Redwood Food voted 'most ethical'

The Redwood Wholefood Company is the most ethical vegetarian food firm in the UK, says The Good Shopping Guide.

Every year, the consumer handbook reveals ‘the good, the bad and the ugly’ of the country’s companies and brands, giving each an ethical score out of 100 based on factors such as animal welfare, the environment and workers’ rights.

This year Corby-based Redwood, which produces over 50 different cruelty-free foods under the Cheatin’, Cheezly and Vegideli brand name, scores 96%, the highest rating of any vegetarian food company included.

Others brands featured are Linda McCartney which scores 75%, Realeat (75%), Cauldron (71%), Quorn (71%), Fry’s (67%), Wicken Fen (67%), Dalepak (63%) and Tivall (54%).

“While some are undoubtedly cashing in on a well-meaning but time-poor veggie community, others are producing genuinely innovative vegetarian and vegan products,” reports the guide. “One such company is Redwood Wholefoods.”

Commenting on the rating, Nigel Phillips, Redwood’s managing director, said: “I am delighted to be heading up such an ethical company. Although we are at the top of the class we are not going to sit back but continue to move forward with the aim of getting that 100% spot.”

All Redwood foods are made from 100% natural plant-based ingredients and free from animal products/derivatives, cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs. They are also kosher certified.

You’ll find them in good health food stores including Holland and Barrett, selected supermarkets and online at
www.redwoodfoods.co.uk.

FACTFILE:
(www.redwoodfoods.co.uk)

Owned by charity campaigner Heather Mills, Redwood is the leading supplier of vegan foods to the health trade and 100% British. Rated the UK’s most ethical vegetarian foods supplier by The Ethical Company Organisation, Redwood produces more than 50 different foods under the Vegideli, Cheatin’ and Cheezly brand names at its animal-free factory in Corby, Northamptonshire.

Everything in its range is made from 100% natural plant-based ingredients so free from animal products and derivatives as well as cholesterol, artificial colours/preservatives, lactose, hydrogenated fats and GMOs, making them suitable for vegetarians and vegans as well as those looking for healthier and more ethical lifestyles. Widely recognised as one of the most innovative and inspirational vegetarian food companies in the UK, Redwood is renowned for being at the cutting edge of food manufacturing and exports to 18 countries worldwide.

That's Health: Antioxidant-Packed Winter Drinks Recipes

That's Health: Antioxidant-Packed Winter Drinks Recipes: AOk Drinks is the perfect drink to serve at parties during the festive season: with or without alcohol www.aokdrinks.com AOk Winter Warm...

New range of delicious British pies from Walkers

A brand new line of quintessentially British pies is being launched into stores this month (November) by Walkers. This traditional brand, known for its authentically British pies, is undertaking a complete re-launch and branching into the hot pie sector. The new hot pie range is designed to appeal to those looking for premium produce that stands out from the crowd.

The new range of Walkers pies includes three different varieties of two-pie packs; Supreme Steak & Stilton, Sumptuous Steak and Classic Chicken, White Wine & Mushroom (2 x 250g) and a single Glorious Chicken & Chorizo Pie (250g). These mouth-watering, impeccably flavoured pies are perfect for foodies seeking high quality wholesome British produce.

The year 2012 will bring a host of prestigious events to the UK and what better way to celebrate than with a perfectly British pie. Embracing the brand’s love for all things British, the packaging comprises a bright and bold Union Jack design. These pies are ideal for dinner parties with a difference and as a hot gastronomic treat for friends and family.
Walkers uses only the best quality British meats in its pies. Superbly flavoured with herbs, spices and complementary ingredients such as Stilton and Chorizo, each pie is skilfully encased in a rich and crisp short crust pastry.

With a distinct heritage in pie making, Walkers was born from Walker & Son, founded in Leicester in 1824. The brand has grown over the years and as well as launching the new hot-pie range, now also offers the re-branded Walkers Pork Pie, which will also include the new Union Jack themed branding.

The hot pie range is available from 14th November in Waitrose supermarkets. The single pie retails at the RRP of £2.79 and the two-pack pies at £4.99.

Walkers also has a cold pie range, consisting of The Picnic Pie (148g), The Crispy Classic (300g) and The Original (440g) available in The Co-operative, Sainsbury’s, Morrisons and Waitrose and retailing between £0.95 - £2.99 respectively.

For more information on Walkers and its range of pies, please see www.walkerspies.co.uk

FSA warning on certain jars of Loyd Grossman Korma sauce

The Food Standards Agency is advising people not to consume specific jars of Loyd Grossman Korma sauce. This is because of the risk of botulism poisoning.

Only one jar from the batch is known to have been contaminated with the bacteria Clostridium botulinum, which causes botulism, but the Agency is advising people not to eat products from this batch as a precautionary measure.

The affected batch is:

• 350g jars of Loyd Grossman Korma sauce with a 'best before' date of February 2013.
• The sauce has a batch code of: 1218R 07:21.

Anyone who has any of the jars from this batch of Loyd Grossman Korma sauce should not eat it. No other batches of Loyd Grossman products are thought to be affected.
Two members of the same family who have contracted botulism and have eaten from a jar of this batch of sauce have been hospitalised in Scotland. The FSA will issue more information as it becomes available.

FACTFILE:

Botulism is rare in the UK and is caused by toxins produced by the bacterium Clostridium botulinum, which attacks the nervous system and can affect people of any age. The infection is not contagious and so cannot be spread from person to person. Symptoms of foodborne botulism typically begin between 12 and 36 hours after ingestion of contaminated food, but may appear in as little as six hours.

Symptoms to look out for are a combination of blurred vision, difficulty swallowing and difficulty speaking – symptoms that rapidly worsen. They are then followed by general muscle weakness. Any person, child or adult, with these symptoms should seek urgent medical advice. Antitoxins have proved very effective in treating the condition if treated early, although full recovery may take several months.

Anyone who has consumed this product and is concerned about the symptoms above should seek urgent medical advice. Outside of normal hours, they can contact NHS DIRECT on 08454647.

Five fabulous japanese whisky cocktails for Christmas

Suntory Japanese whisky proposes a quintet of flavoursome cocktails to make the Christmas festivities go with a swing.

Created by top mixologist Zoran Peric, two of the cocktails celebrate the winter months of the traditional 24-season Japanese year. Three have been created by Zoran especially for a British Christmas with a Christmas Eve cocktail to set the mood, a Christmas Day aperitif in preparation for lunch and a Boxing Day Banger to make the party start.

Zoran has chosen ingredients likely to be found on Christmas drinks trolleys up and down the land for simple, easy- to-make drinks.

Christmas Eve cocktail

Recipe:

• 50ml Hibiki 17 YO blended whisky
• 25ml Mandarine Napoleon
• Vanilla pod (opened)
• Mandarin orange peel/
• Tangerine peel

Christmas Day aperitif

Recipe:
• 50ml Hakushu 12 YO single malt whisky
• 20ml dry sherry
• 6ml sugar syrup
• lemon peel.grapefruit peel

Boxing Day Banger

Recipe:

• 50ml Yamazaki 12 YO single malt whisky
• 15ml sweet sherry
• Orange peel

Name: HIBIKI HOLIDAY TOAST

Method:

• Pour all ingredients into a mixing glass
• Add vanilla pod and mandarin zest
• Strain over ice into a whisky glass
• Garnish with curled tangerine peel

Name: SMOKEY HAKUSHU MARTINI

Method:

• Pour all ingredients into a mixing glass
• Stir 30 times with lemon peel
• Strain into a martini glass
• Garnish with curled grapefruit peel

Name: YAMAZAKI YELL

Method:

• Pour ingredients over ice in a mixing glass
• Stir 30 times
• Strain into a chilled martini glass
• Garnish with curled orange peel

The refined flavours and meticulous attention to detail of Japanese whisky are echoed in the subtle variations of the 24 Japanese seasons. Harmony with nature is a defining characteristic of Japanese culture. The cocktails for the month of December echo the seasons and their names. The first two weeks of December are called Taisetsu – the period of the large snows. The second two weeks are called Toji – the winter solstice – for which Zoran has created a flaming Christmas Blazer.

In celebrating these two seasons, Zoran has chosen elaborate symbols of Japan to create cocktails with a touch of luxury.

