Dreams of a batter life

I’ve always loved pancakes. My Mum being French, crêpes were a staple supper growing up. Shrove Tuesday or not. Perhaps it’s for this reason that frying dollops of batter until golden, then eating them hot or cold the next day is

Dreams of a batter life

I’ve always loved pancakes. My Mum being French, crêpes were a staple supper growing up. Shrove Tuesday or not. Perhaps it’s for this reason that frying dollops of batter until golden, then eating them hot or cold the next day is

Foraged Fizz

From roots, berries, fruits and leaves, the capital is full of wild wonders ready to be foraged. We meet the hunter-gatherer drink producers who are getting a squeeze out of their blooming bounty. In cider information “It was our neighbour’s apple tree

Foraged Fizz

From roots, berries, fruits and leaves, the capital is full of wild wonders ready to be foraged. We meet the hunter-gatherer drink producers who are getting a squeeze out of their blooming bounty. In cider information “It was our neighbour’s apple tree

Collaborate and conquer: food surplus pioneers unite!

Ahead of Wednesday’s Food Waste Collab in Paris (27 May), we meet the guys who are joining forces to fight food waste We first came across the Food Surplus Entrepreneurs (FSE) Network a couple of months ago. The London hub were having

Collaborate and conquer: food surplus pioneers unite!

Ahead of Wednesday’s Food Waste Collab in Paris (27 May), we meet the guys who are joining forces to fight food waste We first came across the Food Surplus Entrepreneurs (FSE) Network a couple of months ago. The London hub were having

In praise of…Greek yoghurt

Greek yoghurt is pretty much a staple in any Greek fridge, something we were soon to discover on a trip to the Peloponnese. You find this lovely, thick, creamy yoghurt pretty much anywhere – rows of the stuff in supermarkets,

In praise of…Greek yoghurt

Greek yoghurt is pretty much a staple in any Greek fridge, something we were soon to discover on a trip to the Peloponnese. You find this lovely, thick, creamy yoghurt pretty much anywhere – rows of the stuff in supermarkets,

There’s still life in the old loaf yet: Cretan dakos

Old, stale bread is something many of us might throw away. Think again! Reviving hardened bread into delicious dinners, soups and salads has been going on for centuries. Even beer was originally created through the fermentation of stale bread (see

There’s still life in the old loaf yet: Cretan dakos

Old, stale bread is something many of us might throw away. Think again! Reviving hardened bread into delicious dinners, soups and salads has been going on for centuries. Even beer was originally created through the fermentation of stale bread (see

/ News

Culinary kindness in Calais migrant camp

Non-for-profit Bristol Skipchen is a collective of volunteers who create community meals made from surplus food. Now they’re stretching their community spirit and culinary kindness to Calais. They’re setting up a mobile kitchen to provide hot, nutritious meals to the thousands of displaced

/ News

Culinary kindness in Calais migrant camp

Non-for-profit Bristol Skipchen is a collective of volunteers who create community meals made from surplus food. Now they’re stretching their community spirit and culinary kindness to Calais. They’re setting up a mobile kitchen to provide hot, nutritious meals to the thousands of displaced

Dinner Exchange East: a carnival of culinary up-cycling

It is a chilly Monday evening in March and I am sat in an Italian restaurant that has undergone a Caribbean makeover. Bird of paradise colours vividly adorn everything from the tables, walls, windows and waitresses.  Spiced rum cocktails are

Dinner Exchange East: a carnival of culinary up-cycling

It is a chilly Monday evening in March and I am sat in an Italian restaurant that has undergone a Caribbean makeover. Bird of paradise colours vividly adorn everything from the tables, walls, windows and waitresses.  Spiced rum cocktails are