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Spice up your lunch by making yourself some at home tapas. Simple and delicious with only a few ingredients.

Serves 1


2 slices Vogel’s bread

½ garlic clove

1 ripe tomato, halved

1 tbsp olive oil, plus extra for drizzling

100 g padron peppers

20 g Iberico ham

3 slices Manchego

a few olives


  1. Toast the bread, then rub it all over with the cut side of the garlic clove. Squash the tomato on top and rub all over the surface. Drizzle with a little olive oil and season with sea salt, then cut into fingers.
  2. Heat the oil in a small frying pan and fry the padron peppers until golden and blistered all over. Season generously with sea salt.
  3. Serve the tomato toast and padrons with the ham, Manchego and olives.

Looking for some fresh and lighter lunch inspiration to kick off the year with? How about trying our muhammara with melba toast and fattoush recipe?

Serves 4-6


3 red peppers

6 slices Vogel’s bread

50 g walnuts, chopped, plus extra to serve

2 tbsp pomegranate molasses

1 large garlic clove, crushed

2 tsp cumin seeds, toasted and ground

1 tbsp sundried tomatoes

1 tbsp Aleppo chilli flakes

a squeeze of lemon

3 tbsp olive oil, plus extra to serve


For the Fattoush:

1 garlic clove, crushed

1 tsp sumac

1 lemon, juiced

3 tbsp olive oil

1 cucumber, halved, seeded and sliced

12 radishes, quartered

250 g cherry tomatoes, quartered

3 spring onions, sliced

3 tbsp pomegranate seeds

a handful flat-leaf parsley, roughly chopped

a few sprigs mint, leaves roughly chopped


  1. Preheat the oven to 240°C (220° fan) | 475F | gas 9 and line a roasting tin with foil.
  2. Roast the peppers for 30 minutes, turning occasionally, until the skins are blackened and blistered all over. Transfer the peppers to a bowl, cover with clingfilm and leave for 15 minutes.
  3. Preheat the grill. Toast the bread, then cut off and reserve the crusts. Cut the bread into triangles, then separate each triangle into two layers with a sharp bread knife. Grill the untoasted side of the triangles until golden brown and starting to curl at the edges. Leave to cool.
  4. Peel the peppers, then tear in half and discard the stalks, seeds and white membrane.
  5. Put the flesh of the peppers in a food processor with the walnuts, pomegranate molasses, garlic, cumin, sundried tomatoes, Aleppo flakes, lemon juice, olive oil and 50 g of the bread crusts. Process until finely ground, pausing to scrape down the sides if necessary. Season to taste with salt.
  6. Transfer the muhammara to a serving plate or bowl, sprinkle with a few more chopped walnuts and drizzle with oil.
  7. To make the Fattoush, whisk the garlic, sumac, lemon juice and olive oil with a big pinch of salt in a salad bowl. Add the rest of the salad ingredients and toss well.
  8. Break a few of the melba toasts into shards and add to the salad and serve the rest on the side for scooping up the muhammara.

What’s better on a cold winter’s day than a warming soup made with hearty roasted veg, creamy topping and tasty garlic croutons? Make this recipe for your next lunch time pick me up, you wont be dissapointed.

Serves 6


1 small butternut squash, cut into wedges, seeds removed

4 banana shallots, halved lengthways

1 garlic bulb, separated into unpeeled cloves

a few sprigs thyme

4 tbsp olive oil

1 litre vegetable stock


For the croutons:

2 tbsp olive oil

1 garlic clove, squashed

4 slices bread, cubed with crusts removed


Vegetarian topping – harissa and feta:

2 tbsp olive oil

2 tbsp rose harissa

100 g feta cheese

1 handful coriander leaves, chopped


Vegan topping – tahini sauce, fresh chilli + coriander:

