- I’ve been spending more on good ingredients and just going to familiar, trusted places when I’m out. It costs less, and I know I won’t be disappointedI know some people regard saltimbocca as somewhat infra dig; I suppose it makes them picture giant pepper grinders and candles in bottles (alas, I love both those things). But I think it’s a good – even a grand – dish, at once vaguely unexpected and exotic, and extremely simple. Take some veal, wrap it in prosciu
- The European Food Safety Authority (ESFA) develops a new platform to model and predict the toxicity of chemicals, signalling the potential to end animal testing.
- A juicy, flavoursome meaty dish with a sweet and sour twistSeason 2 x 150-200g pork steaks with a little salt. Slice a couple of small, sweet apples into thick segments and remove the cores. Finely chop 2 tsp of rosemary needles.Melt 30g of butter in a shallow pan over a moderate heat, then add 1 tbsp of olive oil. As the butter starts to froth, add the pork steaks and cook for 5 or 6 minutes on each side until the fat is golden. Lift out and keep warm. Continue reading...
- An ancestral Guyanese stew often made at Christmas with a rich herb and spice mix for extra depthOne of the largest remaining populations of indigenous Amerindian tribes in the English-speaking Caribbean is found in Guyana, where the legacies of the Warrau, Arawak and Carib can be seen to this day. Among the most famous of these is the cultivation and consumption of cassava root, after the Arawak developed a way to turn the prussic acid in cassava juice into a non-poisonous vinegar by cooking it
- Vegetables grown indoors, without any soil, may not sound as appealing to consumers as their sun-blushed counterparts cultivated in open fields. But according to fresh research, they taste just as good.
- A hunk of leftover Christmas brie, a few carrots and some ready-rolled puff pastry and you’re away …Christmas isn’t Christmas without more brie than you can eat. On Boxing Day in my family, guests are invariably requested to take some of the brie home; and, invariably, everyone feels they’ve had quite enough, thank you. Save yourself from similar exchanges and make this easy, colourful tart with just a handful of readily available ingredients. It’s a celebratory en
- A delicious way to poach a chicken, bollito-style, with a range of flavours to complement it
Before she moved, Ginia lived in a fifth-floor flat in a 1920s block near Piazza Vittorio. And before she gave up cooking, she used to make a bollito every other Sunday. Once upon a time, that meant an almost full bollito misto alla Piemontese, as her father taught her to make it: beef (muscle, tail and tongue), also a whole chicken and cotechino sausage boiled separately, then served together, sliced an
- The industry has celebrated the revision of the Codex Standard for Follow-up Formula which brings tighter standards into place, but a baby milk action group questions the allowance of additives and sweet flavours.
- A pot of honey selling for Â1,300? Yep, thatâs right. The True honey Co is bringing what it claims is the âworldâs rarestâ jar of honey to consumers in the UK. Another new offering for British consumers lies in bircher muesli and pasta products, both made with seaweed. And over in Europe, Swedish plant-based seafood start-up Hooked is expanding into Germany. Scroll through the photo gallery for moreâ
- Is the labelling of NestlÃâs plant-based âVunaâ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss âfishyâ labelling for plant-based alternatives.
