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1st January,2019 Daily Global Regional Local Rice E-Newsletter
China
Green Light on U.S. Rice Seen as ‘Goodwill’ Trade Gesture
China, the world’s top rice producer
and consumer, is allowing imports of the grain from the U.S. in a move seen as
“a goodwill gesture” while negotiations continue to resolve a trade war between
the two countries.Registered U.S. suppliers can export rice to the Asian
country with effect from Dec. 27, according to a statement from China’s customs
administration on Friday. That follows the conclusion of a phytosanitary
agreement and comes before a resumption of bilateral trade discussions in China
in January.
“This is a goodwill gesture from the
Chinese government before the talks,” said Ma Wenfeng, an analyst with Beijing
Orient Agribusiness Consultant Co. But U.S. prices are not competitive compared
with supplies from Thailand and Vietnam, China’s main suppliers, and import
volumes will probably be limited, said Ma. U.S. supplies would also still be
subject to retaliatory tariffs.
China is the world’s biggest rice
importer, according to data from the U.S. Department of Agriculture, with
purchases estimated at 5 million metric tons in the 2018-19 year. Seven U.S.
suppliers have registered to export to China, including Farmers’ Rice
Cooperative and American Commodity Company LLC, China’s customs said in a
separate statement.
If you love rice, you might be wondering how you can make it
part of healthy meals. Whether you're trying to drop pounds or stay at a healthy weight, some adjustments will let you keep it on
the menu.
Rice belongs to the grain family. While grains are an important
part of your overall diet, standard white rice isn't a nutritious choice – it's
not a whole grain. What's more, it's a food that has 200 calories per cup, so
you want to make sure that you maximise nutrients as well as flavour.
Turn rice into a meal
First, opt for brown rice, the whole-grain form, as often as
possible. White rice has gone through a process that removes its fibre and many
of its nutrients, including protein, iron and some B vitamins.
There are many types – and colours – of whole grain rice to
sample, including brown basmati, red rice, purple Thai and Chinese black rice.
Popular Wehani rice is a whole grain, reddish-brown American hybrid of basmati
and brown rices. Note that wild rice is another tasty choice, though
technically it's not a rice, but rather a semi-aquatic grass. It makes a great
medley when mixed with brown rice.
Also experiment with different ways to turn rice into a meal
rather than a side dish. For lunch or a cold supper, load a whole-wheat pita
pocket with cooked and cooled rice and chopped vegetables and top with a light
vinaigrette.
Or try a cold rice salad for a to-go meal. For your protein, add
in chunks of turkey, chicken, tofu or nuts, then blend in a handful of dried
raisins or cranberries and a sprinkling of seasonings.
You can even get creative and make homemade sushi rolls at home.
Use avocado and cucumber if you're not a fan of raw fish.
Baked
with milk, eggs, vanilla, a small amount of sweetener and cinnamon, brown rice
can even make a healthy version of rice pudding for dessert or even breakfast
China is technically open to U.S. rice now – the Chinese ban
was lifted Friday - but trade can’t begin flowing yet thanks to bureaucratic
steps that remain unfinished, according to U.S. industry officials.USDA’s
Animal and Plant Health Inspection Service reached out to U.S. rice mills
Monday morning and told them that the agency is working on clearing up the
remaining steps in the process that is needed to clear the way for actual sales,
sources involved with the call tell Agri-Pulse.
U.S. mills have not been individually cleared under the sanitary
and phytosanitary protocol signed by the U.S. and China in 2017, but APHIS
officials told millers the agency is working to clear all 34 that have
applied for approval to export to China.
There is no set timeline for the approvals, but millers were
told APHIS hopes to complete the process “soon,” sources said.
The fact that Chinese customs officials announced U.S. rice is
no longer banned is a major step towards new sales for U.S. farmers and
millers, says USA Rice Federation spokesman Mike Klein, but there is more to be
done.
“It’s a good step they took, but it hasn’t translated into any
sales yet,” Klein said. “We’re excited about it. We’re not jumping up and down
yet.”
For any sales to happen, China needs to issue phytosanitary
certificates to rice mills showing that they meet Chinese approval to
supply rice to the country. That process is under way now.
Thirty-four U.S. mills have applied for approval to export to
the country. The USA Rice Federation expects they will all be been
cleared, but that has not been confirmed yet.
A delegation from China’s State Market Regulatory Administration
(SMRA) inspected 10 U.S. mills in Texas, Arkansas, California and Louisiana
last June. Klein said it was USA Rice’s understanding that if all 10 mills
passed inspection, then the Chinese would accept assurances from USDA’s Animal
and Plant Health Inspection Service that all of the mills would be approved.
“I don’t know where we are with that because the list (of mills)
hasn’t been made public yet – we haven’t seen a list of who’s in or who’s out,”
Klein said. “Our position is that it was all or nothing.”
Those mill approvals are necessary for the rice tendering
process, he said. A Chinese buyer cannot close a purchase from a seller that
was not approved.
Still, the Chinese announcement Friday that it implemented the
sanitary and phytosanitary protocol is a major success for the U.S. rice
sector, which has been fighting for access to the Chinese market for more than
a decade.
China consumes about 144 million tons of rice every year and it
is the world’s largest rice importing country. China imports about 5 million
tons of rice, according to USDA data.
