When Food Was Simple: Can We Convince Big Brands to Return to Their Roots?

Why did I write this blogpost? Years ago there was a delicious propriety make of fruit cake which was delicious. It didn't taste home baked but it was pretty close. 

The last time I tried this cake it was oily and had a rather unpleasant and somewhat fake taste, for want of a better word. Which set me to thinking about what had changed over the past 30 years.

There was a time, not too long ago, when even the biggest food companies created their products with the same simple ingredients we used at home. 

Bread was made with flour, water, salt, and yeast. Yoghurt was milk and cultures. Soup was vegetables, stock, and herbs. You could pick up a tin or a frozen meal and recognise every single ingredient on the label.

Fast forward to today, and many of these same products have been reformulated with ultra-processed food (UPF) ingredients: emulsifiers, thickeners, preservatives, artificial flavourings, and industrial sweeteners. 

These additives are often there to extend shelf life, reduce manufacturing costs, or enhance texture and appearance. But what has been lost is flavour, nutrition, and trust.

What Changed?

Starting in the late 20th century, a quiet revolution began in food manufacturing. Driven by profit margins, globalisation, and advances in food technology, large food companies began adopting UPF-heavy recipes. The chef in his or her research kitchen was replaced with a food scientist in a laboratory. 

Rather than making a biscuit with butter and sugar, they could use palm oil and high-fructose corn syrup. 

Instead of cooking a proper tomato sauce, they could simulate the flavour with tomato powder, acidity regulators and “natural flavours” or "nature identical flavours."

These shifts didn’t happen overnight, and they weren’t always malicious, but the result has been a slow erosion of real food from our shelves. 

The side effect? A rise in obesity, type 2 diabetes, and other health issues, many of which are now linked to high UPF diets.

The Case for Simpler Recipes

There is now a growing public awareness about ultra-processed foods. Consumers are reading labels, watching documentaries, and asking questions. 

Movements like real food eating, the clean label initiative, and farm-to-fork campaigns have reignited demand for transparency and simplicity.

Many of us remember when food tasted better, not because of nostalgia, but because the ingredients were better.

So how do we encourage large companies to return to their simpler roots?

1. Use Your Wallet as a Vote

One of the most powerful tools consumers have is where they spend their money. When shoppers consistently choose brands that prioritise real ingredients and minimal processing, big food manufacturers take notice. 

Many smaller brands have built successful businesses on this principle – and their rapid growth puts pressure on larger competitors to follow suit.

2. Demand Transparency

Consumers can email, message, or tag brands on social media asking why they use certain additives or asking if they’ll ever consider returning to their older, simpler recipes. A polite but firm question can go a long way. Brands listen when they see a trend forming.

3. Celebrate Brands Doing It Right

There are big food companies beginning to respond to the UPF backlash. Some have released “legacy” products with heritage recipes. 

Others have reformulated popular lines to remove artificial ingredients and simplify labels. When these moves are made, it’s worth celebrating them – publicly and loudly.

4. Push for Clearer Labelling

Governments and regulatory bodies have the power to enforce clearer labelling and restrict misleading claims. Campaigns calling for mandatory UPF labelling, or stricter definitions of terms like “natural” and “wholegrain”, could shift the market. Public pressure, petitions, and writing to your MP can support these policy changes.

5. Create a Movement

Much like the organic food boom or the plastic-free movement, the fight against UPFs can grow with grassroots energy. Food bloggers, influencers, dietitians, parents, and chefs can all amplify the message: we want real food back. Creating shareable content, organising food swaps, or reviewing “old recipe” products helps keep momentum going.

Final Thoughts

Food doesn’t have to be complicated to be delicious or shelf-stable. The old recipes worked. They nourished generations and built the reputations of some of the world’s biggest brands.

It’s time for food giants to look back, not just forward. To revisit the recipes that made them beloved in the first place. And to realise that in today’s health-conscious, label-savvy world. Simple might just be the smartest choice they could make.

