WINTER 2021
Newbold Spirit We talk about all things spirit-based with this exciting Warwickshire distillery.
SOY OI! Why this company is determined to showcase the diversity of vegan food.
BIB NOODLE BAR Find out where to get the best noodles and dumplings in the Midlands.
22 4 Newbold Spirit: This gin & rum company may be new kids on the block, but they're already making waves. We asked them about their secret to success.
10 Soy Oi: With delicious vegan food, these guys have been proving that there is diversity to plant-based eating!
16 BIB Noodle Bar: What happens when epic Chinese food meets a re-purposed shipping container in Coventry? Magic. Read on to find out more! Page 2
Recipe Corner: Check out the winner and runner-up of our recipe competition and find out how to make some delicious homemade gin.
29 Puzzles and Games: We're kicking off the festive season with some fiendish but fun puzzles!
Acknowledgements: Allergico Magazine would like to thank Anne & Richard Wallace and all the companies who were interviewed in this issue.
THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
CONTENTS
THE INFORMATION AND TIPS IN THIS MAGAZINE ARE NOT TO BE SUBSTITUTED FOR MEDICAL ADVICE.
WINTER 2021
Editor's Note Hello Allergicos! We've made it through another difficult year! Whilst 2021 hasn't been easy, it's showcased the resilience of so many people and brands. From companies cooking for the key workers to providing free school meals, there's been no shortage of kindness and determination in these past twelve months. As we approach Christmas once again, it's exciting to think that this year we may be able to celebrate with our loved ones. I hope that you're all able to enjoy Christmas in the usual way after this long year. Being the Editor of a food magazine during a pandemic has been an unusual experience but it's shown me the diversity and creativity of the industry. This issue is all about that, we have three very different companies, all of whom have done an amazing job in tough times. So sit back, enjoy our Winter issue, stay safe and I'll see you in 2022!
Best Wishes, Sophie Wallace - Editor
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Allergico drinks: Many consider rum to be a distinctly Caribbean and Latin-American drink, but one distillery in Warwickshire is shaking up that perception. Newbold Spirit was founded just outside of Leamington Spa by husband and wife team Victoria and Ian Black. With plaudits from the International Wine and Spirits Competition already under their belt, we just had to get in touch and ask what their secret to success is.
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What's your most unusual product? Newbold Cherry Gin. Everyone thinks it’s going to be a sweet liqueur gin but are always pleasantly surprised to hear and taste that is a dry gin drink. We’ve used our London Dry Gin as a base and then blended it with gorgeous cherries. It has a smooth, clean juniper taste, followed by soft summer fruit. It is also fabulously pink!
How do you work out what products to make?
What has the reception to your gin and spirits been?
When we launched, we chose products that we really wanted to drink ourselves, working hard on creating a taste that pleased our palettes. Interestingly, the tricky work was ensuring that our brand matched our products. As we have progressed and grown, we are having to be a lot more savvy and consider the market place.
All of our drinks have achieved a silver award at the IWSC20 & the International Drinks Specialists; in fact, our London Dry Gin was just three points off a gold award. Knowing that our drinks have been judged highly has given a huge amount of confidence.
Do you have any serving suggestions for your drinks? We have serving suggestions for all our drinks – we’ve tried lots to ensure a good pour!
• Newbold Cherry Gin & Elderflower tonic (when cherries are in season – pop a cherry into each segment of an ice cube tray and a slither of fresh mint, this makes fantastic ice cubes!) • London Dry Gin, Fever Tree tonic water, quarter of a slice of grapefruit to garnish and ice.
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The Newbold Spirit story starts in Scotland. A friend has a distillery on one of the Scottish Islands and he made it look fascinating, exiting and so cool to be doing something that is well, really cool. One evening, around a beach campfire - we realised that with our combined skills in chemistry, hospitality, business and marketing - we could really start our own smallbatch rum and gin company.
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Why was Newbold Spirit set up?
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• Newbold Spiced Rum with classic Coca Cola or Ginger-beer, ice and a slice of lime. •
Newbold Dark Rum – ice!
What are you most looking forward to about Christmas? We love Christmas and have probably been talking about it since the day we came back from our Summer holidays! It’s all about the food and drink for us. It’s the best feeling to have a table laden with delicious goodies surrounded by your loved ones.
