Tuesday, 28 February 2012

Bendigedig! Recipes to celebrate St David’s Day

March 1st is St David’s Day so why not celebrate by cooking up some new recipes with a Welsh twist using Collier’s Powerful Welsh Cheddar?

Collier’s was inspired by Wales’ proud industrial heritage. Its characteristics reflect those of the coal miner - reliability, power and integrity - while its distinctive black packaging shows a miner’s face.

Collier’s is a cheddar with a unique long, powerful, creamy and slightly sweet taste. And unusually it contains tantalising “crunchy bits” which are actually tiny salt crystals, evidence of the cheese’s high quality.

It is the perfect ingredient in a range of recipes, more of which can be seen at www.collierscheese.com

These recipes all have a Welsh flavour and are bendigedig – wonderful!

Collier’s Cheese Welsh Cakes
Welsh cakes are a traditional Welsh favourite and it was customary to cook them over a heavy, flat, iron pan called a bakestone. Traditionally they are sweet, but for a savoury taste sensation, swap the sugar and sultanas for Collier’s Powerful Welsh Cheddar. These are great fun to make with children and cook in a few minutes on a hot frying pan.

For 20 Collier’s Welsh Cakes:
225g self-raising flour
110g butter
75g Collier’s Powerful Welsh Cheddar, grated
10g Parmesan, grated
4g fresh chives, chopped
Pinch of cayenne pepper
Pinch of salt
1 egg, beaten

Sift the flour, and then rub in the butter until crumbly.
Add the both the cheeses, chives, cayenne and salt and gently mix.
Add the egg and mix to dough. If the mixture is a little dry add a spot of milk, until dough is formed.
Transfer the dough on to a floured working surface and roll out to 5 mm (¼ inch) thick.

Using a 6.5 mm (2½ inch) plain cutter cut the dough into rounds. Re-roll the trimmings until all the dough is used.

Heat a heavy flat frying pan on a medium heat (traditionally a heavy flat iron pan called a ‘griddle’ pan or bakestone was used). Now grease with a little vegetable oil, using a piece of kitchen roll.

Cook the Collier’s Cheese Welsh Cakes in batches of 4 to 6 for about 3 minutes each side until golden brown. If they are browning too quickly, turn the heat down so they cook in the middle.

They should be fairly brown and crisp on the outside.
Serve immediately while still warm, with butter if you like.

Collier’s Welsh Rarebit

3 egg yolks
50ml brown ale
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
200g Collier’s cheddar
4 shallots – finely diced
3 x traditional muffins, cut in half

Mix all the ingredients together in a bowl. Toast the muffins on both sides. Spread a layer of the cheese mix on top, quite thickly, and grill until brown and bubbling.

Collier’s Cheese, Leek and Chilli Muffins

The leek, like the daffodil, is the national emblem of Wales. Shakespeare refers to the custom of wearing a leek as an “ancient tradition” in Henry V. The leek is seen on the cap of the Welsh Guards and boys will be wearing them to school on March 1st, while girls will wear a daffodil.

These muffins are really easy to whip up and make a nice change in lunchboxes.

For 10 muffins:

200g self-raising flour
1 tsp baking powder
Pinch of English mustard powder
1 medium leek, finely chopped
1 medium red chilli, deseeded and finely chopped
100g Collier’s Powerful Welsh Cheddar, grated
80ml milk
100ml vegetable oil
1 egg, beaten

Heat oven to 180° C / 160°C Fan / Gas Mark 4.
Line muffin tins with 10 cases.
Mix all first 6 ingredients gently together.
Now add the milk, oil and egg and fold together to form mixture.
Spoon the mixture evenly into the muffin cases (top with a little extra grated cheese if desired)
Bake for 25 minutes, then check to see if they are done.
Enjoy warm or cold
"Bwyd da ar gyfer Sant Davi Dydd!"

Free Cookies To Celebrate The Free Day - Leap Day Deal From Domino's. Today only!

Free Cookies To Celebrate Leap Day!To celebrate Leap Day on Wednesday (February 29, 2012), Domino’s Pizza is offering a portion of cookies absolutely FREE from any of its UK stores.

To claim your free cookies, just spend £10 online at www.dominos.co.uk on February 29, 2012. They collect your order from your local store or arrange for it to be delivered to your door and the free cookies will be yours to enjoy!

Simon Wallis, sales and marketing director of Domino’s Pizza, said: “Leap Day only comes once every four years so what better way to celebrate this free day with some free cookies. In every box, there’s a cookie for each year since the last Leap Day!”

To claim your free cookies, log onto www.dominos.co.uk.

Monday, 27 February 2012

Making Pizza A British Dish With The Stone Bake Oven Company

With the recession hitting UK manufacturing hard, it’s more important than ever to buy British and support UK manufacturing.

The Stone Bake Oven Company, who have held their own amongst the recession, tell how wood fired pizza ovens made in the UK, are proving to be an investment during the current economic climate.

With hard times making everyone, regardless of income, reassess the way they spend their pennies, more attention than ever, is being paid to the origins and the quality of products on the UK market.

The Stone Bake Oven Company, who hand cast a range of wood burning pizza ovens in England, use a modern aggregate, sourced within the UK which utilises reclaimed materials. The result is a technically efficient wood fired oven, which heats up quickly and retains its heat for hours. A wood fired oven can be used to cook authentic Italian Pizza, specialty roasts, desserts, breads and just about anything else.

“It’s often a misconception buying quality means spending more money “, says Tom Gozney the company founder, “our ovens are some of the most competitively priced on the market, and we are proud to support UK manufacturing and labour.”

The benefits of opting for British doesn’t stop there either, ever heard the phrase ‘buy cheap, buy twice?’ With a wood fired pizza oven by the Stone Bake Oven Company one can enjoy cooking in their oven either indoors or outdoors for years to come, with a selection of ovens to suit a range of budgets and space restraints.

