I was lucky enough to spend just over 48 hours in Beirut, and I already know I'll be back. The city has a late-night partying culture, so you may spend most mornings here recovering from the night before.
Over the last ten years, I have chosen to see food with a natural, common-sense approach. What would happen if we felt our bodies before we did our weekly shop? What if we asked our body what it needed - not what it is craving? What if I only eat when I am hungry?
A combination of American sweet treats with French flair forms the basis of a fantastic collection of cookies, cupcakes, brownies, macarons and whoopee pies. Although a short cookbook it contains a really good range of recipes and all of them are very different so there is plenty of choice.
After the initial shock value of eating a horse, we've gotten over it. Horsemeat isn't the issue. In fact, it's as normal as eating beef or chicken in many parts of the world. The real issue is this: if horsemeat can be slipped into our readymeals - what else could be in there?
I've found the dieting very easy, but finding time to exercise very hard. I find that I make a hundred excuses a week for why I spend my time doing anything but exercising. To make life easier, I've decided that exercising at home must be the answer.
In the age of Horse-gate, the few minutes spent deciding whether to plump for processed spag bol or chilli con carne on the way home from work now comes with an added dose of queasy self-loathing.
When my constituents started writing to me with their fears about the impact of the Bedroom Tax I was shocked. So on February 18th I started living on a food budget of £18 a week and video-blogging about it each day. This is the amount some of my constituents will be left with to feed themselves in April.
It's coming up to one year since opening Luke's Dining Room at Sanctum on The Green in Cookham Dean, Berkshire. On March 7th we are set to celebrate with some of our most valued customers and suppliers that have helped make Luke's Dining Room the success that it is.
Working in the industry, it's great to see so many people embracing the ever growing popularity of cake making. I come from a background of bakers and was inspired by my family to make food of the highest quality, which is how I became a pâtissier and chocolatier.
I'm quite inclined to make myself a cocktail at the end of a long day, and I'll certainly put together a few if I have friends coming over, but sometimes you just need something simple and easy.
In trawling nets, fish are trapped with rocks, debris and other sea life and dragged along the bottom of the sea for hours. Surely, in these circumstances, they must suffer fear, pain and stress?
Food labelling is back in the headlines as EU ministers meet today to discuss the deepening horse meat crisis as it spreads across Europe. As recent events have shown, regulations regarding food labelling in the UK are lax and frequently serve to mislead the consumer.
From a vegan perspective, it is interesting to watch the outrage from the public and from politicians; the cruelty and exploitation of millions of living beings are a daily occurrence, yet this does not elicit such a strong response.
Coppa di Parma is a ham made from the shoulder of the pig, rather than the leg. It has a fairly high fat content so it's very versatile and usually very reasonably priced. The combination of salty, fatty, coppa with the sweet prawns and lots of parsley creates a beautiful flavour.
We weren't here for the five star living arrangements, this is Brooklyn baby, and we were here for a slice of the atmosphere, a pint or two of Brooklyn Lager and most importantly to check out a tip off about the best BBQ in New York City.
Some foods get a bad rep. Thanks to the media hubbub surrounding nutrition and what will-or-won't give you cancer/diabetes/dementia, we are constantly being told what we can't eat. Well, I am here to tell you what you can eat. Yes! That's right! You can eat these things