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Monday 9am - 5am Tuesday 9am - 5am Wednesday 9am - 5am Thursday 9am - 5am Friday 9am - 5am

FAB Flour

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15/06/2026

Salad season has arrived, and we're making the case for croutons 🥗

Most of us aren't hitting the NHS-recommended adult daily target of 30g, but something as simple as making your croutons with wholemeal bread can help you move in the right direction. This summer, small swaps add up. What's your go-to salad?👇

13/06/2026

Make a higher fibre picnic board this weekend 🧺✨

Think seeded wholegrain rolls, hummus, olives, nuts, and breadsticks - the perfect gut-loving spread for the sunshine ☀️

11/06/2026

Consider your afternoon slump sorted with these marmite & cheddar cheese scones 🧀

Creamy, salty cheese combined with tangy, bold Marmite is the ultimate flavour combination. Fresh out of the oven, slather these scones with butter and Marmite for the perfect pick-me-up 😊🧈

Full recipe below 👇

Ingredients:
- 225g self-raising flour
- 1 tsp baking powder
- 60g diced butter
- 1 egg
- 150ml milk
- 75g grated strong cheese (cheddar or parmesan)
- 1 tsp Marmite
- 1 tbsp water
- Extra flour for kneading

Method:
1. Heat oven to 200°C.
2. Warm a little of the milk in the small saucepan with the Marmite, stir until dissolved, and combine with the rest of the milk before allowing to cool.
3. Sift flour and baking powder into the bowl. Rub in the diced butter until it resembles breadcrumbs. Stir in the cheese.
4. Mix the milk and Marmite mixture with the egg, add to the dry ingredients, and stir with the table knife until the dough starts to come together.
5. Place the dough on a floured surface, knead lightly till smooth, pat out till 3cm thick, and use a cutter or knife to portion the dough.
6. Place on a lined baking sheet, sprinkle with water, and cook for 15 minutes until well risen and golden brown
7. Once out of the oven, cover with a clean tea towel and allow to cool.

09/06/2026

Did you know that 96% of UK adults fall short of their daily fibre intake? According to our latest survey, the gap is bigger than most people realise, but it's easier to close than you'd think.

High-fibre baking is a simple and delicious way to boost your intake without changing your whole diet. Think wholemeal flour in your favourite loaf, oats stirred through a crumble topping or flaxseed folded into a batch of muffins. Small swaps, big difference 🌾

https://fabflour.co.uk/fab-health-nutrition/nutritional-information/fibre-february

06/06/2026

This eton mess cake is the perfect spring hosting centrepiece 🍓☀️ Matthews Cotswold Flour

A light vanilla sponge layered with whipped cream, seasonal strawberries, raspberries, and crunchy meringue. It's fresh, delicious, and ready in just an hour.

Full recipe below 👇

Ingredients:
- 225g softened butter
- 225g golden caster sugar
- 225g self-raising flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 4 eggs
- 300ml double cream
- 4 tbsp icing sugar
- 3 meringue nests
- 300g strawberries
- 100g raspberries
- Juice of 1 lime

Method:
1. Preheat oven to 160ºC fan and line two 8” cake tins.
2. Beat butter and sugar together for 8–10 minutes until pale and fluffy.
3. Add eggs one at a time with a spoonful of flour, mixing slowly. Fold in remaining flour, baking powder, and vanilla.
4. Divide mixture between tins and bake for 25–30 minutes until golden. Cool completely.
5. Quarter strawberries, mix with 2 tbsp icing sugar, and lime juice. Leave to macerate.
6. Whip cream with remaining icing sugar to soft peaks. Fold in most of the strawberries, raspberries, and crumbled meringue.
7. Layer the cakes with the cream mixture, then top with remaining strawberries, and juices.

04/06/2026

Homemade tarts to make the most of asparagus season 🍃

Simple, fresh, and perfect for summer hosting! Enjoy a slice while spending quality time with friends and family in the afternoon sun ☀️

Full recipe below 👇

Ingredients:
- 400g plain flour
- 200g salted butter
- 30g salted butter
- 500g leeks (finely shredded)
- 350g full fat cream cheese
- 3 eggs (plus one for washing)
- 200g fine asparagus

Method:
1. Preheat the oven to 180°c.
2. In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
3. Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
4. Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
5. Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
6. Wipe out the large mixing bowl and pour in the double cream, eggs, and cream cheese and mix together until smooth.
7. Add the leeks into the mixture, season to taste, and then pour into the chilled pastry case.
8. Arrange the asparagus spears on top, and lightly fold in the pastry around the edge. Beat the remaining egg, and brush the pastry edges.
9. Bake for 30-35 minutes until the filling has set and the pastry is golden.
10. Allow to cool slightly or completely before slicing and serving.