1 garlic clove, crushed

½ lemon, juiced

4 tbsp tahini paste

2-3 tbsp cold water

1 long red chilli, thinly sliced

1 handful coriander leaves, chopped



  1. Preheat the oven to 200°C (180° fan) | 400F | gas 6.
  2. Put the butternut, shallots, garlic and thyme in a large roasting tin. Drizzle with olive oil and toss until well coated, then season with salt and pepper.
  3. Roast the vegetables for 45 minutes, or until tender and caramelised at the edges, turning occasionally.
  4. Bring the vegetable stock to the boil in a large saucepan. When the vegetables are ready, remove the skin from the butternut and shallots, roughly chop the flesh and add it to the pan. Squeeze the roasted garlic cloves from their skins into the pan.
  5. Simmer for 5 minutes, then blend until smooth in a liquidiser or with an immersion blender. Season to taste with salt and pepper before ladling into bowls.
  6. To make the croutons, heat the oil in a frying pan and fry the garlic for a couple of minutes to flavour the oil. Remove from the pan, then add the bread cubes. Fry until golden brown and crisp on each side.
  7. To make the vegetarian topping, stir the oil into the harissa and drizzle on top of the soup. Crumble over the feta and sprinkle with chopped coriander and croutons.
  8. To make the vegan topping, whisk the garlic, lemon juice and tahini together, adding just enough cold water to make a pouring consistency. Drizzle the sauce on top of the soup and garnish with chilli, coriander and croutons.

The ultimate winter warmer on a cold day. Hearty beans with delicious smoky chorizo on a slice of our original mixed grain bread – give it a try for your next lunch.

Serves 2



50 g chorizo, cubed

400 g tin baked beans

1 tbsp olive oil

2 medium eggs

4 slices Vogel’s bread

fresh thyme to serve



  1. Put the chorizo in a small saucepan and set it over a medium heat. Fry the chorizo in its own rendered fat for 2 minutes or until starting to brown, then add the beans and stir well. 
  2. While the beans warm through, heat the oil in a frying pan and fry the eggs until the whites have set, but the yolks are still runny.
  3. Toast the bread slices and divide between two warm plates. Spoon over the beans, top with the eggs and sprinkle with thyme leaves and black pepper.

Looking for something a little different to try at lunch time? Why not give our sticky hoisin tempeh sandwich a go, delicious and packed full of protein to keep you going throughout the day.


Serves 4



400 g tempeh

8 slices Vogel’s Soya & Linseed bread

½ cucumber, sliced diagonally

1 carrot, cut into thin ribbons with a vegetable peeler

4 spring onions, shredded

a small bunch coriander, roughly chopped


For the marinade:

2 tbsp garlic, finely grated

2 tbsp fresh root ginger, finely grated

½ tsp Chinese 5-spice

3 tbsp char siu sauce

2 tbsp hoisin sauce

1 tbsp dark soy sauce

2 tbsp rice wine

2 tbsp dark brown sugar

1 tbsp sesame oil

1 tbsp sunflower oil



  1. Steam the tempeh for 10 minutes. 
  2. Meanwhile, make a marinade by mixing the garlic, ginger, 5-spice, char siu sauce, hoisin, soy, rice wine, brown sugar and sesame oil.
  3. When the tempeh is ready, cut it into 1 cm thick slices, toss it with the marinade, then cover and chill for at least 1 hour or overnight if you prefer.
  4. Heat the sunflower oil in a large frying pan. Remove the tempeh slices from the marinade and sear on each side in the hot oil. Pour in the marinating liquid and continue to cook until it bubbles down to a sticky glaze, turning the slices regularly to coat. 
  5. If you’re eating the sandwiches straight away, serve the tempeh hot. If not, leave to cool before constructing the sandwiches.
  6. Top four slices of bread with cucumber, carrot and spring onion. Arrange the tempeh on top, add a handful of coriander, then close the sandwiches with the other four slices of bread. Wrap the sandwiches in greaseproof paper if you don’t eat them straight away.

Apple, cinnamon and pecans – the most warming, festive flavours that always go down well. Why not treat yourself to a scrumptious dessert or afternoon treat with our apple and pecan toast turnover recipe.


