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Chilli Onion Hummus

Level up your hummus game by stirring in some chilli onion relish for a creamy, rich kick. 

INGREDIENTS

200g hummus 
2-3 tbsp Onion Relish 
Caramelised Onions: 
1 red onion, thinly sliced 
1 tsp each: olive oil, balsamic vinegar, maple syrup 
Salt and pepper 
To serve: chickpeas, chilli flakes, fresh coriander  

METHOD: 

  1. Stir together the hummus and the sauce/relish, leaving some un-mixed to create layers.
  2. Serve with your choice of toppings.
  3. For the caramelised onions: heat the olive oil in a frying pan and add the red onion and a large pinch of salt. Fry for 5 minutes then add the balsamic vinegar and maple syrup with black pepper. Continue to fry for 5-10 minutes until soft, stirring often. Serve on top of the hummus.

 

Recipe and photography by @nourishing.amy 

 

INGREDIENTS

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

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Herby Mediterranean Potato Salad

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Serves 4 as a side

METHOD: 

  1. Bring a pan of salted water to the boil and add in the potatoes. Cook for about 10 minutes until just tender. Drain and allow to cool.
  2. Cook the peas in a pan of simmering water. Place a sieve over the top to steam the green beans at the same time – for about 3-5 minutes until vibrant and just tender. Drain and allow to cool.
  3. Add the potatoes, beans and peas to a mixing bowl with the tomatoes, olives, mayo, lemon zest, fresh herbs and spring onion. Toss everything together and season with salt and pepper.
  4. Serve straight away or keep in the fridge for up to 2 days. 

INGREDIENTS

  • 500g baby new potatoes, halved if large
  • 200g green beans, trimmed and halved
  • 160g frozen peas
  • 160g fresh cherry tomatoes, quartered
  • 100g pitted olives, sliced
  • 2 tbsp Rubies in the Rubble Mayo
  • ½ lemon, zested
  • 2 tbsp mixed fresh herbs, chopped (e.g. mint, coriander, parsley, basil)
  • 2 spring onions, sliced
  • Salt and pepper
  • To serve: extra fresh herbs, mixed seeds

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 500g baby new potatoes, halved if large
  • 200g green beans, trimmed and halved
  • 160g frozen peas
  • 160g fresh cherry tomatoes, quartered
  • 100g pitted olives, sliced
  • 2 tbsp Rubies in the Rubble Mayo
  • ½ lemon, zested
  • 2 tbsp mixed fresh herbs, chopped (e.g. mint, coriander, parsley, basil)
  • 2 spring onions, sliced
  • Salt and pepper
  • To serve: extra fresh herbs, mixed seeds

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Flatbreads with Grilled Veg & Chilli Mayo

Recipe and Photography by @Nourishing.Amy

Serves 2

METHOD: 

  1. Make the flatbreads: stir together the flour, baking powder and salt. Stir in the water, milk and olive oil, bringing the dough together. Tip onto a lightly floured work surface and knead for less than 1 minute with your hands. Shape into a ball and divide into 4 pieces. Shape each piece into a ball and roll into thin rounds – if using gluten-free flour be extra careful and it’s best to roll between two pieces of parchment paper to avoid tears.
  2. Heat a large non-stick griddle or frying pan and add each flatbread one by one. Cook for 3-5 minutes on one side until charred and flip over to cook the second side. Repeat to cook all the flatbreads. Keep flatbreads on some parchment under a tea towel to keep warm.
  3. Make the grilled vegetables: add the aubergine, courgette and red pepper to a bowl. Pour in the tamari soy sauce, syrup and olive or sesame oil with some salt and pepper. Stir to coat.
  4. Using a griddle pan, fry off the vegetables until lightly charred, flip over and cook on the second side. Or grill under a high heat for 5-10 minutes, flipping over halfway through.
  5. Using the leftover marinade in the vegetable bowl, add the chickpeas and toss in the sauce. Now pour the chickpeas into a hot pan and stir continuously to fry until crispy – or cook under the grill as before.
  6. Spread each flatbread with 1 tbsp Rubies Chilli Mayo and top with the vegetables and chickpeas. Sprinkle over some fresh herbs and pomegranate.

Top tip, if you would prefer more of a dressing you add a splash of water and a squeeze of lemon juice to the mayo to make a pourable dressing and drizzle away.

 

INGREDIENTS

  • 140g GF or plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 60ml water
  • 30ml plant-based milk
  • 1 tbsp olive oil
  • ½ aubergine, sliced into rounds and halved
  • ½ courgette, sliced into rounds
  • ½ red pepper, thinly sliced
  • ½ tin chickpeas, drained (120g drained weight)
  • 1 tbsp tamari soy sauce
  • 1 tbsp syrup
  • 1 tbsp olive or sesame oil
  • 4 tbsp Rubies Chilli Mayo
  • To serve: fresh herbs, pomegranate

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 140g GF or plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 60ml water
  • 30ml plant-based milk
  • 1 tbsp olive oil
  • ½ aubergine, sliced into rounds and halved
  • ½ courgette, sliced into rounds
  • ½ red pepper, thinly sliced
  • ½ tin chickpeas, drained (120g drained weight)
  • 1 tbsp tamari soy sauce
  • 1 tbsp syrup
  • 1 tbsp olive or sesame oil
  • 4 tbsp Rubies Chilli Mayo
  • To serve: fresh herbs, pomegranate

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What does Covid-19 mean for Climate Change?

By Paddy Loughman, for Rubies In The Rubble

The simplest answer is: we don’t know yet, so we need to be very careful about how we consider the question. 

Rushing to conclusions runs the risk of triggering division, and undermining or stalling vital efforts. At the same time however we do need to think carefully about what comes next, and make choices and plans to build back better, together. This, crucially, means a recovery that fully acknowledges the climate and ecological setting in which this pandemic is taking place.  

