Celebrate Global Running Day with Nutritious Foods

Global Running Day is a worldwide celebration of running that encourages everyone to get moving. 

Whether you’re a seasoned marathoner or a novice just starting, the right nutrition can enhance your running experience. 

Here’s a guide to foods that will fuel your body and keep you energised for your run.

Pre-Run Power: Energise with Carbohydrates

Before you hit the pavement, it’s essential to consume foods that provide a steady release of energy. Carbohydrates are your best friend here as they are your body’s primary source of fuel.

Bananas: Rich in potassium and easy to digest, bananas provide a quick energy boost and help prevent muscle cramps.

Oatmeal: A bowl of oatmeal topped with a bit of honey and some fresh fruit is a fantastic way to start your day. It offers a mix of complex carbs and fibre, ensuring a slow and steady release of energy.

Toast with Peanut Butter: Whole-grain toast with a smear of peanut butter gives you a combination of carbs and protein, perfect for a morning run.

During the Run: Stay Hydrated and Energised

For longer runs, it's important to keep your energy levels up and stay hydrated.

Energy Gels or Chews: These are convenient sources of quick energy during long runs. They’re easy to carry and digest, providing a fast hit of glucose.

Sports Drinks: These are useful for replenishing electrolytes lost through sweat. Opt for drinks with balanced electrolytes and a moderate amount of carbohydrates.

Water: Staying hydrated is crucial. For shorter runs, water is usually sufficient, but for longer distances, consider drinks that also provide electrolytes.

Post-Run Recovery: Replenish and Repair

After your run, focus on foods that help replenish your glycogen stores and repair muscle tissues.

Greek Yoghurt with Berries: Greek yoghurt is high in protein, which aids muscle recovery, and berries add a touch of natural sweetness and antioxidants.

Chicken and Quinoa Salad: This meal combines lean protein from chicken and complex carbohydrates from quinoa, making it an excellent post-run recovery dish.

Smoothies: Blend up a smoothie with spinach, banana, protein powder, and almond milk for a refreshing and nutrient-packed recovery drink.

Snack Smart: Healthy Choices Throughout the Day

In addition to your main meals, keep your energy levels stable with smart snacks.

Nuts and Seeds: Almonds, walnuts, chia seeds, and flaxseeds are all packed with essential nutrients and healthy fats.

Hummus with Veggies: Carrot sticks, cucumber slices, and bell peppers dipped in hummus make for a tasty and nutritious snack.

Apple Slices with Almond Butter: This snack provides a good mix of carbohydrates, protein, and healthy fats.

Hydration: The Unsung Hero

Don’t forget the importance of staying hydrated throughout the day. Drink plenty of water and include foods with high water content, such as cucumbers, oranges, and strawberries, to keep your hydration levels up.

Conclusion

On Global Running Day, let’s not only celebrate the joy of running but also the nourishment that keeps us going. By fuelling your body with the right foods, you’ll enhance your performance, enjoy your runs more, and recover faster. So, lace up those trainers, enjoy a nutritious meal, and hit the road with energy and enthusiasm. Happy running!

Making Wiser Food Choices for a Healthier Planet on World Environment Day

Today, as we celebrate World Environment Day, it's a perfect and vital opportunity to reflect on how our daily choices impact the planet. 

One area where we can make a significant difference is through our eating habits. 

The food we consume not only affects our health but also has profound implications for the environment. By making wiser decisions about what we eat, we can contribute to a more sustainable and healthier world.

Understanding the Environmental Impact of Our Food

The environmental impact of our food choices is substantial. Agriculture is a major driver of deforestation, water use, and greenhouse gas emissions. Here are some key points to consider:

Deforestation: Large swathes of forests are cleared to make way for agricultural land, particularly for livestock and palm oil plantations. This deforestation contributes to habitat loss and climate change.

Water Use: Agriculture accounts for about 70% of global freshwater withdrawals. Producing meat, especially beef, requires significantly more water than growing crops like vegetables, grains, and legumes.

Greenhouse Gas Emissions: The production of meat and dairy products is a significant source of methane and nitrous oxide, potent greenhouse gases. Transporting food long distances also adds to carbon emissions.

Steps to Make Environmentally Friendly Food Choices

Eat More Plants: Incorporating more plant-based foods into your diet is one of the most effective ways to reduce your environmental footprint. Fruits, vegetables, legumes, nuts, and grains require fewer resources to produce than meat and dairy products.

