KIS stands for Keep It Simple and is a BigBarn initiative to help more people enjoy great food and save money.
You can browse the videos to find recipes using cheaper, seasonal ingredients, or upload your own videos and become the next famous TV chef!
I just had a beef craving and put one of our beef burgers and our beef sausages with my breakfast! Egg is fried in the centre of the slice of sourdough.
Moorside Hereford grass-fed beef burger and sausage.
Slice of sourdough bread.
Egg, local free range.
Bacon, dry cured.
Anything else you crave for!
Cooking lipid is as your choice.
For our last Veganuary 2021 recipe, I've showcased a stuffed aubergine recipe. This is a great plant based recipe, perfect either as a starter or main course.
In the picture, we served it with a selection of dips, as well as pitta bread, olives and a cous cous salad. The smokiness from the tomato sauce, plus the heat from the chilli sauce, work really well together.
Our Manfood Smoky Tomato Sauce and Hot Chilli sauce is available from:
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1 Jar Manfood Smoky tomato sauce
Chill a cocktail glass.
Add ingredients and stir.
Garnish with a strawberry.
If you prefer, stir the ingredients in a cocktail shaker filled with ice and strain into the chilled glass. Cheers!
50ml Boadicea® ‘Spiced’ Gin
12ml Mancino Vermouth
50ml Cranberry Juice
Add 1 strawberry to garnish
Shake all the ingredients except the soda. Double strain over ice cubes into a Highball glass. Top up with club soda and garnish with lemongrass and a lime wheel.
50ml Ramsbury Gin
25ml fresh lime juice
25ml citrus cordial
80ml club soda
Lemongrass and lime wheel
Fill glass with crushed ice. Add all ingredients to a shaker except for the crème de mure. Shake and strain over the crushed ice. Drizzle the crème de mure over the glass. Garnish with fresh blackberries.
50ml Ramsbury Single Estate Gin
25ml Lemon Juice
10ml Crème de mure