I'm A Natural, 85 Great Portlans Street, London (2026)

14/09/2026

Homemade Carrot Cake 🥕🍰

Soft, moist and full of warming spice — this homemade Carrot Cake is the perfect treat with a cup of tea. ✨

Made with grated carrots, cinnamon and I’m a Natural® Sunflower Oil with Vitamin D for a beautifully soft and tender crumb.

You’ll need:

For the cake:
• 5 eggs
• 250ml I’m a Natural® Sunflower Oil with Vitamin D
• 250g brown sugar
• 300g carrots, freshly grated
• 300g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

For the frosting:
• 250g cream cheese
• 100g unsalted butter, softened
• 150–200g icing sugar
• 1 tsp vanilla extract

• Crushed Biscoff biscuits or your favourite topping, to decorate

Method 👇

Preheat the oven to 180°C / 160°C fan and line two round cake tins with baking paper.
Crack the eggs into a large bowl and whisk until combined.
Add the sunflower oil and brown sugar, then mix until smooth.
Fold in the freshly grated carrots.
Add the flour, baking powder, bicarbonate of soda, cinnamon and a pinch of salt.
Add the vanilla and gently mix until everything is just combined. Avoid overmixing to keep the cake light and soft.
Divide the batter evenly between the prepared cake tins.
Bake for around 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.
Leave the cakes to cool completely before decorating.

For the frosting:

Beat the softened butter until smooth, then mix in the cream cheese, icing sugar and vanilla until creamy.
Spread a generous layer of frosting over the first cake, place the second layer on top and cover the top and sides with the remaining frosting.
Finish with crushed Biscoff biscuits or your favourite cake topping.

Slice, serve and enjoy. 🥕🤍

Soft, spiced and seriously moreish.

Save this Carrot Cake recipe for your next baking day and tag if you give it a try!

10/09/2026

The cheapest oil isn’t always the cheapest to use. 🔥

In a high-volume kitchen, the real cost depends on more than price per litre — it depends on how much oil you use, how often you replace it and how consistently it performs.

In a real-world foodservice trial, the recorded results included:

💧 60% less oil used
💷 40.6% lower oil spend
♻️ 3–4× fewer oil changes

Fewer oil changes can mean less waste, fewer interruptions and better control over one of the most repeated costs in a professional kitchen.

That’s why we look at cooking oil in terms of cost in use — not simply cost per litre.

How are you measuring oil performance in your kitchen?

07/09/2026

Mutton Burra 🌶🍖

Tender, richly spiced mutton cooked in a thick, flavour-packed masala — a comforting dish made for sharing.

Cooked with I’m a Natural® High Oleic Sunflower Oil for a deliciously rich finish.

You’ll need:

• 500g mutton
• 1 tbsp ginger & garlic paste
• 1 tsp red chilli powder
• ¼ tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• Salt, to taste
• 4–5 tbsp yoghurt
• 2 tbsp chopped green chillies
• 4–5 tbsp fried onion
• I’m a Natural® High Oleic Sunflower Oil, for cooking
• 1 tbsp ghee
• 5–6 green cardamom pods
• 1 tsp Kashmiri chilli powder
• 1 tsp kasuri methi
• Water, as needed
• Fresh coriander and sliced chillies, to serve

Method 👇

Place the mutton in a large bowl and add the ginger & garlic paste, red chilli powder, turmeric, cumin, coriander, garam masala, black pepper and salt.
Add the yoghurt, chopped green chillies and fried onion.
Mix everything thoroughly, making sure every piece of mutton is well coated in the marinade.
Heat I’m a Natural® High Oleic Sunflower Oil in a large pot or pressure cooker. Add the ghee and green cardamom pods and let them become fragrant.
Add the marinated mutton and cook over medium-high heat, stirring regularly, until the meat begins to brown and the masala cooks down.
Add the Kashmiri chilli powder and crushed kasuri methi, then mix well.
Continue frying for a few minutes so the spices develop and coat the meat.
Add enough water to cook the mutton, cover and cook until the meat is beautifully tender. If using a pressure cooker, cook until tender according to your cooker, then release the pressure safely.
Once the mutton is cooked, simmer uncovered for a few minutes if needed until the gravy becomes rich and thick.
Finish with fresh coriander and sliced green or red chillies.

Serve hot with naan, roti, paratha or basmati rice. 🤌

Tender mutton, bold spices and a rich masala — proper comfort food. 🧡

Save this Mutton Burra recipe for your next family feast and tag if you give it a try!

04/09/2026

🍂 As the days get shorter in the UK, it’s time to think about Vitamin D.

Between October and early March, sunlight in the UK isn’t strong enough for our bodies to make enough Vitamin D naturally.

The NHS advises that during autumn and winter, adults and children over 4 should consider taking a daily supplement containing 10 micrograms (400 IU) of Vitamin D.

Vitamin D can also come from our diet, including fortified foods.

At I’m a Natural®, we’ve added Vitamin D to something already used in kitchens every day:

☀️ I’m a Natural® Sunflower Oil with Added Vitamin D

✅ Source of Vitamin D
✅ Supports bone & immune health
✅ 100% GMO-Free

A simple way to include a Vitamin D-fortified product as part of everyday cooking.

Less sunshine? Think Vitamin D.

*Vitamin D contributes to the normal function of the immune system and the maintenance of normal bones.*

UKFood Autumn NaturallyBetter

02/09/2026

Crispy Chicken Mince Tacos 🌮✨

Crispy on the outside, juicy and spicy inside — these Chicken Mince Tacos are an easy dinner that’s packed with flavour.

