New foods on the block
by Newsdesk - Tuesday May 15, 2012 5:23 pm
Warburtons have launched a range of Naan breads, it's rather suprising no one thought of doing so earlier really
The new range includes two variants of Naan bread – plain and garlic. The garlic variant is a plain Naan with a garlic oil sachet included for drizzling and seemed rather tasty when we tried it
If you're used to your naans being the classic teardrop shape, these are oddly quare in shape and quite flat. This does lend them to being used in unusual ways, as wraps for example or as 'pizza' bases and Warburtons have some recipes that leverage the squareness
Michelin Starred Chef Atul Kochhar has lent his name to the marketing, and he's not somebody who would endorse rubbish, and he says: "I am very excited to be working with Warburtons to launch its new Naan breads as it means you can now enjoy restaurant quality Naan from the comfort of your own home. They are perfect - soft and bubbly, tasty and easy to prepare and there is so much you can do with them.”
Available from major supermarkets, Warburtons square Naan breads have an RRP of £1.19 for a plain Naan and £1.29 for a garlic Naan.
The Tomato Stall
How do you get a decent tomato in this country? The Dutch ones are a pathetic pale colour, more a virginal blush than a decent red, and are as hard as apples and nowhere near as tasty. You can of course buy vine tomatoes, but only in the better class of shops and at a fairly whacking price. And then there’s the airmiles to consider, something we are all painfully aware of as we munch somewhat guiltily on our Kenyan beans.
The Isle of Wight is a lot nearer to home and tomatoes have been grown in the Arreton Valley, in for over 20 years. The Tomato Stall has been supplying fresh tomatoes to demanding consumers and Farmers’ Markets since 2001 but now they offer a range of processed products too.
Their range includes pure tomato juice and pure tomato sauce, Great Taste 2009 Gold winning oak-roasted cherry tomatoes, oven-roasted tomatoes including Great Taste 2010 Gold winning Oven-Roasted Tomatoes with Basil and Award winning Great Taste 2010 Gold Tomato Ketchup.
We tried a bottle of the pure tomato juice and it was rather special. Initially the slight colour made us wary, used as we are to tomato juice the colour of blood made from Italian plum tomatoes but we were soon reassured.
Plum tomatoes are grown for their thick fleshy walls and little juice whereas English tomatoes and other round types have thin walls and more juice. We tend to scoop out the juice, seeds and pulp when we use them but if the tomatoes are decent then this is often the best bit.
Drunk neat the freshness and flavour bounded onto the tongue. A refreshing acidity and a hint of sweetness with none of the cloying texture standard tomato juice often has. We had a bottle of Snow Queen vodka in the office and so, it being mid afternoon, we added the juice to that and got a brilliant Bloody Mary.
We also cooked pasta with their Oak Roasted Tomato, Garlic and Thyme Sauce but found the smokiness too strong for the delicacy of the tomatoes and herbs. On the other hand the Chunky Tomato and Basil sauce was excellent and the Red Tomato Relish with ginger and garlic really made a cheese sandwich that put a grin on our faces.
With a whole load of products, all made with tomatoes based on flavour and not looks, The Tomato Stall are putting the Isle of Wight on the foodie supplier map. Look out for the fresh toms at Farmers’ Markets and the preserved products in stores and outlets near you.
Harissa from Olives et Al
The company is called Olives et Al because. for those not in receipt of a classical education, the et al bit means ‘and others’ in Latin. That’s because this company sells a whole slew of tasty sounding products in addition to olives and the Harissa they handed to us for a test.
Harissa is the indispensable ingredient in any tagine meal, that wonderfully aromatic North African stew. It’s named after the conical lidded clay pot that it’s cooked in, the cone allowing the steam to condense and fall back into the stew so keeping it moist even after hours of slow low temperature cooking. A tagine meal also tends to include lamb and chick peas and often dried fruits too with a delicious preserved lemon to round it all off. The stew is then served at table in the bottom half of the tagine pot and with couscous.
