Sideline the spuds, remove the rice. Spelt is your new go to grain and Sharpham Park Spelt is just about the best you can buy.

How do you like your poached eggs? Perfect we hope and this little gadget from OXO does the job just right

Apparently us Brits get through about 10 lb of pasta a year,each. As that is clearly nowhere near enough, Dell’Ugo have launched a new tempting range called Pasta Plus to increase consumption

As it says on the box, simply tear off the lid, empty the sachet into your box, add milk, mix and bake in the box. The instructions are clearly provided and very easy to follow too.

Rye has five times the fibre content of refined wheat and a low GI score, so it doesn’t spike your blood sugar. And the carbs are slow-releasing, fuelling you for longer.

Fast cars, fat singers, fine food and fizzy Lambrusco, in Modena you get to experience it all.

When is a beer not a beer? When it breaks the purity law. That’s the firm opinion of Prince Luitpold of Bavaria and he should know, he owns a whole brewery.

The slow-cooker is back in fashion. Neil Rankin of Temper restaurants and author of Low and Slow, gives a lesson in lagging.

Founded by chef Simone Remoli, Stefano Anfussi and Francesca Tarquini, Pasta Remoli serves freshly prepared authentic Italian pasta and sauces, quickly.

Is this the end of the ice bucket? Mike goes iceless at Restaurant Story.