The United Nations is encouraging people to eat insects such as ants and grasshoppers in order to combat growing food scarcities, malnutrition and to reduce pollution.
Apparently insects are an ideal nutritional solution to shortages of traditional food products for humans and animals.
Pointing out that up to two billion people already eat insects regularly, the UN also makes the argument that insects are an environmentally friendly food source.
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May features culinary delights apart from asparagus, among them various seafoods and herbs.
This fresh, tasty recipe makes the most of both.
You can use tinned crab meat at a push but fresh is much better and easily available at the moment.
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Foster coldrooms are ideal for owners of commercial catering establishments, who are on a budget but don’t want to compromise on quality or durability.
The Proline range comes in several different sizes to suit both large, medium and small kitchens, so whether you need a large coldroom for storing sizable quantities of food, or space is at a premium in your kitchen, you’ll find a Foster coldroom to suit.
This line of coldrooms comes with two temperature options; chiller and freezer and several different shelving options
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May in the UK brings asparagus and there are plenty of ways to make the most of this versatile green.
You can serve asparagus very simply by cooking on a griddle over a high heat for about five minutes, until it is tender, then serving garnished with a little squeezed lemon juice and parmesan shavings.
Char grilled asparagus is made sophisticated wrapped in Parma ham and served with grilled halloumi and capers.
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A great little pie either to take with you for breakfast on the move or for a leisurely Sunday brunch.
Ingredients to serve two:
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With the warmer weather and sunshine come some delicious new season ingredients.
In the UK May is a great time for Jersey Royal potatoes, delicious as a potato salad or served crushed, with butter, as an accompaniment to that other seasonal favourite, lamb and a crisp salad.
Salad ingredients really come into their own in May, with rocket, spinach and watercress all at their best.
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The Roller Grill Rotisserie is a brilliant piece of catering equipment with a high capacity of between twenty and thirty chickens.
It has been designed with the aim of creating a simple way to evenly cook meat in a quick and energy efficient manner.
The new spits make cooking chicken easier than ever – now there’s no need for inserts or forks.
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Flapjacks are an undeniable treat, but the beauty of them is that the oat content makes them rich in healthy fibre compared to other sweet treats and there are numerous ways to make them more nutritious without compromising a sweet tooth.
The following recipe reduces the fat and sugar content of a standard flapjack by using fruit to help bind the ingredients, but you can use a number of different fruits and nuts for both health and flavour.
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Lamb is the meat of Spring.
The lambs struggling to be born in the snow over the last few weeks will hit the shops any time over the next year after which they become too old to carry the name.
After a year lamb becomes hogget and after two years it is deemed mutton.
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Author
David