"As with all our dealings with China, the devil is in the
details, and we have many questions, including when the first sales will be
made, but this is definitely good news for our producers and millers as we
enter the New Year," said USA Rice Chair Charley Mathews.
India’s exports of basmati rice grew by 11.54 per cent to Rs
16,963 crore during April-October this fiscal, Parliament was informed on
Monday.
In April-October 2017-18, the exports stood at Rs 15,208 crore,
Minister of State for Commerce and Industry C R Chaudhary said in a written
reply to the Lok Sabha. In volume terms, however, the exports declined to 22.95
lakh tonnes in April-October 2018-19 as against 23.72 lakh crore in the same
period last fiscal. “While there is a marginal decline of 3.28 per cent per
cent in quantity terms, in value terms the exports have grown by 11.54 per
cent,” the minister said.
The major export destination for basmati rice are Iran, Saudi
Arabia, Iraq, UAE, Kuwait, Yemen, the US, and UK. The Agricultural &
Processed Food Products Export Development Authority (APEDA), an autonomous
organisation under the Department of Commerce, has registered Basmati Rice as a
Geographical Indication (GI) in February 2016, a move aimed at promoting
outbound shipments.
A GI tag is primarily an agricultural, natural or a manufactured
product (handicrafts and industrial goods) originating from a definite
geographical territory. Typically, such a name conveys an assurance of quality
and distinctiveness, which is essentially attributable to the place of its
origin.
Stop the deception – there are no 12 million rice
farm-holders in Nigeria
As
an economist I have an inquiring mind. What the profession teaches in essence,
is the need to keep asking questions. And for that reason, there is nothing
called an ‘economic expert’, except you are experts in asking questions. Anyone
who says they are an expert in economics is a fraud, simple. Pay them their
consultancy fees because that is what they are after. Otherwise, an economist
is someone with an unbelievably broad mind, who is ready to take on more and
more information because he knows that he can never know it all. And no one
really needs a degree in economics to think this way, though the degree helps.
One
other thing you may gain from being an economist, having developed a broad,
questioning mind, is the nose to smell fraud and deception from a mile off.
Your mind constantly calculates – you are constantly looking for variances,
correlations, causalities, means, averages, trends, patterns, relationships,
your mind is constantly testing hypothesis, rejecting or accepting, drawing
graphs and looking for equilibria, churning our models and populating them with
variables that explain the phenomena.
Let
me not bore us with economic jargon. And so it was when Akinwunmi Adesina – our
former Minister of Agriculture under President Jonathan and now President of
the African Development Bank – told us that they had collated the names of 10
million farmers in Nigeria and that since he believes that Agriculture is
strictly business, they had bought smartphones for these 10 million farmers so that
they could get on websites, check the price and location of fertilizers, as
well as the global prices of their crops in the international market.
Click here. My mind did a quick math. If
Nigeria had 180 million people, and let’s say 120 million of those were working
age, fit, people, with majority of landowning farmers being men, we were
looking at approximately 60-70 million male adults who could be potentially
landholders. I disagreed with Adesina that there could be as many as 10 million
farmers in Nigeria (for whom we had bought smartphones). That was 10 million
potential enquiries about fertilizers and crop prices coming from Nigeria
potentially on a daily basis. That is a tremendous amount of data to mine. Of
course nobody knows the fate of those smartphones today. The entire process of
purchase was actually shrouded in secrecy. Money went down and was allegedly
deployed for the PDP’s 2015 campaigns.
Smooth
guy Adesina landed his plum job, and we ushered in the symbol of integrity, Mr
Buhari… This is the point where you have to screech to a halt if it was an
animated movie. Halt!!! What integrity? I ask, because this government is also
coming up with a grander lie. From the time that Jonathan’s government managed
to find 10 million landholding farmers from the population of Nigeria’s mostly
70 million working males, the Buhari government has done the unthinkable, the
incredible; the found 12 million RICE FARMERS alone, from this same population.
Let us even admit that men and women own farmlands in equal measure in Nigeria.
The sheer implication of 10 million landholders producing food – or any other
farm product – in Nigeria, seems to be lost on us all.
Are
we saying that one out of every 7 men is a farmer with a productive land? We
are not talking of farmhands. Did Adesina distribute his smartphones to farmers
and their farmhands as well? Including their children and so on? Since that time, I always felt that if ten
million farmers where even half productive in Nigeria, not only will all food
be cheap in Nigeria, but we will be a massive exporter everywhere – and that a
lot of crops will waste because we have no means of preserving them.
Enter
the Buhari propaganda machine. The Buhari people recently announced a huge
donation of N1.2 billion from 12 million RICE FARMERS who donated a token of
N100 each. Some people have alleged that the names of rice farmers is being
used by the Buhari Campaign to do money laundering, by routing monies obtain
corruptly by him and his friends through that scheme. In 2015, we also heard a
number of stories from the same man, whereby he claimed that retirees,
villagers and so on, provided the huge amount he spent to win the presidency.
At least two very poor people were said to have spent their last savings for
Buhari – and I wondered then why him or his campaign will collect people’s last
savings.
My guess is as good as your as to how those
people feel today if they are still alive. But hey, they have been brusquely
shoved aside. Out goes the common man who worships the integrity phenomenon and
is ready to trek 2,000 kilometres for him. In comes Anchor Borrowers Program.
In comes Rice Farmers. Because we are so fixated with Rice in this country –
and I confess I am too – it’s as if our ‘rulers’ are ready to use it for scams.
