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https://stores.sainsburys.co.uk/6270/hampstead-high-street-local?utm_source=fb&utm_medium=yext&y_source=1_MzUyMjg3MjUtNT

Sainsbury's Local, 35 Hampstead High Street, Hampstead (2025)

22/08/2025

If you’re on the hunt for an easy dessert showstopper this Bank Holiday weekend, these rosé peaches and cream pavlovas are just that…🍑🍦

With homemade pink marbled meringue nests, topped with rosé poached peaches, fresh cream, sweet honey and tarte cherries, they’re the perfect way to wow your guests this weekend!🙌

👩‍🍳Ingredients:
For the meringues:
4 large egg whites
¾ tsp lemon juice
200g caster sugar
For the peaches:
500ml rosé wine
1 tsp vanilla bean paste
150g light brown soft sugar
juice of 1 lemon
6 semi-ripe peaches, halved and stoned

To serve:
250ml double cream
1 tsp vanilla bean paste
1 tbsp clear honey
250g fresh cherries, pitted and halved
Handful of fresh mint leaves (optional)

📝Method:
1. Preheat the oven to 110°C and line a large baking tray with baking paper. Place the egg whites and lemon juice in a bowl and beat until the whites form soft peaks and have doubled in volume. Increase the speed, then begin adding the sugar, a spoonful at a time, whisking well between each addition, until the sugar has dissolved and you have a stiff, glossy meringue.

2. Dollop 8 mounds of the meringue onto the baking tray, shaping into round nests. Bake for 2 hours, then leave to cool for 1 hour in the turned-off oven, with the door slightly ajar.

3. Pour the wine into a saucepan and add the vanilla, sugar, lemon juice and 100ml water. Bring up to a simmer. Lower in the peaches, cut-side up, and poach for 10 minutes, turning halfway. Use a slotted spoon to lift the peaches from the poaching liquid, then cut into wedges. Bubble the poaching liquid until reduced to a syrup (about 10 minutes). Allow to cool slightly before returning the peaches. Set aside to cool until ready to serve.

4. In a bowl, whip the cream, vanilla and honey to just-soft peaks. Add a dollop of cream to each of the meringue nests, then spoon the peaches and some of the syrup on top. Scatter with the cherries and a few mint leaves, if using.

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12/08/2025

This Greek salad houmous, is the perfect way to turn your favourite dip into the ultimate party platter…🍅🙌

Topped with fresh vegetables, tangy feta and a good glug of olive oil, you’ll want to grab a warm flat bread and dig in!

👩‍🍳Ingredients:

2 tbsp pine nuts
100g cherry tomatoes, quartered
100g cucumber, diced
½ small red onion, finely sliced
50g pitted kalamata olives, halved
½ tsp dried oregano
2½ tbsp extra virgin olive oil (preferably Greek)
75g tahini, stirred
3 garlic cloves, crushed
juice of 1 lemon
1 x 400g tin chickpeas
1 tsp ground cumin
50g thick Greek yogurt
20g feta, crumbled
Small handful fresh dill, chopped

📝Method:

1. In a small frying pan, toast the pine nuts for 2-3 minutes or until golden. Remove from the pan and set aside.
2. In a bowl, combine the tomatoes, cucumber, red onion, olives, oregano and ½ tablespoon of the oil. Set aside.
3. Put the tahini and garlic in a food processor. Reserve 1 teaspoon of the lemon juice and add the rest to the food processor with a pinch of salt. Whizz until smooth and light in colour. Drain the chickpeas, reserving the liquid. Add them to the food processor with 4 tablespoons of the chickpea liquid and the ground cumin. Whizz until very smooth, about 2-3 minutes. Add a splash more of the chickpea liquid, if needed.
4. Spread the houmous onto a serving platter. Mix the yogurt with the reserved lemon juice and swirl into the houmous. Top with the marinated Greek salad and drizzle over the remaining 2 tablespoons of oil. Sprinkle over the pine nuts, crumbled feta and the dill to serve.

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08/08/2025

Friday means one thing only…pizza night!🍕🙌

And this evening just got more delicious with the help of our Taste the Difference wood fired napoli salami pizza, topped with a spicy hot honey drizzle…

…the perfect way to upgrade any fakeaway night!🧡

👇What’s your favourite pizza topping?

