Tea, Cakes and Creativity: Celebrating National Day of Arts in Care Homes

The National Day of Arts in Care Homes on September 24th is a wonderful opportunity to bring creativity, culture, and connection into residential and nursing homes across the UK. 

This annual celebration highlights the importance of the arts in supporting wellbeing, sparking joy, and nurturing community spirit among residents, staff, families and visitors.

And what better way to celebrate than with a classic British pairing—tea and cakes?

Why the Arts Matter in Care Homes

Art has the power to uplift, inspire, and connect us. For older people, especially those in care, creative activities such as painting, music, storytelling, and drama can boost self-esteem, improve memory, and encourage social interaction. The National Day of Arts in Care Homes reminds us that everyone deserves the chance to explore their creativity, no matter their age or circumstances.

Adding Tea and Cakes to the Celebration

A simple tea and cake gathering can transform an arts-based event into something even more special. Here are a few ideas:

Art Gallery Tea – Display residents’ artwork around the home and invite families to view the exhibition while enjoying a slice of sponge and a pot of tea.

Poetry and Pastries – Combine poetry readings with trays of scones, biscuits, or fairy cakes. Residents could recite their own poems or favourite classics.

Musical Memories with Afternoon Tea – Host a sing-along or live music session, paired with a traditional afternoon tea service featuring finger sandwiches, Victoria sponge, and shortbread.

Decorate Your Own Cupcake – A fun hands-on activity where residents can ice and decorate cupcakes with colourful toppings, connecting both art and food.

Creating a Warm and Inclusive Atmosphere

The act of sharing tea and cake creates a sense of comfort and community. It encourages conversations, laughter, and connection—something that goes hand in hand with creative expression. Involving local schools, volunteers, or community groups can make the event even richer and help build bridges between generations.

A Lasting Impact

The National Day of Arts in Care Homes isn’t just about one day. It’s about recognising the value of creativity in care settings every day of the year. Whether through painting, music, writing, or dance, these activities enrich lives. Adding tea and cake helps ensure the day feels like a true celebration—uplifting, memorable, and inclusive.

So, as you mark this year’s National Day of Arts in Care Homes, pop the kettle on, set out the teapots, and don’t forget the cakes. After all, art and afternoon tea might just be the perfect combination for joy and connection.

SugaRich: Sustainable Animal Feed from Recycled Bread, Biscuits & Cereals

Discover how SugaRich recycles surplus bread, biscuits and cereals into sustainable animal feed for UK farmers. 

A cost-effective, eco-friendly feed solution.

SugaRich: Sustainable Animal Feed from Recycled Bread, Biscuits and Cereals

When it comes to tackling food waste in the UK, there is one company leading the way in transforming surplus food into something useful. 

SugaRich has been turning unsold bread, biscuits, breakfast cereals and cakes into high-quality sustainable animal feed for over 50 years.

What Does SugaRich Do?

SugaRich specialises in recycling bakery waste into farm feed. The company collects surplus food products that cannot be sold for human consumption – whether due to overproduction, packaging errors or minor damage – and repurposes them into safe, nutritious animal feed.

By working directly with food manufacturers, SugaRich helps ensure these products avoid landfill or energy recovery and instead contribute to a circular farming economy.

Why Bakery Waste Works as Farm Feed

Bread, biscuits and cereals are naturally high in carbohydrates and energy. This makes them an ideal ingredient for livestock feed, especially for cattle and pigs. Instead of relying on imported maize or other crops, farmers can access a cost-effective and eco-friendly alternative.

The benefits include:

Environmental sustainability – reducing food waste and lowering greenhouse gas emissions.

UK farming support – offering affordable feed ingredients produced locally.

Resource efficiency – making the most of surplus bakery goods that would otherwise be wasted.

The Recycling Process

At SugaRich’s processing facilities, surplus bread, cereals and biscuits are:

Collected from food manufacturers across the UK and Ireland.

Sorted and checked to ensure quality and safety.

Processed, dried and milled into a consistent feed ingredient.

Mixed into balanced feeds suitable for a range of farm animals.

Every step of the process is carefully managed to meet high nutritional standards and provide a reliable product for farmers.

Why Farmers Choose SugaRich Feed

For UK farmers, SugaRich is more than just a feed supplier. It’s a partner in sustainable farming. The company’s feeds:

Deliver consistent nutrition for livestock.

Help farms reduce reliance on imported feed.

Support the wider goal of lowering the carbon footprint of agriculture.

By choosing SugaRich, farmers play a direct role in the fight against food waste while maintaining productivity and cost-effectiveness on their farms.

SugaRich: Leading the Way in Recycling Bakery Waste

In an era where food waste and environmental impact are major challenges, SugaRich proves that practical solutions already exist. By turning surplus bread, biscuits and cereals into sustainable animal feed, the company is helping the UK move towards a greener, more responsible food system.

For those searching for sustainable animal feed suppliers in the UK, or wanting to know more about recycling bakery waste into farm feed, SugaRich is a name worth remembering.

I first became aware of SugaRich at the recent UK Dairy Day. I saw a display of broken biscuits and was immediately reminded of the House of Lancaster, the company that sells broken biscuits and biscuit over-runs to the public. (House of Lancaster's Broken Biscuit Boxes: A Treat for Biscuit Lovers https://thatsfoodanddrink.blogspot.com/2024/06/house-of-lancasters-broken-biscuit.html)

But it quickly became clear that the biscuits, cakes and breakfast cereals also on display on their trade stand were destined to feed farm animals and were not for we humans to be dipping in our cuppas!

You can learn more about SugaRich  by visiting their website https://www.sugarich.co.uk.

When Food Was Simple: Can We Convince Big Brands to Return to Their Roots?

Why did I write this blogpost? Years ago there was a delicious propriety make of fruit cake which was delicious. It didn't taste home baked but it was pretty close. 

The last time I tried this cake it was oily and had a rather unpleasant and somewhat fake taste, for want of a better word. Which set me to thinking about what had changed over the past 30 years.

There was a time, not too long ago, when even the biggest food companies created their products with the same simple ingredients we used at home. 

Bread was made with flour, water, salt, and yeast. Yoghurt was milk and cultures. Soup was vegetables, stock, and herbs. You could pick up a tin or a frozen meal and recognise every single ingredient on the label.

Fast forward to today, and many of these same products have been reformulated with ultra-processed food (UPF) ingredients: emulsifiers, thickeners, preservatives, artificial flavourings, and industrial sweeteners. 

These additives are often there to extend shelf life, reduce manufacturing costs, or enhance texture and appearance. But what has been lost is flavour, nutrition, and trust.

What Changed?

Starting in the late 20th century, a quiet revolution began in food manufacturing. Driven by profit margins, globalisation, and advances in food technology, large food companies began adopting UPF-heavy recipes. The chef in his or her research kitchen was replaced with a food scientist in a laboratory. 

Rather than making a biscuit with butter and sugar, they could use palm oil and high-fructose corn syrup. 

