Welcome to Biona Roots! This month, we want to celebrate our local independent stores. Providing quality produce and friendly faces in tough times, they are the heart of our community.
We’re starting with a Hereford favourite, Fodder Wholefoods.
About Fodder Wholefoods
Fodder’s Roots: Founded in 1978 when organic was hardly part of the mainstream (we should know!), Fodder has earned its place as a Herefordshire institution. A large and loyal customer base, knowledgeable team and passion for organic have seen the shop survive through new shopping centres, economic crashes and now a pandemic!
Current owners, Mark Hubbard & Phil Wilson, bought Fodder Wholefoods in September 2014 after Mark spent 5 years learning the ropes from the founder.
“Buying Fodder was like coming home,” says Mark, “Everything I truly believe in – ethics, sustainability, quality – embodied in my favourite place: a food shop!”
Organic Advocates: Fodder’s ethos is based on the belief that organic food is central to creating a sustainable world economy. With these shared values, the partnership between Biona and Fodder was a natural fit.
“As a long-standing wholefoods consumer, I’ve known about Biona products for about 25 years or more. No organic wholefood shop would be complete without a good selection of Biona products – they do so many!”
When pressed to choose a favourite Biona product, Mark went for our Organic Baked Beans: “They are just the best flavoured baked beans on the market & they’ve got much less sugar in them too!”.
Where to find them: 26-27 Church St, Hereford
Fodder’s Baked Enchiladas
For the enchiladas:
1 red onion, chunkily chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
2 tsp smoked paprika
Chipotle chilli flakes (to taste)
6 wholewheat tortillas
300g cheddar, or vegan cheddar, grated
Handful fresh coriander leaves
For the tomato sauce:
1 large onion, sliced
1 fresh red chilli, finely chopped
4 cloves garlic, crushed with ½ tsp salt
1 tsp smoked paprika
- First make the tomato sauce by frying the onion & chilli until soft. Add the garlic, salt & smoked paprika & fry for 1 minute. Add the chopped tomatoes & bring to a simmer. Remove from heat.
- For the Enchiladas: Fry the red onion & garlic in the oil on a high heat until the edges begin to brown. Add the cumin, smoked paprika & chipotle chilli flakes, fry for 30 seconds, then add the sweetcorn & black beans, stir well & remove from heat.
- Spread each tortilla with a thick layer of refried pinto beans, then divide the onion, sweetcorn & black bean mixture equally between the tortillas & sprinkle with 100g of the cheddar. Roll each tortilla to enclose the filling (you may have to use a cocktail stick to secure them).
- Put all of the tomato sauce into a large heatproof baking dish or tray & spread evenly. Place the rolled tortillas across the surface of the sauce. Sprinkle the remaining cheddar over the tortillas and drizzle olive oil all over the dish generously.
- Put in a pre-heated oven 180°C for 20-25 minutes then serve.