Jolley's Kitchen

Peak Oil and Packaging

2010-01-26T21:48:00.001Z

The way we package our products has been transformed in the last 50 years, previously, cardboard & paper were used to dispense goods purchased. This wasn't too much of a problem for non food items but with the advent of supermarkets and the need to extend shelf life plastic packaging was the miracle that allowed the explosion in consumption of foods transported thousands of miles around the globe. It is only fairly recently that this behaviour was questioned in mainstream thinking, plastic carrier bags, once the epitome of convenience, have come to represent the changing attitude of our society towards plastic packaging. The enormous amount of waste that this packaging generates is astonishing. Go to http://www.wasteonline.org.uk/ for some waste wacky facts! One of the reasons that this level of waste has become unacceptable (other than running out of places to bury things) is the sustainability of the practice of converting something as irreplaceable as crude oil, into throwaway plastic packaging.

Oil is a finite resource and we are rapidly approaching a time (possibly already passed it) when we shall consume more oil than we discover, this is called the point at which oil supply has reached it's peak. As you might imagine this is not terrific news for a society that has been formed on the assumption that oil will always be plentiful and cheap. To combat the wastage problem the plastics industry have produced recyclable plastic packaging, this is reducing the plastic ending in landfill, however the energy required to recycle, particularly when you allow for collection costs, means we are still using up more oil energy to keep our food fresh while it is transported, displayed and sold. A relatively new alternative is now available which is the production of packaging from sustainable resources such as corn starch. However even this welcome introduction is not a long term panacea.
As the global population increases over the coming decades using land that could be used for growing food to grow packaging does not make much sense, and also you still need to use some form of energy to constantly replace the disposed of packages. So maybe the answer is the sourcing of food much closer to home which will eventually mean that we can dispense with disposable packaging altogether and begin a much more sensible practice of reusable packaging.

Anyway back to the short term, we are pleased to announce that the foods that you purchase from Jolley's Kitchen will always be supplied in sustainable corn starch tubs and bags. These containers are not as strong as plastic equivalent so care must be taken with carrying them and they do not microwave! but they are compostable. Unfortunately the local councils are, as yet, not in a position to take them in the Green waste collections, so you will need to use your own, or a friends, compost heap.

If you have any views on the future for food packaging you can leave a comment below

Thanks
James

Cycle routes now available

2009-04-01T00:17:00.013+01:00

Lincolnshire Wolds CYCLE ROUTES now available!

Jolley's Kitchen are proud to have been associated with

the production of a set of 6 Cycle routes set in and around

the Louth area. Designed to be easy to use , each route is split into page by page stages, the aim is to encourage locals and visitors alike to explore the delightful Wolds countryside by bike. Full details of each route make it easy for the user to decide on which route to try. Some are more challenging than others!

The routes are available from a number of outlets around the local area, including Jolley's stall on Louth's Friday market! They will also be available for download from the web site of the Wolds Countryside Service.

Stamford Apple Juice now available from Jolley's

2008-09-25T07:38:00.003+01:00

Stamford Juice Co. produce pure apple juice or "liquid apple" as they call it.

Jolley's kitchen is now a distributor for their delightful produce.

The juice has no added sugar or preservatives ,it is available in 25cl and 75 cl bottles and tastes delicious!

If you'd like to try some, pop down to louth market on a Friday between 8.30-3.30 find our stall and we'll be pleased to offer you a free taster.

Jolley's at Portland College, Mansfield

2008-05-13T22:07:00.003+01:00

We had a very good day at Portland College last Sunday. The event was a fundraising Horticultural Fair. As well as our range of vegetable foods we also sold Fresh herbs from Waltham herbs and Organic bottled fruit & vegetable juices from James White.

The event was well attended but the intense heat drove most people back to their own gardens for a leisurely lunch!

Jolley's food now stocked at Louth's Wholefood Co-op

2008-04-15T19:36:00.006+01:00

We are pleased to report that Jolley's Hummus & Cashew Nut Roast can now be obtained at Louth's Wholefood Co-op between Wednesday & Saturday every week.

Jolley's at Gunby Hall

2008-04-15T19:02:00.011+01:00

Gunby Hall Spring Plant Fair

Jolley's Kitchen attended the Gunby Hall Plant Fair on Sunday 6th April. Gunby Hall is owned by the National Trust and managed by Clare Ayres.

