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Turkey Hot Browns

Thursday, 30 June 2016

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These sandwiches make for a nice light and healthy supper when it gets too hot to cook, or when you are starving at the end of the day and can't be asked to cook.  Not only are they quick and easy to make, but they are diabetic friendly also!

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A Fruity Chicken Salad with Crunch

Wednesday, 29 June 2016



I was looking to make us a delicious lunch today, that was not only scrumptious, but also fairly healthy.  Todd and I both are on medication for high cholesterol and I am a diabetic, so eating healthier is the order of the day around here most days.  It  is a real pain getting older, but then again its a blessing as so many people don't get the chance to do just that.

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Sweet Corn Muffins

Tuesday, 28 June 2016

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Sweet Corn Muffins are the perfect addition to suppers like that delicious White Chicken Chili I showed you yesterday!   Corn and chili are a marriage made in heaven, don't you know!

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White Chicken Chili

Monday, 27 June 2016

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There is one thing with the British weather that you can rely on for sure, and that is that it is highly unpredictable and unreliable!  Today (Sunday)  has been cold and rainy.   The perfect day to make something delicious like this White Chicken Chillie!

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Baked Lemon Donuts

Sunday, 26 June 2016

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I profess to having a certain fondness for donuts, especially the cake type.  I like those ones much more than the yeast once, although they are also certainly very good and have their place.  But give me a chocolate sour cream or plain sour cream donut over a crueller any day of the week!  Love, Love, LOVE!

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Baked Ravioli with Sweet Peppers

Friday, 24 June 2016

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I had some fresh ravioi in the refrigerator that needed using up the other day and so I created a delicious and quick casserole that went down a real treat. I used a spinach and ricotta variety and these flavours worked very well together, but I am sure they would also work very well with a cheese or a beef ravioli.


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Kimchi Mac and Cheese

Thursday, 23 June 2016

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I was recently sent a jar of Yutaka Korean Kimchi to try and I decided to put it to good use in a recipe for Kimchi Mac and Cheese that I had saved some time back.  It sounded delicious at the time and I thought it would be a great way to showcase this great product.  I was not wrong!

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Greek Turkey Tacos

Wednesday, 22 June 2016

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I am a great fan of Mediterranean flavours   . . .  oregano, feta cheese, olives, lemons, tomatoes, cucumbers . . .  coriander.  Greek salad.  Yum!  Yum!

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Gingerbread Madeleines

Tuesday, 21 June 2016

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I recently received a new Madeleine pan and I found a lovely recipe to bake in it.  I love French Madeleines . . .  tiny little moreish shell shaped little cakes . . . rich and wonderful for dipping into hot drinks.   I wanted to do Gingerbread ones because Todd really loves Gingerbread and I found the perfect recipe here.

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Banana Chocolate Chip Muffins

Monday, 20 June 2016



I had some bananas here in the house that were just about to the point where they needed to be tossed . . . I hate wasting good, ripe banana . . . it's such a necessity when it comes to making banana cakes and such . . . in fact I always purposely hide a few . . . just so I can have some to bake with.

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Summer Fresh Cherry Trifle

Sunday, 19 June 2016



One of my favourite late spring/early summer fruits is cherries. When we lived down in Kent at this time of year you could find lots of cherry sellers set up on the many laybys in the area, their tables just laden with glorious cherries, of several different varieties.

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French Yogurt Cake

Saturday, 18 June 2016

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Sometimes I just have a craving for cake.   I haven't yet been able to sort out a way to make a diabetic cake which actually tastes good and has a texture that I enjoy, but I am working on it.  I have decided that a tiny taste of what  you enjoy  once in a blue moon has to be enough, and so every now and again I treat myself to a slice of cake.  Not an over the top cake . . .  mind . . .  but, beggars can't be choosers can they!

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Father's Day Treats

Friday, 17 June 2016

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 Its Father's Day this Sunday and I thought it would be fun this morning to share with you some of the things I wish I could cook for my dad.  Unfortunately he is all the way over in Canada, so it will have to be just a wish list.  I suppose I could cook some of them for Todd, even though he's not my dad.  He probably wouldn't complain too  much!  Here are my choices and I hope you will give some of them a go yourself as well!  The "Dads" in your life are sure to appreciate them!

