How are the new meals at Sizzling Pubs? Sizzling!

On April 25, Sizzling Pubs brand new summer menu launches across all their 220 locations nationwide. With tasty new dishes and deals for all the family, the menu is set to go down a storm and offer something for every taste and wallet.

With a range of new additions and the return of some old favourites, customers can expect to find the usual classic and traditional dishes, friendly service and a warm welcome to make them feel at home but now with that little bit extra.

For adults, the new menu sees the all-new, Season N Shake Chicken, which is a bit of food theatre on your plate. Customers get their choice of a Sizzling chicken combo and a selection of delicious seasonings; they then simply shake it up for themselves at the table to create their own tasty dish.

Also for adults the new menu sees new dishes such as crispy chicken noodles, which is from Sizzling Pubs “Create A Dish” initiative. Sizzling Pubs chefs across the country get to come up with dishes and this meal was made by Tracey Rayner from the Greville Arms in Birmingham. Plus there is also a range of new pies and salads plus a brand new weekend offer. All day Saturday and Sunday, two can dine for just £20. The offer includes two courses, choosing from a starter, main and dessert, plus a bottle of wine, so why not take your loved one out for a bargain bite to eat and save on the washing up.

There’s a brand new Sizzling Kids menu with a three-step format, making little ones’ decisions on their food much easier. Simply pick a main, a type of potato and a veg option – all priced at just £2.99. Why not take advantage of the kids bundle deal where you can get a main, pudding and a drink, just for £4.50.

For those with a sweet tooth, the brand new Lightly Lemon Ice Cream Cake and Chocolate Fudge Sundae are sure winners. Both priced at just £2.99 why not indulge in a post meal treat or two.

With the return of great weekday offers like Curry Night, Grill Night and Kids Eat for £1, Sizzling Pubs is the best place for the whole family every night of the week this summer.

With locations nationwide, Sizzling Pubs serves almost a quarter of a million meals each week. Check out www.sizzlingpubs.co.uk to find your nearest location and information on all their mouth-watering offers and dishes.

That's Health: TIANA Premium Organic Crystallised Raw Coconut Nec...

That's Health: TIANA Premium Organic Crystallised Raw Coconut Nec...: TIANA Organic Crystallised Raw Coconut Nectar (known as coconut sugar in the Far East) is a fabulously delicious, unrefined, unfiltered and ...

Husband & Wife Team Launch a Titanic Cookery Course to Celebrate the Centenary

Cookery school hosts, Jim and Lucy Fisher, have launched a unique course to celebrate the centenary of the Titanic and its sumptuous, Escoffier-inspired menus.

Quail Eggs Benedict with Smoked Duck Breast and Waldorf Pudding with French Ice Cream are just two of the dishes Jim and Lucy will teach their guests at their Dordogne-based cookery school.

Throughout the week, a host of techniques will be taught all of which culminate in the creation of a 10-course Titanic Banquet on the final night of the course.

The pair came up with the idea as a tribute. Jim discovered he had a relative who died in the tragedy when researching his family history. Jim, a former policeman, was a BBC Masterchef finalist and has since worked with Rick Stein, Tony Tobin and Alistair Little. He met his wife Lucy when she was working in the City and instantly fell in love with her when he discovered she was also a butcher.

They now run their own school in the Dordogne and are adamant they can turn the most inept cook into a chef in just five days.

For more information on the Titanic Cookery Course as well as Jim and Lucy’s other courses please visit www.cookinfrance.com

Cost for the Titanic Cookery courses are €845.00 EUR for the full, all-inclusive five night experience.

Popcorn Done Properly

New British brand, PROPERCORN, offers a guilt-free, tasty snack made from authentic flavours and natural ingredients.

PROPERCORN, the newly launched gourmet, British, popcorn brand is ready to show the nation how popcorn is done properly. Following secret recipes that use only the most authentic ingredients (including garden chives, roasted onions, sun-dried tomatoes and crème fraiche), the freshly popped butterfly corn is delicately tumbled to create a delicious, guilt-free snack.

Created by young entrepreneur Cassandra Stavrou, she founded PROPERCORN with fond childhood memories of cooking popcorn with her father and developed the recipes from scratch. The result is a delicious and full-flavoured product without the synthetic tastes found in other brands. It is no wonder that in a blind taste test 92% of people preferred PROPERCORN to other popular popcorn brands! It is also good for you; high in fibre, 100% wholegrain and less than 100 calories per pack.

Munched on by politicians at The Houses of Parliament through to the creative geniuses over at Google, this light and satisfying snack is perfect to see you through the day and comes in four delicious flavours: Fiery Worcester Sauce & Sun Dried Tomato, Sweet & Salty, Sour Cream & Chive, and Lightly Sea Salted - with more exciting flavours to follow soon.

PROPERCORN is available now from retailers nationwide (RRP 95p), including Harvey Nichols, BENUGO, LEON, POD, Chop'd, Abokado and Peyton and Byrne, it is also the snack of choice in work places including Google, The Houses of Parliament, SONY and The Guardian HQ!

