Woolf’s Kitchen by Dominique Woolf Launches Into Ocado.com

The culinary world has been buzzing with excitement as Woolf's Kitchen, founded by the talented Dominique Woolf, makes its highly anticipated debut on Ocado.com. This milestone marks a significant step forward for Woolf’s burgeoning brand, which has rapidly gained a loyal following since its inception.

(That's Food and Drink have written about Dominique Woolf, before. Please search for her name in our search bar.)

A Taste of Innovation

Dominique Woolf, the talented mastermind behind Woolf's Kitchen, is no stranger to the food industry. A passionate foodie with a flair for combining unique flavours, Woolf has carved out a niche for herself by offering a range of sauces and condiments that are as inventive as they are delicious. 

Her products, inspired by her Thai heritage and a love for bold, vibrant flavours and tastes, have quickly become a favourite among those who appreciate quality and creativity in their cooking.

Woolf's Kitchen's offerings are far from ordinary. Each product is carefully crafted to deliver a punch of flavour, making it easy for even the busiest of cooks to whip up something extraordinary. The sauces and condiments are versatile, designed to complement a variety of dishes, whether you’re preparing a quick weekday meal or an elaborate weekend feast.

From Passion Project to Ocado’s Digital Shelves

Dominique Woolf’s journey from a passion project to a brand now featured on one of the UK’s leading online supermarkets is nothing short of inspiring. What began as a small-scale operation in her kitchen has grown into a successful business, thanks to her dedication to quality and her unwavering belief in her products.

Ocado’s decision to stock Woolf’s Kitchen is a testament to the brand’s growing reputation. Known for its curated selection of premium groceries, Ocado’s partnership with Woolf’s Kitchen is a match made in culinary heaven. Shoppers can now easily access Woolf’s Kitchen’s range of sauces and condiments, bringing a taste of innovation into their own homes.

A Bright Future Ahead

With this new chapter, Dominique Woolf is poised for even greater success. The Ocado launch is likely just the beginning of what promises to be an exciting journey for Woolf’s Kitchen. As more people discover the vibrant flavours and quality of her products, Woolf’s Kitchen is set to become a household name.

For those who have yet to experience the magic of Woolf’s Kitchen, now is the perfect time to explore. Whether you’re an experienced cook looking to experiment or simply someone who enjoys great food, Dominique Woolf’s creations offer something for everyone.

As Woolf’s Kitchen continues to grow, it will undoubtedly inspire more home cooks to elevate their dishes with a touch of creativity and a dash of boldness. The launch into Ocado.com is not just a milestone for the brand but a celebration of the endless possibilities that come when passion meets innovation.

So, what are you waiting for? Head over to Ocado.com and discover the delicious world of Woolf’s Kitchen.

Ocado unveils four leftover pumpkin recipes to help fight frightful waste

A frightening number of pumpkins were wasted last year, with an estimated 22.2 million going in the bin after they were carved. The only inedible part of a pumpkin is the stalk, meaning the rest can be put to great use in seasonal meals, treats and drinks.

To help reduce pumpkin waste this year, experts at Ocado have collated delicious recipes and tips to try, that include every part of the versatile, flavour-filled fruit.

From a winter-warming porridge, crispy root vegetable sharers, a comfort-food gnocchi dish and a crowd-pleasing cake, try the four recipes below and reduce pumpkin waste:

Crispy Root Vegetables with Pumpkin Seeds and Parsley Dip

A colourful topping or a side that doubles as a post-dinner snack on the sofa. An extra idea for this sharer is to peel some of the pumpkin’s skin to crisp up in the oven, adding a crunchy extra to dunk in the dip.

Ingredients: 

500ml vegetable oil

2 sweet potatoes

1 carrot, peeled

1 parsnip, peeled

2 beetroots, peeled

¾ tsp cinnamon

300ml crème fraiche

6 tbsp pumpkin seeds

3 tbsp parsley

Method: 

1.   Heat the oil for deep frying (around 165C). Use a vegetable peeler to shave the veg into long wafer-thin pieces, removing any excess moisture with kitchen paper.

2.  Put a handful of slices in the oil for 2-3 minutes, until their colour deepens and they crisp up - they will get crispier as they cool, so be careful not to overcook. Remove and place onto kitchen paper.

3.  Repeat until they are all cooked, then transfer into a dish and sprinkle over the salt and cinnamon. Mix carefully by hand.

4. To make the dip, finely chop the toasted seeds and parsley then blitz in a blender with the creme fraiche, seasoning to taste.

