Top TV Chef Theo Michaels teams up with SmarterNaturally to launch free online cooking series creating delicious type 2 diabetes friendly meals

SmarterNaturally is a new Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes.

Top TV chef Theo Michaels has joined up with SmarterNaturally to create a series of free online cooking lessons to create delicious type 2 diabetes friendly meals. The innovative UK company is unique in the market.

Theo and SmarterNaturally are launching some fantastic free online cooking series creating delicious type 2 diabetes friendly meals.

SmarterNaturally - New Super Soup uses super strength broccoli in a bid to lower blood sugar and the risk of type 2 diabetes

TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar - a key risk factor for type-2 diabetes.

The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, which is an innovative and exciting UK company which has created a unique super-strain of broccoli with wonderful and patented health-boosting properties.

SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (plus high cholesterol and other health conditions). 

Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.

The collaboration aims to use science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels. (EDITOR: As someone with Diabetes I 100% agree with this stance!)

The recipes are free to watch on SmarterNaturally’s website (www.SmarterNaturally.com/recipes) and show how the special broccoli soup can be used to create different flavoursome dishes, all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so very special).

Most people eat SmarterNaturally’s SuperSoup once a week by just adding boiling water. But for those who prefer the culinary over the convenient, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes, instead.

The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa, all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. 

In the coming weeks and months, Theo's planning to add more delicious meals to the list, all of which are inspired by and incorporating the SuperSoup.

Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body. 

"So I set about creating recipes that are filled with flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m really very excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”

 Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.  Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.  

"That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.  It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future."

THE RECIPES:

Smoked Haddock with Cheddar Broccoli Sauce

Serves 1

Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.

Ingredients

1 x40g sachet Smarter Naturally Soup

140g smoked haddock fillet

250ml skimmed milk

2 cloves garlic, cracked

2 bay leaves

30g cheddar cheese, grated

25g baby spinach

Pinch chilli flakes

Few sprigs fresh parsley, chopped

1 tsp olive oil

Method:

Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.

In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.

Thai Style Green Curry

Serves 1

This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!

Ingredients

1 x40g sachet Smarter Naturally Soup

½ zero-salt chicken stock cube

250ml hot water

1 tsp olive oil

90g chicken breast, cubed

200ml light coconut milk

80g mange tout

½ tbsp fish sauce

1 lime

Paste

10g coriander

½ small onion, quartered

2 cloves garlic

1 inch ginger, peeled

1 green chilli

½ stick lemongrass

Method:

Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.

While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.

Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.

Theo’s top tips:

-        omit the chilli if you prefer mild heat

-        try with fish instead of chicken

Indonesian Style Laksa

Serves 1

Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!

Ingredients

1 x40g sachet Smarter Naturally Soup

½ zero-salt vegetable stock cube

50g vermicelli rice noodles

250ml hot water

40g choi sum, stalk trimmed

1 tsp olive oil

1 clove garlic, chopped

½ small white onion, sliced

1 inch ginger, grated

1 red chilli, chopped

½ stick lemongrass

150g king prawns

200ml light coconut milk

50g bean sprouts

1 tbsp tomato puree

1 tbsp peanut butter

½ tbsp curry powder

½ tsp turmeric

1 lime

10g coriander for garnish

Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.

In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.

Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.

In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).

Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.

Theo’s top tips:

-        You can use frozen prawns instead of fresh; in that case, just add just before the choi sum.

-        Can easily replace the prawns with Tofu or chicken if preferred.

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Sainsbury's supports the Morocco earthquake and Libya floods

Sainsbury’s has announced it's donating half a million Pounds towards supporting those impacted by the recent devastating events in Morocco and Libya.

The retailer is donating £250,000 to Oxfam’s emergency response to the earthquake in Morocco. It's also donating £250,000 to the British Red Cross which is supporting those impacted in Morocco, plus those affected by the Libyan floods.

