Make Healthy Chocolate Your Friend!

To say I’m a chocolate fiend is an understatement. Chocolate is my friend.  No really she is – she’s been there for me throughout all the key moments in my life.  Comforted me in sadness, celebrated with me in happiness, calmed me down in anger and prepped me up with energy when I’ve needed it.  Like for millions of others, chocolate is a warm comforting blanket.

When my health issues cropped up I actually had to abandon chocolate for a while as she became a toxic friend for me. So I did go chocolate-free for quite a while.  And when I decided to let her back in my life our relationship had changed.

Now she had to be a high quality friend. She couldn’t just satisfy a primary urge of a sugar fix but had to offer my body and health something more.  She also had to cater to my dietary requirements of being dairy free but she couldn’t compromise on taste.   As I started my journey for new friends, I was surprised to see how much the chocolate market had changed.  In fact there was so much choice that I was like a kid in a sweet shop!  The need for a ‘healthy’ chocolate friend didn’t appear to be just a unique thing for me but was in demand by a growing population who wanted what I did.  Furthermore, it doesn’t appear that this market will slow down anytime soon as there’s a whole host of new healthy chocolate desperate to be our friends. And I’m all too willing to make new friends….

northernmunkeebites.ombar1Ombar Chocolate 72% Raw Cacao

Rating: 8 out of 10

Appeals to: free-from lovers, healthy-conscious eaters and lovers of high quality chocolate

Packaging

Now I’m not too sure that I was first attracted by the packaging. It didn’t scream out to me from all the different varieties on the shelves.  A slightly muted brown paper packaging with a pop of colour is how it differentiates itself.  However upon a second and tertiary glance, it actually looks quite classy with a high quality wrapping and upon opening a golden inlay.  It feels smooth to hold and starts to cry out high quality.  What I particularly liked was the rather clean/clear writing and not too much information on the front – just key words that I needed for my requirements e.g. % of raw cacao, dairy free.  Looking on the back provides me with the full information that I do need and in an easy to read manner.

Price

£1.99 – I have purchased this from a few health shops including Planet Organic and Holland & Barret.  When I first purchased it I thought the price was pretty steep for what looks like a small bar (35g).  However having tasted it against other brands it is quite reasonable and there are often discounts available on it in the health stores I mentioned.  It also helps me manage my consumption as because it is quite a price tag I don’t gobble it all in one go but actually have started to have it over two or three days which then makes me think it’s worthwhile as well as making sure I don’t over indulge and spreading the cost!

Delivery

This chocolate delivers. There are other varieties of the brand that I haven’t tried because I enjoy this version so much.  For me, dark chocolate is now my preference over milk and white.  This bar provides that small chocolate fix without being overly rich.  It’s slightly bitter but there’s creaminess to it which takes the edge of it.  I find that if you take one slab of it and let it melt slowly in your mouth, it gives you that feeling of eating a full chocolate bar.  To me that screams quality and ticks off all my boxes.  The product states it contains natural antioxidants and live cultures and I don’t know whether that adds to the flavour or not; but either way this is a tasty chocolate and one that is becoming a firm friend.

Verdict – in a word, creamy! Whilst the price can initially cause you to pause to purchase, after tasting it you can see that it’s actually a fairly reasonable price.  The 6 bar chocolate is enough to keep you satisfied for a couple of days providing you with that chocolate fix in an allergy free manner.  Plus if it states it’s good for your gut, I’m not one to say no to chocolate!

Details: https://www.ombar.co.uk/

I would love to hear your thoughts if you have tried this product – feel free to leave comments below.

Guest Blogger: Mrs M.

About Me

As a person with a recently diagnosed sensitive digestive system, I’m now on a path to make sure I eat well whilst still enjoying myself. Having been fearful of food, I now love finding new products, going to new restaurants to try new twists on dishes and am constantly looking for quirky items to consume.  I’m a huge supporter of simple food that is made tasty with the right combination of ingredients and more importantly enjoying your food and diet in a balanced way.  That means I always have room for my favourite item – chocolate!