The environmental benefits of choosing English products are vast. Manufacturing in the UK, means a lower carbon footprint due to reduced miles traveled by the product, and with the Stone Bake Oven Company the costs saved are passed onto the customer.The Stone Bake Oven Company are also proud to present a range of pizza ovens which promote the use of an environmentally sustainable fuel source, wood.

Available for many applications the Stone Bake Oven Company have a range wood fired ovens which are divided between the ‘at home range’ and a the ‘commercial wood fired ovens range’ too. The Stone Bake Oven Company are fast becoming a house hold name, gracing many kitchens and gardens with the affordable Primo Oven, to your local restaurant with their range of Gio commercial pizza ovens.

So this year, choose products and services from the UK. Look for quality and longevity and play a part in keeping UK manufacturing buoyant, whilst taking the time to enjoy mouth-watering, thin, crispy authentic pizza, from a Stone Bake Oven.

To view the Stone Bake Oven Company’s a range of pizza ovens, visit www.thestonebakeovencompany.co.uk.

Tuesday, 21 February 2012

Holywell Water Company Brings Malvern Water Back to Life

The original Malvern water will be quenching thirsts once again as The Holywell Water Company Ltd gains the right to use the famous township in its branding.

The Holywell Water Company is now delighted to announce the subtle yet highly significant rebranding of its bottled still and sparkling spring water to Holywell Malvern Spring Water!

The Holywell Water Company has produced Holywell Spring Water, which is sold in some of the top hotels, restaurants and castles(!) in the country, since 2009 from the original spring in the heart of the Malvern Hills, Worcestershire, but has been unable to use the word ‘Malvern’ in any branding until now.

Water from the original Holywell spring in Malvern was first commercially bottled by Schweppes in 1843 and continued there for 54 years until the company moved production to a different site in 1897. Coca-Cola took over Schweppes and continued to produce Malvern Water from this site until the brand was dropped in 2010.

The Holywell Water Company took ownership of the original Malvern spring and 19th century buildings used by Schweppes in 2009, but despite bottling fresh spring water from this source the company was unable to use the iconic town in its branding.

Rhys Humm, Director of The Holywell Water Company, said: “I’m hugely excited about our subtle name change. The Holywell spring is indisputably the original source of Malvern water so it is fantastic that we can now include the prestigious Malvern name in our branding.”

He added: “It’s important that water from Malvern is still bottled and that the name and association is not lost forever. Our solicitors have done some fabulous work in registering this trademark and I hope the public will be as happy as we are that we can use the term Malvern in relation to our pedigree water.”

The Holywell Water Company will be showcasing its newly branded bottles for the first time at the Hotelympia trade show at ExCeL, London, from the 26 February - 1 March.

The company has also taken this opportunity to include a QR code on its labelling which will take users on a video tour of the Holywell spring.

For more information visit www.holywellspringwater.co.uk

Sunday, 19 February 2012

Welcome To Squires Kitchen Bake School, a new publication!

SKMP, publishers of Cakes & Sugarcraft, Wedding Cakes - A Design Source, and Inspired by Food, are launching a new title for budding bakers and cake decorators: Squires Kitchen Bake School.

This title is a unique new concept which presents a whole host of baking inspiration from expert tutors at the esteemed International School, based in Farnham, Surrey as well as other top names in the industry.

With home baking and crafting both enjoying a phenomenal resurgence, this brand new title will help satisfy even the most avid bakers and cake decorators. And with cupcakes still leading the way in the fashion stakes, they take centre stage in the first issue. Features include:

• Classic, contemporary and allergen-free recipes for cupcakes and frostings

• Trade secrets and top tips from some of the best-known tutors, writers and bakers in the industry, including Mark Tilling, Fiona Cairns, Ann Skipp, Peggy Porschen, Eddie Spence MBE, Paddi Clark, Susan Griffiths and Jan Clement-May

• Creative and original ideas for dressing up your cupcakes, including quick and easy solutions for the busy baker

• Year-round ideas for every occasion, including Easter, weddings, summer holidays and Christmas.

If this tantalising peek at what's on offer at Squires Kitchen's International school is tempting you to learn more, information about what's on offer is detailed in the magazine. Whether you're making your first wedding cake or you're looking to discover the secret of making perfect sponges or pastry at home, there is a wide range of courses covering all baking and decorating topics for every skill level.

Out 8th March 2012 onwards!

160 pages, RRP £5.99, ISSN 2049-6001

Available from WHSmith, Sainsbury's, selected newsagents or direct from the publishers at www.squires-shop.com.

SKMP and Squires Kitchen's International Cookery School are part of Squires Kitchen, The Grange, Hones Yard, Farnham, Surrey GU9 8BB Tel: 0845 61 71 810 Email: customer@squires-shop.com Online shop: www.squires-shop.com.

Saturday, 18 February 2012

Nose to tail dining

When it comes to eating meat, most of us opt for a steak, breast or chop but the trend for nose to tail eating encourages us all to be a little more adventurous with our choices.

The Chinese embraced the concept of nose to tail eating long before it was given its identity by Fergus Henderson with the launch of his world-renowned recipe book, The Whole Beast: Nose to Tail Eating.

It is not just about a fashionable way of cooking, the origins stem back to the belief that animals are sacred and so killing them to eat should be a respectful process, involving no wastage.

Offal, marrow and tripe were all much more commonplace in the UK many years ago but with a switch to convenience eating in the home, these are now considered unusual and restricted to upmarket restaurant menus.

The Chinese way of cooking still advocates the principles of nose to tail cooking and Wing Yip, the UK’s leading Oriental grocer says it doesn’t all have to be left to the experts.

Nose to tail is not all as extreme as cooking a pig’s head - the preferred recipe challenge on many television cooking programmes - there are more accessible recipes that can be attempted at home.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “This way of cooking should be embraced as it can introduce the tastebuds to new flavours and textures. Our supermarkets stock a vast array of the more unusual ingredients needed to conjure up wonderful new dishes to impress your friends and family in your own kitchen.”

Wing Yip superstores are located in Birmingham, Manchester, Cricklewood and Croydon and each stocks over 3,000 items from noodles, teas, chop sticks and even chicken feet.

