Greener, kinder packaging for Fudge Kitchen

Fudge Kitchen are an artisan confectionery producer which is putting sustainability at the forefront of its business, with the launch of a new range of products in pouches that you can fully compost after use. 

And Fudge Kitchen is fully committed to reducing its impact on the environment and it is making changes to the way they source ingredients and also package their products.

The new packaging which is made from fully renewable resources - including TIPA bio-based film, NatureFlex cellulose and PaperWise paper, and can be composted in your household food waste (subject to local authority, of course). 

The compostability is clearly stated on each pack, with instructions on how to dispose of it appropriately.

The new pouches range will include Fudge Kitchen's handmade Chocolate Coated Honeycomb, Raspberry Coconut Ice, Rock Salted Peanut Brittle, and Sea Salted Caramel Crumbly Fudge. The collection is available to buy in their shops throughout the UK, on the Fudge Kitchen website and through their independent retail partners. The confectionery pouches are priced individually from £5.50.

Over recent years, Fudge Kitchen have made a number of business changes to propel them forward on their journey to operating in a more sustainable manner. 

For example several months ago in March, they changed their chocolate supplier to Colombian producer Luker Chocolate, meaning they have more visibility on supply chain ethics & sustainability practices used. 

Luker Chocolate is widely recognised for their work supporting cocoa growing communities in Colombia, recently receiving a sustainability honours award in recognition of this achievement. 

Sian Holt, who is the managing director of  Fudge Kitchen, says “During the pandemic, we began challenging ourselves to actively do more to minimise our environmental impact and give back wherever possible. As well as changing chocolate supplier, we are also trialling cane sugar (grown overseas) to beet sugar grown predominantly in the UK.”

The brand has also recently published their 2021/22 Giving Report, detailing their partnership with giving platforms B1G1 and Work For Good, which is allowing them to provide an exceptional positive impact not only to the environment, but to local and community initiatives too.

The compostable pouches range follows on from Fudge Kitchen's sustainable rebrand earlier this year. As part of their new look and feel, the confectioners moved to UK printed packaging, dramatically reducing their carbon footprint, and switched to plant-based inks and water-based glues. All non-compostable packaging is now FSC certified and fully recyclable.

Head of Sales, Rupert Allinson, says “There's a responsibility for all businesses to play their part in tackling the climate emergency. We don't want to just do 'enough' to keep in line with government rules and legislation, instead we want to pave our own way, going above and beyond to minimise the impact we have.”

The confectionery producers are nearing their 40th anniversary, and alongside their 6 high street shops and a flourishing online business, they also produce confectionery for some the UK's most prestigious department stores. 

To learn more please visit https://www.fudgekitchen.co.uk/en.

Parma Ham Recipe to Enjoy This Summer

The warmer summer weather always gives us the ideal opportunity to celebrate in true British fashion. By getting together outdoors with friends and family over some delicious food and drinks. 

Often hailed as a healthy alternative to bacon, Parma Ham is a natural product with no additives or preservatives, making it the perfect healthy choice to add flavour to anything from picnic palmiers, crispy canapés, and yummy fresh salads.

Prosciutto di Parma (often known as Parma Ham in English), is a product with Protected Designation of Origin (PDO) status. It is therefore made according to precise production methods that have undergone very few changes over the years. Every leg of ham is individually quality-checked after exactly a year of ageing by an independent inspection body, after which it is branded with the special 5-point Ducal Crown. This symbol is also present on all supermarket packaging, making the authentic Parma Ham easily identifiable.   

Parma Ham is the star of the show in these seasonal dishes – from small bites to picnic favourites, there is something for everyone to bring the taste of Italy to British summertime.

Prosciutto di Parma Palmiers

A simple puff pastry dish perfect for sharing as well as a delicious Parma Ham pairing.

Makes 28  

INGREDIENTS 

320g Sheet ready-rolled puff pastry

Flour for dusting

4 tsp. Sundried tomato paste

50g Parmigiano Reggiano

6 slices Prosciutto di Parma

1 Egg, beaten

METHOD 

Heat the oven to 200°C/180°C fan/gas 6 and line a couple of large baking trays with parchment paper.  

