Tucking into pasta made from scratch in a rich ragu it isn’t hard to conjure up why I find plant based eating a joy. Through plant-based eating I’ve been led to understand food, appreciate seasonality (though if we could not be in leek season any more that would be wonderful), and actually learn how to cook properly. Much like the banana bread and sourdough moments of 2020 as people returned to their kitchens, a plant based diet kindled my love of cooking.
Sadly, this love of cooking and what sometimes feels like a sixth sense of flavour understanding did not come immediately. Learning how to cook vegan took time, and I think it is what often puts people off. I am not ashamed to admit that when I first became a vegan my diet was extremely questionable and almost entirely consisted of beans and lettuce. This was definitely a low point. The problem was, I was so overwhelmed by the fear that I was accidentally eating something that wasn’t vegan, or being judged if I ate an egg or caved into a cheese craving, that I didn’t take the time to figure out how to actually make things taste good. The answer – herbs and spices, umami flavours, and a sharp knife so I didn’t keep nearly chopping my fingers off battling butternut squash. Game changers, all of them.
Now, when I sit and think about a particularly delicious croissant I once ate, or a bolognese sauce that I ate when working in Italy it becomes a challenge in my mind to try and figure out how I can replicate that or create a dish that stands in its own rights to serve the same flavour profile. With this have come some spectacular failures over the years including a dish that smelled so bad the neighbours asked whether someone had split a full bin bag outside the flat. But, I’ve also made brioche, croissants, and ragus, not to mention curries, that rival the originals.
That brings me to the real joy I’ve found with veganism – appreciating cooking as an activity, a time spent with others, and a time to reflect. Whether I’m cooking a rice noodle dish that takes 15 minutes (yes, it doesn’t have to be time consuming), or hand shaping pasta for an afternoon with friends around a kitchen table ignoring the work we should be doing, it’s forced me to take a breather, to check in with myself, and with others, and appreciate the peace and clarity that comes with it. Or, the blind rage when you get something wrong again and you become the living breathing version of Gordon Ramsay calling someone an idiot sandwich. Mainly the former though, so let’s focus on that.
That brings me to some of the downsides. The big one being cheese. I am a self confessed cheese addict. I’ll be honest, most vegan cheese tastes how feet smell. But, there are some people out there that are working to change this, because honestly a world without camembert is not one I want to live in. I have done extensive research – by which I mean I have eaten my way through more vegan cheese than I would care to admit – and there are some clear winners – namely applewood smoked cheese and anything by artisanal cheesemaker Food by Sumear. I plan to take out stocks.
The point is, the market for veganism has changed, and no longer do I have to eat a portobello mushroom burger everywhere I go, or an iceberg lettuce salad. That in itself is a joy.
Doe Charles, West Sussex
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We have partnered with a local charity for the launch of our Star collection this Christmas. The collection consists of table top textiles, kitchen textiles and kitchen accessories. For every item sold in the collection, Dexam will donate to Stonepillow, a charity who respond to the challenges facing people experiencing homelessness and rough sleeping. What’s more, the Dexam Trust will match the funds raised to help feed and support the many homeless this Christmas.
The table top textiles include a set of 4 napkins and set of 2 placemats with an all-over star print and a block star, along with an all-over star print table runner. An adult apron, double oven gloves and set of 2 tea towels are also available with a complementary red trim. A variety of kitchen accessories complete the collection: a star beech wooden spoon, two sized red star silicone spatulas, a red star chocolate/ice mould, set of 3 cake tins, set of 4 napkin rings, bamboo chopping board, Christmas straws and cookie cutters in different sizes.
Howard Bradley, Commercial Director of Dexam, commented: “For the last three years, our very own Sales Executive, Michelle Levick, has been volunteering at Stonepillow to feed the homeless on Christmas Day. It is therefore a charity close to Dexam’s heart. With the increasing cost of living they, like many charities, are seeing a decline in donations. They desperately require funding and we are pleased to be supporting them and our local community with our Star collection.”