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White Chicken Enchilada Pasta

Thursday, 16 June 2016

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I saw this recipe on Julies Eats and Treats the other day and as soon as I saw it, I wanted to make it.  I love mexican flavours and I love pasta.  I did have to adapt it somewhat according to the ingredients I have available over here in the UK, but I was very pleased with the end results.

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Smash Burgers

Wednesday, 15 June 2016

Smash Burgers





I watched the Pioneer Woman doing something like this on the television one day and it looked dead simple and delicious and decided to try to replicate it for us here at home. 


I am not a person who eats burgers very often and when I  do, more often than not they are a turkey burger.  When I saw her making these though, they just seemed impossible to resist! 



 Smash Burgers






I knew that I had to try them!  They turned out great and were something we both really enjoyed.  Simple to make and oh so delicious.   



No seasonings needed except for salt and black pepper. 
 

When I was growing up my mom used to make burgers for us sometimes. I never liked them. She used cheap beef and they were full of fat and gristle.  They were over cooked as well.  We never had buns, only bread and to this day the taste of bread and mustard reminds me of those terrible burgers.

They were really not very nice at all. Not like these burgers! 



Smash Burgers





For a good burger, you want to use a good butchers beef if possible, not the stuff from the shops which is pumped full of red dyes and water.  
 


The secret to these tasty burgers lies in searing them on a very hot pan quickly and pressing them down as flat as you can so that they cook quickly and brown nicely.



I had always been told not to press a burger when cooking it because you press out all the juices. I had my reservations, but I went with it anyways.  I mean, why not trust the Pioneer Woman?  Her husband grows beef!

  

 Smash Burgers





Because they cooked rather quickly all of the juices stay inside and you get a really tasty burger.  Who knew!



The heat from the burgers melts the cheese.  That combination served on a toasted bun with your favorite garnishes results in a burger that is very delicious indeed.


If you do enjoy a good turkey burger, you might be interested in these:

SPICY RANCH TURKEY BURGERS - These are filled with lovely flavours and always goes down a real treat!  From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!


HERBED TURKEY BURGERS - Parsley, sage, rosemary and thyme.  Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix also. Served with a delicious ranch slaw and topped with cheese, these always go down a real treat!




Smash Burgers






*Smash Burgers*
Serves 4
Printable Recipe 

Delicious burgers, nicely browned on the outsides and filled with cheese.   I like to serve them on toasted soft buns with lots of pickles, onions, tomatoes, lettuce, etc.  But you can pick your own garnishes.  Whatever you choose, your family will love these. 


1 pound of ground beef mince
(Not too lean but not too fatty)
salt and black pepper
4 slices of easy melting cheese
Toasted buns and desired garnishes 


Smash Burgers






Divide the ground beef mince into 8 equal portions, shaping each into a ball.  Heat a large nonstick griddle pan over high heat.  


Once is is nice and heated, place the balls of beef onto the griddle pan one at a time and using a non slotted spatula, or the bottom of a cup to press down very heavily on the meat to flatten it out as thin and flat as you can.  


 Season to taste with salt and black pepper.  Cook for about 2 minutes, until nicely browned.  You will know when this has happened as the sides of the patties will start to colour.  Flip over.  Cook for about 1 minute.   


Top half of the patties with 1 slice of cheese and then with the other patties.  Give it half a minute or so to melt the cheese and then place on the toasted buns and serve.



Smash Burgers





Bon Appetit!  Enjoy!
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BBQ Chicken Packets

Tuesday, 14 June 2016

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I was in the mood for something quick and easy the other night and so I threw together these delicious foil packets, BBQ Chicken Packets.  So simple to make and so tasty when done!  You can either cook them in the oven or on the BBQ.  Its all up to you!


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Perfecting Sourdough by Jane Mason

Monday, 13 June 2016

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I recently received a cookbook for review entitled Perfecting Sourdough, by Jane Mason.  Mastering the art and science of baking with starters and wild yeast. Expert author and founder of Virtuous Bread, Jane Mason, has provided the ultimate companion for those wanting to master the art of baking with starters and wild yeast. Chapters dedicated to each type of sourdough cover everything from basic step-by-step instructions to troubleshooting tips and advice on equipment and ingredients. Perfecting Sourdough is packed with useful information to give even the most novice baker the confidence to crack sourdough!