For more information visit www.wingyipstore.co.uk

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Tuesday, 14 February 2012

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Monday, 13 February 2012

Celebrity Chefs coming to Glow, Bluewater, BBC Good Food Show Spring announce the line up 12 – 15 April 2012, Bluewater

The BBC Good Food Show Spring is launching at Glow, Bluewater in April and today announces a line up of celebrity chefs and TV programmes never before seen under one roof in Kent!
Tickets to the Show include a session in the 650 seat Supertheatre which gives visitors a chance to enjoy sessions including Saturday Kitchen Live and MasterChef. On top of this visitors can enjoy live demonstrations from some of the nation’s favourite TV foodie faces including James Martin, John Torode and Gregg Wallace, Gennaro Contaldo and Olly Smith. Plus the Show will host the country’s first chance to see the MasterChef Champion 2012 live on stage!

Celebrity Chef James Martin says “The line up for the BBC Good Food Show Spring is looking set to be one of their best. This is a rare opportunity for members of the public to see so many of their food heroes cooking live all under one roof! What a fantastic opportunity to meet your favourite chefs, star spot plus shop from some of the country’s finest producers!”

Saturday Kitchen
See James Martin host these live sessions featuring celebrity guests, the omelette challenge and food heaven and hell.

The MasterChef Experience
See the 2012 MasterChef Champion Live on stage for the very first time! Plus featuring sessions from John Torode, Gregg Wallace and the 2011 champion Tim Anderson - it really is MasterChef brought to life.

Celebrity Chefs
Pick up inspiration from some of the nation’s favourite chefs including James Martin and The Hairy Bikers who will be demonstrating their skills cooking fresh seasonal and local produce in front of a live audience.

Taste try and buy your way round over 100 fantastic producers including areas dedicated to FoodLovers approved produce and Produced in Kent.

To book please visit www.BBCGoodFoodShowSpring.com or call 0844 581 1362

Tickets include timed show entry and a seat in the Supertheatre
Timed show entry times:
Morning session
9.30am – 2pm
Afternoon session
2.30pm – 7pm

Ticket type
Advance standard
Advance gold*
On the door (standard only)
Over 65s
Child (6-16 yrs)

For more information please visit www.BBCGoodFoodShow.com
£1.75 booking fee per ticket applies.
Child ticket policy
Under 16s (6-15yrs) not permitted on weekdays
Under 5s free every day

*Includes gold seat in the Supertheatre. Gold seats are located within the front 9 rows of the theatre.

Saturday, 11 February 2012

Want a romantic foodie night in? Ristorante Pizza is what you need!

With Valentine’s Day reminding us that the only way to spend an evening is with those you love, now is the time to avoid the cold, get cosy and enjoy a Ristorante pizza together.

Indulge in ‘Italy’s Best Loved Pizza’ and fall in love with the delicious thin and crispy base. Plus, as we all know, opposites attract there are six different flavours, including Mozzarella, Speciale, Pollo, Funghi, Hawaii, and Pepperoni Salame, meaning there is a taste for everyone.

What could be more romantic than spending an evening indoors, hiding from the cold and experiencing a taste of Italy? Spoil your partner this Valentine’s Day with a satisfying Ristorante pizza. With a cooking time of only ten minutes from frozen, the rest of the evening can be spent gazing into each others eyes – that’s amore!

Ristorante is available from ASDA, Sainsbury’s, Tesco, Morrisons, The Co-op and Waitrose expect to pay about £2.79.

Co-Op brings back heritage apple juice

The Co-operative is reintroducing its heritage apple juice, made from 1,000 varieties of rare apples, and quadrupling production after selling out last year.
An extra 28,635 litres of The Co-operative Farms’ Truly Irresistible Tillington 1000 Pressed Apple Juice have been produced following high demand for the fresh juice last year, which sold out within weeks of hitting the shelves.
This year 38,000 one-litre bottles, compared to 9,365 in 2011, will be available at 608 selected Co-operative Food stores across the country, priced at £2.29 each, this week (from February 9).
The 1,000 varieties of apple tree, used to create Tillington 1,000 pressed apple juice, had faced being taken out of commercial production before The Co-operative Farms bought one of three identical collections for its fruit farm at Tillington in Herefordshire in 2008.
The other two parts of the collection were bought by the Prince of Wales and a private Scottish collector, but The Co-operative’s collection is the only one being put to a commercial use.
David Gardner, Head of Fruit Operations at Co-operative Farms, said: “Thanks to an even greater apple yield from our maturing orchard we are in a position to meet the high demand for this fresh apple juice.
“These apples offer a real taste of British history, and were in real danger of disappearing forever. To be able to turn them into a delicious and popular drink is extremely exciting and is an example of what The Co-operative, as a major food retailer and the UK’s largest farming business, can achieve.”
The collection of heritage trees includes “Isaac Newton’s tree”, which is identical to and originated from the apple tree in the garden of Newton’s home, which helped him discover gravity. Other rare varieties grown at Tillington, and included in the heritage apple drink, include Great Expectations, Fairie Queen, Northern Spy, Forty Shilling, Dick’s Bill and Bloody Ploughman.
For further information about Co-operative stores stocking the product, customers can contact the Co-operative Customer Careline on (freephone) 0800 0686 727.

Thursday, 9 February 2012

Tuesday, 7 February 2012

Get Your Teeth Into This – Try Domino’s Boneless Ribs First Via Facebook

Domino’s Boneless Ribs
Domino’s Pizza, the pizza delivery expert, is giving Facebook fans the chance to preview a new side order a week before the national launch.

Domino’s UK Facebook fans can try a portion of delicious new bite-sized spicy Boneless Ribs, served with a BBQ dip, for an exclusive promotional price of just £2.99.

Just visit Domino’s UK Facebook page and click through to Domino’s ordering site where the Boneless Ribs will automatically be added to the customer’s checkout basket.

