Spicy food fans can now buy a range of curry kits that come with a health warning – as they contain some of the world’s hottest chillies, including the fiery Carolina Reaper.
Spice kit brand Spicentice.com have developed three new curry kits that could be the hottest available in the UK.
The Carolina Reaper pepper is the hottest in the world, measuring at a staggering 2.2 million Scoville units. To compare, jalapenos are around 8,000 Scoville units.
Spicentice’s Carolina Reaper Curry contains 4g of the pepper, making up 17% of the kit. The chilli has been finely ground into the spice kit to add a real sting and long-lasting burn that hot food fans will love.
Naga ‘Ghost’ chillies also deal a spicy blow as they measure 750,000 Scoville units.
The tamest curry in the bunch is the Vindaloo, made with Habanero chillies that sit at 350,000 on the Scoville scale. Habaneros are the most common chillies used in hot curries.
The fiery trio can be purchased individually or as a set for £12 – the perfect gift for curry lovers and spicy food fans.
Each kit contains a step-by-step recipe card and shopping list, allowing customers to serve up four portions per packet.
Ketan Varu, co-founder of Spicentice.com said: “We’ve been tinkering with these kits for a while now, trying to get the balance of flavour and heat just right, and we think we’ve finally cracked it.
“Whilst most of our kits appeal to the masses and honour a variety of family favourites, this new range has been developed with the real hot heads in mind.
“Most supermarket curries and kits are around 20,000-30,000 Scoville units, so the Carolina Reaper Curry is off the thermometer scale. Even the Phaal and Vindaloo contain peppers that are as much as 37 times hotter!
“The gift set will make the perfect present for spice fans. If they think they can handle a spicy curry, they need to have a go at making these!”
The curry kits use 100% natural ingredients and are suitable for vegans and vegetarians.
Each kit contains a step-by-step recipe card and shopping list, allowing you to cook up the curries which will serve four people.
Aldi has teamed up with three renowned Scottish chefs to inspire people to try an exceptional range of Scotch Galloway Beef joints this Christmas.
Tender and full of flavour, Galloway beef is rarely available in supermarkets and Aldi’s trio of joints offer incredible value for money.
Aldi’s Scotch Galloway Beef Sirloin Joint (£14.99 per kg), Scotch Galloway Beef Rump Joint (£8.99 per kg), and Scotch Galloway Beef Joint wrapped in Ayrshire bacon (950g, £10.99) will make the perfect centrepiece for your festive meal.
The supermarket has partnered with chefs from across Scotland to show customers how to re-create restaurant quality festive feasts using each of the joints from the comfort of their own home.
Each joint will be showcased in three video recipe guides created by renowned chefs Chris Walker, owner of the Selkirk Arms Hotel in Kirkcudbright, 2019 Masterchef finalist, Jilly McCord, and Craig Wilson, owner of Eat on the Green in Aberdeenshire, that will premiere on Aldi Scotland’s Facebook page this weekend.
Based in Dumfries & Galloway – the home of the Galloway breed – chef Chris Walker has developed a recipe using the Scotch Galloway Beef Sirloin Joint, which he serves with a hazelnut, mushroom and mustard crust and a mushroom and Port wine jus.
He commented:“Galloway Beef is the ancient native breed of my local area, so it was very exciting to be asked to help promote these fantastic quality Scotch Galloway Beef joints.
“One of the things that makes Galloway Beef stand out is its depth of flavour and tenderness. So I’ve developed a recipe that locks all those juices and flavour inside the joint, coating it in a stuffing-style crust that creates a mellow, festive accompaniment to the dish.
“Galloway has a reputation for being one of Scotland’s best kept secrets, and the beautiful flavour of Galloway Beef is also a hidden gem. I’m delighted that we can now share that local secret with the rest of Scotland, in the hope that everyone will appreciate the texture, the taste and the very special nature of Galloway Beef this Christmas.”
Travelling north, Masterchef finalist Jilly McCord has created a winter warming dish with the flavours of a classic Boeuf Bourguignon paired with the delicious Scotch Galloway Beef Joint wrapped in Ayrshire bacon – a real Auld Alliance. Served whole and beautifully pink in the middle, this dish is enjoyed with creamy mashed potatoes and lashings of the beautifully rich sauce.
