Rapeseed oil is one of the most controversial oils. People go so far as to categorically ban it from their diets. And they’re not wrong. Sometimes.. It can also boast one of the best nutritional CVs of all plant oils. Confused? Same. Here’s what we discovered…
TL;DR
First: all rapeseed oils were not created equal. Cold Pressed Extra Virgin Rapeseed Oil ≠ Rapeseed Oil ≠ Canola Oil.
Second: here are the 3 main reasons we chose to use Cold Pressed Extra Virgin British Rapeseed Oil in our Rye, Hazelnut Cacao Granola and Barley Spelt and Walnut savoury granola:
]]>Rapeseed oil is arguably one of the most controversial oils when it comes to health. People go so far as to categorically ban it from their diets. And they’re not wrong. Sometimes.. It can also boast one of the best nutritional CVs of all plant oils. Confused? Same. Here’s what we discovered…
TL;DR
First: all rapeseed oils were not created equal. Cold Pressed Extra Virgin Rapeseed Oil ≠ Rapeseed Oil ≠ Canola Oil.
Second: here are the 3 main reasons we chose to use Cold Pressed Extra Virgin British Rapeseed Oil in our Rye, Hazelnut Cacao granola and Barley Spelt and Walnut savoury granola:
🌍 Reducing air miles and CO2 emissions.
🌾 Invests in British economy and British farmers.
💪 Contains a variety of nutrients superior to any other plant oil.
Cold Pressed, Extra Virgin Rapeseed Oil is in fact the liquid gold of our British shores. Which is why we are so excited to now be partnering with Hillfarm to be sourcing some of the highest quality rapeseed oil – we think – the UK has to offer.
As you know, we do a lot of research into our ingredients so that we can stand proudly behind them. And if you’re new here, well, now you know. Whether it’s for the benefit of our diets, the health of growers and our soils, and of course eliminating waste streams, every decision we make is intentional. So we wanted to deep dive into the differences between Cold Pressed Extra Virgin Rapeseed Oil, Rapeseed Oil and Canola Oil so that you can have all the facts and make informed decisions when buying your groceries.
Long Read
We’re not here to bash any other oils. We absolutely love extra virgin olive oil. We love the flavour it brings to our oat almond and honey granola. However, at the time of developing our 2nd and 3rd flavours, we couldn’t not take into consideration the cost implications of Brexit on imports to the UK such as on Italian olive oil, as well as the mileage and consequential CO2 emissions. So we explored different options. And that’s when we discovered cold pressed, extra virgin, British rapeseed oil. And the copious health benefits that come with it, contrary to popular belief. It’s for all these reasons we expressly chose to use this beautiful British ingredient.
Rapeseed, a history
What is Canola Oil?
Can = Canada. Ola = Oil Low Acid. Initially developed in Canada in 1974 to create a low erucic acid – toxic in large quantities – and low glucosinolate – responsible for the bitter hot’ flavour also found in cauliflower and horseradish – crop, suitable for anything from frying to fuel.
Why is it bad?
❌ it has since been heavily genetically modified in order to withstand a variety of pesiticides and herbicides and optimised for fast growth and high yield.
❌ such intensive farming practices through mono-cropping degrade our soils, depleting its nutrients and destroying biodiversity.
❌ low-no nutritional value due to over processing and treatment of the oil through extraction using heat and chemicals, used for speed and lowering cost, at the detriment of our health.
What about regular rapeseed oil?
So how do you identify quality rapeseed oil?
✅ Cold pressed = no heat is added protecting naturally occurring nutrients.
✅ Extra virgin = the oil obtained through cold pressing from the ‘first’ or ‘virgin’ press ie. without heat or chemicals.
✅ British grown and pressed = lower mileage and CO2 emissions than importing seed from EU while investing in British farming livelihood.
✅ Dark bottle, much like for quality olive oil.
And why choose it?
Because it boasts incredible nutritional* properties:
💡 highest level of omega 3 of any plant oil.
💡 perfect balance of omega 6:3.
💡 the lowest saturated fat of any oil – less than half of olive oil.
💡 high in vitamin E, a powerful antioxidant.
💡 highest level of plant sterols compared to refined rapeseed varieties and almost double that of olive oil.
*All nutritional information comes via Hillfarm, cited from independent sources, lab analysis and supported by nutritionist Dr Lucy Williamson, who recommends incorporating 3 tbsp of Cold Pressed Extra Virgin Rapeseed Oil into your daily diet.
Reasons we love Hillfarm?
What began as a family run operation determined that there must be a better way to make quality rapeseed oil, became a thriving and pioneering cold pressing rapeseed oil brand:
🐝 Banned the use of neonicotinoid chemicals in 2014, a pesticide highly toxic to bees.
🌳 Encourage biodiversity through the building of ponds for newts, keeping hives for bees, and fostering hedgegrows for birds.
☀️ Their press and offices are entirely solar-powered.
🐑 Implement regenerative farming practices for healthier soils including crop rotation and animal grazing.
🏆 Have won Great Taste Awards back to back for their oil for the last 9 years.
You can sauté, fry, drizzle and bake with it. We’ve used it here in this delicious Bold Bean Co inspired leak and bean-otto – heavy on the leak – topped with a drizzle of Hillfarm and a healthy handful of crunch from our savoury granola. find the recipe on our instagram.
Let's be honest, while the true meaning of Christmas has nothing to do with what's under the tree, there is usually a mum, dad, grandma, friend or in-law who you want to get a little something for. Gift-giving can be hard, expensive and, if you've ever had to do a last-minute dash down Oxford Street on Christmas Eve (never again), it's downright exhausting.
Introducing the Christmas Gift Guide. Showcasing just a few of the brands we love. It includes a range of foodie favourites - gifts that will have a 100% success rate with your food-obsessed loved ones as well as some brands who are also trying to fight waste who we think deserve a mention too. We love them and we can almost guarantee that your loved ones will too.
Toast Ale - 'Transforming leftover loaves to liquid gold'. Craft beers are a great Xmas go-to for my Dad and what's better than a great-tasting beer that does great things too? Toast Ale brews a selection of beers using surplus bread that is typically chucked. Bread ends and all. Yep, you heard correct, bread into beer. Around 44% of bread we produce is wasted which is absolutely absurd. So thank goodness for Toast Ale who are trying to do something about it. Using this surplus saves land, water and energy, reducing carbon emissions and what's more, 100% of profits go to charity. They partner with organisations such as Rainforest Trust UK, Soil Heroes Foundation, and FoodForAll, so it's truly a great brand to get behind. Shop Toast Ale.
Pump St. Chocolate - made by hand from bean to bar, Pump Street uses traditional methods, ethical sourcing and all natural ingredients to produce chocolate bars and luxury drinking chocolate. Best part? They supply us with the cacao in our Rye, Hazelnut and Cacao Granola, so we can already confirm it tastes great. They pride themselves on quality and ensure their supply chain is super transparent so they can support their cocoa farmers as much as possible. For the festivities they even have flavours like Gingerbread and Panettone. Perfect for the loved one with a sweet-tooth. Shop Pump St. Chocolate.
Tuuli Tea - Disrupting the wellness industry with modern and unique herbal tea blends, Tuuli Tea has both great tea and a great outlook on life. Their ethos is to appreciate both the highs and the lows in life, and whatever mood, they have a tea for it. Teas for hangovers, down-days and more. Sidenote: They come in super fun tins making them the perfect gift. Check out all their great blends as each one is a worthy contender, but if you can't choose a blend, opt for The Collection which has 2 bags of each. Shop Tuuli Tea.
Head over to Borough Market and catch a glimpse of all the festivities in action. In the lead up to Christmas, we will be open every day from 15th December so come and say hi to the nibs etc. team.
DECEMBER 2023 OPENING HOURS:
During the Christmas period, there is a slight change to our opening hours at Borough Market.
Fridays: 10am-5pm
Saturdays: 9am-5pm
Sundays: 10am-4pm
Mon 18th Dec - Fri 22nd Dec: 10am - 5pm
Saturday 23rd Dec: 8am-5pm
Sunday 24th Dec: 9am-3pm
We return to the market on Friday 5th January with regular opening hours (10am-5pm).
Our online store will be open throughout the Christmas period.
You can check out our other stockists here.
]]>In basic terms? Using what you have. Upcycling is the process of repurposing waste to create something new.
In our case, we aim to eliminate food waste by using juice pulp, a byproduct which is typically thrown away. In order to make our granola, we upcycle apple juice pulp collected from cider and juice pressers in England.
]]>In order to better understand the brand’s mission, we thought it best to provide some extra info on some of the terms we’re constantly using. We want as many people as possible to join our fight against food waste and that starts with knowing what we do and why. So here’s to all things upcycled.
In basic terms? Using what you have. Upcycling is the process of repurposing what might otherwise have gone to waste to create something new and of higher value.