Below are a few pieces to kickstart your thinking and planning:

Careful talk saves lives:

Framing Covid-19: Talking about what comes next (FrameWorks Institute)
Part six of a series looking at how to frame Covid-19, to “help us all amplify the values of justice, inclusion, and interdependence.” They offer three tips: “show that you’re responding to this moment, not taking advantage of it”; “show that bold, collective action is the only response that makes sense”; and “help people see this time as a moment when change is possible, necessary, and desirable.”

The link between coronavirus conspiracies and climate denial (Grist)
The same forces that spread climate denial are hard at work making sure certain interests aren’t too disturbed by this pandemic. The resulting confusion and failure to act reveals the urgent need for the climate reality to be depoliticized, especially in the US. Stay vigilant with comms, make sure you don’t gaslight (or get gaslit).

A new act for climate:

Why the COVID-19 Response Is No Model for Climate Action (The Breakthrough Institute)
A wary look at comparisons between Covid and climate, wondering “whether people around the world might actually be less, not more, eager to entertain the idea of sweeping and intrusive responses to climate change thanks to ongoing events.” 

Five Lessons From Coronavirus That Will Help Us Tackle Climate Change (Time)
Christiana Figueres, Paris Agreement architect and author of ‘The Future We Choose’, encourages us to recognise that: “Global challenges have no national borders”; “As a society, we’re only as safe as our most vulnerable people”; “Global challenges require systemic changes”; “Prevention is better than cure”; and “All our response measures need to be based on science”.  

Building back better:

Addressing Climate Change In The Post-pandemic World (McKinsey)
McKinsey ventures a careful comparison between pandemic and climate risk to offer some recovery advice. They suggest “all actors – individuals, companies, governments, and civil society – will have an important role to play” in the recovery, offering two priorities for business: “seize the moment to decarbonise” and “take a systematic through-the-cycle approach to building resilience”. Their insistence that we use this moment to raise awareness on climate should be read alongside the framing guidance above.

The Pandemic is a Portal (Financial Times)
Arundhati Roy’s startling depiction of India’s response to Covid-19 is a wake-up call to us all, and adds a tragic urgency to her insistence that we take this moment to rethink: “Our minds are still racing back and forth, longing for a return to ‘normality’, trying to stitch our future to our past and refusing to acknowledge the rupture. But the rupture exists. And in the midst of this terrible despair, it offers us a chance to rethink the doomsday machine we have built for ourselves. Nothing could be worse than a return to normality.” A sentiment people here might agree with.

Looking for more? This is an evolving resource with some great links. 

I wish us all the very best of luck! 🙏💚
Paddy Loughman for Rubies in the Rubble

Comments

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Nut Roast

Recipe and Photography by @WhatLuceEats

Serves 6 people

METHOD:

1. In a large saucepan on a medium heat add the oil and leek and sauté for a few minutes. Next add the garlic.After a couple more minutes add the diced red pepper, carrot and soy sauce and combine

2. Sauté for another two minutes before adding the rosemary, thyme and salt. Add the diced mushrooms and combine

3. After a few minutes add the red lentils and combine before adding the ketchup, butterbeans and chickpeas. Combine so everything is evenly coated

4. Cook for a couple of minutes more add then add the vegetable stock and milk. Let simmer for 10 minutes stirring occasionally whilst the lentils absorb the liquid

5. Now turn the heat down and using a potato masher mash the beans until crushed. Stir through the onion relish and empty the mixture into a bowl. Place the bowl in the fridge overnight or for a minimum of 30 minutes

6. Now preheat the oven to 180c and line a loaf tin. Stir the crushed nuts through the mixture and then add another handful of pecans, walnuts and pistachios to cover the bottom of the loaf tin

7. Add a few spoonful’s of the nut roast mixture to cover the base and carefully push down making sure you don’t move the nuts. Then add the rest of the mixture and compact it into the loaf tin

8. Bake for an hour and then leave to cool for 10-15 minutes before carefully flipping the loaf tin over to remove

9. Serve with some more chilli onion relish 🤤

INGREDIENTS

  • 1 tablespoon of olive oil
  • 1 leek (finely sliced)
  • 3 garlic cloves (crushed)
  • 1 red pepper (diced)
  • 1 carrot (peeled and diced)
  • 1 tablespoon of soy sauce
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 150g mushrooms (diced)
  • 100g red lentils
  • 1 tablespoon of Rubies Ketchup
  • 1 can of cannelloni or butter beans (drained and rinsed)
  • 1 can of chickpeas (drained or rinsed)
  • 180ml vegetable stock
  • 2 tablespoons of oat milk (or dairy free alternative)
  • 2 tablespoons of Rubies chilli onion relish
  • 20g pistachios (chopped) plus a handful more for topping
  • 20g walnuts (chopped) plus a handful more for topping
  • 20g pecans (chopped) plus a handful more for topping

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 1 tablespoon of olive oil
  • 1 leek (finely sliced)
  • 3 garlic cloves (crushed)
  • 1 red pepper (diced)
  • 1 carrot (peeled and diced)
  • 1 tablespoon of soy sauce
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 150g mushrooms (diced)
  • 100g red lentils
  • 1 tablespoon of Rubies Ketchup
  • 1 can of cannelloni or butter beans (drained and rinsed)
  • 1 can of chickpeas (drained or rinsed)
  • 180ml vegetable stock
  • 2 tablespoons of oat milk (or dairy free alternative)
  • 2 tablespoons of Rubies chilli onion relish
  • 20g pistachios (chopped) plus a handful more for topping
  • 20g walnuts (chopped) plus a handful more for topping
  • 20g pecans (chopped) plus a handful more for topping

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Breakfast Potato Cakes

Recipe and Photography by @Nourishing.Amy

Serves 2 (makes 12-14 cakes) 

METHOD: 

  1. Roast or steam the sweet potato until tender – I like to roast them whole at 160Fan/180*C for 40-60 minutesuntil tender. Allow to cool and scoop out the flesh.
  2. Add the cooled sweet potato to a bowl and mash with a fork. Stir in the grated carrot, flour, cornstarch, paprika, spring onion, chive, a good pinch of salt and pepper. Stir in the nutritional yeast or grated cheese, if using. 
  3. Heat a good drizzle of olive oil in a large frying pan and, once hot, add spoonfuls of the sweet potato mix and shape into rounds (about 50g each). Allow to cook for about 5 minutes on a medium-high heat, until firm underneath, then flip over and cook for another 5 minutes. The potato cakes will be firm and crisp on the outside but tender in the middle so handle carefully.
  4. Continue to cook all the potato cakes, keep the others warm in the oven at the lowest setting, if desired.
  5. Serve stackedwith a dollop of coconut yoghurt, ChilliOnion Relish and any other toppings. They are great with roasted tomatoes, fried mushrooms, herbs and pomegranate. 

