The popular flavoured jellies are returning to Aldi’s 96 Scottishstoresas part of store’s everydayrange
Following a Specialbuy sell-out in January, Millions Iron Brew Jelly Babies have returned to Aldi stores across Scotland as they go on sale as part of their everyday range.
Developed by Greenock-based confectionary producer, Golden Casket, the Millions Iron Brew Jelly Babies (99p, 200g) were originally launched as part of Aldi’s Next Top Product competition. The unique product brings Scotland’s best loved flavour to the market in an exciting new format.
The 2020 Aldi’s Next Top Product competition, which ran in partnership with Scotland Food & Drink, saw the supermarket launch a variety of new products in 2021 from eight local Scottish suppliers including Fife-based Growers Garden, Kilmarnock’s Nudie Snacks, and Arbroath drinks company, Bon Accord.
Sandra Fisher, Sales and Marketing Director, Golden Casket, said:“Aldi’s Next Top Product search has given our Millions Iron Brew Jelly Babies fantastic exposure and we’re so pleased how well they were received by customers.
“To sell out in less than a month after launching in January was just brilliant, and we are thrilled that the product has returned within Aldi’s everyday range and will again be available across all Aldi Scottish stores.”
Aldi currently works with over 90 Scottish suppliers, and after reaching their initial goal of stocking over 450 Scottish products by the end of 2020, the supermarket has now increased this target to stock over 500 locally sourced products in the next two years.
Graham Nicolson, Group Buying Director, Aldi Scotland, said: “The search for Aldi’s Next Top Product was an opportunity to uncover fresh talent and hidden gems in Scotland’s thriving food and drink sector.
“When we sampled the Millions Iron Brew Jelly Babies as part of the judging process, we all thought that they would prove a hit with customers, and I’m pleased that we can bring back the product for our customers to enjoy.”
Millions Iron Brew Jelly Babies will be available from all 96 Scottish stores from Saturday (26 March).
The Actimel campaign to “Give Communities Their Best Shot” * has got off to a hugely successful start. With 339,080 Actimel bottles already donated to Fareshare and Foodcloud in the UK and Ireland, it’s clear that the willingness to help local people is still very much alive in lockdown 3.
Central & South East Scotland is smashing it as 8,770 bottles have already been donated to Edinburgh Fareshare distribution centre.
Recent research ** found that as many as 1 in 2 people are concerned about their community’s immunity. In fact over half of British people place the same importance on the health of their community as they do on their own family and 78% of people are concerned about the health of the most vulnerable people in their communities.
Lindsay Boswell, CEO Fareshare says: Lindsay Boswell, CEO Fareshare says: “It’s great to see so many packs donated through the Actimel campaign so far, but there is still more that people can do.
“FareShare has more than doubled the amount of food we distribute in response to the Covid-19 crisis, now supplying frontline charities with enough food to create 2 million meals each week – with two thirds being accessed by children and families.
“Now more than ever it’s vital to ensure vulnerable people can access a balanced diet, which is why the support from Actimel is so important. This campaign gives shoppers a means to support the most vulnerable people in their communities, by simply buying a pack*.”
Sarah Dossett, Marketing Director Actimel says: “We’re delighted with the success of our campaign so far and really inspired by the community spirit of the Scottish public.
“Helping those that need it most, such as the people helped by FareShare, is what we believe in as a company. As a certified B Corp it’s very much a part of what drives us every day.”
Small but mighty: Each shot of Actimel*** is packed with 10 billion L. casei cultures along with 1/3 of the recommended daily intake in vitamin D, as well as vitamin B6 which support the normal function of the immune system. Just one shot a day and you can take on whatever the day throws at you.
● Actimel contains Vitamins B6 & D to help support the normal function of the immune system.
* Give Communities Your Best shot” T&Cs: 18+. UK & Republic of Ireland. Start date 00:01 on 01/01/21. Closing date 23:59 on 30/04/21. Promotional packs. To participate, visit www.actimel.com, enter the unique code on the lid and select your community. Selection to be made from a list of different pre-defined regions that you can discover on our website.
