Chickpea 'Tuna' Sandwiches

Chickpea 'Tuna' Sandwiches
 

Super simple and totally delicious! This easy sandwich filler will satisfy your tuna cravings whilst leaving our precious fish in the sea where they belong! 

Ingredients
  • 1 tin chickpeas
  • 2 spring onions, finely chopped
  • 2 tsp nori sprinkles nori is the seaweed that goes around sush
  • 1 tsp dried or fresh dill
  • 1 Tbs capers
  • 2-3 Tbs Aquafaba Mayo
  • Salt & Pepper to taste
Instructions
  1. Drain the tin of chickpeas

  2. Mash all the ingredients together so the chickpeas are roughly crushed

  3. Add any more seasonings to taste

  4. Create a sandwich with any other salad bits you like! 

     

    Thanks to Vegan Larder

INGREDIENTS

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Recipe ideas from your Halloween pumpkins

 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.

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          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.

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          Alicia’s Banana Chicken Curry

          We know what you're thinking, banana in a curry? But trust us, it works. This recipe was created by our very own Director, Alicia Lawson. It's creamy, its delicious and the subtle banana flavour just gives it that natural sweetness for a Caribbean twist.

          Ingredients 

          • 500g sliced chicken breast
          • 2 large garlic cloves, crushed
          • 1 large onion, chopped
          • 1 tbsp grated fresh ginger
          • 1 tbsp banana ketchup
          • 1 small chilli, sliced
          • 1 tsp mild curry powder
          • 400ml chicken or vegetable stock
          • 1 tbsp Coconut Milk
          • Salt and Pepper to season

          To serve:

          • 300g long grain brown rice
          • 4 tbsp plain yogurt

          To garnish:

          • Coriander, chopped
          • Chilli, sliced

           Method

          1. Heat the vegetable oil in a large pan. Add the garlic and onion. Cook for 30 seconds.
          2. Add the ginger, chilli and chicken and cook for 2-3 minutes before adding the curry powder and banana ketchup, stirring slowly.
          3. Add the stock. Bring to the boil, then reduce heat and simmer, partially covered for 30 minutes. Add more stock or water, if necessary and a tablespoon of coconut milk for added flavour and creaminess.
          4. If you think the mixture needs thickening, add 1 tbsp cornflour and 1tbsp cold water. Taste and add salt and pepper to your liking.
          5. Meanwhile, add the rice to simmering water and leave to cook for 30 minutes.
          6. Serve with plain yogurt, coriander and chilli. You might also choose to add toasted almond flakes.

            INGREDIENTS

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            Pink Onion and Chilli Quiche

            METHOD:

            1) Set the oven to 190°C

            2) Grease the tin with butter and line with shortcrust pastry

            3) Dollop a spoonful of Pink Onion and Chilli Relish into the baking tin. Sprinkle over the thyme.

            4) Beat the eggs with the cream and mustard and season salt and pepper. Pour into the pastry case.

            5) Place the tin with mixture into the oven and cook for 35-40 mins, or until the filling is set and a light golden colour. Remove from the oven and slide the tins onto a wire rack. Leave the quiches to cool in the tins for a few minutes, then remove them from the tins.

            6) Add a dollop of Pink Onion and Chilli Relish on top.

            6) Serve the quiches warm or leave them to cool on the wire racks and serve at room temperature.

            INGREDIENTS

            • 1 x Pack of shortcrust pastry
            • 30g butter to grease the tin
            • 1 level tbsp freshly chopped thyme
            • 2 medium eggs
            • 170ml carton double cream
            • 1 tbsp Dijon mustard
            • Salt and black pepper

            RUBIES TIP

            Don't throw away any short-crust off cuts - they can be used for mini quiches or even frozen and saved for later.

            Comments

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

            INGREDIENTS

            • 1 x Pack of shortcrust pastry
            • 30g butter to grease the tin
            • 1 level tbsp freshly chopped thyme
            • 2 medium eggs
            • 170ml carton double cream
            • 1 tbsp Dijon mustard
            • Salt and black pepper

            RUBIES TIP

            Don't throw away any short-crust off cuts - they can be used for mini quiches or even frozen and saved for later.

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            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. 

            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.

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            WIN The Ultimate Green Picnic Hamper!

            *This competition is now closed*

            This summer, we’re celebrating National Picnic Week (15th - 24th June) by giving you the chance to win the ULTIMATE GREEN PICNIC HAMPER containing goodies from our favourite sustainable brands that share our vision to treasure our resources and do business ethically.

            What’s up for grabs? Win a hamper with a selection of Rubies in the Rubble relishes and mayos, some of our eco-warrior friends have very generously contributed some of their products, to ensure your hamper is the most sustainable in the park.

            For a chance to win this hamper, please go to our Instagram post and follow these 3 simple steps:

            1) LIKE our Instagram Post

            2) FOLLOW each brand involved

            3) TAG a friend/friends you'd like to bring on your picnic 

            1) Toast Ale

            3 x bottles (One of each - Much Kneaded Craft Lager, Bloomin' Lovely Session IPA and Purebread Pale Ale)

            Toast Ale brews award winning beer with fresh surplus bread and donates all profits to charity to end food waste.

            2) Atlantic Blankets

            1 x recycled picnic blanket worth £40

            Atlantic blankets makes picnic blankets made from recycled yarn wool.

            3) BOL Foods

            A selection of BOL’s delicious veg pots, salad jars and soups

            BOL make nutritious and delicious plant-based meals, made with the most sustainable and ethical practices. What we love about BOL is that their jars are 100% reusable so join the dontwastecreate brigade and start of fun ways that you can reuse yours!

             
            4) Beeswax Wraps

            Medium Kitchen Pack worth £20

            Beeswax Wraps are plastic free, re-usable alternative to cling film. Handmade in The Cotswolds using local beeswax by Carly & Fran.

             5) Chic P

            2 x Chic P pots of hummus (Beetroot, Horseradish + Sage and Carrot, Ginger and Turmeric)

            Chic P are a selection of sweet & savoury hummus made from surplus fruit & vegetables.

             

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            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

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            End of the week fridge-clearing stew

            Recipe by Gemma Wade

            Serves 4
            Prep time: 15-20 minutes
            Cooking time: 50-70 minutes

            The mindset of making something out of nothing is so useful, especially on the day you feel like you must go food shopping but can’t summon the mental strength or budget. Get into this habit and you can add an extra day or two to the length of time between supermarket trips. Just think of the money and time you’ll save over the year.

            The recipe below is something I make a version of at the end of the week to empty the fridge. It makes plenty and can easily be doubled so you can make extra to freeze or to eat the next day for lunch. This is more of a habit or a formula than a recipe, so once you get into it, you’ll find yourself instinctively knowing what to throw in to make a delicious, frugal stew.

            Use your cooking time to practice your chopping and flavour and texture balancing. Make sure you have different textures and flavours going on and each mouthful will taste good. Think about what goes well with the softness of the hot veggie stew - topping it with an egg or a spoon of yoghurt adds creaminess. Adding the tail end of a bag of salad or wilted fresh herbs adds freshness. Crumbling a couple of crackers over at the end adds crunch transforming the dish into something balanced and satisfying. As for flavour balancing, the stew has acid from the vinegar, the sweetness of the cooked vegetables, the savouriness of the cheese, and the saltiness of the salt and cheese.

            To make enough for 4 people follow this recipe but please, please, please use this only as guide. Use whatever you have to substitute as long as you roughly follow my directions. I’m giving measurements as an indication but you should be driven instead by what you have to use and what your taste buds tell you

            INGREDIENTS:

            Vegetables:

            • 1 tablespoon olive or rapeseed oil
            • an onion, chopped into a small dice
            • 1 bulb of fennel, chopped into a small dice
            • 4 carrots, scrubbed but unpeeled and chopped into a small dice
            • 1 red pepper, chopped into a small dice
            • 3 courgettes, unpeeled and chopped into a small dice
            • a handful of whole baby tomatoes
            • 4 cloves garlic, peeled and sliced

            Flavour boosters:

            • 2 tablespoons chutney such as Rubies in the Rubble - Spicy tomato relish
            • a teaspoon of fennel seeds
            • a Parmesan rind
            • a half teaspoon of smoked paprika
            • a couple of tablespoons of grated Parmesan or crumbled Feta
            • a tablespoon of red wine vinegar
            • salt and pepper

            To serve:

            • 4 eggs or 4 dessert spoons of yoghurt or soft cheese
            • a couple of handfuls of chopped rocket, basil, parsley or coriander use the stalks and leaves
            • 2 seeded spelt crackers or toasted breadcrumbs

            METHOD:

            1. Heat a large heavy pan on a medium heat, and add a tablespoon of oil. Chop the onion followed by the fennel, carrot, pepper and courgette, adding each one to the pan as it is chopped. The vegetables that take longest to cook are chopped and added first.
            2. Once all the vegetables are all chopped and in the pan, add the baby tomatoes and cook them slowly while you go off and do other things. Stir every 5 minutes or so until the vegetables are starting to turn golden. This will take anything from 20-30 minutes depending on the size of your pan and the heat.
            3. Add the sliced garlic, chutney, fennel seeds, smoked paprika and a half teaspoon each of salt and pepper and stir. Then enough water so that the vegetables are two-thirds covered before throwing in a Parmesan rind. Stir and bring to a simmer. At this point you could stir in some canned beans.
            4. Gently simmer with a lid on for 30-40 minutes on a low heat, stirring every 10 minutes and adding more water if it is sticking. This is another part of the process where you can go off and do something else. The lower the heat, the longer it can cook without sticking. Alternatively you can cook the stew in the oven at 150°c (130°C fan) without needing to keep stirring it.
            5. Once the vegetables are tender, take the lid off and cook until the liquid has reduced to a stew texture. Stir through the grated cheese, if using. Season gradually with salt, pepper and vinegar, tasting and adjusting until you are happy that it is balanced. At this stage you can set it aside with a lid on until you are ready to eat. I like it to be warm rather than hot.
            6. To serve, fry or poach your eggs or use a spoonful of soft cheese or yoghurt for creaminess instead. Toast breadcrumbs or nuts or blitz crackers in a food processor. Stir any chopped fresh herbs or salad greens into the stew at the last-minute then top the stew with the eggs and crumbs on top.
            7. Leftovers can be frozen. Or will sit in the fridge for 3-4 days. Leftovers make a great lunch, stuffed into pitta bread with some crumbled feta.

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            Pangrattato

            Recipe by Gemma Wade

            SERVES 4

            Method:

            1. Heat the oil in a frying pan on a medium heat along with the squished, unpeeled garlic, a pinch of chilli flakes and the stem of rosemary.
            2. Cook for a minute or two to flavour the oil. After a minute, add the breadcrumbs and stir to combine. Continue to cook on a medium-high heat for around 5 minutes, stirring every minute or so until it smells toasty and garlicy and rustles dryly when you shake it.
            3. Take off the heat and add salt and pepper to taste. 

            How to avoid wasting bread:

            Gemma says: 

            "I always freeze my sliced bread then I grab it from the freezer to toast from frozen. I 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 pangratto and chicken fingers that follow.

            Adding crunch makes an otherwise soft meal taste more balanced and enticing. This pangratto is one of my favourite uses for breadcrumbs. I use it to top pasta with a toasty crunch instead of Parmesan. It is delicious scattered over broccoli or cauliflower cheese, over a meat or bean stew, risotto or over baked fish. Give a child a plate of greens with this sprinkled over and you are much less likely to have drama."

            INGREDIENTS

            • 2 tablespoons olive or rapeseed oil
            • 2 cloves garlic, unpeeled but squashed with a knife
            • 2 handfuls breadcrumbs, you can use them straight from the freezer
            • 1 stem of rosemary
            • Sea salt, freshly ground black pepper, red chilli flakes to taste

            Comments

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            INGREDIENTS

            • 2 tablespoons olive or rapeseed oil
            • 2 cloves garlic, unpeeled but squashed with a knife
            • 2 handfuls breadcrumbs, you can use them straight from the freezer
            • 1 stem of rosemary
            • Sea salt, freshly ground black pepper, red chilli flakes to taste

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            Banana Ice-Cream

            Recipe by Gemma Wade 

            Rather than throw away bananas that are too brown to eat, you can make banana bread. But sometimes you just don’t have time or inclination to start baking. So instead, get into the habit of freezing chunks of banana so that you can make this easy, healthy ice cream.