Finally, the trio is rounded off with Aberdeenshire’s Craig Wilson, aka The Kilted Chef. Craig has developed a recipe using Aldi’s Scotch Galloway Beef Rump Joint, which he roasts with rapeseed oil, fresh thyme, sea salt, cracked black pepper and Orkney Brewery’s Clootie Dumpling Ale (or any Innes & Gunn beer) for a scrumptious festive centre piece.
Graham Nicolson, Group Buying Director, Aldi Scotland said:“We’re thrilled to be able to offer our customers these three fantastic cuts of one of the finest types of beef Scotland has to offer at our everyday amazing prices.
“Scotch Galloway Beef is of the highest quality and enjoyed in restaurants around the world, and we wanted to show our customers exactly how some of Scotland’s top chefs would cook it this Christmas.
“Chris, Jilly and Craig have created three deliciously indulgent recipes that our customers can easily follow at home using quality produce stocked in our 96 Scottish stores.”
Aldi is the biggest retailer of Scottish origin beef* and regularly tops NFU Scotland’s ‘shelf watch’ surveys, which means customers are guaranteed to find the highest quality, locally sourced meat all year round at Aldi stores in Scotland.
Dorothy Goldie, Breed Secretary of Galloway Cattle Society, said: “By championing the Galloway breed over Christmas Aldi is providing people with an opportunity to experience the rich flavour of one of Scotland’s oldest and most environmentally sustainable native breeds.
“We are absolutely delighted to be working with Aldi and Scotbeef, and we’re looking forward to knowing that Galloway Beef will be the centrepiece of festive dinners across Scotland.”
The Scotch Galloway Beef Sirloin Joint, Scotch Galloway Beef Rump Joint and Scotch Galloway Beef Joint wrapped in Ayrshire bacon, which was recently commended at the Christmas Quality Food Awards 2020, will be available from Aldi stores in Scotland from 19th December.
In a small bowl, mix together crushed hazelnuts, thyme, salt, pepper, garlic, French mustard and olive oil to make a paste, add finely chopped mushrooms and blitz in a blender
In a large oven-proof skillet, sear the beef joint in a dry pan over high heat until golden all over. This does several things; it adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture.
Let it cool slightly and cover evenly all over with crust mixture using French mustard as a base to allow the crust to stick to the joint. Transfer back to the skillet. Leave whilst you prep the potatoes
PREP THE ROAST POTATOES – 10 MINUTES
Peel 1kg Maris Piper potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
Meanwhile, put 100g duck or goose fat or 100ml olive oil into a roasting tray and place in the oven at 180
Drain the potatoes in a colander then shake back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
BEEF & BLANCHED POTATOES INTO THE OVEN FOR ROASTING – 1 HR 10 MINS
Carefully put the Galloway Beef joint into a roasting tray and Bake in a 325°F (180°C) oven for 40 minutes covered in tin foil and then a further 10 minutes without the tin foil to crisp up the crust.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really crisp and golden. The colouring will be uneven, which is what you want.
Remove the beef joint from heat and transfer the roast to a cutting board cover with foil for at least 20 minutes while you make the sauce.
MAKE THE SAUCE – 15 MINUTES
Heat 20g butter over medium high heat with any pan juices, add the 100ml of port and reduce, add the button mushrooms and cook until softened and starting to colour, about 5 minutes then add 500ml of beef stock.
Add a bay leaf and let sauce reduce and thicken slightly, about 15 minutes. Discard bay leaf. Thicken with cornflour if needed. Leave in a saucepan until ready to serve
PREP THE CARROTS – 15 MINUTES
Peel the carrots and remove both ends. Slice the carrots diagonally into 2-inch-long batons or carrot sticks. Just remember to use the same cut for all the carrots, and keep them to about the same size so they cook evenly
Melt the butter in a large sauté pan over medium heat.
Add the carrots and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes
Stir in the orange juice and maple syrup. Cook until the liquid reduces to a glaze, about 15 minutes, while stirring occasionally to coat all the carrots.
