Trend/occasion

National Vegetarian Week    

Product

Charlie & Ivy's Bread Dippers

Price

From £6 for a single bottle (200ml) to £30.00 for a tasting set comprising all seven flavours in a mini bottle (100ml) tasting set

Reasons to buy

1. Everything is made by us on the farm in the heart of the Yorkshire Wolds
2. Made with love using Great Taste award-winning cold-pressed rapeseed oil
3. Great Taste Producer
4. Support an independent artisan business
5. All of the packaging is fully recyclable and free from plastics
6. Suitable for vegetarians and vegans
7. Versatile - Simply pour into a bowl and dip generously with crusty bread. Alternatively enjoy drizzled over salads, pasta or pizza
8. Choose from single bottles to bespoke mini and full-size trio gift boxes 
9. Free delivery over £30

Flavours

This chilli oil is excellent drizzled over your homemade bruschetta, through cous cous and for roasting summer veggies.

2.     Garlic, Oregano & Balsamic Bread Dipper*
Great for making garlic bread or drizzled over homemade bruschetta.

3.     Lemon, Balsamic & Juniper Berry Bread Dipper
Delicious drizzled over Camembert before baking, or to simply dress your tomato and mozzarella salad.

4.     Blackberry, Thyme & Balsamic Bread Dipper

Great over goat's cheese.

5.     White Balsamic, Tarragon & White Peppercorn Bread Dipper*Excellent stirred through risotto.

6.     Rosemary, Thyme & Lemon Bread Dipper
Use to add flavour when roasting summer veggies.

7.     Chilli, Garlic & Ginger Bread Dipper*
Try drizzling into your stir-fries, curries and soups for some added heat.

8.     Smoked Garlic & Black Peppercorn Bread Dipper

Delicious when used in cooking - from frying mushrooms to roasting potatoes and parsnips.

*Great Taste Award winners

Availability

https://www.charlieandivys.co.uk/shop/bread-dippers.html

Soundbite

Discover our delicious range of ready-to-use Bread Dippers with a bespoke choice of flavours.

Perfect for entertaining - just pour into a bowl and cut and tear some crusty bread to dip, making a delicious addition to any sharing platter. Alternatively enjoy drizzled over salads, pastas or pizza, you can even cook with them! Head over to ourrecipe pagesfor inspiration.

Photos

(High res versions available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's

https://www.charlieandivys.co.uk/shop/bread-dippers.html

£6/200ml bottle

https://www.charlieandivys.co.uk/mini-trio.html

£12.95

https://www.charlieandivys.co.uk/dipper-trio.html

£19.00

https://www.charlieandivys.co.uk/full-house.html

£30.00

Recipe

Asparagus Salad with Baked Butter Beans

Soundbite

A hearty bowl full of goodness perfect to see you through the seasons. Enjoy as a simple lunch or serve on a board for a sharing side. Made here with our Blackberry Balsamic & Thyme Bread Dipper, but you could try with your favourite flavour.

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

Serves 2 for lunch, 4 as a side dish

Ingredients

2x 400g tins of butter beans, drained

A drizzle of Charlie & Ivy's Cold Pressed Rapeseed Oil

A drizzle of Charlie & Ivy's Blackberry Balsamic & Thyme Bread Dipper

½ bulb roasted garlic*

Salt and pepper to season

1 bunch asparagus

½ bag (30g) watercress

3-4 radishes, sliced

Zest of ½ lemon

½ chilli, sliced

8 mint leaves, roughly chopped

Method

1. Preheat oven to 220C / 200C Fan / 425F / Gas mark 7.
2. Drain and pat dry one tin of butter beans. Transfer into a baking dish and drizzle with a little of the Rapeseed Oil and bake in the pre-heated oven for 10 minutes. Remove from the oven and give the beans a further drizzle with the Blackberry Balsamic and Thyme Bread Dipper. Return to the oven for a further 10 minutes, until crispy.
3. Whilst your beans are in the oven, use a food processer to blitz the second tin of drained butter beans with 3-4 cloves of roasted garlic and a good drizzle of the Rapeseed Oil. Season well and blitz until smooth, adding more oil or a little water, if necessary. Once you have reached a dip-like consistency, put aside until you're ready to plate up the dish.
4. Heat a frying pan and gently toast the seeds. Once toasted set aside for later.
5. Add a little Rapeseed Oil into the same pan on a medium heat and fry your asparagus until slightly charred, but still with a bite.
6. When your beans are cooked, you're ready to plate up and serve. Arrange a base of the butter bean dip on the plate, top with the watercress, asparagus and baked butter beans. Garnish with the sliced radish and add lemon zest, chopped mint, chilli slices, along with a final drizzle of the Blackberry Balsamic & Thyme Bread Dipper.
7. Serve warm or cold. Serve across 2 plates for a delicious lunch, or on one platter if sharing as a side.

