Monthly Archives: February 2012

Butter Bean and Celeriac Hummus

I loveto make hummus and pastes.  They are so rewarding in their creaminess and intense flavours.  Hummus is normally full of salt and saturated fat if you buy it at the shops, best homemade.  This hummus is rich, but nice and low in oil.

Just using a blender (I’m quite old-fashioned so this is a relatively new thing) is a real treat.  So quick and clean.  Although we do miss out on the old muscle-building mash-up.

Butter beans (or Lima Beans) are a real gift, when puree’d they are so creamy and have a lovely subtle flavour.  Adding certain beans to stews and soup, can add creaminess, without using dairy.

Jane recently went to Panama and I asked for some beans.  We now have a fine stash of the tasty legumes in the cupboard, some of the varities I’ve never even seen before.  I’m looking forward to some experimenting.

But why call it hummus?  Its one of those things, it’s not technically a hummus, but paste sounds so bland.  Dip doesn’t really do it justice either.  I’m sticking with hummus, it’s a great word and more will follow…

I thought that the light, sweet celeriac and a hint of lemon would make a cracking hummus.  Spread on warm oat bread (see Beetroot Oat Bread recipe) it was a real hit.

I used Halen Mon Celery salt ( here and it added to the flavour.  It’s local salt and excellent quality.  I’ll be writing more about it in the future.

This recipe will make a nice big bowl full of whipped up beans.

The Bits

2 cups of cooked butter beans (or two tins, dried beans are always better and cheaper), 1 1/2 cup of cooked celeriac (chopped), 1/4 cup of good olive oil, zest of 1 lemon (chopped), 2 tbs fresh thyme, s+p.

Do It

Soak beans overnight, cover with water (1cm above) and bring to the boil, add two bay leaves then cover and cook for 45 minutes, until tender.  Allow to cool a little.  (It’s good to make hummus and dips when the ingredients are still warm, it helps the flavours blend).  Drain the beans and keep around 1/2 cup of the cooking juice, save the rest for soups or stews.  Bean juice packs loads of flavour (top tip!).

Heat a pan, add some oil and gently fry off the chopped celeriac, until slightly coloured and soft.

Add all to a blender, including the reserved bean juice.  If you don’t have a blender, roll your sleeves up now!  Blend until creamy.  Check the seasoning and lemon levels, the lemon flavour will fade a little with time and the hummus will dry slightly in the fridge, so make it slightly too runny.  However you like it!


This hummus will add richness to stews and soups and can be used in all the other ways of the hummus.  I normally add a splash of olive oil to get it going again, try not to eat it straight out of the fridge.  Let it warm up a little first, get the flavours going.  Grab a carrot or some warm bread, add to a glorious sandwich.  Relax.  Enjoy.

We Love It

Butter beans are one of our favourites.  Especially when Panamaian.  This hummus is so creamy and should have a nice hint of thyme and lemon.  It’s rich, without gallons of oil and the celeriac makes a great mash and adds its unique flavour to the mix.

Foodie Fact

Butter beans, like all legumes are high in fibre, which helps the digestive system, stabilises blood sugar levels and lowers cholesterol.  They are also a great source of fat-free, quality proteins.

Butter beans contain almost all of your daily ‘Molybdenum’ needs, an enzyme that neutralises sulphites.  With more sulphites being added to our foods (especially deli salads, bagged supermarket salad) more people are becoming sensitive to it.  Eating these beans will help to sort that out.

Panamanian Beans

Categories: Dairy/ Lactose Free, Gluten-free, Recipes, Vegan, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

The 5 Minute Fig and Prune Compote

The 5 minute compote with figs, prunes and a bit more.  Prunes have always been so unfashionable, well not anymore.  At least in the Beach House, they are very cool.

This is really quick and easy, perfect for a busy lifestyle.  No stewing required and only dried fruit from the cupboards needed.  Just chop the fruit, boil the kettle, leave in a fridge overnight. Thats it!  Naturally sweet and zesty compote. Our kind of fast food!

I love the flavour of the rich slightly stewed figs and prunes with the lemon and tea balancing the flavours and sweetness nicely.  Figs always remind me of Morocco, where I ate them by the ropes length (you buy them thread whole onto a rough length of rope). I normally opted for a foot-long! I was doing a lot of walking at the time.

We use this compote mainly on muesli, but it goes great with yoghurt and seeds as a healthy dessert or even in a smoothie that needs a sweetness kick.

This compote is designed to be kept in the fridge, not jarred. But you could experiment, like most things, it will get better with age!

This recipe will make enough for a decent bowl full of sweet fruity goodness.  I added fresh plums here also, we managed to get some nice organic ones, but they can be left out.  When chopping the fruit, we like to keep them nice and chunky.

The Bits
3 fresh plums (pitted and chopped, you may like to take the skins off), 4 dried figs (chopped), 6 dried apricots (unsulphured are best, chopped), 6 big fat prunes (chopped), zest of 1 lemon (unchopped), 1 cup of hot black tea.

Do It
Make two cups of black tea (no milk!), one for you, one for the compote. Then leave to cool slightly while you chop the fruit and peel the zest off the lemon (use a good swivel headed peeler, so much easier, you could waste years of your life peeling spuds!). I put it all into a tupperware dish, pour in the slightly cooled tea (removing the tea bag), allow to cool, then pop lid on and into the fridges.


Yoghurt, cereals, seeds, on top of cake, in a smoothie…………………………..

We Love It

A good dose of natural sweetness and plenty of fibre from the prunes and apricots, leave the belly sweet and full.

Foodie Fact

Prunes are historically good for getting things moving down under. ‘Regularity’ I believe is a commonly used term.  That will be the high soluble fibre content.

Back in the olden days (that’s the ’80′s by the way) prunes seemed to be almost medicinal, something you ate with a degree of sufferage.  But they are delicious and contain rare phytonutrients and beta carotene (in the form of vitamin A) which have a huge benefit on your inner workings, cells, brain and all.

Viva prunes!

Categories: Breakfast, Gluten-free, Healthy Eating, Low G.I. (glycemic index), Recipes, Salads, Snacks and Inbetweens, Vegan, Vegetarian | Tags: , , , , , , , , , , , | 1 Comment

Omega Seed Sprinkles

Or what my Dad calls ‘bird food’.