In our case, we aim to eliminate food waste, by elevating food to its best and highest value. In the case of our first product range, we are doing this by using juice pulp, a byproduct which is typically thrown away. In order to make our granola, we upcycle apple juice pulp collected from cider and juice pressers in England. Mixed with some other great ingredients and baked in the oven - voila - you have a granola which is high in fibre, high in protein and tastes good too.
While upcycling involves repurposing what’s already there, when something is recycled, it first has to be destroyed or deconstructed before it can be turned into something useful. Take the example of plastic bottles, which have to be shredded into a finer plastic before they can be reused. Consider upcycling a bit of an upgrade, and in our humble opinion, our granola is definitely that.
Yes, it’s just whatever the juicers didn’t use. Bonus: it’s got all the fruit’s nutrients, meaning you get all the benefits whilst also saving some unnecessary waste.
We ensure the pulp is sterilised during the baking process and we carefully manage its collection, transport and storage too. This gives our granola a great shelf-life so stored correctly, it can last ages.
Check out the Upcycled Food Association page here to read more about upcycling.
]]>For this recipe you will need:
- flaked cereals (e.g. oats, barley, spelt, buckwheat)
- 1tsp miso paste
- seaweed
- green veg of your choice (see below)
- handful(s) of Barley, Spelt & Walnut Granola
Method:
1) Soak your flaked cereals for minimum of 1 hour. Drain [feed water to plants] and tip into a saucepan.
2) In a jug, stir together boiling water [ration of water to flaked cereals - 2:1), 1tsp miso paste, and seaweed (if using). Add to the saucepan and begin to simmer.
3) Optional add-ins: spring onion, mushroom, asparagus, coriander stalks, kale, spinach, coriander, peas, broccoli, courgette (think seasonal veg and herbs). Simmer all together until cooked and the liquid has absorbed. Season to taste.
4) Serve with herby garnish, a soft-boiled egg/tofu for extra heartiness and a generous handful of granola clusters for umami crunch.
For this recipe you will need:
- 1 cup of frozen peas
- eggs
- 1/4tsp smoked paprika
- 1 tbsp tahini
- fresh parsley/coriander
- salt to season
- slice of sourdough to serve
- handful(s) of Barley, Spelt & Walnut Granola
Method:
1) Boil 1 cup of frozen peas in salted water until tender (approx 5-10 mins).
2) Strain the peas, saving the water to reuse and soft-boil your egg. To get the ideal runny egg, boil for approximately 6-7 minutes.
3) In a blender, purée the peas with a pinch of salt, smoked paprika and tahini using the blitz-and-scrape method until smooth.
4) Serve the no-avo pea spread on buttered toast, top with the soft-boiled egg, some fresh herbs and of course, plenty of savoury crunchy granola.
Method:
1) Roast the cherry tomatoes in the oven at 180C fan for 20 minutes with cumin seeds, a pinch of salt and a healthy drizzle of olive oil.
2) Blitz 30-50g of feta with 2-3 heaped tablespoons of thick yoghurt.
3) Pestle & mortar your Barley, Spelt & Walnut savoury granola to break down some of the bigger clusters.
4) Dollop the whipped feta yoghurt into a bowl, spoon over the blistered tomatoes (and their juice) and crumble over our savoury granola. Serve with fresh, crusty, sourdough bread.
For this recipe you will need:
- olive oil
- pesto
- eggs
- slice of your fave bread (we used sourdough)
- handful(s) of Barley, Spelt & Walnut Granola
Method:
1) Heat a little olive oil, add a healthy dollop of pesto and spread around the pan to coat.
2) Crack your eggs into the pan and fry gently. Season with salt and pepper and baste with pesto as they fry.
3) Serve immediately on toast and top generously with Barley, Spelt and Walnut Savoury granola clusters.
For this recipe you will need:
- 1 leek or onion
- olive oil
- 1 tbsp of Ras el Hanout
- leftover greens (see below)
- 1 lemon
- vegetable stock
- eggs
- 1/2 cup plain yoghurt
- 1 tbsp of tahini
- handful(s) of Barley, Spelt & Walnut Granola
Method:
1) Sauté leek (or onion) in olive oil until soft. Add 1tbsp of Ras el Hanout, olive oil and everything green in your fridge: leek tops, coriander stalks, spring onion, cauliflower leaves, green peppers, spinach, kale, brussels, parsley stalks etc. (adapt seasonally). Soften for 5 mins. Add a squeeze of lemon and 1 cup of broth [paste, cube, powder, liquid...]. Cook on medium-low heat until soft (20-30mins).
2) Turn on the grill. Make wells in your vegetables for the number of eggs required. Add eggs, season with salt and pepper. Place under the grill until set to taste (3-6 mins).
3) Prepare the tahini yoghurt. Add 1/2 cup yoghurt, 1tbsp of tahini, squeeze of lemon and a pinch of salt to a bowl. Whisk until blended.
4) Serve hot, with a dollop of tahini yoghurt and generously adorned with savoury granola crunch. For cheese-lovers, sprinkle on some feta too.
Method:
1) Add the chopped leek to a pan with some olive oil and a pinch of salt. Sauté for 10 minutes until softened.
2) Add the chopped garlic, a bunch of parsley (or coriander), some lemon zest/juice, black pepper and sauté for a further 5 mins. Keep aside some of the parsley for garnish later.
3) Pour in a small jar of broad beans. Refill half the jar with water and add. Simmer for an additional 4-6 minutes or until the liquid has reduced and the leek is cooked thoroughly.
4) Serve on toast, garnish with remaining parsley, olive oil and a sprinkle of crunchy BSW granola clusters.
On this occasion, we used pear and grapes with feta, brie and goats cheese but any soft cheese or other fruit/veg works too. In our post about Best Before Dates, we spoke about the ways in which we can reduce waste by still using items that are past their Best Before. This one-pan recipe is perfect for this as you can adapt the recipe to suit what you have. No fruit but lots of veggies? Great. This recipe works just as well with roasted veg as it does with the pear and grapes. So get creative and who knows, your recipe might even turn out better than ours...
For this recipe you will need:
- 3x Soft Cheeses (Brie, Feta & Goats Cheese)
- 1 Pear sliced
- 1 handful of Grapes
- 1 tbsp of Olive Oil
- 1 tbsp Honey
- handful(s) of Barley, Spelt & Walnut Savoury Granola
Method:
1. Place cheeses in a baking dish [with a rim], followed by sliced pear and whole grapes. Drizzle the entirety with olive oil, and honey.
2. Bake for 15 minutes at 180C fan (190C).
3. Remove from the oven. Sprinkle a handful of savoury granola over the top and bake for a further 5 minutes.
4. Allow to cool for 5 minutes. Serve with crusty bread. And more granola crunch.
#EasyRecipe #UpcycledFood #LookSmellTasteDontWaste
]]>To clarify - Best Before Dates are not the same as Use By Dates.
]]>In last week’s newsletter, we spoke about the common misconception of Best Before Dates. The dates on food packaging can often be misleading and it means that a lot of the time, we get confused by what we can and cannot eat.
To clarify - Best Before Dates are not the same as Use By Dates.
The strange thing is, for a long time, they were depicted as so. It has only been after fairly recent information, that consumers have been made aware that there is a distinguishable difference. I too can put my hand up and admit I've chucked something which, while looking absolutely fine, I threw away regardless because the doomed sticker told me so.
The Best Before Date is an indicator of quality rather than safety and it doesn't mean it cannot be consumed. Instead of throwing it out, we can use our senses to see and smell if the food can still be used. If there are no signs of spoilage like mould, they are perfectly fine to consume and they can be used in all kinds of ways.
Studies revealed that 39% of us don’t bother to use our senses to decide if an item has passed its ‘Best Before’ which leads to so much food being thrown away unnecessarily. In fact, it contributes to approximately 9,000,000 tonnes of waste every year that could easily be avoided. [TooGoodToGo]
And while it's great that on a wider scale, supermarkets and food brands are taking greater responsibility for their contribution to environmental damage, it is also our responsibility as consumers to make small changes to our daily habits which, collectively, have a huge impact. Roasting that slightly softer carrot or toasting that slice of stale bread all contributes to reducing food waste. These items might not be in their prime, but hey, sometimes we all have days we don't look our best. It doesn't mean they still can't taste good.
Look, Smell, Taste, Don't Waste. We can be part of the solution, instead of the problem.
Check out Chloë's recipe for a Baked Cheeseboard with Pear & Grapes for some inspo to rejuvenate those neglected groceries.
]]>
After an exciting, short and sweet appearance on BBC Radio London with Gaby Roslin [listen here] in support of Angela Clutton's new Borough Market cookbook The Knowledge, I was full of xmassy recipe inspiration for reducing food waste at home this xmas.
To recap. the mind blowing food waste stats we discussed: on a daily basis, UK households throw away...
]]>After an exciting, short and sweet appearance on BBC Radio London with Gaby Roslin [listen here] in support of Angela Clutton's new Borough Market cookbook The Knowledge, I was full of xmassy recipe inspiration for reducing food waste at home this xmas.
To recap. the mind blowing food waste stats we discussed: on a daily basis, UK households throw away...
