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Who’s growing the Scorpions?

CA1C6781-85D6-478D-82E0-501080705FF7 Thank you so much for all the wonderful feedback we’ve been getting about our limited edition  Special Reserve Hot Sauce. We are so delighted that you love the heat and the taste. 

Our sauce wouldn’t be so special, if it wasn’t for the tasty but deadly Trinidad Scorpion Peppers grown by our friend Yvonne from Yvonne’s Plants  www.yvonnes-plants.co.uk. We buy our peppers from Yvonne because she never uses pesticides and chemicals, she helps nature work its magic.

So we’d like to say a big thank you to Brave Heart and Chester, Yvonne’s friends horses who’ve provided all the special reserve manure that’s kept our plants well fed. 

And an even bigger thank you to all the little fat ladybirds who ate all the bugs who would have otherwise damaged the plants.

And finally a big thanks to Frank and Pippa, Yvonne’s dogs who have guarded the Trinidad Scorpion Plants from any marauding Bandidos and pepper thieves!

A few facts about Trinidad Scorpions:

  • Are so hot they were deemed the hottest pepper in the world at one time and although not quite the hottest pepper out there now, overtaken by the Carolina Reaper they are still a pepper to be very cautious of!
  • Scoville Scale 1,000,000 – 1,463,700 SHU
  • The Trinidad Scorpion Butch T pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago

To purchase this sauce pop over to our shop  and we will send it over to you.

 

We’re Cutting Down on Plastic

We’re Cutting Down on Plastic

Over the last month, we’ve been chatting to lots of different people about how we can make things better for you and all our customers. You won’t be surprised to know that everyone we spoke too told us that they love our sauces they also told us that the environment matters to them and they wanted us to ensure our packaging is as eco-friendly as possible. We have chosen a number of green packaging solutions that involve only sustainable, recycled and biodegradable materials. When we find a way to eliminate plastic completely from our packaging we’ll let you know

Meanwhile these are the changes we have in place;

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  • We are now using paper bubble wrap to safeguard the parcels we send out. Made from sustainable natural material. We chose Geami paper bubble wrap because it conforms to environmentally-friendly aims 
  • We are using paper infill where needed 
  • We are using paper sticky tape to secure our boxes

And some we are working on;

  • Sending out a courier pack still requires a plastic bag even though it is made using recycled materials
  • Fragile tape is still plastic however we only use a minimum amount where needed
  • We need to use plastic bubblewrap bags on some of our products to withstand the Amazon shipping process – we are minimising this as much as possible and only in addition to paper bubblewrap, cardboard boxes or paper in the majority of parcels

Let us know your thoughts and also if you have further solutions for us to consider please let us know.

Baked Butternut Squash Jerk Style

Serves: 2-4  |  Prep: 15 mins | Cooking time: Approx 80 mins in total |

This is one of my favourite winter warming recipes, I always find butternut squash soothing to the soul this recipe makes a delicious supper full of good nutrition and warmth. Continue reading Baked Butternut Squash Jerk Style

Curry Coconut Tofu Flan

Serves 2  | Prep time 20 mins | Cook time 40 mins
Tofu can be really boring and uninspiring so we set about making it interesting and tasty in this wholemeal flan. My journey with pastry making has taken me to really appreciating wholemeal flour and how satisfying it is and of course normally better for you than white flour.  Although if not careful you can get into problems with dryness and cracking you should be fine with this recipe, I have learnt to never be afraid of adding more water but do it in very small amounts at a time!

Continue reading Curry Coconut Tofu Flan

Our Christmas Recipe – Turkey Coconut Curry

Spice up your Christmas leftovers with our amazingly tasty Turkey Coconut Curry dish. Transform your cooked meat into something special. Our turkey treat takes just 5 minutes to prepare and you can put your feet up while it cooks! Merry Christmas!

Continue reading Our Christmas Recipe – Turkey Coconut Curry

Our Autumn Recipe – Fish Tea Appetiser

Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.

Continue reading Our Autumn Recipe – Fish Tea Appetiser

Recipe of the Month – Tropical Canapés

Our simple tropical canapé recipes can be quickly rustled up to wow your guests! Here are some ideas for you to try with our Tropical Range of sauces. Our sauces also make delicious easy dips which you can serve with a number of different crudités. Pop these together for a real wow factor. It’s well worth the effort – your friends will love them!

Continue reading Recipe of the Month – Tropical Canapés

Tuna Fish Jerk style with Aubergine and Creamy Spaghetti

This week’s recipe is our tasty Tuna fish Jerk style with Aubergine and creamy spaghetti, using Chef Bernie’s Tropical Jerk Paste – our Sauce of the Month. We hope you enjoy Chef Bernie’s indulgent Summer treat.

Continue reading Tuna Fish Jerk style with Aubergine and Creamy Spaghetti

Chef Bernie wins 4th award in 3 months!

We were blown away at Guildford Cheese and Chilli Festival when we received our fourth award in just 3 months! Our Guildford winner was our Sweet Pepper and Ginger Sauce, coming first in the Mild Sauce category.

Continue reading Chef Bernie wins 4th award in 3 months!