The UK's First Independent Online Cookery School Directory: lookingtocook.co.uk

The website currently lists in excess of 150 cookery schools that are easily searchable by region, course type and cost. For example, learn how to make artisan bread in a clay oven in a Birmingham back garden or Michelin-starred dishes at the home of celebrity chef Jean-Christophe Novelli.

New reviews and more in-depth profiles of schools are added daily and are also searchable by use of an interactive map. There is a news section featuring the latest openings and cookery events, useful seasonal round-ups and a blog with expert cookery tips, competitions, discounts and videos.

Looking to Cook has been developed by Nick Wyke, who works as a freelance food writer and digital food and drink editor at The Times. "The nation's love for all things culinary continues to grow and people are keen to get hands-on experience and learn new techniques," says Nick.

"There are hundreds of exciting courses out there and Looking to Cook is the quickest way to find what you're looking for." He adds: "Our team of experts has been visiting cookery schools for many years, and knows the right ingredients for a great experience."

Looking to Cook also offers a range of social media and web content services for cookery schools and food businesses.

For more information: Email: info@lookingtocook.co.uk ; Tel: 0207 228 7991 or 0794 111 5857 ; Twitter: @lookingtocook or follow them on Facebook

Pan-Fried Wild Alaska Pollock With Crunchy Lemon And Parsley Breadcrumbs, Chorizo And Buttered Baby Leeks

Start the New Year in a sustainable way with our new recipes from Alaska Seafood! This tasty wild Alaska pollock dish with spicy Spanish chorizo and sweet, buttered baby leeks is both delicious and wonderfully simple to make. First, fry pollock fillets and leeks in butter and chorizo in hot oil, then serve with lemon and parsely breadcrumbs and a drizzle of chorizo oil. Delicious, natural and sustainable!

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 Alaska Seafood Marketing Institute and: Steve Lee for the information and the photograph and Jocelyn Barker for the following  recipe:-

Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks

Serves 4

25g butter

4 x 150-200g Alaska pollock fillets, seasoned with salt and pepper

8 baby leeks, trimmed

1 tbsp olive oil

100g chorizo, sliced

1 lemon

Salt and black pepper

Breadcrumbs:

4 tbsp olive oil

1 clove garlic, crushed

60g dry white breadcrumbs

Finely grated zest of 2 lemons

1 tbsp chopped parsley

· To make the breadcrumbs, heat the olive oil in a frying pan and add the garlic. Cook until the garlic just starts to colour and then add in the breadcrumbs and lemon zest. Remove from the heat

· Melt the butter and add the pollock fillets. Cook for 2 minutes a side. Add the leeks half way through

· At the same time, fry the chorizo slices in 1 tbsp hot oil for 1-2 minutes, reserve the oil

· Reheat the breadcrumbs if they have cooled and then stir in the chopped parsley

· Serve the pollock fillets with a spoonful of breadcrumbs, baby leeks, chorizo, a drizzle of chorizo oil and a squeeze of lemon juice

From Recipe To Retail - Unique New Club Helps Food Business Start Ups Build Brands Without Busting The Budget

Launching in March 2012, the Relish food & drink marketing club has a unique approach to helping producers to take their ideas to the next level.

Having spent many years working in brands, product development and sales throughout the food industry, Relish founders Jo Densley & Claire Hooper decided there must be a way to share that expertise with smaller foodies.

"The hefty price tag involved with hiring a consultant is simply out of reach for most start ups, particularly in these economic times," says Claire.

She went on to say: "We wanted to find a way to make the marketing & business advice needed to get a new food business off the ground - or indeed to take a fledgling brand to the next level - as accessible as possible for smaller business owners."

And so the Relish recipe was created.

Jo explains how the club works: "The Relish club will be dishing up all the tricks of the trade - from how to come up with new recipes that sell, to what makes a brand stand out, to insider info on what really makes retailers want to stock new brands. With short video guides, bite size tasks that can be done in minutes, templates to be tailored to each fledgling food brand and interviews with some amazing foodie folk who are already winning at this, we will be helping our foodie members drive their own businesses forwards, at their pace and to their own budget."

To find out more about Relish, email hello@relish-marketing.co.uk or go to www.relish-marketing.co.uk, where you can download the FREE Relish Recipe to Retail Tips Guide.

Parma Ham And Caramelised Red Onion Valentine's Tart

Treat your special someone this Valentine’s Day with this recipe from Parma Ham. These adorable heart-shaped pastry cases filled with Parma Ham are fantastically easy to make and deliciously romantic. Simply cut two heart shapes out of puff pastry and bake in the oven until beginning to brown.

Add caramelised red onions, chunks of feta cheese and fresh rosemary, and serve with balsamic figs and delicious, sweet Parma Ham. The perfect way to show your love on February 14th!

Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air is unique, dry and sweet-smelling with breezes from the Apennine Mountains, creating perfect environmental conditions for a natural “drying” of the hams.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.

New season Wild Garlic Yarg cheese now available

Cornish hedges and woodlands are brimming with the vibrant green and pungent aroma of wild garlic at this time of year.

It is also the time of year that a dedicated team of pickers from Lynher Dairies spring into action at Pengreep Farm, West Cornwall to produce Wild Garlic Yarg. The result is a seasonal, handmade cheese that makes the most of the changing seasons and flavours of the Cornish countryside. This is a fabulous cheese for al fresco eating: mild, creamy and just a little crumbly, perfectly paired with fresh bread and fruity chutneys.

After gathering the wild garlic by hand, the team then 'paint' the leaves in concentric circles onto soft white rounds of Yarg cheese. This encourages the maturing process, whilst infusing the cheese with a hint of garlic.

The subtlety of the garlic in the cheese makes it a versatile cooking ingredient, adding extra, but not overpowering, interest to dishes. Try replacing gruyère with Wild Garlic Yarg in an Alsace style onion tart or for a real summery dish, try a twice-baked soufflé with a wild garlic salsa verde.

Wild Garlic Yarg is made by hand in the same way as Lynher Dairies' famous nettle covered Yarg, using milk both from the dairy's own herd of Ayrshire, Jersey and Friesian cross cows and from nearby farms. As one of the UK's most successful artisan cheese makers, Lynher Dairies processes two million litres of milk a year and makes nearly 200 tonnes of cheese, which is distributed nationally.

A 900g truckle of Wild Garlic Yarg costs £16.95 (including p&p) from Lynher Dairies Cheese By Post and is also available from selected cheese counters nationwide.

For further information, visit www.lynherdairies.co.uk.

Dine out at a discount with DiscountVouchers.co.uk

DiscountVouchers.co.uk, the website which helps consumers save at more than 800 stores and suppliers, has sourced new deals to get people great value dining out throughout January and February. The website has sourced new offers to help diners enjoy eating out at top restaurants Harvester, La Tasca and Prezzo.

Italian restaurant chain Prezzo is among the most popular diners around for couples and groups alike, serving up great quality pasta and pizza throughout the country. This January and February consumers can log on to DiscountVouchers.co.uk and get new Prezzo vouchers offering the Special £10 Menu - Only at Prezzo Kingston - One Starter Or One Dessert, One Main Course & A Drink. The site has also sourced a printable voucher for two mains for £12.95 at all Prezzo branches.

La Tasca is another of the country's favourite eateries to feature in the new winter dining deals on show on DiscountVouchers.co.uk right now, with new La Tasca vouchers offering buy one, get one free on tapas to share. La Tasca has branches throughout the UK and offers great quality tapas, paella and other classic Spanish dishes.

Fans of big meals and great value can also save this winter thanks to other money-saving deals available on the DiscountVouchers.co.uk website this week. Consumers can log on and access the latest Harvester vouchers to get themselves savings in the shape of the Early Bird only £4.99 and 2 takeaway meals from £10.

Doug Scott, managing director of DiscountVouchers.co.uk, says, “We keep our eyes peeled for the very latest and best ways to help our users save, and this January and February we can help people eat out for less. Great value meal deals at Prezzo, Harvester and La Tasca are ideal for helping people enjoy great value for money dining this winter."

DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.

For more information visit www.discountvouchers.co.uk

UK's Only Coconut Milk Ice-Cream Bessant & Drury Gains Momentum

The UK's only coconut milk ice-cream Bessant & Drury aims high for 2012.

Following a successful launch in 2011, Bessant & Drury's Fine Ice-Cream Company is gaining impetus in the market, with more than 80 listings in the UK, committing also to a number of trade and consumer shows. Recent listings include WholeFoods in London and Glasgow, Planet Organic, As Nature Intended, Partridge's in London and the renown Sunny Foods in Brighton.

