Rob’s Recipe of the Week: A Salad Addition

July 15, 2021 by General Administrator

There’s a lot of salad in the share at the moment, so I thought I would share a tip I have recently adopted for bulking out salads with minimal effort – homemade breadcrumbs. Once baked they should store in an airtight container for 1 to 6 months, depending what source you believe. It’s a simple one, but very effective!

Bread, ideally leftover to minimise waste (i’ve been using bread buns post BBQ)
Optional flavouring ideas (per cup of bread crumbs):
½ teaspoon salt
⅛ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried mixed herbs


  1. Break bread up into a food processor and blend until desired crumb size is achieved.
  2. Spread evenly on a baking sheet and bake at 150°C for 15 minutes, turning during cooking if necessary.
  3. Cool on baking sheet out of oven.
  4. Fill jar, minimising airspace and store in a cool dry place until needed (I use them most lunchtimes at the moment!)

Rob’s Recipe of the Week: Swedish Summer Sandwich

July 10, 2020 by General Administrator

This week’s recipe is a little niche if you stick to the vegan recipe, especially now that IKEA has closed in Coventry, but it can be adapted with other seafood flavours (the most obvious being actual seafood e.g. prawns). At worst, at least I’m giving you a quick and easy vegan mayo recipe… It’s another that I picked up in Sweden and is an adaptation of the dish “Skagen” which is a sort of seafood toast topper/sandwich filler (£6 for a baguette in the Volvo canteen ouch!). For a while it was my absolute favourite breakfast when combined with cucumber, salad and tomatoes all of which will be abundant in the shares over summer.

Vegan Skagen

Dry Ingredients:

  • 1 jar Seaweed pearls (AKA veggie caviar, available at IKEA)
  • Bunch of dill
  • 1 pack of tofu, drained and squeezed as much as possible whilst maintaining solid chunks


  • 100ml Soya milk (must be soya – I’ve tried with others but they refused to emulsify with the oil)
  • 1 tbsn lemon juice
  • 1 tsp mustard
  • 200 ml oil (preferably rapeseed, other veggie oils work but again can have trouble emulsifying)

To serve:

  • Toast
  • Lettuce
  • Tomato
  • Cucumber
  • Wedge of lemon (optional)

For the mayo, combine milk, lemon juice and mustard in a blender (handheld will do) before SLOWLY adding oil as a thin stream whilst blending on a fairly high speed. As you get to the end of the oil the mixture should thicken up to a mayonnaise texture.

Then combine all ingredients in some Tupperware and serve with toast, sliced cucumber/tomato and lettuce. A lemon wedge is a nice addition if you have it.

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