Nourish by Spinneys: January/February 2023

Happy New Year! We’re looking forward to what 2023 has in store. What we know for sure is that several food trends will be in focus: plant-forward cooking will dominate; ‘SWICY’ (sweet and spicy) is set to be the new flavour profile, dates have been rediscovered and will be repurposed around the world as a natural, plant-based sweetener, kelp is the superfood; fancy tinned fish will be the ingredient of choice for toppings, tacos and terrines; ube – the Philippines’ purple yam – will be uber popular; the warm, comforting tastes of curries from around the world are under the spotlight; and from meal-prep to packaging, convenience will be the buzz word.

We’ve covered all the above in detail in this issue, plus so much more. Additional highlights include an assortment of vegan and vegetarian recipes, our beginner’s guide to fermentation, an interview with chef Faisal Naser from LENTO, celebratory recipes for Chinese New Year, Valentine’s Day and Pancake Day and a foodie adventure in the Maldives.

Happy reading and cooking!

Until next time,

THIS MAGAZINE IS PRODUCED

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING

WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR

TIFFANY ESLICK tiffany.e@finefarefood.com

DEPUTY CONTENT EDITOR

KAREN D’SOUZA

DESIGNERS

MICHELLE CLEMENTS, FRANCIS GACER & GIHANE YOUSSEF

SOCIAL MEDIA MANAGER

ANKIET GULABANI

DIGITAL EDITOR

DEVINA DIVECHA

DIGITAL CONTENT CREATOR

REEMA RAHMAN

DIGITAL CONTENT WRITER

LYNN SOUBRA

CONTENT ASSISTANT

DIANNA ACIBAR

CONTRIBUTORS

ZAHRA ABDALLA,KATELYN ALLEGRA, EMILY EVANS, HELEN FARMER, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

BY

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

© 2023 SPINNEYS DUBAI LLC

Regulars

THE CUT

08 WORD OF MOUTH

New products, trends and events

10 7 OF A KIND

Vegan chocolate

12 DRINKS

14 RESTAURANT ROUND-UP

Vegan fine dining

16 SLOW & STEADY

Emirati chef and restaurateur Faisal Naser believes in taking his time to do things right and applies that ethos to every aspect of his burger concept, LENTO

18 USE IT UP

Don’t discard leftover greens, herbs, overripe fruit and vegetable peels. Use them to make chilled soups, wholesome vegetable stocks and fruity froyos

20 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

24 FUTURE FOCUSED

A look at the latest food trends, sought-after ingredients and even gourmet pet food

26 THE ALCHEMIST

We’ve always been drawn to individuals who think out of the box and forge their own paths. Meet UAE-based artist and culinary researcher Nahla Tabbaa who is creating art through alchemy

28 BACK TO BASICS

Returning to age-old cooking techniques, preserving traditional recipes and using local ingredients can all have an impact on the world around us. Find out why the Slow Food movement matters

IN SEASON

30 Make the most of our organic citrus, locally-grown berries, capsicums, aubergines and more

MEET

THE PRODUCERS

36 GOOD EGGS

We source free-range, organic and Omega-3 eggs from The Nest Box Egg Company in Ireland. This family-run business works with farmers across the country to bring best-quality eggs from happy hens to you

38 CHESHIRE TREASURES

We work with the Heler family to bring you a range of authentic and award-winning British cheese that’s produced to time honoured recipes. Meet father and son duo Mike and George to find out more...

WEEKNIGHT WONDERS

42 Whip up nutritious, family-friendly and easy dinners using our stir-fry meal deal packs

Recipe features

PLANT POWER

48 TOFU TALK

Whether you’re vegan or flexitarian, this high-protein, low-fat ingredient comes in a variety of forms. Try our recipes for tofu waffles, shawarma and more

52 FUN WITH FERMENTATION

Our beginner’s all-in-one guide to understanding and working with fermented products. Master kimchi, kombucha, kefir and more

SEAFOOD SWAPS

Prepare wholesome meals using vegan and veggie alternatives that provide the same nutrients as fish and seafood would do for your diet

LET’S CELEBRATE

86 LUCKY DIP

Chinese New Year on 22 January is a time for sharing blessings and feasting on dishes symbolic of wealth, good fortune and longevity such as dumplings, spring rolls and noodles

90 LOVE BITES

Surprise your Valentine with dishes inspired by popular love phrases

LITTLE COOKS

Live well

72 AL-DESKO DINING

Try these delicious make-ahead lunches for when you work from home or head into the office

76 WINTER WARMER

Zahra Abdalla enjoys experimenting in the kitchen. Here she shares a recipe for a “Western-style pea soup” to which she adds or subtracts Asian flavours depending on her mood

78 MAD ABOUT MUSHROOMS

You won’t miss meat with these flavourful recipes for sloppy joes, koftas, skewers, rolls and tacos

82 THE WAY FORWARD

Plant-based, GMO-free and delicious, Future Farm’s burger patties, meatballs, mince and sausages are great for veggie versions of spaghetti and meatballs, burgers and more

100 Celebrate a truly international Pancake Day with pancakes from France, Germany, Korea and more

106 GLOW UP

Head into 2023 with products that will help your look and feel your best

108 BOLD AND BEAUTIFUL

Boost your physical and mental well-being with No Ugly’s range of beverages, now available at Spinneys

110 DESERT ISLAND DISHES

Gili Lankanfushi in the Maldives promises innovative and creative culinary experiences that you will never forget. While it was tough to narrow their options down, here’s our pick of their highlights

112 FIVE TO TRY: FAMILY-FRIENDLY STAYCAYS

The weather is perfect for a night (or two) away with the kids – from child-friendly buffets to water slides, Helen Farmer rounds up some destinations that will keep everyone happy

The cut

Food, restaurant and product news that we think is worthy of being on the list!

LENTO by chef Faisal Naser

Word of mouth

New products, the latest trends and foodie news

Sister Act

Award-winning snack brand Squirrel Sisters was founded by Gracie and Sophie Tyrrell in 2015. The entire Squirrel Sisters range is free of added sugar, vegan and gluten-free. The sweetness comes from natural ingredients such as dates. Look out for the peanut caramel bar which is also a source of plant protein in stores now.

SIMPLY the best

RISING STARS

The winners of the third edition of Spinneys Local Business Incubator have been announced and we can’t wait to see more of these home-grown brands in store.

Rory’s Apawthecary is geared toward our favourite furry companions. Developed out of a desire to use pet products that are no different from the ones made for humans, Rory’s Apawthecary offers a line of non-toxic, plant-based and cruelty-free dog shampoo, conditioner, ear cleaner, blankets and more.

Shona Hind is the founder of Free Me Company, which makes DEET- and chemical-free mosquito repellent spray. It contains organic essential oils of citronella and lemongrass. The mosquito repellent was only the first of a line of naturally kind products. Shona’s customers wanted more so she developed an organic after sun soother made from aloe vera juice, rose water and organic English chamomile

essential oil. More products are currently in the pipeline.

New parents Layla and Hamdan Khafaji were inspired to create Rumi, a baby food brand offering nutrient-dense and convenient products, after the birth of their son Rumi. It promises to carve a niche for itself by offering products that are made from locally-sourced, organic ingredients without any added sugar, dairy, gluten, GMOs, antibiotics, gums and pesticides.

Handcrafted in the UAE, Frio is the MENA’s first artisan sparkling water. It has five flavours at present – classic, grapefruit, coconut, strawberry and lemon – available in sleek 330ml aluminium cans.

Yara Mersi is the brains behind Oatful, the UAE’s first high-protein, overnight oats. She and her team have developed five delicious overnight oats mixes that are packed with 20g+ of protein, superfoods and fibre.

Foodies, keep your calendars free at the end of January for the best of the best will be descending on Abu Dhabi once again. A series of exclusive culinary experiences will take place in the run up to the second edition of MENA’s 50 Best Restaurants Awards on 30 January 2023. Mauro Colagreco, Tala Bashmi, Hiroyasu Kawate and Karim Bourgi are just some of the stars who will be offering one-time only dining events ahead of the big night. Diners can reserve tables through each host restaurant, which will have its own booking system.

SMOOTH FINISH

Creamed coconut, blended with coconut sugar and single origin cacao promises silkiness in each mouthful of Raw Halo Mylk & Pink Himalayan Salt organic chocolate.

MODERN TASTES

HiP Creamy & Smooth combines the finest 41% single-origin cocoa from Colombia with creamy oat milk to whip up a dreamy bar that’s perfect for snacking.

TROPICAL GOLD

Simply called White Chocolate, this Loving Earth bar is creamy and sweet and speckled with vanilla beans. Golden coconut nectar adds a fresh, tropical flavour to this treat.

SWISS FINESSE

Using sustainably sourced ingredients including almond paste, premium cocoa and gluten-free oat drink, master chocolatiers combined their skills and passion to create Lindt Classic Vegan Hazelnut Milk Chocolate.

ELEGANT NIBBLES

Chewy, gooey sea-salted caramel and roasted Italian almonds makes Booja-Booja

BEAN TO BAR

Crafted from heirloom cacao beans and whole-food ingredients including cashew mylk, Loving Earth Almond Crunch is aromatic, buttery and rich.

Almond Salted Caramel truffles an excellent gift for a chocolate lover. These are not only vegan but also free of soya, gluten and palm oil.

SUPER GOOD

Created from unroasted Ecuadorian cacao, Ombar Centres Pistachio pairs 62% dark chocolate with delightful pistachios for an indulgent treat.

7 of a kind

Smooth, creamy, silky and indulgent. Yes, we’re talking about vegan chocolate!

DRINK UP

BASIL AND CITRUS OIL SPARKLING LEMONADE

Prep time: 10 minutes (plus resting time for the oleo sacchrum)

Makes: 4-5

For the oleo sacchrum

2 large organic lemons

Leftover stems from basil plant pot

125g SpinneysFOOD Extra Fine Caster Sugar

For the lemonade

6 tbsp lemon and basil oleo sacchrum

120ml lemon juice

600ml cold soda water

To serve

SpinneysFOOD Ice Balls

Lemon slices

SpinneysFOOD Fresh Basil

Tips from The Tasting Class

Think twice before discarding citrus peels and herbs stems.

These are packed with aromatic oils, which can be used to flavour oils and beverages.

The recipe I’ve shared here introduces brighter flavours into a simple lemonade by the addition of oleo saccharum (oil sugar). It is also a great way to make use of leftover peels and herb stems.

Sugar is hygroscopic, meaning it attracts any moisture around it. Hence, the crystals break down, extract and absorb the fragrant oils present in peels and stems once they’ve been throughly mixed together. It is essential to allow the mixture to rest, but you can stir it occasionally to help the sugar dissolve.

Oleo sacchrum can also replace sugar in baked goods to add a depth of flavour. Try making it from grapefruit, orange, mandarin or lime peels, pear or apple peels, watermelon or pineapple rinds, or rosemary and sage.

3 to try

ANTIPODES

Sourced from New Zealand’s deepest, high-quality artesian acquifer, Antipodes is a soft mineral water with an almost sweet taste. antipodes.co.nz

VITAMIN WELL RELOAD

Sweetened only with fruit sugar, Reload contains magnesium, which balances electrolytes, and vitamins B and D. vitaminwell.com

HAWA WATER

Locally-made Hawa Water has a fresh, light taste and is sodium-free. It’s available in returnable glass bottles. hawawater.com

1 To make the oleo sacchrum, peel the lemons (avoiding the pith as much as possible) and place the peels in a bowl. Place the leftover basil stems in the same bowl. Add the sugar. Using a masher or pestle, muddle the mixture so that the peels and stems release their oils. Rest for 30 minutes to 2 hours. The mixture will look damp and syrupy after this period. 2 Juice the 2 peeled lemons. 3 In a 1 litre jug, combine the oleo sacchrum (excluding the peels and stems) and lemon juice, stirring to dissolve any remaining sugar crystals. 4 Top with the soda water and give it a gentle stir to avoid losing bubbles. Add the ice to four glasses. 5 Pour the lemonade mixture into the glasses. Add lemon slices and basil to the lemonade and serve.

Flavour beverages with aromatic oils from leftover herbs and citrus peels

Basil and citrus oil sparkling lemonade

VEGAN EN VOGUE

HAKKASAN

Forever sleek and stylish with seamless service, Hakkasan Dubai at Atlantis, is always a good choice for contemporary Cantonese cuisine. Our usual order always includes a couple of portions of jasmine tea-smoked Wagyu beef ribs, so trying out an all-vegan menu was certainly a different experience. But, a surprisingly good one at that. Executive chef, Andy Toh Chye Siong and his team offer an impressive selection of plant-forward dishes, many of which we would order again. Highlights include the beautifully curated dim sum platter; a generous serving of tofu, aubergines and shiitake mushroom in a sticky chilli bean sauce, the eight treasure delight basket brimming with pumpkin, Jerusalem artichoke, gai lan beetroot, ginko nuts, girolles, cloud ear and pied bleu mushrooms – and a fried trio of organic wild rice.

TAB

A visit to Japanese hotspot TAB at The St. Regis Downtown, Dubai will provide even the most seasoned vegan foodies with surprising substitutes and impressive textures. Crunchy and creamy, the ‘corn on the cone’ starter with

NUTS ABOUT IT

Doughnuts are everywhere, but there’s no reason for these to be considered an indulgence. There are a number of places where you can satisfy your craving but stay healthy.

corn foam, crispy corn and purple corn dust offers a strong start while the hibachi grilled aubergine, sticky with miso and served with a side of kimchi relish also goes down a treat. And don’t feel that forgoing seafood means that you must go without the sushi action: asparagus tempura with an avocado-yuzu sauce, takuan and black truffle makes a delicious and refined substitute. Don’t pass up on vegan tres leches (made with a mix of plant-based milks) – it’s a showstopper of a dessert and a suitably theatrical way to end a meal.

FOLLY

It’s always been all about the ingredients at Folly at Souk Madinat Jumeirah and the

1 Il Donaccino: All the doughnuts on its menu are eggless, but Il Donaccino also has a range of doughnuts that are vegan. From matcha, vegan chocolate and coconut glaze vegan doughnuts, you will find something for your palate.

restaurant’s vegan menu, created by chef Bojan Cirjanic, is no different. The five-course meal serves to impress with its delicate presentation, where the ingredients are simple, but the flavours complex. There was a true dedication of ‘garden to plate’ emerging from the dishes, where local ingredients paired with global ones smoothly. A delicate tart with sweet peppers and fennel will refresh your palate from the amuse-bouche plate and we loved the main dish where a ring of crispy artichoke surrounded salt-baked celeriac was topped with truffle. A sweet finish of coconut cake and mango sorbet will leave you satisfied.

2 Here-O Donuts: This brand doesn’t use pre-mixed commercial dough but slow ferments its sourdough starter for a great flavour. Sourdough is a gut-healing food and can be digested easily – so it makes for a relatively light dessert.

3 Healthy Pâtisserie: A range of gluten-free, vegan and sugar-free desserts, this spot offers mini vegan doughnuts made using brown rice flour and tapioca flour. They come in a range of flavours including vanilla pistachio and apple cinnamon.

Written

Welcome the new year with plant-based fine dining that promises to impress and satisfy

by Devina Divecha, Tiffany Eslick and Reema Rahman ; Photography Supplied

CLOCKWISE FROM TOP LEFT: Interiors of TABU at The St Regis Downtown, Dubai; indulge in a rich vegan tres leches at TABU; Folly’s vegan coconut cake and mango sorbet pairs tropical flavours for a delightful dessert; don’t miss the eight treasure delight at Hakkasan.

Slow & steady

Strong beats and rhythmic vocals play in the background making me tap my feet to the beat, when chef and restaurateur Faisal Naser emerges from the kitchen and we start talking. We’re in LENTO Dubai, Faisal’s artisanal smashed burger and fried chicken concept.

The minimalist industrial look, with monochromes and tan leather, is hit with pops of colour from the KAWS-inspired sculpture behind the DJ booth and hip hop vinyl records on a statement wall.

Music has always been a passion for Faisal, he says, along with cooking and drawing. He says, “When I went to England for university, I didn’t want to live on takeaways. I decided to take cooking a bit more seriously and really got into it. Eventually I went to a restaurant to work part-time. While I was there, it felt like time was flying and it was something I quite enjoyed.”

Faisal adds, “I loved the idea of bringing my friends together to try my food, especially the Arab students who missed home.”

Cooking remained nothing more than a hobby until he moved back to the UAE and the hobby slowly started growing into something more. Wielding social media as a tool, he started to “show off” his skills and eventually started consulting with restaurants.

This turned out to be a boon in his journey towards opening LENTO. “With all the knowledge I had, I could have opened LENTO 10 years ago but I took my time. I was waiting for the right moment.”

That’s also why it’s called LENTO – which means slow in Spanish as well as in musical terms. “I like what time does to food. What does sourdough, a nice chicken stock and fermented pickles have in common? It’s time… they all take time.

“People think we are fast food but we’re not really. We take the time, we make everything from scratch. We bake our bread in-house, we mince the meat every day, we make our pickles, we ferment honey and salsas. For amazing flavours.”

The menu is simple and short, always a good sign. Standouts include the likes of honey butter fried chicken (local fresh fried chicken dipped in fermented honey and butter emulsion with ranch coleslaw, cheese) and the picante umami

(double patties of grass-fed Wagyu, smashed American cheese, green salsa, spicy umami sauce, shallots and chopped jalapeños).

His approach to cooking is to be as natural as possible, he says. “One of my philosophies in cooking is that the food has to not just taste good but shouldn’t make anyone feel bad after eating it.”

Faisal says sustainability, to him, means using as much local produce as possible and using all ingredients in their entirety. From local tomatoes to locally-farmed chicken, his restaurant is a champion for the produce and items found in the UAE and the wider region.

“I try to use everything in the kitchen and minimise waste as much as possible and to use local ingredients when I can.”

Expanding on how the ingredients are used, Faisal shares examples of how ingredients are used fresh and whole. “We make our own spices: we dehydrate mushrooms and make an umami spice powder out of it. For our triple-cooked fries, we get whole potatoes and peel them and make fresh fries every day.

“I’m not doing delivery as well. We do a lot of work to make our food of this quality, and I don’t want that quality to go down on a delivery bike.”

While (local) fish only makes an appearance on the menu as a weekly Thursday special, it’s a protein Faisal would like to explore further. He reveals, “I’m studying [the idea of] opening a fish concept in the future. I’m inspired by an amazing chef from Australia called Josh Niland. He is the biggest example of being super sustainable and he uses the fish from lips to tail, and I’m inspired by the way he does things.”

He takes the artisanal credentials of LENTO seriously and has no intention of opening multiple branches all over the country. What he would like to do, in addition to the fish concept brewing in his mind, is look at hosting specials and pop-up dinners. Keen on collaborating with other chefs across the country, Faisal wants to showcase the value of community and being dynamic.

“I want the restaurant to be more dynamic and not a place where it’s just a static menu,” he adds. We return to the topic of music and his love for hip hop. “Hip hop music is similar to cooking,” he muses, “where they take different songs, line it up and then they break it into a new beat and hit it with those strong bars.”

It’s like what Faisal does at LENTO, where ingredients come together to create a dish that packs a strong punch.

Written

by Devina Divecha ; Photography Aasiya Jagadeesh & Supplied

CLOCKWISE, FROM TOP: Faisal champions local produce in his kitchen; his passion for music is evident in the decor; everything on the menu is made from scratch.

Emirati chef and restaurateur Faisal Naser believes in taking his time to do things right and applies that ethos to every aspect of his burger concept, LENTO

TABL E TALK

Faisal Naser prepped us a simple dish, inspired by his college student days: spaghetti and prawns in chilli tomato sauce. “People think my recipes are complicated, but they are as simple as I can make them,” he says. This dish had its first iteration pop up when he was a student but over the years he’s perfected it to its current version.

“I use local prawns and there is almost no waste as I use the entire prawn to get extra flavours. The whole prawn isn’t used in the pasta because I don’t want you to have to peel anything while eating. But I do use the shells and the heads, grind them with the sauce and then get a lot of those flavours back into the sauce.

“It’s a hearty dish, I love it.”

Spaghetti and prawns in chilli tomato sauce

SCAN FOR RECIPE

Use it up

Don’t discard leftover greens, herbs, overripe fruit and vegetable peels. Use them to make chilled soups, wholesome vegetable stocks and fruity froyos

QUICK OFFCUT VEGGIE STOCK

You’d be surprised at the number of vegetable scraps used in this stock. Always save your offcuts from corncobs, butternut, courgettes, beetroot tops, fennel, lettuce, carrot peels, aubergines as well as onion peels. Store them in the fridge, or freeze them until you’ve accumulated enough to make a stock. The stock can be frozen in ice cube trays or zip-top bags and used in sauces, soups or risotto.

Prep time: 10 minutes

Cook time: 30 minutes

Makes: 2L

600-800g vegetable offcuts (onions, carrots, broccoli stems, parsley stems and mushroom stems)

2L SpinneysFOOD Bottled Drinking Water

1 tsp SpinneysFOOD Fine Sea Salt

2-3 SpinneysFOOD Bay Leaves

1 Place the vegetable offcuts in a medium-sized pot. Top with the water, salt and bay leaves and bring to a boil over a medium heat. Lower the heat and simmer for 30 minutes. 2 Strain the stock into a container of choice and refrigerate for up to 4 days or freeze for up to 3 months.

Quick offcut veggie stock

VEGAN

BOTTOM OF THE FRUIT BOWL FROZEN YOGHURT

This froyo recipe works with most leftover fruit but citrus, berries, apples and bananas work exceptionally well.

Prep time: 10 minutes (plus freezing time)

Makes: 1L

140g leftover fruit

500g full-cream yoghurt

1 x 200g tin condensed milk

1 Peel, chop and blend the leftover fruit in a food processor until smooth. 2 In a large bowl, combine the yoghurt, condensed milk and blended fruit. Spoon into a loaf tin and freeze overnight. 3 Remove from the freezer for 10-15 minutes to soften before serving.

