Only a week ago, I sat squashed into a tent filled with a family of fourteen Syrian refugees in the Bekaa Valley in Lebanon - surprised that even that much body heat could not thaw the freezing cold I felt...
I've just come to New York for my first trip to USA. After a week exploring this great city, I think I'm ready to give you my initial thoughts on how I see eating is different between UK and USA (specifically NYC).
In 1992, Craig went into chicken farming to feed his family and be his own boss. He soon found he was anything but. And, after 22 years of farming, he has done something no one has done before. He gave us, two long-standing animal welfare advocates, unrestricted access to his farm where he raises chickens for US poultry giant Perdue...
It wouldn't surprise me if yet-to-be discovered scrolls revealed that saffron was among the gifts given by the Three Wise Men that Christmas long ago. Forget frankincense and myrrh, ounce for ounce, good quality saffron actually costs more than gold. It's the world's most precious spice.
Food is an intrinsic part of Nigerian culture and family life. Nonetheless, we must protect our mothers, our children, and our environment, from the harmful effects of household air pollution and inefficient fuels. This may mean a move away from the traditional firewood stoves that impart the traditional flavours that we all enjoy.
Polish food is fast becoming the food of the moment, particularly as the shadow of communism has faded to allow a democratic and economically stable Poland to flourish. In fact, it's been 25 years since communism fell and, in that time, Poland has transformed herself almost unrecognisably.
I've been to LA. I've been to New York. I've been to Miami, albeit briefly. I have been to San Francisco many, many times. If I were to visit an American pal for Thanksgiving this is what I would take. Though I doubt it'd stay frozen what with the long transatlantic flight.
Don't you love the way a certain ingredient can totally enhance the flavour of another ingredient? Whether it is peanut butter and jam or strawberries and cream, some foods just taste better when served with another. Usually opposites attract; sweet and sour, crunchy and smooth, juicy and chewy, salty and sweet...
I was down my local Tesco Metro looking for tinned tomatoes when it struck me I hadn't eaten dog food before. So I ran round to the pet convenience section and spotted these tasty treats and totally bought them!
Look, I know Christmas is coming and all that, but just for a day, maybe even a few days (depends how long these last) I think we should stop and appreciate something that isn't overly spiked with cinnamon, ginger, cloves or nutmeg. I know that might seem controversial what with stir up Sunday just having passed, but hey, let's try and eat something that tastes of sunshine and summer.
It's not often you get invited to judge a wine and dessert pairing championship, but when you do, it's difficult to say no. Obviously when I got just such an invitation recently, I jumped at the chance, particularly as the championship in question was in Lithuania - a part of the world I've never visited.
The first is Rabbit and the second is John Doe. Sod Michelin, with its mincing implore that a place is 'worth a detour'. These restaurants are a worth car crash. I'd pinch Chris Eubank's stupid big truck and drive it through several houses if that was the most direct route to Rabbit or John Doe.
egrets - I've had a few - and that includes eating traditional American pumpkin pie. All my American friends love it. I find it sickly and dull. I think it's one of those things, like Marmite, that you either grow up with and have an abiding fondness for or loathe at first bite.
These guys should be an inspiration to anyone who has ever wanted to set up their own business doing something they love, but hasn't, maybe because they haven't wanted to borrow the funds to do it with or simply didn't know how to get sta
So I was down my local Morrison's and my girlfriend saw this little guy and was all like "I totally bet you can't open this" and I was all like BET I CAN! and then she was all like "I totally bet you can't make a decent curry though!" and I was all like BET I etc.
Enter any bar along the sun-drenched shores of the Mediterranean and you'll find locals sipping on a refreshing anise-flavoured spirit. The potent aroma and milky-white colour makes it instantly recognisable.