Serves 4



50 g butter, softened

1 Bramley apple, peeled, cored and diced

1 Cox apple, peeled, cored and diced

a pinch of ground cinnamon

a pinch of ground cloves

1 tbsp light brown sugar

8 pecan nuts, chopped

8 slices Vogel’s bread, crusts removed

2 tbsp granulated sugar

50 ml maple syrup (optional)



  1. Melt a tablespoon of butter in a saucepan. Add the apples and spices and stir until sizzling and well mixed. Stir in the brown sugar, then cook over a medium heat for 15 minutes or until the Bramley has cooked down into a puree and the pieces of Cox are tender. Stir in the chopped pecans and take off the heat.
  2. Use a rolling pin to flatten the bread slices into squares. Add a heaped teaspoon of filling to each square, then fold them over into triangles and crimp the edges closed with the back of a teaspoon. 
  3. Heat half the remaining butter in a large frying pan. Put the granulated sugar on a plate and press both sides of four of the triangles into it. 
  4. Fry the first four triangles for a couple of minutes on each side or until nicely browned. Keep warm.
  5. Add the rest of the butter to the pan, sugar the remaining triangles and fry as before.
  6. Serve hot, drizzled with maple syrup.

As the evenings get darker and the cold weather sets in, it’s time to bring back the comforting, wholesome winter recipes. Why not give our Glamorgan sausages recipe a try when you’re after something a little different for your midweek meal, or alternatively they’re delicious in a sandwich too.

Makes 8


8 slices Vogel’s Original Mixed Grain

4 tbsp butter

2 medium leeks, finely chopped

250 g Caerphilly cheese, coarsely grated

3 large eggs, separated

2 tsp English mustard

1 large handful flat leaf parsley, finely chopped

¼ tsp nutmeg, freshly grated

2-3 tbsp milk


  1. Remove the crusts from the bread and tear the rest into small pieces. Tip them into a food processor and pulse to make breadcrumbs.
  2. Heat 2 tbsp butter in a frying pan and fry the leeks over a gentle heat for 10 minutes or until soft and sweet. 
  3. Tip the leeks into a bowl and stir in 150 g of the breadcrumbs, plus the cheese, egg yolks, mustard, parsley and nutmeg. Season with salt and pepper, then mix well with your hands, adding just enough milk to help everything clump together.
  4. Wash your hands, then use your wet hands to shape the mixture into 8 sausages. Cover and chill for 1 hour or overnight if preferred.
  5. Preheat the oven to 200°C (180 fan) / gas 6. 
  6. Beat the egg whites with a pinch of salt until frothy, then dip the sausages. Spread out the remaining breadcrumbs in a shallow bowl, then roll the sausages in them to coat.
  7. Heat the remaining 2 tbsp of butter in an ovenproof frying pan. When it starts to sizzle, add the sausages and colour on one side, then turn them over and transfer the pan to the oven.
  8. Bake for 15 minutes, turning occasionally, until nicely browned all over. Serve with chutney and salad or in a sandwich.


An easy but special breakfast for busy mornings, our latest twist on cheese on toast is this deliciously different recipe featuring smooth, creamy mascarpone and tart blackberries.  


  1. Toast your Vogel’s bread and slather generously with mascarpone
  2. Top with fresh blackberries
  3. Garnish with orange zest and mint

This month’s blog comes courtesy of Louise Norval RDH, an Edinburgh-based Dental Hygienist and Vogel’s superfan! Louise kindly took the time to write and thank Vogel’s for being the only bread brand she could find who did not to add sugar to their loaves – something very important to her personally, and in her line of work. Here, Louise tells us more about why she recommends Vogel’s to her patients… 

As a Dental Hygienist it is my responsibility to recommend and advise my patients to not only look after the health of their teeth and gums but to encourage them to consider their general health too. We know that having a healthy body contributes to a healthy immune system, which in turn will promote an efficient healing process, a factor we must consider in our preventative advice to our patients.

Tailoring this advice for patients doesn’t have to be complicated,  in fact I find that the more basic my recommendations are, the more willing my patients will be to try them.

In addition to the obvious dental health education I support my patients with, e.g. twice daily toothbrushing and daily interdental cleaning advice, I always highlight the importance of a healthy diet and lifestyle with quality products.

Hopefully as a nation we are much more informed about the importance of reducing sugar in our diets and how sugar can impact on not only our physical health but also our dental health. With all of this in mind I always recommend Vogel’s bread to my patients when discussing healthy diet choices, without added sugar and with beneficial healthy ingredients what is there to lose? I personally found it incredibly difficult to find a savoury bread that hadn’t been sweetened and since discovering the delicious Vogel’s breads I am reassured that not only am I looking after my dental health but also my general health too, not to mention my patients’. So, thank you Vogel’s!