Reduce Food Waste: Approximately one-third of all food produced globally is wasted. By planning meals, storing food properly, and using leftovers creatively, we can reduce waste and the resources needed to produce the food we consume.

Choose More Seasonal and Local Produce: Eating seasonal and locally grown food reduces the need for energy-intensive greenhouse production and long-distance transportation. It also supports local farmers and economies.

Support Sustainable Farming Practices: Look for labels that indicate sustainable practices, such as organic, Fair Trade, and Rainforest Alliance. These certifications often ensure that the food is produced in ways that are environmentally friendly and socially responsible.

Reduce Meat and Dairy Consumption: Even a small reduction in meat and dairy consumption can have a significant impact. Consider adopting practices like Meatless Mondays or incorporating more plant-based meals into your diet.

Be Mindful of Packaging: Choose products with minimal or recyclable packaging. Bring your own bags to the store, and consider buying in bulk to reduce plastic waste.

Making a Difference on World Environment Day

World Environment Day is a reminder that our choices matter. By making informed decisions about what we eat, we can contribute to a healthier planet. Here are a few practical steps to get started:

Start Small: You don't have to overhaul your diet overnight. Begin by making small changes, such as swapping out one meat-based meal a week for a plant-based alternative.

Educate Yourself and Others: Learn about the environmental impact of different foods and share this knowledge with friends and family.

Get Involved: Support initiatives and organisations that promote sustainable agriculture and food systems. Participate in local events and campaigns that aim to protect the environment.

As we observe World Environment Day, let's take a moment to appreciate the profound connection between our food choices and the health of our planet. By making wiser decisions, we can nourish ourselves and help ensure a sustainable future for generations to come. Every bite we take can be a step towards a more sustainable world.

Recreating the Foods the Romans Ate in your own kitchen

Exploring the culinary world of ancient Rome is like taking a delightful journey back in time. The Romans had a diverse and sophisticated diet that reflected their empire's vast expanse and cultural diversity. 

By recreating their foods, we can experience a taste of history. Here are some key elements and recipes that helped define Roman cuisine. And it's a lot easier than you might think.

Staples of the Roman Diet

Grains: Bread was a cornerstone of the Roman diet. The most common grain was wheat, used to make a variety of breads and porridge.

Legumes: Lentils, chickpeas, and broad beans were staples.

Vegetables: Cabbage, leeks, onions, and garlic were commonly consumed.

Fruits: Figs, grapes, apples, and pears were popular.

Meat and Fish: While meat was more common in wealthier households, fish, particularly salted fish, was widely eaten.

Cheese and Eggs: Both were integral parts of the Roman diet.

Wine: Diluted with water, wine was the drink of choice.

Breakfast (Ientaculum)

Breakfast in ancient Rome was typically a light meal. It often consisted of bread dipped in wine or served with cheese and honey. Sometimes olives or dried fruit were added.

Recipe: Roman Breakfast Bread with Honey and Cheese

Ingredients:

Freshly baked bread

Ricotta or a soft cheese

Honey

Olives (optional)

Dried figs or dates (optional)

Method:

Slice the bread and spread a generous amount of ricotta cheese on top.

Drizzle honey over the cheese.

Serve with a side of olives and dried fruit if desired.

Lunch (Prandium)

Lunch was also a relatively simple affair, often leftovers from the previous day's dinner, cold meats, bread, and fruit.

Recipe: Lentil and Chickpea Salad

Ingredients:

200g lentils

200g chickpeas (canned or pre-cooked)

1 red onion, finely chopped

2 garlic cloves, minced

1 cucumber, diced

2 tbsp olive oil

2 tbsp red wine vinegar

Fresh herbs (parsley, mint)

Salt and pepper to taste

Method:

If using dried lentils, cook them in boiling water until tender, about 20-30 minutes. Drain and set aside.

In a large bowl, combine lentils and chickpeas.

Add chopped onion, garlic, and cucumber.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

Pour the dressing over the salad and mix well.

Garnish with fresh herbs and serve chilled or at room temperature.

Dinner (Cena)

Dinner was the main meal of the day, often a multi-course affair for the wealthy, including meats, fish, vegetables, and desserts.

Recipe: Honey-Glazed Pork with Apples

Ingredients:

1kg pork loin

4 apples, sliced

4 tbsp honey

2 tbsp olive oil

2 tbsp red wine vinegar

Salt and pepper

Fresh rosemary or thyme

Method:

Preheat the oven to 180°C (350°F).