Taste and season carrots with additional salt and pepper, if necessary. Serve immediately.
PREP THE CABBAGE – 5 MINUTES
Remove all the tough outer leaves from the cabbage.
Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.
Toss again and add some salt, freshly ground pepper and the knob of butter.
BRING THE WHOLE DISH TOGETHER & PLATE – 5 MINUTES
Re heat your saucepan of gravy
Carve the Beef and plate
Add your roast potatoes, cabbage and carrots and ladle the gravy on top and serve immediately.
Pot Roast Beef a la Bourguignon with creamy mashed potatoes
by Jilly McCord
This is a great warming dish with the flavours of the French classic Boeuf Bourguignon paired with delicious Scottish Beef – a real Auld Alliance. The joint of Galloway Beef will remain whole and beautifully pink in the middle. Slice and serve with creamy mashed potatoes and lashings of the beautiful rich sauce. Add some green beans on the side for a bit of colour.
For the Pot Roasted Beef
Prep time – 15 minutes
Total cooking time (including resting) – 1hour 15minutes
Take a large cast iron pan and heat the oil until very hot. Sear the beef joint – browning on all sides. Remove from the pan and keep aside.
Now sauté the finely chopped onion and celery until soft and translucent. Add the garlic and sauté for around a minute before adding the tomato puree and herbs. Cook gently in the pan for 2 minutes, then up the heat and add the red wine and de-glaze the pan. Simmer the wine and reduce by around a third. The add the beef stock dissolved in around 500ml of water. Place the lid on the sauce and cook in the oven for around 30 minutes. At the same time, place the potatoes in the oven to bake.
Now chop the streaky bacon into lardons, peel the shallots and wipe the mushrooms with a damp cloth to ensure they are clean. Take a frying pan and heat to a high temperature. Fry the bacon until the fat has rendered and it is becoming quite crispy. Add the shallots and the mushrooms to the pan and colour on all sides.
Remove the sauce from the oven and place the beef roasting joint and the fried shallot mixture around the side of the casserole. The liquid should come around half of the way up the roasting joint. Remove the lid from the cast iron dish and place back in the oven to cook the meat. This should, take around 45 minutes. If you have a meat thermometer, the internal temperature should reach 55C for medium. Once the beef is cooked, remove the joint from the sauce and wrap in foil to rest for around 15 minutes (keep the sauce warm on the hob or in the oven).
Creamy Mashed Potatoes
Total cooking time – 1hour 15mins
1 kg Maris Piper potatoes
150g butter
150ml warm milk
Bake the potatoes in the oven for an hour until very soft. Scoop out the flesh and put through a potato ricer or mash with a masher until smooth. Place the mash in a pan and gradually add the butter and warm milk, whisking all the time until smooth. Season with salt and pepper.
To Serve
Once the beef has rested, slice the whole joint into thin slices and place on top of the sauce. Finish with a little chopped parsley and serve with the creamy mashed potatoes and some green vegetables. I chose fine French green beans which are also available in Aldi stores.
Boozy beer beef with honey and chilli glazed root vegetables
by Craig Wilson, Eat on the Green
Ingredients:
300ml The Orkney Brewery Clootie Dumpling Ale (or any Innes & Gunn beer)
1 Galloway rump of beef
300 ml Beef stock (using Aldi Beef Stock melts)
5g Fresh thyme
1 clove of fresh garlic
3 tbsp Aldi Scottish rapeseed oil
600g Rainbow carrots
400g Parsnips
1 Red onion
1 Fresh chilli
1tsp Chilli flakes
1 tbsp Honey
Good grind of cracked black pepper
15g sea salt
Method
Get a large roasting tray, place the beef in the tray.
Crush the garlic and place in a bowl with the rapeseed oil, fresh thyme, sea salt, cracked black pepper and 3 tbsp of the beer. Mix together then rub all over the beef joint.
Place into the oven at 220 degrees Celsius fan for 15 mins
For the vegetables, roughly chop the parsnips, red onion and carrots.
Once the meat takes on a good colour, remove from the oven and scatter the vegetables around the meat, add the beef stock and the rest of the beer into the tray.
