At the Higgidy Family Kitchen, we’re all about making glorious everyday food to help people live well.
Hello from Higgidy
Whether that’s pies for comforting suppers served with a side of fresh veg, quiches and rolls that are perfect for weekend feasts with the family, or veg packed ready to bake meals that help you on your way to five a day, it’s all about eating well and feeling good.
What’s more, all our recipes are finished by hand which means that no two pies, quiches or sausage rolls ever look the same and that’s what makes Higgidy, ‘Higgidy’.
The Higgidy story began back in 2003 when Camilla Stephens, our founder, spotted a gap in the market to deliver delicious, wholesome pies to our plates. Making the pies in her own kitchen at home in West Sussex, Camilla and team would serve them at festivals up and down the country before getting a big break with Sainsbury’s as part of its ‘Supply Something New’ scheme. And the rest, as they say, is history.
With a lifelong love of cooking, Camilla has been working in the Higgidy Kitchen ever since with our dedicated team. She’s also found the time to write not one, but two cookbooks. The Higgidy Cookbook and The Veggie Cookbook, both of which are available to purchase and feature hundreds of recipes for heart-warming suppers and veg-packed dishes (including the recipe you can find below).
Aside from making great tasting recipes, we care about sustainability and where our ingredients come from too. That’s why we work with suppliers we trust and only use free range eggs and chicken in everything we make, whilst our beef is always British and our pork is outdoor bred. We’re making positive steps with our packaging too, reducing the amount of plastic we use and using recycled materials where possible.
But don’t just take our word for it. Have your say too. Our Food for Thought Club is an exclusive group of consumers that help us to make important decisions – from which flavours to add to our next pie, to feeding back on new packaging ideas and everything in between. Visit our website to find out more.
The Glory of Veg
We like to celebrate the glory of veg at Higgidy and the incredible flavours, textures and versatility that veggies offer. In fact, the majority of our recipes are plant-based or veggie.
That’s why we make a whole host of different dishes that help pack a punch when it comes to flavour and add a splash of vibrant colour too. From our traditional pies with a twist, like our Spinach & Pine Nut Pie which combines creamy spinach and feta cheese with seeded spelt shortcrust pastry and a topping of bright red peppers and pine nuts, to our Mac n Super Greens, with macaroni, peas, basil, broccoli and spinach all mixed together and topped with a crispy kale and pumpkin seed crumb, it’s all about letting the veg take centre stage.
More recently, with over 500,000 taking part in Veganuary 2021, we wanted to bring something new to the table. That’s why we’ve launched the UK’s first range of Vegan Quiches (yes, that’s right, vegan quiches!). No eggs. No cream. No milk. Just top-notch vegan ingredients mixed together and finished by hand.
Our Spinach & Roasted Tomato Vegan Quiche and Porcini Mushroom & Spinach Vegan Quiche are 100% vegan and now available in Sainsbury’s and Waitrose.
Time to Get Cooking
As mentioned, we love veggies here at Higgidy and we’re big fans of cooking too. So we want to share one of our favourite dishes that can be served on its own or as a side to one of our pies or quiches.
Bento Box Salad
- 200g couscous
- 250ml vegetable stock
- Juice of 1 lemon
- A glug of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, sliced
- 1 teaspoon ground coriander
- 200g sundried tomatoes, each cut in quarters
- ½ cucumber
- 1 large, ripe but firm avocado
- 150g baby tomatoes, halved
- 3 spring onions, sliced diagonally
- 1 small bunch of parsley, leaves picked and chopped
- Grated zest and juice of 1 unwaxed lemon
- Start by preparing the couscous. Heat a large non-stick frying pan over a medium heat, add the couscous and gently toast for 5-7 minutes or until the grains are golden brown colour, shaking the pan occasionally. Tip into a large heatproof bowl.
- Bring the vegetable stock to the boil in a saucepan, then pour over the couscous along with the lemon juice and stir well. Cover with a plate or baking sheet and set aside for 10 minutes until all the liquid has been absorbed, then fluff the couscous up with a fork.
- Wipe the frying pan free of any couscous, add the olive oil and set the pan over a medium-high heat. Add the onion and cook for about 4-5 minutes until soft and brown. Stir in the garlic and coriander, reduce the heat and cook for a minute.
- Remove the pan from the heat and leave the onion mixture to cool slightly before stirring into the couscous with the sundried tomatoes.
- While the onion mixture is cooking and cooling, prepare the salad. Halve the cucumber lengthways and use the tip of a teaspoon to scrape out the soft seeds from the centre of each half. The cut the cucumber halves into thin, crescent-shaped slices. Place in a large mixing bowl. Halve the avocado and remove the stone, then peel and cut the flesh into 1-2cm cubes. Add to the bowl with the tomatoes, spring onions, parsley, lemon zest and juice, and gently toss to combine.
- Pile the couscous into a dish or food storage container, make a well in the centre and fill with the salad. Cover or seal and then either serve just as it is or toss the couscous and salad together.
For more information, please visit the website www.higgidy.co.uk