It’s lunch time and I am at Northern Ballet, chatting to three dancers performing in the forthcoming production of Puccini’s Madame Butterfly at Leeds Grand Theatre. I am here to find out their top tips for eating well to stay in shape. All three look wonderful, slim (but not thin), healthy and full of life. Dreda Blow, 26, from Toronto is tucking in to some, deep orange soup. continue reading ›
‘I WAS literally thrown in at the deep end when I started in the fish business 12 years ago’ says Matthew Asquith, Managing Director of Whitby Seafish Ltd and a winner at this year’s Deliciously Yorkshire Awards. ‘I knew nothing about fish at the time but had the opportunity to set up a fishmongers and smokehouse at Saltburn by the Sea, near Whitby. ‘I was determined to supply the best quality fresh and smoked fish in the area.’ An ambition realised as Matthew picked up an award for his oak smoked salmon last Monday evening at Rudding Park. continue reading ›
The clocks have gone back and the days are getting shorter. Autumn has arrived and our thoughts are turning to hot rather than cold breakfast, particularly as the chilly weather really begins to bite. But what are the options for a warm, wholesome breakfast to set you and your family up for the day ahead? continue reading ›
Its lunch time and I have arranged to meet Elisabeth Luard, award-winning food-writer, artist and broadcaster for a picnic lunch on Ilkley Moor. Elisabeth is in Ilkley to talk about her new book A Cook’s Year in a Welsh Farmhouse at Betty’s Tea Rooms as part of the town’s Literature festival. continue reading ›
It’s a warm August day and I am strolling through the car park of the Faversham Pub, Leeds a favourite haunt of students. The path is stained with deep red, unsightly blotches below two bushy trees. Low slung, sprawling branches and dense foliage dangle over a smart BMW. The remains of fleshy berries, larger and darker than raspberries have splattered on the bonnet. “Its owner will not be pleased” I think as I look above me to discover a rare treat – a black mulberry tree (or should I say bush?) dripping with deep red, juicy berries. continue reading ›
The word soufflé means ‘puffed up’ and that is exactly what these delicious puddings are. Soufflés are made from eggs and sugar which are whisked together to form a light, fluffy foam and mixed with a delicious, highly flavoured base. Soufflés never fail to impress and they are much easier to make than most people think. continue reading ›
“This is a completely different way of making bread with a very wet dough” Katie Caldesi tells me as she shapes her hand like a duck’s web and starts to pull dough, the consistency of porridge to one side of a mixing bowl. She smacks it vigorously until air bubbles rise to the surface and she assures me “the dough is now ready to prove and shape”. When the focaccia is cooked it is golden brown with a delicious crisp crust and a wonderful springy texture. It flies off the plate as she hands it round a group of us to taste. continue reading ›
Eating the first succulent green spears of Yorkshire grown asparagus dipped into a little molten butter reminds me that nothing beats the taste of seasonal food and the closer it is grown to where you live the fresher it will be. continue reading ›
One way of adding interest to simple dishes is to serve them with a bright, flavoursome sauce. Sauces are so important in cooking that many dishes cannot exist without them. Imagine a roast dinner without gravy or spaghetti without Bolognese sauce. Sauces knit the ingredients of a meal together into one glorious eating experience.
According to a recent Mintel report we spend £80 million on game in the UK annually and our taste for it is growing. We spent 20% more on game last year than we did in 2005 and by 2015 the value of the market is expected to be £211 million. These figures make it sound like the British like eating game but if you take a closer look – game accounts for less than 1% of the country’s total meat consumption. Eating game in this country is growing in popularity but remains a niche food, eaten by a small proportion of the population.
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