Foodie News

With the Pink Gin trend showing no sign of slowing down, Two Birds Spirits have launched its zesty and exotic new flavour: Pink Grapefruit & Pomegranate Gin (£33). This summery spirit is just in time for those lazy, long evenings. Distilled in batches of just 100, Two Bird’s award-winning small-batch London Dry Gin has been infused with the sharper notes of Pink Grapefruit and sweet Pomegranate to result in a crisp and refreshing gin, packed full of fruity notes with a soft, subtle juniper finish. This handcrafted gin has a deep pink hue: equally stunning in cocktails as well as served simply over ice with a premium tonic. Available from www.twobirdsspirits.co.uk Gintastic

Drinking water is as essential as breathing but just because we have to do it, doesn’t mean it can’t be fun. Good hydration increases energy and alertness so staying hydrated is the key to a happy and healthy lifestyle. It’s time to experience a new way of drinking. Waterdrop is the world’s first microdrink, a compact sugar-free cube that dissolves in water enriching it with natural fruits, plants and vitamins to increase natural hydration, as well as being thirst quenchingly delicious! Flavours range from sweet to herbal to match your mood and desires, with each drink tailored to the individual and their wants and needs. Add a little water, or a lot, mix it up with sparkling or play it safe with still, however you decide to ‘drop’ your water is up to you. Prices start from £6.99 and are available from www.en.waterdrop.com Hydrating the Nation

Gluten Free Snack Time Time to reach for the new range of gluten-free baked snacks from leading Gluten Free Bakery, Davina Steel. Perfect as a morning pick-me-up or afternoon treat, the new sweet and savoury range ticks all boxes when it comes to on-the-go snacking. With seven new snacks to choose from there's something to suit all tastes and eating occasions. The Garlic & Rosemary, Onion, and Lightly Salted Crostini range are thin, crisp, twice-baked savoury slices, perfect for dipping and loading. The Lemon & Poppy Seed and Orange & Choc Chip Biscotti are Tuscan twice-baked, sweet biscuits that are made for dipping and dunking. Prices start from £1.99 and available from www.davinasteel.com

Porridge is not just for the winter; the Great British Porridge Co's super versatile range of instant porridges can be prepared in a variety of delicious and healthy ways all year round. Packed with health benefits and the best, ethicallysourced fruit, nuts and seeds, as well as British wholegrain oats, The Great British Porridge Co's 100% natural, no added sugar, vegan, gluten and dairy-free instant porridges come in three irresistible flavours: Red Berry & Pumpkin Seed, Blueberry & Banana and Strawberry & Peanut Butter. Available for £3.99 in Sainsbury's, Waitrose, Wholefoods Market and selected retailers nationwide. Springtime Breakfast

South African Roast Plum, Sweet Potato & Quinoa Salad “This healthy warm salad is sensational in colour and taste and is perfect for a springtime supper”

8 South African plums, quartered and pitted 500g sweet potatoes, peeled and cut into chunks 2tbsp olive oil 400g can chickpeas, rinsed and drained 1tsp cumin seeds 50g whole almonds 1tsp balsamic vinegar 250g pack cooked red & white quinoa 2 large handfuls young spinach Ingredients

Dressing: 3tbsp olive oil 2tbsp lemon juice 1tsp wholegrain or Dijon mustard Salt and freshly ground black pepper Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Method

Put the sweet potato chunks into a roasting tin with the olive oil. Toss to coat, then roast for 15 minutes. Add the plums, chickpeas, cumin seeds, almonds and balsamic vinegar. Stir together and roast for a further 8-10 minutes. Cool slightly.

Microwave the quinoa according to pack instructions. Add to the roast fruit and vegetables with the spinach leaves and stir them through. Mix together the dressing ingredients.

Share the roasted fruit and vegetables between 4 serving plates and sprinkle the dressing on top.

“Who doesn’t love a baked egg!?! An easy brunch to feed a crowd and this packs a real punch” Bloody Mary Baked Eggs

Ingredients

4 Clarence Court Burford Brown eggs 3 tbsp ‘Stokes Bloody Mary Sauce’ 2 tablespoons olive oil 2 red peppers, de-seeded and thinly sliced 2 red onions, peeled and sliced 3 sticks of celery, trimmed and chopped, reserve the leaves for garnish 40g semi dried smoked tomatoes, roughly chopped 1x 500g jar chunky passata 3 tbsp ‘Stokes Bloody Mary Sauce’ 1 shot vodka (optional) Sea salt and freshly ground black pepper 4 smoked bacon rashers 40g feta cheese, crumbled A few sprigs of coriander (optional)

Method Place a large, oven proof frying pan on a medium heat and add the olive oil. Once hot enough add the peppers, onion and celery, reduce the heat to low and cook for 10 minutes or until softened but still with a little bite. Add the smoked tomatoes, passata, splash of water, Bloody Mary sauce and vodka if using. Bring to the boil and then reduce the heat, season and simmer for 10 minutes.

Meanwhile pre-heat the oven to 180C fan/ 360f/ gas mark 6. Once cooked, make 4 indentations in the sauce and crack in the eggs. Cover the pan with foil and place in the oven to bake for 15 minutes or until the white and cook but the yolk is still runny.

In the meantime, fry the bacon until crispy and make the toast. When the eggs are cooked remove the pan from the oven and chop up the bacon and scatter over the baked eggs with the feta, reserved celery leaves and coriander leaves. Bring to the table and serve with toast.