A selection of Stokes sauces and Bisto turkey gravy, perfect for enhancing a variety of meals.A vibrant assortment of sauces and condiments, including Heinz and Raju products, perfect for enhancing everyday meals.A vibrant assortment of sauces and condiments. Showcasing brands like Stokes, Raju, and Bibigo, perfect for adding flavor to home-cooked meals.
Inside were jars and bottles from brands like Stokes, Heinz, Raju, Bibigo, and Blue Dragon. Plus a surprise jar of Bisto turkey gravy that made the box feel extra special all in date.
The mix included everything from everyday staples to bold world flavours:
Stokes Coronation Sauce sweet, spicy, and perfect for wraps or cold chicken.
Stokes Habanero Chilli Mayo smooth heat with a hint of smoke.
Stokes Beer Chutney rich and earthy, ideal with cheese or pork.
Tingly Ted’s Extra Tingly Sauce fiery and fun.
Tangy BBQ Tamarind, Sweet Chilli Mango, and Hot Jang Chilli global favourites for stir-fries or marinades.
Heinz Garlic & Caramelised Onion Mayo, Smoky Baconnaise, and Tomato Ketchup these are popular comfort classics.
Old El Paso Soured Cream used for cooling down those spicy dishes!
It’s a brilliant example of what Too Good To Go can offer. Premium groceries saved from waste, giving home cooks like me the chance to stock the pantry sustainably and affordably.
Solaris Kitchen Tip: Enjoying sauces with diabetes
Solaris Kitchen Tip: Enjoying sauces with diabetes
As someone with type 2 diabetes, I use these in moderation. A spoon or two for flavour goes a long way. Pair sweeter sauces with lean proteins or fibre-rich vegetables to help balance blood sugar levels. Cooking from home with variety like this makes healthy eating much easier and tastier too.
Final Thoughts:
For ÂŁ20.97, this box easily contained over ÂŁ54 worth of sauces. an incredible saving and another reason to love Too Good To Go. Every jar adds a little inspiration to the kitchen, turning budget meals into flavour-packed dishes.
Would I buy it again?
Absolutely.
Next up: the Drinks Box 36 cans of Diet Cola arriving soon!
A variety of meal seasoning packs from the Too Good To Go Seasoning Box,. Featuring Southern Fried Wedges, Grande Nachos Smoky Chipotle. Taste of Italy Chicken Risotto, and Taste of Spain One Pan Chicken & Rice.
This week, I received my Too Good To Go Seasoning Box. In all honestly, it’s one of the best I’ve had so far. Inside were 40 meal seasoning packs (8 of each type):
Southern Fried Wedges
Grande Nachos Smoky Chipotle
Taste of Italy Chicken Risotto
Taste of Spain One Pan Chicken & Rice
All sealed, all long-dated, and perfect for quick budget meals. I paid £20.97 for the box, which works out at just 52p per pack incredible value when these usually cost £1.50–£2.00 each in supermarkets.
This haul will easily cover months of dinners. From crispy wedges, creamy risottos, smoky nachos, and hearty one-pan rice meals all with just a few fresh ingredients added.
Too Good To Go packaging featuring the brand logo, highlighting an affordable and diverse meal solution.
📦 Verdict: A perfect box for anyone looking to stock their pantry affordably while still cooking flavourful, varied meals.
Warm and fruity oats with berries, a comforting breakfast perfect for cooler mornings.
There’s something comforting about the simplicity of oats and berries on a cool morning warm, sweet, and full of colour. This quick recipe costs less than £1 and can be made in a small foil tray or oven-safe dish perfect for one or two servings.
Ingredients
Water
1 handful oats
1 small bag summer fruits (fresh or frozen)
Method
Place all ingredients into your container or foil tray.
Mix well to combine.
Cook for 15 minutes until the fruit softens and the oats thicken.
Serve warm, or let it cool for a chilled, fruity porridge. Add a drizzle of honey or a spoon of custard for extra sweetness.
Health Benefits
Oats help regulate blood sugar and keep you full longer.
Berries are rich in antioxidants, vitamin C, and fibre.
Water keeps it light and easy to digest no milk needed.
A simple breakfast that tastes like summer and keeps you going through the colder days.
Warm apple and berry dessert with custard, perfect for cozy mornings.