Not really a recipe, but a necessity for our kitchen and definitely a Beach House Favourite.  These sprinkles will crunch up any salad, yoghurt, cereal, bread, etcetcetc there are so many uses for these wonder seeds.  I normally nibble them, sparrow-like, throughout the day.  They are a lot cheaper than nuts and have bags of energy, nutrients and omega oils.

Seeds are one of those things that, if eaten regularly, are best bought in bulk.  The small packs you are likely to find are normally quite costly.  Have a look online, you can get bulk bags of seeds, rice, pulses etc and the delivery is normally free (if it’s over a certain amount).  Order for a month.

It saves so much time and resources, when you consider the driving to the shops and time wasted standing aimlessly pondering a desirability/cost = happiness equation for a packet of Moroccan spices.  I do this.

I struggle with British supermarkets on many levels, but the myriad choices of everything is incredible.  I go into a cold sweat as I approach the muesli section!  We are such a refined consumer society.  I can tell you, it’s very different in Spain!  No muesli for a start.

If I ever have the distinct displeasure of visiting a hyper-market environment, I go into some sort of consumer trance.  Like a zombie, occasionally grabbing a shiny product.  I do like wine sections though.  It’s like travelling, in bottles.

These sprinkles will work with most seeds and if you feel like nuts, stick a few in.  The linseeds and flax seeds don’t add a huge amount of flavour, but are very, very good for you.  They are all toasted together to give a richer flavour and add a bit of crunch.

You can blend these seeds up, add a dash of water and make a brilliant seed butter (this is a real winner).

You will need a frying pan full of seeds, just enough to cover the bottom.

The Bits

Sunflower seeds, pumpkin seeds, linseeds and flax seeds

Do It

Heat the frying pan on a medium to low heat, add the sunflower and pumpkin seeds first (or larger seeds/nuts).  Heat and toss for around ten minutes, keep them moving, don’t hurry them.   Then add the flax and linseeds and heat for another couple of minutes.  They may pop a little and will darken in colour.  The key is not to burn them, if they are getting too hot and dark, tip them onto a large plate and spread them out to cool.

Cool fully and keep in a jar.

We Love It

They go on anything and are a great, nutritious snack on their own.

Foodie Fact

These little gems are packed with super omega oils and energy.  Russia is the leading producer of sunflower seeds globally.  One sunflower head contains hundreds of seeds.  They are full of energy in the form of poly unsaturated fats and mono-unsaturated fats which can lower cholesterol.  They have one of the highest levels of complex vitamin B group and vitamin E (a powerful antioxidant)…….These little beauties are will keep you shining.  Put them on everything!!!!

Categories: Budget, Dairy/ Lactose Free, Gluten-free, Healthy Eating, Salads, Snacks and Inbetweens, Superfoods, Vegan, Vegetarian | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

The Rhubarb Triangle

I admit to getting nostalgic about rhubarb.

It would be fair to say that, for large parts of my childhood, I was raised on rhubarb.  Times were hard, no one had heard of mangos!  I used to have a den near a rhubarb patch and would regularly eat the stuff raw and probably covered with soil.  I have many great memories of Mum’s rhubarb crumbles with custard.

I was interested to learn about the ‘Rhubarb Triangle’ in sunny Yorkshire (England). It’s a 23 sq km triangle, but during the rhubarb boom years of the early 20th century, was a whopping 78 sq km. We’ve just gone off crumbles (and rhubarb)! Why?  It is such a star of the British food world, with a unique bittersweet flavour and is full of nutrients (packed with Vitamin A, B and K).

Rhubarb is a native of Siberia, which explains to some extent why it thrives in this triangle of Yorkshire. They produced what is called ‘forced’ rhubarb, grown in large sheds and at one time, Yorkshire produced 90% of the world’s output. North Yorkshire Rail used to have a special rhubarb train running daily, carrying on average, 200 tonnes of the tasty stalk. It even reached the markets of Paris.

In 2010 the rhubarb triangle was given a P.D.O. (Protective Designation of Origin), like wine and cheese, normally on the continent (but increasingly more so in Britain, our produce is finally getting some respect).

The rhubarb is kept in well fertilised fields for two years, then shown a little frost and put into the warmed ‘forcing’ sheds. They then begin to sweeten up, converting stored carbohydrate into sugar.  The rhubarb grows to around 2 feet in length and they are picked by candle light, as the rhubarb stops growing in light.

Forced winter Rhubarb is bright crimson and more tender than the outdoor summer variety. By March the harvest is over.  Wakefield Council are still running an annual Forced Rhubarb Festival in February.  If you’re interested?

Rhubarb is doing ok, but took a big hit after WW2 when more exotic fruits (I know its not specifically a fruit) became fashionable. The pineapples and mangos etc in Britain are rubbish! Terrible. What are they treating fragile papayas with to make them last the journey from Central America? It is mental that we eat these fruits regularly on this grey island.  They are inherently tropical.   I don’t expect a good pint of bitter in Costa Rica!

Rhubarb however is local, delicious and picked by candlelight. Romantic, red and ravishing (sort of)…..drop the kumquats, support your local rhubarb bunch and eat more crumbles!

Expect more rhubarb action soon at the B.H.K. or check out the ‘Rhubarb and Custard Cake’ recipe below.

Categories: Local food | Tags: , , , , | Leave a comment

Rhubarb and Custard Cake (Vegan)

One for now, one for later

I loved the cartoon, ‘Roobarb and Custard’, when I was a little nipper.  The very irritating soundtrack was like cartoon punk rock to my innocent ears.

This is not everybody’s idea of a cake, it’s not very sweet or rich.  But it is chewy and tasty, for those who want to ‘have their cake and eat it’ (from a health and nutrition point of view).

Mum used to make us rhubarb crumble using the wild rhubarb growing in and around our garden.  I must admit, I got a bit sick of it as a child, but now, I love the stuff.   Why is it now so expensive to buy?  I shall look into this.

Have you heard of the ‘rhubarb triangle’ Brits?  It’s in 9 sq mile triangle in West Yorkshire (, the heartland of all things rhubarb on our fair isle.  I think rhubarb season is up there in importance with asparagus season!

This is another vegan cake and can be easily made gluten-free, by swapping oats for flour (expect a nice chewy slab and less rising!).  Its super simple and once you know the method, the ingredients can be chopped and changed, with different combos of fruits (or vegetables), nuts, seeds, dried fruits etc.

The method is the same as ‘Abigail’s Pumpkin Cake’ from before, but this one has the lovely combo of bitter rhubarb and sweet banana.  Only when you give up sugar for a while, do you realise just how sweet a banana is.  If you normally eat sweet cakes, maybe add a few tablespoons of honey to the mix.

