Indian takeaways, then this will be right up your street. especially seeing that they operate a next day national delivery service direct to your door.
Also, the Plant Alternative Team take their commitment to their environmental impact very seriously indeed, so all their products are packed in biodegradable and recyclable packages and are guaranteed to be 100% plastic free.
Available are Jalfrezi curry, Butter Shicken, Madras, Keema Masala, Rogan Josh, Balti Curry, Korma, Tikka Masala, they are all 350g in weight and cost £6.99 each.
There are also Tikka Kebab Skewers, Karahi kebabs.
Visit https://shickenfoods.com to place your orders.
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Produced in Kent Backs Food from England Call for Government to Support England's Independent Food and Drink Sector Amid Cost-of-Living Crisis
Food From England brings together exceptional food and drink producers and local organisations under one federation, giving them a united voice. In total it represents over 43,000 local growers, producers, retailers, and hospitality businesses.
Local trade organisation Produced in Kent is throwing its weight behind the demands and pleas for increased backing for local independent food and drink producers, growers, retailers, and hospitality outlets; having seen the current cost of living crisis directly affect their members, some of which have been recently forced to shut their doors for good.
Chief Executive of Produced in Kent, Floortje Hoette explains “Unfortunately, right now many of our members are calculating the cost of being in business and it's not stacking up for them; the cost of ingredients, the lack of skilled staff and the cost of energy are tipping them over the edge. With customers already looking at cutting their expenditure, passing those costs on is just not viable.”
The UK Agri-food sector, consisting of agriculture, manufacturing, wholesale, retail, and catering, contributed a massive £116.2 Bn (6%) to the national Gross value added (GVA) in 2020 and employed 4.1 Mn people. But its role is much broader than supporting the economy alone.
The crucial role of the UK food and drink sector
Local independent food and drink businesses reconnect the consumer with the land their food comes from and with the people growing, processing, selling, and serving local produce, creating a sense of place and community, and making people proud of the area where they live.
The sector looks after the land and is a driver of innovative, more sustainable practices, while also providing the culinary infrastructure to the country's tourism industry: food and drink are the glue of any tourist experience and greatly influences its success. Without quality offerings, visitors are less likely to visit or dwell or stay over, and will, as a consequence, spend less.
Local, freshly produced food and drink is a healthy alternative to over-processed foods and, when used efficiently, doesn't need to be too expensive. Produced in Kent, along with their members makes a concerted effort in educating the public on how local seasonal food can be a healthy, affordable, and sustainable option.
The crisis facing the UK food and drink sector
But despite its invaluable contribution to the local economy, England's characteristic landscape, the environment, the country's social cohesion and its public health, the local independent food and drink industry is now in peril.
Rising costs of imported ingredients and materials, supply chain issues, continuing staffing shortages and skyrocketing energy and fuel prices have all contributed to a steep increase in production costs. Unable to absorb the additional cost due to tight profit margins, businesses are having to pass this on to customers amid a cost-of-living crisis.
“The Covid lockdown saw both the demise of many artisan producers, and food outlets disappearing overnight. If we don't support the industry now, we will see a repeat of this tragic loss of livelihoods, skills, employment, and community, maybe on an even larger scale”, says spokesperson for Food from England and Director at Made in Northamptonshire, Rachel Mallows MBE DL.
Government action required
Food from England has urged central Government to take action in the following areas:
Extend the Energy Bill Relief Scheme to the 30th of June 2023, with trade usually picking up from April onwards, this would give businesses some breathing space.
Provide additional (grant funding) support to high-energy using food businesses to invest in a wide range of greener energy solutions.
Extend the seasonal worker scheme beyond next month, December 2022 across all sectors in the food and drink industry to avoid further (part) closures due to staffing shortages in 2023.
Devise a fairer business rate system that will support smaller businesses over the longer term.
Provide capacity-building support to regional food groups in England.
In addition to lobbying the Government for support, Food from England will also be launching a DON'T LOSE IT, USE IT! consumer campaign, urging customers to buy local and support our independent food and drink businesses this winter.
That's Food and Drink is adding our voice to this appeal. Please contact your MP and your local authorities to let them know of your concerns.
Also, please do use the food businesses that we have featured in That's Food and Drink and our sister site, That's Christmas. Also, please spend whatever you can with local artisanal food and drink businesses within your own area to offer them your practical support.