Pumpkin Spice Porridge

Food writer Esther Clark has devised this Pumpkin Spiced Porridge, a nourishing, veg-boosted treat for autumn that is sure to be a hit with the whole family.

Ingredients: 

80g quick-cook oats or fine oatmeal

100g pumpkin purée

50ml milk (any type)

1 tbsp maple syrup

1 pinch of ground cinnamon (optional)

4 tsp extra thick double cream (optional)

Method: 

Cook the oats in a small pan over the hob as per pack instructions.

Stir in the pumpkin purée and milk, then sweeten to taste with maple syrup and a little cinnamon.

Divide the porridge between 2 bowls and, working quickly, drizzle a spoonful of cream over each in at least three concentric circles.

Drag a cocktail stick or knife tip through from the centre a few times to create a spider’s web effect; serve immediately.

Pumpkin Gnocchi with Gorgonzola and Sage Butter

Use up any leftover pumpkin from lantern carving to make this filling, comforting recipe for the whole family.

Ingredients: 

200g ricotta

1 (425g) tin pumpkin purée (or use fresh purée; swap for butternut squash if you prefer)

2 large egg yolks

2 tsp fine salt

2 tsp light brown sugar

¼ tsp freshly grated nutmeg

300g plain flour, plus extra for dusting

2 thyme sprigs (approx.), to decorate (optional)

200ml double cream

100g gorgonzola, chopped

30g parmesan, finely grated

100g cavolo nero, finely sliced

100g salted butter

20 sage leaves

50g chopped walnuts

Method: 

1.   Line 2 large baking trays with baking paper. Blitz the ricotta in a food processor for a few secs to loosen, then add the pumpkin purée, egg yolks, salt, sugar, nutmeg and a little black pepper. Add the flour and mix until it comes together as a dough.

2.   Turn out onto a floured work surface; knead briefly. Divide into quarters, then roll into logs, flatten slightly and cut into ‘pillows’, placing them on one of the lined trays as you go. For ‘pumpkins’, roll into balls and indent the tops and sides with a toothpick. Create a ‘stalk’ by pressing a small sprig of thyme into the top of each pumpkin. Chill for 30 mins to firm up.

3.   Cook the chilled gnocchi in a large pan of boiling salted water for 2-3 mins until they float to the surface (you may need to do this in batches). Wait for 30 secs to 1 min, so they’re just cooked through, then remove with a slotted spoon and place on the second lined baking tray. Set aside while you make the sauce.

4.   Put the cream, gorgonzola and parmesan into a medium pan and warm gently over a low heat, whisking until combined. Stir the cavolo nero into the sauce until wilted; season to taste.

5.   Melt half the butter in a frying pan with 10 sage leaves. Add half the gnocchi with half the walnuts and cook for a few mins until the bottoms are caramelised, basting with hot butter. Remove and set aside. Repeat with the other half.

6.   To serve, divide the blue cheese sauce and gnocchi between plates, then spoon over the crispy sage butter and the caramelised walnuts.

Pumpkin Layer Cake

Based on the same principle as carrot cake, Gizzi Erskine’s Pumpkin Layer Cake marries moist pumpkin with warming, sweet spices and cream cheese icing.

Ingredients: 

250ml olive oil, plus extra for the tin

100g pitted dates, chopped

1 orange, zest and juice

1 lemon, zest and juice

1 lime, zest and juice

200g light muscovado sugar

3 medium eggs

280g pumpkin, grated (or use butternut squash)

2 tsp vanilla bean paste

350g plain flour

2 tsp baking powder

1 tbsp ground cinnamon

¼ tsp ground turmeric

1 pinch ground black pepper

1 pinch ground cloves

¼ tsp fine salt

100g pecans, toasted and chopped

100g dried pineapple, chopped

250ml double cream

200g icing sugar

500g cream cheese

Method: 

1.     Preheat the oven to 180°C/160°C fan/gas 4. Grease the base and sides of a deep 23 cm x 8 cm loose-bottomed cake tin with oil and line with baking paper.

2.     Put the 100g dates in a bowl with the zests and juices of the orange, lemon and lime; set aside.

3.    In a mixing bowl, beat the muscovado sugar and oil with an electric whisk for 2 mins or until fluffy. Add the eggs one at a time, whisking for 1 min before each addition, and for 2 mins after the third and final egg. Beat in the pumpkin and 1 tsp of the vanilla until evenly dispersed.