04/08/2025

Picnicking with the kids this week?

This pesto puff plait is perfect for prepping ahead and enjoying in the sun!☀🧀

👩‍🍳Ingredients:

3 plum tomatoes
320g sheet of ready rolled puff pastry
3 tbsp pesto
125g ball mozzarella
Beaten egg

📝Method:

1. Preheat a large baking tray in the oven at 220°C, fan 200°C, gas 7. Thickly slice the tomatoes, salt lightly and drain in a colander.
2. Unroll the sheet of ready- rolled puff pastry lengthways, keeping it on its baking paper. Spread 3 tbsp pesto down the centre, leaving 5cm at the top and bottom. Thinly slice a ball of mozzarella. Pat the tomatoes and mozzarella dry on kitchen paper then place on top of the pesto, grinding on pepper.
3. Make diagonal cuts in the pastry on either side of the filling. Fold in to create a lattice effect, brush with beaten egg and bake on the tray for 25 minutes, until brown and crisp. Cool for 10 minutes then slice.

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29/07/2025

Hey chocolate lovers, this one’s for you!🍫👩‍🍳

Flavoured with malted milk powder and topped with a generous helping of Maltesers, this double chocolate mousse is light, fluffy and extremely chocolatey…😋

👩‍🍳Ingredients:

150g dark chocolate
100g milk chocolate
40g unsalted butter, cubed
2 tbsp malted milk powder (eg. Horlicks)
5 medium eggs, separated, at room temperature
60g caster sugar
150ml whipping cream
cocoa powder, to dust
60g Maltesers, roughly chopped

📝Method:

1. Roughly chop the dark and milk chocolate into pieces, then place in a large heatproof bowl with the butter and malted milk powder. Set over a saucepan of gently simmering water (make sure the bowl does not touch the water), stirring occasionally, until melted and glossy. Remove from the heat and set aside to cool for 10-15 minutes.
2. Meanwhile, place the egg yolks and 30g of the sugar in a separate large bowl, or the bowl of a stand mixer (fitted with the whisk attachment). Use an electric hand mixer or the stand mixer to whisk until pale and thick (about 5-10 minutes). Fold into the chocolate mixture, until combined.
3. Clean and dry the bowl and whisk, then whisk the egg whites with the remaining 30g of sugar and a pinch of salt until you have soft peaks. Fold the egg whites into the chocolate mixture a third at a time, until just combined (take care not to knock out too much air) – a large metal spoon or flat spatula works best. Using the same bowl and whisk (no need to clean it this time), whip the cream to almost soft peaks. Gently fold into the chocolate mixture, until combined. Transfer to a large serving bowl, or 6 individual serving bowls or glasses. Chill in the fridge for 3-4 hours, until set, or overnight (see ‘Get ahead’).
4.To serve, dust the mousse(s) with cocoa and scatter over the chopped Maltesers. If serving from a large bowl, present it at the table and scoop portions into smaller bowls.

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21/07/2025

These chimichurri hot dogs are what we like to call a crowd pleaser!🌭😍

Made with Taste the Difference Sicilian-inspired sausages, topped with a herby chimichurri and served in a soft bun…what’s not to love?

👩‍🍳Ingredients:

🌭For the hot dogs:
4 Taste the Difference Sicilian-inspired pork sausages
4 hot dog rolls, split
6 tbsp mayonnaise

🌶For the chimichurri (make up to 2 days ahead)
1 x 30g pack flat-leaf parsley, leaves finely chopped
½ tsp dried oregano
½ echalion shallot, finely diced
1 garlic clove, crushed
½ tsp chilli flakes, or to taste
4 tbsp olive oil
3 tbsp red wine vinegar

🥬For the slaw
100ml cider vinegar
1 tbsp sugar
½ tbsp fine salt
1 red onion, thinly sliced
1 small red pepper, deseeded and thinly sliced
½ white cabbage, cored and shredded
½ green chilli, thinly sliced

📝Method:

1. Start by pickling the onion for the slaw: whisk the vinegar, 100ml hot water, the sugar and salt in a bowl until dissolved. Add the sliced onion and set aside for at least 30 minutes. Meanwhile, combine all the ingredients for the chimichurri in a bowl and season with a pinch of salt. Set aside in the fridge until ready to serve.
2. Heat the barbecue for direct and indirect cooking (the coals heaped to one side). Grill the sausages over a medium heat (between the direct and indirect heat areas) for about 10-15 minutes until cooked through and nicely charred. Warm the hot dog rolls on the barbecue too.
3. Drain the pickled onions (reserving 1 tablespoon of the liquid) and put most of them in a bowl with the red pepper, cabbage, chilli and 2 tablespoons of the mayonnaise. Add the reserved pickling liquid and mix well until everything is coated. Spread the remaining mayonnaise inside the rolls, then fill with the sausages, chimichurri and remaining pickled onions. Serve the slaw alongside.

