Pip&Nut

We make delicious, natural nut butter & nut butter cups. Absolutely no palm oil.

Founded by Pip 🐿️ Find us nesting in Sainsbury's, Tesco, Waitrose, Holland & Barrett, Boots, Asda, Morrison's Ocado, Whole Foods, Selfridges & other great stores.

19/06/2026

The sun is shining & it’s almost (almost) the weekend.

Bringing back on of our favorite toast toppings for you this sunny Friday. Creamy, sweet, slightly tangy, and way better than your usual spread.

Ingredients
Handful of strawberries
1 tbsp sugar
1 tsp lemon juice
2tbsp yogurt
1tsp Smooth Peanut Butter
1 slice of your favourite toast

Method
Simmer the strawberries, sugar and lemon juice over a medium heat for 15 mins until soft and saucy.

Toast your bread, spread on the greek yogurt and peanut butter, then top with the compote.

17/06/2026

What’s the saying? Sun’s out, summer rolls out? Something like that...

With the sun shining, low effort, big flavour, lunches are on the menu. First up, these shredded chicken summer rolls, served with a Crunchy Dark Roast Peanut butter dip.

Recipe below.

For the summer roll
Lettuce cups
Carrots
Cucumber
Shredded chicken
Mint leaves
Rice noodles
2 sheets of rice paper

For the dip
2 tbsp dark roast peanut butter
Lime juice
1 tbsp water (to loosen)

Method

14/06/2026

Your lunch is about to get an upgrade. Again.

Basically we won’t stop until every meal is first class.

Our new summer rolls series is ready for takeoff. The first recipe lands next week so no more winging it needed (feel free to add any more plane puns in the comments).🥬👀

11/06/2026

The secret to next level chilli? A spoonful of dark roast peanut butter.

We said what we said.

It’s cold, wet & it appears it’ll never stop raining. If you’re in need of some comfort then this batch cook nutty chilli is the answer.

Ingredients
1 tbsp olive oil
1 onion, 2 garlic cloves
2 carrots, 2 peppers
2 tsp smoked paprika
½ tsp each cumin & coriander
¼ tsp cinnamon
½-1 tsp chilli flakes
2 tins chopped tomatoes
2 tbsp tomato purée
2 tins kidney beans
1 tin lentils
2 tbsp Dark Roast Peanut Butter

Method
Sauté the onion, garlic, carrot & pepper in olive oil until soft.
Add your spices and cook until fragrant.

Stir in the tinned tomatoes, purée, kidney beans, lentils and dark roast peanut butter. Simmer 20-25 mins.

For the shepherds pie: spoon 1/3 into a baking tin, top with mashed sweet potato and bake for 45 mins until bubbly.

For the jacket potato’s: bake sweet potato’s in the oven for an hour until soft, spoon a dollop of mixture on top and finish with
sour cream.

For the chilli: use the remainder of the chilli and finish with sour cream, coriander & nachos.

09/06/2026

Remember when we sponsored Hackney Half & handed out loads of bars & cheered on every runner & served thousands of toast slices & generally had the best day of our lives? Here’s an emotional recap to relive the magic.

Thank you again to everyone who ran, walked, cheered, supported & danced at a few weekends ago.

CAN WE DO IT ALL OVER AGAIN?!

08/06/2026

Rumour has it it’s HOTTING up at the end of this week (finally). & we’ve got just the snack to keep you going.

Video dropping just in time for the sunshine 🙌

31/05/2026

Summer. Rolls. Are. Coming.

New series dropping SOON 🙌

28/05/2026

Food is fuel. Carb-loading, Macros. Micros. & whatever other strange words we can throw at you to make post-run food sound like a lab experiment, rather than a tasty meal.

Don’t get us wrong, it’s true that food helps us recover. It’s also true that this tofu traybake is packed with plant protein, which helps repair your muscles, & antioxidants from the roasted veg, to help get some energy back. But this is so much more than fuel. This is tasty, tasty food.

So, you can make this nutty tofu traybake to refuel after your run, but you could also make it for your lunch, dinner or any other occasion unrelated to exercise because it’s just that good. There’s no rules here.

1 block firm tofu (pressed & cubed)
1 tin of queen chickpeas
1 red pepper (sliced)
2 carrots (thinly sliced)
1 pack of tomatoes
1 tbsp olive oil

Peanut sauce:
2tbsp smooth peanut butter
1tbsp soy sauce
1tbsp lime juice
1tsp honey

Method
Preheat oven to 200°C. Toss the tofu and vegetables with olive oil and a pinch of salt and spread on a baking tray. Drizzle over your peanut butter sauce. Bake for 20–25 minutes, shaking halfway, until the tofu is golden

Top with coriander and chilli oil if you fancy.

26/05/2026

Ten minute noodles for people currently operating on survival mode 🥵

Ingredients
200g udon noodles
3 tbsp smooth peanut butter
1-2 tbsp chilli oil
1 tbsp soy sauce
1 tsp lime juice
1 tsp sesame oil
1-2 spring onions, sliced Coriander, chopped
1 tsp toasted sesame seeds
Water to loosen

Method
Cook your noodles to packet instructions and drain.
Mix sauce: whisk peanut butter, chilli oil, soy, lime, sesame oil (add a splash of water if needed).

Toss the noodles into the sauce until coated.

Serve with spring onions, sesame seeds, and an optional egg or extra chilli oil!

25/05/2026

It’s hot. Really hot.

& this one pan chickpea filo pie is your lifesaver this bank holiday monday. Minimal effort and less time standing by your oven.

Ingredients
1 medium sweet potato, peeled and diced small
2 can chickpeas, drained and rinsed
150g fresh spinach
100g feta cheese, crumbled
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1-2 tbsp peanut butter
1 tsp ground cumin
½ tsp cinnamon
½ tsp smoked paprika
¼ tsp ground coriander (optional)
Salt & pepper, to taste 2-3 tbsp water
6-8 sheets filo pastry
2-3 tbsp olive oil or melted butter for brushing

Method
In a casserole dish, heat olive oil over medium heat. Add onion and garlic, sauté 3-4 minutes until soft. Add sweet potato, cumin, paprika, coriander, salt, and pepper. Cook for 8-10 minutes until sweet potato starts to soften.

Pour 1 chickpea jar into the pan with the liquid. Drain the other jar and mash lightly in a bowl. Add to the mixture along with the peanut butter.

Assemble the Filo Pie: Preheat oven to 190°C. Top the pie with 6-8 sheets of filo, brushing with oil or butter.

Bake for 15-20 minutes, until filo is golden and crisp.

Address

The Nest
London
E16NF

Telephone

02034226688

Website

http://www.pipandnut.com/

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