EU Reset: The Biggest U-Turn to Date

Mike Parr

This article is written by Mike Parr (pictured) who is the CEO UK & Ireland, PML Seafrigo and published by That's Food and Drink as a public service.

In 2016, 52% of the UK voted to leave the European Union in what is now referred to as the Brexit referendum. According to Parliament UK a referendum is when a question is decided by putting it to a public vote. Referendums are an example of direct democracy. Clearly, we no longer live in a democracy.

Yesterday's EU reset announcement makes a mockery of the last nine years. During this period, businesses in the supply chain associated with the fresh produce industry have put a huge amount of time, effort – not to mention significant financial investment - to establish appropriate protocols within the new Brexit trading landscape. 

Producers, logistics suppliers, industry stakeholders and government representatives attended countless meetings to work towards a solution which would allow a fair and seamless transfer of produce into and out of the UK. To say this has been a difficult road to travel is an understatement. The challenging number of U-turns, the persistent failure to listen to those working within the sector, the inability to meet deadlines, the constant whitewashing to suit each government's agenda, I could go on. 

Many companies – including PML Seafrigo – have worked tirelessly to try and remain ahead of the curve and to be “Brexit fit”. In our case, we went as far as investing in a transport and logistics hub with remote HMRC / Defra approved Border Control Post status to enable a faster transit of consignments out of the Port of Dover. 

The site incorporated specialist inspection amenities for Defra personnel. We addressed the need for best-in-class facilities for drivers to match the fundamental services available to them in other European countries. We were at the front of the queue to apply for training to acquire Authorised Operator Status.

Just two weeks ago, discussions were held regarding the much-anticipated plant health border checks, due to commence 1st July.  Baroness Hayman insisted there was to be no easement on the deadline and that the new required checks would be rolled out – this despite the issues the industry has repeatedly flagged concerning Sevington's inability to cope with the required level of inspections. We also voiced our concerns regarding the absence of a definitive list of produce classified as Medium Risk, the lack of clarity regarding the Common User Charge and the unacceptably long evaluation of the pilot Authorised Operator scheme.

And now the Prime Minister has acted unilaterally to reset the rules. Without consulting the nation. Whatever your political persuasion, the fact remains that Brexit was the choice of the UK population, this maverick behaviour is inconsistent with the notion that Britain is a democracy.

We are now faced with the biggest U-turn of them all. And true to form, without any firm guidance to those affected most. There are no specific timings on when the new SPS protocol will start which will cause further bedlam at the border. In the absence of clear guidance, do we default to the original BTOM plans due to come into effect on 1st July or are we able to kickstart the Authorised Operator Status scheme? 

Is the government planning to rollout official inspections throughout a 24/7 window? No thought has been given to the negative impact of inspection checks for non-EU fresh produce, which as Nigel Jenney, Chief Executive at the FPC correctly states accounts for 50% of fresh produce imports. These are countries that have stood by the UK during what can only be described as highly turbulent times. 

We've forged excellent working relationships with non-EU suppliers to maintain the year-round supply of produce. 

How can it be fair to now penalise those that have helped us simply because the government has failed miserably in its attempt to deliver on a cohesive border strategy? And has the government given any thought as to how businesses might be reimbursed for all the time and money spent on working towards the original Brexit plan?

The consumer will be oblivious to all the preparations made by those in the supply chain following the EU exit,  to ensure compliance with the government's instructions. They may be about to find out with the chaos that is about to ensue. 

I truly despair as to what the future holds.

How to Prepare Delicious, Nutritious Meals for Your Pets from Scratch

Feeding our furry friends is about much more than just filling their bowls: It’s all about giving them the best chance of having a long, happy, and healthy life. 

While shop-bought pet food is convenient, making meals from scratch allows you to take full control over what goes into your pet’s diet. 

Whether you have a curious cat, a devoted dog, or a smaller companion, preparing meals at home can be a wholesome and rewarding experience for both of you.

