One of the SK chefs’ favourite TV programmes – Great British Menu – returns to our screens this week and this year it is celebrating the 70th anniversary of the NHS.
We are looking forward to seeing what the professional chefs come up with as they attempt to win a place at the banquet, but we’re willing to bet, they will steer clear of hospital food.
Interest rates have increased for the first time in what feels like forever (it’s actually since March 2009), and while it is in itself only a small change, it can have a big impact on a family’s budget so perhaps it’s time to be frugal.
Eating out has become one of the nation’s favourite ways to spend leisure time, as has cooking more elaborately at home. There’s no doubt that food is very important to us……
One of the largest portions (if you’ll forgive the pun) of an average family’s monthly out-goings is on food, whether that be in a supermarket for the weekly shop or as a leisure purchase in a restaurant. It’s third only to housing and transport in terms of costs.
With Germany out of the World Cup, it seems the path has been cleared for Brazil, now the tournament favourites, to lift the trophy.
We love Brazil, but not only because of Neymar and Co, we must admit. It’s not its beaches, although they’re undoubtedly beautiful. It’s not the great cities like Rio and Sao Paulo. It’s not even because of the bright, sunny yellow football strip we are expecting to see so much more of as the World Cup progresses….we love Brazil because of, you guessed it, the food!
So, do you know your acarajé from your açaí? There’s so many great Brazilian treats to try….
Gin. It’s everywhere now, isn’t it?
You can’t move down a high street without falling over at least one specialist gin bar and even the most modest of hostelries seems to be offering about a third of their bar space to the spirit.
Last year, just in the UK, we bought 47 million bottles. Sales have doubled in value over the last six years, reaching £1.2 BILLION for the year up to September 2017. It’s the country’s favourite spirit apparently with nearly 30% of people saying it’s their top pick.
Wake up and smell the coffee.
How many times do you see on social media or hear someone say: “I’ll be fine once I’ve had my coffee….”? Plenty, that’s how many.
Coffee is something of an obsession with us Brits and we don’t seem to mind shelling out for it in any number of variations. Ten years ago, there were around 10,000 places to get a cup of Joe in the UK. Since then there’s been staggering growth in the market.
It may only be the start of the 2018 Chinese New Year (the year of the dog) but here in the SK development kitchen, we’re already planning for 2019 – the year of the pig.
You will be very pleased to know that we are skipping ahead this year and providing a pork-based recipe.
Dog may be a delicacy in some parts of the world but can you imagine the uproar if you went to your local supermarket and saw Labrador chops or Daschund fillet!
Us chefs love cooking game so I was delighted when I read about the success of the ‘Game Changer’ project, which is being promoted as part of Great British Game Week.
This is an initiative, by the British Association for Shooting and Conservation, to teach 60,000 students to cook game by 2020.
It starts with teachers being shown how to prepare and cook two simple pheasant recipes using skills set out in a new GCSE in food preparation and nutrition. The teachers are then introducing pheasant (and other game as the scheme progresses) into their lessons.
When I discovered that Monday (13th November) was the start of National School Meals Week it made me chuckle.
The thought of having such a week when I was at school, which granted was a while ago, would have had everyone in hysterics.
When I was a kid, school meals were not something to look forward to. You queued up holding your plastic food tray (remember they had two compartments for your lunch and dessert) to be met by a an old battle axe of a ‘dinner lady’ who slopped mashed potato onto your ‘plate’, along with something that resembled a piece of meat and vegetables that had been cooked to within an inch of their life.
As lovers of lamb, it came as a surprise to discover that one of the reasons for Love Lamb Week is that fewer people have been regularly eating the meat over the past 15 years.
What’s not to like?
Lamb is such a versatile dish and despite what you might think, it’s no harder to cook than chicken or pork. It’s also healthy. Grass fed lamb, for example, can in some instanced be higher in omega-3 than fish.