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...
Speculation or investment in the past has been enormously valuable to the market, it has aided price discovery and liquidity, securing certainty and longevity in the market. This all helps the growers to continue to invest in producing improving quality crops and provides the motivation to make "age-worthy" wines.
Packed with heart healthy fats, protein, vitamins and metabolism boosters, among other amazing things, the nutrients found in this healthy delight helps to lift skin's radiance. The avocados are a great source of antioxidants, Vitamin C, E and oleic acid which are free radical busting compounds that provide amazing protection for your skin...
How ready for Christmas are you? I am feeling pretty smug to be honest. I don't want to rub your faces in it, but really I'm almost done. I've ordered everything I need to online. I haven't written the cards yet, but that's not allowed until I crack open the mulled wine, which is only acceptable in the month of December.
I do love Halloween though I have never been trick or treating. It's just not in my British nature to knock on someone's door and give out ultimatums. I'd likely apologise or stutter. But any celebration where there's even a sniff of novelty food up for grabs and I'm there. All over it. Here's an idea if you fancied hosting a Halloween party of your own.
Of all of the dishes he cooked at the festival this was the one I wanted to taste the most, but I turned my back for a minute and it miraculously vanished into thin air. Or someone's tummy. So I asked Mike for the recipe. He made it with his award-winning pickled quails' eggs but you can give fresh eggs a gentle boil instead.
Just four months ago, Bart started The Shortest Cookery Show on Earth on instagram. Cramming exciting recipes, shot in striking locations (in the middle of the Wadden Sea, on a house-boat in Amsterdam, on an Alaskan ice-plain, in a fishing boat off the Maldives) into just 15-seconds - we're not squidding!
I know the food historian Ivan Day carved his own but my woodworking skills are rudimentary at best. I'm investigating the possibilities of getting one made but on the other hand, unglamorous plastic pots store well in the fridge. Although in theory you can keep quince paste, once dried out, wrapped in greaseproof paper I prefer to play if safe and refrigerate it.
And now for something completely different? Here's a rich red wine that comes from the former Yugolsavian state's best vineyard area, Tikves. It's made from the indigenous Vranec grape, and the nose has lovely lift and elegance even, with Morello cherry red fruit, a touch of spice and a little chocolatey smoothness and polish.