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All Posts By Cristina Diaconu

Ascent 4 Signs Pelican Procurement Services

The International business of Federated Hermes has officially announced the signing of leading supply chain specialist, Pelican Procurement Services, to take 10,074 sq ft at the recently refurbished Ascent 4 building at Farnborough Aerospace Centre. The ten-year letting will see Pelican become the first hospitality business to join the Farnborough Aerospace Centre line-up as it aims to expand its operations across the UK.

Previously based at Elstead, Surrey, Pelican is a leading UK professional procurement and supply chain specialist with over 30 years of expertise within the food service and catering industries, supporting organisations with in-house catering provision and supply chain management in the education, healthcare and hospitality sectors.

Stephen Ellis, Senior Investment Manager, at the International business of Federated Hermes said: “The entrance of Pelican to Ascent 4 introduces a whole new industry sector to the business park and highlights how premium office space can be adapted in line with the changing requirements of new occupiers. This marks the third signing secured at Ascent since the pandemic began, reflecting the quality of the Ascent Farnborough scheme, and the resilience of the regional office market.”

Ascent 4’s flexible floorplates, as designed by Hale Architects, will allow Pelican to fit out the space with a full demonstration kitchen, which will be utilised for training of staff and the testing of new recipes and menus. Pelican will be joined at Ascent 4 by associates from parent company Aramark and fellow subsidiary Trinity Purchasing.

The office space also offers impressive reception and break-out areas and allows for adequate social distancing in line with Covid-19 workplace regulations and advice.

Franco Scannella, Managing Director, Pelican Procurement Services commented: “Growth in our business has led to pressure on our existing space. Having undertaken a thorough selection process, visiting a number of other locations, we felt Ascent 4 was the right building and location for the Pelican team. As we work through the fit-out project I’m both excited and looking forward to delivering an inspiring and motivating space for all our colleagues which supports our culture and matches our future ambitions. I am confident that Ascent Farnborough, with its flexibility, quality and community focus, is the right place to support Pelican in the next phase of our growth.”

Taking occupancy at Ascent 4 in Q4 2020, the new arrivals will also benefit from inviting landscaped surrounds, on-site café, gym, dedicated shuttle buses and a roster of Ascent-led community engagement activities including food trucks, seasonal fairs and pop-up stores.

The announcement follows news that specialist pensions administrator, Trafalgar House, has signed to take 5,548 sq ft of space at the second floor of Ascent 4. Further to this, international software firm Infor recently committed to extending its stay at Farnborough with a new 12-year lease at Ascent 1, where the firm is taking 24,620 sq ft of space.

Canmoor has been Federated Hermes’ retained strategic advisor throughout the on-going repositioning of the four buildings located at the 250,000 sq ft Farnborough site.

Cushman & Wakefield and Hollis Hockley act as joint leasing agents for Federated Hermes on behalf of Ascent, while Challinor & Co acted for Pelican Procurement Services in the deal.

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Radical Recruit Seek Socially Conscious Employers to Partner in Life-Changing Homeless Recruitment Initiative

Radical Recruit, the social recruitment agency, is working alongside homelessness charity St Mungo’s to pilot a recruitment project to find up to 100 work-ready individuals permanent employment in less than 100 days.

The agency, founded by Emma Freivogel, has supported 58 people into employment since its launch in October 2019 and has placed 30 of these individuals since lockdown commenced in March 2020. They are looking for ethical and socially-responsible employers to help them expand their reach and support what they are calling the Radical Futures project. Radical Futures is a two-month project working with those who have no recourse to public funds and need employment as the first step to rebuilding a secure and stable life. Whilst the Radical Futures project is focused on London, the wider employment initiatives that Radical Recruit does aims to make a positive social impact throughout the country. 

“We want to change negative misconceptions of people who experience homelessness and ensure everyone has the opportunity to secure and sustain paid and meaningful employment. No one wants to be wrongly perceived as being antisocial or lacking the skills required to work, especially when they’re a highly motivated individual that possesses valuable skills that are in demand by employers. Our candidates, or Radicals, as we call them, are full of  determination, resilience and grit. We want to ensure our candidates have access to the labour market and are given opportunities to become contributing and valued members of society. Otherwise, it’s a waste of life. It’s bad for business and detrimental to the UK economy,” said co-founder and CEO, Emma Freivogel.