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17/07/2025

The drink of the summer has just been turned into the ultimate dessert, and we’re all here for it!🍊🙌

Topped with spritz flavoured jelly, this Aperol cheesecake has all the flavours of the classic Italian cocktail, paired with a creamy filling and crumbly biscuit base!

*Drinkaware for the facts.

👩‍🍳Ingredients:

🍪For the base:
125g digestive biscuits
60g butter, melted
10g popping candy

🍰For the filing
500g full fat cream cheese
100g mascarpone
100g icing sugar
finely grated zest of 1½ oranges
300ml double cream

🍊For the jelly
4½ sheets leaf gelatine
250ml Prosecco or other sparkling wine
1½ tbsp caster sugar
75ml Aperol
120ml orange juice (about 2 medium oranges), strained

📝Method:

1. Blitz the digestives in a food processor until fine. Tip into a bowl and add the melted butter. Combine then stir in the popping candy. Tip the mixture into the tin and press down with the back of a spoon until you have an even layer. Refrigerate for 30 minutes.
2. Beat the cream cheese, mascarpone and icing sugar together. Add the orange zest and cream and mix until thick. Add to the base and refrigerate.
3. Cover the gelatine leaves with cold water in a bowl. Set aside. Pour about 50ml of the prosecco into a small pan and place over a low heat. Add the sugar, stir to dissolve then simmer until slightly reduced and syrupy. Remove from the heat; squeeze the excess water from the gelatine leaves then add them to the pan, stirring until melted. Add the Aperol and orange juice, pour into a measuring jug and set aside in the fridge for about 45 minutes until the jelly is just at setting point (it will thicken, but still be liquid). Give it good whisk to break up any lumps, then gently stir in the remaining prosecco. This should capture some bubbles in the jelly. Pour over the cheesecake and leave to set for at least 4 hours.

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07/07/2025

Fire that BBQ up, we’ve got some serious inspiration for you today with this Huli Huli chicken…🍗🍍

With a sweet ginger marinade, and a zesty pineapple salsa it’s a summertime dinner winner!☀

👩‍🍳Ingredients:

🍗For the chicken:
1 x 1kg pack chicken legs
250ml tomato ketchup
250ml soy sauce
250ml pineapple juice
4 garlic cloves, crushed
2.5cm piece ginger, grated
1 tbsp sesame oil
100g light brown soft sugar
100ml rice vinegar

🍍For the salsa:
½ red onion, sliced
1 tbsp rice vinegar
1 medium pineapple, peeled and diced (about 300g)
½ cucumber, deseeded and diced
2 spring onions, sliced
1 tbsp sesame oil

📝Method:

1. Score slits in the skin of the chicken legs, then put in a large dish. In a bowl, combine the marinade ingredients, then add half to the chicken legs. Cover and marinate in the fridge for at least 1 hour.
2. Pour the remaining marinade into a pan. Simmer until just slightly thickened. Set aside, reserving 1-2 tablespoons in a small bowl for serving. 3. For the salsa, mix the red onion with the vinegar and allow to lightly pickle.
4. Grill the chicken legs over direct heat, turning, until nicely charred on both sides, then move over to the indirect side of the grill to finish cooking. This should take around 25-30 minutes, depending on the size of the legs. Brush the reduced marinade over the chicken as it cooks.
5. Grill the pineapple over the direct heat until nicely charred, then finely chop. Add to a bowl with the remaining salsa ingredients. arrange on a large platter. Top with the chicken, brushing it with the reserved reduced marinade.