Simon Wallis, sales and marketing director at Domino’s Pizza, said: “We’ve now got over 400,000 fans on our UK Facebook page and to thank them for coming back to our page time and again, we wanted to give them a sneak preview of our new Boneless Ribs and enjoy them at a very special price. Our Facebook fans are very knowledgeable when it comes to our menu so we can’t wait to see what they think of this tasty new addition.”

The Boneless Ribs will be available on general sale from Monday February 13, 2012.

Find Domino’s on Facebook at www.facebook.com/DominosPizza .

Show them you love them with Baruzzo Fine Chocolates

Baruzzo Fine Chocolate has launched a new box of hand-made chocolates for Valentine's day. The chocolates are heart-shaped, with a smooth salted caramel soft centre and an aromatic powerful dark chocolate coating. The chocolates are hidden in a simple brown box, to conceal them and to help lovers to surprise each other on Valentine's day.

The idea of concealing the surprise inside something non-colourful and non-flashy was inspired by Roald Dahl who once said, “The greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it.”

Raffaella Baruzzo, founder of this young, London-based company, seems to believe that magic can happen: “I wish to prepare something nice for lovers and chocolate lovers. I think giving a secret heart for Valentine's is intimate, meaningful and sweet. Valentine's Day celebrates the sweetest thrill one can experience. We should never forget it: it is a day made of caramel.” (EDITOR: This is probably the most sensible, true thing I have ever read about Valentine's Day!)

The Chocolate Caramel Heart Boxes are available online (www.shop.Baruzzo.co.uk) and in shops. They come in boxes of 5 or 16 pieces. Price starts from £7.50

Primula Cheese Offers Easy Alternative Very Tasty Recipes For Shrove Tuesday

Primula is offering busy families and individuals a few simple recipe ideas for Shrove Tuesday. The recipes make the ideal lunchbox snack and are a fresh alternative to the traditional 'lemon and sugar' pancake.

The uniquely squeezy cheese is a healthy option for savoury pancakes as it contains a third less fat than hard cheese and is a good source of calcium, ideal for children.

Recipe suggestions:

Primula Cheese & Ham with fresh Red Pepper Pancakes


• 4 large ready-made pancakes

• 1 x 150g tube Primula Cheese & Ham Spread

• 1 fresh red pepper, deseeded & sliced

• Handful of basil leaves (optional)


1. Squeeze lines of Primula Cheese & Ham on half of 1 pancake

2. Fold the other half over it & press closed

4. Cut into 2 equal segments

5. Now squeeze some Primula Cheese & Ham on both of the separate

segments and add some red pepper slices

6. Fold over the top segment to make a plump, chunky pancake sandwich

7. Repeat this with the remaining pancakes

8. Wrap with cling film of foil

Primula Cheese & Chive with fresh Green Pepper Pancakes


• 4 large ready-made pancakes

• 1 x 150g tube Primula Cheese & Chive Spread

• 1 fresh green pepper, deseeded & sliced


1. Squeeze lines of Primula Cheese & Chive on half of 1 pancake.

2. Fold the other half over it & press closed

4. Cut into 2 equal segments

5. Now squeeze some Primula Cheese & Chive on both of the separate segments and add some green pepper slices

6. Fold over the top segment to make a plump, chunky pancake sandwich

7. Repeat this with the remaining pancakes

8. Wrap with cling film of foil

V Suitable for vegetarians

The pancake suggestions can be made using Primula Light for a low fat alternative. With just 37 Kcal and 1.5g of fat per 25g squeeze Primula Light is the ideal cheese spread for slimmers.

For more information on Primula including a huge range of recipe and snack ideas please visit www.primula.co.uk or www.facebook.com/PrimulaCheese

New BBC Programme; Bees, Butterflies And Blooms Visits Northampton's Farrington's

Northamptonshire LEAF Marque farmer Duncan Farrington, producer of Farrington's MELLOW YELLOW® Rapeseed Oil, has spent time over the past eighteen months working with the BBC, and writer, broadcaster and gardener Sarah Raven, on a three part documentary set to get the nation buzzing.

In the first of a three part series to be shown on BBC 2 Television, the team visits Duncan at Bottom Farm, Hargrave to discover how in recent years, he has replaced much of the lost hedging and is constantly looking for innovative ideas to encourage wildlife onto the farm. Duncan investigates sowing modern perennial wildflower 'margins' around crops on his farm to support pollinating insects, and to benefit his crop productivity.

Duncan says "I am very proud to have been involved in this exiting programme looking at how we can take simple measures to try and reverse some of the declines in our native bumblebees and other pollinating insects on our farmland. With the help and advice of organizations such as LEAF we have been carrying out a number of habitat enhancement ideas on our family farm over the last ten years or more."

Pollinators are in crisis. It's a complex problem that scientists the world over are trying to fathom, but the prognosis is grim - without healthy populations of insect pollinators across the world, our food security is under threat. Backed by recent research, Sarah Raven believes that central to the problem is a lack of food and habitat, leading to the poor health and nutrition of our pollinators. A lack of a rich and varied supply of pollen and nectar throughout the year to feed our insect pollination workforce and keep them strong and healthy; is leaving them vulnerable to the effects of pesticides, pathogens and parasites.

Our pollinating insects are vital to the production of the vast majority of the fruits and vegetables we need in our healthy diets. If we don\'t start to look after our pollinators, eventually our favourite foods could vanish from our supermarket shelves, from apples and pears through to coffee and chocolate. Not to mention Rapeseed oil!

As governments and scientists debate colony collapse, and species extinctions of Butterflies and Bumblebees, Sarah wants to show us that we could all make a difference right now.

Due to be aired on Wednesdays 8th, 15th and 23rd February at 8pm on BBC 2, Sarah travels the length of the country visiting Birmingham, Harrogate, Leicester and Northamptonshire.

Bees, Butterflies and Birds with Sarah Raven, due to be aired on Wednesday 8th, 15th and 23rd February at 8pm on BBC 2 Farrington's MELLOW YELLOW® cold pressed rapeseed oil, is grown, pressed and bottled on the family farm in Northamptonshire to LEAF Marque standards.

