Our news

The magic of dal!

March 20th, 2018


The British Dal Festival celebrates the magic of dal and pulse dishes from around the world, culminating in a Grand Dal Festival in Bristol on Saturday, March 25 – and we will be there!

As well as the chance to share and celebrate recipes, the festival will also feature a dal trail around the city as the organisers set about spreading the love for an affordable, healthy, sustainable and, above all, delicious set of dishes.

As Jenny Chandler,  UN European Pulse Ambassador in 2016, put it: “Cooking dal is magical; a couple of handfuls of pulses cooked up with nothing more than water and a few spices delivers one of the most comforting, nutritious and economical dishes on earth.”

We agree and so do our customers - our Sambar Dal is a perennial good seller for us, especially this month as we are kept waiting for spring…

Find out more about the Festival here - https://britishdalfestival.com/

How healthy eating helps us all

March 14th, 2018


We all need a little help with our diets now and then. and there is no one-size-fits all approach when it comes to making food choices. But - it is important that people at risk of Type 2 diabetes get help to choose the right foods for them to improve their health and quality of life.

Recently issued nutrition guidelines for healthcare professionals will be able to help.

The guidelines show how people with Type 2 diabetes might be able to achieve remission. Wow. Eating certain foods such as vegetables, fruits, wholegrains, fish, nuts and pulses can also help manage blood glucose levels and reduce the risk of cardiovascular disease in people with both Type 1 and Type 2 diabetes, as well as reduce the risk of Type 2 diabetes.

These foods are usually associated with the Mediterranean-style diet, but can be adapted to cultural and personal preferences. *coughs* Easy bean does rather well on this front. #justsaying

And don’t forget to move! Being active daily and achieving at least 150 minutes of physical activity over a week through a variety of exercise can help people with diabetes lead healthy lives and prevent the onset of Type 2 diabetes for those at risk.

The nutrition guidelines are available at www.diabetes.org.uk/nutrition-guidelines

Let us know what you think.

The white stuff!

March 9th, 2018


We use dessicated coconut in our super tasty Indian Sambar meal. It’s such a versatile ingredient, useful in sweet and savoury dishes alike

A coconut has four layers. The outermost layer, typically smooth with a greenish colour, is called the exocarp. The next layer is the fibrous husk, or mesocarp, which surrounds the hard woody layer called the endocarp. The endocarp surrounds the seed.

The word coconut itself can be confusing because of the word “nut”. A nut can be defined as a one- seeded fruit. With that loose definition, a coconut can be a nut - however it is not a true nut.

But it’s still fantastic! Every bit of the coconut can be used. No wonder they are called the the “Tree of Life” and can produce drink, fibre, food, fuel, utensils, musical instruments and more.

Happy St David’s Day!

March 1st, 2018


Happy St David’s Day. Let’s celebrate with some wholesome Welsh dishes.
Going back a few years, there are few written records of Welsh foods. Recipes were held within families and passed down orally. Despite this, traditional Welsh menus can be found, with their roots in the everyday meals of peasant folk.
Bara Brith, a fruit loaf originating from rural Wales, where they used a mortar and pestle to grind the fresh sweet spices. Historically, it was made with yeast and butter, though bicarbonate of soda can be used.  The fruit includes would dried raisins, currants, sultanas and candied peel, soaked in cold tea before cooking and then served sliced with butter. Bara Brith translates to “speckled bread.”
Cawl, pronounced “cowl”, is really the national dish of Wales. Dating back to the 11th century, originally it was a simple broth of meat (bacon probably) and vegetables. It could be cooked slowly over the course of the day whilst the family was out working the fields. Once cooked, the fat could be skimmed from the top of the pot, then it would be served as two separate dishes, first as a soup, then as a stew.
Here are our top three Welsh tastes.
During the 18th and 19th centuries, the amount of meat used in the broth was minimal, instead it was bulked out with potatoes. Today, cawl would be much more likely to include beef or lamb for the meat and may be served with plain oatmeal dumplings or currant dumplings known as trollies. Traditionally, cawl is eaten with a specially-carved wooden spoon and from a wooden bowl.