Instead of cooking a proper tomato sauce, they could simulate the flavour with tomato powder, acidity regulators and “natural flavours” or "nature identical flavours."

These shifts didn’t happen overnight, and they weren’t always malicious, but the result has been a slow erosion of real food from our shelves. 

The side effect? A rise in obesity, type 2 diabetes, and other health issues, many of which are now linked to high UPF diets.

The Case for Simpler Recipes

There is now a growing public awareness about ultra-processed foods. Consumers are reading labels, watching documentaries, and asking questions. 

Movements like real food eating, the clean label initiative, and farm-to-fork campaigns have reignited demand for transparency and simplicity.

Many of us remember when food tasted better, not because of nostalgia, but because the ingredients were better.

So how do we encourage large companies to return to their simpler roots?

1. Use Your Wallet as a Vote

One of the most powerful tools consumers have is where they spend their money. When shoppers consistently choose brands that prioritise real ingredients and minimal processing, big food manufacturers take notice. 

Many smaller brands have built successful businesses on this principle – and their rapid growth puts pressure on larger competitors to follow suit.

2. Demand Transparency

Consumers can email, message, or tag brands on social media asking why they use certain additives or asking if they’ll ever consider returning to their older, simpler recipes. A polite but firm question can go a long way. Brands listen when they see a trend forming.

3. Celebrate Brands Doing It Right

There are big food companies beginning to respond to the UPF backlash. Some have released “legacy” products with heritage recipes. 

Others have reformulated popular lines to remove artificial ingredients and simplify labels. When these moves are made, it’s worth celebrating them – publicly and loudly.

4. Push for Clearer Labelling

Governments and regulatory bodies have the power to enforce clearer labelling and restrict misleading claims. Campaigns calling for mandatory UPF labelling, or stricter definitions of terms like “natural” and “wholegrain”, could shift the market. Public pressure, petitions, and writing to your MP can support these policy changes.

5. Create a Movement

Much like the organic food boom or the plastic-free movement, the fight against UPFs can grow with grassroots energy. Food bloggers, influencers, dietitians, parents, and chefs can all amplify the message: we want real food back. Creating shareable content, organising food swaps, or reviewing “old recipe” products helps keep momentum going.

Final Thoughts

Food doesn’t have to be complicated to be delicious or shelf-stable. The old recipes worked. They nourished generations and built the reputations of some of the world’s biggest brands.

It’s time for food giants to look back, not just forward. To revisit the recipes that made them beloved in the first place. And to realise that in today’s health-conscious, label-savvy world. Simple might just be the smartest choice they could make.

Perhaps they need to learn the old business adage of KIS. Keep It Simple, Stupid!

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Celebrate World Baking Day with the Joy of Home Baking

World Baking Day, celebrated annually on the third Sunday in May, is the perfect excuse to dust off your apron, preheat the oven, and indulge in the comforting ritual of baking. 

Whether you're a seasoned baking pro or a total bread-baking novice, baking at home is a wonderful way to slow down, get creative, and treat yourself and your loved ones to something truly special.

Why Bake at Home?

In an age of convenience, home baking is more than just a way to whip up baked treats—it’s an act of mindfulness. Measuring, mixing, kneading, and watching something rise in the oven is a therapeutic experience that connects us to simpler times. Plus, nothing beats the aroma of freshly baked bread or a warm batch of scones wafting through the house.

Easy Bakes for Every Skill Level

You don’t need fancy equipment or obscure ingredients to get started. Here are a few crowd-pleasing ideas to mark the day:

Classic Victoria Sponge – A staple of British baking, this light, airy cake filled with jam and cream is ideal for sharing over a cuppa.

Welsh Cakes – Quick to make and perfect with butter and jam, these are a lovely nod to traditional recipes.

Banana Bread – Got overripe bananas? Turn them into a moist, satisfying loaf with a hint of cinnamon.

Soda Bread – No yeast? No problem. This Irish favourite is rustic, quick, and delicious with butter and cheese.

Chocolate Chip Cookies – Always a hit, and ideal for baking with children.

Get the Kids Involved

Baking is a brilliant activity for children, teaching them about maths, science, and patience while having fun. Let them stir, pour, and decorate—and don’t worry about the mess. It’s part of the charm!

Make It a Social Event

Turn World Baking Day into a mini celebration. Invite friends or neighbours over for an afternoon tea, take part in a virtual bake-along, or drop off some homemade goodies to someone who could use a smile. Sharing your bakes is one of the most heartfelt ways to connect.

Top Tips for a Successful Bake

Always read the recipe through before starting.

Use room temperature ingredients unless otherwise stated.

Don’t overmix—especially for cakes and muffins.

Invest in an oven thermometer for accurate baking.

Embrace imperfections. Homemade means unique!

Celebrate the British Way

Why not pair your bakes with a proper pot of tea? From Earl Grey to Yorkshire Gold, a good brew elevates any homemade cake. And if you’re up for a challenge, try your hand at something quintessentially British like Bakewell tart or sticky toffee pudding.

World Baking Day is your chance to celebrate creativity, comfort, and community. So, gather your ingredients, put on your favourite playlist, and bake something beautiful. Share your creations on social media using the hashtag #WorldBakingDay and join a global community of bakers who know that a little flour and sugar can go a long way.

Welsh Cakes: Pice ar y Maen Through the Generations

Ask anyone from Wales about the smell of their childhood, and they might just say Welsh cakes sizzling gently on a hot bakestone. 

Known in Welsh as Pice ar y Maen, these humble treats are a cross between a scone, a pancake, and a biscuit – delicately spiced, lightly sweetened, and cooked on a griddle rather than baked.

Unlike fancier desserts, Welsh cakes carry a sense of home and heritage. They’re the kind of recipe passed on through generations, each family adding their own twist – a little more spice, a splash of vanilla, a pinch of nutmeg.

A Quick History

Welsh cakes date back to at least the 19th century and were traditionally cooked on a maen – a flat, cast-iron griddle or bakestone placed over the fire. 

They became popular as miner’s snacks, thanks to their portability and satisfying texture. No mess, no cutlery – just a dusting of sugar and a warm pocketful of comfort.

Regional Variations Across Wales

Pembrokeshire

Typically made thicker, with a higher ratio of flour to fat.

Sometimes include a pinch more spice (especially cinnamon or ginger).

Cardiff & South Wales Valleys

Often made with mixed peel or a hint of nutmeg.

Some versions include a splash of vanilla extract for extra aroma.

North Wales (especially around Llangollen)

Slightly crisper texture due to longer griddle cooking.

Occasionally served split and buttered, like scones.

Traditional Welsh Cakes Recipe

Ingredients:

225g self-raising flour

110g unsalted butter (cold and diced)

85g caster sugar (plus extra for dusting)

50g currants or sultanas

1 egg, beaten

1/2 tsp mixed spice (optional, but recommended)

Splash of milk (if needed)

Method:

Rub together the flour and butter with your fingertips until it resembles breadcrumbs.

Stir in the sugar, spice, and dried fruit.

Mix in the beaten egg until a soft dough forms. If it’s too dry, add a teaspoon or two of milk.

