Breakfast just got even more fun! These pizza fingers add an extra bit of excitement to boiled eggs with an added bonus of hidden vegetables in the tomato sauce. There will be plenty of sauce left from this recipe which freezes really well and creates multiple servings to be used in lots of other dishes.

Tomato Sauce (serves at least 8)


1 onion, diced
2 carrots, peeled and diced
2 sticks celery, diced
1 red pepper, diced
2 tins chopped tomatoes
1 teaspoon sugar
1 tablespoon olive oil


  1. Cook the onion, celery and carrots in the olive oil for around 20 minutes, or until soft.
  2. Add the pepper and cook for a further 10 minutes.
  3. Add the tomatoes, sugar and seasoning. Simmer for half an hour.
  4. Whizz to a smooth sauce using a hand blender, or leave chunky if you think your little ones will eat it.

Pizza Fingers


Homemade tomato sauce (above)

Vogel’s bread

Grated cheddar cheese

To Serve – boiled eggs


  1. Toast slices of Vogel’s bread on one side until golden
  2. Once reached a golden colour remove bread from grill, cut off crusts and into soldiers
  3. Spread tomato sauce evenly on soldiers, top with grated cheese
  4. Pop under the grill under cheese is melted
  5. Serve with boiled eggs

Looking for an easy but healthy pudding alternative? We’ve got just the trick, our sweet banana and cinnamon dessert dip.

The perfect accompaniment with sugar and cinnamon dusted toast tortillas for family time in the evenings or even a breakfast treat! 

Toast Tortilla


Vogel’s Bread

Cinnamon, to serve 

Icing sugar, to serve 


  1.  Toast your favourite Vogel’s bread
  2. Cut into triangles and sprinkle with cinnamon and icing sugar. 

Banana Pudding


2 bananas, peeled 

250g mascarpone

½ teaspoon vanilla extract


  1. Add mascarpone, both bananas cut into slices and vanilla extract into blender
  2. Mix all ingredients together until smooth paste is created
  3. Top with extra banana slices and serve with toast triangles dusted with icing sugar and cinnamon. 

The old classic given a healthy boost with blended cauliflower and butternut squash. Perfect way to get those extra veggies into meal time with a delicious disguise of crunchy breadcrumb topping – great for using up crusts from the freezer! 

Fills an 11” x 8.5” baking dish 


450g macaroni 

300g cauliflower florets

300g butternut squash, cubed 

500ml milk 

200g cheddar cheese, grated plus a little extra for topping 

100g cream cheese

Breadcrumbs from 6 slices toasted Vogel’s bread (no crusts), blended into crumbs


  1. Cook the macaroni in salted water until slightly undercooked then drain and set aside
  2. Cook the cauliflower and butternut squash with 150ml water in a lidded pan, until soft
  3. Whilst the vegetables are cooking preheat the oven to 180C.
  4. Once vegetables are soft, drain from pan and whizz to a smooth puree using a food blender
  5. Add the vegetable puree back to the saucepan with the milk and cheeses and whisk over a low heat until smooth. Season to taste with salt and pepper
  6. Mix the sauce with the macaroni and pour into a baking dish. Top with the crumbs and a little extra grated cheese
  7. Bake for 30 minutes or until golden and crunchy. 


The perfect cosy dish for those darker autumn evenings.

Fun, cute and super tasty! These mini pizza cups are packed with nutrients, easy to make and the perfect lunchbox size.

This recipe will make more homemade tomato sauce than you need but it freezes well and it great in lots of other dishes, win-win!

For the tomato sauce 


1 onion, diced 

2 carrots, peeled and diced 

2 sticks celery, diced  

1 red pepper, diced 

2 tins chopped tomatoes 

1 teaspoon sugar

1 tablespoon olive oil


  1. Cook the onion, celery and carrots in the olive oil for around 20 minutes, or until soft
  2. Add the pepper and cook for 10 minutes more
  3. Add the tomatoes, sugar and seasoning. Simmer for half an hour
  4. Whizz to a smooth sauce using a hand blender

For the pizza cups


300g tomato sauce (as above)

60g diced pepperoni 

60g cheddar cheese, grated  

Oil spray, for baking the cups  

6 slices Vogel’s No Bits Seeded White

1 egg, beaten 


  1. Preheat oven 180C 
  2. Roll bread out thinly using a rolling pin
  3. Spray both sides of bread with oil, then use it to line a muffin tin. Don’t worry if it looks messy – that’s part of the fun! 
  4. Brush the bottom of each cup with the beaten egg, then bake for 10 minutes 
  5. Fill each cup with tomato sauce, top with pepperoni pieces and grated cheese
  6. Return to the oven to bake for 20 minutes. Allow to cool for at least 10 minutes before removing from the tin. 

A fun way to bring excitement to lunchboxes. These lunchbox pinwheels are super easy to make, healthy and can be filled with anything your kids enjoy – just make sure that’s nothing too chunky. 


Vogel’s No Bits Seeded White

Fillings of choice – we used Marmite and grated cheddar cheese; cream cheese with sliced cucumber and finely chopped red pepper; and peanut butter and jam. 


  1. Remove crusts from Vogel’s No Bits Seeded White
  2. Use a rolling pin to roll out the bread thinly
  3. Add your filling, spreading evenly
  4. Roll the bread, then slice into sections, like a sushi roll

Easily stored – the perfect, playful lunchtime treat!