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Honey Mustard Two Potato Salad

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I found that I had quite a few sweet potatoes and white potatoes in the potato bin the other day and I thought to myself why not make a potato salad using both of them and this is what I came up with.  Honey Mustard Two Potato Salad!  It was delicious!


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Apricot Sheet Cake

Sunday, 12 June 2016



This is a simple cake and very easy to make. Sometimes people think that if something is simple, then it can't be very good, but they are so wrong . . . wrong, wrong!

In my experience it is quite often the simplest things that taste the best of all!

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Strawberry and Mozzarella Salad

Saturday, 11 June 2016

 

The shop shelves are starting to fill up with early British Strawberries now.  My plants in the garden have small green berries on them, but it's far too early yet for us to be eating our own.   We have had a week of just gorgeous weather this past week and I took advantage of it by making us some nice light food that we could enjoy eating out on the patio.  Dishes like this delicious salad went down a real treat and used the beginnings of the British Strawberry Season to their best!

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71 Bloggers Choose their All-time Favourite Recipes

Friday, 10 June 2016

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AMARA has composed a list of 71 blogger's favourite recipes.  (This above is Ombre Cheesecake by  Capture From Lucy)   If you love good food and are keen to discover a new food blog that you perhaps have not yet discovered, do hop along to the The Lux Pad by Amara to find out more and drool a tiny bit! 
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Chicken Enchilada Bake



I confess to having a certain fondness for Mexican food.  I have never been to Mexico actually, no even close, but I do love the flavours of that type of cuisine   Now I don't want purists messaging me here telling me that this is nothing like Mexican food.  This may well be true, but this is what I know as Mexican and this is what I like, and well . . .  it's my kitchen, afterall!




This casserole is much simpler to make than traditional enchiladas.  I have adapted the recipe from one which I discovered on Whats Gaby Cooking.  It looked so delicious that I wanted to try it.  I have taken the liberty of using already poached chicken and changing out a few steps . . .




But that is what cooking is all about isn't it?  Finding inspiration and then using that inspiration to create something delicious depending on what is available and what you like or don't like . . .




I always have poached chicken on hand.  I use it all the time.  I probably poach a whole chicken every week., or a bag of chicken breasts or thighs, a mixture, etc.   Its a very versatile ingredient to have and it works well in impromptu salads, sandwiches and quick suppers like this!





*Chicken Enchilada Bake*
Serves 6 
Printable Recipe 

Simple to make and soooooo delicious.  Even the leftovers are fabulously tasty. 

3 chicken breasts, poached and shredded
1 jar of Enchilada sauce
(I used Discovery, and sprinkled the seasoning mix included over the chicken, tossing it to coat all together)
1 TBS oil
1 medium onion, peeled and chopped
1 jalapeno pepper, deseeded and chopped
1 tsp chipotle chili in adobe paste
1 400g (14 oz) tin of black beans, drained and rinsed
1 198g (about 1/2 cup) tin of sweet corn, drained
(Or the equivalent in either frozen or fresh, thawed if frozen)
6 corn tortillas
1 bag of grated four cheese mix (About 3 cups)
(I use the jack, mozzarella, edam and cheddar mix)
To serve:
chopped spring onions
sour cream





Heat the oil in a skillet.  Add the onions and peppers.  Cook stirring until softened.  Add the enchilada sauce and chipotle chili.  Simmer together for five minutes.


Preheat the oven to 190*C/375*F/ gas mark 6.  Butter a deep 9 inch pie dish.   Spoon a bit of the enchilada sauce on the bottom. Top with three tortillas, overlapping slightly in the centre.  Top with half the chicken, half of the beans and corn, half of the remaining enchilada sauce and half the cheese.  Repeat the layers, ending with cheese.


Bake in the preheated oven for 20 to 25 minutes until heated through and bubbling.


Scatter chopped spring onions on top.  Serve spooned out with sour cream for dolloping and additional spring onions for sprinkling.  Delicious!




This was really, really, REALLY good!   It was quick to make and was something which I would make again! I served this with a simple salad.  It was fairly low in carbs, high in protein and delicious.



Bon Appetit!



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Now that's a tasty pickle!

