Natural Allies Against Shingles: Foods and Supplements That Can Help

Shingles, also known as herpes zoster, is a painful and often debilitating condition caused by the reactivation of the varicella-zoster virus, the same virus that causes chickenpox. 

If you’ve had chickenpox at some point in your life, the virus lies dormant in your nerve cells and can reactivate later, especially during times of stress or weakened immunity.

Fortunately, while there’s no surefire way to prevent shingles completely, other than vaccination, certain foods and supplements can help support your immune system and potentially reduce the severity or duration of an outbreak. 

Here’s how to nourish your body to better fight off shingles.

Immunity-Boosting Foods

1. Leafy Greens

Spinach, kale, and Swiss chard are rich in vitamin C, magnesium, and antioxidants that help strengthen your immune system.

2. Berries

Blueberries, blackberries, and strawberries are packed with flavonoids and vitamin C—great for fighting inflammation and bolstering your body’s defences.

3. Fatty Fish

Salmon, sardines, and mackerel are excellent sources of omega-3 fatty acids, which help reduce inflammation and support overall immune health.

4. Sweet Potatoes

Rich in beta-carotene and vitamin A, sweet potatoes help maintain skin health—important when dealing with shingles-related rashes.

5. Garlic

This natural antiviral and antibacterial agent has been used for centuries to fight infections. It contains allicin, a compound with proven immune-boosting effects.

Foods to Avoid During a Shingles Flare-Up

Some foods may aggravate symptoms or contribute to a weakened immune response. Try to reduce your intake of:

Foods high in arginine (like chocolate, nuts, and oats): Arginine can encourage viral replication.

Highly processed foods: These often contain preservatives and low-quality fats that increase inflammation.

Sugary drinks and sweets: Excess sugar can impair immune function and fuel inflammation.

Supplements That May Help

Always check with a GP or pharmacist before starting any supplement, especially if you take other medications.

1. L-Lysine

Lysine is an amino acid that may inhibit the growth of the herpes virus. It’s often recommended to balance the effects of arginine and can be helpful in reducing the frequency and severity of outbreaks.

2. Vitamin B12

Nerve health is crucial when managing shingles. Vitamin B12 can help reduce nerve pain and promote nerve regeneration.

3. Vitamin C

A powerful antioxidant that supports immune response and tissue healing. Consider increasing your intake during early signs of shingles.

4. Zinc

Zinc plays a key role in immune defence and wound healing. A deficiency can impair your body’s ability to fend off viral infections.

5. Echinacea

This herbal supplement is thought to enhance immune function and may reduce the duration of viral illnesses when taken at the onset of symptoms.

6. Probiotics

A healthy gut microbiome supports immune function. Probiotic supplements or fermented foods like kefir and sauerkraut can help maintain gut health.

Don’t Forget the Role of Stress and Rest

Shingles often strikes when you’re run-down or stressed. A strong immune system needs more than good food and supplements—it thrives on quality sleep, regular physical activity, and stress management.

Try integrating:

Daily walks or yoga

Deep breathing exercises or meditation

A consistent sleep schedule

Time away from screens and constant stimulation

While diet and supplements aren’t a cure for shingles, they can support your body’s ability to resist or recover from an outbreak. If you’re at higher risk, due to age, chronic illness, or stress, it’s also worth talking to your GP about the shingles vaccine available on the NHS for people aged 65 and over or those with certain health conditions.

Nourish your body, nurture your nerves, and give your immune system every advantage in the fight against shingles.

You can also seek help from pharmacies under the Pharmacy First NHS scheme or by calling 111 in the UK.

Savour the Moment: The Benefits of Slow Eating and Slow Living

In a world driven by speed, where meals are often eaten on the go and days pass in a blur of deadlines and notifications, it’s easy to forget the simple joy of slowing down. 

But there is a growing movement that encourages just that, embracing slow eating and slow living, and it’s proving to be more than just a lifestyle trend. It’s a return to mindfulness, balance, and wellbeing.

What Is Slow Eating?

Slow eating is exactly what it sounds like: eating your meals at a more leisurely pace, with attention and appreciation. It means sitting down, focusing on your food, chewing thoroughly, and enjoying each bite without rushing.