01/06/2026

Cheese & bacon breakfast muffins 🧀🥓

The perfect make-ahead breakfast for busy families ✨ Made with simple ingredients you likely already have at home, these tasty, savoury muffins are ready in just 40 minutes and ideal for fuelling the family all week long 💪 Homepride Baking

Ingredients:
- 300g flour
- 100g cheese
- 4 slices grilled smoked bacon, finely chopped
- 2 eggs
- 200ml milk
- 1 tsp baking powder
- 3 tbsp vegetable oil

Method:
1. Preheat oven to 200°C.
2. Sieve flour and baking powder into a large bowl. Fold in the cheese and bacon.
3. In a separate bowl, whisk together the eggs, milk and vegetable oil.
4. Combine wet and dry ingredients and mix thoroughly.
5. Divide mixture between 12 muffin cases.
6. Bake for 12–20 minutes until golden and cooked through.

https://homepridebaking.co.uk/blogs/recipes/cheese-bacon-breakfast-muffins

29/05/2026

It’s hard to beat a good sandwich for lunch 🥪✨

Quick to make, easy to take with you and packed with goodness - it's no surprise it’s a daily staple for so many 💪 In fact, Heinz found that 56% of people eat at least one sandwich every day 👀 (Heinz, 2017)

What’s your favourite filling? 🙌

26/05/2026

Picnic focaccia 🧺🍞 Marriage's Flour

Easy to make and guaranteed to impress everyone. Topped with soft new potatoes, artichokes, sun dried tomatoes, black olives, and a drizzle of pesto 🌿🍅🫒

Rustic, colourful and made for tearing apart outdoors with good company 💛

Full recipe below 👇

Ingredients:
- 500g very strong white bread flour (plus extra for dusting)
- 7g sachet fast action dried yeast
- 300ml warm water
- 4 tbsp extra virgin olive oil (plus extra for greasing and drizzling)
- 3 tsp sea salt flakes
- 4–6 small new potatoes (cooked)
- 4 artichokes in olive oil
- 4 sundried tomatoes
- 10 black pitted olives
- 4 tsp pesto

Method:
1. In a jug, mix 2 tsp of the sea salt, the olive oil and warm water until the salt dissolves.
2. Add the flour and yeast to a mixing bowl, then pour in the water mixture.
3. Knead in the bowl for a few minutes until it comes together, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 4–6 minutes.
4. Place the dough in a clean oiled bowl, cover with a shower cap or tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
5. Oil a small roasting tin (about 20cm x 30cm). Tip in the dough and stretch it out to the corners. Cover and leave to rise again for 30 minutes.
6. Preheat the oven to 220°C.
7. Using oiled fingers, poke holes into the dough to create dimples and press it back into the corners of the tin.
8. Slice the potatoes, artichokes and sundried tomatoes thinly and tear the olives in half. Spoon over dollops of pesto and arrange the toppings over the dough.
9. Drizzle with a little more olive oil and sprinkle over the remaining sea salt.
10. Bake for 30–35 minutes until golden and the potatoes are lightly crisp.
11. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
12. Wrap in foil and serve with extra olive oil and balsamic vinegar for dipping.

22/05/2026

Looking for a new savoury brunch idea? 🌽🔥

These charred corn and chilli pancakes are crispy on the edges but soft and fluffy in the middle. Made using simple store cupboard ingredients you likely already have at home, they come together in just 30 minutes. Perfect for a relaxed weekend breakfast 🥞

Full recipe below 👇

Ingredients:
- 2 whole sweetcorns
- 25g plain white flour
- 150g wholemeal flour
- 1 tsp baking powder
- Salt and pepper (to taste)
- 3 eggs
- 125ml milk
- 2 tbsp chopped coriander, plus extra for garnish
- 1 red chilli, deseeded and finely chopped
- 2 tbsp oil for frying
- 4 tbsp sweet chilli dipping sauce
- Handful of salad leaves and prawns (to serve)

Method:
1. Rub the sweetcorn with a little oil, then griddle or grill for 8–10 minutes until slightly charred. Cut the kernels off the cobs with a sharp knife. Reserve half and place the other half into a food processor and blitz until smooth.
2. In a large bowl, mix together the plain flour, wholemeal flour, baking powder and a pinch of salt and pepper. Make a well in the centre.
3. Add the eggs and begin whisking with a balloon whisk, gradually pouring in the milk to form a smooth batter.
4. Stir in the sweetcorn purée, reserved sweetcorn kernels, coriander and chopped chilli.
5. Heat a little oil in a frying pan. Drop in four large tablespoons of batter and cook for about 2 minutes each side until golden and cooked through. Repeat until you have 12 pancakes.
6. Stack three pancakes on each plate, drizzle with sweet chilli sauce and serve with salad leaves and extra coriander.

Address

City Of Westminster

Opening Hours

Monday	9am - 5am
Tuesday	9am - 5am
Wednesday	9am - 5am
Thursday	9am - 5am
Friday	9am - 5am

Telephone

+442074932521

Website

http://www.fabflour.co.uk/

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