A Harbourside Hit: The Stable's Launch Night in Padstow

The Stable, justifiably renowned for its fresh pizza and tasty craft cider, celebrated the opening of its new Padstow harbourside restaurant recently with an exclusive launch event. 

The evening brought together local press, influencers and businesses to enjoy a night filled with delicious food, drinks and entertainment. 

The event showcased the vibrant atmosphere that locals and visitors can expect from this stunning new venue.

The highlight of the launch night was a live pizza cook-off hosted by BBC Radio Cornwall's Daphne Skinnard that saw two teams compete to create the best pizza. 

Cornish Pirates rugby players Harry Yates and Ollie Andrews, turned up the heat in the competition by adding the rugby club's newly launched hot sauce to their creation while chef James Strawbridge teamed up with Cornish Pirates player Cameron Jones to create a calzone that ultimately won the judges' vote after an initial tie.

Guests enjoyed a variety of The Stable's signature offerings, including their pizzas 'The Harbour Master', which is exclusive to Padstow and 'The Blazing Saddle', crispy calamari, brownie bites and Biscoff cheesecake, along with drinks that included The Stable's house cider, 'Rapscallion' and offerings from Sandford Orchards and Tarquin's. 

There was also a lively set from Flo Tippetts-Hill, who has previously headlined at the Rock Oyster Festival, and the chance to compete in a cider pong contest.

Emma Blackmore, Director of The Stable, reflected on the evening, commenting: “We really couldn't have asked for a better way to kick off our opening in Padstow. The energy and warmth from our guests perfectly captured the spirit of The Stable. 

"We're excited to welcome locals and visitors alike to this iconic location where they can experience our handcrafted pizzas, carefully curated range of ciders, and exclusive new breakfast menu, right here on the harbourside.”

The Stable, Padstow is open daily from 9 am to 10 pm, 7 days a week. Guests can expect to enjoy a brand new menu featuring larger, thinner, crispier pizza bases, alongside exciting additions such as smashed burgers, classic fish and chips, and an exclusive breakfast menu available only at the Padstow location. Bookings are available via stablepizza.com.

Celebrate Easter in Style With High West Whiskey

High West Double Rye, with its harmonious balance of bold rye spice and botanical notes, the Double Rye is created with a blend of column and pot-still whiskies. 

This distinctive spirit has a unique flavour profile of cinnamon, gingersnaps, juniper and mint sprigs that enhance the sweetness of milk chocolate eggs. Price: £57.19

High West Bourbon Rich and earthy on the palate with well-balanced flavors of candy corn, honey nougat and sweet corn bread biscuits, complement the smooth texture and flavour of white chocolate eggs with High West Bourbon - a complex blend of straight bourbons with a unique aromatic flavour. Price: £54.57

High West Campfire Crafted with the world's finest blend of straight rye whiskey, straight bourbon and blended malt Scotch, High West Campfire features distinctive smoky and sweet notes that complement well the bitterness of dark chocolate eggs. Price: £79.95

Take a journey through the Rocky Mountains of Utah this Easter, with your perfect fix of chocolate and High West whiskey. To learn more, visit www.highwest.com

FACTFILE:

High West began with rather modest beginnings, a 250-gallon distillery housed in a historic horse barn with a saloon. 

What was once a small operation in downtown Park City has evolved into an internationally acclaimed, award-winning brand. 

High West's passion is to craft delicious and distinctive whiskeys, those that emulate and stay true to their home, the American West. High West is the first legal distillery in Utah since 1870. 

The brand honours the great legacy of whiskey makers before it, while experimenting to help define the new American whiskey. Their four varieties include Bourbon, Double Rye, Rendezvous and Campfire. High West Distillery is located on Old Lincoln Highway in Wanship Utah and welcomes visitors on expert led tours, and the opportunity to book in a tasting experience. https://highwest.com

Easter Desserts With Bonne Maman Madeleines

Whether it's Easter church services, dancing around the maypole or watching Morris Dancers, many Easter traditions survive to this day – including the feasting on chocolate and treats!

For those hosting friends and family for this year's Easter Sunday celebrations, Bonne Maman have created three delicious dessert recipes that are easy to make, yet are sure to steal the show!

Easter Madeleine Trifle

A showstopper of a trifle perfect for Easter. Easy to make with delicious ready-made Bonne Maman Madeleines dipped in sherry or dessert wine with a glorious, wobbly Bonne Maman Damson Plum Conserve jelly – and lashings of custard and cream.

