NEW: A Taste of Wales at Ocado

To celebrate the launch of our dedicated Taste of Wales shop on St David’s Day, Welsh blogger Ruth Walters from Let Her Eat Clean reveals some of her favourite foodie picks and a few traditional recipes. Continue reading

Pack up your lunches in your training kit bag (and smile)

In her latest ‘Marathon training and food’ blog post, Ruth Walters from Let Her Eat Clean talks lunch.

My favourite lunch has always been leftovers. Last night’s casserole, chilli con carne from the weekend, you name it I’ve had it for a leftover lunch. The problem is when I’m training there are rarely any leftovers to be had!

With that in mind I’ve picked two of my lunch favourites that worked a treat on those days when the dinner pot was scraped clean!

 

 

Pasta salad

A classic lunchtime staple, this salad works with any type of pasta and is really easy to make. Stir through a pesto full of brilliant amounts of basil and then the choice of vegetable and protein options are all yours. I’m a big fan of sumptuous salmon flakes with some roasted peppers or using avocado as a creamy base with some tuna and artichokes.

Goat’s cheese and beetroot salad

Soft goat’s cheese and beetroot salad with spelt, petits pois and a handful of mixed leaves makes for a delcious lunch on days when there are no leftovers left! You’ll want a quick nutritional fix to take to work that you can rustle up the night before. And this salad is just that.

If you find yourself without time to prepare a lunch, keep an emergency backup option to hand. This Spanish omelette is easy to take to the office and goes perfectly with a green salad.

What are your go to lunch box fillers on training days?

Speak soon

Ruth

You can follow Ruth for training inspiration and nutrition tips on her blog http://www.lethereatclean.com; on Twitter @ruthwalters, on Instagram @ruthwalters83 and at http://www.facebook.com/lethereatclean

 

Guest post: Italian clementines from Natoora

image of clementines

December is for clementines: it’s when they are in season and at their best, making the most welcome appearance on Christmas tables, or as a gift inside hampers and stockings. Once considered a special and exotic Christmas treat, they are now easily available… but not all clementines are created equal! Their quality depends hugely on where and how they are grown.

Our beautiful Italian leafy clementines come from two areas in the South of Italy. At the beginning of the season we source them from Puglia, namely from the town of Palagiano, where the best early varieties are grown. The area is known for its particularly fertile soil and mild dry climate – both ideal conditions for growing citrus. Because of their outstanding qualities, clementines from Palagiano are certified with the IGT label. Continue reading

Guest post: Natoora, “Let Them Eat Kale”

Image of Natoora purple kaleKale is one of the tastiest greens (or purples!) to arrive on British plates each autumn, and in the past few years it has become one of the most talked-about vegetables, often dividing opinion. It is extremely nutritious and full of health-boosting vitamins and minerals; it has a lovely sweet flavour; and it is very versatile in the kitchen, working wonderfully in a wide range of recipes, from smoothies to soups.

When and where

Our purple kale comes from two farms in Cornwall and Lancashire. Grown in the open air, slowly and without excessive watering, it develops tender leaves with no trace of sponginess, and a deep, complex flavour. In season from early autumn to mid-spring, kale grows better and more widely in cooler climates, as the cold temperature keeps its leaves more tender, and the stalks crunchier and sweeter. Continue reading

Guest post: Postnatal nutrition by Charlotte Watts

In the last of our blogs by Nutritional Therapist Charlotte Watts, we learn what to eat after the birth of your baby. Read on for advice on the nutrients you need and how to get them into your diet, plus lots of handy time-saving tips for busy new mums and dads.

As always, you can find the foods Charlotte recommends in the special parenting aisles she helped to set up. Congratulations on your new baby, and happy eating!

New Parents image Continue reading

Guest post: what to eat when trying to get pregnant

We’ve teamed up with Nutritional Therapist, Charlotte Watts, to make it easy for new parents and parents-to-be to shop for nutritious food and drink.