            Gemma says, "Whenever I spy a banana that is on the turn, I chop it in to add to my stash of chunks in the freezer. I’ve been known to rescue slices of banana from uneaten porridge to add to the pile."

            Serves 4

            Prep time: 5 minutes

            Method:

            1. Take the bananas out of the freezer 5-10 minutes before making this.
            2. Mix the almonds, sea salt and maple syrup in a small bowl and set aside.
            3. Put the banana chunks into a food processor and blitz for about 5 minutes. Scrape the sides down every minute to make sure it is evenly mushed. At first it will look lumpy so be patient. After about 4 minutes, the starch in the banana will do magical things and it will turn the texture of Mr Whippy. Serve immediately with the topping. Refreezing the ice cream isn’t advised as it goes pretty hard.

            INGREDIENTS

            • Brownish bananas, peeled and broken into chunks then frozen – you need around 3 bananas to serve 4 people
            • 3 tablespoons flaked almonds
            • 1 tablespoon maple syrup – the real stuff
            • a big pinch of Maldon sea salt flakes

            Comments

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

            INGREDIENTS

            • Brownish bananas, peeled and broken into chunks then frozen – you need around 3 bananas to serve 4 people
            • 3 tablespoons flaked almonds
            • 1 tablespoon maple syrup – the real stuff
            • a big pinch of Maldon sea salt flakes

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            Crispy chicken fingers with hassleback potatoes, roasted tomatoes and broccoli

            Serves: 4
            Prep time: 10 minutes
            Cooking time: chicken 10-15 minutes, sides 20 minutes.

            This recipe was created by Gemma Wade, chef and founder of 'You Say Tomato', which runs cooking classes for busy working parents.  With two young children of her own, Gemma has experienced first hand the struggle of getting a healthy meal on the table whilst juggling a million other things. Over the years, she's picked up lots of tips and tricks to make delicious food with a realistic level of effort. She says, 'I’m a big believer in the power of menu planning and the importance of one family, one meal, which reduces stress as well as saving money and avoiding waste.”

            By making your own chicken fingers you can be sure there are no strange ingredients. These always go down a treat with adults and children and can be cooked in batches to work with people eating at different times.

            Making fingers from chicken means a little meat goes a long way. You can stretch two chicken breasts to feed 4-5 people by cooking them in this way.

            Traditionally people use egg and flour to stick breadcrumbs to chicken but mayonnaise works just as well and adds extra flavour. Use the Rubies in the Rubble chipotle mayo if you like spice or the regular aquafaba mayo if you need things to be more gentle. Because this mayo is vegan, it is perfect for anyone with an egg allergy.

            Leftover chicken fingers are delicious on a sandwich or in a salad the following day.

            METHOD:

            1. Put the breadcrumbs and grated Parmesan into a shallow bowl and stir together.
            2. Put the mayonnaise, zest of the lemon and around a quarter teaspoon of black pepper into a second bowl (big enough to hold the chicken later) and mix.
            3. Cut each chicken breast in half with your knife parallel to the board so that you get 4 thin chicken fillets. Cut each of these pieces across the shortest width into fingers around the thickness of an adult thumb. You’ll be left with around 16 fingers of chicken.
            4. Drop the chicken into the mayonnaise mixture and stir to coat.
            5. Heat the oil in a large non-stick frying pan on a medium high heat.
            6. Use tongs or your fingers to pick up each finger of mayo-coated chicken and drop it into the crumb mixture. Use your other hand to cover the chicken with crumbs then drop each piece into the hot pan as it is coated, You should hear a sizzle, if not, turn the heat up. Continue until the pan is full but not crowded - you may need to cook the chicken pieces in two batches depending on the size of your pan. Tip any remaining crumbs into the pan to fry alongside the chicken.
            7. Cook for about 4 minutes without moving the pieces. The chicken should start to look opaque up the side. Then use two forks to gently turn all the pieces to cook for 4 minutes on the second side. Test for doneness by chopping one of the biggest pieces in half.
            8. Squeeze the lemon over the cooked fingers and sprinkle them with sea salt flakes right before serving. We love them dunked in chipotle mayonnaise or ketchup.

            Serve the chicken fingers with…

            • 12-16 small potatoes
            • 400g baby tomatoes
            • 230g Tenderstem or purple sprouting broccoli, cut the stems in half lengthways to speed up the cooking time.
            1. Pre-heat the oven to 200°c (180°C fan)
            2. Pierce the potatoes with a knife and then microwave for 5-6 minutes until they are soft and almost cooked through. Then use a sharp knife to cut slices every 5mm along the potatoes, stopping when the knife gets three quarters of the way through the potato.
            3. Put the tomatoes into one end of an oven-proof dish and put the potatoes into the other end, cut side up. Drizzle the potatoes and tomatoes with a tablespoon of oil and a scatter of salt and pepper. Cook for 15-20 minutes.10 minutes before the end of the coking time. Toss the broccoli into the dish to roast along with the potatoes and tomatoes. Finish with a sprinkle of red wine vinegar.

            INGREDIENTS

            • 2 handfuls breadcrumbs from the freezer (see note above)
            • 100g freshly grated Parmesan
            • 1 lemon
            • sea salt and freshly ground black pepper
            • 2 free-range skinless, boneless chicken breasts
            • 2-3 heaped dessert spoons Rubies in the Rubble aquafaba mayonnaise (either original or chipotle flavour
            • 1 tablespoon rapeseed oil

            Comments

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            INGREDIENTS

            • 2 handfuls breadcrumbs from the freezer (see note above)
            • 100g freshly grated Parmesan
            • 1 lemon
            • sea salt and freshly ground black pepper
            • 2 free-range skinless, boneless chicken breasts
            • 2-3 heaped dessert spoons Rubies in the Rubble aquafaba mayonnaise (either original or chipotle flavour
            • 1 tablespoon rapeseed oil

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            British Sandwich Week: 9 creative ways to use Rubies in a sandwich

            We have recently celebrated the spectacular annual event that is British Sandwich Week.

            This event provides a chance to take a step back and reflect on possibly the most iconic British culinary invention, the humble sandwich.

            From baps to baguettes, 12 billion sandwiches are eaten every year in the UK. Most are made at home but nationally we spend £7.5bn annually on shop bought sarnies. Now, that’s a lot of bread and butter.

            To celebrate British Sandwich Week this year, we asked some of our favourite shops that stock the Rubies range to share with us some of their brilliant creations. And of course, all of them featured a Rubies condiment for that extra special touch.

            1) The Roasted Vegetable Sandwich with Rubies Aquafaba Mayo

            The ultimate food waste warrior- this is made using wonky veg from Oddbox.

            Born in London, Oddbox rescues the curvy courgettes, petite pears and bi-colour peppers from local growers and delivers them straight to your door - and because it’s not ‘perfect’ you get it 30% cheaper.

            Between two layers of this warm focaccia, there’s one imperfect aubergine, courgette, red onion, spinach and two tomatoes that would otherwise be thrown away due to strict supermarket standards. We drizzled them in olive oil to be roasted and served them with a basil, yogurt and Rubies Aquafaba Mayo dressing. 

             

            2) Rude Health’s Club Sandwich

            Chicken, Bacon, Rocket with Rubies Spicy Tom

            Located in Fulham, Rude Health are passionate about nutrient-dense, natural food that tastes good and does your body good. Their menu is full of local and seasonal produce as well as their homemade sprouted, cultured and fermented foods. You won’t find anything artificial or refined in the Rude Health Café.

            3) Rude Health’s Veggie

            Falafel, Grated Carrot, Spinach & Rubies Chipotle Mayo

            For those looking for a veggie or vegan alternative, this is your sandwich.

            4) EatFirst Extravaganza

            The Chicken & Bacon Club with Rubies Chipotle Mayo

            Eat First was started by Head Chef, Benn Hodges, with the mission to create the world's finest ready meals. The gourmet meals cooked by my Great Taste award-winning chefs are healthy, small-batch and sustainable, with absolutely nothing artificial.

            5) The ‘Hamish’

            Ham, Cheddar, Rubies Spicy Tomato Relish & Spinach

            Looking for the latest grilled cheese sandwich sensation? You’re in luck – this melty miracle from Deeney’s is the toast of the town. Ranked by Time Out as one of London’s best grilled cheese sandwiches, this one is a winner with a dollop of Spicy Tom.

            6) The ‘Vegan Lady Macbeth’

            Vegetarian Haggis, Rubies Aquafaba Mayo, Caramelised Onion, Rocket & Mustard

            Ever heard of Vegetarian Haggis? Neither had we until we found Deeney’s. An alternative take on the Macbeth Classic, this one caters for those that aren’t immediately swayed by the Scottish Sheep bits (we don’t blame you).

            7) Genius Gluten Free Classic Toastie

            Chicken, Cheese and Avocado with a layer of Rubies Pink Onion and Chilli relish on Genius Gluten Free toastie loaf.

            It's a classic and it's delicious - especially for all the gluten-free lot out there! 😋

            8) The Vegan Delight

            Chickpea & Sweetcorn Salsa with mixed leaves and Rubies Chipotle Ketchup and Rubies Aquafaba Mayo on sourdough bread.

            This clever concoction was created by North Star Roasters in Leeds. A vegan alternative to the classic tuna mayo.

            9) Piper’s Farm Everyday Steak Sarnie

            Steak, Avocado, Lime, Paprika, Pickled Cucumber Slices and a very generous dash of Rubies Chipotle Mayo.

            Piper's Farm is a family-owned farm located in the rolling hills of Devon. With their hearts firmly in sustainability, Piper's believe in working in harmony with the natural landscape and small-scale mixed farming. For more information, visit their website, but you can be sure that any produce from Piper's is the most sustainable kind around. 

            Comments

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            MINTY PEA AND SALMON FISHCAKES

            This simple, yet delicious fishcake recipe is perfect for a comforting mid-week dinner. By purposely excluding the traditional binding ingredient (potatoes) it’s a time-saver, too. But fear not, petits pois do just the trick!

            Method:

            1. Put a pan of water on to boil and add salt. Once boiling, blanch the petits pois for 20 seconds. Drain and run under cold water.
            2. Blend the petits pois with the rest of the ingredients for the fishcakes. Using hands or a wooden spoon, shape the mixture into 8 individual patties.
            3. Make up three separate bowls of flour, eggs and breadcrumbs. Dip each patty into each bowl in turn. Place in the fridge for 15 minutes to help bind.
            4. Pre heat the oven to 180°C. Then, heat the olive oil in a large frying pan over a medium heat. Fry the fishcakes for 2-3 minutes each side until golden brown. Remove fishcakes from pan and place in the oven for 6-7 minutes to finish the cooking process.
            5. While the fishcakes are in the oven, prepare the sauce by heating up crème fraîche, lemon zest and juice with London Piccalilli in a pan on low heat.
            6. Remove the fishcakes from the oven and serve on a bed of rocket with a drizzle of sauce on top.

            INGREDIENTS

            • 500g salmon fillet, flaked
            • 200g frozen petits pois
            • 2 lemons zested + juice of 1 lemon
            • 1 egg
            • 1 tablespoon plain flour
            • 1 tablespoon chopped fresh mint
            • Salt and pepper to season
            • For the coating: 100g plain flour, 2 eggs, beaten, 150g breadcrumbs (or polenta) 4 tbsp. olive oil zest & jucie of 1 lemon
            • For the sauce: 220ml crème fraîche zest and juice of 1 lemon 1 tablespoon wholegrain mustard 400g wilted spinach (optional) 2 tbsp London Piccalilli

            Comments

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

            INGREDIENTS

            • 500g salmon fillet, flaked
            • 200g frozen petits pois
            • 2 lemons zested + juice of 1 lemon
            • 1 egg
            • 1 tablespoon plain flour
            • 1 tablespoon chopped fresh mint
            • Salt and pepper to season
            • For the coating: 100g plain flour, 2 eggs, beaten, 150g breadcrumbs (or polenta) 4 tbsp. olive oil zest & jucie of 1 lemon
            • For the sauce: 220ml crème fraîche zest and juice of 1 lemon 1 tablespoon wholegrain mustard 400g wilted spinach (optional) 2 tbsp London Piccalilli

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            Interview with 'The Queen of Green' AKA Hanna Pumfrey

            Hanna is a sustainability blogger turned eco-entrepreneur. Her blog, Flor and Cesta, is the ultimate guide to becoming a sustainable city dweller without the need for radical lifestyle change. Hanna uses this space to question big brands' 'sustainable' practices, to inform us of the latest smart city initiatives and simple ways that we can make a difference to our environment. Hanna also created a series of 'Responsible Recipes' in collaboration with Rubies in the Rubble to prove that cooking doesn't have to be difficult, expensive, or require complicated ingredients. 

