Spudos - Packaging free crisps

We are very excited to be stocking packaging free crisps from Spudos!

Just bring your own bag, or container to fill up, then sprinkle on one of 6 flavours of “Spud dust”.

• Salt & Vinegar 

• Prawn Cocktail

• David Bacon

• Chip Shop Curry

• Nooch & Onion

• Doner Kebab

(all vegan and natural ingredients)

Where are they made?

Spudos are grown, and produced in Essex. They have a sustainable farm using solar energy, and runing the tractors on biodiesel, from the waste rapeseed oil used for cooking the crisps.

UK grown rapeseed oil is used as much as possible. Sometimes this is not available, then it is sourced from Europe.

The farm is working towards organic certification. They use a digestate fertiliser made on site from maize and rye grown on the farm.  The potatoes are watered using the farms own reservoirs (as much as possible depending on rainfall), and if the potatoes need to be stored, they’re kept in solar powered cold stores.

What’s in the flavours?

Check out the full ingredients list of each flavour here.

How do they get from the farm to us?

They get from the farm to Spudos HQ (based at Containerville) in East London without single use plastic in the supply chain!! This is quite a rare system.

At the point of production the crisps are put into buckets, then delivered to Spudos HQ by the pallet.  Once they are empty, the buckets are then washed out and reused for the next delivery.  Even the pallets have reusable covers and straps, so no wasteful plastic wrapped pallets!

Spudos transfer the crisps into smaller airtight containers for delivery to shops like us!

They come to us directly from Spudos HQ literally just down the road. 

We keep most of the crisps in the large air tight container to keep them fresh. Just a small amount are put in the customer dispenser. 

Once finished the large container goes back for cleaning and refilling.

How to buy them?

Option 1 - bring a tupperware container or air tight bag. Weigh your container. Tip in the required amount of crisps. Choose your flavour of Spud Dust and sprinkle. Shake gently. Although if you are cycling the shaking will be done for you!

Option 2 - use one of the compostable Spudos bags. Tip in the required amount of crisps. Choose your flavour of Spud Dust and sprinkle. Shake gently. When you get home, if there are any left, transfer to an airtight container. 

Emanuela's Peanut Butter

Ingredients

Peanuts  - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check  after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.

Annie's Jam Cookies

Makes 12

Ingredients

• 125g butter *

• Nut butter of your choice (approx 170g) *

• 150g sugar *

• 1 egg *

• 250g flour *

• 1/2 tsp bicarbonate of soda *

• 1tsp fine salt *

• 50g sugar for dusting *

• 100g jam (strawberry or raspberry) *

  *Items available at Get Loose

Method

• Melt butter in pan, heat gently. 

• In mixer beat together butter, almond butter and sugar., then mix in egg. 

• Add flour, bicarbonate of soda and salt.

• Mix until combined.

• Put mixture in airtight container in the fridge for 30 mins.

• Pre heat oven to 180 C.

• Line baking tray with a silicone mat or baking parchment, divide mixture into 12 balls.

• Roll in the extra sugar.

• Place on a baking tray (use two trays, or bake in two batches), press with palm to flatten slightly.

• Use your thumb to make a dip in the centre fill with jam.

• They will crack a bit, reshape if needed.

• Bake for 15 mins until golden.

• Cool for 10 mins on tray.

Oumeria's Crunchy Granola

Ingredients

• 200g rolled oats 

• 50g almonds, roughly chopped

• 2 tbsp desiccated coconut (optional)

• 2 tbsp sesame or coconut oil

• 2 tbsp unrefined sugar mixed with 1 tbsp warm water

• 2 tbsp pumpkin seeds

• 1/2 tsp cinnamon powder

Bold items are available at Get Loose

Method

• Roast oats, almonds, desiccated coconut and pumpkin seeds in a frying pan and stir frequently for 3-5 mins.

• Add oil and sugar, mix well.

• Stir for a further 3-5 mins until all ingredients are coated.

• Sprinkle with cinnamon powder.

• Remove from heat and allow to cool. 

Store in an airtight container for up to 2 weeks.

Coconut muffins (mini)

Makes 12-15 muffins 

Ingredients

• 2 tbsp chia seeds mixed with 3 tbsp water (rest for 15 mins) *

• 200ml coconut milk (or other milk) *

• 150g plain flour *

• 200g unrefined sugar *

• 1/2 tsp baking powder *

• 50g desiccated coconut *

• 50g ground almonds *

• 50g coconut oil *

  *Items available at Get Loose

Method

• Preheat oven to 180 degrees.

• Whisk chia mixture and milk in a bowl.