Simon Roberts, Sainsbury’s CEO, said: “Our thoughts go out to all of the families and communities affected by the terrible events in Morocco and Libya. We're donating a total of £500,000 split between Oxfam and the British Red Cross to support with providing emergency assistance on the ground. Both organisations are playing a vital role in caring for those affected and we hope that our donation will support their efforts to make a difference at this difficult and devastating time.”

https://www.sainsburys.co.uk

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Nick Grimshaw & Angela Hartnett launch the fourth season of hugely popular podcast Dish

The first episode started yesterday, Wednesday 13th September with Gordon Ramsay

Guests across the new season will include Joe Wicks, Miriam Margolyes, the Whitehalls, Sara Cox, AJ Odudu, Will Best, Joanne McNally, Amol Rajan, Richard Corrigan and more, besides.

S:E Creative Studio and Waitrose & Partners are proud to announce the return of Dish, smash hit and critically-acclaimed foodie podcast, for an incredible fourth season starting Wednesday 13 September 2023.

Broadcast veteran Nick Grimshaw and much-loved Michelin star chef and restaurateur Angela Hartnett OBE are back with more mouth-watering recipes, hilarious banter, and even bigger guests. Listeners are invited to pull up a chair, grab a drink and indulge in their weekly dinner parties for more hilariously unfiltered chat and secrets unveiled. 

Dish brings Waitrose ingredients and recipes to you as you’ve never seen them before. Angela’s expertise and down-to-earth advice accompany every episode seamlessly, while Nick’s probing questions encourage guests to share more than they ever have done before. Season four will see fitness coach Joe Wicks, actress and Vogue cover star Miriam Margolyes, radio legend Sara Cox, presenter duo AJ Odudu and Will Best, comedian Joanne McNally, journalist Amol Rajan, chef friends Richard Corrigan & Valentine Warner, space scientist Maggie Aderin-Pocock and even more take the hot seat.

Celebrity chef and former colleague of Angela’s, Gordon Ramsay, is the guest kicking off Season 4. Discussion includes the possibility of a sixth Ramsay child, Gordon’s first impression of Angela and Gordon’s involvement in Angela meeting her husband.

Dish has found fans in everyone from Greg James and Zoe Ball to Chris Evans and Claudia Winkleman since its launch in 2022 and spent the most consecutive weeks at #1 on the Apple Food Podcast Charts. Spotify gives Dish a listener rating of 4.9/5 and Apple named it one of their Summer Picks for 2023 with video clips for the podcast amassing over 65 million views. Previous guests include Stanley Tucci, Dame Mary Berry, Alex Jones, Prue Leith, Dermot O’Leary and Alison Hammond and Dish shows no sign of slowing down.

Nick says: “So excited to be back for a fourth series of Dish! Getting to work alongside the legendary and hilarious Angela Hartnett has been a total joy. I can’t wait to get going on another series. See you in the kitchen.”

Angela says: “Working with Nick on another season of Dish has been hysterical, I spend the whole time laughing. What’s not to love about cooking, eating, drinking, and chatting with our dream dinner-party guests? I hope everyone enjoys it as much as we do recording it.”

Waitrose Customer Director Nathan Ansell says: “The response to Dish over the last year has been incredible, with top listener ratings from Spotify and staying at #1 in the Apple Food podcast chart. The amazing guest line-up for Season 4 means listeners are in for a lot more fun and foodie conversation hosted by Nick and Angela.”

You can subscribe here: https://pod.link/1626354833

Lidl offers help to egg farmers and issues plea to other retailers to also offer help

Lidl GB is offering financial incentives for farmers and is also calling on other retailers to find ways to encourage them into the sector.

Following considerable pressure on the egg industry over the past year, Lidl GB is calling on other retailers to take bigger steps to encourage farmers back into the egg sector.

The update comes as Lidl GB confirms it’s taking a bold new approach to boosting British egg production, by offering farmers financial incentives to move into egg farming. 

Existing and new farmers are being offered an extra investment on top of market rates, supported by long term contracts as part of a guaranteed pay back deal. Through these contracts, farmers will then be given the security and confidence required to invest in and expand their existing businesses, helping to provide greater returns in the longer term.

Whilst other supermarkets in recent months have chosen to import eggs from oversees, Lidl GB has held firm on its commitment to source 100% British fresh shell eggs and has focused efforts on supporting the sector.