Limited to 100,000 packs donated in UK and 10,000 in ROI to food related charities, in the UK: FareShare (Charity No: 1100051), in ROI: FoodCloud (Charity No: CHY21177). Full T&Cs see www.actimel.com.
** Danone General Health Attitudes Survey of 1000 adults in UK & Ireland
Many of us are spending more time at home due to COVID-19 and this can mean reaching for the comfort foods when we feel bored, stressed or need cheering up.
On busy days, it is easy to pop to the kitchen and grab a quick lunch without thinking too much about whether it is good for you.
We have some tips for planning and preparing healthier lunches at home:
Include plenty of fruit and veg
Fruit and vegetables are packed with nutrients and fibre to help keep your heart healthy. Find healthy salad or vegetable soup recipes online or in recipe books to include in your lunch plan. Finish off your lunches with a portion of fruit and a low-calorie yoghurt.
Increase your fibre intake
A diet that is high in fibre can reduce your risk of heart disease. Good sources of fibre include fruit and vegetables, beans and pulses and wholegrain foods. Try to regularly include a portion of wholegrain food in your lunches, such as brown bread, wholemeal pita, wholemeal pasta or brown rice.
Include lean sources of protein in your lunches
Foods that are high in protein can help you to feel full for longer and this can prevent you from snacking on less healthy foods during the day. Lean sources of protein include grilled skinless chicken or turkey, canned tuna, soybeans, tofu and low-fat dairy products.
Plan your lunches in advance
Planning your lunches in advance will allow you to put a little more thought into what you are eating as well as saving you time and money. Try creating a weekly lunch plan before the start of the week and shop for ingredients in advance.
Prepare your lunches the night before to save time during busy days or try cooking large quantities of home-made soups and store single portions in the freezer.
– Made from scratch by Morrisons craft bakers in stores –
– At 50p per pack, these doughnuts cost just 10p each –
– Morrisons has also added a lemon curd filled doughnut to the Spinr range –
Morrisons has added a chocolate orange doughnut to its in-store bakery range. Fans of the ‘flavour of the moment’ can pick up a pack of five for 50p, working out at just 10p per doughnut.
Made from scratch by Morrisons bakers in-store every day, each doughnut is hand-filled with a generous amount of rich, chocolate orange-flavoured filling and finished with a dusting of icing sugar.
The chocolate orange craze shows no sign of slowing and customers were quick to spot the new Morrisons addition on social media when it launched in stores on Wednesday. A photo posted by @newfoodsuk amassed over 7,500 likes and 1,000 comments in less than 24 hours with fans commenting, “NEED, NEED, NEED” and“I’m in heaven”.
Doughnut lovers can get their hands on another new flavour, with Morrisons having also added a Lemon Curd flavour to the range; perfect for spring picnics in the sunshine and available at the same bargain price of 50p for a pack of 5.
Andy Clarke, In-store Bakery Manager at Morrisons said: “We’re always looking to add new and exciting flavours to our bakery range. We know that our customers love the chocolate orange trend so it made sense to combine it with our renowned doughnuts.”
Morrisons Chocolate Orange and Lemon Curd doughnuts are available in 400 stores nationwide now.
Museums & Galleries Edinburgh have launched ‘Cooking Up the Past’, a new digital series which brings the city’s history to life through cookery during lockdown.
The series is the latest strand of activity as part of the ongoing Auld Reekie Retold inventory project, features videos of staff members cooking up historic recipes at home which have been sourced from digital copies of historic recipe books discovered in the city’s collection.
During lockdown many have tried their hand at new recipes and kitchen skills, from sourdough starters to viral feta pasta bake recipes. ‘Cooking Up the Past’ provides audiences with an opportunity stave off that lockdown boredom and cook up some historic recipes while discovering some fascinating stories from Edinburgh’s history.
The first episode in the series which is available to view via the Museums & Galleries YouTube channel features Curator Vicky Garrington and Collections Assistant Oliver Taylor each attempting to make a recipe for soda scones from a 1932 edition of the book Plain Cookery Recipes from the Edinburgh College of Domestic science.
