Honestly Tasty produce honestly tasty vegan delights

Honestly Tasty (https://honestlytasty.co.uk), is an innovative company that makes plant-based cheeses for people who love cheese.

They have several delicious products available, alongside their Bestsellers bundle includes Honestly Tasty Shamembert, Blue, Bree and an Honestly Tasty gourmay style Garlic & Herb alongside a special, seasonal treat - https://honestlytasty.co.uk/products/vegan-cheese-best-sellers-bundle 

Honestly Tasty was founded back in 2018 by Michael Moore.

When Michael’s veganism crashed into his love of cheese, he decided to begin experimenting with plant-based recipes until he developed an award-winning recipe for Honestly Tasty Vegan Blue Cheese. It was too good not to share, so he closed the door on the world of corporate banking and founded Honestly Tasty.

Later joined by his sister Beth, the London based company grew from strength to strength - and now offer a range of authentic cheese alternatives that are filled with flavour. The recipes use only the very finest of ingredients all of which  are carefully chosen selected ingredients. Honestly Tasty brings together fresh thinking with traditional cheese-making techniques.    

Winner of multiple Awards, including the Plant Based Expo cheese Alternative category, Honestly Tasty is in business to create food for thought.

Its mission is to continue to produce plant-based cheeses so delicious they will be capable of altering  our perceptionsd and behaviour around cheese, making a difference to protect the planet and also animal welfare.

Honestly Tasty has always been at the forefront of environmental responsibility, and this commitment has only grown stronger over time. 

From the very early days its ethos has been to create planet-friendly products that not only meet the highest quality standards but also leave a minimal carbon footprint, too.

Each brand they work with shares similar values and believes in the power of conscious consumer choices to shape a better future for our planet.

Giving back is a core ideology with Honestly Tasty too. They currently donate 2% of all revenue to charity, including a 1% contribution to the Dean Farm Trust (https://deanfarmtrust.org.uk), a community-run animal sanctuary near Chepstow in Wales. 

Honestly Tasty is available to buy online at honestlytasty.co.uk and via leading stockists around the UK including selected M&S stores and Ocado. 

You’ll find their cheese on the menu in Michelin star restaurants like Pied E Terre and on pizzas in much-loved restaurants like Purezza. 

Most recently, Honestly Tasty started producing cheese for 650 Holland & Barrett stores - now available in store, under the H&B label. 

LIzi's vegan-friendly recipes

Lizi's have a range of vegan-friendly recipes including mains, desserts and sides.

That's Food and Drink are pleased that Lizi's have asked us to share these with you, our readers, as part of our Veganuary feature.

Pea, spinach and asparagus risotto with a granola crunch

Recipe created in partnership with nutritionist Lily Soutter

This satisfying risotto is full of delicious greens. Despite being a vegetarian dish, this tasty recipe provides a good dose of protein with the addition of peas and Lizi’s high protein granola topping.

The wholegrain risotto rice is a rich source of fibre and slow-release energy and the addition of asparagus and spinach provides key nutrients such as magnesium, folate and vitamin K. This refreshing risotto is completely vegan, so can really be enjoyed by all!

INGREDIENTS FOR THE RISOTTO

150g whole grain risotto rice (or white rice for quicker cook time)

90g frozen garden peas

50g defrosted garden peas pureed

1 small onion

1 vegetable stock cube

1 tbsp olive oil 

30g spinach

90g asparagus, sliced

2 handfuls of Lizi’s High Protein Granola

1 garlic clove 

100g green pesto

METHOD TO SERVE 2

    1. On a medium heat on the hob, add the olive oil to a medium saucepan and heat. Whilst that heats up, dice onion and garlic finely, and cook in the pan.

    2. Add risotto rice to the same pan and stir, coating with the oil. Crumble in a vegetable stock cube and pour in some boiling water to cover the rice. Simmer and stir continuously for 40-45 minutes. If using white risotto rice, cook as per instructions on the packet as this will be quicker. Keep adding water until rice is cooked; yet the water is absorbed. For the last 6 minutes of cooking time, add the asparagus and 90g frozen peas. 

    3. Whilst the rice is cooking, blend 50g defrosted garden peas, spinach, 70g green pesto with a splash of water, salt and pepper. Blend until a puree texture.

    4. Once the water has mostly absorbed with the rice, stir in the blended pea puree and warm for 2-3 minutes. Season with salt and pepper.