Why Make Pet Food at Home?

Control Over Ingredients: No hidden fillers, preservatives, or artificial flavourings.

Tailored Nutrition: Ideal for pets with allergies, sensitivities, or specific health needs.

Freshness and Flavour: Home-cooked meals are often more palatable than kibble.

Strengthening Your Bond: Pets quickly learn that the kitchen is where the magic happens!

Before you start, consult your vet or a pet nutritionist to ensure your homemade meals meet your pet’s dietary needs.

What Should Be in a Pet’s Diet?

Each animal has different dietary requirements. Here's a brief overview:

For Dogs:

Protein: Lean meats like chicken, turkey, beef, lamb, or fish.

Carbohydrates: Brown rice, oats, sweet potato.

Vegetables: Carrots, peas, courgette, spinach (all cooked and chopped).

Fats: Fish oil or flaxseed oil for a healthy coat.

Calcium: Crushed eggshells or a vet-recommended supplement.

For Cats:

Cats are obligate carnivores and need more protein and taurine than dogs.

Protein: Chicken, turkey, beef, rabbit, or oily fish like salmon or sardines (in moderation).

Organ Meats: Liver and kidney for taurine and vitamins.

Small Amount of Vegetables: Steamed carrots or pumpkin can aid digestion.

No Grains Necessary: Cats don’t need carbohydrates.

Sample Recipes

Simple Chicken & Rice for Dogs

Ingredients:

500g chicken breast (boneless and skinless)

1 cup brown rice

1 cup chopped carrots and peas

1 tbsp olive oil

Method:

Cook rice as per instructions.

Boil chicken until fully cooked, then shred.

Steam or boil the vegetables.

Mix everything together with a drizzle of olive oil.

Cool completely before serving.

Hearty Chicken & Pumpkin Bowl for Cats

Ingredients:

250g chicken thigh (boneless, skinless)

2 tbsp cooked pumpkin (plain, no spices)

1 tsp fish oil

Optional: a sprinkle of powdered taurine supplement

Method:

Boil or poach chicken until cooked through. Shred finely.

Mash pumpkin and mix with chicken and fish oil.

Add taurine supplement if advised by your vet.

Serve at room temperature.

Foods to Avoid

Some human foods are toxic to pets. Keep these far from their bowls:

Dogs: Chocolate, grapes, onions, garlic, xylitol (sweetener), cooked bones.

Cats: Onions, garlic, caffeine, alcohol, raw eggs, dairy, dog food (lacks taurine).

Storage and Safety Tips

Cook in Batches: Freeze individual portions to save time.

Use Glass or BPA-free Containers: Prevent chemical leaching.

Label Clearly: Include the date and contents.

Reheat Safely: Gently warm food but never serve hot.

Final Thoughts

Preparing pet meals from scratch is a wonderful way to show your love through food. It doesn’t need to be complicated—just balanced, consistent, and tailored to your pet’s needs. Remember, a healthy diet is the foundation of a long and wag-worthy life!

If you’re new to homemade pet food, start by supplementing one or two meals a week and see how your pet reacts. Over time, you may find that your homemade efforts become their firm favourite.

Have you tried cooking for your pet? Share your recipes or tips in the comments below!

How to Use Digestive Biscuits in Place of Graham Crackers in American Recipes

If you've ever stumbled across an American recipe for s’mores, cheesecake, or pie and hit a wall at the mention of Graham Crackers, you’re not alone. 

While these slightly sweet, whole-wheat crackers are a pantry staple in the US, they’re a rare find in UK supermarkets.

Fortunately, there’s a brilliant and readily available alternative that works just as well—Digestive biscuits.

Why Digestives Work So Well

Digestive biscuits and Graham Crackers share similar qualities: they’re mildly sweet, have a wheaty, crumbly texture, and are firm enough to hold shape when used as a crust. In many ways, Digestives are even better suited for UK kitchens, easily sourced, affordable, and with that familiar malty flavour that we Brits love.

