The National Food Hygiene Rating Scheme is a Food Standards Agency/local authority partnership initiative to provide consumers with at-a-glance information about hygiene standards in food businesses found during planned inspections. The aim is to help consumers to make informed choices about where to eat out or shop for food.

 Most food businesses that supply food directly to the consumer are included in the scheme including restaurants, shops, cafes, takeaways, delicatessens, care homes, hotels and pubs and results can be found on  www.ratings.food.gov.uk   We are of course over the moon with our stars, but without getting overly emotional, a big THANK YOU to all the Wholesome Bee team for contributing to this because it is a team effort.  You can learn more in Craven Herald on 19th April.

That only poses one, small problem ….. where on earth am i going to do my bookwork and dump all the spare stock, baskets and boxes that seem to multiply every time my back is turned!  Recycle recycle recycle (most of) the waste – that is the easy bit.  Me?  Looks like I’m off into the cellar with my laptop!

We haven’t planned our next event yet, though there is something to look forward to on 29th June when we join with The Lion to celebrate National Vegetarian Week – watch this space!

We’d love to see as many as possible at the event, but places are limited, so please call into the shop for your invitation, or call us to reserve a place.  Bring a friend and have a grand night out!

Hope to see you there

Kath, Sue and all at Wholesome Bee

RED CABBAGE WITH APPLE & JUNIPER BERRIES
Serves 4-6

Small red cabbage – shredded
8 prunes soaked in 2-3 tbs balsamic vinegar
6 juniper berries- crushed
1 large onion – sliced
2 Medium cooking apples- cored, peeled & roughly chopped
200g cooked chestnuts
2 cloves garlic – crushed
2 tbs olive or rapeseed oil
Black pepper & salt

Heat a large heavy bottomed pan or casserole, add the oil & gently sweat the onion for about five mins.

Add all other ingredients & cook very slowly for about 45 mins on the cooker or in the oven until tender & juicy, & syrupy.

Stir occasionally & add a little stock if needed to prevent the mixture from sticking.

Delicious with nut roast & roast potatoes or just with jacket potatoes.

Last year saw a few changes, but the big one of course was the move from The Shambles to here on Duke Street.  Work is ongoing on the flats above, but we are just about settled into the new shop which has proved  much busier so far. 

So, from all of us at Wholesome Bee, we wish you a healthy and happy 2012.

Gluten-Free & Vegan
Serves 4-6

 1 medium onion or leek – peeled & finely chopped
2 sticks celery – finely chopped
2 cloves garlic – crushed
1 tsp each of dried heaped or 1 tbsp fresh sage, parsley, thyme

Sweat in olive oil in a covered saucepan until just tender
Season with salt & black pepper

500g winter squash (eg butternut, crown prince) – peeled & chopped into small chunks
500g mixed veg eg parsnip, celeriac, red pepper, courgette- in small chunks

Place in a roasting tin with oil & six tablespoons water, cover tightly with lid or foil & roast at 200 C until tender, about 30mins.

Break up with a fork so that there are still some small lumps in a smoother base.

125g cashew nuts – very finely ground
125g walnuts & brazil nuts – roughly chopped

Combine all ingredients, if the mixture seems at all dry moisten with a little stock.
Put in a one pound loaf tin, press down & cover with foil.
Bake at 170 C for about 40 mins then cook uncovered for 10 – 15 mins to brown.
Serve hot with roast potatoes, onion gravy & Brussels sprouts
Delicious cold with chutney & coleslaw.

Broccoli Soup

BROCCOLI SOUP

Serves 4 – 6 people

500g broccoli, chopped
1 medium potato
1 clove garlic – crushed
1 large onion
1 tablespoon olive or rapeseed oil
1 bay leaf
570 ml veg stock
                                                            ½ lemon – juice of
                                                            black pepper
                                                            To garnish, natural yogurt

• Saute the onion and bay leaf in the oil until the onion is soft
• Add potato and garlic and saute for a further 3 – 4 minutes
• Add broccoli and stock
• Cover and simmer for 15 mins or until potato broccoli are tender
• Allow to cool slightly and remove bay leaf
• Add lemon juice and season, then blend until smooth
• Reheat and serve garnished with a swirl of yogurt.