They say it’s what you love that kills you. I’ve always said that this focus on
rice alone – at the detriment of other crops where we are even doing well and
should consolidate our position (such as millet, sorghum, sesame etc) – was
toxic.
Again
my challenge is that we cannot have 10 million, not to talk of 12 million
farmers with their own lands in Nigeria. On this rice farmers matter, we cannot
have 12 million farmers, with farms large and productive enough as to attract
funding from NIRSAL or CBN. The whole thing started with government
prapagandists claiming they created 12 million NEW JOBS in Agriculture and
specifically rice farming.Then the DG of the Nigerian Bureau for Statistics
denied that he has any such record.
Something is definitely amiss here. If however we were told that the
Buhari campaign collected money from thousands of landholders, as well as their
workers, children and labourers and that figure ran up to 12 million, that is
believable.
For
one, Nigerians plant a lot more crops than rice. And it is not the whole of our
landmass we use for Agriculture. The last record shows we cultivate about 40%
of our arable land (Abdullahi, 2017). That is 40% of 923,000 square kilometres
or 92 million hectares net of at least 20% built up. This is close to 300,000
square kilometres or 30 million hectares cultivated in Nigeria – with a lot of
that owned by people like General Obasanjo, Admiral Nyako, Olam, Chi Limited
and other massive players. By every means, 12 million rice paddies will be
visible from space. Nigeria will have become the biggest rice producer for the
universe. We will even supply some to the kingdom of Unidentified Flying
Objects (UFOs).
We
must note however that not all of our 923,000 square kilometer landmass is
arable. We have some desert and increasing desertification. We have swamps. We
have rivers, lakes and so on. We also have mindless environmental degradation.
I did some research. Thailand, the
world’s largest rice producer, has about 70 million people in population. 48%
of them live in rural areas. About 13 million are considered farmers (including
their families). Out of that 13 million,
60% or 7.8 million are involved in the rice value chain. Yet they took over the
world. In the USA, which is 9.8 million square kilometres (more than ten times
the size of Nigeria), they have 2.05 million farms as at 2017, though the
average size per farm is 177 hectares. One hectare is one kilometer by one
kilometer.
Only
910,000 square kilometer of the USA (or less than 10% of landmass), is farmed.
In South Africa, there are about 420,000 farms with an average of 264 hectares
each. 81% of South Africa’s landmass is used for agriculture. They are
aggressive about it. Their model is
commercial and has pushed the peasants to the fringes. In Nigeria, most of our
farming is subsistence. Most farmers here are neglected people, living in the
realm of confusion even as modern economics overtakes them. Let’s round off
with a little math. So if Nigeria has just 300,000 square kilometres or 30 million
hectares cultivated as a whole, how do we fit in 12 million rice farmers?
If we used all our cultivated land for rice,
that will be a mere 2.5 hectare per farmer. There will be nothing to finance
using Anchor Borrowers Programme in a 2.5 hectare farm. Where will the big players be? But since we
don’t use all our land to farm rice, let us be generous and concede a tenth of
Nigeria’s farmed land to rice alone. This shrinks each landholding to just 0.25
hectares. Absolute waste of time. I think Nigeria has officially instituted
deception, lies, stealing, fraud and corruption as official governance models.
Time shall tell where this all ends. Fashua is the presidential candidate of
Abundant Nigeria Renewal Party (ANRP)
The year 2018 was also the time when ordinary Filipinos had to turn their
pockets inside out and stretch their meager budgets to meet their daily needs,
as prices of basic goods, particularly rice, soared to an all-time high.Since
the start of 2018, rice reserves of the National Food Authority (NFA), were
drastically depleted. The NFA is mandated to ensure food security, and
stabilize rice supply and prices in the market.
In April, the grains agency announced that its rice stocks had
gone down to less than a day’s requirement, much lower than the mandated 15-day
rice reserve at any given time and the 30-day buffer stock during the lean
season. This eventually pushed the price of the staple to as high as P60 per
kilo in Metro Manila and P70 per kilo in Zamboanga City, which was later placed
under a state of calamity from the rice shortage.
Farmers separate rice grains from stalks using a thresher machine
in a rice field in Plaridel, Bulacan. PHOTO BY RENE DILAN
Government-subsidized NFA rice is
sold at P27 to P32 per kilo, which is significantly lower than the typical
commercial rice priced at P40 per kilo and above.
The government’s economic managers pointed to the rice shortage
as the main driver of inflation, which peaked at a nine-year high of 6.7
percent in October and strained the already tight budget of consumers.
To curb inflation, the Duterte administration flooded the market
with cheap imported rice. Also, the NFA implemented a suggested retail price
(SRP) on the staple.
Series of importations
For 2018, the NFA booked a total of 1.25 million metric tons
(MT) of rice imports as approved by the NFA Council, the grain agency’s
inter-agency policy-making body. The move was meant to boost NFA’s buffer
stocks. Also, the NFA Council approved the procurement of an additional 350,000
MT of rice under the importation program of the Department of Trade and
Industry, which aims to offer commercial rice at P38 per kilo exclusively in
supermarkets.
While the government clearly laid out importation plans, several
factors hampered the early arrival of rice imports aimed at bringing back the
presence of NFA rice in the local market. These included late conduct of
biddings, high price offers from suppliers, bad weather conditions, and other
climatic disturbances.