Early December

Recipe:

• 40ml Hibiki 17 YO blended whisky
• 20ml Umeshu plum sake
• 2 drops of chocolate bitters
• 20ml hot water
• Green tea
• Orange Zest
• Dried tea flower

Winter Solstice (Christmas Blazer)

Recipe:

• 50ml Yamazaki 12 YO single malt whisky
• 15ml Mandarine Napoleon
• 6ml absinthe
• Brown sugar, vanilla pod, cinnamon,
• Cloves, star anise
• Orange peel

Name: HIBIKI TAISETSU

Method:

• Stir all ingredients with green tea
• Strain into a warm balloon glass
• Place flower into an old-fashioned glass
topped up with hot water
• Place balloon glass on top of warm
old-fashioned glass and serve

Name: YAMAZAKI TOJI

Method:

• Stir half the whisky and all ingredients into a wide-topped glass and flame for 15 seconds
• Warm rest of Yamazaki in a balloon glass
• Pour flaming mix into the balloon glass for 5 seconds then extinquish by placing a napkin over the glass
Zoran, who is Brand Ambassador of Suntory whiskies, says: “The whiskies are exquisite and in these simple and adventurous recipes they add a new dimension to Christmas pleasure”.

Note: Pronounciation of the whiskies’ names
• Yamazaki – (Ya-ma-zarkee)
• Hakushu – (Ha-koo-shoe)
• Hibiki – (Hee-bee-kee)
Suntory single malt and blended whiskies are available from: Selfridges, Harvey Nichols, The Whisky Exchange, independent specialist retailers and drinkon.com priced from:
Yamazaki 12 year old £42
Hakushu 12 year old £49.95
Hibiki 17 year old £70

The Yamazaki range of single malt whiskies from Suntory is distributed in the UK by Cellar Trends. For all sales enquiries contact: sales@cellartrends.co.uk

Gran Stead' s New Christmas drink raises a festive cheer

Sussex’s award-winning drinks creators Gran Stead’s are turning up the heat this winter with a new alcohol-free tipple which makes a hearty Christmas drink.

Gran Stead’s Light and Fiery Ginger Wine has been created in response to calls for an even more deeply-spiced sister to top-selling Gran Stead’s Dark and Mellow Ginger Wine.

Both these handmade beverages are big on flavour, making them a satisfying choice for drivers and those avoiding alcohol - they certainly won’t be left feeling hard done by.

“Our new drink is unashamedly fiery and is targeted at those who love their ginger,” says Chris Knox, who with wife and business partner Rosemary developed the latest recipe at their Sussex base.

“It is proving to be a real hit with our customers, and is particularly popular now the cold nights have set in, as people appreciate a smooth drink that gives a bit of a kick.”

Gran Stead’s website is a great place to find festive cocktail ideas - unleash your imagination and have fun using the drinks as a base to make some creative concoctions to warm the taste buds. Mix with whiskey and warm gently, or add to a punch or mulled wine. Alternatively sip through crushed ice or blend with apple, orange or Gran Stead’s Traditional Still Lemonade.

Gran Stead’s drinks are prepared by Chris and Rosemary at Mile Oak Farm in East Sussex. The full range of non-alcoholic drinks comprises:

•Gran Stead’s Light and Fiery Ginger Wine (RRP £4.25 75 cl)
•Gran Stead’s Dark and Mellow Ginger Wine (RRP £4.25 75 cl)
•Gran Stead’s Traditional Still Lemonade RRP (£2.25 75cl)
•Gran Stead’s Still Lemonade With A Zing Of Ginger (£2.25 75cl)

OK: Where can we buy Gran Stead's? Or how can we stock it?

Gran Stead’s traditional drinks are available online at www.GranSteadsGinger.co.uk and from stockists throughout the UK. Find your nearest retailer or buy on-line by visiting www.gransteadsginger.co.uk/stockists

Paski Sir and more

The Sirena Dairy of the island of Pag in Croatia is one of the region's foremost producers and exportersof flavoursome, traditional cheeses.

The first of their cheeses that I was introduced to is Paski Sir, a hard cheese made from the milk of the sheep that are indigenous to the island of Pag.

The cheese has a subtle blend of flavours and is a hard and somewhat dry cheese. But the dryness is pleasant and fits well with the range of flavours that this cheese posses.

It is piquant, yet sweet. But it is not a cloying sweetness, because there are subtle undercurrents of various herbs, too. And the special grasses that the sheep feed on is also well represented.

This cheese is wonderful in cooking, a must for the sophisticated cheese board, excellent with grapes, apples and other fruits and the temptation to nibble “just one more piece of this wonderful cheese” is difficult to resist!

But it would be wrong to presume that this is the only type of cheese that the Gligoira Dairy makes.

Žigljen is a hard cheese made from a delicate blend of cow, sheep and goat milk from the Dalmatian region of Croatia. The cheesemakers believe it is “an abundance of spring water in the region together with the rich minerals of the land, our Žigljen cheese is slightly spicy with a distinctive aroma” and it is not possible to argue with that descrpition.

They age this cheese for a minimum of 3 months, they point out they present their mature Žigljen at 6 and 12 months.

Zigljen goes well with white wines, they recommend white wines such as Grasevina and Welschriesling.

They do point out that, should the Žigljen be more mature, you might find it profits to enjoy it with a red wine, instead, perhaps a Merlot or a Terran?

.

Kolan is another hard cow's milk cheese. This has a somewhat milder taste, though it should be recognised that it is still just as flavour-filled as its more mature sister cheeses. Kolan takes 3 months to mature. What wines do the cheese makers recommend? Paška Zutica, Riesling, Malvasia or other softer reds.

Kozlar is a goat's milk cheese. Which is a popular cheese, on account of its fruity, fresh taste. Popular cheese made from goats milk.

Figurica is a hard cheese thatr is produced using a combination of cow and sheep milk. It's matured form between 3 to 6 months, and has a spicy, pleasing taste. The wine recommendations are the same as for Zigljen. white wine like Grasevina and Welschriesling. If the Figurica is more mature, then reds such as Merlot or Terran are perfect.

The cheeses we were able to taste proves beyond a shadow of doubt that the day of the Artisan cheese maker is in the ascendancy!

Incidentally, if your local cheesemonger does not sell these cheeses yet, ask them why not? If they claim that they do not have their details, gently suggest that they should visit http://www.sirena.hr to find out how they can become an official stockist.

Marquis Vodka. Stylish and sophisticated

Marquis Vodka is stylish and it is sophisticated. It comes in a rather special bottle. No descriptions would do it justice, save to say that it consists of some rather special colours and a mirrored effect.

The bottle bears the inscription: "Nulli Secundus" which is, as I expected, is Latin for second to none.

Having tasted this rather special Polish Private Label Vodka, all I can say with confidence is that Second to None is probably a pretty accurate description for Marquis Vodka.

It's 80 Proof, 40% alcohol and is a 100% neutral spirits vodka. The bottle points out that it is made from "exceptional rye grain" and fully born out by the taste of this vodka which, it has to be said, is also pretty exceptional.

The taste is redolent of Polish nobility, of princes, princesses, kings and queens, of palace parties and of dashing Polish Cavalry Officers.

It is wickedly smooth, with a clean, crisp taste that is deceptively easy to drink. It's perfect by itself, although it works very well with Cola (your author's favourite is Royal Crown Cola) or as a very useful ingredient in many cocktails which will make it a firm favourite this Christmas and New Year.

It is available at discerning outlets nationwide and also at www.thedrinkshop.com at a price of £28.99. But the clever advice is to get at least two bottle in, perhaps more. Or you will risk running out very, very quickly, indeed!

Here is a cocktail that you can try:

Marquis vodka
50ml passion fruit puree
10ml vanilla syrup
10ml kaffir-infused simple sugar syrup

15ml egg white

 

Shake all ingredients in a Boston shaker, double strain into chilled champagne coupé and garnish with a floating slice of passion fruit.

That's Christmas: Serving up the sweet smell of Christmas with Mince...

That's Christmas: Serving up the sweet smell of Christmas with Mince...: A festive fragrance for foodies Serving up the sweet smell of Christmas The warming aroma of the mighty mince pie has been captured in...

Add some Andalusian magic to the Festive season!

Normally baked after Christmas by Andalusian families, Roscon de Reyes, is otherwise known as Three Kings Cake and tradition states that it contains a hidden toy , model king or butter bean which is said to bring year long luck to the finder. Traditionally served with an Andalusian tortilla or Spanish Omelette it is eaten either at breakfast or lunch during the festive period.

