One egg, many meals.
Happy World Egg Day.
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The range.
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Coming soonEggsOrganic eggsOrganic eggs for everyday cooking, in several pack sizes
Coming soonVegetablesBaby cornSweet, crunchy little cobs for the wok
Coming soonVegetablesBaby spinachSmall, tender leaves, ready for salads and quick cooking
Coming soonVegetablesBok choyMild, juicy heads that cook in minutes
Coming soonVegetablesButterhead lettuceA soft, buttery head with tender, cup shaped leaves
Coming soonVegetablesCarrotsCrisp, sweet roots for the pot, the pan and the lunchbox
Coming soonVegetablesCherry tomatoesSmall, sweet tomatoes you can eat straight from the bowl
Coming soonVegetablesChinese kale (kana)Thick, crisp stems and glossy leaves for the wok
Cook something simple.
All recipes- Tropical fruit plate with limePapaya, dragon fruit, guava and banana cut and served with a squeeze of lime. No cooking, ready in 10 minutes.
- Thai omelette (kai jiao)A puffed, crisp-edged Thai omelette fried in a little hot oil and served over rice.
- Stir-fried morning gloryMorning glory (phak boong) tossed over very high heat with garlic, chilli and a salty-sweet sauce.
- Smashed cucumber saladCucumber pieces smashed with garlic and dressed with lime, fish sauce and chilli. No cooking needed.
Learn about organic food.
- Organic basicsWhat the word means, who checks it, how to read the marks.
- EggsSizes, labels, freshness and storage.
- VegetablesSeasons, washing, storing, and the soil they come from.
- FruitThe Thai fruit year, ripening and keeping.
- Rice and grainsMilling, varieties and storage.
- Milk and dairyWhat makes milk organic, heat treatments, keeping it cold.
- DrinksJuice, tea, coffee and reading the label.
- KitchenDates, the fridge, and wasting less.
Latest guides.
All guides- Wasting less food at homeHouseholds produce most of the world's food waste. Planning, storing older food first and using leftovers are the habits FAO and UNEP point to.
- Organising the fridge for food safetyKeep the fridge below 5 degrees C, put raw food on the bottom shelf in containers, and leave room for air to move. Advice from WHO and a US extension service.
- What best before and expiry dates mean on Thai labelsThai rules separate "ควรบริโภคก่อน" and "หมดอายุ", set how a date is shown, and tie it to storage. A date is the maker's estimate, not a test of one pack.
- Planning a week of fresh ingredientsA calm way to plan a week of fresh food. Check what is at home, use soft produce early, rely on staples that keep, and leave room for leftovers.