    5. Serve in two bowls, each topped with 1 tbsp pesto swirled over and a sprinkle of Lizi’s High Protein Granola. 

Healthy Twist Mac & Cheese

Who doesn’t love a little comfort food in the winter? This mac and cheese ticks all the boxes, as it’s delicious yet also comes with a healthy twist. The addition of butternut squash, combined with the silken tofu and a touch of nutritional yeast, makes the lovely smooth, silky, yet cheesy sauce which is low in saturated fat. 

This dish is also packed with fibre, with the use of wholegrain fusilli, and a crispy breadcrumb granola topping. A great way to sneak in more veggies to your diet and is suitable for vegans.

INGREDIENTS 

1 tablespoon of extra virgin olive oil

1 white onion (roughly diced)

2 garlic cloves (crushed)

1 orange pepper (sliced)

200g butternut squash (cubed)

220g wholewheat fusilli pasta

Pinch of nutmeg

120g silken tofu

200ml milk (dairy-free if required)

1 tablespoon of plain flour

15g nutritional yeast

40g grated cheese (dairy-free if required)

1/2 slice of wholemeal bread

2 tablespoons of Lizi’s Original Granola (blended into large crumbs)

METHOD TO SERVE 3

    1. Using a medium heat, boil a pan of water on the hob, adding the butternut squash cubes. Boil for 15 minutes.

    2. Whilst that cooks, in a separate saucepan, boil water and add in the pasta. Cook until the pasta is cooked. 

    3. Whilst the pasta and squash cook, heat another pan on a medium heat and add the oil and onion. Cook for a few minutes before adding the sliced pepper and garlic.

    4. Preheat the oven to 180c. Once the butternut squash is cooked and drained add it to a blender along with the nutmeg, silken tofu, milk, flour and 10g of the nutritional yeast.

    5. When smooth, add to the pepper mixture along with the cooked pasta. Combine all three and pour into an ovenproof dish.

    6. Combine the breadcrumbs and granola crumbs with the remaining nutritional yeast and sprinkle on top. Do the same with the cheese and then place into the oven for 20 minutes. Enjoy!

For those with a sweet tooth, why not try this recipe?

Chocolate Mousse with Granola

So simple to make, this chocolate mousse is gorgeously indulgent. After one spoonful, you will wonder why you haven’t been making this for years. Perfect for a romantic pudding but it also keeps brilliantly in the fridge so you can reach for it when you need a fantastic chocolate fix!

INGREDIENTS 

2 x 400ml tins of full fat coconut milk (these need to be left overnight in the fridge)

2 tablespoons of icing sugar, sifted.

50g dark chocolate, melted (use vegan if you prefer)

50g dark chocolate, coarsely grated.

80g Lizi’s Indulgent Moments Caramelised Croquant 

METHOD

    1. Chill the tins of coconut milk in the fridge overnight.

    2. With the hob on a medium heat, place the heatproof bowl over a pan of simmering water. Be careful that the water doesn’t boil and avoid over stirring. If easier, melt the chocolate in a heatproof bowl in 30-second bursts in the microwave and stir.

    3. Put the melted chocolate on one side to cool.

    4. Open the tins of coconut milk at the bottom and pour into a large jug. You just need the cream.

    5. Scrape the thick coconut cream into a large mixing bowl. Add in the icing sugar and whisk until light and fluffy. (Use an electric whisk if you have one to hand.)

    6. Spoon a small amount of the whipped coconut cream into a cup and place to one side.

    7. Gently fold the melted chocolate into the whipped coconut cream.

    8. Gently fold three quarters of the grated chocolate into the mixture.

    9. Place a generous layer of Lizi’s Indulgent Moments Caramelised Croquant into the bottom of six little jam jars or glasses.

    10. Spoon the chocolate mousse on top of the granola and smooth a little.

    11. Place some of the coconut cream on top (from the cup that you put to the side) and decorate with the rest of the chocolate grating and chocolate granola. Enjoy!

Lizi’s Breakfast Range is available from Waitrose, Sainsbury’s, Tesco, Ocado, Asda, Morrisons, Whole Foods, Co-Op, Booths and all good health stores. 

The granola range includes: Digestive Health, Low Sugar, Low Sugar Maple & Pecan, High Protein, Gluten Free, Organic, Original, Belgian Chocolate, Treacle and Pecan, Passionfruit and Pistachio, Mango and Macadamia, Pink Apple and Cinnamon. Lizi’s has also launched Lizi’s Adventurers Granola Crispies for kids, available in Banana and Strawberry flavours.

