Give Your Salads a Boost With The Healthy Power of Mixed Nuts and Seeds

If you’re looking to make your salads more exciting, satisfying, and nutritious, there’s one simple trick that works every time: add a generous handful of mixed nuts and seeds. 

Whether you're building a light lunch, a hearty dinner bowl, or a vibrant side dish, these natural gems can take your salad from basic to brilliant with ease. 

Especially if you have become a little bit jaded with lots of easy-to-prepare salads during this heatwave. 

Why Add Nuts and Seeds to Your Salad?

1. Crunch and Texture

Let’s face it, salads can sometimes be a bit samey. A mix of nuts and seeds adds much-needed crunch, which instantly makes your meal more satisfying. 

Toasted almonds, walnuts, sunflower seeds, or pumpkin seeds all bring unique textures that contrast beautifully with leafy greens, tomatoes, or soft cheeses.

2. Nutrient Boost

Nuts and seeds are nutrient powerhouses. They're rich in:

Healthy fats (especially omega-3s and monounsaturated fats)

Plant-based protein

Fibre for digestive health

Vitamins and minerals like magnesium, vitamin E, selenium, zinc, and B vitamins

Adding them to your salad helps you feel fuller for longer and gives your body essential nutrients it might otherwise be missing.

3. Better Blood Sugar Balance

Combining greens and vegetables with fats and proteins from nuts and seeds slows down digestion and helps regulate blood sugar levels. This is especially helpful if you’re trying to manage weight, energy dips, or insulin sensitivity.

4. Heart-Healthy Benefits

Numerous studies have shown that regularly eating nuts and seeds is linked to lower risks of heart disease. They can help reduce cholesterol levels, lower blood pressure, and support overall cardiovascular health, a tasty way to protect your heart!

5. Flavour Enhancer

Each nut and seed has its own personality – sweet, savoury, earthy, creamy or even slightly bitter. Toasted hazelnuts add a lovely warmth, while sesame seeds bring nutty depth. A scattering of mixed seeds can complement everything from balsamic dressings to citrus vinaigrettes.

How to Add Them to Your Salad

Keep it simple: A handful of mixed seeds (pumpkin, sunflower, flax, sesame) adds a lovely crunch.

Go gourmet: Toast some pecans or walnuts or seeds in a dry pan, then drizzle over honey and a pinch of sea salt before tossing into your salad.

Use flavoured nuts: Lightly spiced almonds or tamari-roasted sunflower seeds give your dish a real kick.

Sprinkle on top: Use as a finishing touch after tossing your salad – this keeps them crisp and crunchy.

Great Combinations to Try

Rocket, beetroot, goat’s cheese or feta + walnuts, 

Spinach, orange, fennel + sunflower seeds

Kale, quinoa, roasted veg + pumpkin and flax seeds

Mixed greens, avocado, cherry tomato + toasted almonds

Adding nuts and seeds to your salad isn’t just about flavour or texture – it’s about making every mouthful more enjoyable, satisfying, and nourishing. They’re an easy, affordable way to transform your bowl into a well-balanced meal that your body (and your taste buds) will thank you for.

So next time you’re building a salad, go nuts! And don’t forget the seeds!

Simple and Refreshing Meal Ideas for the UK Heatwave

When the heat is on, the last thing anyone wants to do is spend hours cooking in a hot kitchen or eating heavy, hot meals that leave you feeling sluggish. 

During this unusual spell of very warm UK weather, it's smart to switch to light, easy-to-prepare meals that are hydrating, cooling, and gentle on the digestive system.

Here are some fuss-free ideas for meals that will keep you cool and nourished during the heatwave.

Chilled Salads with a Twist

Salads don’t have to be boring. And they don’t have to mean just lettuce and tomato.

Mediterranean Chickpea Salad: Toss together tinned chickpeas, cherry tomatoes, cucumber, red onion, feta, and olives with a drizzle of olive oil and lemon juice.

Cold Noodle Salad: Use cooked and cooled noodles with shredded carrot, red pepper, spring onions, and a dressing made from soy sauce, lime juice and a little sesame oil.

Watermelon and Feta Salad: Refreshing and hydrating. Add mint for an extra cooling touch.

Top tip: Batch-prep salad bases in the morning when it’s cooler, and store in the fridge for a quick lunch or dinner.

No-Cook Sandwiches and Wraps

Chicken Caesar Wraps: Use shop-bought cooked chicken, crisp lettuce, and Caesar dressing.

Hummus and Grated Carrot Sandwiches: High in fibre and very satisfying without being heavy.

Tuna and Cucumber Pitta Pockets: Quick, cool and filling.

Top tip: Try wholegrain wraps or pittas for added fibre without the heaviness of thick bread slices.

Cold Plates and Tapas-Style Suppers

Put together a selection of cold items for a picnic-style plate:

Slices of cooked ham, roast chicken, or falafel

Cherry tomatoes, sliced cucumber, pickled beetroot

A few olives or gherkins

Crusty bread or oatcakes

A hard-boiled egg or two

Cheese cubes or hummus for dipping

This makes an easy and sociable meal, especially if you’re feeding more than one person.