Farrington Oils Limited:

Bottom Farm, Hargrave, Wellingborough, Northants, NN9 6BP.

Tel: 01933 622809 / Email: sales@farrington-oils.co.uk

Make Mothering Sunday even more special with Godminster

Godminster has something very special to treat well deserving mothers this year, a mature Godminster Cheddar paired with an indulgent fruit cake from The Simply Delicious Fruit Cake Company, all hand-packed in a gift box to make a Cheddar and Fruit Cake Combo. The gift provides the perfect combination of tradition, sweet and savoury.

Godminster's award-winning vintage organic Cheddar is made to a unique 70-year-old recipe and has been made on the farm in Bruton, Somerset for over ten years. The Cheddar is instantly recognisable by its purple wax coating and is available in either a heart or round shape.

Godminster's owner Richard Hollingbery said, "This fantastic combination is so well-known in Yorkshire, where I was born, so to be able to offer this to people throughout the country is great. The fruit cake is made to the highest quality, by a Company we work closely with - the pairing of this with the Cheddar is a match made in heaven."

Godminster's Organic Cheddar and Fruit Cake Combo includes a 400g heart or round vintage organic Cheddar and The New Discovery Fruit Cake and retails at £26.00 including postage and packaging at www.godminster.com

Sunday, 5 February 2012

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Gourmet Italian, Organic, Food Range, Tuscany Corner Launches An Exclusive Valentine's Day Hamper, Perfect For Dinner For Two!

Tuscany Corner, a new range of the finest quality authentic Italian, organic produce, is proud to announce the launch of their exclusive Valentine's Day hamper. Perfect for those who want to stay in and cook a romantic meal for their loved one, each hamper comes packed with delicious Tuscany Corner ingredients and three inspirational recipes which make a delicious, authentic, Italian meal for two for just £35!

The exclusive Valentine's Day hampers, include: a rich ragu (meat sauce) or a mouth-watering porcini mushroom sauce, a bottle of organic red or white wine (750ml), a percorino degli sposi cheese (translated this means the bride & groom's pecorino, perfect for the most romantic day of the year!), as well as a jar of honey or Chianti jelly and a 500g bag pasta, all presented in a delightful hamper.

An example of a recipe included in the hamper is listed below:

RECIPE 3: Rigatoni "cacio e pepe" (pepper and Tuscan pecorino cheese)
Serves 2:
Fill a large saucepan with three litres of water. Bring the water to the boil and add a level tablespoon of salt together with the fresh pasta. Leave the pasta to cook for 20 minutes. In the meantime, take a small saucepan and add 100 grams of grated mature pecorino cheese, a little cracked black pepper and 5/6 grams of crushed, whole peppercorns. Add a little water from the pasta and whip the cheese until it becomes creamy. Once the pasta is cooked, drain and place in a frying pan with a little water and the creamed cheese. Stir thoroughly off the heat to stop the cheese from becoming hard. Serve with a little more cracked pepper and grated pecorino on top.

With a superb selection of contents, a Tuscany Corner Hamper is the perfect solution for those who want to cook a delicious meal in the comfort of their own home for their loved one this Valentine's Day.

The integrity and simplicity of the products in the Tuscany Corner range speak for themselves. All are typical of the famed Mediterranean Diet, including extra virgin olive oil, cured meat and salami, traditional Tuscan cheese, handmade pasta, full-bodied pasta sauces and compotes, all organic and available exclusively from London's Terracafe and online at www.tuscanycorner.eu.

If you would like to create your own hamper, please contact info@tuscanycorner.eu for further information.

Put Mutton On The Menu This Easter With Langley Chase Organic Farm

* Langley Chase Mutton - Winner Best Organic Meat at the National Organic Food Awards 2011.

* Mark Hix, Rick Stein and Hardeep Singh Kohli recommend Langley Chase's rare breed Manx Loaghtan meat.

* Buy online at: www.langlechase.co.uk. All orders delivered with recipe ideas.

Enjoy a sumptuous and different feast this Easter with Langley Chase Organic Farm's multi-award-winning Manx Loaghtan mutton, a luxurious dark and gamey rare breed meat judged by top chefs as the Best Organic Meat at the Soil Association's prestigious National Organic Food Awards in 2011.

Mutton - praised in Mrs Beeton's Book of Household Management (1861) as "the meat most generally used in families" - was once part of the UK's staple diet, but suffered a dramatic decline after the Second World War as food fashions moved towards lamb.

Today, despite still being a rarity on most menus, chefs and food lovers are rediscovering the delights of this versatile, tasty meat. The Langley Chase award winning organic produce enables people to sample the very best mutton in the UK. To help those new to mutton, the farm has created a wide range of recipes delivered with every order.

Langley Chase Organic Farm, in Chippenham, Wiltshire, run by Mrs Jane Kallaway, exclusively rears Manx Loaghtan sheep, a striking four-horned primitive rare breed. Jane's produce has won 14 National Organic Food Awards - including winning the top accolade, Best Organic Meat, for both her lamb and mutton three times - and as we say, her meat has been praised for its taste and tenderness by some of Britain's best-loved chefs, including Mark Hix, Rick Stein and Hardeep Singh Kohli.

All produce is raised on the family farm's species rich wildflower and hay meadows - giving the meat its distinctive taste and succulent flavour and providing traceability from the farm to the customer's door.

Easter Meat Boxes
Easter Meat boxes start from £75 and can be ordered from the farm's online shop: www.langleychase.co.uk www.langleychase.co.uk. Each meat box is full of different cuts and joints all prepared by a Soil Association accredited Master Butcher. [Box contents listed below]. The contents are clearly labelled and provided with recipe ideas.

Popular orders include Mutton and Lamb Meat Boxes while the Mixed Taster Box enables customers to sample a wide range of the farm's other delights including its unique Lamb Chorizo Picante Salami with smoked paprika, spices and chilli. Meat boxes can be delivered direct to any UK address or picked up from the farm.