The Lizi’s Super Muesli range includes: Glow, Focus, Boost and Cleanse.

https://www.lizis.co.uk

Celebrity Chef Aldo Zilli becomes face of British tequila brand Mis Amigos as Essex firm strives to capture vast international market

British tequila brand Mis Amigos has announced that celebrity Chef Aldo Zilli is now their brand ambassador as they embark on a bold plan to put their bottles in the hands of mixologists behind cocktail bars all over the globe.

With annual UK sales of £500,000, the company has registered a division in the EU to sell more easily to its 27 member states and it will begin trading in 20 US states by the end of next year, where it already has orders to ship 140,000 litres (12 forty-foot containers!) in 2024.

The Essex-based firm is also in negotiations with distributors in China, Peru, Chile, and Japan to sell its drinks, with one Chinese customer placing an initial order of close to a hundred thousand bottles.

Mis Amigos flavoured tequila is the product of eighty years of cocktail mixing experience by brothers Simon and Rupert Duke. They were less than happy with the products already on the market, the mixologist duo set about designing their own super-premium range, from behind the bar of their family’s Essex restaurant.

Three years later the recipes were perfected and the Dukes were ready and eager to share their creations with British drinkers and the world's drinkers, exporting their range of cream and flavoured tequilas, plus three premium vodka and gin lines, to Europe, Asia and the United States. 

Aldo Zilli said: “When I met the Mis Amigos guys and they showed me what they had created I could immediately see lots of different ways to use it in my cooking, and that it would be a great addition to Casa Zilli.

“Tequila is such a unique and subtle spirit that combines beautifully with chocolate, and the coffee flavour makes the best tiramisu and espresso martinis, and I can’t wait to make summer desserts with the strawberry flavour.

“I love the product, so I was honoured when they asked me to join the Mis Amigos family as their brand ambassador.”

Already 120,000 litres of Mis Amigos tequila have been shipped to Miami, most of which was loaded aboard cruise liners bound for the Caribbean, and Mexico which is the spiritual home of the blue agave plant from which tequila is made.

Since breaking into the US market, the Mis Amigos team have turned their focus towards Asia with CEO Gina Duke taking the family’s tequila to major international trade shows in Mumbai and Shanghai.  As a result, the first consignment of Mis Amigos is already being drunk in India, and it's hoped last month’s trip to Shanghai will see the Chinese market open up in 2024.

Gina said: “We are very much a family firm with old-fashioned family values and it’s very important to us who we work with.  When we met Aldo we knew instantly he understood us and would be the perfect brand ambassador for us.

“We are small and based in Essex in an industry dominated by some very huge players and brands.  But what we have is a unique blend of extremely high-quality ingredients, a ‘can do’ spirit and the belief our drinks are the best in the world.

“Last month I attended a trade show in Shanghai and already I have a headache because the Chinese want 70,000 litres of our premium gin!” 

The Mis Amigos range contains chocolate and strawberry cream tequilas, plus chocolate, coffee and chocolate and lime flavours.  The range also includes ‘88’ brand vodka and gin, and Jillion’s gin, named after the Duke family’s Aunt, who worked as a codebreaker at Bletchley Park during WW2.

Mis Amigos, 88, and Jillion’s gin are available in the UK at: www.gi-spiritgroup.co.uk or you can sample the pure Mis Amigos experience at La Quinta, in Benfleet, Essex, where Simon or Rupert will happily mix you a cocktail.  

Incidentally, they have three of their flavoured tequila's (chocolate, coffee, and chocolate and lime) that are vegan, as well as the vodka and gin, too.

Enjoy Vegan Offerings at DUNKIN’ UK

Special for Veganuary, DUNKIN’ UK has announced a lineup of vegan friendly donuts that will make your taste buds dance with joy.

Original Glazed – All Vegan: A classic reborn, now completely plant-powered. It's the OG glaze with a compassionate twist. RRP: £2.35 

Boston Crème - All Vegan: Dive into a sea of creamy bliss without a drop of dairy. This Boston Crème, a UK favourite, is flavour-packed adding layers of decadence! RRP: £2.35 

Strawberry Rainbow - All Vegan: Experience a pop of strawberry goodness in every bite without compromising your vegan values. RRP: £2.35 

DUNKIN’ will be helping you put the win back winter and soften any blows your wallet suffered this holiday season with some great deals! 

