Great news! The Institute of Brewing & Distilling has been granted chartered status

The Institute of Brewing & Distilling (IBD) is delighted and proud to announce it has been granted Chartered status.

In one of the most important milestones in its entire history, the IBD intends to proudly become the Chartered Institute of Brewers and Distillers from the 1st of January next year, 2024.

Chartership represents the absolute highest accolade any professional institution can receive to raise the professional status of its membership.

As a chartered organisation, the IBD will be able to provide brewers, distillers, and allied industry professionals with a globally recognised mark of quality and set standards of professionalism and performance. 

As a result, this will help them thrive in their careers, like other chartered professionals in areas like engineering, accountancy and medicine.

Chartered status will also assist the IBD to build public trust and confidence in the global drinks industry and build recognition for its importance to society and the economy. 

What's more, the Charter reinforces the credibility of the IBD in delivering excellence in professional qualifications for the drinks industry.

To achieve the benefits of Chartership for its members, the IBD will embark on a strategic programme to deliver a Continuous Professional Development (CPD) pathway. This will ensure future Chartered members will maintain their professional credibility via continuous acquisition of the latest industry technical knowledge and adherence to a professional code of conduct.

These Chartered Members of the IBD will gain the credibility to raise their professional profiles and become more marketable in a higher-valued industry. 

For businesses, this means they will be able to identify and recruit talented professionals trained to the highest industry standards, capable of addressing strategic local and global needs.

The process to be granted this chartered status started four years ago and has involved the valuable support of key drinks industry and education organisations, as well as the IBD’s members who overwhelmingly endorsed the proposal at an Extraordinary General Meeting in June 2022. The next two years will be very exciting for the IBD with the development of robust structures required to drive excellence in professional standards for its members.

Tom Shelston, IBD Chief Executive Officer said:  “Chartership brings the highest accolade for professionals working within our industry, providing rightful recognition and respect of the science and art of brewing and distilling across the globe. The new Chartered status will help us create a united and connected fellowship of likeminded professionals committed to their continued development in pursuit of mastering their profession.”

Bhavya Mandanna, IBD President went on to say: “Achievement of chartered status for the IBD is a historic change and is of of great pride for us all. 

"Gaining recognition for our contribution to professional development in our and our allied industries will only spur us on to achieve greater heights through a robust framework of continuous professional development. 

"On behalf of the IBD Board, I would like to thank everyone in our organisation, past and present, who have all worked tirelessly and without cease to achieve this industry accolade, our industry partners who have been a great support along this journey, and you, our members, our greatest asset, for your faith in the IBD. We look forward to a brighter future together as we work through the chartership to maximise benefits for our members and industry, raising the bar at every step.”

https://www.ibd.org.uk

Aldi launches pizza delivery service for new Domino's inspired pizzas

Aldi will deliver its new Ultimate Takeaway pizzas in the student cities of Manchester, Cardiff and Edinburgh.

The new pizzas are up to 83% cheaper than Domino’s at a very modest £3.99 each.

Delivery slots are available to book in advance from today onwards. And what's more? There are ZERO delivery charges!

Aldi, declared as Pizza Retailer of the Year, has announced it’s about to launch its first ever pizza delivery service across three cities in England, Scotland and Wales, on Tuesday Third of October.

 Serving up its brand-new Ultimate Takeaway range, customers can pre-order pizzas for just £3.99 each, whilst not incurring any delivery charges.

With a medium Meateor pizza from Domino’s currently setting shoppers back at £20.99, plus a £2.50 delivery fee, the Aldi service can save pizza lovers over £19 per pizza delivered, a stunning 83%.

Launching across key student locations across the UK, Manchester, Edinburgh and Cardiff, to coincide with Fresher’s Week, pizza fans within selected postcodes can pre-book their delivery timeslot via the dedicated website, aldipizzadelivery.co.uk, from today onwards.

Within the brand-new Ultimate Takeaway range are three Domino’s inspired flavours: The Meaty One (524g) (inspired by Meateor), a sizzling sausage and meatball feast, The Banger (462g) (inspired by Absolute Banger), a smoky hotdog delight with a spicy kick, and The Texas Style BBQ Chicken & Bacon (502g) (inspired by Texas BBQ), boasting tangy BBQ sauce, succulent chicken and smoky bacon (each £3.99, 8 slices).

The delivery service will let customers select up to two of these delicious new flavours to be delivered hot and fresh to their door. The range, which is Aldi’s most Domino’s-like pizza offering so far, is launching in stores nationwide from Ninth October, so those who can't manage to bag a delivery slot can also grab a to go.

