I’ve always had an idyllic, romantic image of farms. A vision of warm, hazy summer days, vast open areas of lush fields and lots of animals hanging around to socialise with. It’s a storybook image of a farm, which belies the hard work and long hours that the UK’s farmers put in every single day, tending to their flock, fields or crop. So imagine my joy when I was invited to spend a day on a Happy Egg Company farm! Even my strong British stiff upper-lipped attempts at containing my excitement were short lived, because the happiness with which I anticipated this event was massive, I couldn’t wait to get down on the farm. When I got there, I saw 120 acres of lush green pasture …come and read more!
I was recently invited to attend the UK launch of the Global Nutrition Report in London. The report is a huge group effort created by over 100 contributors from around the world, looking at how nutrition is experienced on a global level. My invitation was due to my imminent commencement of the Food Policy MSc course at City University London, a course which looks in detail at all aspects of the global food chain and our interaction with it. A New Perspective. Due to the way that Food is a cornerstone of civilisation, not to mention a diverse and complicated topic, it was hugely enlightening to hear the details of the report, because frankly, it’s headline findings are very easily conveyed in some simple, straightforward numbers. …come and read more!
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published …come and read more!
An Italian Muse. Over the last few days my ongoing obsession with authentic Italian food has been stoked by working on an ultimate spelt pizza guide, a series of recipe tests that have furnished my table with some of the nicest pizzas I’ve ever had, which although sounding incredibly smug and arrogant, is true. Soon I will share the delights of these creations with you, so that you can partake in these discs of passionate glory. But there’s been one significant stumbling block along the way to getting these pieces written up, which is the apoplectic passion which my mind whisks itself into once I start talking about authentic Italian food. It practically numbs my ability to write a careful and considered blog post, instead wanting …come and read more!
Garlic. The ubiquitous garlic bulb as we know it, allium sativum, has found it’s way into almost every country and culture of the globe from coast to coast, across vast continents and is deeply entrenched in the history of our world. That’s because it’s a regular little superstar of a plant, garnering modern scientific recognition for it’s effectiveness against high blood pressure, cardiovascular disease, cholesterol, colds, some cancers and historically was a highly prized bedrock of any medicine man’s cabinet. Simply put, garlic is an excellent tonic for the human organism and without doubt, garlic is here to stay. My top ten garlic facts will help you get the most out of it in the way that I know best; eating it. Garlic tastes fantastic, especially …come and read more!
Forgive me father. It’s confessional corner again, time to lay bare yet another one of my peculiar little nuances regarding food. This time it’s a distinctly partial perspective of mine, a way of approaching food which has taken years to become apparent, and taken quite some time to ultimately dispel. It affected how I planned meals, how I chose recipes and how I did my shopping. This particularly peculiar perception worked to furnish me with a set of culinary blinkers, which I’m glad to say have been cast asunder, left to lie in tatters at the kerbside of my culinary journey through life. The Main Ingredient. I have spent vast tracts of my life labouring under a misconception. I worked under the …come and read more!