Perhaps they need to learn the old business adage of KIS. Keep It Simple, Stupid!

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Rediscovering Britain’s Culinary Past: Researching Regional Traditional Foods

When you think of traditional British food, your mind might jump to fish and chips or roast beef with Yorkshire pudding. 

But dig a little deeper and you’ll find a rich, diverse tapestry of local specialities that tell the story of each region’s culture, resources, and culinary ingenuity. 

From Shrewsbury biscuits to jellied eels, researching and rediscovering traditional foods is not only fascinating—it’s a vital way of preserving our food heritage.

Why Regional Foods Matter

Regional dishes are more than just recipes—they are edible history. Often shaped by the local climate, agriculture, and even religion, these foods reflect centuries of innovation and adaptation. By exploring them, we get a window into how communities lived, ate, and celebrated.

Whether you're a food blogger, a curious home cook, or simply someone who loves learning about British culture, researching traditional foods can be a deeply rewarding journey.

Starting Points for Food Research

Local Archives and Libraries

Many towns and counties have their own historical societies, local archives, and libraries that hold cookbooks, pamphlets, and diaries featuring regional dishes. Market Drayton, for example, proudly promotes its claim to being the “home of gingerbread”—and recipes dating back centuries can still be found in local collections.

Oral Histories and Community Groups

Chatting with older generations in a local café, pub, or market can be a treasure trove of information. Recipes and cooking traditions were often passed down orally, and many older residents still remember dishes their parents and grandparents made.

Museums and Food Festivals

The Black Country Living Museum offers not only insights into industrial heritage but also the foods that fuelled the workers—like faggots and peas, a hearty favourite. Food festivals, like the Ludlow Food Festival or Abergavenny Food Festival, often have heritage food demonstrations and talks.

Cookbooks and Food Writers

Writers like Dorothy Hartley, who penned Food in England in the 1950s, preserved vast amounts of culinary history. Modern authors also delve into rediscovering lost recipes, and can be excellent starting points for further exploration.

Celebrated Regional Dishes to Explore

Here are just a few of the UK’s lesser-known but deeply loved regional foods worth researching and possibly recreating:

Shrewsbury Biscuits (Shropshire)

These crisp, buttery treats date back to at least the 16th century and were once a popular gift for travellers and dignitaries. Often flavoured with lemon zest or caraway seeds.

Market Drayton Gingerbread (Shropshire)

Spicy and dark, this gingerbread has long been associated with the market town of Drayton. Traditional recipes use treacle or molasses and a heavy hand with the ginger.

Black Country Faggots and Peas (West Midlands)

A traditional working-class dish, faggots are meatballs made from pork offal, herbs, and breadcrumbs, usually served with mushy peas and a rich gravy. Once a staple in the region’s pubs and homes.

Jellied Eels (London, particularly East End)

Originally a cheap and plentiful dish for London’s working class, jellied eels are a love-it-or-hate-it delicacy that reflect the resourcefulness of East End cuisine.

Cornish Stargazy Pie

A fish pie with pilchards whose heads poke through the pastry lid, this dramatic-looking dish hails from Cornwall and has roots in fishing folklore.

Bakewell Pudding (Derbyshire)

Often confused with the Bakewell tart, the original pudding is a rich almond and jam dessert created by accident in the 19th century.

Bringing the Past Into Your Kitchen

Researching regional foods can lead to exciting experiments in your own kitchen. Often, recipes use ingredients still readily available, others may require some creativity or substitution. Try sourcing ingredients from local producers where possible to stay true to the regional spirit.

A Living History

What’s most exciting about traditional foods is that they’re not just part of the past, they’re still living traditions. Small bakeries still make Shrewsbury biscuits. Market stalls sell Black Country faggots. And yes, East End pie and mash shops still serve jellied eels. By learning about and sharing these foods, we help keep these traditions alive.

Final Thoughts

From coast to countryside, every British region has something delicious and meaningful to share. Whether you’re planning a food-themed travel blog, a historical deep dive, or simply want to spice up your Sunday supper, researching regional British dishes is an enriching adventure.