Why Slow Eating Matters

Better Digestion

Eating slowly gives your body time to properly digest food. Chewing thoroughly breaks food down more efficiently, helping your stomach process it with ease and reducing issues like bloating or indigestion.

Improved Satiety

It takes around 20 minutes for your brain to register that your stomach is full. By slowing down, you give your body time to send those all-important signals, which can lead to eating less and feeling more satisfied.

Weight Management

Multiple studies have shown that slow eaters tend to consume fewer calories and maintain a healthier weight. Eating mindfully helps you become more in tune with your hunger and fullness cues.

Increased Enjoyment

Food is meant to be enjoyed. Slow eating allows you to fully experience flavours, textures, and aromas. It turns mealtimes into moments of pleasure and gratitude.

What Is Slow Living?

Slow living is a broader concept that goes beyond the dining table. It’s about making conscious choices to simplify your life, reduce stress, and focus on what truly matters. This might mean unplugging from technology for a while, spending time in nature, or creating a daily routine that values rest and connection over hustle.

The Benefits of Slow Living

Reduced Stress

Constant busyness can leave us overwhelmed and burnt out. Slowing down allows you to breathe, reflect, and be present—key ingredients for lowering stress and improving mental health.

Greater Focus

When you stop multitasking and slow down, you’re able to concentrate on one thing at a time. This leads to better results, whether you're working, reading, or simply having a conversation.

Deeper Connections

Slow living nurtures meaningful relationships. With fewer distractions, you can truly listen, share, and connect with those around you.

Enhanced Creativity

When your mind isn't overloaded with constant stimulation, creativity flows more freely. Many people find that slowing down leads to new ideas, better problem-solving, and artistic inspiration.

Simple Ways to Embrace a Slower Life

Eat without screens – Make meals a screen-free zone and focus solely on eating.

Take mindful walks – No destination needed, just enjoy the moment and surroundings.

Declutter your schedule – Say no to non-essential commitments.

Create rituals – Start your day with tea, journalling, or quiet time.

Practice gratitude – Take a moment each day to appreciate something simple.

Choosing to slow down isn't about doing less, it’s about doing things more deliberately. By embracing slow eating and slow living, we open ourselves up to richer experiences, better health, and more joy in everyday moments. It’s not always easy in our fast-paced society, but even small changes can make a big difference.

So next time you sit down for a meal, take a breath. Savour each bite. Let the world wait a moment.

From Headlines to Hashtags: How I Became a Food and Drink Influencer Without Realising It

I’ve always considered myself a journalist first and foremost. For years, I covered everything from council meetings and community stories to local events and business launches. 

My notebook and (red!) pen were my constant companions, and my byline has popped up in more newspapers, magazines and websites all over the place. But somewhere along the way, something shifted, and I didn’t even notice it until someone pointed it out.

It happened during a casual chat with a marketing executive after I’d been invited to a new product  launch.

I'd written a review, shared it on my blog, posted links on social media. Nothing out of the ordinary, I thought, just another piece of content for my loyal readers. But she looked at me, smiled, and said, “You know you’re an influencer now, right?”

I laughed. “I’m a journalist,” I replied, “not an influencer.”

But the more I thought about it, the more I realised she was right. I had become an influencer, just not in the flashy, overly filtered way I’d always associated with that title. My blog posts about local cafés, artisan bakers, pub grub gems, new drinks, breweries, vineyards, cheesemakers and seasonal food finds were being read and shared. 

My opinions were guiding people’s choices, where to eat, what to drink, and which independent brands to support. Local businesses were reaching out to me asking if I’d like to try their new menus or sample their latest product ranges.

And it wasn’t just about the blog. My social media accounts, originally just for sharing article links and behind-the-scenes snapshots of life as a journo, had morphed into platforms where people came for food tips, recipe inspiration, and honest reviews. I wasn’t selling a lifestyle — I was living it, reporting on it, and, unknowingly, influencing it.

What I’ve come to realise is that influence doesn’t have to mean a million followers or sponsored trips to Dubai. It can be something more grounded, more real. When I write about a street food stall that’s doing something different, or a family-run vineyard in the British countryside, people pay attention. They trust me because they know I’ve spent years asking the tough questions, digging into the details, and telling the truth.