Unravel your pastry sheet onto a lightly floured surface with the long edge facing you. Spread the sundried tomato paste all over the pastry, right to the edges, then evenly scatter over the Parmigiano Reggiano. Gently roll with a rolling pin to flatten the cheese a little. Top with the Prosciutto di Parma slices, laying them flat and evenly over the pastry. 

With the long edge facing you, fold the top quarter of the pastry down and the bottom quarter up. Repeat, folding the bottom up and the top down, so that the pastry meets, and you have a seam in the middle.  

Roll along the pastry pushing down gently to compact a little, then brush the top with the beaten egg. Fold in half along the seam, then chill in the freezer for 20 mins. 

Transfer the dough to a chopping board and cut into slices just under 1cm thick using a floured knife. Place well apart on the prepared trays.  

Gently pull the ends of each palmier apart slightly to make a kind of heart shape. Sprinkle very lightly with a little more Parmigiano Reggiano and bake for 15-20 mins, or until golden and cooked through. Transfer to a wire rack to cool. 

To find and support a local Parma Ham Specialist deli in your area, visit:

 https://specialist.prosciuttodiparma.com/ 

Brits Brave the Pub Despite the Heat

Monday and Tuesday of this week saw scorching temperatures over most of the UK, with the first 40 degree plus temperature ever recorded. 

Despite warnings to stay indoors and many businesses closing their doors, OrderPay data showed many Brits braved the heat, with pub sales broadly similar to the same days last week. However, the heat seemed to affect when we drank, and what we drank, with some interesting behavioural shifts in the data.

Although overall sales were similar to last week, lunchtime sales dropped dramatically - orders between 12PM and 2PM were down 42% week on week (18th -19th vs 11th - 12th)

However, punters stayed around until last orders to grab a drink when the heat dropped - orders at 11PM on Tuesday 19th were 3x higher than last Tuesday. 

Birra Moretti and Aperol remained the most ordered drinks through the OrderPay platform, with Guinness unsurprisingly seeing a 23% dip in sales week on week. 

But what is OrderPay? OrderPay is the UK's fastest, most flexible & highly cost-effective Order & Pay provider. 

Live in over 26,00 sites including Stonegate & Corbin & King, and the chosen partner for TUCO's 130 universities, every base is covered - from a slick app to a web-based Pay Only solution. With tipping, tabs, bill splitting, gifting & analytics offered as standard, OrderPay is the most feature-packed system on the market.

to learn more visit  www.orderpay.com. Would you like your premises on OrderPay? please visit marketing@orderpay.com.

Hot summer? Cool off with Nielsen-Massey

As temperatures continue to rise all over the UK, Nielsen-Massey, leading expert makers of gourmet extracts and flavourings, has introduced some delicious ice cream recipes that are perfect summer coolers.

These recipes feature Nielsen-Massey's Gourmet Vanilla Extract which offers cooks the ultimate flavour enhancement, as it is produced with vanilla beans that are hand-picked and cured, using a precise cold extraction process that preserves over 300 flavour compounds from the vanilla. 

No other company uses this method, guaranteeing both quality and the most 'true-to-bean' vanilla flavour that's possible.

Nielsen-Massey also produces a wide range of other extracts, including orange blossom, peppermint, rose water, coffee, almond, and lemon, all made with the same high quality standards as their vanilla. These are all incredibly versatile and perfect for various sweet and savoury dishes.

Ice cream for all the family:

No-Churn Coconut Vanilla Ice Cream

Enjoy a refreshing tropical twist on Britain's favourite vanilla ice cream, that  is really easy to make, with no need to get hot and bothered churning.  This simple five-ingredient recipe combines rich creamy coconut milk with the classic rich flavour of Nielsen-Massey's Gourmet Vanilla Extract to make the perfect summertime treats.

It's also a fun activity for adults to do with children over the summer holidays.

20 minutes of preparation.  Makes four servings.

Ingredients:

Three 400ml tins of unsweetened coconut milk

60g double cream

85g caster sugar

7g Nielsen-Massey gourmet vanilla extract

24g coconut flakes for garnish

Directions:

1. At least six hours before you plan to make the ice cream, put the coconut milk tins in the fridge to separate the coconut milk from the coconut water. Be careful not to shake or tip the tins, to ensure the layers stay separated.