With the taste, texture and appearance of a premium ice-cream the product is proving popular amongst both dairy and dairy-free audiences, keen not to compromise on taste.

Since its launch in June 2011 the product, which comes in four flavours (chocolate, vanilla, strawberry and lemon) has been taken on by retailers in London, the South East, South West, East Anglia, Yorkshire, Humberside, Wales and Scotland. An extensive sampling programme is significantly supporting sales whilst a broad exhibition calendar for 2012 includes presence at Hotelympia, Vitality, BBC Good Food Show, Speciality Fine Food Fair, Lunch! and more.

Targeting both the premium market and the increasing demands for dairy free products, it is the only coconut milk based ice-cream in the UK, enjoying all of the health benefits of the super-food coconut, with no additives, colourings or preservatives and using real fruit. Different from other dairy free desserts, Bessant & Drury enjoys a creaminess only associated with traditional ice-cream.

Poised to announce a nationwide retailer, 2012 will also see an extension of the four flavours.

The brand was developed just 18 months ago when Steve Bessant starting experimenting in his kitchen at home with a borrowed ice-cream maker, because as one of Britain's leading health experts Steve is regularly advising clients who have food allergies, intolerances and sensitivities.

With the number of people affected with dairy intolerances on the rise, Steve advises on healthy foods to consume, of which coconut plays a major part. Along with friend Ian he started to experiment with recipes and ingredients which led to their ultimate vision.

"Our vision is to become a preferred choice for ice-cream lovers regardless of its dairy-free status. The product is aimed at the mainstream, premium market, with its superior taste and positioning all setting the scene for a luxury dessert."

www.bessantanddrury.com

Make Easter Special With Thorntons

2012 is set to be the year of Rule Britannia and to celebrate, Britain's favourite chocolatier Thorntons is this Easter launching its delicious Great British Puds Eggs.

Combining Britain's best loved chocolate eggs with some of the nation's favourite desserts, the collection includes Eton Mess, Banoffee Pie and Lemon Meringue Pie, all available in Thorntons' store and online for RRP £14.99. The striking shell design, made up of real fruit pieces bursting with authentic flavour, makes these eggs the ideal Easter gift for any dessert lover.

The Lemon Meringue Egg is a white chocolate shell infused with natural lemon oil, decorated on the front with real lemon and meringue pieces, creating a crunchy texture and sweet zesty flavour.

The Eton Mess Egg is made from Thorntons tasty chocolate, with bursts of berry flavour making it truly reminiscent of the classic dessert. The pink shell is strawberry flavoured and the raspberry and meringue pieces in the front give that special finishing touch.

The Banoffee Pie Egg is a chunky milk chocolate egg with banana slices in the front, coupled with Thorntons very own Special Toffee, together with Special Toffee inclusions in the shell for that extra indulgence. Did you know that Banoffee Pie was created in East Sussex in 1972?

For those looking for the ultimate bespoke Easter gift, there is the new Thorntons Perfect Egg RSP £7.99. Featuring a half milk chocolate egg shell, chocolate lovers can choose to fill it with their 12 favourite Thorntons' chocolates and it will then be beautifully gift wrapped in store, giving that extra special personal touch this Easter.

Thorntons first ever chocolatier created the Thorntons Continental range in 1954 and it is still the chocolatier's most popular box of chocolates sixty years on. For the second year running it is available as the Continental Egg - an elegantly decorated milk chocolate egg packaged with a box of Continental chocolates. New for 2012, those looking for the ultimate indulgence can choose the stunning Continental Statement Egg (RRP £24.99), which features a triple layer of chocolates and is presented in a glamorous display case box.

There are many more fantastic products in the Easter range, with an array of ice-able eggs and little gifts to ensure Thorntons customers young and old enjoy a special Easter together this year.

Thorntons celebrated its 100th birthday in 2011.
Thorntons is the number one 'Chocolate and Confectionery' brand and the number 20 overall brand in the UK according to Superbrands' latest research.
Established by Joseph William Thornton in 1911, Thorntons is one of the UK's oldest chocolate retailers, headquartered in Derbyshire with more than 4,000 employees.
Thorntons has nearly 600 stores, including franchises across the country, as well as a strong direct (www.thorntons.co.uk) and commercial business, supplying all major supermarkets.
Products range from gift selections, chocolate blocks to toffee and ice cream.
Keith Hurdman is Thorntons' award winning Master Chocolatier. With over 25 years of experience in the industry, Keith is an unusual phenomenon for the British chocolate industry as a homegrown talent with extensive training with some of Europe's finest confectioners and chocolatiers in Belgium, Switzerland and France. He is now widely recognised as one of the UK's most talented chocolatiers and in 2011 was crowned Joint Chocolatier of the Year by the Academy of Chocolate.
In 2011, Thorntons won four Academy of Chocolate Gold Awards for its Tonka bar and Centenary filled chocolates Raspberry & Rose, Vanilla Caramel and Crunchy Praline.

Dine Al Fresco With Unearthed®'s New Dips And Platters

This summer impress your guests by serving up a selection of Middle Eastern treats, one of the hottest cuisines in the UK right now. For inspiration look to foodie explorers unearthed®, they've discovered an exciting new range of Dips, which include exotic flavours such as pomegranate mollases and green harissa.
 
Pomegranate Houmous with Green Harissa Dip - an Eastern Mediterranean taste with sweet pomegranate molasses and fresh coriander. Serve with a variety of vegetable batons. (RRP £1.49, 170g)

Yoghurt & Green Harissa Dip - coriander, parsley and chilli flavours are gently stirred through a light refreshing yoghurt to give a taste of North Africa. Serve with pitta bread for an incredibly moorish snack. (RRP £1.49, 170g)

Broad Bean Houmous Dip - a nutty flavoured twist on humous made from broad beans and given a subtle kick from spicy paprika. Simply grab a bag of tortillas and dive right in. (RRP £1.49, 170g)

With charcuterie more popular than ever, why not share unearthed®'s new timesaving continental Meat Platters with your friends and family. Perfect served as part of your picnic or as a starter before a barbecue.

Umbrian Cured Meat Platter - includes Italian Prosciutto Crudo and Perugian Salami. Enjoy with crusty bread. (RRP £2.99, 65g)

Tuscan Cured Meat Platter - contains dry cured ham and Finocchiona Salami with fennel. Try serving with cubes of melon, plus a handful of figs and dates. (RRP £2.99, 65g)

unearthed® is a national brand partner of Action Against Hunger and have committed to donate 1p per pack sold to support their campaign. By choosing any of the unearthed® range, you can rest assured you're contributing to a worthy cause.

To view the full product range and for summer recipe ideas, visit www.discoverunearthed.com. Become a fan on Facebook search for unearthed. Join them on Twitter: www.twitter.com/foodsunearthed

The unearthed range is available from Waitrose supermarkets, Ocado and Abel & Cole.

In Summer 2010, unearthed® became the first national brand to partner with Action Against Hunger.

Donating one penny per pack sold, half of the unearthed donations will go forward to the Zambia project supporting grandparent-headed households where older generators are left to care for children orphaned by HIV/AIDS. It will provide households with nutritional support for families and longer-term sustainable income-generation activities. The additional money will go to other Action Against Hunger's projects and emergency response.

Based on Action Against Hunger's successful 'Eat Out' campaign, Love Food Give Food is an Action Against Hunger appeal to save the lives of malnourished children. Love Food Give Food encourages food lovers to host dinner parties at home and invite their friends to make a donation in return for the delicious meal.

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Domino’s Launches Meal Deal Wizard - An online tool to help deliver the best possible deal on pizza orders

Domino’s Pizza  has launched a new Meal Deal Wizard to enable customers to get the best possible deal when ordering online. The tool automatically searches all of Domino’s offers and suggests meal deals based on the customer’s order basket.

To access the Meal Deal Wizard, customers simply need to visit www.dominos.co.uk, add the items they’d like to order to their basket and then proceed to the check out.

At the check out screen, customers click on the Meal Deal Wizard button and it will show the best available deal for their order and the savings that can be made. Customers can then chose their preferred deal at the touch of a button and confirm their order.

To find out more or to try the Meal Deal Wizard, log onto www.dominos.co.uk.

Customers in the UK can order online at www.dominos.co.uk and customers in the Republic of Ireland can order online at www.dominos.ie. In addition, mobile customers can order by downloading Domino’s free iPhone, iPad and Android apps.