Harissa recipes vary by region, but most home cooks buy it ready made. A very popular brand in North Africa and France is Cap Bon from Tunisia, which comes in tins or in toothpaste type tubes, but it needs loosening with oil a bit before being stirred in and the flavour is not complex, being mostly just hot.
Olives et al’s Harissa comes in a jar and is lovely and loose, just the way I remember buying it in the market in Marseille many years ago. It has heat for sure but moderated with extra notes of garlic, ginger, smoked paprika, coriander, cumin, fennel and lemon. It stirs through the stew easily, spreading its fiery fingers into every nook and cranny. It also works well spread over chicken pieces tgat are then oven roasted and personally I’ve grown fond of it spread on crackers with cheddar, although I doubt that’s quite how it ever gets eaten in Morocco.
Kent and Fraser free from gluten, big on taste
Bread is one of the great human inventions. Indeed, sliced bread is the bench mark by which all ideas are judged. So shed a tear for that poor band of men and women who suffer from gluten intolerance. For they are not just denied bread with gluten appearing in the most bizarre places, even ketchup. Cookies, a big part of many people’s lives, are one such enemy. Thankfully gluten free products are on the rise to allow people those little indulgences. Kent and Fraser is one such brand.
‘Free From’ ranges are often tasteless, but their Big Chocolate Cookie was tasty. The texture was crumblier than normal, with a slightly chewy consistence being my preference. The chocolate taste was in full effect however and very pleasant. They also do a range of shortbreads and savoury biscuits, and I tried out their Sussex Farmer Biscuits. Slightly smaller, they were less successful for me due to a slightly underwhelming cheese taste. For my money, the big cookie is where it's at.
The chocolate cookie weighs 60g and is sold for 99p each available in all Holland & Barrett stores whilst the biscuits are £2,29 a pack, and are available in Harrods, Selfridges, Lakeland and all good fine food stores, independent delis and health food stores across the UK.
Break for the Border Biscuits
Who doesn't like biscuts? Well everyone except us Brits it seems, as the biscuits sold over the Channel are nearly always quite horrible with German and Dutch biscuits really taking the biscuit for vileness. No wonder so many expats go all misty eyed when you mention Digestives to them. It's in our genes to dunk.
We on our island know that tea and a biscuit is not only the finest snack known to civilised man, but also a cure for just about every ailment in the medical dictionary. Just been bombed out of your home by the Luftwaffe? Have a brew and a biscuit.
Border Biscuits we have reviewed before, they are very rich and rather posh. And now in time for Xmas they come in a lovely big tin that dad can steal away after and use for nuts and bolts in his shed after you've eaten the black forest cookies, strawberry and cream shortbread, chocolate and orange shortbread, lemon soufflé cookies, chocolate and walnut brownies and toffee apple crumbles. Brilliant biscuit thinking Borders!
Pizza Ristorante delivers on taste
What have the Romans ever done for us? Well, lots obviously. Yet as far as Foodepedia is concerned, the greatest contribution of the Romans, and the Italians in general is their food. From mozzarella to pasta, that fuel of students and backpackers alike, Italian food has taken over the world.
One of the pinnacles of this is the humble pizza, recognisable the world over. Whilst there is some variation (America, being America, has its own variants) the form remains much the same. Pizza is such a big deal in Italy that the Neapolitans have a plaque in Naples commemorating the creation of the Margherita.
Reasonably time consuming to make at home, it's a staple of the frozen good aisle. I was recently sent some of the 'Pizza Ristorante' range by Dr Oketer to try.
Controversially, the pizza had no discernible crust to speak of. I'm not sure how I feel about this but trying to make pizza seem healthier appears to be a common trend. Witness Pizza Express' somewhat novel approach of cutting out the middle and replacing it with salad. The base itself was light and crisp, a far cry from the doughy cardboard of some offenders. I tried the pepperoni number, it being my pizza topping of choice, and can report that it hit the spot nicely.