Debbie Jupe, Head of Fundraising and Communications at Stonepillow, said “In 2022 we are expecting to support around 460 homeless people throughout West Sussex – feeding over 100 people two meals a day. Only a small percentage of these sleep on the street, with many of the homeless community hidden; sofa surfing, sleeping in cars, vulnerably housed or at risk of eviction. We are most grateful for Dexam’s valued donation which will help ensure that we can continue this vital work.”
We all know how important it is to cook a perfectly succulent, delicious turkey as the centrepiece for a family Christmas dinner, making the unassuming turkey baster that’s been long forgotten at the back of your utensils drawer, suddenly the star of the show!
However, did you know that this simple little tool comes in handy, not just once a year, but in fact can lend a helping hand in many a culinary creation, whatever the season?
For a start, it’s not like Christmas is the only time you’ll want your roast meat to be melt-in-your-mouth now is it? A turkey baster, believe it or not, can be used to keep many a roasting joint moist throughout the cooking process and ensure that you can enjoy flawlessly prepared, tender meat, and nail those Sunday roasts each and every time.
To make the most of your turkey baster, you want to make sure you are using it correctly. Luckily, unlike other kitchen gadgets, getting to grips with a turkey baster is relatively simple. However, it can take a bit of practice to get right so, to make sure you don’t end up making a mess of your kitchen, here are our top tips:
Making sure you thoroughly clean your turkey baster after each use is essential. You can pop off the bulb end to make sure you get into all the nooks and crannies – washing with hot soapy water is best. If the bulb of the baster becomes cracked or hard, it’s time to replace it!
We did mention that a turkey baster is not just a one trick pony and in fact as many ingenious uses both inside and outside the kitchen. Here are just some of the ways you can make sure you are making the most of your turkey baster!
Sometimes in cooking, you have excess liquid or grease that you need to get rid of, for example, when cooking ground mince. A turkey baster is an ideal tool to suck up and remove that liquid. It’s faster and easier than using a ladle, it decreases the likelihood of drips and spills, and it makes meals leaner and healthier too!
We’ve all seen chefs on the telly separate eggs with a single, one-handed crack over a bowl. However, for us mere mortals, attempting to replicate such a feat often ends in disaster. To prevent egg-on-your-face both literally and metaphorically, a turkey baster can come to the rescue – use it to slurp up the egg whites leaving you with perfectly round in-tact yolks to do with what you will!
If you are a bit of a baking perfectionist, you’ll love how easy it is to make sure you divide up the cake batter into muffin tins or cases when using a turkey baster. The bulb ensures that the same amount of mixture is drawn up every time so you can have beautifully even cakes each time you bake.
A turkey baster is also a handy tool to create shapes and pictures with the pancake batter to make for a more exciting treat. The same applies if you want to drizzle sauces in pretty or fun patterns on either sweet or savoury dishes.
Of course, there are even uses outside of the kitchen for the unpresuming turkey baster and touching up a paint job, feeding fish and even changing brake fluid have all been better-performed thanks to this useful tool!
So there you have it, now we can give the humble turkey baster the recognition it deserves, it’s not just for Christmas after all!
If you are looking for a high quality, non-drip turkey baster take a look at ours which comes with a complimentary cleaning brush too.
Taking care of your health is important particularly in the winter months where we are prone to the catching the cold or worse, the flu. Along with taking vitamins, exercising and eating in moderation, one important way to ensure that you remain healthy this winter is by eating a healthy diet.
Eating a healthy and varied diet is essential in maintaining a healthy gut and research has shown that a happy gut is important for your physical and mental wellbeing. By eating a healthy diet with all the right nutrients, you can protect and nurture your bodies microbiome. Inside everybody is an ecosystem of bacteria that lives inside of our guts, microbiome is the term used to identify the environment where the bacteria lives.
The bacteria inside of our gut is mostly good bacteria along with some fungi and viruses; continuously adapting to the changing environment whether that be our health, stress, age, gender and diet, all can have an influence on our guts health.
