The Perfect Cheeses for Your Easter Table

Easter is a time of celebration, bringing together family, friends, and of course, delicious food. 

Whether you're preparing a traditional feast or a more casual spread, cheese can play a starring role on your Easter table. 

From creamy, mild options to bold, tangy selections, the right cheeses can enhance your holiday gathering. Here’s a guide to the best cheeses to include in your Easter spread.

1. Soft and Creamy Cheeses

Easter is synonymous with indulgence, and soft, creamy cheeses fit the occasion perfectly. Consider these options:

Brie – This French classic has a buttery texture and mild flavour that pairs beautifully with fresh fruit and honey.

Camembert – Similar to Brie but slightly earthier, Camembert is excellent with crusty bread and fig preserves.

Goat Cheese (Chèvre) – Fresh goat cheese is tangy and smooth, making it an excellent addition to spring salads or served alongside roasted vegetables.

2. Hard and Aged Cheeses

For a bit of depth and complexity, add aged cheeses to your table:

Mature Cheddar – A sharp, crumbly cheddar brings a rich umami depth and pairs wonderfully with chutneys and cured meats.

Comté – This French Alpine cheese is nutty and slightly sweet, making it a crowd-pleaser.

Manchego – Aged sheep’s milk cheese from Spain, Manchego offers a firm texture and a slightly tangy, buttery flavour.

3. Blue Cheeses

For those who love bold flavours, blue cheeses make a striking addition:

Roquefort – A pungent and creamy blue cheese with sharp, tangy notes, great with honey and nuts.

Gorgonzola Dolce – A milder, creamier blue cheese that works well on a cheese board or crumbled over roasted vegetables.

Stilton – A British favourite with a strong, slightly sweet flavour that pairs excellently with port wine.

4. Fresh and Mild Cheeses

Easter menus often feature light, spring-inspired dishes, and fresh cheeses fit in beautifully:

Ricotta – This soft, mild cheese is perfect for both sweet and savoury dishes, from cheesecakes to pasta bakes.

Mozzarella di Bufala – Creamy and delicate, this cheese pairs well with fresh tomatoes, basil, and olive oil.

Feta – A crumbly, salty cheese that adds a punch to salads and roasted vegetables.

Serving Suggestions

Pair cheeses with seasonal fruits like strawberries, figs, or grapes.

Include artisan breads and crackers for texture variety.

Add honey, nuts, and chutneys for contrasting flavours.

Serve with light wines such as Sauvignon Blanc or rosé for a refreshing pairing.

By selecting a well-balanced mix of cheeses, you can create a beautiful and flavourful Easter cheese board that caters to all tastes. Whether served as an appetiser, part of the main meal, or as a post-dinner treat, cheese is sure to bring joy to your Easter gathering.

Easter Inspiration from Bonne Maman

Easter is an occasion that calls for indulgence and a Good Friday brunch with all the Bonne Maman Delicious Spreads is the perfect way to get the Easter weekend off to the right start! 

Golden croissants or warm sourdough with Bonne Maman's Hazelnut Chocolate Spreads in smooth or crunchy or the newly launched Sweet & Crunchy Peanut Spread with soft mini muffins.

Scrumptious Easter Bakes  

Apple Glazed Hot Cross Buns – New Recipe

A classic Easter treat with a Bonne Maman twist. These hot cross buns are filled, topped and glazed with Bonne Maman Caramelised Apple Spread. Combining juicy sultanas, a hint of warming spices and lemon - bake until golden and enjoy!

Hot Cross Chocolate Muffins

Bursting with all the traditional flavours of a hot cross bun but with the added surprise of a gooey chocolate centre and chocolate drizzle using Bonne Maman Hazelnut Chocolate Spread.

Hazelnut Chocolate Easter Biscuits

These adorable biscuits cut into Easter shapes are a deliciously fun, family recipe for all to enjoy. Chocolate cookie dough is made using Bonne Maman Hazelnut Chocolate Spread then decorated with fondant icing. Arrange in a gift box with a ribbon and tag for a delicious Easter gift.