            More recently, Hanna has launched Acala - an online store of natural, organic and vegan health and beauty products from leading brands. All responsibly packaged; refills, plastic free and zero waste packaging.

            Hanna very kindly agreed to be interviewed by Rubies. This is what we found out...

            1. Tell us a bit about yourself and what motivated you to start Flor and Cesta?

            Growing up with a mother who ran her own gardening business and always being surrounded by germinating plants (literally, every surface was covered with them near springtime!) I have always taken an interest in ‘growing your own’, eating local and being self-sustaining in the sense of food. We were also always taught to use reusable water bottles and to pick the non-plastic option wherever possible, so I think minimal waste and plastic free living is something that was ingrained in me from an early age.

            It wasn’t until much more recently though that I started to become aware of environmental issues on a wider scale. The turning point for me came though after a few years working in the city; I would watch the rubbish bins in my office fill up every day with paper cups and lunch bag wrappers as we all rushed blindly from meeting to meeting, completely unconscious to the amount of waste we were contributing to landfill daily. I thought “there must be a better way to do this!

            It was then that I decided to start Flor + Cesta. For me it is a public commitment to living a sustainable lifestyle and a way to engage others in important topics whilst showing that living sustainably is fun! The goal of the site is to arm readers with all the know how to make easy and informed changes every day that fit within their lifestyles.

             

            1. What does sustainability mean to you? Any tips for people looking to live more sustainably?

            To me sustainability is all about living in equilibrium with the earth. Too often as humans we think about what is good for us but not about the impact it has on our environment. We cannot only satisfy our own needs but that there is also the need to adjust to the needs of others and nature. It involves being in tune with your surroundings.

            Making the change to living more sustainably can seem overwhelming with the current options we have available. And we’re all super busy right! It’s all a journey and perfectionism is impossible. These would be the key things I would say to people. When I first started trying to live more consciously I felt paralysed to the point of thinking I could probably never leave the house again! It is overwhelming and you’re not going to crack it all at once. I would suggest breaking it down into chunks and focusing on the small achievements that lead to a better bigger picture. An easy start that means everyone can get through a day zero waste is to buy a reusable cup, a reusable water bottle, a lunchbox and take their lunch into work with their own cutlery. And if you think you haven’t got time to make your lunch- bulk cooking my friends. Cook in bulk and freeze it, it means you always have something ready in the freezer.

             

            1. You’ve gone from sustainable blogger to eco-entrepreneur. Tell us a bit more about Acala and your inspiration for starting the business

            I had a huge “a-ha” moment a little while ago whilst, of all the glamorous activities, I was taking out the rubbish. As I tipped it into the chute I realised that 90% of the waste was from bathroom items. I started thinking, “If that’s just one week, how much rubbish am I creating in a year?!

            I quickly realised that the environmental and health benefits of these natural and organic products can often be outweighed by the amount of plastic packaging committed to landfill. While it may seem like a simple thought, it was a big wake-up call that led me to expand my definition of sustainability and what it really means to consume in a way that is beneficial for your body and the planet.

            In the beauty industry, fancy packaging is a sign of product success. A colossal 120 billion units of packaging are produced every year by the global cosmetics industry. The cardboard that envelops perfumes, serums and moisturisers contributes to the loss of 18 million acres of forest each year. If this level of consumption continues, by 2050 there will be 12 billion tonnes of plastic in landfills, the equivalent to 35,000 Empire State Buildings.

            In my experience, though, finding alternatives is hard; with our busy work and personal lives, few of us have the time to hunt around for eco-options. So, I decided to make it simple for people. Acala is an online store offering an extensive range of natural, organic and vegan health and beauty products from leading brands. Think eco-friendly Boots and you’re on the right lines.

            The store will stock everything from skincare, suncare, dental and personal hygiene products to refillable cosmetics and travel items. All Acala products are responsibly packaged, and I will be offering customers refills and plastic free packaging options on the majority of products. Where plastic is necessary it will always be biodegradable or 100% recyclable.

             

            1. What's the power of people making small changes to their lifestyle like buying eco-friendly skincare ranges?

            We are seeing a shift in consumerism as shoppers become increasingly health-conscious and environmentally aware. As this growing tide of consumers prepared to use their shopping basket to make a point increases, brands are increasingly having to actively change and speak out about their supply chains and environmental policies. Consumer power is really strong at the moment, so choosing to turn away from and call out brands using unnecessary chemicals and packaging can have a huge effect.

            Some skincare brands are already starting to make changes. For example, as a direct result of customer feedback, REN skincare have pledged to become a zero waste business (all packaging, operations and supply chain) by 2021. This is really exciting news!

             

            1. What would you say are the most up and coming ethical cosmetic brands to look out for?

            As mentioned, definitely REN, they are doing some amazing things. I also love BYBI, founded by Elsie and Dominika Rutterford of Clean Beauty Co. Their brand not only beautifully natural, the girls have really thought about everything in their supply chains and packaging. If you’re looking for natural, refillable cosmetics I’d recommend Zao. The only refillable cosmetics brand in the UK, we are stocking them on Acala. There are also some amazing, super brands out there creating some beautiful natural products in biodegradable packaging such as Kutis Skincare from Wales. Their natural deodorants in biodegradable cardboard tubes are a top seller on Acala.

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            What does a plastic free week look like?

            Clare is a physio living in London and she started 2018 with the resolution of giving up plastic. With Earth Week being on Sunday, Rubies and the Rubble have asked a few questions about how it's going. 

            1. Why did you decide to give up plastic this year?

            It was actually last November that I had the idea. I had given up take away coffees in the run up to Christmas as I was trying to save a little bit and had been on a mega holiday.  It coincided with cosy nights in, and watching Blue Planet 2.  I was so shocked by the plastic problem that I thought, what else could I do? I felt I could give it up entirely. I drove back to London on January 1st with my KeepCup for the service station coffee and went from there. 

            2. What does a plastic free week look like?

            It isn't incredibly different from before except I have to be more organised. There is a bit more advance planning and looking in the calendar to see what is coming up as you just can't pop out to the shops for a lot of things! If I have a quiet weekend its the best time to go to a shop and fill up the cupboards and freezer for the week ahead. A lot more of my time is for making packed lunches - either in the morning or in the evening. I actually love exploring London, and often head off with my empty bags to different areas of London to check out a market or a shops i've read about that are great for bulk food. I love sports and getting outdoors most days in some shape or form, which luckily is not affected by plastic as long as i have my water bottle!

            3. How have you altered your buying patterns?
            As I love shopping, not using plastic has stopped me heading into shops as often and making spontaneous purchases - I used to pop out for supper and come back with a candle and a new mug that caught my eye. Usually, I go to one street for my main shopping, it's about 20 mins walk away (a good work out with all my glass reusable containers), there's a butcher, a fish monger, a vegetable shop, and an amazing bulk food shop. I have found places that refill by looking on line -  things from hair products to home cleaning products and even wine! It does push me into buying fresh and organic ‘unpackaged’ foods which are sometime more expensive but I do think the quality is better. Surprisingly, I have saved money since giving up plastic, I think because I buy what I need and waste less.

            4. What has been difficult?
            I have learnt it is better to say 'no, dont worry, ill sort buying supper/ my coffee etc' than other people buying things which are plastic covered. I've arrived 5 mins late to meet a friend and been given a take away coffee in single use cup or been given a present which is a plastic packaging. It is hard to say to someone "I'm serious, please don't buy me anything' without being misunderstood. The mantra used by a lot of zero wasters (which i am not) is to reduce, re-use, recycle, which I try and stick to but which is hard if you really need something then and there, which isn't applicable! I had a blocked drain and there was literally nothing bar learning to plumb myself to use, the chemicals to unblock it were in plastic packaging and i had to buy this and then recycle the plastic but it felt like a failure!

            5. What have other people thought about it?
            In general people think its great. A lot of friends and family come to me with a change they've made to their day to day routine - be it a reusable coffee cup, or switching from plastic bags to a rucksack. I think one of my colleague thinks I am a diva, she had to bake a cake for my birthday instead of buying a Colin the Caterpillar  (because of the packaging). I write about going plastic free on Medium as a way of documenting my year but it’s got a little bit more info about my experience on there (CB Plastic Free). 

            6. How and why would you recommend it to other people?
            I have felt so many positive changes since deciding not to use plastic.  A lot of it is to with the buzz you get from leading a life with more purpose behind even a small decision like what to have for supper. I am learning new skills in the garden, in the kitchen, I'm making my own cosmetics and creams and also other alternatives for day to day products. I feel I'm a more considerate consumer, as I care not just about plastic, but where the food comes from, the quality of the product and the ethos of the brand. I would say going plastic free has made me happier, healthier, has pushed me into my community and made me more resourceful and skillful. 

            7. What are your top tips for anyone looking to go plastic-free ?
            I'll just write a list…. 
            • Always have a carrier bag in your bag - in case you pop to the shops.
            • Always take a water bottle with you - buy a durable one if possible.
            • Add apps - like Refill London to your phone's that if you need to refill water bottle you can locate a cafe or shop that is happy to do this (no feeling awkward for not buying anything!)
            • Get a KeepCup for the away coffees and hot drinks
            • Keep your glass jars - RUBIES AND THE RUBBLE chutney jar holds all sorts of things-  my moisturiser, seeds, spices, hair bands.
            • Look online for how to make cosmetics and beauty products - so much fun and avoids all the harsh chemicals
            • Remember to say no to straws - if in a pub and ordering a cocktail. if you need one, buy an aluminium reusable straw. Have a look online
            • With rubbish - make sure you're recycling everything that can go in the recycling bin.
            • Collect things for the compost - i don't have my own compost (yet) but I collect what I can and store in the freezer in a bowl to stop it smelling. I know lots of gardeners who are happy to take this and put on theirs!
            • Get inspiration from Zero Wasters -Bea Johnson is fascinating mum to follow who has a zero waste household for years, Lauren Springer, a New Yorker who has all her rubbish from the past 4 years in a small jar. they have great ideas for you to follow!
            • Look up markets and places to shop on line and go and explore!! i cant think of anything i have struggled not having in 4 months. with a bit of planning you can find most things plastic free or a pretty good alternative.

            By Clare Blathwayt 

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            Dips with Aquafaba Mayo

            These fun and flavourful dips are the perfect starters for any party. Serve with a big bowl of crudités and crisps for a colourful display that your guests will love.

            Try also pairing them with eggs on toast for a quick and easy lunch or brunch.

            Beetroot Dips

            • 180g Baby Beetroot in Malt Vinegar 
            • 1 garlic clove, crushed
            • 200g Chickpeas 
            • 1 tbsp Tahini
            • 1 tbsp freshly squeezed lemon juice
            • 1 tbsp Rubies in the Rubble Aquafaba Mayo
            • Salt and Pepper to season
            1. Blend chickpeas, tahini, lemon juice and garlic.
            2. Add Beetroot and Aquafaba Mayo and blend until smooth.
            3. Season with salt and pepper and mix in.
            4. Pour into a bowl and chill in the fridge until ready to serve.
            5. Present with crackers, crisps or crudités.