According to former agriculture chief William Dar, while it is
necessary for the Philippines to import rice to satisfy fast-growing
consumption, the NFA Council must make necessary decisions to import rice at
the “right time” to ensure stable supply in the market. Doing that also
protects local farmers from the inflow of cheap imported rice.
“We have to look at our own rice adequacy level which tells us
that we lack about 3-10 percent of rice supply yearly. This means that we have
to plan importation to prevent a rice crisis. Importation is a complimentary
solution to increasing our levels of productivity in rice,” Dar told The Manila
Times.
“However, the imports must be taken at the right time and right
circumstances,” he added.
SRP on rice
In an apparent bid to curtail possible exploitation of the
prices of commercial rice by alleged “profiteers” in the market, the NFA also
implemented the SRP for the staple beginning October 27.
Under the SRP, local regular-milled and well-milled rice should
be sold at no more than P39 and P44 per kilo, respectively. For imported
variants, well-milled rice should be sold at no more than P39 per kilo while
premium rice should be priced no higher than P43 per kilo.
However, Dar said, “This [SRP] is a temporary mechanism. Once
the [rice] tariffication is in place, that will really bring down prices of
rice to the market level. I’m seeing that once we have enough rice in the
market, we won’t be needing the SRP anymore.”
Rice tariffication
Under rice tariffication, rice to be imported from member-states
of the Association of Southeast Asian Nations (Asean) would be levied with a
35-percent duty. On the other hand, rice imports from non-Asean member-states
will be slapped a 50-percent tariff. Eventually, the import quotas on rice will
be scrapped.
Sen. Cynthia Villar, who heads the Senate Committee on
Agriculture and Food, said the package of support for farmers in the rice
tariffication measure approved by Congress includes giving “preferential
attention” to rice farmers, cooperatives and associations.
Under the bill, P10 billion will be allocated annually from 2019
to 2014 for the Rice Competitiveness Enhancement Fund, which would be used to
provide direct financial assistance to rice farmers to make them competitive
with their Asean counterparts, particularly Thailand and Vietnam.
Vietnam and Thailand produce palay (unmilled rice) at 5-8 MT per
hectare at P5 to P9 per kilo. Meanwhile, the Philippines averages 4 MT per
hectare at a cost of P11 to P14 per kilo, not to mention additional costs
imposed by middlemen.
Dar said the massive spending stipulated by the rice
tariffication bill can be the long-term solution to make the country’s rice
industry truly competitive.
“Also, they have to design the credit facility [with no
double-digit interest] that the farming sector can tap. Then, enhance the
farmers’ capabilities and entice today’s youth to go into farming. These are
the very things that can make rice farmers competitive in the future,” he
added.
Amira Nature
Foods Ltd Announces $30 Million Contract with Repeat Customer
December
27, 2018 08:00 AM Eastern Standard Time
DUBAI, United Arab Emirates--(BUSINESS WIRE)--Amira Nature Foods Ltd (the
"Company") (NYSE:ANFI), a global provider of packaged Indian
specialty rice, today announced that it entered into a, approximately $30 million
contract, to supply third party branded basmati rice to a repeat customer in
the Europe, Middle East, and Africa (“EMEA”) region. The Company expects to
recognize the benefit of this contract in the fiscal 2020 ending March 31,
2020.
Amira Nature Foods Ltd Announces $35 Million Contract with
Repeat Customer
“We are extremely pleased to
continue our relationships with our customers in the EMEA region”, stated Karan
A. Chanana, Amira’s Chairman.
About Amira Nature Foods
Founded in 1915, Amira has
evolved into a global provider of packaged Indian specialty rice, with sales in
over 40 countries today. Amira sells Basmati rice, premium long-grain rice
grown only in certain regions of the Indian sub-continent, under their flagship
Amira brand as well as under other third party brands. Amira sells its products
primarily in emerging markets through a broad distribution network. Amira’s
headquarters are in Dubai, United Arab Emirates, and it also has offices in
India, Germany, the United Kingdom, and the United States.
Cautionary Note on
Forward-Looking Statements
This release contains
forward-looking statements within the meaning of the U.S. federal securities
laws. These forward-looking statements generally can be identified by phrases
that we or our members of management use such as “believe,” “expect,”
“anticipate,” “foresee,” “forecast,” “estimate” or other words or phrases of similar
import. Specifically, these statements include, among other things, statements
that describe our expectations for the global rice market, the financial impact
of new sales contracts on our revenue, our expectations regarding the
successful efforts of our distribution partners, and other statements of
management’s beliefs, intentions or goals. It is uncertain whether any of the
events anticipated by the forward-looking statements will transpire or occur,
or if any of them do, what impact they will have on our results of operations,
financial condition, or the price of our ordinary shares. These forward-looking
statements involve certain risks and uncertainties that could cause actual
results to differ materially from those indicated in such forward-looking
statements, including but not limited to our ability to perform our agreements
with customers; our ability to recognize revenue from our contracts as planned;
continued competitive pressures in the marketplace; our reliance on a few
customers and distribution partners for a substantial part of our revenue; our
ability to implement our plans, forecasts and other expectations with respect
to our business and realize additional opportunities for growth; and the other
risks and important considerations contained and identified in our filings with
the Securities and Exchange Commission. All forward-looking statements
attributable to us or to persons acting on our behalf are expressly qualified
in their entirety by these risk factors. Other than as required under the
securities laws, we undertake no obligation to update any forward-looking or
other statements herein, whether as a result of new information, future events
or otherwise.