They filmed their preparation, cooking and tasting from their own kitchens at home.
Commenting on the new series, Vicky Garrington said:“With our venues closed and staff working from home, the Auld Reekie Retold team have been looking for new ways to share our amazing collections with the public.
“When I suggested the idea of filming a recipe to Oliver, he was up for the challenge, and hopefully the film we’ve made will inspire people to explore more of our collections online, and to revisit some old family recipes’.
Vicky and Oliver’s soda scones might not win the Great British Bake-Off, but the pair enjoyed tackling a recipe from the past, and are hoping that the film might inspire others to do the same.”
On researching the new series, Oliver Taylor added:“There were plenty of appetising recipes to choose from in the recipe book, but some were distinctly unappealing!
Alongside a tempting selection of recipes for pies, puddings and cakes were instructions for how to make dressed sheep’s head, raw beef tea to fortify invalids, boiled tongue and ‘Poor Man’s Goose’ which included sheep’s liver and heart.
These recipes show how public tastes have changed over the years, as well as attitudes towards treating the sick. We’d be more likely to tempt a patient with ice cream or fresh fruit these days, than to brew up some raw beef tea!”
The Edinburgh College of Domestic Science began life as the Edinburgh School of Cookery and Domestic Economy in 1875. Its founders, Christian Guthrie Wright and Louisa Stevenson, were heavily involved in furthering the education of women.
In founding the College, they had two aims: to improve women’s access to higher education and to improve the diets of working-class families. They began to hold lectures at the Royal Museum (now the National Museum of Scotland), as well as arranging lectures and demonstrations across the country.
In 1891, the School moved to Atholl Crescent in Edinburgh’s West End, where its main campus remained until 1970. It became the Edinburgh College of Domestic Science in 1930, but to many in the City it will always be ‘Atholl Crescent’. Many developments followed, including a broader curriculum, and the institution eventually became Queen Margaret’s University.
Museums & Galleries Edinburgh holds a fascinating collection of objects relating to the College. It includes text books, millinery samples, needlework examinations pieces, exquisitely embroidered blouses and even furniture.
The edition of Plain Cookery Recipes from which the recipe in Cooking Up the Past was taken is enclosed in a beautiful linen cover, embroidered with strawberries, by a student at the College.
The Auld Reekie Retold team have plans for more cookery adventures as part of the series including: a recipe from the domestic notebooks belonging to Edinburgh suffragist Nannie (Agnes Henderson) Brown and a World War 2 rationing recipe.
Vicky Garrington commented:“A lot of people have enjoyed cooking at home during the pandemic restrictions, and searching our historical recipes adds another layer of interest to this activity.
“We’ll keep searching our stores for new recipes to try out, and we’ll be sure to share our cooking and the background stories of the recipes with the public”.
Oliver Taylor added:“We’d love people to try the recipe with us, and to tag us with the results on social media using #AuldReekieRetold”.
Culture and Communities Convener, Cllr Donald Wilson said:“A lot of people are drawing huge comfort from culture and heritage activities online at the moment. They can help us stay connected with our past and our shared heritage, as well as providing a welcome break from the stresses of daily life.
“As the Deacon of the Baxters (Bakers) which is one of our oldest Incorporated Trades I am aware of both the proud history represented in these collections but also the recent interest which has arisen as a response to the pandemic. This is a fantastic project and I hope it encourages others to try the recipes.
Culture and Communities Vice Convener, Cllr Amy McNeese-Mechan said: “Museums & Galleries Edinburgh have been trialling online talks, craft events, art films, podcasts and more over the last few months, and Cooking Up the Past is another great example of the service adapting what we do during these unprecedented times.”
Episode 1 of Cooking Up the Past can be viewed here.
THE ONLY PRODUCT OF ITS KIND ON UK SUPERMARKET SHELVES
Sirloin Steak and Black Tiger Prawns for £7.00 or £12 for two
Morrisons is launching a new Surf & Turf pack, perfect for luxury dinners at home or grilling up on the BBQ.