Andalusian Courgette Tortilla with Roast Cherry Tomatoes
Serves: 4:
600 g courgettes, sliced
6 tbsp olive oil
Salt and pepper
3 spring onions, chopped
350 g cherry tomatoes (on the vine)
6 eggs

Preheat the oven to 200°C / 400°F

1.       Heat 3 tablespoons of oil in a pan add the courgettes and fry till brown. Season with salt and pepper. Heat another tablespoon of oil and sauté the spring onions. Keep one tablespoon of chopped spring onions back for garnish.
2.       Place the tomatoes on the vine in an ovenproof dish. Drizzle with one tablespoon of oil and bake it for 10-12 minutes until they start to burst. Season with salt and pepper.
3.       Whisk eggs with salt and peppe r and add the courgettes and the spring onions. Heat one tablespoon of oil in a pan (ovenproof handle), place the egg mix in the pan and fry it for 3 minutes. Place the pan in the oven and bake the tortilla for 5-7 minutes. Place the tortilla on a plate and slice it. Top it with the chopped spring onions and pepper. Serve with the roast tomatoes.

Nutritional value (each serving):
ca. 405 kcal/1695 kJ, 17 g protein, 32 g fat, 7 g carbohydrates

Roscon de Reyes – Three Kings Cake

(Makes a 15” cake)
Ingredients:
400g flour
3 eggs
100g butter
100g sugar
1 tsp baking powder
1/4 litre milk
zest of 1 lemon
dried mixed peel for decorating
glace cherries for decorating
salt

250ml whipping cream for filling
Model king / small toy / butterbean for decoration (optional)


Method

1. Mix the baking powder 4 tbsp of the milk add this to 100g of the flour. Mix together until it forms a dough type mixture - cover with a clean tea towel and set aside until it doubles in size.

2. Place the rest of the flour (300g) in a bowl and add the eggs, sugar, pinch of salt, the rest of the milk and zest of the lemon. Mix well then add the butter and continue mixing for a further 2 mins then add the dough mixture - once a smooth dough has been achieved cover and set aside for 2 hours.

3. After 2hrs knead the mixture then put it in a ring shape on a greased baking tray. Decorate with the dried mixed peel and glace cherries. Brush with milk and bake in an oven at 160 degrees for 15-20 mins.

4. When cool, whip the cream and slice the bun in half. Fill it with whipped cream (you can hide the toy, model king or butter bean in the cream). Slice and serve.

Ensure your Christmas feasts do not leave anyone out!

With at least nine million people at risk of an adverse reaction to their Christmas dinner Genius Foods, the UK’s leading gluten-free brand, and Lactofree®, the UK’s only lactose-free dairy range have teamed up to ensure everyone can enjoy a delicious festive feast.

As many as one in 100 people in the UK are gluten intolerant and research also shows that up to 15% of people in the UK are estimated to be lactose intolerant. Considering there are over 60 million people in the UK, that is a lot of Christmas dinner guests with intolerances!

Lucinda Bruce-Gardyne, founder of Genius Foods and author of ‘How to Cook for Food Allergies’ said: "Cooking for people with intolerances can be a confusing and daunting task but we have put together some recipes to make sure everyone is catered for. Even if you aren’t lactose or gluten intolerant cutting them out is not dangerous to your health. Some people find that just cutting down on these ingredients can actually make them feel less bloated and more energetic, which following a Christmas dinner is almost unheard of!"

But shopping for these dinner guests can seem daunting. Sian Porter, Consultant Dietitian offers a few top tips for surviving Christmas with a lactose or gluten intolerance:

“When in the supermarket you should take extra time to read food labels – especially as some items such as mince pies are only eaten seasonally, you may be unfamiliar with their ingredients. These often contain both lactose and gluten, derived from dairy and wheat, barley or rye respectively. However, there are gluten free mince pies available. If treating yourself to a creamy homemade desert make it with lactose free dairy to ensure you can all experience the delights of Christmas without the worry of paying for it afterwards.”

“If you’re lucky enough to have Christmas lunch made for you, make sure that the cook knows in plenty of time what foods might contain lactose or gluten as well or suggest that you will bring an alternative for everyone to try.”

Both lactose and gluten intolerances share symptoms such as bloating, diarrhoea, sickness and cramps. In fact, many intolerances are misdiagnosed and as a result, 38 per cent of people who think they suffer from IBS (irritable bowel syndrome) might in fact be lactose intolerant. It is also thought that between 50 per cent to 90 per cent of gluten-intolerance (coeliac disease) cases are either undiagnosed or misdiagnosed as IBS. So you may find yourself catering for those who don’t even realise they have an intolerance – happy tummy’s all round!

Chemo Cookery- Ideas to Make Chemo More Tolerable

This month is breast cancer awareness month, and while the shops are brimming with all things pink, helping to raise valuable funds for cancer research, it doesn’t do much in the way of making those suffering with breast cancer feel more comfortable. So, chef Jim Fisher has created some delicious recipes that aim to do just that. And with Christmas not far away, these recipes will be of great help if you are catering for someone who is having Chemo.

From foods high in vital nutrients to ingredients to suit a changing sense of taste, every aspect of the dish has been considered with the chemo patients needs in mind.

Chemo Cookery

Ideas To Make Chemo More Tolerable For Cancer Sufferers

October is Breast Cancer Awareness Month when the world turns pink and the disease is endorsed by celebrities. Raising awareness this way is fantastic but the women actually going through treatment for this debilitating disease can be overlooked. Their world is far from pink.

Inspired by his own mother’s battle with cancer, Jim Fisher, chef patron of French cookery school www.cookinfrance.com has worked with nutritional therapist, Lucy Hyland http://www.foodforliving.ie to create ideas and recipes to help people going through chemo. Available on his website completely free of charge, Jim plans to add to the pages and creating a valuable resource for cancer patients throughout the year.

Commenting on his Chemo Cookery, Jim Fisher said: “My mum and I used to love cooking together but once she was diagnosed, there were more important things to consider than gourmet cooking. We had to focus on maintaining her strength and fitness as well as choosing foods that helped her overcome chemo’s radical effects of her body. This included a diminished appetite and a drastic change in her sense of taste.

We concocted a series of recipes that could be adapted on the fly to her changing sense of taste and her - often severe - physical symptoms. Chief amongst those that affected her appetite and ability to taste was Oral Mucositis which caused pain and inflammation of the surface of the inside of her mouth. Mouth ulcers were also a problem making it difficult to eat, drink and even talk. Coupled with this was constant fatigue, high levels of stress and a nagging fear for the future.

Our recipes and approach helped Mum and I hope others will get benefit from this too”.

FACTFILE:.

JIM’S CHEMO COOKERY ADVICE

Maintain and repair mucosal lining of mouth, stomach and gutCalm lining with teas such as liquorice, chamomile and fennel. Ginger tea also helps with any post nausea. Include these ingredients in dishes or even juices if it helps.

Increase consumption of easily digestible foods It’s the perfect time for slow cooked stews and casseroles and soups with heaps of veggies. Liquidise as much as possible –people drink broth to get the electrolytes and nutrients in. Freshly made smoothies and juices are great if you have a blender – dairy can be hard to tolerate but you might be able to add some yogurt to smoothies – if not, I tend to use 100% nut butter blended into smoothies and not noticed – great source of easily digestible protein and good fats (great for all that repair work)

Increase consumption of anti-oxidants to help boost immune systemConsume plenty of fresh fruit and vegetables (see soups above) or stew your fruit if you can’t handle fresh. Add fresh herbs and spices to dishes  – perhaps infusing a broth with rosemary to provide anti-oxidant support.

Increase natural anti-inflammatories as body is generally quite inflamed afterwards Examples include garlic, ginger, nuts and seeds (grind them if they are too course or use nut butters) fish. Also try to reduce naturally inflammatory foods such as dairy, sugar and meats.

Ensure a healthy bowel by eating plenty of fibre rich foods (wholegrains such as porridge for breakfast, brown breads at lunch and brown rice/pasta for dinner), beans and legumes (hummus, adding a tin of chickpeas to your stew or vegetable soups), nuts and seeds and heaps of veggies and fruit. This is more for post chemo – the body may not be able to handle all this fibre and so use your blending and pureeing and grinding techniques to make digestion as easy as possible.

