The gargantuan glass jar of mini eggs is emptying worryingly rapidly. Conveniently situated in the prime real estate just to the left of my keyboard, as an estate agent would have it, the tiny foil-wrapped ovoids are tantalisingly close- and the perfect reward for finishing an article. A paragraph. A line. Oh, let’s be frank: a word.

A lot of food brands these days like to advertise with the slogan ‘XYZ the […]

Jamie Oliver makes it all look so easy doesn’t he? Well I’ve tried and it’s not. Bread making is all about effort and time and I have neither of those two things. But I do want steaming dinner rolls bought fresh from the oven to my dinner table.

For a certain writer, a super-sized tub of yogurt evokes messy memories of a childhood thoroughly well spent. An ample delivery from Rachel’s Organic takes her on a somewhat Proustian journey- grab a spoon and dig in.

Forecasts about food trends are almost always about generating sales for whichever products its sponsor makes. Spice and herb specialist Schwartz has identified six approaches which will influence the way we cook, using recipes created by its own chef, Steve Love, and rising star chef Maria Elia who has transformed the menu at Joe’s in South Kensington. Put your cynicism about corporate sponsorship aside; these well-crafted recipes are show-stoppers.

Rise to the occasion this February 14th with Gü Passion Soufflés.

Get all warm and fizzy this Valentine’s day with Luscombe’s new recipe Raspberry Lemonade and find out how to turn it into a terrific Valentine’s Day cocktail.

The Bacon Salt is totally, irredeemably and unapologetically artificial. It’s a bacon flavour never found in nature. Like the malt salt it is zero fat, zero calorie and, good news if you’re Jewish it’s totally kosher as there is not a single bit of bacon in it. It is at base a sea-salt with a lot of spices, and it is rather addictive. What am I saying? It’s terribly addictive.

In anticipation for the romantic month of February, the cheese experts at Paxton & Whitfield have selected the delicious heart-shaped Coeur de Neufchâtel (£5.50/200g) for cheese lovers to enjoy.

With winter amongst us what better way to keep warm than with a dose of 12-year-old brandy churned in with Kelly’s of Cornwall Clotted Cream & Brandy Butter Ice Cream?