*To roast your garlic, simply slice your bulb across and place in oil sliced side up. Drizzle with a little rapeseed oil and a pinch of salt. Wrap up in foil and roast for 25-30 mins, until soft when pressed.

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's

Recipe

Crispy Tofu Noodle Bowl

Soundbite

A hearty bowl full of goodness perfect to see you through the seasons. Enjoy as a simple lunch or serve on a board for a sharing side. Made here with our Blackberry Balsamic & Thyme Bread Dipper, but you could try with your favourite flavour.

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

2

Ingredients

1/4 red cabbage finely sliced

1 tsp salt

1 tbsp sugar

3-3 tbsp rice wine vinegar

225g Tofu, we used The Tofoo Co. Smoked Organic Tofu

2-3 tbsp cornflour

A drizzle of Charlie & Ivy's Cold Pressed Rapeseed Oil

A drizzle of Charlie & Ivy's Chilli, Garlic & Ginger Bread Dipper

150g straight to wok medium noodles (feel free to use your favourite type of noodle)

3 spring onions, chopped

1/2 chilli, chopped

6 sugar snap peas

1-2 tbsp Charlie & Ivy's Sesame & Soy Dressing or for a plant based option make a dressing out of 1 tbsp each soy sauce, maple syrup and rice wine vinegar

1 tbsp sesame seeds

1 pak choi halved

1 large carrot cut into ribbons

Method

1. Preheat oven to 220C / 200C Fan / 425F / Gas mark 7.
2. Start by mixing your sugar, salt and vinegar to create a pickle for your red cabbage. Shred your cabbage, add to the vinegar mix and put to one side until needed.
3. Squeeze any liquid from the tofu and crumble into bite sized chunks into a bowl, dust with the cornflour and toss until coated. Transfer onto a baking tray and drizzle with the cold pressed rapeseed oil. Bake for 10 mins or until crispy. Take out of the oven and drizzle generously with the Chilli, Garlic & Ginger Bread Dipper and return to the oven for a further 5 minutes or until crispy. Remove from the oven and sprinkle with sesame seeds.
4. While your tofu is cooking add some rapeseed oil to a pan and fry your pak choi halves cut side down until they start to caramelise. Add a little water to the pan if needed to help it along. Flip over for a minute, remove from the pan and put to one side until needed.
5. In the same pan add a little more oil and fry off your noodles. Add the spring onions, sugar snap peas and chilli. Fry for a minute and then add the sesame and soy dressing (or plant based alternative). If needed add a splash of water to loosen. Cook until the noodles are heated through completely.
6. You're ready to plate up! Across two dishes arrange your pak choi, noodles, pickled cabbage, carrot ribbons, and tofu. Sprinkle with a few remaining chopped spring onions and sesame seeds. Finish with a drizzle of the Chilli, Garlic & Ginger Bread Dipper. Enjoy!

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's

Recipe

Warm Lemon & Herb Cous Cous with Roasted Carrot & Feta

Soundbite

A simple, warm salad perfect to be enjoyed year-round. Enjoy as a hearty lunch, or a side dish for supper. A plate full of colour and flavour guaranteed to impress your guests and perfect for sharing.

Availability

The Charlie & Ivy's range is available from independent retailers nationwide and online athttps://www.charlieandivys.co.uk/shop.html

Serves

4

Ingredients

4 large carrots cut into bite size pieces

A drizzle of Charlie & Ivy's Rosemary, Thyme & Lemon Bread Dipper

240g cous cous

1 tbsp vegetable stock/stock cube

1 tsp ground cumin

1 bag rocket (40g)

1 230g block of vegan or regular feta (for non-vegan option)

3-4 tbsp Charlie & Ivy's Garlic & Thyme Plant Based Mayonnaise

Method

1. Preheat oven to 200C / 180C Fan / 400F / Gas mark 4.
2. Start by steaming your carrot pieces until tender but keeping their shape - around 8 minutes. Drain and leave to cool if you're making in advance, alternatively transfer into a roasting dish. Shake the bottle of Rosemary, Thyme and Lemon bread Dipper and drizzle over the carrots.
3. Roast in oven for 15 minutes
4. Make up cous cous following the packed instructions. Add the dried stock and cumin. Fluff up with a fork and mix thoroughly.
5. Finely chop your coriander, mint, parsley, dill and mix through cous cous. Drizzle through some more of the bread dipper and season to taste. Crumble your feta into a dish and marinade in a further drizzle of your bread dipper.
6. Once your carrots are ready remove from the oven and plate up immediately while the carrots and cous cous are still warm. Arrange couscous on the plate, layer up with rocket, roasted carrot and sprinkle with vegan feta. Add a few spoons of our Garlic & Thyme Plant Based Mayonnaise and a drizzle of the bread dipper.
7. Serve and enjoy!

Image (a selection of high res images are available on request)

Photo credit: Jennie Palmer/Charlie & Ivy's