Try to consume at least 8 glasses of water a day and try to walk a little every day.

Increase protein intakeThe body is undergoing some repair and so having protein with every meal will help fuel this, for example, eggs or yogurt with breakfast, and beans, legumes, fish, eggs or a limited amount of meat with lunch and dinner. again – this is post chemo but going for easy to digest proteins might help – I blend beans and legumes into soups so people don’t need to digest them as much. Even if people can tolerate a little porridge in the morning, I will grind some nuts and seeds and sprinkle on or soak the nuts and seeds over night to make them much easier to digest.

Make stocks, soups and sauces from natural ingredients Often, processed foods can taste strange or metallic so try to use fresh or non-processed ingredients.

Back off on salt, pepper and spices and avoid overly-browning meat and over-reducing sauces Sometimes, highly flavoured foods are too strong for chemo patients. Sometimes, it’s beneficial to serve hot foods cold or at room temperature because heat increases flavour.

Avoid dairy and fats These can trigger nausea - use pure nut butters and soy products where possible. 

Recipes

Vanilla and Banana Smoothie

A soothing and nutritious smoothie. Vary the ingredients to include blueberries, raspberries, etc.

Serves one

250ml soy milk (or soya cream for extra mouth feel)

1 ripe banana

seeds of ¼ vanilla pod

1 tsp un-processed honey

Blend all the ingredients together until ultra smooth. Pass through a fine sieve if still too course (to relieve throat pain).

Vichyssoise Soup

Classic creamy potato and leek soup traditionally served cold (thus reducing the intensity if the patient is feeling sensitive to strong flavours).

Serves 6

1 leek (white part only), roughly chopped

3 medium semi waxy potatoes (i.e. Maris Piper), peeled

2 tsp nut oil

1 ltr fresh chicken or vegetable stock (pale, not roasted)

250 ml soy milk

salt (scant)

Gently sweat the leek in the oil for about five minutes until softened. Add the potatoes and then the stock. Bring to a simmer and cook gently until the potatoes are very soft. Turn off the heat and stir in a little salt to the patient’s taste. Add the soy milk and blend to a smooth puree. Pass through a fine sieve and serve either cold or warm (never hot).

Chicken and Watercress Salad with Chickpeas and a Lemony Yoghurt Dressing

Chicken is a source of Selenium, a powerful antioxidant that has been linked to the restriction of cancer cell growth and the alleviation of some chemotherapy side-effects. Chickpeas contain Folic Acid, essential for cell growth and for proper synthesis and repair of DNA. There is evidence to suggest that a compound in watercress can ‘turn off’ a signal in the body that is responsible for cancer growth.

This recipe is also a great way to use any leftover roast chicken, and it has a beautifully simple dressing to go with it.   

Start by soaking the chickpeas in plenty of cold water overnight.

Serves four

3 heaped tbsp dried chickpeas (soaked, as above)

4 free-range organic skinless chicken breasts

1 tbsp nut oil

Salt (scant)

Freshly ground black pepper (scant)

Glass dry white wine

250 ml low fat or dairy-free yoghurt

Finely grated zest and the juice of a lemon

1 tbsp finely shredded mint leaves

Bunch of watercress

Simmer the chickpeas in plenty of un-salted water for about 30 minutes (salt toughens the skin of dried peas and pulses and can make the dish unpalatable to chemo patients).  Drain and cool.

Smear the chicken pieces with a little oil, then season lightly (if at all - see above) with salt and pepper. Bring a large deep lidded frying pan to a high heat and fry the chicken on the ‘skin’ side for about two to three minutes or until golden brown.  Turn the pieces over and brown as before on the ‘flesh’ side.

Pour in the glass of white wine (or water or chicken stock) and simmer for two minutes. Put the lid on and turn off the heat – yes, that’s right, turn the heat off.  Drape a couple of t-towels over the top and leave it alone to ‘rest’ for fifteen minutes or until the chicken is cooked through (t chicken will continue to cook in the residual heat of the pan).

And make the dressing: empty the yoghurt into a glass or ceramic bowl.  Stir in the lemon zest, a teaspoon of the juice, the mint leaves and a scant pinch of salt.

Now, remove the chicken from the pan and pull off large strips of flesh, placing them in a bowl.

To assemble the salad, place pieces of chicken, some croutons and watercress on the plate working them into a pile.  Drizzle the dressing over and around.

Panna Cotta and Spiced Prunes

Gelatin - used to set the Panna Cotta - in the diet can help reduce the effects of chemotherapy on the patient’s nails, which often splinter and can even turn black. Soy instead of dairy helps with nausea, and honey is always better than processed sugar due to its naturally antiseptic and hypo-allergenic qualities. Rehydrated dried fruits are often easier to digest than fresh.

For the Panna Cotta:

250 ml soy milk

250 ml soy cream

2 level tbsp honey

1 vanilla pod, split down its length

3 level tsp gelatin        

For the prunes:

24 no-soak prunes

2 tsp honey

250 ml strong cold tea

1 star anise

1 cinnamon stick

Put the milk and cream into a saucepan with the honey and vanilla pod and simmer for five minutes.  Turn off the heat and leave to infuse while you deal with the gelatin;  sprinkle the powder onto 3 tbsp. of hot water in a small saucepan and leave it alone for five minutes after which time the crystals will have softened and absorbed the liquid.  You can now gently heat the gelatin to dissolve. Whisk in the still-hot cream.  Remove the vanilla pod and pour the mixture into 6 ramekins or dariol moulds.  Cool to room temperature then pop them into the fridge to set - about 2 hours.

Place the prunes in a saucepan with the other ingredients and bring to a simmer.  Turn the heat down and simmer very gently for 5 minutes.  Cover and leave to steep in a cool place, preferably overnight, or for at least 6 hours.

To serve:

Briefly dip the bases of the dariol moulds into hot water for about 2-3 seconds to loosen the sides, then carefully turn them out onto four cold plates.  Pile some prunes alongside and pour on some extra juice.

Company information

Learn to "Cook in France" - a fun friendly hands-on cookery school in Drdogne. Foodie banter, tips & recipes from me, chef Jim Fisher (“I learned from Rick Stein, Alastair Little & Tony Tobin,” says Jim)

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Taste of nostalgia in a lick - Dandelion & Burdock Ice Cream launches

A Dandelion & Burdock flavoured ice cream has been launched by artisan ice cream producer Yummy Yorkshire, and what's more, it is available in time for Christmas!

Yummy Yorkshire, which is based near Huddersfield, West Yorkshire, developed the flavour in homage to one its hometown’s best known companies; Ben Shaws, who brought the unique taste of Dandelion & Burdock to the people of the UK.

The retro ice cream flavour is made using a traditional style Dandelion & Burdock drink and has the same distinctive aniseed taste that the soft drink is famous for. It was first launched in August this year by Yummy Yorkshire as a limited edition flavour at the Huddersfield Food & Drink Festival but has now been rolled out due to popular demand.

Yummy Yorkshire’s Louise Holmes who is responsible for the development of new ice cream flavours says: “When I asked the team for ideas for a real Huddersfield themed flavour we knew Dandelion & Burdock was a winner as soon as it was mentioned. It was only intended as a limited edition flavour for the festival but it proved so popular that we took the decision to make it a permanent fixture in our flavour list.

“I think its popularity lies in the fact that it’s one of those flavours that has stood the test of time. It’s as popular now as it was when it first launched over 100 years ago.

“Our ice cream version has the same sweet, characteristic taste of the drink but with an added creaminess. People have said it reminds them of their childhood and that tasting it is a real trip down memory lane. It’s gained a bit of a cult following already.”

Yummy Yorkshire’s Dandelion & Burdock ice cream is available to buy from its ice cream parlour on the cone and in 500ml tubs priced at £3.50 each. It will also soon be available to buy in the 500ml tubs from selected outlets in Yorkshire including Hinchliffe’s Farm Shop and Brosters Farm Shop.

Further new flavours recently launched by Yummy Yorkshire include a range of Bonfire Night inspired ice creams including Toffee Apple, Yorkshire Parkin and Pumpkin.

