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A delicious and nutritious side which will spice up virtually any dish. Surprisingly quick and easy to make, and keeps for up to a week in the refrigerator. Ingredients For the slaw 1 apple, cut into small squares 2 carrots, grated 2 tablespoons of gherkins, finely chopped 2 teaspoons of capers...
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This hearty Mexican dish is sure to spice out that winter cold. Split the cost of ingredients and share with friends OR refrigerate or freeze so that you can enjoy it again and again. Ingredients For the pork stuffing 1kg pork shoulder 1 tablespoon of vegetable oil salt Meat stock...
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A great way to use up that forgotten bag of apples at the back of your cupboard. This compote can be served warm or cold AND can be frozen. Super satisfying and healthy with no refined sugar! Ingredients: For the compote: 4/5 medium sized apples 2 handfuls frozen red berries 3...
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First term is almost over and after the Christmas holidays comes the obligation to find a damp ridden, badly insulated terrace house in which to reside next year. But hey, you’re going to be living with a group of your favourite people, you’re all going to cook Sunday roasts...
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This week, Impact Food were invited to visit Rocket@Saltwater. Located in the Cornerhouse, this restaurant offers a delicious menu of pizzas, skewers and meaty dishes – including the House Made Burger, Massive Back Ribs and the Pulled Pork Tortilla Wrap. But do we recommend rocking up to Rocket? Upon entering...
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Do you need a scrummy side or snack? Impact Food’s sweet potato fries are not only delicious, but high in nutrients. Sweet potatoes are an excellent source of Vitamin A; 1 single potato contains your entire intake for 1 day. This is great for your eyes, and for protecting your skin...
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All of our Willy Wonka dreams can come true as the high street is now BURSTING with traditional confectioners enticing us into tasting old favourites such as lemon sherbets and rhubarb and custards. Flying saucers and drumstick lollipops line the tills at Topshop, retro packaged sweets can be purchased from Barrats...