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For the last few years, we’ve created our own little tradition – mid November, we host a Christmas Dinner - the whole shebang, for our friends who we won’t get time to see over Christmas. Mid November, we’ll be squashed around our kitchen table, eating too much, pulling crackers and laughing at our £5 gifts. I can’t wait!
Where to find them: newboldspirit.co.uk Food and Drink festivals across Warwickshire and The Midlands
What's your favourite thing about Christmas? The whole family watching a goofy Christmas film, passing the chocolates around and sipping cider and rum hot toddies. In my imagination, it’s snowing outside……
Having celebrated so much success already, we can only imagine how much more is in store for this amazing company!
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Dirty Martini Whether you need a crisp, dry drink as a relief from festive sweetness or you want to put on your best suit and pretend to be a super-spy, this is the perfect drink for the season. Ingredients: 50ml Dry Gin (London Dry recommended but any dry kind works) 25ml Dry White Vermouth 1 olive and some of the olive brine Method: 1. Get your chosen glass and make sure it's ideally chilled, but at the very least room temperature. Chill your Vermouth for as long as you can.
measure of vermouth, add double that amount of gin. 4. Add in one teaspoon of the olive brine and the olive (it is crucial to be exact as too much brine overpowers the drink).
5. Serve alongside your favourite salty snacks (plain crisps or truffle popcorn work 2. Add the vermouth to the glass (be careful well here) and enjoy! if it's a traditional martini glass as they are easy to knock over). 3. Add your gin, the general recommended ratio for a classic dirty martini is for every Page 8
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Make a Martini (2 ways):
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How To:
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Mango and Ginger Martini Want something with a bit of sparkle for the festive season? This cocktail is perfect for you. Also, it can be easily adapted for non-drinkers as you can just make a mango juice and ginger syrup version! Ingredients: 25ml Dry Gin 25ml Ginger liqueur (try to get a less sweet one if you can) 40ml Mango juice
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25ml Dry White Vermouth Method:
mouth). 4. Add your dry gin (whilst this is a sweet cocktail, we still recommend dry gin to avoid over-sweetening the drink). 5. Once the drink is mixed, serve it with your favourite spicy snacks and enjoy!
1. Get your chosen glass, this would suit a traditional martini glass or a tumbler. 2. Add the vermouth to the glass (in this recipe, you add equal amounts of each spirit)/ 3. Add your ginger liqueur (this order allows it to mix better with the gin and the ver-
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Allergico talks to:
With delicious burgers like the one on the right, we just had to interview vegan food company Soy Oi. We caught up with them and found out why vegan food is so important to them and what makes their products so tasty. Page 10
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Why did you decide to set up Soy Oi? We decided to set up Soy Oi because people seemed intrigued by the vegan lifestyle and always asked, “what do you eat?” so we thought we would show them. We have always had a passion for cooking and wanted to showcase vegan food to as many people as possible, promoting the lifestyle whilst catering for those who are already veggie and vegan.
Why did you decide to name the business Soy Oi? The name Soy Oi was completely Paul’s idea. Whilst on a road trip through Europe we were chatting and he used Soy Oi as a play on Oi Oi, (which may be a Midlands expression I’m not sure) It was from there that he suggested it would be a good name for a vegan food business and the rest is history.
What kind of products do you sell? On our food van we sell our regular classics such as our Bertie burger, hot not dog and classic not dog. During the Winter months we have added some different items such as our Page 12
The response has been amazing. We have had so many people who have been thankful of our presence at events, as usually it can be extremely difficult for vegans/coeliacs to get food at events. What has been amazing is that people who identify as a meat eater have eaten our food and come back to us to express how much they enjoyed our alternatives. This has then sparked discussions whereby people become more interested in this way of life. We have also had massive positive feedback about our sweet treats, especially our gluten free range.
Being a vegan company, your food is naturally free of some major allergens, how does it feel knowing that you're able to accommodate people in this way? It is a wonderful privilege to be able to advertise our food as free from most allergens. Where we can we try to avoid any allergens, so our Cowboy Stew has zero allergens as does our gluten free burger. Again, we have received such wonderful feedback from our customers. Our range of sweet treats such as our homemade chocolates are free from allergens and has gone down a treat with people who have children who are lactose intolerant. This is something we really pride ourselves on as we love the fact that our food is inclusive.