“We want to partner with businesses who can offer employment opportunities to individuals across a range of sectors including catering, construction, manufacturing, administration, finance, warehousing, retail, hospitality and hygiene services. We need forward-thinking, ethical businesses who can see people’s potential and focus simply on the benefits to the employer and employee. For the Radical Futures project, we are willing to offer a no-fee commercial engagement model,” she added. 

Radical Recruit approaches recruitment like their mainstream counterparts in the sense that their candidates are invited to interview on the merit of their applications and offered the job because they are the best person at the end of the race. Their candidates also go through the same vetting process as every other employee. The key difference between Radical and other agencies is the pre- and post-placement support they offer candidates who have huge potential and often extensive work histories but have fallen on hard times. 

“We were lucky enough to be in a position where we could offer employment to a Radical who really needed it, and I am delighted to say that both they and we are benefiting – perhaps us more so because not only did we get a great skill set but also someone who provides alternative ideas and perspectives to a corporate law firm. In general, by securing permanent work, vulnerable people can start to rebuild their lives. This includes being able to afford safe and permanent accommodation. This really is a unique opportunity for business leaders to take part in an innovative project which tackles homelessness at its root. We will continue to work with Radical Recruit and would strongly urge other employers to consider joining their recruitment revolution – to us, it makes business sense and for society, it is the right thing to do,” said Lindsay Healy, Founding Partner of Aria Grace Law and client of Radical Recruit.

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The Ultimate Tins & Crisps Flavour Guide For Your Heatwave Picnic

As a nation, we’re making the most of staycations this summer, with garden gatherings and evenings in the sunshine. With a selection of delicious and convenient ready to drink cans, plus tasty ‘on the go’ food options lining the shops, the picnic possibilities are endless.

We’ve teamed up with food and drink journalist, Abbie Moulton, curator of some of the finest drinks lists across London, to share her ultimate crisps and ready to drink cans pairing guide, that’s sure to help you enhance your picnic game.

“This year we’re all getting used to ‘the new normal’ and spending more time closer to home. As a drinks writer, I’ve been looking for those products that are easy to purchase, consume, and work well for outdoor moments in the sun. Crisps and cans are my go-to picnic staple as they are so easy and convenient. I’ve also seen a surge in popularity of cocktails in cans and see them becoming THE hot new picnic addition, as modelled by a certain celebrity and his chain,” said Abbie.

Read on for the best combos, tried-and-tested by the expert.

The Crisps and Cans Ultimate Pairing Guide by Abbie Moulton

Smirnoff Seltzer Orange & Grapefruit and Raspberry & Rhubarb

New Smirnoff Seltzers blend Smirnoff No.21 Premium Vodka with sparkling water and natural fruit flavours: either orange and grapefruit or raspberry and rhubarb. Perfectly paired with vegetable crisps such as parsnip, beetroot and carrot crisps which are naturally dried and salty, which will work well with the natural fruit flavours in Smirnoff Seltzers.

Pimm’s No.1 with Lemonade

If there’s one drink that captures the spirit of British summer time, it’s Pimm’s. This quintessential picnic favourite has just the right balance of a fruity flavour taste with a combination of herbal botanicals, caramelised orange and warm spices. Pimm’s No.1 with Lemonade deserves a snack that’s equally sophisticated, with a delicious complimentary flavour. Perfectly paired with crisps with a bold flavour, such as prawn cocktail. The spice and hint of sweetness in this flavour will complement the flavours of Pimm’s.

Tanqueray Gin & Tonic

Elegant and smooth with a fresh citrus finish, there’s a reason why Tanqueray Gin is popular with cocktail experts. Now available expertly mixed in miniature glass bottles, you can enjoy a G&T that tastes just like you’re sitting at your favourite cocktail bar, on the go! The best crisp pairing will be bold enough to enhance the classic gin flavours, and elegant enough to lift the juniper freshness, without overpowering it. Perfectly paired with crisps which have a full-bodied taste and robust aromas such as cracked black pepper, to entwine with the juniper notes for a pairing that has style and substance.

