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Growing Food for Health & Wellbeing is this year’s theme for National Allotment Week (10 – 16 August). Whether from an allotment, farm shop or supermarket, fresh vegetables are at the heart of good health and balanced wellbeing. Today’s tasty tips transfer goodness from the soil to sensations on a plate.
Beer in a marinade is not just an excuse to blow the froth off a couple in the kitchen. No, it adds flavour with a depth varying according to the beer. It also contains enzymes that tenderise the meat by breaking its fibres down as it soaks. Enjoy these simple ideas – cheers!
The new railways of the late 19th Century opened floodgates to the Westcountry where visitors bustled to relax and indulge in hotels, tearooms, farmhouses and cafés, offering delicious afternoon cream teas. Let’s look at the finest ingredients for an Afternoon Tea …
Most homes have had to push their foodie repertoires way beyond the normal boundries of family favourites. With our help, through these Newsletter posts, we hope to inspire fresh tasty plates of delicious food to make tums – large or small, short or tall – happy & healthy at mealtimes. Stay well.
Often overlooked, red peppers contribute so much to healthy eating, from being just one of a number of ingredients to being the only one – the star, co-star and chorus of the entire peppery show. Today, we’ll have a look at both ends of the ‘just add’ scale of pepper values.
This is not fast food but fun, tasty, healthy food. It’s the sort of food we all enjoy but too often think ‘why fuss’. These are great alternatives to shop bought quick fixes, each quickly made without too much fuss. Chop, combine, divide, fry and enjoy the smiles all round – it’s worth it.
Cue the Music … if you click Shop/ All Products/ Most Popular, you will see what’s hot in Great Tasteland. Today, we’ll take a look at the top 5. So, ‘Pot Pickers’, loosen the buttons on that old paisley shirt, medallions out, shades on and buckle up for the taste bud ride.
Despite being an Island Nation, if it isn’t battered and served with chips, we eat relatively little fish. Spain, Portugal and Sweden are the biggest fish fans and it’s some of their techniques that have influenced our ‘super fish soups’ this week. Enjoy these truly healthy, truly tasty fishy reflections.
We know food should look as good as it tastes – but it should also be fun. Fish, meat, vegetables and fruit threaded on a skewer, grilled and enjoyed with a salad, couscous or rice make fun as well as delicious summer meals. Like this Greek Salad ‘lolly’, these simple foodie ideas are truly scrumptious.
We put so much effort in preparing the marinades and meat, that side dishes are often overlooked. This tasty combination of foodie thoughts is well worth the little effort because of the delicious rewards and welcome smiles all round.
Marinade, Marinate, Grill Baste & Rest: A good marinade adds flavour and relaxes the meat for cooking. Jamie Oliver suggests this ‘applies doubly’ to barbecues, to make sure the flavours aren’t overridden by the addition of the flame and smoke. Even simple marinades make all the difference.
There is nothing ‘simple’ about this summer’s restrictions, rules and guidelines. So, make the most of the things you do still control – mealtimes. Many, instead of a pile of lunch boxes to prepare 5 days and cook just 2, have had the challenge of lunches 7 days a week. We hope these help.
The late, great TV Chef Keith Floyd was seldom seen without a glass in his hand. ‘I love to cook with wine, sometimes I even add it to the food’ – not Floyd but W.C. Fields. Alcohol adds exciting dimensions to cooking, flavour for one and through its evaporation, literally lifting the aromas within. Cheers!
The Owl and the Pussycat had their own take on the value of the British pea, but we are going to celebrate their culinary values. It’s GB Pea Week in the month when 700 East Coast growers work 24/7 to harvest the 2 billion portions we consume each year. Enjoy this:
After all that sunshine and with permission to meet and eat outside, it rains – how disappointingly British. Keep smiling though, with our extensive range of BBQ Sauces which make wonderful marinades and add amazing, authentic flavour to meat and vegetables, whether grilled, roast or barbecued.
The food of Tuscany is much like its landscape – clean, sober and soothingly simple, but with occasional bursts of spectacular. We can’t do the scenery, but we can still enjoy the food. Our foodie thoughts today reflect the colours and flavours, simply prepared and deliciously plated to enjoy at home.
Chicken is a year-round global source of protein, low in fat and full of delicious culinary opportunities. It roasts, casseroles, grills, BBQs, soaks in a soup and sticks on a skewer. It marries deliciously with all manner of marinade, sauce, accompaniment and cooking process. This week’s collection of simple seasonality ticks all the boxes.
We all know that fish is good for us and, generally, so easy to prepare – nature’s fast-food. Add to this, the vibrant colours, contrasting bursts of flavour and the varied textures of a salad. Now, top it all with a delicious dressing and you have these bright, simple meals in moments.
These summer savouries are as pleasing on the eye as they are on the palate. Little works of art in a puff pastry frame, just bursting with seasonal flavour. From its simple pre-made base, shop bought and ready to go, savoury tarts offer a simple platform for sensational flavours.
This week’s collection of fishy thoughts is all about flavour, but simple flavour, adding value to the gentle characteristics of the star of each show. Today’s catch includes rolled sole, scallops with creamy linguine, healthy mackerel and crab cakes. There’s something for everyone to enjoy.