In a roasting pan, place the pork loin and surround it with apple slices.

In a small bowl, mix honey, olive oil, red wine vinegar, salt, and pepper.

Pour the mixture over the pork and apples.

Sprinkle fresh rosemary or thyme on top.

Roast in the oven for 1 hour, basting occasionally with the pan juices, until the pork is cooked through and the apples are tender.

Let the pork rest for a few minutes before slicing and serving with the roasted apples.

Dessert (Secunda Mensa)

Romans enjoyed sweets, often made with honey and fruit. A popular dessert was Libum, a type of cheesecake offered to the household gods.

Recipe: Libum (Roman Cheesecake)

Ingredients:

200g ricotta cheese

100g plain flour

1 egg

4 tbsp honey

Bay leaves

Method:

Preheat the oven to 180°C (350°F).

In a bowl, mix ricotta cheese, flour, and egg until well combined.

Shape the mixture into small cakes and place each one on a bay leaf.

Arrange the cakes on a baking tray and bake for 30 minutes, or until golden brown.

Drizzle with honey and serve warm.

Conclusion

Recreating Roman foods allows us to connect with the past in a tangible and delicious way. The simplicity and richness of these ancient recipes offer a glimpse into the daily lives of the Romans. Whether you're enjoying a simple breakfast of bread and cheese or a more elaborate dinner, these dishes bring the flavours of ancient Rome to your modern kitchen. Bon appétit—or as the Romans would say, "Cenam vestram fruimini!"

E3 Brings Vegan Fine Dining to London With its Innovative Super Club

Based at 357 Roman Road, London, E3 5QR, E3 is the UKs first ever Vegan fine dining Supper Club, open every Friday evening.

It boasts a relaxed and welcoming space in which to enjoy some of the most exciting and radical culinary choices on offer in the whole of London, perhaps the entire UK?

Opening every Friday night, E3 Vegan is home to the UK’s first vegan fine dining supper club, serving plant-based delights and utter excellence to its diners.

Its chefs, led by Marc Joseph, work and experiment with some of the most thrilling, radical culinary choices creating a unique and special experience for attendees.

Marc, vegetarian since his teenage years and vegan for the last 10, was previously Head Chef at Vanilla Black, London’s first Vegetarian and Vegan fine dining restaurant in Holborn. 

Marc states that he is totally committed to developing plant-based dishes that excite the senses and feed the imagination. Recipes on offer include Roasted Cauliflower Cannoli, Fennel Granita and Mahalabi with Burnt Strawberry and White Balsamic Gel placed on the sample Supper Club menu.

Ingredients used are guaranteed to be high quality seasonal produce, with Marc and his team always harnessing ingredients readily available like smashed pea and edamame rather than flown such as avocado. When possible they source locally, offering vital support to other small businesses,  which has the beneficial impact of  and reducing transport emissions.

In the winter dining takes place in their cosy, inviting interior; but within the summer dining takes place within their beautiful garden settings, with the menu reflecting this.

Guest are met with a welcoming libation, an amuse-bouche followed by a starter, two mains and pre-dessert palette cleanser before concluding with a gorgeous dessert.

Wednesday to Sunday 12pm-5pm sees the E3 Vegan Supper Club transformed to the Café and Deli welcoming luncheon diners. 

It serves lunches, kombucha and cocktails, salads and sandwiches. Thirsty guests will really a fantastic range of carefully selected Vegan wines, beers and made-to-order smoothies and iced coffees. The menu is changed every day, so always offering guests something new and exciting daily, whilst also helping reduce waste.

Sundays sees E3 Vegan offering a fantastic Sunday roast, including is justifiably famed Nut Roast en croute or its Celeriac Schnitzel, all of which work well with its wines, beers, and soft drinks.

They also cater for private events and off-site catering for your special event.

For a reservation or to enquire about special requests and dietary requirements, please get in touch with them.

https://www.e3vegan.com

Celebrate National Barbecue Week: The Joy of Grilling and Barbecue

As the aroma of sizzling meats and charred vegetables wafts through the air, it can only mean one thing: National Barbecue Week is upon us! 

This beloved annual event is the perfect excuse to fire up the grill, gather loved ones, and indulge in the quintessential summer experience. 

Whether you’re a seasoned pitmaster or a novice griller, there’s something magical about cooking outdoors that brings people together. So, let’s don our aprons, sharpen our tongs, and delve into the delightful world of grilling and barbecue, British style.