            Avocado and Spinach dip

            • 60g fresh spinach leaves
            • 1 sliced avocado
            • 1/4 small red onion, chopped
            • 1 tbsp Rubies in the Rubble Aquafaba Mayo
            • 1 fresh chilli chopped
            • 1 tbsp freshly squeezed lemon juice
            • 1 garlic clove, crushed
            • Salt and Pepper to season
            • Coriander + half chilli to garnish
            1. Dice red onion
            2. Place diced onion, sliced avocado, spinach, lemon juice, chilli (leave some aside for garnish) garlic, salt, black pepper in a blender until smooth.
            3. Scrape dip into a serving bowl. Scatter with finely chopped chilli slices and coriander as garnish.
            4. Chill in the fridge until ready to serve.

            Sweetcorn, Chilli and Coriander dip

            • 195g tinned Sweetcorn 
            • 120g Cannellini Beans 
            • 2 tbsp Rubies in the Rubble Aquafaba Mayo
            • Handful fresh coriander
            • 1 tbsp freshly squeezed lime juice
            • 1fresh red chilli chopped
            • Salt and Pepper
            1. Blend the sweetcorn and cannellini beans with mayo, lime juice.
            2. Add the coriander, salt and pepper. Blend again until smooth.
            3. Season with pepper to taste. Chill in the fridge until ready to serve.

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            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

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            Pumpkin and Sweetcorn Fritters

            This is another recipe by the wonderful Hanna Pumfrey as part of her series of 'Responsible Recipes'. 

            This ones perfect for brunch, canapés or easy starters. Top with some Aquafaba mayo for the perfect combo. 

            Makes: 15 mini fritters or 7 larger

            Preparation: 10- 15 minutes

            Cooking time: 25 minutes

            Ingredients:

            • 175g peeled and chopped pumpkin ( pumpkin can be substituted for squash)
            • 125g self-raising flour
            • 250ml non- dairy milk (we suggest hemp or oat as the most sustainable options in the UK)
            • 40g tinned sweetcorn (leave a few spoonfuls aside for serving)
            • Spring onion (optional)
            • 1 pinch grated nutmeg
            • 1/2 teaspoon baking bowder
            • 1 tablespoon vegetable oil
            • 230ml Rubies in the Rubble Aquafaba mayo
            • Salt and pepper to taste

            Method: 

            1. Steam the pumpkin until tender then mash or use blender to blitz to a smooth puree. Set aside to cool
            2. Combine flour, pinch of salt, nutmeg and baking powder in a mixing bowl. Make a well in the centre and slowly beat in oil and milk. Whisk until all lumps have gone. 
            3. Stir in the pumpkin and then add the sweetcorn and spring onion if using. Season to taste with salt and pepper and set aside.
            4. Whisk together the mayo, olive oil, lemon juice and salt and pepper to taste
            5. Heat a little oil in a frying pan and drop dessert spoonfuls of the batter (x2 if making this for a main) and cook for a couple of minutes. Once golden underneath, flip and fry for approx a further 30 seconds until cooked through.
            6. Serve each fritter with a spoonful of the mayo mix, the spare corn and some black pepper

            If serving as a main, we recommend a tossed kale and paprika salad to accompany.

            By Hanna Pumfrey

            INGREDIENTS

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            Vegan Pizza with Chipotle

            HAPPY NATIONAL PIZZA DAY EVERYONE! 🍕To celebrate, we’ve teamed up with the lovely Hanna from Flor and Cesta, who has created this delicious vegan pizza with a smoky chipotle twist. This recipe is part of a Hanna's series of ‘Responsible Recipes’ aimed to inspire you to make more responsible choices when it comes to food and eat more seasonally and locally. There's just one rule for this pizza - crusts must be dunked in Aquafaba Mayo! 

             

            Makes: 2 portions

            Preparation time: 15 mins

            Cooking time: 10-15 mins

             

            Ingredients:

            • 1/2 sweet potato, peeled and either sliced or cut into 1.5cm cubes
            • 0.5 tablespoons olive oil
            • 1/2 teaspoon chilli flakes
            • 300g of prepared, whole-wheat pizza dough
            • 1 bunch curly kale, stemmed and torn into bite-size pieces
            • 32 cup vegan moxarella. A great recipe here if you want to make your own or buy it ready made if you're looking for a quick and easy option
            • 2 tablespoons shredded vegan Parmesan (optional)
            • 2 tablespoon crushed walnuts
            • 2 medium cloves garlic, finely chopped
            • Organic tomato puree
            • 1/2 tin organic chopped tomatoes 
            • 1 tablespoon Rubies in the Ruble Chipotle ketchup 

            Method:

            1. Pre-heat oven to 220C
            2. Boil the potato in water until tender. Remove from heat, drain and let cool 5 minutes. 
            3. Mince garlic, chopped tomatoes and chipotle ketchup. Add tomato puree to thicken to preference
            4. Crush walnuts
            5. Roll out dough until 1cm thick. 
            6. Spread tomato sauce on the base. 
            7. Toss kale in remaining the olive oil; top pizza with moxarella, kale, sweet potato and Parmesan.
            8. Bake until crust is golden, sprinkling on walnuts once cooked

            By Hanna Pumfrey

            INGREDIENTS

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            Mayo, Chive and Yogurt Dip

            This light, yet creamy mayo dip is incredibly versatile. Dunk in those sweet potato fries, lather it on a sandwich or bean burger, or serve with a plate of crudités. The options are endless. 

            Ingredients 

            1 desert spn of Rubies in the Rubble Aquafaba Mayo

            2 desert spn of coconut yogurt 

            20 chive stems, finely chopped

            Method

            Mix all ingredients together and serve in a bowl. Get ready to dunk! 

             

            Recipe by The Clean Supper Club

            INGREDIENTS

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            Do you like Pina Coladas?

            Smoky Bloody Mary

            The noble bloody Mary – airport aperitif, brunch-necessity and finest hangover cure. Spiced up with a little Rubies in the Rubble Chipotle ketchup, this one’s hard to beat.

            Ingredients

            • 250ml tomato juice
            • Juice from 1/2 lime
            • 2 tsps Rubies in the Rubble Chipotle Ketchup
            • 5 tsps vodka
            • Handful of ice cubes
            • Garnish with 2 celery stalks, lime wedge and/or parsley
            • Salt and pepper
            • Chilli salt for the rim

            Method

            • Mix together lime juice, tomato juice, Rubies in the Rubble Chipotle ketchup and salt and pepper. Stir well to blend flavours.
            • Fill glass with ice and add your desired amount of vodka. Pour in Bloody Mary mix and stir to combine. Garnish with celery stalks or anything else you desire.

            Banana-colada

            ‘If you like Pina Colada’… then you will love this fruity banana variation of the classic Caribbean queen. Add a little of Rubies in the Rubble banana ketchup and a fresh banana for a refreshing tropical twist that will transport you to paradise.

            Ingredients

            • 1 banana
            • 3 tsps Rubies in the Rubble Banana Ketchup
            • 2 tsps coconut yoghurt
            • 1 cup of pineapple Juice
            • 5 tsps rum 
            • Handful of crushed ice

             Method

            • Blend all of ingredients and 1/2 banana with crushed ice.
            • Pour into a glass to serve with straws.
            • Garnish with a slice of pineapple and the rest of the banana.

            Fiery Mickelada 

            Calling all lager lovers seeking a more adventurous tipple– it’s time to spice up your life – and your lager – with this revitalizing Mexican cocktail. Mexican cuisine has become increasingly desirable to the modern British palate and the Michelada is no exception. Traditionally comprised of tomato juice, hot sauce, lime juice and beer, the Michelada holds a vibrant combination of flavours and a fiery kick. The secret is to master the balance of ingredients. Given its high composition of tomato juice, it’s also a close relation to the bloody Mary, so it’s sure to be a good hangover cure. 

            Ingredients

            • Juice from 2 limes
            • Tomato juice
            • 2 tsps fiery ketchup
            • 1 light Mexican beer, eg. Corona for authenticity – however any lager will do!
            • Sea salt
            • Ice

            Method

            • Blend tomato juice, lime juice, Rubies in the Rubble Fiery ketchup and salt together.
            • Pour into a glad over ice cubes and fill to the top with beer. 

            Spiced Pear Mojito

            Upgrade your chutney with a spice of booze. Rubies in the Rubble Pear, Fig and Port is more than just an accompaniment to your slab of Roquefort. This contemporary variation of the Cuban highball makes for a cool, crisp and irresistibly punchy summer blend. It’s as a simple and as tasty as it looks!

            Ingredients

            • 5 tsps dark rum
            • 2 mint sprigs
            • 3 lime wedges
            • 3 pear slices
            • 1 tsp Rubies in the Rubble Pear, Fig and Port chutney
            • Soda Water

            Method 

            1. Place the limes, mint and chutney into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.
            2. Add the ice and pour over the rum.
            3. Add soda water to taste and stir well. Garnish with a mint sprig and couple of pear slices and serve.

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            Don't be a Tosser this Pancake Day!

            This Pancake Day, celebrate sustainability and fight food waste with The Thoughtful Pancake, a limited edition pancake that you can dig into at London's premium pancake destination, Where The Pancakes Are, a.k.a home to all things fluffy and delicious. 

            For a limited time only, Where the Pancakes Are are giving you the chance to customise 'The American' pancake by adding our Blueberry BBQ Sauce or Banana Ketchup on top! 

            The American is the restaurant's favourite dish, a maple-syrup drenched stack of pancakes, adorned with streaky bacon and blueberries. Adding some Rubies sauce on top gives it a delicious sweet/savoury twist. It's the kind of combo that dreams are made of, the kind that keeps you up at night wanting more, the kind that no other pancake can ever live up to. In short, it will blow your mind.

            WHY A PANCAKE PARTNERSHIP?

            This sustainable stack was inspired by the resourceful origins of Shrove Tuesday. Nowadays, Pancake day is more often than not seen as an excuse to scoff as many crepes as possible. But traditionally, Shrove Tuesday was a chance to use up all the perishable items that wouldn't last the full 40 days of Lent, such as eggs, butter and milk. In other words, the feast before the fast. So really, it's about making the most of what you have, being resourceful and reducing food waste! Needless to say, we’re big fans. 

            And The Thoughtful Pancake has some pretty solid sustainability stats - each bottle of banana ketchup saves 2 over-ripe bananas, whilst the BBQ blueberry contains 260 blueberries that would otherwise go to waste. 

            So in true Shrove Tuesday spirit, let’s stick two fork prongs up at food waste and tuck into some pancakes! 

            DETAILS:

            WHERE: 

            Where the pancakes are....
            Arch 35a
            85a Southwark Bridge Road,
            London SE1 0NQ

            WHEN: 

            10th-28th Feb

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            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

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            What is Aquafaba?

            When we first heard of aquafaba, we thought it sounded like a water-wielding superhero or a some kind of suspect processed food from the 80s. But it turns out that despite its fancy name, aquafaba is an altogether more humble thing.

            For the uninitiated, aquafaba (the Latin for bean-water!) is something of a revelation. Simply put, it’s the protein-rich water left over from cooking chickpeas which most of us wouldn’t think to reuse. The clever thing about this liquid is that it mimics the thickening effect of egg whites, so it can be used to replace eggs for those who are allergic or vegan.

            Come to think of it, the way it imitates eggs is kind of like a super-power. Just, like, a really niche one…

            How do Rubies use it?

            Aquafaba can be used in a whole host of delicious recipes and is most commonly used in baking (watch this space for some aquafaba recipes we are busy concocting). But when we found out about aquafaba, our minds immediately dreamt of mountains of glistening mayonnaise. In our bid for world condiment domination, our lack of mayonnaise offering has, until now, been a conspicuous cavity in our condiment kingdom.

            Our delicious vegan mayos are made by whisking together aquafaba with rapeseed oil, a pinch of salt, a squeeze of lemon juice and a hint of Dijon mustard (or a good dose of Chipotle chilli powder for our Chipotle flavour). For all you mayo purists out there, don’t panic - our aquafaba versions retain all the satisfying creaminess and texture of regular mayo!

            Why do Rubies use it?

            Our over-arching mission at Rubies is to value all good food and, where we possibly can, eliminate waste in our food supply chains. Whilst aquafaba may not be like the wonky cucumbers or over-ripe tomatoes we use in our other relishes and ketchups, it is still a food product that is typically thrown away for no good reason. We believe that this ‘surplus’ food shouldn’t be overlooked, but rather celebrated.