- Chocolate? Tick. Rich, but not so rich that you can’t have another slice? Tick. This tart will be first to disappear from your Christmas tableThis tart ticks a lot of boxes. A chocolate-based dessert for the festive season, as well as one that’s pretty enough to take centre stage, but not so rich that you can manage only one slice. Puddles of spiced cranberry sauce are baked into the chocolate frangipane for a pairing that puts any surfeit of cranberries to good use. Get ahead by mak
- Chutneys and boozy fruits make sumptuous gifts for the Christmas chefI am squirrelling away a growing collection of good things ready for Christmas. The plum pudding is already in its crackle-glazed china bowl; three or four jars of dark, brandy-spiked mincemeat and some pickled pears await the big day in the kitchen cupboard. Add to that this week’s large jars of dried apricots, plump and full of sweet wine and the row of tubby pots of chutney, thick with sweet fruit and spices, and I&rsq
- White with fish, red with cheese… It’s with good reason that we pair certain foods and wines, but sometimes it pays to think a little differentlyDomaine des Deux Vallées ‘Clos du Petit Beaupréau’ Savennières, Loire, France 2020 (£22.99, or £19.99 as part of a mixed six, majestic.co.uk) I know that there are plenty of people (serious wine lovers very much among them) who feel that thinking too hard about wine and food matching is a level o
- Special cheer for all the family: a negroni made with infused gin, nutmeg and cinnamon fizz, lemon gingerade, mulled cider, cranberry mojito, and – of course – a festive punchFor a couple of festive weeks at least, it feels acceptable – appropriate, even – to have a special drink at any time of day. Whether that’s just for you, or for family or for when you have people coming round, take a little effort over the quality and combination of the ingredients, and pleasu
- With layer upon layer of garlicky tomato and cream, and with a satisfying, crumbly topping, this hearty vegan centrepiece will steal the showIn the Greek language, there are eight words for love, but for food there are a great many more. Lasagne, however, is (in my opinion) one of the clearest and most effective ways to communicate such an emotion. Making it doesn’t always have to be a labour of love, especially when you move away from the traditional layers of ragu and bechamel to other i
- A filo-encased pilaf centrepiece with sides of brussels sprouts (of course) in an orange and tarragon syrup, and green beans in a yoghurt dressingDon’t let the absence of a big bird get in the way of having a Christmas centrepiece. As no vegetarian needs pointing out, far from playing second fiddle in the form of assorted vegetable sides, a fully veggie feast can knock the Christmas bauble right out of the ice rink, so to speak. Such a dish wants for nothing, save for a couple of sides, so
- In its inaugural sustainability strategy progress report, British pig farming company Pilgrimâs UK announces its reduced emissions as it sets out its net-zero targets.
‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisationUK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
- A festive punch of coffee, white chocolate, coconut milk and amarettoInspired by our global travels and love for coffee, this punch, which combines coffee with white chocolate, coconut milk and amaretto, is an indulgent affair created for our new restaurant in Covent Garden. It’s easily upscaleable for a Christmas crowd, too.Emily Chipperfield, group bar manager, Caravan Continue reading...
Ravneet Gill’s recipes for mango creme brulee and brown sugar meringues with coffee cream and cherries | The sweet spotTraditional Christmas puds, step aside and make way for these two Christmas crackers: a crackly-topped creme brulee and crunchy coffee-cream meringues with cherriesThere is always a debate about Christmas dessert in my family, and I get many requests. The staples are always there: mince pies, sticky toffee pudding. But I like to bring something new to the table each year and am intrigued to see if it will enter the Gill family canon. This Christmas, I’m making a decadent but surprisingly r
- The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavorsâoriginal and white cheddarâpriced at $3.49 a box on shelves this month and continuing its rollout in early 2024. This is the joint ventureâs third launch in a year, building on its plant-based KRAFT NotCheese Slices and NotMayo.
- Tired of turkey? This uncomplicated, meaty monkfish, wrapped in crisp pancetta, roasted with root vegetables and served in a mulled wine dressing, will make a splendid substituteThis is a great dish for the Christmas celebration meal, or any occasion, really, and is a more than fitting substitute for the traditional turkey. On top of that, it has the added bonus of not requiring you to slave away in the kitchen for hours while everyone else is enjoying themselves. Meaty monkfish, crisp pancetta
- You can’t please everyone, but maybe a light red or a buttery chardonnay is the ideal bottle to see you through the whole main event? And champagne naturally complements almost any festive food …If you’re into pairing wine with food, you probably like the idea of finding a bottle that will sing with a particular dish or course. For me, that’s part of the fun of planning a meal, but I accept that at Christmas it may be a hurdle too far. So why not relax, just pick a wine
- Over 130 prime ministers and presidents have today signed the Emirates Declaration at COP28 â a first of its kind commitment to adapt and âtransformâ food systems as part of action on the climate crisis.
