Thursday, January 31, 2013

Dinnr spreads the love this Valentine's Day

Move over, Heston!

If the thought of eye-wateringly expensive restaurants and sitting elbow-to-elbow with other smooching couples this Valentine’s day fills you with dread, then fear not. Here at Dinnr we have just launched our exclusive 3-course menus to help you create a delicious meal at home to really treat that special someone.

Our exclusive menus are inspired by London’s top eateries:

The Ivy
Duck eggs 'en Cocotte'
Salmon Cakes, Chilli Cream and Wilted Spinach
Mixed Berry Gratin with Mint Granita
(which is what you can see above)

The Hawksmoor
Tiger Prawn Caesar
Grilled Onglet Steak, BBQ and Roasted Glazed Carrots 
Banoffee Pie

(all vegetarian)
Insalata Caprese
Butternut Squash Risotto
Tiramisu Verrine

What's included?

Included in the price are
a) All the ingredients for starter, main and dessert, perfectly measured
b) Delivery all across England
c) Precise and image-rich recipe instructions for each dish
d) A leaflet with the number of our resident Chef who can answer your questions
e) Rose petals & scented candle
f)  Wine recommendation and music playlists

We provide everything you need for the perfect Valentine’s evening, except the wonderful company. That bit is up to you.

These delicious menus are available for delivery between 11th - 16th February. Within the Dinnr Central London Delivery Zone, we offer Next-Day delivery between 3-6pm or 5-7pm, for orders placed before 6pm. Outside of this zone, delivery takes place between 9am-5.30pm and orders need to be placed before 6pm 2 days before the date of delivery (e.g. For delivery on Thursday, orders must be placed before 6pm Tuesday).
Choose your menu now at and prepare for the most romantic night of your life.

Looking forward to serving you, 
Your Dinnr Team 

Tuesday, January 29, 2013

Currently in Season: Carrots

What’s the big deal?
So Bugs Bunny was a big fan, and our mums used to tell us that they would help us see in the dark. Turns out they really were right! Carrots are packed with a nutrient called beta-carotene which is converted into vitamin A in the body, this really does help you see in the dark as it transforms into a purple pigment called rhodopsin in the retina which is essential for vision in dim light. Beta carotene also promotes healthy, younger looking skin and vitamin A is essential for a healthy immune system. So get crunching because these delicious orange sticks really are good for you!

In Britain, approximately 100 carrots are consumed per person per year, that is £290 million or 700,000 tonnes.
If you laid all the carrots grown in this country in one year end to end they would reach 2.3 million kilometres - that’s two and a half return trips to the moon.
The first orange carrot didn’t originate until the 16th century in Holland. Other colours of carrots include purple, black, yellow, white and red.

Get the best:
Carrots are harvested for 12 months of the year. You should look for smooth form and a healthy orange colour. By selecting carrots that still have greens attached, they will stay fresher longer, the leaves themselves should be fresh and bright green. Selecting young slim carrots will be sweeter

How to cook:
Boil them, roast them, mash them, eat them raw. It really is up to you! Cutting them into smaller pieces helps them cook faster, and you can cook them until tender or keep them a little al dente. Eating carrots raw rather than cooking them, as they release sugar as they cook. Eaten raw carrots have a GI of 20, which rises to 50 when cooked.

Try it
Check out our Mediterranean Chicken with grated carrot quinoa.

Or, for a sweet treat, try this carrot cake recipe

Tuesday, January 22, 2013

Dinnr Takes On the Nation!

The overwhelmingly positive response we have had from our London customers in the few short months we have been up and running has prompted us +Dinnr to spread our wings and we now offer our services across mainland UK!

If you live outside of our London delivery zone, then fear no more!

  • Make an order for £35 or more
  • Order before midday for next day delivery
  • Or schedule in advance
  • No delivery charge
  • We deliver Tuesday - Saturday between 9am - 5.30pm.

And for a limited time only, enter the code:

at the checkout for a £5 discount!

Head to now to order your next delivery!

*Dinnr boxes are packaged with Wool Cool to keep food chilled within Health and Safety Standards until at least 7pm on the day of delivery. As always, get in touch with any questions at

In season this month: Kale

What’s the big deal?
We are all a little guilty of bandying around the term “superfood” these days, but when it comes to Kale it really is a well deserved title. These little leaves are packed with beta-carotene, folate, vitamin c, iron, magnesium and potassium. Also, did we forget to we mention that it is one of the richest vegetable sources of calcium? Being so rich in nutrients means kale can help lower cholesterol, protect against various cancers, is good for your vision, skin and your immune system. If those aren’t good reasons to get chomping then we just don’t know what are!

Kale, cabbage, kohlrabi, cauliflower, broccoli and brussels sprouts are all the same species of plant, Brassica oleracea.
Early in the twentieth century, Kaliyard (kale field) was a disparaging term used to describe a school of Scottish writers, including Peter Pan author J.M. Barrie whose writing featured sentimental nostalgia for Scottish life.

Get the best:
A smaller head of kale will be more tender, and always pick one with crisp, brightly coloured leaves.

How to cook:
To cook whole leaves: Rinse and pop in a pan without drying, cook for 2 minutes until wilted.
Or for shredded leaves, bring a cm deep of water to the boil and simmer for 5 minutes.

Try it
Check out our Sweet potato, beetroot rosti with kale, apple and fennel salad. More colours than a double rainbow (ok, not quite) and with wonderful oozy cheese seeping through, this dish is really delicious.

Or, kale is also great in stews and soups. We love this recipe from our friends at Love Food Hate Waste for ribbolita. It will even help you use up that stale bread lurking in the back of the cupboard!