2. Put a 1,000ml loaf tin in the freezer to chill.

3. Once the coconut milk has chilled, use a knife to take out the hardened coconut milk, and put it into a sieve or strainer.

4. Place the solidified coconut milk into a heavy mixing bowl with the double cream, sugar, and vanilla extract. Reserve the leftover coconut water for another use.

5. Whisk the mixture at a low speed until the coconut milk is smooth, then increase the speed to medium until it forms soft peaks.

6. Scrape the mixture into the frozen loaf tin and place some baking parchment or cling film over the top of the mixture.

7. Place the loaf tin in the freezer until completely frozen (about six hours).

8.  Toast the coconut flakes by spreading them on a baking tin and baking at 180°c for three minutes.

9. Garnish the ice cream with the toasted coconut flakes and serve.

For adults:

Tequila Sunrise Ice pops

These refreshing, boozy, ice pops, named after their cocktail counterparts, are colourful and easy to take to a picnic or BBQ.  They feature Nielsen-Massey's Gourmet Vanilla Extract and Orange Extract which make a great flavour combination.

10 minutes of preparation.  Makes 10 servings.

Ingredients:

10 stemless maraschino cherries

830ml orange juice

150ml silver tequila

6ml Nielsen-Massey Orange Extract

5ml Nielsen-Massey Vanilla Extract

2.5 tbsps Grenadine

10 x 90ml ice pop freezer bags

Directions:

1. Add a maraschino cherry to the bottom of each ice pop bag

2. Place a freezer bag in a tall clean drinking glass

3. In a measuring cup stir together the orange juice, tequila, Nielsen-Massey Orange Extract and Vanilla Extract.

4. Place a funnel into the top of an ice pop bag and pour in some of the mixture, making sure you don't go over the fill line.

5. Stir the mixture between fillings to make sure the tequila is evenly distributed in each ice pop before freezing.

6. Using the funnel, pour 3-4ml of Grenadine into each bag to create a colour gradient.

7. Freeze the ice pops in an upright position until fully frozen, to retain the colour and prevent seepage.

New Bonne Maman Fruit & Chocolate Mousse

Bonne Maman has added another two very indulgent new layered mousses to its chilled desserts range.  Cherry and Chocolate Mousse plus Pear and Chocolate Mousse.

It actually makes reference to a classic French dessert, 'Poire Belle Hélène', the new Pear and Chocolate Mousse is a mouth-watering, multi-layered combination of flavours and textures. 

The creamy vanilla mousse is delicately whisked with generous pieces of juicy pear, then topped with a smooth, rich chocolate sauce.

New Cherry and Chocolate Mousse is a classic flavour fusion of milk chocolate mousse whisked together with delightful and luscious pieces of fresh cherry and then topped with a juicy cherry coulis.

As you'd expect from Bonne Maman, both of these desserts are made with highest quality, all-natural ingredients and, of course, contain no artificial colours or flavourings. 

Presented in packs of two x 95g pots the new mousses are available at Waitrose and Sainsbury's stores nationwide, at £2.20 recommended retail price. 

 

Double blow as 1,000s of families miss out on price cap and £400 energy bill rebate

Chris Harris at Millennium Apartments 

1,000s of British families are facing a double energy bills blow after finding they are not eligible for the £400 rebate, plus not being protected by the price cap, too.

Why is this the case? Households which don't have their own electricity meter and are supplied by a private supply meter won't get the discount.

These households are already facing a bigger than average rise in bills because they are classed as commercial users rather than domestic, so aren't covered by the price cap.

The new issue has been highlighted by bosses at Birmingham-based Ginger Energy, who launched a petition earlier this year calling for the price cap to be more far-reaching after finding that up to half a million UK households were not protected.

Lisa Gregory, a director with Ginger Energy, said: “To say it’s unfair is an understatement. These are the customers who need this rebate the most, yet they're missing out. So they could be paying up to 300% more for their electricity this year.

“The news that as taxpayers, they'll now be contributing to a £400 rebate that other households who are already protected by the price cap receive, will be a bitter pill for them to swallow.

“We are urging the government to review and consider its position regarding private supply electricity consumers, who are missing out on the rebate and are indeed the ones that need the help.”

Chris Harris is one of the residents who are affected. He lives at Millennium Apartments in Newhall Street, Birmingham, where electricity is supplied via a private supply.

