Articles by Sheree Hatton
Our new organic, gluten-free pastas have now arrived, and are a welcome addition to the Suma range. As ever with our products, we have researched extensively to ensure they are of the highest quality and …
Based in the Calder Valley?
Have you heard of Hourcar? A fellow co-operative, who offer an alternative to car ownership in the upper Calder Valley. You can get a car whenever you need, for as little or as …
We spoke to Deri Reed, also known as the Ethical Chef, all about his new restaurant and his plans for this year.
• Tell us a little bit about yourself
My name is Deri Reed, aka The EthicalChef, …
We know Christmas has just been and most of us are ready for Spring and warmer days but we’re already thinking about the next festive season! Crazy, we know!
Here at Suma HQ, we’re constantly striving to develop …
We spoke to the fantastic team at Doisy & Dam who have supplied us this decadent chocolate mousse recipe. Perfect either hot or cold, and definitely to be enjoyed with friends!
Doisy & Dam have a delicious …
Our final recipe of celebrating National Cake Week is this light, fluffy Chocolate Chip Lemon Cake – perfect with a good brew and relaxing after a hard week’s work! Kindly donated by Caroline Turner ofn …
Day 4’s recipe – something different! Raw, vegan, blackberry cheesecake slices –
11/2 cups of walnuts
1 cup of pitted dates
1/4 tsp of sea salt, divided in half
1 cup of blackberries
1 cup of cashews soaked in water …
Day 3’s recipe – Carrot Bundt Cake was kindly submitted via Twitter by the blog Real Food Fans.
2 cups (250g) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A budding chef, Lily, aged 10 sent us this recipe for the cutest fairy cakes we’ve ever seen – watch out professional bakers!
220g Caster sugar,
300g Self raising flour,
200g Soft tofu,
3tsp baking powder
2tsp Vanilla essence.
Another keen baking member, Andy Reynolds sent us this in – a cupcake with a zesty difference!
200g caster sugar
100g softened butter
2 eggs, plus 2 egg whites
zest 2 lemons, plus 2-3 tbsp lemon juice
100g self-raising flour