The cake is quite dense and moist and is a real find.  You can eat loads of it and feel great afterwards!  There are no hidden baddies here!  Its filled only with nutrition.

This amount will make one round cake and a loaf (we have a busy week of cake eating ahead).  Half the quantities if you would like just one decent sized cake.

We couldn’t get fresh rhubarb, so we used a can.  I would stew the rhubarb until soft, if using fresh.

These cakes are simple and wholesome, some would say, just like me!  It should be nice and crisp and brown on the outside and gooey in the middle.

The Bits

3 bananas (chopped), 3 stems of rhubard (chopped or one can, drained), 1/2 cup of coconut cream, 6 dates (pitted and chopped), 2 tbs flax seeds, 3 tbs roasted sunflower seeds, 2 teas vanilla extract (a nice one), 2 cups wholegrain flour, 1 cup of oats, 1 tbs tahini, 1 teas bicarb of soda, 1 teas baking powder, 1/2 teas cinnamon, 1/2 teas all spice, 1 cup soya milk.  Keep 1/2 banana and some sunflower seeds for the topping.

Do It

Heat oven to 180 0C.

In a small bowl mix the bicarb and b.p. together to make a paste, no lumps.

Add 2 bananas, 2 stems of rhubard (2/3 of the can), coco milk, almond extract, half the dates, tahini, bicarb paste, spices and soya milk to a blender.  Blend smooth.

In a large bowl add the rest of the ingredients (including the rest of the chopped fruit, these will form nice moist chunks in the cake), then the wet ingredients and stir until a sticky batter is formed.  If it’s too runny add more flour, too dry, soya milk.

Oil two baking trays, I used a loaf tin and a shallow round tin (like a quiche tin).  Make sure you oil the base and sides well.  Spoon in the mix and spread to the corners.  About 1 1/2 inch of mix (or a little more) is good, it will rise around double.  Decorate the tops of your cakes with some creatively sliced banana and sunflower seeds.  Press banana into cake to ensure it doesn’t overcook.

Cook for 45 minutes, checking after 30 mins.

When testing the cake, it has oats in, so it will be stickier than a pure flour cake.  If a pointed knife comes out just a little sticky, its ready.  Turn out of trays (gently does it) and cool on wire racks.


Custard might be a good idea!  We had it with a little greek yoghurt and some plum compote.  If you stick it in the microwave for a minute, it gets better.  Jane has even spread some butter on a hot slice, which I hear was rather pleasant.

We Love It

Unlike most cakes, there are no hidden baddies here, only hidden goodies.  The rhubarb and banana go really well together.

Foodie Fact

The redder the rhubarb the more Vitamin A, benefitting your skin, eyes and, the less than appetisingly named, mucus membranes.  It is also rich in complex B Vitamins and the rarely mentioned Vitamin K, which is nice to your brain and bones.

Stack 'em up

Categories: Baking, Cakes, Desserts, Gluten-free, Healthy Eating, Low G.I. (glycemic index), Recipes, Snacks and Inbetweens, Vegan, Vegetarian | Tags: , , , , , , , , , , , , | 4 Comments

King Quinoa Burger (Vegan)

I love quinoa.  The Incas ate it!  It has a full, nutty taste and is super healthy.  I thought it would make an interesting burger/ falafel/ patty……etc…whichever shape you fancy.

The terminology of veggie food can be so mis-leading and unneccessary.  It’s a grey area.  Is something shaped like a burger, really a burger?  Mos people would say no?  We can buy sausages, burgers (that are a field mushroom or lumps of roasted peppers), bacon (made of god knows what?) etc.  Do vegetarians really want to eat bacon?  Things that taste like meat?  I don’t.

I think the global veggie community should get together and re-brand all of these dishes.  Come up with some new, interesting terminology.  Leave the burgers for the mincemeat crowd.  I like the name ‘chunk’.

Whatever we call this, it is very tasty, satisfying and healthy.  This is the King of veggie burgers!  Even better, it’s vegan and gluten-free also.

We were having a ‘date night’ in the Beach House (there aren’t many places to go around here, so we have in-house dates) so I went all out on the accompaniments.

This is a hearty burger, packed with chickpeas and the sweetness from the potatoes.  This recipe will make at least 6 big burgers/ patties and many little falafels.  The only difference between these is how you want to form them with your hands.  Whichever size fit.  Be gentle here, you don’t want to play with them to much.  Quick dip in flour, patted into a nice shape and straight into the hot oil.  The one quick, clean flip.  This will ensure a nice burger, that doesn’t fall apart.  It will turn out nice and crispy on the outside and creamy in the middle.  YUM!

The Bits

2 cups of cooked quinoa (1 cup dry quinoa), 1/2 cup of oats, 1 cup of cooked chickpeas (or one can), 1 cup of chopped and roasted sweet potatoes, 1 red onion (chopped), 3 tbs chickpea (gram) flour, 1 1/2 teas smoked paprika, 1 teas ground cumin,  3 cloves of chopped garlic,  2 inch ginger (chopped finely), 1 lemon zest (finely chopped), 2 teas mixed herbs (or preferably fresh and chopped rosemary and thyme), 1/2 cup of chickpea (gram) flour (for dusting), 1 small glug Linghams sweet chilli sauce (optional), 3 tbs olive oil, s +p.

You may want to go all out with this one, add a couple of handfuls of grated cheddar cheese.  But beware, that will be a mega-burger!  Not for the faint hearted.

Do It

Soak and cook off your chickpeas (or open the can), pan fry your chopped sweet potatoes until nicely coloured, set aside.  Cook quinoa. Boil a kettle and pour water over until covered by 2cm of water (cover and leave for 10 minutes).  Put all of these and the rest of the ingredients in a blender, add oil last.  Pulse blend for a few burst, you want around half smooth, half chunky.  Put into a bowl and stir.

Get a plate and cover it with a good layer of chickpea flour.  Warm a pan on medium heat, oil should be just about smoking, make sure the base of the pan is well covered with oil.

Take the required amount of mix in your hand and fashion a burger/ patty/ falafel.  Give it a good covering of flour, dust of excess and drop into the pan.  Work quickly and gently, get them all in the pan at a similar time (it’s easier that way).  Use a flat spatula, this will mean easier flipping and less battering to the burgers.

