News
Let’s eat together: how immigration made British food great
I'm not a big TV watcher (apart from the Bake Off and Wimbledon ha) but so excited about this show starting on Monday, Nigel Slater is a big food idol of mine. His writing is so beautiful, the way he describes ingredients is just wow (evidentally I have some tricks to learn from him). He once replied to a tweet I sent him which practically made my life, so I just know this series is going to be one massive fangirl-athon (can I get away with that 'word'?). The way the UK embraces immigrant cuisines is spoken of beautifully in this article which talks about the upcoming programme and how it is going to be a celebration of the people and food of multicultural Britain.
Fruit snacks 'contain more sugar than sweets'
This is pretty crazy - you think you're giving your kids a healthy fruit snack and actually it contains more sugar than Haribo! Watch out for the 'no added sugar' labels; sugar is lurking in these treats in natural fruit form but they are often highly processed so the fruit loses all its nutritional value.
Taco Bell and Pizza Hut join companies doing away with artificial ingredients
Two of the biggest fast food joints in the US - Taco Bell and Pizza Hut - are joining McD's and Subway in losing the artificial crap ingredients. Hurray, about time. There are trying to move towards real ingredients so their customers can read the list and recognise all the stuff that goes into their products. This is good news but they still have a lot to answer for in the obesity war. But that's another story.
Tesco to cut soft drinks sugar content
There are NINE teaspoons of sugar in one can of Coca-Cola and Tesco classic cola. Eeeugh no wonder people are addicted to the stuff. Tesco are going to start reducing the amount of sugar in their own label soft drinks by 5% per year. This gradual decrease seems like a good plan to me, rather than replacing sugar with some dubious sweeteners, people will hopefully not see much difference and wean themselves off such high loads of the sweet stuff.
London is getting a Breaking Bad-themed cocktail bar
Are you missing Jesse's 'yo bitch'ing a bit too much? Do you wet your pants a little bit every time you see an RV? If you answered yes to both and are in urgent need of a Breaking Bad fix, sign up for this cocktail cook up which starts in July, running for three months. There have been quite a few people sign up so far (17,000 plus and counting) so you better get a move on.
Reviews
Prashad Cookbook: Indian Vegetarian Cooking
The recipes in this book are the nearest I've come to making restaurant standard curries; the way the layers of flavours are built up with masala pastes and a range of spices creates a delicious dish with depth. I think one of the reasons the curries work so well is that the recipes specify how much salt to put it. I feel we're a bit scared as a nation to put in the amount of salt necessary to bring out all the flavours and that is one of the reasons the curries you cook at home are not in the same league as those you enjoy when eating out, so follow the instructions! The aloo gobi (cauliflower and potato) is my go-to meal when I get a cauliflower in the veg box; I'm not keen on the cream tree-like veg normally but it's transformed in this curry, absorbing all the spices. This week I made the vegetable handi (tomato and chunky vegetable curry) which, again, was so tasty. I put in the veggies I had in the fridge - cauli, carrots, peas, okra, kohlrabi, peppers and spinach (a random concoction, I know) and didn't bother with the potato. What surprised me about this book is that the curries are quick and simple to make, all the ones I've tried have been ready in under 45 minutes which means they can work in the week as well as for a weekend feast. As well as curries, there are recipes for desserts, rice dishes, starters (samosas, bhajis) and breads, all with Gordon Ramsay's seal of approval from when the Bradford restaurant appeared on this TV show back in 2010. This is a perfect gift for the vegetarian in your life or a big curry fan who wants to impress friends with authentic, restaurant quality dishes.
Recipes
Nigel Slater’s fontina, sausage and mustard sandwich recipe
The sandwich of kings - oozing, nutty fontina cheese with the salty, savoury meatiness of crumbled sausagemeat topped off with a swipe of sharp mustard. Perfection. Love the other suggested fillings too - chorizo, olive paste, mozzarella... If you're looking for more ideas to pimp up your lunch, have a look at Saveur's 50 best sandwich recipes. The roast beef with walnut romesco is calling me. Must make myself a toastie pronto, serious cravings.
10 simple, easy gin cocktails for summer parties
As mentioned last week, gin is big business in the world of spirits at the moment. Here's a selection of cocktails to keep you entertained this weekend - the bramble with blackberry liqueur and lemon juice along with the gin and mint with elderflower are my faves. They are both very very drinkable, be warned..
Food for Thought
These Aquatic Animal Lollipops Look Ridiculously Realistic
This guy has some skills. Shinri Tezuka has created these beautiful aquatic sweets from sugar syrup, starch, organic colouring and a whole lot of patience. If you ever find yourself in Tokyo, you can learn this old Japanese craft of amezaiku for just 2500 yen (around £13).
Thanks to all those who signed the food waste petition last week, it was by far the most clicked story in the newsletter. There are now more than 130,000 names registered which is fantastic. Keep sharing so we can follow in France's footsteps. This week, there's a lot of sugar; loved and hated in equal measure, see what you think to the sweet news this week. If you are enjoying the newsletter, then please feel free to shout about it on Facebook and Twitter or go old skool and tell a friend in person. A strange concept, I know. Or if you really hate it, then please let me know and I can blacklist you forever mwah hahaha. Jokes.