Katsu Curry Stir In Sauce - Bays Kitchen - 260g

Many of us took this year’s Working From Home stint to reflect on what we really want and need in our homes. Many started DIY projects. Others moved to a house with a garden. And everyone was suddenly really conscious about what they had in their pantries, cupboards and freezers. The mass-hoarding that happened at the start of the first lockdown was difficult to navigate, but thankfully there are a lot of ways to store emergency food supplies that would have prevented any worry. Here we’ll give you a list of nutritious foods that are easy to store for a long time. Grains and Flours Storing Grains is easy. Grains like bulgur, brown rice, spelt and barley keep well for months in an airtight container and are a great base for most meals. They are also great additives to vegan or gluten-free diets as many grains do not contain gluten but do contain a whole host of other nutrients to enrich a diet with. Flours, made from grains or things like almonds or soy, also keep really well in a pantry. In a clean, airtight container, they will last for several months. Flour is great to have in stock at all times; those times you crave some late-night pancakes? With flour in your house, you can whip some up in minutes! (Dried) Fruit We all need plenty of fruit in our diets. It contains many healthy vitamins and minerals and fibres. One of the notorious disadvantages of fruit is how quickly fruit goes off, and it is generally not seen as a food great for storage. How wrong we all were. There are so many varieties of dried fruit nowadays, that you never again need to worry about not having fruit in your pantry. Why not stock up on some delicious dried banana chips or goji berries? They are great toppings for oatmeal, yoghurt, and desserts, contain tons of vitamins, and last for ages in your storage cupboard! Another option is to can your fruits. It is a relatively easy process that requires a pot for boiling water, a jar (repurposed sauce jars are great), and an acidic component such as vinegar. Once the fruit is canned, it lasts months. Herbs and Spices Having a good spice rack is like having a good boiler; they are sure to improve your life for years to come. A broad selection of spices in your kitchen allows for experimental cooking, discovering new recipes, or just upgrading your current meals. As spices are dried plants, they will last for ages when stored right. Any airtight container will do just fine. And the added bonus is that herbs and spices can make even the plainest food extraordinary. Oils and Vinegar Oils such as olive oil and coconut oil are great to use for cooking and other health and beauty uses, and last for a year or longer when stored right. Generally, oil should be stored in a closed container, and kept in a cool, dry place. This is why they make a great pantry food to stock up on when you can. Vinegar or apple cider vinegar is also great for storing for long periods of time. They also should be kept in a dark, dry place. The great thing about vinegars is that they can be used to prolong the life of other foods such as fruits (see the Fruit section) or vegetables, are great for cleaning and can be used for dressings and sauces. Beans Dried beans or canned beans are both great to add to your pantry. Canned or dried they have a long shelf life at room temperature, they are a great source of protein, contain a lot of other essential nutrients, and are very filling when put in a meal. When you have dried beans, just make sure to store them in a cool, dry place, as getting them wet will shorten their shelf-life. As an added benefit, dried beans are also incredibly cheap, and super versatile. Seeds Seeds are a pantry staple. Seeds can be kept for months in a dry and dark place, preferably in an airtight container. They are great little boosts of nutrients and make great toppings for desserts, smoothie bowls, or oatmeal. Pumpkin seeds are also a great nibble on their own. If you are thinking of using all of that lovely flour you now keep in storage for some home-made bread-baking, why not use sesame seeds or poppy seeds to give your bread some extra texture and flavour? Why Should You Start Storing Foods? It is oftentimes not only time-consuming to go to the grocery store, but it can also get quite expensive. Oftentimes, buying in bulk works out much cheaper than buying little amounts every time. If you have a healthy pantry with a nice variety of products, you will always have a base for a meal on hand. You could also start your meal-prepping journey at the same time as building a food-storage. Meal prepping often works out much cheaper per meal than cooking every evening and is much less time-consuming, leaving you with more time to enjoy the little things in life. If you feel inspired by our blogs, why not sign up to our newsletter here? We will soon announce our brand-new recipe blog with loads of healthy, wholesome recipes to help you use some of the products in these blogs.