In many ways, becoming a food and drink influencer has been a natural extension of the job I’ve always done — giving people the information they need to discover and enjoy the world around them. The only difference now is that I get to do it with a bit more flavour.

So, yes, apparently I am an influencer. And while I didn’t set out to become one, I’m embracing it in my own way: journalistic integrity first, followed by a really good flat white and maybe a slice of homemade cake. Preferably locally sourced.

If you’ve got a foodie product, pop-up, or place you think my readers would love, feel free to get in touch. afj_UK@yahoo.com will do the job.

Incidentally, neither image is me. I just used them to illustrate the point I'm making. If you want to be a food and drink influencer, I'll reveal more later. 

The Magic of Mushrooms: Feast-Worthy Mains and Satisfying Salads

Mushrooms have long been admired not just for their earthy flavour and nutritional value, but for their versatility in the kitchen. 

From the humble chestnut mushroom to the luxurious porcini, these fabulous fungi can take centre stage in hearty main courses or lend an umami kick to light, refreshing salads.

Whether you're a devoted vegetarian or just looking to cut back on meat, mushrooms provide depth, texture, and satisfaction to your meals. Here’s why mushrooms are magical—and a few recipes to prove it.

Why Mushrooms Deserve the Spotlight

Mushrooms are rich in nutrients like B vitamins, potassium, and selenium. They're naturally low in fat and calories, and many varieties are excellent sources of antioxidants and fibre. Their meaty texture and savoury flavour (thanks to glutamates) make them a brilliant stand-in for meat in many dishes.

Plus, with UK foraging traditions and a growing appreciation for wild and cultivated varieties alike, mushrooms are enjoying a well-earned culinary renaissance.

Magical Mushroom Mains

1. Creamy Mushroom Stroganoff (Vegan or Classic)

A comfort food favourite.

Ingredients:

1 tbsp olive oil or butter

1 onion, finely chopped

2 cloves garlic, crushed

500g mixed mushrooms (e.g. chestnut, oyster, portobello), sliced

150ml vegetable or beef stock

150ml sour cream or plant-based alternative

1 tsp Dijon mustard

Salt and black pepper

Fresh parsley, chopped

Method:

Sauté onion and garlic in oil until soft.

Add mushrooms and cook until golden.

Stir in stock and simmer for 5 minutes.

Reduce heat and stir in cream and mustard. Season to taste.

Garnish with parsley and serve over rice or tagliatelle.

2. Stuffed Portobello Mushrooms with Herby Couscous

Perfect as a dinner party main or weekend treat.

Ingredients:

4 large portobello mushrooms

1 tbsp olive oil

1 garlic clove, minced

1 cup cooked couscous

2 tbsp sun-dried tomatoes, chopped

2 tbsp feta or vegan cheese alternative

1 tbsp chopped fresh basil or parsley

Method:

Preheat oven to 180°C (160°C fan).

Brush mushrooms with olive oil and roast for 10 mins.

Mix couscous, garlic, sun-dried tomatoes, cheese, and herbs.

Stuff mushrooms and bake for another 10–12 mins.

Serve with a dressed salad or roasted veg.

3. Mushroom and Barley Pie

A hearty twist on traditional pie, packed with autumnal flavour.

Ingredients:

1 tbsp oil

1 leek, sliced

2 garlic cloves, minced

400g mushrooms, chopped

100g pearl barley

500ml vegetable stock

1 tbsp soy sauce

Shortcrust or puff pastry

1 egg or plant-based milk, for brushing

Method:

Cook leek and garlic in oil. Add mushrooms and cook until browned.

Add barley, stock, and soy sauce. Simmer until barley is tender and mixture thickens (30–40 mins).

Spoon filling into a pie dish, top with pastry, and brush with egg or milk.

Bake at 200°C for 25–30 mins until golden.

Fabulous Mushroom Salads

1. Warm Mushroom and Spinach Salad

A nourishing lunch or elegant starter.

Ingredients:

300g mixed mushrooms

1 tbsp olive oil

1 clove garlic, minced

1 tbsp balsamic vinegar

2 handfuls fresh spinach

Shavings of Parmesan and/or toasted walnuts

Method:

Fry mushrooms with garlic in olive oil until tender.

Add balsamic and cook for a further 2 mins.

Toss with spinach and top with cheese or nuts. Serve warm.