Chilled Soups and Smooth Bowls

Gazpacho : A cold Spanish soup made with blended tomatoes, red pepper, cucumber, garlic, olive oil, and vinegar. Totally refreshing!

Cold Pea and Mint Soup: Blend cooked peas, fresh mint and a little yoghurt. Serve chilled with crusty bread.

Smoothie Bowls: Blend frozen banana with yoghurt and your choice of fruit, then top with seeds, granola or coconut shavings, or raw oats.

Top tip: Keep smoothie packs (ready-chopped fruit) in the freezer for fast, no-prep breakfasts or snacks.

Snacks and Desserts That Cool You Down

Frozen grapes or frozen banana slices

Yoghurt with honey and berries

Jelly pots or fruit cups

Rice cakes with cream cheese and cucumber

Iced herbal teas or sparkling water with a squeeze of citrus

Tips for Eating in the Heat

Eat smaller portions more often. Big meals can feel heavy and increase body temperature.

Avoid using the oven where possible. Use the hob, microwave, or cold prep.

Try to cook early in the day and store meals in the fridge.

Focus on hydrating foods like cucumber, lettuce, melon, tomatoes and celery as these are especially good.

Jazz Up Your Summer Salads: Fresh Ideas for Bold, Beautiful Bowls

Summer is the absolutely perfect time to enjoy light, refreshing, and vibrant meals. 

And nothing fits the bill better than a crisp, colourful salad. 

But let’s face it: not all salads are created equal. If your lettuce leaves are starting to look a little limp with boredom, it’s time to jazz things up. Here’s how to turn your summer salads from side dish to showstopper.

Start with Stunning Greens

Ditch the iceberg and experiment with a mix of textures and flavours. Try:

Rocket and watercress for peppery zest

Lollo rosso or oak leaf lettuce for colour and crunch

Baby spinach or kale for a nutritional boost

Top tip: Mix at least two types of greens for visual appeal and a better bite.

Add Sweet and Savoury Surprises

Fruit in salad? Absolutely. The sweet-savoury combo can be magical:

Strawberries + balsamic vinegar + goat’s cheese

Mango + avocado + lime juice

Watermelon + feta + mint

Bonus: Try roasted peaches or grilled pineapple for a caramelised touch.

Say Yes to Cheese

Cheese brings richness and complexity:

Crumbled feta for saltiness

Shaved parmesan for a nutty note

Burrata or mozzarella for creamy indulgence

Try tossing your cheese in after dressing the salad to keep it fresh and firm.

Crunch It Up

Great salads have texture. Add crunch with:

Toasted nuts (almonds, pecans, hazelnuts)

Seeds (pumpkin, sunflower, sesame)

Homemade croutons or crispy chickpeas

Pro tip: Toast seeds or nuts in a dry pan for extra flavour.

Go Beyond the Basics

Go wild with toppings and mix-ins:

Pickled red onions

Roasted vegetables (courgettes, aubergines, sweet potatoes)

Grains like quinoa, bulgur or pearl barley

Hard-boiled eggs or grilled chicken for protein

Salads are a great way to use up leftovers or get creative with your pantry.

Dress to Impress

The dressing makes or breaks the salad. Skip the shop-bought stuff and make your own:

Classic vinaigrette: 3 parts olive oil to 1 part vinegar, plus mustard and seasoning. Also, consider using organic cider vinegar .

Creamy tahini dressing: tahini, lemon juice, garlic, water, and a touch of honey

Zesty yoghurt dressing: Greek yoghurt, cucumber, mint, lemon juice

Tip: Dress just before serving to keep things crisp.

Serve It in Style

Presentation matters! Try:

Layering ingredients in a glass bowl

Serving on a wooden platter for rustic charm

Garnishing with edible flowers or fresh herbs (think basil, chives, coriander)

Also, consider using organic cider vinegar 

A salad doesn’t have to be a soggy afterthought. With a few smart swaps and bold additions, it can become the star of your summer table. So next time you’re prepping for a picnic, barbecue or light supper, jazz up your salad and let the flavours sing.

Creative Summer Salads That Eat Like a (Real) Meal

When the sun is shining and the temperatures are soaring, the last thing you want is to slave over a hot stove. 

But that doesn’t mean settling for a boring bowl of leaves. A summer salad can be just as satisfying and substantial as any main course — the secret is in the ingredients and the creativity. 

Here’s your guide to making creative summer salads that eat like a meal — no sad side dishes here!

Why Choose a Meal-Worthy Salad?

A great summer salad is:

Nutrient-rich: Packed with fresh vegetables, fruits, proteins, and grains.

Cooling: No need for ovens or long cook times.

Customisable: Works with whatever’s in your fridge or garden.

Perfect for leftovers: Many of these salads taste even better the next day.