Yummy Yorkshire is committed to using fresh, locally sourced ingredients wherever possible in its recipes and the Parkin flavour is produced using Elland-based Lottie Shaw’s Seriously Good Yorkshire Parkin, while the Pumpkin flavour is made using fresh, pumpkin roasted with nutmeg and cinnamon for a little kick. The Toffee Apple ice cream consists of crisp apple ice cream with swirls of dulce de leche toffee.

FACTFILE:

Yummy Yorkshire Ice Cream Company was established in April 2007 as a new addition to the family run PJ Holmes & Son dairy business at Delph House Farm in West Yorkshire.

Using fresh milk and cream from the farm’s 150 Friesian Holstein herd, Yummy Yorkshire produces luxurious, creamy and smooth ice cream that combines modern and contemporary flavours with traditional values and fresh local ingredients such as strawberries and liquorice.

Yummy Yorkshire ice cream is available at the farm’s on site ice cream parlour and coffee shop as well as at ASDA, Cedar Court Hotel Group, Huddersfield University, Gastro Pubs including the award-winning Butcher Arms at Hepworth, local farm shops, delis, garage forecourts, coffee shops & tea rooms

Ice cream flavours include: Caramel Fudge made with clotted cream fudge pieces, Caribbean Chocolate, Midnight Mint, Marmalade Cheesecake, Lou’s Liquorice, Real Lemon Curd, Banoffee Pie made with butterscotch and shortcake pieces and Honey & Ginger.

Yummy Yorkshire Ice Cream has won numerous awards since launching, most recently receiving two Gold Stars for its Salted Caramel flavour and one Gold Star for Beetroot, at the 2011 Great Taste Awards. This was followed by 3rd place for its Lou’s Liquorice flavour at the 2011 Great Yorkshire Show. The same flavour was voted best Dairy Product, and Supreme Product of the Year at the 2009 annual deliciouslyorkshire Awards and picked up three gold stars (the highest level of award) at the 2009 Great Taste Awards. In 2010 Yummy Yorkshire received one Gold Star for its Blueberry ice cream.

In March 2010, Yummy Yorkshire was named Local Food Producer (Prepared Produce) of the year at The Mayor of Kirklees’ 2009/2010 Local Food Awards. Yummy Yorkshire also scooped the accolade of Food & Drink Producer of the Year in the 2010 Yorkshire Rural Awards.

Visit www.yummyyorkshire.co.uk for further information.

RC Cola Reinvent Traditional Ice Cream Float with a Festive Twist

RC® (Royal Crown) cola unveils tasty treat in time for Christmas

With Christmas fast approaching, RC® Cola has teamed up with mixology expert Alastair Tatton to craft a celebratory cocktail to toast the festive season.

Inspired by RC® Cola’s American roots, the ‘Really Christmassy Cocktail’ is a festive take on the iconic ice cream float which has tempted tastebuds across the pond since 1874.

Sundeep Gill, assistant brand manager for Cott Beverages Ltd. who launched RC® Cola in the UK, said, “Just like the ice cream float, RC® Cola has been at the heart of America for over a century. With an alcoholic and non-alcoholic version, this spiced-up version of an old-fashioned treat is perfect for anyone wanting to indulge themselves this Christmas. The kids could even leave one out for Santa!”

If you fancy trying to create your own RC® ‘Really Christmassy Cocktail’, simply follow Alastair’s step-by-step recipe:

RC® Really Christmassy Cocktail (Please enjoy responsibly. Not suitable for persons under the age of 18)

Ingredients:

12.5mls Kahlua

37.5 mls cinnamon-infused vodka

150 mls RC Cola

2 scoops of vanilla ice cream

Ice:

Cubed

Garnish:

2 cinnamon sticks

2 cherries

Method:

Infused the vodka with cinnamon sticks by leaving the cinnamon in the vodka for 4 days

Fill a tall glass with ice and add all the ingredients apart from the ice cream putting the RC Cola in last. Add the ice cream scoops at the top and garnish with the cinnamon sticks and cherries.

For those interested in a non-alcoholic version, simply follow the same method, with the below ingredients:

Virgin RC® Really Christmassy Cocktail

Ingredients:

Pinch ground cinnamon

150 mls RC Cola

2 scoops of vanilla ice cream

Ice:

Cubed

Garnish:

2 cinnamon sticks

2 cherries

Method:

Fill the tall glass with ice and add all the ingredients apart from the ice cream putting the RC Cola in last. Add the ice cream scoops at the top and garnish with the cinnamon sticks and cherries.

Created in 1905, RC® cola is one of America’s original colas and is already available across the globe in over 60 countries. Launched in the UK by Cott Beverages Ltd. and available exclusively in Asda stores nationwide, just visit www.rccola.co.uk for your local stockist.

TOTAL Greek Yoghurt launches great competition - tasty recipes with a healthy twist!

TOTAL Greek Yoghurt is launching a fantastic competition to find winning recipes for its new Healthy Eating eBook which will be sold on Amazon via Kindle in the New Year. And what's more, all proceeds from the sale of the eBook will be donated to the Charity - Action for Children

TOTAL is asking entrants to create delicious recipes, perfect for those maintaining a healthy lifestyle. The eBook will publish these recipes alongside heart warming tales from the charity Action for Children.

The owner of the best recipe will receive an iPhone 4S and iPad 2 complete with smart cover. The runner up will win an iPad 2. There will be a further ten runners’ up prizes of TOTAL Greek Yoghurt goody packs, and all recipes which end up featuring in the eBook will receive a branded Yoghurt Cool Bag!

To enter the competition entrants are being asked to submit recipes via Facebook. All recipes must include TOTAL Greek yoghurt as an ingredient. The deadline for entries is the 20th January 2011.

Alison White from TOTAL Greek Yoghurt said; “Every week, we receive a number of emails from customers who have used TOTAL as a healthier substitute for cream, crème fraiche or mayonnaise. The recipes we sometimes receive are of a very high standard and so we thought an eBook would be a great way to showcase people’s passion for the product.

"Through the competition, we’re hoping to receive a variety of tasty recipes - from nutritious snacks to wholesome family meals and healthy desserts. The eBook will be available to download on Amazon early 2012 as a Kindle eBook and all profits will be donated to the very worthy charity - Action for Children.”

"By entering the competition, people will be in with a chance of seeing their name and recipe credited in the TOTAL Greek Yoghurt published e-cookbook, alongside the recipes of well known personalities!

"Action for Children supports and speaks out for the UK's most vulnerable and neglected children and young people. One of the main signs of child neglect is children going hungry. The effects of hunger can be devastating, from daily pain and poor health to low educational achievement and bullying. Action for Children looks to combat this by early intervention. All of the proceeds from this project will be donated to the 'Take Your Action for Children' neglect campaign."

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Making cocktails this Christmas season? Make sure the answer is 1870!

Available to buy in Waitrose and priced at a very modest 89p for a 1 litre bottle, 1870 Mixers are the ultimate soft drink for a touch of luxury at home without a hefty price tag! 1870 Mixers can be enjoyed on their own over ice, or as the finest accompaniment to alcohol.

1870 are excited to announce the transformation of their classic mixer range, complete with exquisite flavours from around the world to compliment their pure Kentish spring water.

All of 1870’s seven varieties are made with pure spring water, bottled at source in Kent's Garden of England to deliver optimum taste and refreshment, in keeping with the brand’s heritage as a Great British mixer.

1870 have endeavoured to source the finest natural ingredients from around the world, to ensure a perfectly cosmopolitan blend of flavours. From Lemonade blended with Argentinian lemon oil and Ginger Ale made with fiery African ginger, to crisp Tonic created from the finest Brazilian essential oils, 1870 mixers have all been expertly blended using premium ingredients to deliver optimum taste. The range of seven variants can be enjoyed on their own as a refreshing drink, or as the finest accompaniment to alcohol. (EDITOR: And there's real Quinine in the Tonic Water!)

1870 are the original premium British mixers and the ultimate drink for entertaining, a special occasion, or simply relaxing of an evening. Grab a tall glass, plenty of ice and a dash of alcohol if you wish, for an exquisite taste sensation every night of the week.

For details visit www.1870mixers.co.uk

Available in 7 varieties – Tonic Water, Tonic Water Light, Soda Water, Bitter Lemon, Lemonade, Lemonade Light and Ginger Ale

Available in selected Waitrose stores nationwide, as well as all good independent and wholesale stores.

·         1870 is made by Silver Spring, one of the UKs largest independent soft drinks manufacturers. Founded in Folkestone , Kent in 1870. (EDITOR: Hence the 1870 name!)