The Great British Barbecue: A Tradition of Togetherness

In Britain, barbecuing is more than just a method of cooking; it's a cherished social activity that epitomises the essence of summer. From lush garden parties to beachside cookouts, the barbecue is a staple of our outdoor gatherings. The beauty of barbecuing lies in its simplicity: a warm summer day, good company, and delicious food. It’s an opportunity to unwind, share stories, and create lasting memories.

Grilling vs. Barbecue: What’s the Difference?

Before we get into tips and recipes, let’s clear up a common misconception: the difference between grilling and barbecue. In Britain, the terms are often used interchangeably, but they refer to distinct cooking methods.

Grilling: This involves cooking food quickly at high temperatures directly over the heat source. It’s perfect for sausages, burgers, steaks, and vegetables.

Barbecue: This refers to cooking food slowly over indirect heat, often with the addition of wood smoke for flavour. It’s ideal for larger cuts of meat like ribs, brisket, and pork shoulders, which benefit from the low-and-slow cooking process.

Essential Equipment for a Successful Barbecue

To ensure your barbecue is a roaring success, it’s crucial to have the right equipment. Here’s a checklist of must-have items for any British barbecuer:

Barbecue Grill: Whether you prefer a charcoal grill for that authentic smoky flavour or a gas grill for convenience, make sure it’s sturdy and reliable.

Charcoal or Gas: Charcoal adds a distinct taste to your food, while gas provides better temperature control. Choose based on your preference and experience.

Grill Tools: Invest in a good set of tongs, a spatula, a basting brush, and a meat thermometer. These tools will make your grilling experience smoother and safer.

Fuel and Fire Starters: For charcoal grills, have a bag of high-quality charcoal and some natural fire starters on hand. For gas grills, ensure your propane tank is full.

Cleaning Supplies: A wire brush for cleaning the grill grates, and some soapy water for wiping down surfaces, will keep your barbecue in top shape.

Tips for Perfect Grilling

Preheat Your Grill: Always preheat your grill for 10-15 minutes before cooking. This ensures even cooking and helps prevent food from sticking.

Oil the Grates: Lightly oil the grates to prevent sticking and achieve those beautiful grill marks.

Marinate and Season: Marinate meats for at least a few hours to enhance flavour and tenderness. Season generously with salt and pepper just before grilling.

Monitor the Heat: Use a meat thermometer to check for doneness. Here are some general guidelines:

Beef steaks: Medium-rare at 55°C (130°F), medium at 60°C (140°F)

Chicken: 74°C (165°F)

Pork: 63°C (145°F)

Fish: 60°C (140°F)

Let It Rest: Allow grilled meats to rest for a few minutes before slicing. This helps retain juices and enhances flavour.

Mouth-Watering Recipes to Try

To help you get started, here are a few classic British barbecue recipes:

1. Barbecued Chicken Drumsticks

Ingredients: Chicken drumsticks, olive oil, garlic, lemon juice, paprika, salt, pepper, and fresh rosemary.

Method: Marinate the drumsticks in a mixture of olive oil, minced garlic, lemon juice, paprika, salt, pepper, and chopped rosemary for at least 2 hours. Grill over medium heat, turning occasionally, until the internal temperature reaches 74°C (165°F).

2. Classic Beef Burgers

Ingredients: Minced beef, onion, breadcrumbs, egg, salt, pepper, and Worcestershire sauce.

Method: Mix minced beef with finely chopped onion, breadcrumbs, beaten egg, salt, pepper, and a dash of Worcestershire sauce. Shape into patties and grill over high heat for 5-7 minutes per side, or until cooked to your liking.

3. Grilled Vegetable Skewers

Ingredients: Bell peppers, courgettes, cherry tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper.

Method: Cut the vegetables into bite-sized pieces and toss with olive oil, balsamic vinegar, salt, and pepper. Thread onto skewers and grill over medium-high heat until tender and slightly charred.

Celebrate Safely

While enjoying your barbecue, remember to follow safety guidelines:

Keep a spray bottle of water nearby to manage flare-ups.

Never leave the grill unattended.

Ensure your grill is placed on a stable, non-flammable surface away from any structures or overhanging branches.

Conclusion

National Barbecue Week is a fantastic opportunity to embrace the joys of outdoor cooking. Whether you’re grilling up a quick weekday meal or embarking on an all-day barbecue adventure, the key is to enjoy the process and savour the flavours. So, gather your friends and family, fire up the grill, and celebrate the great British barbecue tradition. Happy grilling!

