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Kerry Group-Pilgrim’s Pride deal marks ‘important strategic milestone’
Kerry Group has agreed to sell its Meats and Meals business in the UK and Ireland to US poultry producer Pilgrimâs Pride for â819m as it seeks the higher growth opportunity offered by its Taste and Nutrition division. -
Why the Loire is France’s most exciting wine region
via theguardian.comFrom the Massif Central to Nantes, it’s home to freethinking winemakers making elegant drinks – including thrillingly reinvigorated muscadetWhen I first visited muscadet country in the early 2000s, things were looking bleak for producers of the once all-conquering local seafood-friendly dry white. Years of unchecked overproduction and a rather cavalier approach to quality in these Atlantic-buffeted vineyards around the mouth of the Loire estuary – not to mention the emergence o -
The secret to vegan quesadillas | Kitchen aide
via theguardian.comWhat are the best meat- and dairy-free tortilla fillers?Got a culinary dilemma? Email [email protected]: vegan fillings for quesadillas
“Quesadillas are my comfort food,” says Karla Zazueta, author of Norteña: Authentic Family Recipes from Northern Mexico. “They’re quick to make, and you can stuff them with just about anything and they’ll taste really good.” Spinach Mexican-style is just one such example, and ideal for a vegan spring lunch or -
Nigel Slater’s recipe for spring vegetables in miso broth
via theguardian.comA bright and vibrant way with seasonal vegA bowl of steaming broth, swirls of miso paste and young spring vegetables.Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so). Continue reading... -
What are consumer attitudes to faba beans?
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumersâ attitudes to faba beans in different forms. -
Could a junk food diet cause long-term damage to the brain?
Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain? -
Chicken with charred tomato and hibiscus tinga, and coffee flan – Thomasina Miers’ Mexican recipes
via theguardian.comA marvel from the maestro of Mexican food: a smoky tomato hotchpotch of shredded chicken in a spicy sauce, and a velvety, milky coffee flan with hints of vanilla and dark caramelFlowers are frequently used in Mexican cookery, and dried hibiscus is one of my favourites. The flowers have a tart, cranberry-like flavour that’s a little reminiscent of sumac or pomegranate molasses, and they work wonderfully in soft drinks, cocktails and puddings. They also work well in savoury dishes such as to -
‘Unbelievably cynical’: Will there be no exit scheme for Irish dairy?
Ireland has seemingly scrapped proposals to compensate dairy farmers who leave their trade, the ag minister stating there were âother optionsâ to reduce the country's agricultural emissions. -
War of the rosés: why wine experts are furious about the blush-pink drink
via theguardian.comAre you a wine aristocrat or an arriviste? The shade of your favourite rosé apparently reveals allName: Swimming pool rosé.Age: The latest thing for summer. Continue reading... -
Report finds EU cocoa beans from Cote d’Ivoire farmed from deforested land in neighboring Liberia
An investigation by Initiatives for Community Development and Forest Conservation (IDEF) has revealed that some cocoa beans exported from Cote d'Ivoire to the EU originate from deforested land in neighboring Liberia. -
Salmon pie, pork in cider, fig tart – Nigel Slater’s one-pot dinners
via theguardian.comMarsala onion soup, baked tomatoes, upside-down fig tarts – comforting recipes for not-quite-springThere is something splendid and generous about a one-pot supper. No matter how humble the ingredients, the moment you put a large pan or pot on the table is always a good one. It says welcome, and whether everyone dips in for themselves or you ladle the steaming contents out for them, there is the happy suggestion this is a meal to be shared.A meal made in one pot makes good sense for the coo -
Kitty Coles’ quick and easy recipe for cheese and corn quesadillas | Quick and easy
via theguardian.comFried corn tacos stuffed with stringy melted cheese and roast salad onions During some quesadilla chat with my friend Karla Zazueta, we got on to the subject of cheese. Your choice of cheese is crucial, said Karla, who always opts for one with a long, stringy texture. One option is Anatolia cheese – a Turkish variety similar to quesillo, a cheese from Mexico’s Oaxaca region; you can find it in Turkish shops. Alternatively, a combination of hard mozzarella (a block or ready-grated) mi -
Rachel Roddy’s recipe for potatoes, eggs, asparagus and green sauce | A kitchen in Rome
via theguardian.comA light springtime meal using the freshest spears you can find (which, ideally, means picking them at midnight)In favourable conditions (warm and sunny, but sheltered), asparagus can grow several inches a day. The Canadian Food Focus website claims a fantastic 15cm in 24 hours – which must also be noisy, if you have an ear close enough. Even if the reality is half that, it’s enough for me to consider spending a day in a field of it. I would need to lie down low – on an inflatab -
The price of butter keeps creeping up, why?
