A delicious vegan one pot bean stew recipe shared by food blogger @LetsEatSmart.
Santa’s elves at Denby’s workshop Had lots of things to make But at last they sat down, had a mince pie As they all deserved a break There came a tapping at the door And there a reindeer shyly stood He said “Santa could you make one more thing For someone that has been extra good?” So the Elves worked even harder They worked the whole night through To make a little model reindeer Especially for you! Introducing #TheShyReindeer. We will be adding some of our shy reindeer tree decorations to our online parcels during December. If you receive one then you must be on Santa’s nice list! Please share your pictures of our reindeers hanging on your tree and don’t forget to hashtag #theshyreindeer.
For a simple and shareable dessert, make honeycomb topped with chocolate and nuts.
Blogger Jessica Beautician has created a deliciously creamy sweet potato, coconut and ginger soup, perfect for autumnal evenings. Shop our halo range here Prep Time: 10 minutes | Cook Time: 30 minutes | Serves: 2-4 Ingredients: 1 tsp olive oil 2 white onions, peeled 3 cloves garlic, peeled 1 thumb sized piece ginger, peeled 1 red chilli, deseeded 1 tbsp turmeric 3 medium sweet potatoes, peeled 1/2 pint vegetable stock 1 tin coconut milk Salt & pepper Large handful fresh coriander, chopped Pumpkin seeds Method: Chop the two onions then add them to a large pan with the olive oil and allow them to soften on a medium heat. Mince the garlic, add it to the pan and fry it off for a minute. Grate in the ginger, then finely chop the red chilli, reserving a few pieces to garnish and add that to the pan too. Fry everything off for a few minutes before then adding in the turmeric and frying it off for a further two minutes. Chop the sweet potatoes into roughly 2cm cubes and add those …
Our friend and food blogger, Aimee Twigger has the perfect dessert for the autumnal months.
Our friend Jagruti at J Cooking Odyssey has created a delicious vegan summer recipe; perfect for alfresco dinner parties! Jagruti used one of our Studio Blue nesting bowl sets to display her dish, you can read her full thoughts on her blog! Find out how to make these colourful tandoori cauliflower and chickpea tacos below! INGREDIENTS: Tandoori Cauliflower and Chickpea 3 cup cauliflower florets 2 cup boiled and drained white chickpeas 3 tbsp. oil 1 tbsp. tandoori masala 1 tbsp. kashmiri red chilli powder 1 tbsp. ground cumin and coriander 1 tbsp. dry mango powder 1 tbsp. lemon juice 1 tsp. ginger-garlic paste Salt to taste Creamy and Spicy Avocado Chutney 1 avocado peeled and stone removed 4 tbsp. freshly chopped coriander 1 hot green chilli 2 garlic cloves 2 Tbsp. lime juice salt to taste To serve Tortilla wraps warmed Pink slaw Any leafy green salad Lime wedges INSTRUCTIONS Preheat the oven to gas mark 7. In a big bowl mix tandoori marinated ingredients. Add cauliflower and chickpea and gently mix until everything coats well. Transfer …
To showcase our new Monsoon Fleur range, Hattie Fox, founder of the stylish London florist, That Flower Shop, has created some stunning floral centerpieces for us, inspired by Fleur’s cobalt blue colour and delicate silver decoration.
One of the best summer activities is to have a BBQ. Especially as it’s National BBQ Week this week, this is your chance to get outside and cook up your favourite foods over the coals on the BBQ.