Tideford Organics Has It Covered For National Vegetarian Week

With National Vegetarian Week fast approaching (18th – 24th May), Devon's highly prized Tideford Organics has something for everyone to enjoy throughout the week.  Boasting an impressive array of new 'super' food inspired spring and summer soups and appetizing sauces perfect for summery pasta dishes, Tideford's delicious products are certain to tickle your taste buds.  Not only are many of their delectable soups and sauces suitable for vegetarians, they are gluten free and low in fat and salt, containing only organic ingredients. 

A previous winner of Great Taste Awards and the Organic Product of The Year, Tideford Organics' Tomato & Basil Sauce is a must have for your fridge.  Vivid red, this mouth-watering organic sauce will add sunshine to any dish.  Handmade by Tideford and cooked slowly to preserve the fabulous fresh flavours, sun-ripened tomatoes are carefully blended with basil and butter and seasoned with salt and cracked black pepper.  A superb combination with pasta, rice or vegetables, this versatile sauce is ideal for either lunch or dinner.  Gluten and wheat free this pot of pure delight is suitable for coeliacs as well as vegetarians. If you're after a luxurious organic, creamy cheese sauce, then look no further.

Using only the best ingredients available, Tideford Organics' Westcountry Cheese Sauce is made using mature Westcountry cheddar cheese, whole milk and rich butter with a subtle kick from white pepper.  This delightful sauce will transform any homemade pasta dish and is a wonderful accompaniment with steamed vegetables.  Available in a 300g pot, RRP £2.59, both sauces can be purchased from Ocado, Booths, selected Tesco stores and many well-known independents nationwide.

Newly launched, Tideford's spring and summer soups are immensely tasty, nutritious and light.  Served hot or chilled, their 'superfood' recipes include; Beetroot Soup with Pomegranate, Watercress Soup with Spirulina, Lemon and Cracked Black Pepper, Cucumber Soup with Dill and Kefir and Organic Gazpacho.  These refreshing soups are great for picnics in the park, trips to the beach and long lazy lunches throughout National Vegetarian Week and beyond. They are gluten and wheat free, low in fat, salt and contain no added sugar.  Available in a 600g pot size (RRP £2.79) these heavenly soups can be purchased from selected Tesco stores, Ocado, Whole Foods, Planet Organic, As Nature Intended, Selfridges and all well-known independents nationwide.

This innovative producer believes that flavoursome, healthy food can only be made with organic ingredients that are farmed responsibly with no artificial pesticides or fertilisers.  Tideford Organics is particularly proud of the fact that they don't add anything that wouldn't be found in your kitchen cupboard.  The colours and flavours come from using organic vegetables, herbs and spices which are slowly cooked.  All of their products are gluten free, organic and low in fat and salt. 
National Vegetarian Week 2015 is organised by the Vegetarian Society and sponsored by 'Nothing But'. This year it's all about sharing and enjoying delicious veggie food with your friends, family, colleagues, neighbours and community.  It's a great way to connect with those around you and explore scrumptious meat-free food together.  For further information on National Vegetarian Week visitwww.nationalvegetarianweek.org.
For further information on Tideford Organics go to www.tidefordorganics.com or email info@tidefordorganics.com / call 01803 840 555.

Saffron, Pepper and Mozzarella Arancini with Tomato and Basil Sauce and Asparagus Ribbons

Serves 2 - 3
Gluten free and suitable for vegetarians

Saffron and Pepper Risotto:
½ onion (finely diced)
½ leek (finely diced)
3 garlic clove (minced)
1 red pepper (finely diced)
2 tbsp olive oil
¼ tsp saffron
150ml boiling water
90g Arborio rice
150ml dry white wine
300 - 400ml gluten-free vegetable stock
75g Tideford Organics Tomato & Basil Sauce
2 tbsp chopped parsley
100g mozzarella
Breadcrumb Coating:
Rice flour
2 eggs
50ml milk
½ loaf sliced gluten-free white bread (stale bread works best)
2L vegetable oil
225g Tideford Organics Tomato and Basil Sauce
6 asparagus spears
15g butter
15ml water


1. Place the slices of bread on a tray and leave in a warm place until dry and stale if it is still quite fresh
2. Place the vegetable stock in a pan and bring to a gentle simmer ready for adding to the rice
3. Make a saffron tea by pouring 150ml boiling water onto the saffron and leave to infuse
4. Heat oil in a saucepan and gently cook the onions, leek and garlic for 4 minutes
5. Add the rice to the pan and stir to coat the grains with oil for 2 minutes, taking care not to burn the rice
6. Add the white wine to the pan and place on a high heat. Cook until the liquid reduces right down and all the raw alcohol has been burned off. Turn the heat down to medium
7. Gradually add the veg stock a ladle at a time continually stirring the risotto after each addition. Add another ladle of stock once the previous has almost been evaporated (you will probably not need to use all of the stock)
8. After 5 minutes add the red pepper and then the saffron tea in 3 stages. Continue the process of adding stock and stirring the risotto
9. After another 10 minutes add 75g of tomato and basil sauce and continue to cook
10. After between 20 – 25 minutes total time, the risotto should be cooked al dente. To check it is cooked correctly, either taste a grain, or remove a grain of rice from the pan then press it down with your finger. You are looking for the rice to have 3 little white dots when you flatten it. If it has a large white dot/s it is undercooked, and if it has gone translucent it is overcooked
11. Stir through the chopped parsley and season to taste, then spoon the rice into a large flat tray and place in the fridge until completely cold and firm
12. Meanwhile bring a pan of salted water to the boil. Prepare the asparagus by trimming the woody end, then using a vegetable peeler, peel from the base to the stalk to make thin ribbons of asparagus. Place into ice water until they begin to curl. Once curled, place into the boiling water for 1 minute to cook, then lift back into the ice water to chill. Set aside
13. Take the mozzarella and cut into small 1.5cm dice. Take a piece of mozzarella and form the cold rice around it to make filled rice balls. Place back in the fridge once more until cold and set
14. Whisk the eggs with a pinch of salt and add a splash of milk and whisk again to make an egg wash. Take the stale bread, place in a blender and blitz for a few seconds to make breadcrumbs. Set up 3 containers with the rice flour, followed by the egg wash, then the breadcrumbs
15. To coat the rice balls first place in the container of rice flour and shake to coat. Then drop into the egg wash, shaking until it is completely coated. Then drop it into the container of breadcrumbs, shaking to coat. If they aren't too well coated, place back in the egg wash, then into the breadcrumbs again to give a second coating
16. If you have a deep-fat fryer set it to 180oC, or heat the vegetable oil in a deep saucepan to 180oC
18. Place the remaining tomato and basil sauce in a pan and place on a low heat to gently warm through
17. Carefully lower the coated rice balls into the hot oil and fry until the outside is crispy and golden. Lift out and place on a paper towel lined tray to absorb the excess oil and season with salt
18. Place 15g butter and 15ml water in a pan and heat to form an emulsion. Add the asparagus and a little seasoning, then glaze with the emulsion for 30 seconds to heat through
19. Spoon the sauce into a bowl and place in the arancini rice balls. Top with the asparagus ribbons and serve

recipe by Tom Fallows.  In 2013, Tom won the 'Gluten-free Chef of the Year' award.


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