Recipe | Bonne Maman - Madeleine Plum Trifle

https://www.bonnemaman.co.uk/recipes/madeleine-plum-trifle

Easter Chocolate and Pear Trifle

An indulgent chocolate version of a traditional trifle, perfect for Easter celebrations. It's very simple to make with Bonne Maman Milk Chocolate Madeleines and fresh pears, layered within a rich mix of dark chocolate, salted caramel and chocolate liqueur. 

Recipe | Bonne Maman - Madeleine Chocolate Trifle

https://www.bonnemaman.co.uk/recipes/easter-chocolate-trifle

Raspberry & Madeleine Ice Cream Terrine.

A beautiful crowd pleaser of Bonne Maman All Butter or Lemon Madeleines, sprinkled with Cointreau, mixed with raspberries and layered with vanilla ice cream. The terrine can be made up to a week ahead and then taken straight from the freezer for decoration with extra raspberries, pistachio nuts and basil leaves.

Recipe | Bonne Maman - Raspberry Madeleine Ice Cream Terrine

https://www.bonnemaman.co.uk/recipes/raspberry-madeleine-ice-cream-terrine

Cooking on a Budget: Nutritious Meal Ideas for Disabled People After PIP Cuts

For many disabled people in the UK, Personal Independence Payment (PIP) allowances are a crucial lifeline, helping to cover the extra costs of living with a disability. 

However, reductions or removals of PIP can have a serious impact on daily life, including access to affordable, nutritious meals. 

When mobility, energy levels, or cognitive function are affected, meal preparation can already be challenging, add financial strain, and it becomes even harder.

But with the right strategies, meal ideas, and kitchen adaptations, it is possible to continue eating well on a tight budget while minimising effort and maximising nutrition. Here are some practical tips to help.

1. Smart Shopping: Stretching Your Budget

Buy in Bulk Where Possible

If storage space allows, buying larger packs of essentials like rice, pasta, oats, tinned tomatoes, and beans can save money in the long run. Check out cash & carry stores or online bulk-buy options.

Use Supermarket Own Brands

Budget supermarkets like Aldi and Lidl offer cheaper alternatives to name-brand products. Stores like Iceland and Farmfoods also provide good value for frozen essentials.

Find Reduced & Free Food Schemes

Too Good To Go – Get heavily discounted food from restaurants and shops.

Olio App – Free surplus food from local households and businesses.

Community Pantries & Food Banks – Many now offer fresh produce, tinned goods, and sometimes even pre-prepared meals.

2. Making Cooking Easier with Disability-Friendly Hacks

Pre-Cut & Frozen Ingredients

If chopping and peeling are difficult, frozen vegetables, pre-cut fruit, or tinned goods (like lentils and chickpeas) are great alternatives. They last longer and reduce preparation time.

One-Pan & Slow Cooker Meals

Using a slow cooker or one-pan recipes minimises washing up and effort. Simply throw in ingredients and let them cook with little attention needed.

Adaptive Kitchen Tools

If mobility or grip strength is an issue, try:

Electric can openers – No need for manual twisting.

Rocking knives – Great for those with limited dexterity.

Hands-free pot stirrers – Allow for hands-off cooking.

3. Quick & Affordable Meal Ideas

Breakfast: Easy, Energy-Boosting Choices

Overnight oats – Mix oats, milk (or water), and fruit in a jar overnight.

Scrambled eggs & toast – Quick, protein-rich, and requires little prep.

Smoothies – Blend banana, oats, and peanut butter with milk for a nutritious drink.

Lunch: Filling but Simple

Soup & bread – Use tinned soup or make a batch using frozen veg in a slow cooker.

Jacket potato with beans or cheese – High in fibre and requires little effort.

Egg or tuna mayo sandwiches – Quick to prepare and budget-friendly.

Dinner: Low-Effort, High-Nutrition Meals

Pasta with tinned tomatoes & frozen veg – A cheap, hearty meal.

Lentil or chickpea curry – Tinned pulses, curry paste, and coconut milk make an easy dish.

Frozen fish, rice & peas – Minimal prep, high in protein and omega-3.

4. Using Benefits & Support to Reduce Food Costs

If your PIP has been cut, you may still be eligible for:

NHS Healthy Start – Free food vouchers for those on Universal Credit.

