Monthly Archives: March 2018

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Spicy Cauliflower Soup

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Whilst on a cookery course the other day we very kindly got provided with lunch. On offer were a selection of sandwiches and a pan full of soup that smelt amazing! There wasn’t any label on the soup but after lifting the pan lid and looking inside I decided it looked like a creamy chicken soup so got myself a lovely bowl full.

After tucking in and thinking it was an odd tasting chicken soup and expressing my views to my lunch neighbour sat next to me, she kindly told me it was cauliflower soup (she must of had inside information!) Now, if there had been a label next to soup stating it was cauliflower soup I would have turned my nose up! I like cauliflower but not that much.

So I was pleasantly surprised by how much I was enjoying the soup! Wow, I need to make this soup at home so I could eat it again; I felt like I’d been missing out! The soup I had on the workshop was slightly spicy – a hint of curry about it. So I did my best to recreate using our lovely frozen cauliflower florets.


cauliflower soup


Cauliflower Soup Ingredients

  • 1 tbsp olive oil or any other flavourless oil
  • 1 onion, chopped
  • 1 garlic clove crushed
  • 1 tsp curry powder ( I used a medium curry powder )
  • Pinch of dried chilli flakes
  • 800g cauliflower florets ( I used frozen florets but of course you can use fresh)
  • 1 litre chicken or vegetable stock (veg stock to make it veggie friendly)
  • 150ml double cream (Cashew Milk to make it vegan friendly)


  1. To make the cauliflower soup, heat the oil in a deep pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until  softened and translucent.
  2. Add the ground cumin and curry powder and fry for a further 1-2 minutes, or until the spicy smells are released.
  3. Add the chopped cauliflower and chicken/vegetable stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender.
  4. Blend to a purée (I used a stick blender in the saucepan).
  5. Return the puréed soup mixture to the pan and add the cream or cashew milk (vegan). Season, to taste, with salt and freshly ground black pepper and warm through for a couple of minutes.
  6. Serve with crusty bread and butter. I sprinkled a little dried parsley on top for colour. Enjoy!


cauliflower soup

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eggs and soldiers

The best bread for soldiers

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Along with the delivery drivers Steve.L  gets into work for 5.00am ready to load the vans, so no one in his household ever see him until he gets home in the evening; every morning apart from a Wednesday. On a Wednesday he gets up slightly later (6.00am yawn!) and makes eggs & soldiers, for himself and his daughter and they eat breakfast together. It’s now become a tradition!


eggs and soliders breakfast



Steve has become chief boiled egg cook. Here’s what he does step by step to make the perfect boiled egg and soldiers…

He keeps his eggs at room temperature so maybe add a minute to the cooking time if you keep your eggs in the fridge.

So, this is what he does step by step…

  1. Fill up you kettle with water and boil.
  2. Put your bread in the toaster and begin to toast.
  3. Place how ever many eggs you want in the saucepan, after the kettle has boiled poor the water over the eggs and place on hob or gas hob. Your water should start to simmer/boil straight away. You can also use this boiled water to make a cup of tea or coffee.
  4. Set your phone timer for three and half minutes.
  5. Once your toast pops up, butter it and spread marmite over thinly. (Optional but highly recommended if you want to take your soldiers to the next level!)
  6. Cut out soldiers – you should get five.
  7. Finish making tea or coffee.
  8. Your timer will probably go off at this point so turn the heat off and set the table whilst your egg just sits in the hot water for a few more seconds.
  9. Remove egg and place in egg cup, give him a couple of knocks at the top to break the shell then slice him open. It’s always satisfying to see a perfect, runny golden yolk inside.
  10. Enjoy!


eggs and soliders breakfast-3



We were trying to think about why we all love this breakfast so much and I’ve worked out it’s for a few reasons;

  • It feels like a treat to have something cooked for breakfast in the middle of the week.
  • It’s actually a fun breakfast – dipping toast fingers into an egg! Yes please!
  • It’s not a grab and go breakfast so they get to spend some together in the morning.





We have found the perfect bread to make strong, sturdy soldiers. It’s our White thick cut loaf – 14+2. It’s a square loaf with a thicker cut, ideal for toasting.



eggs and soliders breakfast-4

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Chicken wrapped in streaky bacon with cheese & pineapple

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Winner, winner, chicken dinner!

We used our Butterfly Chicken Breasts, Streaky Bacon and Grated Mature Cheddar to create this simple, fast mid-week family dinner. See how easy it is to perk up your poultry with our chicken recipe below.

  • Pre-heat your oven to 180-190 degrees
  • Wrap smoked streaky bacon around chicken breast
  • Place pineapple rings on top of wrapped chicken breasts
  • Sprinkle grated mature cheddar generously over pineapple topped chicken
  • Bake in the oven for 30-40 minutes
  • Serve with a simple salad and fries or potato wedges.

A drizzle of BBQ sauce will add extra zing too, if you fancy!

chicken dinner-1

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