INGREDIENTS

  • 500g potato or sweet potato (approx. 3 medium potatoes)
  • 1 medium carrot (100g), grated
  • 60g gluten free flour (or plain flour)
  • 2 tsp cornstarch or arrowroot powder
  • ½ tsp paprika
  • 2 spring onions, chopped
  • 1 bunch fresh chive, chopped
  • 2 tbsp nutritional yeast or grated cheese, optional
  • Salt and pepper
  • Oil, for frying
  • 2 tbsp coconut yoghurt
  • 2 tbsp Rubies in the Rubble Chilli Onion Relish
  • To serve: Roasted tomatoes, mushrooms, herbs, pomegranate

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 500g potato or sweet potato (approx. 3 medium potatoes)
  • 1 medium carrot (100g), grated
  • 60g gluten free flour (or plain flour)
  • 2 tsp cornstarch or arrowroot powder
  • ½ tsp paprika
  • 2 spring onions, chopped
  • 1 bunch fresh chive, chopped
  • 2 tbsp nutritional yeast or grated cheese, optional
  • Salt and pepper
  • Oil, for frying
  • 2 tbsp coconut yoghurt
  • 2 tbsp Rubies in the Rubble Chilli Onion Relish
  • To serve: Roasted tomatoes, mushrooms, herbs, pomegranate

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Savoury sweet potato bread

Recipe and photography @WhatLuceEats

METHOD

1. In a large saucepan of boiling water cook the sweet potato chunks for 15 minutes on a high heat until soft.
2. Meanwhile combine the chia and flaxseeds and add 6 tablespoons of water. Put to one side.
3. Drain and add to a blender and blend until a puree is formed.
4. Next preheat oven to 180c and grease or line a loaf tin.
5. In a mixing bowl combine the protein powder, gram flour, spelt flour, oats, garlic, salt, black pepper, paprika, baking powder, chilli flakes and oregano.
6. Add the sweet potato puree and the chia/flax eggs. Combine.
7. Fold in the spring onions and sun-dried tomatoes before emptying the mixture into the loaf tin.
8. Flatten down and then scatter the pumpkin, sunflower seeds and tablespoon of oats.
9. Gently press them into the loaf, before placing it in the oven for 55 minutes to cook.
10. Allow to cool slightly before removing from the tin and slicing. 

INGREDIENTS

  • 600g sweet potato (peeled and cut into chunks)
  • 3 spring onions (chopped)
  • 30g @formnutrition unflavoured pure blend protein
  • 60g gram flour
  • 100g @dovesfarm farm spelt flour
  • 1 teaspoon of garlic granules
  • 2 tablespoons of ground flaxseed
  • 1 tablespoon of @naturesheartuk chia seeds
  • 40g @momafoods oats plus 1 tablespoon more for topping
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of paprika
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoons of chilli flakes
  • 1 teaspoon of oregano
  • 50g sun-soaked tomatoes (chopped)
  • 2 teaspoons @naturesheartuk pumpkin seeds
  • 2 teaspoons of sunflower seeds

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 600g sweet potato (peeled and cut into chunks)
  • 3 spring onions (chopped)
  • 30g @formnutrition unflavoured pure blend protein
  • 60g gram flour
  • 100g @dovesfarm farm spelt flour
  • 1 teaspoon of garlic granules
  • 2 tablespoons of ground flaxseed
  • 1 tablespoon of @naturesheartuk chia seeds
  • 40g @momafoods oats plus 1 tablespoon more for topping
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of paprika
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoons of chilli flakes
  • 1 teaspoon of oregano
  • 50g sun-soaked tomatoes (chopped)
  • 2 teaspoons @naturesheartuk pumpkin seeds
  • 2 teaspoons of sunflower seeds

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Smashed Spicy Chickpea Sandwich with Chilli onion Relish

Recipe and photography @WhatLuceEats

Makes 2 sandwiches 

METHOD

1.Begin by adding the chickpeas to a bowl and mashing. Add the salt and spicy mayo and combine.

2.Sliced 3/4 of the red onion and put to one side. Dice the remaining 1/4 and fold it though the smashed spicy chickpeas.

3.Now toast the bread and spread butter on each slice.

4.Load up with smashed spicy chickpeas following by the sliced red onion and tomato, lettuce and chilli onion relish.

INGREDIENTS

  • 1 can of chickpeas (drained and rinsed)
  • 1/4 teaspoon of salt
  • 2 tablespoons of Rubies Chilli Onion Relish
  • 4 teaspoons of Rubies Spicy Mayo
  • 1 red onion
  • Dairy free butter
  • 1 large tomato (sliced)
  • Lettuce
  • 4 slices of bread

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 1 can of chickpeas (drained and rinsed)
  • 1/4 teaspoon of salt
  • 2 tablespoons of Rubies Chilli Onion Relish
  • 4 teaspoons of Rubies Spicy Mayo
  • 1 red onion
  • Dairy free butter
  • 1 large tomato (sliced)
  • Lettuce
  • 4 slices of bread

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Spicy Tomato Pasta

Recipe and photography @WhatLuceEats

Serves 4

METHOD

 1. Begin by heating a large saucepan on a medium heat, adding a glug of oil and frying the onion for 5 minutes. Next add the garlic and carrot and fry for a few minutes more.