4.     In a separate bowl, combine the flour, baking powder, cinnamon, turmeric, black pepper, cloves and salt, then add to the wet mixture; whisk well. Stir in the pecans, pineapple and date mixture, pour into the tin and bake for 1 hr 10 mins or until golden and springy to the touch. Remove from the oven; leave to cool completely in the tin for 2-3 hrs.

5.     For the icing, combine the cream, icing sugar and remaining 1 tsp vanilla in a mixing bowl; beat with an electric whisk until thick. Fold in the cream cheese until smooth and easily spreadable.

6.     Remove the cake from the tin, level with a sharp knife, then cut into 3 even layers. Place the base layer on a cake plate or stand. Spread over 4-5 tbsp of the icing, sandwich with the next layer and repeat. Ice the sides of the cake first, then the top. I prefer a slightly thinner layer but feel free to opt for more! Adorn with decorations, if you like, and serve. The cake will keep chilled in an airtight container for 4 days.

Tips or serving suggestions

Allow 2-3 hrs for the cake to cool before icing. To make crystallised citrus, thinly slice the fruit, brush with sugar and place on a lined baking tray. Bake for 2-3 hrs at 110°C/90°C fan/gas ¼ until dry; store in an airtight container. For sugared bay, dip the leaves in egg white, then sugar, and leave to dry. For caramelised pecans, heat 1 tbsp sugar in a pan with a splash of water until bubbling; add the nuts, swirl to coat, then tip onto a lined tray to harden.

That's Food and Drink would like to thank Ocado.com for supplying the recipes and the image used.

Five spooky Ocado recipes for your Halloween feast

With over 604,000 TikTok views on the hashtag #HalloweenRecipe in the last 30 days alone, Ocado has revealed five unique ideas to bring to the table for the ultimate spooky feast!

As we head towards spooky season, many will be starting to plan their celebrations for the ultimate Halloween party - in fact, search interest for ‘Halloween party ideas’ has gone up by 53% in the past 30 days.

From cute-looking Cat Face Toasties to a not-so-pretty (but very tasty) Eyeball Spaghetti and some sweet Smore Spiderweb Brownies, there’s a Halloween treat for everyone to enjoy this October.

Surprise Mini Pumpkins

Whether you’re a pumpkin fan or not, you’ll love these autumnal, pumpkin-shaped parcels. Filled with sweet, spiced apple, they’re the perfect bite-sized treat for the table.

Ingredients:

40g salted butter, at room temperature

40g light brown soft sugar

½ tsp mixed spice

¼ tsp ground cinnamon

½ orange, zest and juice

30g raisins

4 bramley apples, peeled

2 tbsp plain flour, for dusting

350g ready-made puff pastry

6 drops orange food colouring (vegetarian if required)

1 large egg yolk, beaten

100g icing sugar

Method:

Place the butter in a mixing bowl with the sugar, spices and orange zest. Beat together with a hand mixer till smooth, then stir in the raisins using a wooden spoon. Remove the core from each apple with an apple corer or a paring knife, to create room for the filling.

Line a baking tray with baking paper. Lightly dust your work surface with flour. Cut the puff pastry into 4 equal pieces, then roll each into a 20cm x 15cm rectangle. Slice each piece into 4 long strips. Cross 2 of the strips to make a cross. Place the remaining 2 strips on top in an ‘X’, so you have an 8-pointed star. Press down the middle where they join to thin the pastry a little. This allows the apple to sit firmly and helps the pastry to cook.

Place an apple on top, then spoon in one-quarter of the spiced raisin butter, pressing it into the hollowed-out core. Bring both sides of one of the strips up, so they meet at the top of the apple, and press together, so they point upwards like a stalk. Stir a couple of drops of orange food colouring into the beaten egg yolk, then brush a little over the pastry. 

Repeat with another strip; they will overlap a little on the sides – you may need to stretch them a little so that you get full coverage. Brush with egg. Finish with the remaining 2 strips and brush again. You should have a striped effect on the sides. Pinch the tops together to finish the stalk shape; cutting off any excess. Brush all over with egg, and transfer to the lined baking tray. Repeat with the remaining pastry, apples and raisin butter. Place the tray in the fridge and chill for 30 mins.

Preheat the oven to 200°C/180°C fan/gas 6. Place the tray in the oven and bake for 30-35 mins, or until the pastry is golden. Halfway through, brush the pastry with a little more of the orange-tinted egg. Once cooked, remove from the oven and leave to cool for 20 mins.