The price of butter has risen steadily in recent years, with a 18.5% year-on-year increase recorded in the EU wholesale market between 2023 and 2024. But why is this happening? And is it a permanent trend? -
Novonesis F&B chief on post-merger strategy: ‘We’re now reaching 2bn consumers a day’
How will the merger between Chr Hansen and Novozymes impact their now joint food and beverage division? -
NPD Trend Tracker: From coffee-themed cocktails to a Barbie-themed barbecue sauce
Brands are getting creative and bringing a sense of fun to their new launches this week. Weâve got a bold pink âBarbiecueâ sauce from Heinz and a caramel biscuit twist on a Dutch favourite. Elsewhere there are tea and coffee themed cocktails, peanut butter popcorn and functional fizzy drinks. -
Oxfam slams large chocolate companies at World Cocoa Conference
Against a backdrop of cocoa topping $11,000 per metric ton on the futures market for the first time last week, Oxfam says its expertswill be highlighting the discrepancies in farmgate price at this weekâs World Cocoa Conference (WCC) in Brussels (21-24 April). -
Sticky aubergine tart, sea bass with pistachio pesto, baklava cheesecake – Greekish recipes by Georgina Hayden
via theguardian.comFamily restaurant, working for Jamie Oliver, starring in food TV – Georgina Hayden’s new cookbook, Greekish, is the result of her life’s workWhen it comes to dreaming up new dishes for cookbooks, Georgina Hayden’s sternest critic is her grandmother – her yiayia as she affectionately calls her in Greek. “I spend days with her in the kitchen,” says Hayden, who still lives close to her Greek-Cypriot family in north London. “She can be quite scathing. -
‘Everyone wants roast pig’s head’ ... UK chefs put offal centre stage with ‘confrontational’ dishes
via theguardian.comRestaurants are serving more unusual cuts of meat, with animal heads staring up at diners to teach them about their foodOffal has become a staple on restaurant menus across the UK, with cheaper cuts attracting chefs with sustainability goals and tight budgets, boosted by the influence of nose-to-tail pioneers such as Fergus Henderson at St John in London. Now many are going further, creating dishes with animal heads staring at diners from their plates.At Fowl in central London, which descri -
Nigel Slater’s recipes for tenderstem with garlic hollandaise, and blueberry yoghurt cake
via theguardian.comSpring’s fresh new shoots deserve the very lightest touchThe tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both. Continue reading... -
Talking francly: discover red wines made with the ‘other’ cabernet
via theguardian.comIt’s time for fresh, juicy cabernet franc to take centre stageLes Terrasses Saint Nicolas de Bourgueil, Loire France 2022 (£11, Tesco) For years, only one member of the cabernet family was known beyond the circles of serious wine enthusiasts. Cabernet sauvignon, still the world’s most widely planted grape variety, left its Pyrenean parent, cabernet franc, (DNA testing in the 1990s proved cabernet sauvignon is the progeny of cabernet franc and sauvignon blanc) in the shade when -
Lita, London: ‘I’m in heavenly raptures over the cooking’ – restaurant review
via theguardian.comAt Lita, Spanish delicacies are served up in exquisite surroundings. Bring granny, she’d love itLita, 7-9 Paddington Street, London W1U 5QH (020 8191 2928). Small plates £12-£29, sharing dishes £38-£160, desserts £8-£16, wines from £54When I die, a moment keenly anticipated by certain chefs, I want the team that did the interiors at Lita in Marylebone to knock up my coffin. Because darling, the joinery! It’s an orgy of tongue and groove, dove -
I eagerly await the English asparagus season, from tender start to woody finish | Rachel Cooke
via theguardian.comUntil the 17th century,the vegetable was thought of as an ‘unimproved oddity’. But I could eat it morning, noon and nightAt this time of year, you may find me doing one of two things. Either I will be standing in the garden, straining to see the first swifts wheeling in the sky above our house, or I’ll be swinging by the greengrocer yet again, in the hope of English asparagus. Officially, the asparagus season begins on St George’s Day, which falls on 23 April. But recent -