Council Grants – Some local councils provide emergency food funds.

Disability Discounts – Some supermarkets offer discounts for disabled customers.

Final Thoughts

Losing or having PIP reduced is incredibly stressful, but eating well doesn’t have to be out of reach. By shopping smartly, using disability-friendly kitchen tools, and preparing simple meals, you can continue to maintain a nutritious diet on a tight budget.

Do you have any budget-friendly meal ideas or tips? Share them in the comments below!

National Allotment Society Launches 2025 Survey to Champion Allotment Wellbeing

As part of National Allotments Week 2025, themed 'Allotments and Wellbeing', the National Allotment Society (NAS) is calling on all allotment holders, gardeners, and green space enthusiasts to share their experiences in a nationwide survey.

This survey aims to gather valuable insights into the joys and challenges of allotment gardening, highlighting its role in supporting mental and physical wellbeing. 

The feedback collected will help NAS continue its vital work to protect, preserve, and promote allotments for future generations.

“Allotments provide so much more than fresh produce – they are a source of community, physical activity, and peace of mind,” says Charlotte Watts, Marketing Officer at NAS. “By taking part in this survey, you will be helping us advocate for better resources, policies, and protections to ensure allotments remain an accessible and cherished part of our lives.”

NAS urges all allotment holders and gardening enthusiasts to participate in this important survey. It only takes a few minutes to complete, but the impact will be long-lasting. The results will shape future initiatives, support lobbying efforts, and ensure allotments continue to thrive as essential green spaces.

To take part, visit https://forms.gle/hCvg5R1hn5XHnnmi8 have your say today!

Website: thenas.org.uk/national-allotments-week

Henderson’s Northern Relish: Sheffield’s Best-Kept Secret

I first found out about Henderson's Relish by chance in a branch of Morrison's Supermarket, which is a Northern-based food retailer. I tried it and was quickly converted to be a lover of Henderson's Relish.

For over a century, Henderson’s Relish has been a staple in Sheffield kitchens, a fiercely loved local treasure that has remained unchanged in recipe and unrivalled in loyalty. 

Unlike Worcestershire sauce, which it is often (incorrectly) compared to, Henderson’s Northern Relish (more commonly just called Henderson’s or Hendo’s) is a unique, 100% vegetarian and vegan-friendly condiment that packs a deliciously rich umami punch into every drop.

But how did this South Yorkshire favourite become such an iconic part of Northern cuisine? Let’s take a look into the history, flavour, and cult following of Henderson’s Relish.

A Brief History of Henderson’s Relish

The story of Henderson’s began back in 1885, when Henry Henderson started producing his special spiced sauce in Sheffield. 

The company remained family-owned for generations, with production continuing in the city ever since. While other sauce brands grew through mass production and nationwide advertising, Henderson’s remained a local secret, known and loved only by those in South Yorkshire.

For decades, it was only available regionally, making it a prized item for expats longing for a taste of home. The recipe has never changed, and despite national recognition in recent years, the brand remains proudly Sheffield through and through.

What Makes Henderson’s Relish Unique?

At first glance, Henderson’s might look like Worcestershire sauce. It's dark, liquid, and rich with savoury spices. However, the key differences set it apart:

No anchovies – Unlike Worcestershire sauce, Henderson’s is completely vegetarian and vegan, making it suitable for everyone. 

A different flavour profile – It’s tangier, somewhat sweeter, and lacks the "fishy" depth of Worcestershire sauce, making it more versatile.

But it's more than just a condiment – Hendo’s is not just for splashing on food; it’s used in cooking, added to stews, soups, gravies, and even Bloody Marys for a stunning Sheffield twist.

Henderson’s Relish has a thin but powerful consistency, meaning a little goes a long way. It enhances everything from pies and casseroles to cheese on toast, and for many in Yorkshire, it’s the only sauce that matters.

The Cult Following of Henderson’s

Over the years, Henderson’s Relish has gained a cult-like status, particularly in Sheffield, where it’s as much a part of the city’s identity as the steel industry or Sheffield Wednesday and Sheffield United football clubs.

Celebrity Endorsements – Famous Sheffielders, including Sean Bean, Arctic Monkeys, and Michael Palin, have proudly championed Henderson’s as part of their rich, Yorkshire heritage.