Six Creative Summer Salads That’ll Fill You Up

1. Grilled Peach & Chicken Salad with Feta and Rocket

A sweet-and-savoury twist, this salad layers grilled chicken breast with juicy peaches, creamy feta, and peppery rocket. Drizzle with a balsamic glaze and toss in toasted almonds for crunch.

Why it works: The protein from chicken and cheese makes it a hearty option, while the peaches keep it summery and fresh.

2. Mediterranean Chickpea & Halloumi Bowl

Pan-fried halloumi meets chickpeas, cucumber, cherry tomatoes, red onion, and olives. Dress with lemon juice, olive oil, and a dash of za’atar or oregano.

Why it works: High-protein chickpeas plus the salty chew of halloumi makes this meat-free but filling.

3. Thai Beef Salad with Crunchy Veg

Thin slices of grilled steak served cold with shredded carrots, cabbage, red pepper, and fresh mint. Dress with lime juice, fish sauce, and a touch of chilli for a zingy finish.

Why it works: The balance of protein, spice, and crunch is incredibly satisfying and full of flavour.

4. Pesto Orzo Salad with Roasted Veg and Mozzarella

Orzo pasta tossed in basil pesto, with roasted courgette, cherry tomatoes, and red onions. Add in torn mozzarella or burrata for creaminess.

Why it works: The pasta adds bulk, while the pesto keeps it rich without being heavy. Serve cold or at room temperature.

5. Tuna Niçoise with a Twist

Swap the traditional boiled spuds for grilled baby new potatoes. Layer with green beans, soft-boiled eggs, cherry tomatoes, olives, and tinned tuna.

Why it works: A classic French staple — it's naturally balanced, protein-packed, and ideal for prepping ahead.

6. Watermelon, Quinoa, and Feta Salad

A surprise entry, but one that’s increasingly popular. Combine cooked quinoa with cubed watermelon, crumbled feta, mint, and cucumber. A splash of lime juice seals the deal.

Why it works: Light and cooling, but quinoa adds enough heft to keep you full for hours.

Top Tips for Building Your Own “Meal-Worthy” Salad

Start with a base: Think grains (quinoa, farro, couscous), pulses (lentils, chickpeas), or protein-rich leaves (spinach, kale).

Add protein: Tinned fish, grilled meat, hard-boiled eggs, tofu, or beans all work well.

Think texture: Add crunch with nuts, seeds, croutons, or raw veg.

Dress it up: A good dressing ties everything together — try yoghurt-based, vinaigrettes, or tahini-based blends.

Make it colourful: A range of colours often means a range of nutrients (and it just looks better on the plate).

Perfect for Picnics, Packed Lunches & Alfresco Dinners

These salads are ideal for summer gatherings — whether it’s a picnic in the park, a barbecue side dish, or a make-ahead lunch. They travel well, can be served cold, and are generally crowd-pleasers.

Final Thought

A salad doesn’t have to be a starter or a side. With the right ingredients, it becomes a vibrant, complete meal — full of texture, flavour, and seasonal freshness. This summer, ditch the dull and dig into something deliciously different.

Tomato Season is Here: 10 Juicy Recipes That Celebrate Summer’s Star

Summer is here, and with it comes the glorious return of tomato season! 

Whether you grow your own, pick them up from your local farmer’s market, or can’t resist a punnet of heritage varieties at the shops, now’s the time to make the most of nature’s juiciest gem.

Sweet, tangy, sun-ripened tomatoes are the heart of so many classic dishes, but they truly shine when in season. From refreshing salads to slow-roasted delights, here are 10 irresistible recipes that let tomatoes take centre stage.

1. Heirloom Tomato Salad with Basil & Burrata

A celebration on a plate. Thick slices of multicoloured heirloom tomatoes, torn burrata, fresh basil leaves, a drizzle of olive oil, and a pinch of flaky sea salt. That’s it. Summer perfection.

2. Tomato Galette with Goat’s Cheese & Thyme

Rustic, beautiful, and surprisingly easy. Layer juicy tomatoes over a flaky pastry base with herby goat’s cheese and a touch of honey. Bake until golden and serve warm or cold.

3. Chilled Gazpacho Andaluz

This Spanish classic is a life-saver on sweltering days. Blitz ripe tomatoes with cucumber, garlic, red pepper, olive oil and a splash of sherry vinegar. Chill, garnish with chopped veg and croutons, and serve with crusty bread.

4. Slow-Roasted Cherry Tomatoes

Concentrate the sweetness of cherry tomatoes by roasting them low and slow with garlic, olive oil, and thyme. Use them to top pasta, bruschetta, or store them in olive oil for later.

5. Classic Caprese Skewers

Turn the iconic Caprese salad into a party-friendly snack. Thread cherry tomatoes, mozzarella balls, and fresh basil onto skewers. Finish with a drizzle of balsamic glaze.

6. Tomato & Courgette Gratin

A Provençal-inspired dish that layers tomatoes and courgettes with breadcrumbs, Parmesan, and herbs. Perfect as a light main or side with grilled meat or fish.

