FIREPOT - Baked Apple Porridge

A warming, feel-good breakfast of organic porridge oats. Served with fresh apples, sliced and baked with golden raisins, demerara sugar, lemon, ginger and cinnamon.

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Comfort Food in the Wild

A warming, feel-good breakfast of organic porridge oats. Served with fresh apples, sliced and baked with golden raisins, demerara sugar, lemon, ginger and cinnamon.

Winner of the Taste of the West Award 2020

An apple a day
Our Baked Apple Porridge is as fresh a breakfast as we could find.

In each portion, you'll find a whole apple baked with freshly squeezed lemons, warming spices, and sweet golden raisins, all rounded off with dark demerara sugar.

A brilliant absorber of flavours, we've taken rolled organic porridge oats and used them to form a deliciously creamy base for our sticky baked apple mix. 

Ingredients and allergens

• Fresh apples (46%),
• Organic porridge oats (36%),
• Raisins (5%),
• Demerara sugar (7%),
• Rye flakes,
• Lemon juice,
• Coconut oil,
• Cinnamon,
• Salt,
• Ginger,
• Nutmeg.

Allergens: Rye flakes.

FIREPOT - Toasted Banana Porridge

A hearty breakfast of organic porridge oats, served with caramelised banana, coconut, raw cacao nibs and a squeeze of lime juice.

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Comfort Food in the Wild

A hearty breakfast of organic porridge oats, served with caramelised banana, coconut, raw cacao nibs and a squeeze of lime juice.

Home-cooked sweet banana porridge

Our Toasted Banana Porridge is inspired by French-Caribbean cooking and has become a Firepot morning favourite.

We home-ripen our bananas for maximum flavour, then caramelise them in brown sugar, adding a coating of freshly squeezed lime juice for a subtle edge.

We then mix in rye flakes and raw cacao nibs for extra crunch, before stirring in organic porridge oats for a creamy finish.

Ingredients and allergens

• Fresh bananas (45%),
• Organic porridge oats (35%),
• Desiccated Coconut (7%),
• Demerara sugar (6%),
• Lime juice,
• Rye flakes,
• Coconut oil,
• Cacao Nibs (2.5%),
• Coconut Oil,
• Lime Zest.

Allergens: Rye flakes.

FIREPOT - Chicken Keema Curry

An authentic Indian curry made from minced chicken slow-cooked with aromatic spices and curry leaves in a fresh tomato sauce. Served with turmeric rice.

Comfort Food in the Wild

Our take on the Indian classic

We spent eighteen months developing our Chicken Keema Curry, refining our recipe to make a curry that is neither too oily, too spicy, nor overpowering.

We use a handful of whole spices to keep the flavours balanced including complex cardamom, earthy coriander, rich cumin and fennel leaves.

With a rounded warmth and subtle sweetness, this is a comforting meal for a cold night.

Ingredients and allergens

• Basmati Rice (35%),
• Tomatoes,
• Chicken Breast (20%),
• Onion,
• Red Chillies,
• Garlic,
• Rapeseed Oil,
• Coriander,
• Cumin,
• Cardamom,
• Fennel Seed,
• Curry Leaves,
• Salt,
• Cayenne Pepper,
• Turmeric,
• Citric Acid.

Allergens: None

FIREPOT - Barbecued Pulled Pork

Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.

Comfort Food in the Wild

Oak-smoked British pork slow-cooked overnight on the bone. Served with a traditional barbecue sauce, rice, and a zingy red onion relish.

★★★★ TGO Magazine, May 2021. "Recommended: Quality Ingredients"

A slow-cooked favourite

We pull no punches when it comes to our Barbecue Pulled Pork.

Each shoulder of pork is generously coated in a homemade spice rub, smoked, and then slow-cooked for 15 hours.

While it cooks, the flavours from the smoky-sweet spices, the oak and the meat are left to combine until the pork flakes off the bone.

With a good portion of pickled red onions for added zest, this is a sweet, tangy, moreish dish — ideal for an evening spent around the campfire.  

