Sacla’ is an Italian pesto and pasta sauce brand. Sacla’ was founded by Secondo and his wife Piera in Asti, Piedmont in north-west Italy in 1939. Sacla’ is still run by the founding family, and all products are made in Italy to traditional recipes using fresh ingredients. 

VEGAN CHOCOLATE CAKE

Ingredients:

  • 285g self-raising flour

  • 225g sugar

  • 1 ½ tsp baking powder

  • 180g Sacla’ Free From Mayonnaise

  • 4 tbsp cocoa powder

  • 240 ml boiling water

  • 1 tsp vanilla essence

  • Icing sugar to sprinkle

  • 1 punnet of fresh raspberries (optional)

Method:

  1. Preheat the oven to 180 °c / 350 °F

  2. Make the sponge by mixing flour, sugar, baking powder and the Sacla’ Free From Mayonnaise together. This is best done by an electric food mixer to ensure the mixture is thoroughly mixed.

  3. Dissolve the cocoa in the boiling water and stir into the mixture along with the vanilla essence until combined

  4. Place the mixture into a 7 in greased and lined cake tin.

  5. Bake for 30 to 40 minutes. Test the sponge is cooked by poking a skewer into the cake. If when you pull it out it is clean, the cake is cooked.

  6. Top with icing sugar or fresh raspberries

FREE FROM COLESLAW

Ingredients:

Method:

  1. Put the cabbage, carrots, and spring onions in a large bowl and stir to combine

  2. Mix the mayonnaise with the mustard in a small bowl and then drizzle over the vegetables. Fold everything together to coat in the creamy sauce, then season to taste.

PESTO COURGETTI & CHILLI

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Ingredients:

Method:

  1. Use a spiraliser & courgettes to create your “courgetti”

  2. Boil the courgetti for 20 seconds, drain and stir-in the Pesto

  3. Add the cherry tomatoes & serve sprinkled with chilli flakes

PESTO COURGETTI

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Ingredients:

Method:

  1. Use the spiraliser & courgettes to create your “courgetti”

  2. Boil the courgetti for 20 seconds, drain and stir-in the Pesto

PESTO ROAST POTATOES

Ingredients:

Method:

  1. Preheat the oven to 200°C/400°F/Gas mark 6

  2. Cut the potatoes into bite-sized chunks and bring them to boil in a large pan

  3. Simmer for 7 minutes

  4. Pour the olive oil into a large roasting tin and place it in the oven to heat up

  5. Drain the potatoes and return to the pan, with the lid on shake the potatoes to roughen the edges

  6. Spoon in the Sacla’ Pesto and toss until all the potatoes are evenly covered

  7. Add the potatoes to the hot roasting tin and spoon over any remaining Pesto sauce

  8. Place in over to roast for 45- 50 minutes, turning once or twice over cooking until crispy and delicious

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