Pizza Ristorante are available from all good supermarkets.
Friendly Vegetables from Good Natured
In today's binge drinking culture it's sometimes easy to forget that your reccommended 5 a day refers to fruit and veg. 
Children fare no better, with many somewhat optimistically seeing a jaffa cake as a piece of fruit. You can kind of see where they are coming from, after all it does taste of orange.
We were therefore at a slight loss untill the good people at Good Natured sent us a hamper full of veg. When we eventually plucked up the courage to try the assorted treats, we found them surprisingly good.
The Crunchy Carrots, Splendid Spuds and Fantastic Flat Leaf Parsley, as well as doing a nice line in alliteration, were fresh and made us all feel vaguely healthy.
Excitingly for all you health conscious people out there, they are completely free from pesticide residue. This makes them good for nature, and good for you. Everybody wins, which is always a plus.
With Christmas slowly approaching (Is it not slightly depressing that people are already putting their lights up?), it would be churlish of us not to pass on some of the helpful tips from chefs they provided for those of you new to the whole Christmas dinner scenario. Apparently Gordon Ramsay keeps his turkey moist by using parsley lemon and garlic under the skin. Whatever helps you sleep at night Gordon.
As well as the vegetables, they also do a range of salads, fruits and herbs. These are available in most major supermarkets.
Historic mixers with 1870
We don't just do the food here at foodepedia, oh no. We also do a nice line in drinks reporting as well. Whilst we have the excuse of ‘research’ to appease our partners when we arrive home looking tired and emotional on a school night, most of our readers have proper jobs.
That’s why we were more than happy to try these 1870 mixers. Once I’d explained to some of the team what the concept of a mixer was, we got down to tasting.
Whilst my world remained unmoved, they were enjoyable and much better than you would expect at the price of 89p a litre. Often the cheaper ranger of mixers has a horribly artificial taste, which was thankfully lacking from these.
Made with pure British spring water bottled at its source in Kent’s North Downs, they are sufficiently tasty to drink on their own, although to my mind that somewhat defeats the point of a mixer. Each to their own I guess.
1870 is available in 7 varieties – Tonic Water, Tonic Water Light, Soda Water, Bitter Lemon, Lemonade, Lemonade Light and Ginger Ale. It can be purchased from selected Waitrose stores nationwide, as well as all good independent and wholesale stores.
Tilda Microwaveable Rice
Basmati rice is a bit of a bugger to cook. The best way is to either do what most Asian households do and buy a rice cooker, or failing that investment then the absorption method using a good cast iron pot is pretty much foolproof.
It’s a fiddle though, washing the rice first, keeping an eagle eye out for the boil and then timing the cooking. Basmati benefits from resting after cooking too, so that’s more time wasted.
Now mention Microwave to most foodies and they cross themselves three times, spit over their shoulder and make a mental note to cross you off their Christmas list. They do have their uses though and while many foodies seem to have a lot of time on their hands, some of us have very little. Enter Tilda Microwave Basmati.
We looked at the pouches suspiciously of course but knocked up a Chicken Jalfrazi anyway. It was rather relaxing not to have to worry about the rice for once and when the curry was ready we whacked the rice in the zapper having first, as the instructions said, massaged the clump inside to break it up and we tore a steam hole in the top.
Whirr, whirr. ping! Ninety seconds later out the pouch came and the steaming contents were tipped onto plates. Actually two pouches, as Tilda had given us one of Lemon and one of Coconut, which was just as well as one pouch wasn’t quite enough for two people, as is traditional with all ‘ready meals’. Who does their calculations?
Result? Not bad at all. The rice lacked the firmness I prefer, but maybe tinkering with the recommended times might fix that. Both the lemon and the coconut had good flavours though and you can’t knock 90 seconds from larder to table.
