Half Term Happiness Here at Heritage, we are quite a creative lot and love to suggest things to do. We’ve put together some ideas to keep your family entertained over half term and avoid that groundhog day feeling and grumbles of ‘we’re bored’. From crafts to activities and online learning and experiments to virtual tours…
What to make with your box contents w/c 14 October Be creative and don’t be afraid to adapt the recipes to suit what you have in your fridge and store cupboard. Recipes based on a medium box. Gingered roast crown prince squash soup Total time: 1 hour Serves 8 This simple soup only needs six…
Eat healthy for less – Mushroom and beetroot bolognese Time: 2 hours Serves 4 Mushroom and beet bolognese is a hearty, crowd-pleasing, and delicious vegan main course. Perfect Winter supper that will satisfy vegans and meat-eaters alike! Ingredients 60G lentils, rinsed 32G cashews, soaked for at least 2 hours 180ml water 450G mushrooms, stems removed…
This may sound outlandish, but beetroot’s earthy, slightly sweet flavour pairs surprisingly well with rich, dark chocolate. This combination can be used in both savoury and sweet dishes to create something truly unique. Why It Works Beetroot’s natural sweetness intensifies the richness of chocolate, while its earthiness adds depth to desserts. When used in baking,…
What to make with your box contents w/c 7 October Be creative and don’t be afraid to adapt the recipes to suit what you have in your fridge and store cupboard. These recipes are based on a medium seasonal box. Kabocha squash curry Total time: 30 mins Serves 4 This sweet and creamy curried kabocha…
Boost Your Immune System This October: Top Fruits and Vegetables to Keep You Healthy As we head further into autumn, supporting our immune systems is essential for fending off seasonal colds and flu. Thankfully, many fruits and vegetables available in October can naturally boost your defences. Explore some of the top produce and some recipe…
Eat healthy for less – Leek and potato soup Time: 1 hour Serves 4 This classic potato and leek soup is super simple to make and ready in just half an hour. It’s perfect for a comforting lunch, served with plenty of crusty bread . 167 kcal per serving Ingredients Butter Olive oil 600g leeks, trimmed and…
Kale Kale is a dark, leafy green you can eat raw or cooked. This superfood has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards. Kale can be curly or flat or even have…
World Vegetarian Day October 1st is World Vegetarian Day, a day to recognise that more people are leaving meat behind and leaning into a more plant-based approach. World Vegetarian Day was founded in 1977 by the North American Vegetarian Society (NAVS) and was endorsed by the International Vegetarian Union in 1978. We’ve included some tasty…