2. Next add the tomato puree, oregano, dried basil, paprika, salt and red lentils. Combine.

3. Pour in the tinned tomatoes and vegetable stock, season with salt and simmer for 5 minutes before adding the pasta. Let simmer for 12-15 minutes stirring frequently to ensure it getting stuck to the pan.

4. Finish by stirring through the spicy tomato relish along with the black olives and serve with fresh basil and a pinch of chilli flakes. Enjoy!

INGREDIENTS

  • 1 white onion (diced)
  • 3 garlic cloves (crushed)
  • 1 tablespoon of tomato puree
  • 1 large or 2 small carrots (skins on and sliced)
  • 1 teaspoon of oregano
  • 1 teaspoon of dried basil
  • 1 can of tinned tomatoes
  • 1 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 900ml vegetable stock
  • 180g red lentils
  • 500g dried pasta of choice
  • 3 tablespoons of Rubies spicy tomato relish
  • 100g black olives (tinned/jarred and sliced in half)
  • Fresh basil Chilli flakes

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 1 white onion (diced)
  • 3 garlic cloves (crushed)
  • 1 tablespoon of tomato puree
  • 1 large or 2 small carrots (skins on and sliced)
  • 1 teaspoon of oregano
  • 1 teaspoon of dried basil
  • 1 can of tinned tomatoes
  • 1 teaspoon of paprika
  • 1/2 teaspoon of salt
  • 900ml vegetable stock
  • 180g red lentils
  • 500g dried pasta of choice
  • 3 tablespoons of Rubies spicy tomato relish
  • 100g black olives (tinned/jarred and sliced in half)
  • Fresh basil Chilli flakes

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Vegan Shakshuka Recipe

Recipe and photography by @RomyLondonUK

METHOD:

1. Start with the scrambled ‘egg’ In a small bowl combine the dry ingredients: chickpea flour, kala namak, turmeric and black pepper. Pour in the olive oil and water and whisk until smooth. Set aside for 10 minutes.

2. Heat a non-stick pan over medium heat, add a little oil and once hot, pour in the chickpea mix. Leave to rest in the pan for about 1 minute. Use a spatula to gently scramble the chickpea 'egg' and cook until your scrambles are firm and no longer wet. Remove from the pan & set aside.

3. In the pan, heat a splash of olive oil and sauté your onions & garlic until translucent before adding the chopped celery and red pepper. Cook for 3 minutes to soften and stir regularly.

4. Add in the chopped tomatoes, tomato paste and tomato relish. Sprinkle the spices over the top and stir to combine. Reduce to low/medium heat and let it simmer for 5 minutes.

5. Add in the kale and vegan scrambled egg, then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.

INGREDIENTS

  • 80g chickpea flour
  • 1/8 tsp kala namak (black salt)
  • a pinch of turmeric
  • 1/4 tsp black pepper
  • 1 tsp extra virgin olive oil
  • 180ml water
  • 1/2 yellow onion, finely diced
  • 1 clove garlic, crushed
  • 1 stalk celery, finely diced
  • 1 red pepper, diced
  • Olive oil for frying
  • Smoked paprika
  • Salt & Pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp Rubies in the rubble spicy tomato relish
  • 2 tins chopped tomatoes
  • a handful of kale, roughly chopped
  • Dairy free yogurt
  • Fresh Parsley
  • Freshly toasted bread

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 80g chickpea flour
  • 1/8 tsp kala namak (black salt)
  • a pinch of turmeric
  • 1/4 tsp black pepper
  • 1 tsp extra virgin olive oil
  • 180ml water
  • 1/2 yellow onion, finely diced
  • 1 clove garlic, crushed
  • 1 stalk celery, finely diced
  • 1 red pepper, diced
  • Olive oil for frying
  • Smoked paprika
  • Salt & Pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp Rubies in the rubble spicy tomato relish
  • 2 tins chopped tomatoes
  • a handful of kale, roughly chopped
  • Dairy free yogurt
  • Fresh Parsley
  • Freshly toasted bread

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Big Mac Sauce Recipe

Recipe and photography by @RomyLondonUK

METHOD

1. Start by preparing the buns: cut the middle bun to size and carefully toast them in a non-stick pan until lightly golden (without oil!). Set aside when done.

2. Prepare your burger patties according to the packaging instructions.

3. To create the amazing Vegan Big Mac Sauce combine all ingredients with a whisk and set aside, ready to assemble.

4. Wash the lettuce, finely slice the onion and carefully slice the gherkin.

5. Assembly time! And in order to give the burger the perfect finish, create the perfect Big Mac order, which is (bottom to top):

1. Bottom bun, 2. Big Mac Sauce, 3. Chopped onion, 4. Lettuce, 5. Cheese sauce (alternatively: vegan cheese slice), 6. Patty, 7. Middle bun, 8. Big Mac Sauce, 9. Chopped Onion, 10. Lettuce, 11. Pickles, 12. Patty, 13. Cheese sauce (or vegan cheese slice), 14. Top bun 

7. Admire and enjoy!

INGREDIENTS

  • 1 Burger Bun (preferably with sesame seeds)
  • 1 small onion
  • 1/2 burger bun for the middle part
  • 2 vegan burger patties
  • 1 lettuce leaf
  • 1/2 pickled gherkin
  • 1/2 cup vegan mayonnaise from Rubies in the Rubble
  • 1 tsp yellow mustard
  • 1 Tbsp pickle juice
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 1 Burger Bun (preferably with sesame seeds)
  • 1 small onion
  • 1/2 burger bun for the middle part
  • 2 vegan burger patties
  • 1 lettuce leaf
  • 1/2 pickled gherkin
  • 1/2 cup vegan mayonnaise from Rubies in the Rubble
  • 1 tsp yellow mustard
  • 1 Tbsp pickle juice
  • 1 tsp apple cider vinegar
  • 1/8 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

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Mixed Bean Tagine

Recipe and photography @WhatLuceEats

Serves 2-3

METHOD:

  1. Heat a large drizzle of olive oil in a frying pan and add the red onion and garlic. Fry for 5 minutes before adding in the red pepper. Fry for 5 more minutes, stirring often.
  2. Add in the cumin, paprika, cinnamon, some salt and pepper and stir for 1 minute.
  3. Pour in the mixed beans, chopped tomatoes, ketchup, molasses/syrup and dried fruit. Stir well, bring to the boil and simmer over a gentle heat for 10 minutes.
  4. Serve alongside some cooked quinoa or rice, topped with some mayonnaise (or yoghurt), avocado slices, some fresh herbs, and seeds.