Public Artwork & Branding – Sheffield has multiple murals and public artworks dedicated to Hendo’s, with the classic orange label becoming an iconic symbol.

Limited Edition Releases – Henderson’s has released special edition bottles to commemorate everything from local events to Sheffield’s football derbies.

The sauce’s exclusivity and local pride make it a badge of honour for Yorkshire folk. For Sheffielders, it’s more than just a sauce. It's truly a statement of identity.

How to Use Henderson’s Relish

Never tried Henderson’s? Here are a few classic ways to use it:

On Meat & Veggie Dishes – Add a generous splash to pies, stews, casseroles, and roasted vegetables for extra depth. I also add it to salads, too as it makes a nifty but very different type of dressing.

With Cheese on Toast – A few drops over melted cheese on toast elevate the flavour instantly.

In Soups & Gravy – Stir into homemade soups or homemade gravy for a rich, savoury kick.

On Fish & Chips – Many people in Sheffield prefer it over vinegar! (I go for both!)

In a Bloody Mary – Swap out Worcestershire sauce for Hendo’s to make a unique Sheffield-style Bloody Mary.

Where to Find Henderson’s Relish

While Henderson’s was once a Yorkshire-only secret, it’s now available in supermarkets across the UK, as well as online. If you ever visit Sheffield, though, make sure to pick up a bottle from a local shop. It just tastes better when it’s from the source of the sauce!

Henderson’s Relish is more than just a condiment; it’s a piece of Sheffield’s soul. Its distinct flavour, rich history, and deep-rooted local pride make it one of Britain’s greatest regional food treasures. Whether you’re a lifelong fan or trying it for the first time, one thing is certain: once you start using Hendo’s, there’s no going back.

What do people say about it? Musician Matt Helders of Sheffield's Arctic Monkeys said: "It's like Worcestershire Sauce but one million times better!"

And now you can enjoy HENDO’S which is a punchy and spicy, soya and potato popped snack. Which contains less and salt than crisps.

Have you ever tried Henderson’s Relish? Let us know your favourite way to use it!

The History of Small-Batch Locally Produced Steak and Chop Sauces. Including Wrekin Relish from Shropshire

A modern interpretation of what Wrekin Relish might have looked like

Some years ago when I was undertaking research in 19th century newspapers I found mention of a steak and chop source called Wrekin Relish.

I have decided to use what I learned about Wrekin Relish to write a longer piece about not only Wrekin Relish but the once common, but now almost forgotten, history of locally or regionally produced steak and chop sauces and relishes.

Steak and chop sauces have long been an essential part of British culinary tradition, enhancing the rich flavours of grilled and roasted meats. 

While mass-produced sauces like Worcestershire Sauce and HP Sauce have dominated shelves for over a century, the history of small-batch, locally produced steak and chop sauces is equally fascinating. 

These regional specialities, often crafted by small-scale producers using unique local ingredients, have played a significant role in shaping British cuisine.

The Rise of Local Steak and Chop Sauces

In the 19th and early 20th centuries, Britain saw a flourishing of local food production, with butchers, brewers, and small-scale manufacturers creating their own signature condiments. These sauces were designed to complement the hearty cuts of meat that formed the backbone of many meals. Unlike mass-market brands, these small-batch sauces were often handcrafted, relying on secret recipes passed down through generations.

Some of these sauces gained a cult following within their regions, with demand extending to local inns, chophouses, and butcher shops. While the precise recipes were closely guarded, many of these sauces shared common elements such as malt vinegar, mustard, molasses, tamarind, and a blend of warming spices. Each producer added their own twist, incorporating locally available ingredients to make their sauces stand out.

Wrekin Relish – A Shropshire Speciality

One such example of a beloved small-batch sauce was Wrekin Relish, a steak and chop sauce produced in Shropshire in the late 19th and early 20th centuries. Named after the iconic Wrekin Hill, a well-known local landmark, Wrekin Relish was reputed for its deep, tangy, and slightly spiced profile that paired perfectly with grilled meats.

Wrekin Relish was originally crafted by a family-run enterprise in Wellington, Shropshire, a market town with a strong tradition of artisanal food production. Though its exact ingredients remain a mystery, contemporary accounts suggest that it combined vinegar, dark sugars, allspice, and fruit-based elements, giving it a balance of sweet, savoury, and piquant flavours. This made it particularly popular among local chophouses and steak restaurants, where it became a signature accompaniment.

