Wednesday, Sep 20th 2017

  This species of wild asparagus is most common in southern Europe, Spain, Italy and France. The type that escaped cultivation also occurs, particularly near centers of cultivation. Birds are responsible for dispersing the seeds. It is hard to tell exactly how asparagus migrated to northern Europe, but it is most likely to have been […]

Breaking news the Urban chefs in Spain. The Urban chefs are proud to announce that they have started up a cookery school in Andalucia, in southern Spain. The Mediterranean diet is in fashion. Basic products such as fresh vegetables and pulses, fruit, fish and virgin olive oil have made Andalusian cuisine a major attraction. Andalusian […]

A hearty salad for all seasons – just swap in ingredients that are available CREDIT:LAUREN BAMFORD  Emiko Davies  4 MARCH 2016 • 6:26PM Astaple grain of the early Romans, farro has found its way into traditional Italian soups, salads and even desserts. In Florence farro salad is a popular lunchtime option. It is one of those dishes […]

NEW-ISH JEW-ISH CUISINE There’s a resurgence of Jew-ish food. The (dash) signifies we’re talking about chef- driven modern Jewish cookery … or even modern Jewish heresy … rather than heavyweight Eastern European dishes. How come now? Because chefs everywhere are today exploring their roots and cuisines … examples being Peruvian, Korean, Mexican, Chinese, along with […]

Flavours of Spring March, April, May Spring marks the transition from winter to summer.  The days are longer and the nights are shorter. For me spring means blossoms on the trees, bees dancing around and newborn lambs on the hills. Spring excites me, as the new season produce is inspirational; lighter dishes take pride of […]

I’ve long been of the opinion that salmon is best eaten either raw, cured, or smoked; it just has such a lovely texture. Gravadlax is really easy to make, and so festive, particularly with a beetroot cure which makes for quite a trippy result, visually. Psychedelic salmon. There’s also gin, which is always welcome in […]

FOOD TRENDS : get ready for ‘souping’ and coconut sugar We gaze into our crystal ball to work out what we’ll be eating in 2015, from cauliflower to coconut sugar By Leah Hyslop Coconut sugar If 2014 was all about coconut water, next year will see coconut sugar take centrestage. Full of important nutrients like […]

Sporrans & Sporran Flasks Every year on January 25 (which falls on a Sunday in 2015), Scotland’s national poet, Robert Burns, is celebrated with traditional food, verse, music – and drink. Even the Sassenach stronghold of London can’t resist the odd dram. Our food and drink editors have rounded up some of the best places to enjoy […]

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