Tip for Bloggers and Food Historians:

Consider making your own digital or physical map of regional specialities to highlight where they originated and how they’ve evolved. And don't forget to credit local communities and sources when sharing traditional recipes, they’re the true keepers of this delicious legacy.

Traditional Cookery in the Far West of Ireland: A Taste of Heritage

The far west of Ireland, with its wild Atlantic coastline, windswept landscapes, and deep-rooted traditions, has long been a place where food tells a story of resilience, resourcefulness, and rich cultural heritage. 

From the Aran Islands to Connemara and down to the Dingle Peninsula, traditional cookery in this region is shaped by the land and sea, with generations passing down recipes that celebrate local produce and the age-old connection between people and nature.

The Influence of Land and Sea

The rugged terrain of western Ireland has always dictated what could be grown and reared. The thin, rocky soil of places like Connemara meant that staple crops such as potatoes, oats, and barley were essential, often supplemented by dairy products from hardy native cattle. Meanwhile, the Atlantic Ocean provided a bounty of fish and shellfish, making seafood a cornerstone of the local diet.

Hearty and Wholesome Dishes

Boxty – The Humble Potato Pancake

One of the most beloved traditional dishes, boxty is a simple yet delicious potato pancake made with grated raw potato, mashed potato, flour, and buttermilk. It can be cooked on a griddle or fried into thick, satisfying cakes. Traditionally, it was a staple for those working the land, providing energy for long days of labour.

Colcannon and Champ – A Taste of Comfort

These classic potato dishes remain a favourite in Irish households. Colcannon combines mashed potatoes with kale or cabbage and generous amounts of butter, while champ uses scallions for a lighter, onion-infused flavour. 

Both are often served alongside sausages or bacon and are a reminder of the region’s reliance on simple, nourishing ingredients.

Seafood Specialities

The coastal communities of the west have long relied on the ocean’s harvest. Dishes such as seafood chowder, packed with fresh fish, mussels, and cream, reflect the rich maritime culture of the region. Smoked salmon, another staple, has been produced using traditional smoking methods for centuries, with places like the Burren Smokehouse continuing this craft today.

Baking Traditions

Brown Soda Bread – A Daily Essential

Irish soda bread, particularly in the west, is made with wholemeal flour, baking soda, buttermilk, and salt. Its dense, slightly tangy crumb makes it the perfect accompaniment to soups and stews, or simply spread with fresh Irish butter. Every family has its own variation, with some adding treacle, seeds, or oats.

Barmbrack – A Slice of History

Barmbrack is a traditional fruit-studded bread often enjoyed with tea. Traditionally, it was baked with hidden charms inside, such as a ring or a coin, predicting the finder’s future. It remains a popular treat, particularly around Halloween.

Traditional Cooking Methods

Historically, cooking in the far west of Ireland was done over an open hearth, with cast-iron pots and griddles used for stewing, baking, and frying. Peat fires lent a distinctive smokiness to dishes, particularly in the case of smoked fish and meats. While modern conveniences have taken over, many rural homes still honour these time-honoured techniques, ensuring the flavours of the past continue to thrive.

Preserving the Culinary Heritage

In recent years, there has been a revival of interest in traditional Irish cookery, with chefs and home cooks alike championing the region’s native ingredients and age-old recipes. Farmers’ markets, food festivals, and artisanal producers are keeping these traditions alive, ensuring that the tastes of the past remain an integral part of Ireland’s culinary identity.

The far west of Ireland is more than just a place of rugged beauty—it is a region where food remains deeply tied to history, community, and the natural world. Whether it’s a steaming bowl of seafood chowder, a thick slice of brown soda bread, or a simple plate of boxty, each bite is a taste of a heritage that continues to endure.

Traditional vs. Modern: The Evolution of Culinary Techniques

Culinary techniques have undergone a remarkable evolution over the centuries, reflecting changes in culture, technology, and society. 