Ferrari Trento Sparkling Wine Goes from Strength to Strength in 2022
In June, Formula 1® announced the extension of the Ferrari Trento podium sponsorship, and the use of Ferrari F1® Podium Jeroboams to celebrate the race wins for a further three years until 2025.
If success could be measured in liquid sprayed, Ferrari Trento would be deemed the most successful with 76 Ferrari Trento Jeroboams sprayed on the F1® podium, and 24 Jeroboams sprayed on the W Series, the all-female single-seater racing championship, podium, this season. For the guests, 60,000 bottles of Ferrari Trento Brut were served at the Grands Prix, which equates to five international freight containers full of delicious sparkling wine!
The winery decided to further support the F1® season with a project involving all the Grands Prix in 2022. Unique bottles, in the shape of Ferrari F1® Podium Jeroboams autographed by the winning drivers - were put up for auction on F1 Authentics, the official website of F1® memorabilia that is accessible to enthusiasts all over the world. All proceedings raised, £30,000 so far, is to be donated to the Red Cross, to support victims of the war in Ukraine.
Not only has the world been acquainted with one of Italy's finest wines via the F1® sponsorship, but Ferrari Trento has continued to dazzle the world's most fastidious wine experts and judges, by retaining its crown as Sparkling Wine Producer of the Year in 2022 at the highly celebrated Champagne & Sparkling Wine World Championships.
When asked what makes Ferrari Trento so unique, Matteo Lunelli, CEO and President of Ferrari Trento said, “Trentodoc presents itself with a strong identity and personality, with over a century of history and a unique style. Mountain is key for the elegance of our wines, as the warm days and cold nights we have bring a great finesse and a rich bouquet of aromas to our Chardonnay.”
They say all great things come in threes, and Ferrari Trento jumped 50 places, from 61st place to 11th place, to win the Highest Climber Award at the World's Best Vineyard Awards, this October in Mendoza, Argentina.
At the prize-giving ceremony, the award was handed to Camilla Lunelli, Communications Director of Gruppo Lunelli, who said: "This recognition is not only a great achievement for our winery but also an important milestone for the entire Trentino region."
The achievement of the Highest Climber Award, allows for Ferrari Trento to end their 120th year with a bang!
2023 will bring new and exciting opportunities for Ferrari Trento, such as races in new areas like Las Vegas. Ferrari Trento will be ready and raring to go for more celebrations throughout the year.
Valentine's Day Treats With Bonne Maman
Begin Valentine's Day morning by treating your special someone to a splendid, but simple 'petit déjeuner'. Which is a selection of flaky croissants and muffins with a classic jar of fruity Bonne Maman Conserve and serve with a glass of fizz and a surprise present for that extra Valentine's Day magic.
Nothing says 'je t'aime' more than homemade gifts. Show your love by baking an irresistible Le Gâteau Coeur au Chocolat, a delicious heart-shaped cake that combines smooth milk chocolate, velvety beetroot and fruity Bonne Maman Raspberry Conserve. Decorate with fresh raspberries and a dusting of icing sugar – et voilà!
Monday 21 November 2022
Coeliac UK Working to help those with coeliac disease
And as time has progressed that has become more and more easy. Because years ago gluten free alternatives were very few and far between and what gluten free food were available were, let's face it, not very palatable.
Gluten free breads that were heavy and seemed to be somewhat stale even when they were fresh and gluten free pastry items, if available, seemed to be made out of a mixture of cardboard and dust. They were crunchy, but not in a good way.
But that was then and this is now! Now things are vastly different and many gluten free foods and ingredients are just as good as their gluten-rich counterparts. And every supermarket and heath food retailer, plus other establishments like delicatessens, farm shops, some convenience stores, etc have "free from" sections on their shelves.
And this change has come about in no small measure due to the hard work and dedication of Coeliac UK over the past half century.
It is a registered charity that is dedicated to helping people who need to live gluten free. They work alongside healthcare professionals to improve the recognition and diagnosis of coeliac disease, then the care people with the condition receive after diagnosis.
They also work with the food industry to drive improvements in safety, choice and availability of gluten free food, so people on a gluten free diet can safely manage their diet, no matter where they are.