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What has been the response to your food?
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pulled ‘no pork’ sandwich with stuffing and apple sauce and our tasty Cowboy Stew, both of which have been received with great reviews. We also like to ensure we offer gluten free options, so our stew and burger are offered as gluten free. We also have a sweet treats option which can be ordered through our website, offering a range of homemade chocolate, biscuits and muffins.
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Christmas can be a tough time for vegans as festive food is often inaccessible, what advice/recommendations can you give to vegans and their families for this time of the year?
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Christmas can be tough, however, vegan food is a lot more accessible nowadays than it was even as recent as two years ago. Pretty much all of the major supermarkets are offering vegan options which is amazing. If you do like to cook from scratch and have the time we would highly recommend it, as this is a great way to show your friends and family how explorative the vegan diet is and something family can do together. Recently, we made a beef seitan and it was truly remarkable, even the meat eaters in our family loved it. There are a lot of vegan cookbooks out there now which is also amazing, and a lot of them have wonderful festive recipes, so this may be a good Christmas present. It can be daunting to cook from scratch especially when it’s with ingredients you may never have worked with before, however part of the fun is experimenting. If you are not a vegan but have a family mem-
ber that is we would say, just be mindful that cross contamination is a big thing for vegans. Making it clear to your family member that you have done everything you can to ensure cross contamination has not occurred and just something as little as reading labels and showing these to the person you are catering for can make them feel much more at ease. It is also important not to completely isolate the person by pointing our regularly and in front of everyone that they have ‘different’ food. It could be a good way to encourage others to try this food also. In regards to other people’s attitudes we know from experience that this can be difficult to tackle during the festive period. We would recommend just answering honestly in regards to your values and reasons for choosing this lifestyle and if people don’t want to engage further that’s their choice.
What's your favourite Christmas food? Hands down favourite Christmas food is homemade mince pies. We both love them and it’s usually a fight to see who can get to the last
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We are already booking events for next year which is awesome! We also have a few plans on the back burner such as possible fundraisers and bigger events to showcase the vegan lifestyle. Hopefully our Christmas Fayre this year goes well and we can expand on that further. We are also planning to continue our sweet treats range. We are always experimenting with new recipes for this so watch this space. You can find out more about future events and how you can buy our sweet treats at www.soyoi. co.uk or on our social media accounts, Insta @ soy_oi_ Facebook @soyoivegan
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Wylder Green Christmas Fayre Saturday 11th December FOR OTHER EVENTS CHECK OUT THEIR WEBSITE
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Does your company have any exciting plans for the new year?
Where to find Soy Oi this Christmas:
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one first. They are perfect with a cuppa. Followed a close second by seitan turkey roll from the cookbook Vegan Christmas by Gaz Oakley.
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Vegan Filo Pastry Mince Pies We've brought the recipe for this Allergico fan-favourite back for another year! Enjoy! 2. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved.
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Ingredients: 25g/1oz vegan spread or olive oil 150g/5½oz mincemeat (use one with lots of fruit) 125g/4½oz ripe or tinned pear, chopped 50g/1¾oz chopped satsumas 2 tsp cornflour 5 sheets filo pastry Method: 1. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil.
3. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. 4. Divide the mincemeat mixture equally between the pastry-lined cups. 5. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. 6. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Have a go at the recipe and share your results with us on social media! Page 15
Allergico's Hidden Gem:
Arguably the ultimate hidden gem, you wouldn't expect that the best noodles in the UK could be found in a re-purposed shipping container in Coventry but that's exactly where they are. BIB Noodle bar may be small but this place packs in mighty flavours with their array of Chinese dishes. They're most famous for their handpulled Biang Biang noodles (see right) and their dumplings. We caught up with owners Qifen and Bradley to find out how they make their food so delicious. Page 16
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We were struggling to find a job for Qifen in the UK, so we decided to create her one ourselves!
Fresh, Healthy, Delicious.
Why is it called BIB Noodle Bar?