Of course at £1.21 a pouch your rice fix works out considerably more expensive than getting a sack of Basmati, as I do, from your local Asian greengrocer. Still with thirteen varieties on offer and super convenience, they’re well worth having a supply of for late night takeaway supplements, or for back from the pub meals when using the gas ring could end in disaster. Look around and you can get some very good deals on bulk buys too.
Bottlegreen is blushing this October
To mark Breast Cancer Awareness month, Bottlegreen have launched a limited edition Bottlepink in aid of the charity Breakthrough Breast Cancer.
The usual deep red of Bottlegreen's cordial and peachy hue of the sparkling water has been transformed this October. Bottlepink's Pomegranate and Elderflower cordial and sparkling water will boast a striking pink label and cap to promote Breast Cancer Breakthrough. These bright pink bottles will make a nice touch to any Breast Cancer Fundraising parties or events plus 10% from the sale of each bottle will go to help Breast Cancer Breakthough's pioneering work.
Good intentions aside, the delicate blush of Bottlepink's Pomegranate and Elderflower Sparkling drink looks so pretty in a glass and tastes even prettier. The flavour is a subtle blend of fruity and floral, a perfect refreshment for these ridiculously warm October evenings.
Try this sensational cocktail for your Go Pink Party this October;
Ingredients
25ml Vodka
25ml Strawberry Puree
15ml bottlegreen elderflower cordial
10ml Lime Juice
25ml ginger ale
To find out more about Bottlegreen's Limted Edition Bottlepink, visit http://www.bottlegreendrinks.com/
Tea time treats from the London Tea Company
These delicious teas have been sweetening the foetid air of the FP offices, staffed as they are by people who eat for a living and thus suffer from alimentary gusts and breezes, for a week or so now. It is suddenly like being in a boudoir or the offices of The Lady perhaps. Even served in our hilarious tea mugs ‘You don’t have to be mad to work here but it helps’, the tea’s delicate nature remains undisturbed.
Green tea, it has been recently claimed, may ward off cancer, which is something we should all be trying to do obviously. Not least as there may well be no public health service to wash and bathe us in our autumnal years and green tea is cheaper than selling the house over the children’s heads to afford private care.
It’s the antioxidants that do it of course. Green tea is loaded with them but all too often, for me at least, it actually tastes medicinal. Nanny’s edict that if tastes horrible it is doing you good, never struck a chord with me.
London Tea’s Green Tea is very delicate and one of the few green teas I can actually drink without effort.
Favourite though is the White Tea with elderflower, lemongrass and a hint of apricot. Not only does it taste rather wonderful and smell even better, it has all the benefits of White Tea which is made from the youngest buds of the tea plant.
These teas are part of a large range from a rather cool company. www.londontea.co.uk
We are offering you lucky bunch the chance to win a London Tea hamper worth £50 here
Available in ASDA at £1.39
Unearthed dig up more good things
We always like new things from unearthed® team and once again they don’t disappoint.
Almond Stuffed Olives with Smoked Paprika are crunchy with almonds and nicely briny with just a smidgin of heat from the smoked paprikaFrench Olive Mix is a good blend of giant green, meaty, Lucques olives and small, firm, Nicoise olives in a traditional French dressing. The Nicoise ones were our favourites, the stones just squeeze out
We also quite liked the Green Olives with Pesto and Pine Nuts although a purist might argue there are already pine nuts in pesto. Greek Goat’s Milk Balls with Mint based on Labneh, a staple of the Middle Eastern diet, these are made from goat’s yoghurt and are mild and pleasantly minty. The new Diced Greek Feta with Herbs is good for lobbing into a salad to take you back to that holiday in Corfu.
We like our chorizo spicy, so the new Spanish Hot Spicy Cooking Chorizo Sausages (£3.59,250g) and is challenging you to try it. It makes a fabulous recipe ingredient or served with unearthed®’s Spanish Potato Omelette for a Spanish inspired main meal.