7. Fresh Tomato Pasta Sauce

No need for tinned tomatoes when you’ve got ripe fresh ones. Sauté garlic and onion, add chopped tomatoes, simmer gently, and finish with basil. A simple sauce that sings with flavour.

8. Stuffed Tomatoes with Herby Quinoa

Hollow out big beef tomatoes and stuff them with a lemony quinoa mix, herbs, feta, and pine nuts. Roast until tender for a vegetarian main that’s both hearty and light.

9. Tomato Tarte Tatin

A savoury spin on the French classic. Caramelise cherry tomatoes with balsamic and sugar, then top with puff pastry and bake. Flip over and marvel at the glossy, sticky goodness.

10. Tomato & Watermelon Salad

A surprisingly perfect pairing. Juicy tomatoes and sweet watermelon, tossed with mint, feta, lime, and a hint of chilli. Fresh, zingy, and addictive.

Tomatoes are the undisputed stars of summer, and when they’re in season, nothing else quite compares. These recipes are just the beginning—tinker, taste, and follow your cravings. Whether raw, roasted, or blended, ripe tomatoes bring sunshine to every dish.

So stock up while they’re at their peak, and get serving and get cooking. Your summer table just got a whole lot juicier. 

Homemade Dressings and Vinaigrettes That Are Perfect for Spring

As spring arrives, bringing with it an abundance of fresh vegetables and leafy greens, it's the perfect time to elevate your salads with homemade dressings and vinaigrettes. 

Ditch shop-bought versions, which often contain unnecessary preservatives and artificial ingredients, and opt for these fresh, flavourful, and easy-to-make dressings instead. 

Here are some truly delightful homemade recipes to complement your springtime meals.

1. Classic Lemon & Herb Vinaigrette

This light and zesty dressing is perfect for fresh green salads, grilled asparagus, or even drizzled over roasted new potatoes.

Ingredients:

60ml (4 tbsp) extra virgin olive oil

30ml (2 tbsp) fresh lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

1 tsp honey or maple syrup

1 tbsp finely chopped fresh parsley (or basil)

Salt and freshly ground black pepper to taste

Method:

Whisk together the lemon juice, mustard, garlic, and honey in a small bowl.

Slowly drizzle in the olive oil while whisking continuously to emulsify.

Stir in the fresh herbs, season to taste, and serve.

2. Balsamic & Honey Vinaigrette

A rich, slightly sweet vinaigrette that pairs beautifully with spring greens, strawberries, or goat’s cheese salads.

Ingredients:

60ml (4 tbsp) balsamic vinegar

125ml (½ cup) extra virgin olive oil

1 tbsp honey

1 tsp Dijon mustard

1 small shallot, finely minced

Salt and freshly ground black pepper to taste

Method:

In a bowl or jar, whisk together the balsamic vinegar, honey, mustard, and shallot.

Gradually add the olive oil while whisking until the mixture thickens.

Season to taste and serve over your favourite salad.

3. Creamy Avocado Dressing

Perfect for drizzling over crisp greens or as a dip for raw veggies, this creamy dressing is full of healthy fats and fresh flavour.

Ingredients:

1 ripe avocado

60ml (4 tbsp) Greek yoghurt

30ml (2 tbsp) lime juice

1 clove garlic, minced

2 tbsp olive oil

1 tbsp chopped fresh coriander or parsley

Salt and freshly ground black pepper to taste

Method:

Blend all ingredients in a food processor or blender until smooth.

If too thick, add a splash of water to achieve the desired consistency.

Taste and adjust seasoning before serving.

4. Honey Mustard Dressing

This sweet and tangy dressing is a versatile addition to salads, grain bowls, or even as a marinade for chicken or tofu.

Ingredients:

60ml (4 tbsp) olive oil

30ml (2 tbsp) apple cider vinegar

1 tbsp Dijon mustard

1 tbsp honey

Salt and freshly ground black pepper to taste

Method:

Whisk all ingredients together in a bowl until well combined.

Adjust the seasoning as needed.

Store in an airtight container in the fridge for up to a week.

5. Sesame Ginger Dressing

This Asian-inspired dressing is ideal for drizzling over slaws, noodle salads, or grilled vegetables.

Ingredients:

60ml (4 tbsp) toasted sesame oil

30ml (2 tbsp) rice vinegar

1 tbsp soy sauce or tamari

1 tbsp honey or maple syrup

1 tsp fresh ginger, grated

1 clove garlic, minced

Method:

Combine all ingredients in a small jar and shake well to mix.

Taste and adjust the seasoning if necessary.

Drizzle over your favourite Asian-inspired dishes. (This is our favourite recipe as we both love ginger!)

Final Thoughts

Homemade dressings and vinaigrettes are not only healthier but also more flavourful and customisable to your taste. Experiment with different herbs, oils, and acids to create unique combinations. Whether you're tossing together a quick weekday salad or preparing a beautiful springtime spread, these dressings will add a delicious finishing touch.