CHILLED GREEN SOUP

This refreshing soup is a delicious way to use leftover herbs and greens in the fridge. The secret to getting the bright green colour is to add the greens right at the end.

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 2

2-3 leftover spring onions or leeks

1 brown onion

2 garlic cloves

1 overripe Yukon Gold potato

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra for drizzling

1 tsp SpinneysFOOD Fine Sea Salt

800ml vegetable stock

1 bunch spinach

1 bunch kale

Handful of leftover SpinneysFOOD Fresh Coriander or Fresh Parsley

1 lemon

To

serve Yoghurt or sour cream

1 Roughly chop the spring onions, brown onion and garlic. Peel and chop the potato.

2 Heat the olive oil in a saucepan placed over a medium-high heat. Add the onions and garlic along with the salt. Sauté until softened and golden. 3 Add the potato to the saucepan along with the stock and bring to a boil. Simmer until the potato is soft. 4 Meanwhile, roughly chop the greens. 5 Remove the pot from the heat and add the greens to the stock mixture. 6 Zest and juice the lemon then add to the soup. 7 Blitz the soup with a hand blender until completely smooth. Taste and adjust the seasoning, if necessary. Refrigerate until chilled. 8 Serve in bowls with a swirl of yoghurt or sour cream and a drizzle of olive oil.

Bottom of the fruit bowl frozen yoghurt

Chilled green soup

VEGGIE

VEGGIE

COOKBOOK RECOMMENDATIONS

The best new releases to add to your library wish list

FOOD FOR THOUGHT

For the budding baker

NEW VEGAN BAKING

by Ana Rusu

Releasing on 17 January, 2023, Ana Rusu’s New Vegan Baking is jam-packed with 60 delicious, creative and flavour-forward recipes. Using foolproof methods and unique ingredient pairings, pastry chef Ana Rusu will teach bakers how to make exceptional tarts, pies, cakes, cookies and more. You’ll find contemporary takes on beloved staples like carrot cake with vanilla cream and carrot jam, lemon-lavender muffins and sesame chocolate chip cookies along with plenty of raw, gluten-free and refined sugar-free options.

For the cultured cook

PROVECHO by Edgar Castrejón

Featuring 100 plant-based Mexican recipes transforming traditional dishes into veganfriendly celebrations of Latin American culture, Provecho by Edgar Castrejón invites its readers to discover a whole new way of enjoying often meat-heavy classics. Showcasing Salvadoran and Colombian influences, many of the recipes take 30 minutes or less –perfect for busy cooks. Highlights include dishes such as sweet potato and kale tacos, no-bake enchiladas with jackfruit and oat milk horchata and apple empanadas. We are ready to have our minds blown by some vegan queso.

For the vegan-curious THE VEGAN CHINESE KITCHEN

by Hannah Che

Looking to make Taiwanese and Chinese food? This is the book for you. You don’t have to be vegan to appreciate Hannah Che’s The Vegan Chinese Kitchen – through gorgeous photography, treasured stories and over 100 recipes, Hannah teaches readers about zhai cai – the plant-based Chinese cuisine that emphasises umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. From flaky scallion pancakes to pea shoots braised in a mushroom broth and much more, this cookbook will charm vegans, vegetarians and omnivores alike.

From light chit-chats to thought-provoking moral discussions, there’s no shortage of plant-based podcasts but one of our favourites has got to be Food for Thought by one of the UK’s leading nutritionists, Rhiannon Lambert. On a mission to simplify wellness, Rhiannon’s podcast will equip you with all the accessible and friendly advice you need to lead a healthy lifestyle. She’s often joined by special guests, all of whom are considered experts in the world of well-being so that together we can learn fact from fiction and empower the healthiest versions of ourselves with trusted, expert advice.

Available on Spotify and Apple podcasts.

DOWN TO EARTH WITH ZAC EFRON

If you haven’t already binged season two of the travel series Down to Earth with Zac Efron on Netflix, you’re in for a treat! Actor Zac Efron along with author and wellness expert Darin Olien journey across Australia to connect with the land and the activists who help to replenish it. On their trip, Zac and Darin meet with people fighting climate change and working toward scalable sustainability to learn what it takes to make a difference. There’s a reason this show is back for a second season, so get the plant-based popcorn ready and get watching.

Written

by Reema Rahman ; Photography Netflix & Supplied

Soothe your body. Relax your mind.

Food for thought

Find out about the latest trends, Slow Food and UAE-based artist and culinary researcher Nahla Tabbaa

Nahla working on Shamsa – artwork commissioned by Jameel Arts Centre

Photography by Ana Maria Nielsen

SWICY FOOD

Umami, that formerly obscure ‘fifth taste’, has been thoroughly demystified after a few years of fashionable overexposure in modern Asian cuisine. If you’re looking for a newly popular flavour profile to broaden your palate, consider the sweet and spicy combination exemplified by the likes of chocolate and honey infused with chilli flakes or powders. South Korean cuisine specialised in ‘swicy’ long before this gimmicky hybrid term was ever coined for it, and optimal marinades for dishes like fire chicken tend to blend a searingly peppery base sauce with a fruity, sugary glaze.

Future focused

A look at the latest food trends, sought-after ingredients and gourmet pet food

DATES

Food trends can evidently turn in circles that go right back to the dawn of civilization. Having been first cultivated in the “fertile crescent” circa 4000 BC, dates remain a versatile staple of Middle Eastern cooking

Ube

Also known as the African pear, the ube is a purple yam that actually originates in the Philippines, where it’s often mixed with meat hash but also makes a popular dessert ingredient. Bakers and pastry chefs far beyond those islands have been taking an active interest lately, using ube to make bread puddings, crème brûlées, ice-creams and cookies. The fruit is considered hypoallergenic and is packed with calcium, soluble fibres and healthy fats, while that vivid purple colour tends to catch the eye when it comes to presenting recipes on Instagram and TikTok.

even as they are now being rediscovered and repurposed around the world as a natural plant-based sweetener. Their caramel-like taste and chewy texture has made them a prime ingredient of many snacks and energy bars coming onto the wholefood market lately, as well as a healthier alternative to refined sugars in condiments like syrup and ketchup.

TINNED FISH

In much of the world, tinned seafood basically means supermarket tuna. The Spanish and Portuguese, however, have long since mastered the particular culinary artform of canning premium-grade fish as gourmet comestibles to be eaten at home or in taverns where they’re often served as enlataces (food in cans) straight from the tin. Only lately is this catching on beyond the Iberian Peninsula, as the trendier gastrobars, bistros and food trucks take to using canned anchovies, mackerel or sardines as pizza toppings, taco fillings and core ingredients for pâté and terrine.

KELP

At this point kelp has thoroughly displaced kale as the deep green superfood of the moment. While we begin to worry about climate-related failures of land-based vegetable crops, here comes this naturally abundant source of nutrition from the sea, which requires no fertiliser to cultivate or freshwater to process, actively absorbing carbon and removing the agents that cause algae blooms. Rich in fibre, iodine and magnesium, it also contains much more calcium than milk and more vitamin C than orange juice. Kelp noodles are common across Asia and spreading to other markets, but this versatile seaweed is also becoming a viable snack when dried into crisps, and an alternative to wheat in making eco-friendly, gluten-free new forms of pasta.

CONVENIENCE

If sustainability has been the urgent concern behind recent changes in cooking and dining, convenience is also key these days, according to the Speciality Food Association (SFA). Denise Purcell of the SFA’s resource development team said recently: “Consumers are looking to make meal prep easy and exciting and that is driving many of this year’s trends.” Again, the shift to home cooking necessitated by the pandemic has lingered as something of a new paradigm. We are now deep into the era of meal kits, with top chefs, restaurants and recipe-writers assembling their own for easy use. This is also driving innovations in packaging designs that help make those take-home foods more portable, while cutting down the potential for mess and waste.

BETTER pet foods

Where human food leads, pet food often follows. It took a little longer for cat and dog owners to adopt some of the same principles that they now apply to their own habits, but they’re definitely getting there. Petfood Industry magazine reports that terms like ‘plant-based’ and ‘climate-conscious’ now have enough traction to make leading bands like Purina develop sustainable wet foods in recyclable pouches. Manufacturers can no longer dress up glorified factory scrapings with vague nutritional verbiage, as owners also want foods that actively improve their pets’ immune systems, boost bone and muscle health, and help prevent disorders like diabetes. The word ‘gourmet’ has more weight in the industry now, too. Pet-friendly equivalents of human delicacies now range from frozen popsicles to meat and fish tacos, while British chef Simon Rimmer has developed a dish for cats called Chat Délices, which contains lobster sushi and beluga caviar.

DISTASTER-PROOF DINING

AVOCADO OIL

Cooking with traditional vegetable oils has become terribly uncool in recent years. Alternative contenders range from peanut to canola to coconut, but MarketWatch has identified avocado oil as having the biggest growth potential in 2023. Its nourishing, moisturising and lubricating properties have made it increasingly essential to the cosmetics industry, but as an edible extra virgin oil it also makes a healthy substitute to heavier plant-derived extracts. It’s got a light, neutral flavour when drizzled over salad and, critically for frying, a notably high smoke point.

CURRY

The American trend forecasters at WGSN recently issued a consumer report that identified curry in particular as appealing to those looking for “warm, comforting flavours, and yet demanding newness”. Which is to say, for every regional variety of curry that may well be familiar to culinary natives, there’s another to be discovered from some other culture and tradition. From Japan to Nepal and Delhi to Durban, many nations have their own recipes to throw in the increasingly globalised pot. The ongoing surge in interest has been partly ascribed to our post-pandemic era, where many tried this ideal takeout food for the first time during lockdown conditions, and have since come to discover the pleasures of trying to make their own at home.

Chaotic instances of extreme weather through 2022, from polar vortexes to heat domes, will put additional onus for the coming year on foods that help consumers withstand those sudden temperature spikes and plunges. Consumer relations experts Mintel have identified a growing market for emergency provisions that deliver energy-efficient nutrition in the midst of floods or droughts, as well as more niche items like food and drink enriched with ingredients that help repair UV-damaged skin. At the hardcore end of the spectrum, brands like EnerHealth Botanicals and Legacy Premium now make survival kits with long shelf-lives that extend to organic, gluten-free dried pastas, fruits and desserts – dehydrated food has come a long way, taste-wise, since those early missions to the moon.

TheWe’ve always been drawn to individuals who think out of the box and forge their own paths. Meet UAE-based artist and culinary researcher Nahla Tabbaa who is creating art through alchemy

alchemist

Last year, the Jameel Arts Centre commissioned Nahla Tabbaa to do something with their open-air space in summer. That season, in this part of the world, is “a challenging time to be outdoors,” as Nahla puts it. Her response to that assignment brought together various strands of her curiosity – food, culture, nature – for an installation in the form of a garden. She chopped fruits and vegetables by hand on-site to then place on sun-drying panels, where they slowly stained underlying silks with vivid colours and patterns, like signatures of heat and time.

“I define myself as an artist,” says Nahla, “but through that practice I’ve also been working for a long time in the culinary world. And most recently, another hat I put on is alchemy.” The end product of that project is Shamsa, a kind of almanac comprising prose pieces, photographs and poems alongside recipes that also read as “fictional stories, or memory stamps”.

“The book really encompasses where I am today” she says. “So much went into it. I spent the entire summer, into winter, tending this garden. There were some areas where moulds would grow, and where birds would come to eat off it. Extracting the fruits of the labour was so difficult because I was climbing onto this roof, cutting for hours, placing and checking in on it. And because my work has always been focused on benevolence, sharing, being generous, it was important to me to translate that information into bits of recipes.”

Half-Jordanian, half-Bangladeshi, Nahla has lived in Dubai for eight years, starting out here in community programming for various UAE art institutions, curating and customising client experiences. She worked as a guide with Frying Pan Adventures, running tasting tours to lesser-touristed corners of Dubai, deepening her own fascination for the “intersection between culture and food”, and developing a sense for how to “hone a story around certain food.”

A recipe, she says, “is not just a set of instructions. It has a lot to do with your state of mind on that day. How are you feeling? What is happening with the phase of the moon?” This holistic approach is now embedded in her own recipe writing.

“This is what I mean when I say alchemy. The body and soul, and how that translates into food.” Her culinary research has become progressively more infused with art, and especially dyeing, since she took a study break in London a few summers ago. Feeling “burned out” in Dubai, she retreated to the Prince’s Foundation School of Traditional Arts and took a short course on ‘sacred geometry’, which maps the movement of the planets according to the observations of Socrates and Plato.

“Why, I don’t know. I’m terrible at mathematics, and it burns a lot of calories to work by the millimetre. It’s very intense. But there was something incredible about our professor, Doctor Daniel Doherty. He would start with a piece of music that would kind of speak about how planets were invoked. And he taught us to make our own colours.”

Doherty would turn up with stones he had found by a stream on his commute, and the class would crush them, clean them, run them through a sieve to create a new palette. “His philosophy was that you can’t make something sacred without embodying what that means. The paper you use and the colour you make is all part of it. And it was really life changing for me to see this old-world practice still had relevance today.”

Back in Dubai, she became a forager in that spirit.

“Slowly I started to extract colours from anything, like dust on an AC duct, squid ink from the fish market, bits of bark spores from a tree.” This avenue of interest has led her to other work, with other artisans, in other landscapes – the small-batch jam-makers Namlieh, for example, who forage for fruit across Jordan. Nahla had featured them in her curated programme Rewilding the Kitchen for Al Serkal online.

She has recently been accompanying friend and fellow artist Moza Al Matrooshi for a 421-commissioned project on agriculture in the UAE. Visiting botanists and honey foragers at mountain sites like Hatta and Jabalia Yanas, they’ve been discovering endangered native plants “and trying our best to create recipes and food experiences around them”.

This includes an organised dinner that will highlight the benefits of indigenous knowledge, and the dangers now threatening food security.

With another friend at fashion house Studio Meru, she has developed The Alchemy of Dyeing. It began as a research platform but grew to encompass online courses, research into colour mapping and a line of silk and cotton textiles with natural dyes derived from food scraps. They’re producing what they call “talismans that you can sleep on”. “We’re trying to work locally, and we just want to do something that teaches us to surrender, and also brings out its own magic.”

OPPOSITE PAGE: The Alchemy of Dyeing – a line of textiles with patterns created from natural dyes derived from food scraps; Nahla preparing for a supperclub.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Nahla Tabbaa; Mehru Khan and Nahla during their research residency at Irthi Crafts Council; The Dinner in the Mountains – Nahla and artist Moza Al Matrooshi have been working together on a project commissioned by 421.

Written by Stephen Phelan ; Photography 421; Kathleen Hoare; Andrea Salerno; Seeing Things

BACK TO BASICS

In the summer of 1986, a coterie of Italian gourmands gathered in the cellar of a restaurant called La Bella Rosin, in the small town of Fontanafredda. Led by the passionate, political food writer Carlo Petrini, they plotted a revolt against the planned opening of the first McDonald’s in Rome, near the Spanish Steps.

Their show of defiance on that site turned out to be peaceful, communal, even joyous, with huge bowls of penne pasta shared out among the crowd. And their protest grew into a movement called Slow Food (as opposed to fast food), later ratified with the signing of a manifesto in Paris in 1989. Co-written by Petrini with poet and scholar Folco Portinari, the text declared:

“We are enslaved by speed … May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency … ” More than 30 years later, that mission statement has given rise to an international grassroots network, ranging from Europe to the US to Asia and the Arabian Peninsula.

“We started as a very regional Italian organisation, but we’re now in 150 countries,” says Shane Holland, executive chair of Slow Food in the UK. “And we are rooted in the pleasure of food, which is important. But if we only talk about that then it’s game over because climate change and loss of biodiversity could mean that there will be no food at all.” Which is to say that an effort to protect local food culture against

the quickening of globalised, industrialised production and consumption has been folded into an existential struggle to save the planet.

“It doesn’t matter where you are,” says Holland. “There is nowhere that is not experiencing a crisis in food systems because it’s too hot, too cold or too wet, or all three in the same place at different times of year.”

Slow Food has duly grown to include chefs, nutritionists, farmers and ecologists among communities known as convivia. Specialised members are in turn dedicated to related projects such as the presidium, which is designed to help local food producers minimise their ecological impact on soil, water and animal welfare.

The Ark of Taste is essential to the remit – a virtual catalogue of foods in danger of extinction. “It’s basically an edible ‘at risk’ register,” says Holland, explaining why variety matters. “For example, in the UK we have more than 4,000 varieties of apples, but we only eat three of those, 70% of which are actually imported. So, if we get a disease in those few crops, we’re going to lose them.”

This is already happening with the Panama virus now killing the dominant Cavendish variety of banana, which in turn threatens the chocolate derived from cacao plants that we tend to grow in the shade of banana leaves. “There are many varieties of bananas, and of cacao, but because we’ve chosen to produce only these few, we are now losing them.” Among the 5,000-plus items archived in the Ark of Taste are also regional dishes that are fading from memory, as eating habits rely ever

more heavily on processed ingredients and homogenous practices.

“A particular cake or bread can express a sense of place, and a connection to the land,” says Holland. “In England we have things like fidget pie and chimes. Beautiful names for wonderful things.” He cites a speciality of his native Cornwall – a Christmas-specific dish called stargazy pie, with fish-heads poking from the crust.

“We need to hold on to these things because they are vital to our culture, but also because they tend to be made with locally-sourced ingredients. What may seem quaint or archaic may also help hold back climate change and biodiversity loss.”

Every choice we make around food, in other words, can help us turn the tide. Holland and his peers are under no illusion that some people genuinely don’t have the time or money to prioritise such things, but many more can effect change with the smallest of daily decisions.

“We can try to buy out food from people with names that we know, and know where the food is coming from, and pay a fair price for it. We can sit around a table and connect food with laughter and love, and take the time to enjoy it. We can do these things and have a happier, more delicious time.”

Written by Stephen Phelan ; Photography

Returning to age-old cooking techniques, preserving traditional recipes and using local ingredients can all have an impact on the world around us. Find out why the Slow Food movement matters

In season

Make the most of our organic citrus, locally-grown berries, capsicums, aubergines and more

Muhammara salad with spiced olive oil and walnuts

Mixed Capsicums

MUHAMMARA SALAD WITH SPICED OLIVE OIL AND WALNUTS

This salad is a twist on the famous dip and is best served with fresh crusty bread.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

400g SpinneysFOOD Mixed Capsicums (green, yellow, orange, red)

100g walnuts

For the dressing

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Chilli Flakes

1 tbsp sesame oil

1 tsp fresh lemon juice

1 tsp smoked paprika

2 tbsp pomegranate molasses

1 tsp SpinneysFOOD Fine Cumin

To serve

SpinneysFOOD Fresh Pomegranate Jewels

20g SpinneysFOOD Fresh Parsley

Sliced fresh bread

1 Place the capsicums over a gas flame or under a hot grill and char them on all sides until soft. Place in a bowl, cover with cling film and allow to stand for 5 minutes. Remove the burnt skin and seeds and carefully tear into large pieces. Arrange on a platter. 2 Toast the walnuts in a dry frying pan over a medium heat for 5 minutes. Set aside. 3 Make the dressing by whisking all the ingredients together. 4 Drizzle over the capsicums then sprinkle over the walnuts, pomegranate rubies and chopped parsley. 5 Serve with freshly sliced crusty bread.

Berries

KEFIR CRÈME FRAÎCHE POTS WITH SEASONAL BERRIES

Crème fraîche is usually made with buttermilk and cream but this recipe uses gut-healthy kefir to make a home-made crème fraîche. While it may require a bit of patience, the results are worth it. Kefir crème fraîche is luscious and thick – the perfect accompaniment to sweet seasonal berries.

Prep time: 20 minutes (plus overnight resting time)

Cook time: 5 minutes

Makes: 4

2 tbsp full-fat kefir 500ml single cream

1 vanilla bean

2 tbsp SpinneysFOOD Extra Fine Caster Sugar

100g fresh seasonal berries (blueberries, strawberries, raspberries and blackberries)

30g SpinneysFOOD Fine Grain White Sugar

To serve

Berries of choice

1 In a sterile large jar with a tight-fitting lid, combine the kefir and cream. Scrape the vanilla bean and add the seeds to the jar. Stir with a spoon and cover with a clean piece of cheesecloth. Keep in a warm place (preferably 22°C) overnight. 2 Remove the cheesecloth and pour into a saucepan with the caster sugar. Heat gently until thickened. Set aside to cool slightly. 3 Place the berries and white sugar in a saucepan and simmer until the sugar has dissolved and the berries have softened. Spoon into the bottom of four small glasses. 4 Top with the kefir crème fraîche and more seasonal berries and refrigerate until chilled.

Aubergines

BURNT AUBERGINE FATTEH

Aubergines are at their best when they are cooked until almost falling apart so the flesh melts in the mouth.

VEGGIE

VEGGIE

If you don’t have a gas burner, you can do this in the oven under a preheated grill or on a barbecue.

Prep time: 30 minutes (plus overnight soaking time)

Cook time: 1 hour

Serves: 4

400g dried chickpeas, soaked overnight

2 SpinneysFOOD Cinnamon Sticks

4 SpinneysFOOD Bay Leaves

1 tsp SpinneysFOOD Cumin Seeds

2 tsp SpinneysFOOD Fine Sea Salt

2 medium aubergines

SpinneysFOOD Pure Sunflower Oil, for frying

4 wholewheat pita breads or wraps

125ml tahini

1 lemon

2 garlic cloves

50g whole almonds

30g pine nuts

250ml plain yoghurt

Small handful of SpinneysFOOD Fresh Parsley

Small handful of SpinneysFOOD Fresh Mint

SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling

1 Place the soaked chickpeas, cinnamon sticks, bay leaves, cumin seeds and 1 teaspoon of salt in a saucepan. Cover with water and bring to a boil over a medium heat. Simmer gently until the chickpeas have softened, approx. 40 minutes. Drain and discard the spices. 2 Place the aubergines over a gas flame or under the grill of

the oven and slowly char them, turning often until they are burnt and very soft. Place them in a bowl, cover with cling film and set aside for 5 minutes. Carefully peel off the aubergines’ burnt skin to reveal the soft flesh. Run a knife down the aubergine to cut it into four long slices. Set aside. 3 Heat the oil in a frying pan or deep fryer. 4 Slice the bread into triangles and fry in the hot oil until golden brown and crispy on both sides. Drain on paper towels and set aside. 5 Place half the chickpeas in a blender along with the tahini, juice of 1 lemon, garlic cloves and 1 teaspoon of salt and blitz until smooth. Add a little water if it is too thick. 6 Toast the nuts in a dry pan over a medium heat until golden and fragrant. 7 When ready to serve, break the crispy bread into a shallow serving dish. Spread the smooth chickpea mixture on top and top with the yoghurt, whole chickpeas, aubergine, parsley, nuts and drizzle with the olive oil.

