June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Eat a better breakfast

Helen Barker-Benfield
10 January, 2017

If one of your New Year’s resolutions is to cut down on sugar, looking at your first meal of the day is a great place to start. Annie Morris, one half of the team behind Spoon offers her top tips and suggests a more natural alternative to refined sugar.

What is Spoon?
Spoon is a cereal company, but forget secret recipes handed down over the generations and hidden away in family vaults. We are more than happy to spread the word of good granola – and muesli, porridge, bircher and smoothies – by sharing our recipes in our new recipe book. Spoon’s mission is to get everyone enjoying simple and nourishing breakfast bowls. We also encourage you to look beyond the tradition of breakfast and try
 the trend of enjoying a bowl of the good stuff at any time of the day!

What are the challenges with making breakfast healthy?
During the week most people are eating breakfast on the go, so it’s difficult to keep healthy at this time. Instead of grabbing a sugar-fuelled pastry, try filling an empty jar with your favourite yoghurt then top with granola, fresh fruit and any seeds, nuts, or nut butters that you have stored in your cupboards at home and take this with you to enjoy at work. To be sure that your granola is not packed with hidden sugars, why not try making your own? Start with a simple recipe and then adapt it to suit your tastes. This Cinnamon and pecan granola sweetened with maple syrup, is easy to make. 


Why use maple syrup?
We found pure maple syrup was a clear winner with everyone who visited our first pop-ups for its rich, luxurious and distinctive taste as well as the minerals it contains. Also, given our family ties in Canada, where Jonny’s Uncle runs a maple farm in Ontario, the decision to use maple syrup became a no-brainer. 
Does its sweet taste mean that you use less of it to achieve a sweet flavour? 
From our pop-up days, the most striking feedback was people’s desire for a breakfast cereal with less sugar but that tasted great. You really don’t need too much maple syrup to keep our granolas tasting fantastic. Each ingredient in our mixes has its own individual taste that doesn’t need to be disguised with an overload of sugar. Once you start cutting down on the sweet stuff you’ll notice the different flavours in each bowl more.
Jonny’s lentil and caraway granola is a fantastic example. I love the uplifting citrus flavour that comes from the freshly squeezed lemon juice and zest combined with the earthy, aromatic flavour from the caraway seeds. 


Are the health benefits of maple syrup a myth?
Compared to table sugar (refined sugar) pure maple syrup contains a higher level of antioxidants and minerals. The glycaemic index is also slightly lower, which means the spike in our blood sugar levels is less drastic. Finally, maple syrup is more natural and less processed as it comes straight from the maple tree. 
Finally, what are your plans for Spoon in 2017?
2017 brings the launch of our new Dark Chocolate granola in Waitrose. The health and fitness community on Instagram are big on chocolate as an ingredient on top of their breakfast bowls right now, which they are enjoying at all times of the day and not just for breakfast. We use 70 per cent dark chocolate and cocao nibs for their high cocoa mass, which means you still get the real taste of chocolate without it being too sweet.
Why not make your own collection of better breakfast recipes from the Spoon cookbook? 

Enter our competition to win a set of 3 Spoon granolas


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