Latest news with #frozenfood
Entrepreneur
2 days ago
- Business
- Entrepreneur
How His 'Hustle' Became a Business on Track for $300 Million
After six years of working in a finance role that didn't excite him, Mike Adair decided life was too short not to be passionate about his day-to-day. "I just wanted to do something that I [loved]," Adair tells Entrepreneur. "Never in a million years did I think that would lead me to burritos." Image Credit: Courtesy of Red's. Mike Adair. Of course, that's exactly where it led him: Today, the Franklin, Tennessee-based entrepreneur is the founder and CEO of frozen burrito and breakfast sandwich company Red's All Natural. Adair kicked off his entrepreneurial journey by attending business school in New Hampshire and staying "super open-minded" about what lay ahead. The aspiring founder was interested in making a tangible product that would bring people together, and inspiration struck one night as he enjoyed one of his wife Paige's homemade burritos. Related: His Grandma's Recipe Started a Business With Over $2 Billion Annual Revenue — and Might Be on Your Plate This Summer: 'Don't Forget Who Pays the Bills' Red's, named for Adair's rust-colored rescue dog, was officially born in 2009. "[I was] running from grocery store to grocery store, trying to sell them and doing a ton of demos on nights and weekends." Like most new businesses, Red's faced some growing pains in the early days of production. Adair had to find a USDA-regulated facility to manufacture the product because it contained meat; that was a challenge in and of itself, he recalls. Then the facility he'd chosen went bankrupt — after a production run of 3,000 chicken burritos for Red's. "I had to [go through] the back door and pick up my chicken burritos," Adair says. "Of course, I did leave a check for the burritos. At that point, I now had a product to sell. So then I started the hustle of putting these in a cooler in the back of my station wagon, running from grocery store to grocery store, trying to sell them and doing a ton of demos on nights and weekends." Red's landed in its first retailer, Walter Stewart's Market in New Canaan, Connecticut, in 2010. Image Credit: Courtesy of Red's A slew of challenges followed, Adair says — and listening to customer feedback was often the key to navigating them. The founder recalls a lesson learned with the brand's first offering: an 11-ounce burrito (Adair's lucky number) that cost about $6 and was challenging to reheat because of its ample size. It was a "rude awakening" when the product sat on the shelves. People were responding well to the product's flavor profile, so Red's pivot kept that intact, downsizing the burrito to lower the price point and increase the reheatable convenience factor. That smaller burrito remains the brand's biggest seller today. Then, when customers began asking for more, Red's answered the call again — with breakfast burritos, another massive hit. Related: The Business He Started in Response to a Frustrating Grocery Store Experience Surpassed $1 Billion in Sales and Counts Ray Dalio Among Its Investors After a foray into an entree product was a "total disaster" — the product was quality, but no one was buying — another consumer request came in: Could Red's make a premium breakfast sandwich? The idea gave Adair pause; Red's knew how to produce a great burrito, but breakfast sandwiches were a new frontier. Despite some hesitation, Red's gave it a shot. Finding a bread that would meet the brand's standards when frozen, then microwaved, proved difficult, so the solution was an "accidental" super high-protein, gluten-free product — the Egg'Wich with meat and cheese between two egg patties. Later, as air fryers gained traction and provided a method of reheating bread without sacrificing as much quality, Red's partnered with bakeries to roll out breaded breakfast sandwiches. "At the end of the day, the consumer's always right." The consumer response has been positive, Adair says. "We've gotten a lot more wrong than we have right," the founder admits, "but at the end of the day, the consumer's always right. Our job's to make a really good product, and if they don't like it, okay — we need to pivot and figure out the right flavor profiles, price points, everything that works for them." About seven years into building Red's, Adair was ready to tackle one of the brand's biggest pain points: co-manufacturing. Adair had never set out to make Red's the largest food company in the world — it "was never about getting rich" — and co-manufacturing made it more difficult to double down on the business's original goal: putting out an amazing product that could have a positive impact