Kick your high salt intake with Kikkoman’s umami effect

Soy sauce delivers all the flavour of salt, but at up to half the quantity thanks to the umami effect. This is good news as in the West we all apparently eat too much salt. At the Westminster Kingsway Catering College we find out more, come close to being asphyxiated by a radio host, eat a fine student made meal and learn how to make the perfect gravy.

Rude Health porridge tasting – it’s time to get your oats

There’s always been, to my mind, something austere, some thing hair shirt, something a little well, Scottish, about porridge. It makes me think of boarding schools in the Glens and young scions of the aristocracy being herded into cold showers at 6am before being forced to eat a bowl of porridge made with water and salt.

Celebrity Chefs Say Cheese for National Dairy Week

To celebrate National Dairy Week the British Cheese Board (BCB) has been asking our favourite celebrity chefs to reveal some of their top tips for cheese. National Dairy Week aims to raise awareness of the nutritional benefits of dairy products, including cheese, and the vital role they can play as part of a healthy, balanced diet.

Get in a stew

We love a ready meal at Foodepedia, mostly because we’re always ready to eat. If it can be slammed into a microwave and nuked to perfection in minutes then it gets our nostrils twitching. Some people may pretend to like a cold and wet sandwich from the well known chain, but we like our lunches hot and satisfying

Great British Cheese. Fly the flag, lose the fat

Say cheese and say it loud. Great British Cheeses can be enjoyed by people watching their fat intake just as much as anyone else. The flavours are there, the traditional methods are still there. Nick Harman gets out his cheese knife in the company of Nigel White, Secretary of the British Cheese Board and samples a few cheesy delights.