Food expert and top chef publishes new lab-inspired recipe book

Gurpareet Bains, celebrated chef and author of the No. 1 best-selling Indian Superfood, presents Indian Superspices: lab-inspired recipes to help with everyday ailments such as colds, PMT, hangovers and even insomnia.

His unique approach uses spices in medicinal quantities to alleviate stress, anxiety, allergies and a range of other ailments. It will also help manage weight loss and aid with detox.

Gurpareet already has a large fan base among A-list celebrities and Royalty. He is the creator of the ‘world’s healthiest meal’ and winner of the 2011 English Curry Awards’ ‘Chef of the Year’ title.

On his journey, Gurpareet reveals the amazing secrets of a spice that has been scientifically-proven by the US FDA in the treatment of asthma, diabetes, psoriasis and viral infections, as well as inhibition of cancer cell growth and improvement of the immune system. Gurpareet proves that Indian cuisine is robust enough to absorb medicinal quantities of spices and still deliver delicious meals.

This Ebook is an extraordinary collection of over 60 recipes augmented with compelling medical research and photography. Indian Superspices is a radical shakeup of the Indian kitchen: a fascinating voyage into virgin gastronomic territory.

Release date: Thursday January 26, 2012 - OUT NOW!

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Chicago Town Pizza, your own winter warmer

Don’t fancy braving the cold, wet weather and wish you could treat you and your loved ones on a budget this weekend?

Then tuck in to a tasty Chicago Town pizza! They are guaranteed to keep you warm and fill you up. And, at a third of the price of a high street takeaway, your purse-strings will be satisfied too.

With toppings to suit every taste, you’ll be spoilt for choice…..

CHICAGO TOWN TAKEAWAY

Got all the family or a bunch of mates round? Well, Chicago Town TAKEAWAY is the ideal treat to keep in your freezer this Winter. From frozen to tasty in less than twenty minutes, this pizza is fully loaded and big enough to feed everyone. With fresh dough that rises in the oven and four different varieties, plus Limited Editions, why not get everyone on the sofa for a film and a slice of the action.

The Chicago Town TAKEAWAY has an RRP of £3.79 and is available from most major supermarkets.

CHICAGO TOWN DEEP DISH

Stuck for a quick and easy meal for the kids or want a meal for one? Well Deep Dish is the answer! With two tasty pizzas in each pack with mountains of fillings, Deep Dish is a winner every time. With five different varieties and the option to eat one and save the other for later, what more do you need? Plus – until the end of March there is an on pack promotion to collect a variety of Chicago Town branded Tuck In Stuff including iPod docks, pizza cutters and their famous Knorks!

The Chicago Town Deep Dish range has an RRP of £1.99 and is available from most major supermarkets.

CHICAGO TOWN EDGE TO EDGE

With never ending toppings that literally stretch from edge to edge, this pizza keeps on giving. With five different varieties and more toppings than any other competitor, it won’t be hard to find one to suit every taste.

The Chicago Town Edge To Edge has an RRP of £2.99 and is available from most major supermarkets.

With a topping and size to suit every mouth, the Chicago Town range is a sure fire winner for every freezer this Winter. For more information check out: www.chicagotown.com or why not join the Chicago Town Facebook page to get involved in giveaways and the latest news: www.facebook.com/ChicagoTown

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Everything's coming up Rosé!

What is it about pink champagne which makes it so special? Most people love champagne, and in particular, rosé, but have you ever considered why? Champagne Gosset, the oldest wine house in Champagne, Aÿ 1584, produces two rosés, Grand Rosé (non vintage) and Celebris Rosé (vintage), its prestige cuvée. Let’s take a look at what is so special about rosé champagne.

Why choose rosé? For a start it looks pretty in the glass and there are numerous shades of pink, ranging from the slight hint of a tint, through to strikingly dark, almost mauve in tone. Maybe rosé is particularly popular with lovers due to the colour’s associations with blushing?

Perhaps it is the depth of flavour, often reminiscent of fresh strawberries, raspberries or cherries? Brut rosé can be just as dry as its white counterpart; it is fruitier but just as good, and, by some, considered even better.

How is it made? There are two ways of producing rosé champagne; by blending in a small proportion of still red wine, or by the saignée (or ‘bleeding’) method, where the wine is simply allowed to have more contact with the red grape skins than in normal champagne production. The former method is more usual, and that is the method used by Champagne Gosset; a blend of the finest red wine from the region is added to the white champagne to produce the rosé.

Champagne Gosset’s rosés are both particularly special and ideal for all celebrations, from weddings and anniversaries, to Valentine’s Day, when sales of rosé champagnes and sparking wines tend to soar. Rosé champagne is made by blending juice from the Pinot Noir grape to the white grape juice. In the case of Grand Rosé, the balance is 35 per cent Pinot Noir, with 58 per cent Chardonnay and the remaining 7 per cent red wine made of Grand Cru Pinot Noir of the region (from the local villages of Bouzy and Ambonnay).

In the glass, Grand Rosé is a delicate pale salmon-pink, but on the nose a veritable ‘explosion’ of strawberries – fresh and the finest strawberry jam. In the mouth, it is well balanced with a voluptuous strawberry flavour giving a hint of sweetness. Retailing for around £55 a bottle, a bottle of Grand Rosé makes a very special Valentine’s gift.

Champagne Gosset Celebris 2003 Rosé Extra Brut is 68 per cent Chardonnay and 32 per cent Pinot Noir Grand Cru (also including 7 per cent red wines from Ambonnay and Bouzy). It is very dry but deliciously fruity and true to the character of all Gosset champagnes, there is no malolactic fermentation in the production process. It has a delicate, luminous pale pink hue and displays a spectacular constant stream of thousands of tiny bubbles. On the nose it is more complex than the Grand Rosé, giving fresh, pure scents of freshly picked red berry fruits, with floral notes.

A burst of rose petal jam and red berry coulis titillate the taste buds, developing into a full, rounded flavour, leaving a soothing aftertaste, with notes of aniseed and sweet liquorice, and a persistent hint of vanilla. Retailing at around £120 a bottle, Champagne Gosset Celebris 2003 Rosé is perfect for that very special occasion (or person).

Champagne Gosset is available from most independent fine wine shops and retailers including Berry Bros, Fortnum & Mason, Selfridges, Harrods and Harvey Nichols. It is distributed in the UK exclusively by McKinley Vintners (Tel: 020 7928 7300 or visit http://www.mckinleyvintners.co.uk )
http://www.champagne-gosset.com

Worried About Eating Processed Meat? Try Redwood's Vegideli Sausages And 'Bacon' Instead.

Worried about eating processed meat? Concerned about suggested links between eating sausages and bacon and pancreatic cancer?

There is an alternative.

Award-winning ethical food firm The Redwood Wholefood Company produces tasty meat-free sausages and meat-free ‘bacon’ from 100% natural, plant-based ingredients.

Redwood sausages and ‘bacon’ are free too from egg, dairy, lactose, cholesterol, hydrogenated fats, artificial colours/preservatives and GMOs.

You’ll find them in good health food stores nationwide.

To find out more about Redwood, the UK’s most ethical vegetarian foods company according to consumer handbook The Good Shopping Guide, or to shop online, go to www.redwoodfoods.co.uk.

Judges Queue Up To Taste Test 'FreeFrom' Foods!

With judging sessions for this year’s FreeFrom Food Awards set for the first week in February, expert ‘freefrom’ judges are queuing up to taste-test this year’s entries into 16 categories of freefrom foods.

Judges come from the professional food world (manufacturers, chefs and cookery writers) and from the medical world (dietitians and nutritionists) but also include allergy sufferers and coeliacs – plus some ‘normal’ food enthusiasts to benchmark the freefrom foods against their non-freefrom equivalents. This year judging ranks will also be swelled by a number of freefrom and gluten-free bloggers, all experts in tracking down new and tasty freefrom foods to write about on their blogs.

Says Michelle Berriedale-Johnson, editor of www.FoodsMatter.com who chairs the judging sessions: "We have some really exciting entries this year and are particularly pleased to see that previously slender categories, such as FreeFrom Ready Meals, are positively bulging.

"We are also very much looking forward to tasting the offerings in our new Raw Food and Superfood category – and, of course, in our ever popular gluten-free beer category. We never have any problems recruiting judges for that one!"

A shortlist of successful entries will be published on March 1st and the winners, including the winner of the FAIR trophy of the Best FreeFrom Food 2012 (won last year by Doves Farm for their gluten-free self raising flour blend) will be announced and presented with their certificates at an invitation-only party in West India Dock on April 17th.