Blood Oranges

BLOOD ORANGE SPRITZ

To make a fancy garnish, use a peeler to remove a strip of orange peel. Wrap it around an olive and secure it with a toothpick. Serve with this spritz.

Prep time: 5 minutes

Serves: 4

2 blood oranges

SpinneysFOOD Ice Balls

125ml Belvoir Farm Bitter Orange Spritz

125ml non-alcoholic sparkling wine

125ml soda water

To serve

Blood orange slices

Green olives

1 Juice the oranges. 2 Fill two large glasses with ice and add the orange juice, aperol, sparkling wine then top up with soda water.

3 Serve with blood orange slices and green olives on a cocktail stick.

Citrus

OVERNIGHT CITRUS AND FENNEL SEED CAKE

The secret to this incredibly moist and flavourful cake is to rest the batter overnight so that the polenta absorbs all the liquid.

Prep time: 5 minutes

Cook time: 1 hour

Serves: 8

Kefir crème fraîche pots with seasonal berries

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VEGGIE

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Blood orange spritz

Burnt aubergine fatteh

For the base

1 tsp SpinneysFOOD Fennel Seeds

50g SpinneysFOOD Extra Fine Caster Sugar

2 oranges, unpeeled

1 clementine, unpeeled

1 lemon, unpeeled

For the batter

280g fine polenta

280g SpinneysFOOD All-Purpose Flour

1 tbsp baking powder

4 tbsp grated citrus zest

1 tsp ground fennel seeds or fennel pollen

½ tsp SpinneysFOOD Fine Sea Salt

345g SpinneysFOOD Unsalted Butter

300g SpinneysFOOD Extra Fine Caster Sugar

6 large SpinneysFOOD Organic Free-Range Eggs, at room temperature

180ml SpinneysFOOD Fresh Orange Juice

Courgettes

COURGETTE AND RICOTTA INVOLTINI BAKE

Make sure to thinly slice the courgettes so that they’re easier to roll.

Prep time: 40 minutes

Cook time: 30 minutes

Serves: 4

8 medium courgettes

2 tsp SpinneysFOOD Fine Sea Salt

2 large SpinneysFOOD Organic Free-Range Eggs

350g SpinneysFOOD Ricotta

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 tsp SpinneysFOOD Fine White Pepper

1 x 400g tin SpinneysFOOD Chopped Italian Tomatoes

80g SpinneysFOOD Mozzarella Cheese

To serve

SpinneysFOOD Fresh Basil

1 Preheat the oven to 180°C, gas mark 4.

1 Grease and line a 24cm-round cake tin with baking paper. 2 Sprinkle the fennel seeds and sugar over the bottom of the tin. Thinly slice the oranges, clementine and lemon and arrange the slices over the fennel seeds and sugar. 3 To make the batter, whisk together the polenta, flour, baking powder, zest, ground fennel and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy then add the eggs one at a time. Add the dry ingredients and orange juice and mix until a smooth batter forms. Spread in the tin, cover with cling film and refrigerate overnight. 4 Preheat the oven to 180°C, gas mark 4. 5 Place the tin in the oven and bake for 55 minutes to 1 hour, rotating the tin halfway through baking, until a skewer inserted into the centre comes out clean. 6 Remove from the oven and allow to cool for 10 minutes before turning out onto a serving plate or cake stand.

2 Using a mandolin, thinly slice the courgettes into long slices. Set aside 24 slices. Blitz the remaining slices in a food processor. Sprinkle with 1 teaspoon of salt and mix well. Allow to stand for 5 minutes. Using your hands, squeeze out as much liquid as possible from the blitzed courgettes (reserve the liquid). 3 Place the courgettes in a bowl and add the eggs and ricotta then mix well. 4 Finely chop the herbs, zest the lemon and add it to the courgette mixture with 1 teaspoon of salt and the white pepper. 5 Place 1 tablespoon of filling at the end of a courgette slice and roll it up. Repeat with the rest of the slices and filling. 6 Spread the leftover filling in the bottom of a 20cm x 30cm roasting dish. Combine the reserved liquid and tinned tomatoes and spread in the dish. Season with salt and pepper. Arrange the courgette rolls on top of the tomatoes. Scatter the cheese over and bake for 30 minutes, or until golden and bubbly. 7 Scatter with fresh basil leaves and serve.

Courgette and ricotta involtini bake

VEGGIE

Meet the producers

Get to know the family-run businesses from whom we source our eggs and cheese

(L-R) Nestbox quality assurance manager, Maria Duffy; Nestbox sales director, Brian Eivers, and farmer, Mark Duffy.

Good eggs

We source free-range, organic and Omega-3 eggs from The Nest Box Egg Company in Ireland. This family-run business works with farmers across the country to bring best-quality eggs from happy hens to you

The last ice age cut curious shapes into the terrain of northeast Ireland, where vanished glaciers left behind small oval hills known as drumlins. The soil beneath tends to be heavy with clay, weakly structured and slow to drain, making it less than ideal for most forms of agriculture. Poultry, though, can literally have a field day on the grassy surface, which is exactly what they do at the two farms in counties Meath and Monaghan owned by shareholders of The Nest Box Egg Company.

The hens stay out there until evening, feeding on herbs specially planted to boost their nutrition profile –yarrow, ribgrass, green clover – before spending the night in spacious, well-ventilated barns. And the freerange, organic, Omega-3 eggs produced by those birds are thoroughly quality-tested before being packed and distributed to the shelves of proud stockists like Spinneys.

According to sales director Brian Eivers, his own mother was the first to think of diversifying into egg production on their family farm.

“She started with buying 150 hens back in 1985, and the business grew year on year thereafter.”

Eventually, the Eivers conjoined their efforts with the McGuinnesses, another Monaghan-based family with an even longer history in the egg trade – patriarch Paddy McGuinness had delivered those wares from a basket on his bike more than half a century ago.

As of 2023, Nestbox is now an international enterprise, and Mrs Eivers remains active on the farm. “She’s still very passionate about the welfare of the birds,” says Brian. “When she goes into the hen houses she always wears the same jacket, so they recognise her and they’re comfortable around her. She’s just been so dedicated to free-range egg production in the country.” Healthy, all-vegetarian forage is just the first stage in a process now conducted under the auspices of the Organic Trust.

“Organic egg farming demands much higher levels in terms of production,” says Eivers. “You have to be on top of your game in understanding how your hens are feeling and what they need.”

The Eivers farms, as well as some 43 other regional farms that also supply Nestbox, are subject to some of the most stringent food standards in the world. The Irish food agency Bord Bia demands 22 checks on each egg – for leaks and cracks, weight, colour, shell quality etc.

When Brian and his brother were children they would do much of that work by hand (while they would rather have been playing football), spending the hours before and after school grading and weighing the eggs.

“We’d have to shine a light under each to make sure there was no cracks, and that the shell was clean. Those were chores we didn’t like in those days, but now we can see the huge value of that type of thing. And thankfully we don’t need to the checks physically any more, we have machines for it.”

Today, this is done at a newly built, state-of-the-art BRC-grade packing centre, where “every box is stamped with a code so one can trace the eggs from farm to fork, ensuring the highest standards are maintained across the supply chain”. The Eivers and their other suppliers also operate in full compliance with Bord Bia’s Sustainable Assurance Scheme and Origin Green programme.

The former covers everything from flock sourcing to biosecurity and disease control, while the latter, says Brian, is the only such sustainability project in the world to operate at a national level: “Farmers, primary producers

SpinneysFOOD Jumbo Free-Range Eggs

SpinneysFOOD Large Free-Range Eggs

and retailers working together and leading the way to create a better future for all involved.”

SpinneysFOOD Omega-3 Free-Range Eggs

SpinneysFOOD Organic Free-Range Eggs

In the immediate vicinity, the Nestbox operation, with its six organic egg producers, now provides a substantial income for farming families across Monaghan and into the neighbouring counties. The eggs themselves, meanwhile, are now distributed much further than Paddy McGuinness ever could have managed on his bike – packed and tracked in premium condition all the way to Dubai, among other places.

Quality and traceability, says Brian, are the core principles of the successful egg farmer. “That’s how we can provide our customer with peace of mind. When they open their pack, that they know where the provenance of the egg has come from.”

OPPOSITE PAGE, FROM TOP: Hens roam in green pastures from dawn to dusk; northeast Ireland’s landscape provides ideal conditions for egg farming.

THIS PAGE, FROM TOP: Each egg contains a code for traceability; and each egg undergoes 22 quality checks; healthy, nutrient-rich forage directly contributes to brightly coloured yolks.

Photography by Camilla Hylleberg

Photography by Camilla Hylleberg and Joseph Heler Cheese

Cheshire treasures

Cheshire might represent the platonic ideal of an English landscape: lush green pastures around market towns of sandstone and half-timbered houses, built on a mixed heritage of agricultural and industrial traditions. This has been cheesemaking country since the time of the Romans, if not before, and that regional delicacy was noted in the mighty medieval survey known as the Domesday Book, circa 1086.

In the mid-20th century, Joseph Heler learned the basics at a local college and bought a second-hand cheese vat and boiler to use at Laurels Farmhouse, the homestead he inherited from his father. His mother had taken to making one cheese a week there, but Joseph wanted to compete with the dozens of businesses then producing at commercial scale. Some 70 years later, says his son Mike, “We’re probably the only Cheshire cheesemaker still around. Father called it ‘stickability’. You need to have ‘stickability’ to survive. And that’s what we as a family have done.”

Mike’s own inheritance is derived from Joseph’s “great work ethic and charisma”, as well as some brave borrowing and judicious investment. Since the early 1990s, the business has grown to 100 staff and expanded to other varieties of cheese, including mild, mature and extra mature Cheddars sold at Spinneys. Having grown up at the farmhouse as the company came to dominate the trade, Mike’s son George is now deeply involved too, and thoroughly initiated in the family recipes.

Together, they can tell you how their cheese is made, but only up to a point. “We’re quite unique in that we still produce in a very traditional way,” says George. Adds Mike: “The beauty of cheesemaking is the science in it. There is a little bit of magic in it too, and a lot of the recipe that we had 30 to 40 years ago is totally in situ today. Perhaps the starter cultures have become more robust, but inherently the way we make cheese has not changed.”

The gist of it comprises “attention to detail, good milk, top-class hygiene and good technique, but we keep that technique under wraps. It’s a secret we don’t reveal.”

Conditions in northwest England are optimal for dairy produce partly because it’s so rainy – the grass grows in healthy, nutrient-rich abundance, and the cows are milked to stringent standards by the farmers of Cheshire, Staffordshire and surrounding counties. Just for example, a farmer named Richard, based just down the road, keeps almost 450 cows on fields so fertile that they can graze out there for eight months of the year.

That herd alone supplies some three-and-a-half million litres a year to the team at Joseph Heler, whose tankers now collect 24/7 from more than 100 other local farms. The milk is then quality-tested onsite, and pasteurised before adding the starter

SpinneysFOOD Red Leicester

bacteria, rennet and salt. That salt is applied by hand, a job assigned to one specific worker. “When it’s his day off, one other person will do it,” says Mike. “It’s incredibly accurate the way it’s done.”

SpinneysFOOD Mature Cheddar

The cheese is then matured for anything from four to six months (for a mild Cheddar), or up to 24 months for a vintage cheese. “Every batch is unique,” says George, “and we select the cheese based on flavour rather than age.” His own taste tends toward the mature. “I like a real depth of flavour. Some sweet notes with savouriness and a nice open, rugged texture.” George’s grandfather was a pioneer in his day, and he sees part of his own role as company custodian to keep making advances. “A lot of our innovation now is around health. Our Eat Lean brand is cheese that’s very high in protein and low in fat, which suits the modern lifestyle. We’re also innovating with sophisticated flavours, using a lot of our blended and wax cheeses.”

SpinneysFOOD

SpinneysFOOD

Mild Yellow Cheddar

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Salting the cheese by hand is an intuitive job; Joseph Heler Cheese has a rich heritage; herds graze on nutrient-rich grasses; SpinneysFOOD Mature Cheddar on the production line; Laurels Farmhouse; cheese is matured for anywhere from four to 24 months; the company lies in the heart of Cheshire; happy cows produce the best-quality milk; George and Mike Heler.

THIS PAGE: Joseph Heler.

At this point, like most successful, long-lived family businesses, Joseph Heler seems to operate on that dual perspective that balances out a respect for its own legacy with a determination to never stale. Mike and George couldn’t be more emotionally invested in their work at Laurels Farmhouse. The former has choice anecdotes from his boyhood, when he used to fill a toy pistol with milk to shoot at the cheesemakers, and once found a dog in the middle of a cheese vat.

“Cheesemaking is a lot of hard work,” says Mike, “but you have to retain a sense of humour.” George, meanwhile, is looking toward upgrades to the facilities, new formats and flavours and packaging ideas that will help ensure the sustainability of the operation. “There’s a saying that businesses go from start to finish in three generations. I am not going to be the one to destroy the family empire. We’ve got big ambitions for the future.”

We work with the Heler family to bring you a range of authentic and award-winning British cheese that’s produced to time honoured recipes. Meet father and son duo Mike and George to find out more...

Weeknight wonders

Whip up nutritious, family-friendly dinners using our stir-fry meal deal packs

AUBERGINE CHOW MEIN

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 large aubergines

3 SpinneysFOOD Spring Onions

200g medium tofu

2 tsp SpinneysFOOD Pure Sunflower Oil

400g SpinneysFOOD Exotic Vegetable

Stir-Fry

150g SpinneysFOOD Coconut and Ginger

Curry Stir-Fry Sauce

300g fresh egg noodles

To serve

1 lime

1 Slice the aubergines into 2cm-thick half-moons. Finely slice the spring onions. 2 Cube the tofu. Using a paper towel, press down on the tofu to squeeze out any excess liquid.

3 Heat a pot of oil to 180°C. 4 Fry the aubergine until golden. Drain on paper towels and set aside. 5 Place a large frying pan or wok over a high heat and add the 2 teaspoons of oil. Fry the tofu in the hot pan for approx. 5 minutes or until golden. Transfer to a plate. 6 Return the pan to the heat and add the spring onions along with the exotic stir-fry mix. Stir-fry for 2 minutes before adding the sauce and noodles. Stir-fry for a further 3 minutes before adding the tofu and gently tossing for a further minute or until warmed through. 7 Serve hot with a squeeze of lime.

Aubergine chow mein

1 SpinneysFOOD Exotic Vegetable Stir-Fry

3 SpinneysFOOD Coconut & Ginger Curry Stir-Fry Sauce

2 Green Village Fresh Egg Noodles

3 Green Village Fresh Tofu: Medium

VEGGIE

STIR-FRY MEAL DEAL VEGGIES PROTEIN SAUCE

THAI COCONUT CHICKEN BUDDHA BOWLS

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

200g SpinneysFOOD Cooked Rice

1 garlic clove

5cm piece fresh ginger

1 tbsp sesame oil

400g SpinneysFOOD Rainbow Stir-Fry

4 x SpinneysFOOD Mini Chicken Fillets

To serve

1 ripe SpinneysFOOD Hass Avocado

Handful of SpinneysFOOD Fresh Coriander

150g SpinneysFOOD Thai Green Curry Stir-Fry Sauce

TOP TIP!

Add a handful of toasted cashew nuts for extra crunch before serving.

1 Divide the rice between four bowls and set aside. 2 Crush the garlic and ginger. 3 Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside.

4 In the same pan, heat the leftover sesame oil

and sauté the mini chicken fillets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks. 5 Peel and pit the avocado. 6 Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander. 7 Drizzle with the Thai green curry stir-fry sauce and serve.

1 SpinneysFOOD Rainbow Stir-Fry

2 SpinneysFOOD Cooked Rice

3 SpinneysFOOD Mini Chicken Fillets

4 SpinneysFOOD Thai Green Curry Stir-Fry Sauce

Thai coconut chicken buddha bowls

PRAWN KIMCHI FRIED RICE

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the fried rice

200g kimchi

1 tbsp peanut oil

2 tsp sesame oil

160g SpinneysFOOD Prawns

200g SpinneysFOOD Oriental Stir-Fry

200g SpinneysFOOD Cooked Rice

150g SpinneysFOOD Firecracker Stir-Fry Sauce

To serve

4 fried SpinneysFOOD Organic Free-Range Eggs

2 tsp SpinneysFOOD White Sesame Seeds

Handful of SpinneysFOOD Fresh Coriander

YOU COULD ALSO TRY...

Make this vegetarian by swapping out the prawns for tofu. If you prefer other types of protein, use chicken or beef strips.

1 Squeeze out any excess liquid from the kimchi into a bowl and set aside. Roughly chop the kimchi.

2 In a large frying pan or wok, heat the peanut and sesame oils over a medium-high heat. 3 Add the prawns and kimchi to the pan and sauté for 2 minutes. Add the Oriental stir-fry mix and cook for a minute before adding the rice. Sauté for a further minute or two. Add the firecracker stir-fry sauce and cook for a final minute. 4 Divide the fried rice between four bowls and top with the fried eggs, sesame seeds and roughly torn coriander.

Kimchi fried rice

3 SpinneysFOOD Prawns

1 SpinneysFOOD Oriental Stir-Fry

4 SpinneysFOOD Firecracker Stir-Fry Sauce

2 SpinneysFOOD Cooked Rice

STIR-FRY MEAL DEAL VEGGIES PROTEIN SAUCE BASE

1 Bring a pot of water to a boil and gently place the eggs in the boiling water. Cook for 8 minutes then immediately drop into a bowl of ice-cold water. Peel and set aside. 2 To make the broth, peel and crush the garlic cloves. Finely slice the ginger, keeping the skin on. Heat the sesame oil in a medium-sized pot. Add the ginger, garlic, miso paste and firecracker sauce and sauté for 30 seconds. Add the water and sugar and stir through. Simmer over a low heat for approx.

5-10 minutes. 3 To cook the beef strips, heat the oil in a non-stick pan over a high heat. Season the strips with salt then place in the hot pan. Fry for 1-2 minutes per side. 4 Add the noodles to the simmering broth and cook for 4-5 minutes, or until tender. Add in the stir-fry mix and cook for 2 minutes. 5 Halve the eggs. Finely slice the red chilli. 6 Divide the ramen between four bowls.

Top with the beef strips, egg halves, mangetout and sliced red chilli. Serve immediately.

FIRECRACKER RAMEN

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

2 large SpinneysFOOD Organic Free-Range Eggs

For the ramen

2 garlic cloves

5cm piece fresh ginger

2 tsp sesame oil

1 tsp miso paste

150g SpinneysFOOD Firecracker Sauce

850ml SpinneysFOOD Bottled Drinking Water

1 tsp granulated sugar

400g fresh egg noodles

200g SpinneysFOOD Chilli and Coriander Stir-Fry

For the beef

1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

180g SpinneysFOOD Beef Stir-Fry Strips

½ tsp SpinneysFOOD Fine Sea Salt

To serve

1 red chilli

150g SpinneysFOOD Mangetout

1 tbsp SpinneysFOOD White Sesame Seeds (optional)

2 Green Village Fresh Egg Noodles

3 SpinneysFOOD Beef Stir-Fry Strips

1 SpinneysFOOD Chilli and Coriander Stir-Fry

4 SpinneysFOOD Firecracker Sauce

Firecracker ramen

STIR-FRY MEAL DEAL

SPICY BEEF AND BLACK BEAN STIR-FRY WITH CRISPY NOODLES

The crispy noodles can be kept in an airtight container at room temperature for up to 10 days.

Prep time: 10 minutes (plus drying time)

Cook time: 25 minutes

Serves: 4

For the crispy noodles

150g fresh egg noodles

1 Cook the noodles in boiling salted water for 1 minute less than package instructions – this is to avoid the noodles getting soggy when they are fried. Drain the noodles in a colander and rinse with cold water. Once drained, spread them in an even layer on a sheet or baking paper and set them aside to dry for 30 minutes. Once dried, toss them in corn flour. 2 Heat a pot of oil to 180°C. Working in batches, add a handful of noodles to the oil and fry for approx. 2-3 minutes or until golden. Drain on paper towels and set aside. 3 In a large bowl, combine the beef, corn flour and salt, and toss together to coat. 4 Heat the sesame oil in a large non-stick frying pan or wok over a medium-high heat. Add the beef strips, frying for approx. 5 minutes or until golden. Remove from the heat. Transfer to a plate and set aside. 5 Crush the garlic cloves and ginger. 6 Place the wok back over the heat. Add in the chilli and coriander stir-fry and sauté for approx. 5 minutes or until fork tender. Add in the garlic, and ginger and sauté until fragrant, approx. 1 minute. Add the beef strips back to the pan along with the Thai red curry stir-fry sauce, black bean sauce, vinegar, water and honey. Bring to a simmer then remove from the heat. 7 Divide between four bowls, top with the crispy noodles and fresh coriander.