And until January 31st, enjoy £2 Small Espresso Beverages, made with the 100% Arabica Beans All day, Everyday. Whether you're a Latte lover, Cappuccino connoisseur, Americano aficionado, Flat White fanatic, or Macchiato maniac—DUNKIN’ has your back, hot or iced.

Have the best of both worlds with DUNKIN’ UK’s All day, Everyday Combo Deal from just £3.90 in London for a small espresso beverage and any donut - £3.50 outside of London. 

Bulk Donut Deals including Buy 5 Get 1 Free, Buy 9 Get 3 Free, Buy 14 Get 10 Free across all varieties.

Find your nearest DUNKIN’ store here https://dunkin.co.uk/store-locator.

Meet Isla the future of freshly prepared fruit in mere seconds

iSqueeze the fruit juicing masters, has added striking Isla to its portfolio of self-service technology, a machine which slices a whole pineapple in seconds, boxed up fresh in front of customers eyes. 

Always pushing the boundaries of innovation to provide ‘health for the nation,’ the future of fresh fruit is here.

Isla, meaning Island in Spanish, is set to bring its exotic fruit to shoppers to transform the way people consume natural pineapple. Gone are the days of  pre-packaged fruit hanging around on the shelf, instead iSqueeze is serving up machine cut and prepared pineapple on the premises to guarantee ultimate freshness.

The new machine recently launched into Jempson’s, prepares a whole pineapple in just 15 seconds! First the crown is removed, followed by the peel and the core of the pineapple, before being packaged in a fully recyclable cardboard box to enjoy anywhere in slices, chunks or sticks! 

The machine is adaptable to varying sizes of fruit, thus meaning retailers will get the most out of their pineapples. Customers will also be quids in, as one whole pot of pineapple 600g (on average) will retail for just £3.49 whereas pre-cut pineapple is sold at £2.30 (on average) for 300g. Pineapple should be kept refrigerated and consumed within three days.

Who said sliced bread was the best thing? iSqueeze has now gone one better with the juiciest fruit money can buy, prepared on the spot, offering businesses a reason to keep shoppers coming back! Isla is compact, comprising a single block, to guarantee that it remains sealed to prevent contamination.

Customers won’t be able to miss Isla with its vibrant yellow exterior, to make people thirsty for exotic juice-filled fruit pieces just by looking at it! And what’s more supermarkets can customise machines to fit in with an establishment’s identity, with bespoke graphics and stickers to match the aesthetics of any location.

Pineapple slicing machine Isla continues iSqueeze’s mission to bring health to the nation adding to its existing range of products including fresh juice machines, premium blenders, smoothie makers, and slush machines. The brand is pioneers of providing healthier vending machine choices suitable for everyday consumption unlike the more traditional confectionary vending options on the market. 

iSqueeze has installed machines in retailers across the UK, including convenience stores, supermarkets, cafes/restaurants, gyms and more. Leading partners include Jempson’s, Asda, Sainsbury, Co-Op, Euro Garages, Costcutter, Spar, Nisa stores and many more.

15 seconds and a whole pineapple later, Isla will be shoppers new best friend for healthy convenience.

To learn more please visit https://isqueeze.co.uk/isla-pineapple-slicer

 

Seasonal Spuds are ideal for Veganuary

At Seasonal Spuds, their aim is to share their obvious and very genuine passion for potatoes and provide ideas and inspiration to help you get the best out of them. 

There are two aspects to the seasonality of our spuds here in the UK. The first is about celebrating the arrival of our freshly harvested new season crops. The second is about welcoming the changing of the seasons with different flavours, textures and food combinations so that you can enjoy spuds in a myriad of interesting ways throughout the year. Try our favourite seasonal potato recipes and get potato cooking advice from the experts.

And as the not-so-humble potato was introduced to Britain by Sir Thomas Harriot in 1586 (that's nearly 440 years ago) the potato has made itself very comfortably at the heart of the British diet. And it's an ideal ingredient for vegan meals, so is a wonderful menu item for Veganuary dishes, especially for those who haven't yet tried their hands at vegan cooking and dining.

And Seasonal Spuds have invited That's Food and Drink to share some exciting recipes for you to try for Veganuary, using sweet potatoes.

Sweet Potato Waffles, created by Emma Hatcher.