FACTFILE:
- Available nationwide in Waitroses, Harvey Nichols; London, Bristol, Manchester, Edinburgh, Birmingham, Leeds and Dublin.

- Available from selected retailers including LEON, POD, Peyton and Byrne, Chop'd, Abokado, and all BENUGO cafés as well as iconic landmarks, museums and galleries such as the Natural History Museum and The National Gallery.

- Available as a snack of choice in work places including Google, The Houses of Parliament, The Cabinet Office, Bloomberg, The Guardian HQ, Herbert Smith, Credit Suisse, SONY BMG HQ, and JWT.

- Available on all Eurostar routes to cities across the UK, France, Belgium, Germany, Netherlands and Switzerland.

- RRP 95p for a 20g packet.

- Follow PROPERCORN on Twitter (www.Twitter.com/Propercorn) and Facebook (www.facebook.com/Propercorn).

Rare Rare Breed Saddleback Pork Available At Cranston

This April and May, Cranstons are offering customers the chance to try traditionally-reared Saddleback Pork. Local rare breed farmer Sarah Harden of Brougham Hall Farm, Penrith, ensures her pigs are outside all year and mature more slowly than modern commercial breeds, giving the meat a unique flavour, deep colour, and succulent texture.

Sarah has a small herd of Saddlebacks and is as passionate advocate of the need to support Britain's traditional pig breeds. She is confident that Cranstons customers will notice the difference when compared to commercial breeds, as her pigs are matured slowly for a minimum of six months and are fed on a cereal-based nut, supplemented by farm haylage and seasonal fruit, adding to the pigs' flavour.

Sarah says, "My herd is reared as nature intends. They live outdoors for three hundred and sixty five days of the year in arcs or shelters in large paddocks, and this allows them to live as naturally as possible, rooting, wallowing, and lying out in the sun. Combined with the fact that they are slow-grown and fed a traditional diet, this gives the pork a wonderful taste--it tastes like pork used to taste!"

With the growth of high yield commercial pork breeds in the 1960's Britain's traditional pork breeds fell into decline. The decision of key rare breed society members in the 1980s to start selling rare breed meat ('conservation by consumption') has been fundamental in rescuing breeds like the Saddleback. Specialist food shops have found a real demand amongst customers for rare breed meat, with its depth of flavour. This renewed demand which has made it commercially viable to rear rare breeds, returning national herd numbers to healthy levels.

Saddleback Pork is the latest 'speciality meat' to be promoted by Cranstons, following the success of other meats such as Herdwick Lamb and Salt Marsh Lamb.

Roger Cranston said, 'Alongside our standard locally sourced meats, Cranstons feature a number of regional specialities throughout the year, giving our customers the chance to try something a bit different. We are particularly excited to be working with Sarah to bring our customers traditional Saddleback pork. Alongside the traditional roasting and frying cuts, we will be producing a highly-spiced, "old-Fashioned Saddleback Pork Cumberland Sausage."'

Brougham Hall Farm Saddleback Pork is now available at Cranstons flagship Cumbrian Food Hall, as well as via their website, www.cranstons.net

A Taste Of India This Summer With Anjum Anand

We may not have the white sands of Goa or the tropical lagoons of Kerala but you can easily create your very own Indian Summer here in the UK thanks to some quick hints and tips from TV chef and cookery writer, Anjum Anand.

King of the grill...

"No barbecue is complete without burgers so why not try these succulent chicken burgers with an Indian twist? The coriander, cumin and chillies add a delicious spice and depth of flavour and the burgers taste great with chutney flavoured mayonnaise or simply with ketchup.

Chicken Burgers
Makes 4
Burgers
400g chicken mince
6g ginger, peeled and finely chopped
10g garlic (approximately 3 large cloves), peeled and finely chopped
1 small onion, peeled, half finely chopped (for the burgers) and half sliced into rings (for serving)
large handful of fresh coriander leaves and stalks, finely chopped
1 heaped tsp salt
3⁄4 tsp garam masala
11⁄2 slices of medium-cut bread, crumbed
1 egg
1 tsp cumin powder
1 tsp lemon juice
1-2 green chillies (optional), chopped and seeded
1 tbsp vegetable oil, plus extra for oiling the pan

To serve
Mayonnaise
7 tbsp light mayonnaise
2 tbsp chopped fresh coriander leaves
2 tsp chopped fresh mint leaves
1-2 tsp lemon juice, or to taste
salt, to taste
1⁄4-1⁄2 tsp black pepper, or to taste
4 burger buns, halved
lettuce leaves, shredded
1 beef tomato, sliced

Mix together all the ingredients for the burgers, leaving out the onion rings. Allow the mixture to rest for 10 minutes in the fridge. Preheat the oven to 200°C/400°F/gas mark 6.

Mould the mince into four burgers and place on an oiled baking sheet. Place in the oven and cook for 10 minutes, turning halfway through the cooking time.

Meanwhile, mix the mayonnaise with the coriander and mint leaves, lemon, salt and pepper. Warm the burger buns in the oven for the final 2 minutes of cooking time.