And don't forget your Tracklement sauces, mustards and dips! But especially look out for their new Special Edition zingy burger sauce! 

https://www.tracklements.co.uk/product/special-edition-zingy-burger-sauce-290g

Discover the Isle of Man's Fynoderee Distillery: Unveiling the Glashtyn Cask-Aged Rum

Nestled in the heart of the Isle of Man, the Fynoderee Distillery has long been celebrated for its commitment to crafting exceptional spirits that capture the essence of the island's rich heritage and natural beauty. 

With an unwavering dedication to quality and innovation, Fynoderee has now introduced a remarkable addition to its repertoire: the Glashtyn Cask-Aged Rum. This new offering marks the distillery's first foray into the world of cask-aged rums, and it promises to be a game-changer for rum aficionados and spirit enthusiasts alike.

A Nod to Myth and Legend

The name "Glashtyn" is steeped in Manx folklore, drawing inspiration from the mythical water horse known to inhabit the island's rugged coastlines and misty glens. Much like its namesake, the Glashtyn Cask-Aged Rum is shrouded in an air of mystery and allure, captivating those who seek an extraordinary sensory experience.

Craftsmanship and Tradition

The creation of the Glashtyn Cask-Aged Rum is a testament to Fynoderee Distillery's meticulous craftsmanship and reverence for tradition. The rum is distilled from the finest molasses, sourced with an emphasis on sustainability and quality. After distillation, the rum embarks on a transformative journey through time as it matures in carefully selected oak casks. These casks, previously used for ageing premium spirits, impart a depth of flavour and complexity that is truly unparalleled.

Tasting Notes

The Glashtyn Cask-Aged Rum delights the palate with a symphony of flavours that evolve with each sip. On the nose, one is greeted with enticing aromas of caramel, vanilla, and a hint of tropical fruit. The first taste reveals a harmonious blend of rich toffee, dark chocolate, and dried fruits, underscored by subtle spices and a whisper of oak. The finish is smooth and lingering, leaving a warm, satisfying impression that beckons for another taste.

A Celebration of Island Terroir

Fynoderee Distillery's Glashtyn Cask-Aged Rum is more than just a spirit; it is a celebration of the Isle of Man's unique terroir. The island's pristine environment, with its bracing sea breezes and temperate climate, plays a crucial role in the rum's maturation process. The result is a spirit that encapsulates the very essence of the Isle of Man, offering a taste that is both authentic and evocative.

The Perfect Addition to Any Collection

For collectors and connoisseurs, the Glashtyn Cask-Aged Rum represents a must-have addition to any well-curated spirits collection. Its distinctive character and limited availability make it a coveted treasure for those who appreciate the artistry and passion that goes into crafting a truly exceptional rum.

Join the Fynoderee Family

Fynoderee Distillery invites you to join them in celebrating the launch of the Glashtyn Cask-Aged Rum. Whether you're a seasoned rum enthusiast or simply looking to expand your palate, this new release offers an unparalleled opportunity to experience the magic of the Isle of Man in every glass. Visit the distillery, explore their range of spirits, and discover the stories that make Fynoderee a beacon of Manx tradition and innovation.

In conclusion, the Glashtyn Cask-Aged Rum is a testament to Fynoderee Distillery's unwavering commitment to excellence. It embodies the spirit of the Isle of Man, bringing together myth, tradition, and craftsmanship in a bottle. Don't miss the chance to savour this extraordinary rum and become a part of the Fynoderee legacy. Cheers to new beginnings and the timeless allure of the Glashtyn!

https://fynoderee.com/en-gb

The Art of Making Dim Sum: A Guide For Brits!

Dim sum, a traditional Chinese cuisine, is a delightful culinary experience that brings a variety of bite-sized dishes to the table. 

Originating from the Cantonese culture, dim sum translates to "touch the heart," and it certainly does with its intricate flavours and textures. 

While often enjoyed in bustling Chinese restaurants, making dim sum at home can be a rewarding and fun culinary adventure. 

Here's a guide to creating your own dim sum feast in the comfort of your British kitchen.

Essential Ingredients and Equipment

Before we dive into the recipes, let's gather the essentials.

Ingredients:

Dumpling wrappers: These can be purchased ready-made from Asian supermarkets or made from scratch with flour and water.

Fillings: Common ingredients include pork, prawns, mushrooms, bamboo shoots, and water chestnuts.