2. Marinated Mushroom & Lentil Salad

Great for meal prep and packed with protein.

Ingredients:

250g button mushrooms, halved

1 tbsp red wine vinegar

1 tbsp olive oil

1 tsp wholegrain mustard

1 garlic clove, crushed

1 tin green or puy lentils, rinsed

Handful chopped parsley

Method:

Toss mushrooms with vinegar, oil, mustard, and garlic. Let sit for 30 minutes.

Combine with lentils and parsley. Chill or serve at room temperature.

Tips for Cooking with Mushrooms

Don’t overcrowd the pan. Mushrooms need space to brown, not steam.

Clean gently. Wipe with a damp cloth or brush—never soak them.

Mix and match varieties. Combining textures and flavours creates more interesting dishes.

Whether you’re roasting, stuffing, slicing, or marinating them, mushrooms truly earn their place as the magic ingredient of many memorable meals. Why not head to your local market or greengrocer and pick up a punnet or two for a mushroom feast this week?

To learn more visit https://mushroomgrowers.co.uk

Why not try growing your own mushrooms at home?

https://www.merryhill-mushrooms.co.uk

https://www.iwmushrooms.co.uk

https://www.caleybrothers.co.uk

https://www.meritmushrooms.co.uk

https://urban-farm-it.com

Minger enjoys sweet smell of success at Great Taste 2025

Highland Fine Cheeses in Tain, Scotland has achieved a 1-star award for its Minger at Great Taste 2025, landing more success for one the UK’s most celebrated washed rind cheeses. 

Out of 14,340 products to be entered into the world’s largest and most trusted food and drink accreditation scheme, the pungent but popular and crowd-pleasing soft annatto washed rind cheese was named among this year’s winning products.

Dubbed ‘rather fun’ by the judges, who are made up of food critics, writers, chefs and restaurateurs, Minger was praised for its attractive appearance, subtle farmyard lactic notes and its glossy oozing paste. 

Made by the Stone Family in the Scottish Highlands, the brie-style cheese, which takes its inspiration from Reblochon and Pont-l’Eveque, was commended for delivering on fantastic flavour.

Rory Stone, head cheesemaker at Highland Fine Cheeses, told That's Food and Drink: “We have been making cheese here for over 50 years, but to be recognised at Great Taste remains a real endorsement of the skill, passion and creativity that is taking place behind our fun and quirky cheese names. 

"This soft and sticky little cheese has garnered a lot of attention for its unusual name, so it’s very pleasing to see it winning hearts in a blind tasted setting too. Great Taste is a stamp of approval, recognised the world over and is a real signpost towards the best products, so we are beyond thrilled to be among this year’s award-winners.”

There was more awards success for Highland Fine Cheeses at the Great Yorkshire Show earlier this month, where Fat Cow was named Champion in the soft cheese category. Described as nutty, buttery, sweet and well balanced, it was commended for its presentation and firm texture. 

Ooh La La, a soft and silky lactic style cow’s milk cheese, which is yet to be officially launched by Highland Fine Cheeses, received a Gold award in the soft cheese category, and Minger scooped a Bronze in the soft, semi-soft and washed rind category.

The entire range of Highland Fine Cheeses’ award-winning cheeses and butter can be purchased from hf-cheeses.com along with accompaniments, and delivery is available across the UK. Highland Fine Cheeses’ range is also available in farm shops, delis, stores and supermarkets throughout the UK and Scotland. Cheese lovers can check their local stockists at hf-cheeses.com/pages/store-locator.

Incidentally both we and our readers are please to learn that Highland Fine Cheeses does not add Bovaer additive or supplements to the feeding requirements of its dairy farmers.

How to Put a New Twist on Old Family Favourite Meals

We all have those classic dishes that remind us of home, shepherd’s pie, roast chicken, toad in the hole, or a comforting bowl of spaghetti bolognese. 

But even the most beloved meals can benefit from a little refresh now and then. 

Whether you're cooking for picky kids, trying to impress guests, or just want to rekindle your own love for cooking, putting a new twist on an old family favourite is a great way to keep mealtimes exciting.

Here’s how to update your go-to meals without losing their familiar charm:

1. Add a Global Flair

Try bringing in influences from different cuisines. Instead of your usual shepherd’s pie, why not give it a Greek spin? Use spiced lamb with cinnamon and oregano, swap the mashed potato topping for creamy mashed sweet potato or a feta and potato blend.