Gordon’s Premium Pink Gin & Tonic

Enjoy the sunshine with the effervescent berry flavours of Gordon’s Premium Pink Gin & Tonic. Premixed to perfection, the distinctive taste of Gordon’s mixes with the natural sweetness of raspberries and strawberries for a great drink pairing for an afternoon picnic. The ideal crisps flavour matches the drink’s vibrant tastes, and captures the spirit of the sunshine. Perfectly paired with sweet chilli flavoursome crisps, which are sweet yet boast satisfying heat that works wonders with the berry notes.

Captain Morgan Original Spiced Gold & Cola

The mix of Captain Morgan Original Spiced Gold & Cola is now available in a can, to be enjoyed at your convenience. The ultimate crisp pairing should be something bold, perhaps with smoked flavours. Perfectly paired with crisps which are packed with a delicious savoury flavour, such as flame grilled steak. This will match the subtle spice of rum and caramel notes of cola, for that sizzling summer combo of salty and sweet.

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The Tofoo Co. Launches Two New Products

The Tofoo Co. has announced a brand new product in its portfolio which makes cooking with tofu easier than ever before. Tempeh Cubed ‘Sweet Soy’ is cubed and ready to cook, while Teriyaki is a tasty new block product which can be added to a range of delicious dishes.

Tempeh Cubed ‘Sweet Soy’ 

Inspired by an authentic Indonesian favourite, Tempeh Cubed ‘Sweet Soy’ comes ready to throw into any meal and is ideal for anyone who doesn’t want to spend too long in the kitchen. Ripped with whole pieces of soybeans, The Tofoo Co. has developed its Tempeh Cubed ‘Sweet Soy’ to deliver superior texture and built-in taste for an exciting addition to mealtimes.

Tempeh Cubed Sweet Soy RRP £3.25, available in Waitrose (from 30 September) Co-Op (from 4 November) and Tesco (from 23 November) in a 200g pack.

Teriyaki block 

The literal translation of Teriyaki comes from two ancient Japanese words – TERI meaning ‘get this stuff in my mouth pronto’ and YAKI meaning ‘gosh, this is flipping gorgeous’.  That might be a lie – but what is undeniable is how tasty the new flavour of tofu from The Tofoo Co. is. The organic, handmade tofu is infused in a tasty Teriyaki marinade and makes the perfect addition to stir fries, skewers, wraps or simply with rice.

Teriyaki block RRP £2.65, available in Sainsbury’s (from 23 September) and Waitrose (from 30 September) in a 280g pack.

The Tofoo Co. makes all of its tofu to a traditional Japanese recipe and uses a special, all natural ingredient called Nigari so it’s perfect for flexitarians, carnivores and real foodies as well as veggies and vegans. All products are organic, GM Free and use all natural ingredients.

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Mash Direct Secures Listing with Morrisons

Award-winning, independent ‘field to fork’ brand Mash Direct has secured a national listing with Morrisons, to list a range of the brand’s award winning ready-to-eat vegetable accompaniments that are created fresh on its family farm with the true taste and texture of home-made.

From 16th September, six Mash Direct SKUs will be sold in 170 Morrisons stores nationwide, providing consumers with farm fresh vegetables. Shoppers will now be able to purchase Mash Direct’s Carrot & Parsnip, Green Cabbage, Potato, Cheese & Onion Croquettes, Beer Battered Onion Rings, Beer Battered Chips and Bubble & Squeak SKUs in the ready meals’ aisle.

This national listing is central to Mash Direct’s accelerated growth strategy and is meeting consumer demand for high-quality and versatile convenience meals that can be incorporated at the family table. The category has seen strong demand in recent months and is now worth £3.9 billion.

Lance Hamilton, Sales Director at Mash Direct comments: We are delighted to launch our farm fresh award-winning vegetable side dishes into Morrison stores. This development is central to our growth strategy and means more consumers across the UK can enjoy our range of high quality, healthy, convenient ready-to-eat vegetable accompaniments at the family table. 