The mornings have turned cool again the kind that make you crave something warm and gentle before the day begins. I had just one apple left, a few frozen berries, a scoop of oats, and a little custard in the fridge. It wasn’t much, but it became something lovely.
As it baked, the scent of apples and berries filled the kitchen tart, sweet, and homely all at once. The custard thickened around the oats, turning everything creamy and golden at the edges. It’s one of those quiet recipes that reminds you comfort doesn’t need to be complicated.
Perfect for slow mornings, or as a simple dessert after a long day kind on the budget, kind on the stomach, and kind on the soul.
Ingredients:
1 small apple, sliced
Handful of blueberries
Handful of raspberries
3 tbsp oats
2–3 tbsp custard (no-added-sugar if preferred)
A splash of water or milk
Method
Combine the fruit and oats in a small ovenproof dish or foil tray.
Add a little water or milk to soften, then stir in the custard.
Bake or microwave until the fruit breaks down and the oats are thick and creamy.
Serve warm comfort in its simplest form.
Nutritional & Diabetic Note
This dish is naturally sweetened by the fruit, and using no-added-sugar custard keeps the sugars low. Oats provide slow-release energy to help balance blood sugar levels. Ideal for anyone wanting a gentle, satisfying start to the day or a lighter pudding in the evening.
Cost per serving: £0.87 Cooking time: 10–15 minutes Appliances: Air fryer or oven Dietary: Diabetic-friendly, low waste, simple ingredients
A Comfort Breakfast with Ancient Roots
Breakfast doesn’t need to be complicated or expensive.
This warm fruit and custard bowl costs less than ÂŁ1 per serving. It takes just minutes to make, and blends ancient orchard ingredients with a little modern creativity.
It’s sweet, creamy, and comforting, yet naturally light . A perfect start for cold mornings or when you want warmth without heavy sugar.
Ingredients (Serves 1)
6 blueberries
8 raspberries
1 small apple, chopped (skin on for fibre)
100ml light or low-sugar custard
Method
Prepare the fruit: Add the chopped apple, blueberries, and raspberries to a small silver foil tray. You can lightly spray with low-fat cooking oil if you want extra shine, but it’s not essential.
Cook the fruit. Place the tray in the air fryer at 180°C (or oven at 190°C) for 5 minutes. until the berries start to soften and release their juice.
Add the custard: Pour the custard over the warm fruit. Return the tray to the air fryer for another 8 minutes. until the custard thickens and bubbles lightly at the edges.
Stir and serve. Once cooked, gently mix the fruit and custard together. The berries will swirl through the cream, creating a rich marbled colour. Serve warm straight from the tray or pour into a small bowl.
Taste & Texture
The heat caramelises the fruit slightly, giving it a deep jammy sweetness that balances the creamy custard.
The apple stays firm, adding texture, while the berries burst with colour. Purple, red, and gold — like something from an autumn feast.
️
History Note.. Apples Through the Ages
Apples have grown in Britain since the Neolithic era, though early types were wild crab apples tart and small.
The Romans later introduced sweeter varieties, and by the Anglo-Saxon period, orchard apples were common across Mercia and Wessex.
Stewed apples and berries were eaten with grains, honey, or curds. Simple meals that warmed the body before work in the fields.
This modern take, baked with custard, keeps that same comfort alive 1,500 years later.
đź’· Under ÂŁ1 Breakdown (approx.):
1 apple – 25p
6 blueberries – 15p
8 raspberries – 20p
100ml light custard – 27p
Total: ÂŁ0.87 per portion
đź’ˇ Storage Tip:
Cool leftovers and refrigerate for up to 24 hours. Eat cold or reheat gently.
Health Benefits of Warm Fruit & Custard
This simple £1 breakfast looks indulgent., But it’s full of natural goodness and balance ideal for steady energy and gentle digestion.
Apple – Fibre & Heart Health High in soluble fibre (pectin) which helps stabilise blood sugar and support digestion. Has antioxidants that reduce cholesterol and inflammation.
The natural sweetness means you don’t need extra sugar.
Blueberries – Brain & Blood Sugar SupportRich in anthocyanins, the deep-blue plant compounds that improve blood flow and memory.
Shown in studies to help balance blood glucose levels especially helpful for type 2 diabetes.
Low-calorie but nutrient-dense: vitamin C, K, and manganese.
Raspberries – Fibre & Gut
Health One of the highest-fibre fruits keeps you full and aids digestion. Has natural anti-inflammatory compounds and vitamin C.
