Abel & Cole
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OK
4.7
store rating (2,238 reviews)
Videos from this business
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OK
0:19
🌿 Did you know you can eat cauliflower leaves? You can stir-fry them. Add them to soups and stews. Or roast until they’re crisp. They have a nutty, earthy flavour. Using them in your cooking means less food waste in the bin. 🍋 We like coating cauliflower leaves in rose harissa and roasting them till the leaves are crunchy and the stems are tender. They’re delicious dunked in a yogurt, preserved lemon, mint and parsley dip. Harissa Roast Cauliflower Leaves Serves 2-3 150-200g cauliflower leaves 2 tsp rose harissa paste 3 tbsp olive oil 40g preserved lemons 3-4 sprigs of mint 2-3 sprigs of flat leaf parsley 200g Greek-style yogurt A pinch of sumac Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim any rough ends from the cauliflower stalks, then wash and pat dry. In a mixing bowl, whisk together the harissa paste and olive oil with a pinch of salt. Add the cauliflower leaves and turn to coat them. Spread out on a baking tray. Roast for 20 mins till crisp. Meanwhile, quarter the preserved lemons and scoop out the flesh and pith. Very finely chop the preserved lemon peel. Pick the mint leaves off their sprigs and finely slice them. Finely chop the parsley leaves and stalks. Scoop the chopped preserved lemon peel, mint and parsley into a clean bowl. Add the yogurt and season with a pinch of salt. Stir well to mix. Taste and add more salt, if you think it needs it. Transfer to a small serving bowl and sprinkle over a little sumac. When the cauliflower leaves are crisp and the stems are tender, transfer to a serving plate. Serve with the yogurt dip for dunking. #AbelandCole #Recipe #Cauliflower #CauliflowerRecipes #LoveFoodHateWaste #Vegetarian #VegetarianRecipes #ZeroFoodWaste
abel_and_cole
TikTok · 1w
0:16
💛 Ward off winter chills with this cosy and comforting turmeric latte. Also known as golden milk, this warming drink is made with fresh turmeric and black pepper. In India it’s enjoyed for its immunity boosting properties as well as its rich flavour. ☕ This plant-based version is made with almond drink but you can use your favourite milk, whether that’s a nut milk, oat milk or dairy. If you’re using dairy milk, leave out the coconut oil. Turmeric Latte Serves 1 1cm piece of ginger 2cm piece of turmeric 3 cardamom pods A pinch of crushed pepper 2 tsp coconut oil 1 tsp agave syrup 300ml almond drink A pinch of ground cinnamon Peel and grate the ginger and turmeric into a pan. Crush the cardamom pods to open them. Shake the black seeds out of the green papery husks into the pan. Add a pinch of black pepper. Add the coconut oil, agave syrup and almond milk to the pan. Set over a low heat and warm for 3-5 mins, whisking constantly, till the milk heats through and is foamy. Taste the latte and add a dash more agave syrup, if you think it needs it. Pour it into a large cup through a sieve. Sprinkle with a pinch of cinnamon to serve. #AbelandCole #Recipe #TurmericLatte #GoldenMilk
abel_and_cole
TikTok · 3w
0:18
🍫 Did you know you can make your own chocolate nut spread? It’s really easy to make from scratch – it takes just 15 minutes (plus soaking) and only needs 5 ingredients. 🌰 The best thing about homemade chocolate nut spread is that it’s packed with nuts, rather than full of vegetable oil. We used creamy cashews to make our version. But you can use your favourite nut. Hazelnuts, peanuts and pecans would work really well. Or you can use a mix. 🍞 Naturally sweetened with dates. Spiced with cinnamon and vanilla. It’s delicious spread on your morning toast. Or use it to sandwich a sponge cake. Chocolate Nut Spread Serves 4-6 5 Medjool dates 100g cashews 1 tbsp cocoa powder ½ tsp vanilla extract A pinch of ground cinnamon Squash the dates and pull out the stones. Put the dates, cashews and a pinch of salt in a big jam jar or bowl. Fill with water till they’re covered. If they're in a jam jar, screw on the lid. If they're in a bowl, cover with a plate. Soak overnight or for at least 2 hrs. When you're ready to make the spread, drain the cashews and dates and blitz them in a food processor or blender. Add the cocoa powder, vanilla extract and a pinch of cinnamon with 1 tsp coconut oil. Blitz again to combine. Taste and add a pinch more salt or cinnamon, if you think it needs it. Transfer the Chocolate Nut Spread to a sterilized jar. It will keep for up to 2 weeks in the fridge and is delicious served on toast, in sandwiches or used to fill cakes. #AbelandCole #DIYNutella #Chocolate #Homemade #HomemadeFood #Recipe #VeganRecipes #Veganuary
