Who We Are
Read More

Established in 2010, URBAN eat create a handcrafted range of sandwiches, salads, prepared fruits, hot eats and indulgent snacks with the aim of creating an oasis in your day!

Our passionate team of development chefs work round the clock to create a host of exciting new products inspired by emerging food trends from across the globe … so watch this space!

Talk To Us
Get In Touch

Do you have a question for us? Take a look at our frequently asked questions to see if we’ve covered off your query.

For all media and PR enquiries, please contact Adelie@mercieca.co.uk.


Foods to Set Bonfire Week Off With a Bang

Bonfire night may have been and gone, but as you’ve already got the hats, gloves, scarves and big coats out of the wardrobe you’re likely to be wanting something delicious to warm yourselves up when you get back from your local bonfire or fireworks display, with many still taking place into the weekend.

With the big night taking place on the 5th November, it might be the wrong time to have a bonfire party (with it being a school and work night of course), but that doesn’t mean that your festivities and foods have to be done and eaten by then.

Many people choose to have their own parties at the next weekend, so you’ve still got the time to whip up something special to warm you and your friends up after spending your time outside by the bonfire or spelling out your name with a sparkler!

One great bonfire night recipe is chorizo, chicken and chickpea casserole. It takes less than half an hour to prepare, and between 30 minutes and an hour to cook so you’ve got plenty of time to entertain yourselves with the fireworks while the dinner cooks in the oven.

All you need is:

2 tbsp vegetable oil

500g/1lb 2oz chicken thighs

1 onion, sliced

1 garlic clove, sliced

2 carrots, chopped

1 celery stalk, chopped

1 red chilli, deseeded and chopped

splash red wine (optional)

275g/9½oz chorizo, chopped

100ml/3½fl oz dry sherry

1 x 400g/14oz can chopped tomatoes

200ml/7fl oz chicken stock

1 x 400g/14oz can chickpeas, rinsed and drained

salt and freshly ground black pepper (to season)

chopped fresh parsley (to season)

crusty bread (optional)

Start off by heating half of the vegetable oil in a pan, and add your chicken, frying them until they have browned all over, turning regularly. At this point, remove the chicken from the pan and keep it warm.

Add more – but not all – of the remaining oil to the pan, and add the onion, garlic, carrots, celery and chilli and cook for around five minutes, adding a splash of red wine (if you’re a fan!) and simmer.

In a second pan, add the remainder of the oil and fry your chorizo for two to three minutes, adding the sherry and cooking until the chorizo is crispy.

Returning to your vegetable pan, add the can of chopped tomatoes and bring to the boil. Cook for around five minutes and add the stock, bringing it back to the boil.

Add the cooked chicken and chorizo, along with the chickpeas, and cook for around 20 to 25 minutes or until your chicken is cooked through. If you wish, season your casserole with sale and freshly ground pepper.

Serve with some crusty bread as a perfect accompaniment.

You’ll be warm – and full – in no time! Stay safe, and enjoy the fireworks.

Photo Credit: EpicFireworks via Compfight cc