This is a great opportunity for Mash Direct to showcase our heritage varieties of vegetables on our family farm, grown specifically for superior flavour. We have a strong working relationship with Morrisons, and we are looking forward to building our reputation in these new stores.

Mash Direct is headed by the award-winning Hamilton family team: husband and wife Martin and Tracy and their sons, Lance and Jack. The farm is located in the green fields of County Down, close to the shores of Strangford Lough in Northern Ireland, and the family is proud to select older heritage varieties of vegetables for their products, chosen specifically for their flavour rather than appearance.

All Mash Direct products are prepared immediately after harvesting. This ensures an unrivalled freshness of flavour and retains the natural texture and nutritional benefits of the ingredients. The full range is low in saturated fat, gluten-free and free from artificial flavourings, preservatives and colourings.

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New Opihr Gin Duo Available at Tesco

OPIHR Gin, the UK’s leading spiced gin brand, has just released a duo of ready-to-drink gin and tonics in a can and they’re set to send gins fans into a frenzy thanks to their enticing flavours and beautiful, Instagram-worthy designs.

A must-have for your next outdoor adventure, be it a meet-up with friends and family, a garden gathering or a drink at the end of a country stroll, OPIHR’s new gin in a tin range features two deliciously refreshing flavours: Gin & Tonic with a Dash of Ginger and Gin & Tonic with a Twist of Orange (both 250ml / ABV 6.5%).

Each of the new cans feature beautifully ornate designs that take inspiration from OPIHR’s connection to the Ancient Spice Route where its hand-picked botanicals are sourced, including cubeb berries from Malaysia, coriander from Morocco and cardamom from India – bringing an explosion of flavour to your palate.

While many of us are unable to jet off to some of these destinations quite yet, OPIHR’s distinctive flavours are sure to transport you there with every sip, helping to satisfy your wanderlust in the meantime! Simply sit back, relax and enjoy over ice or straight from the can, while dreaming about your favourite destination or planning your next travel adventure for 2021.

Available in-store and online at Tesco now, RRP £2.00, the cans are also part of Tesco’s 4 for the price of 3 offer, meaning you can stock up on both for you and your friends.

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Smoke & Salt Re-Launches with Brand New Bricks and Mortar

The award-winning* and greatly loved Smoke & Salt has left the ‘magic box’ at Pop Brixton and is re-opening on September 22nd at a brand-new site in Tooting. Chefs and Co-Founders Aaron Webster (Dinner by Heston and The Latymer at Pennyhill Park) & Remi Williams (Craigie on Main and Deuxave) who initially met at The Shed, Notting Hill have taken Smoke & Salt from strength to strength making what was once a highly popular supper club to a permanent restaurant in the heart of South London.

Smoke & Salt’s ethos celebrates the ancient techniques of smoking, curing and preserving, combined with bold, global flavours and modern influences.

Remi and Aaron are famed for innovation, creativity and skill using unusual ingredients that have either been foraged or supplied by independent producers to create sensational and seasonal dishes and drink. Their opening menu includes House Charcuterie (£6) smoked and preserved on the premises; Smoked Chalkstream Trout – dehydrated tomato and blackberry vinegar (£6); Roasted Pheasant Breast woodland mushrooms, porcini rice cracker (£15); and  famed Crispy New Potatoes chimichurri, gorgonzola, (add beef heart… supp.3)(£5) has of course made it to their first menu in Tooting. For a traditional cheese course, Aaron and Remi have instead imagined a fascinating alternative of Savoury Pastel de Nata aged Cornish gouda, pickled onion (£4). Although for those seeking something sweet desserts include sumptuous dishes such as Roasted Comice Pear sweet hazelnut cake, sage ice cream (£7). 

Classic cocktails will be on offer but reimagined with inventive ingredients as well as a great selection of locally brewed beer from 40FT in Dalston and Friendship Adventure in Brixton. In keeping with the rest of the menu, the wine list will be a compilation of interesting, small producers supplied by Newcomer Wines in Dalston, Graft Wines in Larkhall and Ellis Wines in Hanworth.

Diners can choose to go A La Carte or go for Smoke & Salt’s incredible value six-course sharing menu costs £32pp with each dish chosen by the chefs. 