From the dawn of civilisation to the present day, the art of cooking has continuously adapted and innovated. In this blog post, we delve into the fascinating journey of culinary techniques, comparing and contrasting traditional methods with more modern approaches.

Traditional Culinary Techniques:

Traditional culinary techniques are deeply rooted in history and cultural practices. Passed down through generations, these methods often rely on simple tools and ingredients, showcasing the ingenuity of our ancestors. From grinding grains with stone mills to slow-cooking over open flames, traditional techniques vary greatly across different regions and cuisines.

One hallmark of traditional culinary practices is the emphasis on craftsmanship and patience. For example, the art of fermentation, used in bread making, making cheese and pickles, has been practiced for thousands of years. Similarly, techniques like curing, smoking, and drying were developed as means of preserving food before the advent of refrigeration.

Another characteristic of traditional culinary techniques is their close connection to local ingredients and seasonal availability. For instance, in Mediterranean cuisine, olive oil is a staple ingredient used in various cooking methods, while in East Asian cuisines, techniques like stir-frying and steaming highlight the freshness and flavour of vegetables and seafood.

Modern Culinary Techniques:

With the advancement of technology and globalisation, modern culinary techniques have revolutionised the way we cook and eat. From sous-vide cooking to molecular gastronomy, modern chefs are pushing the boundaries of creativity and experimentation ever further..

One of the most significant developments in modern cooking is the use of precision equipment and scientific principles. Sous-vide cooking, for example, involves vacuum-sealing food in bags and cooking it in a water bath at precisely controlled temperatures. This technique results in tender, evenly cooked dishes with enhanced flavours and textures.

Furthermore, modern chefs are incorporating innovative ingredients and culinary tools into their repertoire. From liquid nitrogen for instant freezing to hydrocolloids for thickening and gelling, these ingredients and techniques allow chefs to create dishes that were once unimaginable.

However, while modern culinary techniques offer unprecedented possibilities, they also raise questions about sustainability and authenticity. Critics argue that the reliance on technology and processed ingredients can detract from the natural flavours and nutritional value of food. Additionally, the industrialisation of agriculture and food production has led to concerns about environmental impact and food security.

The evolution of culinary techniques from traditional to modern reflects the dynamic nature of human culture and innovation. While traditional methods honor heritage and craftsmanship, modern techniques embrace technology and creativity.

Ultimately, both approaches have their merits and challenges, and the future of cooking lies in finding a balance between tradition and innovation. As we continue to explore new flavors and techniques, let us not forget the rich culinary heritage that has shaped our gastronomic landscape.

Comfort Food Classics: Reinventing Traditional Dishes for Modern Palates

In the realm of culinary delights, there's an enduring charm to comfort food classics. These dishes, often rooted in tradition and nostalgia, evoke warm memories and a sense of home. 

But as tastes evolve and culinary trends shift, chefs and home cooks alike are reimagining these beloved classics, infusing them with innovation and creativity to suit modern palates. 

Join us as we explore the exciting world of reinvented comfort food, where tradition meets innovation on the plate.

Embracing Heritage with a Twist

At the heart of reinventing comfort food lies a deep respect for culinary heritage. Chefs are embracing traditional recipes as a canvas for experimentation, blending flavours and techniques from diverse cultures to breathe new life into old favorites. 

Take, for example, the humble macaroni and cheese. While the classic version holds a special place in many hearts, chefs are elevating this comfort staple by incorporating artisanal cheeses, smoked meats, or unexpected ingredients like truffles or lobster, creating a symphony of flavorus that tantalise the taste buds.

Similarly, dishes like meatloaf and fried chicken are undergoing transformations that pay homage to their roots while embracing contemporary tastes. Chefs are experimenting with different meats, spices, and cooking methods to add depth and complexity to these familiar dishes. Whether it's a Korean-inspired twist on fried chicken with gochujang glaze or a meatloaf infused with Middle Eastern spices and topped with a tangy yogurt sauce, these reinventions offer a fresh perspective on time-honoured classics.