Julie Ashfield, who is the MD of Buying at Aldi UK, said: “With prices of takeaways soaring, we’re really excited and pleased to be able to offer shoppers delicious pizzas at a fraction of the price of the more expensive high-street chains. 

“The quality ingredients and affordable price of the Aldi Ultimate Takeaway range will no doubt change people’s idea of the supermarket pizza.

“Better yet, we’re thrilled to be able to deliver this product hot to shoppers’ doors and truly treat our customers to the full takeaway experience.”

Want a slice of the action?  

Available from today, shoppers can visit aldipizzadelivery.co.uk to pre-book their delivery slot (limited postcodes available for launch)*

Delivery timeslots are from 5pm – 9pm on Tuesday 3rd October

aldipizzadelivery.co.uk is now live for customers to pre-book their delivery slot.

The new Ultimate Takeaway range can be purchased in Aldi stores and via Click & Collect from 9th October. 

www.aldi.co.uk

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What's the beef? Sainsbury’s raises the steaks with lower carbon beef

The updated Taste the Difference products, initially available in just over 60 stores from today, will form the largest lower carbon beef range in the entire UK

Carbon emissions have been reduced through factors such as superior cattle breeding and animal management

The industry-first process has been developed to provide greater security and stability to farmers

Following a decade of development and five years of production, Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which could revolutionise how beef is produced in the UK. The reinvigorated range will offer a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.

Sainsbury’s has developed the range by bringing together its dairy and beef supply chains, reducing carbon through a combination of superior cattle breeding and animal management. Measures such as strictly monitored feed and living conditions mean that healthy calves are raised in the most efficient way possible, needing less time and energy to grow, in turn emitting fewer harmful gases.

With taste at the forefront of the development, the updated Taste the Difference range will initially feature 16 customer favourites including 12% and 5% fat mince, 30 day rib eye steak and a 30 day beef roasting joint. The beef is produced in Britain using only Aberdeen Angus cattle, which allows the retailer to breed healthy, hardy animals that are naturally suited to a grass and forage diet, producing more consistent beef with a richer flavour and absolutely exquisite tenderness.

As well as being better for the planet, Sainsbury’s has made sure the new process will offer benefits for farmers with fixed, forward pricing providing greater security and stability. The retailer also equips farms with advanced free-of-charge technology which generates in-depth data to help them make better farm management decisions.

Customers will be able to find the lower carbon Taste the Difference Aberdeen Angus beef range in new vibrant packaging in over 60 stores from Monday 18th September, with a nationwide expansion to come in time.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “More of our customers want high quality beef with a lower carbon footprint and that’s why we’ve invested many years of research and development into transforming how we produce it.

“Our updated lower carbon premium beef range not only tastes great but is also positive news for our farmers too, who will benefit from more security and stability, supporting the future growth of UK agriculture. We’re excited about the possibilities this move could hold for the future of farming in the UK.”

Ruth Cranston, Director of Corporate Responsibility and Sustainability at Sainsbury’s, said: “We know that more customers are wanting to make responsible choices when buying food so we sought to find a solution which gave them high quality, great tasting beef which is lower carbon. By creating 25% lower carbon emissions, this launch is another step forward in Sainsbury’s ambition to become Net Zero across its own operations by 2035, and value chain by 2050, in line with the Paris Agreement’s aim of limiting global temperature rise to 1.5C.

“This launch also shows what can be achieved through genuine collaboration with farmers and suppliers. No one else has been able to produce a lower carbon beef range on this scale and we hope this launch will set a leadership example of what is possible in the industry.

”Sainsbury’s has developed the new Taste the Difference beef range with its long-standing supplier and beef processor, ABP Food Group.

"Earlier this month Sainsbury’s announced it is investing an additional £6m annually into its dairy farmers, including giving them an extra 1p per litre on top of the independently calculated Cost of Production price of milk. The ongoing investment follows an £8.9m booster payment to dairy farmers last April and adds to the £66m given in support for farmers in total across the last year.

"Sainsbury’s has also already made efforts to reduce plastic in its meat ranges, such as removing the plastic trays from its steaks and becoming the first UK retailer to vacuum pack all beef mince, delivering a 70% and 50% plastic saving respectively."

www.sainsburys.co.uk

Fruitful pickings. Tesco works with Veolia to recycle soft plastic and support schools across the UK

Tesco is teaming up with the top sustainable resource management company Veolia, Groundwork and local councils to introduce greener areas in schools, and give children a stronger, better start by learning more about thir environment.