Making sure that your microbiome is healthy is important as they can affect all aspects of your health from irritable bowel syndrome, asthma, depression to anxiety. Being confident that you are feeding your gut the good nutrients is important in being confident that your microbiome is healthy. By ensuring you are eating plenty of probiotics and prebiotics, you are on the first step to a healthy gut.
For those wanting to take care of their health, start by adding yogurt, fresh vegetables, fruit, herbs and spices such as ginger, turmeric and green tea to your diet. Simple products such as garlic, leeks and bananas feature in many diets, but one vegetable that you should incorporate into your diet for a healthier you, is the tasty Jerusalem artichoke. A small vegetable that is not truly an artichoke but is in fact a variety of sunflower, the Jerusalem artichoke comes from North Africa and looks more like fresh ginger.
Cooked in the same way as potatoes or parsnips, Jerusalem artichokes have a fantastic sweet and nutty flavour and are delicious when roasted, fried or pureed into a tasty soup. No matter how you choose to eat this gut-busting vegetable, Jerusalem artichokes are a great source for iron and are fantastic for caring for those important microbiomes.
One great way to incorporate Jerusalem artichokes into your diet is by making a delicious rich and nutty soup; a great lunch or starter for a dinner party. Here is our recipe for an artichoke, wild mushroom and truffle oil soup.
-In a large pan, melt the butter with a splash of oil.
-In the pan over a medium heat, add the artichokes with a pinch of salt to cook, cover for around 20 minutes until the artichokes have cooked but have not coloured.
-In the pan, add the milk and water before replacing the lid and leaving until it boils. When it begins to boil, reduce the heat and leave it to simmer for 10-15 minutes.
-In a blender, pour the ingredients from the saucepan in and blitz to create the soup. Pass the mixture through a sieve to remove any large lumps and season to taste.
-If you have brought dried wild mushrooms, you will need to soak them in hot water until they are plump and hydrated, if your mushrooms are fresh you can add them straight into the pan.
-In a frying add some butter with a touch of oil and fry the mushrooms.
-When the mushrooms have cooked to the texture you prefer, you can layer them on top of the soup and with the truffle infused oil, sparingly drizzle it over the soup.
Chasseur, meaning ‘hunter’ in French, conjures up imagery of countryside traditions, bucolic landscapes, and winter warmer casseroles simmering on the stove at home. In this cast iron guide we explore all the things you need to know about cast iron including the history of cast iron cookware, cast iron cooking recipes and features!
Founded in the historic Champagne-Ardenne region of Northern France, over 75 years ago, our Chasseur foundry and their enamelled cast iron cookware is renowned for authentic quality and detailed craftsmanship. Here at Dexam we embrace the old and the new, utilising classic cookware to produce fresh and innovative recipes.
Our range of Chasseur products offer the opportunity to cook as well as bake so you can enjoy a range of our recipes in our cast iron guide, such as our Sourdough Bread, Jeremy Pang’s Stir-Fried Prawn, Edamame and Pine Nut Lettuce Wraps, as well as our irresistible Pineapple Upside-Down Cake with Cherries. An additional perk – with our Cast Iron Serving Casserole & Lid you can create these recipes in a slow and sustainable way.
One of the key features of cast iron as a material, is its ability to retain heat. This is why most people associate a cast iron casserole with slow cooking, both inside and on top of the cooker.
These long-lasting, slowing-cooking kitchen products signify both an authentic and sustainable Chasseur experience. However, it’s not only where you can use your cast iron but for what you can use it for that proves Chasseur’s versatility, lending complete creativity to your culinary endeavours. With less cookware to buy and less energy used in the kitchen, it is evident that your Chasseur Cast Iron Cookware is an invaluable tool. And this tool will allow you to exceed all your culinary expectations, enabling the creation of unexpected yet delicious dishes. So, it may come as a slight surprise to hear that your versatile Cast Iron Cookware is ideal for baking.
Whether you’re making a Victoria Sponge Cake or whipping up a fresh loaf of Banana Bread, you can use your Chasseur Serving Casserole dish to create desserts of all flavours. So, why not join in the fun of Bake Off with our recipe for everyone’s fruity favourite, the classic Pineapple Upside-Down Cake with Cherries?