 

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#MeatFreeMonday

I’m not ashamed to say it: I am a 6ft 2″, 20stone (plus), flexitarian!

Now, clearly I like my meat, you only have to see me to know that, but I’m not wed to it. I’m also very aware that the term ‘flexitarian’ feels very faddy but, just in case you’re not au fait with it, let me assure you the concept is quite simple: I just don’t eat meat all the time.

I have joined the thousands of others in the UK that aren’t necessarily card carrying vegetarians but occasionally partake in things like #meatfreemonday. So what’s driving this growth amongst the meat-loving populous?

Well it’s quite simple really: health and a huge improvement in the availability of convenient, good quality meat free food; in that order. It is now understood that eating a lot of meat, especially red meat, isn’t necessarily a route to a healthy lifestyle. This new demand has presented an opportunity for a number of companies to flourish and produce fantastic fresh and frozen vegetarian foods.

OK, that’s all well and good but you should know by now that I like to add a commercial ‘so what’ into the mix…

Well, The Independent called out flexitarianism as a key food trend for 2017 in an article published at the end of last year meaning retailers that ignore the needs of its shopper base will come unstuck. The marketplace has really heated up with foodies flourishing in lots of different categories. COOK has managed to redefine what is meant by frozen food and our freezers are now filling up with a cornucopia of fantastic free-from frozen goodies.

So when my friends over at Goodlife asked if I wanted to try out some of their products I jumped at the chance; and here’s what I thought…

Goodlife Foods

Rating: 9/10

Appeals to: vegitarians, flexitarians, free-from followers, food lovers and just about any body

Packaging

The charm of this brand really shines through from the packaging. It’s simple but certainly stands out against the wallpaper that adorns most freezers. The branding and packaging conjures up imagery of the self-sufficient good old days when everyone tended to an allotment and shared out this year’s bumper crop of runner beans. The food descriptions on pack are also very powerful in terms of setting expectations about the goodness inside; you’re really not expecting a free-from taste experience.

Price

£1.89 – £2.49 (based on Ocado’s pricing) – I was actually pleasantly surprised when I checked Ocado’s pricing. You could be forgiven for thinking that they would be more in line with COOK’s prices, which are significantly steeper. The freezer is a very value driven area of the store so price is a key driver of purchase, however these products are targeted at a discerning consumer so Goodlife have to find the delicate balance between value for money and a great tasting product.

Delivery

Green Bean, Spinach and Wensleydale Sausages

Now we’re all adventurous foodies here, right? So please don’t allow appearance to cloud your judgement with these beauties. They may not look much but they taste phenomenal and certainly deliver against the description. These sausages are bright, fresh and flavoursome and the sausage skin provides a snap as you break through it. The creamy cheese and onion notes linger on the palate long after the swallow. These are brilliant!

Tomato and Olive Grill

Goodlife’s grills give a very different eating experience to the light sausages with a rich intense flavour buffeted by a wholesome tomato base with a delicate, dancing olive across the top notes.

Mushroom and Spinach Kiev

Finally, the kiev. Now this is special. The light, herby crumb offers a fantastic juxtaposition to the creamy, delicate interior. The cheese sauce runs throughout the eat and far exceeds the point of swallow.

Verdict – in a word, flexy! As I said at the top of this post I am a flexitarian and I fully see the value in meat free days from a health perspective. However, this choice has only been made possible by fantastic tasting meat free options. I’m a food lover so taste is always king but thanks to people like Goodlife I don’t have to compromise just because I want to go meat free. Why not join me next #meatfreemonday?

Details: http://www.goodlife.co.uk

Any comments, thoughts or questions? Or are you a meat free warrior yourself and you want to offer me some tips? Leave a little comment below because sharing is caring!

Northern Munkee.

Key Food Trends in the UK…

Focus on SIAL: Review

Over the last week or so I have been focussing my attentions on Paris and SIAL: the world’s largest food innovation exhibition.