            Are chickpeas the only legumes who produce Aquafaba? 

            Nope. Technically, the word Aquafaba means 'bean water', so it isn't specific to chickpeas. However, aquafaba from other legumes may vary in consistency to chickpea aquafaba, so if you are using alternative sources of aquafaba in a recipe, you may need to experiment a little bit to get it right!

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            Leftover Ideas Part 2

            Whilst there is certainly no judgement from us if you decide to sack off cooking and laze on the sofa, lazily nibbling some cheese and crackers, if you DO decide to get creative with your Christmas recipes, here are a few more for you to try out!

            In case you haven't already, make sure you check out our first in instalment of leftover recipe ideas (which can be found here) which included some firm favourites from the Rubies team.

            If you try any of our suggestions, get in touch and let us know what you thought! 

            1) The Ultimate Christmas wrap  

            This is one of those dishes that you can really just whack in whatever you have in the fridge!

            We've gone for a turkey & camembert combo with a couple of spoonfuls of our Pear, Fig & Port chutney, a scattering of pistachios and a handful of spinach leaves and shredded cabbage. It's a lovely mix of sweet and savoury flavours as well as smooth and crunchy textures!

            No recipe required. Just a little imagination and festive greed :) 

            2) Christmas Sloppy Joes

            This is the perfect post-Christmas dinner party indulgence using your leftover turkey (or really whatever meat you like to eat at Christmas). If you’re having guests over, you could even set up a self-serving station and get your guests to build their own buns and get messy with some our Fiery Ketchup or Spicy Tomato relish!

            • 200g leftover cooked turkey
            • 200ml leftover gravy
            • 1 carrot
            • 1 apple
            • ½ a red onion
            • 2 sprigs of fresh mint
            • 2 gherkins
            • 1 fresh red chilli
            • 4 seeded wholemeal buns

            To serve: Fiery Ketchup or Spicy Tomato relish

            1. Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through.
            2. Warm the rest of the gravy in a separate pan, ready to use it for dunking later.
            3. For the slaw: while that’s heating up, peel and shred the carrot, peel and finely slice the apple and red onion and chop the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar.
            4. Finely slice the gherkins and the chilli and add to the bowl, mix well, lightly season and put aside.
            5. To serve, split and toast your buns, smother on some ketchup or relish, pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. Pop the bun lids on, and you’re away!
            6. Serve the rest of the gravy on the side for anyone who wishes to have a naughty dunk, along with any leftover slaw. 

            3) Parsnip and carrot dhal

            This is a traditional Indian dish but with a Christmas twist. It’s quick, easy and uses all your leftover carrots and parsnips. Serve alongside warm flatbreads. 

            • 500g parsnips, diagonally sliced into even-sized chunks
            • Olive oil for drizzling/frying
            • 1 onion, finely chopped
            • 1 tbsp cumin seeds
            • 1 tbsp garam masala
            • 30g fresh ginger, grated
            • 300g split red lentils
            • 400g tin chopped tomatoes
            • 3 carrots, grated
            • 100g young leaf spinach, roughly chopped 

            To serve: Rubies in the Rubble Spicy TomatoCoriander, Yogurt

            1. Heat some oil in a pan and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly. 
            2. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
            3. When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips.

             4) Cranberry and banana bread

            Cranberry sauce, overripe bananas and a sweet tooth? This is the recipe for you. Easy, delicious and an instant crowd-pleaser.

            • 400g sugar
            • 250g butter, softened
            • 3 eggs
            • 3 mashed bananas
            • 275g cranberry sauce
            • 125ml milk
            • 1 teaspoon vanilla extract
            • 500g plain flour
            • 1 1/2 teaspoons bicarbonate of soda
            • 1 1/2 teaspoons baking powder
            • 1 teaspoon ground cinnamon
            1. Preheat oven to 180. Lightly grease two 23x12cm (9x5 in) loaf tins.
            2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarbonate of soda, baking powder and cinnamon. Gradually blend flour mixture into the banana mixture. Turn into the prepared loaf tins.
            3. Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.

             

            INGREDIENTS

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            Leftover Recipes - Part 1

            Transform your Christmas leftovers into a delicious meal on their own.

            We’ve gathered together our top ten post-Christmas recipes to keep you well fed throughout the festive season - using everything you’ve probably already got in the kitchen, including leftover turkey, potatoes, parsnips, sprouts and even those over-ripe bananas which have been lounging around for weeks. 

            1) Turkey, chorizo and chickpea stew

            Turkey, Chickpea and Chorizo Stew

            Turkey, a meat pretty much universally ignored until Christmas, can get a hard time for being a little dry. If you're struggling to figure out what to do with the leftovers, this stew recipe with chorizo and chickpeas is perfect because it gives the turkey some much needed moisture! 

            • 1 tbsp olive oil
            • 250g cooking chorizo
            • 1 large onion, finely chopped
            • 3 garlic cloves, chopped
            • 400g tin chopped tomatoes
            • 500ml fresh chicken stock
            • 300g leftover cooked turkey or chicken, meat shredded
            • 400g tin cooked chickpeas, drained and rinsed
            • Rubies Chipotle ketchup

            To serve:

            • Small bunch fresh flatleaf parsley, roughly chopped
            1. Chop the chorizo into thin circles and fry in a pan and for 3-4 minutes until they start to go crisp. Remove from pan and set aside, leaving their naturally flavoured oil the pan.
            2. Heat the onion and garlic in the same pan as the chorizo and cook gently for 8 minutes or until soft and sweet. 
            3. Next add the tomatoes, stock and two tablespoons of Rubies in the Rubble Chipotle ketchup. Turn up the heat to high and bubble to reduce for 10 minutes.
            4. Add the chicken and the chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt and pepper.

            Serving suggestion:

            Scatter with the chopped parsley

            2) Green Shakshuka 

            Green Shakshuka

            We could all use a little more green veggies in our lives, especially after a heavy Christmas day. This dish is a variation of the middle-eastern shakshuka –a dish traditionally made with peppers, tomatoes and eggs. This version is made with shaved Brussels sprouts, spinach, zucchini and mushrooms, topped with eggs and served with coriander, avocado slices and a few dollops of Rubies Spicy Tomato.

            The great thing about this dish is that it’s incredibly versatile. You can use whatever veggies (carrots, parsnips, sprouts), potatoes you have lying around the house. If you have any tomato sauce or leftover meat like turkey or lardons, why not throw those in too. And the best news is  - it’s all in one pan so there's hardly any washing up to do!

            • 2 tbsp olive oil
            • ½ medium onion, diced
            • 4 cloves of garlic, finely chopped
            • 2 cups, brussels sprouts, shaved or finely sliced
            • 1 zucchini, grated
            • 150g sliced mushrooms
            • 2 cups (packed) baby spinach
            • 1 tsp cumin
            • ½ tsp salt
            • ¼ tsp pepper
            • 4 large eggs

            To serve:

            1. Preheat oven to 200 degrees.
            2. Heat olive oil in a pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
            3. Add the shaved brussels sprouts and mushrooms and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
            4. When the vegetables have all cooked, add the spinach and stir until it wilts.
            5. Flaten the mixture and crack the eggs evenly spaced on top.
            6. Transfer the pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.

            Serving suggestions:

            Garnish with the sliced avocado, coriander and Rubies Spicy Tomato. Serve in the pan.

            3) Boxing day soup 

            • 1 tbsp olive oil
            • 1 tbsp mild curry powder
            • 250g cold roast potatoes and parsnips
            • 1 litre chicken or turkey stock
            • 100ml double cream, plus extra to drizzle.
            • Handful shredded ham
            1. Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
            2. Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat.

            Serving suggestions:

            • Season and serve with a drizzle of cream on top, pepper and a spoonful of Rubies Pink Onion and Chilli relish.
            • Serve with a side of ciabatta bread with melted Brie and Rubies Pink Onion and Chilli relish. 

            INGREDIENTS

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            Making the most of your leftovers

            • COOKING TIME

              20 mins

            • PREP TIME

              20 mins

            • SERVES

              5

            The period between Christmas and New Year can feel somewhat...miscellaneous. But the time spent recovering from one festive indulgence and preparing for the next does have one thing in its favour…leftovers! After all, you didn’t spend hours in the kitchen preparing turkey and trimmings for them to be tossed in the bin. 

            Leftovers are a glorious thing. The glamour and gloss of Christmas Day have faded and what remains can normally just be shoved all together in a pan and gobbled up without ceremony. Any family fall-outs fade into the distance over some bubble & squeak and tantrums can be tuned out with a turkey wrap! 

            So here’s our guide to how to make the most of them this year. Don't forget to check out part 1 and part 2 of the Rubies' team's favourite recipes.

            How to store them

            • Cool them, then cover and ensure that they go in the fridge or freezer within 1-2 hours. If you have a lot of one type of food, splitting it into smaller portions will help it to cool quickly and means you can freeze and defrost only what you need for future dishes.
            • Make sure that when you come to use frozen leftovers, you defrost them thoroughly in the fridge overnight or in a microwave (on the defrost setting) and then reheat until steaming hot.

            Think Ingredients, Not Recipes

            Whilst the humble Turkey sandwich is always a winner, there are many more creative ways of using Turkey, including casseroles, soups, and curries. Check out our Leftover Recipe Ideas article for ideas on how to use your leftovers and how to spice them up with our very own Rubies in the Rubble condiments. Even leftover wine (as if) can be put into ice-cube trays and frozen to be used at a later date in gravy and sauces.

            Find your waste a good home

            Share with your community - Ever considered that your neighbour may want your unused bag of potatoes? Olio is the answer - a food-sharing app enabling you to give away or pick up others’ unwanted grub. It’s a two-way thing - so if you don’t have anything to give, use it to source items to revive your leftover recipes. 

            Donate leftovers to a foodbank – use this link to find the nearest Trussell Trust foodbank to you and get donating to those that need it most. 

            Compost your biodegradable waste – this includes fruit and vegetable scraps, potato peelings, tea bags, coffee grounds, eggshells, flowers and even your Christmas trees! Doing this will provide a nutrient-rich food product for your garden and will reduce the amount of waste that goes to landfill.

            Get Creative

            After you’ve tried some of our leftover recipes, why not try some of these fun ways of enjoying them:

            • Host a potluck dinner party - there’s only so much soiree-surplus you can cram into the fridge or freezer, so why not use it as an excuse to host a dinner party with a group of friends? Get each of your guests to prepare a dish made from excess festive dishes and voila - a hassle-free dinner! 
            • Introduce "Fridge Fridays" to your household– at least once a week, make it a habit to make a meal out of whatever needs to be used in the fridge– why not make soup, salad or stew with your leftovers? Get the whole family or your flatmates involved and take it in turns to cook for everyone using your leftovers.
            • Get your Tupperware on – what you cook one night can form the basis of lunch the next day. Keep an eye out for our posts about pack lunch ideas in the New Year. 

             

            INGREDIENTS

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            Avoiding Festive Waste

            At Christmas it’s tempting to stock up on your favourite foodie goodies, and in a bid to please everybody (and crucially, keep the peace..!), preparing too much food is almost inevitable. But going overboard on the festive spreads can mean that whatever doesn’t end up on your waistline, ends up in the bin. Now, we aren’t suggesting scrimping on the pigs in blankets. Heaven forbid! But by following some of our top tips, you’ll be able to ease the burden on wallets and waistlines that comes with the festive period.

            1) Plan, plan, plan

            Start by planning what to buy - think carefully about the number of people who will be eating with you and how much you will need per person. Use tools like the party portion planner on the Love Food Hate Waste website that can help you work out how much to buy for larger groups.

            Make a shopping list and stick to it – by doing this you're less likely to buy things on impulse that you don't actually want or need. 

            2) Get smart with your Christmas shopping

            Steer clear of too many two-for-one Christmas deals or discounted multipacks. Buy what you actually need and know when you plan to use it, otherwise it could be destined straight for the bin.

            Don’t go shopping when hungry – this is a particular hazard around Christmas, with temptations a-plenty in the supermarket aisles. Trust us, head to Waitrose on an empty stomach and you’ll end up with a trolley full of Tyrrells.