Retired Chris, 72, a director of the Millennium Apartments Management Company, said: “Our contract renewed on July 1 and we've seen bills shoot up. My payments have gone from around £145 a month to £220 and we're all braced for another rise later in this year when we renew again.

“We don’t have the protection of the price cap,  so it was very disappointing to find out we aren't eligible for the rebate either.”

He said neighbours in the 70-apartment block were all dismayed and angry at the news and were all fearing a further big rise later this year.

He went on to say: “All residential customers should be treated the same.  Just because we're wired up differently doesn’t mean we should miss out.”

Stephen Knight, who is a director of Heat Trust, the national consumer champion for heat networks, said: “Ginger has rightly identified an injustice facing these energy customers. The government promised every household would get the £400 energy rebate this autumn, but as it stands, those on communal electricity circuits won’t see a penny, as the payment will only be made via domestic electricity suppliers.

“We have called on the government to find a way to get the rebate to this group of residents, who already face the injustice of not being protected by the price cap or having access to the Warm Homes discount scheme.”

Lisa went on to point out that it appeared Ofgem and the government had begun to take notice of the issue, thanks, partially, to Ginger's campaign.

The latest consultation document from the government's Energy Bills Support Scheme states: "The government recognises households without a domestic supply contract do not benefit from the same consumer protections as households with one. Government will work actively to address this at the next opportunity.”

Lisa added: "We don't know what this will entail yet, but they now acknowledge the situation is a situation. It's good that our open letter started it all off because they didn’t recognise it at first."

To sign Ginger Energy’s petition, go to https://www.change.org/Gingerenergy

Greene King launches new programme

Greene King is running “Expensable Lunches” - a new programme offering city workers the ultimate pub lunch break, but which has a very productive twist. 

In partnership with small business support platform, Enterprise Nation, the pub chain is giving central London workers access to a variety of meaningful training modules during their weekday lunch hour, for a lunch break that swaps office desks for pub stools.

The new launch comes as recent changes in ways of working have led to a more flexible approach to office life, but one where the lunchtime pub trip still can, and should, play a part.

The ‘Expensable Lunches’ training sessions will run every Wednesday for five weeks at select central London locations, from Liverpool Street to Victoria, Fitzrovia to Mayfair. At £25 each, tickets include entry to the training session – hosted by an accredited trainer - along with a main course and drink of choice. The menu on offer includes a range of options from Fish and Chips to Vegan Burgers coupled with a cheeky pint or refreshing soft drink.

The 45-minute lunchtime learning modules are designed to encourage city workers to take time away from their desks to acquire new skills, with sessions covering five key topics – creating a social media plan, building your personal brand, mastering the art of public speaking, becoming a better leader, and building a growth mindset. Upon completion of the module and a tasty pub lunch, Zone 1 workers will leave the upskilling session with a formal certificate, as well as a VAT receipt, allowing them to expense lunch back to their employers.

Said Alex Dawson, Business Unit Director at Greene King Urban Pubs: “It goes without saying that the working week is looking a little different these days. With people spending fewer days in the office, lunch times are often rushed with many central London workers opting to eat al desko. 

"We feel it’s important people take a proper lunch break and we’re excited to be offering these meaningful lunchtime workshops in partnership with Enterprise Nation to encourage people to take a break from the workplace. Our Expensable Lunches allow people to learn new skills over a delicious pub lunch, to help them refresh and refuel for an afternoon in the office.”

Emma Jones CBE, founder of Enterprise Nation said: “We’re delighted to be working with Greene King pubs to give Londoners a reason to step away from their desks and take a break from the daily grind. Bringing productive lunch sessions to local pubs in Central London will give city workers and small business owners an opportunity to learn something new that may help their own personal development. 

"In this new post-pandemic world, self-development and training has become more important than ever, and we are thrilled to be able to offer these bite-sized training sessions for anyone looking to spice up their working day."

Those after a guilt-free lunchtime getaway can snap up tickets for the power hour sessions via Eventbrite.

Sessions remaining are:

Wednesday 20th July – The Kings Arms, Bishops Gate

Wednesday 27th July – The Finery, Fitzrovia

Wednesday 3rd August – Rose & Crown, Mayfair

https://www.enterprisenation.com/

Garden Gourmet reminds us It's National BBQ Week!