Said Martin Kottbauer, who is Chief Trading Officer at Lidl GB: “The last year's been particularly  difficult and challenging for the British egg industry, and it’s had an impact on everyone. The easy option would certainly have been for us to source from elsewhere, but we are firmly committed to the long-standing relationships we have with our British suppliers, and our commitment to sourcing 100% fresh shell British eggs.

“As an industry we must be doing more to ensure the long-term sustainability of the British egg sector, which is why we've taken steps to offer incentives and security for farmers to expand into egg production. 

"This approach, supported by long term contracts, is giving our suppliers much needed confidence to invest in their businesses and further secure their futures. We would urge other retailers to do the same.”

Not only is Lidl investing in new producers, the retailer is also supporting existing suppliers and is set to invest an additional £40m compared to last year.

Speaking about their partnership with Lidl, Robert Chapman, of Farmlay Eggs said: “Farmlay and its 25 contract producers are obviously very grateful to Lidl for its support during a very challenging time with Avian Influenza a constant threat. 

"The security Lidl has given us with long term contracts and a cost of production model ensures a good return, back to the primary producer. This security has enabled Farmlay to expand its own production base and also to encourage existing and new producers, like Bob and Kay Adam to invest. The Adam’s first birds were housed at the end of July and we know they’re incredibly excited ahead of their eggs going into Lidl stores. Lidl’s support for the whole British farming sector is second to none; just look at the amount of British and regional products displayed in their stores.”

Farmlay:

Following discussions with packer Farmlay Eggs, Bob and Kay Adam, who are renowned cattle breeders, recently started working with Lidl as part of a five-year contract linked to a cost of production model. This long-term partnership with Lidl gave them the confidence they needed to diversify their business and invest in a 32,000 bird Free Range egg laying henhouse. They will see their first eggs land in Lidl stores within the next two weeks.

Duncan Farms:

Lidl GB is also working closely with its suppliers to support more sustainable farming practices. At the beginning of September, Lidl will launch a new 6 pack of Free Range eggs that have a carbon footprint reduction of almost 60%. Working with its Scottish based egg supplier Duncan’s, the businesses have achieved a significant emissions reduction by removing soy from animal feed, replacing it with feed made of home-grown British beans, whilst significantly increasing biodiversity, amongst other developments. The RSPCA Assured eggs also promote hyper transparency, with the packs featuring a QR code enabling customer to get more information on the five steps of climate action.

Working with Lidl

Suppliers can find out more here - https://corporate.lidl.co.uk/supplier-information

www.lidl.co.uk

Aldi releases patisserie candles

Although not exactly a story that strictly relates to food and drink, we thought that it was such a fun and quirky story that we would share it with our readers.

With the 2023 Great British Bake Off returning to screens, Aldi is launching some new fantastic Patisserie Candles,  which are ideal for those who want the aromas of freshly baked goods without even turning your oven on! 

Available in stores from 21st September (that's next Thursday) and with savings of over £40 compared to the TikTok famous Overose Croissant Candle, star bakers need be quick as with all Specialbuys once they’re gone, they’re gone!  

A feast for the senses, Aldi’s limited edition Patisserie Candles (£3.99) will fill your home with the warm and comforting fragrance of wholesome home-baked treat, with a stunning burn time of up to 45 hours! Available in three tasty scents, Fresh Croissant, Pain au Chocolat or Cinnamon Twist, each candle is nearly good enough to eat.  

Candle Scent Notes:  

Fresh Croissant: Top Notes – Buttery, Pastry. Middle Notes – Pastry, Cream. Base Notes – Sweet, Pastry 

Pain Au Chocolat: Top Notes – Chocolate, Creamy. Heart Notes – Pastry, Cookie. Base Notes – Vanilla, Pastry  

Cinnamon Twist: Top Notes – Cinnamon, Cake, Buttery. Heart Notes – Cinnamon, Creamy. Base Notes – Vanilla, Sweet  

Aldi’s latest home fragrance launch offers shoppers savings of over 90% compared to the viral Overose Croissant Candle. 