Ingredients

1 large, sweet potato (300g)

300ml almond milk

1 tablespoon apple cider vinegar

3 tablespoons olive oil, plus extra for cooking

180g gluten free plain flour

1 ½ teaspoons baking powder

3/4 teaspoon sweet smoked paprika

2 spring onions, finely sliced

Small bunch dill, finely chopped

Small bunch parsley, finely chopped

Sea salt and freshly ground black pepper

For the spinach

2 tablespoons olive oil

400g frozen spinach, defrosted and drained

¼ teaspoon grated nutmeg

1 tablespoon dairy-free butter

Sea salt and freshly ground black pepper

Dairy-free crème fraîche, sour cream or yogurt, to serve

Method

1

Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

2

Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.

3

Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.

4

Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.

5

Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.

6

While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.

7

Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.

Sweet Potato Tortilla,  recipe created by Luke Willcox - New Product Development team.

Ingredients

1 medium sweet potato, peeled and cubed

1 small red onion, finely diced

2 tbsp olive oil

1/2 tsp oregano

250g chickpea or gram flour

250ml water

50g vegan cheese, cubed

1 roasted red pepper, from a jar, roughly chopped

Method

1

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato and diced onion on a baking tray and toss with 1 tablespoon of the olive oil and oregano. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.

2

Whisk together the chickpea flour with the water, adding a pinch of sea salt. When the sweet potato is cooked combine with the chickpea flour mix and the vegan cheese and roasted pepper. Season to taste.

3

Preheat the grill. Heat the remaining olive oil in a skillet or oven-proof pan. Fry on the hob over a medium heat for 5 minutes or until browned and bubbles are beginning to appear on the surface. Place under the grill and cook the top until browned and puffy. Leave to cool for 10 minutes before removing from the pan and slicing into wedges. Serve with a side salad.

Sweet Potato Burritos,  recipe created by Laura Higgins .

Ingredients

For the dressing

1 large avocado, chopped

1 garlic clove, chopped

Juice 1 lime

2 tbsp olive oil

2 tbsp coconut yoghurt

Pinch cayenne pepper

For the sweet potato & assembly

600g sweet potato, peeled and cubed

2 tbsp olive oil

1 tsp oregano

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

4 tortilla wraps

100g warm cooked wild rice

100g warm cooked kidney beans

2 spring onions, finely sliced

Method

1

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Place the cubed sweet potato on a baking tray and toss with the olive oil and spices. Season with sea salt and freshly ground black pepper. Cook in the oven for 25-30 minutes, or until tender.

2

To make the dressing, whizz together all of the ingredients in a small food processor or with a hand blender, until smooth. Season with sea salt and freshly ground pepper. Add a little water until you achieve the consistency you want, a tablespoon at a time.

3

To assemble the burritos, warm the tortilla wraps according to the packet instructions. Place on the work surface and divide the sweet potato between the 4 wraps. Top with the rice, kidney beans and spring onions, then drizzle with the avocado dressing. Fold in the outside edges, then roll to enclose the filling.

You can learn more and find loads more recipes at https://www.seasonalspuds.com

Lyre’s Non-Alcoholic: Fuelling the Dry January Movement for the Third Year Running

Lyre’s Non-Alcoholic, a trailblazer in the realm of alcohol free beverages, is thrilled to announce its third consecutive year as the Official Wine & Spirit of Dry January®, an initiative organised by Alcohol Change UK. 

As a renowned brand in the global non-alcoholic beverage industry, Lyre’s offers an exceptional range of sixteen alcohol free classic spirits, five ready-to-drink options, and Classico, which is a sparkling wine alternative. 

Lyre’s remains steadfast in its commitment to promoting mindful drinking and providing consumers with sophisticated alternatives to traditional alcoholic beverages, which aligns perfectly for those looking to partake in Dry January®, or simply the sober curious. 

Dry January® is a global phenomenon, with millions of participants worldwide opting to abstain from alcohol for the entire month. The initiative which is led by Alcohol Change UK, focuses on raising awareness about the effects of alcohol and supporting individuals in their journey towards better health and well-being. 

Of note in the U.K. almost nine million people took part  in Dry January® in 2023, with a staggering 88% of participants feeling a profound sense of accomplishment as well as financial savings, too. As well as this, 70% reported experiencing improved sleep, while 63% found themselves with increased energy levels after completing Dry January®. 