All details on the awards are to be found on the Freefrom Food Award site www.freefromfoodawards.co.uk/index.html

Twitter: @FFFoodAwards

Facebook www.facebook.com/pages/wwwfoodsmattercom/230382425337

Sponsors of the FreeFromFoodAwards 2012 include:

Asda (2 categories), Delamere Dairy, Fria Gluten Free, Genius Gluten Free, Genon Laboratories , Hale & Hearty, Juvela, Livwell, Mrs Crimbles, Produced in Italy, Pure Dairy Free, Swedish Glace, Tesco (3 categories)

Schwartz Collaborates With Chef Maria Elia To Launch McCormick's Global Flavour Forecast® 2012

Maria Elia creates six tasty recipes to bring top flavour trends to the table all year round.

Herbs and spices experts Schwartz, in partnership with parent company McCormick & Company, Incorporated, a global leader in flavour, uncovers the future of flavour and releases its first ever global Flavour Forecast 2012. Since 2000, the report showcases McCormick and Schwartz leadership in culinary trends and innovations. It pinpoints common trends and flavours driving culinary innovation and reveals a singular set of forces driving what we will eat across the globe in coming years. In the UK, Flavour Forecast was released annually since 2008.

This first global edition of the Flavour Forecast was crafted by an international team of McCormick and Schwartz chefs, sensory scientists, trend trackers, marketing experts and food technologists spanning Asia, Australia, Europe, Africa, Latin America and North America. It highlights the six hottest global culinary themes for this year illustrated by 12 regional flavour combinations.

Trends highlighted in the report include honouring a cuisine's traditional roots, seeking the ultimate in sensory stimulation, a focus on vegetables, simplicity, flavourful swaps, and breaking boundaries.

To bring Flavour Forecast 2012 to life in the UK, Schwartz is collaborating with Chef Maria Elia, who has added her twist on Flavour Forecast by developing six contemporary new recipes appealing to the UK palate. A further six recipes have been crafted by Schwartz Concept Development Chef, Steve Love, a member of Schwartz's dedicated team of Development Chefs, who collectively identified these flavours which showcase the trends. In total a selection of twelve inspiring on-trend recipes have been created for flavour enthusiasts to replicate at home.

Maria Elia's Flavour Forecast 2012 recipes include:

Raw Lamb Kibbeh and Asian Pear Salad Honours Roots
Watermelon Cooler Cocktail takes you on a Quest for the Ultimate
Honey, Harissa Marinated Aubergines wrapped in Kataifi brings Veggies back in Vogue
Jerusalem Artichoke and Vanilla Soup with Seared Scallops gives Simplicity the Shine
Red Tea Ganache with a Cinnamon and Plum Compote encourages Flavourful Swaps
Blueberry and Cardamom Glazed Ham reminds that flavour has No Boundaries

"Being on top of culinary and flavour trends is something I'm passionate about as a chef, so it's a pleasure to work with Schwartz on their Flavour Forecast 2012," says Maria Elia. "I get to experiment with my love of flavour combinations and create innovative recipes, applying a fresh perspective on tradition that balances modern tastes and cultural authenticity. It's a fun and exciting challenge; a global adventure to inspire the palate!"

Steve Love adds, "Flavour Forecast 2012 demonstrates six global trends with some inspiring and delicious regional flavour combinations and food experiences, allowing you to eat in many countries without leaving your home nation. Now in its fifth year in the UK, the Flavour Forecast is inspired by the food we eat every day, from supermarket products to restaurant offerings. Trends pinpointed in past editions have moved once-edgy ingredients into mainstream popularity and we have no doubt it will continue to further enlighten the global culinary scene."

Schwartz is McCormick's leading "herbs and spices" brand in the UK, offering the greatest variety of herbs, spices and seasonings. Our spice experts from McCormick have travelled the world in search of the best spices and herbs available. Schwartz's extensive product portfolio spans into different sectors including recipe mixes, wet sauces, gravies and innovative stir fry seasonings.

To learn more about Flavour Forecast 2012 in the UK, visit www.schwartz.co.uk and to explore the future of global flavour, visit www.FlavourForecast.com.

Staying home is the new dining out. So long as you have a bottle of Harveys!

Forget fancy restaurants that might leave your stomach full but will certainly empty your wallet empty, this Valentine's Day Harveys is encouraging the nation's love birds to stay away from clichéd dining experiences and relax at home with a romantic meal for two and a glass of sensationally smooth Harveys VORS Pedro Ximénez (PX).

The award-winning Harveys PX is a lusciously sweet dessert wine made from dried Pedro Ximénez grapes, giving it a delicious concentrated flavour of raisins, liquorice, black treacle and chocolate - the perfect accompaniment to your romantic evening.

Add the rich and luxurious taste of Harveys PX to your dessert menu and you have a truly sensory sweet treat for you both to snuggle up and enjoy.

Seduce your sweetheart's palate with one of the following dessert options:

A chilled glass of velvety Harveys PX paired with decadent dark chocolate for a sumptuous after dinner treat
A generous drizzle of Harveys PX over creamy vanilla ice cream best served in one bowl with two spoons to share

Steamy hot sticky toffee pudding dripping with Harveys PX enjoyed whilst curled up on the sofa with a romantic film.

Produced from PX grapes grown at Harveys' own vineyards, Harveys PX is blended in the traditional method at its bodegas in Jerez in southern Spain. Steeped in heritage, Harveys PX is a Very Old Rare Sherry (VORS), with an average age of at least 30 years. This wine is full bodied with a lovely sweet balance and a long lasting finish.

Harveys VORS Pedro Ximénez (50cl RRP £20.98) is available from Waitrose, Booths, Morrisons, Gordon & Macphail and TheDrinkShop.com. For more information visit www.harveyshalfhour.co.uk

Delicious Delights At A Snip Of The Price, with Park Plaza

Dine at one of Park Plaza's award-winning restaurants this January and receive 30% off.
Park Plaza Hotels & Resorts has just the treat to help battle the January blues - 30% off food from the à la carte menus at one of seven award-winning restaurants.

The hotel restaurants are based in London, Leeds and Nottingham and offer a wide range of cuisine from Pan-Asian to contemporary French or British menus.

Enjoy delicious Pan-Asian fare at Chino Latino in Park Plaza Riverbank, Park Plaza Leeds and Park Plaza Nottingham, wholesome British cuisine at Park Plaza County Hall's Spectrum restaurant or healthy grilled options at Sherlock's Grill in Park Plaza Sherlock Holmes. Park Plaza Westminster Bridge offers both classic brasserie dishes at Brasserie Joël and the freshest Japanese delights at Ichi Sushi & Sashimi Bar.

Simply quote '30Jan' when making a dinner reservation for January 2012 to receive the special discount. For more information and to book, please visit http://www.parkplaza.com/ukrestaurantoffer.

Dine at one of the following hotels to receive 30% off:

Park Plaza County Hall (1 Addington Street; www.parkplaza.com/countyhall); Park Plaza Sherlock Holmes (108 Baker Street; www.parkplaza.com/sherlockholmes); Plaza on the River and Park Plaza Riverbank on the Albert Embankment (18 Albert Embankment; www.parkplaza.com/riverbank); Park Plaza Westminster Bridge London (200 Westminster Bridge Road; www.parkplaza.com/westminsterbridge) Park Plaza Leeds (Boar Lane City Square www.parkplaza.com/leeds) and Park Plaza Nottingham (41 Maid Marian Way; www.parkplaza.com/nottingham).

Entice Your Valentine With Help From Leiths

Avoid the quintessentially kitsch, predictable, Valentine's day restaurant dinner this year with two special workshops designed to let you dine in comfortable seclusion with your own special menu for two.

This February Leiths will be hosting two special Valentine's classes, the first of which will guide you through a fresh and impressive menu featuring Spiced Roast Quail followed by Champagne and Passion Fruit Jellies, guaranteed to impress. This exciting but relatively fuss-free menu will allow you plenty of time to enjoy each other's company.

For the less confident cooks, join the Leiths chefs in the kitchen on Valentine's day itself. We have devised a special class to guide you through cooking a Valentine's meal for two, which you will take home for you and your dinner guest to enjoy. Highlights on the menu include Slow Roasted Rack of Lamb with Fondant Potatoes, light and airy Meringues with Passion Fruit Cream and indulgent Chocolate Truffles. Dining in is the new dining out. The teachers will give you all the cooking tips and presentation ideas you need so you just have to add the finishing touches at home, lay the table and pour the Prosecco.