on people's lives and foster connection, Adair says. "You want to make sure that anything and everything associated with a product is done right," the founder explains, "from all the raw materials that are coming in, to how they're cooked, how they're cooled and then how they're blended together. Every piece of that is so critical to the end product being the highest quality product it can be." Red's opened its first manufacturing facility in South Dakota in 2017. Related: Want to Manufacture Your Products in America? Three Founders Share Hard Truths On What It Takes. Getting that manufacturing facility to where it is today — producing the brand's items sold in Sprouts, Albertsons, Walmart, Target, Costco and other retailers across the U.S. — took a lot of "blood, sweat and tears," but it's been "the best decision" for the business, Adair says. Red's has grown 200% in the past five years, acquiring one million new consumers in the past year alone, and is on track for $300 million in total revenue in 2025, per the company. Bansk Group, a private investment firm focused on consumer brands, acquired a majority stake in Red's in 2022. Image Credit: Courtesy of Red's "In order to build a fantastic business, you've got to really commit to the process of the people." Working with the right retail partners — and learning from the wrong ones — has also been crucial to some of Red's success, Adair says. "We went to some retail partners too early," he explains, "and we failed. Then we had to pause and wait three or four years before we were able to go back with the right products and assortment, after we'd figured out [what went wrong] or learned from our mistakes." Adair tells any entrepreneur eyeing a retail launch to begin with two or three smaller retailers that can be strong partners as the business grows. Finding the right retailer for the type of product you're selling from the start will "exponentially" increase your odds of scaling successfully, Adair says. Hiring the right people as the company continues to grow remains essential, too, according to Adair. "In order to build a fantastic business, you've got to commit to the process of people, of how you're going to find them, what support they need, [if you're] creating the right culture [and] environment for them to be successful," the founder explains. "[Then it] perpetuates — you start getting five, 10, 15 amazing human beings; they start attracting other amazing human beings. And then it's like a good virus that spreads." Related: A Cambodian Refugee Paralyzed By Polio Says 'Not Much' Was Expected of Him. He and His Wife Built a Multimillion-Dollar Business That Beat All Odds. Red's has about 70 employees on its corporate office team now, and "every one of those people is so critical," Adair says. As Adair considers the company's future, he's excited to continue giving consumers a thoughtful product that makes their busy lives a little bit easier. " Everything we do is pretty simple," Adair says. "We grow high-quality stuff, and then we manufacture high-quality stuff, and then we flash freeze it and provide the best cooking instructions we possibly can so that the consumer can have an amazing experience. We want to do that really, really well in the breakfast category and the snack category. And if we do that, good things will come."
Yahoo
4 days ago
- Business
- Yahoo
US Foods Seeing Inflows
USFD is a food distributor, offering frozen and dry food and non-food products to over 250,000 customers throughout the U.S. The company operates multiple food brands and has more than 160 in-person locations for customers to shop. In addition to food, the company also offers its customers e-commerce, technology, and business solutions. As for earnings, USFD's first-quarter fiscal 2025 report showed adjusted EBITDA growing over 9% and adjusted diluted per-share earnings increasing 26%. Net sales jumped by 4.5%, to $9.4 billion. Also, USFD grew its business across its portfolio, including growth in total case volume, independent restaurants, health care, and hospitality. Also, the company authorized a share repurchase program of $1 billion. It's no wonder USFD shares are up 16% this year – and they could rise more. MoneyFlows data shows how Big Money investors are betting heavily on the forward picture of the stock. Institutional volumes reveal plenty. In the last year, USFD has enjoyed strong investor demand, which we believe to be institutional support. Each green bar signals unusually large volumes in USFD shares. They reflect our proprietary inflow signal, pushing the stock higher: Plenty of discretionary names are under accumulation right now. But there's a powerful fundamental