Meanwhile, make the icing. Sift the icing sugar into a bowl and add just enough orange juice to make a thick glaze. Stir in a few drops of orange food colouring and mix until smooth. When the pastry apples have cooled for 20 mins, spoon the icing into a piping bag and snip off the end so you have a fine point. Pipe stripes down the side of the pastry, running along the pastry strips, and leave for 5 mins. These are best eaten soon after baking, with vanilla ice cream on the side.

Freaky Faces

Let the kids be as creative as they like conjuring these Freaky Faces cracker ghouls out of veg, cheese and houmous. You can also mix up the toppings, using both fresh and tinned ingredients.

Ingredients:

1 (300g) pack oat cakes, rice cakes or crackers

1 (300g) tub houmous

1 (200g) tub guacamole

1 (160g) pack cheese slices

1 (340g) jar pitted black olives

1 (200g) pack radishes

1 (195g) tin sweetcorn

1 red pepper

1 (150g) pack sugar snap peas

85g tub peeled edamame soy beans

2 carrots

¼ cucumber

1 (200g) pack baby corn

1 (100g) pack pumpkin seeds

Method:

Spread oat cakes or crackers with houmous and guacamole.

For eyes, use a small bottle top to cut circles from cheese slices; and make pupils from pieces of black olive or radish (you can use the end of a metal straw to cut them out) or peas.

Make mouths from odds and ends, such as sweetcorn kernels and trimmed pepper – create toothy grins with sugar snaps opened to reveal their peas.

Edamame beans make good noses.

Add finishing touches – pointy ears, eyebrows, horns and hair – using sugar snaps, chopped pepper, radish, carrot, cucumber, baby corn and pumpkin seeds. Best eaten the same day.

Eyeball Spaghetti

This gruesome-looking but very tasty dish is perfect as a quick meal before trick-or-treating, or is great served hot or cold as part of a Halloween buffet.

Ingredients:

20 mini mozzarella balls

10 stuffed olives, halved

350g spaghetti

1 tub of fresh pesto

4 squirts of tomato ketchup

Method:

Cook the spaghetti according to the pack instructions.

Meanwhile cut a small hole into each mozzarella ball and push in half an olive.

Drain the spaghetti and then stir through the pesto.

Divide between 4 bowls and top with splodges of tomato ketchup & mozzarella eye balls. Serve.

Smores Spider Web Brownies

These yummy vegan brownies are topped with fluffy melted marshmallow to create the spider web effect.

Ingredients:

165g plant-based butter, melted, plus extra for greasing

175g plain flour

75g cocoa powder

1½ tsp baking powder

¼ tsp fine sea salt

325g granulated sugar

100ml almond milk

2 tsp vanilla extract

70g dark chocolate, finely chopped

70g vegan biscuits (we used Lotus Biscoff), broken into small chunks

40g white marshmallows (vegan if required)

Method:

Preheat oven to 180°C/160°C fan/gas 4. Grease a 23cm square cake tin with butter and line the bottom with baking paper. Use a balloon whisk to whisk together the plain flour, cocoa powder, baking powder and fine sea salt and set to one side.

Use a freestanding mixer or electric hand mixer to beat the melted butter and sugar until smooth. Beat in the almond milk and vanilla extract, then add the bowl of dry ingredients and mix until smooth. With a spoon, stir in the chocolate and broken biscuits; dollop into the tin. Level the top and bake for 25-28mins, or until just set with a crust but still a bit gooey.

Remove from the oven; leave to cool in the tin for 20 mins, before transferring to a cooling rack to cool completely.

Melt the marshmallows in a microwave for 30 secs, then stir with a fork. Allow to stand for 2 mins or so, until cool enough to handle, then stretch the mixture over the brownies, pulling and draping it to create a spider web effect. Then leave to cool completely before slicing and serving the brownies. They’ll store in an airtight container for up to 4 days.

Witch's Cauldron Cheesecake with Jelly Sweets

This gloriously ghoulish Halloween dessert is perfect for a party! Oreo biscuits are used to make the chocolate crumb base, with a creamy cheesecake filling and orange jelly topping. This recipe uses wriggly snake sweets to decorate the cake, but any spooky jellies would work well.

Ingredients:

170g unsalted butter, melted, plus extra to grease

308g Oreo biscuits, blitzed to a fine crumb

60g light brown soft sugar

300ml double cream

680g full fat soft cheese

80g caster sugar

4 tbsp soured cream

½ lemon, zest and juice

270g orange jelly, broken into cubes

80g jelly snakes

Method:

Start making the cheesecake the day before. Lightly grease a 23cm springform round cake tin with butter. In a bowl, use a wooden spoon to mix the melted butter, Oreo crumbs and light soft brown sugar. Evenly press into the tin so it covers the base and the sides (this is your cauldron). Use your knuckles to really compress the mixture to stop it from crumbling. Place in the fridge to chill for 30 mins.