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03/07/2025

We’re gearing up for fakeaway Friday, and on the menu this week we’ve got these super simple chipotle crunchwraps!🌶🌮

Filled with spicy beef, gooey cheese and fresh lettuce, they’re the perfect way to kick off the weekend with something tasty…😍

👩‍🍳Ingredients:
1 tbsp oil
250g 5% fat beef mince
1½-2 tbsp chipotle paste
3 tortilla wraps
75g red Leicester cheese, grated
½ romaine lettuce, finely sliced

📝Method:
1. Heat the oil in a frying pan and fry the beef mince. Once browned all over and starting to crisp, stir through the chipotle paste, according to how spicy you’d like it.
2. Lay two of the tortilla wraps out on a board and cut the remaining wrap into quarters. Divide the spicy beef between the two whole tortillas, keeping it in the middle of the wraps, then top each with half of the cheese. Scatter over the sliced lettuce. Place one of the quarter tortillas over the filling of each wrap and press down, then fold the base wrap up and over the filling, pleating around the edge as you go to create a sort of cushion. Press down to keep in shape.
3. Heat a frying pan over a medium heat, then fry one of the wraps, pleated-side down, until toasted and golden brown. Turn over and toast the underside for a further 2 minutes. Remove to a board and repeat with the other wrap. Cut in half to eat.

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27/06/2025

These fresh and zesty fish kebabs are about to become a permanent addition to your summer meal plan!🍢😍

Served on a fresh flatbread with tzatziki and pickled onions, it’s a perfect midweek meal for these warmer nights…

👩‍🍳Ingredients:

🍢For the kebabs
3 x 250g packs hake fillets
1 onion, finely chopped
60g flat-leaf parsley, leaves finely chopped
60g coriander, leaves finely chopped
2 preserved lemons, finely chopped (pips removed)
½ tsp ground cumin
½ tsp ground coriander
1 tsp sea salt flakes
4½ tbsp olive oil, plus extra to serve
6 Deli Kitchen Lebanese style flatbreads, grilled
🥙To serve (optional):
tzatziki
burnt chilli ‘harissa’
Inspired to Cook pink pickled onions

📝Method:
1. Cut the hake fillets into 5mm dice, then combine with the onion, fresh herbs and preserved lemons in your largest mixing bowl.
2. Add the spices, sea salt and 1½ tablespoons of the olive oil. Mix with your hands in a ‘slapping’ movement by grabbing the mixture and slapping it against the inside of the bowl repeatedly until it starts to come together, transferring to a lined tray as you go. Cover and chill in the fridge for 2 hours.
3. Prepare and light your barbecue (or you can use a griddle or frying pan). Once hot, rub the kebabs all over with the remaining 3 tablespoons of oil and grill for about 2–3 minutes on each side or until the kebabs have firmed up and are cooked through.
4. Arrange on a serving platter and drizzle over some extra olive oil. Serve with grilled flatbreads, along with the tzatziki, burnt chilli harissa and some pink pickled onions, if liked.

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26/06/2025

Calling all hosts…we have an announcement🚨Introducing…Occasions by Sainsbury’s!

From show-stopping desserts to party platters and all those added extras, it’s a super simple way to have delicious made-to-order food for any event.

So that means less time stressing and more celebrating!🙌

👉To order now: https://bit.ly/3HVg6tr

19/06/2025

This hot honey, peach cornbread is the dreamiest combination of sweet and savoury and it’s about to become a new family favourite!🍑🌶

With super sweet peaches and a hit of chilli, top with a scoop of vanilla icecream for the perfect finishing touch…😋

👩‍🍳Ingredients:
120g butter, plus extra to grease
230ml milk
2 tbsp cider or white wine vinegar
150g cornmeal or polenta
125g clear honey
1 tsp chilli flakes
2 large peaches, or 3 small
1 medium egg
200g caster sugar
120g self-raising flour
vanilla ice cream, to serve

📝Method:
1. Preheat the oven to 200°C, fan 180°C, gas 6. Butter a 20cm springform cake tin and line the base with baking paper.
2. In a large bowl, combine the milk, 1 tablespoon of vinegar, the melted butter and cornmeal. Leave to soak.
3. Combine the honey, chilli flakes, and 1 tablespoon of vinegar in a small pan. Heat gently until runny.
4. Halve and remove the stones from the peaches and cut them into 5mm wedges.
5. Arrange in the bottom of the cake tin, either in concentric circles or randomly, then pour half of the honey mixture over the peaches.
6. Beat the egg into the cornmeal mixture with a wooden spoon. Stir in the sugar, flour and a pinch of salt. Pour the batter over the peaches and level the top.
7. Bake on an oven tray for 35-40 minutes. Set aside for 10 minutes. Run a knife around the sides of the tin to free the cornbread and then invert onto a plate.
8. Peel off the lining paper and drizzle the remaining honey mixture on top. Serve the cornbread warm with ice cream.