Summer's here and the 4th of July (American Independence Day and also, by chance, the start of National BBQ Week, is swiftly approaching, with hosts across the country locking dates in the diaries and planning their spreads. Plus, with 8.8 million Brits set to go meat-free this year (up 22% ) the hosting ‘steaks’ have never been higher.   

But despite new research from plant-based food brand Garden Gourmet which found that 1 in 4 would feel unprepared if they knew a vegetarian was coming to their barbeque, hosts needn't ‘flip out’ as the top veggie & vegan brand is on hand with grill-ready meat free options and delicious recipes guaranteed to wow your guests. 

In fact, when it comes to catering to vegans, vegetarians and flexitarian guests, there are simple vegan solutions perfect for grilling available to hosts which don’t require buying additional products or resulting in miffed guests.  

Available options include Garden Gourmet’s Sensational Burger (226g, RRP £3.00) – the full burger experience in one bite. It has a meat-like texture, juiciness, and a rich, satisfying beefy flavour that will have guests (barbe)queuing at the grill.

Or you can opt for Garden Gourmet’s Sensational Fillet Pieces (160g, RRP £2.75), which are incredibly juicy and also delicious. Deliciously seasoned with tasty Mediterranean herbs perfect for barbequed skewers or side salads in the sun that everyone will enjoy.  

Plus, bring Garden Gourmet’s vegan solutions to life with the delicious recipe suggestions below: 

Garden Gourmet’s research also found it’s easier than ever for crowd-pleasing barbeque hosts to cater for changing UK dietary requirements: 36 per cent of 2,000 carnivores surveyed2 say the amount of plant-based options in supermarkets now makes it easier to provide alternatives for their guests.  

However, the study also revealed Brits remain unsure of how to ensure all their guests are happy, with one in four admitting they would feel unprepared if they knew a vegetarian was coming to their barbeque, whilst one in five would feel ‘stressed or confused’, and 18 per cent say they would have no idea what to serve. 

Laura Mack, Senior Brand Manager, Garden Gourmet, said: “The research shows that when it comes to hosting summer barbeques, hosts can feel unsure about what to serve guests with vegetarian, vegan or flexitarian dietary requirements, but there are many options for meat-free barbeques today that mean you don’t need to compromise on taste, including succulent and delicious vegan burgers, juicy fillet pieces, and sizzling sausages. 

“Garden Gourmet understands that if you’re not familiar with cooking meat-free items, it can seem daunting, but there are easy ways to switch out meat-based products for vegan alternatives that all guests will enjoy. 

“We’d like to think we’re here to making hosting easy, because our range is a one-stop-shop solution for everyone.” 

The study also found, of the 45 per cent who worry about pleasing their veggie or vegan guests, top reasons include not wanting to buy the wrong thing and offend them, and feeling under pressure to provide decent alternatives. Others don’t want to have to clean the barbeque in-between cooking and admit being unsure how to cook plant-based food. 

However, a successful 50 per cent bought vegetarian or vegan substitutes which their guests enjoyed. 

Aside from providing for dietary requirements, other aspects of hosting a barbeque which hosts worry about included not buying enough food, a lack of room inside if it rains, and running out of plates or glasses.  

Alex Head, Founder of Social Pantry and expert caterer and party host, said: “The research suggests more and more people want to be able to cater in a plant based way and accommodate dietary requirements, but that there is still a lot of uncertainty about what this looks like. Luckily, there are some really easy ways to keep everyone happy! 

“The huge range of plant based alternatives in supermarkets that replicate the flavour and texture of meat or dairy provide direct swaps, however adopting a more veg focused approach to feeding a crowd has the ability to benefit everyone! 

“I always suggest shifting the emphasis from a centrepiece to side dishes – not only are they delicious and often people’s favourite part of a meal, but having lots of vibrant colourful dishes on the table conveys that sense of generous abundance that makes people feel relaxed about tucking in, and by offering a range of choices, there is bound to be something for everyone. 

“Start with great produce – from beautiful salad leaves to the best bread – and invest in dips, condiments and sauces that can transform the simplest of meals. Sharing food is a fundamental way in which we connect with other people, but separate dietary requirements can create divides within a group. 