Post-Pub Neckfiller The late and much-missed Lester Haines wrote a series called Post-Pub Nosh Neckfiller, high calorie food you can cook when drunk, or hungover. These veered into sophisticated recipes hard to rustle up when sober, let alone drunk - like home made polenta Eggs Benny with home made hollandaise sauce.
As a tribute, and for one night only, we’re reviving this. Why? Because you’ll by now be drunk, hopefully, and thoroughly fed up with Christmas food.
The “BIR” (British Indian Restaurant) curry sounds daunting but cheerfully fulfills the criteria. It’s extremely quick to cook - quicker than waiting for a takeaway - and has the kick you need. Our example revisits ground Lester once described - the difference being what you learn here can serve as the basis for dozens of late-night dishes that are ready almost instantly and have that curry house taste.
The Recipe
The BIR curry is one of those dining staples that remained a mystery for years, but inevitably with the internet secrets get out. It’s actually pretty simple too, although the key element needs preparing in advance. I have cooked this as an alternative to the “kebab on the way home” and never once regretted it. If your base gravy is ready (or thawed out) it takes less than 10 minutes. I wish the secret had got out earlier.
I’ll admit that this is a simplified version of a recipe that will horrify fans of Indian food. It may even horrify “BIR" purists who already know this method. But Lester’s rules must be observed: this must be completed quickly when not entirely sober. Alongside the rough and ready version, there’s advice on making a slightly more sophisticated one for an evening meal. Drunks are served first.
The principle is simple: caramelised onions. A curry starts with an extremely hot oil in which to fry the spices, to which you add a foul slop - the onion masala or “base gravy” - which is then blasted away by the heat. Then this almost ready for anything, usually a specific blend of spices and pre-cooked meats to create the familiar menu meal. (In reality, restaurants have their own house blend of spices which they introduce to the masala first (which is why so many establishments taste the same), then they add the blend for the dish they’re cooking, eg Jalfreizi, Bhuna, etc)
Ingredients
The only ingredient you may struggle to find here is garlic and ginger paste. This is internationally classified as a noxious substance - you will have seen the hazard markings on lorries and wondered what they’re about. Well now you know.
Unfortunately, you’ll need a lot of this for these recipes, and it is mandatory. (You can put ginger and garlic in a blender of course with some oil, but that’s beyond the bounds of the project here). Fortunately, the stuff is not expensive, at around £1.20 a jar. I would also recommend you get fistfuls of fresh coriander from a corner shop or market, and avoid the prissy and anaemic coriander sold by supermarkets in thin plastic bags.
Other cheats and tips
I’ve deliberately not included rice here, for the reason that it’s another step of cooking you don’t need, but here you can pre-prepare it too. If you wash the basmati four or five times in cold water (I use one of these) making sure pretty much each grain gets a rub between your fingers, then leave it to stand for half an hour before draining, it will then cook in 2-3 minutes when you need it in a hurry.
Around the web you'll find lots of ideas for spice mixes. The commercial Shan Foods mixes (cheating to use it here) are mostly very good. So good many BIRs use them and they're ideal for a late night fryup - which is really what this is.
The hangover-forestalling carb accompaniment might surprise you: it’s plain old pita bread. But the Karachi natives I know - where the really great stew curries like Nihari come from - have pita with most of their home cooked specials. I have never found making my own naan breads particularly worthwhile, and I have included a basmati rice side for people who want to eat their curry sober, or aren’t in a rush, or are veggie.
I’ll save the Bit You Must Do First until last, to show how easy it is. This will take about 10 minutes.
Saag paneer
This requires very hot oil and very intense heat, so don’t be stupid and scar yourself for life. And if you do, we don’t want pictures.
The quantities here are sufficient to feed two very gluttonous people and three good-sized (British, not American)-sized portions. As a side-dish this will feed four. I will assume you have about half a pint of masala or so, some 350ml, on hand – recipe below. And for the drunken version, you can get by with garam masala and madras powder.
I am not kidding: the caramelised gravy carries all before it. For something with a bit more subtlety use cardamom seeds and cumin seeds, and even a star anise to sweeten it a bit. But you can actually get away with just a dash of madras powder in the oil.
Many if not most saag recipes call for tomatoes, and many omit the onions. I disagree, finding the tomatoes completely missable in this dish (it’s 11pm, why would you miss them?), while the onions help to bind it together - otherwise it’s a paste. The onions also help sweeten it.
The heat generated is the key to the magic that happens next, which is why restaurants and proper chefs use a metal frying pan. Trust me, you don’t need one, so long (and this is important) as you can generate enough heat. Unless you’re cooking for one and are on a diet don’t bother with a normal sized frying pan, it doesn’t have the space you need. Also, it’s essential that you warm the gravy up a bit, otherwise the first dollop will cool the pan and it won’t work: you’ll have a spicy boiled soup. 45 seconds in the microwave should do it.
The ingredients. Not shown: oil, salt, lemon juice (optional). If stuck you can get by with Madras Curry Powder - seriously. (Click to enlarge.)
I warned you this isn’t for purists. Here I am using halloumi cheese instead of paneer. Why? It’s a lot easier to find and works fantastically well. I challenge most people to tell the difference sober, let alone after visiting the pub. (As an aside, a curd-based cheese is pretty trivial to make yourself.)