Fry for around five minutes per side, until golden and crispy.  Remove and place on kitchen paper to remove excess oil, cover and keep warm until serving.  For a normal shaped frying pan, you’ll need a couple of batches here.  The falafels will take lot of work, it would be easier to deep fry them.  That would be amazing!

The mix keeps well in the fridge and will be better and easier to work with if prepared the day before.


We had ours with homemade hummus, onion marmalade, wilted swiss chard and spinach (with a drop of garlic) and pan-fried potatoes with Jerusalem artichokes (pinch of paprika).  It all went a little restaurant-y.

You could have it in bread (or flat bread for the falafels) with a nice relish or yoghurt dressing and salad.  Maybe even some chips (American friends, this means french fries)!

We Love It

Date nights are ace!  Our food, music, atmosphere and no taxis afterwards!  Packed full of goodness, this is a super tasty burger-type creation.

Foodie Fact

Once called the ‘gold of the Incas’  quinoa gives ‘complete protein’, meaning all of your amino acids.  It’s also full of lysine, which helps tissue growth and repair.  Quinoa has unusually high amounts of manganese and magnesium, the list goes on here.  Quinoa is a real deal superfood!

Pickled Part

We drank a light, young Primitivo, which was full of sweet berries.  It went down a treat with the sweetness of the potatoes and chickpeas and wasn’t over powered by the spices or hummus.  Make sure your wine isn’t too light, especially when dealing with spicy or creamy dishes.  You need good acidity and fruit to conquer these strong flavours.  A medium white would have been fantastic, something like Pinot Gris or Gewurztraminer.  I love German wine, especially with spicy foods.

Categories: Healthy Eating, Recipes, Vegan, Wine and Booze | Tags: , , , , , , , , , , | Leave a comment

Mum’s Blueberry and Cranberry Granola

My Mum’s name is Carol and we are alike in many ways.  We are both good sleepers and enjoy nothing more than a wee lie-in and a lazy breakfast, at our leisure, normally stretching way beyond lunchtime.

Granola is always a key munch at these indulgent occasions.  We like it so much that Mum has started to make her own.  Heres what Mum has to say:

“Hello cooking companions,

Blueberry and Cranberry Granola

225g Rolled Oats, 15g soft brown sugar, 45g Wheatgerm, 2 tbsp Maple syrup (or Honey), 55g Millet flakes, 2 tbsp sunflower oil, 1 tbsp Sesame seeds, 2 tbsp orange juice, 2 tbsp Sunflower seeds, 2 tbsp flaked Almonds, 50g dried Blue berries, 50g dried Cranberries, 10 bashed up Brazil Nuts (if you’re feeling flush!)

A delicious toasted Muesli, this is made from a tempting mix of grains, nuts, seeds and colourful red and blue berries.
Stirring Maple syrup and Orange juice into the mix helps to keep the oil content down making this version much lower in fat than most ready made Crunchy cereals.

Makes 500g

Pre heat 160c – 325f gas 3

1 – In a large bowl mix together Oats, Wheatgerm, Millet flakes, Sesame and Sunflower seeds Almonds, Dried Berries and sugar.  Stir until mixed well.

2 – Put the Maple syrup, Orange juice, and oil in a small jug and mix together. Pour this mixture slowly into dry ingredients stirring to ensure that the liquid is evenly distributed.

3 – Spread mixture evenly over a non – stick roasting pan.  Bake for 30 = 40 mins until golden brown.

4 – Remove from the oven and leave to cool.  Store in a air tight container for up to two weeks.

Serve with milk, fruit or yogurt..

Lots of good thoughts coming your way


Enjoy lazy breakfast and carefree days (this granola will help!)XXXXXX

Mum's hut (but she lives in a house really)

Categories: Breakfast, Dairy/ Lactose Free, Friends of B.H.K, Recipes, Relax, Snacks and Inbetweens, Vegan, Vegetarian | Tags: , , , , , , , | Leave a comment

Allegra’s Spinach and Yoghurt Bake

This is a side dish that can easily be transformed into a main, I will be adding aubergine in the future.  However, for now, lets call it a rather amazing side dish (that deserves a better title).

This has been taken from Allegra’s ‘Bought, Borrowed, Stolen’ book that I’ve just reviewed.  Looking through it has made me very hungry, lunch beckons, I must be brief.

This is traditional dish from Turkey and if you haven’t had baked yoghurt, you probably have’nt been to Turkey!  Its very delicious.

The Bits

1 kg whole leaf spinach, good glug of olive oil, 3 onions roughly chopped, 4 cloves garlic, sliced, 1 teas chilli flakes, squeeze of lemon juice, 400g strained yoghurt (Greek is nice), s + p.

Do It

Wash and sort spinach.  Soften onions in a big pan, add garlic and a little salt, then add spinach, if it doesnt fit, let it wilt a little then add more.   When its all well wilted, put lid on and turn down heat.  Cook for 20 mins, stirring occasionally, until most of the liquid is gone.

Heat oven to 170oC, add lemon juice, half the chilli flakes and s + p.  Turn into a good sized oven dish, spread out the green, then add the yoghurt, smooth it out and top with more chilli flakes.

Bake for 20 mins, until the yoghurt is set and browning a little.


With some warm flatbread and a tray of roasted veggies.

We Love It

Anything with this much yoghurt on must be a good thing!  The creaminess adds to any dish and as I said, this method can be played with and made into a brilliant main course dish.

Foodie Fact

Yoghurt came from Turkey and in Turkish is called ‘Yoghurmak’ which means ‘to thicken’.  If you buy yoghurt with ‘live’ bacteria in, it will be very good for your belly and immune system.  Check the tub.  It obviously full of calcium too.

Categories: Gluten-free, Lunch, Recipes, Side Dish, Vegetarian | Tags: , , , | Leave a comment

B.H.K. Review – Allegra McEvedy ‘Bought, Borrowed and Stolen’

‘Some women collect shoes, Allegra collects knives.’

A cookbook full of ‘Recipes and Knives from a Travelling Chef’.  Allegra’s books are always full of good writing and inspiration, but ‘Bought, Borrowed and Stolen’ inspires with not only the food, but the tools that make it and the personal journey behind each dish.

From San Francisco to Burma, this book is a true labour of love.  Allegra has definitely put in the hard yards here.  It’s an insight into many revealing journeys over nearly a quarter of a century and most of the planet.  Ever seeking sharp edges, shiny people, proper food and other tasty mouthfuls.