Built in the early 18th Century it has magnificent gardens and is well worth a visit.

The Plant Fair was well attended and we had a very enjoyable day selling our range of vegetable produce. The weather was lovely although a little bit chilly - though at least we avoided the snow that was swirling around the rest of the region! The Hall is open on restricted times so check their website www.gunbyhall.ic24.net.

AROMATIC ORGANIC VEGETABLES

2008-03-29T15:17:00.005Z

This is an easy way to make a tasty, nutritious meal using local seasonal vegetables. As all of the cooking fluid is consumed you’ll avoid wasting any precious minerals and vitamins.

The method is simple but allow one hour from start to finish.

Make the spice mix first, for 4 generous servings you’ll need:

Turmeric - 4tsp
Ground coriander - 4tsp (freshly ground seeds, preferably)
Ground cumin - 2tsp (freshly ground seeds, preferably)
Garlic - 4 cloves finely chopped
Root Ginger - 15gms/0.5oz (grated)
Fresh chilli - 1 med sized, de-seeded and chopped (use 1 tsp of dried chilli if fresh unavailable)
Cardamon pods - 10 pods, de-husk and grind the seed

Then prepare the vegetables:

Onion 2 med size , chopped (use chopped leeks or shallots as an alternative)
Potatoes 700gm/1.5lbs diced

Now for the rest of the vegetables:

You’ll need about 1.0kg/2.2lbs to make sure everyone gets a good generous helping.
You’ll find all of these lovely organic vegetables grown locally at various times of the year.
Choose a mix of around 6 different vegetables, remember to select a range of colours for maximum nutritional benefit.
Here is a guide on the preparation of a variety of vegetables.
To ensure that all the vegetables cook evenly dice the slower cookers (i.e carrots, swede) finer than the quickly cooked (e.g. potato, cauliflower).

Broccoli (normal or Romanesco)/cauliflower): Break off into small florets then dice the remaining stalk.
Carrots/parsnip/swede/squash: Slice or dice into small chunks
Kohlrabi/celeriac/turnip: dice into small chunks
Cabbage/Kale/spinach/chard: roughly shredded
Fresh beans or peas: prepare into quickly cooked portions,(whole,de-podded or sliced)

• When all the preparation is complete, heat 4tbsp of good quality oil (Olive/rapeseed /sunflower) in a medium size pan.
• Add the onions(or leeks/shallots) and fry gently for 3 minutes.
• Add the spice mix and fry for a further 2 minutes.
• Add the prepared vegetables and turn them thoroughly into the spice mix.
• Add 200ml/7floz of water, it will begin to boil rapidly, so continue stirring the mix .
• Reduce to a gentle heat, cover and cook for a further 20 minutes, stirring occasionally.
• Check that the vegetables are tender and that most of the water has been reduced.
• Dispense into a large bowl and season lightly with salt and pepper.
• Garnish with freshly chopped herbs.

Although the quantities listed above may seem too large for your needs, you will save time and energy by producing a bigger batch initially, as any leftovers can be easily saved, chilled and reheated without losing any of the fantastic flavour.
If you fancy a spicier version add more chilli or ginger.

POWERPACK VEGETABLE PIZZA

2008-03-24T15:06:00.000Z

Ingredients
200g gluten free plain flour
Half tsp of dried yeast granules
Half tsp of salt
Half tsp of sugar
240ml warm water
1 tsp mixed herbs
1 and a half tsp olive oil

For the topping
Half tin of chopped tomatoes
Small tub of Jolley's Powerpack Condensed soup
plus...whatever you fancy!

Method

Divide the warm water into two containers, mix the sugar and yeast in one of the containers and leave for 15 minutes.

Preheat oven to 220C, 425F, Gas Mark 7

Lightly oil the pizza pan and prepare your toppings

Put the flour, mixed herbs and salt into a large bowl, mix, and then add the yeast mixture. Mix well.

Mix in the olive oil and then the remaining water gradually. Stop when the mix is a very thick batter.

Pour the mix into the centre of the pan and spread evenly but not too thinly.

Bake in top of oven for 5 minutes

Remove from the overn and reduce temperature to 190C, 375F, Gas Mark 5

Spread the chopped tomatoes over the pizza.

