Friday, 5 February 2016

Pancake Day

Pancake Day is the day we can eat as many pancakes as want, and not feel guilty about it. Whether you like your pancakes traditionally English (thin and crepes-like), or thick and American-style, we have the best toppings for your Pancake Day this Tuesday 9th February 2016.

But first, how to make the perfect pancake?

Perfect Pancake Mix

You can make in advance and chill for up to eight hours before use.

Makes 8-10 pancakes

  • 75g/3oz plain flour
  • Pinch of salt
  • 2 large eggs
  • 150ml/1⁄4pt milk
  • A little oil for frying
To serve:
3 lemons

Place the flour, salt and eggs in a large bowl with half the milk. Whisk until lump-free.
Add the remaining milk and whisk until smooth. Or place all the ingredients in a food processor and blend. Pour the mixture into a jug.
Heat a 20cm/8in diameter non-stick frying pan, drizzle a little oil in the centre and spread it around with a piece of scrunched kitchen paper.
Pour a little batter into the pan and immediately tilt to spread it thinly and evenly.
Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula – or, if you are feeling brave, flip!
Cook for 1-2 minutes, or until the base of the pancake is golden. Transfer to a plate and keep warm. Interleave with greaseproof paper as you make a stack.

Squeeze lemon juice and sprinkle sugar on the pancake, roll and serve.


Great! Now that's done, we can move onto the perfect toppings, whether you fancy a breakfast pancake, a sweet pancake, or a savoury one:

Breakfast pancakes

Smoked salmon, smashed avocado and crème fraîche

Sweet pancakes


The classic lemon and sugar

Classic Lemon and Sugar

Savoury pancakes

Spinach, caramelised onion & Gruyere

Cheese and broccoli

What pancake are you going to try this Pancake Day? Let us know @office_fruit

Monday, 1 February 2016

Fruity February 2016

Here at FFTO HQ we love a good deal. To celebrate the Leap Year we are offering all brand new customers a fruity discount on orders in February. 

What is it?
You will receive 25% discount off your first 4 orders received in the month of February. 

If you are looking for your first office fruit delivery, or simply want to try out our service, why not give us a call?

Contact our friendly Customer Service team on 0800 019 4037 to discuss this offer, or email us, quoting “FRUITY FEBRUARY”.

Terms and conditions apply

Friday, 29 January 2016

Blood Orange Vodka

If you're looking for an easy alcoholic cocktail for these cool winter months, this blood orange vodka may be just the thing. Blood oranges are juicy and delicious this time of year, and a are a nice twist on the conventional orange. Read on for this easy recipe, which makes 1 x 750ml bottle...

  • 2 x blood oranges
  • 1 x bottle premium vodka
  1. Wash and dry oranges. Cut into 1/4-inch-thick rounds and layer in a tall, wide-mouth jar. 
  2. Pour vodka over top (reserve bottle); seal lid. Allow to infuse in a cool, dark place for 3 -4 days.
  3. Meanwhile, if you are going to use this as a gift, soak bottle to remove labels; clean bottle and have it ready to fill. Strain infused vodka through a cheesecloth-lined sieve; discard solids. Use funnel to pour liquid back into bottle. Store in refrigerator or freezer.
 Adapted from:

 Have you tried our blood orange vodka? Let us know @office_fruit

Friday, 22 January 2016

Quirky Office Mugs

When you work in an office, on of the best ways to show your personality is through your mug. We all have that mug that we gravitate towards, whose shape lends itself to the taste of our favourite beverage, or just the one that is big enough for that coffee as big as your head. Either way, we love mugs that really reflect who we are as a person. Here are some of our favourites:

For that person that lives for the weekend...

For that person with the really complicated drink order (you're not at Starbucks!)

For that person who loves prosecco too much...

For those office managers who rule the roost

For that person that cannot work until they have their first sip of coffee

What's your favourite mug at the office? Tweet us @office_fruit

Friday, 15 January 2016

Delicious Dried Fruits

One of our most popular products are dried fruit - delicious, morish, but still healthy, they are the perfect way to jazz up your otherwise ordinary office fruit delivery.

But what exactly is dried fruit? Read on to find out...

Dried and pressed fruit is fruit that has had almost all of the water content removed through drying methods. Examples of this are rasins, dates, prunes, figs and apricots. There are also sugar-coated dried fruits, such as mangoes, pineapples, cranberries, bananas and apples.

 When the fruits are dried they shrink, leaving a small, energy and nutrition-dense dried fruit. They last longer than fresh fruit, and can be a handy, mess-free snack. They contain about the same amount of nutries as fresh fruit, but are condensed in a much small package.

They contain a lot of fiber, and are a great source of antioxidents. Yummy, portable, and full of goodness. What more could you ask for!

Howevever, be aware - while the dried fruit may be much smaller than fresh fruit, they will have the same number of calories and amount of sugar. While one cup of fresh fruit makes up one portion, try having only a quarter cup of dried fruit. Our 60g bags are the perfect portion size for one person to munch while working.