Why not extend the celebrations and treat your Valentine to a Champagne Tasting Class. Taught by Champagne Ambassador of the Year, Richard Bampfield (MW), this is a fun, informative tasting of the world's most desirable tipple. Through a tasting of 6 Champagnes, you will learn to appreciate the differences between vintage and non-vintage, white and rosé. As well as learning the attributes of higher quality Champagne, you will discover what sort of foods and canapés tends to be the best match. "In defeat, you need it; in victory, you deserve it". Sir Winston Churchill neatly summed up Champagne's unique ability to refresh, revive and add sparkle to any celebration.

At Leiths there are many courses for your food-loving Valentine so why not purchase a gift voucher and let them choose from the extensive array we have to offer. There is everything from effortless entertaining to knife skills workshops and food writing to matching food with wine.

Valentine's Day Workshop
Saturday 11th February
10am-2pm Price: £130

Dinner for Two - Valentine's Special
Tuesday 14th February
10.15am - 2.30pm Price: £130

Champagne Tasting Class with Richard Bampfield MW
Tuesday 28th February 2012
7pm-9pm Price: £12

About the School Leiths School of Food and Wine is a first-class training school for chefs, attracting students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instill a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations.

For those with professional ambitions, the Leiths Diploma in Food and Wine is highly respected in the culinary world and can be achieved in three terms, starting in September of each year, or in two terms, starting in January. Students learn menu planning, budgeting and wine appreciation and attend daily demonstrations and practical classes, as well as lectures by leading gastronomic celebrities, famous retailers and head chefs from leading hotels and restaurants. Throughout the year, visits are organised and students get the chance to undertake work experience in leading London restaurants.

For those keen to learn the basic skills needed to become a confident, capable, efficient cook in just four weeks, the Leiths Essential Certificate takes place late summer every year, making it especially suitable as a summer course for amateur cooks at the start of a gap year.

Leiths excels on both the theoretical and the practical sides of cookery, benefiting from over 35 years' experience, whilst remaining fully abreast of contemporary techniques, styles and methods. Leiths is run by Managing Director Camilla Schneideman and is owned by Sir Christopher Bland.

www.leiths.com

There's "Bean" a new way to say "I Love You!"

For those who want to say I-love-you with great taste, Jelly Belly have created a beautifully romantic Valentine wrap for their ever popular 10, 20 and 40 flavour gift boxes. Decorated with elegant hearts and heartstrings they make the perfect Valentine present.

Jelly Belly are also available in individual flavours - over 50 in all - and each one can convey its own personal message. Lovers can create their own special story using their favourite flavours.

For instance:
I think you are totally, gorgeously sexy - Sizzling Cinnamon, You're the best - Top Banana, Your place or mine? - Cappuccino, I fancy you - Very Cherry or Tutti-Fruitti, You are totally delicious - Strawberry Cheesecake orJuicy Pear, Let's run away together - Island Punch, You're the apple of my eye - Green Apple or Red Apple, I've got a crush on you - Crushed Pineapple, You're my peach - Peach, I feel comfy with you - Chocolate Pudding, Let's stay in tonight - Toasted Marshmallow, Let's stay in tonight and watch a movie - Buttered Popcorn, You add spice to my life - Chilli Mango.

Each Jelly Belly jelly bean contains just 4 calories and is free from fat, wheat, nuts, gluten, dairy and gelatine. They are certified OU Kosher and are suitable for vegetarians.

www.jellybelly-uk.com

Jelly Belly beans are available nationwide in Sainsbury, Waitrose, Tesco and all the best department stores and confectionery shops in the UK.

For nearest stockist call freephone 0800 018 4416

A range of Jelly Belly product can be purchased at www.jellybelly-uk.com

PRICE LIST

30g fliptop box 61p

50g box £1.01

100g loose £2.04

100g assorted mix bag £2.24

The Big Bean £2.55

100g tube £2.66

150g assorted Window Box £3.22

20 Flavour tin £3.47

200g tube £5.11

200g Can £5.31

Cocktail Classics £5.36

Hello Kitty £5.36

10 Flavour Gift Box £5.36

300g assorted mix bag £6.38

350g Can £7.66

20 Flavour Gift Box £9.09

40 Flavour Gift Box £15.27

50 Flavour Gift Box £22.98

Petite Jelly Belly bean machine £23.48

Gold Jelly Belly bean machine £70.47

Fry's Vegetarian to be distributed by 3663

"We Are Delighted To Announce That From January World Leading Meat Replacement Experts Fry's Vegetarian Will Be Available From Leading Food Distributors 3663," said a spokeswoman for Fry's.

She went on to say: "This is a  ground-breaking feat that until now has never been achieved by a frozen food company that ticks so many boxes.

FRY'S are fully approved by the both The Vegan Society AND The Vegetarian Society as well as a BEST BUY in the Ethical Consumer.

FRY'S products are Kosher (Parev Mehadrin - a very high form of Kosher approval for Jews), Shuddha (suitable for Hindus) and Halaal (suitable for Muslims).

Several of the products are also free of onions and garlic and as such, they can be eaten by Theravada and Mahayana Buddhists, certain practitioners of Hinduism and followers of Hare Krishna - as well as people with onion and garlic allergies.

The diverse range of 16 products are all pre cooked making them fast and easy for cooks to use. Taste is not compromised either with Fry's winning 5 awards over the past 5 years.

Angela May Marketing Manager 3663 is excited to partner with Fry's in their food service launch in connection with their enviable brand ownership of the health food sector:

"Having Fry's on board is brilliant. We are passionate foodies here at 3663 and we know how important it is to offer our customers a fantastic choice of products. Now we can offer even more with Fry's. Never before has a range been suitable for so many types of people and taste so good too."

With so many people not being catered for properly Fry's is able to ensure that whether you are a meat reducer, vegetarian, Kosher or simply want a lower fat or cholesterol food item now there is something that tastes amazing for you and your customers.

www.frysdistribution.co.uk

The Cake & Bake Show, The UK's First Baking Exhibition Announces Launch

The British are embracing baking like never before, it's become one of our biggest growing trends and to celebrate this, the UK's first baking exhibition, The Cake and Bake Show launches at Earls Court in September. The show offers something for everyone with an array of features that will appeal to home bakers and professionals alike.

With TV shows such as Great British Bake Off gaining more than 4 million viewers per episode, baking books topping the best sellers lists and a 50% increase in baking business start ups reported in 2011, the world of cake and bake has never been more popular.

The Cake and Bake Show features the biggest names in the baking world including GBBO judges Paul Hollywood and Mary Berry as well as winners Edd Kimber and Jo Wheatley; Eric Lanlard of Cake Boy, Richard Bertinet, Mich Turner, renowned chocolatier Paul a Young, royal wedding cake designer Fiona Cairns, plus many more to be announced in the coming months.

The Cake & Bake Show is aimed at all ages with expert run workshops and demonstrations for those looking to improve their baking skills; stands selling the latest baking equipment from piping bags to decorations and an English Tea Room in partnership with Macmillan Cancer Care in aid of their Worlds Biggest Coffee Morning Project. For those who just want to enjoy good food, there'll be a marketplace featuring an array of artisan produce including breads, scones, pies, brownies, pastries and of course, cakes.

The show features a chocolate area in association with Chocolate Week offering visitors the chance to gain specialised knowledge from the experts. The dedicated bakery workshops and demonstration theatre will be supported by the Real Bread Campaign and features artisan bakers Patrick Moore and Aidan Chapman. A children's area headlined by Annabel Karmel from CiTV means parents needn't worry about their kids getting bored. The Science Lab features an insight into the science behind baking and for those with a competitive streak The Cake & Bake Off offers the chance for amateur bakers to test their baking skills across a number of categories.

Headed up by the nation's favourite bakers, with demos, tastings, workshops, a food market and equipment stands, the Cake & Bake Show 2012 offers everything the home baker, amateur enthusiast or professional baker would need. Experts to enthusiasts alike will come together for a weekend of guaranteed eating, encouragement, education and entertainment.

www.thecakeandbakeshow.co.uk
Twitter: @cakeandbakeshow Facebook: www.facebook.com/cakeandbakeshow
Dates: 22-23 September 2012
Venue: Earls Court, London

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Breakfast2Live aims to save lives through breakfast

Feed The Children (UK)’s dedicated Breakfast2Live website will help you save lives. The website at www.breakfast2live.org.uk has been specially created so that all the information concerning the appeal, which runs this year from Monday 20th February to Sunday 26th February 2012, can be found in one place.