Roll the dough out on a floured surface to about 5mm thick.

Cut into rounds using a 6–7cm cutter.

Heat a bakestone or heavy frying pan over a medium heat (no oil needed). Cook each cake for 3–4 minutes on each side until golden brown and cooked through.

Dust with caster sugar while still warm.

Tip: The key is a gentle, even heat – too hot, and they’ll scorch before cooking through.

Delicious Variations

Chocolate chip & orange zest: Swap the currants for choc chips and add a little zest for a modern twist.

Apple & cinnamon: Finely grated apple and a touch of ground cinnamon offer a softer, autumnal variation.

Gluten-free version: Substitute with a gluten-free self-raising flour blend – add a dash of xanthan gum to hold the shape.

How to Serve Welsh Cakes

Best served warm, straight off the griddle.

Enjoy plain, or buttered with jam or clotted cream.

Pair with a cup of strong Welsh breakfast tea or a splash of mead for a nostalgic afternoon.

One Cake, Many Memories

From school bake sales to St David’s Day spreads, Welsh cakes remain a beloved constant in Welsh kitchens. Making them by hand – rolling, cutting, flipping – connects us to generations past, and keeps the tradition alive. Whether you're reviving an old family recipe or baking them for the first time, there's something wonderfully grounding in the rhythm of it.

Next up in the series: Glamorgan Sausages – A Vegetarian Heritage Dish.

Introducing Bonne Maman Petits Muffins

Specialist French brand Bonne Maman is introducing two delicious new treats to its cakes & biscuits range with its Petits Muffins.

You can Choose from flavourful, aromatic Petits Muffins Vanille, containing genuine natural vanilla from Madagascar, or Petit Muffins Chocolat – made with 14% chocolate to deliver a rich and satisfying chocolatey experience. 

Each tempting little muffin is a soft, fluffy and tasty morsel, perfect for enjoying with a cup of tea or coffee. 

With 17 moreish little muffins per bag, they are perfect for sharing with friends at home and also provide a great little after school or college snack.

Containing no artificial colours or flavours, the Petits Muffins are available now in 235g bags of 17 at Tesco Stores, Waitrose & Partners plus online at Ocado at RRP £2.50.

Cooking and Baking with Roses: A Fragrant Twist on Classic Recipes

Roses have long been a symbol of beauty, love, and elegance, but did you know that they can also add a unique and aromatic touch to your cooking and baking?

Cooking with roses is a delightful way to bring floral notes into your kitchen, offering both subtle fragrance and delicate flavour.

 From rose water and rose petal jams to candied petals and rose-infused desserts, this versatile flower is as at home on your plate as it is in your garden.

In this blogpost, we’ll explore some exciting ways to incorporate roses into your cooking and baking, along with tips on how to prepare them safely and get the most out of their floral essence.

Choosing the Right Roses

Before you start cooking with roses, it’s important to choose the right kind. Not all roses are suitable for culinary use. You’ll want to look for organic, unsprayed roses—either grown yourself or purchased from a reputable supplier. Avoid store-bought bouquets as they are often treated with chemicals.

The most fragrant varieties work best in the kitchen, with Damask and Centifolia roses being popular choices for their heady aroma. In general, any edible rose variety will work, but make sure to wash the petals thoroughly to remove any dust or insects.

Preparing Rose Petals for Cooking

Once you’ve selected your roses, gently pluck the petals and give them a good rinse in cold water. After rinsing, pat them dry with a clean towel. When preparing rose petals for baking or cooking, it’s also a good idea to remove the white base of each petal, as this can sometimes taste bitter.

Fresh rose petals can be used immediately, or you can dry them to use later. To dry rose petals, spread them out on a clean tray in a warm, dry area for several days until they are crisp.

Rose Water: A Floral Kitchen Staple

One of the easiest and most common ways to cook with roses is to use rose water. This fragrant liquid is made by distilling fresh rose petals in water and is often used in Middle Eastern and Indian cooking. You can buy rose water from speciality shops, or make your own at home by simmering fresh petals in water and straining the mixture.

How to Make Rose Water at Home:

2 large handfuls of fresh rose petals

500ml (about 1 pint) distilled water

Place the rose petals in a saucepan and pour the water over them.

Bring the water to a gentle simmer, then cover the saucepan with a lid.

Simmer for 20-30 minutes until the petals lose their colour and the water takes on a rosy hue.

Strain the liquid into a clean glass bottle and store it in the fridge.

Rose water can be used to flavour cakes, custards, ice creams, and even savoury dishes like rice or couscous. A little goes a long way—just a few drops can transform a dish into something special.

Baking with Roses

When it comes to baking, roses lend themselves beautifully to cakes, biscuits, and pastries. Rose-infused desserts are perfect for afternoon tea, weddings, or any occasion where you want to add a touch of elegance. Here are some delicious ideas to get you started:

1. Rose Petal Jam

A traditional delicacy in Persian and Turkish cuisines, rose petal jam is fragrant, sweet, and incredibly easy to make. It’s perfect for spreading on toast, scones, or as a filling for cakes and pastries.

Ingredients:

150g fresh rose petals (from untreated roses)

500g granulated sugar

Juice of 1 lemon

500ml water

Method:

Rinse the rose petals thoroughly and set them aside.

In a large saucepan, combine the water, sugar, and lemon juice, and bring to a boil.

Add the rose petals to the syrup and let it simmer on low heat for 30-40 minutes, stirring occasionally, until the jam thickens.

Pour the jam into sterilised jars and let it cool before sealing.

This jam can be stored for several weeks and makes a thoughtful, homemade gift.

2. Rose and Almond Shortbread

Rose water adds a delicate flavour to this buttery shortbread, while the ground almonds give it a rich, nutty texture. Perfect with a cup of tea!

Ingredients:

150g plain flour

50g ground almonds

100g unsalted butter, softened

50g caster sugar

1 tsp rose water

Method:

Preheat your oven to 160°C (140°C fan) or Gas Mark 3.

In a large bowl, cream together the butter and sugar until light and fluffy.

Stir in the flour and ground almonds, mixing until the dough comes together.

Add the rose water and knead the dough gently until evenly combined.

Roll out the dough to about 1cm thick and cut into rounds or shapes of your choice.

Bake for 15-20 minutes, until the edges are golden.

Let the shortbread cool before serving, and garnish with a sprinkle of crushed dried rose petals for a decorative touch.

3. Rose Scented Victoria Sponge

Take your classic Victoria sponge cake to the next level with a hint of rose water in the buttercream filling. This recipe is sure to impress at any gathering.

Ingredients:

225g self-raising flour

225g unsalted butter

225g caster sugar

4 large eggs

1 tsp vanilla extract

For the buttercream:

100g unsalted butter, softened

200g icing sugar

1 tsp rose water

2 tbsp rose petal jam (optional)

Method:

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line two 20cm cake tins.

Cream the butter and sugar together in a large bowl until pale and fluffy.

Beat in the eggs one at a time, then fold in the flour and vanilla extract.