Whether you're recreating an American treat or experimenting with your own twist on a classic, here’s how to make the most of Digestives as a substitute.

1. Cheesecake Bases

American recipes: Typically call for a Graham Cracker crust combined with melted butter and sugar.

UK alternative using Digestives:

Ingredients:

200g Digestive biscuits (about 13–14 biscuits)

100g unsalted butter, melted

1 tbsp caster sugar (optional)

Method:

Crush the Digestives using a food processor or rolling pin, mix with melted butter (and sugar if using), and press into a lined tin. Chill before adding the cheesecake filling.

Top tip: Digestives are slightly sweeter and more buttery than Graham Crackers, so you might find you can skip the extra sugar entirely.

2. S’mores

That quintessential American campfire treat—roasted marshmallows and chocolate sandwiched between two Graham Crackers—can absolutely be recreated in the UK.

UK swap: Use two Digestive biscuits as your base. Sandwich a toasted marshmallow and square of milk chocolate (or classic Cadbury’s) between them. The biscuit’s sturdiness and malty flavour make them ideal for holding up to melted fillings.

Extra idea: Try chocolate-covered Digestives for an extra indulgent twist.

3. Pie Crusts (e.g., Key Lime Pie or S’mores Pie)

Digestives are brilliant for pressed pie crusts, just like their American cousin.

Use the same ratio:

For every 200g of crushed Digestives, add about 100g melted butter. Press into a pie tin and bake for 8–10 minutes at 180°C (160°C fan) before filling.

Tip: You can add crushed nuts, a bit of cinnamon, or a pinch of salt for a flavour boost.

4. Baking Bars and Traybakes

Bars like American-style lemon bars or peanut butter squares often use Graham Cracker crumbs for the base. Simply substitute Digestives in equal measure by weight.

They offer the same structural integrity with a slightly richer flavour, making them an excellent base for layered bars.

5. Icebox Cakes and No-Bake Layers

Icebox cakes are layered desserts made with whipped cream and biscuits that soften over time in the fridge.

Digestive biscuits absorb moisture beautifully while holding their shape, making them ideal for this purpose. Layer with flavoured cream, mascarpone, or fruit compote and chill overnight.

Final Thoughts

While Graham Crackers might be elusive in the UK, Digestive biscuits offer an easy, flavourful, and accessible swap for nearly every American recipe. Whether you're crafting a rich cheesecake, toasting s’mores, or whipping up a quick pie, these humble biscuits more than rise to the occasion.

So next time an American recipe calls for Graham Crackers, there’s no need to head online or to a specialist import shop—just reach for a pack of Digestives and carry on baking.

Have you used Digestives in a classic American dish? Share your tips and tweaks in the comments or tag us on Instagram @thatsfoodanddrink!

Black Bee Honey Introduce Limited Edition Gift Pack for World Bee Day

More news on World Bee Day and Black Bee Honey.

World Bee Day on 20th May, today, is a day designated by the UN to raise awareness about the importance of protecting bees and other pollinators and British beekeeper collective Black Bee Honey continues its commitment to supporting bees through its work with conservation charity Plantlife, whose patron is HM King Charles III.

So far the B-corp Somerset-based company, who have donated 2% of their annual turnover to Plantlife since 2020, have helped create over 30 acres of wild meadows for bees and other pollinators. 

Black Bee Honey's co-founders Chris Barnes and Paul Webb were absolutely gutted to learn of the loss of 98% of wildflower meadows across the UK since the 1930s. 

Meadows like those they are helping to establish are a vital habitat for pollinators, as well as being effective in sequestering carbon. 

As beekeepers, they understand the importance of reinstating this habitat and have made it integral to Black Bee Honey's mission. Their work with Plantlife has also enabled them to develop a circular business model where every jar bought creates wildflower meadows, which in turn helps bees create honey. 