Have a favourite homemade dressing? Share your go-to recipe in the comments below!

Light & Refreshing Spring Salads for Warmer Days

As the days grow longer and the temperature rises, heavy winter meals give way to light, refreshing dishes that celebrate the vibrancy of spring. 

Salads are the perfect way to embrace the season, combining crisp greens, fresh vegetables, and bright dressings for a delicious and nutritious meal. 

Whether you’re looking for a side dish or a main course, these spring salad ideas are packed with flavour and seasonal goodness.

1. Spring Greens & Citrus Salad

This salad bursts with the fresh flavours of citrus and peppery greens, making it a perfect light lunch or dinner starter.

Ingredients:

100g mixed spring greens (rocket, watercress, baby spinach)

1 orange, peeled and sliced

1 grapefruit, peeled and segmented

50g crumbled feta cheese

30g walnuts, toasted

1 tbsp extra virgin olive oil

1 tbsp honey

1 tsp Dijon mustard

Salt and black pepper to taste

Method:

In a large bowl, combine the spring greens, orange slices, and grapefruit segments.

In a small jar, mix olive oil, honey, Dijon mustard, salt, and pepper, then shake well.

Drizzle the dressing over the salad and toss gently.

Top with crumbled feta and toasted walnuts.

2. Asparagus & Pea Salad with Lemon Dressing

A true celebration of spring produce, this salad is fresh, zesty, and wonderfully green.

Ingredients:

200g asparagus, trimmed and blanched

100g sugar snap peas, sliced

100g fresh or frozen peas, blanched

50g radishes, thinly sliced

2 tbsp lemon juice

2 tbsp extra virgin olive oil

1 tsp honey

1 tsp wholegrain mustard

Salt and pepper to taste

20g fresh mint, chopped

50g goat’s cheese, crumbled

Method:

Arrange the asparagus, sugar snap peas, peas, and radishes on a large plate.

In a small bowl, whisk together lemon juice, olive oil, honey, mustard, salt, and pepper.

Drizzle the dressing over the vegetables and toss lightly.

Sprinkle with fresh mint and goat’s cheese before serving.

3. Strawberry & Avocado Spinach Salad

Sweet strawberries and creamy avocado create a delightful contrast in this beautifully simple salad.

Ingredients:

150g baby spinach

100g fresh strawberries, hulled and sliced

1 ripe avocado, sliced

50g toasted almonds

50g crumbled blue cheese or feta

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

Salt and black pepper to taste

Method:

In a large salad bowl, combine the spinach, strawberries, and avocado.

In a small jar, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently.

Top with toasted almonds and crumbled cheese before serving.

4. Radish, Cucumber & Herb Salad

A crisp and refreshing salad that is perfect as a side dish for grilled meats or fish.

Ingredients:

1 cucumber, thinly sliced

100g radishes, thinly sliced

20g fresh dill, chopped

20g fresh chives, chopped

1 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

1 tsp honey

Salt and black pepper to taste

Method:

In a large bowl, mix cucumber, radishes, dill, and chives.

In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss well.

Serve immediately for a crisp, refreshing side dish.

Final Thoughts

Spring is the perfect time to enjoy fresh, light meals that highlight the best seasonal produce. Whether you’re in the mood for a citrusy, sweet, or herby salad, these recipes will bring a burst of freshness to your table. Enjoy them as a side dish, a light main, or a delightful addition to your springtime picnics and barbecues!

What’s your favourite spring salad? Let us know in the comments below!

Warrendale Wagyu introduce the salads created to transform your Spring and Summer menus

As the season turns from Winter to Spring and then to Summer, households all over the UK start to think of salads.

Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads. 

The UK’s leading producer  of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.

Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad

This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night. 

Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

200g block of Feta cheese

227g Warrendale Wagyu Sirloin Steak

Half a pot of Greek yogurt

Lemon zest and a couple of drops of lemon juice

2 tsp Extra virgin olive oil

A handful of pomegranate seeds

Half a bunch of spring onions chopped

Half a bag of kale

Pea shoots/micro herbs

Salt and pepper

Method:

Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.

Roast the kale until it is crispy or fry it until it browns.

Cook the Wagyu sirloin steak to medium, then thinly  lice it.

Sauté the spring onion.

In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.

Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

227g Warrendale Wagyu Sirloin Steak

100g Goat cheese

5 figs

Handful of walnuts

Half a bag of rocket salad

Balsamic vinegar syrup

Salt and pepper seasoning

Method: 

Cook themn Wagyu sirloin steak to medium, then slice thinly.

In a bowl, mix the rocket, figs, goat cheese, and walnuts.

Add sliced steak.

Season with salt and pepper, then drizzle with balsamic vinegar syrup.

Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.

You will need:

170g (6oz) Fillet Wagyu Steak

Handful or 30g of Walnuts

100g Blue Cheese - Stilton

4 x Chopped Figs

Handful of Watercress and Rocket Salad

2 x Cooked Beetroots Sliced

Balsamic Drizzle Dressing

Method:

Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.

Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.

Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.

Chop 4 figs into pieces.

Prepare a handful of watercress and rocket salad.

Slice 2 cooked beetroots.

Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.

Drizzle with balsamic dressing according to taste preference.

Serve and enjoy!

To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.

Fresh Greens Anytime: A Guide to Growing Microgreens and Indoor Salads

In today’s fast-paced quicker than ever world, the desire for fresh, nutritious food is more prevalent than ever. But that's difficult to obtain, isn't it?

Really? What if you could enjoy the taste and health benefits of vibrant greens without relying on your local supermarket, even if you have no garden plot? 

Enter microgreens and indoor salad gardens, a simple, sustainable solution for bringing the farm to your table, no matter the season or space constraints.

The Magic of Microgreens

Microgreens are essentially the tiny, edible seedlings of vegetables and herbs. Despite their small size, they pack a powerful punch of flavour, nutrients, and visual appeal. From peppery arugula to delicate radish sprouts, the variety of microgreens available is staggering, making them a versatile addition to any dish.

Getting Started

Choose Your Seeds: Opt for high-quality organic seeds suited for microgreen cultivation. Popular choices include kale, broccoli, mustard, radish, and basil, but feel free to experiment with different varieties.

Select Containers: You don’t need fancy equipment to grow microgreens. Reuse shallow trays, seedling flats, or even repurposed food containers with drainage holes punched in the bottom.

Prepare Your Soil: Use a lightweight, sterile potting mix or seed-starting mix for best results. Re-purposed grow bags can also be brought into service. Fill your containers to within half an inch of the rim and level the surface.

Planting: Sprinkle seeds evenly over the soil surface, aiming for dense coverage without overcrowding. Gently press them into the soil, mist with water, and cover with a thin layer of soil or vermiculite.

Watering and Light: Keep the soil consistently moist but not waterlogged, ideally use a spray bottle to avoid disturbing the seeds. Place your trays in a bright, sunny spot or under grow lights for 12-16 hours a day, if you have access to a grow light.

Harvesting: Microgreens are typically ready to harvest in 1-3 weeks, depending on the variety and growing conditions. Use scissors to snip them just above the soil line when the first true leaves appear.

Crafting Indoor Salad Gardens

While microgreens offer a quick and easy way to add freshness to your meals, creating an indoor salad garden takes the concept to the next level. With a bit more space and time, you can harvest a bounty of salad greens right from your kitchen worktops.

Essentials for Success

Container Selection: Choose shallow, wide containers with drainage holes to accommodate the roots of your salad greens. You can use anything from traditional pots to recycled crates or even vertical garden systems.

Soil and Planting: Opt for a nutrient-rich potting mix formulated for vegetables. Plant a variety of salad greens such as lettuce, spinach, kale, and Swiss chard, leaving space between each plant to prevent overcrowding.

Watering and Light: Keep the soil consistently moist, watering from the bottom if possible to avoid disturbing the delicate roots. Place your containers in a sunny location or supplement with grow lights, if available, to ensure adequate light levels.

Maintenance: Regularly monitor your indoor salad garden for signs of pests, disease, or nutrient deficiencies. Thin out overcrowded plants as needed and fertilise with a balanced organic fertiliser to promote healthy growth.

Harvesting: Begin harvesting your salad greens when they reach the desired size, typically 4-6 weeks after planting. Use scissors to snip the outer leaves, allowing the inner ones to continue growing for future harvests.

Bringing It All Together

Whether you’re a seasoned gardener or a novice with a green finger, growing microgreens and indoor salads offers a rewarding and sustainable way to enjoy fresh, nutritious greens year-round. By following these simple steps and experimenting with different varieties, you can elevate your culinary creations and nourish your body with vibrant, homegrown goodness. So why wait? Roll up your sleeves, get your hands dirty, and start cultivating your own indoor oasis of greenery today!

If you have a conservatory or an orangery you can look at growing your microgreens and salad plants in them, but do make sure they can't get too hot or too cold.

Incidentally we are awaiting our next crop of microgreens to be ready to harvest. Ours grow very nicely in our conservatory.

Another first for Asda. It's the first supermarket to stock 'vertical salads'

Asda has announced it's the first UK supermarket group to stock a range of bagged salads nationally and also online which have been grown in ‘vertical farms,’ which significantly reduces the amount of energy and water required to grow them.

A new British salad range brand, Homegrown, is being launched in Asda stores this week. The range includes three SKUs: 80g Mixed Salad, 60g Rocket and 80g Hot & Peppery Cress.

Grown using 90% less water than traditional farming, and powered with 100% renewable energy, the products grown all year round in Gloucestershire will be available nationally online and in 270 Asda stores nationwide from now onwards. 

The plants are grown in trays, stacked vertically, and are exposed to optimum growing conditions. They are fed nutrient-rich solutions, and by using temperature control and artificial lighting, Homegrown can achieve year-round crop production whilst also reducing water, chemicals used and land use.

