Bragg UK

…and yes, it’s worth the wait 💛

Frozen yoghurt bark with pickled berries. Snap. Eat. Repeat.

FROZEN YOGHURT BARK WITH PICKLED BERRIES RECIPE 🍓🍦

· 200g strawberries + 100g raspberries + 2 tbsp Bragg ACV + 1 tbsp maple + 1 tsp vanilla → pickle 15 mins
· 500g Greek (or vegan) yoghurt + 2 tbsp maple + 1 tsp vanilla → spread on a lined tray
· Spoon berries on top, ripple the pickling liquid through
· Scatter pistachios + pumpkin seeds
· Freeze 4 hours. Snap into shards.

Save this for the next 30° day 🍓
Serves 8. Vegan-friendly.

How to stop soggy on-the-go salads 🥗

The trick: build them in a jar with the dressing at the BOTTOM. Leaves at the TOP. Nothing touches until you’re ready to eat.

The system:
1. Splash the leaves with Bragg to keep them crisp
2. Build and season your sturdy protein (we’ve used beans) separately (this holds flavour)
3. Whisk the dressing: Greek/plant yoghurt + Bragg ACV + Dijon + olive oil
4. Dressing goes at the BOTTOM of the jar
5. Layer up: dressing → butter beans → red onion → olives → feta → quinoa → tomatoes → yellow pepper → cucumber → lettuce on top
6. Shake at the last minute when you’re ready to eat

Save this for school-holiday lunchboxes, picnics, and August garden days 🍋

Which layer are you starting with?

And just like that... everything got a little bit brighter. Tastier. Fresher 🥗

The little hacks that changed everything:
· Shake dressings in the near-empty jam jar
· Quick-pickle red onions in 20 minutes
· Perk up wilted lettuce with a splash in the rinse water
· Marinate tofu to boost flavour
· Quick-pickle strawberries for toast
· Wake up any bland vinaigrette

One bottle. Every hack. All summer.

Cardamom, pink grapefruit, orange marmalade, Bragg ACV. One bottle. 10 alcohol free spritzes. All summer ☀️

An alt-Aperol Spritz: bitter orange concentrate that lives in your fridge July to August, keeps a month, and keeps you refreshed and hydrated all summer 😎

The concentrate:
· 500ml orange juice
· 250ml pink grapefruit juice
· 100ml Bragg ACV
· 3 tbsp orange marmalade
· 1 tsp ground cardamom
· 1 tbsp orange zest
· pinch of sea salt

Whisk until the marmalade dissolves. Chill 2 hours.

To serve: 75ml concentrate + 150ml sparkling water + ice + orange slice. Large wine glass.

The 2-minute salad dressing that turns the jam jar you were about to bin into a beautiful red blackcurrant vinaigrette. This + peach slices + salad leaves + fresh blackberries = the most delicious seasonal salad.

🍑 Peach and Blackberry Vineagrette Salad Recipe

The dressing (in a near-empty berry jam jar):

1 tbsp Bragg ACV
2 tbsp extra virgin olive oil
Cracked black pepper
Shake vigorously until the jam residue emulsifies into a glossy, deep pink dressing.The salad:

2 ripe peaches, sliced
Large handful of fresh blackberries
Big handful of rocket
Small handful of fresh mint
Toasted almonds (or pistachios), roughly chopped

Save this recipe for when you’re needing a quick salad fix 🥗

The easiest pickled strawberries on toast with whipped cream cheese. Sweet-sharp-savoury in one bite. And definitely cheaper per bite that at Wimbledon 👀🍓

A classic, rewritten: quick-pickled strawberries in Bragg ACV, balsamic and basil, piled onto toasted sourdough with a spread of cream cheese. Too good not to try out this week 👀

Pickled Strawberries Recipe 🍓🍃

Quick pickle:
250g strawberries · 2 tbsp Bragg ACV · 1 tbsp balsamic · 6 basil leaves · pinch of flaky salt
Toss. Leave 15–20 mins.

Whipped topping:
100g vegan cream cheese · 1 tsp lemon zest · black pepper
Mix until smooth.

To serve:
Toast sourdough. Spread with the whipped cream cheese. Spoon over strawberries + a splash of pickling liquid. Finish with basil and pepper.

Three rules for the perfect halloumi panzanella:
1 · Salt the tomatoes (and save the juice)
2 · Whisk Bragg ACV into that juice (that’s your dressing)
3 · Honey-drizzle the halloumi while it’s still warm

Italian summer in a bowl 🍅

Full recipe ↓

INGREDIENTS
5 tomatoes · 4 slices sourdough · halloumi · big bunch basil · 1 garlic clove · 1 shallot · 2 tbsp Bragg ACV · 1 tsp Dijon · 1 tbsp honey · 3 tbsp olive oil · salt + pepper

METHOD
1 · Chop tomatoes, salt, sieve over a bowl for 30 mins
2 · Cube sourdough, oil + salt, bake 15 mins at 180°C
3 · Pan-fry halloumi until golden, drizzle with honey
4 · Whisk tomato juice with ACV, Dijon, garlic, shallot, olive oil + pepper. Stir in basil
5 · Toss tomatoes and most croutons through the dressing
6 · Plate up. Top with halloumi, remaining croutons + basil. Enjoy!