Featuring a British Sirloin steak and four black tiger prawns, the pack is the only one of its kind currently available in UK supermarkets and is priced at just £7.00, or two for £12 – customers will have to be quick though as the packs will be limited.
While restaurants remain closed, Morrisons Surf & Turf is the perfect option for customers looking to upgrade weekend dinners in. Alternatively, with the weather warming up and days getting longer, the new launch offers the perfect excuse to dust off the BBQ, fire up the coals and tuck in alfresco.
Those going down the outdoor route can pick up disposable BBQs from Morrisons; choose from a small disposable BBQ for £2.50 or a party disposable BBQ at £5.50, both available in stores and online.
Josh Brockbank, Beef Buyer at Morrisons said: “We always aim to offer customers the best produce at great prices, and there’s no better example than this affordable deal for high-quality steak and seafood.
“With BBQ season round the corner we hope people will be enjoying this both in, and outdoors with family.”
The Surf & Turf pack will be available in stores and online from the 15th March, priced at £7.00 or two for £12.
– Works out at just 66p a can, saving customers over £6! –
– Offer available in store now meaning customers can take advantage for St Patrick’s Day –
Morrisons are helping Guinness fans to party like the Irish, from the comfort of their own living rooms, this St Patrick’s Day with customers able to get their hands on 15 cans of the Irish national tipple of choice for just £9.99.
The famous stout – best served cold – works out at just 66p a can, and saves customers more than £6 off the RRP.
St Patrick’s Day (17 March) takes place just three days before a battle of the titans in the 6-Nations Cup, with Ireland taking on England on home turf which is sure to be an explosive clash.
Customers will need to be quick to bag this deal – which is the cheapest available in the UK supermarkets as the deal is running from the 11th until 21st March, in-store while stocks last*.
Callum Keaney, Senior Buying Manager at Morrisonssaid:“With St Patrick’s Day just around the corner and a massive showdown coming up between Scotland and Ireland in the 6-Nations tomorrow there’s no better way to celebrate than with an ice-cold Guinness.
“We’ll still be raising a glass at home so we’re pleased to be offering our customers the best price out there!”
– Popular Easter eggs including Mini Egg and Maltesers will be available to buy this weekend for just 75p –
– Spring bakery products launch, with prices starting from just 10p –
– Products include mini egg doughnuts and mocha hot cross buns, with customers sharing on social and commenting “these are a NEED” –
Morrisons has slashed the price of popular Easter eggs to just 75p this weekend.
From Friday to Sunday, customers will be able to pick up favourites such as Cadbury Mini Egg, Maltesers and Aero Bubbles Medium Eggs in stores at great reductions.
The full list of Easter eggs being reduced to 75p is:
Product
Original price
Saving
Cadbury Mini Egg Medium Easter Egg
£1.50
75p
Cadbury Creme Egg Medium Easter Egg
£1.50
75p
Cadbury Chocolate Buttons Egg
£1.50
75p
Smarties Medium Easter Egg
99p
24p
Rolo Milk Chocolate & Caramel Medium Easter Egg
99p
24p
Maltesers Medium Easter Egg
99p
24p
Aero Bubbles Milk Chocolate Medium Easter Egg
99p
24p
Mars Medium Easter Egg
£1.50
75p
Kinnerton Paddington Egg & Bar
99p
24p
And if that’s not enough to get into the Easter spirit, Morrisons has also just dropped its spring bakery range, including mocha hot cross buns, lemon doughnuts and mini egg doughnuts.
With prices starting from just 50p these deals are worth hopping over to Morrisons bakery counter for!
Morrisons are famous for their doughnuts with customers previously going wild for salted caramel, gingerbread and fruit salad flavours.
Morrisons Easter additions are set to be just as popular and customers have been quick to take to social media to express their excitement saying, “these are a NEED”, “Morrisons strikes again” and “where’s the nearest Morrisons?”.