For spinach, I prefer the older, leathery kind, which you can chop into inch-wide strips and blanch for a minute, no more. The very popular but tasteless baby spinach – seen here – just needs a splash of water and a few seconds. There’s no need to chop this at all. Frozen spinach works well.
(In North London it’s compulsory to use organic kale and the police may issue you with a caution for using industrial spinach. Only joking.)
Any greens work well here but nothing disappears like spinach.
Once splashed, press it right down, and it will do that amazing spinach disappearing trick. Whatever spinach you’re using, wring as much water as you can out of the blob, by hand works best.
Use a hand blender to get it into the texture you want. Some people like a completely smooth sinister-looking paste, but not me.
You can stop here and keep it in the fridge for later if you’re going out.
Having drained it as well as you can muster, now chop about two-thirds of the coriander coarsely and blend it with a hand-blender. You’re wondering how on earth you’ll feed people with that measly bit of spinach - but fear not.
Now slice half the onion thinly, and cube the cheese. It needs a minute on two sides to give it that toasted look 'n' feel. You can cheat by chopping it up into spam fritters then slicing these again sideways, rather than trying to examine and turn each one individually - a tricky manoeuvre when drunk.
As this is frying, chop the final third of your coriander bunch finely - the flavour is in the stalks remember.
Halloumi works just as well as paneer cheese. And (right) remember to warm the gravy up before using it.
In your "very big frying pan”, dry-roast some whole spices (for the posh version). Add the oil and make sure it’s up to a good heat and add the powdered spices for about 20 seconds.
If you're just using a curry powder, just fry that for a few seconds.
Then add the onions and give them a minute – not too long. This is accelerated cooking. The heat should now be really intense.
Now for the fun part.
Click to enlarge
Start to dollop in the gravy at the side of the pan or wok, ladle by ladle. It should instantly be scalded, turning from light to a darker colour.
Click to enlarge
It is now acquiring that rich, glossy look of a professional Indian meal. The dish can then go in any number of directions – for a meat curry you would here add the precooked meat for example, or some boiled spuds for saag aloo.
Once you’ve got three or four ladles of your gravy in, you can gradually add in the spinach – turning it over.
Click to enlarge
Only a tiny amount of spinach will turn a sea of brown gravy intensely green. Some swear by a dash of lemon to keep the colour, but you can add this at the end or not at all. I’ve never found the colour a problem – look at it.
Remember you’re just stirring it, not cooking it, and it’s almost done. With a minute to go you might want to add a half teaspoon of sugar if you think it’s too bitter - or a pinch of methi leaves for some body. Add the cheese, just for a minute and warm it through. Finally add the rest of the coriander and stir that through.
Click to enlarge
It’s ready. Serve it up with the pita bread.
Sorry, there’s no final "presentation photo" in a fancy dish. Or attractive people enjoying it. (I admit there should be to be Neckfiller compliant.) I was hungry and ate it. You will want to too.
The bit you must do first, at last
Here we have: big onions, garlic and ginger paste, tomatoes, bit of old cabbage, turnip.
The masala slop or base gravy can be prepared in advanced and frozen, and is much less daunting than it seems, and simpler than many of the recipes dictate. You just need need lots of onion, the G&G paste - a lot of it - a tin of tomatoes and some spices. This you then boil for an hour and a half, then blend with an electric hand blender.
Some insist on cooling it to room temperature before blending - I wouldn’t bother.
One thing I like about this is that it benefits from the leftover stuff that gets forgotten about at the bottom of the fridge: carrot, a bit of cabbage, even a bit of turnip or parsnip. And the same applies to things at the back the spice drawer. Most recipes call for red pepper, but you can completely dispense with this, I’ve found.
Here you can throw in some pungent stuff that hasn’t been used for ages or you wonder why you ever bought it in the first place, like mace or cinnamon. But even curry powder will do. Into the pot use somewhere between a teaspoon and a tablespoon each of garam masala, paprika, cumin powder, turmeric and stir. Much more sophisticated versions can be found online (links below).
I strongly recommend going for the largest onions you can find - three huge Spanish onions will be sufficient for several meals, and are easier to chop up roughly with a meat cleaver. This dispenses with the most tedious part, peeling and chopping lots of onions. And don’t even bother frying them, as you should if you were in a genuine British Indian.
Even manky old winter root vegetables give it a really diabolically good depth. All of these can be roughly chopped as you’re boiling it down to a slop. Throw in the tomatoes, half of the G&G or more, and cover them and leave to simmer for 75 to 90 minutes. Drain slightly and leave it to cool.
After blending the pot, what you’re left with is a kind of soup that nobody would ever want to eat, one that is strangely tasteless. Although as the Red Army fought the Wehrmacht across the 2,000 mile of Russian steppe, they would have considered this a feast in itself.
For proper recipes. Al’s revised one* looks pretty silky and I look forward to trying it. Here's another.
What about us meat eaters?
Post-pub nosh without meat? Are you mad? No I’m not trying to convert you either. But meat requires another step of preparation. BIRs use a pre-cooked chicken, lamb or beef which his really just pre-boiled meat in a nice spicy stock. Beef needs softening up, but lamb doesn’t so much. Here’s Dan Toombs version*.