Divide the mixture between the two tins and bake for 20-25 minutes, until the sponges are golden and spring back when touched.

For the buttercream, mix the butter and icing sugar together until smooth, then add the rose water.

Once the cakes have cooled, spread the buttercream on one sponge and top with a layer of rose petal jam if using. Place the second sponge on top and dust with icing sugar.

Candied Rose Petals

Candied rose petals are a beautiful and edible decoration for cakes, cupcakes, and desserts. They’re surprisingly simple to make and add a sweet, crispy texture to any dish.

Ingredients:

Fresh rose petals (washed and dried)

1 egg white (lightly beaten)

Caster sugar

Method:

Brush each rose petal lightly with the beaten egg white.

Sprinkle caster sugar over the petals until they are evenly coated.

Place the petals on a baking tray lined with parchment paper and let them dry at room temperature for 12-24 hours.

These candied petals will keep for several weeks in an airtight container and make a lovely garnish for cakes or as a sweet snack.

Conclusion: A Rose in Every Dish

Cooking and baking with roses adds a touch of sophistication to your dishes, infusing them with a fragrant aroma and unique flavour. Whether you’re creating rose-infused desserts, jams, or using rose water in savoury dishes, this versatile flower offers endless possibilities in the kitchen. So, next time you want to elevate your cooking, why not give roses a try? After all, the kitchen is just another place where roses can bloom!

Where can you buy edible roses? Specialist cook's shops and you can buy them from www.amazon.co.uk

Why Greggs is King of the High Street: A British Bakery Icon

When it comes to high street staples, few names are as synonymous with British life as Greggs. 

Whether you're grabbing a steak bake on your lunch break, picking up a sausage roll for a snack, or treating yourself to one of their beloved jam doughnuts, Greggs has firmly established itself as a bakery that appeals to the masses. 

But what is it about Greggs that makes it the undisputed king of the high street? In this blog post, we’ll explore why this iconic bakery chain has become a national favourite and why it remains at the top of its game.

1. Affordable Comfort Food for All

One of the biggest draws of Greggs is its affordability. In a time where eating out can often feel like a luxury, Greggs continues to offer quality food at prices that won’t break the bank. Whether you’re grabbing a cheese and onion pasty or indulging in a chicken bake, you can always count on Greggs for a filling and tasty option that’s easy on the wallet.

Greggs’ ability to keep prices low without compromising on flavour or portion sizes has cemented its place as the go-to bakery for people of all walks of life. From busy professionals to students and retirees, Greggs serves up a menu that’s as varied as its customer base – all at prices that keep everyone coming back.

2. Convenient and Quick

With hundreds of locations across the UK, Greggs has become a beacon of convenience for people on the move. Whether you’re commuting to work, shopping on the high street, or simply in need of a quick bite, you’re never too far from a Greggs. Their locations are carefully selected, often found in busy town centres, transport hubs, and high streets, ensuring they’re always close at hand when you need them.

The service is designed to be fast and efficient, meaning you can pop in, grab your favourite treat, and be on your way in minutes. In today’s fast-paced world, Greggs’ ability to provide quick, hot, and satisfying food makes it the perfect choice for those short on time but big on appetite.

3. The Iconic Greggs Sausage Roll

If there’s one item that has become a symbol of Greggs’ dominance on the high street, it’s the Greggs sausage roll. This flaky, golden pastry filled with seasoned sausage meat has achieved near-legendary status across the UK. Beloved for its simple yet satisfying flavour, it’s a quintessential British snack that’s easy to eat on the go.

The sausage roll is so iconic that when Greggs launched their vegan sausage roll in 2019, it made headlines. The introduction of the plant-based version was not only a massive hit with vegans and vegetarians, but it also appealed to meat-eaters, thanks to its surprisingly similar taste and texture. This innovation shows how Greggs continues to evolve with the times while staying true to its roots.

4. Something for Everyone

Greggs has long been known for its traditional bakery items, but over the years, it has expanded its menu to cater to a wider range of tastes and dietary needs. From vegan and vegetarian options to healthier choices like salads and soups, Greggs ensures there’s something for everyone. Their Balanced Choice range offers lighter options that are under 400 calories, appealing to those looking for a more nutritious alternative.

Whether you’re after a warm pasty, a freshly made sandwich, or a sweet treat like a Belgian bun, Greggs has a diverse menu that ensures nobody leaves empty-handed. This variety, combined with their inclusive pricing, means Greggs caters to a broad spectrum of customers – from schoolchildren to business executives.

5. Constant Innovation

Part of what makes Greggs such a strong high street presence is its willingness to innovate. While many chains stick rigidly to their established menus, Greggs is constantly adapting to meet the changing tastes and needs of its customers. This can be seen in their expansion into vegan products, with the vegan steak bake and the vegan sausage roll both making a huge splash.

Greggs has also embraced seasonal and limited-edition items, like their festive bake, which has become a much-anticipated part of the Christmas season. By keeping things fresh and exciting, Greggs ensures that even regular customers always have something new to try. Their mince pies are absolutely delicious, too and a real Christmas treat!

6. The Greggs App and Loyalty Scheme

Greggs has also embraced technology to enhance the customer experience. With the launch of the Greggs App, customers can now order ahead, skip queues, and even earn rewards through their Greggs Rewards loyalty programme. Whether you’re a daily visitor or a more occasional treat-seeker, the app makes it even easier to enjoy Greggs on the go.

The loyalty scheme is simple but effective: buy nine products like coffees, sweet treats, or sandwiches, and your tenth one is free. This system rewards regular customers and adds an extra incentive to choose Greggs over competitors.

7. A Community Staple

Greggs is more than just a bakery; it’s a part of the fabric of British communities. With a long-standing commitment to charity and social responsibility, Greggs works to give back to the areas it serves. Their Greggs Foundation supports breakfast clubs in schools, ensuring that thousands of children start their day with a proper meal.

In addition, Greggs often works with local charities and foodbanks, distributing surplus food to those in need. This sense of social responsibility, paired with their welcoming atmosphere, makes Greggs more than just a business – it’s a valued part of the community.

8. Quality You Can Trust

At the heart of Greggs’ success is their commitment to quality. Despite their low prices, Greggs never compromises on the quality of their ingredients. Their baked goods are always fresh, and their coffee is sustainably sourced, offering a quality product at a price that beats most high street coffee chains.

Greggs also prides itself on being transparent about where its ingredients come from. Their commitment to using British-sourced meat, free-range eggs, and sustainable fish ensures that customers can enjoy their food with peace of mind.

9. Nostalgia and Comfort

For many Brits, Greggs is a place filled with fond memories. Whether it’s grabbing a sausage roll after school, stopping in for a hot pasty on a cold day, or treating yourself to a cream cake on a Friday afternoon, Greggs has a special place in the hearts of millions. Its consistent quality and familiar menu offer a sense of nostalgia and comfort that few other chains can replicate.