            When shopping for gifts, watch out for packaging - if you can buy loose or in paper packaging, it will cut down on waste.

            3) Avoid the detox panic

            Come Boxing Day, try to pre-empt the inevitably rash decision to go on a puritanical diet of ‘only kale and cayenne water’, whilst throwing all your indulgent foods in the bin. Before attempting to get a smug head-start on your New Year’s resolutions – think again, why not turn your leftovers into lighter dishes. Keep an eye out for our leftover recipe ideas coming soon!

            4) Wrap with a conscience 

            Wrapping presents and writing cards are a big part of the festive ritual but they are also two of the biggest sources of waste at Christmas. Research suggests that paper waste over the Christmas period is equivalent to 5-12 million litres of biofuel - that’s enough to power a bus to travel to the moon 20 times! So before you purchase a load of rolls and glittery cards from the high street, consider some alternative options:

            • Gather together old magazines, newspapers, maps or even cloth to wrap your presents in. This is the perfect excuse to get cosy and have a DIY Saturday in front of the fire.
            • If you don’t have the time to make your own, try and avoid buying the metallic or plastic coated wrapping paper and instead go for recycled paper or paper that can be recycled after its use. Some beautifully designed eco-wrapping paper can be found here.
            • Recycle an old gift bag. Just make sure you don’t accidentally give it back to the person who gave it to you!

            Final thoughts..

            So when you’re slumped on the sofa in a post-prandial daze - one hand on your discernibly rounder tum and the other clasping the remains of a large glass of port – take a moment to think about how you can be savvy this Christmas.

            No matter what your reasons for wanting to reduce waste this Christmas, we hope these tips work for you and if you have any new ideas to share, please let us know by posting in the comments below! 

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            Win a Christmas hamper!

            **This competition is now closed**

            This Christmas we have a real cracker of a giveaway for you. We decided to create the ultimate Christmas hamper with other wonderful brands who share our vision to see food done properly and business done ethically. For a chance to win this hamper, simply enter your name and email address below.  

            Peters Yard Crackers
            1x Crispbread selection gift set
            Chutney without a cracker is like a snail without a shell...and believe us when we say that these are the best shells a snail could hope for! Their range of Scandinavian crispbreads deliver the perfect crunch and delicious subtle flavour. They are without question, the perfect vessel to transport chutney into your mouth! 

            Lemonaid
            1x bottle of lemon lime, 1x bottle of blood orange
            We've got a real brand crush on Lemonaid. They make delicious and refreshing soft drinks how they should be. With only the best organic ingredients and Fairtrade-certified. So far, so delicious. But they are also committed to seeing social change, and are on a mission to change the world drink by drink with their Charitea foundation. We are smitten.

            Toast Ale
            2x pale ales
            Toast Ale are our real brethren (breadren?) when it comes to fighting food waste. They make award winning ale, brewed with surplus bread and to date, have saved 9194 kg of bread and brewed 100407 litres of beer...tis the season to be very jolly! 

            We Are Tea
            1x Moroccan Mint Green Tea, 1x Super Berry Infusion Tea
            We are particularly picky are our brews and We Are Tea certainly hit the mark with their delicious blends. Supporting the Ethical Tea Partnership, they source their whole leaf teas from smaller tea estates across the globe. 

            The Soap Co. 
            1x Wild Nettle & Sage Soap, 1x Wild Nettle & Sage Hand Lotion
            (both from the new eco range)
            One of our absolute favourite beauty brands, The Soap Co. is an ethical luxury brand which makes products that are go and do good. As a social enterprise, they providing training and work opportunities for people who are visually impaired, have disabilities or are otherwise disadvantaged. We love them for their sophisticated fragrances, minimalist design and a strong social and environmental ethos. 

            Rubies in the Rubble
            1x Christmas Gift Set 
            We'll also throw in a Christmas gift set with our trio of best-selling chutneys for all your festive condiment needs!

            For Ts & Cs click here

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            Win a £50 Patch Voucher!

             

            **This competition is now closed**

            At Rubies, our love of food is rivalled only by our love of plants. A fern here, a succulent there...put simple, we cannot get enough! That's why, this December, we've joined forces with our friends at Patch, who specialise in delivering urban jungles right to your door! 

            Whether inside or outside your home or office, Patch (www.patch.garden) helps you discover the best plants for you, delivers them to your door and helps you look after them. Why not get your Christmas tree through Patch this year? Their prices will beat any delivery service in London, all trees are delivered for free, and their non-drop trees are guaranteed for a month from the date of delivery.

            For your chance to win a £50 voucher for Patch, as well as a year's supply of Rubies in the Rubble ketchup (12 bottles), simply enter below! 

             

            All entrants will be automatically subscribed to the Rubies in the Rubble email newsletter and will receive monthly updates, offer and competitions.   

             

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            Cheese & Pesto Catherine Wheels

            This is actually a Jamie Oliver recipe with a special Rubies twist! Instead of sun-dried tomatoes, we tried adding some Pink Onion relish which worked deliciously. Perfect for a canapé before watching the fireworks on Bonfire Night!

            Serves 6

            INGREDIENTS:


            • 225g strong white bread flour, plus a little for dusting
            • 3.5g sachet fast-action dried yeast
            • 1/2 tsp golden caster sugar
            • 1 tbsp olive oil
            • 75g fresh pesto
            • 2 tbsp. Rubies Pink Onion relish
            • 50g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
            • 25g parmesan
            • handful basil leaves

            METHOD:

            1. Combine the flour, yeast, sugar and 1 1/2 tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.
            2. Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then add the relish, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
            3. Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
            4. Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

            INGREDIENTS

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            Beetroot, Pumpkin & Goat's Cheese Risotto

            Serves 4-5 generously.

            INGREDIENTS:

            • 1 small pumpkin ( 300g)
            • 1 shallot diced
            • 1 beetroot diced
            • 2 garlic cloves
            • 1 tbsp. Rubies Spicy Tomato Relish
            • 150g butter
            • 1 tsp dried oregano & thyme
            • 200ml red wine
            • 100g goats cheese
            • 350g risotto rice
            • 300g parmesan ( or vegetarian safe parmesan)
            • 800g-900g chicken stock ( to make this veggie use vegetable stock)
            • Salt& 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. Using a blender, add the garlic and the pumpkin then puree completely. (should take 2 minutes)
            2. Dice the beetroot into small chunks (around 2cm) and the shallot into small pieces. In a heavy bottomed frying pan, fry together until softened. Add the pureed pumpkin and the wine.
            3. Add the risotto rice, and keep stirring until the pumpkin mix has completely coated the rice. Add 150ml every 5 minutes ( as the rice keeps absorbing the liquid). This is a hearty, thick risotto, so don’t be too worried if it looks thick. Add more stock until you achieve your perfect texture. This entire process should take around half an hour, constantly stirring, until all the stock has been completely absorbed. The rice should have doubled in size and you will have a thick creamy texture.
            4. Add the relish, oregano, thyme parmesan and salt and pepper. Put a lid on the risotto pan and leave to cool slightly five minutes before adding the goats cheese (on top). Serve immediately with some crusty bread.

            Recipe & Photography by The Culinary Bee

            INGREDIENTS

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            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

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            CHIPOTLE SALMON TACOS WITH MANGO SALSA

            (serves 5-6)

            INGREDIENTS:

            • 1 pound of salmon ( 4-6 pieces)
            • 3 heaped tbsp. Rubies In The Rubble Chipotle Ketchup
            • 3 teaspoons maple syrup
            • ½ mango (diced)
            • 1 small red onion (diced)
            • 1 clove of garlic (chopped)
            • 1 beef tomato (diced)
            • 1 medium avocado (diced)
            • 3 limes

            METHOD:

            1. Set oven rack to the middle position. Preheat oven to 200 degrees.
            2. Line a sheet pan with foil/baking parchment and coat with olive oil. Evenly spread out the salmon fillets on the tray. Generously season the fillets with salt and pepper.
            3. In a bowl, add the chipotle ketchup, the juice of one lime and maple syrup together and coat the salmon fillets,
            4. Roast for 10 to 12 minutes. The fish should be flaky and moist (keep the juices for extra flavour)
            5. In a separate bowl, add the chopped avocado, tomato, garlic, red onion and mango together, coat with the juice of one lime.
            6. Bake your tacos (or however it says to prepare them) Serve one piece of salmon on each tortilla and top with the tangy mango salsa. Add additional toppings like sour cream, coriander etc.

            Recipe by The Culinary Bee

            METHOD:

            1. Set oven rack to the middle position. Preheat oven to 200 degrees.
            2. Line a sheet pan with foil/baking parchment and coat with olive oil. Evenly spread out the salmon fillets on the tray. Generously season the fillets with salt and pepper.
            3. In a bowl, add the chipotle ketchup, the juice of one lime and maple syrup together and coat the salmon fillets,
            4. Roast for 10 to 12 minutes. The fish should be flaky and moist (keep the juices for extra flavour)
            5. In a separate bowl, add the chopped avocado, tomato, garlic, red onion and mango together, coat with the juice of one lime.
            6. Bake your tacos (or however it says to prepare them) Serve one piece of salmon on each tortilla and top with the tangy mango salsa. Add additional toppings like sour cream, coriander etc.

            Recipe by The Culinary Bee

            INGREDIENTS

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            THE GUSTO ROULETTE BURGERS

            Serves four

            INGREDIENTS:

            Patties:

            • 450g 12% Fat Beef Mince
            • 1 tbsp Chipotle Ketchup ( for two patties)
            • 1 tbsp Firey Ketchup ( for two patties)
            • ½ tsp Garlic Powder
            • Pinch of salt and pepper

            Burger Fillings:

            • Four Brioche Buns
            • 1 red onion ( sliced into rings)
            • 3 large gerkins (sliced)
            • Rubies in the Rubble Spicy Tomato Relish
            • Mayonnaise
            • Iceburg Lettuce & Rocket
            • 4 slices of bacon ( fried)
            • Sliced Red Leicester Cheese

            METHOD:

              1. Split the beef mince in half by separating them into two bowls. Add Garlic Powder, Salt and Pepper to both bowls, and in one use the Fiery Ketchup and in the other add the Chipotle Ketchup. Mash together using your hands, and create four patties.
              2. In a frying pan, fry the bacon until crispy, transfer to a plate and leave .
              3. Reheat the pan, and fry the patties in the bacon oil, on a medium heat, 8 minutes a side . On the last few minutes, pop a slice of Red Leiscester Cheese on top of the burger, and it will melt rather aesthetically over the burger patty. 
              4. While they cook, slice your brioche buns and pop them in the toaster to crisp up.
              5. Construct your burger as tall as you can make it, serve with more Chipotle/ Firey Ketchup ( depending on what you have chosen). Suggestion- Spicy Tomato Relish, Rocket, Burger& Cheese, Red onion, Chipotle Ketchup bacon and Mayonnaise to finish the burger.

              Recipe by The Culinary Bee

              INGREDIENTS

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              Midweek Mexican - NACHOS

              INGREDIENTS:

              • Guacamole - 2x Avocado, Chilli, Lime, Coriander
              • 2 x 200g bags plain tortilla chips
              • 200g mature cheddar cheese, grated
              • 150ml soured cream
              • Jalapeños
              • Rubies Chipotle Ketchup

              METHOD:

              Nachos:

              1. Heat the oven to 180C.
              2. Pour the tortilla chips to a large ovenproof dish.
              3. Prepare the guacamole by smashing avocados, seasoning with salt & pepper and adding fresh chilli and a handful of coriander. 
              4. Add the grated cheese to the chips and place in the heated oven.
              5. Remove after the cheese has melted – about 5 minutes.
              6. Spoon guacamole, Rubies Chipotle Ketchup and sour cream on top and serve.

              Discover our  delicious carrot & cabbage slaw with a honey & lime vinaigrette here.