This season you should be thinking about harvesting your crops and making the most of your yield in our Chasseur Cast Iron Wok. Fry the flavours of autumn by following Jeremy Pang’s recipe to creating Stir-Fried Prawn, Edamame and Pine Nut Lettuce Wraps. Throw your own garlic, red peppers, spring onions, and edamame beans into your glass-lidded wok to sizzle and steam.
You may be surprised to hear that your homegrown vegetables won’t be the only source of vitamins in the making of this dish; cast iron emits small amounts of iron into your food, giving you added nutrients. So, as long as you’re not cooking high acid foods or are using a poorly sealed pan, the cast iron is safe and healthy.
With the promise of a lifetime guarantee that offers durability, sustainability, versatility, and most importantly creativity, what’s not to like about Chasseur’s cookware? So, go on and get creative with our Chasseur cast iron guide this autumn, and for many more years to come…
Last week we proudly announced our award wins in Excellence in Service and Excellence in Product Development at the Excellence in Housewares Awards 2022.
Bryony Dyer, Managing Director of Dexam, said: “Words cannot describe how delighted we are to have won both wards. At Dexam over 60 years of experience goes into products that look and work beautifully and we pride ourselves on being a friendly company that is all about people. Throughout the years our principles have remained the same: innovation, reliability, friendliness and above all, customer service. To have our principles recognised by the industry is a huge honour.”
Father’s Day is fast approaching and we know that gift ideas can sometimes be tricky, at Dexam we have you covered with our recommend gifts for Dad….
Dexam Woks – For Dad’s who love to travel and cook. You can create amazing tasting oriental foods hot off the wok – like the perfect Chow Mein. Take him on a journey through Asia by cooking dishes full of spicy fragrant exotic flavours with our amazing woks – they are what the traditional Chinese pan was made for.
Sushi Making Kit – Put him to the ultimate challenge and travel to Japan within your own kitchen by replicating your favourite Sushi dishes, just don’t tell him this Dexam Sushi making kit makes it easier than ever!
Might Mug, Charcoal – This innovative mug prevents spillages thanks to its patented Smart Grip technology the Mighty Mug will grip to any clean, flat surface like a limpet, but can be lifted off again with just two fingers. In addition it will keep hot drinks, hotter, for longer making this the number mug for Father’s Day this year.
Rushbrookes Apron – We all know the barbeque is Dad’s domain. This vintage looking extra long Butchers striped apron will keep him clean and looking smart. Made in the UK using 100% cotton, this apron is also machine washable meaning you can rely on it time and time again.
Metal Burger Press – Make delicious chunky burgers with ridges like real professional burgers. Great for everyday use as well as BBQ’s and parties this Burger Press will make a large 11cm diameter burger. It is made from strong, high quality cast aluminium with a non-stick coating and a soft touch handle. Suitable for meat, poultry, fish or vegetarian burgers.
Non–Stick Oven Chip & Pizza Pan – Not even super Dads have time to make every meal from scratch. The Dexam non-stick oven chip & Pizza pan will make sure chips and pizzas come out of the oven crispier and more delicious than ever. Made from high-quality steel with a high performance non-stick PFOA free coating, this pan has rolled edges for extra stability and support from warping.
Not found the perfect gift? Browse our shop to find the exact gift for Dad.
Many factors must be taken into account when determining what makes a good wok. These include the material, shape, size, style and so much more.
But not only must you take into account the different types of wok available when you’re looking to make a purchase, but also what you’re going to be using it for and how frequently.
Firstly, let’s establish what a wok is? A wok is a deep, traditionally round-bottomed dish that originated in China over 2000 years ago, during the Han dynasty, but is now found to be popular in many countries worldwide. The name ‘wok’ is derived from the Cantonese word meaning ‘cooking pot’ and they have always been designed to be durable and long-lasting.
Whether you simply enjoy cooking in your home kitchen or are a budding professional, you’ll likely have wondered about the difference between cooking with a wok and a frying pan at some point. While they look somewhat similar, they are designed for very different purposes.