Spread the Powerpack condensed soup over the tomatoes and then add your own toppings. Garnish with fresh or dried herbs.

Return to the oven and bake for a further 15 mins.

Enjoy!

BUTTER BEAN PASTA WITH ROOTY SAUCE

2008-03-24T13:30:00.000Z

Serves 4

Ingredients
200g gluten free Penne pasta
1 can of butter beans
1 tub of Jolley's Coriander Roots condensed soup
1 clove organic garlic
1 tbsp sunflower oil
Fresh chopped coriander or parsley

Method

Cook pasta as per packet instructions

Drain and rinse butter beans

Gently heat the sunflower oil in a saucepan

Finely chop the garlic and add to the pan

Stir gently before adding the drained butter beans

Allow to beans to infuse the garlic, whilst stirring constantly

Add the tub of Jolley's Coriander Roots condensed soup

Stir gently until heated through

Drain pasta and gently stir into sauce

Garnish with the herbs and serve immediately.
Enjoy on it's own or with a freshly prepared salad.

Jolley's at Bristol Vegan Fayre

2008-03-22T13:12:00.001Z

One of the first markets we did was the popular Bristol Vegan Fayre, in June last year.
It was a scorcher of a day, but overall was a great success. When we first started out we were selling soup and falafel as a fast-food alternative, but as the months have progressed we have moved to selling tubs of soup and veggie food to be taken away. It made sense to us to provide people with healthy, gluten and wheat-free food that they could easily cook at home.

A big bonus of the Vegan Fayre was that we got to know lots of vendors, and met some really interesting people - all of them passionate, like us, about healthy food and fresh ingredients.

Contact Us

2008-03-09T17:18:00.004Z

jolleyskitchen@fastmail.fm

07939205346 or 01507 607252

23 Little Lane, Louth, Lincolnshire, LN11 9DT

Nutritional Information

2008-03-09T15:54:00.006Z

Analysis of foods produced by Jolley's Kitchen Oct2009

nutritional content per 100 gms of food product	Nut roast	%	Aduki B.Burger	%	Falafel	%	Hummus	%	Muffin	%	GDA Women
Energy kcal	213kcal	10%	92kcal	4.6%	115kcal	5.7%	220kcal	11%	180kcal	9%	2000kcal
Protein gm	8.2gm	18%	7.1gm	16%	7gm	15.5%	7.7gm	17%	3.8gm	8.4%	45gm
Carbs. gm	18.4gm	8%	15.2gm	6.6%	20.4gm	8.9%	13.2gm	5.7%	36.9gm	16%	230gm
Inc.sugars gm	2.7gm	3%	2.9gm	3.2%	2.0gm	2.2%	0.9gm	1%	14.3gm	15.9%	90gm
Fat gm	12.3gm	18%	0.7gm	1%	1.5gm	2.14%	15.5gm	22%	.8gm	4%	70gm
Inc.saturates	2.4gm	12%	0.1gm	0.5%	0.1gm	.05%	2.2gm	11%	00.4gm	2%	20gm
Fibre gm	2.0gm	8%	3.4gm	14.1%	4.1gm	17%	4.5gm	18.7%	4.9gm	20%	24gm
Sodium gm	0.25gm	10%	0.32gm	13%	0.27gm	11%	0.29gm	12%	0.01gm	0.04%	2.4gm

Our Food

2008-03-09T15:28:00.009Z

We always aim to use locally sourced, organic, seasonal vegetables in our recipes.

Making the most of the great produce around us, not only helps the environment and supports local businesses, but as we have found, also provides better flavour. Because we limit the amount of salt we use, the true flavours of the vegetables really come to life!

Try our homemade gluten, dairy and wheat-free foods:

ADUKI BEAN BURGERS pack of 2 £2.00

Aduki beans combines with two seasonal veg in a soya mince

CASHEW NUT ROAST 230gm pack £3.40

Cashew nuts with mushroom, onion and lentils in a savoury individual portion.

HUMMUS small tub £1.10

Classic chickpea and garlic dip

FALAFEL 5 in a tub £1.60

Try our baked falafel. A lovely snack made up of chickpeas, garlic, onion, parsley, coriander, cumin.

Please contact us if you would like further information on our products and their ingredients.