To find out more about unearthed®, visit www.discoverunearthed.com
The Crisp of the North
Do you remember All Bran? Long before our obsession with health took off it was a breakfast cereal that mothers would occasionally buy when the family was a bit ‘bound up’, to use the expression of the day.
This was also when cereals in general were non- pc. Sugar Puffs were pretty much all sugar and Frosties weren’t much better. They were quite delicious, of course.
So the taste of All Bran is forever linked with privation and suffering and a vague memory of being forced to dig ditches, although perhaps that’s just something we dreamt up under the stress of no sugar.
Nordic Bakery Dark Rye Chips taste rather like All Bran.
On the plus side they are a lot better for you than salty snacks, on the other hand eating them is a bit like reading The Guardian – you know it’s supposed to be good for you but it’s a bit dull and worthy.
But after a bit you get used to them, and their scoopy shapes make them useful for dipping in the taramasalata, hummus and all that stuff. Here the rye flavour comes into its own.
Made from Finnish rye, the dark rye chips (£1.30/80g) are low in fat and presumably healthier alternative to crisps.
We can’t see Gary Lineker eating these, but Islington mums will undoubtedly love them.
Available at
Nordic Bakery Soho
14a Golden Square
London W1F 9JG
Monday - Friday 8am – 8pm
Saturday 9am – 7pm
Sunday 11am – 6pm
Nordic Bakery Marylebone
37b New Cavendish Street
London W1G 8JR
Monday - Friday 8am – 7pm
Saturday 9am – 7pm
Sunday 11am – 6pm
Jordans Super Nutty Granola
Toast and Marmite is our idea of a light healthy breakfast, but there is another school of thought of course.
Muesli. Even the word makes you shudder, you know it's going to make you gag as you eat it and sure enough you do.
Now of course healthy is good, good is healthy, but the food has to be palatable. Choking down the equivalent of a hair shirt at breakfast is not something anyone but a dedicated left winger is ever going to want to do.
Jordans Granola has always managed to steer a comfortable line between the extremes of muesli on the one hand and the full English on the other. Granola is actually quite tasty, especially when loaded with honey and softened with milk.
New Super Nutty Granola is, as the name suggests, full of nuts and we know what a wonder fuel high fibre nuts are. Wholegrain British Oats (a slow release energy source) mixed with almonds, sliced brazil nuts and roasted hazelnuts. The balance is perfect.
We ate it with milk, but soon after took to having it in bowls at our desks and eating it dry as nibbles. Very nice and our energy levels did seem to be maintained all day.
£3.99 RRP in Waitrose, Tesco and Asda
www.jordanscereals.co.uk
Border Biscuits
We’re partial to a biscuit at FP towers and we’ve never forgiven McVities for making their digestives half-fat. Half fat means half the taste after all.
It’s all very well trying to guard the nation's health like some fussy mother hen McV, but you could have given us the option to choose?
Anyway we don’t eat them anymore, we eat an own brand digestive that hasn’t gone all PC on us and we save money too.
You won’t save money eating Border Biscuits, they are a bit pricey, but boy are they worth it. Straddling the border between cake and biscuit, these buttery bad boys come from Scotland where a bit of indulgence at teatime is seen as a proper luxury.
In fact a glance at the ingredient list shows that butter makes up a lot of the Border Biscuit, but we’re cool with that. You just have to eat a few and not a pack. A Dark Chocolate Ginger from the classic range was crispy, crunchy with rich chocolate and a sneaky ginger sparkle at the end. Already one of the best-sellers here and with expats.
The range Deliciously Different is bravely named but the Toffee Apple Crumbles were brilliant, a real blast back to a time of those toffee apples your parents never liked you to eat. The flavour recreates the period perfectly. A Strawberry and Cream Shortbread was appropriate to munch watching Wimbledon on the iPlayer instead of working, a real teatime treat.