1 tsp SpinneysFOOD Fine Sea Salt

2 tbsp corn flour

2L SpinneysFOOD Pure Sunflower Oil

For the stir-fry

500g SpinneysFOOD Beef Stir-Fry Strips

1 tsp corn flour SpinneysFOOD Fine Sea Salt, to taste

2 tbsp sesame oil

2 garlic cloves

3cm piece fresh ginger

200g SpinneysFOOD Chilli and Coriander Stir-Fry SpinneysFOOD Thai Red Curry Stir-Fry Sauce

4 tbsp black bean sauce

1 tbsp rice vinegar

2 tbsp water

2 tsp SpinneysFOOD Organic Natural Honey

To serve

Handful of SpinneysFOOD Fresh Coriander

Recipes, food styling and photography by TheKateTin.com

3 SpinneysFOOD Beef Stir-Fry Strips

1 SpinneysFOOD Chilli and Coriander Stir-Fry

4 SpinneysFOOD Thai Red Curry Stir-Fry Sauce

2 Green Village Fresh Egg Noodles MAKE

Spicy beef and black bean stir-fry with crispy noodles

STIR-FRY MEAL DEAL VEGGIES PROTEIN SAUCE

Plant power

Wholesome vegan, vegetarian and light protein meal inspiration for the whole family

Tofu

talk

Whether you’re vegan or fl exitarian, this high-protein, low-fat ingredient comes in a variety of forms. Try our recipes for tofu waffl es, shawarma and more

BUFFALO FRIED SMOKED TOFU WITH BLUE CHEESE DIP

To make this recipe vegan swap the butter for vegan butter or coconut oil, sour cream for vegan yoghurt, mayonnaise for vegan mayonnaise and blue cheese for 1 tablespoon of nutritional yeast.

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 2-4

For the smoked tofu

225g smoked extra firm tofu

150g SpinneysFOOD All-Purpose Flour

100ml SpinneysFOOD Bottled Drinking Water

300g panko breadcrumbs

1 tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

2 tsp garlic powder

1 tbsp smoked paprika

½ tsp SpinneysFOOD Fine Cayenne Pepper

SpinneysFOOD Pure Sunflower Oil, for deep-frying

For the buffalo sauce

80ml hot sauce

125ml melted SpinneysFOOD Salted Butter

1 tbsp white grape vinegar

½ tbsp smoked paprika

¼ tsp Worcestershire sauce

Pinch of SpinneysFOOD Fine Cayenne Pepper

¼ tsp SpinneysFOOD Fine Sea Salt

For the blue cheese dip

100ml sour cream

2 tbsp mayonnaise

50g blue cheese

1 tsp lemon juice

1 tsp Worcestershire sauce

1 Squeeze out any excess water from the tofu and slice it into 8cm long fingers. 2 Place 100g of flour in a medium-sized bowl. In a separate bowl, combine the remaining flour and water to make a paste. Finally, in a large bowl, toss together the panko, salt, pepper and spices.

3 Working with one piece at a time, coat the tofu in flour, then the paste and finally in the breadcrumb mix. 4 Heat a deep-fryer or pot of oil to 180°C. Drop the tofu into the fryer in batches and fry until crispy and golden. Drain on paper towels. 5 To make the buffalo sauce, combine all the ingredients in a small pot placed over medium heat and bring to a boil while whisking. Once the sauce begins to boil, remove from the heat and set aside. 6 Combine all the blue cheese dip ingredients in a bowl. 7 Toss the fried tofu and buffalo sauce together and serve with the blue cheese dip.

VEGGIE

Buffalo fried smoked tofu with blue cheese dip

TOFU WAFFLES WITH WHIPPED CHOCOLATE TOFU CREAM

For a quick and easy dessert, place the whipped tofu cream in small bowls and set in the fridge. Serve as vegan chocolate mousse.

Prep time: 20 minutes

Cook time: 30 minutes

Makes: 8 waffles

For the whipped chocolate tofu cream

100g dark chocolate

200g silken tofu, at room temperature

2 tbsp SpinneysFOOD Pure Maple Syrup

1 tsp vanilla extract

¼ tsp SpinneysFOOD Sea Salt Flakes

For the tofu waffles

100g SpinneysFOOD Salted Butter

240g SpinneysFOOD All-Purpose Flour

2 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp SpinneysFOOD Fine Sea Salt

100g silken tofu

250g yoghurt

250ml SpinneysFOOD Full Fat Milk

2 large SpinneysFOOD Organic Free-Range Eggs

2 tbsp lemon juice

1 tsp vanilla extract

To serve

150g SpinneysFOOD Cherries

Handful of SpinneysFOOD Edible Flowers

1 tbsp SpinneysFOOD Super Fine Icing Sugar

1 To make the whipped chocolate tofu cream, melt the chocolate and set aside to cool slightly.

Tofu waffles with whipped chocolate tofu cream

Place the tofu, maple syrup, vanilla extract and sea salt flakes in a food processor and process until smooth. Add the cooled chocolate and process again until smooth. Pour into a bowl and allow to set in the refrigerator while you make the waffles. 2 To make the waffles, melt the butter and set aside. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt. Whisk to combine. Grate the tofu. In a separate bowl, whisk together the yoghurt, milk, 85g of melted butter, eggs, lemon juice and vanilla extract. Combine the wet and dry ingredients along with the grated tofu. Stir to combine. 3 Preheat the waffle iron. Using a pastry brush or paper towel, coat the waffle iron with some of the remaining butter. Pour 125ml of batter in the waffle iron, close and cook until golden and crisp. Butter the waffle iron between each batch, if needed. 4 Serve the waffles topped with the whipped chocolate tofu cream, cherries, edible flowers, a dusting of icing sugar. and extra maple syrup on the side.

ADZUKI BEAN AND TOFU TERIYAKI BALLS WITH HERBY BROWN RICE

Adzuki beans, also known as red mung beans, have a nutty, sweet flavour and are commonly used as the base for red bean baste.

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 4

For the teriyaki balls

1 x 400g tin red adzuki beans or red mung beans

300g extra firm tofu

5cm piece of fresh ginger

1 tbsp soya sauce

30g SpinneysFOOD All-Purpose Flour

30g SpinneysFOOD Organic Baby Spinach

2 tsp sesame oil

4 tbsp teriyaki sauce

For the herby rice

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Parsley

1 sheet nori (dried seaweed)

400g cooked brown rice

1 tsp toasted sesame seeds

1 Preheat the oven to 180°C, gas mark 4.

2 To make the teriyaki balls, place the beans in a food processor and process until chunky. Grate the tofu and ginger. Place the bean mixture in a large bowl along with the grated tofu, ginger, soya sauce, flour and spinach. Stir well to combine. Roll tablespoons of the mixture into balls. 3 Heat the oil in a large heavy-based frying pan over a medium heat and cook the teriyaki balls, turning, for 4 minutes or until lightly golden. Reduce the heat, add the teriyaki sauce and cook, gently turning, for 4 minutes or until the sauce has thickened slightly. 4 To make the herby rice, roughly chop the herbs and nori. Mix into the cooked brown rice. 5 Divide the teriyaki balls and rice between four bowls. Top with the sesame seeds and serve.

SHAWARMA SPICED CRISPY TOFU IN TOFU WRAPS

Squeezing the tofu to get rid of as much water as possible helps it absorb all the spices.

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 4-6

VEGGIE

VEGAN VEGAN

For the pickled radish

250ml white grape vinegar

3 tbsp SpinneysFOOD Extra Fine Caster Sugar

150g radish

For the tofu wraps

300g firm tofu

350g SpinneysFOOD Self-Raising Flour

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

250ml boiling SpinneysFOOD Bottled Drinking Water

1 tbsp SpinneysFOOD Fine Sea Salt

For the shawarma-spiced tofu

400g extra firm tofu, squeezed well

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tbsp SpinneysFOOD Fine Coriander

½ tbsp smoked paprika

¼ tsp SpinneysFOOD Fine Cayenne Pepper

½ tsp SpinneysFOOD Fine Cinnamon

½ tsp SpinneysFOOD Fine Cumin

¼ tsp ground cardamom

½ tsp SpinneysFOOD Fine Turmeric

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp garlic powder

To serve

100g toum

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Microgreens

1 For the pickled radish, combine the vinegar and sugar. Slice the radish and add to the vinegar mixture. Set aside for 30 minutes.

2 Preheat the oven to 220°C, gas mark 7.

3 To make the wraps, grate the tofu and squeeze well. Place the flour, oil, tofu, water

and salt in a bowl and mix well to form a soft dough. Set aside for 15 minutes to rest. Turn out onto a lightly floured surface and divide into 6 pieces. Roll each piece out to a 20-30cm round. 4 Heat a large non-stick frying pan over a medium heat. Cook the bread in the hot pan in batches for 2-5 minutes per side or until golden and crisp. Cover with a clean tea towel to keep warm. 5 Slice the tofu into 3-4cm strips and place in a bowl. Add the olive oil and toss to coat then add the spices and garlic powder and toss well. Spread into a roasting pan in an even layer. Roast in the oven for 20 minutes or until golden and crisp. 6 Meanwhile, assemble the wraps by spreading a tablespoon of toum in the centre of the wrap, top with the spiced tofu, pickled radish and herbs. Serve immediately.

The Tofoo Co. Smoked Tofu: Extra Firm

Cauldron Organic Teriyaki Tofu: Firm

Cauldron Organic Tofu: Firm

House Foods Premium Tofu Extra Firm Unicurd Silken Tofu

From silken and firm to marinated and organic, find a variety of tofu in stores.

Adzuki bean and tofu teriyaki balls with herby brown rice

Shawarma-spiced crispy tofu in tofu wraps

fermen

Did you know?

Live probiotic cultures are destroyed at around 46°C, meaning that fermented foods like miso, kimchi and sauerkraut should be used at the end of cooking, if you want to preserve their gut health benefits. Use them to top meals, stir into soups or sauces at the last minute, or serve on the side to pair with warm dishes.

Fun tation

with

Our beginner’s all-in-one guide to understanding and working with fermented products. Master kimchi, kombucha, kefi r and more

DID YOU KNOW?

sourdough

Sourdough starter is simply flour and water left to ferment – the flour and water provide food for the wild yeast and lactobacilli that surround us all. With regular feeding of flour and water, a starter not only creates a healthy biome of yeast that adds a depth of flavour to bread, it also has many health benefits.

As the starter acidifies, the yeast releases phytase enzymes, which pre-digest the flour. This in turn releases micronutrients that will help to reduce bloating and digestive discomfort.

HOW TO MAKE

SOURDOUGH STARTER

Prep time: 2-5 days

Makes: 550g

300ml SpinneysFOOD Bottled Drinking Water

15g fresh yeast

250g strong white flour

Sourdough bread contains prebiotics, which support a healthy gut’s microbiome.

1 Pour the water into a large glass jar. Sprinkle or crumble the yeast onto the surface of the water. Leave to dissolve for 5 minutes. Add the flour and stir until combined. 2 Cover the jar

with a tea towel and ferment at room temperature for at least 48 hours and up to 5 days. The starter will become a loose, frothy batter. Stir once a day during this period. Use immediately or refrigerate indefinitely. 3 After using a portion of the starter, replace it with an equal amount of flour and water to keep it active for the next time you make bread. For example, if a recipe calls for 250ml of the sourdough starter, after removing this amount stir 125g of flour and 125ml of water into the remaining contents of the jar. Allow to ferment at room temperature for 12-24 hours before refrigerating.

Sourdough starter

VEGAN

NO-KNEAD SOURDOUGH POTBREAD

Prep time: 20 minutes (plus proofing time)

Cook time: 1 hour 30 minutes

Makes: 1 large loaf

620ml lukewarm SpinneysFOOD Bottled Drinking Water

775g good-quality stone-ground bread flour

1 tbsp SpinneysFOOD Fine Sea Salt

265g sourdough starter

To serve SpinneysFOOD Salted Butter or vegan butter

1 In a large bowl combine the water, flour, salt and sourdough starter. There’s no need to knead, just make sure everything has been completely mixed together. Cover with cling film and allow to rise in the refrigerator overnight. (It can be stored in the refrigerator for up to 2 weeks and baked as you need).

2 Take the dough out of the bowl and loosely form into a ball on a piece of baking paper (it will be wet and sticky, but this is how it should be). Allow the dough to rise, loosely covered with cling film for 45 minutes.

3 Meanwhile, preheat the oven to 220°C,

gas mark 7. Preheat a cast-iron pot with a tight-fitting lid in the oven at the same time. 4 Using a sharp knife, score the surface of the dough then place in the preheated cast-iron pot with the baking paper at the bottom. Add 2-3 cubes of ice. Replace the lid and bake for 20 minutes. Remove the lid and bake for a further 50 minutes to 1 hour until a deep caramel-coloured crust has formed. The bread should sound hollow when tapped. Allow to cool on a cooling rack completely before flipping the bread out. 5 Serve with the butter.

No-knead sourdough potbread

Try

SpinneysFOOD sourdough

55

kimchi

WHAT IS KIMCHI?

Kimchi is a traditional Korean dish made from fermented vegetables – most commonly cabbage and radish, but cucumber, carrot and spring onion are also used – along with garlic, ginger, chillies and salt.

It began as a way to preserve vegetables during the winter months. Before the advent of modern appliances, it was stored underground in jars to keep cool.

It is considered a potent superfood due to the fermentation process, which makes it rich in gut-friendly bacteria. It’s also rich in vitamins A and B and minerals such as calcium and iron.

HOW TO MAKE

QUICK KIMCHI

While authentic kimchi takes months to mature, you can make a quicker version, which is a great standby. Make it two to five days before you need it. Prep time: 20 minutes (plus 2-5 days of fermentation time)

Makes: 400g

300g napa cabbage, or any other cabbage

1 carrot

3 SpinneysFOOD Spring Onions

1 brown onion

5cm piece fresh ginger

6 garlic cloves

2 tbsp SpinneysFOOD Fine Sea Salt

3 tbsp SpinneysFOOD Chilli Flakes

2 tbsp soya sauce

2 tsp SpinneysFOOD Unrefined Sugar

1 Slice the cabbage into quarters. Julienne the carrot. Finely slice the spring onions and brown onion. Grate the ginger and crush the garlic. Place these ingredients in a large bowl.

2 Sprinkle the salt over the vegetables then rub it into the cabbage leaves. Allow to sit for 3-4 hours, or until soft and wilted. This could take up to 6 hours. 3 Combine the chilli flakes, soya sauce and sugar then rub into the cabbage. Make sure you cover it completely. 4 Place the kimchi mixture in a sterilised jar. Press it down so the juices rise, leaving a gap at the top, then seal the lid. Allow to stand at room temperature for 2-5 days. 5 Check the kimchi every day, opening the lid to allow some of the gas to escape and pressing the vegetables down into the brine. 6 When the kimchi tastes delicious, transfer the jar to the fridge. This will keep for up to three months.

VEGAN

KIMCHI GAZPACHO

Gazpacho is best made the day before serving as its red colour intensifies and the flavours have time to settle.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

1 SpinneysFOOD Red Capsicum

2 garlic cloves

1 small red onion

1 lemon

4 SpinneysFOOD Ripe Roma Tomatoes

4 SpinneysFOOD Organic Cucumbers

2 tbsp SpinneysFOOD Fresh Parsley

1 tbsp Gochujang

40g kimchi, plus extra for serving

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp red grape vinegar

¼ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

To serve

Handful of SpinneysFOOD Fresh Coriander

1 Place the capsicum directly on a gas flame. Char evenly until blackened and soft. Alternatively, roast in an oven at 200°C, gas mark 6, for 15-20 minutes.

2 Once charred, place the capsicum in a bowl and cover with cling film (this makes it easier to remove the skin). Leave it to sweat for 10 minutes, or until cool enough to handle. Peel off the skin and remove the seeds. 3 Peel the garlic and onion. Juice the lemon. 4 Place the capsicum and the rest of the ingredients in a blender. Blitz until smooth. Strain through a fine sieve and adjust the seasoning, if required. 5 Serve in bowls, topped with extra kimchi and fresh coriander.

More

Kimchi

Samyang Ramen Kimchi

Mike’s Mighty Good Vegetarian Kimchi Ramen Soup Cali Cali Kimchi Ketchup

Wang Korea Kimchi Dumplings

Beside kimchi we have a number of kimchi-flavoured products in stores.

VEGAN

WHAT IS KEFIR?

There are two types of kefir grains – milk kefir and water kefir. Both are traditional reusable starter cultures with live yeast and bacteria that promote fermentation, however, water kefir is dairy-free and lighter.

Milk kefir is believed to have originated in the Caucasus thousands of years ago. It is a rich source of probiotics as well as calcium. Traditionally made from cow’s milk and kefir grains, nowadays it is also made with sheep’s milk and plant-based milks.

It is widely accepted that water kefir comes from Mexico where the grains are harvested from the prickly pear cactus. It can be flavoured with fruit, herbs, spices and extracts of vanilla and orange blossom.

kefir

HOW TO MAKE

Prep time: 10 minutes (plus 2-3 days

fermentation time)

Makes: 1.1L

1L SpinneysFOOD Bottled Drinking Water

4 tbsp SpinneysFOOD Fine Grain White Sugar

4 tbsp water kefir grains

1 SpinneysFOOD Khodri Date, seedless 375g mixture of fresh fruit, fresh ginger, fresh citrus slices and spices of choice

1 Fill a 1½L jar with the water along with the sugar. Stir to dissolve. Add the kefir grains and date. Cover the jar with a muslin cloth and leave on your kitchen counter for 2-3 days. The water should taste slightly sweet but tangy. 2 In a second jar, add the 375g mix of chopped fresh ripe fruit (stone fruit, berries, tropical fruit), fresh ginger slices, sliced lemons, oranges and whole spices. 3 Remove the date from the water kefir and strain it into the fruit jar. 4 Save the water kefir grains to make another batch in a small amount of the kefir water in the fridge. Place the lid on the jar and leave on the counter for 24 hours. Open the lid every few hours to release some of the pressure. 5 After 24 hours, the fruit will float to the surface. Refrigerate it until cold. Feed your kefir granules with 1 tablespoon of sugar every week.

Apart from plain kefir, we stock a wide variety of flavoured options in stores.

Biotiful Kefir Drink Cherry

Yeo Valley Kefir Yoghurt – Mango & Passion Fruit

Lifeway Oat Dairy-Free Strawberry Vanilla Kefir

Lifeway Plain Unsweetened Kefir

WATER KEFIR

Cocos Organic Strawberry Coconut Milk Kefir

VEGAN

KEFIR PANNA COTTAS WITH PASSION FRUIT

Prep time: 5 minutes (plus setting time)

Cook time: 5 minutes

Makes: 4

200ml single cream

80g SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla extract

13g powdered gelatine

50ml water

250ml kefir

To serve

4 tbsp passion fruit pulp

1 To make the panna cottas, gently heat the cream to just below boiling point, then stir in the sugar and vanilla until dissolved. 2 Remove from the heat. Sprinkle the powdered gelatine over the water and allow to absorb. Stir into the warm cream until dissolved. 3 Allow to cool then strain in the kefir and stir to combine. 4 Divide the mixture between 4 x 150ml moulds. Place in the fridge to set for at least 4 hours, or preferably overnight. 5 Serve topped with the passion fruit pulp.

Kefir panna cottas with passion fruit

VEGGIE

yoghurt

Yoghurt is produced when specific bacterial cultures are added to milk which results in fermentation. During this process the lactose present in milk is turned into lactic acid, which gives yoghurt its tart flavour. Since it is a made from milk, it is a good source of protein, calcium and number of other minerals and vitamins. Several types of yoghurt also have probiotics added to them which support overall gut health. Studies have linked its consumption to increased lactose tolerance.

HOW TO MAKE

HOME-MADE YOGHURT

Prep time: 20 minutes (plus 2-24 hours fermentation time)

Makes: 500ml

500ml SpinneysFOOD Full Fat Milk

4 tbsp yoghurt

1 Pour the milk into a pot placed over a medium heat. Slowly heat to 80°C, or until frothy. Whisk every now and then to keep the milk from scalding at the bottom of the pot. 2 Pour the hot milk into a sterilised glass jar. Leave it to cool to 40°C. 3 Once the milk is cooled, add the yoghurt. Maintain the temperature at 40°C, for 2-24 hours depending on taste preference.

TURKISH EGGS WITH MINT YOGHURT AND ZA’ATAR

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

For the mint yoghurt

2 small garlic cloves

1 lemon

Handful of SpinneysFOOD Fresh Mint

180g full-cream yoghurt

½ tsp SpinneysFOOD Fine Sea Salt

For the poached eggs

1 tbsp white grape vinegar

8 large SpinneysFOOD Organic Free-Range Eggs

For the spicy butter sauce

250g SpinneysFOOD Salted Butter

1 ½ tsp SpinneysFOOD Chilli Flakes

3 tbsp spicy harissa

To serve

80g SpinneysFOOD Feta

3 tbsp SpinneysFOOD Zaatar

4 flatbreads

1 Crush the garlic. Zest and juice the lemon. Finely chop the mint. 2 Combine the yoghurt, garlic, lemon zest and juice and mint in a small bowl. Season well and set aside. 3 To make the poached eggs, place a small pot of water over a medium heat and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 3-5 minutes. Carefully remove from the water and set aside. 4 To make the sauce, place the butter, chilli flakes and harissa in a small pot placed over a medium heat. Whisk together. Take off the heat but keep warm. 5 Divide the yoghurt between four bowls and top with 2 eggs each. Drizzle the sauce over the eggs. Crumble the feta over and season with the za’atar. 6 Serve with the flatbreads.

Choose from a selection of dairy and alternative yoghurts at Spinneys.

Rachel’s Organic Greek Style Natural Yogurt

Delamere Dairy Plain Goats Yoghurt

Cocos Organic Natural Yoghurt

Turkish eggs with mint yoghurt and za’atar VEGGIE

FUN FACT

Although it is one of Germany’s national dishes, it is believed to have originated in China approximately 2,000 years ago.

sauerkraut

WHAT IS SAUERKRAUT?

Sauerkraut, which translates to ‘sour cabbage’ is a fermented cabbage side dish. It’s tart flavour pairs perfectly with a variety of meats such as beef and game birds. It is fairly simple to make, with two basic ingredients (see the recipe below).

