For some, the Christmas leftovers are enjoyed just as they are. Those days of raiding the fridge to create meals from the cold cuts of meat, leftover vegetables, sauces, cheeses and puddings is one of the great joys of cooking a big festive feast.
We’ve had a cold snap in the UK this week, which means waking up to misty mornings and a dusting of frost on the fields. Although the landscape can look bare and bleak, there is still life in the soil and a frost on the ground is actually believed to improve the flavour of many winter vegetables; it brings out a natural sweetness in them.
It’s a relationship that chefs say they can only dream of. To celebrate their work and the talents of our Market Garden team, we’ve put together a short film to illustrate why proximity to ingredients is such a unique and special source of inspiration.
One of our family traditions at Christmastime is to make our own sloe gin, soaking the bright berries we’ve foraged from the hedgerows then hiding the bottles away to steep for a year. And every year we look forward to tasting the previous year’s batch.
Professor Dame Sally Davies, Chief Medical Officer for England, calls on consumers to buy organic meat
I was so pleased to read this week of the statements made by Professor Dame Sally Davies, England’s Chief Medical Officer, with regard to buying organic and high-welfare meat.
The World Cheese Awards were announced yesterday and I wanted to wish our wonderful Creamery team my warmest congratulations and share the news of their success.
For ten years now, the charity StreetSmart has been running a campaign each Christmas whereby participating restaurants across the UK ask their diners to add a voluntary £1 to their bill in a move to help tackle the homelessness crisis.
Game season; a recipe for roast partridge; and why we should be making the most of this seasonal treat
It’s finally time to bring out the stockpots and casseroles. I love the food at this time of year: the deep, soothing flavours that come from simmering pots of stews and stocks, the comfort of the smells filling the kitchen and the melting textures of slow-cooked root vegetables.
I wonder whether like me you’ve ever enjoyed a meal at a restaurant and been tempted to slip through the door to the kitchen and talk to the creator of the wonderful things on your plates?
The sun is definitely lower in the sky, there’s a noticeable chill in the air and I know autumn is starting to settle in because the blackberries have started appearing in the hedgerows.
I eat outdoors whenever I can and whatever the weather, so having a picnic is one of my favourite ways to spend a summer’s day. For me, they’re a joyful way to appreciate nature, sitting with friends and family, surrounded by the sights and sounds of summer. And I love the sharing element that comes with all the passing of food and topping up of drinks.
I absolutely adore jellies and they are particularly wonderful in the summer. They really celebrate the best of the season’s ingredients and allow the purity and intensity of a flavour to shine.