I own a couple of Allegra’s books, but this is the best read.  It’s as much a memoir as a gang of recipes; the memoirs of a foodie in love with the world and its diverse cultures and traditions, always lead to culinary adventures, relating directly to the plate and the belly.

Allegra has been out and about, distilling years of travel and great eating into these pages.  There is a real sense of love and passion that comes through in the writing. Allegra seems to get to the heart of each country visited and as we know, the best way a people’s hearts……….are their bellies (or rib cages and I’m sure Allegra will have a knife to suit!!!!!).

Jane gifted me this wonderful cook/travel book for crimbo.  It graces our windowsill turquoise and when opened, explodes with even more vivid colours.  Allegra’s food is always vibrant and challenges the stuffy ‘elite’ of British cooking.  You may know who I mean?!  Unlike most famous chefs, Allegra actually has a great sense of humour!  You are allowed to laugh, enjoy and be natural whilst cooking.  Not fickle or false.  Allegra’s cooking comes from the heart, not an assembly line of egos.  Hoorah!

It’s not a veg cookbook, but there are many veggie options.  The meat dishes can always be played around with; an aubergine here, a pumpkin there and you’ve got worthy substitutes for a slab of beef (sort of).  Allegra’s enthusiasm and talent is prevalent on each page.  The travel writing paints magical pictures of markets, stalls and kitchens encountered along the way.  This is an insight into a real cooks (chefs?!) pilgrimage from working on the ‘line’ to being one of Britain’s best-loved and talented foodie people (chefs?!).

Allegra gave up cooking ‘posh food for posh people’ years ago and since then has commited her time to giving great, affordable food, to the masses; via Leon Restaurants and many other charitable projects.  Bagging an MBE along the way.  Allegra is regularly on TV, her most recent show was ‘Economy Gastronomy’ and to cap it all off (for now), has been made only one of three ‘patrons’ for the fair trade movement.  Allegra is quite a busy lady.

To add to the job list, it appears Allegra may need to build an extension to accommodate her knife drawer!  I am sure it resembles some kind of ancient armoury.  I wonder is she has a spear?  I have one good knife, but this book has wet my appetite for more.  Maybe one of those ‘Oaxacan Whackers’ to have a go at a particularly stubborn beetroot.  Bring on the carnage!

The knives all seem to embody the food culture of the place.  The are all fascinating in their own way, many exhibiting great craftsmanship, many purely barbaric.  My personal favourites are an elegant Japanese Unagi Saki, handle-less; deadly looking, like something a Ninja would carry in there sock.  The Grenadine Scrimshaw is a tasty looking pen knife, the Phoenician Phoenix is ostentatious and the Burmese Machete looks like something you’d reduce a tree to splinters with.

Difficult to say which is my favourite recipe.  There are many.  The Shepherd’s Salad went down well at a Veg. Hen Party I cooked for recently.  The Hens liked the pomegranate.  The Black Sticky Rice is a treat, the Sweet and Sour Aubergine, Rooibos Malve Pudding, the list goes on and on…………..these recipes will grace many a happy occasion in the Beach House.

I love the fact that Allegra has copied these recipes down in situ, in the moment.  Scribbled in one of her many food diaries and then copied down here, straight on the page.  There is no messing with the dishes or ‘dolling them up’, making the food technical and overly complex.  It’s straight from the stall to the page, showing Allegra’s integrity, in honouring foods simplicity and respecting the lineage and tradition of the many cultures cuisines.  How we eat says so much about who we are and the recipes here seem like a true reflection of that.


Allegra in Malawi

Allegra wears her heart on her sleeve, which makes the book a personal quest for culinary insight, as opposed to a bunch of recipes re-hashed with a tenuous theme.  This is ‘real’ soul food with choppers!

I had the pleasure of working with Allegra for a short time with Leon Restaurants and I can imagine her in these far off places, being charming and impressing all with a passion for good food and good livin’.  Allegra is so kind and genuine, I’m sure this has opened many a doorway.   This book acts as a portal to the kitchens, history and characters of the world (and their cutlery drawers!).

Wherever you are in the world, there’s no better way of giving people joy than by handing them a plate of food made with love … and watching them love it too.”

Cheers Allegra!

Heres Allegra’s site:

I also recommend the ‘Colour Cookbook’.  It’s cheap on Amazon.


I feel that cookbooks are generally overpriced and not necessary.  I own three.  Just think about all that amazing produce you could buy with 30 quid!  I have notebooks full of recipes, all very personal and much-loved.  This suit me fine.

I prefer to get my inspiration, like Allegra, through travel and eating as opposed to second-hand in a sumptuously photographed hardbacks (lets face it, you can’t eat photographs, or books for that matter).  I like scribbled recipes and cooking from brilliant memories of taste and occasion.  However, if you are ever going to waste money on a cookbook.  This is the one! 


A few of Allegras choppers

Categories: B.H.K Reviews, Books, Recipes, Travel | Tags: , , , , , , , , , , | Leave a comment

Bitter Chocolate Ricotta

We had this on Valentines, in tea cups.  It’s rich and velvety.

The pinch of salt really brought out the bitterness of the chocolate.  Jane and I aren’t really into very sweet desserts, so this was near perfection.  It’s not a choc pud for those with a super sweet tooth.  Try something new!

With few ingredients, you can’t skimp on quality here.  Use good chocolate and a nice ricotta.

I used ‘Halen Mon’ salt ( with Taitian Vanilla.  They are a local salt company, based on Anglesey, who produce some stunning salts.  We don’t use much, so the little we use is important.

As usual with the B.H.K is easy to get together, with very little washing up!

Use 1/2 tub of ricotta and 2/3 bar of chocolate for two people.

The Bits

1 bar of quality dark chocolate (at least 70% cocoa), 1 tub of ricotta cheese, 2 pinches of Halen Mon Vanilla Salt (or good sea salt), dried fruits

Do It

Melt the chocolate in a bowl over a saucepan with boiled water.  Stir.  Scrap out into a bowl with ricotta cheese, add a couple of pinches of salt, fold in until blended.  The chocolate should be enough to balance the flavour with sweetness, if you add too much salt add a little sugar or honey until its right.


We topped ours with some dried strawberries and Physalis (see GRAZE article), most dried fruits would be fine or some Amoretti biscuits would go nicely.

We Love It

A quick dessert, minimum fuss and maximum enjoyment!  The Vanilla Salt is a real star here, it adds so much.