Conclusion

Greggs is the undisputed king of the high street, and for good reason. With its affordable, delicious food, convenient locations, and constant innovation, Greggs has become more than just a bakery – it’s a British institution. Whether you’re popping in for a quick lunch or indulging in a sausage roll after a long day, Greggs is always there to provide a tasty, satisfying experience that doesn’t break the bank.

In a world of ever-changing food trends and fast food fads, Greggs stands tall as a beacon of consistency, quality, and community spirit. Long live the king of the high street!

https://www.greggs.co.uk

Review of Baking Yesteryear by B. Dylan Hollis: A Nostalgic Culinary Journey. Includes video presentation

If you’ve ever found yourself lost in the comforting smells of a warm kitchen or curious about the culinary quirks of the past, then Baking Yesteryear by B. Dylan Hollis is a book that will speak to your soul. 

Hollis, known for his captivating TikTok and YouTube videos, where he recreates vintage recipes, has taken his love for retro baking and compiled it into a delightful cookbook that’s as much about history as it is about food.

 As a self-professed lover of all things vintage, Hollis brings to life recipes spanning from the 1900s to the 1980s, each with its own story to tell.

A Journey Through Time and Taste

What makes Baking Yesteryear stand out is its blend of history and baking. Each chapter is dedicated to a different decade, beginning in the 1900s and culminating in the 1980s. Hollis offers an insightful look into the evolution of baking, exploring how socio-economic changes, technological advancements, and cultural shifts influenced the sweet treats of each era. 

From the cost saving of the Great Depression, to the simplicity of wartime ration recipes to the indulgence of 1980s extravagance, this book is a fascinating exploration of how the world of baking has changed over the decades.

Recipe Selection: A Mix of the Curious and the Classic

The recipes in Baking Yesteryear are a true reflection of the times they come from. Some are familiar favourites, like the 1950s Pineapple Upside-Down Cake, while others are charming oddities, such as the 1920s Tomato Soup Cake. 

Hollis doesn’t shy away from the more unusual recipes, encouraging readers to step out of their comfort zones and try something new. Each recipe is carefully selected to represent its era, offering a glimpse into the tastes and trends of the past.

Hollis’s engaging commentary adds another layer of enjoyment to the book. His humour and enthusiasm are infectious, making even the most unusual recipes feel approachable. He provides helpful tips and tricks for modern bakers attempting these vintage creations, ensuring that the recipes are accessible to all skill levels. Whether you’re an experienced baker or just starting out, you’ll find Hollis’s guidance invaluable.

A Feast for the Eyes

Baking Yesteryear is not just a collection of recipes; it’s a beautifully designed book that pays homage to the aesthetics of the past. The vintage-inspired photography and illustrations give the book a nostalgic feel, while the layout is clean and easy to navigate. Each recipe is accompanied by a photograph, so you know exactly what you’re aiming for, and the retro styling makes it feel like you’ve stepped back in time. (We direct readers to check out Dylan's vintage car, plus remember his love of classic tube radios as a child in Bermuda, his birthplace.)

Practicality in a Modern Kitchen

One might wonder whether these vintage recipes can stand the test of time in today’s kitchens. The answer is a resounding yes. While some ingredients might be less common now, Hollis provides alternatives and modern measurements to make the recipes more accessible. He’s also careful to note where recipes can be adapted for dietary preferences or restrictions, ensuring that everyone can enjoy a taste of the past.

A Must-Have for Baking Enthusiasts

Baking Yesteryear is more than just a cookbook; it’s a celebration of the history, culture, and joy of baking. B. Dylan Hollis has crafted a work that is both informative and entertaining, making it a must-have for anyone who loves to bake or has an interest in culinary history. Whether you’re looking to try your hand at a Depression-era cake or want to recreate the sweet treats your grandparents enjoyed, this book offers something for everyone.

In a world where modern recipes can sometimes feel a bit too perfect and predictable, Baking Yesteryear is a breath of fresh air—or rather, a whiff of something wonderfully nostalgic. It reminds us that baking is not just about the end result but about the stories, the history, and the love that go into each and every bake. If you’re ready to embark on a culinary journey through time, Baking Yesteryear is the perfect companion.

It's published by DK at £20.00, although we saved a few quid by buying from Amazon at £14.09p.

We'll let you know how we get on with the recipes, we might even include video reports so please watch out for them. They will be published on our YouTube channel and shared here.

Baking with Chocolate: Recipes and Techniques

Chocolate is a beloved ingredient that brings rich flavour and indulgence to a variety of baked goods.

 Whether you're a seasoned baker or a novice in the kitchen, mastering the art of baking with chocolate can elevate your creations to new heights. 

In this blog post, we'll explore some classic chocolate recipes and essential techniques to help you achieve perfect results every time.

The Basics of Baking with Chocolate

Before diving into recipes, it's important to understand the different types of chocolate used in baking:

Dark Chocolate: Contains a higher percentage of cocoa solids and less sugar. Ideal for rich and intense chocolate flavour.

Milk Chocolate: Sweeter and creamier, with a lower percentage of cocoa solids.

White Chocolate: Made from cocoa butter, sugar, and milk solids, but no cocoa solids. It offers a sweet and creamy taste.

When baking with chocolate, always use high-quality chocolate for the best flavour and texture.

Classic Chocolate Cake

A moist and fluffy chocolate cake is a timeless favourite. Here's a recipe that delivers delicious results every time.

Ingredients:

200g plain flour

200g caster sugar

75g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 large eggs

250ml whole milk

125ml vegetable oil

2 tsp vanilla extract

250ml boiling water

Method:

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm round cake tins.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat until smooth.

Gradually add the boiling water to the mixture, stirring constantly. The batter will be thin.

Divide the batter between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Decadent Chocolate Brownies

For a rich, fudgy treat, these chocolate brownies are perfect.

Ingredients:

200g dark chocolate (70% cocoa solids), chopped

250g unsalted butter

300g caster sugar

3 large eggs

1 tsp vanilla extract

125g plain flour

30g cocoa powder

A pinch of salt

Method:

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 20cm square baking tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool slightly.

In a large bowl, whisk together the sugar, eggs, and vanilla extract until pale and fluffy.

Fold the melted chocolate mixture into the egg mixture.

Sift in the flour, cocoa powder, and salt, and gently fold until just combined.

Pour the batter into the prepared tin and smooth the top.

Bake for 25-30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.

Allow to cool in the tin before cutting into squares.

Perfect Chocolate Chip Cookies

Chocolate chip cookies are a classic comfort food. Here's a recipe for perfectly chewy cookies.

Ingredients:

250g plain flour

1 tsp bicarbonate of soda

½ tsp salt

170g unsalted butter, melted

200g light brown sugar

100g caster sugar

1 large egg and 1 egg yolk

2 tsp vanilla extract

325g chocolate chips or chunks

Method:

Preheat the oven to 170°C (150°C fan)/325°F/gas mark 3. Line baking trays with parchment paper.

In a medium bowl, sift together the flour, bicarbonate of soda, and salt.

In a large bowl, cream together the melted butter, brown sugar, and caster sugar until well blended.

Beat in the egg, egg yolk, and vanilla extract until light and creamy.