To celebrate soft launch week (September 22nd-24th), Aaron and Remi will be offering 50% off each bill and then from 25th September until the end of the month £10 off per person will be offered in accordance with the Eat Out to Help Out model.  

The new restaurant has been designed by Studio Duncalf and in keeping with the initial Smoke & Salt site in Pop Brixton the colour palate will be brass, black and white monochrome and can be described as “industrial meets luxury”. Seating 30-35 people in accordance with social distancing measures including tables seating a maximum of six (tables of four or more must be booked in advance). Aaron and Remi will be cooking at the pass where diners can choose to sit to watch the action happening. To enjoy Smoke & Salt at home, an order and collect service will soon be available after opening.

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Game Launched Pokémon Global Exclusive

GAME has launched, starting with the 11th September 2020, four special Pokémon England Futsal trading cards along with free Futsal themed promo card holders. The first card will be a special Eevee England Futsal card launching exclusively online and at GAME stores. Fans across the country can head online or to their local GAME store on the 11th September throughout England – subject to availability and whilst stocks last of course!

Four exclusive cards will be coming exclusively to GAME, but standing a chance of getting your hands on a fifth special card couldn’t be easier. All you have to do is register your Club for The FA Pokémon Youth Futsal Programme and you’ll be in with the chance to receive the Pikachu England Futsal Promo Card.

These five special Pokémon England Futsal trading cards mark Pokémon’s partnership with the England Football Association to promote Youth Futsal and encourage participation in this highly skilful and exciting version of football.

Pokémon TCG is a collectible card game based on the ever-popular Pokémon video game series. Fans can get their hands on one of these super-rare cards exclusively online with selected bundles and throughout English stores when they spend £15 on a Pokémon Trading Card Game product. The highly collectible cards are only available from GAME in England from the 11th September and online.

Get down to your nearest store or go to the GAME website.

T&C’s apply, please check the GAME website. Those under the age of 16 must have parental consent.

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Sober October: the Rise of the Sober Curious Movement

Cristina Diaconu By Posted on 3 m read

Non-alcoholic,drinks company REAL lead the movement for the “sober curious” to provide the only true alternative to sparkling wine with their category defining, award winning range – now served from a sophisticated cork-and-cage 750ml glass bottle and embossed with their new avant-garde branding. REAL’s Sparkling Fermented Teas have all the complexity, depth of flavour and length of a quality sparkling wine – with naturally occurring notes of zesty citrus, tart fruits, and aromatic herbs but none of the alcohol.

Born out of a desire to create a grown-up non-alcoholic alternative that could compete with a fine wine, REAL have developed and refined a product that meets the needs of this exciting and ever-growing sector. Fermented as a sparkling wine from exquisite loose-leaf teas REAL’s carefully crafted production process offers a flavour complexity without the need to add further flavourings. This gives it a flavour profile akin to wine, balances acidity with length, body and mouthfeel, a point favoured by chefs and sommeliers as it makes a great non-alcoholic pairing for food. Here they have a pioneering non-alcoholic beverage to delight drinkers and non-drinkers alike, designed to be served in a flute, served with food and poured to share.

REAL’s modern approach to bottling in the non-alcoholic category reflects their ethos and passion across the arts, technology, innovation and sober curious movement. Visually, this is conveyed through their fresh branding – a juxtaposition of the simplicity and freedom of expression found in primal art with the intricate and exquisite detail which is layered over it.

Comparable to the process of winemaking and the use of different grapes to garner multi-dimensional flavour, the REAL team headed up by Founder, David Begg works closely with Tea Master Will Battle, to research hundreds of different teas to understand which would deliver the best results. With no added flavours or ingredients beyond tea, sugar and their proprietary culture, the complex character of REAL’s Fermented Sparkling Tea results from the use of superior quality loose-leaf tea in a highly controlled process, only achievable with the level of knowledge and precision known in the world of wine making. As an added benefit, this carefully managed process is entirely natural and only produces a small amount of sugars, resulting in a healthy drink with extraordinary flavour.