Aldi Patisserie Candle  are a very reasonable £3.99 each, whilst the equivalent  Overose Croissant Candle costs a somewhat eye-watering £46.00! Meaning you save £42.01, a saving of 91%. Wow!

Also available in the middle aisle is the return of Aldi’s Cake Scented Tin Candles (£2.79). With delicious aromas of Salted Caramel, Coffee Cake, Lemon Drizzle or Victoria Sponge, there’s a scent to please any palate! Complete with a burn time of up to 45 hours. 

Aldi’s NEW Patisserie Candles and Scented Tin Candles will be available in stores from 21st September, obviously whilst stocks last.  

www.aldi.co.uk

Ocado to stock Himalayan Pink Salt

From this November Ocado will stock the Himalayan Pink Salt, Selected by Maldon which forms part of their Merchants Range (RRP £2.50).

This pink coarse rock salt from the foothills of the Himalayas has been prized for many centuries.  It can be used whole by adding to curries and sauces or can be put in a grinder for everyday use. Due to its pink hue, the ground salt is also a fantastic garnish for cocktails.

To celebrate this new stockist we have a new recipe from Romy Gill who uses the Himalayan Pink Salt in her Cornish Sea Bass recipe:

We are delighted to team up with Chef Romy Gill in cooking a delicious sea bass made with a flavour-packed spice blend using Himalayan Pink Salt, Selected by Maldon.

There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.

Ingredients

• Himalayan Pink Salt, Selected by Maldon 250g

• 1 whole Cornish sea bass, descaled and gutted

• 20ml olive oil

• 1 lemon, juiced

• 20g walnuts

• 6 large garlic cloves

• Large handful of coriander

• 2 tsp paprika

• 1 tsp ghee

• For the spice blend:

• 1, 1/2tsp Himalayan Pink Salt, Selected by Maldon

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp coriander seeds

• 6 whole black peppercorns

Here is how to make Romy Gill’s Cornish sea bass recipe…

Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.

How to make the spice blend

1. To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.

2. Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.

3. Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.

4. Rub well, and then drizzle over olive oil and the juice of one lemon.

5. Once the fish is evenly covered, leave in the fridge for one hour before cooking.

Cooking and dressing for the sea bass

1. To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.

2. While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.

3. Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.

4. Finally, add 1 tsp of olive oil and take off the heat.

5. When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all all over the top of the fish and serve straight away and enjoy!

KOL’s 3rd Birthday - A Celebration of Mexico in London

Sunday 8th October at KOL, London - Santiago Lastra welcomes Jorge Vallejo for one day only, uniting Mexican food, culture, and spirit in London. A celebration of everything KOL is and represents on the restaurant's 3rd birthday. 

Held at Santiago’s restaurant KOL, guests will have the option of lunch or dinner and to take a journey through Mexico in the form of an exclusive, collaborative and very special tasting menu: blending influences of each chef’s ethos in creating a personal dining experience of Mexican cuisine.

KOL is now No.23 on The World’s 50 Best Restaurants and honours Mexican cuisine through a contemporary lens. Championing seasonality and regional British produce, Chef Santiago has developed a new understanding of what Mexican cuisine is, without access to Mexico’s abundant ingredients.

Chef Jorge Vallejo, alongside his wife Alejandra Flores, opened Quintonil in 2012, exploring Mexican culinary traditions and concentrating on product and flavour quality by working with regional producers who spark a positive impact on their communities. Now over 10 years later, Quintonil sits at No.9 on The World’s 50 Best Restaurants due to Jorge’s personal and professional interpretation of what it means to be a Mexican chef. He has become an inspiration to Chef Santiago and KOL. 

Santiago and Jorge are welcoming diners to their four-hands collaboration to experience an authentic, personable and contemporary exploration into Mexican cuisine. The two chefs will spend time beforehand foraging in Kent’s open countryside to part source ingredients and inspiration for this new collaboration. 

The tasting menu will feature 8 creative dishes, served with an opening welcome drink from Montelobos Mezcal. Non-alcoholic options are available throughout the meal, as well as a drinks pairing using Montelobos Mezcals, or a curated selection of wines from the KOL Mezcaleria.