Other ideas:

Bolognese with a Moroccan twist – Add cinnamon, cumin, and a handful of chopped dates or apricots.

Cottage pie with a Mexican edge – Season your mince with taco spices and top with cheesy mashed potato mixed with jalapeños.

2. Switch Up the Protein

Sometimes all a dish needs is a protein change. Roast chicken can become roast duck or turkey breast. Your go-to chilli con carne could use turkey mince or even lentils for a meat-free version.

Try:

Pulled jackfruit instead of pulled pork in burgers or wraps.

Halloumi instead of chicken in your skewers or wraps.

Butter beans instead of minced beef in spaghetti bolognese for a vegetarian, creamy twist.

3. Change the Presentation

Turn your classic meal into something more modern or visually appealing. Pie filling becomes pie pots or hand pies. A tray of lasagne becomes lasagne-stuffed peppers. Kids love things in fun shapes or smaller sizes, and adults will enjoy the novelty too.

Ideas to try:

Mini toad in the hole cooked in a muffin tin.

Individual shepherd’s pies served in ramekins.

Bolognese-stuffed Yorkshire puds as a quirky canapé or starter.

4. Upgrade with Fresh Herbs and Bold Sauces

A handful of fresh herbs or a zingy sauce can totally transform the taste profile of a dish. Parsley, dill, coriander, or basil added at the end of cooking can lift heavy flavours. Equally, drizzling on a fresh pesto, yoghurt-based sauce, or tangy chutney changes everything.

Try:

Minted yoghurt over lamb hotpot.

Chimichurri with roast beef or steak pie.

Fresh salsa with sausage and mash.

5. Use Seasonal or Local Produce

Keeping your dish in tune with the seasons not only boosts flavour but also supports local farmers. Swap in vegetables that are in season or explore farmers’ markets for heritage varieties of your favourites.

Example swaps:

Use wild garlic mash in spring.

Try roasted root veg in autumn casseroles.

Use asparagus tips in your fish pie during their short British season.

6. Play with Texture

Sometimes all it takes to revive a dish is to change how it feels in your mouth. Add crunch with toasted seeds, croutons, or roasted nuts. Creamy sauces can contrast beautifully with crispy toppings.

Twist ideas:

Crispy shallots on top of creamy mash.

Breadcrumb and herb topping on macaroni cheese or cauliflower cheese.

Toasted pine nuts on creamy risottos or pasta dishes.

7. Make it Interactive

Let everyone build their own version at the table. This works particularly well with tacos, jacket potatoes, build-your-own burgers or DIY wraps. It encourages picky eaters to try new combinations and adds a fun element to family dinner time.

Final Thoughts

Giving a familiar meal a new lease of life doesn’t have to mean abandoning the flavours and memories you love. With a few creative tweaks – a dash of spice, a switch of ingredients, or a new way to serve – you can turn your family favourites into something fresh and exciting without losing their comforting heart.

After all, tradition and innovation don’t have to be opposites in the kitchen – sometimes they’re best served together on the same plate.

Cornwall's Firebrand Brewing Co. Invests to Meet Increasing Demand

Cornwall's Firebrand Brewing Co. has just installed two new 7,500 litre fermentation vessels to boost their brewing capacity, as demand for their alcoholic and non-alcoholic beers continues to rocket.

Joe Thompson, Co-owner and Head Brewer at Firebrand Brewing Co. explained to That's Food and Drink: “We started 2025 with the busiest January ever and each month sales have continued to soar, outstripping  previous years and leaving us working harder to deliver our maximum output, but still struggling to quench the thirst for our beer. 

"We believe that this is an upward trend so we decided to invest in two additional fermentation vessels. We are delighted that these have now been installed and we hope that the extra 15,000 litres will ensure we always have our customers' favourite beers in stock.”

The two new tanks will increase Firebrand's brewing capability by 30% and the company has also invested in a new delivery van to meet the continually expanding local delivery schedule.

Joe continues: “We have seen huge growth in our sales nationwide since we launched our first non-alcoholic beer, Shorebreak, and we desperately need to be able to produce more. 