Cover with foil, reduce the heat of the oven to 200 degrees fan and put beef back in for around 1 hour.
Once ready, take out of the oven, remove the foil and take the vegetables out and put into another tray. Add the honey, the fresh chilli and the chilli flakes then put back into the oven at 200deg fan for 15 minutes.
Wrap the beef in foil and place onto a board and leave to rest. Pour the juices from the tray into a pan and reduce by 50% on a high heat, for a delicious, flavoursome gravy.
Carve the beef and serve with the vegetables, to finish pour over the lovely, flavoursome gravy.
Heart Research UK Healthy Heart Tip, written by Dr Helen Flaherty, Head of Health Promotion and Education at Heart Research UK
TIPS FOR A HEALTHIER CHRISTMAS
Christmas is a time when we can be tempted to overindulge, but it is possible to enjoy the festive period without it impacting on our health and waistline. Wherever you are spending Christmas this year, we can help you make it a healthy and happy one.
Don’t let food become the main focus this Christmas. Instead of spending days in the kitchen baking cakes, biscuits and puddings, why not invest your time in preparing fun games to play on Christmas day, decorating the house, getting in touch with people who are spending Christmas alone or planning a Christmas Day walk.
Instead of buying gifts that are high in calories, such as chocolates, jams, sweets, biscuits and alcohol, choose non-edible gifts instead. How about buying the kids things that will get them active, such as a football, skipping rope, skateboard, bike, hula hoop or trampoline.
It can be difficult to avoid the consumerism that has taken over Christmas and you can easily buy too much food and drink for the festive season. Having too much can encourage overindulgence and lead to unnecessary waste. Try to be realistic about how much people will eat and drink and avoid overdoing it when you are shopping and cooking. This will also help you to save on your shopping bill!
Watch your alcohol consumption at Christmas. It is fine to enjoy a drink, but try not to have too much. Alcoholic drinks can be high in calories, which can lead to weight-gain. During the Christmas period, it can be tempting to start drinking earlier in the day, which can result in you drinking more. Try to plan in advance how much you will drink and try to stay off the alcohol until later in the day. You can get support with your drinking by visiting the Drinkaware website: https://www.drinkaware.co.uk/tools/self-assessment
Try not to spend too long sitting in front of the TV this Christmas. Wrap up warm and head out for a brisk walk to burn off some calories and get your heart rate up. Why not get out in the fresh air with any new outdoor gifts, such as a football, frisbee or bike.
Look after your mental health this Christmas. Christmas can be a time of stress, anxiety and loneliness for many people. This year, people may struggle more with mental health problems due to the pandemic. Mind provides information and support for people experiencing mental health issues https://www.mind.org.uk/
– Two thirds of people feel reconnected with their community via a small act of kindness –
– Morrisons Community Champions to carry out over 30,000 acts of kindness in local communities in the run up to Christmas –
– Activity kicks off with giving away nearly 100,000 mince pies to local care homes –
– Community kindness is expected to touch the lives of tens of thousandsof people nationwide –
Morrisons is carrying out over 30,000 acts of kindness this Christmas including delivering free mince pies to local care homes, donating Rudolph carrots to local nurseries, giving away flowers in local communities, and surprising Covid-19 heroes by gifting festive hampers.
The activity is expected to touch the lives of tens of thousands of people living throughout the UK in the 12 days leading up to Christmas.
The Morrisons Acts of Community Kindness activity aims to help customers and communities feel festive this year after nearly halfof adults reported that their well-being was being affected by the coronavirus pandemic.
Research by Morrisons revealed 46 per cent of people said they are feeling more isolated and alone than they normally would. Two thirds (67 per cent) said a simple act of kindness could help them feel reconnected with their community and three quarters (77 per cent) said it would positively change their entire outlook for the day.
In the run up to Christmas, a Community Champion from every Morrisons store will venture out into their local community every day to conduct acts of kindness. It kicks off with nearly 100,000 mince pies being delivered to thousands of residents in hundreds of care homes across the country, from 8 December.