The Veolia Orchard campaign will be donating nearly 600 fruit trees and 800 strawberry plants to schools which are hampered by having limited space or having no green areas at all. 

Now in its second successful year the scheme has grown across another 190 schools thanks to the generous support of 22 local councils.

To help house the plants, Tesco will be donating special planters which are made using from recycled soft plastics, which have been collected in its stores from customers to help recycle plastics that can't always be collected via kerbside collections. 

Soft plastic used in each planter could include bread bags, carrier bags and pasta packets, all collected taken from Tesco’s in-store drop off locations, and will help recycle approximately 7.3 tonnes of materials. 

The apple and pear trees and strawberry plants, provided by Grow at Brogdale who specialise in organic plant care, will be delivered to the winning schools during the month of November, when the trees will have dropped their leaves and gone hibernation, thus giving them the best possible chance of surviving our winter weather. Veolia’s own ProGrow will also be providing peat-free compost to fill the planters up.

Veolia Orchard is part of Veolia's Sustainable Schools programme, which aims to help teach children and younger adults the importance of protecting our planet and our environment. Tesco’s own Stronger Starts campaign supports the physical and mental wellbeing of children, encouraging healthy eating alongside learning and opportunities to get more active.

Pascal Hauret, Managing Director, Municipal at Veolia said: “Improving air quality around schools, engaging pupils on the power of plants and finding innovative recycling solutions which contribute the greater benefit to the communities we serve in is all part of our purpose to deliver ecological transformation. 

"Considering the fact that we only launched Veolia Orchard last year, we're thrilled at how popular the campaign is with schools and are delighted to be able to support almost double the amount we did in 2022.” 

Courtney Pallett, Tesco’s Packaging Campaigns Manager said: “Our in-store recycling locations help make soft plastics even easier for our customers to recycle. We’re obviously really pleased to work with Veolia to turn the plastic waste we collect into something new,  keeping the waste out of the environment and helping create greener learning spaces for children in our local communities.”

Tesco’s 4Rs packaging strategy aims to remove plastic where it can, reduce it where it can't, reuse more and recycle what's left. To date, Tesco has removed over 2 billion pieces of plastic from its UK business, including: 

●    200+ million bags from Tesco.com deliveries

●    100+ million extra lids from products such as wipes, creams, yogurts and desserts

●    50 million pieces of plastic wrapping from cans of branded beers and ciders

For more information on Veolia Orchard, or Veolia’s Sustainable Schools programme, visit www.veolia.co.uk/schools.

Lidl releases new figures showing its commitment to investing in the future

Lidl GB has released new figures showing the full scale of investments made during its last financial year, as it held firmly to its promise of providing all its customers with the highest quality products at the lowest possible prices.

As more households sought to make savings during the period in question, Lidl attracted an extra 1.4 million shoppers and witnessed its market share increase from 6.1% to 7.1%, which was the most rapid growth experienced by Lidl over the past five years. 

Besides a relentless focus on prices, Lidl maintained its position as the UK’s highest-paying supermarket by investing £50m in increasing the minimum hourly rates for store colleagues twice during the period in question. Also it launched nearly 50 new stores in the UK, whilst securing multiple new sites for future expansion as it continued to publish its site requirements. 

The update comes as Lidl GB publishes its latest accounts for the year ending 28th February 2023.

Ryan McDonnell, Lidl GB CEO: “We've always had a very clear commitment to offer the best value to our customers and that's a strong promise we will always keep, even in uncertain economic times.

"Alongside preserving this price promise, rewarding our people and maintaining long-term relationships with our suppliers will always be a priority. As a privately-owned business we have the ability to make decisions we know will have very real and immediate benefits for our people, customers and suppliers and long-term benefits for our business, too.”

Lidl, which sources its entire core range of fresh meat, eggs, milk, butter and cream from only British suppliers, said it had spent over £4 billion with British companies last year, as it reaffirms its commitment to buy British wherever it possibly can.

McDonnell went on to say: “The entire retail market saw inflation, and, obviously, we were no exception. However, for us, what's of vital importance is our price gap to the traditional supermarkets is as strong as it's always been. 

"We’ve invested in keeping our prices low for customers in what has been a very challenging year for most people and, with many more customers flooding through our doors every day, our ambition is to ensure every single household in Britain has access to high quality, affordable food at their local Lidl store.”

