The British Sandwich Association (yes, there is one) has launched a campaign to encourage people across the UK to ‘Love Lunch’ after its research showed that almost 60% of adults admit …
Broccoli
Coming from the same food group as cabbage and cauliflower and is sometimes known by its Italian name, calebrese. Along with the green or more loosely packed purple sprouting broccoli, tenderstem is available all …
Wheat
For more than 7,000 years, mankind has cultivated and developed wheat for breads and cereals. It is estimated that today we consume more wheat, as a percentage of our daily …
Garlic
Garlic has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb packs a powerful punch and is an essential element …
A guide to salad leaves
1. ICEBERG Fantastic crunch and a sweet flavour. Juicy and versatile. Good with hot or cold food. Try it with burgers or fill the leaves with spicy chicken or veg …
Quinoa
Ancient advice as an old grain makes a comeback. Quinoa originated in the Andean region of South America. Often referred to as both an ‘ancient grain’ and ‘queen of grains’, …
Seaweed
Seaweed: why would you? People have been eating certain seaweeds since the dawn of time – there’s a lot of the stuff been found in fossils proving how long it’s …
Celery
White on time! A unique British ingredient, Fenland celery is dubbed ‘winter asparagus’ (in season October to December). A traditional Victorian variety, recently revived, Fenland celery has a sweet-nutty flavour …
Garlic
Chop chop! Chop it, slice it, crush it or bake it whole… For all that a mention of garlic makes many of us think of France, there’s a booming business …
Cheese
Versatile kitchen star People with diabetes could well be predisposed to like cheese as it will not mess with blood sugar levels if eaten alone; add in a cracker and …