What is Fibremaxxing and Should You Be Doing It?

In the ever-evolving world of wellness trends, “fibremaxxing” has recently stepped into the spotlight. Like many diet trends that begin on social media, it sounds catchy and science-backed, but what does it really mean, and is it right for you?

Let’s take a closer look at what fibremaxxing involves, the potential benefits, and the possible pitfalls.

What is Fibremaxxing?

Fibremaxxing is a diet trend that involves significantly increasing your daily intake of dietary fibre, sometimes far beyond recommended guidelines, with the aim of improving digestion, increasing satiety, aiding weight loss, and improving gut health.

It’s become particularly popular among those looking to manage their weight naturally, curb cravings, and optimise gut microbiome diversity without relying heavily on calorie counting.

The focus is on whole foods rich in fibre, such as:

Legumes (lentils, chickpeas, black beans)

Whole grains (brown rice, oats, quinoa)

Fruits and vegetables (especially skins and leafy greens)

Nuts and seeds

High-fibre fortified products

The Pros of Fibremaxxing

1. Keeps You Fuller for Longer

Fibre slows digestion and adds bulk to your meals, meaning you feel satisfied for longer. This can help curb snacking and reduce overeating.

2. Supports Gut Health

Soluble fibre feeds beneficial gut bacteria, contributing to a more diverse and resilient microbiome. A happy gut can lead to improvements in digestion, immunity, and even mental health.

3. Aids Weight Management

Many high-fibre foods are naturally low in calories and high in volume. Fibremaxxing can help you create a calorie deficit more effortlessly without feeling deprived.

4. Promotes Regularity

A diet rich in fibre helps regulate bowel movements and may help prevent constipation.

5. May Lower Disease Risk

High-fibre diets are linked to reduced risks of heart disease, type 2 diabetes, and certain cancers (especially colorectal cancer).

The Cons (and Cautions) of Fibremaxxing

1. Gastrointestinal Distress

Going from a low-fibre to a very high-fibre diet quickly can cause bloating, gas, cramping, and diarrhoea. It’s essential to increase fibre slowly and drink plenty of water.

2. Nutrient Absorption Issues

Too much fibre may hinder the absorption of certain nutrients like iron, zinc, calcium, and magnesium—especially if the fibre intake is extremely high and from supplements rather than food.

3. Over-reliance on Processed "High-Fibre" Products

Some fibremaxxing enthusiasts turn to fortified protein bars, fibre drinks, and powders. These can contain added sugars, additives, and lack the benefits of whole plant foods.

4. Risk of Masking Disordered Eating

For some, the pursuit of "filling up" on high-fibre foods can become obsessive and mask restrictive eating patterns. It’s important to view fibre as part of a balanced, flexible approach—not a rigid rulebook.

5. Not Suitable for Everyone

People with certain conditions like irritable bowel syndrome (IBS), Crohn’s disease, or those on low-residue diets may find fibremaxxing exacerbates symptoms.

Tips for Safe and Sustainable Fibremaxxing

Start gradually: Increase your fibre intake over a few weeks to allow your gut to adjust.

Hydrate well: Fibre absorbs water, you must drink drink more fluids to avoid constipation or discomfort.

Diversify your sources: Focus on whole foods and a variety of fibre types (soluble and insoluble).

Listen to your body: If something feels off, bloated, sluggish, or painful, pull back and consult a dietitian.

Don’t forget balance: Fibre is great, but so are healthy fats, protein, and other vital nutrients.

Fibremaxxing can be a beneficial approach to health and weight management when done mindfully and in balance with other dietary needs. While fibre is an essential part of a healthy diet, more is not always better—especially if it’s leading to discomfort or disordered habits.

As with most things in nutrition, moderation, variety, and personalisation are key. If you're considering fibremaxxing, start slow, stay hydrated, and consider consulting a registered dietitian for guidance tailored to your body’s needs.

Have you tried fibremaxxing, or are you curious about increasing your fibre intake? Let’s talk in the comments below!

Are Caffeine Pouches a Genuine Health Concern for Teens – or Just Media Hype?

In recent months, caffeine pouches have drawn attention from parents, schools, and the media alike. 

Sold in sleek tins and often flavoured like sweets or energy drinks, these small, discreet pouches are marketed as a smokeless, spit-free way to get a caffeine buzz. 

