News
Going plastic-free? Easy eco-friendly kitchen swaps
Unless you've been having an oh-so-on-trend #noscreens week, you might have noticed that plastic waste are the buzz words of the moment. About time. David Attenborough will be sitting a little bit happier tonight. At last the government and big businesses are listening. Find out here how you can do your bit at home. I'm definitely going to try those beeswax wraps instead of cling film.
The food producers to watch in 2018
Expect to hear a lot about this bunch this year. My eye is on Jeffrey's tonic syrups - you just add a dash, some soda water and your gin of choice. The dark hue is unusual and jazzes up a G&T to something a bit more special. If you have a gin lover in your life, a bottle of syrup would be a great gift. They also have a useful guide on their website that picks out which syrup goes with which gin brand.
What vegan foods are available at supermarkets? And are they any good?
It looks like veganism is going to continue its huge growth into 2018 with supermarkets now jumping into the market with new product ranges. There's jackfruit (as featured in my newsletter years ago, so ahead of the trends obvs), pizzas made of cauliflower and mushroom mince (aka chopped up mushrooms).
Reviews
The UK's 50 best Sunday lunches
Full disclosure: this is an article from a few months ago but I feel we're definitely still bang in the middle of Sunday lunch season. The Guardian journos have scoured the country to pick out the places with the best roasts, sharing platters and relaxed little snugs. It's worth a look.
Local News
Twisted Barrel Ale Brewery and Tap House
If you're in the Coventry area and fancy a unique pint, head to this place. I went on a work outing and we were well impressed with the range on offer plus they have an open brewery so you can see exactly what's going on behind the scenes. You'll find a selection of their own brews on tap as well as some other top picks. If you're interested in making your own, they also do a monthly Home Brew Club where you can try others' concoctions, share advice and get involved in their challenges.
Recipes
The 10 simple prosecco cocktails you need to make
Anyone ready to call time on Dry January yet? Tempt yourself with these twists on bubbly cocktails. I sampled a couple over Christmas - English Garden and Green Ginger Fizz were both very good, almost too good. They have that very-easy-to-drink factor and tipsy-after-half-a-glass warmth. Love it. Don't let me be a part of you falling off the wagon though. Be strong, you're nearly there. February is just round the corner. Almost.
Chocolate chunk shortbread
I had very high expectations of these shortbread cookies from Alison Roman. The social foodies have been raving about them for months with shining reviews and beautiful photographs being posted all over the interweb. Are they worth the hype? I wasn't disappointed; they're buttery, just the right side of sweet and flecked with generous chunks of chocolate. The sugar coating on the edges adds a delicious crunch. A very good shortbread all in all. The recipe says use chilled butter - I wouldn't, it'll be a nightmare to mix in. I used room temp and it worked just right.
All sorts of beautiful pickles
You might have guessed that this is not my picture, credit to M&S. I just love the colours of these jewelled pickles and for me, there's something addictive about that tangy crunch. Pickled cucumbers are one of my absolute favourite foods, so satisfying. I'm going to try the carrots and radishes. Very simple recipes but add an extra special something to a sandwich or salad.
Food for Thought
The new rules of dining out: resist table-hogging, tip in cash, don't moan about cakeage
Tony Naylor shares his no-nos for eating out: from leaving bad reviews on Trip Advisor to splitting the bill down to the tiniest bread roll. And discover what cakeage is. Who knew? A funny read.
Happy 2018! I'm back after a rather long absence (again). No promises on the regularity of this but I've missed it and it's good to be rambling on about all things food again. If there is anything in particular you'd like me to cover - more recipes, more reviews etc - let me know. You can follow my food (and other) adventures on Instagram.