"We also need to increase the volume of Helles Beach, our much-loved Cornish Lager, particularly in the summer months. Our latest investments will give us the ability and flexibility that we need to continue to grow and to make sure our customers always have a cold pint of Firebrand beer to hand.”

Firebrand Brewing Co.'s Shorebreak is an alcohol-free hazy pale and Helles Beach is a Cornish Lager. Both have been lovingly crafted in Cornwall and are gluten free. For further information on Firebrand Brewing Co. please visit www.firebrandbrewing.co.uk or follow them on  X,  Facebook and Instagram.

The Peninsula London introduces Claude & Co at Brooklands dining series this September

This autumn, Brooklands by Claude Bosi launches Claude & Co at Brooklands, an exciting new four-hands dinner series celebrating culinary innovation and international talent. 

Hosted at The Peninsula London's iconic rooftop restaurant, this exclusive collaboration brings together world-renowned, Michelin-starred chefs from around the globe for an unforgettable dining experience.

Bonded by their culinary accomplishments and dedication to showcasing the very best produce, Claude Bosi has invited chefs he most admires to collaborate in the creation of a one-of-a-kind menu.

Bosi X Straker's Best of British Game

The first event in the series will take place on 16th September, featuring renowned British chef Thomas Straker collaborating with Chef Claude Bosi to present a six-course tasting menu celebrating the very best of British game.

Renowned for his charismatic flair and digital presence, Thomas Straker, has redefined modern culinary stardom. Though his foundations were laid in the kitchens of Michelin-starred establishments such as The Dorchester, Dinner by Heston Blumenthal, and Elystan Street, it is his engaging presence on social platforms that has captivated a global audience. Straker effortlessly bridges the world of fine dining with the dynamic realm of social media. 

He currently helms his celebrated restaurant STRAKER'S in Notting Hill and recently opened ACRE, a casual restaurant nearby. With STRAKER'S NYC set to open later this year, he is further cementing his place among London's most compelling culinary figures.

Dynamic Dinner Experience

Upon arrival guests will be greeted by Deutz Champagne and canapes as they sit at tables designed for parties of two and four and adorned with bespoke floral arrangements by Flowers by The Peninsula London.

Throughout the evening, the chefs will alternate courses, with standout offerings with each course a celebration of their individual philosophies, marrying bold innovation with appreciation for tradition. Complementing the menu, a series of meticulously selected wine pairings by The Peninsula London's Director of Wine, Melody Wong will enhance each dish with elegant precision. Together, the experience promises a symphony of taste, culture, and impeccable hospitality.

Two more dates are scheduled: on the 2nd October, three-Michelin starred Chef Norbert Niederkofler brings his visionary approach that combines sustainability, biodiversity and seasonality from the Italian Dolomites to Brooklands. Swiss-born maestro of Alpine cuisine, Sven Wassmer (three-Michelin stars and a Green Star) will join Claude Bosi on the 11th November. Chefs for 2026 Claude & Co series to be announced…

Claude & Co dinner series, The Peninsula London

Dinner sittings from 18.00 – 21.30, Tickets £205 per person

Brooklands by Claude Bosi is a spectacular rooftop restaurant that soars to new heights, celebrating the golden era of British aviation and motorsport. Named after the iconic Surrey racetrack, the birthplace of British racing and flight innovation, the restaurant showcases an exceptional collection of artefacts, including a vintage Napier Railton race car and a striking scale model of the Concorde aircraft suspended from the ceiling. The menu, crafted by Chef Claude Bosi and Chef de Cuisine Francesco Dibenedetto, features the finest British ingredients prepared with classical French techniques, offering a perfect balance between heritage and modernity.

16th September: Thomas Straker

2nd October: Norbert Niederkofler

Reservation link here: Brooklands | Claude & Co at Brooklands - Norbert Niederkofler

11th November: Sven Wassmer

Reservation link here: Claude & Co at Brooklands - Sven Wassmer

For reservations and further details, please contact +44 20 3959 2888

https://www.peninsula.com

Researching Regional Delicacies and Reimagining Them for Modern Tastes

There’s something uniquely satisfying about taking a dish steeped in regional history and giving it a contemporary twist that suits today’s kitchens and tables. 