• Put flour, sugar, baking powder, dessicated coconut and almonds in a bowl and make a well in the centre. 

• Gradually mix in the chia & milk then the coconut oil until you obtain a smooth paste. 

• Pour into greased a mini muffin tray or mini muffin cases and bake for 40 mins.

Chia Seed Porridge

Ingredients (makes two portions)

• 50g chia seeds

• 300ml milk

• 80g yogurt

• 60g dried fruit eg figs, apricots, prunes, dates (chopped)

• 40g nuts eg cashew, pecan, walnuts (chopped)

• 2 tsp honey

• large pinch of cinnamon

Bold items are available at Get Loose

Method

• Combine chia seeds with milk (stir them in) and soak in the fridge overnight (or at least 6 hours).

• Split into two bowls.

• Mix in half of yogurt into each one.

• Top each with dried fruit, nuts, honey & cinnamon.

Emanuela's Sweet or Savoury Scones

Basic Scone Ingredients

• 300g/2 cups flour (any type) *

• 3 teaspoons baking powder *

• pinch salt *

• 1 egg *

• 90-100ml milk *

• 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

  *Items available at Get Loose

Method

1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

3. Mix the milk mixture into the dry ingredients until they are just blended together.

4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick. 

Oumeira's Chocolate Nut cookies

Makes about 20

Ingredients

• 200g plain flour *

• 5 tbsp coconut oil, melted *

• 50g nuts - almonds or hazelnuts - roasted and chopped coarsely *

• 50g chocolate buttons, chopped coarsely *

• 1 tsp (5 g) baking powder *

• 100g unrefined sugar *

• Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix *

  *ingredients from Get Loose

Method

• Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.

• Whisk sugar and coconut oil together.

• Mix in other ingredients and shape into 1 tbsp sized dough balls.

• Flatten lightly before placing on baking tray.

• Cook for 20 minutes or until golden brown.

Fava bean hummus

Ingredients

• 1 tin fava beans drained*

• 1 tablespoon light tahini*

• 2 tablespoons olive oil*

• 1 tablespoon lemon juice*

• 1 teaspoon smoked paprika*

• ½ teaspoon salt*

  *Ingredients found at Get Loose

Optional: add chopped garlic

Method

• Blend drained fava beans with tahini, olive oil, lemon juice, smoked paprika and salt.

• Add more oil if needed to get desired consistency. 

Summer Bean Salad & Umami Dressing

Adapted from a Hodmedod's recipe (one of our suppliers)

Makes 2 portions

Ingredients - Dressing

• 50ml olive oil

• 1 tbsp apple cider vinegar

• 2 tsp honey

• 2 tsp miso paste

• Black pepper

• 2 cloves of garlic chopped (optional)

Ingredients - Salad

• 1 tin Hodmedod's whole fava beans drained

• 1/2 tin black beans drained

• 1/2 tin butter beans drained

• 1/2  jar sweetcorn 

• 1/2 jar of roasted peppers or a sweet pepper chopped

• Optional: salad leaves / chopped fresh parsley & mint

Method

• Mix dressing ingredients together

• Mix salad ingredients together

• Combine!

Levantine Muhammara dip

Ingredients

• 1 jar (190g) grilled peppers 

• 1 tsp cumin seeds*

• 125g roasted almonds or walnuts (roast while making something else for 8-10 mins)*

• 3 tbsp olive oil (or use oil from the pepper jar)*

• 1/4 tsp paprika*

• Pinch of salt *

• 1 tbsp lemon juice*

  *Ingredients available at Get Loose

Method

• Blend all ingredients to a paste.

• Add 1-2 tbsp water for a thinner texture. 

• Enjoy with carrot sticks, bread or crackers.

Crackers (Plastic Free)

Ingredients

• 175g flour *

• 1/4 tsp salt *

• 1/4 tsp pepper * 

• 1/2 tsp dried oregano *

• 3 tbsp pumpkin seeds, chopped *

• 3 tbsp capers or pitted olives, chopped *

• 2 tbsp olive or rapeseed oil *

• 1/4 cup water

  *Items available at Get Loose

Method

• Mix dry ingredients together.

• Add oil and water, mix and knead dough for a few minutes. 

• Roll out the dough between 2 sheets of baking paper.

• Cut into shapes and bake on paper lined tray at 180 degrees C for about 15 mins.

• Keep in an airtight container once cooled.

Sardines on toast

Ingredients

• 1 tin Fish4Ever sardines

• 1 tablespoon of tomato chutney

• 2 slices of Sourdough bread - buy from Frizzante Cafe, just opposite Get Loose at the Farm

• Optional: salad leaves and / or sundried tomatoes

Bold items are available at Get Loose

Method

• Toast bread.