In addition to this:
10,000 key worker treats will be given to local healthcare workers, police and firefighters;
Nearly 9,000 gifts will be donated to disadvantaged families;
Over 4,000 ‘be kind to yourself’ packs will be handed out to customers;
Nearly 4,000 bouquets of flowers and mistletoe will be given away in local communities; and,
2,500 hampers will be gifted to local heroes who have played a big part in supporting their local area through the pandemic.
The activity continues Morrisons commitment of ensuring no-one gets left behind during the coronavirus pandemic.
This has included Morrisons launching a Doorstep Delivery service earlier this year where colleagues deliver shopping direct to the doorstep of vulnerable and elderly customers in the community, and a £10 million donation to restock the nation’s local food banks.
Rebecca Singleton, Community Director at Morrisons said: “Small acts of kindness go a very long way. They can make our world feel like a kinder, happier and more caring place.
“Our Community Champions are going out into their local communities and spreading some good cheer. It’s the right thing to do in this difficult year when our stores and communities have been pulling together to look after each other.”
Three Wrens is raising a glass to celebrate the success of its new limited-edition Bison Grass Gin, the world’s first to be distilled and infused with the aromatic sweetgrass.
Launched in October, the gin uses ‘Hierochloe odorata’ – an aromatic herb once thought to exclusively grow in Poland’s ancient Bialowieza Forest. It is long hailed for its sacred properties in northern Europe and North America, where indigenous people used it in prayer and purifying ceremonies.
Three Wrens’ founder master distiller Nick Wadeson has been secretly growing the bison grass from seed in wooden planters at the company’s base in Cholmondeley, Cheshire, since the spring. Fully organic, the rare sweetgrass has been propagated and replanted along the way to ensure 100% sustainability.
The bison grass is vapour infused and distilled with rich Tuscan juniper berries, home-grown apple mint, lemon mint, fresh lime, grains of paradise and five other carefully selected botanicals. It is then macerated in the finished gin slowly in order to impart more of the flavour, before the finished spirit is filtered and bottled at 41.5% ABV.
The result is a gin with aromas of fresh hay and lemongrass, a rich hit of juniper on the palate and a long, smooth and herbaceous finish. Each bottle comes with a strand of bison grass in it for authenticity.
Three Wrens Bison Grass Gin is best served with a classic or elderflower tonic, with a slice of fresh apple. Alternatively, serve it with cloudy apple juice and a squeeze of lime in a gin-based twist on the classic bison grass vodka cocktail, Tatanka.
Just months after launch, the unique gin – bison grass has only been used to infuse vodka before – has been awarded a Gold medal in the Contemporary category of the second tasting of The Gin Masters 2020, hosted by The Spirits Business.
The judges praised Three Wrens Bison Grass Gin for having a spicy and indulgent nose, aromatic vanilla and ginger, with a balanced and intense palate. It was also noted for its sweetness, with grassiness on the palate, as well as for being spicy, integrated and flavoursome.
Nick Wadeson said: “We’re delighted that Three Wrens Bison Grass Gin received a Gold medal in The Gin Masters 2020. It offers a truly unique flavour experience, particularly as the key botanical has been so carefully grown and nurtured at our own distillery.”
Three Wrens Bison Grass Gin retails at £38.50 for a 70cl bottle and is available to buy from the Three Wrens website.
– Morrisons to deliver mince pies, mulled wine and pigs in blankets via Deliveroo this Christmas –
– Festive favourites to be delivered to homes in as little as 30 minutes –
Morrisons is helping its customers get into the Christmas spirit by adding festive favourites such as mince pies, mulled wine and pigs in blankets to its Deliveroo range.
The addition of Morrisons’ seasonal treats to the Deliveroo offering is perfect for any festive cravings and means customers don’t even need to leave the comfort of their house to enjoy them. Instead, orders can be placed through the Deliveroo app or website and delivered in as little as 30-minutes from a local Morrisons store.
Party food from Morrisons ‘The Best’ range is included in the offer to help get celebrations underway or provide the perfect snacks for a Christmas movie night. Products such as Morrisons ‘The Best’ Pork Belly Bites in Maple BBQ Sauce; Morrisons ‘The Best’ Caramelised Onion, Garlic & Thyme Baking Camembert and Morrisons ‘The Best’ Deep Filled Mince Pies are all available to order.