- The food and beverage industry is inherently linked to the climate crisis, responsible for at least a quarter of global greenhouse gas emissions. The COP28 summit, held this year in Dubai, UAE, focuses more significantly on food than in previous years.
- As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
- How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used as ingredients in other products.
Stacking plant-based meat up against the real thing: ‘Often it has a slightly better nutritional composition’A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
- Also known as pörkölt, this richly flavoured Hungarian winter stew is much loved the world over. Here’s a step-by-step guide to making itIf you order a gulyás in Hungary, you’ll get a hearty bowl of soup, so if you’re after the richly flavoured, brick-red stew known elsewhere as a goulash, go for a pörkölt instead. Linguistic confusion aside, in truth, the two dishes share much the same flavour profile – onions, peppers, paprika and meat –
- Climate impact labels are being applied to 2,500 food items across five Carrefour stores in Dubai, including at Expo City, in time for the 2023 UN Climate Change Conference.
- Should you mash a maris? Do you know your king edwards from your duke of yorks? Our panel washes the mud off the mysteries of spud varietiesI never know which potatoes to use for what dishes (roast, boiled, mashed), and please include North American varieties such as russets and yukon gold.Catherine, Portland, OregonReigning supreme as the UK’s number-one vegetable (according to a YouGov survey and, well, common sense), potatoes can do no wrong – so long as you choose the right one f
- The European Parliament has adopted its position on new EU packaging rules: which could see a raft of long-term changes for drinks packaging. The reaction from the European alcohol industry is mixed.
- Mintel's 2024 food and drink trends list for North America shows consumers will be concerned about their health, the environment, and how AI might make their lives easier, Jenny Zegler, director of Mintel Food & Drink, shared during a webinar.
- Large flat mushrooms get a herby, fishy, piquant twistAn aromatic butter is useful to have in the fridge or freezer. I make a decent-sized batch, using some immediately to savour a grilled vegetable or piece of meat, storing the rest, tightly wrapped, for another day. If you only want enough for this recipe, make half the quantity.Beat 200g of unsalted butter to a soft, spreadable cream. Dry 8 anchovy fillets with kitchen paper to remove their oil, then chop them finely and stir into the butter.
- The capital crunch many food and beverage companies have faced in 2023 will remain a challenge into 2024 due to several macro-economic reasons, Jennifer Palmer, CEO and founder of lending company JPalmer Collective, told FoodNavigator-USA.
- Fresh research reveals a fatty acid in meat and dairy products improves the ability of immune cells to fight tumours.
- Danone has become the first corporation to join the Global Methane Hubâs Enteric Fermentation R&D Accelerator, an initiative supported by an alliance of philanthropic organizations and governments.
- A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context â what meals the plant-based substitutes are used in â is highly significant to how they receive it.
Rukmini Iyer’s quick and easy recipe for crumpets with honeyed pears, dolcelatte and walnuts | Quick and easyCaramelised pears, blue cheese and walnuts on eggy crumpets, with a balsamic side saladMy toddler is a crumpet purist, and likes to eat hers only with salted butter. For those with more sophisticated palates, you’ll love this classic combination of lightly caramelised pears, blue cheese and walnuts piled on to squashy, flash-fried crumpets, with a balsamic-spiked salad to cut through the richness of an unashamedly indulgent dinner. Continue reading...
