One of three recipes using the fabulous olive oil of Castillo de Cana.

One of three recipes using the fabulous olive oil of Castillo de Cana

One of three recipes using the fabulous olive oil of Castillo de Cana

Friday, we celebrated homecomings – our return from Sicily and the return of two other couples from Australia. We were all delighted to be back and decided to share a meal. I offered to bring roasted pork tenderloin and asked if I could cook it in my friend’s oven while we enjoyed appetizers and shared travel stories.

You know what? Righteous are all right, a range of salad dressings that aren’t pumped full of fats and sugars. They have no preservatives or artificial ingredients and, where possible, they are 100% vegan and gluten-free.

In a bid to spark veggie inspiration in kitchens up and down the country, Cobra has asked Vivek Singh, Executive Chef of The Cinnamon Club, to share some of his favourite vegetarian recipes for people to try out at home.

In a bid to fight an oncoming cold, I was searching for some kind of comfort food to fill me with energy and cleanse me from the inside out… Don’t worry, I haven’t gone all ‘Zen’ on you, but sometimes greasy, chunky, starchy comfort food just doesn’t cut it and you crave something fresh, light and heart-warming.

We tend to think that the French and Italians have the lead when it comes to tarts and pies made with tomatoes and onions. But think again: those ultra-health conscious Finns have a food culture all of their own and here is a simple and very versatile Finnish recipe from the Fruisana Kitchen.

Warburtons is toasting a decade of National Bread Week, which is kicking off from 3^rd May to 9^th May 2010. This year is all about celebrating the joys of bread and one of our great British traditions – picnics! Whether you’re having an intimate picnic for two, a family gathering with the kids or an al fresco party, Warburtons has some delicious, healthy sandwich recipes for any picnicking occasion. So pack up your hamper, shake out the blanket and head out to the great outdoors…

Our Cornish correspondent nibbles away at this new local (to him) cheese and likes it while the makers sling us over two rather tempting recipes to make the most of it