Their low glycaemic index makes them a smart fruit choice for diabetics.
Light Custard – Protein & Comfort.
Provides a small amount of protein and calcium for bone strength.When made with low-fat milk and reduced sugar, it adds creaminess without spiking blood sugar.The warmth helps soothe digestion, especially in colder weather.In balance:
Natural fruit sugars are moderated by the fibre and protein from the custard.
Quick, filling, and kind to the stomach ideal for slow mornings or a light recovery meal.
Every ingredient is budget-friendly and rooted in traditional British produce.
Hearty Samhain Hearth Bowl featuring sausages, minced beef, beans, and mixed vegetables, embodying comfort and simplicity.
By E. L. Hewitt – Solaris Kitchen
As the nights draw in and the air turns crisp, there’s something comforting about a meal that feels both ancient and homely. This Samhain Hearth Bowl brings together the warmth of sausages, the heartiness of mince, and the earthiness of beans and garden veg — all cooked in simple foil trays.
It’s an easy, budget-friendly feast inspired by old harvest suppers, where everything came together around the fire.
Ingredients
A foil tray filled with mixed frozen vegetables including peas, carrots, green beans, and corn, ready for a hearty Samhain meal.Prepare sausages in a foil tray for a comforting Samhain Hearth Bowl meal.
(Serves 2 — ready in 30 minutes)
2 sausages (any kind you prefer)
100 g minced beef
150 g frozen mixed vegetables (peas, carrots, green beans, corn)
½ tin baked beans (about 200 g)
Optional: sprinkle of cheese or herbs to serve
Cost Breakdown
Ingredient Amount Cost Sausages 100 g £0.50 Mince beef 100 g £0.80 Mixed veg 150 g £0.30 Baked beans ½ tin £0.25 Seasoning / oil £0.05
Total cost: ÂŁ1.90 Cost per serving: ~ÂŁ0.95
Simple, filling, and under ÂŁ1 per plate true Solaris Kitchen cooking.
Method
Preheat the air fryer to 200 °C.
Place sausages in one foil tray and mixed veg in another. Cook for 10 minutes.
Drain the veg if needed, then add baked beans to the same tray.
Add mince to the sausages’ tray and cook both for another 10 minutes.
Once everything is cooked through, mix the mince, sausage, beans, and veg together.
Split into two trays and return to the air fryer for a final 5 minutes to blend flavours and soften any remaining crunch.
Serve warm, and if you like, top with cheese or herbs. It’s perfect for an evening by candlelight or just when you need something hearty that reminds you of home.
Nutritional Info (per serving, approx.)Nutrient Amount
Calories 380 kcal Protein 26 g Carbs 30 g Fibre 7 g Fat 18 g Saturated fat 7 g Salt 1.4 g
Balanced, protein-rich, and slow-burning energy ideal for diabetic-friendly, everyday eating.
Serving Suggestion
Best enjoyed with crusty bread or a small baked potato. If celebrating Samhain, add a little apple cider or herbal tea on the side a quiet nod to the season of change.
Dietary Notes
This recipe is diabetic-friendly and gluten-free when made with no-added-sugar baked beans and gluten-free sausages.
Notes from Solaris Kitchen
This dish is part of my “Ancient Hearth Meals” recipes that honour simplicity, sustainability, and warmth. If you enjoy this, you might also like:
Taranis’s journey south, inspired by Stone Age foraging along the Severn Valley in ancient Worcestershire.
As Taranis wandered deeper into exile, he crossed the ancient paths of what we now call Worcestershire a land shaped by rivers, caves, and sacred woodlands. The Severn Valley offered not only shelter, but food: fish from clean waters, herbs from wild meadows, and woodlands dense with fuel.
This meal marks a turning point when hunger gave way to skill, and the boy began to understand the land, not fear it.
Whole small fish (e.g. trout, sardines, or mackerel) 2 £2.00–£3.00 Lemon or vinegar (optional) 1 tbsp £0.10 Salt ¼ tsp £0.05 Fresh herbs (wild garlic, rosemary, thyme) 1 tbsp £0.20 Oil or animal fat 1 tsp £0.05 Flatbread or root mash (optional side) — £0.20–£0.50
Estimated Total Cost: £2.60–£4.00 (Serves 2 — ~£1.50–£2.00 per portion)
Stone Age version:
Catch fish from stream or river. Clean and season with gathered herbs and a dash of salt.