abel_and_cole
TikTok · 4w
0:07
🥐 Fight food waste and save stale croissants from the bin. Turn them into our crunchy, caramelised croissants instead. 🍯 Frying croissants in a mix of ghee and honey gives them a rich, crisp crust. Just like the top of a crème brûlée. We like topping them with tangy yogurt, passion fruit and an extra drizzle of honey. Delicious for New Year’s Day breakfast. Crunchy Caramelised Croissants Serves 2 2 stale croissants 2 tbsp ghee 2 tbsp honey, plus extra to serve A pinch of ground cinnamon Passion fruit & Greek style yogurt, to serve Pop 1 croissant on your work surface. Use a rolling pin to flatten it. Repeat with the second croissant. Place a large frying pan on a medium-low heat. When it's warm, add the ghee and melt it. Add the honey and swirl to melt it. Add the croissants and fry for 2 mins. Flip them over. Cover with a sheet of greaseproof paper and place a couple of heavy weights or tins on top of the croissants to flatten them. Fry for a further 2 mins. Remove the weights and greaseproof paper and flip the croissants again. Recover and pop the weights back on. Fry for 1 min. The croissants will be a rich golden brown. Lift the fried croissants onto 2 serving plates. Let them sit for 2 mins to cool and crisp up. Top with Greek style yogurt, some passion fruit, an extra drizzle of honey and a sprinkle of cinnamon. Serve straight away. #AbelandCole #LoveYourLeftovers #LoveFoodHateWaste #FoodWaste #BreakfastIdeas #Brunch #NewYearsDayBreakfast #Recipe
abel_and_cole
TikTok · 5w
0:39
🎄 Forgot the mince pies? Don’t panic. Make this last-minute mincemeat instead. 🥄 It’s ready in less than 30 minutes. So you can bake a batch of deliciously spiced mince pies on Christmas Eve, ready for Father Christmas. Last Minute Fig & Cranberry Mincemeat Makes 1.6kg 100g dried figs 2 apples 2 oranges 2 lemons 200ml Armagnac or cognac 125g dried cranberries 250g raisins 250g sultanas 250g raw cane sugar 1 tsp mixed spice 1 cinnamon stick 75ml sunflower oil 75g flaked almonds (optional) Chop the dried figs into small pieces and tip them into a large pan. Peel the apples and coarsely grate them in. Finely grate in the zest from the oranges and lemons. Halve them and squeeze in the juice. Pour in half of the Armagnac or cognac. Add the remaining ingredients to the pan and stir well. Place the pan on a medium heat then bring everything up to a bubble. Turn the heat to its lowest setting and clamp on a lid. Simmer gently for 15 mins, stirring once or twice. Turn off the heat then stir in the remaining Armagnac or cognac. You can use the mincemeat straight away to make mince pies or spoon the warm mincemeat into hot, sterilised jars, discarding the cinnamon stick, and seal the lids. Leave to cool then store in a cool, dry place for up to 6 months, unopened, or 2 weeks in the fridge once opened. How To Sterilise Jars Preheat your oven to 160°C/140°C/Gas 3. Wash your jars and lids in hot soapy water, but don't dry them. Pop them onto a baking tray and slide into your oven (apart from any rubber seals) for 10 mins. Remove from the oven, protecting your hands with oven gloves. The jars are now ready to be used. #AbelandCole #Recipe #Christmas #ChristmasFood #MincePies
abel_and_cole
TikTok · 6w
0:28
🥔 Make the perfect roast potatoes this Christmas. Follow our recipe for beef dripping roasties. You’re guaranteed roast spuds that are crispy and crunchy with fluffy middles. Beef Dripping Roast Potatoes with Rosemary, Thyme & Lemon Salt Serves 4-6 1kg potatoes 100g beef dripping 3-4 rosemary sprigs 4-5 thyme sprigs 1 lemon ¾ tbsp sea salt, plus extra to cook Fill a large pan with water. Add a large pinch of salt. Cover and put on a high heat to come to the boil. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub and peel the potatoes. Chop them into roughly equal-sized chunks, around 3-4cm across. Pop them in a large colander and rinse them under cold water to get rid of some of the starch. When the water in the pan is boiling, add the potatoes. Bring back to a gentle simmer, and then simmer for 4 mins. Drain the potatoes, then gently shake the potatoes to rough up the edges (this will help them crisp up in the oven). Lay a clean tea towel on your kitchen surface and tip the potatoes out onto them. Spread the potatoes out and let them steam-dry for 5-10 mins. While the potatoes simmer and dry, put 100g beef dripping into a large roasting tin. Pop it into the oven to heat for 10-15 mins. Take the tin out of the oven and add the potatoes. Turn them a few times to coat in the hot dripping. Make sure the potatoes aren't too crowded in the tin – it's better to use two tins and give the spuds room to roast, rather than cramming them in so they end up steaming. Roast for 40-50 mins, turning them once or twice, till they’re golden brown all over. Open the oven door every 15 mins briefly to let out any steam. While the potatoes roast, strip the rosemary leaves and thyme leaves off their woody sprigs and pop them in a small blender. Finely grate in the lemon zest. Add ¾ tbsp sea salt. Blitz till combined and sandy. When the potatoes are crisp and golden brown, remove from the oven. Lift them out of the tin with a slotted spoon and transfer to a bowl. Add 2 tsp of the rosemary, thyme & lemon salt. Toss to coat. Transfer to a warm serving dish and serve. #AbelandCole #Christmas #ChristmasFood #Recipe #RoastPotatoes #ChristmasRecipes
abel_and_cole
TikTok · 6w
0:22
✨ Looking for an easy, edible Christmas gift? Try making this delicious Mince Pie Tiffin. 🍫 Soft. Squidgy. And with a richly festive flavour. It’s a great way to use up leftover mince pies too. Mince Pie Tiffin Makes 18-24 pieces 150g milk or dark chocolate 125g butter 25g cocoa powder 100g agave syrup 2 clementines 50g flaked almonds 50g dried cranberries 300g mince pies 30g white chocolate Half-fill and boil your kettle. Line the base and sides of a 23cm x 17cm baking dish or 20cm square cake with baking paper. Chop the milk or dark chocolate. Dice the butter. Scoop them into a heatproof bowl and add the agave syrup and cocoa powder. Finely grate in the zest from 2 clementines. Squeeze in the clementine juice. Quarter-fill a pan with hot water. Set the bowl in the pan so it rests above the water, but make sure the base of the bowl isn’t touching the water. Place on a medium heat and bring the water to a simmer. When it starts to steam, turn the heat down to very low and warm for 3-5 mins, stirring occasionally, till the chocolate and butter have melted and you have a smooth mixture. Take the pan off the heat. Tip the flaked almonds into a dry frying pan and toast, stirring often, for 2-3 mins till golden brown. Add them and the dried cranberries to the melted chocolate. Crumble in the mince pies, breaking them into small chunks. Stir till everything is coated and combined. Spoon the mix into the lined baking dish or tin and chill in the fridge for at least 4 hrs, or overnight, till set. To decorate the tiffin, roughly chop the white chocolate and melt it in a bowl set over a pan of hot water, the same way you melted the tiffin mix. Drizzle spoonfuls of the white chocolate over the tiffin. Return to the fridge for 1 hr. To serve, lift the tiffin and paper out of the dish or tin and then peel off the paper. Slice into around 18-24 squares. The tiffin will keep in the fridge for up to 7 days. #AbelandCole #Christmas #ChristmasFood #CutChristmasWaste #LoveFoodHateWaste #MincePies #Baking #Chocolate #Recipe
abel_and_cole
TikTok · 7w
0:39
☕ Our festive riff on a tiramisù is made with an Italian Christmas essential – panettone. 🥄 It’s soaked in a mix of coffee and amaretto. Then layered with mascarpone rippled with chestnut purée. Combined they make a rich, indulgent dessert that’s a delicious alternative to Christmas pudding. 🥚 This tiramisù contains raw eggs, so may not be suitable for children, the elderly or people with compromised immune systems. Chestnut & Amaretto Tiramisù Serves 8-10 3 eggs 200g chestnuts, cooked & peeled 100g icing sugar 5 tbsp amaretto 10 tbsp cold espresso, approximately 150ml 250g mascarpone 250ml double cream 300g classic panettone Cocoa powder, for dusting Separate the egg yolks and whites. Pop the whites aside into a clean mixing bowl for later. Tip the chestnuts into a food processor. Add 75g icing sugar and the egg yolks. Add 1 tbsp amaretto and 3 tbsp espresso. Whizz together till smooth and creamy. Add the mascarpone and whizz together till smooth. In a clean mixing bowl, whip the