Both a wok and a frying pan are designed to be used on the hob but offer very different cooking styles. The secret of the wok is rapid rises and falls in temperature, and constant movement.
While a traditional frying pan has a flat bottom and shallow, slightly sloped edges, a wok traditionally has a round bottom. This is because frying pans have been designed to allow oils and sauces to sit across the whole of the base of the pan, while woks encourage liquids to sit in one central spot. They also have much deeper walls, which help to trap in heat and cook foods more quickly than using a frying pan alone. This also helps keep food in the wok when tossing it.
Woks are for stir-frying, braising and, in conjunction with a bamboo steamer, for steaming. A wok is designed to be used in circumstances where you need to constantly stir your food, as opposed to a frying pan which is more suitable for soft foods such as fragile meats that need to be seared. This is why woks are particularly renowned for use when cooking a stir fry, with high edges that allow you to stir easier without food spilling over the top edges.
Most modern woks are traditionally made from carbon steel. This is a lightweight, inexpensive and most importantly extremely durable material that heats up quickly and evenly, making it ideal for cooking.
In countries outside Asia, carbon steel woks with a non-stick coating have become very popular over the last 25 years, as they prevent the need for seasoning carbon steel. These days, non-stick coatings are extremely safe. Recently, some manufacturers have been offering pre-seasoned woks, which is very much the best of both worlds.
Why not take a look at our Dexam Carbon Steel 34cm Wok, which pairs perfectly with this 14” Aluminium Lid featuring a traditional wooden safety lid, designed to help you to retain heat when cooking.
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Cast Iron is another common material that offers many benefits of its own. One of the biggest benefits of using cast iron cookware is that will last a lifetime, offering incredible durability that offers exceptional value for money. However, while cast iron can provide indisputable longevity, it does require some attention to detail. For a start, it is a heavy material, that can make it hard to toss food in. The metal must be regularly seasoned, by infusing a layer of carbonised oil into the metal. Because the material is porous, the oil will penetrate quickly and stay there for a long time. The benefit of this is that it creates a nonstick effect, meaning you’ll never need to use a non-stick spray on a cast iron wok.
However, the disadvantage of using a porous material is that other materials can seep into it as well. This means that you should typically not wash with soap and water, since the soap could get into the metal and then leak into your food. Soap can also remove the iron’s seasoned layer, affecting the nonstick properties.
The purpose of seasoning a wok is to produce a nonstick effect which negates the need for additional oil or non-stick sprays and makes cooking simpler. But how do you actually season your wok?
School of Wok has put together some fantastic guides on how to care for their woks, including this useful video demonstrating how to effectively season a wok.
A well-seasoned wok will no longer appear glossy and will have a matte finish instead, indicating that it is ready for use. If this all sounds like too much trouble for you, then check out our new pre-seasoned wok, where you get all the benefit of the carbon steel experience with none of the hassle.
The rule of thumb is that you will always need a bigger wok than you think. 10 inches is perfect for 2 people, 12 inches for 3-4, and 14 inches for 4-6. The key is not to try to cook too much food in the wok at one go, as it will lose the ability to stir fry. Best results come from cooking small quantities at a very high heat, and quick speed.
As these materials both contain such widely different properties, they cook very differently. Due to its thickness, cast iron will often take longer to heat up, but this also helps it to distribute heat more evenly.
On the other hand, carbon steel heats up very quickly and is convenient for when you need to hurry, but most of the heat is retained at the bottom.
As a general rule, most dishes prepared in a wok are designed to be cooked quickly. In a restaurant setting, many chefs will tend to use carbon steel as it’s much more efficient when compared with cast iron alternatives.
Traditional woks have a round bottom which means, on a modern flat stove, only a small portion of the material will be touching the base and therefore heat can be more difficult to obtain. A solution to cooking on a gas hob with a round-based wok is to use a ‘wok ring’, a simple ring of steel that provides a secure base for the wok over the heat source. Some chefs find that flat bottom woks, which are a more recent invention, simply aren’t as effective because they do not allow the food to be stirred as effectively meaning food is less likely to be as evenly cooked.