Place a small handful of the lettuce on the bottom of each bun with the sliced tomato and onion rings and a good dollop of the herbed mayonnaise. Top with the hot burgers and finish off with the top half of the bun.

Don't forget a veggie option!
Vegetarians often get a raw deal at barbecues: a side salad just isn't enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These Paneer and Vegetable Skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.

Paneer and Vegetable Skewers
Makes 6 skewers
300g paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 green and 1 red pepper, cored and cut into 2.5cm cubes
Vegetable oil, for greasing
6 wooden skewers, soaked in water for 1 hour
2 tbsp melted butter
Chaat masala, to sprinkle

Marinade
125ml Greek-style yoghurt
5g fresh ginger, peeled
10g garlic (approximately 3 large cloves), peeled
Salt, to taste
¼ - ½ tsp chilli powder, or to taste
1 tsp garam masala
2 tbsp lemon juice, or to taste
2 tbsp vegetable oil
1 tbsp gram flour
1 tsp cumin powder
Seeds of 6 cardamom pods, powdered with a pestle and mortar

Purée all the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables and allow them to soak up the flavours for 30 - 40 minutes or longer in the fridge.

Thread the vegetables and paneer alternatively onto the skewers. Grill for 7 minutes on a hot barbecue, drizzle over the melted butter, turn and cook for another 2-4 minutes or until charred at the edges. (Alternatively cook in an oven preheated to 200 C/ 400 F / gars mark 6 for 8-10 minutes, turning halfway). Sprinkle the skewers liberally with chaat masala and serve with bread.

A bit on the side
A salad is essential at a barbecues, giving some lightness to the heavier meat dishes. This Indian chopped salad usually accompanies a curry but tastes just as good with grilled meats and vegetables.

Indian Chopped Salad (kachumber)
Serves 4
2 ripe vine tomatoes
120g cucumber (I keep the skin on)
4 small radishes
½ small onion, finely
1 - 2 green chillies, seeded and chopped (optional)
Salt, to taste
1 tbsp lemon juice, or to taste
1/3 roasted cumin powder
Handful of chopped fresh coriander leaves

Chop the tomatoes into small dice. Slice the cucumbers lengthways, discard the seeds and cut into small cubes the same size as the tomatoes. Do the same with the radishes.

Toss together all the vegetables and chillies (if using), season, stir through the lemon juice, roasted cumin powder and chopped coriander, and serve, or keep at room temperature until you are ready to eat.

Keep the drink flowing

If it's hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours. My blackberry lassi is light and refreshing - served over ice it's an ideal barbecue drink.

Blackberry lassi
Serves 2

300g blackberries
200ml natural yoghurt
½ tsp lemon juice

1 ½ - 2 ½ tbsp sugar (depending on the sweetness of the berries)
Ice cubes and mint leaves, to serve

Purée the berries, yoghurt, lemon and most of the sugar with 140ml water. Sweeten to taste. Pour through a sieve into glasses to remove the seeds. Serve chilled over ice cubes, with a mint leaf on top for colour and freshness.

And what if the weather's bad?

We can never predict or guarantee the British weather, so if the heavens do open or if it's too cold to set outside, you need a back up plan. My range of cooking sauces, The Spice Tailor, allows you to cook authentic and delicious curries at home in just 10 minutes. With seven in the range, Rustic Rogan Josh, Delicate Korma, Spiced Spinach Curry, Keralan Coconut Curry, Punjabi Tomato Curry, Original Tikka Masala and Mangalore Herb Curry, there's one to suit every taste. The Spice Tailor is available to buy in Waitrose stores nationwide and online at www.thespicetailor.com

Here's to a long and glorious Summer - Indian style!

The Spice Tailor range is available to buy in Waitrose and online at www.thespicetailor.com

There are seven varieties to be enjoyed in The Spice Tailor range: earthy and robust Punjabi Tomato Curry, nutty and aromatic Delicate Korma Curry, deep & hearty Rustic Rogan Josh, balanced and mellow Keralan Coconut Curry, fragrant and zingy Mangalore Herb Curry, distinctive and bold Original Tikka Masala and smooth and bright Spicy Spinach Curry Sauce.

In total, Anjum Anand has written five books (four focused specifically on Indian food), generating sales in excess of 500,000. The books are Indian Every Day (2003), Indian Food Made Easy (2007), Anjum's New Indian (2008), Eat Right for Your Body Type (2010) and her very latest book 'I Love Curry' (2010)

In 2007, Anjum first appeared on our television screens with her series Indian Food Made Easy on BBC 2. In 2008 a second series was commissioned and was watched by over 3 million viewers. Both series have aired around the world and established Anjum as an empathetic, warm, confident and capable presenter, with the knowledge and expertise of a top class chef.

For more information visit The Spice Tailor website: www.thespicetailor.com

That's Health: How Jenny Craig “eggs on” dieters over Easter

That's Health: How Jenny Craig “eggs on” dieters over Easter: Nobody should have to completely ban themselves from Easter eggs and Hot Cross Buns, just because they are trying to get in shap...