Thursday, 9 June 2016

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I just have to tell you about this delicious pickle we have been enjoying these past few weeks from the people at English Provender!  English Provender Proper Pickle, Beetroot! Naturally delicious, crunchy and all grown up, English Provender Co.’s Proper Pickle taps into the nostalgic taste of traditional sandwich accompaniments, but with an altogether more refined flavour and texture for the more discerning palate.

I have always love LOVED beetroot in any way shape or form, and I am happy to say I am loving this Beetroot proper pickle also!

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Packed full of flavour and having just the perfect amount of punch, earthy English Provender Beetroot Proper Pickle is made with authentic, natural ingredients that champion British produce, with no added preservatives, colours or flavours.  This is pickle as it should be.  If you’re looking to add a twist to your ploughman’s lunch or daily salad then Beetroot Proper Pickle could be the pickle for you. Rich and fruity, crunchy British beetroot is combined with a unique blend of pickle spices.  We've been enjoying it on sandwiches and with cold meats.   I've even been tucking into it with a spoon when nobody's looking.  Shhh . . .  don't tell anyone!

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Other flavours are Proper Pickle Chunky, Proper Pickle Finely Chopped and Proper Pickle Pickled Onion.  If they are anything near as tasty as the Beetroot one, I am sure they are gorgeous too!   I would buy this pickle.  Many thanks to English Provender Co for sending me a jar to try.

These tasty pickles are available online in the English Provender Co online store or instore at Waitrose and ASDA.

To find out more about English Provender and their products be sure to check out their Homepage.

Follow them on Facebook
Follow them on Twitter
Follow them on Pinterest
Subscribe to them on YouTube 

Note - although I was sent a jar of pickle free of charge to try out, I was not required to write a positive review.  Simply put.  I really liked this.
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Buttermilk Cake

Buttermilk Cake






We are coming into Strawberry season here in the UK now, and I will put my hand up and say that Strawberry season is one of my favourite food seasons. 


 I purposefully do not buy strawberries at any other time of the year, or imported berries, because in all honesty . . . they just don't cut the mustard!  This Buttermilk Cake is a must during Strawberry Season because it is just so darned perfect for eating with berries and cream!

 Buttermilk Cake





It really is a beautiful cake and perfect to serve with these lovely fresh berries.  


But it also goes very well with all sorts of other fruit . . .  blueberries, blackberries, peaches, nectarines, etc.  You pick the fruit and this cake is the perfect canvas to support them!



Buttermilk Cake





Its moist and dense and very, very moreish.  Even without any fruit and cream.   


Just a slice of this beautiful cake goes down very well with a nice hot drink on it's own without anything else.

 

 Buttermilk Cake




But don't take my word for it.  Bake it and see for yourself.    I think you better get ready to fall in love.  ☺



Buttermilk Cake




*Buttermilk Cake*
Makes one large nine inch cake
Printable Recipe 

This is moist and delicious.  Lovely served with fresh berries and cream. 

315g of plain flour (2 1/4 cups)
1/2 TBS baking powder
1/2 tsp baking soda
1/4 tsp salt
85g of butter (6 TBS)
240g sugar (1 1/4 cup)
3 large free range eggs
1 tsp vanilla
250ml buttermilk (1 cup)
To serve: (optional)
375ml of double cream (1 1/2 cups whipping cream)
1 1/2 pints fresh strawberries, sliced
icing sugar to dust.


Buttermilk Cake



Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a deep 9 inch round cake tin and line the bottom with paper. Set aside.


Cream together the butter and sugar until light.   Sift together the flour, baking powder, soda and salt.  Beat the eggs into the creamed mixture one at  time.  Beat in the vanilla.   Add the dry ingredients alternately with the buttermilk, stirring until well combined.   Pour into the prepared tin.



Buttermilk Cake




Bake for 45 to 50 minutes until the cake is firm to the touch, golden brown and a toothpick inserted in the centre comes out clean.  Allow to cool in the tin for 10 to 15 minutes, before tipping out onto a baking rack to cool completely.


Once cold, slice horizontally in half.  Trim any rounded bits off the top.  Sandwich the two layers with  the whipped cream, and sliced berries, saving a few for on top. Dust the top with icing sugar.  Cut into wedges to serve.