Foodie Fact

Chocolate is packed with flavonoids, helping our cells and good monounsaturated fats that can lower cholesterol (if you only eat a few chunks!)

Categories: Cheese, Desserts, Gluten-free, Recipes, Special Occasion, Treats, Vegetarian | Tags: , , , | 3 Comments

Bridie’s Kumara and Beetroot Salad with Spinach Fondue

This is a really special little number, inspired by the sweetest of girls, Kiwi Bridie. Kiwi Bridie is my pal John’s lovely girlfriend, we used to have many parties in our shared house, where food was a decent distraction from the ‘grog’.

Bridie’s salad of Kumara (sweet potato in N.Z.) and beetroot, with chunks of feta was universally wolfed down and regaled. I certainly will never forget it.  It’s also quick and easy.

We ate ours as a starter in ramekins and I’ve added a bit of a spinach fondue to the top. Just to jazz it up a bit.  I used Cambazola (cheddar would be good), I thought creaminess would go nicely with the sweetness of the dish.

This should be enough for two people:

The Bits

3 sweet potatoes, 1 large beetroot, 2 cloves of garlic (chopped), 1 decent chunk of Cambazola, 1 small orange, splash of Balsamic Vinegar, several glugs of olive oil, 1 teas sage, 1/2 teas smoked paprika, four large handfuls of spinach.

Do It

In a heavy bottomed pan, glug of oil, roast off your sweet potatoes over high-ish heat for a couple of minutes, then add beetroots, season.  Get nice and roasted.  Take the zest off the orange (using a peeler is the easiest way), chop finely and add, squeeze in orange juice, 3 tbs Balsamic, paprika  and sage.  Heat for another couple of minutes, pots and beets should be nice and soft and coloured, add another splash of oil (to give a nice shine to the salad) stir and leave covered on a low heat.

In another warm pan, a little olive oil then your chopped garlic, after a couple of minutes of gentle heat, add cheese (as much, or as little, as you like) then spinach, season and leave on a low heat until spinach is wilted, if you have some open, add a small splash of white wine before the cheese.

Grab a couple of warm ramekins or small bowls, spoon in the hot salad until almost full, then add a few slices of cheese and top with your spinach fondue.


With a nice salad.  We had mixed leaves with some sliced olives and an orange vinaigrette (olive oil, orange juice, little white wine vinegar, season).

We Love It

It turns out that this dish has most of Jane’s favourite ingredients in.  The melted Cambazola runs down through this sweet, colourful salad.  Making it all gloriously cheesy.

Foodie Fact

Cambazola cheese is a mixture of Italian Gorgonzola and French cream cheese.


Categories: Cheese, Dinner, Gluten-free, Recipes, Salads, Vegetarian | Tags: , , , , , , | Leave a comment

Homemade Goats Cheese with Wild Garlic

Goat's Cheese Recipe With Wild Garlic

I love Goats.  They are far superior to sheep.  More character, a little like their cheese.  I became aware of this love affair in Laos…’s a long story.

‘Eat Weeds’ ( inspired me here.  It’s a great little website all about living from the land and getting out for the odd forage.  All you need to know about wild eating.  They regularly send me emails and this recipe reminded me of how easy this cheese is to knock-up.

The first time I made Goats Cheese was when I volunteered to help on a farm in Central Laos.  It proved to be very simple and deliciously creamy.  This method is almost as good, without the super fresh, still warm milk of the farm.

The Kids

We would milk, feed and clean the goats out before dawn, with the afternoons free to spend under the blazing sun, hacking down banana trees for feed. After around five hours hard graft, between three of us, we normally produced only four small blocks.  This experience really developed my appreciation of cheese!

The blocks were normally whisked off to the farm restaurant to be served to bus loads of tourists.  Sometimes we did manage to sneak a chunk ourselves and with a fresh baguette (which are amazing in Laos), it made all of the shovelling shit worth while!

With the lads on the farm

For this recipe, if you can get your hands on wild garlic, lucky you.  Otherwise use bulbs.  Goats milk is fairly easy to come by in the shops.

If you like eating weeds, subscribe and get the Classic Wild Food Collection.  It is free and packed with info on what to do with weeds and plants (and how you can eat them).

Bon Fromage!

The Bits

1 pint of raw goat’s milk, ½ lemon (juiced) or 2 caps of cider vinegar, 25g ramsons/wild garlic (finely chopped)***, sea salt

***An alternative to wild garlic would be one clove of minced garlic and a handful of roughly chopped parsley.

Do It

Pour goat’s milk into a pan and slowly bring to the boil. Remove from heat immediately.

Add lemon juice a little at a time until the curds separate from the whey.  Curdling.  It will begin to resemble very off milk.

Pour the pan of curds and whey through a fine muslin cloth, making sure that you collect the whey. Leave to drip for a few hours. You can refrigerate the whey for a couple of weeks, and use it in your sauerkraut recipes, in soups, stocks or as a refreshing drink. Whey is super full of minerals, and an excellent digestive.

Next tip cheese into a bowl and add the finely chopped ramsons and few pinches of sea salt, then stir until the ramsons and salt are thoroughly worked into the cheese. Taste saltiness and adjust accordingly.

Put the cheese back into the muslin and twist into a ball. Put on a slanted board with a big weight on top (always a bit of a balancing act), and leave for a couple of hours. The salt draws more moisture out of the cheese making it firmer.

If you can resist eating it, this cheese will age nicely.


Baguette! (warm)

Foodie Fact

Whey is a super-dooper food.  It’s packed full of protein, meaning that people who would like to be one big lump of muscle (mass) take it as a high cost supplement.  It’s free with this cheese.  The proteins in whey can be used easily by the body.

Whey is very low in calories and full of anti-oxidants that boost the immune system.

The end product

Categories: 'The Good Life', Cheese, Foraging, Photography, Recipes, Snacks and Inbetweens, Travel, Vegetarian, Wild food | Tags: , , , , , , , , | Leave a comment

Roots Soup

Local Roots

“Goin’ back to our ROOTs”.  Beetroots.

This is a sweet winter wonder.  Vibrant and choc-a-bloc with goodness and power.  This soup will add some sunshine groove into any grey day.