About Us

2008-03-09T15:27:00.015Z

Hello! My name is James Pocklington to give you some idea of my age this is me on the far right playing cards with my Mum and 2 brothers, and yes caravans really did look like this, and no, we are not at a 50's theme park.
My Dad would have taken the photo but I'm not sure where my sister is?!

In the early sixties my Mum and Dad ran a small garage in Saltfleetby on the east coast of Lincolnshire, and by the late seventies they had created a thriving business selling Renault cars & vans throughout Lincolnshire. They were both well known and loved members of the local community but sadly neither of them lived long enough to see retirement .

I have spent all of my working life in the Motor Trade working in the family business, with a short spell in Australia, until I worked at Nunns of Grimsby from 1993 to 2006.

Anyway this is all very interesting but what's it got to do with Jolley's Kitchen?

Well, for a start the name. My middle name is Olley which was my Mum's maiden name, and was given to me to continue on the family name. I resisted the temptation to pass it on to my children, which in hindsight I regret (although my lovely offspring are quietly pleased I didn't bless them with it).

I'd often thought I'd like to use the name in business some how, So J Olley became Jolley's.

I decided that I wanted a fresh challenge that would contribute to improving the environment. After much soul searching I took the momentus step to abandon security and launch myself into the perils of self employment! That was in 2007. In 2010 I can say I haven't regretted it for one moment.

Jolley's Kitchen was originally launched with this aim

"To produce convenient and nutritious vegetable foods using locally sourced organic produce wherever possible".

I'm pleased to say that this aim has been realised and I have been successfully selling my produce throughout the region's farmers markets and outdoor events.

There is no doubt in my mind that, as a nation, our attitude and habits with the food we consume will undergo a massive shift in the next decade. There are many pressures which will slowly change the where, what and why of the national food supply.

There will be a greater demand for balanced nutritious foods for health reasons, similarly there will be increasing consumer interest in the environmental impact of the food that arrives on the nations platter. More questions will be asked regarding the transportation of food and oil based chemical usage in food production.

As the need for solutions becomes more imperative I am sure that common sense will prevail. I believe the apathy the majority of consumers have shown to the food they eat will be lost in favour of a more thoughtful selection of dietary content and source. The food industry will respond to this and we, and our environment, will benefit.

Ahh, that feels better! Now we're getting to the heart of the matter.

I want to be a part of this change by offering consumers the opportunity to purchase locally produced healthy vegetable based foods.

Now why just veg? Well I have a friend named Theresa, Theresa is a lovely lady who has lived for the last 20 years excluding all products that have been derived in any way from animals. I have been inspired by her passion for food that is totally plant based. The ingredients and technique aren't difficult, if anything it seemed easier and less risky and I began to question the need for animal products in foods at all.

The choice to reject animal exploitation is predominantly an ethical one, however there is also a practical argument for a gradual shift towards plant based foods for the global population. There is increasing evidence that environmental damage caused by the worlds livestock is going to accelerate dramatically as the eastern world emulates the meat eating habits of the west.

As I developed products for Jolley's Kitchen it became apparent that there is a demand for pure foods from consumers that cannot tolerate additives, preservatives, dairy, wheat or gluten and require low salt content.

The first soup I made was produced to maximise the vegetable content, so by definition it had to be free of any additives. I have continued this principle through all of the foods, mainly because as a small producer I can adapt recipes easier than large producers. The result of this is that my foods can be enjoyed by a wider group of consumers...makes sense doesn't it?

I have deliberately avoided marketing the range of foods as vegetarian because that seems to isolate a large number of consumers who react negatively to the vegetarian concept. It might be a naive goal but I aim to make my foods an enjoyable option for even the most committed meat eater.

Food is a very competitive business and taste a very subjective matter. If you are interested in the principles of Jolley's and have any ideas or suggestions that would give Jolley's Kitchen a further advantage in the market place I would be delighted to hear them.

James (Olley!) Pocklington

This is another one from the archives and its got my sister in this time! Ahh those were the days when we could all fit in one bubble car... we'd need one each now!

Wholesale

2008-03-09T15:27:00.013Z

Jolley's are pleased to offer wholesale terms to stockists.
We are particularly looking for outlets in Lincoln, West Bridgford & Newark
Please phone James on 07939205346 or 01507607252 for more details.

Photos

2008-03-09T15:01:00.001Z

Market Bosworth 2009

North Hykeham 2008

Grimsby Victoria St 2008