At Vogel’s, we bake with nature’s best ingredients. We pack in plenty of nutrition, taste and texture via an array of – small but mighty! – seeds, and are proud that our bread has the seal of approval from Louise. Thank you!

Find out more about the extraordinary health benefits of seeds here.

In our last blog post, we talked about the wonderful health benefits of eating seeds and the surprising amount of nutrition that’s packed inside each tiny bite!

Not only are seeds bursting with essential vitamins and minerals, but they also give us the protein, fibre and healthy fats that are necessary for a healthy lifestyle. In fact, seeds are one of the few plant-based sources of the essential fatty acid omega-3, which is necessary for so many of our bodily functions.

Our heart is one organ that benefits enormously from omega-3s, with studies showing how they help prevent cardiovascular illnesses like heart disease or strokes.

In this blog post, we’ll take a closer look at how eating seeds can help keep our hearts healthy.

What exactly are omega-3s?

This is the science bit!

Omega-3s are part of a group of polyunsaturated fats known as ‘essential fatty acids’. They are given the name ‘essential’ because our body requires them to perform some vital functions – rather than storing them as energy (or extra fat!).

We need to get omega-3s from our diet because our body can’t make them.

The three most important omega-3s are:

  • ALA – which are found in plants, seeds and nuts
  • EPA and DHA – which are mostly found in animal foods like fatty fish.

Each type gives us slightly different benefits, but don’t worry if you don’t eat fish – our body can convert ALA to EPA and DHA.

Omega-3 and a healthy heart

Back in 1946, scientists found that the Eskimos living in Newfoundland rarely suffered from cardiovascular disease, compared to the rest of the North American population. They attributed this to their diet, which was rich in oily fish and seafood.

Further research revealed that it was specifically the high levels of omega-3 fatty acids present in their diets that helped keep their hearts so healthy. Despite the high-fat content of the food they ate, heart disease was rare.

It’s now known that other countries where people consume lots of omega-3 rich foods – like in the Mediterranean and Japan – also experience very low levels of cardiovascular diseases.

When it comes to the heart, the benefits of omega-3s are enormous. They help:

  • Reduce triglycerides, a fat that enters the blood after eating
  • Reduce blood pressure (the single biggest risk factor for a stroke)
  • Raise “good” HDL cholesterol levels
  • Prevent blood clots by stopping blood platelets from clumping together.
  • Keep the rhythm of your heart steady.

Additionally, a diet rich in omega-3 is thought to help reduce some of the damage caused by  a stroke and even help with recovery. Charity Heart UK say that a diet high in omega-3 can help to prevent strokes, while according to the NHS, one of the best ways to prevent a stroke is by maintaining a healthy lifestyle and a balanced diet.

There is still a lot of ongoing research on the role that omega-3 plays in heart health, but doctors believe that the benefits come from eating whole foods rather than supplementation.

Seeds are rich in Omega 3

Because our body can’t store omega-3, we must try to get it through our diet to reap the benefits. Unfortunately, most of us in the UK don’t get enough.

Although there is no official recommendation for the ideal amount of omega-3s to consume, the UK government advises eating two portions of oily fish each week. But not everyone wants to eat fish regularly, and this recommendation doesn’t accommodate people who eat vegetarian or vegan diets. It can also be a challenge to get some children to eat fish!

Thankfully, eating seeds is both a very tasty and effective way to get omega-3s into your diet. Sprinkling them over your breakfast cereal, lunchtime salads or baked goods means that you can eat omega-3s every day, even multiple times a day, to make sure you benefit from their health-boosting qualities.

Some excellent sources of omega-3 are:

  • Linseeds
  • Chia seeds
  • Hemp seeds
  • Pumpkin seeds

As well as helping you keep up your omega-3 intake, eating a diet rich in seeds means that you will also get an abundance of other health benefits!

Our Vogel’s bread is full of delicious seeds, making it easy for you to get that all-important omega-3 into your diet. All our seeds are soaked for 12 hours before baking to make sure all of the goodness inside the shell can be absorbed by the body.

1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940554/#B2
2 https://www.stroke.org.uk/what-is-stroke/are-you-at-risk-of-stroke
3 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940554/
4 https://www.heartuk.org.uk/low-cholesterol-foods/omega-3-fats
5 https://www.nhs.uk/conditions/stroke/prevention/
6 https://www.bda.uk.com/resource/omega-3.html