If you love a good curry with your friends why not get involved in Britain’s Biggest Curry Party and help raise money for the James Whale Fund for Kidney Cancer.The charity is again encouraging people up and down the country to brush up on their culinary skills ahead of its annual’Britain’s Biggest Curry Party’ from Monday 17th October – Friday 21st October 2011.
Review of the ProCook Glass Teapot
In spite of coffee being the drink that gets me going in the morning of every day, I revert to tea after a languid lunch or a comforting dinner. Tea is the signature of a well written meal. But I can be a bit of a snob when it comes to this centenary drink.
Good Natured, It’s in the Name!
Good Natured inside and out, their products are pesticide residue free and lovingly grown into fresh, crisp and flavoursome salad, of course with a little help from Mother Nature! Priyanka Kara takes a bite to find out just how Good Natured their salads get.
Westfield Stratford City
It’s a bit eerie at Westfield Stratford, thousands of people all walking in the same direction and with the same expression on their face. ‘Day of the dead,’ says M glumly as we watch from behind the safety of our security barrier, He’s right the resemblance to zombies is undeniable, although to be fair most zombies wouldn’t be seen undead in a shell suit and many have better complexions.
classic_vegetarian_cookery
Classic Vegetarian Cookery has been unavailable for almost 20 years, the author Arto der Haroutanian can now be seen to have been ahead of his time. An Armenian by birth he was brought up from the age of 12 in the North West of England and was a painter of international distinction, as well as the owner of a chain of hotels and restaurants where Armenian cookery featured.
The Fishy Fishy Cookbook Dermot O’Leary, James Ginzler , Loz Talent, Paul Shovlin
Our Dermot is not a chef himself and so apart from contributing a foreword he is absent from the pages. What you get instead is over 90 recipes for fish and shellfish that are simple to deal with, clearly laid out, photographed with clarity and explained in layman’s terms. His co-owners of the restaurant James Ginzler and Paul Shovlin do the cooking and it’s a tempting seafood platter.
Discover’Après-Ski’, Italian-style, at Cortina at Cantina
This winter, Cortina – Italy’s most glamorous ski resort – comes to London as Italian restaurant, Cantina del Ponte, opens its Italian ski lodge and terrace on the banks of the River Thame
Angelus introduces light bite pichounettes and a new champagne
Angelus might not be in your residential neighbourhood but it ought to be on your ‘we really must go there” list. The latest addition to its menu – pichounettes (a light bite platter of tasting portions from its a la carte menu) and its signature Angelium champagne – are the excuse you need says Joanna Biddolph.
Charlotte’s Bistro Chiswick
I’d forgotten how tasty hake can be when cooked correctly, this was firm and swimming in a charming pink, porky oil offset by a paste of serious-minded olive. The best were the salt baked potatoes – three little saggy bags of potato fluff in those jackets you only got at Guy Fawkes parties when you were a kid – the sorts of potatoes that you dug out from under the bonfire with crackly skins
Nduja the calabrian sausage
Nduja. It doesn’t sound very Italian does it? More like a weapon used by a Kung Fu master, some kind of thing with blades sticking out that once thrown comes back like a boomerang lopping off people’s heads.It is Italian though, Calabrian to be precise.