Spaghetti Bake

November 25th 2023

This is probably the most maligned recipe in this collection, it has been on the menu in our Café since the day we opened and is still a favourite among customers who…

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This is probably the most maligned recipe in this collection, it has been on the menu in our Café since the day we opened and is still a favourite among customers who like the traditional solid Eighth Day wholefood-style. At one time in our history, when we cooked what we felt like on that day without any reference to what had been done the week or even the day before, one legendary worker decided to only cook Spag Bog, as it was known. He worked fixed days and cooked every Saturday, which meant that those poor customers who visited every Saturday had virtually a fixed choice for years. Yet they still came back! Those were the days, customer choice, what’s that?

Risotto & Satay Sauce

November 25th 2023

Now here is a dish that has had more names than you could shake a stick at. It always used to be called a Pilaf and could usually be found tasting of…

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Now here is a dish that has had more names than you could shake a stick at. It always used to be called a Pilaf and could usually be found tasting of cardamons and mild curry spices, we also made a version with tomato paste and bay leaves instead of the turmeric and spices which we called risotto and was usually served with a Mediterranean style sauce. Over the years the edges seem to have blurred and the two have become one, made mainly like the old eastern version but labelled with the Italian name. That’s the Eighth Day for you, a land of deep weirdness. If you want to be more traditional in your approach try adding a couple of cardamon pods and a teaspoon of garam masala or curry powder to the rice with the bay leaves, or miss out the turmeric and add a dessert spoon of tomato puree. You can also ring the changes by serving this with the tomato and coriander sauce from the Filo pie recipe.

Nut Roast

November 25th 2023

This is the finest creation of our legendary member who cooked a different bake every time. As is usual with our recipes he made it first at home and used up all…

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This is the finest creation of our legendary member who cooked a different bake every time. As is usual with our recipes he made it first at home and used up all the bits of vegetables he had left over from other meals. The results were so good that he developed it at work with a bit of trial and error until he settled on the combination of nuts and vegetables that gave the best taste. This is the basic recipe we use today. For us in the Café it is easy to use a variety of vegetables, when you are making a hundred portions one aubergine more or less does not matter, to reduce it back to a domestic level is more difficult. If you cannot use exactly the same quantity of vegetables do not panic, it will work with different combinations so long as the total weight is the same. It is still a good recipe for using up left-overs, any cooked veg you have can be included in the total bulk, just add it to the mixture before it goes in the oven. If you want to use more expensive nuts feel free, we use peanuts as the bulk because they are cheaper, for a special occasion you can go mad and use what nuts you want.

Mediterranean Potato & Spinach Bake

November 25th 2023

Looking through these recipes it becomes apparent where we go on holiday. Here is another recipe inspired by memories of hot sun, blue sky, stunningly white buildings and, more obviously, the scent…

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Looking through these recipes it becomes apparent where we go on holiday. Here is another recipe inspired by memories of hot sun, blue sky, stunningly white buildings and, more obviously, the scent of basil and oregano.

Green Bean Sun-Dried Tomato & Quinoa Rissotto

November 25th 2023

Try this super sunny risotto recipe for a tasty summer main course. Good for a lunch or dinner menu, it uses Quinoa, the sacred plant of the Incas. For those new to…

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Try this super sunny risotto recipe for a tasty summer main course. Good for a lunch or dinner menu, it uses Quinoa, the sacred plant of the Incas. For those new to it Quinoa, pronounced ‘Keen-wa’, is actually a tiny fruit, although it is used and behaves more like a grain. It is a good source of protein, and very rich in Iron, Magnesium, Potassium and Calcium. Not only does it do you good it tastes good as well, combining wonderfully with the Tomato and Basil and those Fresh Crisp Beans.

Cauliflower & Lentil Bake

November 25th 2023

The origins of this recipe are lost in the mists of time, in fact we would not be surprised to find a tray of it in the tomb of the next Pharaoh…

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The origins of this recipe are lost in the mists of time, in fact we would not be surprised to find a tray of it in the tomb of the next Pharaoh to be discovered. Like many of the previous dishes it has gone through many stages of development. The original was made without a white sauce, these days it never is. That’s progress for you, mind you, as old hands will know, eventually the wheel will turn full circle and a new generation of cooks will decide it is far superior if the sauce is missed out! Either way it is a fine example of the traditional Eighth Day wholefood style of cookery and although simple is simply delicious. It can be made vegan or dairy based, both versions are given, just miss out the cheese and milk.

Butter Bean Bake

November 25th 2023

This recipe is another from the antique collection, as our more antique customers will recognise. This one really does need a proper béchamel sauce as an ingredient to be truly mouth watering,…

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This recipe is another from the antique collection, as our more antique customers will recognise. This one really does need a proper béchamel sauce as an ingredient to be truly mouth watering, so take your time with the sauce, it’s worth the effort.

Events

Want to know what is going on at Eighth Day? You can find information on upcoming events such as tastings, sampling sessions, film nights and special Cafe evenings.

Our History

Did you know Eighth Day has been around since 1970? We’ve been through lots of changes, hundreds of staff and several buildings since those early days. You can find out more about the history of our co-op.

Gallery

Take a look here at the events and people who have helped shape our business over the past 50 years.