Blog

Anyone for a spot of Wild Garlic foraging this weekend?

Our incredibly talented head-chef Emma has been busily foraging wild garlic this week! If, like me, you’re a little concerned about the dangers of mistaking wild parsnip for highly poisonous hemlock, wild garlic is a good choice for a spot of amateur foraging – the smell is the ultimate clarification. This gently-flavoured green is very versatile and brimming with health-benefits...
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Real Bread Campaign: Black Pepper and Prune Bread

We've joined the Real Bread Campaign (something we're very passionate about!) and we bring you the first in a series of some of the delightful breads we bake here at PI HQ. Today is the delectable Black Pepper and Prune Bread, made in our kitchen by Kunle! Ingredients to make one loaf 313g Rye Flour 2g Cracked Black Pepper 6g Salt 10g Yeast 100g Strong Flour 225-250ml...
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PI's 25 Steps to Christmas - Step Twenty: Christmas Food Around the World

Christmas is celebrated in 160 countries around the world and surprisingly they don't all eat turkey and sprouts! We wanted to take sometime out of our very Western preparations for Christmas and bring you some new, fresh ideas from around the globe, here are some of our favourites!  In Belgium they eat a Christmas version of Cougnou, known as Cougnolle, which...
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An Alternative British Thanksgiving

If you feel a bit weird about celebrating Thanksgiving because you're not American, but would like an excuse to over-indulge in delicious winter-y dishes (like us), then look no further! We've devised a menu inspired by the American holiday with a British Twist, hows that for a special relationship!? Devilled Pumpkin You Will Need (serves 6-8) 675g / 11/lb Pumpkin flesh, diced  25g / 1oz Butter 2tsp...
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Meatless Monday - In support of salad

Salads don’t have to be boring! We all know that we should really be eating at least five portions of fruit and veg each day but sometimes this can seem like a real chore. Adding small hits of crunch or exciting flavours to a salad adds to the interest and ensuring that you use fresh ingredients make a huge difference...
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Get your garden ready for Autumn

The small amount of rain that we have had recently has done wonders for our gardens (and our weeds!).Now is an ideal time to plant many different varieties of vegetable to ensure that you have a bumper crop for your Autumnal salads. Here are the key seeds that you should be planting now: Beetroot – sow at intervals to ensure a constant...
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Award Winning English Wine

We are delighted to announce that our sister vineyard, Nutbourne has won the UK Vine Association's English Wine of the Year Award this afternoon for it's sparkling Nutty Brut 2010. Owen Elias is responsible for the wine, which was produced at Nutbourne Vineyards and contains grapes grown entirely on the West Sussex estate.  We have always thought Nutty was a bit...
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Picnic Packing Pointers

We are extremely excited about the prospect of more sun this weekend and fully intend to take advantage of every moment, from our early morning coffee overlooking the Thames to our evening drink in a warm beer garden. Most of all we are looking forward to a lazy, sun-soaked picnic and have been planning what to take. Here are our...
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The Team Out Foraging

Fearful of the shocking weather forecast this week, we've been out foraging.  A little jaunt into the countryside...well the furthest reaches of Hackney... saw Marcin, Abbie, Zuzana, Arianna and Vicky picking elderflower before the skies opened. Here's how it looked...
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Italian Fresh Fruit and Vegetables

My name is Abbie and I am the staffing manager here at Party Ingredients. I am thrilled to be writing my first blog! I was fortunate enough to be whisked away on holiday last week to Tuscany, Italy and had the opportunity to sample some fantastic cuisine. When we think of Italy we imagine crispy pizza, fragrant olive oil, beautifully cured...
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