What's Cooking Ample?

Preparing nutritious and nourishing meals in schools and hospitals isn't easy, budgets are tight, staff are stretched and there's little time to hand.

At Ample we are creating nutritious meal elements that make the job easier. We use real ingredients, no nasties and pack our products full of the good stuff.

We're proud to share what's been cooking in the Ample test kitchen and recipes we've been working on. We'll be hosting tasting sessions in the New Year, to join a session or for any more info on our recipes or products please email kate@ample.com.

Ample Ragú

We've been focussing on how much veg can we get into our Ample Ragú whilst keeping it familiar, comforting and delicious. We've tested batch after batch to get it just right. It's packed with veg, lentils and we love eating it with everything.

The real beauty of our Ample Ragú is how versatile it is. Toss it through pasta, layer it in lasagne, spoon it over jackets or stir it into rice. Use it as a base for cottage pie, stuff peppers with it, turn it into a burrito mix with beans and corn, or build a speedy chilli con carne. One Ample Ragú, endless menus.

Ample SuperLoaded

Tomato Sauce

Our Ample SuperLoaded Tomato Sauce blends tomatoes with peppers, carrots, onions and our own Ample herb and spice mix. Think Spanish summers: bright and rich with a perfect balance of tanginess and natural sweetness. We use our surplus veg to supercharge it with goodness, nutrients and real flavour. Here we have paired it with beans and peppers to make our Ample Posh Beans, but it is just as good as pasta or pizza sauce, a jollof base, the start of a shakshuka or a quick traybake with chicken or veg. Big flavour and super verstaile, no more plain passata please!

Ample Butternut + Bean

Soups are one of the best ways to use seasonal veg and surplus. We blend beans into our soups to make them smooth, creamy and naturally high in protein. This one is built on our Ample Standard Soup Base, designed to work with whatever squash is available. It's packed with good stuff like ginger, garlic and turmeric – the kind of nourishing ingredients we think people in hospitals should be eating. We see soups as a starting point to load up with even more veg, pulses, seeds or yoghurt. If you love squash and pumpkin watch this space for our Ample Thai Butternut + Bean soup.

We’d love your input.

What products would be most useful to you? How can we make your life easier in the kitchen and help you supercharge flavour and nutrition in the food you serve? What flavours or veg-led products would you like to see next?

Your feedback genuinely shapes what we develop and we'd love to hear more. And, don't forget to book your place on a tasting session!