story happening with US Foods. Institutional support and a healthy fundamental backdrop make this company worth investigating. As you can see, USFD has had strong sales and earnings growth: 3-year sales growth rate (+8.8%) 3-year sales EPS rate (+63.4%) Source: FactSet Also, EPS is estimated to ramp higher this year by +19.3%. Now it makes sense why the stock has been powering to new heights. USFD has a track record of strong financial performance. Marrying great fundamentals with our proprietary software has found some big winning stocks over the long term. US Foods has been a top-rated stock at MoneyFlows. That means the stock has unusual buy pressure and growing fundamentals. We have a ranking process that showcases stocks like this on a weekly basis. It's made the rare Outlier 20 report multiple times in the last nine years. The blue bars below show when USFD was a top pick…rising with Big Money support: Tracking unusual volumes reveals the power of money flows. This is a trait that most outlier stocks exhibit…the best of the best. Big Money demand drives stocks upward. The USFD rally isn't new at all. Big Money buying in the shares is signaling to take notice. Given the historical gains in share price and strong fundamentals, this stock could be worth a spot in a diversified portfolio. Disclosure: the author holds no position in USFD at the time of publication. If you are a Registered Investment Advisor (RIA) or are a serious investor, take your investing to the next level and follow our free weekly MoneyFlows insights. This article was originally posted on FX Empire Monster's Comeback Continues Product Performance, Big Money Lift Exelixis US Public Debt Trajectory and Interest Payments Set to Worsen and Exceed Sovereign Peers Market Outlook: Crypto Trading Urban Outfitters Seeing Inflows Should You Invest in European Stocks Now? Sign in to access your portfolio
Telegraph
4 days ago
- Business
- Telegraph
The Cook founders: ‘£5 for a home-cooked meal is better value than your average coffee'
You might think you've never tried a Cook meal – but can you be absolutely sure? The frozen food experts at their Sittingbourne HQ often receive panicked Monday morning emails from customers begging for the recipe to a particular dish. Try passing one off as your own and you may be caught out – your guest could well ask for the details. 'It doesn't just happen occasionally, it happens weekly,' says co-founder and co-CEO Ed Perry, still amazed. 'I do always think, 'Are you not secure enough in your friendship to tell them the truth?'' After all, there's no more respectable frozen meal than one from Cook. Mum friends will casually announce we're having a Cook lasagne when I come round – a time- and sanity-saving solution. I relay this to Ed, 54, his sister and co-CEO Rosie Brown, 49, and their brother James, 52, who is Cook's co-chair. They're pleased to hear it – but not remotely complacent. Twenty-eight years into their business, with £150 million in projected sales this year, 109 shops, 2,000 employees, three savoury kitchens in Sittingbourne and a Willy Wonka-esque dessert kitchen in Ilton, Somerset, they still take nothing for granted. The freezer that started it all Thanks to what they describe as a 'tightly ingrained freedom gene' they all share, it's been a long slog to reach this point. They've never taken venture capital, aren't stocked in the big four supermarkets, and run the business with a mission to nourish both people and planet. We're gathered around the kitchen table at Ed's home in Kent, ostensibly to discuss Cook: Serve Up Joy, the recipe book they're finally publishing – which should go some way to answering those Chicken Alexander recipe queries. It also marks a celebration of the way Cook has brought people together over food for nearly 30 years. The inspiration for the business stretches back further, to the siblings' childhood in 1980s Kent. Their parents, Anne and Andrew, ran two small coffee shops in the county, as well as a bakery. Anne worked full-time while still putting homecooked meals on the table for her four children (their youngest brother, Alex, isn't involved in the business). 'She was a really good cook, but the sort that doesn't follow recipes. She had a distinctive flare for how to make food taste good,' says Ed. Once a week, she'd make a big batch of casserole or chilli con carne. The leftovers went into square ice cream tubs and into the chest freezer at home. 'Come midweek, a tub would be pulled out and microwaved and that was supper. And it was always delicious. So we grew up knowing that frozen food can taste great,' explains Ed. 