Esme Young: ‘I got Mini Cheddars in the green room when I started on Sewing Bee. Still do’
via theguardian.comThe Great British Sewing Bee judge on her mother’s first edition Elizabeth David books, Greek food, and cramming people into her tiny flat for dinnerI make porridge every morning – that’s from school. I went to a convent boarding school from the age of five. And they did do interesting food, actually. We’d have spinach and all sorts that was good for you and then on Sundays, because the nuns were going to church, we had bars of chocolate. We’d love that: we’d -
Meera Sodha’s recipe for vegan seven-layer nachos | The new vegan
via theguardian.comTake your nacho game to the next level by topping them with a layer each of refried beans, vegan creme fraiche, guacamole, pico de gallo, cheese, olives and jalapeñosThere are several great women on my street, but two of them, Anna and Marina, make seriously good nachos. Or, more accurately, Marina makes great vegetarian nachos with all the fixings and Anna makes a glorious seven-layer dip, which is a Tex-Mex party classic that involves a very specific layering of ingredients, always star -
Ask Ottolenghi: how do I get authentic chargrilled veg without a barbecue?
via theguardian.comA griddle pan is the key, but you can also get similar results on a gas flame, in an oven and even on an induction hobAsk Ottolenghi: send in your kitchen questionsI love chargrilled vegetables, but don’t have a barbecue – any ideas on getting that unique smoky flavour with a standard cooker?Sophie, Glasgow
You love chargrilled vegetables and vegetables love to be chargrilled – with or without a barbecue – so that’s a good start. The first stage is the kit: you&rsqu -
Creamy peppers and chipotle chicken: Yotam Ottolenghi’s Mexican-inspired recipes
via theguardian.comCreamy green peppers with a zippy jalapeño salsa, and spicy chipotle chicken with black-eyed bean salsaSalt, fat, acid, heat, as US food writer Samin Nosrat put it. Or, put differently: salt, avocado, lime juice, chillies. Or salt, soured cream, lime juice, green peppers. The ingredients will change, but often the reason Mexican food is so appealing is that any given dish hits every one of those key notes. Using green, less ripe varieties of the likes of peppers and chillies, rather than -
How to turn leftover roast chicken and old tortillas into chicken tinga tostadas – recipe | Waste not
via theguardian.comWake up tired tortillas and leftover chicken by adding your favourite Mexican-inspired toppings to create the classic Mexican ‘toastie’Leftover roast meat makes a glorious tostada topping. Combined with your favourite Mexican-inspired ingredients, just 150g is enough meat for about six tostadas, to serve as a snack for six or a huge feast for two. Tostadas are also a great way to give old tortillas new life.Chicken tinga is a classic Mexican dish usually made from shredded chicken sp -
Cocktail of the week: Zapote’s Zapote 70 – recipe | The good mixer
via theguardian.comA margarita using both mezcal and tequila, with a hint of sweet almond for added depthThis take on the margarita uses both tequila and mezcal, with orgeat for a little balancing sweetness. It’s relatively straightforward, but complex in both execution and taste. When we came up with the idea, we applied the same principles as those we have in the kitchen, using only a few ingredients and letting the produce shine. We serve this straight up, but it’s also enjoyable over ice.Chef Yahir -
Evergreen launches Waffles 'N' Bites, continues expanding into breakfast category
The debut of breakfast brand Evergreenâs Waffles 'N' Bites at Natural Products Expo West last month taps into a growing consumer demand for handheld and âsnackable quick breakfast formats,â and frozen quick options, which Innova Market Insights suggests is a small but a potentially mighty subsegment of the market.
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