BASIC SAUERKRAUT

Prep time: 20 minutes (plus 10-14 days fermentation time)

Makes: 800g

Equipment needed

1 x 1L Kilner jar or similar

Small jam jar to act as a weight inside the lid of the

1L jar

800g cabbage

3 level tsp SpinneysFOOD Fine Sea Salt

1 Wash the cabbage well. Remove any damaged outside leaves. Quarter the cabbage, core it and then finely shred each quarter.

2 Mix the cabbage and salt together in a large bowl. Using your hands, scrunch the cabbage with the salt until you begin to feel the juices being released. Continue for a few minutes.

3 Pack a little at a time into the Kilner jar and press down hard using your fist (this packs the kraut tight and helps force more water out of the leaves). Fill the jar approx. 80% full to leave room for liquid that will come out of the cabbage as it starts to ferment. 4 Place a clean weight on top of the cabbage (a small jar or container filled with water works well). This weight is to keep the vegetables submerged under the brine. 5 Sit the jar on a plate just in case some brine escapes while it is fermenting. Place on a counter top and allow to ferment for at least 5 days. Ideally leave it for 10 days to 2 weeks. 6 As you consume the sauerkraut, make sure the remainder is well covered in brine by pushing the vegetables under the brine and sealing well. It will keep for months, the flavour develops and matures over time. Once you have opened it, it’s best to keep it in the fridge where it will last for months.

REUBEN FOCCACIA

Prep time: 20 minutes (plus proofing time)

Cook time: 30 minutes

Serves: 4-6

For the focaccia dough

680ml lukewarm SpinneysFOOD Bottled Drinking Water

½ tsp active dry yeast

3 tsp SpinneysFOOD Organic Natural Honey

600g OO flour

200g rye flour

20g SpinneysFOOD Fine Sea Salt

120ml SpinneysFOOD Mediterrnean Extra Virgin Olive Oil, plus extra for drizzling

For the mustard mayonnaise

20g yellow mustard

10g Dijon mustard

60g mayonnaise

To serve

500g pastrami

12 slices Emmental cheese

80g sauerkraut

1 In a medium bowl, stir together 600ml of water, yeast and honey. 2 In a very large bowl, whisk together the flours and 1 tablespoon of salt then add the yeast mixture and 4 tablespoons of olive oil. Stir until just combined then cover. Allow to proof overnight until doubled in volume.

3 Spread 2 tablespoons of olive oil onto a 40cm x 30cm rimmed baking sheet. 4 Fold the dough onto itself once and then place it in the baking sheet. Drizzle the remaining olive oil onto the dough then spread and stretch the dough to fit the baking sheet. Create dimples in the dough using your fingers. 5 Mix the remaining salt and water together until the salt dissolves, then pour over the dough to fill the dimples. Leave in a warm place to proof until bubbly (approx. 1-2 hours). 6 Preheat the oven to 240°C, gas mark 8. 7 Place the baking sheet in the oven for 30 minutes, or until golden. Brush the focaccia with olive oil when it comes out the oven. Allow to cool on a rack. 8 To make the mustard mayonnaise, combine the ingredients in a bowl. 9 When ready to serve, drizzle the mayonnaise over the focaccia, top with the pastrami, cheese and sauerkraut.

Reuben foccacia

Recipe for basic sauerkraut from Ballymaloe Cookery School

VEGAN

WHAT IS KOMBUCHA?

kombucha

KOMBUCHA ACTIVATION BATCH

Makes: 1L

Equipment needed

1 x dehydrated or hydrated kombucha starter (SCOBY)

1 x 1L sterilised glass jar

1 x muslin cloth

Kombucha is a fermented drink that is made by adding various strains of bacteria, yeast and sugar to black or green tea, which is then allowed to ferment.

For the dehydrated SCOBY

750ml boiling SpinneysFOOD Bottled Drinking Water

4 tbsp SpinneysFOOD Extra Fine Caster Sugar

5g loose leaf tea

125ml white grape vinegar

1 To hydrate your SCOBY, combine the boiling water and sugar in the sterilised jar. Stir to

dissolve all the sugar. 2 Add the tea and steep for approx. 10 minutes. Once steeped, take out the tea bags and leave to cool completely.

3 Stir the vinegar into the tea and add the SCOBY. 4 Dampen a muslin cloth and secure it to the jar opening with an elastic band or kitchen string. Leave the jar, undisturbed at 20°C, out of direct sunlight for 30 days.

5 Sprinkle some vinegar over the cloth every day to prevent any mould from growing.

TOP TIP!

Kombucha requires two fermentations. Firstly, you need to make an activation batch with a SCOBY, or a symbiotic culture of bacteria and yeasts.

It looks like a rubbery pancake and is often called a ‘mother’. You can use a hydrated (live) or dehydrated SCOBY. The former allows you to start brewing straight away and yields quicker results (10-14 days). The latter must be rehydrated, which takes about a month, before you can use it to brew your own kombucha.

Once the activation batch is ready – you remove the SCOBY from your brew, bottle the liquid, add fresh fruit and herbs (optional) and then refrigerate for the second ferment (3-5 days).

KOMBUCHA TEA

Makes: 2L

Using the hydrated SCOBY from above 1½L boiling SpinneysFOOD Bottled Drinking Water 100g SpinneysFOOD Fine Grain White Sugar

3 tea bags of choice

125ml white grape vinegar

125ml tea from the activation batch

1 In the sterilised jar, combine the boiling water and sugar. Stir to dissolve. 2 Add the tea and leave to steep for 10 minutes. Remove the tea bags and leave the tea to cool to room temperature. 3 Stir in the vinegar along with the leftover tea from the last batch. 4 Place the hydrated SCOBY in the tea mixture and cover the jar with a dampened muslin cloth and secure with a rubber band or kitchen string. 5 Leave the mixture to ferment at 20°C-30°C temperature, undisturbed for 7-30 days. Sprinkle vinegar over the muslin to prevent mould from growing. 6 Reserve tea from this batch to make your next batch, repeating the same process.

Kombucha tea

You can’t drink your activation batch of kombucha, but you can use it as an acid in salad dressings or meals.

VEGAN

Recipes, food styling and photography by TheKateTin.com

KOMBUCHA FLOATS

Prep time: 5 minutes

Makes: 4 servings each

For the elderflower and berry floats

1L home-made kombucha

120ml elderflower syrup

8 scoops SpinneysFOOD Raspberry Sorbet, or frozen yoghurt

Handful of SpinneysFOOD Edible Flowers

For the mint and lemon floats

1L home-made kombucha

8 scoops SpinneysFOOD Lemon Sorbet

Handful of SpinneysFOOD Fresh Mint

For the ginger and turmeric floats

1L home-made kombucha

½ tsp SpinneysFOOD Fine Turmeric

VEGGIE

¼ tsp SpinneysFOOD Fine Cinnamon

¼ tsp SpinneysFOOD Fine Ginger

8 scoops SpinneysFOOD Mango Sorbet

ELDERFLOWER AND BERRY FLOATS

1 Divide the kombucha between 4 glasses.

2 Top each glass with 2 tablespoons each of elderflower syrup, 2 scoops each of the sorbet and a few edible flowers. 3 Serve immediately.

MINT AND LEMON FLOATS

1 Divide the kombucha between 4 glasses.

2 Top with 2 scoops each of the sorbet and a few mint leaves. 3 Serve immediately.

GINGER AND TURMERIC FLOATS

1 Combine the spices and stir into the kombucha. 2 Divide between 4 glasses. 3 Top each with 2 scoops of the sorbet. 4 Serve immediately.

Choose from a range of flavoured kombuchas in stores.

Saba Kombucha –Raspberry

Saba Kombucha –Hibiscus Basil

Saba Kombucha –Ginger Turmeric

Remedy Peach Kombucha

Remedy Passionfruit Kombucha

Kombucha floats

WHAT IS TEMPEH?

Tempeh gained popularity in the Western world sometime in the 1970s. However, it originated in Indonesia centuries ago.

This plant-based protein is made from cooked fermented soya beans. The fermentation process breaks down the phytic acid in the soya beans making them easier to digest.

The fermented beans are formed into densely packed patties or blocks, which can then be used in a variety of dishes, from stir-fries to chilli con carne, as a meat replacement.

TEMPEH SATAY WITH CUCUMBER SAMBAL

Prep time: 20 minutes (plus marination time)

Cook time: 30 minutes

Serves: 4

12-16 bamboo skewers

For the satay

600g soya or chickpea tempeh

2 x 5cm pieces fresh ginger

1 stalk lemongrass

125ml coconut milk

1 tsp SpinneysFOOD Fine Turmeric

2 tsp SpinneysFOOD Fine Coriander

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Extra Fine Caster Sugar

For the peanut sauce

1 tbsp SpinneysFOOD Pure Sunflower Oil

75ml Thai red curry paste

200ml coconut milk

tempeh

100g roasted and salted peanuts

2 tbsp SpinneysFOOD Light Mucovado Sugar

2 tbsp tamarind paste or lime juice

For the cucumber sambal

2 limes

1 long fresh red chilli

1 SpinneysFOOD Organic Cucumber

2 tbsp shredded coconut

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Coriander

1 Soak the skewers in water. 2 Slice the tempeh into long, thin strips across the grain. Grate the ginger. Chop the lemongrass. 3 In a mixing bowl, combine the coconut milk, ginger, lemongrass, spices and sugar. Add the tempeh and toss to coat well. Cover with cling film and

leave to marinate in the fridge for at least 1 hour.

4 To make the peanut sauce, place a saucepan over a medium heat. Add the oil and the curry paste. Cook for a few minutes before adding the coconut milk and peanuts. Stir in the sugar and tamarind paste or lime juice. Simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool. 5 Place a griddle pan over a high heat. Brush the pan with a little oil. 6 Thread the tempeh onto the skewers. Grill the skewers on both sides for 2 minutes. Baste with any remaining marinade.

7 Meanwhile, prepare the sambal. Zest and juice the limes. Remove the seeds from the chilli and chop finely. Peel the cucumber and slice. Toss all the ingredients together in a bowl. 8 Serve the tempeh satay with the peanut sauce and sambal.

Tempeh satay with cucumber sambal

WHAT IS MISO?

Miso is a paste is made by fermenting cooked soya beans with salt and koji (a type of mold). Overtime, the enzymes in the koji break down the carbohydrates and proteins in the beans into amino acids, fatty acids and other nutrients.

There are over a thousand varieties of miso, but it can be broadly divided into two groups: sweet miso, which is lighter in colour and has a mellow flavour profile, and dark or red miso, which is stronger and saltier.

miso

This versatile ingredient adds a deep, umami richness to veggie broths or soups, it lends a more complex flavour to caramel, and it gives salad dressings a punchy hit with its anchovy-like saltiness.

CACAO

You can increase the amount of miso in the caramel according to taste, if you prefer a saltier caramel add a bit more, or less if you prefer a sweeter caramel.

Prep time: 20 minutes (plus setting time)

Cook time: 15 minutes

Makes: 10 bars VEGGIE

For the bars

150g fresh dates

25g cocoa powder 20g cacao nibs

30g puffed rice

200g mixed nuts (almonds, cashews, brazil nuts)

60g mixed seeds (sunflower, pumpkin, linseeds)

120g rolled oats

20g chia seeds

120ml SpinneysFOOD Organic Natural Honey

2 tbsp coconut oil

1 tsp vanilla extract

4 tbsp date syrup

For the miso caramel

200g SpinneysFOOD Fine Grain White Sugar

2 tbsp water

100ml single cream

80g SpinneysFOOD Salted Butter

1 tsp white miso

2 tsp vanilla extract

75g whey powder

1 Line the bottom and sides of a 20cm x 30cm baking tin with parchment paper. Chop the fresh dates. 2 In a large bowl, mix the cocoa powder, cocoa nibs, puffed rice, nuts, seeds, oats, chia seeds and chopped dates. 3 In a small saucepan placed over a medium heat, combine the honey, coconut oil, vanilla extract and date syrup. Bring to a boil and simmer for 3-5 minutes, or until the mixture reaches soft ball stage (Drop a small amount of the syrup into a cup of water. It should immediately form a soft ball and come together.). Immediately add the dry ingredient mix and combine well. 4 Working quickly, pour the mixture into the prepared tin and spread out using the back of

a spoon. Allow to set. 5 To make the caramel, place the sugar and water in a saucepan over a high heat. Simmer until it turns golden brown. Immediately add the cream and butter and stir. Allow to cool slightly then stir in the miso, vanilla extract and whey powder. 6 Pour the miso caramel into the prepared tin and place in the fridge to cool and set. 7 Once set, cut into rectangles. Store in an airtight container.

Find a range of organic

Cacao and nut snack bars with miso caramel

Clearspring Organic Japanese Sweet White Miso

Clearspring Organic Japanese Barley Miso

miso in stores.

AND NUT SNACK BARS WITH MISO CARAMEL

SEAFOOD swaps

Prepare wholesome meals using vegan and veggie alternatives that provide the same nutrients as fi sh and seafood would do for your diet

Spinach and barley salad with tahini dressing

SPINACH AND BARLEY SALAD WITH TAHINI DRESSING

KEY INGREDIENTS

Spinach, grains, walnuts, dried figs, dried apricots and tahini provide Omega–3, calcium, iron and protein.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

½ tsp iodized salt

180g pearl barley

50g walnuts

50g SpinneysFOOD Organic Baby Spinach

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Basil

Handful of SpinneysFOOD Fresh Dill

50g dried figs

50g dried Turkish apricots

For the tahini dressing

80ml tahini

5cm piece fresh ginger

1 garlic clove

1 tbsp soya sauce

1 tbsp apple cider vinegar

2-3 tbsp water

2 tsp SpinneysFOOD Organic Natural Honey or SpinneysFOOD Pure Maple Syrup

To serve

Handful of mixed SpinneysFOOD Fresh Herbs

1 Place a pot of salted water over a medium heat. Add the barley and bring to a boil. Simmer and cook for approx. 25 minutes or until tender. Drain under cold water until cool. 2 Toast the walnuts in a pan placed over a high heat, then roughly chop. Finely chop the spinach, herbs, figs and apricots. Toss all the ingredients together and place them on a serving platter. 3 Peel and grate the ginger and garlic. In a small mixing bowl, whisk together all the ingredients for the dressing. Add water until a pourable sauce is achieved.

4 Drizzle the dressing over the salad and serve.

FIVE BEAN CURRY WITH SOYA YOGHURT RAITA

KEY INGREDIENTS

Kidney beans, cannellini beans, white beans and soya yoghurt provide vitamin B12, protein and iron.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

2 leeks

1 green chilli

1 tsp grated ginger

2 garlic cloves

1 tbsp SpinneysFOOD Pure Sunflower Oil

½ tsp SpinneysFOOD Cumin Seeds

½ tsp SpinneysFOOD Fine Sea Salt

1 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes

1 tsp mild curry powder

½ tsp SpinneysFOOD Fine Cumin

¼ tsp SpinneysFOOD Fine Turmeric

¼ tsp SpinneysFOOD Garam Masala Powder

100g mung beans, soaked overnight

250-375ml SpinneysFOOD Bottled Drinking Water

250ml coconut milk

1 x 400g tin black beans

1 x 400g tin SpinneysFOOD Organic Red Kidney Beans

1 x 400g tin SpinneysFOOD Cannellini Beans

1 x 400g tin SpinneysFOOD Organic Chick Peas

Handful of SpinneysFOOD Fresh Coriander

½ lemon

For the soya yoghurt raita

1 garlic clove

Thumb-sized piece of fresh ginger

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Mint

½ lime

1 SpinneysFOOD Organic Cucumber

½ tsp SpinneysFOOD Garam Masala Powder

250g soya yoghurt

To serve

4 wholewheat flatbreads

Five bean curry with soya yoghurt raita

VEGGIE

VEGAN

Roasted sweet potato, carrot and amaranth salad with green dressing

1 Finely slice the leeks and green chilli. Grate the ginger and crush the garlic. 2 Heat the oil in a pan. Once the oil is hot, add the cumin seeds and toast for a minute. Add the leeks and green chilli to the pan and sauté for approx. 2 minutes or until tender. Add the ginger and garlic, sautéing for a further 2 minutes. Add the salt, tomatoes, dry spices, mung beans, water and coconut milk. Stir over a medium heat for 15-20 minutes. Stir in the tinned beans and chickpeas. 3 Meanwhile, make the raita. Crush the garlic. Grate the ginger. Finely chop the coriander and mint. Zest and juice the lime. Grate the cucumber, squeezing out any liquid. Combine all the ingredients for the raita in a small bowl. 4 Finish off the curry with roughly chopped coriander and a squeeze of lemon.

5 Serve with the warm flatbreads and soya yoghurt raita.

ROASTED SWEET POTATO, CARROT AND AMARANTH SALAD WITH GREEN DRESSING

KEY INGREDIENTS

Chlorella, spinach, nutritional yeast and almonds provide zinc, Omega–3, iron and vitamin B12.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

kombu rice

6 baby carrots

2 medium SpinneysFOOD Beauregard Sweet Potatoes

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

375ml vegetable stock

90g amaranth

90g quinoa

For the green dressing

1 lemon

250ml Greek-style yoghurt

1 tsp chlorella

1 tsp nutritional yeast

Handful of mixed SpinneysFOOD Fresh Herbs (parsley, dill, mint and coriander)

50g SpinneysFOOD Organic Baby Spinach

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp capers

1 small garlic clove

½ tsp iodized salt

To serve

1 green apple

Small handful of baby rocket

75g goat’s cheese or vegan feta cheese (optional)

50g toasted almonds

1 Preheat the oven to 200°C, gas mark 6.

2 Peel and halve the baby carrots. Roughly cube the sweet potatoes leaving the skin on. Place the

carrots and potatoes on a rimmed baking tray. Drizzle with the olive oil and season with the salt. Toss to coat and place in the oven for 25-30 minutes or until caramelised and cooked through. 3 Place the stock in a medium pot over a high heat and bring to a boil. Add the amaranth and quinoa and lower the heat to a gentle simmer. Cook for approx. 15 minutes or until tender and all the stock has been absorbed. Remove from the heat and place on a serving platter. Set aside to cool. 4 Zest and juice the lemon. Place all the ingredients for the green dressing in a blender or food processor and pulse until smooth. 5 Slice the apple into matchsticks. Rinse the rocket. Crumble the goat cheese. Roughly chop the almonds. 6 Toss together the amaranth, quinoa, apple and rocket. Arrange the goat’s cheese on top with the almonds and drizzle over the dressing.

BROCCOLI AND COURGETTE LASAGNE WITH CHEAT'S VEGAN CHEESE SAUCE

KEY INGREDIENTS

Soya milk, cannellini beans, nutritional yeast, iodized salt and seeds provide protein, iron and iodine.

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Serves: 6-8

Sticky Marmite tofu with pickled shiitake mushrooms and

Broccoli and courgette lasagne with cheat’s vegan cheese sauce

VEGAN

320g broccoli florets

400g courgettes

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Black Pepper, freshly ground

1 x 340g SpinneysFOOD Tomato for Bolognese

230g lasagna sheets

100g vegan mozzarella

50g vegan parmesan

For the cheat’s vegan white sauce

1 small brown onion

1 tbsp SpinneysFOOD Pure Sunflower Oil

1 x 400g tin SpinneysFOOD Cannellini Beans

½ tsp SpinneysFOOD Fine Sea Salt

Pinch of ground nutmeg

250ml SpinneysFOOD Soya Milk

1 tsp nutritional yeast

For the crunchy seed topping

10g flaxseeds

40g sunflower seeds

10g chia seeds

20g breadcrumbs

½ tsp smoked paprika

¼ tsp SpinneysFOOD Fine Sea Salt

Pinch of SpinneysFOOD Fine Cayenne Pepper

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6. Line a roasting tray with baking paper. 2 Slice the broccoli florets into1cm thick rounds, letting the florets on the edges fall off. Slice the courgettes. Toss the broccoli and courgettes in the olive oil, salt and pepper. Place in the oven and roast for approx. 10-15 minutes or until tender and slightly crisp. 3 Remove from the oven and lower the oven temperature to 180°C, gas mark

4. 4 Finely slice the onion. 5 Heat the oil in a medium-sized pan. Sauté the onion until golden and tender. Remove from the heat and cool.

6 In a blender or food processor, combine all the white sauce ingredients and blitz until smooth and creamy. 7 Lightly oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna

sheets. Spoon a thin layer of the white sauce over the sheets. Top with a layer of broccoli and courgette, then a layer of tomato sauce and a layer of parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna sheets topped with tomato sauce, mozzarella and parmesan. Cover the dish tightly with foil and place in the oven. Bake 40 minutes, until the sheets are tender and the mixture is bubbling. 8 Meanwhile, prepare the seed topping. Line a baking tray with parchment paper. In a medium-sized bowl, combine the seeds, breadcrumbs and seasoning with the olive oil. Spread in an even layer over the baking tray and bake for 15-20 minutes or until golden. Remove from the oven and set aside. 9 Once 40 minutes have passed, uncover the lasagna and bake for a further 10 minutes, until the top begins to brown. 10 Remove from the heat and allow to sit for 5 minutes before sprinkling with the crunchy seed topping and serving.

STICKY MARMITE TOFU WITH PICKLED SHIITAKE MUSHROOMS AND KOMBU RICE

KEY INGREDIENTS

Yeast extract, tofu, shiitake mushrooms, seaweed and edamame beans provide vitamin B12 and D, calcium and Omega–3.