Whether you’re a food blogger, a home cook, or simply curious about what people eat beyond your postcode, researching and modernising traditional meals from specific areas can be an exciting and rewarding culinary journey. Here's how to go about it.

1. Choose Your Location and Theme

Start by picking a specific area, this could be as broad as a country or as narrow as a town or village. You might choose the Scottish Highlands, the Cornish coast, or the Yorkshire Dales. Consider focusing your research around a theme too, like seafood traditions, harvest festival dishes, or miner’s meals.

2. Dig Into Local History

The best regional dishes often stem from a rich historical or cultural context. Local museums, libraries, historical societies, and archives can hold clues about what people cooked and ate. Parish records, old cookbooks, even wartime ration recipes can be treasure troves of inspiration.

Check:

Old cookbooks from the region

Local food blogs and historical food writing

BBC Food’s regional recipe archives

Books on British regional cuisine

Online museum collections and oral history projects

3. Talk to Locals and Food Producers

If you’re able to visit the area, talk to the people who live there. Farmers, butchers, fishmongers, bakers, and older residents often hold onto knowledge that isn’t written down. Local food festivals and farmers’ markets are also a great place to hear stories behind the food and how it’s still made.

4. Look for Signature Ingredients

Identify what ingredients are key to the region. For example, Pembrokeshire leeks, Melton Mowbray pork pies, Orkney crab, or Kentish cobnuts. These give a dish its local character, and sourcing or substituting them thoughtfully is key to authenticity with a modern flair.

5. Find Traditional Recipes

Start with the original form. Look for:

Recipes published in old community cookbooks

Traditional versions on heritage food sites

Dishes served in local pubs or cafés

Take note of preparation methods, typical accompaniments, and how it was originally served, was it a one-pot meal, a celebratory dish, or a working lunch?

6. Modernise Thoughtfully

Now for the fun part: reimagining the dish for a modern eater. Here’s how to go about this:

Healthier tweaks: Reduce salt, fat, or sugar if appropriate.

Simplify techniques: Use a slow cooker or air fryer instead of an open hearth or boiling for hours.

Update presentation: Deconstruct a pie or serve a stew in individual portions with a garnish.

Consider modern dietary needs: Create a vegetarian, vegan, or gluten-free version.

Example: Take a traditional Cornish stargazy pie, originally fish heads poking through the crust, and turn it into individual fish parcels with herbed pastry, served with lemon-dressed greens.

7. Document the Journey

If you’re blogging or sharing your creations on social media, document your research as part of the story. Readers love knowing the origin of the dish, the changes you’ve made, and your inspiration. Include:

Photos of original recipes or dishes

Interviews or quotes from locals

Ingredient spotlights

Before and after recipe versions

8. Celebrate the Heritage

Even as you modernise, give credit to the cultural roots of the dish. Name the region in your titles, include maps or local imagery, and preserve the spirit of the meal. It’s about evolution, not erasure.

Final Thoughts

Recreating regional meals for the modern table is a brilliant way to keep food heritage alive while ensuring it remains accessible, tasty, and relevant. It’s a creative process that connects you to communities, history, and ingredients—making every bite that bit more meaningful.

Have you modernised a regional dish? Share your version in the comments or tag us on social media!

Here, as they used to say, is one I have prepared earlier. It's a recipe for Shropshire Fidget Pie which I tried at a food festival that had a section dedicated to serving up Medeval foods and drinks.

Modern Shropshire Fidget Pie Recipe

A lighter, individual version of the classic pork and apple pie from Shropshire

Fidget pie is a traditional savoury dish hailing from the county of Shropshire (and sometimes claimed by neighbouring Staffordshire), made with pork, apples, and onions, often encased in a pastry crust. The name "fidget" is thought to come from “fitchett,” an old word for a five-sided pie, or possibly from the constant bubbling of the filling as it cooks.

This updated recipe keeps the heart of the dish intact while creating smaller, lighter, and easier-to-make individual pies perfect for modern dining.

Ingredients (Makes 4 individual pies):

For the filling:

250g cooking apples (e.g. Bramley), peeled and chopped

200g cooked ham or pulled pork (use leftover roast if available)

1 medium onion, finely sliced

1 tbsp wholegrain mustard

1 tbsp plain flour

1 tsp thyme leaves

50ml apple cider or dry apple juice

Salt and pepper to taste

For the pastry:

250g plain flour

125g cold unsalted butter, cubed

Pinch of salt

1 medium egg, beaten (for glazing)

2–3 tbsp cold water

Method:

Make the pastry:

Rub the butter into the flour and salt until it resembles breadcrumbs. Add just enough water to bring it into a dough. Wrap in cling film and chill for 30 minutes.