Lyre’s sponsorship of Dry January® underscores its commitment to empowering consumers to enjoy their favourite cocktails in a non-alcoholic format, all while nurturing a sense of community and well-being. As the official sponsor for Dry January® 2024, Lyre’s will continue to play a pivotal role in championing this global movement, supporting individuals in the quest for healthier and more mindful choices and highlighting the delectable, tasty alcohol free possibilities.  

As part of Lyre’s activation around Dry January®, the brand is joining with renowned adventurer and TV personality Ollie Ollerton, in partnership with Alcohol Change UK to present the Dry January® 10k. 

This event provides an opportunity for participants to shift their focus from traditional bar experiences to a more health-conscious lifestyle. Engaging in Dry January® 10k offers several tangible benefits, such as improved sleep, increased energy, heightened mental acuity, and financial savings. 

This event represents the commitment to personal growth and a healthier, alcohol-free beginning to the year. It stands as a testament to the rewards of embracing a mindful and balanced lifestyle. Lyre’s will be hosting dedicated offers for people to sign up to complete the challenge with Alcohol Change UK, including a giveaway of 10,000 free cocktails of its award-winning spirits in select on trade venues across the country. 

Lyre’s award-winning range of non-alcoholic spirits is designed to captivate the senses and redefine the art of alcohol-free mixology. From capturing the rich depth of whiskey to delivering the refreshing essence of gin and the tropical vibes of rum, Lyre’s offers a sophisticated alcohol-free experience. The diverse portfolio aligns directly to the brand’s vision of changing the way the world drinks.  

By providing a compelling. flavourful alternative to traditional spirits, Lyre’s is rewriting the narrative of mindful drinking, inviting individuals to relish life’s memorable moments without compromise. Hero products include Classico Grande (£9.99 per bottle), Negoni Set (£63.50),  Amaretti (£23.50), Amalfi Spritz (made from Lyre’s Italian Spritz £23.50 & Classico £9.99 per bottle), Espresso Martini Set (£44.65), Mojito (made from Lyre’s White Cane Spirit £23.50) and Passionstar Martini (made from Lyre’s Dry London Spirit £23.50 and Classico £9.99 per bottle) which can be purchased on Amazon, or the Lyre’s website. 

Paul Gloster, CEO Lyre’s comments:“We are thrilled to continue our partnership with Dry January® and Alcohol Change UK for a third year running. It is a natural fit for us, as we share the same mission of helping individuals make more mindful choices about their alcohol consumption while enjoying the flavours they love. We look forward to another year of supporting this impactful movement.” 

Richard Piper, CEO, Alcohol Change UK comments: “I am so delighted that Lyre’s are the Official Spirit and Wine of Dry January®, supporting Alcohol Change UK to reach even more people as they take part in our incredibly effective, digital behaviour change intervention. Lyre’s is a brilliant company with stunning products and we are so proud of our partnership.”

Consumers who wish to Try Dry this Dry January® can do so by registering on the Alcohol Change UK website or by downloading the Try Dry app. Here, users will find a host of useful tips and tricks to help them get through the month, as well as more information on Lyre’s official sponsorship. 

For more information, visit www.lyres.co.uk and follow @LyresSpiritCo on Instagram with #LyresSpiritCo, #Lyres and #stayspirited, and Facebook.

Kelly Loves loves to offer you their fantastic range of vegan snacks

Kelly Loves is a leading Japanese snacks and drinks brand They offer discerning consumers a wide and highly delectable range of vegan snacks which are perfect for Veganuary and for taking on board for healthier eating throughout the rest of the year, too.

What do they have to tempt your fancy?

Seaweed Rice Crisps 

An authentic Korean snack of delicate Rice Crisps coated in a delicious layer of Seaweed to create the ultimate light and healthy grab and go snack. 72kcal per packet.

The product is available online and in various pack sizes: 1 x 20g pouch- £2.35 20 pack- £47.00

 

Brown Rice Snacks 

Made with brown rice for a healthier and lighter snack, it gives you the feeling of being fuller for longer, packed full of fibre and fat-free. And so versatile: sprinkle on yoghurt or overnight oats, spruce up your muesli or stir them into your smoothie bowl. 190 kcal per 50g packet.

