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Staggered homecomings after school mean staggered pit stop refuelling for hungry tums. The after-school sandwich can be healthy, tasty, fun and hearty. If variety is the spice of life, then this little collection of tum-fillers is spicy indeed. Enjoy.
It’s time to don the shoulder pads, flash the gold chain and comb back the mullet as we check out the Top 10. Not Graceland, this is Tasteland and a look at the most popular sauces it produces. Cue the music ‘Pot Pickers’ …
For the second week of Scottish Food Fortnight we acknowledge the world’s admiration of all things Scottish. From humble Stovies and Cullen Skink to wonderful fresh Salmon, Grouse and Game. Free roaming Aberdeen Angus beef is prized by connoisseurs as the finest to grace any plate …
The beetroot is a thing of beauty. So readily available throughout the year, cooked and shrink-wrapped ready to eat and at the peak of their season right now. A bit fiddly to cook raw, perhaps, but so worth the effort. These tips and tastes will help unwrap the earthy goodness of beetroot.
To achieve our ethos of FOOD MADE BETTER, we have to be different. By developing precious home-grown recipes; sourcing the finest ingredients; and supporting our kitchen teams with technology and technique, we achieved that difference as you’ll see when you meet – The Classic Trio:
Over the next couple of weeks we’ll be looking at some of the produce, techniques and dishes that make Scotland famous – and occasionally infamous. Scottish Food Fortnight begins as plump Scottish raspberries ripen and cereal oats are cut and dried. Together in a Cranachan they make Scotland tasty.
From humble origins in Milan, the simple Risotto is now popular across the globe. Variations are still built around the same core components: rice, stock, onions, butter, wine and parmesan. Let’s take a delicious look at the basics, ‘Made Better’ with the fresh ingredients of land and sea.
‘Zero Waste Week’ 2020 takes place next week as it has for the past 13 years. It is an essential cause and one close to Rick’s personal and commercial heart: “We’re doing the right thing by our customers and our planet and continue on a journey to minimise our impact as much as possible” …
Gwyneth Paltrow: “It’s what makes life interesting, finding the balance between cigarettes and tofu.” That’s one extreme attitude to a balanced diet. For National Tofu Day (1st September) we offer a few simple suggestions to include what is described as ‘one of the most versatile foods in the world’ in your weekly food plan.
‘Love Lamb Week’ is an annual celebration of British farmers and the high standards of animal husbandry they practise to let us enjoy the most delicious cuts of healthy lamb. Enjoy these foodie thoughts as we share some tasty tips to reflect our own great love of lamb.
Back to School has hugely different meaning and implication this year. Before we suggest some ‘tasty teas for hungry tums’, we’d like to say thank you to our Teachers for their amazing effort and commitment to our children during lockdown and protecting their return now. Thank you all.
Meat Free Monday – once a week can make a world of difference – say Paul, Mary and Stella McCartney on their MFM website. Whatever the reason, leaving meat in the fridge once or twice a week does balance a healthy diet. Let’s look at a few tasty dishes to Eat without the Meat.
This is another of those examples of something so good for you, being so tasty too. It is packed with protein and oozes omega-3 fatty acids. Its versatility is well known and always enjoyed as these foodie thoughts reflect, with some delicious variations on our theme – Salmon Sensations.
“I still eat a burger at the counter with ketchup running down my face” said Scarlett Johansson. We will be celebrating safely, with cheeseburgers at home this year – just have to decide what to have in it, on it and with it. Let’s look at a few tasty possibilities:
For versatility and simplicity, it just doesn’t get better than chicken. For speed, breast best. Sliced, diced and fried with a simple sauce and served with pasta, rice, couscous or salad. For deeper flavour and juicy partnership with stronger Asian, Cajun, Persian influences, go leg & thigh …
Keeping a packet or two of plain Tortillas in the freezer is a family essential. Just as filling them can be family fun. Roll up fish fingers with ketchup and mayo, or take it upmarket with our fab Tartare Sauce. These versatile little assets are ready to wrap all sorts of wonderfully tasty goodies.
These jars of pure joy add so much to mealtimes – stirred into a delicious sauce to make it tastier still; sitting on the base of a burger as you dress it; and spooned onto the side of the plate to enjoy with a juicy compilation of ‘yumminess’:
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 …