“Remember that veg centric food is for everyone – not just vegetarian and vegans – so rather than catering a small amount separately for your plant based guests, make enough for everyone so that you’re all eating the same, with meat/fish as an optional add on. If you focus on making your veg dishes great, everyone will be happy!” 

Garden Gourmet’s vegan burgers, fillet pieces, mince and sausages can be purchased at selected Tesco, Sainsburys, Morrisons & Asda stores. Find out more at https://www.gardengourmet.co.uk/.  

    

Celebrate July 4th with good food and drink

Yes, July 4th is soon to be here again. So why not join our American friends and family members in helping them celebrate Independence Day with some typical American holiday season foods and drinks?

Why is a UK-based food and drink blog helping to commemorate the day when the Americans beat Britain? Well, why not? It'll be some fun. Besides which, my American-based day job does give all staff July 4th as a company-wide public holiday so it would be rude not to!

One of the greatest dates to BBQ is the 4th of July. This year, instead of the usual burgers and sausages, smoked pork shoulder, or steak, why not fill your grill with a 4th Of July Feast?

Go for succulent beef bites that remind you of burnt ends, (Yum!) perfectly roasted baby potatoes smothered in melted cheese, sweet slices of onion, grilled asparagus wrapped in delicious, salty prosciutto, and finally, some garlicky shrimp will fill the plates and bellies of your friends and family as they feast away the 4th of July.

Ingredients

Beefy Burnt-end Bites:

12

beef short ribs, bone-in, uncut

Your favourite beef BBQ seasoning

Your favourite beef BBQ sauce

Roasted Baby Potatoes + Rotisserie Cheese:

3 lbs.

assorted mini potatoes

¼ cup

melted butter

Salt, pepper, and garlic powder to taste

3 lb. (approx.)

brick of cheese – from deli counter

Prosciutto Wrapped Asparagus:

2 bunches

fresh asparagus

20 slices

prosciutto

BBQ Blooming Onions:

4 

sweet onions

4 tbsp. olive oil or melted butter

Salt and pepper to taste

Green onion, sriracha, and aioli for garnish

Grilled Shrimp Skewers: 24

jumbo shrimp, peeled and deveined 8 

bamboo appetizer skewers

2 cloves garlic, minced

2 tbsp. butter, melted

Directions

Start with the beef. It takes the longest. Preheat your grill to 250°F. Remove the bones from the rest of the beef ribs, then slice the meat into bite-sized chunks – leaving in some of the fat. Toss the prepped beef in your favorite beef seasoning. Slow cook the beef in a Napoleon Stainless Steel Topper, using indirect heat, for 2 hours.

PRO TIP 1: Add smoke by using your favourite wood chips to the Napoleon Smoker Tube 

PRO TIP 2: You can always pre-cook these beefy burnt-end bites before the main event and finish them off the next day.

While the beef is slowly cooking, wash and slice the potatoes in half. Toss them with the melted butter, seasoning them to taste with salt, pepper and garlic powder. Once the beef has been on for nearly an hour and a half (90 minutes), turn the heat up to around 350°F place the potatoes onto a prepared baking sheet. Roast them on the grill for about 45 minutes, tossing them every so often, until soft inside and crispy outside. 

Now that the beef and potatoes are cooking, prep the asparagus by rinsing them under cold water, then breaking the stems off about an inch from the bottom. Asparagus’ woody part will naturally break off here. 

Slice the prosciutto in half and wrap the good part of the asparagus. Set aside – in the fridge. 

Blooming onions on the BBQ are easy and fun. Plus, there’s no deep frying needed. Take a sharp knife and cut off the top, and if needed, the bottom of the onion so that it will sit straight. Use a couple of chopsticks to make sure that you don’t cut all the way through the onion. Cut down through the top of the onion like you would cutting it into sixths, but stop when you hit the chopsticks so you don’t slice all of the way through. 

Drizzle with the melted butter, season to taste. Set aside. 

Skewer the shrimp and set aside in the fridge until you are nearly ready to serve. 

Once the beef bites have been on for about 2 hours (120 minutes) and the potatoes have become crispy, you are nearly ready to eat. Turn the burners under the beef up to medium and toss the bites with your favorite BBQ sauce. Remove the potatoes from the baking sheet and put them into a shallow pan. Load the onions onto the grill, and the potatoes, and the asparagus. 