• Drizzle toast with oil from sardine tin

• Spread tomato chutney on bread.

• Place sardines on toast and enjoy.

Oumeria’s Quick Salad Dressing

Ingredients

• 1/4 tsp dijon mustard*

• 1/4 wholegrain mustard*

• 1 tbsp apple cider vinegar (or lemon juice)*

• 1 tbsp rapeseed / sunflower oil*

• 2 tbsp olive oil*

• salt & pepper*

  *Ingredients available at Get Loose

Method

• Mix dijon mustard & wholegrain mustard with cider vinegar (or lemon juice).

• Add rapeseed oil and olive oil, mix well (you can mix it all in a glass jar)

• Season with a pinch of salt and ground pepper.

• Serve with salad or steamed vegetables.

Dukkah

Makes 10-15 servings

Used in our Quinoa Eggs recipe, click here

Ingredients

• 65g hazelnuts*

• 65g sesame seeds (or linseeds)*

• 1.5 tbsp coriander seeds*

• 1.5 tbsp cumin seeds*

• 1 tsp ground black pepper*

• 1 tsp sea salt*

  *denotes ingredients found at Get Loose

Method

• Preheat the oven to 180℃.

• Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off.

• Transfer to a chopping board and finely chop them with a knife. 

• Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!) 

• Combine all the nuts and spices together.

Serving suggestions: sprinkle over soft boiled eggs on toast or a salad
Store in air-tight container.

Artichoke and Pasta Frittata

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Jar of artichoke hearts, chopped

• 20g dry weight pasta *

• 2 teaspoons olive oil *

• 1/4 jar red pepper, diced

• 10g butter *

• 3 large eggs, beaten and then strained *

• 1 tablespoon grated cheese *

• Salt and freshly ground black pepper *

• Optional: add leafy greens eg chard, spinach or kale

* items sold at Get Loose

Method

• Cook your pasta of choice for 6 mins, and drain.

• Pat dry with a clean tea towel to remove any excess moisture.

• Heat 1 teaspoon of the olive oil in a frying pan. Add diced pepper and artichokes and cook for 5 mins.

• Add the butter to the pan and stir.

• Remove from the heat and transfer to a mixing bowl and allow to cool for 5 minutes.

• Stir in the pasta and beaten eggs, mixing well. Season to taste.

• Add the remaining oil to the pan and put over moderate heat.

• Pour in the frittata mixture. Lower the heat after a minute and cook for another 8 minutes.

• The frittata is ready to go under the grill when there is no liquid egg running out when you tip the pan. It should be a little soft but still set in the centre.

• Sprinkle the cheese over the top and place the pan under preheated grill and cook until golden.

• Serve with salad or mini roast potatoes 

Benefits of sprouting at home

Home sprouting is an easy and affordable way to add fresh, nutrient-rich food to your diet. Sprouting involves soaking and rinsing seeds, nuts, or grains until they germinate and produce sprouts. This process enhances their nutritional value, making them a great addition to any meal.

Saving Money

One of the biggest benefits of home sprouting is saving money. Fresh produce can be expensive, and buying organic fruits and vegetables can add up quickly. Sprouting at home is a cost-effective way to enjoy additional fresh produce without breaking the bank. A small package of seeds or grains can produce a large quantity of sprouts, which can last for several meals. This means you can save money while still getting the nutritional benefits of fresh produce.

Nutritional Benefits 

Sprouts are rich in vitamins, minerals, and antioxidants that help to boost your immune system and improve overall health. They contain high levels of folate, magnesium, phosphorus, and vitamin K, making them an excellent addition to your diet. Sprouts are low in calories and high in fibre, which makes them great for weight management and digestion.

Reducing food waste

Home sprouting can also help to reduce food waste. Some households throw away produce that has gone bad before it can be consumed. Sprouting at home ensures that you create the amount you need as you need it. Most sprouts have a 3-4 day turn around, easy to plan into your week. 

Increasing diversity

The process provides an easy way to customise your meals and diversify your diet. You can choose which seeds or grains you want to sprout, allowing you to experiment with different flavors and textures. Sprouts can be added to salads, sandwiches, wraps, and more, making them a versatile ingredient in many dishes.

Fun for kids

Finally, home sprouting is a fun and educational activity that can be done with the whole family. Kids love watching the sprouts grow (in only three days) and learning about the science behind the process. It’s a great way to introduce healthy eating habits and teach children about the importance of nutrition.

Should we stock sprouts?

Get Loose are thinking of stocking sprouts (in bulk or paper) and sprouters. 

Would you like to buy sprouts in bulk?

Which ones should we stock?