Morrisons Lemon Doughnuts are available in packs of 5 for 50p – just 10p each. Freshly prepared in-store and hand-filled with lemon curd by Morrisons craft bakers, these doughnuts are the perfect spring treat.
The supermarket has also launched new Mini Egg Easter Doughnuts which come in packs for three for £1.50. These luxury chocolate iced doughnuts are filled with a smooth chocolate filling, topped with chocolate icing and chocolate eggs, ideal to satisfy sweet cravings ahead of the Easter weekend.
Freshly baked in-store, Morrisons has also brought back its popular Mocha Hot Cross Buns for Easter – just £1 for 4. The sweet coffee-flavour buns are filled with dark chocolate chips and best served with butter and a hot coffee.
Jane Holmes, Product Development Manager at Morrisons said: “We’re so excited to see our new bakery products getting so much love on social media. We hope that they will add a spring to our customers steps in the run up to Easter.”
Morrisons spring bakery range is available in-stores nationwide now.
Are you looking for some recipe and meal inspiration to impress the family and want to test your culinary skills to make restaurant quality dishes at home without breaking the bank?
Then you’re in luck because Aldi has partnered with award winning Scottish Chef and professional MasterChef contestant, David Hetherington, to help customers re-create a range of vibrant and delicious meals that will feed four people for less than £1.50 per person using fresh local Scottish produce.
David Hetherington, Head Chef at Glasgow’s Locker Hyndland, Provenance Chef of the Year 2018 and winner of Inspiring Chef of the Year 2020 has developed a variety of recipes using local Scottish produce from Aldi to help inspire customers to create high-quality and affordable meals from their own home.
Starting with a Mother’s Day Spring Pea, Thyme & Lemon Ricotta Tart and Berry Pavlova, over the next four weeks David will release a series of healthy meal ideas for four, with suggestions on how to spice up your lunch whilst working from home, as well as offering a step-by-step guide on how to create the ultimate Aldi Easter Sunday roast.
Weekly recipe suggestions and step-by-step cooking guides will feature across David’s (@chef_hetherington) and Aldi Scotland’s (@aldiscotland) Instagram and Facebook pages starting from 8th March.
David Hetherington, Head Chef at Glasgow’s Locker Hyndland said:“It has been brilliant to see everyone get more involved in cooking at home and by partnering with Aldi, who lead the way on Scottish provenance, I aim to build on this culinary excitement and share both affordable and nutritious recipe ideas for everyone to enjoy.
“By taking advantage of the selection of fresh Scottish produce available at Aldi, my weekly recipes will help guide both experienced cooks and kitchen novices to produce an array of tasty meals. Along the way, I will also provide some top cooking tips on how to find the best produce in your local Aldi store and how to be more adventurous in your own kitchen.”
Graham Nicolson, Aldi Scotland, Group Buying Director said:“We are thrilled to be able to help our customers test their culinary skills and experiment with cooking by using Aldi’s extensive range of quality fresh local produce and ingredients.
“As well as access to great quality Scottish ingredients we know that what matters to our customers is getting great value for money, and that’s why keeping our prices the lowest in Scotland is our number one mission.
“Over the past year, David has done an excellent job in engaging with people to encourage cooking at home but recognising at the moment that keeping dishes affordable is also of key importance, and for the next four weeks I hope our customer are excited to try out the new recipes that David has created.”
Full Recipe Calendar:
· W/c 8 March: Creating a restaurant-quality Mother’s Day feast for under £6
· W/c 15 March: How to spice up your lunches when working from home
· W/c 22 March: How to create a healthy meal for four for under £6
· W/c 29 March: The ultimate Aldi Easter Sunday Roast for £6
Mother’s Day Recipe:
Spring pea, thyme & lemon ricotta tart, mixed leaf and cherry tomato salad
Serves 4
Prep time 10 mins
Cook Time 20 mins
Difficulty
Total £3.30
1 bag frozen garden peas – 59p
1 lemon – 14p
2 sprigs of thyme/pinch of dried thyme – Store cupboard
Line a rectangular baking tray, or a round one, with baking parchment, then line with pastry.