Paul told That's Food and Drink: “Our 2% for pollinators commitment has already enabled us to have a significant, positive impact on biodiversity. It's one of our proudest achievements since founding the company.

"We believe that all businesses should strive to create positive change rather than exist purely for profit through extraction. As we grow, our positive impact on the environment will also increase.”

To celebrate World Bee Day, Black Bee Honey has joined forces with fellow pollinator champions Kabloom to launch a limited-edition collaborative gift bundle. 

Priced at £30 with free shipping within the UK, The World Bee Day Bundle includes Black Bee Honey's 4 Seasons Mini Honey Jar Gift Box, a recipe card for inspiration and Kabloom's Birds, Bees & Butterflies Seedbom Gift Box, and is available from www.blackbeehoney.com. 

100% of proceeds from every Seedbom gift box sold as part of this bundle will go directly to Wild Britain®, Kabloom's rewilding initiative that invests in restoring land across the whole of the UK. 

Black Bee Honey's co-founder Chris Barnes commented: “Collaborating with Kabloom on this special World Bee Day bundle feels like a totally natural fit. It's a brilliant way to celebrate and support pollinators from seed to spoon.”

Olly Tyler, who is Kabloom's MD, adds: “We're really pleased and proud to align ourselves with such a likeminded brand to amplify the buzz around World Bee Day.  All of the proceeds from every Seedbom gift box sold as part of this offer will go directly to Wild Britain®, our rewilding initiative that invests in restoring land across the UK.”

Wildly British: a taste of Black Bee Honey

The Spring, Summer, Autumn and Winter honey is also available in a gift box or you can enjoy some of the Black Bee Honey range in a three, six or 12 month subscription.

Spring

A creamy, soft set honey foraged from rapeseed, hawthorn and plum blossom in Somerset, Yorkshire and Northamptonshire, with a light, sweet flavour.

Summer

Summer in a jar, this multi-floral variety is sourced during summer from apiaries in Somerset, Lincolnshire, Northamptonshire and Hertfordshire. It's created from a mix of wildflowers and has a rich floral flavour.

Autumn 

A bold, dark and aromatic honey with a thick texture and notes of treacle. It's sourced from apiaries in North Yorkshire and Scotland whose bees are taken onto the moors in August when the Ling Heather is in bloom.

Winter 

A fresh, herbal honey with light menthol flavours and a sweet, ripe finish. Sourced from Hampshire where the bees mainly forage on ivy during early winter, it has a set, crumbly texture.

Pollen 

This enriched version of Black Bee Honey's Spring honey has a depth of flavour due to the addition of pollen granules collected by bees throughout spring and summer.

Starflower

Pure British Borage honey, also known as Starflower, this limited release honey is sourced from apiaries in Lincolnshire, Northants and Hertfordshire, and has a delicate, sweet and subtly floral taste.

Seaside

A rare honey variety from hives located on North Norfolk's salt marshes with an incredible and complex salted caramel flavour.

Winter Seaside 

This honey comes from hives on North Norfolk's salt marshes where bees forage on ivy and sea lavender, producing fresh, herbal notes and a salty caramel finish.

Black Bee Honey is available to buy at www.blackbeehoney.com. Keep updated with Black Bee Honey via @blackbeehoneycompany (Instagram) and @blackbeehoney (X)

Exciting new Food and Drink area coming to Stirling Highland Games 2025 with Support of EventScotland

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Organiser’s Ceangail are thrilled to announce that EventScotland has granted funding to support the Stirling Highland Games in 2025.

A spokesperson told That's Food and Drink: "This generous grant will facilitate the creation of a dedicated food and drinks area, significantly enhancing the event experience for attendees and expanding opportunities for Scottish producers within the traders' village.

"The addition of this new area will be a testament to Scotland's rich culinary heritage and diverse food and drink scene. Visitors to the Stirling Highland Games can look forward to seeing many producers showcasing their wares, turning quality Scottish produce into innovative culinary creations."