INGREDIENTS

  • 1 red onion, diced finely
  • 2 large garlic cloves, crushed
  • 1 red pepper, diced small
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • ½ tsp cinnamon
  • 1 tin mixed beans, drained (240g drained weight)
  • 400g tin chopped tomatoes
  • 4 tbsp Rubies in the Rubble Ketchup
  • 1 tbsp pomegranate molasses/syrup
  • 50g dried fruit, chopped (e.g. dates, apricots, raisins, sultanas)
  • Olive oil
  • Salt and pepper
  • To serve: 2 tbsp Rubies in the Rubble Mayonnaise or yoghurt, avocado, fresh herbs, seeds, quinoa/rice

Comments

We would love to hear what you think! Let us know your thoughts below.

INGREDIENTS

  • 1 red onion, diced finely
  • 2 large garlic cloves, crushed
  • 1 red pepper, diced small
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • ½ tsp cinnamon
  • 1 tin mixed beans, drained (240g drained weight)
  • 400g tin chopped tomatoes
  • 4 tbsp Rubies in the Rubble Ketchup
  • 1 tbsp pomegranate molasses/syrup
  • 50g dried fruit, chopped (e.g. dates, apricots, raisins, sultanas)
  • Olive oil
  • Salt and pepper
  • To serve: 2 tbsp Rubies in the Rubble Mayonnaise or yoghurt, avocado, fresh herbs, seeds, quinoa/rice

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Vegan Courgette Galette

Method:

  • In a medium sized bowl, whisk together the flour and salt. Place in the freezer for 15 minutes.
  • Remove from the freezer and add a tablespoon of the solid 135g coconut oil at a time, cutting the oil into the flour using cold fingertips or a pastry cutter until the mixtures resembles coarse meal with no large chunks.
  • Drizzle a tablespoon of the cold water over into the flour mixture and gently stir to combine. keep adding the water a tablespoon at a time, stirring after each addition until the dough starts to come together. You may need to add slightly more or less water.
  • Shape the dough into a disc and wrap with cling film. Place in the refrigerator to chill for about 15 minutes. Meanwhile, make the filling.
  • In a small bowl, whisk together the mayo, mustard and dried thyme.
  • In another bowl, toss the courgettes with some olive oil and season with plenty of salt and pepper.
  • Preheat the oven to 200°C/ 400°F/ Gas mark 6
  • Take the dough out of the fridge and roll out between two pieces of baking paper to about an 11-inch circle. Peel off the top piece of baking paper and trim off any extra bits of pastry sticking out to make a neat circle.
  • Spread the mayo mixture in a thin even layer over the centre of the pastry leaving roughly a 1-inch border around the edges of the pastry.
  • Arrange the courgette slices over the mayo mixture in overlapping rows.
  • Fold over the edges of the pastry.
  • Melt about ½ tablespoon of coconut oil in the microwave. Using a pastry brush, lightly brush the edge of the pastry with the melted coconut oil.
  • Bake for 30 mins or until the crust is golden and the courgettes are fully cooked.

    Recipe by Lily Ghodrati (@LilyGbakes)

    INGREDIENTS

    • 200g plain flour
    • 1/4 teaspoon salt
    • 135g solid coconut oil + more for brushing
    • 100ml cold water
    • 2 tablespoons Rubies in the Rubble Aquafaba Mayo
    • 1 tablespoon Wholegrain mustard
    • 1 teaspoon dried thyme
    • 1 – 2 courgettes, very thinly sliced
    • Olive oil

    Comments

    We would love to hear what you think! Let us know your thoughts below.

    INGREDIENTS

    • 200g plain flour
    • 1/4 teaspoon salt
    • 135g solid coconut oil + more for brushing
    • 100ml cold water
    • 2 tablespoons Rubies in the Rubble Aquafaba Mayo
    • 1 tablespoon Wholegrain mustard
    • 1 teaspoon dried thyme
    • 1 – 2 courgettes, very thinly sliced
    • Olive oil

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    Recipe ideas from your Halloween pumpkins

    Inspiration for pumpkin recipes (no soup in sight) collated by the Rubies Team
    Every Halloween, it’s estimated that we waste 18,000 tonnes of pumpkin in the UK. As lovers of good food we think this is crazy. It’s so fun carving up pumpkins but don't forget you have a wonderful vegetable that’s versatile in so many dishes… 
     
    Here’s some inspiration for pumpkin recipes (no soup in sight) collated by the Rubies Team:
     
    Jo’s Sweet Pumpkin bake – 20 mins
    Pumpkin Bake
    Ingredients:
    Your leftover pumpkin pieces
    6 Garlic cloves
    Whole broccoli
    Feta
    Chilli flakes
    Honey
      Recipe
      1. Roast your pumpkin pieces with olive oil and chilli
      2. Add in whole garlics and broccoli to baking tray in the oven
      3. When everything is tender take out the oven to chill for a few minutes
      4. Serve with feta, chilli, and a drizzle of honey
       