REAL’s signature pour, Royal Flush, is made from a first flush Darjeeling tea, known as the ‘Champagne of Teas.’ The first two tips of tea, picked as they emerge in the bloom of spring, are carefully dried to tease out all of its delicate character.  Offering notes of rhubarb and gooseberry and rounding off to white fruits and a touch of blackcurrant, the delicate floral acidity and relatively short finish make Royal Flush fresh and bright, comparable to a well-made sparkling wine.

REAL Royal Flush has won the award for Best No & Low Wine or Wine Alternative in the Imbibe No & Low Taste Awards 2020. The first award of its kind, the challenger brand entered into the Non-Alcoholic Wine category and was voted the overall category winner, with an additional specially created accolade – Sommeliers’ Choice No & Low Award – the judges were so impressed by the product.

Similar in character to a Sauvignon Blanc, Dry Dragonis produced with Dragonwell, a pan-roasted green tea from the area around Longjing Village,China. Fresh leaves are brushed around a piping hot wok to stop the natural oxidation process early, a method which reveals more complex, nutty and straw-like flavours than other green teas. Much like a winemaker would ferment green-skinned grapes, REAL ferment the tea resulting in a drink with notes of citrus and fresh apples, grounded in a definite vegetal, green tea back note and a longer, fuller-bodied finish.

REAL Sparkling Fermented Tea – proud to gift, proud to drink, proud to share.

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Cater for Everyone this Christmas with The Tofoo Co.

Whether it’s enjoying roast dinner with all the trimmings or cooking something new, Christmas gives us the opportunity to indulge and enjoy our favourite foods. With more people than ever trying new ingredients and mixing up their diet, it can be challenging to cater to everyone over the festive period.

Growing in popularity in the UK, tofu’s versatility as a cooking ingredient means it can be combined in a huge range of delicious dishes.

If you’re stuck for tofuspiration, The Tofoo Co. has shared a selection of its favourite festive recipes which will leave everyone feeling satisfied this Christmas season.


Makes: 12

Prep: 15 mins

Cooking: 15-20 mins


1 pack Naked Tofoo

1 tbsp olive oil

½ tsp cayenne pepper

1 tsp paprika

2 tbsp maple syrup

50g Walnuts

12 small figs

Fresh basil leaves



  • Preheat the oven to 180°C/160°C Fan, Gas Mark 5.

  • Cut the Tofoo into 12 cubes approx. 2cm square. Place in a bowl and mix with the olive oil, cayenne pepper and paprika. Season with salt and pepper

  • Cut a cross into the top of each fig, cutting halfway down.

  • Take a piece of marinated Tofoo and place inside the cut of the fig. Secure by skewering a toothpick through the side of the fig.

  • Once all the figs are filled, place on a baking tray, and place a walnut half on top of each. Drizzle with the maple syrup then bake in the oven for 15-20 mins until softened and caramelised.

  • Place on a serving plate and scatter with basil leaves. Serve warm.


Serves: 4

Prep: 60 mins

Cooking: 90 mins


For the Tofoo roast:

1 pack Smoked Tofoo

2 tbsp olive oil

1 onion (diced)

3 cloves garlic (peeled and chopped)

2 sticks celery (diced)

2 carrots (peeled and grated)

2 tbsp tomato puree

150g chestnut mushrooms (sliced)

Handful sage leaves

2 tbsp fresh rosemary

100g white breadcrumbs

100g dried cranberries

150g mixed nuts

180g cooked chestnuts roughly chopped

1 tbsp arrowroot powder

2 tbsp cranberry sauce

2 clementines

For the red cabbage:

500g red cabbage (sliced)

2 tbsp olive oil

250ml sherry

3 granny smith apples (peeled and cubed)

1 red onion (sliced)

50ml cider vinegar

3 tbsp light brown sugar

1 tsp mixed spice

For the Parsnips:

4 large parsnips

3 tbsp maple syrup

3 tbsp wholegrain mustard

3 tbsp olive oil

For the roast potatoes:

800g potatoes (peeled and halved)

3 tbsp olive oil

For the wild mushroom gravy:

30g dried wild mushrooms

2 tbsp olive oil

1 onion (diced)

3 cloves garlic (chopped)

200g chestnut mushrooms (sliced)

250ml white wine

250ml soya cream

1 vegetable stock cube


  • Preheat your oven to 180°C, 160°C Fan, Gas Mark 5.