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11/06/2025

Calling all matcha lovers, these raspberry and matcha tartlets are about to be your new favourite dessert!💚🍓

With a creamy matcha filling, tangy raspberries and a buttery pastry base, they’re super simple to make and equally as delicious…😍

👩‍🍳Ingredients:
1½ tsp Perfect Ted matcha, plus extra to serve
100g mascarpone
100g Greek yogurt
25g icing sugar, sifted
½ tsp vanilla extract
1 138g pack of 6 Taste the Difference all butter sweet pastry tartlets
1 x 150g punnet raspberries

📝Method:
1. Sift the matcha into a small bowl and whisk in 25ml hot (not boiling) water, until frothy. Set aside for a few minutes to cool.
2. Put the mascarpone, yogurt, sugar and vanilla in a mixing bowl. Beat with a whisk until smooth, then pour in the cooled matcha and whisk again until an even green colour.
3. Arrange the tartlet cases on a baking tray, then divide the matcha filling among them, smoothing the tops with the back of a teaspoon. Chill for 1 hour (or up to 4 hours ahead), then arrange on a serving board or individual plates. Use a small sieve to dust the tartlets with extra matcha and top with the raspberries.

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09/06/2025

Well, what’s it going to be? A,B or C?🍔👇

28/05/2025

You’ll want to get the BBQ fired up ASAP for these next-level hot dogs!🌭😋

With spicy beef sausages, fresh veggies and crunchy ciabatta bread all charred on the barbie…that’s what we’d call a weekend winner.🙌

👩‍🍳Ingredients:

2 bunches spring onions, washed
3 mixed peppers, deseeded and cut into wedges
2 tbsp olive oil
4 ciabatta rolls
1 x 280g pack merguez sausages (we used Aunty Noray’s)
4 tbsp light mayonnaise
3 tbsp Greek-style yogurt
zest and juice of 1⁄2 lemon
1 tsp garlic granules, or 2 cloves, crushed
a handful of rocket, to serve

📝Instructions:

1. Preheat a barbecue. Toss the spring onions and peppers with oil to coat.
2. Cut the ciabatta rolls in half horizontally and slice the merguez in half lengthways.
3. Combine the mayonnaise, yogurt, lemon zest and juice, garlic and seasoning in a bowl for the sauce; set aside.
4. When the barbecue is hot, start by cooking the peppers. Grill skin-side until charred, then flip and grill for 2-3 minutes. Remove to a bowl, cover and leave to soften and for the skins to loosen. When cool enough to handle, slip off the most charred bits of skin.
5. Barbecue the spring onions for about 2 minutes each side until slightly charred and wilting, and toast the cut sides of the ciabatta rolls. Remove to a platter or board.
6. Finally, barbecue the merguez sausages for a couple of minutes each side. Add to the platter along with the charred peppers and serve with the garlicky sauce and a handful of rocket, for everyone to assemble themselves.

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22/05/2025

We’re giving tiramisu a zesty twist today…🍋☀

With layers of Limoncello soaked sponge, fresh mascarpone and topped with lemon curd, this lemon tiramisu will make the perfect summer dessert!😍

👩‍🍳Ingredients:

200g golden caster sugar
Juice of 2 lemons, zest of 1
60ml Limoncello, plus 2 tbsp
4 medium eggs, separated
500g mascarpone
175g sponge fingers
200g lemon curd

📝Instructions:

1. Put half of the caster sugar in a pan with the lemon juice and zest. Heat until the sugar has dissolved. Simmer for 3-4 minutes, until syrupy. Remove from the heat and add the Limoncello. Leave to cool.
2. In a bowl, whisk the egg yolks, remaining sugar and mascarpone. Whisk the egg whites to soft peaks in a separate bowl. Fold a third of the egg whites through the mascarpone, taking care not to knock the air out. Fold through the remaining egg whites, a third at a time.
3. Dip half of the sponge fingers in the lemon syrup. Place in a single layer in the bottom of a round dish. Top with half of the mascarpone mixture.
4. Dip the remaining sponge fingers in the remaining syrup and then lay over the mascarpone. Spoon over the remaining mascarpone and level out. Chill for at least 6 hours, preferably overnight.
5. To finish, in a small bowl, mix the lemon curd with the remaining 2 tablespoons of Limoncello and spread over the top of the tiramisu using a palette knife.