In addition to giving visitors information on the campaign, the bright and cheerful site also holds documents that supporters can easily download to use to promote their events like posters, leaflets, invites and other templates. If supporters would like the publicity material customised for their event then the charity is happy to do this.

During the week Monday 20th February to Sunday 26th February 2012 the charity is encouraging people to eat a hearty breakfast to save someone else’s life? Cafes, restaurants, schools, colleges, businesses and people at home are being asked to get involved by staging breakfast events to raise money for the charity’s life saving projects in developing countries and breakfast clubs in this country.

As charity chief executive officer Brian Main explains, "Breakfast is the most important meal of the day and we are asking people to take time out for just one meal to think about the thousands of children who need our help in this country and abroad. In the week commencing Monday, February 20th we’d like people to run or join a breakfast event that will raise money for Feed The Children (UK).

The charity has a number of ideas that people can use:

· You can host a breakfast and invite friends (get items donated and then charge a small fee of say £5.00 per breakfast).

· Restaurants and cafes can donate a small percentage of the price of a special ‘Breakfast2Live’ on the menu to the charity, or have a collection tin on the day and ask for donations to the charity from everyone eating in the restaurant.

· If you have regular coffee mornings, get a batch of cakes or breakfast muffins donated or baked, invite your friends along and if everyone pays about £1.50 for a cup of tea or coffee and a muffin you can raise money that way.

For more ideas about the ‘Breakfast2Live’ or to take part, call Feed The Children now on 0118 932 0095 for more information.

Feed The Children works worldwide, as well as within the UK, to develop sustainable communities and provide food and other necessities for those in great need. The charity concentrates aid on children suffering the affects of poverty, especially those orphaned or abandoned. The charity believes that wherever there is famine, conflict, disease or poverty, it is always the children who are most vulnerable.

Feed The Children (UK) registered in 1994 and over the years the charity has helped millions of children and their families both at home and abroad. The charity relies on gifts from generous companies, individuals and organisations to donate the goods and financial assistance needed in order to support the various humanitarian and relief projects.

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Croft Pink , it's the colour of love

Whilst red suggests passion, pink is said to be the colour of unconditional and romantic love, which is why Croft Pink is the drink of choice on St Valentine’s Day.

This warm and giving rosé, with its delicate, soft cherry hue, is always a welcoming loving cup, especially enjoyed by those who like to have more fun with their drink.

Croft Pink is for lovers of informality and versatility, especially when served chilled, over ice or in a delicious cocktail or two bringing out its vibrant raspberry flavours with hints of honey and grapefruit.

Show your love with a Pink Blossom, a lovingly effervescent cocktail of Croft Pink, St. Germain Elderflower liqueur, sparkling wine and frozen berries (recipe below). Or be stirred, be shaken, be adventurous and let loose with a Runaway – a spirited blend of Croft Pink, Calvados, Benedictine, lemon juice and Angostura.

Spice it up with Pink Cashmere, an exotic blend of Croft Pink with apricot nectar and a gentle kick of black pepper. Get fresh and seductive with an Apple and Pink Julep - a really cool mix of Croft Pink, apple juice, sheaves of mint leaves over mountains of ice. You’ll find these and more luscious cocktails at http://www.croftpink.com/#/recipes.

Alternatively, serve it simple, as a chilled aperitif with almonds and olives; perhaps even finish your romantic dinner for two with a glass of Croft Pink to accompany a light dessert or bite of dark chocolate.

Here’s to love and romance this St Valentine’s with a little help from Croft Pink available from £10.88, at Sainsbury, Co-Op and Selfridges.

Will you detox or comfort eat this winter?

Shedding the pounds with the traditional January detox might prove harder than normal this year for some as new evidence reveals Britons have been comfort eating in record numbers in the face of a worsening economic climate.

Results from the UK's largest food website, www.bbcgoodfood.com the website from the  Good Food Magazine, reveal that cake has overtaken chicken as the most searched-for food term on the website in 2011. In addition, pizza has rocketed up the list of popular searches, from 10th in 2010 to 4th. That other Italian comfort food staple, pasta, has also entered the top ten list of most-searched recipes for the first time.

Other search trends reveal:

Consumers are seeking out more adventurous ingredients and combinations with Chicken and chorizo jambalaya the highest rated recipe of 2011.
Mackerel shot up 10 places from 21 to 10 as users search for different fish to try. Salmon and sea bass also made it into the top 10 searched-for list.
Couscous and courgette (the latter a favourite in 2010) have dropped out of the top ten.
Canapés have also fallen out of the top ten, suggesting we're entertaining less often or prefer more relaxed party food.

February's Good Food Magazine £3.60 is a healthy cooking special, on sale 6th January. It includes quick, feel-good family meals, easy ways to reach your 5-a-day target, energy-boosting snacks and a recipe for dairy-free pizza.

According to Gillian Carter, the editor of the bGood Food Magazine: 'It's not surprising that in tough times we reach for comforting food. One of the ways we keep calm and carry on is with cake and a cuppa - or our imported national favourites - pasta and pizza. However, with a New Year comes a fresh start, so many of us will want to shed a few pounds and this month's healthy issue is packed with inspiring, achievable recipes to help you do this.'


(EDITOR: Is this true of the readers of That's Food and Drink? What do YOU think?)

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Loseley recipe for Mother's Day Sunday 18 March

Mother's Day is Sunday 18 March and this recipe from Loseley is ideal for all the family to make.

Cooking supplies:

• 6-7 eggs
• 1/4 cup of pineapple orange banana juice
• 1 cup of flour
• 3/4 stick Loseley Summer Meadow butter
• 1 cup of milk
• 1/2 cup of sugar
• 1/2 teaspoon salt
• Whipped cream
• Strawberries
• Powdered sugar

Cooking directions:

- Have the children mix all the ingredients together the eggs, flour, salt, milk, sugar and juice.

- Next, have the children place the Loseley Summer Meadow butter in a 7X11 baking dish and place in the oven.

- Turn oven on to 425 degrees.

- When the Loseley butter is bubbling, add the batter to the baking dish.

- Cook it in the oven for about 20 minutes or until the edges turn deep golden brown.

- While the batter is baking, have the children cut up the strawberries.

- When the Pancake Puff is ready, have the children add on whipped cream, then strawberries and powdered sugar.

And, voila, the children are now ready to serve Mother’s Day Pancake Puff with Strawberries to mom!

Loseley Summer Meadow Butter is packed in a 250g tub and available for £1.39p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Ocado and Waitrose. Visit www.loseley.com for more information.

Who Is Lincolnshire's Favourite Food Producer?

Think your favourite brand of Lincolnshire sausage is second to none?! Can't live without your favourite producer's recipe for plumbread?!

For the very first time The Select Lincolnshire and Tastes of Lincolnshire Partnership are inviting the public to vote for The People's Choice Award - Local Producer of the Year, sponsored by Lincolnshire Co-operative.

Fans of Lincolnshire's award winning food can vote for their favourite Lincolnshire producer from the list of Select Lincolnshire and Tastes of Lincolnshire members online at www.tastesoflincolnshire.com, www.selectlincolnshire.com or www.lincolnshire.coop

Links are also available on the Tastes of Lincolnshire Facebook page.

Mary Powell of Lincolnshire County Council and The Select Lincolnshire & Tastes of Lincolnshire Partnership comments "We are justifiably proud of our fantastic food and drink - I believe no other county has a passion for feeding the nation like we do! We know shoppers have their favourite Lincolnshire delicacies; and now we want them to tell us which producer they think deserves this outstanding accolade.

We are very pleased that Lincolnshire Co-operative and The DoubleTree by Hilton are sponsoring our awards this year; and showing such support to the county's vital food and drink industry"

Lincolnshire Co-operative's Supply Chain Manager Nicola Berry said: "We're delighted to sponsor the Food and Drink Awards 2012 as we believe there's lots to celebrate in the field of Lincolnshire produce, especially as we're now officially recognised as the Best British Food Spot.

"The category we have chosen to support is the People's Choice Award. We know from the popularity of our Local Choice range that yellowbellies love the quality local food from their county. We really hope that lots of people get behind their favourite producer and vote so we can find out who deserves this prestigious title in 2012."

One lucky person who votes will win two tickets to the exclusive awards ceremony and a luxury over night stay at the brand new DoubleTree by Hilton, Lincoln on the 2nd February 2012; where the 'who's who' of the Lincolnshire Food Industry will dine on the finest 3 course, locally sourced menu created by new Hilton Head Chef Alec Maxfield formerly of The Fat Duck, and be entertained by guest speaker Tim Nicol - Village Champion for Taste Tideswell, part of BBC One's Village SOS programme.

