Welcoming Spring with Soup Saturday!

Two pots of warm soup with freshly baked bread

Spring seemed to arrive just as we set out the table for the year’s first Soup Saturday!

Many thanks to all our existing customers and supporters for popping by to say hello, to the team who prepared the soup and bread for samples and to our community engagement volunteers spent the morning chatting to passers-by. Read more

Creamy Mushroom and Fennel Soup

 

Get your hands on as wide a variety of mushrooms as possible for this warming soup.

At this time of year, Dig In has delicious earthy chestnut and closed-cup mushrooms in stock, and magnificently meaty portobellos. Dried mushrooms are also a great way of deepening the flavour. You can pick up a packet of dried oyster mushrooms in the shop that work fantastically here, though dried porcini and wild mushrooms will work well if you have them to hand. Read more

Moroccan Store Cupboard Soup

This soup is loosely based on the Moroccan harira soup, traditionally served during Ramadan. It’s a great recipe for finally using up some of those tins and packages that have been sitting in your cupboard for ages – or for when you find you have no fresh vegetables in the house – at a pinch, even the onion, carrot and celery could be replaced with a teaspoon of bouillon.

The soup is thickened by the blended vegetables and chickpeas, creating a rich and hearty broth. It’s a neat trick – one I’m sure you’ll use again. Read more

A little bit about… Beetroot

Welcome to this month’s ‘Diary of a Veg-Nerd’!

Beetroot, ‘important’ things to know

They’re not all purple-red and they don’t just come pickled in a jar!

Nutritionally, beetroots aren’t that special for any one particular vitamin source. They have two main components; above ground leafy bits and below ground rooty round thing. The leaves are a great source of iron and B vitamins – as is the case with many green leafy things. The root is notably a good low calorie (100g=43 calories) fibre (100g = 11% of a ladies daily intake) packed food. But they also pack a fair whack of vitamins C, B6, magnesium and potassium. Read more

Seasons Greetings!

It’s nearly Christmas, and we wanted to take this opportunity to thank you for all you’ve done to keep our community owned shop open and vibrant throughout the year.

As the holiday approaches, here are a few ways you can continue to support Dig In this Christmas:

  • Give a gift card – we offer gift cards for any value over £5, and this is a great way to keep your Read more

Summer Fruit Galette

Strawberries are here – it must be summer! Every year, it’s a cause of celebration when summer fruits start appearing on the shelves. Once you’ve had all you can eat in your morning cereal, or plucked straight out of the box, here’s a recipe to tuck any remaining rhubarb, berries or stone fruits into throughout the season.

Galettes are free-form tarts that wrap around any seasonal produce – savoury or sweet. Use this crust recipe – or your favourite flakey short crust – and get creative with the filling. Here we’ve suggested a traditional strawberry and rhubarb combination with a maple syrup twist, but this is only the beginning. As strawberries transition to raspberries and then stone fruits, the opportunities for adaptation are endless. Just remember to use a deep-sided baking tray when you test out new variations to make sure you don’t lose any delicious juices!

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