'Having the idea is one thing – executing it is another' In his early twenties, Ed began working for the family business, but in 1997 he decided to strike out on his own. 'I had this idea in the back of my head that if we could make savoury food that tastes just as good as my parents' cakes, it could work on the high street.' He had got to know a local chef, Dale Penfold, and the pair teamed up to make it happen. They borrowed £12,000 each from NatWest and Midland Bank, and £6,000 from Ed's parents. Dale set up a kitchen in Rainham for £18,000, while Ed opened their first shop – Cakes and Casseroles – in Farnham for £10,000. 'Even 28 years on, it seems a crazy small amount of money,' reflects Ed. Very quickly, he realised that having the idea was one thing – executing it was another. Ed still laughs at how naive he was. 'Dale was supposed to be instantly producing this food like my mother produced and we'd have 20 dishes in two weeks. But it wasn't like that. 'It was horribly complicated. We learnt it is really difficult to make it look and taste home-made, and deliver that consistently.' With hindsight, not knowing the tricks of the trade to manufacture at scale was a blessing. It meant they took no shortcuts – but the learning curve was steep. Take a simple meal like macaroni cheese. 'If you make a brilliant one, freeze and reheat it, it will come out like a brick,' says Ed. The perfect frozen macaroni cheese, he explains, involves dipping the pasta in boiling water for 15 seconds, then adding a béchamel that has the consistency of milk, but is packed with flavour. Freeze it, then take it out to sprinkle cheese on top. Freeze again. 'And when you reheat, it's perfect,' says Ed. Getting to that point took countless iterations – but enough customers were coming into the shop to convince Ed he was on the right track. 'The meeting lasted two minutes. We were in the s--t' Three years in, with a second shop in Tunbridge Wells, problems were on the horizon. Ed had failed to keep any accounts. 'Partly because I didn't know how. And partly because I knew how awful they would look if I had,' he grimaces. When he went to apply for a loan to build a new kitchen, the bank manager asked, 'Can I see your accounts?' 'I said: 'You can see a menu'. The meeting lasted two minutes. We were in the s--t.' Luckily, the following week his brother James came to visit. After five years at Cadbury, having joined the graduate scheme and lived at Bournville, he had agreed to take over the family baking business from their parents, Andrew and Anne, who were ready to retire. But it was what Ed was doing – however haphazardly – that excited him. 'I could see the potential of the retail business. The bakery was quite boring by comparison.' So in January 2000, Cakes and Casseroles merged with the family bakery. The name Cook was Ed's wife Sophie's idea – the product of a late-night drinking session down the pub in Oxted. Around the same time, Rosie, who had been working at Morgan Stanley and not enjoying it, came on board. 'They called and said, 'Come help us. We're trying to build a business.' I was like, 'I know absolutely nothing,' and they said, 'Neither do we.' And that's still slightly where we are – trying to figure it out.' Classics that never go out of style The decision not to sell through the big four supermarkets – although Cook products are available in Co-op and Booths – was down to James. 'There was a clear moment in time around 2005 when we'd just started supplying a few farm shops and we were always struggling financially. I asked, 'Shouldn't we try to supply supermarkets?'' recalls Ed. 'And I remember very clearly James saying, 'Look I spent five years at Cadbury having the s--t-kicked out of me by the big supermarkets, what chance do we have?' I still remember that conversation vividly. It made total sense and it was a red line.' Had they gone down the supermarket route, they suspect their offering would be closer to 20 dishes rather than the 150 they make currently. Their bestsellers remain mostly unchanged: beef bourguignon, chicken, ham and leek pie, lasagne, fish pie, chilli con carne. Three best-selling Cook recipes to try at home The veggie market has grown significantly in the past five years. Previously their veggie lasagne wouldn't have made the top 20; now it's top five. They've also introduced Indian ranges and, this year, Pan-Asian dishes. Ed groans when asked for a favourite: 'It's like asking me to choose my favourite child.' He is a crusader for their turkey laab, a Laotian dish made from minced turkey. 'The customer just isn't getting it. But it's absolutely amazing. I'm on a campaign to save it.' Family get-togethers are a big affair, and of course Cook features regularly – even at Christmas. 