Prep time: 30 minutes (plus chilling time)

Cook time: 30 minutes

Serves: 4

For the kombu rice

370g sushi rice short-grain rice

625ml SpinneysFOOD Bottled Drinking Water

1 tbsp rice vinegar

2 tbsp soya sauce

1 tsp sesame oil

1 piece dried kombu

For the pickled shiitake mushrooms

180g shiitake mushrooms

60g granulated sugar

125ml soya sauce

125ml rice vinegar

250ml SpinneysFOOD Bottled Drinking Water

For the sticky Marmite tofu

280g medium firm tofu

1 tbsp SpinneysFOOD Pure Sunflower Oil

1 tbsp soya sauce

1 tbsp Marmite

2 tbsp SpinneysFOOD Organic Natural Honey

1 tsp nigella seeds

To serve

3 small radishes

½ SpinneysFOOD Organic Cucumber

160g blanched edamame beans

Pickled ginger

1 Rinse the rice in cold water and drain. Place in a medium-sized pot along with the water, rice vinegar, soya sauce, sesame oil and kombu on top. Place the lid on top and bring to a boil. Lower the heat and cook for approx. 15-20 minutes, or until the rice has absorbed all the liquid. Set aside and keep warm. 2 Quarter the shiitake mushrooms. In a small pot, bring the mushrooms, sugar, soya sauce, vinegar and water to a simmer over a medium-high heat. Cook, stirring occasionally, until the sugar has dissolved, approx. 5 minutes. Transfer the mushrooms to a sterilised jar. Cover and chill for at least 1 hour. 3 Drain the tofu and pat it dry with a paper towel. Slice the tofu into 2cm cubes. Heat the oil in a large cast-iron or nonstick pan over a medium-high heat. Add the tofu and fry on either side for approx. 2-3 minutes or until golden and crisp on both sides. In a small bowl combine the soya sauce, Marmite and honey and stir until combined. Lower the heat and stir in the Marmite sauce. Cook for approx. 2 minutes or until the sauce becomes thick and glossy and coats the tofu. Add in the nigella seeds and stir to coat. 4 Finely slice the radish and cucumber. 5 Divide the rice between four bowls and top with the tofu, pickled shiitake, edamame beans, finely sliced radish, cucumber and pickled ginger.

Nezo Pure Salt With Iodine

Earth Goods Brown Flaxseeds

Bob’s Red Mill Nutritional Yeast

Yakinori Roasted Seaweed Sheets

SpinneysFOOD Cannellini Beans

Find an assortment of nutrient-dense ingredients available in stores.

VEGGIE

Al-desko dining

Smoked mackeral loaded microwave sweet potato

Mushroom and miso home-made instant noodles

Try these delicious make-ahead lunches for when you work from home or head into the offi ce

SMOKED MACKERAL LOADED MICROWAVE SWEET POTATO

This recipe can be adjusted to make a different lunch for each day of the week – simply replace the mackeral with tuna, smoked salmon or shredded chicken.

Prep time: 20 minutes

Cook time: 10 minutes

Makes: 5 lunches

For the spring onion and lemon labneh

5 SpinneysFOOD Spring Onions

1 lemon

Handful of SpinneysFOOD Fresh Dill

100g labneh

Pinch of SpinneysFOOD Sea Salt Flakes

250g smoked mackerel fillet

To serve

150g lettuce leaves

5 SpinneysFOOD Organic Cucumbers

5 medium SpinneysFOOD Beauregard Sweet Potatoes

AT HOME

1 Finely slice the spring onions. Zest and juice the lemon. Finely chop the dill. 2 In a small mixing bowl, combine the spring onions, lemon zest and juice, dill, labneh and salt. Stir to combine and divide between 5 small resealable containers. 3 Remove the skin from the mackerel. Using a fork flake into chunks. Divide and place in 5 small resealable containers. Divide the lettuce between the containers. Slice the cucumber and divide between the containers.

AT WORK

1 Rinse and prick the sweet potato all over. Wrap it in wet paper towels. Microwave on high for 4-5 minutes. If the potato isn’t tender enough, continue cooking at 1-minute intervals until tender. 2 Once cooked, slice the sweet potato in half lengthways and top with the labneh mixture, flaked mackerel and serve with the salad.

MUSHROOM AND MISO HOME-MADE INSTANT NOODLES

Rice noodles are the best choice for this recipe since they can be easily cooked using boiling water.

Prep time: 30 minutes

Cook time: 2 minutes

Makes: 5 lunches

200g shiitake mushrooms

5 SpinneysFOOD Pak Choi

5 SpinneysFOOD Spring Onions

100g carrots

250g rice noodles

5 tbsp miso paste

5 tbsp soya sauce

5 tbsp rice vinegar

2½ Kallo Organic Mushroom Stock Cubes

1 lime

Handful of SpinneysFOOD Fresh Coriander

400ml SpinneysFOOD Bottled Drinking Water

AT HOME

1 Finely slice the mushrooms, pak choi and spring onions. Peel and julienne the carrots.

2 Divide each of these ingredients between 5 microwavable meal prep containers or jars.

3 To each container, add 50g of noodles, 1 tablespoon of miso paste, 1 tablespoon of soya sauce and 1 tablespoon of vinegar. Add half a stock cube, a wedge of lime and some coriander. 4 Seal the containers and refrigerate until needed.

AT WORK

1 Remove the lime and coriander from the container. Set aside. 2 Add the boiling water to the container and microwave on high for 2 minutes or until the noodles are cooked. 3 Serve with a squeeze of lime juice and coriander.

LENTIL-LOADED MICROWAVE NACHOS

Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it.

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 5 lunches

For the lentil sauce

1 large leek

3 garlic cloves

1 tbsp SpinneysFOOD Pure Sunflower Oil

2 x 400g tin brown lentils

250ml vegetable stock

½ tsp SpinneysFOOD Fine Sea Salt

2 tsp SpinneysFOOD Fine Cumin

Pinch SpinneysFOOD Cayenne Pepper

2 tsp SpinneysFOOD Dried Oregano

2 tsp smoked paprika

1 tsp SpinneysFOOD Demerara Sugar

To serve

2 SpinneysFOOD Super Sweet Corn

1 red onion

500g Kraft shredded Mexican four cheese

Handful of SpinneysFOOD Fresh Coriander

500g Spinneys Salted Tortilla Chips

AT HOME

1 Finely slice the leek. Peel and crush the garlic.

2 Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced.

3 Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed. 4 Divide the tortilla chips between 5 resealable bags, approx. 125g each.

AT WORK

1 Place the lentil sauce in a bowl and microwave for 2 minutes to heat up. 2 Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted. 3 Top with the lentils, corn, red onion and coriander.

Recipes, food styling and photography by TheKateTin.com

Lock & Lock Lunch Bag Set

Brabantia Set of 3 Stackable Glass Jars

Lock & Lock Round Glass Container Lock & Lock Sauce Bottle EZ Lock Rectangular Container 2 Piece Set

Lentil-loaded microwave nachos

Winter warmer

MINT AND PEA SOUP

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

1 potato

1 red onion

1 lime

2 tbsp coconut oil

800g frozen peas

1½L vegetable stock

2 tsp SpinneysFOOD Fine Coriander

15g SpinneysFOOD Fresh Mint

250ml coconut cream

SpinneysFOOD Fine Sea Salt, to taste

½ tsp SpinneysFOOD Fine Black Pepper

To serve

2 tbsp coconut cream

15g SpinneysFOOD Fresh Coriander

1 Peel and cube the potato. Peel and thinly slice the onion. Juice the lime. 2 Heat the coconut oil in a pot over a medium heat.

3 Add the red onion and sauté until it turns a light golden brown. Stir in the peas and potato cubes. Add the vegetable stock and coriander powder. 4 Bring to a boil over a high heat. Cover the pot, lower the heat and leave to simmer for 20 minutes. 5 Add the fresh mint, coconut cream and season with the salt and pepper. 6 Using a hand blender, purée the mixture to a smooth consistency, then leave to simmer for a further 5 minutes. Remove from the heat and stir in the lime juice. 7 Serve the soup in bowls, drizzled with the coconut cream and sprinkled with some chopped coriander.

Zahra Abdalla enjoys experimenting in the kitchen. Here she shares a recipe for a “Western-style pea soup” to which she adds or subtracts Asian flavours depending on her mood

VEGAN

Mint and pea soup

MAD ABOUT mushrooms

SMOKY CHIPOTLE PULLED MUSHROOM TACOS

Pulled mushroom tastes best when made a day ahead and refrigerated until needed.

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

400g oyster mushrooms

1 leek

1 garlic clove

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Cumin

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Coriander

1 tsp tomato paste

1 tbsp chipotle in adobo

2 tbsp soya sauce

4 tbsp vegetable stock

1 tbsp soft brown sugar

½ tsp SpinneysFOOD Sea Salt Flakes

For the chipotle sour cream

150g sour cream

2 tsp chipotle in adobo

¼ tsp SpinneysFOOD Fine Sea Salt

½ lime

To serve

1 SpinneysFOOD Organic Cucumber

8 hard shell tacos

50g pickled red onion

Handful of SpinneysFOOD Microgreens

1 Remove the caps from the mushrooms and finely slice. Using a fork, shred the stems to form long strands. 2 Rinse then finely slice the leeks. Peel and crush the garlic. 3 Heat the oil in a cast-iron or non-stick frying pan. 4 Add the leeks and sauté for 2 minutes. Add the garlic, sautéing for a further minute or two before adding the spices. Gently fry the spices until fragrant. Stir through the tomato paste and chipotle. Add the sliced and shredded mushrooms along with the soya sauce and stock. Simmer gently until most of the liquid is absorbed. Add in the sugar and flaky sea salt. Simmer for a further 5 minutes before removing from the heat. Set aside to cool. 5 Combine the sour cream, chipotle in adobo and salt in a bowl. Squeeze in the lime juice and stir to combine. Set aside. 6 Twenty minutes before serving, preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 7 Evenly spread the mushroom pieces on the tray and bake for 15 minutes or until golden and crispy. 8 Slice the cucumber into thin ribbons. 9 To serve, spread a dollop of chipotle sour cream in each taco, top with pulled mushroom, pickled red onion, microgreens and cucumber ribbons.

You won’t miss meat with these fl avourful recipes for sloppy Joes, koftas, skewers, rolls and tacos

Smoky chipotle pulled mushroom tacos

Mushroom sloppy joes

Mixed mushroom espetada

Peri peri prego oyster mushroom rolls

Mushroom koftas

MUSHROOM SLOPPY JOES

Serve these sloppy joes with your favourite SpinneysFOOD frozen fries.

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 4

1 red onion

800g SpinneysFOOD Portobello or Button D+ Mushrooms

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp tomato purée

330ml Drynks Unlimited Smashed Pale or vegetable stock

100g walnuts

2 tbsp Worcestershire sauce

2 tbsp chipotle in adobo

2 tsp smoked paprika

1 tsp SpinneysFOOD Fine Sea Salt

To serve

4 SpinneysFOOD Malted Burger Buns

5 large pickles

1 Finely dice the red onion and mushrooms. Crush the garlic. 2 Heat the oil in a large non-stick pan over a medium-high heat. Add the onion to the pan and sauté until golden and tender, approx. 10 minutes. Add the mushrooms and cook until all the liquid has evaporated, approx. 10 minutes. Lower the heat and add the crushed garlic and cook for a further 5 minutes. Add the tomato paste to the mushrooms along with the smashed pale, or vegetable stock, while stirring. 3 Roughly chop the walnuts and add to the pan along with the Worcestershire sauce, chipotle, paprika and salt. Cook for another 5 minutes then remove from the heat. 4 Halve the buns and toast on either side. Slice the pickles. 5 Top the bottom halves of the buns with the mushroom mixture. Add the sliced pickles. Replace the top halves of the buns and serve.

MIXED MUSHROOM ESPETADA

Prep time: 10 minutes (plus marination time)

Cook time: 20 minutes

Serves: 4

1½kg mixed mushrooms

8-10 Padron peppers

For the marinade

4 tbsp red grape vinegar

½ tsp SpinneysFOOD Black Peppercorns

8 fresh bay leaves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

To serve Handful of SpinneysFOOD Fresh Parsley

1 lime

1 Quarter some of the larger mushrooms and keep the smaller ones whole. 2 Place the vinegar, peppercorns, bay leaves, olive oil and salt in a blender. Blitz until smooth. Pour the marinade into a bowl. 3 Place the mushrooms and Padron peppers in the marinade and set aside for at least 4 hours or overnight. 4 Place a griddle pan over a high heat. 5 Thread the mushrooms and peppers onto metal skewers. Place on the grill for 5-8 minutes, until charred and tender. 6 Roughly chop the parsley and quarter the lime. 7 Serve the espetada sprinkled with the parsley and lime wedges on the side.

PERI PERI PREGO OYSTER MUSHROOM ROLLS

King Oyster mushrooms have a meat-like texture and flavour, making them an ideal replacement for steak. Prep time: 20 minutes (plus marination time)

Cook time: 25 minutes

Serves: 4

For the marinade

3 tbsp Nando’s Mild Peri-Peri Sauce

1 tsp tomato paste

2 tbsp water

1 tsp smoked paprika

½ lemon

1 garlic clove

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp soft brown sugar

1 tsp SpinneysFOOD Fine Sea Salt

4 king oyster mushrooms

For the blistered tomatoes

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

150g SpinneysFOOD Cherry Tomatoes

2 tsp brown sugar

½ tsp SpinneysFOOD Sea Salt Flakes

To serve

4 Portuguese rolls

1 small red onion

50g watercress

50g Nando’s Perinaise

1 Combine all the ingredients for the marinade in a blender. Blitz until smooth. 2 Slice the mushrooms lengthways to form 2-3cm-thick ‘steaks’. Place the mushroom steaks in a single layer in a rectangular dish and cover with the marinade. Refrigerate covered for at least 30 minutes or up to 24 hours. 3 Heat the olive oil

in a medium cast-iron pan over a medium-high heat. 4 Add the whole cherry tomatoes along with the sugar and salt. Cook for 10 minutes or until caramelised and jammy. Remove the tomatoes from the pan and set aside. 5 Remove the mushroom ‘steaks’ from the marinade and fry them in the same pan until caramelised and tender, approx. 10 minutes. 6 Halve and toast the Portuguese rolls. Finely slice the onion and rinse the watercress. 7 To assemble, spread a little perinaise over the toasted buns, top with the watercress, mushroom ‘steaks’, blistered cherry tomatoes and red onion. 8 Serve immediately.

MUSHROOM KOFTAS

Instead of shaping the mushroom mixture onto skewers, it can also be rolled into even-sized balls and baked as instructed.

Prep time: 30 minutes

Cook time: 1 hour

Serves: 4

200g firm tofu

1 leek

1 garlic clove

200g white button mushrooms

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp smoked paprika

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Coriander

½ tsp ground cardamom

1tsp SpinneysFOOD Fine Sea Salt

2-3 tbsp breadcrumbs

To serve 200g SpinneysFOOD Hummus

Handful of SpinneysFOOD Fresh Parsley

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 2 Grate the tofu. Finely slice the leek. Crush the garlic. Dice the mushrooms. 3 Heat 1 teaspoon of oil in a medium-sized, non-stick frying pan. Add the tofu to the pan and sauté for 5-6 minutes. Remove from the heat and place in a blender. 4 Heat the rest of the oil in the same pan. Add the leek and sauté until golden, approx. 5 minutes. Add in the garlic, mushrooms, spices and salt. Sauté for a further 5 minutes, or until most of the liquid has evaporated. 5 Place all the ingredients in the blender along with the tofu and breadcrumbs. Blitz until smooth. 6 Shape the mixture onto eight skewers and place them on the baking tray. 7 Using a pastry brush, gently brush the koftas with plenty of olive oil. Bake for approx. 30 minutes or until firm and crispy. 8 Serve with the hummus and chopped parsley.

Recipes, food styling and photography by TheKateTin.com

VEGAN

VEGGIE

VEGAN

TOP TIP!

For an extra crispy topping, ruffle the mash with a fork before baking.

THE WAY FORWARD

Plant-based, GMO-free

delicious, Future Farm’s burger

FUTURE FARM SHEPHERD’S PIE WITH HERBY PARSNIP MASH

Prep time: 30 minutes

Cook time: 1 hour

Serves: 4-6

2 brown onions

2 medium carrots

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g Future Farm Future Mince

2 tbsp tomato paste

1 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes

250ml vegetable or mushroom stock

1 SpinneysFOOD Bay Leaf

1 sprig SpinneysFOOD Fresh Thyme

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

450g potatoes

450g parsnips

210ml alternative milk

100g fresh or frozen peas

100g grated vegan cheese

1 Preheat the oven to 220°C, gas mark 7. 2 Finely slice the onions. Coarsely grate the carrots. 3 In a large saucepan, heat 1 tablespoon of the oil. Sauté the plant-based mince until golden and caramelised. Add the onions, carrots and tomato paste and sauté for 5 minutes. Add the tomatoes, stock, bay leaf, thyme and seasoning. Allow to simmer for 20 minutes. 4 Meanwhile, peel and chop the potatoes and parsnips. Boil them in salted water until very soft. Drain and mash the potatoes and parsnips together, then add the remaining olive oil and milk. Season to taste. 5 Add the peas to the mince. 6 Place the mince mixture into a 20cm casserole dish. Spread the mashed potatoes and parsnips on top. Sprinkle with the cheese. 7 Place in the oven for 20 minutes or until golden and bubbling.

Future Farm shepherd’s pie with herby parsnip mash

and

patties, meatballs, mince and sausages are great for veggie versions of spaghetti and meatballs, burgers and more

Recipes, food styling and photography by TheKateTin.com

VEGAN

Future Farm harissa burgers with crispy carrot fries

COOK’S NOTE

To get the carrots extra crispy, fry them in a pot of oil, heated to 180° C, for approx. 5 minutes, or until caramelised.

FUTURE FARM HARISSA BURGERS WITH CRISPY CARROT FRIES

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the crispy carrot fries

500g carrots

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

For the burgers

100g SpinneysFOOD Feta

160g yoghurt

4 tbsp harissa paste

8 x Future Farm Future Burger Plant-Based Patties

4 SpinneysFOOD Malted Burger Buns

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

50g SpinneysFOOD Organic Baby Spinach

2 tbsp Sriracha or hot sauce of choice

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper. 2 Peel and thinly shred the carrots. Combine the oil and salt in a large bowl and toss the carrots in the mixture. Arrange on the baking sheet. Place in the oven and roast until golden and crispy, approx. 10 minutes. 3 Crumble the feta into a small bowl and add the yoghurt and combine. Refrigerate until needed. 4 Preheat a large non-stick pan until smoking hot. 5 Working in batches, add 1-2 teaspoons of the harissa paste to the pan and place 2 or 3 patties over the paste. Cook the patties for 3 minutes then turn and cook on the other side. Repeat with the remaining patties. 6 Slice the buns in half,

Spaghetti and Future Farm Meatball traybake with pesto

brush with the olive oil and toast them in the pan. Set aside. 7 Assemble the burgers by spreading 1 tablespoon of the yoghurt-feta mixture on the base of each bun, then top with baby spinach, two patties, another tablespoon of the yoghurt-feta mixture and finish off with the crispy carrots. Replace the tops of each bun.

8 Serve immediately.

SPAGHETTI AND FUTURE FARM MEATBALL TRAYBAKE WITH PESTO

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4

For the traybake

1 large leek

2 garlic cloves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

275g Future Farm Future Meatballs

700g SpinneysFOOD Organic Italian Tomato Passata

700ml SpinneysFOOD Bottled Drinking Water

¼ tsp bicarbonate of soda

1 fresh bay leaf

250g SpinneysFOOD Spaghetti

100g vegan mozzarella cheese

For the kale pesto

75g kale

75g SpinneysFOOD Fresh Basil

1 garlic clove

10g pine nuts or almonds

100ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

To serve

Handful of SpinneysFOOD Fresh Basil

½ tsp SpinneysFOOD Black Pepper, freshly ground

TIP!

1 Preheat the oven to 180°C, gas mark 4.

2 Finely chop the leek. Crush the garlic.

3 Heat 1 tablespoon of oil in a frying pan placed over a medium heat. Sauté the meatballs until golden. Set aside. 4 Combine 1 tablespoon of oil, leek and garlic in a medium-sized saucepan and sauté for 5 minutes, until the leek is soft. Pour in the passata, water and bicarbonate of soda. Add the bay leaf and stir to combine. Bring to a gentle simmer. 5 Arrange the spaghetti in an even layer in the base of a 30cm x 25cm oven-proof dish. Drizzle 1 tablespoon of oil over the top and toss well to coat the spaghetti strands. Pour the hot tomato sauce over the spaghetti. Using tongs, stir the sauce through the spaghetti. Arrange the meatballs on top of the spaghetti mixture. 6 Cover tightly with foil, so no steam can escape, and bake for 30 minutes. 7 Slice the mozzarella into rounds. 8 Once the spaghetti is al dente, remove the foil and top with the mozzarella. Increase the oven temperature to 200°C, gas mark 6, and bake, uncovered, for 10 minutes, or until the cheese is melted and golden. 9 To make the pesto, place all the ingredients in a food processor and pulse until roughly chopped and combined. 10 Serve the spaghetti topped with a drizzle of pesto, fresh basil and black pepper.

TOP

Adding a pinch of bicarbonate of soda to the tomato sauce removes the acidity without needing to add sugar.

VEGAN

VEGGIE

FUTURE FARM VEGAN SAUSAGE BREAKFAST BAKE

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4-6

For the bake

1 small red onion

1 ripe tomato

50g oyster mushrooms

Handful of mixed SpinneysFOOD Fresh Herbs

COOK’S NOTE

250ml vegetable stock

1 tbsp SpinneysFOOD Tomato Ketchup

1 tsp dark soya sauce

1 tsp Marmite

1 tsp corn flour

1 tbsp water

SpinneysFOOD Black Pepper, freshly ground

To serve

Handful of mixed SpinneysFOOD Fresh Herbs

1 Preheat the oven to 200°C, gas mark 6.

2 Finely slice the red onion. Slice the tomato into rounds. Separate the oyster mushrooms. Finely chop the fresh herbs. 3 In a 20cm oven-proof frying pan, heat the oil and add the onion, tomato and mushrooms. Season with salt and place in the oven to roast for approx. 10-15 minutes, or until the onion is tender.

4 Meanwhile, mix the flours, baking powder and salt in a bowl. Make a well in the centre. Whisk together the milk and water in a separate jug and then add to the dry ingredients. Whisk until smooth. Stir the chopped herbs into the batter. Allow to rest for at least 15 minutes.