Asda is continuously looking to offer its customers sustainable healthy options when they visit their stores and reduce its overall environmental impact. 

Asda recently published its ESG (Environmental, Social and Governance) report for 2022, and this year marks 10 years of the Asda Supplier Sustainability Exchange, helping suppliers share knowledge and improve their own environmental impact.

Dom Edwards, who is Asda's Produce Director said: “We’re delighted to be the first British retailer supplying a vertically farmed bagged salad range at this kind of scale, enabling customers to buy nationally and online. As well as clear sustainability benefits, the salad leaves aren’t subject to adverse weather – resulting in better availability and more consistent quality for our customers.”

www.asda.com

Introducing Unbeleafable to Tesco. New, longer-lasting salad range

There's a new salad brand that's available. It's called Unbeleafable and it will be available to buy in selected Tesco stores from tomorrow, 26 July, as recent research has learned that a worrying 98% of consumers say they have thrown away bagged salads.  

However, that's all set to change. Because Unbeleafable say they can help salad buying consumers reduce food waste that's linked to bagged salads, as it stays fresher and crisper for longer than any other ready-to-eat salads available in the UK.

Unbeleafable is grown by GrowUp Farms (a B Corp) in its vertical farm, Pepperness, in Kent. A vertical farm creates the perfect growing conditions for plants, which means Unbeleafable salad leaves are grown at Pepperness all year-round.

Unbeleafable will also be grown using 94% less water than bagged salads that are produced in fields or greenhouses. Because the salad doesn't need to be grown with pesticides or washed through with chlorine to be ready-to-eat, the leaves are tastier, crispier and stay fresher for longer than other ready-to-eat bagged salads sold in UK supermarkets. As a result, this means it's less likely to be thrown away. So it's better for salad eaters as it tastes better and is better value, too and better for the environment.

Kate Hofman, who is the founder of GrowUp Farms, says: "At GrowUp Farms we've been growing unbelievably good leaves for inh excess of a decade. When people taste our salad, they tell us they didn't know lettuce could taste this good or last all week! That's not a surprise when our research shows that 98% of shoppers said they throw away bagged salad. What a waste!"

"It's not surprising that the vast majority of shoppers (61%) say the thing that bothers them most about bagged salad is that the leaves simply don't last long enough. This is why we're so excited about the launch of our Unbeleafable salads. They're crisp and delicious to begin with, and they stay fresher in your fridge, too!"

It must be pointed out that GrowUp Farms is also helping UK food and farming to become more resilient, sustainable and self-sufficient.

"The UK relies on importing 67% of the salad we eat each year and more than 90% in the winter," points out Kate.  

"We create the perfect growing conditions for our leaves. So it's like a Mediterranean spring day every day. We grow year-round in Kent and on a vertical farm where it all happens indoors, in a specially controlled environment. We're not dependent on unpredictable weather, and we don't have to use pesticides or chlorine washing, both of which, obviously, compromise the quality of salad leaves."

GrowUp Farms also combines its innovative farming technology with renewable energy - using electricity and waste heat from the bioenergy plant next door. This is cheaper and more efficient than being connected to the grid, and the farm isn't impacted by labour shortages and gas prices squeezing greenhouse and conventional farms in the UK. 

"All great farming uses innovation and technology, vertical farming is one type of sustainable production that will help make the UK more self-sufficient and build a resilient food and farming system," Kate went on to say.

"With Unbeleafable, we're doing something that's brilliantly innovative and making it mainstream. Businesses like ours are needed more than ever to deliver food security and create sustainable supply chains."

Alex Edwards, who is the Category Buying Manager - Horticulture and Prepared Produce for Tesco said: "We're committed to giving our customers the greatest choice of fresh produce, at affordable prices.  We know bagged salads are incredibly popular, not only during the summertime, but all year round, too. 

"Obviously, we're very excited to offer Tesco shoppers Unbeleafable, an innovative new range of branded bagged salads that stay fresher for longer and are grown sustainably, which is something we know our customers are increasingly passionate about."

Unbeleafable salad also doesn't cost the earth, retailing at just £1.50 for a 90g bag. 

There are three salads in the Unbeleafable range at Tesco. These are: 

Crisp green leaves - a mild salad containing a mix of green baby lettuce and frilly green baby lettuce (RRP £1.50).

Mixed baby leaves - a mild salad containing a mix of green baby lettuce and red baby lettuce (RRP £1.50).

Rocket & baby Leaves - a stronger flavour, containing a mix of green baby lettuce, red baby lettuce and rocket (RRP £1. 50).

The research undertaken for GrowUp Farms also found that:

66% of people have bought bagged salad in the past year.

38% of people buy bagged salad because it is convenient.

45% of people say they are frustrated that they have to throw bagged salad away.

98% of people admit to throwing bagged salad away.

39% of people do this regularly, or all the time.