My tip would be to leave the onion slices very large, or chopped absolutely tiny, as you’ll be lifting the meat chunks from the stock and it’s really tedious to extract sticky onions from the meat. As with the base gravy, make use of the pungent spices like cloves and mace, and Nigella seeds, named after the great TV chef, Nigella Lawson**. If you do go with onions you can blend this and add this to the meat curry, it can be quite sensational.
And double up on the garlic and ginger. Here’s the result of cubed beef given the treatment.
(As if you didn't know what cooked meat looks like.)
Happy eating
You don’t have to be drunk to cook this (although it helps). My freezer always has a couple of tubs of the gravy "for emergencies”. Come home late or knackered and in a few minutes you’ve got a curry better than many takeaways. What’s not to like? ®
*For excellent videos Al's Kitchen YouTube channel has a lot of useful advice and Dan Toombs coffee table books have many more tips and ideas.
** Before anyone sends in a correction, that's also a joke...https://www.theregister.co.uk/2018/12/31/the_great_british_curry/
31 DECEMBER 2018
Make nice with rice to boost your diet
Opt for brown rice, the whole-grain form, as often as possible – it's more nutritious than white rice.
If you love rice, you might be wondering how you can make it part of healthy meals. Whether you're trying to drop pounds or stay at a healthy weight, some adjustments will let you keep it on the menu.
Rice belongs to the grain family. While grains are an important part of your overall diet, standard white rice isn't a nutritious choice – it's not a whole grain. What's more, it's a food that has 200 calories per cup, so you want to make sure that you maximise nutrients as well as flavour.
Turn rice into a meal
First, opt for brown rice, the whole-grain form, as often as possible. White rice has gone through a process that removes its fibre and many of its nutrients, including protein, iron and some B vitamins.
There are many types – and colours – of whole grain rice to sample, including brown basmati, red rice, purple Thai and Chinese black rice. Popular Wehani rice is a whole grain, reddish-brown American hybrid of basmati and brown rices. Note that wild rice is another tasty choice, though technically it's not a rice, but rather a semi-aquatic grass. It makes a great medley when mixed with brown rice.
Also experiment with different ways to turn rice into a meal rather than a side dish. For lunch or a cold supper, load a whole-wheat pita pocket with cooked and cooled rice and chopped vegetables and top with a light vinaigrette.
Or try a cold rice salad for a to-go meal. For your protein, add in chunks of turkey, chicken, tofu or nuts, then blend in a handful of dried raisins or cranberries and a sprinkling of seasonings.
You can even get creative and make homemade sushi rolls at home. Use avocado and cucumber if you're not a fan of raw fish.
Baked with milk, eggs, vanilla, a small amount of sweetener and cinnamon, brown rice can even make a healthy version of rice pudding for dessert or even breakfast.
Image credit: iStock
How to make kale, fruit
and nut pilaf
The kale and cranberries give this spiced rice dish a
festive look for those still clinging on to Christmas...
Add
some crunch with hazelnuts, walnuts or almonds ( )
Kale,
fruit and nut pilaf
Serves 2
If you’ve got a large, deep frying pan and want to double the quantities
to serve four, then it should fit, otherwise use a large heavy-based saucepan
or flameproof casserole dish. Red Russian and curly kale (leaves stripped from
tougher stalks) work best here. It can be made with cavolo nero, but in that
case it’s best to boil the leaves, refresh, chop and add them at the end of
cooking.
150g brown basmati rice sunflower or light olive oil, for frying 1 onion, finely diced 1½ teaspoons garam masala 125ml (a small glass) dry white wine 50g dried cranberries 50g raisins 500ml vegetable stock 200g red Russian or curly kale, chopped if the leaves are large 50g chopped nuts (e.g. hazelnuts, pistachios, almonds or walnuts), toasted
(see tip below) a squeeze of lemon juice salt and black pepper
Created
with Sketch.Food
and drink news
Show all 33
Created
with Sketch.
Food and drink news
1/33 Britain consumes more chocolate than any other country
Most people love
chocolate but it turns out no one does more than the Brits – with the average
Brit found to have consumed 8.4 kg of chocolate in 2017, according to new data.
Chocolate consumption around the world is on the rise, according to Mintel Global
New Products Database (GNPD), which found that in the past year alone, Easter
chocolate production has risen by 23 per cent
2/33 'Easter eggs should be banned for children under four'
Dr Becky Spelman, chief
psychologist at Harley Street’s Private Therapy Clinic, is calling for Easter
eggs to be banned for consumption for children under the age of four, claiming
that giving them the opportunity to binge on chocolate so young will give them
an unhealthy relationship with food later on. "This is a nightmare
situation for parents of this generation as they have no idea how to teach
their children to delay their response to cravings,†she said, explaining
that too many young kids binge on these chocolates because their parents don’t
know how to stop them. "Once a child starts overeating behaviour at a
young age it’s very hard to turn things around for them in terms of food and
their eating habits moving forward, leading to obesity from at very young
age," she added
PA
3/33 Pineapple overtakes avocado as the UK's fastest-selling
fruit
According to Tesco,
pineapple has overtaken avocado as the UK’s fastest-selling fruit, with sales
increasing by 15 per cent in 2017. In comparison, avocado sales rose by just
under 10 per cent last year. The popular supermarket says the surge in
popularity comes as shoppers buying the versatile fruit are beginning to use it
as a main ingredient in everything from curries and barbecues, to juices and
cocktails
Getty
4/33 Healthy living makes us more inclined to binge, research
suggests
Gluten-free breads,
dairy-free milks and other plant-based products have been some of the most
favoured foods in British supermarkets this year. However, while we’re busy
filling our shopping trolleys with gluten-free goodness, we’re also jamming
it with junk food and alcohol, new research suggests
Getty/iStock
5/33 Marks & Spencers launches stoneless avocados
Rather than the result of
genetic modification, the avocados are formed by an unpollinated avocado
blossom. The fruit develops without a seed which in turns stops the growth,
creating a small, seedless fruit. What’s more, the skin is actually edible,
unlike a regular avocado. The flesh is much like that of a normal avocado -
smooth and creamy, pale in colour and rich in flavour
M&S
6/33 Office teabags contain 17 times more germs than a toilet
seat, reveals study
The average bacterial
reading of an office teabag was 3,785, in comparison to only 220 for a toilet
seat. Other pieces of kitchen equipment also stacked up highly in their findings,
with the bacterial readings averaging at 2,483 on kettle handles, 1,746 on the
rim of a used mug and 1,592 on a fridge door handle
Getty Images/iStockphoto
7/33 New study shows drinking more coffee leads to a longer
life
There is good news and a
final hope for coffee addicts and lovers. You will now be able to drink coffee
for longer as new study shows its can lead to a prolonged life. Scientists
showed that those who drank between two and four cups of coffee a day had 18%
lower risk of death compared to non-coffee drinkers.
