We marked Ramadan by hosting a community Iftar - the meal eaten by Muslims after sunset during Ramadan. Religion, music and smiles were shared, as well as delicious food from our friends at Homieats.
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Each Halloween a staggering 18,000 tons of pumpkin that gets wasted. To promote a more sustainable Halloween, we’ve carved out some delicious pumpkin recipes that are the perfect match with our sourdough bread. Bone appetit!
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Got leftover sourdough that needs using up? Our quick, mini sourdough pizzas are great lunch or light dinner option and use up any leftover sourdough. We made a veggie version using sautéd mushrooms and red peppers, but just add your favourite pizza toppings for a tasty treat.
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Last Christmas, the Fermentarium supported Breadwinners by creating a wonderful festive baking booklet filled with traditional festive bakes. Simon from the Fermentarium tells us about the project and the wonderful recipes inside.
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Breadwinners supporter Ni shared her experience of baking sourdough over lockdown and her refined sourdough boule recipe. Give it a go with our Beginners Sourdough Kit, available now.
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Volunteer Angela has kindly shared with us her recipe for Vegan Mediterranean Stuffed Peppers, using our Rosemary and Olive Sourdough bread, as she takes part in the Veganuary challenge.
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With Christmas fast approaching, our bread deliveries are the perfect artisan accompaniment to a luxury Christmas weekend. We thought we would put together what we would do with a delivery of our most popular product, the Artisan Bread and Buns pack, over the festive period.
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Guy Fawkes night is a spooky one, where fires burn throughout the city, with parades, fireworks and bonfires. This year, however, we bring you the mighty Bonfire Nduja Charcoal Sourdough Sandwich and a recipe for Bread Balls in Spicy Tomato Sauce.
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At Breadwinners, we make sure no bread goes to waste at our end and we want to make sure you do the same! Here are our top tips for preventing bread from going to waste.
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Bought too many delicious loaves of bread and need ideas on how to use them? We’ve got you covered with this delicious recipe that revisits the traditional Italian aubergine parmigiana – with a twist.
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Double onion, we hear you say? But that’s the key to this tasty lunch time treat. The sweetness of the chutney is complemented by the crispness in texture and flavour of the fresh red onion. This recipe is the perfect way to showcase the superb taste of our sourdough bread in a quick and easy autumnal lunch.
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Molly, a friend of our Programme Manager, Charlotte, used her Breadwinners’ delivery to create this unusual but tasty bread salad and she has very kindly shared the recipe with us!
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