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14/05/2025

Did girl dinner just get an upgrade?💓🥗

Served with crispy chicken and a jammy egg, these chicken Caesar schnitzels are about to make for the perfect springtime dinner!

👩‍🍳Ingredients:

🍗For the chicken:
25g plain flour
3 eggs
60g panko breadcrumbs
1 x 320g pack chicken breast fillets
3 tbsp vegetable oil
1 little gem lettuce, sliced
1½ tbsp finely chopped chives
10g parmesan, finely grated, to serve

🥗For the Caesar dressing:
30g mayonnaise
1½ tsp Dijon mustard
1½ tsp lemon juice
1 small garlic clove, chopped
2 anchovy fillets in oil, drained and roughly chopped
20g parmesan, finely grated

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11/05/2025

Ready to cool off? Well we’re in-store today on the hunt for all our new-in ice creams and gelatos!🌞🍦

With a selection of new flavour combos to get you through the warmer months, whether you prefer your flavours fruity or chocolate-ey we’ve got you covered…🙌

👇Which are you most excited to try?

06/05/2025

Passion fruit, raspberry and pistachio pavlova, aka, the dessert of the Summer!🍍🌞

With a crunchy meringue base, passion fruit cream and a pistachio and raspberry topping, it’s about to steal the show at all of your Summer BBQs…🧡

👇Will you be adding this to your BBQ shopping list?
👉Click to shop: https://bit.ly/4j8dFAR

30/04/2025

Picnic season is upon us, and these Japanese-style egg mayo sarnies are about to upgrade your picnic baskets!🙌

Inspired by the classic tamago sando, we’ve used soft white bread, crunchy cucumbers and a touch of curry powder for a katsu-like flavour…😍

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28/04/2025

These two-ingredient flatbreads are the ultimate dinnertime hack!🙌

Fill with roasted aubergines, a green herb drizzle and zesty lemon labneh, for a quick, easy AND budget friendly dinner…does it get better than that?😋🧡

📝For the full recipe: https://bit.ly/4iwcHh6
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22/04/2025

Who doesn't love a one pot meal? This chicken, n’duja and butter bean pot is rich, spicy and requires minimal washing up!🌶🧡

Made with Taste the Difference ’nduja paste and served with some warmed focaccia, it’s one pot heaven.😍

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18/04/2025

Your classic lamb roast just got given a special twist, with these lamb hotdogs!🌭😋

Topped with all the usual roasty suspects and served in a soft bread roll, they’re the perfect way to serve up a storm this Easter Sunday…🐰

📝For the full recipe: https://bit.ly/42bLfR4
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15/04/2025

In need of some budget friendly dinner inspiration?🍽🙌

Well, we’re here to help with 5 easy recipes that’ll cost you under £25 to make!* 🧡

Recipe 1: Air fryer salmon fishcakes
Recipe 2: Frying pan sausage tortillas
Recipe 3: Greek-style pasta salad
Recipe 4: Air fryer Indian-spiced chicken
Recipe 5: Piri piri halloumi and peach skewers

*Based on 4 adults. Prices correct as of 15.04.2025 and may change after today.

📝 For the full 'Feed your Family' recipe scapbook: https://bit.ly/3Xqlw3S
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14/04/2025

Store colleague Ffion is back today just in time for Easter to get you all stocked up on hot cross buns!🙌🐣

No Easter morning would be complete without them, but she’s helping us all to level up our breakfast game with her Taste the Difference top picks…🧡

On Ffion’s shopping list👇

✨Taste the Difference Apple and cinnamon hot cross buns
✨Taste the Difference Chocolate and salted caramel hot cross buns
✨Taste the Difference Lemon and white chocolate hot cross buns
✨Taste the Difference Coffee and chocolate chip hot cross buns

👇Which flavour will you be trying this Easter?

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