I wish, wish, wish I'd appreciated my body between the years 1996 to 2013. It really wasn't that bad. Yes, I often sported a few extra pounds, and no, I wasn't a size 10. But really, compared to now, I was in great shape... Here's a cake that almost includes one of your five a day.
I often ask people what their top roadblocks are to eating a healthy meal each night. The answers I hear the most include finding the time, motivation and energy to prepare dinner. Especially after a long day of work, when you're tired and hungry, this is when dinners go to the wayside.
This is a hotch-potch of a recipe but the umami flavour of the miso paste works really well with the traditional English ingredients of honey, apple and sage.
You know the feeling. You're at home and you have to eat. The menu must be simple, quick, and healthy. As a chef and nutrition expert, people frequently ask me what I prepare for myself when I'm pinched for time. I'm inherently lazy when it comes to preparing my own meals, but I never sacrifice quality.
If you buy fertile eggs from a local farm stand and they have not been pre-washed or previously stored in a refrigerator, then it should be fine to store these types of eggs at room temperature.
A weird situation has developed: globally around one billion people are malnourished and conversely two billion are obese. One might argue that if the weight on the scales was redistributed, some form of equilibrium could be found.
The menu was classic, it had promise... But the two-million pound refurbish, the high-ceilingness, the excellent wines and great service simply could not disguise the hollowness that existed at the centre of my experience.
Galvin Brasserie de Luxe had reminded me of an altogether politer, more enjoyable Edinburgh, and this happiness lasted for a good few seconds, before someone else pushed a flyer into my hand.
If you've been brambling and have an armful of scratches and only a small bowl of blackberries to show for your efforts, this is a good way of getting your own back. Tangy and fruity with a touch of warm spice, this sauce would work well with duck breasts, lamb or venison as well as the pork chops I plumped for.
With a long main street lined with shops, restaurants, pubs and boutiques, we were excited to arrive in Stow-on-the-Wold and were looking forward to a wander around before the rain arrived and dampened our plans. Fortunately we were checking into England's Oldest Inn, The Porch House, for the night and despite being early, they had our room ready for us to check in to.
Over the last few years, whenever I have questioned top personal trainers, nutritionists or athletes on how they eat, most of them have responded not with the 5:2, the Dukan or the Blood Group Diet, but with one word: "paleo".
First thing I have to say, is that the interior and branding is really wonderfully executed, with a very cool vibe, and going a different direction than many of the bubble tea stores. The light grey walls are accented by lovely shades of green, blue, pink and yellow.
Well I first figured I'd need to bulk up the ingredients list with some items from Sainsbury's because, let's face it, there's f*ck all you can do with a mouldy clementine, a 1 week old banana and some rice stuffed vine leaves...
Driven to be original and exciting, the chefs are pushed to draw up lengthy ingredients lists, capable of scaring even the keenest cooks away. In the mind of the would-be chef there is also just too much distance between the recipe content and the chopping board.
My grandmother loved food but hated cooking, and saw it as unnecessary drudgery. Imagine my surprise after she died to find a well-worn recipe book in her house with this handwritten into it. Not once did she make these for me and yet they are wonderful! Here's the recipe translated into metric.
It's hot outside AND in the kitchen, as Food Tube turn up the heat and take you to paradise with this week's lip-smacking, tummy-teasing, joy-bubbling recipes.