The Decline and Resurgence of Small-Batch Sauces

The advent of industrial food production in the mid-20th century saw the decline of many small-batch steak and chop sauces. Large manufacturers, with their extensive distribution networks and marketing power, gradually replaced local favourites with widely available branded sauces. Many traditional recipes were lost, and family-run sauce-making businesses either closed or shifted to other trades.

However, in recent years, there has been a growing movement towards artisanal and locally crafted foods, including a revival of historic sauces. Food historians and independent producers have sought to recreate lost recipes, bringing back the bold, unique flavours that once defined British regional cuisine. Inspired by past classics like Wrekin Relish, modern small-batch producers are experimenting with traditional methods and locally sourced ingredients, appealing to consumers looking for authenticity and heritage in their food choices.

Conclusion

The history of small-batch, locally produced steak and chop sauces is a testament to Britain’s rich culinary heritage. Wrekin Relish and its counterparts provided depth and character to dishes, reflecting the unique tastes of the regions where they were made. 

Though many of these sauces disappeared over time, the resurgence of interest in artisanal food production offers hope that traditional recipes might once again find a place on our tables. Whether through rediscovery or reinvention, these historic sauces continue to inspire the modern food movement, celebrating the legacy of Britain’s small-scale culinary artisans.

Later on we will be publishing a piece on a famous local relish that has not only survived but thrived. Henderson's Northern Relish.  

Introducing Freddie’s Farm: The Healthier, Nutritious Snacks Kids Will Love!

If you have ever had problems getting healthier, tastier snacks for children, then That's Food and Drink has good news for you.

Because parents we are inviting you to say hello to delicious healthier fruit and veg kids’ snacks that are not ultra-processed. 

Thanks to Freddie’s Farm’s patented method you can say goodbye to tantrums caused by sugar highs and crashes! 

If you’re searching for a genuinely healthier snacks for your little ones, or nieces, nephews or grandchildren, Freddie’s Farm’s delicious range of fruit and vegetable snacks are made with 100% whole fruits and vegetable ingredients, offering a fun and nutritious option at snack time. 

They say good things come in threes, and they certainly do at Freddie’s Farm. Using only genuine and fresh British grown fruit and veg (never concentrates or purees!) that are minimally processed using a unique patented method that dehydrates and cold presses the fruit and veg into fun, friendly shapes or bars, Freddie’s Farm creates kids’ snacks with a difference. 

Unlike many fruit-based snacks that rely on concentrates, purees and artificial ingredients, Freddie’s Farm keep it simple, making them the only kids’ fruit snack on shelves that is not ultra processed and 100% kerbside recyclable. Never from concentrate, never from puree, just 100% home grown fruit. 

Little ones can enjoy fun tractor shapes or bars in a variety of delicious flavours which are perfect for lunchboxes, on-the-go snacking, or as a tasty treat at home.  

Freddie’s Farm Fruit Shapes: Choose from ravishing Raspberry, ’apeeling’ Apple, or beautiful Blueberry varieties – each made with 100% British fruit and veg:  apple, vibrant berries, and a magnificent mix of veggies including beetroot, carrot, and spinach. 

Available at Sainsbry’s, Ocado or online direct from Freddie’s Farm and Amazon. From £2.65 for a box of 5 packs (20g). 

Freddie’s Farm Berry Bars: Available in three bursting berry flavours Strawberry, Raspberry, and Blueberry – each made with 100% British fruit with added beetroot, carrot and spinach.  

Available at Tesco, Sainsbury’s or online at Freddie’s Farm and Amazon. £2.50 for a box of 5 bars (20g). 

And it’s not only little tummies that Freddie’s Farm care about, but the planet too! These delicious snacks are wrapped up in paper packs, making all packaging 100% kerbside recyclable. 

With no additives, artificial ingredients, or unnecessary processing, Freddie’s Farm fruit snacks deliver all the taste without the compromise. 

Incidentally you'll be interested to learn that Freddie's Farm is a real Kentish farm owned by Freddie's dad, Charlie.

https://freddiesfarmsnacks.co.uk

Matthews Cotswold Flour Introduces Rich Payne as Its First Pizza Ambassador

Matthews Cotswold Flour is pleased to announce the appointment of Rich Payne as its first ever Pizza Ambassador. 

