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Ok, so this is it. An end of a 2.5 year era. Ending 31st Dec ‘23 🥹 This is the post I've been putting off for so long.. but I can't contain it any longer. It's not ideal, I know, I have strived so hard to make this work & believe me when I say, I have truly run the numbers on all of your 'different direction' suggestions (coffee shop, online only, pop-up, markets, move to Cardiff/London, etc) and to be deeply honest, they just don't sit with me 🧘‍♀️ . They might for someone else, but I've no more justification to make for my decision 😃 & I want to go out on a high-bye leaving the exploration to...

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Cheese + BBQ = ❤️ ? You heard it hear first!

This years cheese bbq trend! You heard it hear first! Delicious Spiced BBQ Share cheese Take cheese out of packaging. Gently slice the top of the shamembert at 0.5 cm from the edge, pull away from top and then re-top with the circle-crust lid of cheese. Place the wheel in the centre of a square of foil and pull corners of foil up and around it to form a tippee-shape and twist to hold. Place the shamembert on the BBQ on a low heat or on edge of direct flames or heat. Check after 10 minutes on meltiness by slightly unfolding the foil. If not fully melted, refold foil and place back on BBQ for another 5-8 minutes. In the...

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Soy(a) :: Edamame v Tofu v Tempeh & Seitan v Soy(a)

Soy(a), edamame, tofu, tempeh and seitan are all high-protein plant-based foods that can be a good source of nutrients for everyone. However, there are some key differences between these foods in terms of their taste, texture, nutritional content, and preparation methods. Soya is a term that refers to the soybean plant and its products. Soybeans are a good source of protein, fibre, and vitamins B1, B2, and B3. Soy products, such as tofu, tempeh, and edamame, are also good sources of these nutrients which you’ll see listed below Pros: High in protein High in fibre Good source of vitamins B1, B2, and B3 Can be used in a variety of dishes Cons: May have a strong flavour Can be processed Edamame...

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You make Miso Happy!!!!

Full blog content credit to: Clearspring Ltd & BBC Good Food. What is miso? Miso means ‘fermented beans’ in Japanese. A traditional ingredient in Japanese and Chinese diets, miso paste is made from different types of grains but mainly soya and a unique koji fermentation culture and contains millions of beneficial bacteria. There are many different types of miso, with versions linked to regional cuisines, identities and flavours. This protein-rich paste adds the fifth taste, known as ‘umami’, and can be used in all sorts of dishes, including soups or broths, salad dressings, vegetables, stews, glazes and marinades. The length of fermentation time can affect the flavour, ranging from sweet and mild to salty and rich. Miso is a live product and ongoing...

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Organic - what's the big deal?!

Organic - what's the big deal?! Why YOU should be choosing to swap out as much as possible and the benefits not only to you but to the overall wellbeing of the planet!  Adapted from an article with full written rights from the Soil Association on this page: https://www.soilassociation.org/take-action/organic-living/why-organic/

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