Here at Dexam, we have a wide variety of woks available for sale. No matter which type, style or shape of wok you’re looking for, we have something for everybody and you’re sure to be delighted with the variety of products we have available.
From induction woks, to cast iron and carbon steel, non-stick and ceramic woks, we’re proud to stock a wide range of products to offer our customers plenty of choices, while also ensuring that every product on offer is of the highest quality.
If you’re looking for a traditional cast iron wok with a rounded bottom, take a look at our authentic Chasseur Cast Iron Wok’s here.
Alternatively, if you’re looking for a more modern, reliable option, our 12” School of Wok Non-Stick Carbon Steel wok could be just the thing you’re looking for.
Our Skinny Wok is an excellent solution for healthy eaters who wish to enjoy delicious Asian dishes. This carbon steel wok features a dimpled internal surface that spreads oil thinly and evenly, producing healthier meals. Able to reach high cooking temperatures and suitable for all hob types, including induction hobs, it is perfect for stir-frying or flash frying and can cater for 3 to 4 people.
We have recently launched a successful range of heavy-duty woks, which we have found to be a good compromise between light carbon steel and cast iron. Thicker than our original range of woks, with a gauge of 1.8mm, this wok is ideal for stir-frying and flash-frying as its thicker gauge maximises contact with the hob and therefore reaches higher cooking temperatures more quickly.
Not quite what you’re looking for? Check out our full range of woks available here.
Any questions? Please feel free to get in touch with a member of our team today to find out more about our products.
Stir-up Sunday, which takes place on 21st November this year, has been a tradition that was willed down to us by the Victorians. It first started with the book of Common Prayer, and the collect for the last Sunday before Advent, that ran: ‘Stir up we beseech thee, O Lord, the will of thy faithful people’. People think that it was King George I who first introduced the Christmas pudding to the British (from his native Germany), but it was certainly Prince Albert, another German and husband of Queen Victoria, who gave it a good push in the mid nineteenth century.
The idea was that, having been to church and done their duty to God, the family should gather together in the kitchen and prepare the Christmas pudding together. Every member of the family needed to be involved, and each one would stir from East to West (the way the wise men came), and it would involve thirteen ingredients, to represent Jesus and his twelve disciples. Once mixed, the cake would be steamed and then wrapped in a cloth, and hung somewhere from the ceiling to await the big day. All that had to be done then was a quick re-heat, and all was ready.
In culinary terms, opinion is split. The thirteen ingredients (three dried fruits, prunes, dates, brandy, candied peel, mixed spice, treacle, suet, eggs, breadcrumbs, and brown sugar) certainly make for a heavy old pudding after the excesses of the turkey. But it is absolutely right that the pudding would improve out of all measure if it was allowed to sit, having been steamed, for at least the four weeks until Christmas Day.
The idea of putting coins in the pudding on the day is to do with a pagan notion of maximising your chances of good luck; by the same token, you might put a thimble in, or even a ring if you are trying to attract romance. From this tradition, an equal habit has arisen of being a little careful about wolfing down large spoonful’s of pudding without chewing them first!
A sprig of holly (being very careful not to eat the poisonous berries!) brings the analogy back to Christ and his crown of thorns. We suspect that dowsing the whole thing in brandy and then lighting it is the invention of an enquiring mind that just wanted to end their Christmas lunch on a high, although flames in winter is also a powerful analogy of hope out of the darkness.
In our local town of Midhurst, the Spread Eagle Hotel hangs all its Christmas puddings (made on Stir-up Sunday) off the rafters in the restaurant all year, until they are ready to be eaten the preceding year. Those year-old puds are by no means the oldest ones there either. The Spread Eagle also have their own tradition; guests on Christmas Eve are each given a pudding and have the option to either take it home with them or leave it at the hotel to collect on a future visit. Which is how its Dining Room has ended up with many Christmas puddings dangling from its (very) old oak beams by the fireplace. The oldest current pudding hanging up there at the moment is from 1954!