Mix in the sifted ingredients until just blended.

Stir in the chocolate chips or chunks by hand using a wooden spoon.

Drop cookie dough by the tablespoon onto the prepared baking trays. Leave space between each cookie to allow for spreading.

Bake for 12-15 minutes, or until the edges are lightly browned. The centres should remain soft.

Allow to cool on the baking trays for a few minutes before transferring to a wire rack to cool completely.

Techniques for Success

Melting Chocolate: Use a double boiler or microwave to melt chocolate. If using a microwave, heat in short bursts and stir frequently to avoid scorching.

Mixing: When combining wet and dry ingredients, mix until just combined to avoid overworking the batter or dough.

Measuring: Use a kitchen scale for precise measurements, especially for flour and cocoa powder.

Cooling: Allow baked goods to cool completely before cutting or serving to ensure the best texture and flavour.

Baking with chocolate can be a delightful and rewarding experience. By mastering these recipes and techniques, you'll be well on your way to creating delicious chocolate treats that are sure to impress. Happy baking!

The Science of Baking: An In-Depth Exploration

In common with my wife and I, most readers of That's Food and Drink bake at least sometimes. But what about the science behind the baking that we do?

Baking is a delightful blend of art and science. Whether you're crafting a fluffy Victoria sponge or a crusty loaf of sourdough, understanding the scientific principles behind baking can elevate your culinary creations to new heights. Let's explore the key elements that make baking a fascinating science.

Ingredients: The Building Blocks

Flour: The foundation of most baked goods, flour is primarily composed of starch and proteins, mainly glutenin and gliadin. When mixed with water, these proteins form gluten, a network that provides structure and elasticity to doughs and batters.

Sugar: Beyond its sweetening power, sugar plays multiple roles in baking. It caramelises upon heating, contributing to the golden-brown colour of baked goods. It also tenderises by slowing gluten formation and helps retain moisture.

Fats: Butter, lard, and oils add richness and flavour. They also create a tender crumb by coating flour particles, hindering gluten formation. In laminated pastries, solid fats create flaky layers by separating dough sheets during baking.

Eggs: Eggs bind ingredients, add moisture, and contribute to leavening. The proteins in eggs coagulate upon heating, providing structure, while fats in the yolk add richness.

Leavening Agents: Baking powder, baking soda, and yeast are responsible for the rise in baked goods. Baking powder and soda release carbon dioxide when combined with acidic ingredients or heat, while yeast ferments sugars to produce carbon dioxide and alcohol.

The Role of Temperature

Temperature control is crucial in baking. Here’s how it affects different stages:

Mixing: The temperature of ingredients, particularly fats and liquids, influences the consistency of the dough or batter. 

For instance, cold butter in pastry dough creates flaky layers, while room-temperature butter in cake batter ensures even mixing.

Proofing: Yeast activity is temperature-dependent. A warm environment (around 24-27°C) accelerates fermentation, while cooler temperatures slow it down. Overproofing can cause dough to collapse, while underproofing results in dense, heavy bread.

Baking: Oven temperature affects the rate of leavening and the development of the crust. Too hot, and the exterior may burn before the interior cooks; too cool, and the structure may not set properly, resulting in a dense texture.

Maillard Reaction and Caramelisation

Two key chemical reactions occur during baking:

Maillard Reaction: This complex reaction between amino acids and reducing sugars occurs at around 140-165°C, leading to the browning and development of rich flavours in baked goods.

Caramelisation: Sugar starts to caramelise at around 160°C, breaking down into new compounds that add depth of flavour and a golden colour to the crust.

Humidity and Its Impact

Humidity can significantly affect baking. In high humidity, flour absorbs more moisture, which can alter the dough’s consistency and the final product’s texture. Bakers often adjust the amount of liquid in the recipe to compensate for these variations.

Tips for Perfect Baking

Measure Accurately: Use a kitchen scale for precise measurements, especially for flour, as it can be easily compacted.

Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for even mixing and better texture.

Don’t Overmix: Overmixing can develop too much gluten, leading to tough baked goods. Mix just until ingredients are combined.

Preheat the Oven: Ensure your oven is fully preheated to the correct temperature before baking. An oven thermometer can help verify this.

Know Your Oven: Oven temperatures can vary. It’s helpful to rotate your trays halfway through baking to ensure even cooking.

Conclusion

Baking is a delightful journey of discovery where precision and creativity go hand in hand. By understanding the science behind the ingredients and processes, you can improve your baking skills and create consistently delicious results. Happy scientific baking!

Celebrate Father's Day With St Michel Choco Cakes

Father's Day is just around the corner, and what better way to show your appreciation than with a delightful treat? This year, make the day extra special with St Michel Choco Cakes. These delectable cakes are perfect for celebrating the dads in our lives who deserve nothing but the best.

A Sweet Tradition

Father's Day is a time-honoured tradition, giving us the chance to express our gratitude for the love, guidance, and support our fathers provide. Whether your dad has a sweet tooth or simply enjoys a well-made treat, St Michel Choco Cakes are sure to bring a smile to his face.

The Perfect Gift

St Michel Choco Cakes are crafted with care, using high-quality ingredients to ensure a rich, indulgent flavour. These cakes are a perfect blend of chocolatey goodness, offering a melt-in-the-mouth experience that is hard to beat. They come in a variety of forms, making it easy to find the perfect treat for your dad.

Why Choose St Michel?

Quality Ingredients: St Michel prides itself on using only the finest ingredients. Each cake is made with love, ensuring a delicious taste that stands out from the rest.

Authentic Flavour: With a commitment to tradition, St Michel has been perfecting their recipes for years. Their choco cakes are a testament to their dedication to quality and authenticity.

Convenience: St Michel Choco Cakes are readily available at your local supermarket or online, making it easy to grab a box or two in time for Father's Day.

Ideas to Celebrate

Here are some fun and thoughtful ways to incorporate St Michel Choco Cakes into your Father's Day celebrations:

Breakfast in Bed: Start the day off right by surprising your dad with a breakfast tray filled with his favourite morning beverages and a selection of St Michel Choco Cakes. Pair the cakes with fresh fruit and perhaps a side of yoghurt for a balanced yet indulgent breakfast.

Picnic in the Park: If the weather is nice, why not plan a picnic? Pack a basket with sandwiches, snacks, and a box of St Michel Choco Cakes. Enjoy a leisurely afternoon outdoors, celebrating your dad amidst nature.

Movie Marathon: Set up a cosy movie marathon at home with a line-up of your dad's favourite films. Make it even more special by preparing a snack platter featuring St Michel Choco Cakes. They’re perfect for nibbling on during a movie.

Tea Time Treat: If your dad enjoys a good cup of tea, arrange an afternoon tea session with an assortment of teas and St Michel Choco Cakes. The rich, chocolatey flavour of the cakes pairs wonderfully with a hot cup of tea.

Making Memories

Father's Day is about more than just gifts; it's about creating lasting memories. Spending time together, enjoying delicious treats, and celebrating the special bond you share is what makes the day truly meaningful.