Buttermilk Cake



Bon Appetit!
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Egg Roll Stir Fry

Wednesday, 8 June 2016

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This is a quick and simple dish I have been wanting to make for quite some time now.  I originally saw it on Pinterest, attributed to a blog called South In Your Mouth, who got it from someone else, who got it from someone else and so on and so on.  You know how it goes.   I adapted it to our own tastes and we were both very happy with the end result!  This is the perfect quick and simple supper for those nights when you just can't be asked to cook!

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Grilled Peach and Ham Salad

Tuesday, 7 June 2016

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I picked up some lovely flat peaches at the shops at the weekend, and they weren't too hard, and not mealy.  They were just right.  We had a couple just eaten out of hand and then I used several to make this delicious salad which we enjoyed for lunch!

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"Grow Your Own" with Heinz Tomato Ketchup!

Monday, 6 June 2016

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Heinz Tomato Ketchup have teamed up with pothole gardener Steve Wheen, planting striking mini gardens across six UK cities, to showcase the beauty of Spring and the important journey from seed to sauce. It’s a fab way for people of all ages to get stuck in, learn about where their food comes from and grow their very own produce!

Alluring miniature gardens, planted by visionary pothole gardener Steve Wheen, have popped up across six UK cities set for the arrival of spring. The beautiful illustrations created with Heinz Tomato Ketchup are part of the ‘Grow Your Own’ campaign. Using garden equipment including tiny wheelbarrows, miniature people and green foliage the creations tell the story of how Heinz seeds start their journey, being planted in gardens at the start of tomato season.


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For the fourth year of the ‘Grow Your Own’ project Heinz Tomato Ketchup is calling on families up and down the country to get creative and plant their own Heinz tomato seeds. This year entrants will be in with a chance of having their home-grown tomatoes made into an iconic bottle of Heinz Tomato Ketchup, personalised exclusively for them.


Residents of London, Manchester, Cardiff, Brighton, Bristol and Birmingham will be surprised and delighted with these colourful gardens that bring the joys of spring to people around the country. Kitted out with miniature benches, wheelbarrows, bicycles and picket fences the miniature creations draw attention to the beauty of UK gardens and help families enjoy growing their own food together and learn a little bit more about tomatoes along the way.

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Chris Isaac, Brand Manager for Heinz Tomato Ketchup said “Through the ‘Grow Your Own’ campaign we’re spurring on families to get involved with planting tomato seeds themselves and with the competition this year there’s an added incentive to get planting. We’re really excited to see the results from this and hopefully the winner will be delighted with the outcome.”

 photo DSCN7063_zpsu3qyshp2.jpg

 To enter the competition*, families need to upload pictures of their efforts to the official Heinz UK Facebook page to be in with a chance of being that one lucky winner. Chosen at the end of August, the winner and their tomatoes, will be picked up by Heinz Tomato Ketchup and transported to Heinz’s Culinary and innovation Centre to be produced. The winner will then receive a special version of the classic glass bottle filled with their home grown Heinz Tomato Ketchup, complete with a unique personalised label.

 photo DSCN7228_zpsbu9lfdvs.jpg


There will also be a number of runners up prizes, with gardening hopefuls having the chance to win high quality gardening tools – such as watering cans, wheelbarrows, trowels and gardening gloves – plus much more! 

 photo IMG_9814_zpsom2ey0sq.jpg



To get inspired and find out more about the Grow Your Own campaign visit: www.facebook.com/HeinzUK.


*Terms and conditions apply, see http://www.heinzgrowyourown.co.uk/terms for more details 




About Heinz: For 140 years Heinz has been dedicated to crafting the best-tasting tomato ketchup. The rich red colour, unique taste, and thick, rich texture of Heinz Tomato Ketchup only come from the specially selected tomatoes grown from seeds that we use for our unique Heinz Tomato Ketchup recipe.

The Heinz ‘Grow Your Own’ campaign aims to help families enjoy growing their own food together and learn a little bit more about tomatoes along the way. Each bottle of Heinz Tomato Ketchup is full of sun-ripened tomatoes grown by Heinz – every squeeze contains a quarter of a tomato, which has been carefully grown by farmers Heinz knows and trusts.

#HeinzGrowYourOwn
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Welcome, I'm Marie

Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!

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