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Chile's Agrosuper finalises move for Salmones Friosur
Chile-based food manufacturer Agrosuper has sealed the acquisition of a local salmon business, its latest deal in the sector. -
Tempting springtime party food to prepare in advance
via theguardian.comCelebratory Italian treats which won’t keep you busy in the kitchen on the dayI’ve been testing recipes for a birthday party that I’m going to cook for myself in a couple of weeks. Full of spring, a bit Garden of England (cherries, broad beans and cucumber) and quite a bit of Italian.My dream is that I’ll prepare all of this in advance and leave platters around the place along with bowls of roasted nuts and chipsticks. It will, of course, be sunny and I’ll receive o -
Upstairs at the Grill, Chester: ‘It has an awful lot going for it’ – restaurant review
via theguardian.comChester’s Upstairs at the Grill is very well liked – but that doesn’t mean it’s faultlessUpstairs at the Grill, 70 Watergate Street, Chester CH1 2LA (01244 344883). Starters £8-£15, mains £15-£52, desserts £6-£9.50, wine from £34Upstairs at the Grill, a smart steak restaurant in Chester, has much going for it. There are eager staff, one with a magnificent beard that ought to be promoted as a tourist attraction by Visit Cheshire. T -
Three corkers from Majestic’s own-label range
via theguardian.comHats off to Majestic, they are about the last bricks-and-mortar off-licence chain standingLe Grand Retour Malbec, France 2020, £12.99, or £9.99 in a mixed case of six, Majestic With the likes of Unwins, Thresher, Wine Rack and Oddbins all either severely diminished or departed to the great off-licence in the sky, Majestic is the last of the Mohicans when it comes to nationwide bricks-and-mortar wine retail chains. And, after a turbulent 2010s, the business has enjoyed a period of wha -
Meera Sodha’s vegan recipe vegan recipe for lentils with pomegranate molasses and lemon tahini | The new vegan
via theguardian.comThese sweet-sour lentils are beautifully offset by a whipped lemon tahini that just might become your favourite condimentThese gently sweet-and-sour lentils are great, and you should definitely make them, but the real head-turner here is the whipped lemon tahini, shown to me by plant-based chef Kali Jago – it is now my favourite condiment. In short, tahini can transform into a creamy, delicious thing, which, like mayonnaise, is neither solid or liquid, and lovely to spoon down regardless. -
Ask Ottolenghi: what can I use instead of chilli?
via theguardian.comYou could get spicy with the ginger, garlic and onion, try flavourful but less hot varieties of chilli, or get busy with a lemon …So many recipes rely on chilli for flavour, but unfortunately it numbs my mouth and I then can’t taste anything, so it’s just an unpleasant experience. What’s a good substitute so dishes still pack a punch, but not in a painful way?Yvonne, Netherlands
Just fresh chilli or all chilli? Lots of dried chillies are much more about their smoky depth -
Yotam Ottolenghi’s five-ingredient (or thereabouts) recipes
via theguardian.comA simple, one-tray take on Hainanese chicken rice, heady with ginger and topped with a spring onion oil, and braised broad beans in their pods with chilli and garlicSetting ourselves a five-ingredient limit on any recipe really gets the Ottolenghi test kitchen going. Well, that, or it sends us spiralling into existential doubt, not least regarding what, exactly, constitutes an ingredient. Everyone has salt and pepper, right, so we don’t need to include them in the tally? What about white p -
How to use turn tough asparagus ends and herb stalks into a vibrant salad dressing | Waste not
via theguardian.comA green goddess salad without eggs tossed in a knockout dressing using tasty odds and ends you might otherwise have thrown awayToday’s recipe is a whole plant-based take on the Instagram-viral green goddess salad (I’ve even posted a video about it on my Instagram feed). It’s vibrant, dazzling green, nourishing and remarkably flavourful, while the dressing incorporates the tough ends of asparagus, herb stalks and aquafaba to minimise waste altogether.Discover this recipe and man -
Cocktail of the week: Fino at Fazenda’s Pisco & pear - recipe | The good mixer
via theguardian.comA dash of hot sauce gives a handsome kick to this floral pear aperitifIf you like, add a subtle kick to this refreshing cocktail with a few dashes of your favourite hot sauce – a touch of peri-peri spice complements its floral and fruity flavours brilliantly. Our favourite is Quinta d’Avó’s Piri-Piri Extra Forte.Michela Castiglioni, bar manager, Fino at Fazenda Rodizio Bar & Grill, London EC2 Continue reading... -
Ravneet Gill’s gluten-free strawberry meringue cake – recipe | The sweet spot
via theguardian.comA strawberry and cream sandwich cake with crushed meringue for some welcome crunchThis celebratory sponge makes everyone feel special. And, unlike the sometimes arduous task of baking a birthday cake, it can be put together really quickly. Two speedy sponges are sandwiched together not with a buttercream but simply with broken-up meringues and whipped cream. While the decoration may look ornate, it’s actually a bit of a cheat: piped meringue looks amazing, but is pretty low-effort – -
Why not try a wine you’ve never heard of? | Fiona Beckett on drink
via theguardian.comWho is buying the more obscure wines, and where can you get them?These days, it seems, the more obscure and unpronounceable a wine is, the better. True, this is a trend that’s been going on for a while, with both Marks & Spencer and Waitrose in competition with their spookily similar Found and Loved & Found ranges, and they’ve now been joined by Sainsbury’s Discovery and Aldi’s Unearthed.So who is buying these bottles, and why are the supermarkets doing them? Beca -
Zoe hails personalized nutrition trial success, results come under scrutiny
Zoe has announced the results of its long-awaited trial comparing its personalized dietary program (PDP) to standard healthcare advice, but the publication has drawn criticism over methodology and results. -
Apple Butter Cafe, London W1: ‘Food to make a diabetes doctor sigh anxiously’ – restaurant review | Grace Dent on restaurants
via theguardian.comWhen the world isn’t particularly sweet, sometimes we all need a sharp blast of teeth-chattering, sugary goo …Apple Butter Cafe, which recently opened a second branch at the top of London’s Regent Street, is very much a cafe of its time. Today’s young may be eschewing the vices of yesteryear – booze, ciggies, drugs, etc – but their Achilles heel is sugar. Build a cafe that serves short stacks of chunky, fat pancakes smothered in banoffee syrup and topped with -
Prebiotics: What are they, what are the different types, and what is their future?
