Yumello is a Bristol-based company that strives to produce healthy and sustainable peanut butter. They bring us the ancient knowledge and tradition of Berber people, supporting a cooperative of 300 women and, therefore, helping us spread some love on our lonely toast.
Read MoreKate is the author of Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif, a fascinating and hilarious book packed with delicious recipes for all sorts of aperitifs and cocktails, including the perfect Negroni, my all-time favourite.
Read MoreFasting has a philosophical, spiritual, and psychological meaning: it represents the ability to choose over cravings. In recent years, various experts have increasingly proposed intermittent fasting as the miracle cure for losing weight and improving energy levels, attachment, negative thoughts and feelings that drive human suffering.
Read MoreFull of chocolate and biscuits and ready to eat in less than an hour! You can thank me later…
Read MoreI am a Parisian. I was brought up in Paris from a French father and an Algerian mother. I ate lots of Algerian food growing up, either cooked by my mother, my grandmother, or one of my numerous aunts. This type of mixed Arabic/French background is very common in France, which is one of the reasons why more and more Arabic influenced dishes are appearing in French cuisine.
Read MoreZhug (Hebrew: סְחוּג , romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabboj (Arabic: معبوج ). - another mixed up Middle Eastern recipe, although it seems clear it did originate in Yemen.
Read MoreBaked and poached egg dishes are made everywhere in the world and shakshuka is similar to huevos rancheros (Mexican), huevos a la flamenca (Spanish), cilbir (Turkish) and even our own simple baked or coddled eggs.
Read MoreGrowing up in the North East, more specifically in the Teeside area, there’s one thing that we take very seriously, and that’s the Chicken Parmo.
Read More“We need to bring back the interest in agriculture. We need to show what’s actually happening because a lot of media attention on farming has been negative for recent years”
Read MoreWe have a systemic problem with the way we interact with food in this country. The Waste and Resources Action Programme (WRAP) released a report last year that explains in blunt reality just how much food the UK has wantonly disposed of in the last few years, how it has been wasted, and by whom. It quickly reveals that in 2018 we as a nation wasted 6.65 million tonnes of food.
Read MoreThis rarebit mac n' cheese, is as oozy as it is delicious. It is an honest display of love on a plate – comfort food at it’s finest, with the help of some serious cheese and truffle action, it's hard not to be.
Read MoreThere is no hot drink as pleasurable to sip than a cup of tea at its perfect drinking temperature, but getting tea at its best needs a certain degree of patience. It can be lip scaldingly hot at first, so timing is crucial here. Wait too long and it will be disappointingly cool, but there is a perfect temperature for each of us. For me, it is 57.3C precisely. I know this because I am a sad tea anorak and have measured it.
Read MoreThis salad might help you think it is because it’s so light, fresh and zingy and packs a real health punch.
Read MoreI woke up to my complacency, maybe even entitlement when queuing outside Sainsbury’s in March 2019. Overnight, shelves were stripped of old faithful fusilli, and passive-aggressive loo roll disputes broke out. Before Christmas, freight out of the UK was blocked by European countries after the emergence of the super spreader Covid-19 strain, triggering concerns over fresh food shortages.
Read MoreEveryone seemed to be drinking the same thing, which made us very curious. It looked so refreshing, and we were beginning to feel a little left out, so we grabbed a table under the shade of a palm tree at the nearest bar.
Read MoreIt is an inconceivable privilege that in some parts of the UK we can sample Ethiopian injera one week and Georgian khachapuri the next.
Read MoreThis is where making things like Christmas pudding can help put back some of the delicious festive anticipation and joy. I grew up in a massive family where we made one every year, all the children having to stir it and throw in sixpences. But I never ate it.
Read MoreNothing brings back those nostalgic memories quite like dumplings. Specifically, Slovak pirohy. Stodgy, potato-y, fatty dumplings that hug me from the inside and make me feel like everything’s going to be okay.
Read MoreIf there was a book called The Coolest Things You Can Do To Help the Planet and You, it would say the latest thinking is to start eating more plant-based foods.
Read MoreMakes enough for two big bowls - serve with lovely crusty bread.
This recipe will warm your cockles, give your tastebuds a holiday, be a tonic for your eyes, boost your immune system and make your pee pink.
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