My wife and I love salads and find bagged salads very convenient but the truth is they don't last very long and can go off quite quickly. We're looking forward to trying Unbeleafable bagged salads from tomorrow onwards.

COOKS&CO’s Hearts of Palm add a delicious, nutritious twist to slimming summer salads

COOKS&CO, the must-have fine food range for the discerning home cook, has the perfect tasty and healthy ingredient for summer salads with a difference – Hearts of Palm.

Harvested from the soft core of the palm tree, COOKS&CO Hearts of Palm add a delicious crunch to any dish and are packed with healthy nutrients. As well as being very low in cholesterol, they are a great source of protein and fibre, are very high in calcium, iron, Vitamin C, and much more besides. And containing just 25 kcal per 100g, they make an excellent snacking alternative for the health or weight conscious shopper.

Meanwhile, the unique flavour and texture of COOKS&CO Hearts of Palm make them a surprisingly versatile food in a range of dishes. For a quick appetiser add a simple vinaigrette dressing, or wrap in smoked salmon or Parma ham for a more luxurious treat. Alternatively, slice them to make a delicious addition to your summer salads, pizzas, quiches and tarts.

Or try them in a delicious ‘Millionaire’s Salad’, so called because it is full of delicious and luxurious ingredients that are bound to leave anyone who tries it feeling like a millionaire!

MILLIONAIRE'S SALAD – Serves 6-8
390g can COOKS&CO Artichoke Hearts, quartered
400g can COOKS&CO Hearts of Palm, sliced in 1/4 inch slices
290g jar COOKS&CO Pitted Kalamata Olives, sliced in half
60g COOKS&CO Roasted Red Peppers
450g fresh mushrooms, quartered
1 tsp salt
2/3 cup olive oil
1/4 cup chopped parsley
1/4 cup red wine vinegar
1/2 tsp thyme
1 clove garlic, minced
1/4 tsp pepper

Drain the artichoke hearts, hearts of palm, olives and roasted red peppers. Add mushrooms. Combine other ingredients. Mix with vegetables. Allow to stand in refrigerator overnight.

FACTFILE:
COOKS&CO Hearts of Palm (RSP: £1.99, 400g) are very low in low in Cholesterol and a good source of Protein, Riboflavin and Potassium, as well as Dietary Fibre, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

COOKS&CO foods are available in key retailers including Tesco, Asda, Ocado, Budgens and Booths. Its extensive range of fine food products are designed for people who appreciate good food and fantastic flavours. Providing high quality at affordable prices, COOKS&CO offers delicious ingredients which are sourced from producers whose focus is on delivering products of exceptional flavour and quality.

Make washing and preparing your vegetables part of your everyday routine with OXO

As we in the UK become more vigilant about washing and preparing vegetables in light of the recent tragic E.Coli outbreak, many of us are turning towards our favourite kitchen gadgets to make light work of everyday cooking tasks.

OXO’s universally-designed salad spinner will wash and dry leaves in next to no time. Whether a full head of romaine lettuce, pre-prepared bag or a juicy tomato, we cannot be too careful.

Simply wash your leaves in the removable plastic basket, which doubles as a nifty colander, and add to the salad spinner to dry. OXO’s innovative pop-up handle allows you to spin with just one hand, while the non-slip base ensures that the spinner stays put on your work surface. A push button break mechanism brings the spinning to a quick halt. (So you can chat to friends and family as you wash the salad! Fantastic!)

For those who enjoy snacking on cucumbers or create a refreshing salad but feel somewhat wary given the recent health scares, OXO’s Y peeler is ideal for removing a wafer thin layer of skin. With its trademark, soft-grip handle, OXO’s Y peeler quickly and efficiently peels all manner of vegetables, removing just enough skin to leave behind all the vital healthy vitamins and nutrients. Also available in the range is a serrated peeler for tackling soft fruits like peaches and this is also ideal for tomatoes, too.

OXO’s UK Marketing Manager, Tracy Carroll, points out: “We have all become much aware of our everyday food preparation practices given the recent health scare. With many of us busy juggling work and family lives, everyday tasks such as washing or peeling vegetables often fall by the way side, but now we are all becoming stricter in our regimes.

“Our salad spinner can wash and dry lettuce, tomatoes, even fruit and has been universally-designed so that it is easy to use for the largest spectrum of people, even those who have limited manual dexterities.“

Prices:
Salad spinner: £25.53
Little salad & herb spinner: £18.38
Y peeler: £5.62
Serrated peeler: £5.62

FACTFILE:
Designed to make everyday living that little bit easier, the OXO Good Grips range offers over 200 stylish, yet practical tools for the home including kitchenware, organisational tools, bathroom and cleaning products. The company has also now extended into the nursery with the launch of OXO Tot, an exciting new design-led collection of baby equipment including essential feeding and weaning tools in three bright colours, handy cleaning tools and a super stylish, ultra functional highchair.

Available from Lakeland, Selfridges and Amazon. For stockist details visit www.oxo-uk.com or call 0114 290 1455.