COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
Spaghetti for two (We suggest whole wheat spaghetti)
1 tbsp vegetable oil
1 thumb of ginger
2 garlic cloves
1 handful of broccoli florets
1 carrot chopped into matchsticks
½ red pepper chopped into slices
1 handful of shelled edamame
4 spring onions sliced
1 handful of cashew crushed
For the Sauce:
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sugar
1 tsp chilli garlic sauce
Prepare your spaghetti in a pan with boiling water, drain and toss in 1 tsp of sesame oil
To create your sauce, in a bowl, whisk together your remaining sesame oil, rice vinegar, soy sauce, sugar, and chilli garlic sauce. Put to one side until later.
Heat the vegetable oil in a wok over high heat. Add your onion, ginger and fry for a minute.
Add your garlic and cook for a further 30 seconds
Add your broccoli and cook for 60-90 seconds
Add the carrots, pepper and edamame, cook for a further 90 seconds
Finally add your sauce mixture and spring onions, heat through for 30 seconds and then add your noodles and cashews.
Toss until the sauce coats both the vegetables and noodles