Celebrating Seasonality and Sustainability

In today's culinary landscape, there's a growing emphasis on seasonality and sustainability. Chefs are sourcing local, seasonal ingredients to create comfort food classics that not only taste delicious but also support local farmers and minimize environmental impact. This commitment to sustainability is evident in dishes like farm-to-table pies filled with heirloom vegetables, grass-fed beef stews simmered to perfection, and sustainable seafood chowders bursting with fresh-from-the-ocean flavours.

Moreover, the reinvention of comfort food classics extends beyond the ingredients themselves to encompass the cooking techniques employed. Chefs are embracing slow cooking methods like braising, roasting, and stewing, allowing flavors to develop gradually and creating dishes that are rich, hearty, and deeply satisfying. By prioritising quality ingredients and mindful cooking practices, these reinvented classics offer a guilt-free indulgence that nourishes both body and soul.

Global Inspiration, Local Flavours

One of the most exciting aspects of reinventing comfort food classics is the infusion of global flavours into familiar dishes. As our world becomes increasingly interconnected, culinary boundaries are blurring, and chefs are drawing inspiration from diverse cuisines to create innovative interpretations of traditional favorites. 

From Mexican-inspired tacos stuffed with slow-cooked barbecue brisket to Italian-inspired lasagna layered with spicy sausage and creamy béchamel, these cross-cultural creations showcase the universal appeal of comfort food.

Furthermore, the use of local flavours and ingredients adds a unique twist to these global-inspired dishes, infusing them with a sense of place and authenticity. Whether it's a Southern-inspired gumbo flavored with Cajun spices and seafood or a Japanese-inspired ramen bowl filled with locally sourced vegetables and humanely raised pork, these fusion dishes celebrate the diversity of culinary traditions while offering a fresh take on comfort food classics.

Conclusion: Tradition Reimagined

In the ever-evolving world of gastronomy, comfort food classics remain a timeless favorite, cherished for their ability to evoke memories of home and hearth. 

Yet, as tastes evolve and culinary boundaries expand, chefs and home cooks are breathing new life into these beloved dishes, reinventing them for modern palates. 

By embracing heritage with a twist, celebrating seasonality and sustainability, drawing inspiration from global cuisines, and infusing dishes with local flavours, these reinvented classics offer a delicious journey that honors tradition while embracing innovation. So the next time you crave a taste of comfort, dare to reimagine the classics and embark on a culinary adventure that's both familiar and exciting.

My wife combines cooking from her Indian heritage with British cookery elevating both to a new, very tasty level. 

Unraveling the Delicious Mystery: Cottage Pie vs. Shepherd's Pie

In the realm of comfort foods, few dishes stand as tall as the hearty and satisfying pies known as Cottage Pie and Shepherd's Pie. 

These two culinary delights, while often used interchangeably, actually have distinct origins, ingredients, and flavours. Today, we embark on a savoury journey to unravel the delicious mystery that sets Cottage Pie apart from Shepherd's Pie.

Origin Stories:

To understand the nuances between Cottage Pie and Shepherd's Pie, we must first delve into their histories. Shepherd's Pie, the older of the two, originates from the United Kingdom and is believed to have its roots in Scotland and northern England. Traditionally, it was a thrifty dish made with leftover roasted meat, typically lamb or mutton, topped with mashed potatoes.

Cottage Pie, on the other hand, emerged later and shares a similar concept but with a slight twist. Originating from Ireland and later gaining popularity in England, Cottage Pie was traditionally made with minced beef instead of lamb or mutton. The name "cottage" is said to refer to the rural cottages where farmworkers lived, reflecting its humble origins.

Ingredients:

The primary point of departure between Cottage Pie and Shepherd's Pie lies in their choice of meat. Shepherd's Pie, true to its name, traditionally features lamb or mutton. The rich and slightly gamey flavor of lamb infuses the dish with a distinct taste that is synonymous with traditional British cooking.