24 million slices of bread
Over 4 million potatoes
Over 3 million glasses of milk
Reference: Out Of Date [by WRAP]
Food waste happens at every stage of the supply chain, with most happening on a farm level - which, to be clear, is often nothing to do with those growing, and everything to do with those buying, the climate, politics, socio-economic reasons. But, post farm-gate, in areas such as the US, UK and Europe, 70% of food waste occurs in the home. [ref].
1. Confusion around date labels such as Use By, Best Before etc..
2. Incorrectly storing food and lack of freezing.
3. Lack of time to plan a shop/meal leads to impulse and over buying.
Reference: FAO
Food waste accounts for 8% of human caused greenhouse gas emissions [ref]
1/4 of the world's fresh water supply is used to produce food waste. [ref]
An area the size of China is used to grow food that is never eaten. [ref]
Food waste is responsible for 8% of human generated greenhouse gas emissions. That's more than the aviation industry. Eliminating this from our food supply chains is one of the most impactful things we can do, to reduce the effects of greenhouse gases like CO2 and Methane.
"Reducing Food Waste as a Leading Solution to Climate Change" -- Project Drawdown via ReFed
To be clear, food waste is everyone's responsibility, from individuals to businesses and governments. Let's not berate ourselves when we stumble. Let's encourage each other when we feel inspired. And most importantly, let's just do something about it.
In thinking about your leftovers, your odds and ends, I challenge you to replace the word 'waste' with 'ingredient'. Because that's what they are. The byproduct of one recipe is an 'ingredient' for the next. Now, let's get upcycled-menu planning.
Recipe inspiration from Angela Clutton's Borough Market cookbook, The Knowledge
Cocktail hour: fruit infused liquors, The Knowledge p197 for inspiration
Starters & canapes: used tea leaf cured gravadlax, The Knowledge p30 for inspiration
The main event: frozen 'stock pot' of peels for flavour-packed gravies [without using whole veggies - save them for the baking tray], stale-ing bread for stuffings.
Show-stopping pudding: breadcrumb puddings, The Knowledge p297 for inspiration
Morning after brunch: juice pulp pancakes, bread/pastry/panetone pudding.
Bestover lunch: fold leftovers into quiches, pies, hot salads and sandwiches.
Light dinner: bulk out your stocks Italian bread soups like Pappa al Pomodoro/Ribollita, risottos
Sweet treat: liquor-infused fruit upside down cake ex.The Knowledge p194 for inspiration
[And if you want to find out more about the actual 5 love languages, we highly recommend having a read of 5 Love Languages by Gary Chapman. Note: the examples are definitely dated, but, I feel, the takeaways stand the test of time and can be applied to most all relationships. Something to have in your bedside table, I think, to come back to, as and when you need.]
11th February is Chinese New Year, and 2021 will be the year of the Ox; the second of the Chinese Zodiac animals. to which one would attribute honesty and hardworking. It's a time to celebrate with friends and family - albeit virtually, this year - exchange 红包 [hong 2 = red, bao 1 = pocket], with a backdrop of deafening firecrackers and vibrant dragon dances. Each household, province, country will have it's own traditions, but in our part-chinese household, we would try to eat noodles for long life on new year's eve [11th] and dumplings on new year's day [12th] for good luck. Try this Cold Sesame Peanut Noodles 麻酱面 [ma jiang mian] we shared with our friends Butternut of London; make your sauce directly in your almost-empty peanut butter jar for the perfect way to savour every last drop so that nothing goes to waste. Normally served cold, but perfectly delicious warmed up, and a great way to use up fridge leftover vegetable odds and ends. For dumplings, we'd highly recommend checking out Omnivore's Cookbook How to Make Dumplings from Scratch recipe with step-by-step guide; they are SO easy to make you'll be wondering why you ever settled for anything less. Much less packaging waste than your average Chinese takeaway, too.
14th February is Valentine's Day, and this year it falls rather conveniently, on a Sunday. Maybe you feel it's an entirely capitalist-fuelled holiday. Maybe you don't. But to be honest, if the past year of lockdowns, quarantines, travel bans, restaurant and shop closures, and social distancing has taught us anything, it's that you really can't tell the people that you love, how you feel, often enough. And that everyone, no matter how strong, can always benefit from a little TLC.
Whatever your situation this lockdown February, some sustainable ideas for a low waste, Valentine's treat for 2, 4 or 1..:
1. nibs etc. Breakfast in bed: Granola-Dust Bircher Muesli [from our Borough Market stall this Saturday] topped with Triple Chocolate Granola for the ultimate treat.
2. Roses are red, but not green: believe it or not, roses are not actually seasonal to February. Most are imported [often from South America] leaving behind a hugely negative environmental impact. Some slightly more sustainable - but equally beautiful and heartfelt - alternatives: a bunch of no-shelf-life dried flowers or long-lasting eucalyptus. Locally grown or potted varieties. Seasonal aptly-coloured fruits and vegetables such as Forced Rhubarb, Blood Oranges and Chicory [search for these at Borough Market - also available to shop online for nation-wide delivery] your local farmers' markets/independent grocery shops].
3. British Bean-To-Bar Chocolate: from all over the country with strong ethos, beautiful branding, and delicious products. It's not really a celebration - any kind - without chocolate, in our book. And who knew there was so much on our doorstep. Our long-time favourites Pump Street Chocolate can be found in independent shops and delis across England. Recently discovered [but still untested] Bare Bones Chocolate are in Scotland, packaging chocolate in recycled paper coffee cups. And Heist Chocolate [ditto re. untested] serving up the quirkiest flavours and packaging in Wales
4. Cards, the sustainable kind: and by this I mean, uncoated, not covered in glitter and foil, or bought wrapped in plastic. Believe it or not, none of this is recyclable. Try upcycling one from newspaper cut-outs or hand-drawing your own - you don't have to be an artist, you could try tracing an image from a magazine or book cover. Alternatively, Washed Up Cards' thoughtful messages are made using bits of plastic washed up on beaches all around the UK. Or a plantable wildflower card by Loop Loop. If ever there a moment to pickup card-writing, the middle of a pandemic while separated from friends and family would probably be it.
5. DIY gifts: you probably don't need much help with this one, but a gentle reminder that the power of something homemade can go a long way in lifting someone's spirits.
Wherever in the world you are, whoever you are with, however you are celebrating - or not - there's no excuse not to treat yourself to a cosy breakfast in bed, a little foliage for your home, and ethically sourced, locally made chocolate.
16th February is Pancake Day/Shrove Tuesday. While we're not religious - and respect those who celebrate as a factor of - you won't see us refusing a plate of pancakes. Historically, eggs, milk and flour were most commonly given up for Lent, and so in an effort to use up every last bit before fasting began the following day, it was decided that the pancake would be the most efficient way to do so. Pancakes date from thousands of years BC, and, rather fascinatingly, are enjoyed the world over in all sorts of different ways. I grew up with the French [/Swiss] kind: standard flour, milk and eggs recipe filled with ham and cheese to start, sugar and lemon [or banana and chocolate-hazelnut spread] to finish. But pancakes are also a nifty vehicle for upcycling leftovers:
- For starters, you can fill them with almost anything: from leftover chilli and cheese, curry and chutney, to wilted veggies and a fried egg on top. Or, for dessert, a leftover fruit crumble, stewed fruits and yoghurt, topped with crumbled - slightly stale-d - biscuits [or cake].
- Make them with leftovers: for the sweet - breakfast - kind, try mixing in leftover oatmeal/porridge from the morning before, browning fruits like banana or apple, slightly soured milk or yoghurt past its Best Before date [as was apparently tradition in the Ancient Greek and Roman days, and is still common practice in cultures today, like in Russia and with buttermilk in the USA, which can often be substituted with 'soured milk', or 1 cup milk substituted with 1 tbsp lemon juice or vinegar].
- I'd venture you could make pancakes with almost any type of flour: this will obviously result in a variety of textures and flavours, and a journey to a different part of the globe, depending. From chickpea [Italian = farinata] to buckwheat [French = galette sarasin], lentil and rice [Indian = Dosa] to teff [Ethiopia = Injera]. Don't be shy. And it might just use up all those half open bags of flour you've had in the cupboard, since...
May we also suggest, topping your pancake of choice with a little nibs etc. Emergency Mix Granola.
What are your pancake traditions? Better yet, tag us in your creations - we'd love to see your upcycled pancake extravaganzas. #ThinkBeforeYouToss
]]>Our Borough Market neighbours Food and Forest sell a beautiful Walnut Oil from a local East Sussex farm, Old Place Farm Walnuts. It occurred to me that no one ever talks about what happens to the leftovers when pressing nuts and seeds for oils. But one thing is for certain, the entirety of the ingredient does not end up in the oil. So where does it go?
]]>After discussing with husband and wife owned Old Place Farm Walnuts the possibility of upcycling their leftover Walnut-Meal, it became apparent that during the walnut oil pressing process, you can lose anywhere from 1/3 to half of the Walnut. Which, considering how water and labour intensive they are to grow and cultivate, seems an awful waste.
