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Indian snack maker DFM Foods invests in production
DFM Foods, the India-based snack maker, has increased the production capacity of one of its two plants. -
Sam’s Montpellier, Cheltenham: ‘Dishes that deserve our attention’ – restaurant review
via theguardian.comDone with small plates? Then you’ll miss the jazzy cooking at this cheery Cheltenham spotSam’s Montpellier, Montpellier Courtyard, Montpellier Street, Cheltenham GL50 1SR (01242 252752). Earth £7.50-£10.50, Land £11-£15.50, Sea £12-£13, Heaven £8, wines from £25At the start, our delightful waiter announces that the menu here at Sam’s Montpellier is “a little bit different”. That’s a four-word phrase guaranteed to -
Ask Ottolenghi: how to jazz up a jacket potato
via theguardian.comThink tinned fish, curry, tahini, soft vegetables in butter … and who says the cheese has to be cheddar?I’m tight on time lately, so want to have more jacket potato dinners. What toppings can I use other than tuna salad or baked beans and cheddar?
Paloma, Colorado, USThe key with the filling for a jacket potato is to use something that is, er, filling (which is why tuna or baked beans work so well) and to have a rich, creamy element that brings everything together, which is why mayo -
How to turn leftover cooked sausage into a one-pot wonder | Waste not
via theguardian.comWhat to do with a leftover barbecued sausage? Add broccoli and beans for a quick and easy midweek mealJust one cooked sausage, left over from a barbecue, or indeed any meal, is enough to make this simple one-pot wonder inspired by the Italian classic orecchiette con salsiccia e cime di rapa. In the original, raw sausage is skinned, broken into pieces and fried with cime di rapa (turnip tops), then tossed with cooked orecchiette. Being a bean fiend, however, I’ve come up with an even speedi -
Ravneet Gill’s recipe for self-saucing elderflower and lemon pudding | The sweet spot
via theguardian.comFluffy, moreish, teasingly sharp, crusty brown on top and bubbling at the edges …Self-saucing puddings are magic, and we should all have a recipe up our sleeve. The transformation from a soggy batter (in which it is hard to see the potential) to a fluffy, moreish pudding is something to behold. I have made many iterations of them in my time – some with dates and ricotta, others with apple and toffee,chocolate fudge and beyond. This one, with elderflower and lemon, is for citrus fans -
Five of the best rosé wines to take on a picnic | Fiona Beckett on drink
via theguardian.comThe usual suspects from Provence, Rhône and Languedoc flex their muscles this year, as do tempranillos and bottles from Corsica and Greece. As ever, though, do look for a recent vintage …So many people drink rosé year-round these days that it’s easy to forget that it was once regarded as faintly embarrassing. Clearly they’re still at that stage in deepest Umbria, where I recently heard a posh rosé described as “a woman’s wine” – and -
Brett, Glasgow G4: ‘Comfort food with the chef's foot fully on the gas’ – restaurant review | Grace Dent on restaurants
via theguardian.comVery possibly Glasgow’s best restaurantGlasgow is far chicer that it ever wants to admit. It is a burly, noisy, brown-stone city with a rep for piercing the bubble of anything that is up itself, but there has always been a sleek underbelly of glam to these streets. Only quietly, mind.Brett, for example, on a corner of Great Western Road, sets out its stall as the polar opposite of a lofty, intimidating restaurant. It’s just a wine bar that happens to throw down a little beef fillet w -
Sustainable alternative to palm oil developed through fermentation
With palm oilâs links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock. -
Better-for-you pizza? How Nomad cuts fat, salt and calories from Goodfella’s
Every pizza in Nomad Foodsâ Goodfellaâs range is now non-HFSS. Hereâs how. -
Maybe eggs aren't bad for heart health after all
Eggs have long been linked to high cholesterol and high cholesterol has long been linked to heart disease. But could this negative link be incorrect? -
Meat-free barbecue: Ben Allen’s recipes for flame-grilled vegetables
via theguardian.comA meat-free barbecue feast: charred leeks with pecorino sauce and pickled oyster mushrooms, grilled hispi cabbage with a classic French sauce, and barbecued chestnut mushrooms with habanero, lemon and rocket pestoWhen it comes to barbecuing, subtlety is often overlooked amid the sizzle of sausages and the char of burgers, but it takes only a light extra touch to elevate your alfresco meal into something really special. I love fire cooking, because that lick of flame turns even simple ingredients -
Riaz Phillips’ recipe for tamarind barbecue chicken with potato salad
via theguardian.comThis barbecue-style dish uses a tangy Trinidadian favourite, tamarind, in the marinade to add sweetness to the meat – cook in the oven or over coals, depending on the forecastBarbecued meat isn’t exclusive to any ethnic group in the Caribbean. The term “barbecue”, however, originates with the (now dwindling) Amerindian people and is derived from the Taino word for the raised wooden structure used, among other things, to cure meat, barbecoa. A common misconception is that -
Meera Sodha’s vegan recipe for chopped salad with chickpeas, Tenderstem and miso | The new vegan
via theguardian.comChopped salad offers a festival of textures and flavours all in the one mouthfulNot so long ago, I fell down a hole on the internet and landed on a page on Mob’s website entitled A Brief Investigation into Chopped Salads. This sentence, in particular, caught my attention: “According to Jeff Gordinier, food & drink writer for Esquire, ‘chopping intensifies the pleasure of a salad’ Perhaps it was just food clickbait, I thought – but perhaps it was also true? I tes -
Diageo debuts paper-based bottle for Baileys
Diageo has launched a trial for a paper-based bottle for Baileys Irish Cream Liqueur; while a Johnnie Walker paper-based bottle is also in development. -
How scientists created a chocolate bar out of thin air
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Hereâs how -
Lime prawns and beetroot salad: Yotam Ottolenghi’s recipes for the bank holiday
via theguardian.comKick back, crack open the rosé and enjoy a vibrant, nutty Georgian vegetable paté and grilled lime prawns with courgettesWhether it’s gorgeous or glacial, I’m determined to eat outside this bank holiday weekend. Fresh air I will find and alfresco I will call it! I’m not even talking a full decamp to the nearest common or heath – picnic planning still feels a bit too wishful; I’m thinking more outside the confines of the kitchen, so garden table, front -
How Spoon Guru uses AI to optimise search
Food search platform Spoon Guru uses technology to boost the specificity of product suggestions in nutritional terms. But how does AI undergird this process? -
M&A activity reveals positive news for food and beverage industry
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery? -
Organic vs regenerative: A classic case of ‘frenemies’ pushing each other to do better?