They work with a lively and dedicated research community to keep growing the knowledge and understanding of coeliac disease and gluten. And we push to see that knowledge used to drive improvements in treatment, food products and other ways to make living with coeliac disease easier until, one day, there will be a cure.
They also work with Government agencies and policy makers at home and abroad to make sure safeguards and legislation in place to aid people living gluten free is clear and easy to understand.
To learn more visit https://www.coeliac.org.uk
Freeee. It's all gluten free!
They have been at the forefront of the move to produce good gluten free flours since Clare founded the brand over four decades ago.
They now produce a wide range of gluten free certified flours and kosher flours. And they are suitable for vegans, too.
Freee's range includes: Plain White Flour, Self Raising White Flour, White Bread Flour (made using rice, tapioca and potato) Brown Bread Flour (made with rice, tapioca, gram, buckwheat and carob flour) Rice Flor, Gram Flour, which is milled from chana dhal, which is also known as besan flour and Buckwheat Flour.
Also Freee produces Brown Rice Flour which is a great baking flour and also pretty nifty for thickening sauces, stews and soups. And look out for their Chickpea Flour which is perfect for traditional recipes and also useful as a replacement for eggs. You might also know this flour by its other name, garbanza. Also, there is wholegrain Quinoa Flour, good for everyday baking.
Freee also has a range of gluten free mixes including White Bread Mix, Seeded Bread Mix, Pizza Base Mix, Sponge Mix, Chocolate Brownie Mix, Choc Chip Cookie Mix, Pancake Mix and Batter Mix.
They also have a baking essentials range including Tapioca Flour, Potato Flour, Cornflour, Xantham Gum, Bicarbonate of Soda and Baking Powder.
And look out for the gluten free pasta range, ready-baked cookies, gluten free breakfast cereals and gluten free oat bars.
Freee is proudly produced y Doves Farm Foods Ltd.
To learn more and to make sure you can bake and eat Freee, visit www.freee-foods.co.uk.
Incidentally, we feel sure that Freee gluten free flours will be key ingredients to making sure you can cook up a gluten free Festive baking storm this Christmas season! Because then everyone will be able to try your tempting Christmas cakes, your mince pies, your Christmas biscuits and your Christmas puddings!
Free products are stocked at several leading retailers and are also available direct from Freee.
Veafy 100% plant-based African inspired meals
The range of vegan meals are traditional cuisines gathered from a variety of different regions from all over the continent of Africa.
They are cooked locally and delivered live and direct to your door all across the UK.
The meals are allergen friendly and there are gluten free recipes.
Available recipes include Pan-African Curry, Mac and More, Lovey Dovi, Jollofication™, Cape Town Funk, Wat Up, Zim Simma™, Lean Bean Tagine and Red Red Roots.
All meals cost £6.00 per portion.
For details of what is available, minimum order amounts, how to qualify for free delivery, etc, and how to order please visit https://www.veafy.co.uk.
Marshall & Co "Craft Bean to Bar Chocolate" Six bars to choose from!
They began as popular sweetshop in the Yorkshire town of Todmorden in the early 1900s and by the 2000s they had progressed to being a chocolatier producing high end vegan chocolate bars that are every bit as good as, if not better, than their traditional dairy equivalents.
They have launched a total of six different bars all being carefully crafted using only the finest quality sustainable beans from across the world.
There's a Blueberry Oat Milk bar made with beans from the Philippines, a Coconut milk bar made with beans from the Dominican Republic, an Oat Milk bar made using Peruvian beans, a Coffee Blonde bar, made with Peruvian beans, a Dark chocolate bar made with Ugandan beans and finally there is a Dark chocolate bar produced using Indonesian beans.
However, there's one more delicious chocolate treat that they make. Zero Waste Husk Tea. 27% of their roasted cocoa beans are made of husk, the outer shell of chocolate nib they use to make their bars. Instead of throwing it away they combine the husk from all their beans and use it to produce a deliciously intense chocolate drink.
Each 50g bar costs £3.50 and the 75g Zero Waste Husk Tea (it makers five servings) also costs £3.50.
If you are sure of what chocolate bar you would prefer, or if you want to put together a fantastic Christmas present for the chocolate lover in your life, why not get the £18.00 Six Pack? And non-vegans will love them, too.
And for those people who have an allergy to soya products, all products from Marshall & Co are soya free.
You can order online at https://www.marshallandco.co.uk.
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