In theory we can spice up any dish to any level to whatever the customer can take. We have done a special chilli oil for one customer who loves his chilli, which is over and above what we would normally sell.
It’s a combination of Qifen's name and my nickname growing up.
What makes your food stand out from all the other noodle bars? I like to think is down to the experience people have when they come to our little container. It’s not just the quality and unique food, it’s down to the experience people have.
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What's the spiciest food you sell?
If you were recommending any of your dishes for an alternative Christmas menu, what would you pick? The braised Belly Pork would have to be up there, as it’s sweet, soft, warm and comforting
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How would you describe your food in three words?
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Why did you decide to set up BIB Noodle Bar?
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What vegan options do you have? Most of the vegetarian options we have are also vegan. From Dumplings to the Noodles, Bao buns to Rice bowls. We are looking at adding more options for Vegetarians and Vegans next year, as Chinese food as a whole is very friendly to this lifestyle choice.
What's the most unusual dish on the menu?
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At the moment I don’t think there is anything on our menu that is a stretch for anyone. We have had Chicken Feet on there in the past, which I’m sure challenged some people.
You are famous for hand-pulled noodles, why was it important to you that these were made from scratch?
THE REVIEW: I'll begin where every meal at BIB Noodle Bar absolutely must begin: the dumplings. On my visit to the noodle bar, I had the joy of both watching these being made and of eating them. The ones I tried were the sweetcorn and pea (see below) variety which are vegan and smelled amazing as they were being prepared. They're served with a little bowl of soy sauce with a few delicate spring onion slices in. At once they look so deliciously crispy and inviting, like little bundles of
To be in control of the whole process. From sourcing the best flour, and being able to make them fresh every day, as it always gives our customers the best experience possible.
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The first thing that makes these noodles special is they're handmade on site every day which guarantees their amazing quality. In terms of toppings for the noodles, there's a lot to choose from but I picked my favourite which is the dumpling joy. Taste-wise they contin- mushroom one (this is also the veued the delicious theme. gan option). Once you've picked your topping, you're asked what spice level They're served whilst still crispy and you'd like, I personally think the mesoft and after that you get a rush of dium spice level is best but this is a fresh and healthy flavours. The sweet- matter of personal taste. corn balances really well with the pea to make a satisfying and exciting When the noodles arrive you're flavour combination. instantly able to smell all the rich and delicious herbs and spices that have I'll be honest, I practically inhaled gone into making the dish. the dumplings, they were so nice and they made for a brilliant breakfast The first bite you take of this dish on the cold October morning when I will deliver a rush of flavours, you'll visited. These would make the perfect get umami richness from the mushlight lunch or as a side to a bowl of rooms and gentle herby and spicy their famous noodles. flavour from the sauce. It gets better from there and it is honestly a joy to Also, if you're introducing someone devour a big bowl of the noodles, they to Chinese food for the first time, leave you feeling full but also healthy these are good as they're mild but full thanks to stellar ingredients. Page 20
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Next up was the dish that is arguably the star of the show in terms of the BIB Noodle Bar menu: Biang Biang Noodles.
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of all the delicious flavours that put Chinese cuisine on the map.
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Other allergyfriendly options on the menu: Shiitake Mushroom Rice Bowl Shashed Cucumber Salad Where to find them:
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Gua Bao Bun with Mushroom
Landmark Shed 12, Fargo Village Far Gosford Street Coventry, CV15ED
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One of the best parts of Christmas is the favourite allergy-friendly recipes for you the photos with us
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WINTER 2021
e food! Here we've got a selection of our u to enjoy. After you've made them, share s on social media!
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Thank you to everyone who entered our recipe competition. After much consideration, the winner is this delicious-looking Turkish Red Lentil Soup from food blogger Prerna Gupta! Congratulations Prerna!
VEGAN & GLUTEN-FREE Serves: 4-5 (if served as starter)
1 vegetable stock cube Salt according to taste. 1/4 tsp sumac – optional. Lemon juice can be used instead.