- Layers of sliced fennel, potato and pumpkin, flavoured with sage and glued together by melty pecorino
Marco Aureli runs a fruit and vegetable stall on Testaccio market. His stall, Box No 50, occupies a great position in the sociable middle of the market, right next to the sunken excavations of an ancient road, and opposite the bar. Like all the stalls on the new market, it is a white box that is open on two sides: the longer, slanted counter is divided into sections for vegetables, and the short
- These melt-in-mouth biscuits with their dense, creamy filling make the perfect gift – if you can resist eating them firstThe 20 best Christmas biscuit recipes – in fullAlfajores were one of my favourite treats from my mamita goya (grandmother). They were special as she used to make them using her homemade dulce de leche with whisky, and to this day they are the best I have ever tried. Coming from a large family, I remember baking alfajores at Christmas and there would be about 15 of
- This endearingly goofy place takes the fine classics of Sardinian cuisine and adds a new twist which is superbly SheffieldDomo, Eagle Works, 34-36 Cotton Mill Walk, Little Kelham, SheffieldS3 8DH (0114 322 1020). Starters £6.75-£14.95, mains £10.95-£37.50, desserts £5.50- £16.50, w ines from £26.50Among the specials on the menu at Domo, a very jolly Sardinian restaurant in Sheffield, is the Peter, a pizza topped with sliced hotdogs and chips. It has a &l
- A mischievous festive Baileys-a-like dreamt up in the rooftop playground of the Standard hotel in Kings Cross, LondonThis is a simplified version of our homemade twist on Baileys, using oat milk, chestnuts and cognac to create a sophisticated, vegan-friendly, seasonal cocktail. It can also be mixed in advance and bottled, so makes a great after-dinner, naughty-but-nice snifter or festive party sipper.Zoe Burgess, flavour consultant, Sweeties bar at The Standard hotel, London WC1 Continue reading
Claridge’s Restaurant, London W1: ‘This is where I’d head if world war broke out’ – restaurant review | Grace Dent on restaurantsThe capital is teeming with groundbreaking, puzzling, horizon-expanding dining experiences right now, but thankfully none of them is happening in hereThe new Claridge’s Restaurant needed to be visited at some point, because the hotel is a London institution. Always the same but, oddly, always evolving, too – I’ve been treating myself here for at least 25 years. Claridge’s is the doyenne of classy, pricey metropolitan hotels. It is Audrey Hepburn eating a caviar blini whil
- UK-headquartered Unilever has announced plans to open up its first lab dedicated to AI, where employees will optimise data and insights, as well as explore trends.
Balancing spending with sustainability: How is consumer behaviour changing amid cost-of-living pressures and global warming?Simultaneous cost of living considerations and climate change concerns are prevalent among consumers, changing how and what they buy.
- Random leftovers can often make themselves useful in all manner of batters, coatings and stuffings for fish or meat dishes, as well as sweet treatsGot a culinary dilemma? Email [email protected] was seduced by a Nigella recipe, and now have bags of rice flour, desiccated coconut and panko breadcrumbs. What can I make with them?
Oh, Bridget, we’ve all been seduced by Nigella and her recipes at some point in our lives – it’s only natural. I’m ass
- Ravinder Bhogal, Stephen Harris and others share their memories of food they loved that set them on their career pathsPamela Brunton, chef and co-owner, Inver, Argyll Continue reading...
- This northern temple to everything fishy hits all the right notesColmans Seafood Temple, Sea Road, South Shields NE33 2LD (0191 511 1349). Starters £9.50-£15.95, mains £13.95-£46, desserts £4.95-£6.95, wines from £21.95Calling your restaurant a temple to anything is a bold move, but the Colman family in South Shields has an excuse, and it’s not the menu. The menu is great. It’s all the things you want from a restaurant like this looking out o
- A Portuguese-influenced trio of garlicky clams in wine, coley fishcakes with flecked with seaweed, and hake stew with onions and potatoesYou’ll find this dish from the north to the south of Portugal, mostly in the marisqueiras (seafood restaurants) and cervejarias. It’s named after an old Portuguese poet called Raimundo António de Bulhão Pato, and there’s a centuries-old debate over whether it should be made with or without white wine. I’ll leave you to make
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