USDA Certified Organic has taken a defensive position in recent years against the proliferation of eco-claims, many of which are not as comprehensive, clearly defined or held as rigorously accountable, but which nonetheless influence consumersâ purchase decisions. -
The top 4 packaging trends in confectionery in 2024
With packaging as diverse and innovative as the sweet treats it houses, 2024 sees brands accelerate their environmental, visual and technological know-how -
How to cook the perfect Jamaican rundown – recipe | Felicity Cloake's How to cook the perfect …
via theguardian.comThe rich and aromatic Jamaican coconut and fish stew in just a few easy stepsSuch is the mystery surrounding this curiously named breakfast favourite that Caribbean chef Riaz Phillips claims that, were he visited by a culinary genie offering to grant three foodie wishes, he’d use one to “ask the lineage and origin of Caribbean rundown”. Citing a dictionary of Jamaican English that describes it as “a kind of sauce made by boiling coconut down til it becomes like custard&rd -
Will precision agriculture ever be adopted?
Precision agriculture provides many benefits for farmers and can help suppliers manage food. But with a myriad of issues, including regulation and farmer adoption, will we ever see widespread use? -
Could adding salt to food increase the risk of developing stomach cancer?
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer? -
Six start-ups rethinking cocoa for alt choc innovation
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer? -
Peas offerings: with fried cod, pork belly, crab rice and goat’s cheese toasts - Nieves Barragán Mohacho’s pea recipes
via theguardian.comThe Basques work wonders with fresh peas: try them with fried cod, fino and jamón, pork belly with fried eggs, goat’s cheese toasts or in crab and pea riceAs with any proud Basque, peas have played a huge part in my culinary education – they even feature in one of my earliest kitchen memories, of five-year-old me podding peas with my mother. In fact, I’d go so far as to say that peas are one of the most important ingredients in our cooking tradition, and we happily eat t -
Olive oil consumption may curb dementia-related death risk: Harvard study
Americans, particularly women, who consume at least a half tablespoon of olive oil per day significantly lower their risk of dementia-related death regardless of genetic predisposition or diet quality, according to a new study. -
More than protein: How meat snacks are redefining convenience and nutrition
With more than 40 meat snack brands exhibiting during the Sweets & Snacks Expo, the protein-packed and portable food category is surging in popularity due to its alignment with consumers seeking convenient, satiating snacks to replace meals on-the-go. -
Cultivated meat’s consumer acceptance problem: Many Americans unwilling to try cultured protein, perceive it as less healthy, less tasty, according to Purdue University survey
Recent survey data from Purdue University that found one-third of Americans are unwilling to try cultivated chicken or cow prepared in a restaurant underscores the extent of the categoryâs "consumer acceptance problem,â despite efforts by industry players to educate potential shoppers about cellular agriculture and its benefits. -
What’s the best way to cook tempeh? | Kitchen aide
via theguardian.comMarinate it first, then steam, grill or fry it any way you like, our panel says What’s the best way to cook tempeh?
“People think of tempeh as a modern meat alternative, but it has ancient Javanese beginnings, where it was eaten as a source of protein when people couldn’t afford meat,” says Rahel Stephanie, founder of Spoons, an Indonesian supper club in London. And this nutty, umami-packed fermented soya bean cake is so much more than just a substitute ingredient: &ldquo -
Nigel Slater’s recipe for paprika and mustard chicken goujons
via theguardian.comSpicy fried chicken in crumbs with a piquant creamy dressingTo make the accompanying dip, mix together 150g of mayonnaise with 175g of thick kefir or yoghurt. Stir in a good squeeze from half a lemon and some salt and pepper. Set aside, or chill until needed.In a mixing bowl, stir together 3 heaped tbsp of dijon mustard with 2 tsp of mild smoked paprika and a little salt. Grate in 1 clove of garlic. Continue reading...
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