Innovation is the lifeblood of food retail as it drives new shoppers, new interests, new sales and new opportunities. There has been a plethora of game changing innovations over the last few years that have redefined food retailing in one way or another: bottled water, the shelf check-out, home delivery, micro-meals, vaping…the list is endless.

So, in the spirit of SIAL, I’m going to give my view of the world of retail and food innovation and then review some of the new insights that came out of the conference.

Sustainability

This has been a hot topic in the food industry for a long time and probably always will be. Sustainability can mean different things to different people but in its simplest form it’s a means to ensuring that we have longevity in supply of food. That can be achieved through fair wages and working conditions, exploring renewable energies or protecting the environment that produces the food. I wrote on this subject in a previous blog and in particular about how manufacturers are turning away from organisations, like the Fairtrade Foundation, in search of a more effective way of creating a sustainable supply chain.

In commercial terms, sustainability is still important to shoppers which can be evidenced from campaigns like The Grocer’s Waste Not Want Not. Suppliers should be mindful of their sustainability stance and can use it for commercial gain such as the multiple retailers’ adoption of ‘wonky veg’ to win hearts and minds.

Food Waste

I touched on this point briefly above but, as odd as this may sound, the management of food waste is becoming more and more trendy. This is partly driven by social awareness and hardship programs like Fair Share and also a socio-economic drive to stop throwing money down the drain through negligence and ignorance.

This trend has seen brands such as Toast Ale, beer made from surplus bread, to emerge. Now, I’m not claiming this is a new trend, far from it; the practice has existed for hundreds of years since fruit manufacturers wanted to preserve their wares in sugar to make jam or potato farmers wanted an outlet for surplus potatoes in a snacking format. What I am saying is that this concept and story is now becoming a commercial opportunity.

Dot Com

Online food shopping is something that has been growing steadily year after year in the UK but there has to be a significant leap forward in the near future that will be a game changer. If I was a betting man I’d say that is more than likely going to come from Jeff Bezos et al over at Amazon where drones are already lining up laden with groceries. Amazon will steal a march on the grocery sector, it’s just a matter of time.

For now, companies like Deliveroo will continue to innovate and do things differently and better than before but surely no one can beat the Amazonian beast to the online food retailing crown?

Flavour Trends

Flavour trends are really difficult to predict and if I could tell you the difference between a flash in the pan and a sticky trend I’d be a very rich man!

Flavour and food trends tend to be driven by social elements like which holiday destinations are popular at the time and therefore it changes frequently, almost on a yearly basis. One trend that is definitely here to stay in the UK is provenance. We are still obsessed by where our food comes from to keep a check on traceability and quality.

Health is still prominent on the trend agenda in the UK and the movement over the last 18 months has seen protein come into the limelight. Is this trend a sticky one? I think not but only time will tell.

Now that my soap box is well worn I’ll move on to take a look at the World Tour studies produced by SIAL with a focus on what we can expect in the UK.

World Tour Studies: UK Trends

Three Key Food Trends:

Coconutty – Daniel Selwood (journalist for The Grocer magazine) highlights Pip&Nut (which I wrote about in a previous blog) as the key brand in this trend. He highlights that British shoppers are looking for products with functional benefits and coconut proliferations will be around for the next few years.

No Carbs – Selwood also calls out the British quest for a tasty alternative to a carbohydrate accompaniment which has led to a whole raft of innovative pasta/noodle/potato alternatives.

Super Snacking – this review also comments on the snacking revolution that is well underway in the UK with lifestyle champions on the search for more tasty and more beneficial snacks. Selwood highlights popcorn as a key trend along with a range of new snacking options brought by brands like Graze.

Trends in Retail

This report offers a few juicy nuggets in terms of what to watch in the retail market with Amazon Fresh, Holland & Barrett driving change in the arena.

So all that leaves me to ask is what are your food or retail trends for 2017 that you want to highlight? Come on people, sharing is caring.

Northern Munkee.

