With Christmas fast approaching, we’re offering our readers the chance to win a £50 voucher for Sainsbury’s Food. Christmas is the one time of year when you can really let your hair down and indulge in your favourite food and drink. With this in mind, we’d like to share a recipe for creating your own homemade eggnog. Whilst eggnog might not be as popular in...

In the first in a short series of blogs we are looking at the life and work of some of our favourite food heroes today the king of chefs, George, Auguste Escoffier. Georges Auguste Escoffier was born on 28 October 1846 and is considered one of the culinary greats, alongside Marie-Antoine Carême, many of whose elaborate recipes he simplified and modernised for...

My brother and sister-in-law came to supper on Saturday night and bought me a wonderful gift. Herrings, straight from the sea in Deal, a place I spent a lot of time in when I was a child. They were fresher than fresh and hugely welcome as we are very avid fish eaters in this house. Herring are forage fish and they often move in large schools around fishing banks...

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain.The dish is widely regarded as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish; Valencians regard paella as one of their identifying...

At one minute past midnight on the third Thursday of each November, the world welcomes that year’s Beaujolais Nouveau to the news that ”Le Beaujolais Nouveau est arrivé! (The New Beaujolais has arrived!)” French law states that Beaujolais Nouveau can only be released on that  date so millions of cases of Beaujolais Nouveau are shipped all over the world, on...

We’ve been delighted to take part in the International Fusion Challenge in partnership with WorldFoods. We were asked to take a quintessential dish from our country and then pair up with a “pen pal’ from another part of the world and create a fusion dish reflecting our pen pal’s country of origin. We drew Singapore and teamed up with Ellena...

  These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum Soup, Singapore Fried Noodles and etc. In this write-up I would like...

The French mustard house Maille has  a slogan: “Il n’y a que Maille qui m’aille.” (a rough translation would be that “Only Maille works for me!”) Maille has been making mustard (and many other condiments  recently) for over 260 years with two boutiques that feature nothing but the company’s mustard, one in Paris and one...

The brill (Scophthalmus rhombus), is a flatfish of the turbot family (Scophthalmidae) in the order Pleuronectiformes. Brill lives  in the North Atlantic, Baltic Sea, and Mediterranean, mainly in deeper waters offshore. Although turbot is considered superior, Brill is one of the best quality flat fish with firm, white, delicate yet flavourful  flesh and is unnderated...

Squash blossoms are the prettiest, daintiest sunburst of colour but they are also delicious to eat. Flowers from summer squash, courgettes (zucchini), pumpkins and winter squash make tasty garnishes or side dishes. However you need to know when to pick squash flowers and which ones to pick because female squash blossoms become the fruit. So in order to preserve your...