I sampled, we partnered, and the Walnut-Meal Snowball Cookie was born. The Walnut Oil from Old Place Farm is seasonal, so these cookies will be too. They taste utterly delicious, and not unlike raw gingerbread cookie dough, which is a win in our book.
We are so pleased to be working with Sara and Charles to be upcycling their walnut meal which would otherwise end up in landfill. Have a little read through our virtual chat with Sara, to learn about how their walnut farm came to be.
1. Can you give us an introduction - what is Old Place Farm Walnuts about?
About fifteen years ago Charles and a friend were discussing global warming and speculating whether the climate of the Dordogne would appear in our part of south east England. This friend was about to go to France to buy a quantity of trees for his farm and asked if we would like some too. We planted sixty trees in about an acre of our small farm in East Sussex and the rest is history. In the meantime, Charles started writing his book ‘The Walnut Tree’ which was published last year. In it he describes many aspects of this remarkable tree, from the cultivation of our trees, to the appearance of the walnut in art, history, legend, and food. From gunstocks, jaguars to medieval wall paintings and food, the walnut is to be found everywhere.
2. Where did the idea for Old Place Farm Walnuts originally come from?
The land is our part of Sussex is poor quality and really most suitable as excellent grazing. We had been looking at various ways of diversifying and planting walnuts has been an excellent scheme. Charles became increasingly interested in the story of the walnut tree itself. Over the course of about ten years his, and his whole family’s, antennae were on the look out for snippets of walnut information. The result of this was put into his book. In the meantime our trees grew so the harvest gets busier and busier.
3. What is one thing you wish people knew about Old Place Farm Walnuts?
Every part of the tree can be used. Also, they do not actually produce nuts but droops!
4. Describe your workplace in 3 words:
Beautiful country farm
5. What's the big dream, for Old Place Farm Walnuts?
Really to keep going on as we are. We are flat out busy for about three months of the autumn with the harvest which leaves us time in the other nine months to do everything else! Also we would like to publicise Charles’s excellent book, The Walnut Tree, which is really interesting on so many aspects of the walnut tree.
Every part of the tree can be used. Also, they do not actually produce nuts but droops!
6. Tell us when something went horribly wrong, and what you did to bounce back?
We have been so lucky and not much has gone horribly wrong. We are always hoping for the right sort of wind in the spring as the trees are self-fertile and we need the breeze to set the nuts. A late frost would be a disaster but so far we have been lucky. Also we do have to protect everything from squirrels and birds but there is a lot to go round.
7. What's the best piece of advice you’ve ever been given?
My wonderful grandmother was often remarking that life was fun and she made it so. That is a good attitude.
8. What's your favourite Winter meal?
Probably a really good roast with all the trimmings. Alternatively a wonderful rich casserole with a few Old Place Farm pickled walnuts included in it.
9. Where would we find you on a Sunday morning?
Normally I spend quite of lot of the morning in the kitchen as Sunday is the one day of the week when i try and do a proper lunch even if, like now, there are only two of us to eat it.
10. What's your number one food waste fighting tip?
Plan well
11. COVID-19: How was COVID-19 impacted your business - from surplus supply to social impact mission and team, to your customers and sales channels?
It has not really. In fact, there has been more time this year to deal with the harvest and production of walnut oil as there have been so many less distractions. Delivery has been difficult, especially with the oil as so few couriers will carry liquids and it is difficult to find reasonably priced containers which do not leak. Much of our market tends to be in London and previously it was easy to combine a trip to town with a delivery - this year that is not so much the case.
Get in touch:
The Walnut Tree
sussexwalnuts@gmail.com
Now, as I'm sure you're aware, a 'produce bag' is nothing new. You've probably seen them anywhere and everywhere from Amazon to Etsy, supermarkets and of course every independent packaging free shop. As is custom with everything we make at nibs etc., it was not going to be 'just another...'. It had to have purpose. It had to upcycle and reduce waste, in some way. It had to be a useful produce bag, but better.
]]>I had the idea to create a nibs etc. produce bag; perhaps to wrap our infamous Pulp-Banana Bread, or for people to use as a granola refill bag. Or instead as a simple alternative to un-recyclable, un-reusable wrapping paper.
Now, as I'm sure you're aware, a 'produce bag' is nothing new. You've probably seen them anywhere and everywhere from Amazon to Etsy, supermarkets and of course every independent packaging free shop. As is custom with everything we make at nibs etc., it was not going to be 'just another...'. It had to have purpose. It had to upcycle and reduce waste, in some way. It had to be a useful produce bag, but better.
Having become increasingly aware over the past few years, of the vast array of controversial issues within the fashion industry - from fabric and water waste to slave labour - learning Birdsong's work was a breath of fresh air; working to reduce some of this waste by upcycling it into beautiful clothes, while also supporting women facing barriers to employment by working with them to make these clothes, felt like the perfect partner for whatever format of bag I was after.
Not only are the 3 designs they supplied all offcuts from previous collections, each of the 2 different types of materials, is uniquely sustainable. The dotted beetroot-red and striped fabrics are made from Tencel; a branded Lyocell fabric, which is made from trees such as Eucalyptus, which are fast growing and not water-guzzling trees. The floral blue fabric is known as Khadi cotton; a fair trade, hand-woven cotton traditional to the East Indian continent, sustainably grown and the production of which provides employment to roughly one million people, most of whom women, and often from some of the poorest regions of India.
The work that Birdsong does to persistently source sustainably and make ethically, is honest through and through. And proof it is possible to build a business within the fashion industry that is financially sustainable, as well as sustainable for the planet and the people who create and consume it. We are so inspired by the work Birdsong are doing, and honoured to have worked with their brilliant team of talented and hardworking women to create something beautiful, useful, and of course, that reduces waste.
We want you to know as much as you can about this incredible social enterprise and the work they are doing, so who better to tell you than Birdsong co-founder Susanna Wen; telling us about the story behind the brand, the whys and the hows, lessons learned and the challenges working through Coronavirus, presented them.
1. Can you give us an introduction - what is Birdsong about?
Women have always found creative ways to make a statement with what they wear. From the berets of the black panthers in the Sixties to the quiet resolution to only wear clothes made in the UK, fashion is an important ally in times of change. Birdsong began life as a feminist brand making slogan tees, shouting about photoshop and hell-bent on paying women workers a fair wage. A commitment to ethical and sustainable fashion is still at our core, but today we’ve grown to create a collection of original wardrobe staples to totally transform your (out)look. It’s about thoughtful clothes in bright colours, edgy silhouettes and art-inspired prints made from natural fabrics. We create clothing for women who dress in protest – against the fast nature of the fashion industry, the obsessive pursuit of trends and the systematic abuse of women in the production line. We dream up designs in house, and then work with expert makers who face barriers to employment in the UK – from artists and printmakers to seamstresses and painters – and pay them London living wage to bring our creations to life.
2. Where did the idea for Birdsong originally come from?
Sophie founded Birdsong in 2014 during a free grad scheme for social entrepreneurs called Year Here and Suze joined in 2017. Sophie's background was in activism, retail and women's organisations. Suze has been designing and advocating for sustainable fashion since her student days.
We create clothing for women who dress in protest.
3. What is one thing you wish people knew about Birdsong
There are only 2 of us working at Birdsong as full time employees! Susanna Wen and Sophie Slater run the day to day work of Birdsong, with a lot of help from their amazing charity partners, makers and host of freelancers.
4. Describe your workplace in 3 words:
Well at the moment- "Our kitchen tables" as we're working from home, however we hope to be moving to a new "creative, safe and inclusive" office in Dalston in January. We're very excited.
5. What's the big dream, for Birdsong
To change fashion for the better, and to be able to keep educating, innovating and providing living wage employment for many years to come.
6.Tell us when something went horribly wrong, and what you did to bounce back?
A few years ago we found ourselves holding onto a lot of stock of fabric and clothes that we had made, so we've shifted to a made-to-order model in which we only make what we need and we don't waste a thing and everything is intentional and purposeful.
7. What's the best piece of advice you’ve ever been given?
Listen to your gut.
8. What's your favourite Winter meal?
Suze's is jacket potatoes- not very sophisticated but so comforting!
...we have been able to release smaller products like masks and scrunchies that can be made on domestic machines at home...
9. Where would we find you on a Sunday morning?
On an amble around a park catching up with a friend and/or having a lie in! It is the day of rest after all.
10. What's your number one food waste fighting tip?
Keep all and any left-overs for a prepared and tasty lunch the next day. You can pop pretty much anything in a tupperware to be enjoyed later.
11. COVID-19: How was COVID-19 impacted your business - from surplus supply to social impact mission and team, to your customers and sales channels?
Covid has caused restrictions for some of our makers in terms of going into the studio to sew, so when they have restricted access we have been able to release smaller products like masks and scrunchies that can be made on domestic machines at home so they're still able to earn a wage! Our makers safety is our priority.