Prebiotics are a unique part of the gut health trend. How are prebiotics used in food and how is regulation impacting the sector? The so-called father of prebiotics weighs in. -
Seven ways artificial intelligence is shaking up food retail
Artificial intelligence is unlocking innovation in the retail sector, powering everything from smart trolleys to facial recognition checkouts. -
Kelp seaweed: Is this the next 'superfood' trend?
From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world? -
Rabobank cools global milk price recovery projections
Sustained inflationary pressures are affecting consumer demand while the recovery of global milk prices is lagging, the bank said. -
How to incentivise farmers to work longer
With an ageing population and youth reluctance forcing up the average age of farmers in Europe, how can they be incentivised to stay in a physically demanding job for longer? -
Postbiotics: The lesser-known microbes in the gut health universe
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts. -
2D-printed plant-based milk: What, why and how?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month. -
The gut and female fertility: What does the science say?
There is a relationship between the microbiome and female reproductive health and while further research is required it appears lactobacillus supplements could support those with dysbiosis. -
Dutch baby and ricotta crostata: Dorie Greenspan’s New York-style brunch recipes
via theguardian.comElevate your weekend brunch with a loaded dutch baby, piled high with smoked salmon, and a light, spring vegetable crostataAlmost by definition, brunch is a luxury. I consider any meal that nibbles at the heart of the day luxurious (as is going to the movies in the afternoon) and, by necessity, it mustn’t be tough to pull off. Extra points for a bit of glam. It’s a lot to ask of morning food, but it’s doable with dishes that you can start on early and that later need minimal ti -
WK Kellogg’s 3-prong strategy slows sale & volume decline, paves way for possible full-year gains
Cereal maker WK Kelloggâs year-over-year sales continued to decline but are slowly improving quarter-over-quarter as is the gap between its price and volume, suggesting its new marketing model and supply chain management strategies are working to deliver its dual goals of stabilizing top line performance and expanding margins. -
How to make American baked cheesecake – recipe | Felicity Cloake's Masterclass
via theguardian.comBaked cheesecake, American-style, is a classic for good reasonCheesecake, which in reality is more a tart than a cake, comes in many forms, from the creamy, set fruit-topped numbers in the freezer section of the supermarket to the magnificently charred Basque variety that the Observer’s Jay Rayner complained was “bloody everywhere” last year. This is a simpler baked version, based on a classic American recipe and perfect for pairing with seasonal fruit.Prep 25 min
Cook 1 hr 50 -
Nestlé's plan to expand its cold coffee footprint: ‘We like it with lemonade, tonic or orange juice’
Nestlà is tapping into the growing cold coffee trend, and not only as a mixer for water and milk. -
Heatflation: What is it and how is it impacting the food industry?
Youâll almost certainly have heard of inflation, you may well have heard of shrinkflation, but have you heard of heatflation? -
From carrot fibre to plant-based kefir: How 3 start-ups are targeting a healthier gut
The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome. -
Asparagus miso noodles, grilled cos, broccoli pizza: Ravinder Bhogal’s spring veg recipes
via theguardian.comBring on all those lighter, fresher spring vegetables …Spring is about new beginnings. It’s as good a time as any to turn over a new leaf in the kitchen, and shift away from winter’s carb-fest of roots and tubers and move on to fresher produce. In my fridge right now, there are tiny sweet peas, handsome spears of asparagus, crisp lettuces and robust sprouting broccoli. They’re all best eaten raw, where possible, or at most barely cooked – just a light blanch or ste -
‘The prospects are tantalizing’: Prebiotic fiber can make low-calorie ice cream as creamy as the full-fat stuff
Dietary fiber with functional and clean-label appeal can be a âgenuineâ fat replacer in low-calorie ice cream, new research has found. -
What goes into the perfect spring tart? | Kitchen aide
via theguardian.comOur panel of culinary experts offers advice on seasonal quiches and tarts with an edgeGot a culinary dilemma? Email [email protected]
The thing about quiches and tarts, says Kitty Coles, author of Make More with Less, is people are set in their ways. “Quiche really can be whatever you want it to be, so don’t worry about following exact rules.” That said, a rough formula is always helpful. “It’s some sort of creamy thing [creme fraiche, cream cheese, ricotta, say
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