I lived in Brixton, London, for a while and loved the energy of Caribbean culture and the vibrant market.  This soup reflects all those happy vibes and memories.  The sweet potatoes, yams and cassava were always abundant down there, which gave me new roots to explore in the kitchen, leading me to this soup.
The recipe includes sweet potato, the rest are very local (I walked to buy them from where they grow!) and a few spices from far flung lands.  The chilli, paprika and all-spice give the soup some strong Caribbean flava!
This is a mixed-up root soup, which for me, sums up all that is good about this little eclectic island.  We have many different roots!  It also gives me a chance to put on some reggae tunes and boggie while it bubbles.
This will make one big panful, around 4 big bowls.  I like cooking in bulk, save it or freeze it.  Saves time and the elec/gas bill.

The Bits

1 large potato, 3 medium sweet potatos, 1 medium beetroot, 1 small swede, 1 medium pasrnip, 1 red onion, 2 cloves garlic, 1 tsp smoked paprika, 1/2 tsp all spice, 1/2 teas cinnamon, 1 teas chilli powder, 1 tsp cumin, 1/2 teas turmeric, 1.5L veg stock.

Do It

Onions and garlic are sliced and all other roots are chunked (peel them only if you like skinless, skins are full of goodness).

Glug of oil and fry onions on medium heat, soften then add the garlic, leave for a couple of minutes, then add all the roots.  Make sure you have a nice big pan for this, your roots need room.  Fry until they start to colour a little, then add the spices, cook and stir until well coated and coloured, then add the stock.  Leave for 30 minutes, partially covered, to simmer (try not to boil, it takes away some flavour).  Add more water if needed (lost to evap.).

When all is very tender, get a hand blender (or cool and put in a food processor) and blitz it up nice and creamy.


We had it with a dollop of creme fraiche, because it was hanging around the fridge, otherwise, have it how you like it!  With good tunes on.  You must dance a little after eating this soup, even if you’re wearing your slippers.

We Love It

This is true soul food (’cause it makes you feel mighty fine). The vibrant colour and the deep sense of well-being post slurp makes this soup a champion for any season.

Foodie Fact

Botanically speaking the sweet potato is a tuber.  They really are the finest root (brave statement for a Brit!) mainly because they’re so damn good for you.  Sweet pots are low in calories, packed with starch (which are introduced into the blood stream slowly, which is good) and flavanoids (powerful antioxidants).   Best of all, they’re orange.

Sweet Tuber

Sweet Tuber

Categories: Dairy/ Lactose Free, Recipes, Soups, Vegan, Vegetarian | Tags: , , , , , , , , | 1 Comment

Orange and Apricot Rooibos Salad

Get off to a flier!

This is a quick recipe, like a compote, perfect for a morning citrus buzz or desert option.
It will keep your muesli interesting and is actually best on its own.  I like it chilled.

The Bits
Small handful of dried apricots (unsulphured if poss. and halved), 2 good oranges (cut into segments, the less pith, the better), 2 cardoman pods (well bashed), long ribbons of orange zest, 1 cup of rooibos tea (we used vanilla rooibos), small handful of sunflower seeds, 1 teas of your favourite honey.

Do It
Make a cup of rooibos, leave to infuse a little, put all bits in a tupperware and pour over still hot tea. This gets the infusion going, Stir. When cool, put in the fridge overnight.
With a blob of creamy greek yoghurt, can go on muesli or is great, chilled by itself. The liquid is a refreshing juice.  We had it with a dash of cointreau on pancakes.  I imagine it would go very well indeed with a nice slab of chocolate cake.  Hmm.
We Love It
It’s the right kind of colour for a morning pick me up! Great sweet and citrus double act.
Foodie Fact
Dried apricot are a great source of vitamins A and C, as well as dietary fibre and have the wonder antioxidant Lycopene in full effect.  Try to avoid the ones treated with sulphur dioxide, they will have the bright orange colour.  It can cause a nasty reaction for people who are sensitive to sulphur, especially those who have ashtma.

Categories: Breakfast, Gluten-free, Healthy Eating, Infusions, Low G.I. (glycemic index), Raw Food, Recipes, Salads, Snacks and Inbetweens, Vegan, Vegetarian | Tags: , , , , , , , , , , | 2 Comments

Apple Mull Steamer

Apple juice made by local kids

If you live on the grey island, it’s probably snowing where you are.  This is the ideal tonic for a chill, we’ve been spiced up on this all winter.

It’s an intense cordial that glows with the spices of distant lands (as you look out at the grey drizzle).  We will normally have a cordial in the fridge and it will change with the seasons.  I’m looking forward to something elderflower soon………

Heres a ‘steamer’ of pure Beach House loveX

The Bits

One bottle of good quality cloudy apple juice.  Glass is best in this situation (you can re-use it) or use a corked old wine bottle (clear glass looks very cool).

Zest of a lemon (or orange) in long slices, not chopped.

2 star anise, one stick of cinnamon, 2 cloves, 1 bashed liquorice root, a finger of ginger in large chunks, a little splash of good vanilla essence.

1 large tablespoon of honey (or to taste)

Do It

Pour the apple juice into a pan, add all ingredients.

Bring to a steam, close to boiling, then lower heat and simmer for 20 minutes (or longer, the flavours will only get more infused), do not boil, leave to cool.  Wash bottle well.

When cooled, pour back in bottle, I like to add all the bits into the bottle also. Keeps well in the fridges for a week, but won’t last that long!


Use it like a cordial, with hot water.  Or take it to the next level with a glug of dark rum.

We Love It

Its gives the body a big warm hug and if drank with rum, this potion will send the most stressed mind to a blissed out place of calm.

Foodie Fact

You’ll get a big kick of Star Anise in this mull.  It has been used in China and India to treat disorders of the nervous conditions.  Cloves are powerful!  Not just in flavour.  they are anti-oxidant, anti-flammatory, anti-septic, as well as calming and warming.  Ahhhhhhh

Categories: Infusions, Recipes, Relax, Vegetarian | Tags: , , , , | Leave a comment

Ghee, Glorious Ghee


Ghee (I love this word).  Unctuous, smooth, lubricating…… many things in India, Ghee is spoken of in many superlatives.

In India it is said that milk is the sap of all plants and ghee is the essence of milk.  Ghee has been used throughout India’s history to cook with and treat ailments.  It has been used as a versatile cure, ranging from treating wounds, burns even ghee massages.  Ghee gives many of the myriad of Indian curries and sweets a unmistakable richness and shine.

It is said to have the power to improve memory, digestion, intelligence and builds the aura.  It may also help the body to purge toxins, as part of the Ayurvedic Panchakarma treatments.

All this from what we rather less romantically call, clarified butter.