Stirling Highland Games President Matt McGrandles said: “We want our visitors to sample a variety of Scottish produce as part of their event experience with us, but also, to connect these producers with a wider audience. I welcome the support from EventScotland, which is an integral; part of VisitScotland, as we look to bring this amazing opportunity to life.”

EventScotland's commitment to supporting national tourism via initiatives like this is welcomed by the organisers. As the Stirling Highland Games event continues to attract more visitors year on year, driving economic growth in the city, its appetite to create more memorable experiences for them is strengthened with the support from EventScotland.

Rebecca Edser,  who is the Head of EventScotland, told us: “We are proud to support the development of Stirling Highland Games new food and drink area as part of EventScotland’s National Events Funding Programme. 

"Locals and visitors will have a flavoursome time, experiencing Scotland’s culinary depth and fine produce. Coupled with all the other Games activities and entertainment, it's certain to be a great day out for all. Events like these play an important role in our communities, giving us all the chance to connect, share and enjoy memorable experiences."

Locals and visitors alike will not only enjoy a festival-style atmosphere in this new area of the event but will also be encouraged to engage with producers, learn about their crafts, and appreciate the stories behind the products they enjoy creating.

The Stirling Highland Games is a celebration of Scotland's culture and heritage, featuring traditional events like tossing the caber, athletics, and Highland dancing. 

With additional food and drinks producers, the Traders Village now promises to be the largest showcase in the area, with over 60 traders for visitors to enjoy.

A call for Scotland’s producers, interested in showcasing their product to thousands of visitors, are encouraged to submit an expression of interest form. The registration link is located online in the footer of the Stirling Highland Games website.

Stirling Highland Games will be held on Saturday 16th August at Stirling Sports Village from 10:00 until 17:00. Visitors can buy discounted tickets online in advance at www.stirlinghighlandgames.com or at the gates on the day at full price.

Parmigiano Reggiano: Record of 3.2 Billion Euros in Consumption in 2024

During the annual press conference at Palazzo Giureconsulti in Milan, the Parmigiano Reggiano Consortium reported its 2024 performance results. 

Despite a challenging geopolitical environment, uncertainty in international markets and concerns over increasing trade restrictions, overall, the turnover at consumption reached a historic high of 3.2 billion Euros compared to 3.05 billion in 2023, with an increase of 4.9%. Total sales volumes grew by 9.2% supported by a strong performance in the domestic market (+5.2%) and even more so in exports (+13.7%).

Producer prices also increased. In 2024, the average price for 12-month matured Parmigiano Reggiano rose to €11.0/kg, up 9% from €10.13/kg in 2023. For 24-month matured cheese, the price climbed to €12.5/kg with a 5% increase over the previous year's €11.90/kg.

For the Consortium one key takeaway from 2024 is clear: the future of Parmigiano Reggiano lies in international markets. Exports now account for 48.7% (72,440 tons), almost half of total sales, with a +13.7% growth. 

The five main international markets showed strong performances: USA (+13.4%), France (+9.1%), Germany (+13.3%), UK (+17.8%) and Canada (+24.5%). Growth was also recorded in Japan (+6.1%), the leading Asian market, and Australia (+28.2%). With 28.4 million Euros invested in marketing and communication, Parmigiano Reggiano confirmed the process started years ago to become a true global iconic brand, ready to meet the challenges posed by extremely large markets, where the large number of imitation products creates great confusion for customers. The Consortium is working to enhance the PDO distinctiveness, providing consumers with more information on its characteristics: maturation, origin, production process and taste, all elements that give the opportunity to stand out from competitors.

Overall, production remained stable compared to 2023: 4.079 million wheels vs 4.014 million in 2023 (+1.62%). As for the provinces in the area of production, Parma was the largest producer (1.362.226 wheels vs 1.350.415, +0.87%), followed by Reggio Emilia (1.217.128 wheels vs 1.217.380, -0.02%), Modena (877.874 wheels vs 860.971, +1.96), Mantua (507.631 wheels vs 476.361, +6.56) and Bologna (114.389 wheels vs 109.173, +4.77%).