              INGREDIENTS

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              Coconut Chicken Goujons with Banana Ketchup

              COCONUT CHICKEN GOUJONS WITH BANANA KETCHUP

              ( serves four)

              Ingredients:

              • 60 g Cornflour
              • pinch of salt
              • ½ tsp pepper
              • 1 tsp cayenne pepper, garlic powder & oregano
              • 3 large eggs, lightly beaten
              • 250g desiccated coconut
              • 3 - 4 skinless, chicken breasts, cut into strips or nuggets.
              • Rubies In the Rubble Banana Ketchup

              METHOD:

              1. Turn your oven to 200 Degrees. Line a baking tray with baking parchment and set aside.
              2. In a bowl mix cornflour, salt, pepper, oregano, garlic powder and cayenne pepper. Set aside.
              3. In a second bowl, add 3 eggs and lightly beat.
              4. In a third bowl add coconut flakes.
              5. Take chicken and douse in cornflour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all the chicken pieces.
              6. Get your baking tray, and line the coated chicken pieces and line them up. Lightly douse the chicken pieces in olive oil/coconut oil (so they crisp up in the oven). Bake for 15 minutes, take out of the oven and flip, and cook for a remaining 10 minutes.
              7. Once all chicken is cooked, serve with a squeeze of lime and a healthy dollop of banana ketchup.

              Recipe by The Culinary Bee

              INGREDIENTS

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              Chilli Con Fiery with Mexican Slaw

              Few things in life come close to the starchy nirvana that is a piping hot baked potato with a knob of melted butter and a mountain of cheddar cheese. And whilst we don't want to mess with a classic, this recipe takes the humble potato to new heights, topped with chilli con carne and guest starring our Fiery Ketchup. It's the ultimate recipe for a truly 'pimped' potato and the honey & lime Mexican slaw on the side brings some freshness & crunch to the table. For the herbivores among you, you can go ahead and swap out the meat for tofu, or soya mince. 

              Serves 4

              Ingredients:

              • 1 onion
              • 1 red pepper
              • 1 tbsp oil
              • 2 garlic cloves
              • 500g mince
              • 400g can chopped tomatoes
              • 410g can red kidney beans
              • 8 tbsps of Rubies in the Rubble Fiery Ketchup
              • 4x Baked Potatoes

              Slaw:

              • 1/2 red cabbage shredded
              • 4 carrots shredded
              Honey & Lime Vinaigrette
              • 2 tbs olive oil
              • 1 tbs honey
              • Juice of 2 limes
              • 1 clove garlic grated
              • 1 tsp cumin
              • 1/2 tsp coriander
              • 1/2 tsp smoked paprika
              • 1/2 tsp sea salt
              • 1/4 tsp pepper
              • Handful of coarsely chopped coriander 

              Method:

              1. Pre-heat your oven to 200c.
              2. Prick your potatoes with a fork and pop in the oven. Leave for 1hr-1h20. 
              3. Meanwhile, dice your veggies into small pieces.
              4. Add the oil to a pan over a medium heat and add the onion, pepper and garlic, stirring frequently.
              5. Brown the mince and then add to the vegetable mix. Turn the heat up and ensure the mince is all cooked.
              6. Add the chopped tomatoes, kidney beans and eight tablespoons of Rubies Fiery Ketchup to the meat and vegetables.
              7. Simmer for 30 minutes, until the mixture has reduced into a lovely beany topping for your tat. 
              8. Meanwhile, prepare your slaw by combining the shredded cabbage and carrot into a bowl. Then mix together all the ingredients for the honey & lime vinaigrette. 
              9. When your potatoes are ready, take out of the oven, leave to cool just enough so you can handle, open up and add butter, chilli, cheese and a dollop of crème fraîche. Top with coriander and if there's any Fiery Ketchup left in the bottle, whack it on as well!

              INGREDIENTS

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              Penne Arrabiata

              Dolloping some chutney on a cracker with a hunk of cheese is all well and good, but we love using our range in recipes as well, injecting a delicious depth of flavour into our favourite dishes.  Our Spicy Tomato relish is a particularly versatile condiment to use in cooking and this pasta is perfect with a few spoonfuls stirred in. A delicious and simple winter warmer! 

              Serves 4

              Ingredients:

               

              • 3 tsp oregano
              • 1 tsp thyme
              • 3 tsp dried basil
              • 3 garlic cloves, crushed
              • 4 tbsp olive oil
              • 400g tin of chopped tomatoes
              • handful of fresh basil
              • 2 handfuls black pitted olives, chopped
              • 1 courgette, diced
              • 1 red pepper, diced
              • 1 onion, diced
              • 500g penne
              • 4 tablespoons, Rubies in the Rubble Spicy Tomato Relish
              • Parmesan to serve.

               

              Method:

              1. Heat the oil in a large pan and add the oregano, thyme, dried basil, garlic, courgette, pepper and onion. Cook until soft.
              2. Add the chopped tomatoes and 4 tablespoons of Spicy Tomato relish. Simmer for 10 minutes.
              3. Add the olives.
              4. While the sauce is simmering, cook the penne, according to the instructions.
              5. Mix the pasta and sauce together and serve with fresh basil leaves and parmesan.

              INGREDIENTS

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              Couscous with roasted veggies

              • 1 courgette, diced
              • 1 red onion, sliced
              • 1 red pepper, diced
              • handful of mushrooms, chopped
              • 2x Garlic cloves, thinly sliced
              • ½ butternut squash, cubed
              • A good glug of olive oil
              • 250g giant couscous
              • 300ml hot vegetable stock (or to packet instructions?)
              • Fresh mint, torn
              • 5 tsp Rubies in the Rubble pink onion and chilli relish 

              Method:

              1. Heat the oven to 200C. Add the vegetables and olive oil to a large baking tray and roast for 20 minutes.
              2. Add 4 teaspoons of pink onion and chilli relish. Stir and roast for another 10 minutes, or until all the veg is soft.
              3. Put the couscous in a large bowl and cover with the hot vegetable stock. Fluff up with a fork after 5 minutes. Season with salt, pepper and dried mint.
              4. Mix in the roasted vegetables. Add in an extra spoonful of Pink Onion & Chilli for an added Rubies flavour. Serve and enjoy.

               

               

               

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              Is a vegan diet sustainable?

              The number of people that are converting to a vegan diet has increased dramatically in the past few years alone. Ten years ago, there were an estimated 150,000 vegans in Britain but that number has now risen to at least 542,000. With documentaries such as ‘Cowspiracy’ and ‘What the Health’ increasing people’s awareness of the problems with animal agriculture, this number does not seem all that surprising. With all this media attention, the pros and cons of a plant-based diet are something that we often discuss in the office, with team members following various diets, from the committed carnivores to the strictly vegan. It’s a very complex issue without a clear-cut answer, and whilst we don’t claim to be experts in all the different areas of global agriculture and economics, here’s a snapshot of some of the research we’ve done to help you navigate the different arguments a bit more easily.

              The main arguments against animal products in terms of sustainability, are linked to the environment. Certainly, the production of meat and other animal products places a heavy burden on the environment, from crops and water required to feed the animals, to the transport and other processes involved.

              It’s a known fact that the farming of animals puts a great deal of strain on water supplies as it takes more than 2400 gallons of water to produce 1 pound of beef. That’s 1066 500ml bottles of water that are needed to produce 4 hamburgers. In comparison, only 244 gallons of water is needed to produce 1 pound of tofu. In terms of dairy, 683 gallons of water are needed to produce 1 gallon of milk. By going vegan, one person can save approximately 219,000 gallons of water a year, which is the same amount of water that would be used in the average daily shower, over a period of 35 years. Not only does animal agriculture put immense pressure on water supplies, it also has a significant impact on climate change. In a paper by Goodland and Anhang, it was revealed that livestock and their by-products account for at least 32,000 million tons of carbon dioxide per year, or 51 percent of all worldwide greenhouse gas emissions. Someone who eats more than 3.5 ounces of meat per day generates the equivalent of 7 kilograms of carbon dioxide emissions a day whereas vegans are responsible for 2.9 kilograms. The greenhouse gas emissions of a meat eater are 102 percent higher than those of vegans. With a global population of 7.5 billion, and this number increasing by the second, these figures are only going to get worse.

              Furthermore, a plant-based diet requires less land than both the meat and dairy industry, one third less to be precise. 70% of the grain grown in the U.S. alone is fed to livestock and is the equivalent of being enough to feed 800 million people. In Brazil alone, the equivalent of 5.6 million acres of land is used to grow soya beans for animals in Europe. Worldwide, 50% of the grains are being eaten by animals in the industry, while 82% of children living next to livestock are starving. By growing cash crops for animal feed, rather than themselves, this is contributing to malnutrition. It is more efficient and sustainable to use the crops of grains and pulses to feed humans rather than feeding them to animals.

              On the other hand, considerably lower quantities of crops and water are required to sustain a vegan diet.

              So, if all these facts are true, what would be the problem of everyone turning vegan? Well for starters, in low and middle income economies, livestock accounts for 40-60% of agricultural GDP and farm animals provide livelihoods for almost one billion people. Furthermore, in developing countries, livestock is needed to provide energy-dense, micronutrient-rich food for malnourished children. If everyone were to turn vegan, land would be wasted that could be used to feed other people. This is because different kinds of land are needed to produce different types of food. Grazing land is often unsustainable for growing crops and when parts of the Sahel (south of the Sahara Desert in Africa) were converted from livestock to croplands, the result was desertification, according to BBC reports.

              Animal agriculture may be damaging to the environment, but turning vegan can also have significant impacts. The increased demand for avocados, for example, has had a weighty effect on water consumption. Farmers in Mexico have found it more profitable to grow avocados than most other crops. Avocado plantation needs repeated cycles of chemical inputs and puts pressure on local water reserves. It takes an estimated 272 litres of water to produce 2-3 medium sized avocados. Furthermore, food transportation is quickly becoming one of the world’s fastest growing sources of greenhouse gas emissions due to the increase in transporting.

              Given both sides of the argument, where does this leave us? The important thing to take from this is to remember every action has an impact on the environment, so we need to be conscious consumers and question wether the food we are buying is having a positive or negative effect on the planet. All things considered, we believe that a good middle ground is focusing on reducing the quantity of animal products we eat. Cutting down consumption of these products will lead to a decrease in the strain on the environment. If every American reduced their meat consumption by just 10% for one year, enough grains would be alleviated from the factory farming industry to have the potential to feed 60 million starving people. Ultimately, we believe it's our mission to encourage people to think more about their choices as consumers and to really value their food. So if you are a committed carnivore, consider trying to curb your meat intake, introducing a #MeatFreeMonday or another easy way to enjoy veggie dishes. And if you are vegetarian or vegan, do some research into the kinds of foods you're eating and ensure that the food you're buying isn't putting an adverse strain on the environment. 

               

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              Breakfast Burrito

              At Rubies HQ, we're pretty evangelical about how versatile our ketchup range is. Our hot 'n smoky Chipotle Ketchup is a real all-rounder but our favourite serving suggestion is to enjoy it alongside eggs. Whether you're a fan of scrambled, poached, fried, why not raise your egg game with some smoky chipotle? 

              Better yet, our breakfast burrito recipe is simple enough to do at 7am when you can barely open your sleepy little eyes.

              Serves: 2

              Ingredients:

              • 4 small soft wholegrain tortillas
              • 4 eggs, scrambled
              • 1 avocado
              • Handful of grated cheese
              • A handful of cherry tomatoes
              • Coriander
              • Squeeze of lime
              • To serve: Rubies Chipotle Ketchup

              Optional extras for when you've not rushing out the door

              • 2 Spring onions, chopped
              • Cherry tomatoes, sliced into quarters
              • 1 red pepper, sliced & fried
              • Black beans, drained and heated in a frying pan

              Method:

              1. Pre-heat your over to 220 degrees. Pop your tortillas onto a lightly oiled baking tray and drizzle with a little olive oil. Season with salt and black pepper and pop in the oven for 4-6 mins, until they're warm and soft. If you like them crunchy, keep them in for 6-10 mins. Make sure you keep an eye on them so they don't burn! 

              2. Prepare your avocado however you like it - sliced, diced or mashed. Then add some roughly chopped coriander, a squeeze of lime and a pinch of salt and some cracked black pepper. If you're a spice fiend, then whack some chopped chillis into the mix.

              3. Whisk together the eggs, season with salt and pepper and stir in the cheese. Add a knob of butter to a frying pan and add the eggs on a low heat, scrambling until cooked through.