Ingredients and allergens

• Basmati Rice (57%),
• Pulled Pork (Wood-Smoked Pork Shoulder 19%),
• Cider Vinegar,
• Demerara Sugar,
• Lemon,
• Spices,
• Salt,
• Pickled Red Onion (Red Onion (11%),
• Red Wine Vinegar,

Allergens: None.

FIREPOT - Green Gumbo

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Comfort Food in the Wild

Firepot’s Green Gumbo is a take on ‘Gumbo Z’Herbes’, a New Orleans pot-cooked classic.

Legend has it that for each different green you cook with, you will find a new friend in the coming year.

So we’ve added seven, rotating between seasonal greens including nourishing kale, green cabbage, spring greens, lettuce, spinach, parsley and watercress.

Served with rice, this is earthy, authentic, vegan cooking at its best. 

Information and allergens

• Basmati Rice (50%),
• Greens (22%, including: Spinach, Spring Greens, Kale, Green Cabbage, Lettuce, Watercress, Parsley),
• Onion,
• Red Pepper,
• Green Pepper,
• Celery,
• Rice Bran Oil,
• Plain Flour,
• Vegetable Stock,
• Garlic,
• Salt,
• Smoked Paprika,
• Black Pepper,
• Cayenne. 

Allergens: Wheat, Celery.

FIREPOT - Mac'n'Greens

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Comfort Food in the Wild

This wholesome family recipe is full of delicious fresh veg, cooked in a garlicky tomato sauce and finished off with a squeeze of lime.

Moreish Macaroni

Packed full of curly kale and green flageolet beans, this hearty recipe offers much more flavour and nutrition than a traditional mac'n'cheese.

We’ve swapped out the dairy for handfuls of fresh vegetables cooked in a garlicky tomato sauce, finished off with a zing of lime.

The punchy flavour combinations and satisfying macaroni make Firepot’s Mac’N’Greens particularly moreish. 

Ingredients and allergens

• Tomatoes (29%),
• Flageolet Beans (29%),
• Onions,
• Curly Kale (11%),
• Macaroni (8%, Durum Wheat Semolina),
• Carrots,
• Celery,
• Olive Oil ,
• Lime Juice,
• Garlic,
• Salt,
• Paprika.

Allergens: Wheat, Celery.

FIREPOT - Smoky Tomato Paella

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Comfort Food in the Wild

Winner of the Taste of the West Award 2023

There are few meals we look forward to as much as this: a Spanish-style paella after a long day on the go.

Our version is colourful and rich, with fresh tomatoes and peppers, roasted and then smoked in the Firepot kitchen.

It’s a hearty and nutritious interpretation of a strict Spanish tradition, with a flavour-loaded sauce designed to transport your imagination to warm climes and cosy country kitchens.  

Ingredients and allergens

• Cherry Tomatoes (27%),
• Tomatoes (22%),
• Paella Rice (16%),
• Onion,
• Fennel (9%),
• Red Pepper (7%),
• Celery,
• Olive Oil,
• Red Chilli,
• Parsley,
• Garlic,
• Salt,
• Paprika.

Allergens: Celery.

FIREPOT - Tuscan Stew

This mellow, feel-good stew tastes like it’s come straight from an Italian nonna’s kitchen. It's based on Ribollita, a hearty dish popular among Tuscany's traditional farming communities.

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Comfort Food in the Wild

This mellow, feel-good stew tastes like it’s come straight from an Italian nonna’s kitchen.

It's based on Ribollita, a hearty dish popular among Tuscany's traditional farming communities.

Warming flavours combine in a slow-cooked sauce with cannellini beans, plenty of cavolo nero and Dorset sourdough bread to soak up the juices.

It’s protein-rich, fibre-packed, and easy on the palate after a long day.

One of our Firepot kitchen favourites, this vegan stew will make meat-eaters realise what they’re missing out on.

Ingredients and allergens

• Cannellini Beans (21%),
• Cavolo Nero (21%),
• Tomatoes, Sourdough Bread (13%),
• Potatoes,
• Celery,
• Leeks,
• Carrots,
• Olive Oil,
• Parsley,
• Salt,
• Garlic.

Allergens: Wheat, Celery.