'I almost feel it's a duty,' says Rosie. 'If I'm not going to feed it to my own family, then why would anyone else?' Ed has three freezers at home. Not everything inside is from Cook. He frequently tries out competitors' offerings. 'It's always a weird moment when you have a bad meal from a rival, but you're also quite happy,' he jokes. A friendly rivalry with Charlie Bigham They don't think there's a shortage of room in the frozen ready meal market. Six months ago, Ed had lunch with Charlie Bigham. 'How was that?' I ask, eagerly. 'We stalked each other around the table, eyeing each other up,' he jokes. 'No, it's really good. We're not daggers drawn. His trajectory has been similar to ours, growing over a period of time.' Today, you tend to know if you live in a desirable area based on the availability of Cook meals – either a standalone shop or a freezer in the village shop. How do they feel about being seen as a middle-class symbol? 'The honest answer is that I feel a little bit uncomfortable,' admits Ed. 'Because the way we think about business is super inclusive. I think people would be completely surprised by the broad spectrum of people who shop with us. 'We don't want people to feel intimidated walking into a Cook shop because it's a middle-class zone.' Rosie agrees: 'At the end of the day we're selling a lasagne for £5, which is within reach of anyone who's buying a cappuccino for £3.50; £5 for a really good home cooked meal is really good value.' Still, it has always been a tricky balance, finding a price point that customers will pay, while aligning with their values on animal welfare, the planet, and supporting British farmers. Most of their ingredients are British, except for some New Zealand lamb, as they can't source enough in the UK. 'We could save ourselves £1.5 million a year tomorrow if we went to the same welfare standard of other big brands,' says Ed. Right now they are tackling the inflationary storm of the past two years. Energy, wage and ingredient inflation have seen costs spiral. 'And we can only move prices up so much,' says Ed. They would like to see national food strategy moving up the government's agenda. 'It's still seen as bottom of the list and I think actually food is pretty fundamental to a healthy society,' states Rosie. 'And we do have a farming industry that is needing attention.' Building a business that values people over profits Their business has weathered other tough times. In 2008, they nearly went bust. Then in 2021, they faced a cyber attack. 'We were early adopters on that score,' jokes James. It struck just before Christmas, their busiest period. Luckily, the Eastern European gang behind it didn't access customer data, but it did disrupt stock movements. Their plan remains to open 8-10 shops annually; Macclesfield was their latest. They now have 1,080 live concessions, with 130 more planned this year across independent and cooperative retailers. When asked what they're most proud of, it's not selling millions of meals but the workplace culture they've built. In 2013, James introduced the B-Corp concept to the UK, meaning Cook meets strict social and environmental standards. Over 2,400 UK businesses are certified. The siblings believe business should contribute to a fairer society. In 2015, just before paying their first dividend, Rosie pointed out in a board meeting they weren't yet paying the Living Wage Foundation rate. 'I spoil everyone's fun,' she laughs. With families of their own, a dividend would have been welcome. But Rosie's calculations showed the Living Wage cost would match the dividend amount. 'We all looked at each other and said, 'Yeah, we have to do that',' recalls Ed. 'We made that decision and I'm so glad we did.' Dale, 14 years Ed's senior, retired six years ago but remains a close friend. The Cook recipe book is dedicated to him and Liz Dove, who started the Ilton kitchen. The business is passionate about people. Like Timpson, they employ prison leavers and those facing mental health barriers. Rosie is the first woman to chair the Prison Employment Advisory Board. They credit their Christian upbringing for this outlook. 'Across the four siblings our range of faith goes from not much at all, to quite a lot, but the values set that we all share from how we were brought up informs everything,' says Ed. Their parents are proud but 'would not have been in any way impressed if we'd become a £100 million company running the company in a way that was egregious,' says Ed. 'The belief [is] that the role of business is a lot more than maximising financial returns for whoever owns the capital. Those values continue to be a huge influence on what Cook is today.'