But with rising reports of teens using them, and in some cases, becoming dependent, many are asking: are caffeine pouches a genuine health risk, or is the media fuelling a moral panic?

What Are Caffeine Pouches?

Caffeine pouches are small, teabag-like sachets filled with caffeine, flavourings, and sometimes additional stimulants like taurine or B vitamins. They're placed under the lip for slow absorption through the gums, much like nicotine pouches, with which they are often confused. Most brands advertise them as a convenient pick-me-up alternative to coffee, energy drinks, or pre-workout supplements.

Why Are Teens Using Them?

Several factors contribute to their growing popularity among young people:

Discreet use: Unlike energy drinks or coffee, they’re odourless and nearly invisible during use.

Flavour appeal: Popular options include mint, citrus, cola, and even bubblegum, clearly designed to appeal to younger tastes.

Perceived safety: Marketed as “healthier than energy drinks,” many teens assume they’re harmless.=

Social influence: TikTok trends and peer use have helped normalise their consumption, sometimes with hashtags like #CaffeineChallenge.

The Health Risks

Caffeine isn’t inherently dangerous in small doses, after all, it’s found in tea, coffee, chocolate, and over-the-counter medicines. 

But there are genuine concerns when it comes to caffeine overuse, especially in adolescents:

Dependency: Regular high-dose caffeine use can cause physical dependency, with withdrawal symptoms such as headaches, irritability, and fatigue.

Heart concerns: Large doses can elevate blood pressure and heart rate, which may be risky for teens with undiagnosed heart conditions.

Sleep disruption: Caffeine affects sleep cycles, which are already vulnerable during teenage years.

Mental health: High caffeine use has been linked to increased anxiety, jitteriness, and mood swings , all especially concerning for developing minds.

Some pouches contain as much as 100-150mg of caffeine, equivalent to 1–2 strong energy drinks, and there’s a risk of teens using multiple pouches a day.

Media Hype vs. Measured Concern

Media reports often lean into alarmism, with headlines like “The New Drug Addicting Our Children”. While these articles raise awareness, they can sometimes obscure the truth in favour of sensationalism.

That said, experts in paediatrics and public health are issuing cautious warnings. The Royal College of Paediatrics and Child Health has called for better regulation of high-caffeine products, especially those clearly marketed in a youth-friendly way. In the US and parts of Europe, some schools have even started confiscating caffeine pouches alongside of vapes.

Should Parents and Educators Be Concerned?

Yes, but calmly and constructively. The issue isn’t just the caffeine itself, but the way it’s being marketed and consumed. Open conversations with teens about the risks, rather than scare tactics, are more likely to be effective.

Schools, too, can educate students about stimulant overuse, just as they do with vaping or alcohol. Regulation may eventually catch up, but until then, awareness is key.

Conclusion: Not Just Hype, But Not a Crisis Either

Caffeine pouches do represent a real public health concern, particularly in how they're being targeted and used by teenagers. However, we’re not looking at an epidemic — yet. With appropriate education, parental engagement, and policy oversight, their risks can be managed before they become widespread.

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The Popping Past: The Fascinating Discovery of Popcorn

Popcorn may seem like the ultimate modern snack, the go-to treat for movie nights, cosy evenings, and quick, crunchy cravings. 

But did you know that popcorn has been enjoyed by humans for thousands of years? 

Far from being a recent culinary invention, popcorn has a rich and ancient history rooted in early agricultural societies.

Popcorn’s Ancient Origins

Popcorn is a specific variety of maize (Zea mays everta, for those eager to know), with kernels containing a tiny drop of moisture inside a dense starchy shell. 

When heated, that moisture turns into steam, building pressure until the kernel bursts open, “popping” into the fluffy snack we all know and love.

The oldest popcorn ever discovered dates back around 5,600 years. Archaeologists found these ancient kernels in a cave in New Mexico known as the Bat Cave,  and remarkably, some of them could still pop! 

These early discoveries proved that ancient peoples in the Americas were cultivating and consuming popcorn long before the advent of modern farming techniques.

A Snack with Spiritual Roots

In Aztec society, popcorn wasn’t just food, it had ceremonial significance. It was used in rituals and offerings to gods such as Tlaloc (the god of rain and fertility), and even adorned statues as garlands. The Aztecs also wore popcorn in their hair during celebrations.