The Border Gourmet Goodness range has won awards and no wonder, the Yoghurt, Cranberry and Pumpkin Seed Crumbles made us feel healthy and indulgent all at the same time and the Raspberry, White Chocolate and Pistachio Crumbles were definitely crumbly, but we happily chased the pieces around our keyboards.
Really good biscuits from a company that’s Scottish, over twenty-five years old, small and dedicated. Bite on that McV.
www.borderbiscuits.co.uk
Burts Chips
Crisps have been demonised a lot, apparently responsible for obesity, anti-social behaviour and bad grades at O-Level. It’s easy to slag the salty snack.
The manufacturers haven’t helped, making the bags more full of air than crisp and ladling in a range of bizarre flavours along with a load of salt and a heavy ad campaign. Yes Linneker we’re looking at you and stop chewing in class.
Of course there are middle-class crisps like kettle crisps, apparently nothing to do with police crowd control tactics, but we’ve found them often to be just too crispy. A decent crisp shouldn’t shatter with a sound like a gunshot, but gently break before melting.
Formed by crisp lovers in 1997 who set out to use local spuds and fresh sunflower oil, Burts is a Devon company which seems to think that crisps are called chips, a basic error that suggests they are run by foreigners. However that aside, they do make a deliciously perfect crisp (as we will insist on calling them).
Burts are proud of their ability to season evenly, avoiding the Russian Roulette when eating of naked crisp/tasty crisp and they fry in small batches and by hand, even putting the fryer’s name on the pack.
Ingredients are sourced locally – the meat in Smoked Streaky Bacon Flavour is from Denhay Farms and the heat in the Sweet Chilli crisps comes from South Devon Chilli Farm. Other flavours include classic Sea Salted, Firecracker Lobster, Parsnip and new Pesto Chips
At around a few quid or more a bag, they won’t be eaten on the council estates, but kids coming back from Waitrose in the rear of the BMW 4x4 will be kept extra quiet with a bag of these in their hands (there’s even a no salt range just for them).
www.burtschips.com
Robinson Sweets. A taste back in time
There’s something about boiled sweets that always makes us think of Ford Anglias. My maiden aunts had one of those funny cars and on any journey they would always open the glove box to reveal bags of boiled sweets to be handed to us kids in the back.
Do kids today even know what a boiled sweet is? After all, they expect everything to be deep-fried.
Robinsons, who are as English as knee high socks, sandals and cub scout merit badges, have come up with a range of all-natural boiled sweets on time for Wimbledon.
We’ve been crunching through them in the FP office, even though it’s always safer to suck, and they are nostalgically good.
The fruit flavours all taste natural and fresh both in Classical and Tropical and the Barley Water took us back in time with the lemon just topping the orange for taste.
You can get them in Tesco and Waitrose from mid June or online . A Ford Anglia may be harder to find
Monty Bojangles does make exceedingly good chocolate. If you’re looking for something a bit more adult to munch, then Monty’s truffles should do the trick
Nicely hinted with bitterness and dusted with cocoa, these French-made fancies are very addictive. The new flavour – ginger – adds perky spice notes to the range and is excellent with coffee and whisky after the kids have been sent off to bed. The marketing may make you choke a bit, but the product rises above it and can be ordered online.
Black garlic – how much more black could it be?
Garlic is garlic you’d think, the only distinction being between the ‘green’ just out of the ground version and the usual dried type. Black garlic adds another dimension to the allium that attracts. The packets seem to contain garlic bulbs that have been driven over by a tractor but which are in fact what happens when garlic is fermented for three weeks. The result is cloves that are jet-black, as sticky as beach tar and said to contain twice as many antioxidants as raw garlic.
It also doesn’t make you breath smell. When we tried though the major attribute seemed to be its infernal stickiness. Almost impossible to slice or dice, it recongealed together again instantly almost by magic. This made dispersing it into a risotto almost impossible.