The love of the Welsh for roasted cheese lead to the dish Welsh Rarebit, or Welsh rabbit - seasoned melted cheese poured over toasted bread. Welsh folk rarely ate rabbit due to the cost and land owners would not allow rabbit hunting, so the term was likely intended as a slur on the Welsh. The name evolved from rabbit to rarebit, possibly to change the meaning.

Trade with us!

February 22nd, 2018


Happy to say that we have booked our stand at the Farm Shop & Deli Show in April - a great trade show.

We are already looking forward to being part of trend-setting food and drink suppliers in the UK, offering our wares to independent farm shops, delicatessens and artisan food outlets.

We look forward to meeting buyers at the show and expanding the number of outlets which stock our tasty range.

Check out the show here - https://www.farmshopanddelishow.co.uk - and follow it on Twitter here - @ FarmShop_Deli


February 18th, 2018


Well done Julie Walker of North London, winner of the hamper in our prize draw for customers who filled in our questionnaire. We hope you enjoy everything in the hamper!

Flippin’ great!

February 8th, 2018


Pancake Day is almost upon us so it’s time to stock up on those essentials to make the tasty treats. Whatever your choice of topping, you’ll need the basics of eggs, flour and sugar.

The big event falls on Tuesday, February 13, this year (more than a fortnight earlier than last year – good news for pancake lovers!).

Pancake Tuesday, or Shrove Tuesday, marks the beginning of the 40 days of Lent leading up to Easter – but everyone is welcome to enjoy pancakes.

The tradition comes from families using up the treats in their kitchen cupboards, ready to start Lent, where they give up something (chocolate, sweets or alcohol are modern contenders).

Shrove Tuesday dates back many years to Anglo-Saxon times when Christians would go to confession and were ‘shriven’ (acquitted from their sins). A bell would be rung to call people to confession and this came to be known as the Pancake Bell.

We can’t wait.

It’s ‘Time to Talk’ day

February 1st, 2018


Healthy eating is important – and feeling healthy is equally valid.

Sadly one in four people will experience a mental health problem during their lives.

Mental health can be a difficult subject to talk about and there are many taboos around the subject. It’s time to change this – and today (1 February) is ‘Time to Talk day’, dedicated encouraging people to talk about their mental health.  There is lots of help available, online for example at the Time to Change website


so why not take this opportunity to talk to your work or social colleagues and friends and share how you’re managing your mental health and how to take care of yourself.

Here are a few Top Tips. You will probably be able to add a few of your own. Have proper ‘time off’, it should be replenishing not spent thinking about work. Participate in hobbies and social activities that you enjoy.  This might include socialising with family and friends who provide a vital support network. Get plenty of sleep.

And, of course, eat well - don’t skip meals because you are ‘too busy’.

Let us know what you think

January 23rd, 2018


If you have bought a - delicious - Easy Meal ready meal recently, please check the packet and fill in the - short, we promise - questionnaire to help us extend our range. We really want to hear what our customers say and we are looking forward to experimenting.

All completed questionnaires will be entered into a prize draw to win a hamper full of lovely goodies and worth £100!

We need entries by February 10 and they can be submitted by text, email or post. Check the back of the pack for full details – and enjoy your meal!

Hitting the ground running

January 18th, 2018


We have hit the ground running in 2018! We have been places, made plans and done things.

Charlie from Artisan Provender ( @artprov ) will be sampling Easy Bean Crispbread at Garsons Farm Shop on Saturday (20 January from 11am). Go and say hello!

If you have bought Easy Meal ready meal recently, the packet includes a questionnaire to help us extend our range – and gives you the chance to win a hamper!

Our Moroccan Tagine was featured in January’s edition of the Healthy Food Guide.

Easy Bean meals are now available on campus at the Fountain Canteen and Lime Tree Café at Bath University. Makes us want to go back and study!

Last - but not least - our one-pot meals are three for £8.00 until 23 January at Ocado. Enjoy!

Look out February and March, we are on our way.