Easter Rocky Road

An indulgent combination of Bonne Maman Hazelnut Chocolate Spread, zingy raspberries, mini eggs, marshmallow and buttery shortbread – the ultimate chocolatey treat to make this Easter. No baking required and can be kept in the 'fridge for up to 2 weeks.

To find the above recipes please visit https://www.bonnemaman.co.uk/recipes/

Elevate Your Easter With Clarendelle Bordeaux Rouge

Whether you're hosting a family Easter feast, or you're looking for a luxury gift for a loved one, this red wine conveys balance, harmony and elegance in a bottle. 

Its subtle character and structure come from the blend of three traditional varietals, Cabernet Sauvignon, Merlot and Cabernet Franc.

Well-structured and vivacious, Clarendelle Bordeaux Rouge is fruit forward, with delicate aromas of blackcurrant alongside floral overtones reminiscent of Spring violets.

Combining the tannic power of this great and vibrant
red with a deliciously velvety texture, smooth, powerful, and generous on the palate, perfect to up your Easter dining table and impress your guests.

Domaine Clarence Dillon is the parent company of one of the oldest luxury and world renowned French wine brands in the world, Château Haut-Brion. Since its creation, the company has been celebrating the French art de vivre, combining exceptional wines and ultimate gastronomy, under the guidance of HRH Prince Robert of Luxembourg.

Available at Laithwaites from £19.99 per bottle, add a touch of sophistication to your Easter with Clarence Dillon.

For more information and to explore the full range, visit Clarence Dillon Wines, https://www.clarencedillonwines.com/en/

Weight loss injections. Do they work? How much are they?

In recent years, weight loss injections have emerged as a significant tool in combating obesity in the UK. 

Medications like Wegovy, Saxenda, and Mounjaro have gained attention for their effectiveness in aiding weight reduction when combined with lifestyle changes. 

This article explores the companies offering these treatments, their efficacy, safety profiles, and associated costs.​

Companies Offering Weight Loss Injections in the UK

Several pharmaceutical companies and healthcare providers offer weight loss injections:​

Wegovy (Semaglutide): Manufactured by Novo Nordisk, Wegovy has been approved by the National Institute for Health and Care Excellence (NICE) for use within the NHS. It is also available through private healthcare providers.​

Saxenda (Liraglutide): Also produced by Novo Nordisk, Saxenda is accessible via the NHS for individuals meeting specific criteria and can be obtained privately.​

Mounjaro (Tirzepatide): Developed by Eli Lilly, Mounjaro is available through private clinics and online pharmacies in the UK.​

Effectiveness of Weight Loss Injections

Clinical studies have demonstrated the efficacy of these medications:​

Wegovy: In a 68-week trial, participants experienced an average weight loss of 15.8% of their initial body weight. ​

Saxenda: The same study reported a mean weight loss of 6.4% over 68 weeks. ​

Mounjaro: Clinical trials have shown weight reductions ranging from 15% to 20% of initial body weight. ​

Safety and Side Effects

While effective, these injections may cause side effects, typically mild but diminishing over time:​

Common Side Effects: Nausea, diarrhoea, constipation, headache, fatigue, dizziness, stomach pain, and upset stomach. ​

Serious Risks: Rare but severe side effects can include pancreatitis. Users are advised to consult healthcare professionals for personalised advice and monitoring. ​

Cost of Weight Loss Injections

The cost varies depending on the medication and provider:​

thedietologist.co.uk

Wegovy: NICE lists prices ranging from £124.54 to £175.80 per pack, depending on the dosage. ​

Saxenda: Approximately £196.20 for a pack of five 3ml pens. ​

Mounjaro: Prices start from £188.99 per pen. ​

These treatments may be available on the NHS for individuals meeting specific criteria; otherwise, they can be accessed through private healthcare channels.​

However, some local NHS Trusts routinely decline to prescribe weight loss injections on cost grounds, often blaming dubious 'clinical reasons.'

