Officials at the Food Standards Agency (FSA) have declared that the Muslim holy water Zam Zam, for sale in street shops (especially now, during Ramadan), could be poisonous. Read more here…

This soup is very easy to make. In fact, the basis of this soup can work as the basis to almost any of your home made soups – a stock with celery, carrot and onion, to which your ingredient of choice is added later (in this case pumpkin).

Just a quickie guys to explain that the site is currently undergoing a (small) redesign. This shouldn’t cause any major problems but it might be a little rough around the edges!

Feel free to post any opinions on colours etc.

On the 4th Saturday of each month, nearly all year, a little town called Brigg about 10 miles from where I live holds a farmers’ market. This may not seem special to most people – most rural towns have such markets – but in a time where small shops are closing in favour of supermarket chains, this is my only way to get in touch with some of the people making my food.

This program was the one-off sequel to a previous series, one which focused on childrens’ food and in particular the current poor standards of dinners served within Britain’s schools. The moral message was hard and significant – if the saying “you are what you eat” is to be beleived, then our children are developing into little more then artificial flavours and colourings, with an unhealthy dose of fat and salt thrown in for good measure.

I love mushrooms. Here’s authenticity at it’s greatest, with amazing photos to boot…

We were fortunate enough to have a couple of weekends away recently, one to the North Yorkshire Moors, and one to a small town called Moffat in Scotland. Both places shared hills, forests, and field after field of purple Heather.

As always, this abundance of Heather got me thinking – “Can I eat it”? Surely it’s not so infeasible. Heather honey is for sale in supermarkets everywhere, and Wild Game (such as Grouse) enjoy Heather as the main part of their diet.

Vegetables are attacked in revenge for Jamie Oliver telling people to eat more healthy. Find out here why the world has gone crazy…

Two Mums are caught selling junk food to children at their local school. Learn more here…

Moet and Chandon is the worlds leading Chamoage, and was established in 1743 by the Dutch Claude Moet (pronounced Mow-et, NOT Mow-ey, contrary to popular belief). It was another 100 years before Vintage Champagne was introduced, and then furthered by the introduction of the “dry” and “sec” types. Shortly before this time (1840), the Chandon name was added to the bottle due to the legacy passing from Jean Remy Moet to his son Victor Moet, and son in law Pierre Gabriel Chandon. The type ‘Brut Imperial’, under review today, was introduced in 1860.