Experience the reality of farming animals for meat
The majority of us in this country eat meat, but how many of us stop to think about what’s really involved in bringing it to our table? Relatively few of us buy our meat from traditional butchers any more. Fewer
Experience the reality of farming animals for meat
The majority of us in this country eat meat, but how many of us stop to think about what’s really involved in bringing it to our table? Relatively few of us buy our meat from traditional butchers any more. Fewer
Exploring the world’s best home cooking
Richard Whittington’s book has a simple premise: that the world’s best food is to be found not in restaurants, but in home kitchens. Whittington is an amiable companion on a leisurely journey across the continents, with frequent stops to eat.
Exploring the world’s best home cooking
Richard Whittington’s book has a simple premise: that the world’s best food is to be found not in restaurants, but in home kitchens. Whittington is an amiable companion on a leisurely journey across the continents, with frequent stops to eat.
A lesson in imaginative school meals
A school kitchen, a busy dining room and a hundred hungry mouths to feed. Nothing unusual for school chef Tim Fletcher, except that the expectant queue at the servery yesterday were not children, but adults, here for an open evening.
A lesson in imaginative school meals
A school kitchen, a busy dining room and a hundred hungry mouths to feed. Nothing unusual for school chef Tim Fletcher, except that the expectant queue at the servery yesterday were not children, but adults, here for an open evening.
Prune and apple cake
A little celebration for Bramley Apple Week. Serves 8. Preheat the oven to 190C and grease a 23cm loose-bottomed cake tin. Cream together 125g softened butter and 175g muscovado sugar until light and fluffy. Gradually add 2 eggs and fold
Prune and apple cake
A little celebration for Bramley Apple Week. Serves 8. Preheat the oven to 190C and grease a 23cm loose-bottomed cake tin. Cream together 125g softened butter and 175g muscovado sugar until light and fluffy. Gradually add 2 eggs and fold
Winter warmer: real ale toad in the hole
An antidote to cold weather, which we published in our book, Pork, the Meat for all Seasons, for BPEX. The recipe comes from Darren Clemmit, Head Chef at The White Swan in Pickering, North Yorkshire, at the edge of the moors.
Winter warmer: real ale toad in the hole
An antidote to cold weather, which we published in our book, Pork, the Meat for all Seasons, for BPEX. The recipe comes from Darren Clemmit, Head Chef at The White Swan in Pickering, North Yorkshire, at the edge of the moors.
Getting in a pickle
Forget the pickles you get at your local Indian. In fact forget any Indian pickle you’ve ever tasted. This is authentic Parsee Wedding Pickle, and it’s made by Cyrus Toldiwala OBE, by hand, in the kitchens of his London restaurant.
Getting in a pickle
Forget the pickles you get at your local Indian. In fact forget any Indian pickle you’ve ever tasted. This is authentic Parsee Wedding Pickle, and it’s made by Cyrus Toldiwala OBE, by hand, in the kitchens of his London restaurant.
Keeping yourself in the picture
One of the things creative agencies most dread to hear from their clients are the words “We can’t afford to do photography”. It’s understandable: professional photography isn’t cheap. But good photography gets noticed, and gets featured – especially food photography.
Keeping yourself in the picture
One of the things creative agencies most dread to hear from their clients are the words “We can’t afford to do photography”. It’s understandable: professional photography isn’t cheap. But good photography gets noticed, and gets featured – especially food photography.
Braised pork with cider, cinnamon and bay
A rich and sticky braise for a cold night. It requires little more than time and patience to tease the meat of a pork shoulder into tender submission: the meat from a Blythburgh free range pork shoulder is especially yielding.
Braised pork with cider, cinnamon and bay
A rich and sticky braise for a cold night. It requires little more than time and patience to tease the meat of a pork shoulder into tender submission: the meat from a Blythburgh free range pork shoulder is especially yielding.
Happy hand-held Chinese New Year
A delicious recipe for minced pork and rice tucked into lettuce cups, to usher in the Year of the Dragon. It’s called San Choy Bow and we have our good friend and school chef Tim Fletcher to thank for it.
Happy hand-held Chinese New Year
A delicious recipe for minced pork and rice tucked into lettuce cups, to usher in the Year of the Dragon. It’s called San Choy Bow and we have our good friend and school chef Tim Fletcher to thank for it.
Turning the air blue
We came across this cheese when we were making sausages. The butchery centre of our friends MeatCraft Solutions, at the Shropshire Food Enterprise Centre in Shrewsbury, is just a couple of doors down from the aptly named Mr Moyden’s Handmade Cheese.
Turning the air blue
We came across this cheese when we were making sausages. The butchery centre of our friends MeatCraft Solutions, at the Shropshire Food Enterprise Centre in Shrewsbury, is just a couple of doors down from the aptly named Mr Moyden’s Handmade Cheese.