If you’ve been navigating the aisles of a UK health food shop lately—or scrolling through #KetoUK on Instagram—you’ve likely spotted a curious alternative to traditional pasta: Konjac. Often sold as "Slim Noodles" or "Shirataki," these translucent, jelly-like strands are being hailed as the ultimate hack for weight management and blood sugar control. But what exactly is Konjac, and is it a "real" food or just another lab-grown fad? At Whole Food Earth, we’re all about getting back to the root of our nutrition. Let’s peel back the skin on the Konjac plant. What is Konjac? (And how is it made?) Konjac (pronounced kon-jack) comes from the Amorphophallus konjac plant, a perennial tuber native to Southeast Asia and China. In Japan, where it has been used for over 1,500 years, it is known as Konnyaku. While it looks like a cross between an oversized potato and a beetroot, it’s what’s inside that counts. The root is incredibly rich in Glucomannan—a natural, water-soluble dietary fibre. The Journey from Root to Noodle: Harvesting: The starchy corm (root) is dug up and cleaned. Drying & Grinding: The root is dried and ground into a fine flour. The "Miracle" Mix: This flour is mixed with water and a small amount of lime water (calcium hydroxide), which helps the fibres hold their shape. Shaping: The mixture is boiled and shaped into noodles (Shirataki), rice grains, or "steaks" (Konnyaku). The result is a food that is roughly 97% water and 3% fibre, making it almost entirely calorie-free. Why the world is Obsessed with Konjac 1. The Ultimate Keto & Low-Carb Swap For those following a Ketogenic diet, traditional pasta is off the menu. Konjac contains zero net carbs. Because the glucomannan fibre passes through your system without being converted into glucose, it won't kick you out of ketosis or cause a sugar spike. 2. Satiety without the Calories Konjac is a "bulking" fibre. It can absorb up to 50 times its weight in water. When you eat it, it expands slightly in your stomach, sending signals to your brain that you are full. For those looking to manage their weight without feeling deprived, it’s a game-changer. 3. Gut Health & Cholesterol Glucomannan is a prebiotic, meaning it feeds the "good" bacteria in your gut microbiome. Furthermore, the European Food Safety Authority (EFSA) has even acknowledged that glucomannan contributes to the maintenance of normal blood cholesterol levels. The "Konjac Ritual": How to Cook it Properly If you’ve tried Konjac before and found it a bit... "rubbery," you probably skipped the crucial prep steps. Because Konjac is stored in water, it can have a slightly fishy aroma upon opening. Don't panic—this is natural and disappears completely with the right method: Rinse Thoroughly: Put the noodles in a colander and rinse under cold running water for at least 2 minutes. The Dry Fry: This is the "pro-tip." Toss the rinsed noodles into a hot, dry pan (no oil yet!) and cook for 3–5 minutes. This evaporates the excess water and improves the texture, making it much closer to al dente pasta. The Sauce is Boss: Konjac has no flavour of its own. It acts as a sponge for whatever you cook it in. It works best in bold, punchy UK favourites like a Thai Green Curry, a Beef Stir-fry, or even a rich Bolognese. Real Food or Processed "Filler"? In an era where Ultra-Processed Foods (UPFs) are under the microscope, Konjac sits in a unique position. While it is "processed" into a noodle shape, the ingredients remain incredibly simple: water, plant root, and a touch of mineral lime. Unlike "low-calorie" supermarket ready-meals filled with emulsifiers and artificial sweeteners, Konjac is a traditional, plant-based ingredient that has supported health for centuries. The Whole Food Earth Verdict Konjac is a brilliant tool for anyone looking to reduce their calorie intake or manage their carbohydrate levels without giving up the "mouthfeel" of a big bowl of noodles. It’s a clean-label alternative that lets the sauce be the star of the show. Ready to try it? Check out our range of Organic Konjac Pasta & Rice and start experimenting with zero-guilt, high-fibre meals today.

In the world of 2026 e-commerce, a new word is taking over the UK health and wellness industry: the Prosumer. At Whole Food Earth, we’ve noticed a shift. You aren’t just looking for a bag of snacks to tide you over until dinner; you are looking for the raw building blocks to create something better. You are moving away from being a passive buyer and becoming an active participant in your food chain. But what exactly is a Prosumer, and why is this "Producer-Consumer" hybrid the key to solving the UK’s Food Literacy Crisis? What is a Prosumer? The term "Prosumer" is a blend of Producer and Consumer. Traditionally, these two roles were completely separate: the producer made the food in a factory, and the consumer simply bought it. In 2026, the lines have blurred. A Prosumer is a person who: Produces their own meals, snacks, and even skincare from scratch. Consumes only high-quality, traceable, unprocessed foods and raw ingredients. Instead of buying a processed, plastic-wrapped loaf of bread, a UK Prosumer buys Organic Spelt Flour and Active Dry Yeast to produce their own sourdough. Instead of buying a "fortified" cereal, they buy Organic Jumbo Oats and Organic Hemp Seeds to produce a nutrient-dense breakfast. Why the Prosumer is the Future of the UK Pantry The UK currently has one of the highest consumptions of Ultra-Processed Foods (UPFs) in Europe. This has led to a gap in our knowledge—we've forgotten how food is actually made. Empowering the Prosumer is our way of helping you take that power back. 1. Total Control Over Your Food When you are the producer, you decide exactly what goes into your body. There are no hidden emulsifiers, no "natural flavourings" that aren't actually natural, and no excessive refined sugars. You control what you eat and the natural structure of nutrients that your body thrives on. 2. Technical Transparency & UK Standards A Prosumer doesn't just trust a pretty label or a "Best Seller" badge on a marketplace. They want the data. That’s why at Whole Food Earth, we make our Technical Data Sheets and Analysis available to you. Whether it’s heavy metal testing or SALSA-certified hygiene reports from our warehouse, we provide the information you need to be a confident producer and consumer. 3. Radical Value for UK Households With the cost of living still a major factor in 2026, buying raw ingredients in bulk—like our 5kg or 25kg sacks—is a great financial decision. Also, our range of budget-friendly pantry staples Stock & Prep is designed for family daily cooking and meal prep. By producing your own staples, you are cutting out the "middleman" costs of marketing, fancy packaging, and industrial processing. You get more nutrients for every pound spent. How to Step into the Prosumer Role Becoming a Prosumer isn't about having a professional kitchen or a degree in science. It’s about a change in mindset. Start with the Building Blocks: Next time you’re in a supermarket, ask yourself: "Could I make this myself with three raw ingredients?" Usually, the answer is yes. Trust, but Verify: Use our website to look at the specific data. Cook More, Enjoy It, and Don't Panic: This is the golden rule. Don't let the technical side overwhelm you. The joy of being a producer is the sensory experience—the smell of fresh grains, the texture of seeds, and the pride of a meal made from scratch. The Whole Food Earth Mission We don't want to just be another shop on your browser. We want to be your partner in production. By providing batch-tested, organic staples, we are giving you the infrastructure to leave the cycle of processed convenience behind. You are no longer just a consumer. You are a producer. Welcome to the UK food revolution. Ready to start your first project? Explore our Organic Pantry Whole Foods and discover the building blocks of a better life.