Yahoo
27-05-2025
- Entertainment
- Yahoo
Trending in Texoma — Fast food extended hours to Memorial Day weekend box office record
WICHITA FALLS (KFDX/KJTL) — Whether it's happening on the other side of the country, somewhere else in Texas, or right in our communities, Digital Producer Mariana Vela takes a look at the stories currently generating the most interest on social media. Social Rundown: e.l.f. Cosmetics, robots boxing match, and Oregon man sails to Hawaii 'Southern Comfort' by Dolly Parton The country music icon has partnered with the ConAgra food brand company to bring her fans a taste of nostalgia with a 'Dolly Parton' frozen food line. The classics include shrimp and grits, chicken and dumplings, country-fried steak, and biscuit-batter peach cobbler for dessert. The food line will be available at Walmart and Target stores. McDonald's hours extended Perhaps not as late or 24-hour service as before COVID times, but McDonald's plans to extend hours this summer to help satisfy the public's late-night cravings. The fast food chain plans to expand its hours to midnight or later at most U.S. locations and aims to open up to 50,000 new locations in 2027. Box office Memorial Day weekend finalists First: Lilo & Stitch live action- $145.5 million Second: Mission: Impossible- The Final Reckoning- $63 million Third: Final Destination- Bloodlines- $19.7 million Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Sun
24-05-2025
- Health
- The Sun
The freezer foods that could transform your health – and save ££s from your weekly shopping bill
COLD FRONT Scroll to find how much cash you can save by swapping fresh for frozen - without losing healthy eating benefits When you think of freezer foods, ice cream, chips, chicken nuggets and ready-made pizzas probably come to mind. While delicious, these processed foods are typically packed with added sugars, salts and preservatives. Many families are drawn to the frozen aisle for cheaper options, but you don't need to sacrifice your health for your budget. The freezer aisle is home to dozens of healthier options, which tend to be a lot cheaper than fresh. Plus, research has found that frozen fruit and veg have the same amount of vitamins and minerals as their fresh counterparts, and sometimes more.* That's because freezing stops the products from degrading, which is exactly what they do when they sit unused in the fridge for days on end. Keeping food ready to go in the freezer means less wastage and more pennies saved. Here, we share the expert-approved freezer foods you need to add to your trolley next time you visit the supermarket. Salmon Fresh Tesco Boneless Salmon Fillets 260g, £4.20 Frozen Tesco Wild Salmon Fillets 500g, £5.50 SAVINGS 51p per 100g 7 A cheaper alternative to fresh fish, frozen salmon is usually flash-frozen at peak freshness and it can go straight from the freezer to the oven or pan, so you don't need to defrost in advance, says nutritionist and author of Unprocess Your Family Life, Rob Hobson. 'As an oily fish, salmon is packed with omega-3 fatty acids, particularly EPA and DHA, known for supporting heart, brain and joint health,' says Rob. Salmon is also a good source of protein, selenium and vitamins D, B12 and B6, which Rob says 'support energy metabolism, immunity and bone health.' I went to the UK's best sandwich shop that's gone viral on TikTok due to amazing family history and huge portions Fry salmon on a medium heat in the pan so it turns pale pink throughout. Then, eat with salad, pasta or rice and veg. To cook in the oven, wrap it in foil with lemon and herbs and bake for 15 minutes. Dumplings Fresh Marks & Spencer Vegetable Gyozas 192g, £4.75 Frozen Itsu Chicken Gyozas 240g, Tesco, £4 SAVINGS 81p per 100g 7 Ryan James, health and wellbeing advisor at Vitality, says dumplings are great when you're short on time but want something filling and nutritious. You can opt for vegetable dumplings or meat-filled. 