Similarly, evidence from Peru, Mexico, and Central America shows that popcorn was both a staple snack and part of early religious and cultural customs. Popping corn was likely seen as magical, after all, it dramatically transforms from a hard, inedible seed into a soft, edible delight.

Popcorn Meets the Modern World

Popcorn’s introduction to European settlers came through interactions with Indigenous peoples in the Americas. Early colonial writings from the 1600s mention Native Americans popping corn and offering it to the colonists. 

During the 19th century, popcorn became increasingly popular at fairs and carnivals across North America.

The real popcorn boom, however, came with the invention of the steam-powered popcorn machine by Charles Cretors in 1885. 

This innovation made it possible to sell freshly popped corn on city streets, at circuses, and in theatres. By the time the Great Depression hit, popcorn’s affordability made it one of the few luxuries people could enjoy.

Ironically, popcorn was not always welcome in cinemas. Early theatre owners feared that crunchy snacks would distract from the highbrow atmosphere they hoped to create.  But that attitude didn’t last long, as film evolved into mass entertainment, popcorn quickly became synonymous with the silver screen.

Popcorn Today

From butter-drenched tubs to gourmet flavours like truffle, caramel, chilli-lime, and sea salt, popcorn has come a long way since its ancient roots. It’s now a global snack, enjoyed everywhere from home kitchens to high-end restaurants, and even as a health-conscious alternative to crisps — depending, of course, on how it’s prepared!

So next time you hear that familiar pop-pop-pop from the microwave or cookertop, remember: you’re not just making a snack, you’re taking part in a tradition thousands of years old. From ancient rituals to modern movie nights, popcorn has truly stood the test of time.

Discovering the Highland Cheese Company: Scotland’s Artisan Dairy Delight

Tucked away in the breathtaking landscapes of the Scottish Highlands lies a hidden gem that’s slowly making its mark on the world of artisan dairy, the Highland Cheese Company. 

For lovers of cheese and champions of quality, small-batch produce, this family-run business is a true delight.

A Passion for Tradition and Innovation

The Highland Cheese Company is known for combining time-honoured cheesemaking methods with a modern understanding of flavour and sustainability. 

Based near Tain, in the northern Highlands, the company takes full advantage of its pristine environment, using locally sourced, grass-fed cow’s milk to create cheeses that reflect the terroir of the region.

What sets them apart isn’t just their commitment to quality, but the incredible depth of character found in each cheese. From smooth, creamy soft cheeses to bold, mature cheddars and unique flavoured options, there’s something for every palate.

Signature Cheeses Worth Savouring

One of their standout offerings is Strathdon Blue, a beautifully balanced blue cheese made with pasteurised cow’s milk. Rich and creamy with subtle tangy notes, it’s a world away from overpowering blues, making it a favourite among cheese lovers who prefer a milder bite.

Heather Mist, a soft-rind cheese with floral notes, is another of their star creations. Washed in local heather ale and matured carefully in their ageing rooms, it’s a true expression of the Highlands in cheese form.

And don't forget their award-winning Minger, a pungent rind-washed soft cheese.

Their range often includes seasonal varieties and experimental batches that showcase the creativity of their cheesemakers, such as cheeses infused with wild garlic, whisky, or seaweed harvested from nearby shores.

Sustainability at Heart

Sustainability isn’t just a buzzword at the Highland Cheese Company, it’s a deeply held value. Milk is sourced from nearby farms to reduce transport emissions, packaging is kept to a minimum, and traditional methods ensure low-impact production. They also work closely with local communities and food producers, supporting a vibrant Highland food network.

A Cheese-Lover’s Destination

If you're lucky enough to visit the Highlands, a trip to the Highland Cheese Company is a must. Many of their products are available to sample at farmers’ markets and food festivals across Scotland. Some local delis and shops carry their range, and there are even occasional open days at the creamery itself.

For those further afield, selected cheeses can be ordered online — often in curated boxes that pair beautifully with oatcakes, chutneys, and even small-batch Highland charcuterie.

In Praise of Highland Craft

The Highland Cheese Company represents the best of British artisan food: rooted in place, produced with care, and delivered with passion. It’s about more than just cheese, it’s about telling the story of the Highlands through flavour.

Whether you're assembling a cheeseboard, planning a cosy winter supper, or simply looking to support local producers, this small but mighty company deserves a spot in your fridge.

https://hf-cheeses.com

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.