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5 Light Summer Recipes For The Perfect Heatwave Dinner

5 small (or 2–3 large) garlic cloves 1 1⁄2 tablespoons palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tablespoons Thai fish sauce (or 2 teaspoons salt) 1⁄2 medium green papaya, peeled and shredded 1 carrot, shredded Advertisement Method In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.

Higgidy targets health-conscious shoppers with launch of vegetable-packed pastry

Higgidy targets health-conscious shoppers with launch of vegetable-packed pastry
thegrocer.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thegrocer.co.uk Daily Mail and Mail on Sunday newspapers.

Higgidy rolls out branded fixtures in Sainsbury s stores | News

Higgidy, Vale of Mowbray and Pleesecakes unveil savoury NPD

Vale of Mowbray has added three new flavours to its pork pie line-up. The Pork & Apple and Pork, Cheese & Pickle flavours are available in ‘mini’ pack formats priced at £2 per six-pack. A medium-sized Pork & Caramelised Onion Pie featuring a lattice lid has also been launched and costs £2. The NPD comes as the pie maker unveils a modern yet established new look after undergoing the biggest rebrand in the company’s 200-year history. The branding and packaging design, created by Leeds-based Chilli, uses a 1920s art-deco-style font and provides a nod to when pie production began at the Vale of Mowbray factory in 1928, while the dry-stone wall plays on the brand’s Yorkshire heritage.

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