Discover Delicious, the leading online marketplace for indie Welsh food and drink, will be donating part of its sales to The Trussell Trust this December to help people affected by poverty.
The trust supports a nationwide network of food banks, and together they provide emergency food and support to people locked in poverty – and campaign for change to end the need for food banks in the UK.
August is an abundant month here in the UK, with fields, allotments and greenhouses overflowing with fresh produce. And as most of us will be ‘staycationing’ this year, it’s also the perfect opportunity to double down on eating locally, seasonally and ultimately, more sustainably.
‘Frittedda’ is a light vegetable stew which originates from Sicily, but it also works brilliantly when used as a sauce for pasta. It’s the perfect dish for showcasing all sorts of vibrant spring vegetables – and though asparagus is not a traditional ingredient, the fresh green spears grown by Paul’s Organic Veg in Monmouthshire work brilliantly here.
I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.
This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.