Get in touch:
Birdsong
support@birdsong.london
What perhaps is not so obvious, is that you can eat your carving pumpkins. Even non carving pumpkins. Every year we, in the UK, throw away enough pumpkins that we could feed every US citizen with a slice of pumpkin pie [source Hubbub]. Not only is that completely and utterly outrageous, it is also completely and utterly avoidable.
With Halloween - or what was left of it, this year - just passed and I'm sure plenty of pumpkins lying about, quickly chop them up, refrigerate/freeze them until you know what you want to do with them to prolong the shelf life. Once you've established your action plan, you can get ready, set, bake -we-mean-upcycle.
But it's not all about pumpkins, at the moment [as much as we might like it to be]. To be honest it's about a lot of things, so we're going to do our best to continue to curate short lists of things to make, eat, discover, read, listen to, explore. Things we think you'll find interesting and find enjoyment in during these darker, shorter, pandemic-ridden days. It will always include resources, tools, actions to be less wasteful and more sustainable. And maybe sometimes, we'll thrown in a cheeky off-topic, personal guilty pleasure.
Making: pumpkin everything. For some pumpkin-inception see our latest recipe blog post Harissa-Pumpkin Seeds Roasted Pumpkin. Blitz any leftovers to make a soup, or pop into your mac and cheese. I recently tasted a Pumpkin Crème Brûlée which blew my mind [by London based dessert masters Happy Endings]. Pumpkin Chocolate Chip Muffins make their annual appearance around this time of year and they are an absolute must. Pancakes are a great idea too, as is adding to your curries; the possibilities are endless. Guaranteed if you pop 'pumpkin recipes' in your favourite search engine you'll be inundated with ideas, but we thought Hubbub's 5 Things To Do With Your Pumpkin would be a helpful place to start.
Watching: David Attenborough, A Life on Our Planet. It will make you cry but it will give you hope, and it will fire you up to act. And that's all we'll say. We'll let Sir David do the rest.
Listening: How to Save a Planet by 'scientist and policy nerd' Dr Ayana Elizabeth Johnson and journalist Alex Blumberg. The clue's in the title; they are on the hunt for actionable tools and solutions. The planet saving kind. Ultimately, it's a light-hearted, but very serious and fact-friendly podcast, interviewing and researching an incredibly diverse pool of resources from across the globe, deep-diving into all the complex topics from Intersectional Environmentalism, the Politics of Climate Change, the histories and evolutions of, and everything in between. One for your next daily walk.
Reading: We were featured in FORBES. The Smart Way Circular Economy Companies Are Reducing Waste In The Food Industry. TLDR The circular model of business is the idea that materials and resources be kept 'in the loop', infinitely; evolving, being broken down, mixed in with and upcycled over time. The food industry faces many challenges, and we are realising the possibilities that a circular approach can bring in remedying the waste problems in today's food industry. Yet we are slow to adapt and there remain some challenges around implementation, some of which I discuss here. Examples of brilliantly innovative, food waste fighting companies we are mentioned alongside of include Olio, Winnow, Oddbox, Karma. Follow Kate Jackson, author of the article for more pieces on circular economy businesses and the journey to b-corp.
Exploring: Pebble Magazine's FutureFest, a sustainable online festival. You'll hear from the likes of 'eco chef' Tom Hunt, environmental activist Lily Cole, and discover an online market place filled with 45+ virtual 'stalls', including our friends Calm Cocoa.
]]>Aka, pumpkin inception.
And so, logical post-Halloween bestover recipes will also be pumpkin, everything.
At the time of the original writing of this recipe, I had recently stopped by Caravan’s latest Bankside soft-opening and devoured the most delicious roasted squash with miso, blue cheese and thai basil (weird, but fantastic). Shortly thereafter I read Tasting Table’s post on How to Cook with Squash Seeds; not bake nor roast, but cook. Intrigued. And as we all know, at this time of year, carved, hulled, decapitated pumpkins are a-plenty. Along with a little bestover imagination and fridge-find inspiration, this recipe was born.
Now, I’ve not done this before. Admit to the following, that is. But part of reducing kitchen waste, neglected leftovers and #ThinkBeforeYouToss-ing, means allowing yourself the creative freedom to experiment. Regardless of the end result, finding comfort that you’ve enough know-how to pull it back wherever said experiments go.
Ok so that was a lot of verbage to throw at you. All this to say, and admit to you, that this recipe is not perfect.
The technique is original, the flavours work, and overall the dish has potential. That's what I'd love for you to be inspired by. But the texture is different, perhaps not for everyone, (or maybe just not what it should be due to my insufficiently efficient blender… actually the more I think about it, the more I am concluding it's due to the latter…). And I want you to know this. Not. To dismiss this post, this concept, this recipe. But just to encourage you to play with it.
For starters, here’s what I’d do differently:
Perhaps this isn’t a conventional post or perfect recipe. But I hope you can understand what I’m trying to say, and better yet, give it a shot with your own fridge finds and pumpkin leftovers, just to see where you end up. The idea, after all, is to think before you toss... Hope you'll have a think with me.
Harissa-Pumpkin-Seed Roasted Pumpkin
Recipe inspired by Tasting Table. Makes 1 entire pumpkin – serves 6-8.
Ingredients:
1 Pumpkin (seeds removed and set aside - about 3/4 cup/108g, stringy flesh scraped out, and sliced into half-moon segments)
1 heaped tbsp Harissa
1/4 cup water
1 tbsp Olive Oil
Pinch Salt
Method:
Rinse, clean and drain your pumpkin seeds before boiling in a pot of water with 1 tsp salt for 10 minutes – little tip picked up from Oh She Glows (and aids with digestion).
Meanwhile, finish cleaning and slicing your pumpkin – skin on – before placing on a baking tray.
Preheat your oven to 140*C Fan/150*C/300*F.
Proceed to drain, pat dry, and place seeds into a blender along with the harissa, water, olive oil and salt. Blend until the mixture reaches a pesto-like consistency.
Then tip the contents over your pumpkin wedges and with your hands, massage it across every surface, making sure as little as possible rests on the tray, and as much as possible coats the top (internal flesh) and sides of the pumpkin wedges.
Position upright – skin side down – on your tray, before placing in the oven and baking for 45-55 minutes, until tender, and golden brown all over. If the mixture appears overly dry after 30 minutes, lightly drizzle olive oil over the wedges. If the pumpkin is browning too quickly, cover in foil for the remaining oven time.
Serve with a herb, rocket, and lemon drizzled avocado salad, crumbles of mature cheddar cheese, a pinch of flaky sea salt, handful of spice roasted pumpkin seeds, and a final drizzle of olive oil and reduced balsamic vinegar. And an extra dollop of plain yoghurt - say, The Collective's Straight Up, one of my personal favourites - and drizzle of Olive Oil-loosened harissa, if you so desire.
Consume:
As an appetizer or light lunch.
Pumpkins on their own – without the salad - would make a hearty side to stew, couscous salad, grilled fish (for example).
Substituting: harissa with ras el hanout as per Tasting Table’s original recipe, cheddar for parmesan or feta, or a hard blue cheese as per Caravan’s menu, coriander and mint with parsley, pumpkin seeds with squash seeds. And if you've no more pumpkin left, why not try slathering the pumpkin or squash seeds over other root vegetables before roasting (ex. carrots, parsnip, celery root).
We were reminded recently by our friend Meredith Whitely of Calm Cocoa, that sometimes, simple is best.
So, we will attempt the un-planning method. We will give in to spontaneity. We will look to our surroundings first. We will make the most of what we already have. We will remember the simple pleasures of our childhoods - what was your favourite thing to do, aged 7? It's niche. But apparently there is some science to it. Mine was probably somewhere in the realm of team sports, baking, making and drawing. [And if you've not spoken to your parents in a while, here's an excuse to pick up the phone to ask]. We will remember how lucky we are that we have the technology to stay in touch with people, even if we're in the four corners of the globe.
Here are some simple suggestions, that will hopefully enable you to tap into some simple pleasures. Let's not over complicate it, alright?
Making: throughout lockdown we have loved and been constantly inspired by Nadiya Hussain and Melissa Hemsley's simple, flavour packed recipes, with bounds of colour, texture, and thriftiness thrown in.
Eating: While we eagerly await for our favourite London-based sustainable restaurant Silo, to re-open, Tillingham Wines is worth a quick train trip to East Sussex for their recently launched a stone-fired Pizza and wine night. And no, it is not another 'pizza and wine night'. The estate boasts acres of vineyards, a newly opened B&B, campsite, shop, zero waste restaurant and bar. And now, Friday-Sunday some of the best pizzas we've tasted in a while [though make sure you don't arrive starving, it's not prompt, though with the views they'd easily be forgiven..] ; we recommend the Garden - nasturtium pesto and home-grown courgettes - and Meat pizzas. Soon to be open Wed-Sun, for wine tastings and tours too. If it weren't for the cool, undoubtedly British-summer-time evening air, you'd think yourself in French wine country. It is as picturesque as it sounds.
