Category Archives: February – Articles

Good Cooking starts with Good Ingredients

Every now and again it is helpful for all of us to shake up our buying habits to find inspiration again. To help you evaluate whether your food shopping has got into a rut, try this review, which considers what you ate this past winter, from 1 December to 28 February. Read on

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Cooked Cheese

Melted cheese is perhaps the ultimate comfort food, ideally suited to cold weather – it is no wonder that the Alps have provided so many melted cheese dishes. Read on

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Cupping

“Cupping” is the term used by those in the trade when tasting and comparing coffee beans, but it is easy to do at home. Suzanne Wynn learns how from coffee trainer Daisy Rollo. Read on

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Monday’s Supper

How do you use the leftover meat from Sunday’s Roast? Some of the world’s most delicious dishes evolved this way. Read on

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Horticulture that Feeds People All Year Round

By being adventurous in their choice of what to grow, planning meticulously to have something to harvest every week of the year, and utilising different growing techniques, growers can really demonstrate what it means to take responsibility for feeding people. Read on

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Getting a taste for the terroir – or How an American learned to love British food

I started shopping at farmers’ markets and, along with the box scheme, cookery books and my in-laws, I was gaining something I never had in my 30 years in Ohio – an understanding of the goût de terroir of my adopted home. Wendy Knerr describes how she learned to love British food. Read on

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Herb of the Month – Chervil

Chervil, a herb with a mild taste of aniseed, was classed as a Lenten Herb in medieval Britain, but is now grown here mainly as a constituent of mixed leaf salads. It has remained popular in France and deserves a place in our herb gardens in its own right. Read on

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Beef: Pasture or Grain Fed? – a question of taste

That grazing cattle on pasture rather than grain is better for the environment, better for the animals, and better for your health has been thoroughly and convincingly debated by the Pasture-Fed Livestock Association but what difference does it make to the taste? Read on

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Forcing the early shoots of Spring

Instead of turning to warmer climes for fresh produce whilst we are in the depths of winter, try following the example of Victorian gardeners and force some early crops. Read on

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