NEW – we now offer national delivery plus Click and Collect from our Faringdon store
If you’ve picked up some of our sourdough starter in store here’s our low-effort guide to keeping it going. This is based on founder Katie’s
I had a few spare milk chocolate buttons and hazelnuts so I took it as the universe willing me to make some homemade chocolate spread.
A simple recipe that brings back memories from my childhood. This is one I can remember ‘helping’ with when I was little. Slightly crunchy on
This is actually Mumma Scoop’s great Aunt’s recipe ( who was Welsh). A simple sweet treat, it was something Mumma S always made for us
Ingredients Nutritional Yeast Sea Salt – to taste Coconut oil ( or an oil of your choice) Popcorn Kernels Method: Shake a a generous amount
This recipe was brought to us by one of our lovely Wantage customers. Originally created by her auntie. I love a good family recipe and
Ingredients: 1 tin (397g) condensed milk 400g icing sugar 300g desiccated coconut Red Food Colouring Method Mix all the ingredients together excluding the food colouring.
Ingredients: 300g Butter 200g brown sugar 3 large tablespoons golden syrup 300g super muesli 300g of oats 50g desiccated coconut 50g ground almonds Method: Melt
Ingredients: 200g (1 cup) chickpeas (cooked) 3 tablespoons tahini 1/2 teaspoon sea salt 1 teaspoon smoked paprika 1 large clove of garlic 4 tablespoons water
Prep time: 15 minutes Cook time: 35-45 minutes Serves: 4 For the Vegan Pesto: 40g Basil 60g Pine nuts / walnuts 2 Garlic cloves
If you’ve been to any of our recent pop-ups you’ll have heard us bang on about these super simple and dangerously delicious marmite cashews. Ingredients