Staying: The Pig Hotels. No doubtedly a treat, and for more budget-friendly options, Airbnb has some British jewels not to be missed. But, sincerely a treat worth investing in, if you are able. See our write up of a visit this time last year to The Pig-in-Combe. Their food is simple, but locally grown wherever possible, and sourced - as their dinner menu celebrates - within a 25 mile radius. The decor, unique to each hotel, sublime - the thought that goes into every detail is evident, often with upcycled or thrifty finds [so we were told].
Reading: Silo, The Zero Waste Blue Print by Doug McMaster. There's no doubt that the past 4 months have, in many ways, much resembled a forced, global therapy session. What do you really need when you can only shop once a week, the shelves are half empty, our favourite stores are closed and now there are shipping fees associated with every purchase? What do we really contribute to the world around us when we're stuck inside the same 4 walls for months on end? What do we really value, when our financial situations change, the travel industry is a ghost of its former self and we are separated from families and friends? The 'Zero Waste' movement is about so much more than just food. It's about looking at ourselves and recognising the resources we have within and around us, how to extract as much value and how best to put it to use. Doug McMaster, chef and author of The Zero Waste Blue Print is one of our heroes - indeed one of the industry's leading change-makers - not only because his food is phenomenal but his vision and determination are clear and inspiring.
Exploring: England. The rolling hills, the ragged coast lines, the local independents re-opening and down the country. One of our favourites, Pump Street, both Bakery and Chocolate Shop in Orford are utter jems. Their bean to bar chocolate is some of the best in the world, let alone the country. And their bakes are classic and indulgent [at Easter last year we were treated to the genius creation that is a bacon-hot-cross-bun. Need we say more]. A revolutionary sustainable skincare oasis in Margate, Haeckels. Known for their dungarees and radical transparent supply chain, Lucy and Yak in Brighton. To name but a few, but a reminder to seek out and support as and when you are able.
]]>
Summer has well and truly arrived. It's hard to believe we're still talking about 'lockdown', 'quarantine', and 'social distancing', 4 months on.. And whilst many of us may have planned to jet off to the luxurious sunny coastlines of Europe, this year is going to be a little different. I wonder whether we'll learn to appreciate what our own surrounding countryside has to offer. Do you reckon you'll take more time to appreciate the little things, now? When we do take a moment to stop, and look, I think we'll find that the UK is rich in history, culture, and beautiful natural reserves. Without being too cliche, there can quite literally be something to explore, for everyone.
Whilst the 4th of July marks the day a lot of us have been waiting for [and no not the celebration of 'American Independence day']; the holy re-opening of restaurants, bars, and cafes. And eventually, British holiday destinations. It is worth remembering that these are still strange times, and many businesses will not simply be 'business as usual'; they will have to continue to follow strict government guidelines, so we must remember to be patient as we all adapt to new rules and procedures. With all that being said, here's our list of ideas on how to safely venture out and begin exploring Britain this summer.
Moving: If you, like us, are finding that after almost 4 months, it's all just becoming a bit much, we find it's helpful to take a few deep breaths. And one of our favourite ways to do that is via Meredith Whitely's twice weekly, free, online, calming meditations [scroll down the page for the link]. It is so important to remember to move our minds, as we would our bodies. Something we're trying to work on, too.
Making: With new rules enforcing the donning of face masks on public transport, shared rides and public places, face masks have suddenly become the latest fashion statement. Greenpeace suggests how to make one from upcycled fabrics, and the BBC includes a couple of suggestions where sewing machine/skills are not required. Alternatively, Riley Studio is making reusable ones from fabric offcuts. And for a more statement - also made from fabric offcuts - mask, head to Gung Ho.
Listening: With the pandemic exposing the vast flaws in both our global and national food systems, and the new Agricultural Bill legislation resulting in a Food Standards Petition to protect British Farming Standards, we've been listening to Farmerama Radio podcast to better our understanding of the industry, past, present and future.
Watching: After interviewing Chef Conor Spacey for this week's Food Waste Q&A, we're feeling incredibly inspired. From Mango Kombucha to a Banana-Skin Chutney, his Instagram TV videos are helping us think outside of the box, and truly 'root to fruit' when it comes to avoiding food waste.
Exploring: As lockdown eases and we're desperate for a change of scenery, while it may not be to the Mediterranean coastline, turns out, there's rather a lot to discover in our own back yard. If you're in London, you could try a socially distanced foraging walk with John the Poacher . And if you're desperate to escape the crowds, Pebble Magazine has listed some of the best camping locations in the South West of England. And if camping isn't your thing or you need something a little more secure in this less than reliable British weather, you can 'holiday in history' in some of the country's most incredibly refurbished - upcycled - landmarks via the Landmark Trust.
]]>So, over the coming months we will collate a collection of ideas we think you'll enjoy; things to grow, make, ways to move, explore, places to listen, learn. We hope it inspires you to re-discover habits, passions, hobbies passed; from before time ran away from you, now that we're forced to slow down [it's time to take a break from the Netflix binge]:
]]>Staying motivated has been a challenge on some days, a breeze on others. We've seen neighbours playing ping-pong across balconies, some major spring cleaning [Marie Kondo must be proud], the entire country taking up sourdough baking, and attempting the art of making a decent coffee [regrettably never quite the same as how your barista makes it]. And in a perhaps unexpected turn of events, the huan race has adapted and adjusted, staying more socially connected, albeit physically distanced, than ever before.
While we may have had plans to learn 3 languages, do multiple courses online, and have our LinkedIn profiles looking top-notch, it's more than okay for that to not have been the case. It's just as important to reserve energy, do things you actually enjoy and rediscover those old hobbies, passion projects you used to love. Be kind to yourself, and try not to feel guilty about doing things you get enjoyment from. Or not getting through your 10 page lockdown to-do list. Now that quarantine restrictions start to lift, what have you rediscovered that you might bring with you in the weeks, months, years to come?
So, over the coming months we will collate a collection of ideas we think you'll enjoy; things to grow, make, ways to move, explore, places to listen, learn. We hope it inspires you to re-discover habits, passions, hobbies passed; from before time ran away from you, now that we're forced to slow down [it's time to take a break from the Netflix binge]:
Growing: is this the gentle nudge we all needed to become a little more self-sufficient? Now has never been a better time to start growing your own. Head to The Seed Cooperative for some organic, biodynamic seeds to purchase. No need for fancy containers, you can always use old empty - clean - tomato, chickpea/bean tins, egg cartons, crates and veg. containers. Apparently, you can also grow vegetables from the tops and bottoms of your own vegetables; celery, onion, fennel, leek...; see what Max La Manna has been doing for some inspiration.
Moving: The Yoga Brunch Club has gone virtual; and we think it's brilliant. Clem will guide you through an hour of yoga, and you're brunch will be delivered straight to your door; all while on a zoom call with plenty of other house-bound friends/strangers/yogis. Watch for her upcoming events in Bristol and London. We hope this one helps you feel connected even in down times, times of isolation. Moving is the medication that never gets prescribed. All you need is the internet, a laptop or phone, and your yoga mat.
Making: Just because the entire country fancies them self a star baker, doesn't mean you can't be too. Take those baking skills up a notch with the help and guidance from the master bakers at Puff The Bakery with their newly launched online School of Pastry: learn the art of pastry, cake, dough, and so much more through video tutorials, podcasts, and weekly live Q+A's. Better ready that 2021 Great British Bakeoff Application now..
Listening: Chefs Manifesto Podcast Season 1 was hosted by Chef Tom Hunt, an award-winning eco-Chef, food writer, and climate change activist. The podcast is set up as a resource for chefs and food-passionate people alike, to learn, share stories, resources of action on the UN's Sustainable Development goals.
Exploring: Let's face the fact, even if you didn't do much traveling before Covid [BC], we all appear to have itchy feet. Suitcase Magazine has created a stunning list of some of Earth's most iconic places for you to live stream to watch from your home. Explore the Venice canals through to the Northern Lights in Churchill, in Canada.
]]>This doesn't mean that there isn't any juice pulp being produced - quite the contrary, some retail-focused juicers are thriving - simply that, the channels we were sourcing from, [which would have finally enabled us to scale our manufacturing] have suddenly had to temporarily close or change their operations. What was an already challenging task, setting up new pulp supply chains with juice manufacturers, has now become a monumental one, given that - understandably - businesses that continue to trade are doing so with 'all hands on deck' [dealing with higher restrictions, reduced staff, and unpredictable demand].
The silver lining is that, we should always have been working on a diversified supply; no better time to start, right?
In the meantime, for a company that is built on the mission of making delicious and nourishing snacks from ingredients that normally get thrown away, this poses a predicament. To shutter doors until we can establish new relationships with juice manufacturers and stabilise our supply chain, but, eliminate any revenue streams in the interim, putting even greater pressure on our already fragile cash flow. Or, keep trading, but with a different product?
'Emergency Mix' Granola, to the [actual] rescue.
Juice Pulp-less. Some might call that 'normal'... But rest assured; same recipe - minus juice pulp, obviously, and sultanas - same organic, refined sugar-free ingredients, same delicious, signature golden clusters.