That said, the flavour is both sweet and savoury and almost truffle-like in the way it invades the nose. Definitely one to try and the website has plenty of recipe ideas too
It’s fresh and its pasta
No doubts about what the Fresh Pasta Company sells. With a market already as stuffed tight with pasta products as Nonna’s ravioli, what makes them think they can stand out and, as the Madmen say, get Brand Share?
Quality and taste. We tried the Handmade Venison Tortelloni and they were rich with tender braised meat and moist with a red wine jus. Not surprisingly they have been winners at the Great Taste Awards some years running. We also tried the Butternut Squash and Sage Tortelli and these also had good flavour although not quite as much as expected. Many people roast their squash with oil and herbs before breaking it down to make a pasta filling, but we weren’t sure that the RPC had done that.
Made in North Italy using traditional methods of production with “00” flour, high egg content (20% min), the range is wide and includes sauces too and you can even buy the flour direct to have a go at making your own.
You can find the range at selected Waitrose stores, in John Lewis and other such upmarket places.
The Spice is Right
The trouble with spices is that go off. We’ve all reached for that bag at the back of the larder that we bought last year, used a bit of once, and then shoved out of sight. It might as well contain sawdust for all the flavour it has left but rather than trek to the shops we use it anyway and then wonder why the meal doesn’t taste of much.
Spicentice sell spices in portion sized bags so that when you come to use them they are as fresh as a daisy. Dreamed up by hungry students at University it’s a family run affair in Leicester. Originally focused on Indian food, the family originating from there, it now covers a world of spices from Mexico to Jamaica stopping off the Middle East.
We found the spices really vibrant; there really is no substitute for freshly ground spices carefully pre-blended to the exact right quantity and to a traditional recipe. A cupboard full of these packs is an investment you can’t lose on. You can even get gift sets to send to your foodie friends.
Previous food fun:
Orange Aero
Now here’s a funny thing, the blurb says that Orange Aero is ‘back by popular demand’. Well I hadn’t actually noticed that it had been away, which shows how much Aero I eat these days. I do recall there was also once a Peppermint Aero too and when I look at the current advertising I also remember a man called Les Williamson who wrote the original ‘abubble’ concept back in the 80’s. A lovely witty man he used to work in the next office to me, but has now sadly been headhunted by the great Ad Agency in the sky.
Personally I like my Aero straight up and unflavoured. This new one is very orangey indeed and inside it glows as if irradiated. It’s also rather crumbly at room temperature and pretty much falls to bits when you try and break a piece off. But I suppose that when you make a structure that is mostly holes that’s bound to happen. It has no artificial flavours, colours or preservatives though, so points scored there.
I still lean towards Wispa myself, Aero’s arch-rival, but if you were one of the people who pestered Nestle to bring back Orange Aero then the 110g bar is in the shops now at £1 RRP.
Seriously Good Sauces from Gordon Ramsay and Comic Relief
So, he said chopping one hand into the other and staring hard at the Mac screen, what’s all this then?
Having visited a project that cares for street children in Tanzania Gordon decided he wanted to use his profile to help Comic Relief 365 days of the year
Three years in development, the Seriously Good range was created in Gordon’s kitchens and overseen by the man himself with support from his team of top chefs
We were sent the Korma sauce to try and whilst it was thought a bit too sweet and mild, even for a Korma, it was still a handy and quick way to rustle up a decent curry in a hurry. A side dish of fresh tomatoes cooked down with Mr Singh’s wonderful sauce helped zing it all up a bit.
It’s all in a good cause as Comic Relief receives at least 10p from the sale of every jar of sauce. Gordon doesn’t get a penny. So beat that Lloyd Grosssman!
The money raised by Comic Relief helps to give a better chance to people living in conditions of poverty and social injustice - across Africa and some of the world's poorest countries. It also helps poor and disadvantaged individuals and communities across the UK turn their lives around.
For more information visit www.seriouslygood.com
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