I really wanted to create some interesting vegan recipes using a cider made practically on our doorstep! With our upcoming pop-up at The Inn at Home (independent craft ale and wine shop in Newbury)
I’ve been experimenting with Tutt’s Clump Royal Berkshire ‘Proper Cider’.
I love the ethos behind this brand. The products are made in small batches and everything including bottling is done on site in rural Berkshire. The cider is made purely and simply from fruit juice, with added sugars or water.
“Tutt’s Clump cider making process is also sustainable. Part of the process will always include collecting unwanted apples locally, with any waste or unsuitable fruit and pomace given to local farmers to feed their pigs.”
What’s not to love?!
• Olive oil
• 1 onion, finely chopped
• 1 heaped tsp garlic powder
• 1 heaped tsp onion powder
• 1 large carrot, finely chopped
• 1 red pepper, diced
• ½ courgette, diced
• 1/3 cup red spit lentils
• 1 400g tin butterbeans, drained and rinsed
• 1 tbsp tomato puree
• 1 tbsp flour
• 1 400g tin tomatoes
• 200ml cider
• 250ml vegetable stock, made using 1 heaped tsp bouillon & boiling water
• 1 heaped tsp dried thyme
• 1 heaped tsp dried sage
• Maldon salt & black pepper, to taste
• 1 heaped tbsp. dried chives, plus extra 1 tbsp for sprinkling
This stew can be served alongside a generous portion of mash potato for a satisfyingly hearty meal. Alternatively, roast potatoes are always a crowd pleaser! Or how about a nice chunk of good quality bread… perfect for mopping up the delicious sauce