“2024 was a challenging year for Parmigiano Reggiano, yet it ended with record results: turnover at consumption reached an all-time high of €3.2 billion, total sales volume rose by 9.2%, domestic sales increased by 5.2%, and most notably, exports grew by 13.7%,” Nicola Bertinelli, President of the Consortium, told That's Food and Drink.  She went on to tell us: “Looking ahead, we must increasingly invest in international market growth.

"With exports now nearing half of total sales at 48.7%, creating space in foreign markets is a necessity.  The United States,  our top international market, plays a crucial role in this context. The news of increased tariffs on Parmigiano Reggiano is disappointing, but as a premium product, price increases do not automatically reduce demand.  

"We aim to pursue diplomatic solutions to explain why such tariffs are unreasonable for a product that does not directly compete with American parmesan cheese.  We need to engage in meaningful dialogue —not on a bilateral level, but through the European Union— to avoid counterproductive trade wars.”

We are experiencing a time of great change, driven by ongoing conflicts, trade restrictions, and a shift in consumer values. Today's consumers seek products that feature authenticity and heritage—values embodied by Parmigiano Reggiano. Our goal is to make Parmigiano Reggiano not just a cheese, but a lifestyle, a true icon of Italian craftsmanship. The Consortium is ready to meet the challenges ahead.”

Parma Ham Invests in Sustainability and Ecological Transition

Following Parma Ham's two-year investment in sustainability, its producers can optimise performance whilst at the same time reducing their environmental impact.

The Parma Ham Consortium reports that it is strengthening its commitment to the sustainability of its producers by activating participation in the Made Green in Italy scheme for Parma Ham. 

The culmination of an initiative launched back in 2022; the programme achieves the stated goal of defining an environmental policy that supports Parma Ham producers by optimising their sustainability. 

The Parma PDO protection body collaborated with highly qualified partners of recognised authority: the Politecnico di Milano who led the implementation of the project, Enersem who developed the software and research, and CSQA, who championed the verification of the project.

Over the course of over two years, the partners calculated the environmental footprint of Parma Ham by applying the Product Environmental Footprint (PEF) methodology, a tool made available by the European Commission to Parma Ham and other products to assess the environmental impact of Parma Ham production. 

This research was made possible thanks to the involvement and active participation of producers under the Prosciutto di Parma Consortium (validated by the CSQA Certification Body).

As a result, the Consortium was qualified to activate the Made Green in Italy scheme for Parma Ham. The Ministry of Environment and Energy Security (MASE) created this national certification scheme to evaluate the environmental footprint of Made in Italy products and recognize those of high environmental quality. Participation in the scheme is voluntary.

During the project a software was created for calculating and reducing environmental footprints, technology used to optimise the performance of the entire production cycle. Producers can receive customised improvement indications which will aid in reducing their environmental footprint, as well as a report on their environmental performance. 

Alessandro Utini, President of the Parma Ham Consortium told That's Food and Drink: "The value of a product as unique as Parma Ham is also measured by its consistency with consumer needs and with the challenges of a rapidly changing world. The indissoluble bond that our Protected Designation of Origin has with its territory strengthens our commitment to minimise the impact generated by our production, which is why we are particularly proud to have conducted this project together with the Politecnico di Milano, Enersem and CSQA.”

For more information, please visit www.prosciuttodiparma.com or follow Parma Ham on Twitter and Instagram. 

A Perfect Father's Day Gift, Cafédirect Coffee

Let's face it, at some point in their lives even the most laid back and chilled out Father or other father figure in your life will say: "Oh, wow! Socks again?" whilst thinking "Oh, no! Socks again!"

So, who not give your father a Father's Day gift with a soupçon of je ne sais quoi this Father's Day? (Yeah, I know. Mixed metaphors, but there you go!)

