Celebrating the diversity and heritage of what we eat
On Fats PDF Print E-mail
Articles - Food & Health
Written by Udo Pollmer   

Food pontiffs see the cuisines of the world as a continual provocation. A typical example is the Mediterranean diet, which doctors believe to be good for the heart. What a shame that it includes almost everything that the most intransigent health gurus attempt to exclude from their clients' eating habits. A couple of glasses of Pastis or Ouzo as an aperitif, followed by the first course: instead of a bowl of raw salad, an onion soup, possibly topped with high cholesterol cheese au gratin.

What does the Term Organic Really Mean? PDF Print E-mail
Articles - Food & Health
Written by Tom Finlay   

Organic agriculture is most often defined by what it isn't: no artificial fertilisers - no pesticides etc. Although this is true it misses the real heart of the matter. The principals of organic systems are designed to produce food of quality and quantity using practices which co-exist rather than dominate natural systems.

At its centre is an understanding of the direct link between the soil - plants - animals and people. Here in practical terms is where the real fundamental difference can be found. In organic practice the

Homemade Lemonade PDF Print E-mail
Recipes - French
Written by Sarah Paston-Williams   


3 large unwaxed lemons
50-75g (1¾-2¾oz) sugar
About 900ml (1½ pints) boiling water


Scrub the lemons, then slice up roughly and purée them coarsely in a food processor or blender, adding 300ml (1/2 pint) of water and 25g (1oz) of the sugar. Strain through a nylon sieve, then repeat the process twice more, using the pulp remaining in the sieve. Add extra water and sugar to taste.

Cover and chill well for 1–2 hours, then pour into a jug and serve with a few mint or lemon balm leaves, lemon slices and ice cubes. (Borage flowers also look very pretty.) This lemonade doesn’t store and should be drunk within a few days.

Ideal Summer Picnics PDF Print E-mail
Recipes - British
Written by Gilli Davies   


What better way to celebrate the onset of summer than to pack a picnic and head down to the closest piece of water? Sunshine reflecting from the water - lots of open spaces and a venue with a view - all you need for an excellent picnic is some tasty food and some good company.

Fregula con Cocciula - Fregula with Clams PDF Print E-mail
Recipes - Italian
Written by Alberto Mario DeLogu   

Uncooked FregulaFregula is a kind of Sardinian coarse-grain couscous - made of granules the size of lentils. It owes its name to the Italian verb fregare (to rub) as it is hand made by continuously rubbing the semolina dough in a large terracotta round saucer.

The Trouble with Healthy Eating PDF Print E-mail
Articles - Food & Health
Written by Jenni Muir   

It's popular to dismiss healthy eating with the claim that there is too much conflicting information. One minute you re being told not to eat potatoes, the next you're supposed to wolf them down at every opportunity, that is unless you're having them with meat, which of course you should never do, but Valrhona and unpasteurised cheese are okay by themselves.

Home Brew by Doug Rouxel and Sara Paston-Williams PDF Print E-mail
News & Reviews - Book launches and reviews
Written by Claire Bowles Publicity   

Home Brew“Roll on October. It’s the ideal time to start brewing again after the heat of summer. The hop harvest is gathered in, the apples are ripe for cider-making, the summer fruits have been stored, and there’ll soon be sloes to pick after the first frosts for sloe gin. But best of all, the room temperature at home will have dropped to around 18-20°...just the perfect temperature to get brewing”  Doug Rouxel 

The Green Leaves of Early Summer PDF Print E-mail
Articles - Food Heritage
Written by Gail Duff   

Stand anywhere outside in May and you can almost hear green shoots growing. Leaves are unfolding and the early flowers bursting from their buds. Trees and hedgerows are suddenly green again and gardens come to life. No wonder May was always the 'merry month', praised for both its beauty and for new leaves to relieve the monotony of winter diets.

Cooking With Kentish Seafood PDF Print E-mail
Recipes - British
Written by Gail Duff   

Kent is surrounded on all sides by sea and from the sea comes a rich harvest of seafood that has been gathered for thousands of years. The county has a variety of coastlines, from wide mudflats to the famous chalk cliffs, and each type of coast provides its own particular type of shellfish.

Whitstable has always been the centre of the oyster fishing industry.


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