Next up, line the puff pastry with baking parchment, and fill with baking beans (this could be lentils, raw chickpeas, or you can buy real baking beans online, I choose to use lentils), this stops the middle of the tart rising while you bake the pastry. Leave a little pastry lip hanging out the top for a wee bit of crunch. Pop the tart in the oven and bake for around 20 minutes or until the pastry is looking golden.
While the pastry is cooking, chuck the ricotta into a bowl, add some chopped thyme (or a pinch of dried thyme), squeeze of lemon juice, some lemon zest and some salt and pepper.
Put a pot of water on to boil. Once boiling add in the frozen peas and allow it to come back to the boil and immediately strain off the water and chill, this is important to keep the colour, nutrients and flavour in the peas.
Once the pastry is cooked, and cooled, fire in the ricotta mix, smooth it out to the
edges and fill the pastry, toss the peas with some olive oil, salt, pepper, thyme and a squeeze of lemon, and pile them on top.
For the salad, wash the salad leaves gently under cold water, toss in olive oil, salt, pepper, halved cherry tomatoes and serve up everything with love and a big smile.
Berry Pavlova
Serves 4
Prep time 10 mins
Cook Time approx 2 Hrs
Difficulty
Total £2.60
4 egg whites – 48p
250g caster sugar – 27p
250ml double cream – 71p
½ punnet of Wonky strawberries – 69p
½ punnet of Wonky blueberries – 45p
This recipe will always work better if you have an electric whisk.
In a clean dry bowl place the egg whites, and whisk on a high speed until they become stiff. Place the sugar onto a baking sheet, and place in a hot oven at around 180°C, you’ll want the sugar to heat until it becomes too hot to touch with the palm of your hand. This is a culinary trick so please be careful.
Carefully pour the sugar into the egg whites, mixing at a fairly high speed, again we are working with hot sugar here, so be careful and take your time.
Continue to whisk the eggs on a high speed once all the sugar is in and keep whisking until the mix is cold. It should be shiny and hold itself together.
We need to make a small meringue bowl for our pavlova, so divide the mix into four onto a parchment lined tray. Now the best way to do this would be to pipe a little nest, but you can plop a dollop on a tray and make a wee well in the centre with a hot spoon.
Now switch off the oven, it should still be hot from the sugar warming. Pop in the tray of meringues and wait for about 10 minutes before you close the door and leave overnight. It is really important we dry out the shells of our meringues without colouring them.
When you are ready to serve, whip up the double cream, and spoon into your meringue nests, chop up your berries and arrange on top.
Edinburgh College is providing industry specific training to help hospitality and tourism businesses hit the ground running when the sector is allowed to reopen.
The training which allows SMEs up to £5,000 free training provided through the Flexible Workforce Development Fund (FWDF), is available straight away to help people upskill, reskill and give confidence to those who have been unable to work due to the pandemic.
Hospitality businesses are encouraged to attend a virtual information event hosted on Zoom on Wednesday 24 March, to find out more about Edinburgh College, the FWDF, and how the College’s Training and Development team can liaise with them to design and deliver bespoke training packages with courses to suit all employer and employee needs.
Courses range from REHIS Food Hygiene and Allergy Awareness through to Customer Service and Communication Skills, and Mental Health.
Businesses which pay the Scottish Government apprenticeship levy can apply for up to £15,000 worth of training, while SMEs can apply for up £5,000 of training without any contribution.
Edinburgh College Commercial Development Manager Liam Conway said: “We are excited to be hosting this information event for Hospitality businesses across Edinburgh and the Lothians.
“It is our hope that Hospitality businesses will be able to welcome visitors and guests back into their premises soon. In the build up to that becoming the case, Edinburgh College is ready to deliver training to Hospitality employees in time for their reopening – allowing firms to ensure employees’ continuing professional development and retraining is in place ahead of customers’ return.”
The virtual information event is taking place on Wednesday 24 March from 12 – 12.30pm.