Some Dads simply want an excuse to spend quality time together with their loved ones, chatting and chilling so what better way than over a cup of really great coffee which also makes a difference to the people who plant, tend, harvest and process the crops?

For a quick win gift this Father’s Day, why not pick up a pack of Cafédirect’s Fairtrade coffee? It won’t just bring a smile to dad’s face, but to the coffee farmer’s faces too, because Cafédirect buys from their farmers directly and pays them fairly, while investing in their training and support. 

Standout blends include: 

Mayan Gold Organic Ground Coffee (Dark Roast) – Smooth with caramel notes, vanilla, and a hint of citrus. RRP £4.95 per 200g. 

Machu Picchu Organic Ground Coffee (Medium-Dark Roast) – A full-bodied brew with dark chocolate, roasted hazelnut, and citrus-red fruit notes. RRP £4.95 per 200g. 

What can we say? The two blends will really knock the socks off your Dad (yeah, I know what I did there!) if he is a coffee lover he will love these blends. And if his attitude toward coffee has always been a bit indifferent to coffee these blends are sure to make a convert of him!

https://www.cafedirect.co.uk

B. Dylan Hollis Bakes Again: ‘Baking Across America’ Serves Retro Charm with a Modern Wink

If you've ever stumbled upon a chaotic TikTok baking session featuring vintage recipes, flamboyant shirts, a sudden burst of accordion music and the unmistakable voice of B. Dylan Hollis exclaiming, “What in the Depression-era hell?” — then you already know the joy he brings to the kitchen. 

Now, the internet’s favourite culinary time traveller is back with his second cookbook, Baking Across America, and it's a glorious deep-dive into retro American baking that’s equal parts nostalgia, novelty, and nutmeg.

The Return of a Viral Baking Icon

Following the smash-hit success of his first cookbook, Baking Yesteryear, B. Dylan Hollis has doubled down on his mission: to revive forgotten recipes from America’s past, while delighting a whole new generation of bakers. 

In Baking Across America, Hollis broadens his scope, exploring historic regional bakes that span all 50 states. Think Alabama Lane Cake, Pennsylvania Shoofly Pie, Kansas Peppernuts, and more—all lovingly restored with his trademark flair.

More Than Just Quirky Cakes

What makes this book more than just a novelty item is Hollis's genuine passion for history and home baking. Each recipe comes with a little story—some funny, some poignant, some just plain bizarre. It's part cookbook, part history lesson, and all heart. 

Whether you're trying your hand at a 1930s potato candy or a mid-century mayonnaise cake (don’t knock it ‘til you’ve tried it), every page is a trip through time.

A British Perspective on American Baking

For those of us in the UK, Baking Across America offers a fascinating glimpse into our cousins’ culinary past. While our traditional puddings, sponges, and biscuits hold their charm, there's something delightfully rebellious about mixing Coca-Cola into cake batter or using crushed cornflakes in cookies. If you're looking to bring something unexpected to your next bake sale or tea party, this book delivers.

Why This Cookbook Deserves a Spot on Your Shelf

It’s brilliantly entertaining—even if you never lift a mixing spoon.

The photography is vibrant and full of character, much like Hollis himself.

It encourages exploration of baking traditions beyond the usual Victoria sponge or jam roly-poly.

It’s a perfect gift for fans of food history, retro lovers, or anyone with a sweet tooth.

Final Thoughts: A Whisk Through Time Worth Taking

Baking Across America isn’t just about recipes—it’s about stories, culture, and the joy of rediscovering the weird and wonderful treats of yesteryear. Whether you’re a seasoned baker or just in it for the laughs, B. Dylan Hollis has once again served up a book that’s as delightful on the coffee table as it is in the kitchen.

Have you tried any of the recipes from B. Dylan Hollis’s cookbooks? Let us know your favourites in the comments—or tag us on Instagram with your baking creations!