INGREDIENTS:
For garnishing: a few mint leaves or sumac
2 tablespoons olive oil 2 medium sized onions chopped finely 3 garlic cloves chopped 1 medium sized carrot diced 1 cup red lentils washed 1 teaspoon paprika ( Paprika is made by grinding dried red bell peppers, it adds flavor and colour to the dish) 1 /2 tsp roasted cumin powder 1 tsp dried mint 1/4 tsp red pepper flakes (or more if you want it more spicy) 1/4 cup tomato paste or puree 5 cups water
To serve: Lemon wedges and bread of your choice.
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METHOD: 1. In a pressure cooker or pan, heat oil over medium-high heat, add onions and saute for 2-3 minutes. 2. Add garlic and fry until garlic starts to get a little golden on edges, then add the carrot. 3. Stir in paprika, cumin powder and hot pepper flakes.
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Turkish Red Lentil Soup
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COMPETITION WINNER!
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4. Add tomato paste after 1 minute. 5. Next, add the lentils and stir everything together so the tomato paste and spices combine with lentils. ( if you don't have a pressure cooker , cook in a pan on medium flame until cooked ). 6. Crumble stock cube in it with your hand or dissolve the cube in 1/2 cup of warm water and add to the lentil spice mixture. 7. Add salt , be careful as stock cube contains salt as well. 8. Add 5 cups of water and pressure cook it for 2 whistles.
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9. Open the cooker/ take pan off heat when all the steam is released and use a hand blender to blend the soup to a smooth consistency ( or to a desired consistency)
10. Put it back on medium high heat, add mint leaves and lime juice/sumac and simmer for 2-3 minutes. 11. Taste for seasonings and add salt or lime juice if necessary . 12. Remove from heat and sprinkle some sumac on it. 13.You can sprinkle some red chilli flakes and sunflower seeds on it as well ! 14. Serve with lemon wedges and fresh mint leaves. Enjoy with crusty sourdough bread!
We hope you enjoy cooking this delicious dish, if you decide to make it, give us a shout on social media with your pictures of it!
Runner-up: Bengali Pumpkin Curry Congratulations to Jayshree Mukherjee-Jones for this wonderful vegan curry!
(Please ensure the potatoes and pumpkin or squash are chopped the same size) 1 tin of chickpeas (drained) 1 dried red chilli 1 teaspoon cumin seeds 1/2 inch ginger grated 1 teaspoon cumin powder.
INGREDIENTS:
1/2 teaspoon garam masala (I use homemade)
2 cups sweet pumpkin or squash (small one)
1/2 teaspoon turmeric
2 cups of potatoes chopped can keep the skin or peel the potatoes
1/2 teaspoon sugar Page 25
METHOD: 1. Peel and chop the pumpkin or the squash and the potatoes (as mentioned above if you wish to keep the skin on the potatoes)
5. Then add the turmeric, sugar, and cumin powder.
6. Mix all the spices and pumpkin together and then add salt (you decide how much you like). 2. Soak all the vegetables in cold water. In a wok Cover and cook until the potatoes and pumpkin are soft. Mash a few to give it a bit of differor a deep pan add the sunflower oil then add ent texture. the cumin and the dried chill make sure the cumin and chilli have started cooking before 7. Add the garam masala and serve with puris adding the grated ginger. or for a healthy option Rotis. 3. Cook for 2 mins then add pumpkin and potaLet us know if you give this recipe a go by toes (drained of course and save the water). tagging us on social media!
How to: Make Plum Gin This is the perfect festive tipple to make for yourself or as a gift for someone else! INGREDIENTS: 600g ripe plums 150 - 200g caster sugar 1L gin (preferably London Dry) METHOD: 1. Wash the plums, remove any leaves & stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar Page 26
(about 2 litres) with a wide neck – the plums should easily fit inside. 2. Sprinkle over 150g sugar & add the gin (reserve the gin bottle if you’re planning to decant the plum gin back into it later). Seal the lid & give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together & dissolve the sugar. 3. Check the flavour after a month & continue to infuse if you prefer a stronger flavour – it can be left for up to three months. Or, add another 50g sugar & leave for two or three weeks if you prefer it sweeter. When you’re happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle & discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream).
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Salt to taste
4. Cook for 5 mins on medium heat so it does not burn or cook too fast you can then add the drained chickpeas and cook for 5 mins and stir occasionally.
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1 tablespoon sunflower oil.