So this Father’s Day, let St Michel Choco Cakes be a part of your celebration. Whether you're sharing a quiet moment over a cup of tea or enjoying a fun-filled picnic, these delightful cakes are sure to make the day unforgettable. Here’s to all the amazing dads out there – thank you for everything you do!

https://www.stmichel.com/uk/en/choco-cakes

Mastering the Art of Perfect Cake Icing: A Step-by-Step Guide

Cake icing is not merely a topping; it's an art form that elevates a good cake to greatness. The perfect icing can transform a simple cake into a masterpiece, adding flavour, texture, and visual appeal. 

Whether you're a novice baker or a seasoned pro, mastering the art of cake icing is essential for creating memorable desserts. In this guide, we'll delve into the techniques and tips to ensure your cake icing is of the highest quality.

Step 1: Choose the Right Ingredients

Quality ingredients are the foundation of delicious icing. Opt for unsalted butter for a rich flavor and smooth texture. For a lighter icing, consider using vegetable shortening or a combination of butter and shortening. Use pure vanilla extract for the best flavor, and sift icing sugar to remove any lumps, ensuring a silky-smooth consistency.

Step 2: Achieve the Perfect Consistency

The key to achieving the perfect icing consistency lies in finding the right balance between firmness and spreadability. Begin by creaming the butter until light and fluffy, then gradually add the powdered sugar, beating well after each addition. For a thicker icing, add more powdered sugar, and for a thinner consistency, add a splash of milk or cream.

Step 3: Flavour and Colour Your Icing

Enhance the flavour of your icing with extracts, such as almond, lemon, or orange, to complement the flavor of your cake. For chocolate icing, use high-quality cocoa powder or melted chocolate for an indulgent treat. Experiment with different food colouring gels to achieve vibrant hues, but remember that a little goes a long way.

Step 4: Master the Techniques

There are various techniques for applying icing to a cake, each offering a different aesthetic appeal. For a rustic look, use a spatula to create swirls and peaks. For a smooth finish, apply a thin layer of icing as a crumb coat, then chill the cake before adding a final layer. Invest in piping bags and tips for intricate designs, such as rosettes, borders, and lettering.

Step 5: Practice Patience and Precision

Patience is key when it comes to cake icing. Take your time to ensure each layer is even and smooth, and use a cake turntable for easy maneuverability. If you make a mistake, don't worry, icing is forgiving, and you can always scrape it off and start again. Remember that practice makes perfect, so don't be afraid to experiment and refine your skills.

Step 6: Store and Serve with Care

Once your cake is beautifully iced, store it in a cool, dry place away from direct sunlight to prevent the icing from melting or becoming too soft. If you're not serving the cake immediately, cover it with a cake dome or plastic wrap to keep it fresh. When it's time to serve, use a sharp knife dipped in hot water to achieve clean slices.

Conclusion:

Mastering the art of cake icing requires practice, patience, and precision, but the results are well worth the effort. By choosing the right ingredients, achieving the perfect consistency, mastering various techniques, and practicing patience and precision, you can create stunning cakes that are as delicious as they are beautiful. 

So, roll up your sleeves, grab your spatula, and let your creativity shine as you embark on your cake icing journey. With dedication and practice, you'll soon be icing cakes like a pro.

New Choco Cakes Launch in the UK

Just about everyone loves chocolate cake. So That's Food and Drink is pleased to be able to share the news that St. Michel, France's favourite cake and biscuit brand, brings its much loved Choco Cakes range to the UK: a selection of Choco Muffin, Choco Waffle, Choco Donut and Choco Burger are now available in Tesco* and Waitrose stores plus online at Ocado with a rrp £2.00 per box. 

Made in France using French wheat, cage-free eggs and absolutely zero palm oil, the Choco Cakes range contains no artificial preservatives. You can learn more here www.stmichel.com/uk/en  

Available in handy boxes of six, each delicious cake is individually wrapped in foil, making them perfect to pop in to lunch boxes or as an afternoon treat at home or on the go, guaranteeing freshness and that unbeatable, authentic French taste.

Choco Burger is a delightful soft cake made of two slices of airy biscuits filled with chocolate mousse.

Choco Donut is a fun and light sponge cake, made in a donut shape and coated with irresistible, thick milk chocolate.

Choco Muffin is made of scrumptious fluffy dough, dipped in milk chocolate giving a tasty topping.

Choco Waffle is an exquisite little sponge cake with three soft squares filled with smooth chocolate. 

Founded in 1905 St. Michel has a tradition of excellence: all of its products are made in France to traditional recipes using the finest quality ingredients. The Choco Cakes range is the latest family friendly addition to the St. Michel portfolio.

*Choco Muffin, Choco Waffle and Choco Burger only available at Tesco stores nationwide. Range availability in store may vary by location, so please check.

 

Cakes for Apes: Bake Off's Jo Brand and Henry Bird join International Animal Rescue's Campaign To Shine A Spotlight on World Wildlife Day 2024

Supported by many well-known, popular faces, IAR's Cakes for Apes campaign aims to raise awareness. 

Talking about the campaign, comedian and host of the Great British Bake Offs Extra Slice, Jo Brand, said: "Whether you're a business, a teacher or a parent, we really need your help to show the next generation how they can take care of our planet and also the deep connection between wildlife, nature and climate. 

"Cakes for Apes is a great opportunity to share International Animal Rescue's message with young people whilst raising some funds to support the animals. We would love you all to take part."

A spokesperson went on to add: "We invite schools to participate in our 'Cakes for Apes' appeal to raise awareness. Get baking, go wild and raise money to save orangutans like Budi, whose journey from captivity to canopies exemplifies the transformative impact of IAR's work. 

"Initially confined to a tiny chicken cage, Budi flourished under the round-the-clock care provided by IAR. Now thriving in forest school, Budi is growing more independent each day, showcasing the tangible impact of rehabilitation and release efforts."

Anyone can sign up for a fundraising pack here: https://www.cakes4apes.org

"If schools wish, they can also take advantage of IAR's educational resources, tailored for assemblies and beyond. These materials aim to empower communities with knowledge, encouraging active participation in conserving wildlife and their habitats. Schools can download the resources for free here: https://www.internationalanimalrescue.org/lessons

Former bake-off contestant Henry Bird, whose journey began as a baking enthusiast, has transitioned his passion for creating delectable treats to a broader mission of advocating for animal welfare and environmental conservation. 

Known for his appearance as the youngest competitor on series 19 of the Great British Bake Off, Henry has embarked on a journey to use his influence to support causes close to his heart. 

Henry said, "I've always loved animals, the environment and baking and I want to make a positive impact. Cakes for Apes gives me a fun way to contribute and raise awareness about the critical need to protect rainforests and the animals that depend on them. It also helps to raise funds to support the animals and educate future generations."

The dedicated team at IAR Indonesia spearheads initiatives to rescue and rehabilitate orangutans, safeguarding orangutan habitats through an extensive landscape conservation project. This initiative involves protecting forests, promoting sustainable farming, reforesting areas, and creating tree corridors to enable orangutans to move freely and safely between protected areas.