double cream till it stands in soft peaks. Stir the chestnut mascarpone through the whipped cream. Taste and sieve in more icing sugar, if needed. Whisk the egg whites till stiff peaks form. Gently fold the whipped egg whites through the chestnut mix. Set aside. Cut the panettone into 2cm-thick circles. Slice them into 1cm-wide fingers. Line the base of your serving dish with half the panettone. In a small bowl, combine 7 tbsp espresso with 4 tbsp amaretto and 25g icing sugar. Drizzle half the liquid over the panettone in the dish. Spoon over half the chestnut mix. Level with the back of the spoon. Add another layer of panettone to the dish. Drizzle over the remaining coffee and amaretto mix. Spoon over the remaining chestnut cream. Chill in the fridge for 4 hrs or overnight – letting it soak overnight will give it a really luxurious texture. Take the tiramisù out of the fridge 30 mins before you want to serve it. Dust the top with a generous amount of cocoa powder. Let that soak in for a few mins, then serve. #AbelandCole #Christmas #ChristmasFood #Dessert #Pud #Pudding #Tiramisu #ChristmasDessert #Recipe
abel_and_cole
TikTok · 8w
0:13
💚 Did you know Brussels sprouts make the perfect Christmas party canapés? ✨ We were inspired by buffalo chicken wings to make these veggie skewers. The sprouts are soaked in a spice mix, then coated in chilli butter and grilled. Served with a blue cheese dip, they make a delicious snack or starter. 😋 Will you be serving sprouts at your Christmas party? Buffalo Brussels Sprouts Skewers with Blue Cheese Dip Serves 4-6 40g butter 1 tsp cayenne chilli sauce 400g Brussels sprouts ½ tsp garlic granules A pinch of celery salt ½ tsp cayenne pepper ½ tsp caster sugar 60g soured cream 60g mayonnaise 30g buttermilk 1 tsp lemon juice A handful of chives 75g Stilton A handful of pomegranate seeds Set a large pan of water on to boil. In a separate pan, melt the butter. Stir in 1 tsp chilli sauce. Set aside. Trim the bases from the Brussels sprouts. Remove any ragged leaves. Add the Brussels to the boiling water. Simmer for 2 mins. Drain and rinse under cold water. Shake off any excess water. Set aside. In a large bowl combine the garlic granules, celery salt, cayenne pepper, caster sugar and 1 tbsp oil. Season with black pepper. Stir together. Add the Brussels. Turn to coat them in the spice mix. In a separate bowl, combine the soured cream, mayonnaise, buttermilk and lemon juice. Finely crumble the Stilton. Stir it in with a small pinch of salt and pepper. Finely chop a handful of chives. Stir ¾ of them into the dip. Transfer the blue cheese dip to a serving bowl. Top with the remaining chives and a handful of pomegranate seeds. Thread the sprouts onto skewers, allowing 3-5 per skewer. Warm a griddle pan or heavy-based frying pan over a medium heat. Add the skewers and griddle for 5-6 mins, brushing them with the chilli butter and turning them often, till lightly charred. Transfer the Brussels sprouts skewers to a serving platter, alongside the blue cheese dip. Brush them with any remaining chilli butter. Serve straight away. #AbelandCole #Christmas #ChristmasFood #BrusselsSprouts #OrganicFood #Vegetarian #VegetarianRecipes #PartyFood #Recipe
abel_and_cole
TikTok · 8w
Store reviews
4.7
2,238 reviews
5 | 77% | |
4 | 15% | |
3 | 5% | |
2 | 2% | |
1 | 1% |
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- A
Anonymous reviewer
Oct 1 on TRUSTPILOT
Been ordering fresh veg boxes for over 10 years from Abel and Cole …always fresh and good quality !!
- A
Anonymous reviewer
Jan 25, 2024 on TRUSTPILOT
Really good quality organic food, delivery drivers are friendly and polite, just love their produce.
- A
Anonymous reviewer
May 11, 2023 on TRUSTPILOT
Great quality and choice. The company supports small organic farming and uses sustainable packaging.
- A
Anonymous reviewer
Feb 17, 2023 on TRUSTPILOT
Very easy to use . Great choice of produce and good quality.All packaging is reused which is great .
- A
Anonymous reviewer
Nov 10, 2023 on TRUSTPILOT
problem free brilliant milk very kind efficient man delivers ........keep organic on the menu please
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OK
Shipping
£5 delivery
GreatReturns
14-day returns for most items
GoodCompetitive pricing
GreatPayment options
ExceptionalWebsite quality
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ScamAdviser trust score100/100