·         All varieties are made with pure spring water from the Silver Spring in Kent .

·         Cocktails served at the ‘Around the World with 1870’ launch event were expertly blended with the following premium spirit brands: Crystal Head Vodka, Teichenne Kiwi, Four Roses Bourbon, Teichenne Raspberry, El Dorado 7, Teichenne Peach, El Dorado, Teichenne Apple, Goldschlager.

EDITOR: What about the all important question? Which is: What do they taster like? Extremely good. They compliment the spirit/s you are mixing them with, without overpowering the taste of the spirits, yet are strong enough to be ideal for serving chilled, as they come, over ice for a refreshing and non-alcoholic drink.)

Tasty gluten-free Mince Pies. And that's the Genuius of it!

There was a time when "gluten free" sent a shiver down the spine of anyone with an allergy or an intolerance to wheat and/or gluten.

Yes, years ago there were gluten free products but they lacked a good mouth feel and they did not taste particularly nice, either!


Mince Pies were a good example. Either the pastry was wrong and horribly dry and/or the mince mixture was cloying and not especially pleasant.

But then along came someone with a genuine desire to put all that right. To ensure that gluten free did not mean taste free!

That someone was Lucinda Bruce-Gardyne, who created Genius Foods. And so set in train a move toward providing people with decent tasty foods that were indistinguishable from normal food because it was normal food itself!

The pastry of Genius Mince Pies is a real crumbly shortcrust pastry and the filling is a real and extremely tasty proper rich, moist and fruity Mince Pie filling. Together the combination is a truly classic Christmas traditional delicacy. So good, in fact, that you could serve it as your only mince pie. But you'd best be sure to get a good few boxes in! Because they will prove popular! Could you pass them off as home made? You know, you probably could, but as that's definitely not in the tradition of the spirit of Christmas, you'll not want to be doing that!

So, tuck into your Genius Mince Pies, whilst raising a glass of mulled wine to Lucina Bruce-Gardyne, the founder of this particular Christmas feast! (And yes, that was a reference to A Christmas Carol!)

Of course, Genius make a whole range of equally tasty Gluten free products, so to find out more, visit www.geniusglutenfree.com  or nip over to their Facebook page at www.facebook.com/geniusglutenfree.

Simply Ice Creams Natural, home made, hand made goodness for the Christmas period

Offer your family and friends, favourite flavours such as Christmas Pudding, Heavenly Honeycomb Crunch, Brown Bread and Stem Ginger and Marmalade. Simply Ice Cream is made in Kent by Sally Newall’s team of helpers.

To learn more, simply visit www.simplyicecream.co.uk

The range is available at Waitrose £4.65 for 500ml tub and across London and the South East in various restaurants, cafes, fine food shops and delis.

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Add a touch of Italian Style to your Kitchen this Christmas, with Filippo Berio

Perfect for that hard to buy for foodie or as a yuletide treat for your own kitchen, the brand new Filippo Berio Extra Virgin Olive Oil Special Edition tin makes the ideal gift this Christmas.

 

 

This special, limited edition 1L tin from Italian Olive Oil specialists Filippo Berio features one of Italy’s most iconic landmarks, the Leaning Tower of Pisa, which is located a short drive away from Lucca, Tuscany, the home of Filippo Berio. 

 

 

 

 

Filippo Berio Extra Virgin Olive Oil is rich and fruity and perfect on for salads, jacket potatoes, vegetables, pasta, meat and fish as well as being ideal for dipping, basting and marinating.

 

In 1867 when Filippo Berio first started producing fine olive oil, tins were used as packaging to protect the olive oil from sunlight and to preserve the oil’s fine flavour. Back then, Filippo Berio’s tins and their contents, won international acclaim and awards for quality and taste. To this day, Filippo Berio Olive Oil uses the same carefully selected procedure ensuring the olive oil tastes just as good as it did in 1867.

 

This unique, limited edition tin is available on supermarket shelves from mid October, RRP £6.49 and enjoy a price promotion at Sainsbury’s from 24^th Nov – 3^rd Jan where the tin is on offer at £4.49

 

Italian Christmas Recipes

Christmas isn’t just about gifts, it’s also about wholesome, tasty foods. These unique recipes from Filippo Berio will bring a touch of Italian festive flavour to your Christmas period; and when you buy 500ml bottles of Filippo Berio Olive Oil and Extra Virgin Olive Oil you’ll receive different recipes on-pack to keep and use year after year.

 

Crunchy Roast Potatoes with Garlic

PREP TIME: 10 MINS

COOKING TIME: 1 HOUR

SERVES: 4

You’ll need: 900g Potatoes – Peeled, 6 tbsp Filippo Berio Olive Oil and 6-8 garlic cloves – unpeeled

 

1.       Preheat the oven to 200°C/400°F or Gas Mark 6 and put a large roasting tin in the oven to heat.

 

2.       Cut the potatoes into large, even chunks. Boil in salted water for 5 minutes. Drain, return to the pan, cover with the lid and shake the pan to roughen up the edges of the potatoes. Set aside.

 

3.       Add the oil to the roasting tin and return to the oven for 2 minutes. Tip the potatoes into the hot oil, then turn to coat in oil. Roast for 30 minutes. Turn over the potatoes, add the garlic cloves and roast for a further 25-30 minutes or until crisp and golden.

 

4.       Serve immediately.

 

 

Italian Chestnut Stuffing

SERVES 8-10 OR IDEAL FOR A 4.5kg TURKEY

You’ll need: 1 bulb fennel - trimmed and finely chopped, 4 shallots - finely chopped, 4 tbsp Filippo Berio Extra Virgin Olive Oil, 2-4 cloves garlic - finely chopped, 400g sausages (Italian-style), 200g peeled chestnuts, 2 tbsp fresh sage – chopped, 1tbsp fresh thyme leaves – chopped, 200g ciabatta bread - diced small,  Grated zest 1 lemon, 1 egg – beaten and salt and pepper to season

 

1.       In a large frying pan, heat the extra virgin olive oil, stir in the fennel and shallots. Cook over a medium heat until soft then add the garlic. Cook for another 1 minute before transferring to a bowl to cool completely

 

2.       Remove the sausage meat from the skins and chop or roughly breakup the chestnuts. Add these and all other ingredients to the bowl and season well. Mix together using your hands. This mixture can be kept in the fridge for up to 24hrs until needed.

 

3.       Cook the stuffing either in the neck of the turkey (adjust the turkey cooking time according to new weight), or in an ovenproof dish for 45mins- 1hour until golden brown on top.

 

Find out more at www.filippoberio.co.uk and Twitter @filippoberio

 

Now the shopping is Divine, as well as the chocolate!

The Divine Chocolate Shop has been redesigned and enhanced to make for a seamless shopping experience for every Divine customer. It offers something for every age and chocolate palette and there's more choice than ever before - customers can stock up on their favourite chocolate flavours as well as choosing beautiful gift sets with unique combinations that can't be found anywhere else. The gift sets range in price from £12.50 to £50.00 and all come packaged in elegant powder blue and pale green boxes.

Visit the Divine Chocolate Shop here: www.divinechocolate.com/shop and start your Chirstmas shopping in earnest!

As well as gift boxes there are over 40 individual products for sale including the following hugely popular lines: strawberry white chocolate, raspberry dark chocolate, and a dark chocolate infused with ginger & orange.

Baking enthusiasts can stock up on Divine's plain white, deliciously dark 85%, and the acclaimed 70% bars, of which Charles Campion, food critic for The Independent describes as "very fruity, with a good texture and a long finish".

Spruce Up Your Festive Feasts With Castle MacLellan's Luxury Pâtés

Castle MacLellan is offering food lovers top tips on how to make festive entertaining easier, but just as indulgent, with a selection of mouth-watering recipe and canapé ideas using their luxurious premium pâtés.

Made from the finest Scottish ingredients, sourced from local independent producers, Castle MacLellan’s core range of pâtés comes in five delicious varieties, ideal for hassle free Christmas feasts and New Year party snacks.  Each flavour provides simple recipes to inspire quick and easy dishes and stylish, flavoursome canapé suggestions.