Conclusion

Weight loss injections like Wegovy, Saxenda, and Mounjaro offer promising avenues for individuals struggling with obesity. While they have shown significant effectiveness, it is crucial to consider potential side effects and consult healthcare providers to determine the most appropriate treatment plan. Costs can be substantial, but eligibility for NHS coverage may alleviate financial burdens for some patients.

squeezeit Goes Blue Raspberry flavour in its iconic nostalgic packaging

squeezeit, one of the UK’s quickest growing kids’ drinks brands, is launching a new, tasty flavour, Blue Raspberry, to capitalise on the nation’s love for nostalgic, sweet-shop-inspired beverages. 

This latest addition to the squeezeit range delivers a tangy-sweet punch in a bold, bright blue packaging.

squeezeit has experienced double-digit growth in the market over the past couple of years, demonstrating the success of its fun-first, playful approach in capturing the attention of Gen Alpha, families and nostalgic adults alike. 

Building on the success of its Bubblegum flavour, which became one of the brands' bestsellers after first hitting the shelves back in 2023, the launch of Blue Raspberry is supported by a nationwide social media campaign, featuring leading family-focused creators and kid-fluencers. The bold new flavour is expected to generate widespread user-generated content and viral excitement.

"We're incredibly excited to launch our new Blue Raspberry flavour" says Kurt Hofer, squeezeit's owner and CEO. "We've seen a phenomenal response to our candy-inspired flavour Bubblegum, and with the current interest in nostalgic tastes, we're confident that Blue Raspberry will be a hit with consumers across the UK."

Available nationwide from April in major supermarkets and cash-and-carries such as ASDA, Home Bargains, B&M, Iceland and many more, squeezeit Blue Raspberry is set to be a must-have new flavour this year. For stocking inquiries, contact Oliver Stone at oliver.stone@squeezeit.com today.

Exploring Traditional Native American Cuisine: A Rich Culinary Heritage

Traditional Native American cuisine is a vibrant and diverse culinary tradition that reflects the deep connection between Indigenous communities and the land. 

Rooted in sustainability, seasonality, and cultural practices, this cuisine showcases the ingenuity of Native peoples in utilising local ingredients to create nourishing and flavourful dishes.

The Three Sisters: Corn, Beans, and Squash

One of the most fundamental aspects of Native American cuisine is the agricultural trio known as the "Three Sisters": corn, beans, and squash. These three crops were cultivated together in a symbiotic relationship, with each plant supporting the growth of the others. 

Corn provided a natural trellis for beans, beans enriched the soil with nitrogen, and squash spread across the ground, preventing weed growth and retaining moisture.

Corn, in particular, has been a staple ingredient for centuries, appearing in dishes like cornbread, hominy, and tamales. Native American cultures also developed methods for processing corn, such as nixtamalization, which enhances its nutritional value.

Wild Game and Fish

Before the arrival of European settlers, Indigenous communities relied on hunting and fishing to obtain protein. Various tribes developed unique hunting techniques, from the use of bows and arrows to sophisticated trapping systems. Common game included bison, deer, rabbit, and wild turkey. The Plains tribes, such as the Lakota and Cheyenne, depended heavily on bison, using every part of the animal for food, clothing, and tools.

Coastal and river-dwelling tribes had diets rich in fish and seafood, including salmon, trout, clams, and oysters. Smoking and drying were common preservation techniques, allowing communities to store food for the winter months.

Foraged and Cultivated Plants

Native Americans had extensive knowledge of wild plants and their culinary and medicinal uses. Berries, nuts, and roots were important dietary components. Blueberries, blackberries, and chokecherries were often dried for later use or incorporated into dishes such as pemmican—a high-energy food made from dried meat, fat, and berries.

Maple syrup and honey were used as natural sweeteners, while a variety of herbs, such as sage, cedar, and juniper, provided flavour and health benefits. Indigenous communities also cultivated sunflowers for their seeds and oil, adding another valuable source of nutrition to their diet.

Traditional Cooking Methods

Cooking techniques varied across regions, reflecting the availability of resources. Pit roasting, where food was slow-cooked in earth ovens, was a widespread method. Stews and soups were common, often prepared in clay pots over open fires. The Pueblo peoples of the Southwest mastered adobe oven baking, leading to the creation of bread varieties like Pueblo oven bread.

Smoking and drying were crucial preservation methods, ensuring a stable food supply throughout the year. These techniques were particularly important for communities that experienced long, harsh winters or periods of food scarcity.