Renowned for his pizza passion via his Instagram account, Dough and Behold, Rich inspires bakers and food enthusiasts worldwide. 

Rich's innovative, creative approach and obsession of perfecting the art of pizza aligns perfectly with Matthews Cotswold Flour's dedication to crafting quality ingredients and love of baking.

Rich's baking journey began in his mid-20s when he turned his hand to baking bread.His passion ignited further when he bought an Ooni 3 pizza oven in 2017 and his quest for creating the ultimate Neapolitan-style pizza began. 

Back in 2017 he began documenting his journey through his Instagram handle @dough_and_behold as he became absorbed in watching tutorials to hone his craft, connect with baking communities around the globe and experiment with techniques. 

Through his role as a Pizza Ambassador, Rich will share his tips and techniques with home bakers all over the country.

He believes that baking should always be fun and that failure is simply part of the learning process. “I'm not an expert, and I don't claim to be. I love to experiment, sometimes fail, and then share those experiences with the community,” he says. 

“For me, baking is about discovery, joy, and sharing the excitement when something amazing happens, whether it's a successful loaf or a bubbling focaccia. Even now I can't quite believe how my life has been changed thanks to flour, water, salt and yeast!”

Bertie Matthews, MD of Matthews Cotswold Flour adds, “We're delighted to have Rich Payne on board as our Pizza Ambassador and look forward to the knowledge, passion, and energy he will bring. His authentic approach and love for creating delicious, homemade pizzas will inspire bakers everywhere to reach for the best ingredients and enjoy the process of pizza making as much as the end result.”

Rich draws inspiration from his background in visual effects, applying the same learnings to pizza making. “I think of pizza as a colour wheel, looking for colours that complement each other, and then matching ingredients to those colours. It's a visual process that guides my recipe development.”

He goes on to say: “For me, baking and pizza making should always be fun. I will never, ever, not get excited about a steaming hot pizza coming out of an oven, lifting the lid of a combi cooker on a loaf of sourdough and gasping at either the success or failure, or flicking a focaccia bubble and popping it with your finger! It's all good, all of it. There are of course rules to learn, but you can have great fun testing them out, too!”

Q&A with Rich Payne

Favourite flour?

“My go-to flour for pizza is Matthews Cotswold Pizza Flour. It's a dream for creating lively, puffy and pillowy dough. Whether I'm making a classic pizza or focaccia, it always delivers a great result. I'm always experimenting and this flour gives me the flexibility to create doughs that are both full of flavour and visually stunning.”

Top tip for making the best pizza?

“Time is vital. Good dough needs proper fermentation. I spent years rushing through dough recipes, but now I know the magic happens when you let it rest and develop overnight. I always encourage people to make their dough on Friday night – by Saturday afternoon or evening, you'll have pizza dough that's truly special.”

What's one ingredient or tool in your kitchen you can't live without? 

“Salt, I love salt so much. I hold back adding it to meals as I cook them, just so I can add copious amounts on top once I've made them. Olive oil, good olive oil is essential and since turning 50 I absolutely have a tablespoon every day! Is it working? I'm not sure. Tool-wise? It has to be my pizza dough spatula. I'm lost without it.” 

Recipes:-

The Buffalo Mozzarella Deluxe Pizza

By Rich Payne

Makes: 4 x 275g dough balls

Prep Time: 20 hours (based on method below)

Bake Time: 60-70 seconds @430°C in a pizza oven

Ingredients

655g Cotswold Pizza Flour

425g water (65% hydration)

20g salt (3%)

0.64g fresh yeast (or Instant Dried Yeast 0.3g)

Mutti Polpa tomato sauce

Grana Padano, for grating

Basil leaves

Fresh mozzarella

Fresh red and green Jalapeno peppers

Olive oil, for drizzling

Dough Method

This recipe follows a 20-hour fermentation process at room temperature - around 21°C. The method below assumes you start at 5pm the day before to bake at 1pm the following day.

Add all the flour into a mixing bowl (using a food mixer). Add 80% of your water to the bowl. Crumble the fresh yeast into the bowl (or use dried yeast). Turn your mixer on to a slow speed and mix until there are no dry bits. Add a little more water if necessary, but not all of it yet.

Once there are no dry bits, cover the bowl and rest for 30-45 minutes. This allows the dough to absorb the water and helps gluten develop. After the rest, add the salt and the remaining water into the mixer. Mix at a slow speed until combined, then increase the speed for 1-2 minutes until the dough becomes smooth. Stop the mixer and let the dough rest for 10 minutes.

