News
There's a raw milk revolution going on
I've never tried it but know people who have and have loved it - a very different drink to the milk most of us know from supermarket plastic bottles. One interesting, perhaps unexpected point, that comes out of this article is this from Fiona Provan, raw milk producer in Suffolk: “People fear food which isn't wrapped in plastic, with instructions or sell by dates, and fear food that hasn’t had the life zapped and sucked out of it by processing...many food intolerants have been found instead to be intolerant of the modern processes.” There's a reason (probably many reasons) why so many people have food intolerances today, could this be one of them? Highly processed goods.
Why should I eat organic? You asked Google – here’s the answer
Very informative article about organic food and its benefits, from the figures on pesticide content of fruit and veg to the GM debate to the hidden environmental costs of non-organic. The opening paragraph contains a little mentioned, overlooked fact: 'There’s nothing new or modish about organics – until the 1950s, all the food we ate was organically produced. It’s organic food that should be considered “normal”, not the upstart, factory-farmed, agrochemical stuff that’s only been on our shelves for a few decades.' Click through for more.
M&S moves to hand out thousands of tonnes of food waste
Encouraging news this week with M&S signing up to distribute its food waste to local charities in all 500 of its stores after a successful trial with 45 shops. Every little thing supermarkets and restaurants do makes a difference but it is at home that the real big change can be made - more than half of food waste comes from homes, not businesses. Still, thumbs up to M&S.
Seasonal nutrition with River Cottage
As I write this at 3.30pm the night already feels like it is drawing in, winter is a-coming. Time to ditch the tomatoes, peppers and summer veg and get the roots in! River Cottage's cookery teacher, Naomi Devlin, guides you through the chilly seasons, recommending the tastiest and most nutritious path to follow. Top tips on warding off colds and gaining Vitamin D without the sunshine.
Local News
Fizzy Moon Brewhouse to launch in Leamington after £250,000 refurb
The doors have closed on Voodoo, the site of many teenage cocktails and in its place a brand new pub named Fizzy Moon Brewhouse opens next month. They promise cask beers and the finest ales, along with delicious food. Another one to try in the Christmas lead up..
Recipes
Meatballs and Pasta
Of all the Jamie Oliver books I own, Ministry of Food is the most well thumbed and grubby, holding some of my favourite recipes: Thai green curry, great roasts and gravy, lasagna and this brilliant meatball dish. The fresh rosemary, dried oregano and Dijon mustard add a huge amount of flavour to the minced meat and the addition of cream crackers rather than breadcrumbs, although pretty random, really works. The balls are complemented by a simple tomato and basil sauce with added depth from balsamic vinegar.
Roasted harissa vegetables with kale & ginger pilaf
I apologise for the lack of picture, it was one of those late night I'm-so-hungry-I-can't-be-faffing-around-with-getting-good-lighting kinda meals. This ticks the healthy box and the big, fat tasty one with sweetness from the butternut, a spicy kick from the harissa and all sorts of nutrition from the magnificent superpower of King kale. I'd like to cook rice like this more often, chuck all the flavours in with exact amounts of rice and stock, lid on and 10 mins later you're done and dusted. Not a soggy grain in sight.
Food for Thought
Ten reasons why people don’t cook fish at home, and how to change it
The only fish I have at home regularly are salmon, smoked mackerel and cans of tuna. It's the bones that annoy me, I just can't enjoy the meal if I'm having to take care not to choke myself with each mouthful. This article has made me think again - flat fish like plaice or chunky monkfish will solve my bony problems. Whatever excuse you have, the Billingsgate Seafood School's don, CJ Jackson, has the solution.
Happy National Chocolate Week! The best of weeks. I've celebrated with a Star Bar, Nutella spread on digestive biscuits and some Hotel Chocolat treats. Classy. Hope you've indulged sufficiently. On another, more savoury note, the burger trials continue...last Friday a friend, Olly, created this fine burger as his entry into the prestigious competition. A mixture of minced chuck steak with a bit of pork fat thrown in (nice touch), crispy bacon drizzled with maple syrup, homemade brioche bun, mysterious concoction of lettuce, chipotle sauce, mayo and other secret ingredients, gherkins, pickled onions and cheese I can't remember the name of. It was mighty good, beat ours by a whisker. Time to up our game me thinks.