Praise for Langley Chase Organic Farm's lamb and mutton:

2011 National Organic Food Award judges: "Langley Chase mutton is tender, flavourful, succulent, really satisfying with great presentation - a lesson in why people should eat good mutton." [See names of judges below]. Hardeep Singh Kohli (National Organic Food Award judge): "You can taste the love in great food and you can certainly taste it in Langley Chase mutton." Mark Hix: "Langley Chase lamb is delicious and tender with a little hint of game." Rick Stein: "Langley Chase is one of my favourite sources for lamb."

Mrs Jane Kallaway said: "Mutton can be a really wonderful and versatile meat if it's grown and produced well. We run our muttons as a separate flock, ensuring they get the best grazing and time to fully mature. They stay on the farm for around five years, grazing a diverse range of species rich organic pastures.They are traditionally hung for over 14 days and the result is a tender meat full of flavour that is a joy to cook.

"We know that many people are new to the delights of mutton so we're introducing recipes for all orders. From mutton tagine to roast mutton shoulder - let Langley Chase help you make a perfect Easter."

Langley Chase Organic Farm's meat boxes are available fresh once a month or frozen within three days, in large or small sizes. Produce can be picked up from the farm or delivered to the door. Orders are sent in insulated meat boxes ensuring produce reaches the customer in optimum condition fresh or frozen. Orders can be left with friends or neighbours and even sent as gifts.

Small meat box contains:
One whole shoulder on the bone One whole leg on the bone One breast boned and rolled Ten chops minimum Neck fillet One Kidney Prices £79 - collected from farm. £92.50 - delivered direct.

Large meat box contains:
Two whole legs on the bone Two whole shoulders on the bone Ten chops (approx) Two French trimmed racks Two breast boned and rolled Neck fillet Two kidneys Prices £148 - collected from farm. £161.50 - delivered direct

Mixed taster box contains:
One lamb shoulder One 375g stick of Langley Chase chorizo picante salami* Two 500g packs of diced Mutton 12 Rosemary and Garlic lamb sausages in two packs of six. Prices £75 - collected from farm. £88.50 - delivered direct

Langley Chase Chorizo Picante Salami is made with Langley Chase organic lamb and organic ingredients, but is not yet a registered organic product.

Jane's story: "I started the flock, with the help of my family, after the BSE crisis and my concern over what my family was eating, where it came from and how it was reared. I also wanted to help save a rare breed, produce food organically and share my passion with my customers and the school children and adult groups who visit the farm.

"Now, 14 years since I started, my produce has been recognised as the best in the UK and I have customers across the country. Being Organic - and registered by the Soil Association - is hugely important to me. Organic production is the direct connection between our health and the food we eat, it is about supporting native species, localised production and having the highest possible standards of welfare for animals and the environment."

The National Organic Food Awards, run by the Soil Association, is recognised as the premier competition of its kind in the UK with major retailers to small specialist producers taking part. For the Meat Category judges had the difficult task of selecting the winner from all different types of meat produce including fish, chicken, venison, beef, lamb, mutton, pork, sausages and charcuterie.

Soil Association Director, Helen Browning, presented the 2011 awards. The Prince of Wales, Patron of the Soil Association and well know for his interest in organic farming, was in attendance and spoke to the award winners, including Jane Kallaway at length. His Royal Highness has a particular interest in mutton having founded the Mutton Renaissance campaign in 2005 to encourage people to eat more mutton.

2011 National Organic Food Award judges included writer, broadcaster and comedian, Hardeep Singh Kohli, top chefs Sophie Grigson and Sara Berg; organic entrepreneur Jo Wood and food critic and journalist William Sitwell to name a few.

Manx Loaghtan: Low in Fat and Cholesterol
The Manx Loaghtan is significantly healthier than commercially reared lamb. The Scottish Agricultural College found the Manx Loaghtan to be 23 per cent lower in fat and almost 10 per cent lower in cholesterol than commercial breeds. Full details on the farm's website.

The Manx Loaghtan is one of the oldest and most striking breeds of sheep in the UK. Termed 'a primitive rare breed' it is classed at as 'at risk' by the Rare Breeds Survival Trust. The Manx Loaghtan (pronounced Manx Lockton) has been around unchanged since the Iron Age. The Manx Loaghtan used to exist in high numbers on the Isle of Man and across the UK. However by the 1950s there were only a handful left. Today, as with many rare breeds, it is found in a few small flocks around the UK. Find out more here www.langleychase.co.uk/the-breed

The Importance of Rare Breeds
One breed of farm animal becomes extinct every month around the world, according to the Rare Breeds Survival Trust. In the UK, industrialised farming has discarded those breeds that don't fit with commercial production. Between 1900 and 1973 the UK lost 26 native breeds of livestock, according to the Rare Breeds Survival Trust.

The result is a farming system centred around a handful of animal breeds, crops and vegetables - with some traditional breeds, like the Manx Loaghtan, at risk. Shoppers purchasing rare breed meat help keep rare breeds alive by assisting in the economic viability of farms rearing rare breed animals, thus helping these farms to keep going and the increasing the number of rare breeds animals and helping others taste these fantastic breeds and plants and become interested in our farming heritage

Introducing The Totally Divine iPhone / iPad App

Now that January is over we can give up the pretence of ever sticking to our New Year's resolutions - so now's the time to download Divine's free app, packed full of delicious chocolate recipes (& much more)!

Divine, the farmer-owned chocolate company, is delighted to announce the launch of the new Divine Chocolate App for the iPhone and iPad. The Divine App is free to download and is a fresh and exciting new way for chocolate lovers to discover the world of Divine - it's packed with exclusive video content, irresistible recipes created by chocolate experts & celebrity chefs, and includes a Google Map guide to your nearest Divine stockist for when you're out and about. In addition it tells the unique story of Divine, the company co-owned by cocoa farmers in Ghana.

Search for 'Divine App' on the App Store (in the Lifestyle category). It's free to download.