But it's not actively reducing food waste, you say. I say so too. It's just another granola, you say. I say so too [although, it has received many a complement, to the point that even a Borough Market customer has since said they almost prefer this one to our original, juice pulp-filled, granola. Controversial]. Truthfully, it wasn't an easy decision. nibs etc. is on a mission to redefine the concept of 'waste', and design 'waste', out of our systems. This neither stops, nor starts, at our products. It goes far beyond. nibs etc. was born from a blog, 'upcycling leftovers and zero waste recipes'. The development of juice pulp products was a happy by-product [pun not intended] of this. The exploration of circular supply chains and obsession with sourcing sustainable packaging, a natural progression. The dream, to inspire, learn and share food waste fighting knowledge through both nourishing snacks and delicious recipes, has only grown with every wave made we've made.
So no, our temporary 'Emergency Mix' would not be directly fighting food waste. However, it would enable the business to continue bringing in revenue, which ultimately allows us to come out the other side in a better financial position than we would have otherwise; not to mention the fact that, as a result, we can focus on creating content to inspire your upcycling and zero waste efforts and further your food waste fighting knowledge.
And if you've made it this far, thank you.
Thank you for supporting us, for believing in us, and for trusting in us. We are not perfect. We are always trying to make the least wasteful decisions, based on the information available at that time; but we are very aware that we are learning about what it means to be 'sustainable', every day. And we will always try to share what, and be transparent with, what we do learn, and endeavour to implement.
This is the story of our 'Emergency Mix'. It's in the same 100% recyclable tin-tie bag with a 6 month shelf life. We've also filled the bag with an extra serving to keep you stocked up. If you decide to give it a try, we hope you love it.
]]>This month is about making do and making the most out of the situation at hand. Such as making do with what ingredients are left in your fridge/ freezer/cupboard and transforming into a delicious [if not slightly experimental] meal. The age old excuse, 'I just don't have time', is so 2019; a lot of us suddenly find ourselves with quite an abundance of it. So check out our recipe for Kitchen-Sink Easter Nests on the Blog for what to do with any excess chocolate. Or trial some Natural DIY Easter Egg Dyeing with your kids - or, selves - ahead of the Easter Weekend.
It might feel like a strange time to be 'celebrating' anything, at the moment. A lot of us may feel uprooted, unsettled, have lost our rhythm or routine. We strongly believe that continuing with our traditions, no matter how big or small, old or new, can help root us, bring us purpose, and keep us going. Make do and make the most of your extra time, it's not the time to see this confinement as limiting or debilitating. It's an opportunity to grow, learn new skills, be reminded of old hobbies and re-connect and stay connected with the people you love. Be grateful for good health and appreciative of the freedom we will have once this passes.
[Disclaimer: you do not have to be under 7 to enjoy an easter egg hunt..].
We will be spending the weekend admiring the sun on our - brief - spot of exercise, from our homes with windows wide open to hear the birds, an upcycled lunch, chocolate a plenty, physical distancing and virtual socialising.
]]>Giving my chocolate nests the bestover treatment; behold, the ultimate Kitchen-Sink-Easter-Nests.
In a few [non] recipe ways to prep the best Easter/Spring Feast and avoid any unnecessary trips to the grocery shop, try these upcycling hacks:
Frittata - for using veg odds and ends.
Quiche - [with the rough puff you obviously have in your freezer for moments like these...] for veggie sides such as caramelised onions, leek gratin, roasted broccoli.
Savoury Bread Pudding - nuts, dried meats, cooked meat leftovers, dried fruits, milk + eggs.
Now, down to business, and an actual recipe...
Holidays celebrate traditions. Traditions celebrate food. Food celebrates people. Our favourite people. With them, and for them. So here’s a little thing I make every year for my favourite people. Ready in under an hour, it’s the perfect Easter dessert, spring bake, breakfast? There’s also cereal in it. So. Obvi. It's so easy you could send it round to all your Zoom/Google-Hangout/Houseparty friends so even they can have a few ready for your call - it'll be like you're all together, sort of.
And because I literally can’t help myself… it also just so happens to be the perfect pantry spring clean.
Here's to an Easter - indoors - of #ThinkingBeforeYouToss.
Kitchen-Sink Easter Nests
nibs etc. original recipe. Makes 30 single egg nests, 15-20 double egg nests.
Ingredients:
300g Chocolate: this year’s eggs, last year’s eggs, gianduja filled, praline, dark chocolate, milk chocolate, any and all half-wrapped odds and ends. [I used 100g whatever milk chocolate I had lying around, 100g mixed milk Cailler Easter eggs and 100g 70% Lindt].
150g Kitchen-sink: bottom-of-the-bag nibs etc. Granola, stale-ing Corn Flakes, random bag of Shredded Wheats, old crisps, forgotten rice cakes, bag-end oats, etc. … [I used 100g Shredded Wheat, 30g Salt + Vinegar crisps, 10g Rolled Oats, 10g chocolate covered Rice Cakes].
1 tbsp / 14g Salted/Unsalted Butter
1 tbsp Golden Syrup/Honey
Pinch Salt
Method:
Line a tray with baking paper.
In a bain-marie, melt all your chocolate. In a separate bowl, hand crush all your dry ingredients.
When your chocolate is melted, pour in your dry ingredients, and toss thoroughly with a spoon until everything is well coated in chocolate.
Carefully spoon walnut sized clumps of chocolate covered everything, and carefully shape into nests with a small dip in the centre, where you will then place a single [or double – depending on the size] Cadbury Mini Egg.
Allow to cool at room temperature for a nice shine [or in the fridge/freezer if you’re really pressed for time]. Plate and serve.
Consume:
Make them all dark, milk, or white chocolate.
Add nuts, dried fruits, flaked coconut.
Get inspired by your pantry: puffed quinoa, pop corn, pretzels.
Stay safe, everyone. Chloë x
]]>Secondly, natural dyes take a lot longer to actually dye/taint the egg, than chemical dyes. So be patient. Normally, I'll leave 2 eggs in each jar/colour anywhere from 30 mins - 1 hour.
Tested on both brown and white eggs. First, hard boil your eggs. Only once the eggs are completely cool should you then dye them. If not too hot and humid, they can be left on your Easter/Spring table-scape until ready to eat; ours will normally last a few days on the table, but if you're worried/it's hotter where you are, they'll keep nicely in the fridge.
Once you go natural, you never go back.
1/2 litre Water
1-2 tbsp Vinegar [we have found ACV - Apple Cider Vinegar - works best]
Dye of choice:
Bring water and chosen natural dye to a quick, hard boil, then reduce to a gentle boil for 20 minutes [minimum] - water should reduce by half. Pour into your heat-proof dying jar, sieving out the dye-emitter [skins etc.] and allow to cool completely.
Once cooled and ready to dye, add 1 tbsp vinegar, give a quick stir, then pop your egg into the jar and make sure it is fully submerged. Leave egg until it has reached the desired colour.
Carefully remove with a [slotted] spoon, and place on a paper-towel lined baking tray. Allow to dry completely, before additional decoration/table-scaping/serving for lunch.
1. Pump Street Chocolate: [photographed] Made in Suffolk, this small-batch bean-to-bar chocolate is a must-have on our chocolate Easter wish list. In theme with our up-cycling concept is their Sourdough and Sea Salt bar which uses the Sourdough crumbs from their bakery to add crunch to the bar. Otherwise, they have a range of Easter-themed goodies you can have delivered for the Weekend.
2. Heist Chocolate: Made in Cardiff, Wales. Hand made and hand wrapped with love and care by Mickey. Specializing in micro-batches of stone ground chocolate using single origin, organic, cocoa beans. Need we say more.
3. The Chocolarder: Made in Cornwall. Bean-bar chocolate that's ethical AND sustainable. Using organic beans from their family-run plantations in Venezuela, Java, Madagascar, Peru, and the Dominican Republic. Wrapping their chocolate in plastic-free packaging, they have a delightful range of large Easter Eggs to deliver to you.
4. Land Chocolate: Made in the heart of Hackney, London. An award-winning single-origin bean-to-bar chocolate. Inspired by a trip to Central America, Phil created Land Chocolate using a complex variety of beans from Nicaragua. Beautiful minimal packaging, this locally made chocolate is one every Londoner should support.
5. York Cocoa Works: Made in York. Using fine flavourful cocoa from their trusted sourcing partners around the world to be combined with British ingredients to create fine chocolate. They have every sized Easter egg ready and waiting for you to order.
6. J.Cocoa: Made in Sussex. This small-batch bean-to-bar chocolate is ethically sourced and sustainably made. Sourcing only the finest cocoa beans from around the globe, directly trading with cocoa farmers to ensure they receive a true premium for their work. The packaging is zero waste; being glueless, recyclable, biodegradable and compostable. Oh, and did we mention it's delicious?
