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Review: Cooking With Heroes



  • Review: Cooking With Heroes
    The Royal British Legion is marking 100 years (1921-2021) with a new cookbook featuring recipes by personnel with contributions from, celebrity cooks and chefs. The first thing to say about Cooking With Heroes is that it’s a very ambitious book at 470 pages. A tome both in terms of content and weight, it requires both hands to hold it up to read. The recipes appear …
  • This week… bread and circus
    Another odd week in an age of odd times. In addition to the gods’ conspiracy to thwart travel writers with lockdowns, complicated travel guidelines and such-like, now there’s the fuel delivery shortage. After trying around eight stations (I lost count, and almost the will to live, after four) I queued for an hour to fill up. Having expected a wait of a couple of hours …
  • Wild Food: Foraging on Cowdray Estate
    While man has foraged for food since time began, in the mid 20th century before pre-commerical snacks and fast food had been invented, it was also a given that you searched the hedgerows for juicy autumn blackberries, elderberries, hazlenuts, windfall apples and plums. During my childhood eating nose to tail, and field to plate, was the everyday, rather than the trend. Food tastes so good …
  • This week… chimney tops, ration books and guardian angels
    Every September heritage houses, museums and other buildings throw open their doors to the public. Entry and tours are free despite the work of many of these organisations being independently funded, so a donation is welcome. The nationwide Heritage Open Days festival closes today and I took the opportunity take a peek behind the scenes over the nine-day event in Winchester. Here’s what I discovered.
  • These are a few of my favourite (autumnal) things
    The early mornings are now cooler but by late morning the light mists burn off to reveal the atmospheric, pale autumn sunlight. The leaves on the trees are just beginning to turn colour, with a promise of blazing reds and burnt oranges soon to come. In the UK you need to pace yourself though because spring is a long way off. Celebrating the changing seasons …
  • This week… olives, growing, buying and cooking
    There are a few basics in the kitchen that are really not worth stinting on. Single-estate coffee, honey and olive oil being in the top ten. The cost may be a little higher but a little goes a long way and quality over quantity is the rule. This week a common thread in my inbox has been olives, growing them and eating these delectable little …
  • Purition Protein Shakes
    Food is a big part of travelling. Trying new foods and restaurants is hugely enjoyable and it’s always interesting to find out about locally grown products and how they are prepared, and taste. Sometimes though it’s a good idea to carry a few favourite foods with you for those times when what you need simply isn’t to hand, for one reason or another.
  • In the kitchen: Plastic free?
    A few years ago after donating the microwave to the local charity shop, along with the non-stick pans and baking trays, and ditching the cling film (and the aluminium foil), it turns out that going plastic/toxin-free is not that easy. Plastic Free July®starts tomorrow and while I’m not really a fan of the national ‘donut day’ type of intiatives, this is a global movement worth …



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