A healthy alternative to salty ready made tortilla chips and a great way to use up spare slices of bread. These toast triangles can be served with any dips to make the perfect cosy evening snack.

Simply toast our bread, cut into triangles and you have the perfect scooping tool. Partner with our delicious guacamole recipe and you have the ideal healthy but fun movie night treat for the whole family.



2 tablespoons natural yoghurt 

2 avocados

Juice of ½ lime

Vogel’s bread


  1. Add natural yoghurt, both avocados cut into cubes and juice of 1/2 lime into a blender.
  2. Mix all ingredients together until smooth paste is created.
  3. Toast Vogel’s bread loaf and cut into triangles to create that perfect tortilla look.

A delicious breakfast or brunch treat all the family can enjoy. Easy to make and fun to eat, this simple French toast recipe is served in fingers for easy dipping and scooping. Topped with creamy mascarpone and a quick blueberry sauce – it’s  fun and delicious perfect for a summer’s day.

Serves 2 adults and 2 children


4 slices Vogel’s bread, crusts removed and sliced into soldiers  

2 eggs 

2 tablespoons milk 

Butter, for frying 

Mascarpone, to serve 

For the blueberry sauce 

150g blueberries 

1 tablespoon caster sugar 


  1. Make the blueberry sauce by combining the blueberries, sugar and 1 tablespoon water in a small saucepan. Allow to bubble over low heat for 5 minutes, or until there’s plenty of syrupy juice and the blueberries have softened a little. Set aside. 
  2. In a shallow bowl, beat together the eggs and milk using a fork. Dip the soldiers into the egg mixture, making sure they are well coated. 
  3. Melt a generous knob of butter in a frying pan. Fry the soldiers until lightly golden on both sides. Remove and drain on kitchen paper. 
  4. Serve whilst still warm topped with mascarpone and blueberry sauce.  

‘Putting bread on the table’ has quite literally become much more of a priority in households around the globe over the last few months. With shopping restrictions in place, getting hold of essentials for the family has been a challenge. Coupled with a greater awareness of health and nutrition to keep our loved ones healthy, and larger amounts of family members at home, we saw our seeded breads fly off the shelves!

Keeping families fed became number 1 priority at Vogel’s and we quickly jumped to action to ensure we could continue to supply this important cupboard staple for everyone. Like many of us we had to adapt and make changes to ensure we kept our working family safe at the same time.

Bakers to the rescue!

Our bakers  are our backbone. These experts and craftsmen are essential to keep Britain fed, ensuring production continues to meet demand. Their vital skills and experience has ensured the same flavour and nutrients our bread is known for reaches your table with each loaf. To keep our very own superheroes safe and healthy we implemented a few changes.

In order to adhere to social distancing we implemented staggered shift patterns, limiting the number of staff who are in the building at the same time to a minimum. 

Rest breaks are essential to maintain good well-being for our staff. However, sharing a communal space with multiple people during this time was not a safe option. Therefore, we constructed a new canteen/breakout area with additional space that enabled safe distancing. This also applied to new changing facilities within the bakery, providing more safe space for our essential workers. And finally to be extra careful throughout the bakery we’ve laid distancing tape to ensure a 2 meter distance is maintained at all times.

We’ve all seen tremendous acts of community during this time with the regular #ClapforCareers, neighbours shopping for each other, people reaching out to loved ones they may have lost touch with. The #AloneTogether movement is heartwarming to witness, and has reminded us of one of our key principles – that our family and community is everything. So we’re still here, still working hard to support  you to feed your family with nutritious food.

From our family to yours, stay safe, stay healthy, stay positive.

Looking to mix things up in the kitchen? This delicious Shakshuka recipe uses cupboard staples, is loaded with veggies and super quick and easy. Perfect for dunking your favourite Vogel’s bread.

Serves 2 adults and 2 children


3 tbsp olive oil

1 large onion, finely chopped

1 red pepper, quartered and sliced

1 yellow pepper, quartered and sliced

3 garlic cloves, crushed

1 tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

2 x 400 g tinned tomatoes, chopped

6 large eggs

1 loaf Vogel’s Soya & Linseed

butter for spreading

2 tbsp flat leaf parsley, chopped


  1. Heat the olive oil in a large lidded cast iron frying pan. Fry the onion and peppers over a medium heat for 15 minutes or until soft and sweet.
  2. Add the garlic and spices and stir over a low heat for 2 minutes.
  3. Add the chopped tomatoes and simmer for 30 minutes, stirring occasionally. Season to taste.
  4. Make six hollows in the sauce and break an egg into each one. Cover the pan and cook over a very low heat for 10 minutes or until the whites have set, but the yolks are still runny.
  5. While the eggs are cooking, toast the bread to your liking and butter generously.
  6. Sprinkle the shakshuka with parsley and serve immediately with plenty of toast on the side for dipping and scooping.

We understand life is busy, sometimes it’s hard to find the time to make yourself something truly scrumptious and nutritious – especially if you’re juggling childcare too. We wanted to share this delicious recipe for all the busy parents out there, it’s quick, easy, tasty and healthy. So get stuck in!

Serves 1 (no sharing here, this is for YOU)


2 slices Vogel’s original mixed grain

2 tbsp cream cheese

2 slices smoked salmon

¼ red onion, thinly sliced

2 tbsp sandwich cress

Dill pickles, to serve


  1. Spread the bread generously with cream cheese.
  2. Arrange the smoked salmon on top and garnish with onion and cress.
  3. Enjoy with crunchy dill pickles on the side – heaven!