Revitalisation of Native American Cuisine

In recent years, there has been a growing movement to revive and celebrate traditional Native American cuisine. Indigenous chefs and food advocates are working to reintroduce ancestral foods to modern audiences while promoting food sovereignty and sustainable agriculture. Restaurants, food festivals, and educational initiatives are playing a vital role in reconnecting Native communities with their culinary roots.

Conclusion

Traditional Native American cuisine is more than just food—it is a reflection of cultural identity, resilience, and the deep relationship between people and the land. By exploring and appreciating these rich culinary traditions, we gain a greater understanding of the ingenuity and sustainability practices that have shaped Indigenous foodways for generations.

Whether it’s a bowl of hearty bison stew, a slice of cornbread, or a taste of freshly harvested wild berries, Native American cuisine offers a delicious journey into the past and a hopeful vision for the future of Indigenous food traditions.

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.

That's Home and Household: Things you can wash with biological detergent

That's Home and Household: Things you can wash with biological detergent: Dry cleaners in the traditional sense, with chemical wash programs are fast becoming an industry of the past.  Most of us rarely step foot i...

MEATER Launches First Two-Probe Smart Meat Thermometer to the Pro Series

MEATER, a world leader in wireless smart meat thermometers for cooking and preparation methods, introduces the new, innovative MEATER Pro Duo, which expands its “Pro Collection,” offering the first two-probe device of the series. 

MEATER Pro Duo features the same cutting-edge technology, temperature range, and durable design as MEATER Pro, but with two key differences - two probes to cook multiple dishes simultaneously and unlimited Wi-Fi and Cloud range for whole-home coverage.

“At MEATER, we are committed to revolutionizing the way people cook through innovative and premium game-changing products that become staples for your indoor and outdoor cooking requirements. The Pro Duo is a testament to that dedication," said MEATER President, Jim Hardy. 

“The MEATER Pro Duo provides a simplistic and efficient tool for cooks at any level, to monitor multiple dishes in real-time from anywhere in the home, making cooking enjoyable and stress-free. We strive to deliver simple, perfection-made-easy cooking solutions.”

MEATER Pro Duo guarantees perfectly cooked results, letting consumers effortlessly reach a desired level of doneness with precision and consistency. MEATER Pro Duo includes the following new features, advancements, and upgrades:

● Unlimited Wi-Fi & Cloud Range: This feature provides real-time updates and control via the MEATER app, making it possible to step away from the kitchen while keeping track of cooking progress remotely. With seamless access to MEATER’s Cloud, users can check temperatures, receive alerts, and even view guided cook recommendations, all from your smartphone or tablet.

● Advanced Temperature Precision: Each probe includes five internal sensors and one ambient sensor, capable of monitoring internal meat temperatures up to 105°C and ambient/external temperatures up to 550°C. With advanced precision and certified accuracy, you can track every detail—because every decimal counts, especially this holiday season when cooking loved ones a family recipe such as a deep-fried turkey

● Two Full Metal Probes: The charger contains two sleek stainless steel probes that enhance durability while adding a touch of elegance to the kitchen. Designed to withstand a variety of cooking methods, the waterproof probes are perfect for deep frying, sous vide, open-flame cooking, and more. Plus, their dishwasher-safe design ensures effortless cleaning and maintenance, allowing for complete focus on perfecting a wide range of culinary creations.

● USB-C Fast Charging: With a rapid five-minute charge, the MEATER Pro Duo provides up to two hours of cooking time, while a 30-minute charge extends usage to 24 hours. Fully charged, the probes offer more than 24 hours of continuous operation, delivering dependable performance for extended cooking sessions.

The latest advancement in MEATER’s premium product line, MEATER Pro Duo, is available now at various retailers and on MEATER.com for £189.00.

To learn more about MEATER or to order MEATER Pro Duo, please visit https://www.meater.com/ and download the MEATER App from the Apple Store and Google Play. For the latest updates on promotions, announcements, food, and fun, follow us on Facebook, Instagram, YouTube, TikTok, X, and Pinterest.