Rannoch Smoked Duck Pâté with Bramley Apple Jelly - A deliciously smooth duck liver pâté with pieces of Rannoch smoked duck, complemented by locally produced Bramley apple jelly and aromatic tarragon

Chicken Liver Pâté with Scottish Heather Honey - A smooth, rich and creamy chicken liver pâté enhanced with the sweetness of Scottish heather honey

Scottish Smoked Salmon Pâté with Lemon Juice and Horseradish - A blend of Scottish smoked and poached salmon, enriched with cream, lemon juice and horseradish

Luxury Orkney Crab Terrine with Lemon Juice and Galloway Mustard - A luxurious blend of Orkney crab enriched with créme fraiche and enhanced with lemon juice and locally produced Galloway mustard

Oven Roasted Mushroom Pâté with Garlic & Thyme - A rich, creamy, oven roasted mushroom pâté made with full fat soft cheese and créme fraiche, and seasoned with a hint of garlic and thyme (suitable for vegetarians).

For hosts who want to impress with their festive banquets, Castle MacLellan pâtés can be used to create impressive but easy to prepare dishes and warming winter fare.  The on-pack  suggestions feature mouth watering recipe ideas such as Mini Duck En Croutes With Beetroot Chutney or Orkney Crab Spring Rolls.

The luxury pâtés are also great served as a snack straight from the fridge, making ideal and stylish canapés for New Year celebrations. Simply top artisan oatcakes, blinis and brioche with your favourite flavours or serve sandwiched between palmiers or smothered on fresh crusty bread.

Castle MacLellan has been making the finest fresh luxury pâtés since 1982 and is dedicated to sourcing the very best local ingredients from small, independent companies rooted in Scottish heritage and provenance. The company remains an established and trusted brand, working with a number of local suppliers, which include Rannoch Smokery and The Orkney Fisherman’s Society.

Castle MacLellan pâtés are available in supermarkets throughout the UKincluding ASDA, Sainsbury’s and Waitrose as well as independent stores priced from around 99p to £2.35.

For more details and recipes please visit www.castlemaclellan.co.uk

Give your winter soups a bit of a boost with Wing Yip

With winter around the corner it’s time to leave the lunchtime salads and sandwiches behind and opt for a warming soup to help us through the cold days.

Packed full of fresh ingredients and spicy flavours, Oriental soups are an inspiring alternative to the typical tomato, chicken or vegetable.

Served as a filling meal in a bowl, delicious and nutritious Oriental noodle-based soups are perfect for hungry appetites on a chilly day.

Leading Oriental grocer, Wing Yip, stocks a range of ingredients that are perfect for creating big saucepans of tasty and wholesome soups.

Mr Wing Yip said: “Soups are easy to make at home and are a great way of experimenting with new flavour combinations from simple ingredients – and ensure you add some Oriental spices and Wing Yip soup pastes to liven up the tastebuds.”

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon. With over 3,000 products from the Far East stocked online at www.wingyipstore.com and in store.

To get you started try the following popular Oriental soup recipes at home.

Hot and Sour Soup

This soup is popular because it has so many different flavours - pepper hot, slightly sweet and savoury. Our version uses spicy szechuan bean sauce.

Ingredients

• 1 jar Wing Yip Spicy Szechuan Bean Sauce
• 113g lean pork (finely sliced into strips)
• 28g Dried sliced Chinese mushrooms (soaked & shredded)
• 14g Wood Ear Fungus (soaked and shredded)
• 1/2 pkt Soft Tofu (cut into 1cm cubes)
• 850 ml (11/2 pts) chicken stock
• 1 tsp pepper
• 1 Tbsp Red or White Wine Vinegar
• 1 egg (beaten)
• 1 spring onion (finely chopped)
• 1 heaped tsp cornflour (mixed with 2 tsp water)
• 2 tsps peanut or vegetable oil
• 1 tsp sesame oil

Preparation

1. Heat both oils in a large pan and gently fry sliced pork for 5 minutes.
2. Add Wing Yip Spicy Szechuan Bean Sauce, fungus, mushrooms and stock. Cover and simmer gently for 15 minutes.
3. Add pepper and vinegar, adjust seasoning, then the diced tofu.
4. Bring back to the boil and add cornflour.
5. Then add beaten egg in a stream, stirring carefully with a fork in a circular motion. Turn off heat and cover pan for 1 minute.
6. Serve with chopped spring onions to garnish.

Thai Spicy Noodle Soup

There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking for more.

Ingredients

• 1 small chicken breast or 100g minced pork
• 1 tsp cornflour (if using minced pork)
• 1 clove garlic (crushed with the flat side of a knife)
• 1 Tbsp vegetable oil
• 400-500ml chicken stock
• 1 tsp Mai Siam Tom Yum soup paste
• 5 Pak Choi leaves
• 1 handful bean sprouts
• 1 red chilli (optional)
• 3 sprigs fresh coriander
• 2 sprigs mint (take the leaves off the stems)
• 2 tsp Mai Siam fish sauce (to taste)
• 1/2 tsp sugar (to taste)
• 1 clove garlic (crushed)
• 1-2 lime wedges
• 100g Mai Siam flat rice noodles (dry weight)

Preparation

1. Heat the vegetable oil in a small pan and quickly fry the garlic.
2. Before it burns, add the chicken stock and bring it to the boil.
3. Add the Tom Yum paste and when the soup is boiling, add the sliced chicken breast.
4. If using minced pork; season lightly with fish sauce and pepper, add 1 tsp of cornflour, mix well and form into balls the size of a small marble.
5. Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
6. Meanwhile, prepare the noodles in another pan by boiling in hot water.
7. Strain and keep aside.
8. When the meat is cooked, add the noodles and pak choi.
9. When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
10. Garnish with beansprouts, coriander and mint leaves.
11. Serves, steaming hot, with lime wedges.

www.wingyip.com/

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Super Club revolution? That's Social Republic!

There’s a buzz brewing on the supper club scene, and it’s set to revolutionise group dining!

Social Republic (http://www.socialrepublic.net) is for anyone who loves getting people together and entertaining over food, and for people who want to share the pleasures of dining.

It’s a fact that supper clubs have been around for a long time but traditionally they can be rigid with membership and expensive to join, plus they tend to diffuse the buzz created when new faces get to know each other over food because it’s the same private members who turn up every time.

That’s where Social Republic is different. When founder David Chapple recognised a lack of choice preventing people enjoying the true benefits of group dining, he took action. He says: “I wanted to create a global network of supper clubs where people enjoy choice and hosts have a greater pool of interested people to bring together for events. In other words, something very far removed from the rigidity of some introductions agencies.”

So much more than a What’s on Guide
Unlike some other dining events websites, Social Republic isn’t just a ‘what’s on’ guide to dining events or a general directory of supper clubs. It’s a whole networking platform for bringing hosts and guests together, face to face, with a focus on great food.

Social Republic members also have access to pop-up and underground restaurants and the home dining scene and restaurateurs and caterers wishing to boost their income or fill tables on quiet nights are fully supported in organising events and promoting them to members.

Something for Everyone
Whether looking to forge new friendships, seeking a love interest, networking for business or simply wishing to fulfil a desire for sharing the joys of good food whilst indulging in new company, members can find a perfect event on Social Republic. And the beauty is, if they want to make it their own, they can become a host and organise their own events.

David Chapple says: “We fully support our hosts. They can promote their events on our website and social media, share tips and receive support on our Facebook page and use our sales material. They can also take advance payments through our website.”

Charity Support for Global Angels
Social Republic is free to join for members and hosts and when a member pays for their meal in advance on the site, they also buy a meal for someone else in the world who needs it because Social Republic has teamed up with Global Angels (http://www.globalangels.org/), who put members’ donations in their entirety towards feeding people, and sometimes schooling them too.

Registration is free and takes just a few minutes. Visit http://www.socialrepublic.net/register.

Antioxidant juice responds to consumer demands for convenience, health & flavour

AOk Drinks targets the “I want it yesterday” generation with a Christmas/Winter survival guide!

As we approach the traditional cold and flu season, Stuart Roberts, a naturopathic nutritionist and creator of AOk Drinks (www.aokdrinks.com), questions why we all assume catching a bug is inevitable, and suggests a new approach to combating seasonal aches and pains to help us survive Christmas indulgences.

“We live in an ‘I want it yesterday’ society. We demand convenience when it comes to our lifestyles, which also transcends into our approach to food, drink, health and nutrition. If we get a bout of flu, many of us accept this as part and parcel of the winter season, and take some medication to make us feel better as soon as possible,” says Stuart Roberts.