Whatever the history around Christmas puds, we have carefully curated our christmas baking range to help you fly through the festive season.
Last week we proudly announced our award win in Product Development at the Excellence in Housewares Awards 2021.
Our passion for great products started over 60 years ago when two brothers launched the company in 1957 and travelled the world importing items to improve the home. They had a one room office, a typewriter and a couple of dogs. Their wives did most of the packing, and their children came in to help – or hinder – at weekends.
Whilst our business may have changed over the years, as technology has moved on, product has always remained at the heart of Dexam. We are delighted to have won this award which recognises our hard work in this area of the business.
Our Managing Director Bryony Dyer (Middle) accepting the award.
Thank you for all your ongoing custom and support, we will continue to provide you with the best service possible and hope to remain ‘at the heart of your kitchen’ for many years to come.
Harvest season is an important time in the British farming calendar, as we reap the rewards of the past year and see crops harvested for food and animal feed. We have put together this guide on the harvest festival to take a closer look at the history and traditions of this important annual event.
Here in Britain, we have been giving thanks for the harvest since Pagan times. Modern Harvest Festival celebrations often include singing a variety of traditional hymns, decorating churches with baskets of fruit and food and even religious prayer. The festival is also an opportunity for us to show gratitude for all the good and positive things that are happening in our lives, such as our family, friends and relationships.
Here in The UK, the harvest festival doesn’t have an official public holiday date. Instead, it is usually celebrated on the Sunday nearest to the harvest moon, which is the full moon that occurs nearest to the Autumn equinox, usually towards the end of September.
Many schools and churches, particularly those in rural areas, will hold a Harvest Festival, but often the timing will vary depending on their local harvest time. Make sure to find out when your local area is celebrating its harvest ritual.
The British Harvest Festival includes a wide variety of traditions that have been upheld for many years.
One of the most common sights to see is that guests will bring in food which will then be distributed among the poor and senior citizens of the local community or sold to raise funds for the local church or a chosen charity.
It has also become custom to decorate the church with home-grown produce for the festival service.
Commonly festivals will also include the singing of a variety of hymns and songs, which will become familiar to those who attend year after year.
There are also a whole host of ceremonies and rituals which occurred in these early days, but are not always so common now:
The singing of hymns and songs began back in 1843; the first church festival with Reverend Robert Hawker invited parishioners to a special thanksgiving service at his church at Morwenstow in Cornwall. A selection of popular Victorian hymns including ‘Come ye thankful people, come’ and ‘All things bright and beautiful’ were sung and helped to popularise his idea of hosting an annual harvest festival.
Our favourite songs for modern harvest festivals, which are suitable for both church or school events, include:
Looking for some harvest festival recipe inspiration? We have prepared a list of fantastic recipes, from warm and hearty meals to sweet treats and snacks, that are just perfect for the autumn.
Looking for a sweet treat? Nothing says autumn quite like a pumpkin. Instead of wasting the inside of your pumpkin this year, why not turn it into a delicious guilt-free snack? Take a look at our delicious, simple pumpkin muffin recipe to try it for yourself.
If you’re in need of a warm and hearty soup recipe to take to the harvest festival, then you can’t go wrong with our quinoa black bean pumpkin soup which is just perfect for those chilly autumnal evenings. View the recipe to make this at home.
Looking for something light but aesthetically inspiring? Why not impress your friends with this colourful salad. Simple to make with the help of a good spiraliser, this delicious meal is sure to be the talk of the table this season.
Did you know that sweet potato makes the perfect healthy treat? Whether prepared as a filling breakfast to kickstart your day or as a midday snack, when sliced and toasted it’s simply delicious. Take a look at our recipe to see our favourite topic suggestions.
What could be more traditional than a classic pumpkin pie this autumn? Our tantalising recipe will show you how to make the most of your fresh ingredients, enabling you to bake a mouth-watering pie that will wow your guests.
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If you’re looking for high-quality kitchenware, we’re here to help. Take a look at our online store to see our full range of products today.