Made with seasoned chicken mince, a rich tomato & chipotle sauce and golden tortillas cooked with I’m a Natural® Sunflower Oil with Vitamin D.

You’ll need:

• 500g chicken mince
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2–3 tbsp I’m a Natural® Sunflower Oil with Vitamin D
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chilli powder
• Salt and black pepper, to taste
• 1–2 tsp chipotle chilli paste
• 300–400ml tomato passata or tomato sauce
• Mini tortilla wraps
• Grated cheese, optional
• Fresh coriander, to serve
• Your favourite dip, to serve

Method 👇

Heat a little sunflower oil in a large frying pan over medium heat.
Add the chopped onion and garlic and cook until softened and lightly golden.
Add the chicken mince and break it apart with a spoon. Cook until the mince has changed colour and is cooked through.
Season with paprika, cumin, chilli powder, salt and black pepper.
Stir in the chipotle chilli paste for a smoky, slightly spicy flavour.
Pour in the tomato passata and mix everything together. Let the filling simmer until the sauce has reduced and thickened.
Spoon the chicken mixture onto one half of each mini tortilla. Add grated cheese if using, then fold the tortilla in half.
Heat a small amount of sunflower oil in a clean frying pan.
Add the folded tacos and cook on both sides until golden, crispy and lightly charred, pressing them gently with a spatula as they cook.
Serve immediately with fresh coriander and your favourite creamy or spicy dip.

Crispy tortilla. Smoky chicken filling. Big flavour. 🌮🧡

Save this recipe for your next taco night and tag if you give it a try!

31/08/2026

🍂 Autumn is almost here. And in the UK, that means one thing: a lot less sunshine.

From October to early March, sunlight in the UK isn’t strong enough for most people to make enough Vitamin D naturally.

That’s why Vitamin D becomes especially important to think about during the colder months.

☀️ I’m a Natural® Sunflower Oil with added Vitamin D makes it easy to include Vitamin D as part of your everyday cooking.

Available in 1L and 5L.

Because even when the sunshine disappears, your everyday cooking doesn’t have to change. 💛

27/08/2026

Happy National Burger Day! 🍔🍟

A great burger is all about the details — from the bun and filling to the way every ingredient is cooked and served.

For busy burger kitchens, the right cooking oil helps deliver the consistency, flavour and performance customers expect, order after order.

I’m a Natural® Professional Cooking Oil is made for reliable results throughout service:

✅ High smoke point for stable performance at high frying temperatures
✅ Neutral taste that lets the flavour of your burger ingredients take centre stage
✅ Consistent frying performance for reliable results throughout busy service
✅ Extended oil life to keep performing for longer
✅ 100% pure and GMO-free

And of course, what’s Burger Day without golden, crispy fries on the side?

From burgers to fries and crispy sides, I’m a Natural® helps professional kitchens deliver consistent quality across the whole plate.

24/08/2026

Aloo Gosht & Lamb Biryani 🍖🥔🍚

Two comforting classics, one seriously delicious family feast. ✨

Rich Aloo Gosht with tender lamb and potatoes, served alongside fragrant Lamb Biryani with fluffy basmati rice, fresh herbs and warming spices — all cooked with I’m a Natural® Sunflower Oil with Vitamin D.

🥔 Aloo Gosht

You’ll need:

• 700g lamb, cut into medium pieces
• 3 medium potatoes, peeled and quartered
• 1 large onion, finely sliced
• 2 tomatoes, chopped
• 3 tbsp I’m a Natural® Sunflower Oil with Vitamin D
• 1 tbsp ginger & garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
• Salt, to taste
• Approx. 400–500ml water
• Fresh coriander, to finish

Method:

1. Heat the sunflower oil in a large pan and cook the onion until golden.

2. Add the ginger & garlic paste and cook for around a minute.

3. Add the lamb and brown well on all sides.

4. Stir in the tomatoes, cumin, coriander, turmeric, chilli powder and salt. Cook until the tomatoes soften and the spices become fragrant.

5. Add enough water to partially cover the meat. Cover and simmer gently until the lamb begins to become tender.

6. Add the potatoes and continue cooking until both the lamb and potatoes are soft and the sauce has thickened.

7. Finish with garam masala and plenty of fresh coriander.

Save this recipe for your next family dinner and tag if you give it a try!

21/08/2026

Ever wondered why fries taste SO much better in some places? 🍟👀

The secret isn’t always the potato — the oil matters too.

🔥 High smoke point helps the oil stay stable at professional frying temperatures, supporting crispy, golden results.

⏱️ Extended life means consistent frying performance for longer.

With I’m a Natural® Professional Cooking Oil, you get the performance busy kitchens need — and the kind of fries customers want to come back for.

Better oil. Better frying. Better fries.

19/08/2026

How often are you changing your cooking oil? 👀

In a busy professional kitchen, oil performance matters just as much as price.

Standard oils can break down quickly under pressure — leading to more frequent changes, more waste and higher operating costs.

I’m a Natural® Professional Cooking Oil is made to keep performing for longer.

✅ Lasts 1–3 days longer than standard oils
✅ Up to 60% less oil used
✅ 3–4× fewer oil changes
✅ Up to £884 annual savings
✅ High smoke point for busy service
✅ 100% pure & GMO-free

Less changing. Less waste. Lower costs.

More performance from every litre.

📩 Looking to improve oil performance in your kitchen? Get in touch with our team.

I'm A Natural

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