Introducing OUR DRESSING DIPS AND SAUCES
We only ever use fresh grown herbs in A Little Bit’s dressings & sauces. All of our products are made with all natural, wholesome ingredients. They are Gluten Free and Suitable for Vegetarians with no hidden nasties – they’re exceptionally tasty too! Delve into the magnificent world of herbs, all freshly packed into every one of our bottles - it’s almost like you picked them yourself
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FANTASTIC FLAVOURS & NATURAL INGREDIENTS
It’s not unusual to want to live a little bit better. We aim to make that a little bit easier for everyone when it comes to choosing nice healthy foods.
A Little Bit is grown out of a love for fresh and totally natural ingredients. Our recipes are carefully developed with sensational taste and adaptability in mind. Being creative in the kitchen has never been so easy.
Spring is officially here and along with it comes longer days, warmer weather, and the arrival of some of our favourite herbs, including one you can easily find in the wild: wild garlic. It seemed an apt choice for our herb of the month as April is the time when wild garlic is at its prime. Here are a few top tips for making the most of it.
Sorrel is a perennial herb and one of the first plants to appear in the spring. You don't often find it in supermarkets but thankfully it grows abundantly in the wild so all of us can enjoy this marvellous herb for free! The most common types of sorrel in cooking are French (or Buckler) sorrel and wood sorrel. The leaves can be picked as early as February.
A delicate looking herb with an aromatic fragrance, thyme is a herb we should all take time to enjoy! With about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme, this herb is sure to add some spice to your life.
January is a time for new year cleansing and winter warming recipes. As such, we’ve chosen coriander as our herb of the month, in part for its multitude of health benefits, but primarily for its frequent use in winter warming curries which are oh so welcome in the cold winter months!
Rosemary, lemon and olive oil combine to create a sweet and savoury shortbread that are perfect with a cup of tea, but are equally delicious with a holiday cheeseboard or even as an herby biscuit to accompany ice cream. Crumbly, fragrant, and absolutely irresistible, these shortbread are also perfect for our vegan friends as they contain no butter.
Made with a whopping 10 eggs, this cauliflower cake is more like a cross between a cake and a fritatta. But never mind the name, this “cake” is spectacular. The idea comes from Yotom Ottolenghi - it takes a bit of effort but is well worth it. We love the heavy dose of fresh herbs, especially rosemary which really perks up the humble cauliflower. The result is delicious and the leftovers keep for days, making it perfect for packed lunches during the working week.
Rosemary adds warm earthy aromas to this classic Moroccan tagine with figs, cardamom, and cinnamon. This is our twist on the glorious lamb tagine recipe from Under the Shade of Olive Trees by Nadia Zerouali and Merijn Tol. We add cauliflower to ours along with the potato for extra veg - I'm sure other vegetables would work marvellously here, too.
Happy December! An exciting time of year, a time to curl up in front of a roaring fire with loved ones. A time when your garden goes to sleep. But this doesn’t mean your use of fresh herbs has to stop! There are lots of evergreen herbs that will thrive through the winter if protected from frost; Sage, Rosemary, Thyme and Lavender. Otherwise many will still flourish in a pot on a warm windowsill including oregano, chives, mint and parsley.
This recipe is all about the horseradish sauce, which includes roasted garlic and maple syrup for a sweet and potent creamy sauce that goes brilliantly with grilled steak. For more inspiration with horseradish, check out our November Herb of the Month!
Many of us are familiar with the prepared horseradish that you buy in jars at the supermarket. But this month we want to get down to the very root (see what we did there?) of this popular, pungent ingredient. Fresh horseradish might not look like much - picture a gnarly parsnip - but this base ingredient can be used to add fire and punch to numerous recipes. November is prime time for picking horseradish as its best after the first frosts when the leaves turn brown and start to die back.