              4. Once the tortillas are done, take them out and spread the avo on top, followed by the eggs. If you're not in a rush, add some chopped spring onions and quartered cherry tomatoes to give a bit of freshness and crunch!

              5. Serve with a good dollop of Chipotle Ketchup!

              INGREDIENTS

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              Nut Butter Muesli Bar

              Ingredients
              • 350g Rude Health Muesli (I mean..you can use can use another brand, but we love the Rude Health brand ethos and their products are fantastic).
              • 300g brown rice sugar/ agave syrup
              • 30g coconut/ rapeseed oil
              • 100g nut butter
              • 100g cranberries
              • Handful of nuts of your choice (we use hazelnuts and almonds)
              Method
              1. Preheat the oven to 130°C
              2. Melt the brown rice syrup/agave syrup with the coconut/rapeseed oil and nut butter in a pan over a low heat
              3. Mix together the Muesli with the cranberries and a handful of any nuts of your choice (we use hazelnuts and almonds) 
              4. Add the syrup and nut butter mixture and mix thoroughly
              5. Spread the mixture into the tin and press down with the spatula to make the surface even.
              6. Bake for 45 mins, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.
              7. If you've got a particularly sweet tooth, you can even dunk the chunks into melted chocolate...mmmm.

              Recipe created by Catherine Rose from Catherine Rose Consulting www.catherineroseconsulting.com

               

              INGREDIENTS

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              Surplus Pop-Up in Selfridges

              Go big or go home. That's our (unofficial) motto. That's why, throughout June, we are hosting a Surplus Pop Up in Selfridges Food Hall. We've been working hard in the kitchen to create a range of open top sandwiches, or as well like to call them, 'topless' sandwiches! Perfect for a snack or a light lunch, these dishes are all made from ingredients that have been sustainably sourced. Time Out have given our 'salvaged sarnies' rave reviews so come on down and see for yourself!

              PRACTICAL INFORMATION:

              Date + Time: Open every day throughout June from 11am-8pm
              Location: Selfridges, 400 Oxford Street, LONDON
              Cost: Each serving is £5, plus £1.50 for our salad of the day

              Have a little look at our menu and guide to ingredients below - it's sure to whet your appetite!

              MENU:

              PULLED BEEF & PICKLE

              Slow cooked chipotle beef with pickled cucumbers & aquafaba mayo.
              Served on a beetroot & ginger cracker with Rubies in the Rubble Chipotle Ketchup

              SPRING VEG & BLUE CHEESE (V)

              Brown butter with spring root veg & crumbled blue cheese.
              Served on a kale & spinach cracker with Rubies in the Rubble Piccalilli

              AVO & BEET HoumoUS (VG)

              Beetroot houmous, avocado, nigella seed.
              Served on a beetroot & ginger cracker with Rubies in the Rubble Pink Onion & Chilli

              NUT BUTTER & BANANA

              Nut butter, bananas & berries with toasted coconut and cinnamon seeds.
              Served on a turmeric & carrot cracker with Rubies in the Rubble Top Banana

              GLOSSARY OF INGREDIENTS:

              BEEF CHUCK: 

              The chuck is a cut from the shoulder joint that has worked the hardest during its life roaming the fields. It is often discarded but slow roasted, it’s deliciously tasty and tender. 

              CUCUMBER:

              Pickled in dill, mustard seeds and white vinegar these are the curly cucumbers that have been rejected from supermarkets because they can’t fit in the plastic sleeves used by most retailers.

              AQUAFABA MAYO:

              Aquafaba is another name for chickpea water - normally poured down the sink - but we’ve used ours as a replacement for eggs in this deliciously creamy mayo!

              SALAD OF THE DAY:

              Chopped, tossed & dressed using fresh & seasonal ingredients and making sure nothing is wasted.

              ROOT VEG:

              Seasonal, delicious radishes and beets, full of flavour, packed with nutrients and sustainably sourced. 

              Beetroot houmous is a great way to use up surplus beets - just add some chickpeas, tahini and lemon. Don’t forget to save your chickpea water to make homemade mayo or meringues! 

              JUICE PULP TOAST:
              High in fibre, the fruit and veg pulp (provided by Daily Dose) comes from the leftovers from juicing and is the perfect replacement for flour or oats in our crackers. Made especially for us by Plenty Vegan, the different juice blends give a wonderful & subtle flavour as well as being healthy and gluten free!

              BLUE CHEESE:

              Delicious & extra crumbly, this cheese would otherwise be wasted because it’s nearing its best before date.  No need to wait for this bad boy to mature - it’s perfect!

              BERRIES & BANANAS:

              Fresh, ripe berries and bananas that are off the bunch, too ripe or too curvy for supermarket.

              NUTS & SEEDS:

              These seeds can’t be sold because their packaging has been damaged. Donated by Rude Health, they make a delicious base to our granola bars.

              We also use homemade nut butter in our sweet slice which is simply deeelish...

              AVOCADO:
              These avos have been rejected by supermarkets for being the wrong size or too ripe. Luckily for us, it’s just how we like them...!

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              Fiery Buddha Bowl

               At Rubies HQ we've been in the condiment game long enough to know that a burger & chips is not the only way to enjoy a good dollop of ketchup. Our range is wonderfully versatile and you can enjoy each one as a dip, sauce, marinade, or even as a dressing. 

              One of our favourite things to do when there's only a smidge of ketchup left in the bottle, is add some olive oil and balsamic vinegar (in a 3:1 ratio), give the bottle a good shake, and drizzle it over a salad. 

              For a light lunch, we love to take the Buddha bowl and add a little heat. These bowls are really whatever you want them to be - you can add any different grains, vegetables or protein you like. We've filled this one with quinoa, chickpeas (roasted in our chipotle ketchup, natch), avo, kale and cabbage. Let us know what you're favourite combos are!

               

               

               

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              Scrambled and Spicy Brunch

              A lazy yummy brunch, perfect for a slow Sunday.

              Serves 2:

               5 Eggs

               Butter

               4 Croissants

               Chives

               Spicy Tomato Relish

              Start by preparing the croissants, cutting them open. Then begin scrambling the egg: whisk the eggs in a bowl beforehand and add a pinch of salt and pepper. Add a knob of butter to a frying pan and turn on a moderate heat. 

              Top tip for perfect scrambled eggs: keep whisking once you add the egg to the pan. 

              Once scrambled, add to the croissants along with another crack of pepper and some chopped chives.

              Complete the deliciousness by adding a dollop of Spicy Tomato relish to each croissant. Now get back in bed and enjoy!

               

              Recipe and photography credit to Fenton Eats, check out her blog for more thoughtful foodieness. 

              INGREDIENTS

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              INGREDIENTS

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              Baked Eggs in Avocado

              For a brunch recipe that looks as exciting as it tastes, give these baked eggs in avocados a go. A dollop of Banana Ketchup on top adds that little bit of magic.

              Serves 2:

               1 Large Avocado
               Red chilli flakes
               2 Eggs (small-medium are best)
               Watercress
               Chives
               Banana ketchup

              Halve and de-stone the avocado. Crack an egg at a time into a cup and place in the centre of the avocado.

              Sprinkle over the red chilli flakes and a pinch of salt. Bake for 15 minutes or until eggs are done to taste.

              Finish off with a drizzle of banana ketchup, some chopped chives and a crack of black pepper. Serve on some salad greens, our fave is watercress for extra punch.

               banana ketchup baked eggs in avocado

              top banana ketchup baked eggs in avocado

              Recipe and photography credit to Fenton Eats, check out her blog for more thoughtful foodieness. 

              INGREDIENTS

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              INGREDIENTS

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              Top Toastie Tips from the Toastie Queen

               A grilled cheese toastie, the ultimate comfort food and relish's best friend. 

              We crave them so often, we sought out the best advice on how to create an absolute winner. We spoke to our favourite Toastie queen, Carol Deeney, famed for her 'Macbeth' haggis toasties at her Broadway Market stall and Leyton café, Deeney's.

               

              What are the essential components to a first class toastie?

              It has to have something meaty, creamy, sweet and sharp.

              The Macbeth haggis toastie has this great balance. The cheese melts in with the meat to give a great texture, then the hot English mustard cuts through the sweet onion. The rocket then gives you the bite and final colour.

               

              MMMM...How did you first come up with the Haggis Toastie?

              I started off creating different grilled cheese toasties but being a proud Scot I wanted to share my culture and it made sense to celebrate the fantastic foods from the national larder. Haggis and cheese was an absolute hit and we soon had a front runner for our hero product.

               

              What are your favourite cheese and relish combinations?

              Pink chilli & onion relish is such a good base for most sandwiches. It has the kick you need to cut through the cheese as well as the jam-like sweetness to mellow it out. You can't go wrong with some extra mature cheddar, emmental and onion chutney. Simple delights.

              I love the crunch and spice of the Rubies London Piccalilli. It works so well with a soft mellow cheese. Marinaded courgettes, feta and piccalilli would work a treat. Great texture and flavour and not forgetting about a great explosion of colour!

               

              Do you have a favourite recipe?

              I love smoked cheese and think melted in a sandwich gives a lovely sweet and powerful flavour. I like to poach chicken breast in beer (we love Innis & Gunn whisky cask beer from Edinburgh) then melt smoked cheese in there with some spicy tomato relish, spinach and whole grain mustard.

               

              What's the wildest toastie recipe you'd recommend?

              An Italian employee told me Nutella and spicy 'ndjua sausage is a delight. Chilli chocolate and sweet and spicy sausages I know work, so I can definitely imagine it! I'd be tempted to throw in some silky creamy mozzarella too. Bella!

               

              Hunt down her dreamy toasties all week at Deeney's in Leyton, Saturdays at Broadway Market and Sundays on Chatsworth Road. Follow for more banging ideas over on Twitter and Insta.

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              Step up your Spring Cleaning game

              Without going full Marie Kondo on you, there's no denying the satisfaction of a spring clean. There's a certain thrill in clearing out your things so that only your favourite and most necessary items remain. The process can get almost Hunger Games-y in its ruthlessness. But it's a challenge we relish (ba dum *tss*). This spring, we're putting a twist on the traditional clean by challenging ourselves to think about how we can repurpose our belongings rather than simply chucking them out and buying more stuff. Whether you're an expert crafter or a DIY novice, there are some amazing ways that you can make the most of what you already own. Here is a round-up of some of our favourites to help you get started!

              1. A good place to start is to use any jars you have lying around. No doubt you have by now amassed a mountain of Rubies in the Rubble jars which, once you've gobbled up the delicious relish inside, can be given a second life, from canning to candle holders. Here is a brilliant list of ways you can upcycle them.

              2. Wine shelves are a great way to spruce up your living room on the cheap. Collect them at your local wine seller and use them as storage or shelving. A single crate can make a great bathroom shelf or you can stack several and create a shelving unit or bookcase. Keep their natural wood for a rustic look or add a lick of paint for added DIY points. Check out some inspiration here and get stuck in with this tutorial.
              3. If you have lots of old books lying around, instead of gathering dust, why not transform them into a book shelf with this guide.
              4. If you're not sure what to do with the stack of tins that you always tell yourself will come in handy, here are some fantastic decorative ideas to turn them into anything from vases, to plant pots and desk organisers. If you're of a green fingered persuasion or just love to cook, you could even turn old tea tins into herb pots.
              5. If you're feeling like you're wardrobe needs a makeover, instead of dashing out to the shop to panic buy at Zara, why not rework some old favourites? If you're looking to up your shoe game, a glue-gun and some pom-poms can go a long way! Check out these amazing DIY pom pom shoes which make for some serious Spring/ Summer glam. Or if you have some strappy sandals that need some love, why not add some tassles for some instant sass? This DIY will require a little more time and effort, but is definitely worth it! And last but not least, if you're looking to add some bling to your outfit, these jewelled sandals are an easy way of bringing some sparkle!
              Jewelled Sandals

              6. This is possibly one for the more advanced crafter but adding a little embroidery to your jeans or denim jacket adds a personal touch that gives old jeans a new life! Click here for a step-by-step guide!

              Get in touch with your favourite DIY ideas and let us know how you get on!

               

               

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