If you go to see an Ayurvedic doctor, ghee is normally mentioned, poured over your skin or in your mouth.  It’s a little like in Spain, where doctors prescribe ham.  Just ask my lovely pal Ang, who was told that being a vegetarian, she needed more ham in her diet!  Although, I’m not sure of the benefits of wafer thin ham.

Ghee does have some proven health benefits (see the foodie fact), but its primary purpose for existing, in my eyes, is deliciousness.  It adds yum to all it touches.

Making ghee is straightforward, it’s not so easily sourced in the UK and can be a little on the expensive side, so homemade is best.

It keeps for months in the fridge in a clean jar (soaked in boiling water).  In India, aged ghee is highly valued, sometimes kept in temples for over a 100 years!

One block of butter will make around half a jar.

The Bits

One block of good quality lightly salted (or to your taste) block of butter.

Do It

Get a nice thick bottomed pan on a medium heat, put the butter in.

When it begins to foam, lowere the heat and cook for around ten minutes.  The butter will separate and leave a white foam on top.  It should take on a light brown colour (not too brown).

Take the pan off the heat and let it cool.

In a nice clean jar, pour the ghee through a fine sieve or cheese cloth. Allow it to cool fully and place in the fridge.  That’s it!

Milk Solids Recipe

The left over milk solids will be very salty (if you used salted butter), but are very tasty.   They can be used in a traditional rice dish, normally served at weddings, called butter pot rice.

Just add garlic and thinly sliced onion to the pan, fry until soft, add a handful of peppercorns and a few curry leaves.  Stir your rice in and coat with the ghee, then add water (cold, one to two fingers above the rice), cover tightly and leave on a low heat for 30 minutes.   We used brown rice, which needs slightly less water.

For more recipes see this lovely veggie website:

We Love It

It sits in the fridge nicely and when unleashed on food, adds so much shine and richness.  It really is nectar.  As part of the fabled ‘balanced diet’ it is truly a wonder food.  The milk solids are a fantastic bonus.

Ghee also takes us back to many wonderful memories of magic India, normally soaked up on a warm chapatis.

Foodie Fact

Ghee burns at a high temperature, meaning it doesn’t release too many dangerous free radicals (please note: never fry with olive oil that has not been cold pressed, for this reason).  Ghee contains vitamins and essential fatty acids.  If the ghee is completely separated from the milk solids, it does not contain lactose and people who are lactose intolerant can join the party!

Categories: Ayurveda, Dairy/ Lactose Free, Recipes, Vegetarian | Tags: , , , , , | Leave a comment

Dan did Lasagna

Dan and Ruth

It’s a proud moment for the B.H.K when you see a friend holding a lasagna.

Dan (with I’m sure a little assistance from Ruth) managed to navigated Jane’s lasagna Recipe and it turned out looking mighty fine.  Our first known success….Hoorah!

Dan is our beer making master and is helping us with the Beach House Brewery (although he doesn’t know this yet!).

Dan’s comments on the matter.  ‘YUMMY’.

There you have it.

Cheers Dan and Ruth.

(See Jane’s Goats Cheese and Med Veg lasagna Recipe if you’d like some YUMMY too.)

PS – If you have made any of our recipes and like it (and even if you don’t) let us know and we’ll be very, very pleased.

This looks very tasty

Categories: Friends of B.H.K, Recipes | Tags: , , , | Leave a comment

Homemade Peanut Butter

I’ve been buying expensive organic peanut butter for years.  It’s well worth having in the cupboard, it adds great flavour and nutrients to a whole host of dishes and snacks.

Recently it struck me, why not make my own?

So I peeled a bag of monkey nuts and realised peanut butter can be made by anyone with a blender (or pestle and mortar and lots of time) and some nuts.

It’s this simple:

The Bits

2 cups of roasted peanuts (unsalted)

A pinch of salt

Do It

Get your blender with a blade on, add peanuts (I warm and colour them slightly in a frying pan beforehand, not necessary).  Pinch of salt or spoonful of honey (if you’re a sweetie).  Blend until creamy.  Takes around 5 minutes.

If you’re feeling like getting really in touch with your P.B., you can mash them up in a pestle and mortar.  This takes a while and is much messier.

We Love It

Mix in into curries to give a new dimension of flavour and glowing finish, especially Thai style coconut curries.  Cor!

Foodie Fact

Peanuts are actually a legume!  They are often called earth nuts and are high in mono-unsaturated fatty acids, which reduce bad cholesterol and increase good cholesterol.  They contain good amounts of dietary protein, essential for growth and development and resveratrol, which is a super antioxidant.  A handful of peanuts per day will provide you with a large amount of your required minerals, proteins and vitamins.  Wonder nut!

Categories: Gluten-free, Healthy Living, Recipes, Snacks and Inbetweens, Vegan, Vegetarian | Tags: , , , , , , , , , | Leave a comment

River Cottage Fire – Poor Hugh!

Poor Hugh!

I first saw him many moons ago, with pots dangling off the back of a Land Rover, whizzing through the countryside singing ‘Baba Riley’ by the Who.  ‘…..I put my back into my livin’…….  He has always been about real food and livin’.  Not quite tame.  Most importantly he seems like a genuine person, who is fighting the good food fight and is always pleasant.

It’s a shame to hear there has been a fire at the cottage.  It’s like a second home to a large part of the nation, we’ve seen it grow into an institution.  A bastion of modern British-ness.  I’m a damn sight prouder of ‘the cottage’ than I am that palace.

Here is Hugh promoting doggie bags:

Here is Hugh trying out a Vegetarian life for a summer, which was amusing:

It was a minor blaze and no one was hurt.

Long live Hugh and the new age of foraging folk.


Categories: Foraging, Vegetarian | Tags: , , , , , , | Leave a comment

GRAZE – Get free nuts

Do you like free nuts?
I’ve just ordered some on the GRAZE website (I know this sounds like some cheap marketing ploy. That’s because it is.).
You get to select from loads of interesting combinations of nuts, seeds, dried fruit, olives, foccacia(!) and they send you a box every week in the post.
I got my first box free and the next one half price.  Hoorah!
It’s difficult to source mint infused raisins and vanilla coated sunflower seeds in these parts. They also seem to have a good project helping kids in Uganda and  I get one pound off my next box if you order one.  Clever people.

Just go to the site:
and stick in this code if they ask you:
And have a good nibbleX

Categories: Uncategorized | Tags: | Leave a comment

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