Category: Food

  • On oat flour and elephant garlic

    On oat flour and elephant garlic

    While not coeliac, I am wheat-/gluten-sensitive, yet I can tolerate porridge oats. Having lived in Australia for many years, I enjoyed oat bread, but can’t find it here. I’d bake my own if I could only get oat flour and a good recipe. Some healthfood shops stock oat flour – check with your nearest ones. […]

  • Making fresh pasta is a rite of passage

    Making fresh pasta is a rite of passage

    Leo Tolstoy thought it was good for the soul to make your own shoes. As a result he spent his later years hobbling around with terrible corns. Some things are better left to the experts. For most people, pasta falls into that category. The dried stuff you buy in the shops is so cheap and […]

  • Do ‘superfoods’ really exist?

    Do ‘superfoods’ really exist?

    In the early 1990s, a cookbook called Superfoods appeared in the bookshops. It was co-written by the alternative medicine practitioner, Michael Van Straten, who is one of a handful of people said to have coined what has become one of the most spuriously bandied-about marketing terms of our times. The book revealed Straten’s “four-star superfoods”, […]

  • A well-done steak isn’t a food choice: it’s a crime

    A well-done steak isn’t a food choice: it’s a crime

    Ido so love animals, especially dead, sliced up and roasted ones, their very life blood oozing out of them to the rim of my plate; the colour of conker on the outside, of velvet plush within. Stop wrinkling your nose like that. If it wasn’t for people like me wanting to eat them – and […]

  • The secret of the Mediterranean diet? There is no secret

    The secret of the Mediterranean diet? There is no secret

    Whoop-de-doo, researchers at King’s College London and the University of California claim to have identified the “secret” underpinning the oft-quoted healthfulness of the Mediterranean diet. From their lab tests on mice (not just any old mice, genetically modified ones) they conclude that when olive oil and vegetables are eaten together, they form nitro fatty acids […]

  • Eat more anchovies, herring and sardines to save the ocean’s fish stocks

    Eat more anchovies, herring and sardines to save the ocean’s fish stocks

    Cut back on tuna and salmon and load your plate instead with herring and sardines if you want to help save the world’s fish. So says the scientist who led the most comprehensive analysis ever carried out of fish stocks in the world’s oceans and how they have changed over the past century. The study […]

  • Summer prawn salad

    Summer prawn salad

    This is a lovely fresh, crunchy salad with a hint of spice. You can substitute the prawns with crayfish meat, which is delicious and sweet, and should be cheaper too. Good delis and fishmongers stock it: opt for fresh UK-caught crayfish wherever possible. Serves two 100ml olive oil, plus 2 tbsp for cooking 300g raw […]

  • Make your own bacon

    Make your own bacon

    Buying bacon’s a lottery. There’s no telling the quality of pork that went into it, or the quantity of water added to bulk it out. If you want something that’s guaranteed to please, you’ll have to make it yourself. Start with a kilo or two of good, fresh pork – preferably organic. Choose belly for […]

  • How to eat a persimmon

    How to eat a persimmon

    Our fruit bowls are becoming more adventurous. Having embraced the kiwi, the mango and the pomegranate we are now, it seems, passionate about persimmons. Supermarkets including Asda reported sales of the yellowy-orange, usually tomato-shaped fruits more than doubled last year to more than 4m, making them the fastest-selling exotic fruit in the country. The persimmon, […]

  • Cornish blue: the greatest of cheese

    Cornish blue: the greatest of cheese

    General de Gaulle is famously said to have remarked of France “How can you govern a country that produces 246 varieties of cheeses?” The same can probably be said of Britain these days, and one of those cheeses, Cornish blue, has just won the top award at the World Cheese Awards, announced at the BBC […]

  • Homemade yoghurt: something for the live-culture vultures

    Homemade yoghurt: something for the live-culture vultures

    Yoghurt. We get through masses of it in our house. In fact, most things I cook for my children go well with yoghurt – breakfast, lunch or dinner. There’s the blob of fruity yoghurt my six-year-old likes to perch on top of her breakfast cereal or the plain blob my three-year-old likes with her buttery […]

  • Gallery post type 2

    Gallery post type 2

    A blog with good information, clear writing and solid promotion does you no good if it doesn’t reach the right audience. The wrong audience for your site isn’t likely to produce horrific results, but it might create one of the worst possible outcomes for your business … nothing at all. Here are five things to […]