OUR FOOD IS DELICIOUS & NUTRITIOUS FOR A REASON...

WE LOVE OUR SOULFUL INGREDIENTS

WORKING CLOSELY WITH BRITISH FARMERS

We all need to do our bit to keep it local and sustainable.

SOULFUL FOOD HEROES

We believe in real ingredients... meet our real Soulful food heroes.

COCONUT

  The coconut was originally named by 16th Century Portuguese sailors in the Tropics as 'coco' (meaning 'head' or 'skull') as they thought the three dark holes resembled a face. (The Portuguese call pumpkin lanterns 'coco' too.)

 

  Coconut has many uses for its oil, milk and water, such as improving heart health and better digestion. It also gives a great energy boost and reduces cravings for all things sweet. (Apart from kitten videos. Nothing can stop those cravings.)

 

  A great superfood that is fast becoming a favourite of ours... so can we get a coconut tree for the office please?

 

 

BRITISH CHORIZO

  We want to know EXACTLY what is going into our OnePots, and support British farmers too, so our Pulled Pork Stew recipe provided a challenge: is there chorizo made with British pork of good provenance?

 

  After scouring the land, we were delighted to discover an artisan producer using outdoor reared British pork and, like us, only making small, careful batches. British Chorizo! Hurrah!

 

  The depth of flavour and pimento kick it brings to this dish has made the quest worthwhile. The kick, naturally, is the smoked paprika it's cured with. And that remains 100% Spanish. ¡Olé!

 

 

BRITISH SPELT

  This delicious, nutty flavoured supergrain was introduced from the Middle East about 9000 years ago. The Romans called it ‘marching grain’ due to its high energy content. But it has plenty more to offer!

 

  Spelt is high in fibre, rich in protein and is packed with vitamins and minerals (such as zinc).

 

  Our stoneground spelt is grown and milled at Sharpham Park estate, Somerset: the only known organic spelt mill in the world!

 

 

BRITISH QUINOA

  (We pronounce it 'keen-wah' or, if feeling a bit posh, ‘keen-waaaah’).

 

  It was first farmed in 2000BC in the Peruvian Andes, but ours is grown in Shropshire courtesy of The British Quinoa Co. This means supporting British farmers, reducing carbon footprint AND we get to visit in our wellies!

 

  It’s actually a seed, not cereal, so it’s gluten free plus high in protein and calcium. It’s related to beetroot, spinach and, er, tumbleweed. The UN, bless 'em, declared 2013 'International Year of Quinoa’, but for us, every year is a quinoa year. So let's raise up our OnePots to our little hero: quinoa. "To keen-waaaaaaaah!”

KALE

  Kale may seem like a foodie fad, but was the most commonly used vegetable back in the Middle Ages.

 

  Kale has always been the unruly rebel of the cabbage family, its wild appearance evading domestication. But it hides a multitude of health benefits; a cupful has more calcium than a carton of milk, and it's packed with antioxidants. It also contains lutein which helps keep your vision and those peepers healthy... great for keeping an eye on who might be nicking your OnePot from the work fridge.

 

  Packed full of vitamins A and K, it can even be eaten raw... but not now, as the microwave is about to ding.

 

 

KELP NOODLES

  The Japanese introduced kelp into their diet over 1500 years ago but it was so sought after it was reserved for noblemen only! Well now you can enjoy this superfood too.

 

  Despite kelp being a sea plant, the noodles have no taste of their own, instead absorbing the delicious flavours of the SuperSoup or OnePot. Perfect.

 

  And it's healthy stuff too. Packed with 30 minerals, kelp is especially rich in vitamins B (for energy), C and E (antioxidants for healthy blood). Now that's what we call a super noodle!

 

 

LENTILS

  Lentils like beans and peas are pulses. They are a low-fat source of fibre, protein, vitamins and minerals, and they even count towards your recommended five daily portions of fruit and veg.

 

  Lentils were one of the first crops cultivated by man, originally in the Middle East. Archaeological sites reveal seeds dating back to 10,000BC! During the Bronze Age, their cultivation spread across Europe. The ancient Greeks in particular were lentil lovers, especially in their soups and bread.

 

 

MUSHROOMS

  Maybe ‘hero’ isn’t epic enough, as according to those ancient Greeks, mushrooms were little ’SONS OF THE GODS!’, being hurled down by Zeus on seed-scattering lightning bolts.

 

  Egyptians and Romans exalted them too, creating laws to stop mere commoners nibbling them. They realised what a delicate treat they were, but also recognised how fabulous they were for your wellbeing. Warriors would be beefed up with them prior to battle.

 

  Mushrooms are a great source of iron, proteins, antioxidants and even vitamin D!

 

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