During the new financial year, as it continues to invest in its future growth, Lidl GB hasthe :

Opened the largest Lidl warehouse globally, in Luton following an investment of £300m, leading to the creation of up to 1,500 jobs

Completed work on an extension to its Belvedere warehouse, whilst continuing construction on the expansion of its Bridgend RDC alongside submitting plans for a warehouse in Leeds

Further increased market share which is now approaching 8%

Announced an accelerated investment of over £4bn in British food businesses for FY23

Increased hourly pay rates for a third time in just 12 months, with store and warehouse colleagues earning a minimum of £11.40 outside London and £12.85 within the M25, bringing its combined investment over the year to £60 million

Recruited over 6,000 new colleagues since the beginning of the year

Been named as cheapest basket in the Super Grocer 33, four out of six times since its launch last year

Commenting on the outlook for Aldi, McDonnell finished by saying: “As a company, we’re entering an exciting new phase of growth where we are bolstering our infrastructure to sustain us for the long term and hiring thousands of new colleagues too. 

"Next year will mark 30 years of Lidl in Great Britain, and there's no ceiling on our ambitions for the next 30 years as we see the potential for hundreds of new stores across Great Britain. In many ways our brand has never been more relevant. We are, and will continue to be, a discount retailer maintaining a relentless focus on providing our customers with great quality at unbeatable prices.”

www.lidl.co.uk

(EDITOR: Those of us who are concerned about the environment will be interested to know that Lidl's delivery fleet of lorries is powered by food waste from Lidl.)

Startup NatureMetrics wins 2023 Tesco Agri T-Jam competition and the chance to partner with Tesco’s suppliers

NatureMetrics has won the 2023 Tesco Agri T-Jam Competition, securing fast-track introductions to the Tesco supplier network and a trial with one of the retailer’s supply chain partners.

Now in year, six, the Tesco Agri T-Jam pitching event, run in partnership with Leading Edge Only, saw 10 different agri start-ups pitch to a panel of Tesco sustainable agriculture and commercial experts, Tesco suppliers, and stakeholders to find the most promising agriculture innovations that were available.

This year, the event was dominated by innovations capable of contributing to Tesco’s aim of building more sustainable supply chains, incorporating ideas with solutions to support on-farm measurement, data analytics, and supporting farmers in making informed choices around complex sustainability issues.

NatureMetrics, represented at the pitch event by its Head of Agriculture, Tom Ludwig, won the competition for its innovative solution which measures biodiversity using eDNA analysis of soil, water, and insects. 

The innovation converts this complex but vitally important data into simple metrics which can be viewed through its Nature Intelligence Platform, allowing users to comprehensively report on biodiversity improvement in their supply chain.

Commenting on the competition this year, Natalie Smith, Head of Sustainable Agriculture at Tesco, said: “We are obviously absolutely thrilled to welcome NatureMetrics to our network, and to offer them the important opportunity to work with our suppliers and experience direct feedback and mentoring from our Sustainable Agriculture team. In an incredibly strong field, Tom Ludwig demonstrated his commitment to biodiversity and really impressed the whole of the judging panel."

She went on to say: “This competition is designed to help us find innovators who can help us build long-term resilience within our supply base, addressing key sustainability challenges so we can continue our progress towards our stretching climate and biodiversity targets. I’d like to thank all of our finalists for taking part. And I’m absolutely certain that there will be more opportunities in the future for these innovators to work with Tesco suppliers.”

Ludwig will also receive a one-year free membership to both Agri-TechE and Agri-EPI Centre and will have the fantastic chance to present on stage at the World Agri-Tech Innovation Summit taking place in London on 26-27 September, to an audience of nearly 1,000 international senior ag-tech decision-makers and innovators.

Alongside Tom Ludwig, the other finalists were: Viridian (Angus Middleton), Flexifarm (Kevin Gooding), Map of Ag (Joe Towers), Bloomfield (Mark DeSantis), Laguzze (Laurent Vigouelle), Yard Stick PBC (Chris Tolles), Snapp Laab (Donat Posta), Protiomix Ltd (Stephan Jaffe), and Sunamp (Ana Amaral).

Scott Sharp, founder and CEO of Leading Edge Only, said: “We're please and delighted for Tom and for all of the applicants who were shortlisted. This is a life-changing opportunity and it's incredibly exciting to see the level of talent across start-ups in the agri-tech space. We are confident that we will continue to hear these names as they each make their stamp within the landscape over the next few years.”

www.tesco.com

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