Created for Divine by creative agency Uber London, the Divine App was designed to bring a little Divine happiness to every Smartphone and iPad - with exclusive features for those who love baking with chocolate.

There is a diverse selection of recipes for cooks of all standards, including a heavenly white chocolate cheesecake, an old fashioned chocolate pudding, chocolate & cherry torte, a chocolate fudge cake created for Divine by Tom Aikens, healthy chocolate pots created for Divine by Ian Marber aka The Food Doctor, a seriously tempting sticky peanut butter cake created by Linda Collister, author of the recipebook accompanying BBC2's Great British Bake Off ... and lots more. The Divine App will be updated periodically with new recipes and features, including great seasonal ideas using Divine.

With the Divine App to hand you will always be able to find your nearest Divine stockist wherever you are in the UK, be it a supermarket or an independent deli, wholefoods store or gift shop. Divine is found in many surprising outlets so this feature will be an invaluable tool when searching for your next Divine treat or ingredients for one of the Divine recipes. iPhone users can also add the name and address of a Divine stockist if they find one that's not yet listed.

The app also features a Quick Tips section of short and informative videos demonstrating some chocolate baking basics. These include essential kit, melting chocolate, ingredients, and greaseproofing.


Dorset Cereals Walks The Red Carpet At This Year's Oscars

Stars are in for a treat when they open their goody bags at this year's Oscars on February 24. For among the ipods, Macbook Airs, jewellery, clothes and even diamonds in their glittering swag bags, Oscar nominees from George Clooney to Meryl Streep will find Dorset Cereals award-winning mueslis, complete with bowl and spoon, awaiting them in the gifting suites.

Recently voted Britain's favourite breakfast cereal (As quoted by Marketing Week in a study by Nunwood, the customer experience specialist,) Dorset Cereals was specially selected to be part of the Official 2012 GBK's Gift Lounge in Honour of Oscars. Mandy Cooper, Head of Communications at Dorset Cereals, comments: "When GBK contacted us about being part of the Gift Lounge at the Oscars we were tickled pink. As a little company from Dorset, England, it is a huge privilege to be selected to be in front of so many A-list celebrities, not to mention a wealth of other well-established brands".

Hello from Dorset........

"We make all our breakfast cereals at Poundbury in Dorset which is the unique village inspired and created by HRH The Prince of Wales. Mueslis, Granolas, Porridges, Tasty Fruit and Fibre, Tasty Low Fat Flakes and Cereal Bars are all made to recipes which are packed with goodness. For recipes, photos, competitions to win lovely stuff and news about simple pleasures go to www.dorsetcereals.co.uk.

Since 2006, Dorset Cereals has been awarded numerous Gold medals for taste, design and packaging which reflect the uncompromising dedication the Company has to making premium cereals. The Company was voted runner-up in Sainsbury's Magazine's 2010 Brand of the Decade. They were also nominated as one of the UK's top 500 Cool Brands 2010/11.

Dorset Cereals supports local The Woodland Trust and has paid for 8,000 trees, which will be planted over two years by people across the UK in their local areas as part of the 'More Trees, More Good' campaign. In December 2010 they planted their own woodland of 500 trees near their factory at Poundbury Dorset.

Temperature Rises At Stokes Sauces

Award-winning sauce and preserve company, Stokes Sauces, has announced the launch of a new range of chilli products which will add a hot and spicy kick to mealtimes.

The Suffolk-based food company, which now produces over 100 different lines, has unveiled a range of new chilli products including a Chilli Jam, Chilli Mint Jelly and Chilli Yellow Pepper Jelly.

Packed full of the finest fresh ingredients, the new chilli products are presented in the unmistakable high-quality Stokes bottle and retail at around £3 a jar.

Rick Sheepshanks, managing director of Stokes Sauces, said: "We are truly delighted with the new additions to our brand.

"We launched our Real Tomato Ketchup with chilli back in 2006 and the product was so well received that we decided it was time to expand our range of hot and spicy sauces and preserves."

The new chilli products work particularly well with red meats and provide the perfect cheese board accompaniment, highlighting the flavour of mature cheddars and soft bries.

Rick's own favourite use for it is rather simpler, however:
'The new chilli products make a fantastic cooking ingredient and add a real kick to a pasta sauce - a Spaghetti Bolognese isn't fit for consumption in my house without a great big dollop of chilli jam," he said.

Launched in 2004, Stokes Sauces now produces in excess of over 100 different lines and its produce is widely stocked in farm shops and independent stores throughout the UK.

Leading supermarkets are now also beginning to stock key lines from the Stokes brand.

Smoked Chicken Caesar Salad Leaf Canapés With Parmigiano Reggiano Shavings

Impress your dinner guests with these mouth-watering smoked chicken Caesar canapés served with chicory leaves and Parmigiano Reggiano.

Whatever the occasion, these delicious canapés are perfect for an evening of entertaining and look lovely too! Simply prepare the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic, drizzle into the chicory leaves and top with smoked chicken and plenty of delicious Parmigiano Reggiano shavings.

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com

Sassy & debauched: the ultimate Valentine’s Day indulgence for Britain’s busy women

Need a little last minute luxury for the gorgeous, busy woman in your life this Valentine’s Day? Or celebrating solo and want to lose yourself in a universe of shamelessly selfish indulgence? New British luxury relaxation label, Pretty Idle, is here to save the day with its first blissed-out collection of artisan chocolates.

Presented in a sumptuous drawer-style box with a black velvet tab, each chocolate sparkles for attention and has been individually created by Pretty Idle’s own London-based chocolatier, Madame Coco, using her personal favourite flavour-combinations from around the globe. These chocolates are unapologetically sassy, shamelessly indulgent and deliciously immoral. A veritable treasure trove of chocolate hedonism, designed for women by women, the box contains twelve opulent treats:

Pretty Idle Spice – A secret blend of decadent spices in velvety dark chocolate
Gem de la Mer – Sexy sea-salted caramel encased in shimmering milk chocolate
Passion Rocks – Glitzy little squares of indulgent passion-fruit praline
Boozy Floozy – Fabulously retro cognac and raisin in deep, dark chocolate
Ooh La La – Sumptuous layers of Parisian praline, feuilletine and white chocolate
Ruby Rouge – Raspberry ganache with a shameless pinch of saffron

Pretty Idle Artisan Chocolates are available exclusively from http://www.PrettyIdle.com for £18. Order by 11 February for guaranteed UK delivery for Valentine’s Day.