      Alicia’s Pumpkin & leek hash – 30 mins
      Pumpkin Hash
      Ingredients:
      2 leeks
      1 tablespoon coconut or olive oil
      14 ounces/400 g new potatoes
      1/2 medium butternut squash
      A few fresh chives
      A few sprigs of parsley
      4 tablespoons crème fraîche or yogurt
      1/2 lemon
      Sea salt and freshly ground pepper
      A crumble of Lancashire or cheddar cheese (optional)
      4 free-range or organic eggs (optional)
        Recipe:
        1. Start by putting a large pan over medium heat.
        2. Wash the leeks, then finely shred them and add them to the pan with a little of the coconut oil. Stir every couple of minutes.
        3. While the leeks are cooking, cut the potatoes little pieces and put them into a large saucepan. Pour over boiling water and bring to a boil, then turn down the heat and simmer for 5 minutes.
        4. Chop up your pumpkin pieces about the same size as the potatoes. Once the potatoes have had 5 minutes, add the pumpkin to the pan of boiling water for a final 3 minutes of cooking.
        5. Add the potatoes and squash to the leek pan and fry.
        6. Chop the herbs and add them to the reserved 3 tablespoons of leeks. Add the crème fraîche or yogurt, the juice of half a lemon, and some salt and pepper, and blend well, using a handheld blender.
        7. Keep turning the hash in the pan until it’s all nicely golden. Now there are a couple of ways you can take it. Keep it like this—it’s delicious as it is. Or crumble a little cheese over and allow it to melt in. Then crack the eggs into the pan, pop a lid on top, and allow to cook for 3 to 5 minutes, until the whites are set but the yolks are still runny.
        8. Serve the hash with the leek-and-herb dressing scattered over. Stir it through before you eat.
         
        Lucy’s pumpkin cupcakes - 1 hour
        Ingredients:
        280g plain flour
        1 teaspoon ground cinnamon
        1/2 teaspoon ground nutmeg
        1/2 teaspoon ground ginger
        1/2 teaspoon ground cloves
        1/2 teaspoon ground allspice
        1/2 teaspoon salt
        1 tablespoon baking powder
        1/2 teaspoon bicarbonate of soda
        110g butter, softened
        200g caster sugar
        5 tablespoons brown soft sugar
        2 eggs, room temperature
        180ml milk
        250g pumpkin, cooked and pureed

        Cinnamon cream cheese icing

        200g cream cheese, softened
        50g butter, softened
        350g icing sugar
        1 teaspoon vanilla extract
        1 teaspoon ground cinnamon
          Recipe
          1. Preheat an oven to 190 C and line a cupcake tray with paper muffin cases.
          2. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; then put to one side.
          3. Beat 110g of butter, caster sugar and brown sugar with a mixer in a large bowl until light and fluffy. Add the eggs one at a time and stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.
          4. Bake in the oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.
          5. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.
           
          Jenny’s Pumpkin seeds – 40 mins
          The seeds can also go to good use - they can be made into a healthy and delicious snack or topper for salads. 
          Ingredients:
          3/4 cup raw pumpkin seeds
          1 tablespoon olive oil
          1/2 teaspoon kosher salt
          1/4 teaspoon garlic powder
          1/4 teaspoon paprika
          1/8 teaspoon black pepper
            Recipe:
            1. Preheat oven to 350°F.
            2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel.
            3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika, and black pepper.
            4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
            5. Bake until the seeds are toasted and crunchy, about 20 to 30 minutes. Stir the pumpkin seeds every 10 minutes for even toasting.

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            Fruits and vegetables you can re-grow from scraps

            Food waste is an issue that starts at an industrial level but extends right down to our own kitchens. In this article, Nicky Roeber, online horticultural expert at Wyevale Garden Centres, shares five fruits and vegetables you can re-grow from scraps to help combat waste in your home. 

            One of the easiest ways of reducing the amount you throw away is by taking the scraps of fruits and vegetables you've already used and re-growing fresh produce from them. Below, I've listed five greens you can easily re-use to cultivate a delicious, new crop in your garden.

            CELERY

            Which part regrows? Base of stalk

            Celery is an excellent source of essential vitamins and fibre. Whether you've made a celery soup, enjoyed it as part of a stir fry, or crunched on some celery sticks with hummus, your scraps are a great choice for re-growing in your veggie patch.

            To re-grow: Salvage around 2 inches from the base of a celery bunch and store it in a bowl of water. Be sure to keep the top moist by spraying it daily and replace the water every other day until new roots emerge. At this point, you can re-plant in the soil, where your celery will take root and grow.

            LETTUCE

            Which part regrows? Base of stalk

            The basis of almost any summer salad, lettuce is one of the most widely eaten leafy greens. Apart from being incredibly nutritious, delicious, and crispy, this veggie also has properties that help to promote regular sleep and control anxiety.

            To re-grow: Take the base of a head of lettuce and place it in a bowl of water. Store the bowl in direct sunlight and replace the water every two days. Soon, you'll begin to see new leaves appearing, which you can use for your favourite side salad or sandwich. You won't see a new head of lettuce emerging, but these fresh new leaves are worth the extra effort.

            ONIONS

            What part regrows? Roots

            Onions can add their unique flavour to a whole host of dishes in your kitchen, so it's well worth re-growing them and getting your money's worth! Not only are they flavoursome, but they provide your diet with essential vitamins, minerals, iron, and fibre.

            To re-grow: Remove the bottom half-inch of the onion along with the roots, then leave it to dry for an hour or two. Next, find a sunny spot in your vegetable patch and plant the scraps, taking care to cover the top with soil. Keep the soil moist to the point where the bulb starts to re-grow, then the plant will begin to appear after a few days.

            POTATOES

            What part regrows? Skin

            Whether you're mashing them, enjoying them with their jackets still on, or preparing some homemade chips, potatoes are one of the nation's favourite vegetables and a regular fixture of our diets. And, because we use them so often, it's an excellent idea to regrow potatoes in your garden.

            To re-grow: Among your batch of potatoes, pick one out that has plenty of "eyes" (seeds) on it and remove about two inches of the peel. Leave the peel to dry overnight, then dig a four-inch deep hole in your garden, add some nutritious compost, and plant the peel "eyes-side-up". New roots should soon begin growing soon after.