If you are a member of the food and drink industry and would like to attend the prestigious Lincolnshire Life, Tastes of Lincolnshire and Select Lincolnshire awards; and invest in a fantastic opportunity to network and meet industry peers and contacts - please contact Hayley Bury, Hayley@baybury.co.uk telephone 01522 823784 or visit www.tastesoflincolnshire.com / www.selectlincolnshire.com for further details.

I Should Co-Yo! - Following Its Success In Australia, Coconut Milk Yoghurt Lauches In The UK

Coconut is the latest " super food",with everyone from Madonna to Erin O'Connor and Miranda Kerr reaping the benefits, and now a unique new product, COYO coconut milk yoghurt, is being created for the first time in the UK.

COYO is made from coconut milk and is free from any added sugar, lactose, dairy, gluten, soya and additives.

Unlike soya, which some people find hard to digest and can be an acquired taste, COYO is "simply delicious" says nutritionist Bethany Eaton, who is dairy intolerant herself, and came across the product in Australia whilst trying to source alternatives to yoghurt for her clients.

She liked it so much she immediately started talking to creators Henry and Sandra Gosling about bringing COYO to the UK and she is now producing it under licence at a small family run factory in Hastings, East Sussex.

"When I first tried the yoghurt I was blown away by how good it tasted and it is wonderful to now be able to share it with people here", says Bethany who has run a busy nutrition practice at the Hale Clinic in Central London since 2004.

"Coconut is an amazing food with a multitude of health benefits", she adds.

"Some people used to avoid it at all costs because of its high fat content but increasingly research is showing just how good it can be for you in so many ways.

Coconut is very nutritious, satisfies hunger really well and also increases the metabolism."

COYO is the perfect dairy alternative for both adults and children and has been entered for the Free From Food Awards 2012.

COYO can be used in exactly the same way as normal yoghurt. You can have it in a bowl with honey, add it to your breakfast muesli or fruit salad , dollop it into a soup or have it alongside chilli con carne.

COYO comes in 400g and 250g sizes in two delicious flavours; natural and mixed berry, with more flavours to be released early 2012. The average calorie count per 100g serving is 150 calories.

COYO can be found in Planet Organic and other health food stores this month and launches in John Lewis food halls February. COYO retails at £5.49 for 250g, £6.99 for 400g and £3.49 for single serving pots

For more information email info@coyo.co.uk also see website www.coyo.co.uk

The Freeform Food Awards take place in April 2012.

FACTFILE:

Bethany Eaton 33, lives in Chislehurst in Kent with her husband Paul and two children, Megan 5 & James, 7 months. Bethany retrained as a nutritionist after serving as a police office in Hackney.

Bethany has a Bachelor of Science degree in nutritional medicine.

Henry and Sandra Gosling started COYO Australia in 2009; they now ship throughout Australia.

Loseley Valentine Cupcakes

Loseley Valentine Cupcakes

Give this Valentine’s Day a twist of sheer loveliness in the form of Valentine Cupcakes with Loseley Summer Meadow Butter.

These little delights will bring an element of light, fluffy love and happiness to the table on the key date of the year to unlock all hearts. (Makes 10 small cupcakes)

Ingredients:

For the Cakes:

Egg (free range please) 1
plain flour (or use self raising and omit the baking powder) 75G
Sugar 50g
Loseley Summer Meadow Butter 62g
Baking powder 1/2 tsp
Pixley Berries blackcurrant cordial 3 tsp
Pink food colouring (optional) few drops

For the Frosting:

If you will be spreading rather than piping your frosting you will need rather less.

Loseley Summer Meadow Butter 75g
Icing sugar 250g
Pixley Berries blackcurrant cordial 1 – 2 tbs

Method:

Add the eggs, butter, flour, sugar, baking powder & salt to a bowl and beat with a hand whisk until blended. Add the cordial and briefly mix again. The batter should be loose enough to dollop off a spoon.

Line a bun tin with fairy cake cases. Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.

Chef’s Tip:

The secret to fluffy buttercream is to beat the butter really well before you add any sugar. The trick is to make the butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar. If you make it with a hand mixer you will need to add the icing sugar slowly to the butter.

Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy. Pour in the icing sugar and cordial, put the lid back on and cover with a damp tea towel, and process again. Scrape the sides down adding more cordial or icing sugar if needed and process again.

Decorate your cakes, using sprinkles and love hearts.

Both raw cake batter and the frosting freeze well.

Loseley Summer Meadow Butter is packed in a 250g tub and costs £1.39p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Waitrose and Ocado. Visit www.loseley.com for more information.

Molinari Sambuca launches new contemporary website designed by Appnova to capture the glamour of the cocktail era with a virtual bar experience

Fresh design approach reflects vintage appeal of iconic Molinari Sambuca drinks brand and aims for a more youthful audience through digital games and social media

Molinari, the Italian family-owned drinks business, has just launched its new website to coincide with a refresh of the brand in order to attract a new, younger audience. The website - www.molinari.it – went live towards the end of 2011 in Italian and was followed shortly after in English, German and Spanish. It has been designed and developed by London web agency Appnova in partnership with Armando Testa.

Appnova set out to design a website that was contemporary, fresh and young whilst building on the company’s heritage as one of Italy’s most respected and long-standing family businesses. The website has also been optimized for use with mobiles and to support mobile apps.

Molinari is one of the most high-profile brands in Italy and is probably best known throughout the world for Sambuca, a smooth, rich, full-bodied liqueur that was created in 1945 by Angelo Molinari. Molinari Sambuca is the only brand permitted by Italian law to use the term ‘Extra’ because of its extra quality, in terms of taste and the drink’s reputation for igniting better than other competitor brands when flamed in the traditional manner.

Anna Ballirano, Marketing Manager at Molinari commented, “Molinari Sambuca is now one of Italy’s most celebrated masterpieces, the best-selling drink in the country, and the most cherished Sambuca in the world. {{We wanted our new website to reflect our heritage in a modern, edgy way. We are delighted with the results}} of Appnova’s highly creative approach and are confident it will attract a younger clientele as well as appealing to our traditional, loyal customer base.”

The sleek imagery of the new website is minimalist and modern with the use of flash giving it excitement and youthful movement. At the same time, the modern contemporary cocktail bar also incorporates vintage elements, to suggest a more glamorous, bygone age.

When visitors first enter Molinari’s new website, they are invited to enter a cocktail lounge. By taking part in a host of short, interactive games, visitors earn three passes that enable them to gain full access to the terrace, a VIP area of the bar where special guests enjoy a show and are offered a virtual glass of Extra Molinari.

Once they have picked up their cocktail, explored the company’s history, its iconic products and downloaded the latest recipes, visitors have the opportunity to share their thoughts, favourite cocktails or game results – in fact, their total Molinari experience - with other customers through a variety of social media including Facebook and Twitter.

Jamie Ettedgui, Managing Director of Appnova, concluded; “Our interactive approach, which makes the most of today’s digital technology and social media networking channels, is designed to maximise customer interaction and fully immerse them in the Molinari experience. We have both the technical and design expertise to deliver what we know works – to provide both an engaging and enjoyable experience for the customer that results in the sales for the brand.”
Molinari now has a highly creative, multi-language website that provides the ideal platform for launching other marketing initiatives in the future.

In addition to designing the website, Appnova is supporting Molinari with the company’s ongoing social media strategy.

FACTFILE:
Molinari is an Italian-owned family drinks business, probably best known throughout the world for Sambuca, a smooth, rich, full-bodied liqueur that was created in 1945 by Angelo Molinari. Molinari Sambuca is the best selling liqueur in Italy. It is the only brand permitted by Italian law to use the term ‘Extra’ because of its extra quality, in terms of taste and the drink’s reputation for igniting better than other competitor brands when flamed in the traditional manner.

For more information, please visit www.molinari.it

Statistics Show Scots Are A Nation Of Domino’s Pizza Lovers – Average Of One Domino’s Pizza Per Head Of Population Sold in 2010

As Domino's Pizza celebrates 15 years in Scotland this month, new statistics prove we are indeed a nation of pizza lovers; with Domino’s Pizza selling one pizza per head of population in 2010.

With 47 stores across the country and over 1,100 staff, Domino’s Pizza has made great strides in Scotland as the population has munched its way through new pizzas such as the Domino’s Gourmet range and recently introduced Stuffed Crust, limited edition favourites including the Reggae Reggae made with Levi Roots’ famous sauce and the Haggis pizza (specially introduced for Burns Night), as well as firm favourites including Pepperoni Passion and Texas BBQ.