Seasonings: Soy sauce, sesame oil, ginger, garlic, and spring onions are must-haves.

Dipping sauces: A combination of soy sauce, vinegar, chilli oil, and hoisin sauce works wonders.

Equipment:

Bamboo steamers: These are traditional for steaming dim sum but any steamer will do.

Rolling pin: For making dumpling wrappers if you're going the homemade route.

Mixing bowls: For preparing fillings.

Knife and chopping board: For finely chopping ingredients.

Wok or large pot: For steaming.

Classic Dim Sum Recipes

1. Siu Mai (Pork and Prawn Dumplings)

Ingredients:

200g minced pork

100g prawns, peeled and chopped

50g water chestnuts, finely chopped

2 spring onions, finely chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

Dumpling wrappers

Method:

In a mixing bowl, combine the pork, prawns, water chestnuts, and spring onions.

Add soy sauce and sesame oil, mixing well until all ingredients are thoroughly combined.

Place a teaspoon of filling in the centre of each dumpling wrapper.

Gather the edges of the wrapper around the filling, leaving the top exposed, and press gently to seal.

Steam the dumplings in a bamboo steamer for 15-20 minutes until cooked through.

2. Har Gow (Prawn Dumplings)

Ingredients:

200g prawns, peeled and chopped

2 tablespoons bamboo shoots, finely chopped

1 teaspoon ginger, grated

1 tablespoon soy sauce

Dumpling wrappers

Method:

Mix the prawns, bamboo shoots, ginger, and soy sauce in a bowl.

Place a teaspoon of filling in the centre of each wrapper.

Fold the wrapper in half and pleat the edges to seal, creating a crescent shape.

Steam the dumplings for 10-12 minutes until the wrappers are translucent and the filling is cooked.

3. Char Siu Bao (Barbecue Pork Buns)

Ingredients:

250g char siu (Chinese barbecue pork), diced

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

Bao dough (available in Asian supermarkets or homemade)

Method:

Combine char siu, hoisin sauce, soy sauce, and sugar in a bowl.

Roll out the bao dough and cut into small rounds.

Place a spoonful of the filling in the centre of each round, fold the edges over, and pinch to seal.

Steam the buns for 15-20 minutes until fluffy and cooked through.

Tips for Perfect Dim Sum

Fresh Ingredients: Use fresh, high-quality ingredients for the best flavours.

Fine Chopping: Ensure all filling ingredients are finely chopped for a uniform texture.

Proper Sealing: Properly seal dumplings to prevent filling from leaking during steaming.

Steaming Time: Adjust steaming times based on the size of your dim sum to ensure thorough cooking.

Serving Dim Sum

Dim sum is traditionally served with a pot of Chinese tea, making it a perfect brunch or afternoon tea treat. Arrange your dim sum on a large platter and serve with a variety of dipping sauces. Encourage guests to mix and match different dim sum to enjoy a range of flavours.

Making dim sum at home might seem daunting, but with a bit of practice and patience, you'll be able to create these delicious treats with ease. So, gather your ingredients, roll up your sleeves, and get ready to touch the hearts of your family and friends with homemade dim sum.

Enjoy your culinary journey and Kuàilè de chī!

National Fish and Chip Day is on Thursday 6th June

National Fish and Chip Day is celebrated annually in the UK, and in 2024, it falls on 6 June. This day honours one of Britain's most beloved dishes—fish and chips. The event brings together fish and chip lovers from all over the country to enjoy this quintessentially British meal.

Fish and chips have a storied history in the UK, with the first fish and chip shops, or "chippies", emerging in the 19th century. The dish quickly became a staple of the British diet, appreciated for its delicious simplicity and affordability.

 Traditionally, it features battered and fried fish, typically cod or haddock, served with deep-fried chips. The meal is often accompanied by salt and vinegar, mushy peas, tartare sauce, and sometimes a pickled egg or gherkin.

National Fish and Chip Day was established to celebrate the enduring popularity of this iconic dish and to support the industry behind it, including fishermen, processors, and retailers. The day is marked by various events and promotions across the country. Many fish and chip shops offer special deals, and some even organise community events such as fish and chip suppers, competitions, and charity fundraisers.

The celebration also highlights the importance of sustainability in the fishing industry. Many establishments use the day to promote sustainably sourced fish, ensuring that future generations can continue to enjoy this cherished dish.

