This week I heard that I am to continue as a visiting lecturer in nutrition at the Department of Food Science at Leeds University for another three years. Great news as from time to time I need the use my training in nutrition for projects I am working on and I get to use the wonderful university library.
Read MoreThe price to pay for milk that does not cost the earth
When the price of food falls really low I get suspicious. I am even more suspicious when spokesmen from the supermarkets tell us we should be happy about it as Justin King, the Chief Executive of Sainsbury's did on the Today programme last Tuesday morning. Usually price cuts on commodities like bread and milk signal a deterioration in food quality and, or, food trading practices. Somebody or something will be loosing out.
Read MoreSo what makes a good cook?
This looks like a fry up but it's not quite. It is based on a Spanish dish called patatas a lo pobre con huevos rotos - the 'a lo pobre' means 'of the poor'. I cooked this and the red cabbage and pine nut dish which follows because I had been inspired to look more carefully at Claudia Roden's 'The Food of Spain'. Both recipes feature in the book but I have adapted them.
Read MoreOnion and Gruyère tart. Pastry is not a health food but ....
Pastry is definitely not a health food. It contains fat, salt and processed white flour which I know very well should occupy only the tiniest a tiny corner of our diet. Eaten too often, or in too big a portion, it will tip the weighing scales in the wrong direction and more.
Read MoreA Yorkshire beauty all in the pink
The reputation of porridge has suffered over the years. It is often thought of as a virtuous, worthy dish.
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