SEE WHAT THE PRESS AND OUR CUSTOMERS SAY ABOUT US!
"This is divine. So moreish you could eat it on its own. The girls considered it an absolute winner and it’s unctuousness set it apart. It was reminiscent of cold soup (yet somehow delicious) because it is the only one to contain butter, lending it a rich and creamy decadence. The crunch of fish fingers combined really well with the smoothness of the sauce."
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Sophie’s dressings are a huge seller in our shop and a firm favourite with our customers. We find they sell throughout the year and are not just limited to summer salads but can be used throughout the year as a condiment to many different meals.
Once customers have tasted Sophie’s dressings they will be taking some home with them which makes it a very easy and handy product for us, that's why we always ensure we have it in stock!
A. Legge, Legges of Bromyard.
We love A Little Bit Food Co dressings! As soon as we saw the bright packaging and modern branding we had high hopes for the produce within the bottles, and we weren’t disappointed. The flavours are amazing and taste so fresh, such a gem to find and glad that we are a
C. Darlington, Battlefields 1403, Shrewsbury.
Before I was introduced to the range of "A Little Bit on Top " salad dressing, it would be fair to say my salads were pretty uninspiring. It was always too much effort to make a dressing, not that i would know where to start, so my salads were always matched with just a dollop of mayo.
To say " A Little Bit on Top " has made me look at salads in a different light would be an understatement. These 4 carefully created dressings that enhance meal times, are so flexible that they go not only with salad but serve as a marinade, a dipping oil and can be mixed with mayo to create a little excitement in the kitchen. And as an added bonus, they look damn good too so great to
leave out and impress!
Fennel is an herb with a big crunch and strong aniseed flavour that some people find overpowering, but here at A Little Bit Food we love it! Fennel, both as a fresh herb or as a seed, can add unmistakeable flavour to all kinds of dishes, from salads and soups to stir fries and roasts. It's especially good alongside pork, lamb, fish, tomatoes, and eggs.
Lemon verbena is a favourite herb of summer and is the most "lemony" of all the lemon foliage herbs. Its lemon-scented leaves make the perfect perfume for warm sunny days and can be put to use in a myriad of ways. Read on to learn how to grow, harvest, and use lemon verbena!
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.