We’re sharing some simple and delicious recipes from Tate & Lyle Sugars Lyle’s Golden Syrup, perfect for entertaining and impressing your guests during the BBQ season.
Chakra. Notting Hill
Prices are, as to be expected, higher than average but so is the cooking and the folks who live on the Hill can afford it after all. If I lived up there, I’d definitely be back to try somemore of what’s on the menu.
World domination?Q&A with May Foong co-founder of WORLDFOODS
Created in 1998, WORLDFOODS is, as the name suggests, a world brand. The range of sauces for marinating, stir frying or just jazzing up your dishes is enormous and the Malaysian based brand is now available in the UK. Using the power of Skype we put a few questions to co-founder May Foong
Panang Chicken Skewers
Everyone loves a chicken skewer and the beauty is they can be cooked indoors or out. And using a ready-made sauce is the solution for speed. Simply marinade for an hour when you get home then fire up the grill
Chocolate recipes to make you go cake
Looking for some serious self-indulgence? Then look no further than these seriously chocolate focused recipes. Chocolate Brownie Meringue Gateau,Chocolate Chequer Cake, Chocolate Salted Caramel Marble Cake and Profiteroles with Chocolate Sauce
A Nod to The Ned
‘The Ned’ is a range of four reliable New Zealand Wines that between them provide a complete picture for the dinner table.
MasQMenos
A Spanish eat-in delicatessen smack in the middle of Holborn where you can grab and go or take your time. Either way, the food is great.
The Bunk Inn, Berkshire restaurant review
While The Bunk Inn is maybe an hour’s drag from London, for anyone passing this should be a scheduled stop. With well-balanced flavours and a delightful presentation carried through every dish, you might find yourself taking a room, waiting for breakfast, and perhaps staying again for lunch
Let there be beer
Let There Be Beer is a nationwide campaign to promote beer drinking, or to put it perhaps better, the drinking of beer (responsibly) and beer sommelier Steve Livens has come come up with some ideas for pairing beers with BBQ standards. We fired up the Weber (charcoal of course) and compared notes.
The Old Passage, Gloucester
Fish on the menu but Nik finds no tastes to really get his teeth into.