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 £20.97, this box easily contained over £54 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!
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 £1 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.
💷 Under £1 Breakdown (approx.):
1 apple – 25p
6 blueberries – 15p
8 raspberries – 20p
100ml light custard – 27p
Total: £0.87 per portion
💡 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.
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.
A hearty feast featuring slow-roasted lamb neck slices with a medley of root vegetables, inspired by Bronze Age Britain.
A hearty feast of lamb and roots inspired by Bronze Age Britain. Slow-roasted for warmth, strength, and balance.
📜 Cost: approx. £9.00 – serves 2 generously 🌱 Dietary Notes: Contains meat; gluten-free; diabetic-friendly (low glycemic impact with honey optional) 🍴 Setting: Ideal for House Terra or the Hearthrest kitchens of Emberhelm
Ingredients:
2 lamb neck slices (bone-in or boneless)
2 large carrots, chopped
1 large parsnip or swede, cubed
1 red onion, quartered
2–3 small potatoes, halved
1 tbsp honey (optional for diabetics, or substitute with erythritol/monk fruit)
2 tbsp oil (rapeseed or olive)
2 sprigs fresh rosemary or thyme
½ tsp coarse sea salt
Black pepper to taste
Optional: splash of stock or water for braising
Method:
Prepare the fire (or oven): Preheat oven to 180°C (fan) / 200°C / gas mark 6. If cooking over a firepit, get embers glowing steadily.
Sear the lamb: In a cast-iron pan or heavy skillet, sear neck slices on high heat with a splash of oil until browned on both sides (~2–3 mins each).
Assemble the roots: In a roasting tray, toss chopped vegetables with oil, herbs, salt, and a drizzle of honey (or sweetener). Spread in a single layer.
Add lamb & roast: Nestle the lamb among the vegetables. Add a splash of water or stock to keep it moist. Cover loosely with foil.
Roast in the hearth (or oven): Roast covered for 1 hour. Remove foil, baste with pan juices, then roast uncovered for another 20–30 mins until browned and tender.
Serve with: Crusty barley flatbread, pickled roots, or a handful of wild greens.
Historical Insight: In Bronze Age Britain, neck cuts were favoured for slow roasting near the fire – tough, flavourful, and nourishing. Root vegetables like parsnip, swede, and onion were common near settlements, roasted in clay ovens or embers. Honey added rare sweetness and symbolised prosperity.
Health Notes:
Rich in protein and iron
Root veg provide fibre, vitamin C, and potassium
Slow cooking softens connective tissue, making it easier to digest
Possible Substitutes:
Lamb: beef shin, pork neck, or plant-based roast (e.g., seitan)
Veg: beetroot, celeriac, or turnips
Honey: maple syrup or date molasses for vegan option
✅ Diabetic-Friendly: Yes, especially if honey is reduced or replaced with low-glycemic sweetener ✅ Gluten-Free: Yes, provided stock & honey are checked
Freezer safe
If you recreate this recipe, tag #StormborneLore so I can see your version.
Tart crab apples or sour apples: 2 small, peeled and chopped
Hazelnut flour: ½ cup (or crushed toasted hazelnuts)
Lupin flour: ¼ 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.
They call him the storm, the unbroken one, but they do not see the cracks beneath the surface. I do. I have always seen.
From the shadows of Rome’s streets to the secret alleys where whispers become currency, I move like a shadow with purpose. The Black Shields rise under Taranis, but they are not invincible and I am patient. One misstep, one flicker of hesitation, and the scales will tip.
My brothers do not trust me nor should they. Loyalty is a chain, and I have never been bound. Drax enforces law. Lore watches omens. Taranis commands storms. And I… I navigate the spaces in between, sowing discord where it will serve me best, testing their strength, and waiting for the moment the tide shifts in my favor.
Rome believes in its security, its arenas, its chains. Let them. I move unseen, the quiet question mark, the shadow that unsettles even the bravest hearts.
“Every storm has a fissure. Every chain a weak link. And I will find them.”
A colorful thank you sign encouraging readers to like and subscribe.
1 tbsp chopped nuts (hazelnuts or almonds) – £0.30
Handful of fresh or dried berries (e.g. elderberries, blackberries) – £0.50
A pinch of salt – £0.05
Optional: edible flower petals for decoration (lavender or chamomile) – £0.25
Estimated Cost per Serving £2.25 (makes 6–8 small cakes)
Historical Insight
Oats, nuts, and
berries were key staples for Bronze Age peoples, especially those living in upland or forested areas. Honey was both food and medicine. Edible flowers were often added for spiritual or healing symbolism.
Substitutions
Banana can be replaced with mashed apple or soaked dried fruit.
Swap honey for date syrup or maple syrup if vegan.
Any local berries or wild fruits (e.g. rosehip, sloes) will suit.
Method
Mix oats, banana, egg, and honey in a bowl until sticky.
Fold in berries and nuts.
Shape into small patties and bake on a lined tray at 175°C for 12–15 minutes.
Serve with herbal tea, ideally near morning light. Uplifting, healing, and full of lore.
Individuals exploring a well-stocked food pantry, highlighting the importance of food access and support services.
Compiled by StormborneLore because I’ve known hunger, and I know the shame that shouldn’t be there.
🌾 Introduction
Food is a human right not a luxury. Yet across the UK, thousands face hunger daily, often quietly. I’ve lived in homeless hostels. I’ve relied on food banks. I’ve stretched oats and salt into meals and felt the sting of choosing between heating or eating.
This guide is for anyone facing food insecurity in the UK. You deserve help not judgment.
Below is a growing list of national and local services that offer free or low-cost food, groceries, and support. Please share, save, and if you know a resource not listed here, message me. I’ll add it.
🔹 IFAN – Independent Food Aid Network Connects users to independent (non-Trussell) food banks across the UK. 🌐 https://www.foodaidnetwork.org.uk/
🔹 St Vincent de Paul Society (SVP) Offers food, clothing, community outreach, and support services. 🌐 https://www.svp.org.uk/
📱 Tech That Helps
🔹 Olio App Connects people to surplus food shared by neighbours, businesses, and stores. 🌐 https://olioex.com/
🔹 Too Good To Go Rescue unsold meals from shops and cafés at discounted prices. 🌐 https://toogoodtogo.co.uk/
🏛️ Local Authority Help
🔹 Welfare Support Schemes Most UK councils offer emergency support including food vouchers or short-term grants. 🔍 Search “Your Local Council + Emergency Food Support” 💡 You can also contact Citizens Advice for local resources.
An artistic representation of a brain symbolizing mental health and support, reflecting themes of compassion and understanding.
💬 Mental Health Support if You’re Struggling
🧠 Mind UK Support for anxiety, depression, grief, and mental health struggles. 🌐 https://www.mind.org.uk/
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