2 tbsp SpinneysFOOD Pure Sunflower Oil

65g SpinneysFOOD Self-Raising Flour

50g chickpea flour

½ tsp baking powder

½ tsp SpinneysFOOD Fine Sea Salt

100ml alternative milk (soya, oat, almond)

100ml SpinneysFOOD Bottled Drinking Water

6 Future Farm Future Sausages

For the onion gravy

1 small red onion

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

5 Remove the pan from the oven and take the vegetables out of the pan and set aside. Place the sausages in the pan and place in the oven for 5-10 minutes, or until slightly golden. Remove the pan from the oven and pour in the batter, ensuring the sausages are not fully covered. Arrange the onion, tomato and mushrooms over the batter. Return to the oven and bake for 30 minutes, or until the batter is risen and golden brown. 6 Meanwhile, prepare the onion gravy. Finely slice the onion. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soya sauce and Marmite. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the corn flour with the water in a small bowl until smooth. Stir the mixture into the pan. Simmer for 1-2 minutes until the sauce has thickened, stirring throughout. Generously season with freshly ground black pepper.

7 Serve the breakfast bake with the hot onion gravy and some fresh herbs.

Future Farm Future Sausage

Future Farm Future Meatball

Future Farm Future Mince

Future Farm Future Burger

Future Farm Future Chick’n

Find a variety of Future Farm products in stores.

Future Farm vegan sausage breakfast bake

This can be served as a light lunch, or a delicious dinner.

VEGAN

Lucky dip

Chinese New Year on 22 January is a time for sharing blessings and feasting on dishes symbolic of wealth, good fortune and longevity such as dumplings, spring rolls and noodles

Turnip cakes

TURNIP CAKES

To give these cakes a sesame crust, press one side of each cake into sesame seeds. Heat a wok with a little oil and fry the cakes until golden and crispy on both sides.

Prep time: 20 minutes

Cook time: 1 hour

Makes: 8

600g daikon radish

1 tbsp dried shrimp

3 dried shiitake mushrooms

1 Chinese sausage, or vegan sausage of choice

1 SpinneysFOOD Spring Onion

250ml SpinneysFOOD Bottled Drinking Water

1 tbsp SpinneysFOOD Pure Sunflower Oil, plus extra for greasing and frying

130g rice flour

1 tbsp corn flour

½ tsp SpinneysFOOD Fine Sea Salt

½ tsp SpinneysFOOD Fine Grain White Sugar

¼ tsp SpinneysFOOD Fine White Pepper

To serve

1 SpinneysFOOD Spring Onion

1 red chilli

1 Coarsely grate the daikon. Soak the dried shrimp in water until soft then roughly chop. Soak the mushrooms in hot water then finely chop. Dice the sausage. Finely chop the spring onion. 2 Add the daikon and water to a wok and bring to a boil. Simmer for 10 minutes or until softened. Place the cooked daikon in a bowl and allow to cool. 3 Drain any liquid left in the pan into a 250ml measuring cup. Top up with enough water to get 250ml of liquid. Add to the bowl with the daikon. 4 Place a wok over a high heat. Add the oil and fry the shrimp, mushrooms and sausage until softened then stir in the spring onion. Allow to cool. 5 In a large bowl, combine the daikon, shrimp mixture, rice flour, corn flour, salt, sugar and white pepper. Allow to stand for 30 minutes. 6 Grease a non-stick loaf pan. Pour the batter into the pan. Prepare a steamer with plenty of water and place the pan into the steamer. Steam for 50 minutes or until tacky to the touch. Remove from the heat and cool for 30 minutes before turning out onto a flat surface. Slice into squares. Heat a non-stick frying pan and fry the turnip cakes until golden brown on both sides. 7 Chop the spring onion and red chilli. 8 Serve the cakes sprinkled with spring onions and red chilli.

HAKKA AUBERGINE

For a more authentic Hakka aubergine, sauté with Thai basil before serving.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 4

For the sauce

125ml hoisin sauce

125ml soya sauce

75ml SpinneysFOOD Bottled Drinking Water

2 tbsp rice vinegar

1 tsp black vinegar

1 tsp SpinneysFOOD Fine Grain White Sugar

1 tbsp corn flour

For the aubergine

1.3kg aubergines

125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

125ml SpinneysFOOD Bottled Drinking Water

1 red chilli

To serve

200g steamed SpinneysFOOD Long-Grain Basmati Rice Handful of SpinneysFOOD Fresh Coriander

1 To make the Hakka sauce, place a mediumsized saucepan over a medium-high heat. Whisk in the hoisin sauce, soya sauce, 3 tablespoons of water, rice vinegar, black vinegar and sugar. Bring to a boil over a medium-high heat.

2 In a small bowl, whisk together the corn flour and the remaining 2 tablespoons of water until the mixture forms a smooth paste. Whisk the paste into the saucepan. Simmer, while whisking, until it is shiny and coats the back of a spoon, approx. 1-2 minutes. 3 Preheat the oven to 180°C, gas mark 4. Place a rack in the centre of the oven. 4 Cube the aubergines into 2cm chunks and place in a large bowl. 5 In a separate bowl, whisk together the olive oil, salt, black pepper and water. Pour the mixture over the aubergine cubes and toss to coat. 6 Transfer the aubergine to a large baking dish or a rimmed baking tray and roast for approx. 15-20 minutes. When ready the aubergine should be very soft. Remove from the oven and set aside. 7 Heat a large wok or cast-iron pan over a high heat. 8 Add the aubergine and fry for 1 minute before adding in the sauce. Finely chop the chilli and add to the pan. Toss until the aubergine is well coated, approx. 5 minutes. 9 Serve with the rice and roughly torn coriander.

BRAISED BEEF AND SHIITAKE DUMPLINGS WITH SICHUAN CHILLI OIL

Make a double or triple batch and freeze in resealable bags for a quick and easy meal.

Prep time: 35 minutes

Cook time: 3 hours 30 minutes

Makes: 30

For the braised beef dumplings

1 long red chilli

3 garlic cloves

5cm piece fresh ginger

1 tbsp peanut oil

500g SpinneysFOOD Angus Beef Short Ribs

100g shiitake mushrooms

1 tbsp soya sauce

1 tbsp Chinese black vinegar

2 tbsp oyster sauce

1 star anise

2 tbsp SpinneysFOOD Organic Natural Honey

250ml beef or chicken stock

30g SpinneysFOOD Fresh Coriander leaves

30 store-bought wonton wrappers

4 tbsp water

For the Sichuan chilli oil

1 tbsp Sichuan pepper

4 tbsp chilli oil

4 tbsp black vinegar

2 tbsp soya sauce

5g ginger

For frying

180ml SpinneysFOOD Pure Sunflower Oil

250ml SpinneysFOOD Bottled Drinking Water

1 Preheat the oven to 150°C, gas mark 2.

2 Finely chop the chilli, crush the garlic cloves and grate the ginger. 3 Heat the oil in a medium pot over a high heat. 4 Add the short ribs and fry until caramelised. Add in the mushrooms, chilli, garlic and ginger. Sauté for 2 minutes. Stir in the soya sauce, vinegar, oyster sauce, star anise, honey and stock. Cook for a further 2 minutes. Place the pot, with the lid on, in the oven for approx. 2-3 hours, or until the meat falls off the bone. 5 Cool slightly before removing the bones and shredding the meat. 6 Chop the coriander and add it to the pot. 7 Dust a clean work surface with rice flour. Working with one wonton wrapper at a time, brush the edges with water. Place 2 teaspoons of the filling in the centre of the wrapper and bring all four corners to the centre to form a pyramid shape then pinch to seal. Cover with a damp tea towel and set aside. 8 Toast the Sichuan peppercorns in a small pan over a medium heat for approx. 3 minutes, or until fragrant and they begin to pop. Grind the peppercorns to a powder in a spice grinder or pestle and mortar. 9 In a small bowl, combine the ground peppercorns, chilli oil, vinegar, soya sauce and grate in the ginger. 10 Heat a large pan with a tight-fitting lid over a medium-high heat. Add 2 tablespoons of the oil. 11 Evenly place the dumplings in the pan and lower the heat. Cook without moving the pan until the bottom of the dumplings are golden and crisp, approx. 3 minutes. Fill the pan halfway with water and cover with the lid. Allow to steam for 5 minutes or until the water has evaporated, keep an eye on the bottom of the dumplings and lower the heat, if necessary, to prevent them from burning. Remove the lid from the pan and increase the heat to medium high to crisp up the bottoms, approx. 2 minutes. Remove from the pan and repeat the process with the remaining dumplings. 12 Serve with the chilli oil or your favourite dipping sauce.

VEGGIE

Sweet and sour ginger duck spring rolls

Braised beef and shiitake dumplings with Sichuan chilli oil

Dan dan noodle salad

Hakka aubergine

SWEET AND SOUR GINGER DUCK SPRING ROLLS

Prep time: 35 minutes

Cook time: 1 hour 20 minutes

Makes: 12

For the roast duck

1 whole duck

3 tbsp rice vinegar

1 tsp SpinneysFOOD Fine Sea Salt

5cm piece fresh ginger

1 SpinneysFOOD Spring Onion

1 SpinneysFOOD Cinnamon Stick

1 star anise

For the filling

1 large leek

135g cabbage

2 tsp SpinneysFOOD Pure Sunflower Oil

½ tsp SpinneysFOOD Fine Sea Salt

For the sweet and sour sauce

1 tsp corn flour

3 tsp SpinneysFOOD Demarara Sugar

2 tsp rice vinegar

2 tbsp soya sauce, plus extra for dipping

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp sesame oil

5cm piece fresh ginger

24 spring roll wrappers

1 large SpinneysFOOD Free Range Egg

1 Preheat the oven to 200°C, gas mark 6.

2 Pat the duck dry then rub all over with the rice vinegar and sprinkle with salt. Slice the ginger and chop the spring onion. Stuff the duck cavity with the ginger, spring onion, cinnamon stick and star anise. 3 Place the duck on a wire rack in a roasting tray, breast-side up. Roast in the oven for 30 minutes before piercing the breast with a fork to allow the fat to render. Roast for a further 20 minutes. Remove from the oven and allow to cool. 4 Shred and finely dice the meat. 5 To make the filling, finely slice the leek and cabbage. Heat the oil in a large frying pan over a medium high heat. Sauté the leek and cabbage until softened and slightly caramelised. Season with the salt then add to the duck meat.

6 To make the sauce, whisk together the corn flour, sugar, vinegar, soya sauce, oyster sauce, hoisin sauce, sesame oil and finely grated ginger in a small pot. Place over a low heat. Cook until thickened. 7 Pour the sauce over the shredded meat and vegetables and adjust the seasoning. 8 Lay a spring roll wrapper on a clean surface. Whisk the egg lightly. Brush the edges of the wrapper with the egg and layer 2 tablespoons of filling in the centre. Fold the ends of the wrapper inwards before rolling up. Seal the edge with more egg. Set aside and repeat until all the wrappers and filling has been used.

9 Heat a deep fryer with oil. Fry the spring rolls

until golden and crisp. 10 Serve with the extra soya sauce for dipping.

DAN DAN NOODLE SALAD

Don’t skip the chilli oil. It adds a depth of flavour, instead of only heat, which makes this noodle salad extra delicious.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

For the chilli oil

125ml SpinneysFOOD Pure Sunflower Oil

1 tbsp Sichuan peppercorns

½ SpinneysFOOD Cinnamon Stick

1 star anise

2 tbsp SpinneysFOOD Chilli Flakes

For the chicken mince

2 tsp SpinneysFOOD Pure Sunflower Oil

225g chicken mince

1 tbsp sweet bean sauce or hoisin sauce

2 tsp soya sauce

½ tsp five spice powder

50g SpinneysFOOD Organic Pak Choi

30g SpinneysFOOD Organic Baby Spinach

For the tahini chilli sauce

2 tbsp tahini

3 tbsp soya sauce

2 tsp SpinneysFOOD Fine Grain White Sugar

½ tsp five spice powder

½ tsp ground Sichuan peppercorns

125ml chilli oil

2 garlic cloves

4 tbsp cooking water from noodles

To serve

450g medium egg noodles

2 SpinneysFOOD Spring Onions

1 Place a small pot over a medium heat. Add the oil, Sichuan peppercorns, cinnamon stick and star anise to the pot and slowly heat to 160°C, or until fragrant. Remove from the heat and allow to cool for 2 minutes before removing the whole spices. Stir in the chilli flakes and set aside to cool completely.

2 To make the mince, heat the oil in a large non-stick frying pan over a medium heat. Add the chicken mince. Sauté until golden before adding in the rest of the ingredients. Cook until all the liquid has evaporated. Remove from the pan and place in a medium-sized bowl.

3 Combine all the ingredients for the tahini chilli sauce and adjust the seasoning, if needed. 4 Cook the noodles according to package instructions. Drain, reserving 4 tablespoons of the cooking water. 5 Add the cooking water, a teaspoon at a time, to the tahini chilli sauce to reach the desired consistency. 6 Divide the sauce between four bowls, top with the noodles and chicken mince.

7 Serve with finely sliced spring onions.

Bart Sichaun Pepper

Kikkoman Soya Sauce

Safari Rice Vinegar

Lee Kum Kee Hoisin Sauce

Switz Spring Roll Sheets

love bites

Surprise your Valentine with dishes inspired by popular love phrases

Turn to

Raspberry jellies with whipped coconut cream

Spelt and pea risotto with artichokes

Hot dates with cold feta and za’atar

Pistachio dukkah crusted fillet steaks with baba ganoush mashed potatoes

Get ahea d

Cut down on prep time by buying ready-made baba ganoush and swirling it into the mashed potato.

Lemon curd glazed salmon fillets

Turn to jelly

RASPBERRY JELLIES WITH WHIPPED COCONUT CREAM

Swap out the raspberries for any seasonal berries. Remember to refrigerate the coconut cream overnight otherwise it won’t whip.

Prep time: 10 minutes (plus overnight setting time)

Cook time: 5 minutes

Makes: 2

1 x 400g tin coconut cream

500ml SpinneysFOOD Apple or Grape Juice

½ tbsp gelatine powder

60g frozen or fresh raspberries, plus extra for serving

1 Chill the coconut cream in the fridge overnight. 2 Whisk half the apple juice and gelatine together in a small bowl and set aside to bloom. 3 Combine the remaining apple juice and raspberries in a medium-sized pot over a high heat. Bring to a boil. Remove from the heat and whisk in the gelatine mixture. Stir until completely melted. 4 Pass through a sieve to remove any raspberry seeds, if desired, then pour into 2 x 250ml moulds. Refrigerate overnight to set. 5 Place the chilled coconut cream in a bowl. Using an electric mixer, whip the chilled coconut cream until soft peaks form. 6 Unmould the jellies by running the moulds under hot water then turn them out onto serving plates. 7 Serve topped with the raspberries and the whipped coconut cream on the side.

Two peas in a pod SPELT AND PEA RISOTTO WITH ARTICHOKES

Prep time: 20 minutes

Cook time: 1 hour

Serves: 2

1 small onion

1 garlic clove

Small handful of SpinneysFOOD Fresh Coriander

Small handful of SpinneysFOOD Fresh Parsley

200g pearled spelt

1 lemon

40g Parmesan cheese, plus extra shavings for serving

1 tbsp SpinneysFOOD Salted Butter

½ tsp SpinneysFOOD Fine Sea Salt

800ml vegetable stock

150g SpinneysFOOD Artichokes in Sunflower Seed Oil

150g frozen peas

100g SpinneysFOOD Mangetout, plus extra for serving

To serve

10g fresh pea shoots

1 Finely dice the onion. Crush the garlic. Finely chop the herbs. Rinse and drain the spelt. Zest

and juice the lemon. Grate the Parmesan.

2 Place a large non-stick pan over a medium heat and melt the butter. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the garlic along with the salt and herbs. Add the spelt along with the vegetable stock. Simmer gently for 40 minutes, stirring every now and then. During the last 5 minutes, add the artichokes, frozen peas and mangetout.

3 Once all the liquid has been absorbed, remove the pan from the heat. Stir in the Parmesan, lemon zest and juice. Adjust the seasoning, if necessary. 4 Divide the risotto between two bowls and top with the pea shoots, Parmesan shavings and mangetout.

Date night

HOT DATES WITH COLD FETA AND ZA’ATAR

These dates make an easy appetiser before a meal or serve them as a post-dessert cheese course. Prep time: 15 minutes

Cook time: 10 minutes

Makes: 16

16 SpinneysFOOD Medjool or Khodri Dates, seedless

45g SpinneysFOOD Za’atar

8 slices beef bacon

160g SpinneysFOOD Feta, chilled Handful of SpinneysFOOD Fresh Mint leaves SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling

1 Preheat the oven to 180°C, gas mark 4.

2 Slice the dates lengthways on one side to create an opening. Spoon ½ a teaspoon of za’atar into the middle of each date. 3 Slice the beef bacon slices in half. 4 Wrap a strip of bacon around each date and secure it with a toothpick. Arrange evenly on a baking sheet and bake for 5 minutes. Remove from the oven and turn each one on its side. Bake for a further 5 minutes until caramelised. 5 Remove from the oven. Place a piece of feta and a couple of mint leaves on top of each bacon-wrapped date. Secure the feta and mint leaves to the dates with another toothpick. 6 Serve drizzled with the olive oil.

Nuts about you

PISTACHIO DUKKAH CRUSTED FILLET STEAKS WITH BABA GANOUSH MASHED POTATOES

Prep time: 30 minutes

Cook time: 50 minutes

Serves: 2

For the baba ganoush mashed potatoes

2 medium aubergines

750g medium potatoes

50g SpinneysFOOD Salted Butter

85ml SpinneysFOOD Full Fat Milk

1 tsp SpinneysFOOD Fine Sea Salt

1 garlic clove

1 lemon

4 tbsp tahini paste

1 tbsp plain yoghurt

1 tsp sumac

Large pinch of SpinneysFOOD Chilli Flakes

SpinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling

For the steaks

50g Waitrose Cooks’ Ingredients Dukkah Spice Blend

50g slivered pistachios nuts

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 x 120g SpinneysFOOD Angus Beef Fillets, at room temperature

2 tsp Dijon mustard

To serve Steamed green beans

1 To make the baba ganoush, turn on a gas burner to medium-high. Place the aubergines directly over the flame. Using a pair of tongs, turn them every 5 minutes or so until tender and the skin is charred and crispy on all sides, approx. 20 minutes. If you don’t have a gas burner, you can do this over hot coals.

2 Remove the aubergines from the flame and place in a large colander over a bowl. Allow them to sit and drain for a few minutes until thoroughly cooled and all excess water has drained. 3 Meanwhile, peel and cube the potatoes. Place them in a large pot of generously salted water and place the pot over a high heat. Bring to a boil and cook for approx. 15-20 minutes, or until the potatoes are very soft. Drain and return to the pot.

4 Mash the potatoes and mix in the butter, milk and ½ teaspoon of salt. Set aside and keep warm. 5 Crush the garlic. Juice the lemon. 6 Once the aubergines are cool enough to touch, peel off the charred skin and discard. Place the flesh in a medium-sized bowl and mash with a fork. Add the tahini paste, garlic, lemon juice, yoghurt, remaining salt, sumac and chilli flakes. Mix well to combine. Stir through the mashed potatoes. Set aside and keep warm. 7 To make the crust, combine the dukkah and pistachios in a bowl. Set aside.

8 Preheat the oven to 200°C, gas mark 6.

9 Heat a large cast-iron pan over a high heat. Add the olive oil and cook each fillet for 5 minutes on either side, or until caramelised and medium rare. Transfer to serving plates. Evenly brush the sides of the fillet with the mustard and roll in the pistachio-dukkah mixture, pressing down firmly to secure the crust. 10 Serve the fillet steaks with the baba ganoush mashed potatoes, green beans, a

VEGGIE

Miso caramel apple cake

drizzle of olive oil and an extra sprinkling of dukkah.

You’re my main squeeze

LEMON CURD GLAZED

SALMON FILLETS

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 Irish organic salmon fillets

½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp Waitrose Duchy Organic Sicilian Lemon Curd

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

200g SpinneysFOOD Tenderstem Broccoli

½ tsp SpinneysFOOD Sea Salt Flakes

To serve

SpinneysFOOD Black Pepper, freshly ground

1 lemon

1 Preheat the oven to 200°C, gas mark 6. Line a roasting tray with parchment paper.

2 Season the salmon fillets with the salt then brush with the lemon curd. Place on the roasting tray and roast for 10-15 minutes, basting with the lemon curd every 5 minutes.

3 Meanwhile, bring a pot of salted water to a boil. Add the tenderstem broccoli. Cook for

2-3 minutes or until tender. Drain and divide between two serving plates. 4 Remove the salmon fillets from the oven. 5 Sprinkle the fillets with freshly ground pepper and serve alongside the tenderstem broccoli and slices of lemon.

Apple of my eye

MISO CARAMEL APPLE CAKE

This miso caramel is a spin on salted caramel with the miso adding a salty note, which balances the sweetness of this cake perfectly.

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4

For the miso caramel

165g SpinneysFOOD Fine Grain White Sugar

4 tbsp water

125ml single cream

1 tsp light miso

For the cakes

2 Granny Smith apples

90g SpinneysFOOD Salted Butter, melted

1 large SpinneysFOOD Organic Free-Range Egg

190g plain yoghurt

190g SpinneysFOOD Light Muscovado Sugar

1 tsp vanilla extract

150g SpinneysFOOD Self-Raising Flour

For the icing

120ml sour cream

200g full-fat cream cheese

1 tsp vanilla extract

50g SpinneysFOOD Super Fine Icing Sugar

1 To make the miso caramel, combine the sugar and water in a saucepan over a medium-high heat. Bring to a boil, without stirring, and cook until it takes on a deep amber-red colour. Remove from the heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool. 2 Preheat the oven to 180°C, gas mark 4. Grease and line 3 x 12cm springform cake tins with baking paper.