Pizzas from Domino’s stores across the country have been delivered to golf courses, gyms, patients in hospitals and paramedics and firefighters…even on stage to Strictly Come Dancing winner Harry Judd and fellow bandmates during a McFly concert in Edinburgh.

Chris Forrester, Domino’s franchisee who opened the first store in Great Western Road in December 1996, explains the success of the UK’s number one pizza delivery service in Scotland: “Since we launched to our customers in the West End of Glasgow late December 1996, Domino’s Pizza has become a firm favourite for students, couples, groups of friends and families. We’ve seen a massive increase in the home delivery market in 15 years, and as customers become more discerning, they’ve increasingly come to Domino’s Pizza to deliver a piping hot, freshly made treat.”

Join a nation of pizza lovers by ordering online at www.dominos.co.uk or using Domino’s iPad, iPhone and Android ordering apps.

Honeybuns Brownies in a vintage cup for tea, when you eat this think of love from me.

There are few foods that evoke the sort of response that chocolate does. Honeybuns Milk Chocolate Brownie Vintage Teacup is the perfect way to enrapture and beguile your Valentine.

Available through the Honeybuns online shop www.honeybuns.co.uk/shop for only £9.95, this charming vintage china teacup and saucer is filled with two of Honeybuns gluten free Milk Chocolate Brownie mini’s handmade in their artisan bakery, an intense chocolate experience with a dash of coffee to intensify the chocolateyness.

With a beautiful Valentine gift wrapping service available including a free tube of Loveheart sweets, this Valentine gift will enamour any sweetheart.

Easy to order at the Honeybuns online shop, www.honeybuns.co.uk/shop, they also have an array of other delicious gluten free cakes, cookies and brownies to choose from, either individually or in specially selected Gift Tin collections.

· Free mini tube of Loveheart sweets (xxg) only available for Valentine Gift Set giftwrapping, while stocks last. · The two Milk Chocolate Brownie mini’s are individually wrapped.

· Due to the vintage quality of the cup and saucers, they may not be in perfect condition
· All Honeybuns products are gluten free (the only exception being the flapjacks).

· All Valentine’s Gifts ordered online are subject to the specific postage and packing instructions as stipulated on the website.

· For a Gift Wrapping Service, please refer to the website.

· Honeybuns holds an astonishing track record of National Great Taste Awards with the Guild of Fine Food. This thoughtful artisan bakery has won Supreme Champion, Best of British, Best Speciality from the South West and this year, three Great Taste Double Star Gold Awards.

Gourmet Raw Launches New Raw Crisps

British-based raw food specialist Gourmet Raw will be launching a new addition to their range in mid January 2012.

Their new raw crisps are the perfect snack, with nothing to feel guilty about: made from sprouted buckwheat, which is full of protein and fibre, Gourmet Raw then add locally grown vegetables, herbs and seeds that are crammed full of vitamins and minerals. Each variant is slowly dried in order to retain all the naturally occurring enzymes and nutrients present in the carefully selected ingredients.

Every packet contains no preservatives, binders or chemicals...just 100% natural ingredients packed with goodness.

Available as Red pepper, Beetroot or Spicy Thai, each packet will retail for £1.99 and is:

✓ 100% natural ✓ organic ✓ dairy free ✓ wheat free

raw & living ✓ gluten free ✓ vegan ✓ non GM ✓ prepared under 40.5 ̊C

www.gourmetraw.com and select independents.

FACTFILE:

Gourmet Raw believes in making healthy tasty food that’s actually good for you.

They don’t cook their ingredients: they keep them raw so they retain all the enzymes and nutrients that occur naturally. With all the enzymes and nutrients alive and well, Gourmet Raw foods will boost your system, aid digestion and help you take on more energy.

Principles of Raw Food

A raw food diet is based on the belief that the most healthy food for the body is uncooked. Although most food is eaten raw, heating food is acceptable as long as the temperature stays below 40.5°C.

Proponents of the raw diet believe that enzymes are the life force of a food and that every food contains its own perfect mix. These enzymes help us digest foods completely, without relying on our body to produce its own cocktail of digestive enzymes.

It is also thought that the cooking process can destroy vitamins and minerals and that cooked foods not only take longer to digest, but they also allow partially digested fats, proteins and carbohydrates to clog up our gut and arteries.

Blipp it for a Domino offer!

Domino’s Pizza, has launched a new six-sheet poster campaign with Blippar to bring its latest 555 pizza deal to life.

Over 6,000 sites across the country now sport Domino’s poster, which uses the Blippar app to create an augmented reality experience. Users can download deals for their nearest Domino’s store, get the Domino’s mobile ordering app, become a Facebook fan and view their local menu, all by looking at Domino’s poster through a smartphone.

The different features of the six sheets ‘jump’ off the page when viewed through the Blippar app.

To non-Blippar users, the poster simply shows Domino’s current 555 deal, which offers any three (or more) 9½” pizzas for just £5.55 each.

Nick Dutch, multimedia manager at Domino’s, said: “We’re always looking for innovative new ways to engage with our customers using the latest technology. This exciting new campaign with Blippar provides us with a great opportunity not only to communicate a good pizza deal, but also to engage with users by offering them information specific to their local store and other features just for mobile users. With sites up and down the country, we’re looking forward to pizza lovers blipping it where they live to get more from our posters.”

Download the Blippar app free at www.blippar.com. For further details on Domino’s, visit www.dominos.co.uk.

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Top ten food predictions for 2012, from the experts at My Secret Kitchen!

As we predicted last year, money will be a key factor in the food trends for 2012:-

1 Price Increases on food – At the back end of last year the manufacturers supplying the retailers realised that they needed to force the raw material increases through the chain if they were going to survive and understandably so. Anything grown in the ground has increased, especially the basics so expect people to think even more carefully about what they put in their shopping basket.

2 Granny’s cooking – Retro was big in 2011 and the desire for security and safety in an uncertain environment will steer cooking towards old family recipes. People still have egos and pride and what better way to show off than by resurrecting that old recipe that was handed down through the generations? – Could there be a rise in dumplings, suet puddings and the like?

3 More of the Grain – Home baking and cooking is a hot trend and people want to know more about what they are eating but without spending a huge amount. Whole grains are great value for money and the likes of Quinoa, oats and cornmeal could see a surge in 2012.

4 Forage, forage, forage – we predicted hedgerow flavours for 2011 and this will continue but expand into the general wild. Expect to see a rise in types of mushrooms, herbs and berries in people’s diets. Wild garlic anyone?

5 Whatever Twitter says – As social networking becomes viral, people want to share the good and bad things in food. In the past it was all about what Delia said, going forward it will be a lot more about that latest blog report, that Twitter comments and that facebook photo. And we can’t predict what ‘that’ will be.

6 The rise of the minor celebrity chef – following on from the previous comments, there will be a big rise in passionate cooks moving into doing video blogs on recipes, and these will become so much more accessible through the social media movement. So it won’t be Delia’s goose fat as the big thing next year, it will be a Youtube special chef. My Secret Kitchen will be jumping on this trend with a new video blog starting soon.

7 Moroccan – Full of Spices and flavours, a healthy diet with grain and greens and a little different with not too many expensive ingredients, Moroccan has been hovering around for a while. Expect 2012 to see a full blown launch of all things North African.

8 South American – We were wrong last year. We stuck our neck out with predictions that this continent would be big in 2011. It grew but not how we thought. Peru is widely predicted to be the big flavour country in the ‘States for 2012 so we expect this to jump over to the UK along with Brazil for 2012. And if the food goes superbly with Caipirinhas we won’t be complaining.

9 French Macaroons – 2011 was the year of the Whoopie Pie, an attractive and fun filled cake. One of the key reasons for it’s popularity was it looked cute. We think French macaroons will be big for 2012 for a similar reason, so expect to see gaudy shop windows full of ‘em. Whoopie pies will also get a makeover and remain popular but with alternative flavours and styles becoming big.

10 Back to the Dinner Table – As family values become ever more important, there will be a push to get more social interaction into the family dinner table which has declined over recent years. More family get togethers and more group meals will mean recipes involving more members of the family. What better way of bring a family closer together than cooking.. unless it goes pear shaped…

My Secret Kitchen is the UK’s first food and drink tasting company. The team has spent many years travelling the world and presenting food trends to major food manufactures. They now spend their time launching unusual and trend setting foods through home tasting events throughout the UK. Think the Tupperware party concept… but with food.

That's Food and Drink would like to thank Phil Moran for this feature.