Charlotte Watts Nutritional Therapist on foods for fertility Continue reading

Guest post: your kids and the future of computing

We’ve been working with primary school teachers to develop a free computer coding teaching resource. Find out why, and how you can help your kids by getting involved, below.

Image of primary school teacher

In 2011, a YouTube video of a baby using a paper magazine like an iPad captured the world’s imagination. It was a cute but fascinating reminder that the youngest generation is developing a natural understanding of how computers work from the earliest age. But that understanding is about to get even better. Continue reading

Guest post: The best British blueberries

Want the best quality berries available in the UK? At family-run Hall Hunter Partnership, that’s what we’ve been working hard to produce for almost 50 years.

We have farms in Berkshire, Surrey and West Sussex on which we grow strawberries, raspberries, blackberries and, most recently, blueberries. Here’s how we produce them, and how you can store and cook them for maximum enjoyment.

Image of Harry Hall Continue reading

Guest post: Natoora’s perfect peaches

Summer is a very exciting time of year, and peaches are one of those fruits that make this season even more enjoyable and rewarding. A proper peach is something truly special – it has that impeccable natural sweetness, is refreshing and utterly delicious.

We went to great lengths to source the best varieties of peaches and nectarines.

White peaches from Natoora

White peaches from Campania

After a two-year quest, all our white peaches now come from a grower based in Campania, southern Italy. The several varieties that he grows are selected for their wonderful flavour, and ripen at different points through the summer to ensure that the white peach season extends over a couple of months. They are allowed to ripen on the tree and picked only a couple of days before their peak to ensure they get to you fully ripened. Each variety is different, yet they all share an incredible perfume, unique berry accents, and flesh either lightly tinged with red or deep purple running throughout, depending on the variety. Continue reading

Guest post: Great British Butcher

Britain’s Next Top Supplier entrant, The Great British Butcher, made it to the final fifty with their tasty meat rubs in vintage-style tins. And now they’re available at Ocado. I caught up with the guys to find out more about what makes their rubs so special.

Image of the Great British Butcher logo

Q Congrats on getting listed at Ocado after making our Britain’s Next Top Supplier Top Fifty! How did you find the competition?

It was passed on by a friend in the retail industry – it seemed too perfect for a British family business with roots in the butchery trade not to enter. The competition was great – despite having a flourishing food scene in the UK it’s rare to see the large retailers actively supporting and celebrating British brands, and we jumped at the chance to take part. Everyone we’ve met at Ocado has been genuinely passionate about offering customers something truly unique and we’re proud as punch to get our GBB brand listed.​

Q Tell our customers about your product in five words.

A Quality flavours for quality meat.

Q What’s your favourite Great British Butcher flavour and what do you do with it?

It’s got to be the Bloody Mary Rub. We found that the heady flavours of the infamous cocktail work wonders as a punchy spice mix rubbed into a beef ribeye or flash-fried with some thick cut smoky bacon for the ultimate hangover-busting bacon sandwich.

Image of the Bloody Mary Rub

Q Why should Great British Butcher make it into our customer’s trolleys this week?

A Our family’s been crafting seasonings and sauces for the British butcher for nearly 40 years. We want to help bring the cooking world and butchery a little closer with quality, all-natural flavours that pack a real punch and help home cooks experiment with a whole new world of meat.

Give us an interesting fact about the Great British Butcher range.

A Our rubs and crumbs are used in Windsor Farm shop on meat from animals reared on the Royal Estate. We like to think the Queen has great taste in flavours!

Well, you can’t argue with Liz. Grab a tin this week whilst they’re on offer – you can save 1/3 on the range if you order by 19th August.

Interested in following the chaps at Great British Butcher? Find them below:

Facebook: https://www.facebook.com/GreatBritishButcher

Twitter: https://twitter.com/tgbbutcher

Blog: http://www.greatbritishbutcher.blogspot.co.uk/

Naomi, PR and Marketing Executive