            STRAWBERRIES

            What part regrows? Skin

            Here in the UK, strawberries are a big summertime favourite for their juicy and sweet taste. Aside from being the perfect dessert fruit, they're also a healthy source of vitamins, minerals, and fibres. So, why not cut down on your summer food shop and re-grow your strawberries from scraps?

            To re-grow: You know the pimpled appearance of a strawberry's skin? Those are actually the seeds you can use to grow another batch if you extract them. The easiest way to do this is with a cocktail stick or a pair of tweezers, or by removing the skin from each berry before you eat them. Plant these seeds in a container with soil and place it in a sunny spot, taking care to water regularly. You can then transplant the spouts that emerge when springtime rolls around.

            Follow this advice and you will be able to cut down on food waste by putting those scraps to work in your garden. Not only will you be helping to save the planet, but you'll also save money on your grocery shop and be able to look forward to fresh, homegrown fruits and vegetables.

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            How to throw a Green Picnic

            Strangely enough, throwing a sustainable picnic, ain’t no picnic. Come to think of it, it's not even a walk in the park... Thinking green often goes out the window in a mad dash to catch some elusive British sunshine. That’s why, to coincide with National Picnic week, we’ve done the pre-planning for you to make sure you can enjoy eating outdoors whilst still being your earth-friendly self.

            1) CHOOSE REUSABLE 

            First things first, a no-brainer: plastic is a picnic party-pooper. Plastic bags, cutlery and plates are definitely not invited to this alfresco affair. But fear not, this does not mean you will have to haul heavy ceramics or fistfuls of silverware from your home. There are plenty of good eco-friendly options out there from companies like A Slice Of Green and investing in a few reusable containers and bamboo cutlery will make sure plastic doesn't p*** on your picnic parade this summer. 

            Instead of bringing along single use plastic bottles (*boo hiss!*), we suggest investing in a reusable bottle from Chilly's. They also do food tins too!

            Cling film is a really tricky customer as its convenience is undermined by it non-eco credentials. As an alternative, why not get your hands on these amazing sandwich wraps made of beeswax from Beeswax Wraps, which are not only reusable, but add a pop of colour to your picnic. 

            Two things are inevitable with picnics: firstly, ants and secondly, mess. With that in mind, we recommend stocking up on kitchen roll from these guys who make forest friendly paper towels, made with a blend of bamboo & sugarcane. Oh, and they also donate 50% of our profits to help build toilets for those in need. So, win win really. 

            2) PICNIC BASKETS AND BLANKETS 

            Investing in a picnic basket is a no brainer. Practical, reusable and far more grammable than a shabby Tesco bag. Plus, you’ll find a lot baskets come equipped with the requisite glasses, cutlery & plates. Prices range from £10 to over £300, so you can go for budget or bells & whistles. 

            For all your picnic rug needs, look no further than Atlantic Blankets - their cosy picnic rugs are made from recycled yarns in beautiful coastal colours, such as blue and sea green. 

            3) FOOD & DRINK 

            Although it's tempting, try to avoid buying those pre-prepared picnic items wrapped in unnecessary plastic packaging. We're big fans of BOL who make delicious vegan and vegetarian meals served in little reusable and recyclable pots. Our faves have to be their Mediterranean and Mexican Salad Jars.

            For drinkies, we love what the guys at The Uncommon are doing with their British-grown, eco-friendly, sustainable wine....in a can! For the beer fans among you, our fellow food-waste warriors at Toast ale are a great option with their beer brewed from surplus bread.

            And of course, no picnic is complete without dips. It may as well be called a dipnic or a picdip. For this, we highly recommend the delicious hummus from Chic P, made from imperfect veggies. Their Beetroot, horseradish & sage is basically a dream come true. 

            Last but not least, nothing pimps a picnic more than a killer range of condiments.  So bring along a selection of Rubies jars and everyone will want to be your best friend. Until Sunday if you enter "PICNIC WEEK" at check out, you'll receive 20% off your basket.

            4) THE CLEAR UP

            Without all that rubbish to deal with, clearing up the aftermath should be relatively easy. Box up any leftovers for tomorrow’s lunch or dinner and freeze anything you don’t think you’ll use in the next few days. Wash out your reusable containers for another time. Shake out your rug and head home, smug in the knowledge that you have enjoyed Britain’s most patriotic summertime activity, in the most eco-friendly way possible.

             

            Enter "PICNIC WEEK" at checkout to redeem 20% off our range.

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            Parmesan Rinds, Potato Skins and Bread - how NOT to waste them!

            PARMESAN RINDS

            When you get to the end of a chunk of Parmesan, save the rind and freeze it. Every time you make a soup, pasta sauce or stew, drop one of your rinds into it when you add the cooking liquid. Leave it to cook and it will subtly infuse whatever you’re making with a savoury, umami flavour – giving guts to whatever you’re making. Pull it out and discard it before serving.

            POTATO SKIN CRISPS

            If you are peeling potatoes for mash, wash the potatoes before peeling then put the peelings onto a metal tray with a drizzle of rapeseed oil and a sprinkle of sea salt and smoked paprika. Toss so that the peelings are covered then spread out into a single layer.

            Bake in a 200°c (180°C fan) oven for 15 minutes or until the peelings are crisp. It helps to move them around once half way through cooking. Drizzle some Rubies in the Rubble chipotle mayonnaise over them and tuck in.

            HOW TO AVOID WASTING BREAD

            If you ever have any leftover sliced bread, pop it in the freezer so that you always have some to toast from frozen. You can also make sandwiches for packed lunches with still-frozen bread. That way the bread defrosts over the morning, keeping the fillings cool and stopping the bread from being stale by lunchtime.

