Every month, we put a food brand that’s on our radar on the grill. This month, we talk to Hiromi Stone from Kinomi Nuts. The ‘Willy Wonka of Nuts’, Hiromi’s sustainably sourced speciality nuts are roasted with a one-of-a-kind flavour that reflects her Japanese heritage and a passionate philosophy of こだわり — Kodawari — to refuse to compromise (on quality, etc.); to be fastidious about doing things the right way.
On The Grill with: Nucao
Every month, we put a food brand that’s on our radar on the grill. This month, we talk to Mathias from Nucao — a company that has partnered with the Eden Reforestation Project to fight climate change by planting a tree in Madagascar for each of their energy-fuelled, Vegan chocolate bars that are sold. The organic bars are made from hemp seeds and raw cacao and come in 100% compostable packaging. In the U.K., they are currently available on Amazon and Planet Organic.
The Mucho Guide to Making Stock
Broth, Stock and Two Steaming Bowls
A good base for any soup or sauce and depending on your family, the remedy for any illness or upset of the body or spirit, a pot of stock goes a very long way. Usually found in the powdered or cubed form in our kitchen cupboard, homemade stock is one of the simplest things to make.
Before we get into the meat (ha!), we just wanted to clarify the difference between stock and broth, as the words are often used interchangeably to describe a simple vegetable…
The Mucho Guide to Infused Water
Summer is here to stay and with the heatwave all around us, the number one priority on everyone’s mind is to hydrate, hydrate, HYDRATE. As lovely as water is, there are so many ways to jazz things up — au naturel! “Why bother? It’s just water.” Well firstly it can get BORING. (Sorry water we love you, but yes you are colourless and tasteless — fact.) Your H2o game will be looking ridiculously legit and you’ll be more inclined to drink up if there are a couple of pretty rose petals and mint leaves…
For packed lunch envy (office or school), look no further than the Japanese bento box. These boxes have become common sight in western countries, especially in large cosmopolitan cities like London and are readily found in many high-street chains. The word ‘bento’ translates to convenience, which is the main reason they were devised. We recommend assembling one yourself as it can be a creative, healthy and therapeutic endeavour. …
The Mucho Guide to Fried Chicken
Crunchy, crispy and just a little greasy, fried chicken is the epitome of all chicken recipes we think. It can be paired with fries, rice, veg, put into a burger, wrap or sandwich or is perfect just eaten by itself.
The base of this delectable creation is of course chicken, the most versatile meat of all. With enough flavour on it’s own to make a simple broth delightful, whilst being subtle enough to blend perfectly with any marinade, chicken lends itself perfectly to being battered, breaded and fried.
Among the many important holidays that…
We chat to Hannah McCollum… Watch the video here
Every month, we put a food brand that’s on our radar on the grill. This month, we talk to Hannah McCollum from ChicP — a company that is actively fighting food waste by turning surplus veg into colourful, healthy and SERIOUSLY delicious hummus — hooray!
Click here to watch the video interview.
What’s your name, what’s your role & when did you start your company?
My name is Hannah McCollum, and I am the founder of ChicP which I started in 2016.
What inspired you to start ChicP?
Summer’s here — sort of — which means we can finally bring the BBQ out from its’ extended hibernation, to celebrate the sometimes short, but much appreciated British summer time. It’s all fun and games when you set the date and invite all of your friends, until someone says they are are not a meat eater or that their diet is mostly plant based. Veg on a barbeque you say?! Do not despair dear reader! Thankfully we’ve created the definitive list of how to add more colour, flavour and creativity to your BBQ!
Veggies are versatile, really simple…
Summer is just around the corner and while everyone dreams of sun, we at Mucho are dreaming of food. We check in with our team of foodies how far they would travel for the ultimate food holiday.
Why: No matter where I went, the food was fantastic, from food stalls to restaurants. Services were friendly, most of of menus were in English too. The flavours are rich and fresh at the same time. Sometimes I did come across places that were a bit pricey in the touristy areas, but I did not mind at all. There are a vast variety…
Did you know that plastic is only 111 years old. The first viable and cheap synthesis plastic was invented by a Belgian-born American called Leo Hendrik Baekeland in 1907 in the New York state.
For something that was only popularized in the 60’s, it certainly has wrecked undeniable havoc to our planet’s ecosystem. While the UK has taken measures to lessen its effects, like a 5p charge on plastic carrier bags laid out on Oct 2015 that has reportedly dropped its usage by 85% — there is still a long way to go in shaking off our polymer dependency. More…
Celebrating Food Swag — On twitter as @getmucho