Wrap in leaves (dock, burdock) or skewer whole and cook over embers, turning slowly.
Serve with roasted roots or foraged greens.
Modern method:
Preheat grill or pan. Clean fish, season inside and out with herbs, salt, and lemon/vinegar.
Lightly brush with oil or animal fat.
Grill for 4–5 mins per side or until crisp and flaky.
Optional lemon/vinegar: Aids digestion and preservation
🔄 Ingredient Substitutions Fish → firm tofu (vegan) or mushrooms (grilled)
Wild herbs → store-bought thyme, parsley, dill
Side: roasted parsnips or potatoes for a modern twist
📖 Suggested Story Pairing Best paired with: “The Hollow Howl” or “The Crossing” (a future post of Taranis crossing into new lands) moments when survival becomes instinct, and fear becomes focus.
This is the meal of transformation not feasting, but claiming life back one bite at a time. The boy who was cast out now learns to live.
Tart crab apples or sour apples: 2 small, peeled and chopped
Hazelnut flour: ½ cup (or crushed toasted hazelnuts)
Lupin flour: ÂĽ cup (adds protein, lowers carbs)
Arrowroot flour: 2 tbsp (for crumble texture)
Erythritol, monk fruit, or xylitol: 3 tbsp (sweetener)
Nut oil or coconut oil: 2 tbsp (for crumble topping)
Cinnamon (optional): a pinch
Water: a splash to stew the fruit
Method Stew the Fruit:
In a small pot over the fire or stovetop, combine berries, chopped apples, a splash of water, and 1 tbsp of sweetener.
Cook gently until the fruit softens and releases its juices (~10 minutes).
Prepare the Crumble:
In a bowl, mix hazelnut flour, lupin flour, arrowroot flour, remaining sweetener, and oil.
Rub together until it forms a crumbly texture. Add cinnamon if desired.
Assemble and Cook:
In a heat-safe dish or wrapped leaf pouch, layer the stewed fruit.
Sprinkle the crumble mixture evenly on top.
Place on warm stones or in a low oven (~175°C / 350°F) for 20–30 minutes until golden.
Serve Enjoy warm. Optional: a small drizzle of almond milk or coconut cream for richness.
Historical / Fantasy Note: Served in Emberhelm to celebrate the return of the sun, or after battles, this crumble honors the land’s bounty. Tart fruits and nut flours reflect what ancient Britons might have used in a sweet dish without modern sugars.
Dietary Notes: Diabetic-friendly: Uses low-glycemic sweeteners; high protein & fat balance fruit sugars.
Gluten-free: No oats or wheat, all flours naturally gluten-free.
Vegan-friendly: No an8imal products used.
If you recreate this recipe, tag #StormborneLore so I can see your version.
Hearthstone Harvest Bowl Inspired by Draven and the steady traditions of the Earth
Ingredients (Modern Adaptation)
1 cup pearl barley (or bulgur wheat) – £0.60
1 parsnip, peeled and chopped ÂŁ0.30
1 carrot, peeled and chopped ÂŁ0.20
1 leek, sliced ÂŁ0.40
1 small turnip, chopped ÂŁ0.35
1 tbsp rapeseed oil or butter ÂŁ0.10
Salt and pepper (or crushed wild herbs) – £0.05
Optional: soft cheese (like goat cheese) or oat cream for richness ÂŁ0.50
Estimated Cost per Serving: £2.50 (serves 2–3)
Historical Insight Grain and root vegetables formed the basis of Bronze Age meals in lowland Britain. Pearl barley, turnips, and wild leeks were common, often boiled or roasted near hearth fires. Butter or animal fat was prized and sometimes substituted with pressed oils.
Substitutions
Barley can be swapped for spelt, bulgur wheat, or even brown rice.
Use any available root vegetables (e.g., swede, sweet potato).
Foraged herbs or nettles can replace salt in a rustic version.
Method
Boil the barley in salted water (2:1 ratio) for 30–35 mins until tender.
Roast parsnip, carrot, leek, and turnip with oil and a pinch of salt for 25–30 mins at 180°C.
Combine barley and vegetables in a bowl. Drizzle with oat cream or scatter cheese if desired.
Serve warm by the hearth nourishing, grounding, and Bronze Age simple
StormborneLore 