LOVE LOCAL
GOOD NEWS FOR VEGANS FROM TIDEFORD ORGANICS...
T e Totnes-based organic food brand is now 100% vegan, gluten- free and nut-free, to cater for all dietary requirements
T
he Tideford Organics name is well-known across the South
West and beyond: for over 20 years, they’ve been craſt ing an organic and gluten-free range of food which you’ll fi nd everywhere from local delis and farm shops to major supermarkets. But recently, they’ve embraced their love of vegetables even further and have made their entire range of soups, sauces and misos 100% vegan. T e range isn’t just aimed at those who
follow a vegan diet: it’s all about inspiring us to make more of veg and to consider cutting our meat consumption to help the planet. T ey believe that small changes to increase our veg
consumption and reduce the meat in our diet can make a big diff erence, and by making their range free from dairy, meat, nuts and gluten, it means that nobody misses out, no matter their dietary requirements. T eir superfood soup range is full of exciting
ingredients, from their Smoky Tomato, Black Rice and Chilli Soup to their Supergreens variety, with spirulina, seaweed and quinoa.
For something more exotic still, try their miso broths, with fl avours such as Mushroom, Kale and Tamari. T ere’s a classic soup range too, with everything from Italian Tomato, Lentil and Red Pepper to Minestrone (with gluten-free pasta), and they also off er four fresh misos, as well as three diff erent sauces that work well with everything from pasta and rice to potatoes.
Vegan pesto can oſt en be hard to fi nd,
so Tideford Organics have developed two diff erent varieties: their classic basil pesto, and a sun-dried tomato version too. Everything’s organic as well – at Tideford Organics, there’s a real focus on creating tasty foods that are great for the environment, as well as being great for our health.
DISCOVER RICK STEIN’S NEW LONG WEEKENDS COURSE
Rick says “Good food is at the heart of a great weekend, whether you are fl ying off for a short break to Bordeaux, Cadiz or Palermo, or simply making the most of time at home.” If you've loved watching Rick's Long Weekends TV series, you can now learn
how to cook some of the recipes that he discovered on his travels around Europe. Whether it’s
Icelandic breaded lamb chops from Reykjavik, Danish fi sh frikadeller with remoulade from Copenhagen or panna cotta with salted
pistachio cream from Bologna, this two-day course at Rick’s Stein’s Cookery School is the perfect place to learn how to create brilliant dishes that will impress your family
Long Weekends two-day course
Course dates:
27th & 28th May 2017 - £360pp
and friends. With a mixture of chef demonstrations, hands on cooking, plenty of tasters and a glass of wine or two along the way, you’ll leave having tried lots of great food and
developed new cookery skills. At the end of the two-days you’ll also receive a signed copy of Rick Stein’s Long Weekends recipe book so you can continue your culinary adventure at home.
18th & 19th October 2017 - £360pp
Visit
www.rickstein.com or call 01841 532700 for more details.
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