A full festive feast can be topped off with a dessert like Morrisons ‘The Best’ Salted Caramel Cheesecake or a glass of Morrisons ‘The Best’ Premier Cru Champagne, Morrisons ‘The Best’ Prosecco or seasonal favourites like Morrisons ‘The Best’ Clementine Bucks Fizz or Morrisons ‘The Best’ Mulled Wine.
35 Christmas products have been added to the Morrisons Deliveroo offering to bring the total number of products available to 300.
Amy Bishop, Deliveroo Account Manager at Morrisons says: “We’re delighted to be able to spread a bit of festive cheer and help customers who are craving Christmas treats and just can’t wait until their next big shop.
“Thanks to our partnership with Deliveroo, customers can enjoy our food without even leaving their kitchen.”
All orders through Deliveroo will incur a £4.50 delivery charge and 49p service fee. Riders will leave deliveries at customers’ doors to ensure they are contact-free and safe.
Morrisons first announced a partnership with Deliveroo in April to support the most vulnerable by having essential items quickly delivered to their doorstep. The service is now available from more than 180 Morrisons stores across the UK and covers one in four households (6.8 million).
Top private chef Stefano Sanna has been improvising during lockdown by providing several Edinburgh bakeries with his authentic Italian breads and baked goods.
Originally from Sardinia, Stefano owns Shardana Catering, a private catering company based in Edinburgh. Stefano has responded to Covid-19 restrictions which make it difficult for him to cater events and is baking up a storm with focaccia, speciality breads and bomboloni – Italian style doughnuts.
Stefano explained: “I run an independent private catering company in Edinburgh, perfect for dinner parties and small events across Scotland. When the first lockdown was announced I pivoted to offer private chef services in people’s homes. I also started a home delivery service which sells a few Italian traditional staples.”
The characterful Italian chef has continued to offer his delivery service throughout autumn and winter, with mouth-watering menus which can be easily reheated and served at home.
With lockdown restrictions changing daily, Stefano turned his skills as a chef to baked goods. “When the second Edinburgh lockdown hit, fewer people required private chefs. I began to supply local Edinburgh bakeries with tasty Italian baked goods.”
Stefanois now supplying his delicious baked goods to a number of outlets across the capital. These include Victor Hugo Delicatessen, on Melville Terrace; Il Fruttivendolo, on the High St; Di Giorgio, on Brandon Terrace and Maria’s KAKES, in Albert Place.
Stefano is a busy man adjusting to his new baker’s schedule. “The new routine is different to adjust to as I am up early in the morning cooking for the bakeries and then cook for our home delivery menu”.
Luckily for Stefano, under current Edinburgh rules Shardana Catering can now continue to offer private chef services.
Bross Bagels empire are delighted to announce that they have signed their largest and most ambitious project to date at St James Quarter in Edinburgh, covering 1, 200 square feet on level one of the brand-new development opening next year.
Launching in spring 2021, Bross Bagels will be one of the first to open within the initial retail, and dining phase in the brand new 1.7 million square foot city centre development which will face out to Picardy Place and become part of Edinburgh’s most exciting food scene.
The brand new iconic ‘Bross Deli’ will feature an open kitchen which will be the main attraction, with old school style deli booths and floor to ceiling windows throughout. They will cater for their renowned loyal bagel fans worldwide opening from 8am – 10pm, serving breakfast, brunch, and lunch through to late night meals and drinks for all the family, with a special menu designed just for their mini bagel fans.
‘O ering’ a complete foodie experience like no other, the new Bross is set to become a dining destination for the city of Edinburgh.
Bross Bagels produce all their own bagels in-house to their very own specific Montreal style recipe with NYC deli inspired fillings. They are currently building a custom made Bross bakery where it all began for them in Portobello three years ago. Situated opposite their flagship store, the property previously a bank, is being converted into their very own bakery which is due to open in early 2021.
Owner of Bross Bagels, Larah Bross said: “Our aim is to make the new Bross an essential and exhilarating foodie experience that no trip to Edinburgh would be complete without.