Revolutionary Cold Pressed Drinks…

Focus on SIAL: Coldpress Drinks

Over the next week I will be focussing my attentions on Paris and SIAL: the world’s largest food innovation exhibition.

Innovation is the lifeblood of food retail as it drives new shoppers, new interests, new sales and new opportunities. There has been a plethora of game changing innovations over the last few years that have redefined food retailing in one way or another: bottled water, the shelf check-out, home delivery, micro-meals, vaping…the list is endless.

So, in the spirit of SIAL, I’m going to give my view of the world of retail and food innovation before I adjust my focus to an exhibitor at the conference in Paris.

Sustainability

This has been a hot topic in the food industry for a long time and probably always will be. Sustainability can mean different things to different people but in its simplest form it’s a means to ensuring that we have longevity in supply of food. That can be achieved through fair wages and working conditions, exploring renewable energies or protecting the environment that produces the food. I wrote on this subject in a previous blog and in particular about how manufacturers are turning away from organisations, like the Fairtrade Foundation, in search of a more effective way of creating a sustainable supply chain.

In commercial terms, sustainability is still important to shoppers which can be evidenced from campaigns like The Grocer’s Waste Not Want Not. Suppliers should be mindful of their sustainability stance and can use it for commercial gain such as the multiple retailers’ adoption of ‘wonky veg’ to win hearts and minds.

Food Waste

I touched on this point briefly above but, as odd as this may sound, the management of food waste is becoming more and more trendy. This is partly driven by social awareness and hardship programs like Fair Share and also a socio-economic drive to stop throwing money down the drain through negligence and ignorance.

This trend has seen brands such as Toast Ale, beer made from surplus bread, to emerge. Now, I’m not claiming this is a new trend, far from it; the practice has existed for hundreds of years since fruit manufacturers wanted to preserve their wares in sugar to make jam or potato farmers wanted an outlet for surplus potatoes in a snacking format. What I am saying is that this concept and story is now becoming a commercial opportunity.

Dot Com

Online food shopping is something that has been growing steadily year after year in the UK but there has to be a significant leap forward in the near future that will be a game changer. If I was a betting man I’d say that is more than likely going to come from Jeff Bezos et al over at Amazon where drones are already lining up laden with groceries. Amazon will steal a march on the grocery sector, it’s just a matter of time.

For now, companies like Deliveroo will continue to innovate and do things differently and better than before but surely no one can beat the Amazonian beast to the online food retailing crown?

Flavour Trends

Flavour trends are really difficult to predict and if I could tell you the difference between a flash in the pan and a sticky trend I’d be a very rich man!

Flavour and food trends tend to be driven by social elements like which holiday destinations are popular at the time and therefore it changes frequently, almost on a yearly basis. One trend that is definitely here to stay in the UK is provenance. We are still obsessed by where our food comes from to keep a check on traceability and quality.

Health is still prominent on the trend agenda in the UK and the movement over the last 18 months has seen protein come into the limelight. Is this trend a sticky one? I think not but only time will tell.

Now that my soap box is well worn, I’ll introduce my SIAL 2016 exhibitor focus for today…

Coldpress

Who are they?

Coldpress is the product of Andrew and Bradley’s desire to bring the food industry into the 21st Century by improving production methods to produce a tastier, healthier and more sustainable foods. The business’ ethos is literally about taking the heat out of the production process

Why are they innovative?

This is easy. Two things: process and packaging. I’m a big believer in brands finding ways to ‘pop’ off the shelf and I think the iconic hexagonal bottles achieve that. The process is Coldpress’ raison d’etre and gives the product life. The packaging allows the drink to speak for itself and is the main selling space.

Why should you love them?

Again, this is easy. The taste. The product delivery is just fantastic. Whether you buy into their mission to revolutionise the drinks manufacturing process you’ll definitely buy into their flavours – in fact I’m drinking one right now as I write this if you must know! So, do yourself a favour: put down the concentrate and pick up the Coldpress.