Inspired by the vintage Hollywood glamour of Marilyn Monroe and Mae West, spiked with a cheeky modern twist of style, wit and an inherent understanding of what it feels like for a girl, Pretty Idle is Britain’s newest luxury relaxation label, dedicated to delivering slivers of bliss to busy women who spend their lives putting others first.

Created by ultimate busy girl, Jacqueline Day, and award-winning West End performer, Frances Ruffelle, Pretty Idle is here to bring hedonism into your homes with little touches of opulence that make all the hard work worthwhile.

2012 will see the label launch its exclusive first collection of limited edition chill-out accessories such as cashmere blankets and socks and luxe aromatherapy candles and bath oils, all designed and created in the UK. Discover more at http://www.PrettyIdle.com

Foraging triggers new launches by food trend setters My Secret Kitchen

The UK's first food tasting company are very proud to announce the start of a new range of Secret Spices starting with Wild Garlic.

One of their founding principles is a commitment to creating versatile products with a multitude of uses. The first in a new range is a perfect example. It comprises wild garlic and garden herbs together with a secret dash of wasabi.

Wild garlic is very common throughout the UK and you can often smell it before you see it whilst taking a walk through the woodlands. Unlike your standard garlic, it’s the leaves of the wild garlic plant that are used in this blend. As well as using Wild Garlic seasoning to make a gorgeous garlic butter, a brilliant garlic bread, a delightful dip or a tasty cheese ball just 1/4 tsp of this store-cupboard wonder can replace 1 clove of fresh garlic in other recipes too.

My Secret Kitchen are predicting the rise of North African food in the market place in 2012. Their new Saffron Tagine Paste is an intense concentration of saffron and exotic spices. A heady combination of classic flavours you'd find in a traditional tagine or stew – coriander, cinnamon, black pepper, clove and mint – with a generous helping of the most indulgent of spices, saffron.

The result is a fragrant and aromatic paste that can be used in a tagine or slow-cooked stew (where it is especially good with cheaper cuts of meat) or in marinades and dressings. As is now normal practice at My Secret Kitchen this is an especially intense paste so a very little will go a very long way.

Finally My Secret Kitchen are very proud to announce the long awaited return of Miso dressing with ginger. It is an intensely flavoured salad dressing featuring wheat free soy sauce, white miso paste (a Japanese paste made from fermented beans more commonly used to make miso soup) and fresh ginger. Perfect as an Asian marinade or to add to a quick stir fry, and as it's oil free and has no added salt, it's the perfect thing to splash onto salads for a burst of guilt free flavour.

My Secret Kitchen is the UK’s first nationwide food and drink tasting company, and was started by husband-and wife-team, Clare and Phil Moran. They’ve taken the traditional Tupperware style business concept of home demonstration parties and turned it into a wonderful food tasting evening, where the host and his/her friends have an enjoyable time experiencing unusual and different foods, sharing recipe ideas in a warm relaxed non-pressure environment.

The business concept has proven to be a great success in the economic downturn for food lovers who are looking for an extra income and have joined My Secret Kitchen as a consultant, earning money from showing all the great foods.

If you're interested in spreading the word about some weird and wonderful foods, or would like more info about the idea of helping people earn an extra income by indulging their love of food or simply looking for a feel good story about a family who are leading the way in innovative food concepts.... or maybe would just like some samples to try then contact Phil Moran at:- philmoran@mysecretkitchen.co.uk
0845 094 5319

Thursday, 2 February 2012

Open Lasagne Of Parmigiano Reggiano Cheese, Prawns And Baby Squid With Lemon And Basil Pesto Dressing

Beat those winter blues with this mouth-watering Open Lasagne of Parmigiano Reggiano Cheese, Prawns and Baby Squid – a great twist on the classic lasagne recipe! Make the white sauce by combining flour, butter, milk, crème fraîche and Parmigiano Reggiano cheese.

Simply pour the white sauce over cooked lasagne sheets and add marinated seafood, fennel and walnut pesto. Top with another sheet of lasagne and finish with a drizzle of pesto, a little olive oil and grated Parmigiano Reggiano cheese. Buon Appetito!

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally naturally, it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas near Parma and using specified artisan methods.

For more information on Parmigiano Reggiano cheese, please visit www.parmigianoreggiano.com

Shrove Tuesday: Wild Alaska Pollock And Prawn Pancakes

This Shrove Tuesday, add a twist to your normal pancake recipe by making these scrumptious savoury Pollock pancakes. Simply add flakes of wild Alaska pollock, prawns and dill, parsley or thyme to a creamy cheese sauce.

Spoon into homemade pancakes and sprinkle with freshly chopped herbs before serving. Sustainable and delicious, you can’t get batter than that!

Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska’s long-term dedication to sustainability began over 50 years ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.

Alaska’s most abundant seafood species, genuine Alaska pollock is a lean, mild and tender member of the cod family. Swimming freely in the icy waters of the North Pacific Ocean, they feed on natural marine life. Wild Alaska pollock is low in fat and a natural source of protein, vitamins, calcium and Omega-3 oils, and can be eaten as part of a balanced diet.

Alaska pollock is easy to prepare and the most versatile of all whitefish varieties, and great value for money too! You can also find ready-prepared wild Alaska pollock fish fingers in the ranges of your favourite fish finger brands.

That's Food and Drink would like to thank the following for helping to prepare this article:

The Alaska Seafood Marketing Institute

Photography and Reportage: Steve Lee

Recipe and Food Styling: Sue Ashworth