What are the most popular dried fruits? Our fan favourites are:
  • Dried Mango
  • Banana chips
  • Pressed dates
  • Pressed figs
  • Pressed cranberry
You can find all the dried fruits we have available here. Let us know if you would like to add them to your fruit delivery!

What's your favourite dried fruit? Let us know @office_fruit

Friday, 8 January 2016

January Health Boosting Tips

We know how you're feeling. The festivities are all over; you've eaten your body weight in chocolate and cheese; and it's now a brand new year. You're feeling sluggish, and want to do something to kick-start your metabolism and shed those unwanted extra pounds that crept on over December.

Not to worry! We have found the best fruits to include in your diet this January, to help you on your health journey.  This isn't a diet, but an easy way to get some vitamin-infused, health-boosting foods into your everyday life.

This one will come as no surprise to most. A brunch staple, the avocado is undoubtedly the most popular fruit of 2015. But it's not just delicious - the avocado is full of fibre and antioxidents. Do not be scared of the fat content. They're full of good fats which are good for the heart and your physical (and even emotional!) health. Avocados are best consumed on their own to get the full benefit of their health content, so next time you want a junky snack, why not snack on half an avocado instead?

Grapefruits are full of fibre, and nutrient-rich, and can really help your body in the detox process. There are some reports that as grapefruits get your liver fired up, it can help burn off fat. It's a staple in diets, and we can see why!

Lemons are an essential fruit to have in your fridge when you are trying to add detoxifying fruits to your diet. It's super easy - you can either squeeze lemon juice into a glass of water, or slice it and drop a slice or two into hot water. Then drink! This lemon water can be drunk any time of the day, but it's especially beneficial in the morning when you've just woken up, to help flush the toxins from your body. It also helps boost your digestion, to prep it for the day's eating!

 If you are determined to get healthy this January, here are our top 4  things to avoid...


Alcohol is in itself a toxin, and therefore has a toxic effect on the liver. The liver is the organ in the body that gets rid of the bad things in our body, so give your liver an extra helping hand and lay off the booze, even if it's just for a month.

If you wanted to make it a challenge, you can join the Dryathlon here

Caffeinated Beverages
Beverages with caffeine in have a dehytrating effect on the body, which makes the liver work harder to process the coffeine. This means you have to drink more water to counteract the effects, so it's best to avoid them when trying to detox.

Sweets, Candies, Chocolates
Excess sugar will also cause excess stress to your liver, and will thwart your cleansing efforts. Try your best to cut out these foods you’re craving. You’ll find that as you release toxins from your body you’ll crave these kind of foods less and less, but you have to give them up in order for this to happen.

Are you trying to get healthy for January? Let us know how you're getting on @office_fruit

Wednesday, 23 December 2015

Star-Topped Mince Pies

 These unique, bite-sized mince pies add a twist on the traditional mine pie. The pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.
You can use ready-made mincemeat, or if you're feeling adventurous, you can try the Cranberry-Stuffed Mincemeat. Let us know how you get on if you make them!

For the pastry
  • 240 grams plain flour
  • 60 grams vegetable shortening
  • 60 grams cold butter
  • Juice of 1 orange
  • 1 pinch of salt
  • approx. 350 grams mincemeat
  • icing sugar (for dusting)

 For the cranberry studded mincemeat - makes about 600ml / 2½ cups 
  • 60 ml ruby port 
  • 75 grams soft dark brown sugar
  • 300 grams cranberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 75 grams currants
  • 75 grams raisins
  • 30 grams dried cranberries
  • finely grated zest and juice of 1 clementine
  • 25 ml brandy
  • 3 drops almond extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey    

  1. Make the mincemeat in advance.  In a large pan, dissolve the sugar in the ruby port over a gentle heat.  Add the cranberries and stir.  Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.  Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)  Remove from the heat and allow to cool a little.  Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.  Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
  2. Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm / 2 inches in diameter, along with a 5.5cm / 2¼ inch fluted, round biscuit cutter and a 4cm / 1¾ inch star cutter.
  3. Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. This is what will make the pastry so tender and flaky later. Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill. 
  4. After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs.  Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.
  5. If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the flat paddle, leaving the bowl in the fridge to chill down for the 20-minute flour-and-fat-freezer session.  Add liquid as above. I often find the pastry uses more liquid in the mixer than the processor.
  6. Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs (you’ll need to make these in 3 batches, unless you’ve got enough tart tins to make all 36 pies at once).
  7. Wrap each disc in clingfilm and put in the fridge to rest for 20 minutes. Preheat the oven to 220°C/gas mark 7/425ºF.
  8. Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need.
  9. Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this.  Press these circles gently into the moulds and dollop in a scant teaspoon of mincemeat.
  10. Then cut out your stars with your little star cutter – re-rolling the pastry as necessary – and place the tops lightly on the mincemeat.
  11. Put in the oven and bake for 10–15 minutes: keep an eye on them as they really don’t take long and ovens do vary.
  12. Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch.  Carry on until they’re all done.
  13. Dust over some icing sugar by pushing it through a tea strainer.
Recipe adapted from

What's your favourite mince pie recipe? Tweet us @office_fruit 
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