Details: www.cold-press.com

SIAL Location: JK 042 National Pavilions and Regions of the World

So all that leaves me to ask is what are your food or retail trends for 2017 that you want to highlight? Come on people, sharing is caring.

Northern Munkee.

Dairy Free Drinks…

Focus on SIAL: Rebel Kitchen

Over the next week I will be focussing my attentions on Paris and SIAL: the world’s largest food innovation exhibition.

Innovation is the lifeblood of food retail as it drives new shoppers, new interests, new sales and new opportunities. There has been a plethora of game changing innovations over the last few years that have redefined food retailing in one way or another: bottled water, the shelf check-out, home delivery, micro-meals, vaping…the list is endless.

So, in the spirit of SIAL, I’m going to give my view of the world of retail and food innovation before I adjust my focus to an exhibitor at the conference in Paris.

Sustainability

This has been a hot topic in the food industry for a long time and probably always will be. Sustainability can mean different things to different people but in its simplest form it’s a means to ensuring that we have longevity in supply of food. That can be achieved through fair wages and working conditions, exploring renewable energies or protecting the environment that produces the food. I wrote on this subject in a previous blog and in particular about how manufacturers are turning away from organisations, like the Fairtrade Foundation, in search of a more effective way of creating a sustainable supply chain.

In commercial terms, sustainability is still important to shoppers which can be evidenced from campaigns like The Grocer’s Waste Not Want Not. Suppliers should be mindful of their sustainability stance and can use it for commercial gain such as the multiple retailers’ adoption of ‘wonky veg’ to win hearts and minds.

Food Waste

I touched on this point briefly above but, as odd as this may sound, the management of food waste is becoming more and more trendy. This is partly driven by social awareness and hardship programs like Fair Share and also a socio-economic drive to stop throwing money down the drain through negligence and ignorance.

This trend has seen brands such as Toast Ale, beer made from surplus bread, to emerge. Now, I’m not claiming this is a new trend, far from it; the practice has existed for hundreds of years since fruit manufacturers wanted to preserve their wares in sugar to make jam or potato farmers wanted an outlet for surplus potatoes in a snacking format. What I am saying is that this concept and story is now becoming a commercial opportunity.

Dot Com

Online food shopping is something that has been growing steadily year after year in the UK but there has to be a significant leap forward in the near future that will be a game changer. If I was a betting man I’d say that is more than likely going to come from Jeff Bezos et al over at Amazon where drones are already lining up laden with groceries. Amazon will steal a march on the grocery sector, it’s just a matter of time.

For now, companies like Deliveroo will continue to innovate and do things differently and better than before but surely no one can beat the Amazonian beast to the online food retailing crown?

Flavour Trends

Flavour trends are really difficult to predict and if I could tell you the difference between a flash in the pan and a sticky trend I’d be a very rich man!

Flavour and food trends tend to be driven by social elements like which holiday destinations are popular at the time and therefore it changes frequently, almost on a yearly basis. One trend that is definitely here to stay in the UK is provenance. We are still obsessed by where our food comes from to keep a check on traceability and quality.

Health is still prominent on the trend agenda in the UK and the movement over the last 18 months has seen protein come into the limelight. Is this trend a sticky one? I think not but only time will tell.

Now that my soap box is well worn, I’ll introduce my SIAL 2016 exhibitor focus for today…

northernmunkeebites-rebelkitchen1

Rebel Kitchen

Who are they?

Rebel Kitchen is a husband (Ben) and wife (Tamara) team on a food mission that can be best summed up by their story: A permanent healthy state of rebellion means we’re always seeking newer and better ways of doing things. Reject ‘how it is’; tell the ‘that’ll never workers’ where to go and never settle.

The brand is very on trend and acts as the physical embodiment of the health movement within the UK at the moment.

Why are they innovative?

Rebel Kitchen is riding on the crest of a wave of a coconut-health trend and making all the right moves. The flavours aren’t overly complicated but they deliver against a healthy shoppers expectations and they even make the transition into the mainstream shopping basket through clever and effective branding.