Whether enjoyed at the seaside, in a cosy chippy, or at home, National Fish and Chip Day is a perfect opportunity for Britons to indulge in this comfort food and appreciate its role in the nation's culinary heritage.

But this year's event is somewhat different. Because of the exceptional links between fish and chips and WWII and D-Day especially, National Fish and Chip Day is honouring all those involved in the D-Day landings, the largest naval, land and air operation in history, and moving their day from its traditional Friday slot in 2024 and is to celebrate our nation’s favourite dish on Thursday 6th June to coincide with the 80th D-Day anniversary.

https://www.neoda.org.uk/national-fish-and-chip-day

Mastering Soufflés: A Quintessential British Delight

There’s something undeniably captivating about a perfectly risen soufflé. This light, airy creation, with its crisp exterior and delicate, melt-in-the-mouth interior, has a reputation for being notoriously tricky to master. 

However, with a bit of patience and the right techniques, you can produce a show-stopping soufflé that will leave your guests in awe. 

Here’s your comprehensive guide to mastering soufflés, using British ingredients to infuse a touch of homegrown charm into this classic dish.

The Foundations: Ingredients Matter

For a successful soufflé, quality ingredients are paramount. Here are the British ingredients you’ll need:

Eggs: Opt for free-range British eggs. The freshness of the eggs significantly impacts the texture of your soufflé.

Milk: Use full-fat milk from a local dairy. The richness of full-fat milk contributes to the creaminess of the soufflé base.

Butter: British butter, preferably unsalted, adds a lovely depth of flavour.

Flour: Choose plain flour; it’s the foundation of your roux.

Cheese: For a savoury soufflé, a mature Cheddar or Stilton works wonderfully. For a dessert soufflé, a touch of British clotted cream or a drizzle of local honey can add an extra layer of indulgence.

Sugar: Use caster sugar for its fine texture, which incorporates seamlessly into the mixture.

Step-by-Step Guide to a Perfect Soufflé

1. Preparing the Base

For a savoury soufflé:

Roux: Start by making a roux with 30g of butter and 30g of flour. Cook it gently until it forms a smooth paste.

Milk: Gradually add 300ml of warm milk to the roux, whisking continuously until you have a thick, smooth béchamel sauce.

Cheese: Remove from the heat and stir in 100g of grated mature Cheddar or Stilton until melted. Season with salt, pepper, and a touch of mustard powder for an extra kick.

For a sweet soufflé:

Base Mixture: Whisk together 30g of plain flour and 30g of caster sugar. Gradually add 300ml of warmed milk, stirring constantly until thickened.

Flavour: Add a touch of vanilla extract, a dollop of clotted cream, or a drizzle of honey for a rich, aromatic base.

2. Preparing the Moulds

Butter and Sugar: Generously butter your soufflé moulds, ensuring you cover every surface. For sweet soufflés, dust the insides with caster sugar. For savoury ones, use grated cheese.

Chill: Place the prepared moulds in the fridge. This helps the soufflé climb the sides evenly when baked.

3. Beating the Egg Whites

Room Temperature: Ensure your egg whites are at room temperature; they whip up more voluminously this way.

Clean Bowl: Use a clean, dry bowl. Any grease or residue will impede the whites from reaching their full volume.

Peaks: Beat the egg whites until they form stiff peaks. Add a pinch of cream of tartar or a squeeze of lemon juice to stabilise them.

4. Combining the Mixtures

Folding: Gently fold a third of the beaten egg whites into the base mixture to lighten it. Then carefully fold in the remaining whites, taking care not to deflate the mixture.

5. Baking

Temperature: Preheat your oven to 190°C (170°C fan). Place the soufflés on a baking tray and bake in the lower part of the oven.

Timing: Bake for 20-25 minutes for individual soufflés or 30-35 minutes for a large one. Do not open the oven door during baking, as the temperature drop can cause the soufflé to collapse.

Serving: Serve immediately as soufflés begin to deflate once removed from the oven. Accompany your savoury soufflé with a crisp salad or your sweet soufflé with a dusting of icing sugar and a dollop of clotted cream.

Tips for Success

Precision: Baking is a science. Measure your ingredients accurately and follow the steps diligently.

Confidence: Trust your instincts. Practice makes perfect, and with each attempt, you’ll gain more confidence in handling the delicate nature of soufflés.

Presentation: Soufflés are best enjoyed immediately. Gather your guests around the table just before you take them out of the oven to ensure they witness the soufflé in its full glory.