After resting, mix the dough for another minute. If the dough feels smooth, remove it from the mixer. If the dough is still a bit lumpy, rest and repeat the process until it becomes smooth. Once the dough is smooth, transfer it to a clean work surface and gently shape it into a ball.

Use a dough scraper to create surface tension and shape the dough into a tight ball. Place the dough ball in a lightly oiled container with a lid. Leave it to bulk prove at room temperature overnight (15 hours).

The next morning (8am), turn the dough out onto a work surface and divide it into 4 x 275g dough balls. Shape each ball into a tight, smooth ball by folding the dough into itself several times. Place the dough balls into a lightly oiled breakfast bowl or small dough tray and cover with cling film (or silicone covers for a more eco-friendly option).

Let the dough balls rest at room temperature for another 5 hours, or you can leave them overnight for an even longer rest. Both methods work well.

Making the pizza

Stretch the first dough ball to around 10 inches in diameter. Add toppings - spread a layer of tomato sauce. Grate a little Grana Padano over the sauce. Tear a few fresh basil leaves and sprinkle them on top. Add slices of fresh mozzarella. Slice up some fresh red and green Jalapeno peppers and scatter them over the pizza. Drizzle a bit of olive oil on top.

Bake in a pizza oven at 430°C for 60-70 seconds or until the crust is golden and bubbly.

While the pizza is still steaming hot, quickly tear a ball of Buffalo Mozzarella into smaller pieces and add it to the pizza. Drizzle with olive oil and sprinkle with sea salt.

The Buffalo mozzarella will melt slightly, adding an extra creamy, soft texture to the pizza.

https://cotswoldflour.com

Global Wellness Brand Feel Launches Pro Metabolic: Unique Supplement Helps Manage Appetite, Curb Cravings & Support Metabolic Health

Global health and wellness brand Feel has launched Pro Metabolic, which is a unique, next-generation formula designed to stimulate your body's own GLP-1 secretion naturally. 

Thus helping you manage appetite, curb food cravings and support metabolic health.

The ground-breaking proprietary combination of ingredients - different to any other in Europe, is designed to adjust your body's hunger mechanisms. Each ingredient has been validated to ensure its efficacy in re-calibrating your body gradually to a less hungry, less snacking you in 90 days.

GLP-1 (Glucagon-Like Peptide-1) is a powerful hormone released in the gut when we eat. It plays a vital role in appetite regulation, blood sugar balance and metabolism. Unlike synthetic GLP-1 injections, Feel Pro Metabolic naturally enhances your body's own production of this hormone, so helping you achieve weight control in a safer, gentler and more sustainable way.

According to the brand, unlike so-called “skinny pens”, Feel Pro Metabolic has no side effects, which include nausea, muscle loss and skin sagging, and is taken as a daily drinkable mix. 

By taking over three to six months, Feel says long term sustainable eating patterns will also form, so reducing the need for harsh, restrictive diets or methods.

By stimulating GLP-1 production, Feel Pro Metabolic helps you'll feel satisfied with smaller portions and stay full for longer:

● Signals fullness to the brain, which helps reduce cravings and overeating

● Slows digestion, which keeps you satisfied for longer after meals

● Supports metabolic health, which encourages better glucose balance and insulin response

Ingredients in Feel Pro Metabolic include: soy peptides; extracts of rocket apple and kombucha black tea; gum acacia, zinc citrate and vitamin B6.

Boris Hodakel, who is the founder of Feel, which was the first brand to launch vegan collagen and has sold almost two million of its award-winning products worldwide, said: “We are very excited to launch the long-awaited Feel Pro Metabolic - smart appetite control which naturally supports hunger to make you feel full for longer. 

"By curbing cravings naturally, it reduces hunger signals, making it easier to eat intuitively, without harsh and extreme diets or stimulants - working with your body, not against it.”

For best results, you should take one sachet of berry-flavour Feel Pro Metabolic daily, mixed with 300-400ml of water, before a meal. Feel recommends it's taken consecutively for a minimum of 12 weeks to see results, with best results achieved within 24 weeks.

Feel Pro Metabolic is priced at £49.95 (subscription price) for 30 sachets, or £64.94 for a one-off purchase.

http://www.wearefeel.com