Sticking the Knife In

Author David
Posted On 10th July 2013

Good knives are the one essential, non-negotiable item that every kitchen needs.

The following are the very minimum to be able to perform basic tasks:

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Eggs-tremely popular

Author David
Posted On 8th July 2013

The humble egg is having a moment in British kitchens.

Its popularity waned for a few years on the back of scare-mongering surrounding its effect upon cholesterol levels but, fired by a boom in chicken keeping and more solid scientific research showing its nutritional properties in a more benevolent light, the egg is firmly back on British menus.

Many a cook has based their cooking endeavours around the versatility of the egg.

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Breakfast like a king

Author David
Posted On 3rd July 2013

The legend that breakfast is the most important meal of the day has been given some weight by recent research showing that skipping the meal has an amazing  300 million knock on effect upon the UK’s economy.

More than 50% of us skip breakfast on work days and the result is apparently a loss of 82 minutes out of every working day.

It seems hungry workers are less productive than those who turn up satisfied from a good breakfast.

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Lemon tarragon chicken with new potatoes

Author David
Posted On 17th June 2013

This dish makes the most of some of this season’s tastiest ingredients for a satisfying but lighter meal than winter’s heavy casseroles.

To serve 4-6 people:

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Food as fuel

Author David
Posted On 10th June 2013

Where our ancestors ate to survive, we eat for pleasure.

Aside from a few medical conditions or physically demanding jobs such as building, there are few situations these days when people genuinely need to increase their calorie intake.

However one such group is athletes, whether at professional level or amateur marathon runners.

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Anyone for a cronut?

Author David
Posted On 7th June 2013

The ubiquitous cupcake has yet another contender for its crown.

A new hybrid sweet treat is taking New York by storm, named the cronut to reflect its mixed croissant/donut origins.

An initial batch of 50 was offered for sale to customers of a chic, modern Manhattan patisserie only a week ago.

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Food from a container garden

Author David
Posted On 4th June 2013

There’s nothing like the taste of home-grown fruits, vegetables and herbs but not everyone has the luxury of a large garden or access to an allotment.

However home-grown food is still achievable for those with the smallest garden, patio or even an apartment balcony.

The key is to choose foods that grow vertically.

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New range of Lincat Hot Cupboards

Author David
Posted On 28th May 2013

The new range of Lincat hot cupboards has already proven to be a hit with commercial catering businesses.

These hotcupboards come in a range of sizes – the 800 series has the capacity to hold between three and six of the 1/1GN containers (standard sized), whilst the second smaller 670 series can hold approximately five of these.

Lastly, there is the Light Duty serious, which is made up of four models which are static.

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Would Sir like ketchup with his cockroach?

Author David
Posted On 24th May 2013

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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Herby crab cakes

Author David
Posted On 20th May 2013

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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