3 Peel, core and slice the apples. Place the slices in a bowlful of lemon water to prevent them from browning. 4 Place the melted butter, egg, yoghurt, sugar and vanilla extract in a bowl and whisk to combine. Sift in the flour and stir until smooth. 5 Divide the miso caramel in half. Then divide one half equally between the cake tins making sure to coat the bottom of each. Arrange the apple slices in two layers on top of the caramel, reserving a few slices for serving. Drizzle with the remaining miso caramel. 6 Divide the batter between the tins. Bake for 20 minutes, or until a skewer inserted into the middle comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool. 7 To make the icing, whisk together the sour cream, cream cheese and vanilla extract in a bowl until smooth then sift in the icing sugar. 8 Place one cake on a serving plate and spread a thick layer of the icing over the top. Place the second cake on top of the first and repeat the process with the icing. Top with the final cake. Spread a generous layer of icing over the top of the cake. 9 Decorate with the remaining apple slices and serve.

Make your Valentine’s Day extra special with our selection of treats.

ChocOnChoc Chocolate Love Fancies

ChocOnChoc I Love You Chocolate Message

Mr Men Mr Perfect Hot Chocolate & Cookies

Lindt Lindor Milk Chocolate heart

Guylian Artisanal Belgian Chocolate Hearts

Lemon curd makes a delicious sticky glaze for fish and chicken as the sugar caramelises during the cooking process.

VEGGIE

Little cooks

Celebrate a truly international Pancake Day with pancakes from France, Germany, Korea and more

Korean hotteok with pecan cinnamon filling

Mini lemon curd and blueberry Dutch babies

Biscoff banana American pancake stack

KOREAN HOTTEOK WITH PECAN CINNAMON FILLING

When shallow frying the hotteok, tilt the pan to the side so that the oil pools at the edges. Then you can fry the edges of the hotteok. This will help give you a crispier edge and melt the sugar.

Prep time: 30 minutes (plus proofing time)

Cook time: 30 minutes

Serves: 4

For the hotteok

250ml lukewarm SpinneysFOOD Full Fat Milk

2 tsp instant dry yeast

260g SpinneysFOOD All-Purpose Flour

60g sweet rice flour or glutinous rice flour

½ tsp SpinneysFOOD Fine Sea Salt

1 tbsp SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Pure Sunflower Oil

For the pecan cinnamon filling

30g pecan nuts

100g SpinneysFOOD Dark Muscovado

1 tbsp SpinneysFOOD Fine Cinnamon

1 Heat up the milk up slightly then stir in the yeast. Set aside for 5 minutes or until foamy.

2 Sieve the flour and rice flour into a large bowl along with the salt and sugar. Add in the yeast mixture along with 1 tablespoon of oil. Mix well and set the bowl aside for 30 minutes to 1 hour, covered with a tea towel. The dough should double in size. 3 Once

the dough has proofed, punch it down a few times. Cover again and set aside for a further 20 minutes. 4 Meanwhile prepare the filling. Finely chop the pecans and mix together with the sugar and cinnamon in a bowl. Set aside until ready to use. 5 Once the dough is ready, lightly oil your hands and separate the dough into 6 equal-sized pieces. Place a ball in your hand and flatten it enough so that it can hold 1 tablespoon of the filling. Once the filling is in the centre of the dough, seal the dough by gathering the corners. Repeat this for the remaining pieces. 6 Heat 1 teaspoon of oil in a large cast-iron or non-stick frying pan over a medium heat. 7 Place a hotteok in the pan and cook it over a medium heat until the bottom side is lightly golden brown, approx. 30 seconds. Flip it over and press the hotteok down with a spatula or hotteok press. Cook until the bottom is golden brown. Flip the pancake over one last time then reduce to a low heat. Cover the pan with a lid and cook until the sugar filling has melted completely, approx. 1 minute. 8 Transfer the hotteoks to a plate and serve immediately.

MINI LEMON CURD AND BLUEBERRY DUTCH BABIES

Make one large Dutch baby by heating a 20cm oven-proof pan with 3 tablespoons of oil. Once the pan is hot, pour in the batter and bake for 20-25 minutes, until golden and crisp.

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 12

4 tbsp SpinneysFOOD Pure Sunflower Oil

For the pancake batter

30g SpinneysFOOD Salted Butter

4 large SpinneysFOOD Organic Free-Range Eggs

180ml SpinneysFOOD Full Fat Milk

100g SpinneysFOOD All-Purpose Flour

1 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp vanilla extract

Pinch of SpinneysFOOD Fine Sea Salt

To serve

180g lemon curd

100g SpinneysFOOD Blueberries

2 tbsp SpinneysFOOD Super Fine Icing Sugar

1 Preheat the oven to 220°C, gas mark 7.

2 Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.

3 Melt the butter. 4 In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth. 5 Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each. 6 Return to the oven and bake for 15-20 minutes, or until puffed and golden. 7 Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top. 8 Serve with a dusting of icing sugar.

French buckwheat galettes with goat’s cheese and blistered tomato basil

VEGGIE

VEGGIE

BISCOFF BANANA AMERICAN PANCAKE STACK

These pancakes freeze well. Before freezing, allow the pancakes to cool completely on a wire rack, then place a square of baking paper between each one then place them in a zip-top bag. Freeze for up to 2 months and reheat in a toaster.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the pancakes

45g SpinneysFOOD Salted Butter

40g Lotus Biscoff smooth biscuit spread

1 x SpinneysFOOD Pancake Mix, plus extra for cooking

For the sauce

time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you make the rest. 5 Meanwhile, prepare the biscoff sauce. Heat the biscuit spread and milk in a small pan until melted and runny. 6 Stack a few pancakes on each plate. Slice the bananas and place on top of each stack. Drizzle with the biscoff sauce and serve.

FRENCH BUCKWHEAT GALETTES WITH GOAT’S CHEESE AND BLISTERED TOMATO BASIL

This batter can be prepared up to 12 hours in advance. Cover the bowl and refrigerate until needed. Add a pinch of nutmeg to the batter for a more authentic flavour.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4-6

200g SpinneysFOOD Cherry Tomatoes

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

For the buckwheat galettes

2 tbsp SpinneysFOOD Salted Butter

80ml SpinneysFOOD Full Fat Milk

30g SpinneysFOOD All-Purpose Flour

30g buckwheat flour

2 large SpinneysFOOD Organic Free-Range Eggs

¼ tsp SpinneysFOOD Fine Sea Salt

For the filling

1 x 125g soft goat’s cheese log

2 tbsp single cream

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

30g Parmesan

To serve

Handful of SpinneysFOOD Fresh Basil

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.

Stock up on these ingredients to make the best pancakes.

SpinneysFOOD Full Fat Milk

SpinneysFOOD

All-Purpose Flour

Waitrose Cooks’ Ingredients Bicarbonate of Soda

260g Lotus Biscoff smooth biscuit spread

3 tbsp SpinneysFOOD Full Fat Milk

2 bananas

3 Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining butter. 4 Working in batches, spoon in enough batter to make a few pancakes at a Recipes, food styling and photography by TheKateTin.com

1 Place 25g of butter and 40g of the biscuit spread together in a small pan over a medium heat. Stir until melted. This will be substituted with some of the fat in the pancakes. 2 Make the pancakes according to package instructions, removing 65g of the fat required and replacing that with the butter mixture, whisk until smooth.

2 Halve the tomatoes and toss with the olive oil and salt. Place on the baking tray and roast for approx. 15-20 minutes or until blistered. Set aside. 3 Melt the butter. In a medium-sized bowl, combine all the galette ingredients and whisk until smooth. 4 Heat a 25cm non-stick frying pan or crêpe pan over a medium heat.

5 Add 4 tablespoons of the batter to the pan, swirling to evenly distribute it. Cook for 2-3 minutes per side. Transfer to a plate. Lower the heat if need be and repeat the process with the remaining batter – you should end up with six galettes. Place the galettes on the lined baking tray. 6 Place the goat’s cheese and cream in a small bowl and whip until smooth. 7 Divide the goat’s cheese mixture between the galettes, then season with the salt and pepper. Top with the roasted tomatoes. Grate the Parmesan and sprinkle over each galette. 8 Place in the oven for 5-10 minutes or until crisp and the cheese has melted. 9 Serve with fresh basil.

Waitrose Pancake Mix

Bob’s Red Mill Homestyle Pancake & Waffle Mix

VEGGIE

VEGGIE

GU MAKES YOU ROC!

ROCTANE Energy Gels with branched-chain amino acids to help you build strength, power and endurance.

Live well

Health and beauty news, marvellous meals in the Maldives and Helen Farmer’s staycation suggestions

Breakfast with a spectacular view at Gili Lankanfushi

Glow up

Head into 2023 with products that will help you to look and feel your best

SACRED GLOW

Founded by two friends who are passionate about health and well-being, Sacred Glow promises to support and nourish your body with its premium-quality collagen supplements that not only taste great but are also made without GMOs. The ingredients for its products are sourced from the UK, France, New Zealand and Brazil while the manufacturing facility is located in Dubai.

Spinneys now stocks Sacred Glow collagen creamer in vanilla and coconut fl avours –

perfect to pair with a cup of coffee, smoothie or mixed with your favourite overnight oats recipe. These are also available in dairyfree versions. The collagen whey protein helps support muscle toning and recovery after workouts. For those who prefer marine collagen, Sacred Glow has two fl avoursmixed berry and tropical. It also offers vegan protein powder made from pea and rice protein and organic sunfl ower and pumpkin protein. Don’t forget to check out these products the next time you’re at Spinneys.

Give your hair, skin and nails a healthy boost with Sacred Glow Co.

Sacred Glow Co. Dairy Free Collagen Creamer – Vanilla

Sacred Glow Co. Vegan Protein Powder – Chocolate

Sacred Glow Co. Collagen Peptides – Unflavoured

Sacred Glow Co. Collagen Whey Protein – Chocolate

Sacred Glow Co. Collagen Creamer – Coconut

TREE HUT

Formulas that look almost good enough to eat and eye-catching packaging definitely make Tree Hut products stand out on shelves. But more importantly, this US-based company’s range of skincare products are crafted with real ingredients, such as shea butter, avocado oil, sugar, aloe and fruit enzymes, that nourish skin from head to toe and no parabens. So, the next time you find yourself battling with dry, rough skin reach for Tree Hut’s vegan shea scrubs, then moisturise with any one of the light-weight whipped body butters that contain plant oils for long-lasting softness. Find these products along with Tree Hut face scrubs and shave oils in stores now.

SUNWARRIOR

Plant-based and struggling to gain muscle mass? Need to boost your energy levels and support your digestive system? Don’t overlook Sunwarrior. This clean, high-quality brand offers protein powders made from 100% vegan, non-GMO ingredients and no added sugar. The team travels the world searching for sustainably-farmed ingredients grown in their native environments to create nutritious powders that taste great. The brand also ensures its packaging is made from 100% post-consumer recycled resin, which can be recycled again.

Spinneys now stocks five types of Sunwarrior organic protein blends in chocolate and vanilla flavours along with a supergreens mix, which contains alfalfa, wheat grass, ginger root and moringa, among others to strengthen your immune system and promote healthy digestion.

THE BLUEBEARDS REVENGE

Born out of a bet, The Bluebeards Revenge has grown to garner world-wide appeal for its fun approach to men’s skin, hair and beard care. Established in 2010 in the South West of England, this plucky brand creates long-lasting grooming products that are vegan and never tested on animals.

Its line of pre- and post-shave products, soap bars, pomade, moisturiser and more are available in three signature scents and are completely free of SLS and parabens. Keep an eye out for products from The Bluebeards Revenge in Spinneys stores.

OPPOSITE PAGE: Sacred Glow Co. Collagen Peptides is a versatile, unflavoured supplement that can be added to hot drinks, smoothies or any beverage of your choice to support your bones, muscles and joints.

THIS PAGE, CLOCKWISE FROM TOP: Sunwarrior's clean, high-quality protein powders are crafted from completely vegan ingredients; grooming essentials from The Bluebeards Revenge; pamper your skin with Tree Hut’s range.

BOLDAND BEAUTIFUL

healthy and balanced lifestyle. Better choices became habitual and so too did better nutrition. The lightbulb moment was when they recognised that the wellness brands they were turning to, were uninspiring, a bit worthy and didn’t reflect the values and practices they desired in a brand.

And that’s what gave birth to No Ugly – a brand with a higher purpose, a spunky attitude and products that are not only delicious, but have a clear functional benefit – to help individuals feel their best in no time.

No Ugly was created in New Zealand, by a small, determined and innovative team whose mission is to eradicate ‘ugly’, which is entrenched in the ingredients we use, the products we produce and in our behaviours.

potassium, magnesium and Enzogenol®, a powerful antioxidant extracted from pine bark. Sleep is loaded with magnesium, tart cherry and passionflower to give you great zzzs. Keep that razor sharp intellect on point with Focus, which has nootropics to support brain health and vitamin B5. For best results, drink the No Ugly wellness tonic that best suits your body’s need as part of a healthy and balanced diet, once daily. What’s more? No Ugly Detox, Focus and Hydrate are also vegan-friendly.

Five years ago, Jo and Aaron Taylor, the founders of No Ugly woke up. Everything they were doing was lop-sided. In today’s fast-paced world it’s easy to get that way. With a big family, demanding jobs and an enthusiastic lust for life it wasn’t difficult to over-do it and get out of whack. ‘Ugly’ had crept in and was starting to affect their sleep, their performance at work and was limiting their ability to manage stress and moods.

So, they decided to change.

However, that change wasn’t extreme. They simply became more aware of what makes a

They are proud to be part of the global wellness movement, making a difference to people’s wellness and the planet from the cleanest, greenest country at the bottom of the world.

Using natural ingredients, the team has created a truly functional range of beverages with proven health claims to get you back on track. And best of all, the entire line is low sugar but tastes amazing.

Stay gorgeous with Skin, which has 10g of French marine fish collagen protein, 50mg of flavonoids and 40mg of vitamin C per 250ml serving. Give your liver some love with Detox, made with choline and vitamin E. Steer clear of dehydration with Hydrate, packed with

Look out for the brand’s 250ml glass bottles in select Spinneys stores.

For more information, visit nougly.nz

Boost your physical and mental well-being with No Ugly’s range of beverages, now available at Spinneys

THIS PAGE, CLOCKWISE FROM TOP LEFT: Give your skin a healthy boost with No Ugly Skin packed with collagen and a powerful antioxidant; Jo and Aaron; calm your gut with 2 billion CFUs (Colony Forming Units) in each bottle of No Ugly Gut.

BEAUTY SLEEP.

Desert island dishes

Gili Lankanfushi in the Maldives promises innovative and creative culinary experiences that you will never forget. While it was tough to narrow the options down, here’s our pick of a few of their highlights

THAT DREAMY LONG, LAZY LUNCH

Right in the middle of Gili Lankanfushi lies one its most distinctive features – a lush, organic garden. Bordered by towering palm trees and jungly vegetation, neat rows of washed-wooden boxes brim with an abundance of herbs, beach lettuce, morning glory, spinach, rocket, chives, fennel flowers, lemongrass, dangling bitter gourds, passionfruit vines and more.

No chemicals or pesticides are used by the gardening team. Instead, natural solutions such as fermented banana skin or rice-water sprays are used to ward off pests.

Eslick;

Compost is made from the resort’s kitchen wastage, dried and fresh leaves as well as treatment water which comes from a traditional Sri Lankan ‘recipe’. The result is healthy soil with happy worms, which apparently thrive on leftover watermelon skin.

When executive chef Harinath Govindaraj isn’t in the kitchen, you’ll find him in this picture-perfect playground – a place which he says provides him with continuous inspiration.

And it’s there that you have to try his multi-course vegan lunch experience. Cooking right in front of your table, Hari will keep you entertained and enchanted with his stories about his background, his love of creating new dishes and about each course on this experience’s menu.

The whole affair will easily stretch over a couple of hours. It begins with an unforgettable aloe vera coconut ceviche (deemed worthy of a gold award by Food & Hotel Asia) and is followed by the likes of a peppery green gazpacho, a crisp salad sprinkled with edible flowers, radish ‘scallops’ and mushroom risotto served on a zany purée, a simple but lip-smackingly good grilled aubergine ‘steak’ and fresh pandan leaf ice cream.

THE SPICE ROUTE

Eating local food when travelling abroad can offer a deeper and meaningful understanding of a country’s culture and its people. However, when holidaying in far-flung island destinations, opportunities to do so may sometimes be difficult. Fortunately, the chefs at Gili are happy to share a range of traditional dishes over and above anything already on the menus – so remember to ask for these. Even better – sign up to a cooking class and make a rich and velvety Maldivian reef-fish curry yourself. It’s great to experiment with regional ingredients. Follow this with a curry tasting experience, and, in addition to trying the fruits of your labour, a conga-line of curries from around the world will appear. The meal is a curation of colour and comforting flavours with each of the recipes inspired by staff members’ family recipes from India, the Philippines, Japan, Thailand, Nepal, Bangladesh, Indonesia, Sri Lanka and Pakistan.

Besides our own, home-made fish curry (we used meaty job fish) that was wonderfully aromatic and well spiced, we can’t stop thinking about the sticky, tangy Pakistani smoked beef curry, too.

SUSHI, SASHIMI, SEAFOOD AND SEA VIEWS

THIS

Written

Gili’s Japanese intimate fine-dining restaurant By The Sea offers beautiful views from its terrace-style set up and consistently outstanding sushi, sashimi and Japanese fusion dishes using only the freshest fish. That’s because a local fisherman delivers his daily catch at 6pm to Gili – and by 7pm two types of tuna, snapper and an array of reef fish are prepared and ready to serve to guests. There’s also an open kitchen with a Teppanyaki griddle – if you’re after theatrics! We’ve tried a lot at the restaurant, on a few visits, and while everything is consistently good – we always go back for the chef’s selection of sushi and sashimi (many of which feature freshly caught Maldivian tuna); the glazed reef fish teriyaki with aubergine and black pepper and the juicy and succulent Hamachi kama with crunchy grilled vegetables and tama miso.

MATCHES MADE IN HEAVEN

Set at the bottom of a glass spiral staircase, you’ll find another of Gili’s unique offerings – an underground cellar. It’s the perfect hideaway for private dinners or home-made chocolate tastings with premium grape pairings led by an expert sommelier. This cosy ‘cave’ was designed around a huge piece of driftwood that was once swept ashore. It now serves as a striking banquet table which is engulfed by upcycled wooden walls.

While hundreds of fine vintages are available to try, there’s also an impressive list of non-alcoholic beverages.

CHERRY ON THE TOP!

A must-do at least one evening during a stay at Gili, is to sleep under the stars. Your Mr or Miss Friday (Gili speak for private butlers) will curate this enchanting experience, setting up a pillowy soft bed surrounded by flickering candles atop your villa’s rooftop terrace. Bubbly is available on demand, and you’ll get breakfast in bed the next morning!

by Tiffany

Photography by Aasiya Jagadessh & supplied

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: The garden salad; book into one of the stand-alone Crusoe Residences; aloe vera coconut ceviche; chef Hari.

PAGE, FROM TOP: The organic garden; By the Sea’s sumptuous menu offers sushi, sahimi and Japanese-fusion dishes created from the freshest ingredients; sleep under the stars.

FIVE TO TRY: FAMILY-FRIENDLY STAYCAYS

The weather is perfect for a night (or two) away with the kids – from child-friendly buffets to water slides, Helen Farmer rounds up some destinations that will keep everyone happy

BEST FOR… BUDGET

CentaraMirage Beach Resort

This new property on Deira Islands has fast become a favourite for those looking for a fun-filled, all-inclusive stay. You’ll lose count of the swimming pools (lazy river, inflatable obstacle course, splash pad, family pool, one for over-14s…) and there’s something to do from morning to night, including movies on the beach, kids’ disco and even a candy-themed spa for their first (chocolate) massage. centarahotelsresorts.com

BEST FOR… NOVELTY

Queen Elizabeth 2

All aboard! This mighty vessel is moored at Port Rashid and offers the chance to sleep on a piece of history. There’s nostalgia at every turn, a heritage tour, indoor pool and accommodation options from a classic room to one of two Royal suites that were previously reserved for –you guessed it – members of the Royal family. Time it right and you can catch a show at Theatre by QE2. qe2.com

BEST FOR… ACTION Lapita

Located right next to Dubai Parks & Resorts,

Legoland and Bollywood Parks, this Polynesianthemed hotel is a must for theme park lovers. You’ll be able to relax by the pool before screaming your head off on record-breaking rollercoasters, then explore Riverland’s dining options. Family rooms are available and access to a park of your choice is included for all guests. marriott.com

BEST FOR… RELAXATION

Rixos Premium Saadiyat Island

Slap bang on one of the most beautiful beaches in the UAE, this resort offers the opportunity to truly unwind, with a minimum two-night stay and so much to do. It’s premium, all-inclusive, which includes outstanding dining, lots of activities, kids’ club, splash pad and more. Treat yourself to a trip to the spa while younger guests are otherwise occupied; its indoor-outdoor vibe has a snow room, alfresco Jacuzzi and impressive hammam. And don’t forget to wake up early to spot dolphins from the shore. rixos.com

BEST FOR… GETTING AWAY FROM IT ALL JA Hatta Fort Hotel

With views of the Hajar Mountains, this unique retreat has been welcoming guests for decades.

Recently renovated, the large rooms have a bright cabin feel, while outside you’ll find two swimming pools, tennis and padel courts, mini golf, a summit high enough for little legs to feel they have conquered Kilimanjaro, archery, a playground and plenty of animals. On site there are deer, tortoises, bunnies, ponies, goats and birds, and there are supervised feeding sessions and interactions. Come afternoon, don’t miss kite flying on the lawn, and if you can tear yourself away from the hotel, there’s Hatta Wadi Hub nearby for climbing, biking and hiking, plus the dam for kayaking. And your dogs are welcome to stay there, too!

jaresortshotels.com

DON’T MISS

Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

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Rubicon’s 100% Organic Coconut Water – Finally real coconut water. We’ve taken great care to pick the world’s finest coconuts. Our farmers grow them with love in the best habitat that nature can provide, to bring you the ultimate source of natural hydration. Good for your body and great for your spirit. Every sip of our organic coconut water guarantees purity, quality and flavour.

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