  • For the Tofoo roast – heat a deep frying pan then add the olive oil, chopped onions, garlic, celery, mushrooms and grated carrot. Cook for 10-15 mins until softened then add the tomato puree and herbs. Season with salt and pepper then cook for 5 mins stirring occasionally.

  • In a food processor add your Tofoo, breadcrumbs, mixed nuts and arrowroot powder. Blitz until combined then add your cooked veggies and blitz again until blended together.

  • Stir in the dried cranberries and chopped chestnuts.

  • Grease and line a 2lb loaf tin, then spread in the Tofoo roast mix. Roast in the oven for 40-45 minutes until browned and cooked through.

  • For the roast potatoes – par boil your potatoes for 10 mins, drain well then shake the potatoes in the pan to rough up the outsides.

  • Mix with the oil then season with salt and pepper. Roast in the oven for 40-45 minutes until golden and crispy.

  • For the red cabbage – heat a heavy bottomed pan, add the oil and onion and fry for a couple of minutes until softened. Add all the other ingredients, stir well and cook for 5 mins. Reduce the heat, cover with a lid then cook for 40-45 mins, stirring occasionally until reduced and soft in texture.

  • For the parsnips – peel and cut lengthways into quarters. Mix with the mustard, maple syrup and olive oil then season with salt and pepper. Roast in the oven for 20 mins until golden and sticky.

  • For the mushroom gravy – Put your dried mushrooms in a bowl and cover with boiling water. Allow to soak for 20 mins.

  • Heat a deep frying pan then add the oil, onion and garlic. Fry until softened then add the chestnut mushrooms. Cook for 5 mins then add the white wine and stock cube. Cook until the liquid has reduced by half.

  • Drain your dried mushrooms reserving the liquid for the gravy. Chop the dried mushrooms then add to your pan along with the reserved soaking liquid. Season with salt and pepper.

  • Cook until the liquid has reduced by half again then add the soya cream. Cook for a few minutes until the sauce is glossy and thick.

  • When your roast is cooked, allow to cool in the tin for 10 mins then carefully turn out onto a baking tray so it is upside down. Mix together your cranberry sauce and the juice of 1 clementine. Brush over the roast. Slice your other clementine then lay the slices on top of the roast. Roast in the oven for another 15 mins.

  • Serve slices of your Tofoo roast with the potatoes, parsnips and cabbage then drizzle with the mushroom gravy.


Makes: 12

Prep: 25 mins

Cooking: 30-35mins


1 pack Naked Tofoo

1 tbsp olive oil

1 onion (diced)

120g white breadcrumbs

3 tsp dried sage

1 tsp dried thyme

75g dried cranberries

100ml sherry

1 tbsp arrowroot powder

500g vegan puff pastry

2 tbsp soya cream

1 tbsp maple syrup

To serve:

Tomato chutney/cranberry sauce


  • Heat a frying pan and fry the onion in the olive oil until softened.

  • In a food processor, place the Tofoo, sage, thyme, breadcrumbs, sherry, cooked onions and arrowroot powder. Stir in the dried cranberries.

  • Preheat the oven to 180°C/160°C Fan, Gas Mark 5.

  • Roll out your puff pastry on a clean surface dusted with flour. Roll out into a rectangle approx. 40cm x 20cm and to the thickness of a pound coin.

  • Take your Tofoo filling and place in a line down the middle of the pastry longways, moulding the filling into a long sausage shape.

  • Mix the maple syrup and soya cream. Brush onto the long edges of the pastry then fold one side over the filling pressing down, then fold over the other side, sealing over the pastry. Roll your long sausage over so that the seam of the pastry is on the bottom.

  • Cut your roll into 12 pieces, and make two slashes into the top of each roll with a knife.

  • Place on a baking tray then brush the top of each roll with the glaze and bake in the oven for 20-25 minutes until golden brown.

  • Place onto a serving plate, and serve with tomato chutney or cranberry sauce dip.

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