Conversely, Cottage Pie opts for minced beef as its protein base. The beef lends a heartier and more robust flavor profile to the dish, making it a favorite among those who prefer a meatier filling. However, modern variations of both pies may deviate from these traditional meat choices, with some recipes incorporating alternative proteins such as turkey or even plant-based substitutes.

Another differentiating factor is the vegetables used in each pie. While both typically include a mix of carrots, onions, and peas, Cottage Pie may incorporate a broader range of vegetables, such as mushrooms or celery, adding depth and complexity to its flavor profile.

Topping:

One of the most iconic elements of both Cottage Pie and Shepherd's Pie is the luscious layer of mashed potatoes that crowns the savory filling. However, subtle differences in the preparation of the topping can distinguish one from the other.

Shepherd's Pie traditionally features a smooth layer of mashed potatoes, often piped or spread evenly over the filling. The creamy texture of the mashed potatoes complements the tender lamb or mutton, creating a harmonious balance of flavors and textures.

In contrast, Cottage Pie may opt for a rustic mashed potato topping, with chunks of potatoes scattered atop the filling. This variation adds a rustic charm to the dish, enhancing its homely appeal and providing pockets of creamy potato goodness amidst the savory filling.

In the delightful world of comfort food, Cottage Pie and Shepherd's Pie stand as quintessential examples of hearty, wholesome fare. While they share many similarities, including a comforting layer of mashed potatoes, their differences in ingredients, flavors, and origins offer a fascinating glimpse into the rich tapestry of culinary traditions.

Whether you prefer the robust flavors of minced beef in Cottage Pie or the classic allure of tender lamb in Shepherd's Pie, one thing is certain, both pies are sure to warm the soul and satisfy the appetite, making them beloved staples on dinner tables around the world. So, the next time you find yourself craving a taste of nostalgia and comfort, why not whip up a batch of Cottage Pie or Shepherd's Pie and savor the delicious differences for yourself?

A Hearty Tradition: Unraveling the History of the Traditional British Sunday Roast Dinner

The traditional British Sunday roast dinner is more than just a meal; it's a cultural institution that has stood the test of time. 

Rooted in history and infused with familial warmth, this culinary tradition has been a staple in British households for centuries. 

Join us on a journey through time as we unravel the fascinating history of the Sunday roast, exploring its origins, evolution, and enduring significance.

Origins of the Sunday Roast

The roots of the Sunday roast can be traced back to medieval England, where the English population played a crucial role in shaping the tradition. Historically, Sundays held a special place in British culture as a day dedicated to rest, reflection, and communal gatherings. Early in its inception, the Sunday roast was a communal affair, where families and communities gathered after church to enjoy a shared meal.

The choice of meat for the roast varied depending on the region and the wealth of the household. Wealthier families could afford larger cuts of meat, such as beef or lamb, while those with more modest means might opt for pork or chicken. Regardless of the meat selection, roasting was the preferred cooking method, with the centerpiece being slowly cooked to perfection over an open fire.

The Victorian Era and the Rise of the Sunday Roast

The Victorian era saw the Sunday roast solidify its place as a beloved British tradition. Advances in cooking technology, such as the introduction of closed ovens, made roasting more accessible to a wider population. This led to increased popularity and the standardisation of the Sunday roast as the quintessential Sunday meal.

In addition to its practicality, the Sunday roast became symbolic of familial values and the importance of gathering around the table. The meal served as a time for families to connect, share stories, and reinforce the bonds that held them together.

The Evolution of the Sunday Roast

Over the years, the traditional Sunday roast has evolved to accommodate changing tastes, dietary preferences, and lifestyles. While the classic roast beef with Yorkshire pudding remains an iconic choice, other meats like chicken, lamb, and pork have found their place on the Sunday table. Vegetarian and vegan alternatives have also gained popularity, reflecting the diverse dietary preferences of modern society.

Accompaniments and side dishes have evolved as well. Roast potatoes, vegetables, and gravy continue to be staples, but contemporary variations may include more adventurous elements, showcasing the culinary creativity of chefs and home cooks alike. For example, many families now include cauliflower cheese with their Sunday roast. 