“However, we rarely take the time to consider how we can boost our immune system to protect us from everday illnesses. We don’t need to accept that we will get ill just because of the time of year. Small, gradual changes to the way we eat, drink and live our lives can add up to make a real difference as we approach Christmas, so you can enjoy the party season without feeling sluggish, tired, overweight and full of cold.

“There are no quick-fixes to health and nutrition, however, there are small steps that we can take that add up to massive changes in how we look and feel.”

AOk is a red grape, cherry, aloe vera and ginger drink, with a hint of vanilla. One 250ml bottle of AOk provides your daily recommendation of antioxidants (nutritionists recommend 3000-5000 per day and AOk contains 3,600) and just 145k cal. Stuart created the drink in 2008 to provide a synergistic combination of antioxidant packed ingredients. Designed to meet consumer demands for healthy convenience, the drink is a tasty alternative to mainstream flavours and offers an original flavour.

Stuart Roberts says: “Antioxidants are vital in our diets. With most things, consistency makes the difference. Eating our five a day, drinking plenty of water, exercising regularly in the fresh air, and consuming your recommended amount of antioxidants (which can help prevent injury and muscle soreness after exercise too) will all add up to make you look and feel better over time.”

“Sleep is also important, as this is when your body carries out some of its most important repair and maintenance work. Ahead of the Christmas party season it is worth putting in plan in place to help you look and feel better. There is a tradition of putting off healthy eating and exercise until the New Year, but this is not the best time to jump into a major change in lifestyle and eating habits. Instead, gradual changes ahead of Christmas can help your body prepare and survive the inevitable indulgences.”

Getting to grips with antioxidants…
Antioxidants are established as a marketing buzzword in the food and drink industry but they remain a confusing concept for the majority of us. We know they’re good for us, but we’re not entirely sure why. Stuart Roberts, creator of AOk Drinks and naturopathic nutritionist, is on a mission to clear the confusion and dispel the myths surrounding antioxidants.
What are antioxidants?

Our bodies are equipped with special antioxidant substances that, in conjunction with antioxidants from fresh fruit and vegetables, help to neutralise the harmful effects of free radicals.

What are free radicals?
Free radicals are highly active and dangerous chemical groups that are unavoidable. Every day our bodies are exposed to vast numbers of free radicals. Their destructive actions on the body are known as oxidation (hence the name antioxidant).

What are ORAC units?
The Oxygen Radical Absorbance Capacity (ORAC) test is one of the main industry standard tests for antioxidant strength. AOk scored 3,600 ORAC units per 250ml in an independent laboratory test. Nutritionists recommend we consume 3,000 to 5,000 ORAC units per day.
How are free radicals produced?

In many ways: every breath you take creates free radicals from chemical residues of oxygen used by your body. Excessive exposure to the sun’s UV rays, pollution, viruses, consuming certain foods, and even aerobic exercise can result in free radical production.

Why?
Free radicals play a role in the development of many diseases as a result of the degeneration of body tissues. This tissue degeneration contributes towards ageing and can lead to diseases including cardiovascular disease and cancer. Antioxidants are required to counteract the negative effects of free radicals.

Where?
Antioxidants can be found in natural foods including red grapes, cherries, blackberries, beans (such as kidney, pinto, red and black), blueberries, broccoli, garlic and green tea. AOk provides the recommended amount of antioxidants in one 250ml bottle, which complements a diet rich in fresh and natural fruit and vegetables. The drink was created by Stuart Roberts to provide an optimal combination of antioxidants in a convenient form.

When?
You can start today! “I’ve lost count of the number of times people have told me at sampling events that it’s ‘too late’ for them to make changes to their diet and lifestyle. This is not true. Small changes such as doing more exercise and adding antioxidant-rich food and drink to the diet can make a big impact on health and wellbeing over the long term. The cells in our bodies are constantly renewing and repairing themselves, so over time, we can make a huge difference to the way we look and feel,” says Stuart.

AOk retails for £1.69 per 250ml bottle and is available at selected Waitrose stores nationwide (http://www.aokdrinks.com/antioxidants/file/stores.php), www.Waitrose.com and www.Ocado.com.
One 250ml bottle of AOk provides:
Your daily recommended requirement of antioxidants
One of your ‘five a day’
Only 145 calories

(EDITOR: And it tastes good, too!)

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New! Recipes from Essential that are healthy AND taste good, too!

Ethical vegetarian health food brand Essential has commissioned five new recipes to mark its annual Healthy Eating Fortnight (October 17-30, 2011). 

The two savoury and three sweet dishes have been created by highly regarded nutritionist Christine Bailey who has used a number of nutritious, natural ingredients that are widely available at health food stores. 

The recipes are:

·      Muesli Slice

·      Pesto Butterbean Burgers

·      Chocolate Tahini Fudge

·      Butternut Squash, Coconut & Chickpea Curry with Toasted Coconut Flakes

·      Berry Coconut Cheesecake

The recipes aim to inspire people to try new healthy ingredients but also to experiment with familiar ingredients – such as pesto and tahini - in a new way. 

They are available to download now from www.essential-trading.coop and will be produced as collectable glossy A5 cards at selected health food shops from October.

While the focus for the new recipes is the Healthy Eating Fortnight, the five dishes can be enjoyed throughout the autumn and winter with the Chocolate Tahini Fudge, Butternut Squash, Coconut & Chickpea Curry and Berry Coconut Cheesecake recipes particularly worthy of festive entertaining.

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It's Chocolate Week!

Chocolate Week, the nation’s favourite themed week, returns for a seventh consecutive year this October to celebrate the wonderful world of fine chocolate

Chocolate Week, the nation’s favourite themed week, returns for a seventh consecutive year this October to celebrate the wonderful world of fine chocolate. chocolate week 2011 sees over 350 events taking place around the UK and culminating in a deliciously indulgent exhibition, Chocolate Unwrapped, featuring some of the best chocolate brands from around the world. chocolate unwrapped

The UK’s top chocolatiers and chocolate companies celebrate Chocolate Week by hosting talks, tastings, demonstrations and sampling, as well as creating exclusive products, new launches, offers, chocolate meals, cocktails and recipes.
Just some of this year’s events include:

• Chocolate Unwrapped – a dedicated chocolate show in London on 15th & 16th October. With over 4000 visitors and 40 exhibitors attending, the exhibition features top British chocolatiers and chocolate companies along with chocolate makers from France, Italy, Switzerland, Hungary, Holland and Germany. Visitors have the opportunity to view chocolate art, meet the chocolatiers, attend talks and demos, taste the very best chocolate, paint with chocolate onto a giant canvas and watch chocolate being made in the smallest chocolate factory in the world.

• The Great Chocolate Cake-Off – home bakers can enter their favourite chocolate cake to be judged by a panel of experts.

• William Curley’s pop up shop on St Martin’s Lane, London

• Hotel Chocolat launches its tasting adventures pack to encourage consumers to hold chocolate tastings at home.

• One of the UK’s top chocolatiers, Paul a Young, collaborates with renowned fusion chef Peter Gordon to create a 6-course chocolate dinner at Providores on Monday 10th & Friday 14th October.

• Jason Atherton hosts a chocolate tasting at Harvey Nichols, Knightsbridge and launches an exclusive chocolate dessert at Pollen Street Social. The Ivy have created an exclusive chocolate bombe dessert for the week.

• Thorntons continues its centenary celebrations by giving away a chocolate smile to everyone who visits their shops during the week.

• Divine Chocolate launches recipes from baking extraordinaire and Great British Bake Off judge Mary Berry, Baking Made Easy’s Lorraine Pascale and Masterchef judge Gregg Wallace and hold a plethora of events around the country.

Chocolate Week was set up to promote fine flavour chocolate, the independent artisan chocolatiers and the chocolate companies who work in direct partnership with the cocoa farmers. It aims to encourage consumers to pay a fairer price for their chocolate.

• For more details on the week and participants visit chocolate week
• For more information on Chocolate Unwrapped visit chocolate unwrapped Press tickets are available for the show
• For a video on the week and the show visit http://www.youtube.com/watch?feature=player_embedded&v=2-ZRl... (also on the homepage of the site)
• Chocolate Week is kindly funded by the Ministry of Tourism Ecuador, Divine Chocolate, Thorntons and Hotel Chocolat.