And Never the Twain Shall Meat

BY DOMINIC WIGHTMAN This odd and ongoing trend for producers of vegan food to describe their products as ‘meat’ products seems, at base, a mere marketing ploy to convince meat eaters to have a try. People ask, ‘Why do people who hate meat name their food after meat?’ but it’s the manufacturers doing the naming, rarely the vegans. After all, why would proud vegans want … Continue reading And Never the Twain Shall Meat

Taking the Brexit Biscuit

BY NICK PEARCE Last Friday the Independent noted how a London food bank has been criticised for refusing to accept a donation of ‘Brexit biscuits’ because they would be ‘too political’, in a move which ‘some would no doubt argue takes the biscuit’. Political Confectioneries (conveniently shortened to ‘PC’) are behind the snack, which comes wrapped in a copy of Article 50 of the Lisbon … Continue reading Taking the Brexit Biscuit

The Sweet Taste of Satire

Satire is a powerful art form, one with the ability to point out questionable human behaviours and the social issues resulting from them so that they become absurd and even hilarious, entertaining a wide audience in the process.  “You can’t make up anything anymore. The world itself is a satire. All you’re doing is recording it.” — Art Buchwald. This beautiful medium of expression has existed … Continue reading The Sweet Taste of Satire

UK Food Standards Sacrosanct

BY DANIEL KAWCZYNSKI Here in the United Kingdom, we are rightly proud of our world-leading approach to animal welfare and food safety. Not only does this offer peace of mind to millions of us here in Britain, but they are a real selling point for British produce around the world. As we prepare to leave the European Union, Parliament is taking back control of our … Continue reading UK Food Standards Sacrosanct

Food Prices & Bumps in the Road

BY JIM WEBSTER From talking to fellow farmers and others over the last few months, there has been ‘considerable dislocation’ in the market. The nearer you are to ‘commodity’ food production the more stable things have been. Whereas if you’ve specialised to produce for niche markets or even sell direct to the catering trade or at farmers’ markets, everything went very messy very quickly in … Continue reading Food Prices & Bumps in the Road

Glorious Cream

BY AMANDA CUMMINS So many of our favourite puddings in the summer have one ingredient in common. Cream. Specifically, double cream. Fools, mousses, possets, syllabubs. And luscious, seductively moreish homemade ice-cream. The idea of homemade ice cream might seem a bit of a faff if one lacks an ice-cream maker but, frankly, an ice-cream maker is one of those kitchen gizmos which seem a good idea … Continue reading Glorious Cream

Roast Chicken Lentils Pancetta & Port

Ingredients: 2 red onions, chopped 30g shitake mushrooms 50g dice pancetta bacon 300ml Port 500ml chicken stock 400g Beluga lentils 2 sprigs rosemary 3 sprigs thyme 1 bay leave 1 chicken, backbone removed and halved 50ml olive oil Sea salt Method: Preheat your oven to 200°C/390°F/gas mark 6. Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta … Continue reading Roast Chicken Lentils Pancetta & Port

Carrot and Coconut Curry

Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry

Tapioca Pearl Spinach & Oat Patties

BY RUCHIRA GHOSH Ingredients: Tapioca pearls: 1/2cup Boiled potatoes: 1cup Roasted peanuts 2tbsp Parsley: 2tbsp chopped Spinach :  ½ cup chopped Salt to taste Green chilli: 1 or 2 chopped Plain white oats 2tbsp Oil for cooking Method Wash the tapioca pearls and soak them for 6-8 hours. Drain the water, transfer to a large wide bowl. Add boiled potatoes, peanuts, parsley, spinach salt and … Continue reading Tapioca Pearl Spinach & Oat Patties

Yang Zhou Fried Rice

A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today.  Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice

#NationalBBQWeek – Top 10 Recipes for Al-Fresco Dining

BY NONI CHRISTOPOULOS As the weather warms up we naturally want to spend more time outdoors and gardens come alive with the sound of people socialising as we fire up the BBQ.  Gone are the days though when we chucked a few sausages on the BBQ and stood around a wasp invested lawn balancing that burnt sausage on a flimsy paper plate and holding a … Continue reading #NationalBBQWeek – Top 10 Recipes for Al-Fresco Dining

Scallops with Fennel & Cherry Tomatoes

Ingredients:  3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled   Instructions:  Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes

Chimmichurri Rib Eye

Ingredients 600 g rib-eye steak Chimmichurri ½ bunch coriander, leaves picked ½ bunch parsley, leaves picked 1 green chilli, seeds removed ½ garlic clove, minced Juice and zest of 1 lemon 2 tbsp extra virgin olive oil Salt and pepper   Instructions Preheat the pan or barbecue until it’s searingly hot. Start by whacking the steak on your pan and cooking for 8 minutes on … Continue reading Chimmichurri Rib Eye

Chicken Coconut Curry

Ingredients:  2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1″ cubes 2 1/2 teaspoons mild curry powder 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional) 1/2 medium onion, chopped 1 (14-ounce) can coconut milk (preferably full-fat) 1 (2 1/2″) piece ginger, peeled 4 … Continue reading Chicken Coconut Curry