Mastering the art of soufflé-making can transform your culinary repertoire, impressing family and friends alike with this quintessentially British twist on a classic French delicacy. Happy souffle baking!

The Art of Foraging: Discovering Wild Ingredients in the British Countryside

Foraging for wild ingredients is a delightful and sustainable way to connect with nature while enhancing your culinary repertoire. 

The British countryside, with its diverse flora, offers a bounty of wild edibles waiting to be discovered. 

Here’s a guide to some of the best wild ingredients you can forage and tips to ensure your foraging adventures are safe and fruitful.

The Joy of Foraging

Foraging is more than just gathering food; it’s about exploring nature, understanding ecosystems, and appreciating the bounty that the natural world offers. It provides an opportunity to learn about different plant species, their habitats, and their roles in the ecosystem. Additionally, foraging encourages a mindful and sustainable approach to eating.

Essential Foraging Tips

Know Your Plants: Accurate identification is crucial. Invest in a good field guide or attend a foraging course. Some plants have toxic lookalikes, so never consume anything you aren’t 100% sure about.

Sustainable Foraging: Only take what you need, and never uproot entire plants. This ensures the plant populations remain healthy and continue to thrive.

Legal and Ethical Considerations: Forage only where it is permitted. Avoid private property unless you have permission, and be mindful of protected areas.

Seasonality: Different plants are available at different times of the year. Learning the seasonal calendar of wild edibles will help you make the most of your foraging trips.

Top Wild Ingredients to Forage

Wild Garlic (Allium ursinum)

Season: March to June

Habitat: Damp woodlands and shaded areas

Uses: The leaves, flowers, and bulbs are all edible. Use the leaves in pesto, salads, or as a flavourful addition to soups and stews.

Elderflowers (Sambucus nigra)

Season: Late May to early July

Habitat: Hedgerows, woodlands, and along riverbanks

Uses: Infuse the flowers to make elderflower cordial, champagne, or use them to flavour desserts and cakes.

Nettles (Urtica dioica)

Season: March to October

Habitat: Common in gardens, woodlands, and along pathways

Uses: Nettles are packed with nutrients. Blanch them to remove the sting and use in soups, teas, or as a spinach substitute.

Blackberries (Rubus fruticosus)

Season: Late July to October

Habitat: Hedgerows, woodland edges, and scrublands

Uses: Perfect for jams, crumbles, and pies. They can also be eaten fresh or frozen for later use.

Mushrooms

Season: Varies by species (e.g., Chanterelles in autumn)

Habitat: Woodlands, fields, and grassy areas

Uses: Mushrooms are versatile and can be used in a variety of dishes. Always ensure you have positively identified mushrooms, as some can be highly toxic.

Foraging Equipment

Basket or Cloth Bag: For collecting your finds without damaging them.

Knife or Scissors: For cutting stems and leaves.

Field Guide: To help with plant identification.

Notebook: To jot down your discoveries and notes.

Recipes to Try

Wild Garlic Pesto

Ingredients: A handful of wild garlic leaves, 50g of pine nuts, 50g of parmesan, 100ml of olive oil, salt, and pepper.

Method: Blend the garlic leaves, pine nuts, and parmesan. Gradually add olive oil until the desired consistency is achieved. Season with salt and pepper.

Elderflower Cordial

Ingredients: 20 elderflower heads, 1.5 litres of water, 1kg of sugar, 2 lemons, 50g of citric acid.

Method: Boil water and sugar to make a syrup. Add elderflower heads, sliced lemons, and citric acid. Leave to infuse for 24 hours, then strain and bottle.

Nettle Soup

Ingredients: A large bunch of nettles, 1 onion, 2 potatoes, 1 litre of vegetable stock, salt, and pepper.

Method: Sauté the chopped onion and potatoes. Add the nettles and stock, simmer until the potatoes are soft. Blend until smooth and season to taste.

Embrace the Foraging Lifestyle

Foraging can transform your relationship with food and the natural world. It’s an adventure that brings you closer to nature, adds excitement to your culinary endeavours, and promotes sustainability. So, grab your basket and head out to the countryside – a world of wild flavours awaits!

Here are some resources you can check out:

https://www.foragebox.co.uk Forage Box courses

https://rb.gy/gef85v Foraging Diploma Course Centre of Excellence 

https://rb.gy/nythq9 Totally Wild foraging courses

https://rb.gy/7y67xs Virgin Experience Days Foraging Day