Meanwhile, make the filling. Using a hand mixer, whisk the cream in a large mixing bowl until stiff peaks form. Set aside. Place the soft cheese and caster sugar in the bowl of a freestanding mixer, and beat with the paddle attachment until smooth, or use a hand mixer. Add the soured cream, 1tbsp lemon juice and the lemon zest, and beat for 2 mins, until smooth. With a metal spoon, gently fold in the whipped double cream.

When the cheesecake base has chilled for 30 mins, remove it from the fridge and spoon in the soft cheese mixture. Smooth it over; place the tin back in the fridge and leave to set overnight.

The following day, put half the quantity of jelly cubes in a measuring jug and top with 170ml boiling water. Allow the jelly cubes to melt, then top up with 170ml cold water. When the liquid jelly is room temperature, pour it over the soft cheese filling. Pop in the fridge and leave to set for 1 hr. While you’re waiting, make up the remaining jelly in the same way and leave to cool again.

Remove the tin from the fridge, dot over most of the jelly sweets, leaving some sticking up so that they look like they’re crawling out of the jelly, then pour over the cooled orange jelly and place the tin in the fridge for at least 4 hrs to set completely. When you’re ready to serve, arrange the reserved jelly sweets on top and slide a knife around the inside of the tin to loosen it, then release. It will keep, covered, in the fridge for up to 3 days.

For more halloween recipe inspiration, visit Ocado’s library here: https://www.ocado.com/content/halloween-recipes-203361

We'd like to thank Ocado for helping to prepare this post.

Sainsbury's Exceeds 165,000 Orders A Week To Become UK's Second Largest Online Food Retailer

Sainsbury's has reported its online grocery orders are exceeding 165,000 a week, resulting in a yearly turnover of over £750m positioning the retailer second in the UK market.

The 20 per cent year on year rise in orders a week, makes Sainsbury's the fastest growing online grocery business and has been driven by industry leading customer service. This was demonstrated by a new Ipsos Mori study on online customer service, commissioned by Sainsbury's, which showed Sainsbury's industry-leading position across the key service measures of:

- Quality of products
- Availability of delivery slots
- Customer service from the delivery person
- Speed of placing an order
- Contact centre staff

Accessed via www.Sainsburys.co.uk, groceries are hand-picked by colleagues in nearby Sainsbury's stores, reducing the distances drivers travel to customers' homes and therefore food miles. The company's 3,000 delivery drivers also have dedicated training with a sharp focus on customer service.

Jon Rudoe, Director of Online, Sainsbury's said: "Thousands of new customers are choosing Sainsburys.co.uk each week because it's simple to use and like our stores, people are assured of the service they'll receive.

"We're proud of our successes so far, but it doesn't stop here, we've got ambitious growth targets which we'll reach by continuing to deliver the best possible experience for our loyal and new customers."

In addition to groceries, Sainsbury's also has a fast-growing general merchandise site including home and garden, appliances, technology, toys, games and sports and leisure products, as well as a new entertainment site.

Growing numbers of shoppers are also taking advantage of Sainsbury's market leading Click & Collect service. Sainsbury's offers the largest number of Click & Collect points, now available in over 900 supermarkets and convenience stores, allowing customers to place general merchandise orders online by 2pm for next day delivery from the store of their choice.

General merchandise online now offers more than 10,000 products, spanning everything from cookware to entertainment. Top brands including Apple, Le Creuset and Sony can all be purchased online.

FACTFILE:

Quality of products

1st - Sainsbury's 2nd - Asda Joint 3rd - Ocado Joint 3rd - Tesco

Availability of delivery slots

1st - Sainsbury's 2nd - Tesco 3rd - Asda 4th - Ocado

Customer service from the delivery person

1st - Sainsbury's 2nd - Tesco 3rd - Asda 4th - Ocado

Speed of placing an order

1st - Sainsbury's 2nd- Tesco 3rd- Asda 4th- Ocado

Contact centre staff

1st - Sainsbury's 2nd - Asda 3rd - Tesco 4th - Ocado

Ipsos Mori - 1912 online interviews were conducted by Ipsos MORI between 14 February 2012 - 21 February 2012 with a sample of GB online grocery customers aged 16+. Sainsbury's supplied a sample of 912 of its customers and 1,000 were customers of other supermarkets sourced through online panels including Tesco: N=400, Asda: N=400 and Ocado: N=200.