            If you have any ends of loaves left – the funny bits of crusts that aren’t big enough for a sandwich; the slightly too stale ends of a baguette; even leftover bits of naan from a takeaway – rip them into chunks and put them in a bag in the freezer. Once the bag is getting full, pull the pieces out to defrost then whizz them in the food processor. The resulting crumbs can be re-frozen and used from frozen in all sorts of dishes such as the pangrattato and chicken fingers that follow. 

            By Gemma Wade

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            Breakfast Tacos

            INGREDIENTS:


            Frijoles refritos:
            Glug of olive oil
            2 x shallots, chopped
            2 x cloves of garlic
            1 x tin of kidney beans (rinsed)
            4 x ripe tomatoes (chopped)
            ½ tsp of cayenne pepper
            ½ tsp of paprika
            1 tbsp. of tomato paste
            water
            Salt & pepper 

            For the tacos:
            4 x small flour tortillas
            4 x eggs
            Rubies in the rubble, tomato spicy relish
            Feta (sprinkled)
            Cherry tomatoes (quartered)
            Spinach
            Chili (finely sliced)
            2 x avocados
            Seeds selection (flax, sunflower, sesame, pumpkin seeds were in my mix)
            Pea tops (I used pea tops as this is what I had in the fridge, but coriander would be great!!)

            METHOD:
            1. Start by making the frijoles refritos, as this takes a little while.
            2. Pour a glug of olive oil into a large frying pan, add the chopped shallots and chopped garlic, soften for a couple of minutes.
            3. Add the cayenne and paprika cook for a further minute or so then add the tin of rinsed kidney beans, and chopped fresh tomatoes and stir well
            4. Add the tomato paste and enough water to just cover the beans, season with salt and pepper and turn the heat right down let this simmer for approx. 1 hour/ 1.5 hours until the beans turn mushy (if the mixture starts to stick to the pan or look too dry add a little more water during the cooking time).
            5. When the beans are almost done, wrap the tortilla’s in silver foil and place in a preheated oven just to warm up for a few minutes.
            6. While the tortillas are warming, you can poach your eggs.
            7. Boil the kettle and add to a saucepan, carefully drop the eggs in the water – cook to your preference.
            ASSEMBLING:
            1. Onto each of the tortillas spread our Spicy Tomato relish.
            2. Next add a layer of spinach, then spoon on some of the Frijoles refritos, next carefully remove the eggs from the water (using a slotted spoon to make sure there is no excess water), and add to the taco, place the chopped cherry tomatoes, a ¼ of an avocado – and sprinkle with seeds on there as well/
            3. To finish off, sprinkle feta, chili, a crack of black pepper and the pea tops over the whole thing.

             By Annie Van Reyk

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            Chocolate, Almond & Pomegranate Muffins

            Ingredients:

            For the muffins -

            • 1 x jar Rubies in the Rubble aquafaba vegan mayo

            • 200g brown rice flour

            • 50g ground almonds

            • 150g stevia

            • 1 teaspoon baking powder

            • 4 tablespoons cacao or cocoa powder + 200ml boiling water

            • 1 teaspoon cinnamon

            • 1 teaspoon almond extract

            • 75g pomegranate seeds


            For the topping -

            • 100g silken tofu

            • 50g dark chocolate, broken into pieces

            • 1 teaspoon coconut oil

            • Pomegranate seeds

            • Flaked almonds

            GET MAKING! 

            1. Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.

            2. Place the mayo, flour, stevia and baking powder in a large bowl and beat together with an electric whisk for 1 minute.

            3. Whisk together the cacao/cocoa and water until smooth then pour in along with the cinnamon and almond extract. Beat again for a further minute until smooth.

            4. Fold in the pomegranate seeds then spoon into the muffin tins to reach the top,

            5. Bake for 15-20 minutes until firmed up then leave to cool.

            6. Meanwhile gently melt the dark chocolate and coconut oil and leave to cool a little. Place the silken tofu in a blender, add the melted chocolate and whizz up until smooth.

            7. Once the muffins have cooled spoon some of the topping on each and decorate with pomegranate seeds and flaked almonds. Enjoy!

             

            Recipe by Pamela Higgins

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            Pumpkin, pancetta and onion soup

            Around Halloween, an enormous amount of pumpkins go to waste, with people carving them up and tossing them out. In the UK alone, around 18,000 tonnes of perfectly edible pumpkins are binned over the week. So make sure that you make the most of your jack-o-laterns with this absolutely delicious pumpkin, pancetta and onion soup recipe!

            ( serves four generously)

            INGREDIENTS:

            • 1 small pumpkin ( 300g)
            • 1 shallot diced
            • 3 cloves of garlic crushed
            • 3 tbsp. of softened butter
            • 250g pancetta diced
            • 500ml chicken stock
            • 2 tsp Rubies In The Rubble Pink Onion & Chilli Relish
            • A bunch of sage
            • Pumpkin seeds
            • Pinch of salt and pepper 

            METHOD:

            1. Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened.  
            2. Take the pumpkin seeds, wash them and remove the stringy pieces. Pat them down with some kitchen towel, and put them on a separate baking tray. Bake for 10 minutes. Leave both trays to cool while you prepare the rest of your ingredients.
            3. In a frying pan, fry the bacon, garlic and diced shallot, until crispy.
            4. Either using a hand blender or a blender, transfer the pumpkin, a few sprigs of the sage, bacon, garlic, shallot, chicken stock and relish and blitz for 2 minutes until silky smooth. Depending on what kind of texture you like for your soup, don’t blend the pancetta if you like a chunky soup.
            5. In a saucepan, add the pumpkin soup mix, add the butter, and sage ,leave to simmer on a low heat. Add the salt and pepper (season to taste,) serve immediately with a sprinkling of the crunchy pumpkin seeds. 

            Recipe by The Culinary Bee

            INGREDIENTS

            Comments

            We would love to hear what you think! Let us know your thoughts below.

            INGREDIENTS

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            Find Us Out And About

            You can also find our relishes in sandwiches, cheese boards and either dishes in the shops, delis, restaurants, hotels and even featured below!