“As Aeromexico, we are thrilled to join forces with KOL and Quintonil to celebrate the exquisite flavours of Mexican cuisine. Through this partnership, we are not just bringing Mexico to the UK but also connecting cultures and creating unforgettable experiences. Stay tuned for more exciting collaborations as we continue this culinary journey together” noted Mark Mooren, Aeromexico’s Sales Director UK and Benelux. 

Date: 08/10/23

Times: Lunch - 12:00, Dinner - 18:00

Address: 9 Seymour St, London W1H 7BA

Parents are looking for ways to save, as average child’s birthday party now costs £279

Research from Sainsbury’s Nectar Prices finds 80% of parents say they’ll be spending more on their child’s birthday party this year.

An overwhelming 72% find party planning to be somewhat stressful, with staying in budget the most stressful part of it.

Now mom and presenter Josie Gibson partners with Sainsbury’s to urge parents to use Nectar Prices to save on party food and drink favourites from top brands.

September is the most common birthday month of the year and this means more parents than usual are in the midst of party planning for their children. 

According to new research by Sainsbury’s Nectar Prices, the average parent spends £278.70 when throwing a birthday party for their child, and that’s even before buying any presents!

With the cost of living still high, four in five parents (80%) say they’ll be spending even more on their child’s birthday party than they did last year, meaning what should be a joyous time is adding strain to their wallets.

As the cost of party planning goes up, parents are willing to get creative to provide their child with a magical experience. 86% of parents are looking for ways to stay within budget, with 62% saying they are considering cooking at home instead of eating out to help save money on their child’s party this year.

To help parents have a more positive party planning experience, TV presenter and mum Josie Gibson is partnering with Sainsbury’s to show how using Nectar Prices can keep the costs down. With constant new offers, parents can use Nectar Prices to help spread the cost and even buy birthday favourites and multipack deals in advance.

Josie Gibson said: “Any parent knows the stresses and pressures throwing a children’s party can bring; as I’m very familiar with, having just organised my son’s fifth birthday. 

"It’s a lot to think about, from bringing to life inventive themes, nailing the entertainment, and ensuring everyone’s favourite food items are on offer while also trying to not spend an absolute fortune. So, it’s great to know there are ways to save with Sainsbury’s, like using offers such as Nectar Prices, which means not having to give up on quality and variety.”

Josie isn’t alone in finding the party-planning process to be stress-inducing; almost three-quarters of parents (72%) confess to finding planning their child’s birthday party to be a stressful task. Indeed, many even secretly admitted some of their most stressful daily scenarios are preferred over party planning, revealing housework (56%), sitting in traffic (35%) and even public speaking (14%) to all be less stressful than planning a child’s birthday party.

The biggest contributor to this anxiety is worry about money. Over half (56%) of parents find trying to stay in budget to be the most stressful thing about planning a kid’s party, and a whopping 81% say they would buy food, drink and essentials for a birthday party in advance if they could get them at a better price.

With Nectar Prices available on over 5,000 products in-store and online across various party-friendly categories including fresh fruit and vegetables, drinks, confectionary and frozen items, parents can be rest assured that finding the perfect party items doesn’t need to break the bank.

Alex Naisby, Director of Loyalty and CRM at Nectar, said: “At Sainsbury’s, our number one priority continues to be doing all we can to keep prices low for our customers. Throwing a child’s birthday party should be a time for fun and frivolity, yet we know that many parents can feel weighed down by the stresses of planning and budgeting. 

"Through Nectar Prices we’ve lowered the cost of over 5,000 products across our stores, which we hope will help ease the stress of the next birthday party, family celebration or other special life moments – so people can focus on spending time with loved ones.”

Party essentials available on Nectar Prices this September are including popular branded items like Walkers crisps, Hartley’s jelly and Robinson’s squash and fruit shoots, as well as Sainsbury’s So Organic Carrots, Jacob's Mini Cheddars, Sainsbury's Millionaire Bites and Sainsbury's Stonebaked Margherita Hand Stretched Pizza.

A lot of this information will also be helpful for people planning for Christmas parties, too.