Education and outreach programs are pivotal in inspiring change within local communities and worldwide. By fostering awareness and understanding, IAR aims to create a shared responsibility for the well-being of our planet and its inhabitants.

WHERE YOUR MONEY GOES:

· RESCUE: Saving animals from suffering

· REHAB: Providing round-the-clock care and rehabilitation

· RELEASE: Facilitating the return of animals to their natural environment

· EDUCATION: Empowering communities with knowledge

· REFORESTATION: Protecting and restoring natural habitats

· PROTECTION: Safeguarding wildlife in their native ecosystems

Soreen bring health and affordability to the cake aisle

Soreen, the nation’s favourite malt loaf brand, has reformulated their banana loaf recipe to delight consumers taste buds with their exceptionally tasty and nutritional goodness.

The new Banana Loaf reformulation packs a powerful punch in flavour with an authentic banana bread taste, alongside heightened nutritional values, at a far more affordable price than other snacking and breakfast options.

At a time when households all over the UK are struggling to uphold a healthy lifestyle but are equally feeling the pressures of daily expenses and inflated costs of living, balancing health and affordability is admittedly something of a tough proposition. 

However, Soreen’s range provides healthier snacking alternatives whilst achieving good value for money. For example, Soreen Banana Loaf is 147 calories per portion at a cost of 30p per serving, far less than other category products or coffee shop cakes.

As the biggest HFSS compliant brand in cakes, Soreen has grown by 11% showcasing that customers want to make healthier choices. Soreen continues to be a popular household staple given its nutritional yet tasty appeal and versatility.

Liz Jacobs, who is the Marketing Director at Soreen said: “The beauty of Soreen is, it's an affordable, tasty and nutritional daily snack.

“At Soreen, we didn’t perceive HFSS to be a restriction, we saw it as an opportunity to refresh some products by adding more nutritional goodness in to optimise our health credentials and propel the brand as category leaders for health.

“Our HFSS compliant products have the chance to increase in-store visibility by moving to more premium store positions, thus encouraging shoppers to choose healthier snacking options and aligning to government guidelines to reduce obesity in the UK.”

The grocery sector has recently been under pressure given the challenges of increasing ingredient costs, which have inflated the price of numerous products. For this reason, some retailers increased their private label ranges given consumers disposable income has fallen. 

The private label options are there to provide cheaper alternatives to brands as shoppers switch products to achieve good value for money. Soreen provides affordable health for homes throughout the UK.

Liz went to say: “We are ‘Champions of feel-good nutrition,’ hence nutrition is a huge priority to us as a brand. We’re also committed to communicating with integrity and always showing our colour coded nutritional GDAs on the front of our packs.

"Soreen’s latest campaign ‘Try Me Topped’ presents some fabulous, and rather unusual combinations to get the senses going, encouraging people to experiment, and inviting them to share their faves, so that the nation’s most loved Malt Loaf topping can be determined!"

https://www.soreen.com

Body Rescue. Tasty recipes to rescue your body

Body Rescue Lemon Drizzle Cake Ingredients

For the cake:

1 medium sized sweet potato 1 1⁄2 cups ground almonds

1⁄2 tsp Baking powder

1 cups Coconut oil

3 Eggs

1 cup Coconut sugar 3 Lemons zested

For the drizzle:

3 Lemons Juiced 1⁄2 cup Maple syrup

Preparation Method

• Peel and boil the sweet potatoes for 10 minutes or so until they are cooked.

• Preheat the oven to 180°C / 350°F / gas mark 4, meanwhile in a bowl beat the eggs.

• Whisk in the coconut oil and coconut sugar to the eggs. 

• Add the ground almonds and baking powder.

• Mash in the sweet potatoes and lemon zest and combine. 

• Grease a cake tin and pour in the mixture.

• Place the tin in the preheated oven and cook for 50 minutes.

• Meanwhile make the drizzle by melting the three juiced lemons and maple syrup together on a low heat in a sauce plan.

• Take the cake out of the oven and pierce a few times with a knife on the top and pour the drizzle mixture all over the cake.

Crispy Quinoa Cakes

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Makes 15 cakes

Ingredients

4 tbsps of coconut oil

1 1⁄2 tbps almond butter

4 1⁄2 tbps maple syrup

2oz / 55g / 1⁄3 cup raw cacao powder 1 1⁄2oz / 45g popped quinoa

Small cake cases

Method

• Put the popped quinoa into a mixing bowl and set aside.

• Place all the other ingredients in a saucepan and heat gently for a few minutes, while stirring, until the ingredients melt and combine to form a smooth mixture.

• Pour the melted mixture over the popped quinoa and stir until thoroughly combined.

• Spoon the mixture into small cake cases and place them in the freezer for around fifteen minutes or the fridge for about half an hour.

• You can buy your quinoa ready popped or pop your own in a heavy bottomed pan over a medium heat. Cover with a lid and shake regularly to prevent sticking.

Apple Sauce & Chia Bowl

Prep time: 15 minutes Cook time: 20 minutes Soak time: overnight Serves 2

Ingredients

For the Apple Sauce

3 large apples, peeled and diced 3⁄4 cup organic apple juice

2 tbsp. chia seeds

1 tsp. cinnamon

1 tsp. vanilla extract

Preparation Method

For the Chia Bowl Oats

1⁄2 cup rolled oats

1 1⁄4 cups unsweetened almond milk 2 tbsp. chia seeds

1 tsp. vanilla extract

1 tsp. cinnamon

• For the apple sauce – add all the apple sauce ingredients into a medium sauce pan and bring to a low boil. Stir regularly to combine all ingredients. Once boiling, reduce the heat to medium-low and cover the sauce pan, letting it simmer for approximately 20 minutes.

• Continue to stir to avoid sticking. When the apples are soft, remove from the heat and mash. Allow to cool and then store in the fridge in an airtight container.

• To prepare the chia bowl oats, combine all ingredients in a small bowl and stir to combine.

• Once mixed well, place in the fridge overnight.

• The next morning, layer the oats with the apple sauce and continue to do so until your bowl or serving cup is full.

Nice to Know: The apple sauce can be stored in the fridge in an airtight container for up to one week.

Vegan Saffron Rice Pudding

Serves 6

Ingredients

• 1⁄4 teaspoon of saffron threads

• 8 oz / 225g / 1 cup Arborio rice

• 1 vanilla pod (split)

• 1 tbsp (or to taste) rice syrup, honey, or maple syrup

• Pinch of salt

• 2.75 pints / 1.6 litres / 7 cups almond milk

To serve:

Raspberries and blackberries

Preparation Method

• Toast saffron in a dry skillet for 30 seconds. Remove from the heat and crush into a powder with a spoon.

• Whisk together the crushed saffron and almond milk.

• Put all the ingredients apart from the milk into a saucepan.

• Cook the rice on the hob, adding the milk gradually, and stirring fre- quently. (It takes around 25 minutes.)

• Serve warm, with the berries on top.

https://thebodyrescueplan.com