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SPOTLIGHT ON: Each issue, we'll present you with a product which we think is an absolute must-have! In this issue, we're looking at a vegan version of a Spanish classic: the tortilla. Keep reading to find out why we're so excited about this product!
Squeaky Bean Potato & Onion Tortilla
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If you've ever been on holiday to Spain, it's likely you'll have come across the Tortilla (not to be confused with the Mexican version) which is essentially a thick omelette with potato in. But if you've got an egg allergy, it's likely you'll never have been able to try this icon of the culinary world. Well that's now about to change as plant-based company Squeaky Bean have now released a vegan version! One of the best parts about this product is it can be eaten hot or cold and with the addition of chickpeas, you're getting a good amount of protein.
other things such as possibly some ham or olives. This would make the perfect tapas option if making an allergy-friendly selection. To get your hands on this delicious piece of Spanish cuisine, head down to your local Sainsbury's where it retails for £2. Whilst you're there, we highly recommend checking out the rest of the Squeaky Bean range too as they make some top-notch plantbased produce!
Taste-wise, it is really nice and comforting, with a rich and tasty flavour. It also lends itself to being paired with Page 27
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FOLLOW US ON TIKTOK!
@allergicomagazine Want more delicious allergy-friendly content? Then check out Allergico's Tiktok account! We have everything from recipes, to reviews to travel advice!
SEE YOU THERE! Page 28
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FESTIVE PUZZLES & GAMES We've added some seasonal sparkle to our brainteasers this issue, good luck and let us know how you do on social media!
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1. What's the difference between Panettone and Pandoro? A: Panettone uses wheat flour, Pandoro uses rice flour B: Panettone has raisins in, Pandoro doesn't C: Regional names for the same thing.
2. Where in the world might you have a Barbecue on Christmas Day? A: UK B: Italy C: Australia
3. What does the side dish "Devils on Horseback" consist of? A: Prunes wrapped in bacon B: Chillis wrapped in bacon C: Turkey wrapped in bacon
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Our festive quiz is here! See how much you know about winter festivals from all over the world!
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THE BIG QUIZ
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4. Which of these would you NOT find in Eggnog? A: Egg yolks B: Nutmeg C: Cinnamon D: Rum
5. When serving Port wine, which direction should you traditionally pass it round the table? A: To your right
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B: To the person opposite C: No particular rule D: To your left
6. Where in the world did cranberries originate from? A: North America B: Central Asia C: Australasia D: Europe
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B: Greece C: Bolivia D: Hong Kong
CREDIT: Jastrow
8. Which herb does this popular Caribbean Christmas drink share its name with? A: Mint B: Parsley C: Nutmeg D: Sorrel
9. In which country is it traditional to eat fried chicken for Christmas dinner? A: The Phillipines B: Japan C: South Korea D: Malaysia Page 32
CREDIT: Healthier Steps
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A: Norway
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7. Where in the world would you find Kourabiedes being eaten at Christmas?
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10. How much did the world's most expensive Christmas Pudding cost? A: $50,000 B: $100,000 C: $38,300 D: $72,400
11. Which of these is NOT a common Strudel filling? A: Apple
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B: Bananas C: Cheese D: Poppy Seeds
12. When would you traditionally eat a King's Cake? A: Twelfth Night B: First Day of Advent C: Christmas Eve D: Boxing Day CREDIT: David Monniaux Page 33
How did you do? Head over to page to see if your guess was correct! Good luck solving this fiendish cypher!
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Think you can crack this special Christmas-themed Pigpen Cipher? Good luck!
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PIGPEN CIPHER
PIGPEN CIPHER: "Did you know the original mince pies contained meat?" Anagrams: 1. mince pies 2. mulled cider 3. panettone 4. christmas pudding BIG QUIZ: 1-B, 2-C, 3-A, 4-C, 5-D, 6-A (D also acceptable as some of the cranberry family do exist there), 7-B, 8-D, 9-B, 10-C, 11-B, 12-A
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ANSWERS 1. imp nieces 2. rime cell dud 3. open tat en 4. dispatching drums We've created some Christmas anagrams for you, see if you can unscramble them!
THE ANAGRAM CHALLENGE! WINTER 2021
Thank you for reading, see you in the Spring!