7. Tony's Chocolonely: We are big fans of Tonys, the blocks of chocolate are so satisfyingly large they will please even the hungriest of choccy munchers. 100% slave-free chocolate this brand has a beautiful story behind it too. Started by a Dutch TV journalist who exposed the criminality behind the chocolate supply chain, realizing something needed to be done, started his own chocolate company making it slave free and continues to spread the message of the chocolate industry.
So hop to it, order quick before chocolates run out.
Photo © Pump St. Chocolate.
]]>ChicP's solution to fighting food waste is simple, but ingenious, and enabling the saving of tonnes of perfectly edible produce in the process. It's also a visually vibrant, and a real taste-explosion of a product. Also reminding us of the amazing versatility of hummus.
Oh, and *PSA* new product launching SOON.
1. Can you give us an introduction - what is ChicP about?
We are a 100% plant based company focused on healthier alternatives, produced to the highest quality and with amazing flavours. Our ethos is all about sustainability, reducing food waste, eating well and educating consumers on this. Our aim for 2020 is to focus on Seasonality and local - a bigger challenge than you realise when it comes to working with BRC manufacturers, UK farmers, price barriers and distribution!
2. Where did the idea for ChicP originally come from?
ChicP was born after the amount of food I used to witness of food waste whilst working at events and as a private chef. I wanted to combine my love for healthy food with social issues, through a range of products, made from surplus vegetables and support for British Farmers. ChicP aims to help people make good choices. For health, taste and environmental reasons.
3. What is one thing you wish people knew about ChicP?
That it's not an easy ride trying to hit your sustainability missions! It takes time and brand growth and with volume, the easier it is to get there - which is why it's really exciting!
4. Describe your workplace in 3 words:
Flexible, coffee, fun
It's your journey, no one else's the same so there's no right or wrong.
- Hannah McCollum, ChicP Founder
5. What's the big dream, for ChicP?
To franchise in other countries, working with the farmers in each of those countries and evolving with products that farmers are now experimenting with. To be the number one sustainable, fresh, healthy, snack plant based food company!
6. Tell us when something went horribly wrong, and what you did to bounce back?
Our Chilli pumpkin hummus was reacting and therefore 'going off' before the shelf life use by date. We had quite a few complaints, wastage and some negative reviews on Ocado. We just had to do our best to find a new pumpkin supplier as soon as possible (which can take time!) and try and get the reviews back up again and the confidence in our customers again!
7. What's the best piece of advice you’ve ever been given?
It's your journey, no one else's the same so there's no right or wrong.
8. What's your favourite Spring meal?
Don't actually have one, sorry. My meals change all the time - but definitely lots of greenery, sweet potato, seeds, tahini, hummus.
9. Where would we find you on a Sunday morning?
In the countryside - in the hills or by the sea, followed by tea, coffee, breakfast, the paper, family and friends.
10. What's your number one food waste fighting tip?
DON'T throw it before at least smelling it or trying it - and if it's on the verge of nearly going off, roast, boil or fry it - or blend it. There's always a second life to be had. You can then freeze the leftovers for its third life :)
Get in touch:
ChicP
hannah@chicp.co.uk
All Photos © ChicP
]]>With the situation being what it is - ever evolving, uncertain, unprecedented - many of us are suddenly finding ourselves in the confines of our homes. Whether or not we expected it, it's here, and we've had no choice but to turn to online delivery services [even the government said so]. Unless of course you happen to live near the wealth of independent shops and markets scattered across our vast city, and you can shop local; Borough Market, for example. The hospitality industry has also had to adapt to stay afloat; it's seemingly done a complete 180, almost overnight, resulting in an abundance of rather unique delivery services. Which is especially interesting, not only to support small businesses, but particularly as many of the larger, more obvious online delivery options for your groceries, baked goods, and cooked meals, are currently temporarily out of stock.
So, whether you are in lock-down, short on time as an essential worker yourself, self-isolating, or in quarantine, we have compiled a list for you, of brilliantly innovative small businesses, that will meet you at your front door, no direct contact needed, safely social distancing.
For real this time though.
There is not much to say here other than if you obeyed the first rule of entertaining come surviving a Coronavirus lockdown – always always have a round or 2 of Flaky Pastry in your freezer [not actually sure if I stated that as ever being a rule. But it should be. It will save you days of panic] – then this [the I-didn't-have-time-to-plan-nor-buy-countless-ingredients-for-a-deliciously-complicated-main-throw-it-all-into-a-pie-crust plan B] rule number 2 , will be a breeze, .
Here’s to the time-saving, waste-reducing, COVID-19 hack of 2020:
Galette.
Rhubarb + Apple Galette
nibs etc. original recipe. Serves 6-8.
1 Flaky Pastry Pie crust
3 Rhubarb Stalks
3/4 Apple
3 tbsp White Caster Sugar
1/2 Vanilla pod
1 1/2 tbsp Flour
1 tbsp Milk
1-2 tbsp Demerara Sugar
Preheat your oven to 190*C Fan / 200 *C / 420 F.
Roughly dice your apple and rhubarb, and set aside in separate bowls.
Roll out your defrosted (but still cool) round of Flaky Pastry. Sift your flour over the surface, leaving about a 1 inch border. Then scatter the apples, creating a base layer, and on top the rhubarb – this layering is more for aesthetic reasons than anything else – who doesn’t want to see juicy red rhubarb come out of the oven!
Place your sugar in a bowl. Slice your vanilla pod down the middle, and with the point of your knife, scrape out the seeds, into your bowl of sugar. Mix with your fingers until vanilla seeds are evenly distributed throughout. Sprinkle evenly across the top of your galette.Then fold over the edges of your galette – taking 2 inch pieces at a time – carefully pressing each layer down onto the fruit, before lifting, folding and pressing the next 2 inch piece over it, rotating the galette as you make your way around, until all sides are up, folded, and pressed. Brush down the sides of your galette with milk, and sprinkle with demarara sugar.
Place in the oven and bake for 20-25 minutes – edges of the galette should be golden brown, and the fruit should be soft, juicy, and slightly caramelized on top.
Consume:
With a heavy dollop of crême fraiche/whipping cream.
For breakfast topped with greek yoghurt/skyr/quark.
Made with any other seasonal fruit: peaches, plums, berries, just to name a few.
Go savoury: caramelised onions+feta, courgette+aubergine, mushroom+goats cheese.
March is the month that signifies the turning of seasons. Those long dreary Winter days are almost over. The days are getting longer, daffodils are shinning happy yellow faces in parks, grass has replaced mud and the need to wear a beanie along with 7 other layers is less necessary. It's safe to say Spring is finally here.
We know spring is here when we change from granola-topping porridge, to yoghurt and seasonal fresh fruit. Transformation is a big topic for us; the mission behind our brand is transforming ingredients that are normally seen as waste, into delicious and nourishing foods that you want to eat again and again. Case in point, our golden, clustery granola, made from juice pulp going to waste to, given new life, and avoiding waste.
With the season of new life brings with it the annual cleaning-fest; windows are opened-wide, hoovers see the light of day in maybe too long, and rubber gloves are strapped on [now perhaps more than ever]. Transforming our homes to be sparkling clean for the warmer months. The reason behind the craze? Winter naturally brings less daylight and causes the release of melatonin [the hormone which makes us sleepy] hence not having the energy to do any deep cleaning until the spring when more sun fills our days [in case you needed to back up that excuse..]. Spring resonates across the globe, from religions, to ethnicities; the Persian New Year, for example, coincides with the first day of Spring, with the 13-day celebrations actually involving cleaning [that's one way to mobilise a crowd].
Understandably, hygiene is a hot topic at the moment. And many of us are confined to our homes, with a lot more time than we had predicted. So to get you in the sweeping, deep cleaning mood and hopefully leave you a little inspired here's a list of DIY cleaning and hygiene tips and tricks to help transform your home for the Spring.
1. Whilst hand-sanitizer is all but sold out across the country [and seemingly, globe], here's a DIY version to make your own, and safely social-distance, as required.
2. For another DIY cleaning product, to cover you from your windows to your bathroom sink.
3. And if you're doubting whether DIY cleaning products are as effective as store-bought ones, and want to know whether they really kill germs, then have a read here.
4. Alternatively, if you live walking distance to one of London's ever growing world of packaging-free shops, lookout for a brand such as Fill, making bulk refillable eco cleaning and laundry products in glass bottles and jars.
5. Acala online Get your hands on some natural cleaning products like the natural tea tree and eucalyptus bathroom cleaning soap or with the extra time creating a natural pamper pack for yourself or a loved one at Acala [they have a 'spa day pamper gift bag' already made for you].
6. Spring isn't just the time to clean but the time to plant, and have some blossoming flowers ready for the summer. And boy we could use something to look forward to, right now. Seed ball, are literally planting seeds, of, change. They make balls that are mini-ecosystems, protecting the seeds from birds and small pests, allowing them the nutrition they need to germinate and grow. All seeds are native to the UK and have mixes specifically to encourage bees and pollination. Order these little balls online and toss them into a pot - or upcycled tin, I'm sure you've got plenty of these right now - filled with soil on your balcony or scatter them through your garden.
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