Prepare the filling:

In a frying pan, lightly sauté the onion in a bit of oil or butter until soft. Add the apples, thyme, mustard, flour, and cider. Simmer for 5–7 minutes until the apples are tender but still hold their shape. Remove from heat and stir in the pork or ham. Season to taste.

Assemble the pies:

Preheat the oven to 180°C (fan) / 200°C / Gas Mark 6.

Roll out the pastry and line 4 small pie dishes or ramekins. Fill with the pork and apple mixture. Use the remaining pastry to make lids, crimp the edges, and cut a small steam hole in each. Brush with beaten egg.

Bake:

Bake for 25–30 minutes until golden brown and bubbling. Serve hot or warm.

Serving suggestion:

Serve your modern fidget pies with a crisp green salad and a spoonful of Shropshire Blue cheese slaw for a nod to the county’s famed dairy produce.

Why it works today:

Uses leftovers and seasonal apples

Scaled for individual portions

Simple ingredients with big flavour

Pays homage to Shropshire’s farming and orchard traditions.

Later on we'll be making a blogpost about a vegan version, so please keep an eye out for that!

Tasty Blooms: Beautiful Flowers You Can Eat

Who says flowers are just for looking at? Across the UK and beyond, edible flowers are taking pride of place on plates. And not just as delicate garnishes, but as flavourful, nutritious additions to sweet and savoury dishes alike.

If you’ve ever wanted to bring some floral flair to your cooking, here’s your guide to tasty blooms you can actually eat, plus a few tips on how to use them safely and deliciously.

Top Edible Flowers to Try

1. Nasturtiums

These vibrant red, orange, and yellow flowers pack a peppery punch, a little bit like watercress. Use them in salads, on open sandwiches, or to brighten up a cheese board.

2. Violas and Pansies

Delicate, slightly grassy in flavour, and wonderfully decorative. These are great for topping cakes, cupcakes, and salads.

3. Courgette (Zucchini) Flowers

Mild and slightly sweet, they can be stuffed with soft cheese and herbs, then fried in a light batter — a summer treat!

4. Borage

These star-shaped blue flowers have a subtle cucumber flavour. Float them in iced drinks, scatter over summer salads, or freeze in ice cubes for cocktails.

5. Calendula (Marigold)

Often dubbed “poor man’s saffron,” calendula petals bring a slightly tangy taste and a pop of golden colour. Sprinkle over rice, pasta, or egg dishes.

6. Lavender

Strong and aromatic, lavender works well in baked goods, syrups, or even roasted with lamb. Use sparingly. A little goes a long way. And not all varieties of lavender taste very good. Try lavender varieties that are described as edible lavender. My wife makes delicious lavender scones!

7. Chive Blossoms

With a gentle onion flavour, chive flowers are ideal in egg dishes, soft cheeses, or potato salads.

8. Elderflowers

Found growing wild in hedgerows during late spring and early summer. Infuse into cordial, champagne, jellies, or mix into batters for floral fritters.

How to Use Edible Flowers Safely

Know your source: Only eat flowers you are 100% sure are safe and pesticide-free.

Avoid florists' blooms: These are often sprayed with chemicals that are not safe for food.

Grow your own: Herbs like chives, mint, and basil all flower beautifully in the right conditions.

Use sparingly: Some edible flowers can be strong or slightly bitter, start with a small amount and see how you get on with them.

Allergy note: If you suffer from hay fever or plant allergies, test cautiously.

Fun Ways to Use Edible Flowers

Garnish cakes and desserts

Make floral ice cubes for drinks

Decorate salads or canapés

Infuse oils, vinegars, or syrups

Create floral jellies and preserves

Final Thoughts

Edible flowers are a fun and sustainable way to make your cooking stand out. And they’re surprisingly easy to grow in your garden, balcony pots, or even a windowsill. Just be sure you know what you're nibbling, and your kitchen could soon become a blooming paradise.