The product is available online and in various pack sizes: 1x 50g Bag- £2.05 12x 50g bag- £24.60

Kimchi Sachet 

A veritable foodie favourite! Kimchi is a traditional mainstay of a Korean diet and it’s easy to see why — it’s just so deliciously addictive! Fermented cabbage is mixed with red pepper, onion and garlic to create a delicious treat. Kimchi is so versatile that it can be eaten on its own, with rice, or fried up in a wok with noodles. 31kcal per 100g in a packet.

The product is available online and in various pack sizes: 1 x 80g sachet- £1.79 8 pack- £14.32 32 pack- £57.28  

Rice & Peanut Crackers

Rice crackers and crispy-coated peanuts, combined with gentle spices come together in a delicious snackable mix. A perfect snack for vegans on the go! 

The product is available online and in various pack sizes: 1 x 80g sachet- £2.05 12 pack- £24.60

 

Aloe Vera Drink 

Hydrating and refreshing, our delicious aloe vera drink is jam-packed full of real, juicy chunks of aloe vera. And, setting it apart from others, it’s happily sugar-free! With only 10 kcal per serving, you can have a guilt-free refresher that still packs a punch. Real aloe gel makes this beverage a time-honoured favourite across Asia, where it's been used to aid in wellness for centuries — it’ll leave you feeling energised. 

The product is available online and in various pack sizes: 1 x 500ml bottle- £2.10 20 pack- £42.00

Matcha Green Tea Powder 

If you are in the mood for a nice, cosy cuppa? Then this versatile green tea powder can be used for making delicious teas or lattes. If you're feeling even more adventurous why not try Matcha cupcakes or even use it to create revitalising facemasks. 

The product is available online and in various pack sizes: 1 x 50g tin- £6.99 12 pack- £83.88

To order online (don't forget to sort out your 10% discount when you subscribe!) and to obtain information and some nifty recipes you can visit Kelly Loves here https://kellyloves.com

Go nuts for Veganuary with Proper Nutty Peanut Butter

Many people who are only thinking about dipping their toes into the waters of veganism this Veganuary might not be aware that peanut butter is an option for vegan eating and cooking.

Whether you spread it on bread or on crackers or use it in recipes, peanut butter is not only packed with 100% vegan protein, if it comes in the form of Proper Nutty Peanut Butter it not only tastes absolutely delicious it also has the added advantage of having the highest percentage of nuts possible for the best nut butter experience, and its 100% vegan, too!

Google topical searches for Veganuary are up by 16% and Google news searches for vegan snacks have increased 41% over the last 40 days. 

Embrace Veganuary with Proper Nutty whether it's to spread it on toast or crackers, or as a quick protein hit post exercise or if you are using it as a cooking ingredients. Think of peanut biscuits, peanut brittle, peanut bread peanut butter fudge, or peanut butter cake (just Google them) Proper Nutty is the only ‘bean to cup’ peanut butter and coined ‘Smunchy’ so you don’t even have to choose between Smooth or Crunchy. And it's only slightly salted, too.

 

Proper Nutty ‘Smunchy’ is priced at £3 and is available at Morrisons.

https://groceries.morrisons.com/products/proper-nutty-peanut-butter-slightly-salted-472680011

Real Bread Week is coming soon. Matthews Cotswold Flour wants you to be ready for it

Matthews Cotswold Flour, Britain's leading speciality flour producer, is eagerly anticipating Real Bread Week (17th-25th February 2024) and hoping to share their genuine passion and  love for real bread with an even wider audience than ever before. 

Here are some things that they feel readers of That's Food and Drink  should try this Real Bread Week.

Test out the theory that baking is a great form of relaxation and mindfulness

Get the whole family, including kids of all ages, involved in making bread

Compare the ingredients in your home-baked loaf to those listed on your shop bought loaf (and see how healthy and cost-effective your home-baking is by comparison)

Try adding grains or swapping in a speciality flour to add new flavours and extra nutritional value to your bread

Pick up a loaf from your local artisan baker and appreciate their expert craftsmanship

Try a new recipe such as this one for a delicious Cotswold Crunch Bloomer http://tinyurl.com/47sr82e9

Join an online baking community such as the Cotswold Flour Baking Club for inspiration, recipes, discounts, competitions and baking support http://tinyurl.com/bdw4nfr5

Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them. Real bread is bread made using just the four key ingredients of flour, water, yeast and salt. This is a great opportunity to celebrate these perfectly natural ingredients, the fantastic bread that can be made using them and the artisans and home bakers creating amazing loaves all over the country.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information and inspiration, visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.