Now, I’m not your stereotypical coconutter but Rebel Kitchen’s Mylks are just brilliant. There isn’t anything pretentious about them. It’s just good quality drinking.

Why should you love them?

Rebel Kitchen’s success, in my opinion, is down to the cleverly crafted brand identity. The principles put in place by Ben and Tamara have set a solid platform to build a product portfolio and a movement that will be around for a while.

I’ve passed judgement on some healthy foods in previous blogs which have completely missed the point and forgotten to be, firstly, great tasting. This is where Rebel Kitchen differ: they are starting with great food and making sure it’s simple and good for you. Good work!

Details: www.rebel-kitchen.com

SIAL Location: 2L 047 National Pavilions and Regions of the World

So all that leaves me to ask is what are your food or retail trends for 2017 that you want to highlight? Come on people, sharing is caring.

Northern Munkee.

Cooking with Heinz..

BBQ Mini-Series: Cooking with Heinz

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

Cooking with Heinz

Rating: 7/10

PREPARATION TIME: 10 MINUTES

COOKING TIME:  40 MINUTES

12 chicken wings or thighs

1 tablespoon olive oil

2 cloves of garlic, finely chopped

3 tablespoons freshly squeezed lemon

2 tablespoons Heinz Peri Peri Sauce

Salt and pepper to taste

COOKING

• Whisk together the lemon juice, garlic and oil until smooth

• Place the chicken in a freezer bag, season with salt and pepper and pour in the marinade. Shake and refrigerate for at least 30 minutes

• Once the marinade has infused with the meat cook on a medium BBQ heat, turning occasionally, for 30 minutes or until cooked through

• Once cooked place in a bowl and add in Heinz Peri Peri Sauce and toss through so all the chicken is coated. Serve and enjoy!

Verdict – in a word, easy! This is a really quick and easy way to really enhance your BBQ experience and serve food that will impress your friends. There are a range of Heinz sauces that you can cook with but the Peri Peri delivers on that authentic, home-cooked flavour so your guests won’t even need to know!

Details: www.heinz.co.uk

So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.

BBQ Rubs from Yorkshire…

BBQ Mini-Series: Steenberg’s BBQ Rubs

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

Steenberg’s BBQ Rubs

Rating: 7/10

Packaging

I am going to be a little critical here as the packaging used doesn’t really capture the outdoorsy, pioneering spirit that is usually associated with the BBQ category and I’m not sure how well shoppers would relate to the packaging if viewed from a distance on a farm shop or deli shelf. The spices do have a fantastic backstory calling out heritage and provenance from the Foodie county of Yorkshire so, with a few focused tweaks, it is possible to vastly improve the rubs’ outward appearance.

Price

£2.50 – £2.60 – for the size portion that Steenberg’s provide this is great value; you can expect to pay at least £2 for a mainstream spice rub so for a hand blended, organic rub this looks really good in comparison.

Delivery

Cajun Ragin’

This is a firecracker of a spice that is very versatile in terms of meat combinations. The hand blended spice has a sweet and smoky opening that plays softly with your taste buds and really enhances any meat.

Sweet Sensational Rub

This was my favourite of the lot. I love a sweet marinade with a really juicy pork belly and this spice really is sensational. A dash of olive oil, a couple of teaspoons of the rub and overnight to infuse; spot on!

Jamaican Jerk

This is a classic rub that the North Yorkshire company have encapsulated brilliantly. The jerk spice was made for chicken, although it does work with other proteins, so I’d always recommend a good poultry and allow the spices to infuse with the meat for at least 30 minutes before cooking.

One-derful Rub

This is Steenberg’s answer to the all-purpose rub and for that reason it’s a great cupboard filler. It’s easy to use and a real people-pleaser if you’re catering for that fussy guest!

Verdict – in a word, versatile! If you want a fantastic, organic and flexible rubs then you won’t be disappointed. Yorkshire is known for producing great quality foods and up there in Ripon they know how to treat their meat.

Details: www.steenbergs.co.uk

So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.