“Like Swartz is to Montreal and Katz to NYC; we want to deliver something above and beyond expectation with our house cured salt beef and pastrami, a range of vegan meats that even people who are annoyed by vegans will get excited about, and of course our infamous bagels from our own bagel bakery 20 mins down the road in Portobello.
“If you’re already a fan of our bagels then you will adore this upgrading to full on foodie theatre as we deliver authentic Jewish Deli delights from our open kitchen. If you’ve yet to have your hole with us (or – if you’re new to the BROSS experience), prepare to be blown away – this is more than just a bagel shop!
“We will cater from breakfast to brunch to business lunch right through to late night meals, including beers, wine and our new house speciality the Bloody Bross.”
Sweet potatoes make a tasty alternative to white potatoes and they are very versatile. Unlike white potatoes, sweet potatoes count towards your 5 a day and they are packed with vitamins and fibre to keep you healthy.
Sweet potatoes can be mashed, baked, roasted and boiled in the same way as white potatoes.
We provide some tips to help you include sweet potatoes in your meals:
For a healthy lunch, why not swap your regular baked potato for a baked sweet potato (without butter). Choose a healthy filling, such as vegetarian chilli, tuna, baked beans or cottage cheese and serve with a healthy salad.
Try switching from regular mashed potato to mashed sweet potato. Alternatively, you could make your mash with 50% white potatoes and 50% sweet potatoes. Instead of adding cream, butter or salt, try adding a splash of milk or low-fat crème fraiche and a pinch of nutmeg before mashing. Mashed sweet potato makes a great topping for shepherd’s pie or fish pie, or you can serve it alongside a roast dinner.
Ditch your deep-fat fryer and switch from chips to sweet potato wedges, baked in the oven. Cut your sweet potatoes into wedges (keep the skins on for extra fibre), toss them in a small amount of oil and add some dried herbs and/or spices, such as Cajun spice mix, cumin or paprika. Roast in the oven for 15-20 minutes. Serve with a dollop of reduced calorie crème fraiche.
WHAT: The perfect Christmas roast dinner delivered to your door by Deliveroo, from Aldi and top chef Neil Rankin
WHEN: Available to order via Deliveroo on 12th December, for delivery on 13th December
PRICE: £5 donation to food charity Neighbourly
Aldi has announced ‘Christmas on a Plate’, the perfect roast dinner delivered to your door by Deliveroo, in collaboration with top chef Neil Rankin.
The launch comes as the supermarket’s research reveals 36% of Edinburghians are planning more than one Christmas dinner this year, despite nearly one in ten Edinburgh residents saying cooking a roast dinner is too stressful. Aldi’s ‘Christmas on a Plate’ is a delicious alterative, helping to take the pressure off cooks this festive season.
The partnership with Great British Menu star Rankin and Deliveroo sees a Christmas dinner delivery roll out across Edinburgh on Sunday 13th December, giving customers the chance to order a perfectly cooked roast in return for a £5 donation to food charity Neighbourly.
With the option to order either traditional turkey or a vegan meal, the roasts have been expertly curated by Rankin and will include tasty side dishes and ingredients from Aldi’s Specially Selected range.
Julie Ashfield, Managing Director for Buying at Aldi, comments: “After a year unlike any other, we want to give our customers a treat by taking the stress out of cooking at home, which is why we’ve partnered with Neil Rankin and Deliveroo to create Christmas on a Plate.
“Our research has shown that people will be celebrating in many different ways this year, but one thing is for certain – the nation is still gearing up to enjoy an amazing Christmas dinner and that’s where we’re best placed to help, with beautiful food at great value.
“We believe that everyone should be able to enjoy quality food not just at Christmas, but every day of the year, and that’s why all proceeds of our initiative will go to Neighbourly, supporting local charities and communities.”
Aldi’s ‘Christmas on a Plate’ roasts will be available for the cost of a £5 charitable donation per meal from Deliveroo’s app.
Customers will have the option to also donate more money to the Neighbourly charity on the page if they do not wish to order an additional meal.
Customers will need to keep their eyes peeled for the order page, which will launch at 12PM on Saturday 12th December for pre-order the following day.
Shoppers will need to be quick, as always with Aldi’s limited-edition products, once it’s gone, it’s gone.