'Dumplings are often full of lean protein, making them lower in saturated fats, which are bad for your heart health,' he says. For the healthy option, go for those that aren't described as fried, but steamed. For a meal, use dumplings in an Asian-inspired soup – Ryan suggests adding them to a pot filled with low-salt broth (such as Itsu Chicken Ramen Brilliant Broth, £2.65), soy sauce, shredded veg (you can use frozen), sesame oil and sliced chicken. Edamame Beans 7 If you're veggie or vegan, edamame beans can help bump up protein intake. Unlike other plant-based protein sources, Rob explains that edamame are a complete protein source. That means it contains all nine essential amino acids needed for muscle growth and repair, much like chicken and beef do. 'Edamame contains soluble and insoluble fibre too, which supports digestion and helps you to feel fuller for longer,' says Rob. 'Plus, edamame are rich in micronutrients such as magnesium, iron and folate (vitamin B9), which support heart and brain health and energy.' Enjoy them as a snack with a little salt, or add to salads, rice bowls and stir-fries. Just pop them in a bowl of boiled water for a few minutes to defrost. Rob suggests blending them with garlic, lemon juice and olive oil to make a high-protein dip. Berries Fresh Asda Succulent & Juicy Mixed Berries 200g, £2.74 Frozen Asda Summer Fruits 500g, £1.98 SAVINGS 98p per 100g 7 The difference in cost between fresh and frozen berries is pretty staggering. Berries are a great addition to your diet, because they are rich in anthocyanins and other antioxidants, which reduce inflammation, plus vitamin C, which supports immune function and skin health. And if you are trying to slim down, they are a must-have. Berries have fibre, which help fill you up while also being low in calories. 'Frozen berries are pre-washed and typically require no defrosting if you blend them into smoothies or home bakes,' says Rob. 'They can also be defrosted quickly in the microwave or left in the fridge overnight for use in the morning.' Frozen Herbs Fresh Morrisons Coriander 30g, 70p Frozen Morrisons Chopped Coriander 75g, £1.45 SAVINGS 40p per 100g 7 Have you ever thought about buying frozen herbs, rather than fresh? Not only do fresh herbs often go off before you have a chance to use them up, but frozen herbs are pre-washed and chopped, so they save you time. 'Herbs are rich in polyphenols and other compounds that have anti-inflammatory, antibacterial and antioxidant properties,' says Rob. 'Plus, herbs like parsley, basil, and coriander contain vitamins A, C and K, which support your immune system and bone health. "Herbs such as mint can support digestion too, by loosening the valve between your oesophagus and stomach to relieve bloating.' As a cheaper alternative, simply chop and freeze your own herbs in ice-cube trays. 'With ginger, you can scrape the skin off with a teaspoon and then pop it in the freezer,' says Ryan. 'Next time a recipe calls for it, simply grate it directly into your pan. "This saves on food waste and means you have easy access to an immune-boosting anti-inflammatory ingredient whenever you need it. "If you have a cold, try grating it straight into some hot water with lemon and honey,' he adds. Frozen herbs can be added directly to soups or sauces, or combine them with olive oil and vinegar in a dressing. Rice and Veg 7 Cooking rice from scratch is always cheaper (a 2kg packet of uncooked brown rice at Tesco costs £2.85). But if you're in a rush, keep a bag of frozen rice with veg in it to hand. 'It provides a mix of complex carbohydrates for sustained energy, fibre and vitamins A and C,' Rob says. 'Plus, the vegetables contain antioxidants.' Cook the rice according to the pack instructions, then add an egg and season with soy sauce for a quick fried-rice dish. Or, use it as a side dish with protein, such as chicken or salmon. The included veg mean you don't have to faff around with extra pots and pans!