Carefully load the cheese onto the rotisserie spit rod, securing it in place with the rotisserie forks. When you load the cheese, load it so that when the spit is on the grill, the cheese will rotate over top of the potatoes – this may not necessarily be in the middle of the spit rod, but over to one side. Put the cheese-laden rotisserie onto the grill and turn on the motor. Close the lid and allow the cheese to start melting, the onions and the asparagus will cook. 

Finally, when everything looks melty, gooey, crispy, and tender, it is time to preheat the side burner. Grab the shrimp from the fridge, melt the butter and add the garlic. Sear the shrimp over the side burner, brushing thoroughly with the melted butter. 

Serve everything together and enjoy. If you found that you have way too much cheese left, a couple loaves of bread, sliced and placed underneath the dripping cheese is never a bad move. 

How will you fill your grill with a 4th Of July Feast? Tell us using your favorite social platform. Use the hashtags #fillYourGrill, #4thOfJulyBBQ, and #NapoleonGrill – and don’t forget, pics or it didn’t happen!

Happy Grilling!

This feature has been prepared with the expert assistance of  Andrea Alden of  www.Napoleon.com

https://www.napoleon.com/en/author/andrea-alden

Seggiano Pesto and more

Let’s be honest… Who doesn’t love affair pesto pasta? It's quick, it's simple Quick, simple and delicious and it's getting quite the cult following.

The best  is available from artisan Italian brand Seggiano.

Regularly winning in taste tests, Seggiano Raw Basil Genovese Pesto is the star of the show. Made using only Ligurian basil grown to organic standards, and the very best virgin olive oil that's available. Cashew nuts give a wickedly lush, creamy texture to this pesto which will really blow your mind.  

Other pesto varieties from Seggiano include Pesto Rosso made with tomato and basil; Wild Fennel Tomato Pesto; and Tuscan Black Kale Pesto. 

Seggiano Raw Basil Pesto – 1KG 

https://seggiano.com/product/raw-basil-pesto-catering-size/ 

Ironically the Mother of all pesto jars, this beauty weighs in at a hefty 1kg. Filled to the brim with the world’s best pesto from Seggiano, this jar should last your family a while

Seggiano Pesto Selection

https://seggiano.com/product/pesto-selection

Price: £22.50 for four jars of pesto, each 200g-220g

Surprise Dad with the full range of Seggiano pestos, including the star of the show, the Raw Basil Pesto, as well as Tomato Pesto, Tuscan Kale Pesto and Wild Fennel Pesto. 

Olive Wood Grater 

https://seggiano.com/product/olive-wood-grater-medium/ 

Price: Small, £11.40; Medium, £14.85; Large, £19.35

Because what would pesto pasta be without a heavy grating of Parmesan to top it off? This stunning box grater is handcrafted by the Marchini family from Tuscan olive wood which is pruned from the trees to encourage renewal and growth.

Organic Calamarata Pasta 

Link: https://seggiano.com/product/organic-calamarata-pasta/ 

Price: £4.40, 375g

Made using organic Tuscan wheat, cultivated in the untouched Orcia Valley, this pasta is dried slowly using bronze moulds to give the pasta a porous, matte texture, perfect for binding to pesto. 

Need a little helping hand with perfecting the cooking of your pesto pasta? Here are some top tips from Seggiano’s experts. 

Seggiano Perfect Pesto Pasta  

1. When you cook pasta you need plenty of water so that the pasta doesn't get gluey. Use 1.5 litres water per 100g of pasta, and bring to a brisk boil before adding salt (which will slow down the boiling process).

2. Drop the pasta into the briskly boiling water, stir and keep on a low boil for the time indicated, stirring occasionally.

3. Do the al dente test by carefully sampling a piece of pasta. It should be soft enough to bite through, but your teeth should still feel some resistance. Drain over the serving bowl which will warm it through, then empty and add the pasta to the dish.

4. Keep by a spoon or two of the warm cooking water, add this and a dash of good extra-virgin olive oil to the pasta to loosen it up, along with a good dollop of pesto. Stir well and serve onto warm plates. 

5. Ta da! Finish with a heavy grating of parmesan for the perfect pesto pasta.

All gifts can be ordered for nationwide delivery from the Seggiano web shop, where you can add a gift box to your purchase.