About Apption Labs – MEATER

Apption Labs was founded in 2015 with offices in Los Angeles, US; Leicester, UK; Hsinchu, Taiwan; and Munich, Germany. Apption Labs is an innovative technology company dedicated to developing smarter consumer products. Pushing the envelope in hardware and software design and leveraging cutting-edge technology is paramount to our goal of being industry leaders and solving everyday consumer problems.

The first product by Apption Labs was MEATER, the first wireless smart meat thermometer. Its user-centric design and robust set of features has made MEATER a trusted industry favorite to help amateur and professional chefs consistently deliver perfect results. 

In July 2021, Apption Labs was acquired by Traeger Grills, the innovators behind the original wood-pellet grill. Together, we work towards enhancing your lifestyle, coexisting as complementary pioneers of the smart cooking space, guiding you to meat smarter.

https://store-uk.meater.com/products/meater-pro-duo

La SPOT and its Brioche Creations are Coming to Fitzrovia

Opening in the vibrant and bustling food and drinks hub of Charlotte Street in Fitzrovia, London, La SPOT is intent on infusing the best of French and Spanish cuisine into lunchtimes in the capital.

La SPOT is opening its doors on April 2nd, 2025 with free Brioche to the first 200 visitors.

Founded off the back of shared obsessions for brioche, tapas, and wine among the restaurant’s three founders, La SPOT is arriving in April 2025 to deliver a fresh range of small plate options that infuse Western European staples.

Positioning "brioche as the hero ingredient – simple, sexy, craveable," as a starting point, La SPOT attempts to pack strong flavours into indulgent tapas dishes that seek to appeal to the cravings of London’s workforce.

Nestled in Charlotte Street, at the gateway between Soho and Fitzrovia, La SPOT reinvents London’s working lunch with the same irresistible and irreverent pazzazz that fills the area.

La SPOT’s menu unites tastes of France and Spain for creations that can’t be found elsewhere in the capital. One example of this can be found in the restaurant’s flagship menu item, the Brioche Octopus Hot Dog, which is comprised of a slow-cooked octopus tentacle in onion marmalade with Makato cheese, potato julienne and hot paprika for a full-bodied flavour experience.

From the butter-adorned glory of soft hot dog buns to fluffy sandwich bread, La SPOT’s expansive range of brioche selections is designed to cater to the lunchtime cravings of millions of the capital’s workforce. The restaurant’s brioche menu items include:

OXTAIL AND CHEDDAR

Pulled oxtail with red wine sauce, cheddar, black pepper, and wild rocket

RED PRAWNS

Red prawns cooked with kimchi, fresh ginger, and crispy rice

VEGETARIAN/VEGAN

Sauted vegetables with garlic, green apple, tomato juice and goat (or vegan) cheese

OCTOPUS HOT DOG

Slow-cooked octopus leg in onion marmalade with Makato cheese, potato julianne and hot paprika

Featuring its own dedicated bar, Wine SPOT, the restaurant is also keen to establish itself as one of Fitzrovia’s primary venues for liquid lunches and afternoon tipples.

With opening hours ranging from 12pm until 10pm, La SPOT transforms from a competitively priced lunchtime location into a matinee haunt and evening tapas hub for city workers, locals, foodie tourists, and students alike throughout the day.

La SPOT’s mantra is “simple, but never boring”, and its founders have used this commitment to reinvent some classic dishes like loaded fries to encompass a more European twist.

With its Patatas Cheddar and Jamon dish, La SPOT’s commitment to action-packed simplicity sees the dish adorned with creamy cheddar sauce and fine-cut jamón to reimagine one of London’s most popular gastronomic sides orders.

La SPOT aims to make work lunches in the capital unforgettable, with interactions packed into every touchpoint, and shareable conversations on food packaging, napkins, and the restaurant’s menus in a bid to foster a more engaging and immersive dining experience.

Arriving in Charlotte Street in April, La SPOT intends to make lunchtimes in Fitzrovia more indulgent. By infusing French and Spanish stylings, the new restaurant will bring new perspectives to small plate concepts throughout the capital.

FACTFILE:-

Where is it? 18 Charlotte St, London, W1T 2LZ

When does it open?: April 2nd, 2025

Website: https://laspotlondon.co.uk