Revitalisation in the 21st Century

In recent years, there has been a renewed interest in traditional culinary practices, and the Sunday roast has experienced a revival. Many restaurants and gastropubs now offer their unique twists on the classic dish, incorporating local and seasonal ingredients to elevate the dining experience.

The history of the traditional British Sunday roast dinner is a testament to its enduring appeal and cultural significance. From its humble origins in medieval England to its evolution in the modern era, the Sunday roast remains a cherished tradition that brings families and communities together. 

As we continue to celebrate this culinary heritage, the Sunday roast serves not only as a delicious meal but also as a reminder of the timeless joy found in sharing good food with loved ones.

(Image courtesy of Robert Owen-Wahl from Pixabay)

Introducing the New Thatchers Vintage Cider

Utilising only the very best pick of the crop from its 2022 harvest, Thatchers has unveiled a new look for its premium bottled Vintage Cider.

Pressed, blended, matured and bottled at Myrtle Farm, Thatchers Vintage uses traditional bittersweet apples including Tremlett's Bitter and Somerset Redstreak, plus some lighter, more modern varieties including Three Counties and Prince William, to create a premium cider that's deep in flavour, yet with an appealing light colour, its richness rounded off with a satisfyingly crispy sparkle.

Plus, a new label featuring its founder, William Thatcher, highlights the provenance and heritage of the brand.

And the new look for Vintage includes a higher ABV at 8.3% to reflect its premium positioning and stronger appeal to vintage cider connoisseurs.

This is a premium bottled vintage cider with a distinctive character, and with a premium ABV to match.

Thatchers Vintage has been a much-loved part of the Thatchers range for many years, and with this 2022 harvest, the ABV has been increased to 8.3% to further appeal to cider drinkers in the growing premium bottled cider category.

This is a very special, timeless cider and Thatchers has taken the utmost care to ensure it maintains its depth of character. It's a premium cider with a medium dry, crisp flavour, rounded aroma and gentle sparkle.

Thatchers Vintage Cider sits alongside Thatchers Katy (7.4% abv) in Thatchers premium bottled cider range.

With an RRP of £2.30 for 500ml bottle, Thatchers Vintage will also be available in a new 6 bottle pack.

Thatchers Vintage is available in high street retailers nationwide.

For real Indian foods, You need the Spice Kitchen

My wife especially admires the Spice Kitchen as it reflects how she was brought up. Her father would travel 30 to 40 miles back in the day to obtain the traditional herbs and spices that he needed to cook his family's traditional Indian meals. 

He called them his tiffin tins, which he got filled in the parts of Wolverhampton and Birmingham which had a relatively high number of shops selling traditional Indian foods, spices, etc.

The fact that the Spice Kitchen spices and herbs come in a real Masala Dabba, wrapped in some nice sari fabric really thrills my wife.

When it arrived my wife said: "There'll be a really nice curry, tonight!" 

She took some vegan chicken style slices from our freezer, prepared a marinade for them and cooked them to perfection. 

The result was an absolutely delicious meal which my wife was proud to say she cooked, as the spices and herbs were the kinds she has in her spice racks. Which, if you knew my wife, you'd know was a pretty big deal.

The tin we enjoyed was the Indian Spice Tin. Other tins that are available are the Middle Eastern and African Spice Tin, World Spice Blends and Rubs, Moroccan Spice Tin, International Chilli Collection, Flavoured Sea Salts Collection, a Baby Spice Collection (for the younger members of your family) and a Gin Botanicals Collection. All costing from £30.00 a tin.

https://www.spicekitchenuk.com

Check out their website for some real traditional recipes.

Also, there's also good news! They have written their very own cook book, which will be published at £22.00 on May 25th. https://www.spicekitchenuk.com/products/spice-kitchen-cookbook

We would like to offer our sincere thanks to Sanjay & Shashi Aggarwal (Mamma and Baby Spice!) for their fantastic help in putting this feature together.