To buy a copy of this book please click here to visit our own shop https://amzn.to/3Fa13Lx

Summer-Ready Stir-Fries You Can Make in 15 Minutes

When summer rolls in with its sunny afternoons and long evenings, the last thing anyone wants is to be stuck over a hot stove for hours. That’s where the humble stir-fry becomes your best friend. 

Fresh, fast, and fabulously customisable, these 15-minute stir-fries are perfect for warm-weather meals.

Whether you're using up seasonal veg from your garden or making the most of a farmers’ market haul, stir-fries are the ultimate summer kitchen hack.

Here are some quick and flavour-packed stir-fry ideas to keep your meals light, healthy, and full of seasonal zing.

1. Lemon-Ginger Chicken Stir-Fry

Why it's summer-ready: The zingy citrus and fresh ginger make this dish bright and refreshing.

Ingredients:

Sliced chicken breast

Courgette, bell pepper, and sugar snap peas

Garlic, fresh ginger, lemon juice, soy sauce, and a splash of honey

Quick Tip: Use pre-sliced stir-fry veg packs to save even more time.

Serve with: Rice noodles or a bed of lettuce for a low-carb option.

2. Rainbow Veggie Stir-Fry with Peanut Sauce

Why it's summer-ready: Loaded with colourful veg and finished with a nutty, tangy dressing that’s perfect cold or hot.

Ingredients:

Carrot ribbons, purple cabbage, red pepper, mange tout

Garlic, soy sauce, lime juice, peanut butter, and a touch of chilli flakes

Quick Tip: Use a vegetable peeler to get beautiful ribbons that cook in seconds.

Serve with: Jasmine rice or in a warm wrap for a picnic-friendly lunch.

3. Prawn & Pineapple Stir-Fry

Why it's summer-ready: Sweet pineapple pairs perfectly with juicy prawns and a hint of chilli.

Ingredients:

Raw king prawns, fresh pineapple chunks, red onion, and green beans

Garlic, ginger, fish sauce, soy sauce, and red chilli

Quick Tip: Use tinned pineapple if fresh isn’t available—just drain well to avoid extra liquid.

Serve with: Coconut rice or straight from the wok with chopsticks for a light supper.

4. Tofu & Broccoli in Garlic Soy Glaze

Why it's summer-ready: It’s a lighter, plant-based option that still packs a savoury punch.

Ingredients:

Firm tofu, broccoli florets, red pepper

Garlic, soy sauce, sesame oil, a splash of rice vinegar

Quick Tip: Press tofu in advance and pan-fry until golden before adding veg.

Serve with: Brown rice or soba noodles for added fibre.

5. Beef & Basil Stir-Fry (Pad Kra Pao-inspired)

Why it's summer-ready: Basil adds a fresh herbaceous note that balances the rich beef.

Ingredients:

Minced beef, green beans, onion, garlic, fresh red chilli

Soy sauce, fish sauce, a pinch of sugar, and plenty of fresh basil

Quick Tip: Don’t skip the sugar—it balances the salty elements beautifully.

Serve with: Steamed jasmine rice and a fried egg on top if you’re feeling fancy.

Stir-Fry Success in 15 Minutes – A Few Handy Tips

Prep first: Chop all your ingredients before you start cooking – stir-fries are fast, and timing is everything.

Hot wok, cold oil: Heat the pan before adding oil to prevent sticking.

Layer flavours: Start with garlic, ginger, or onions, then add protein, then veg, and finally sauces.

Don’t overcook: Keep veg crisp-tender to preserve texture and nutrients.

Final Thoughts

Stir-fries are more than just a quick fix – they’re a celebration of fresh ingredients and bold flavours. Perfect for those balmy summer nights when you want something light yet satisfying. Try one (or all) of these combinations and mix things up with whatever’s fresh and in season.

Have a favourite summer stir-fry combo? Share it in the comments or tag us on Instagram @ThatsFoodAndDrink!