PA
8/33 Coke Zero is replaced with Coke Zero Sugar
Coca-Cola is pulling the
plug on its Coke Zero. The much loved drink will be replaced with a ‘new
improved taste’. The move, backed with a £10 million campaign, is said to
come from Coca-Cola supporting people to reduce their sugar intake. Coca-Cola
want people make this move while not sacrificing sugary taste of Coca-Cola.
Coca-Cola
9/33 Starbucks introduce new avocado spread
The avocado craze has
grown from hipster brunch restaurants to Starbucks. Starbucks have introduced
their new avocado spread earlier this year and it has the internet in debate.
Some argue that it not a spread but guacamole while others question if there is
any avocado in there at all. When buying the new spread you can also buy an
optional toasted bagel. It is a must try for all avocado connoisseurs.
Starbucks
10/33 New Mars chocolate bar
The iconic British
chocolate bar is about to get its partner in crime. The new bar, named Goodness
Knows, will replace the gooey caramel goodness of the mars bar with oats. It is
said to be more like a Florentine biscuit with a thin dark chocolate bottom.
While being moderately healthy Mars says that is has ‘good intentions’. One
pack has 154 calories and will sell for about 90p.
Mars
11/33 Wine prices could increase because of Brexit
Wine lovers across the UK
might soon have to shell out close to a quarter more for their favourite tipple
after Brexit, as a weaker pound and sluggish economy takes its toll, a new
study shows
Rex
12/33 Chocolate may be good for the heart
A new study, published in
the British Medical Journal: Heart, found that moderate chocolate intake can be
positively associated with lessening the risk of the heart arrhythmia condition
Atrial Fibrillation
Getty Images/iStockphoto
13/33 Brits throw away 1.4 million bananas each year
British families are
throwing away 1.4 million bananas that are perfectly good to eat every day at
cost of £80m a year, new figures have shown
PA/Armin Weigel
14/33 Rosemary sales spike over exam time
There has been a surge a
surge in sales of the herb rosemary after a recent study found it helps improve
memory. According to high street health food chain Holland & Barrett, sales
of the herb have increased by 187 per cent compared to the same time last year
Getty Images/iStockphoto
15/33 Gluten-free diets 'not recommended' for people without
coeliac disease
Avoiding wheat, barley
and rye in the belief that a gluten-free diet brings health benefits may do
more harm than good, according to a team of US nutrition and medicine experts
Getty Images/iStockphoto
16/33 Starbucks launches two new coffee-based drinks
Starbucks is launching
two new coffee-based drinks in the UK, as it strives to tap into consumers’
growing appetite for healthy beverages. The Cold Brew Vanilla sweet cream and
the Cappuccino Freddo, will both be available in stores throughout the UK from
the start of May
Twitter/@SbuxCountyHall
17/33 Cadbury’s Dairy Milk Tiffin is making a permanent
comeback after 80 years
The Cadbury Dairy Milk
Tiffin, first produced in 1937, is making a permanent comeback to the UK. The
raisin and biscuit-filled chocolate bar is being launched after a successful
trial last summer saw 3 million chocolate treats – at the cost of £1.49 for
each 95g bar- purchased by nostalgic customers
Cadburys
18/33 Pizza restaurant makes ‘world’s cheesiest’
'Scottie's Pizza Parlor'
in Portland Oregon has created the world’s cheesiest pizza using a total of
101 different cheese varieties.
Facebook/Scottie's Pizza
Parlor
19/33 A pizza joint in Portland Oregon has created the
world’s cheesiest pizza using a total of 101 different cheese varieties. Why
not eating before a workout could be better for your health
A study published in the
American Journal of Physiology by researchers at the University of Bath found
you might be likely to burn more fat if you have not eaten first
Getty Images/iStockphoto
20/33 New York restaurant named best in the world
A New York restaurant
where an average meal for two will cost $700 has been named the best in the
world. Eleven Madison Park won the accolade for the first time after debuting
on the list at number 50 in 2010. The restaurant was praised for a fun sense of
fine-dining, “blurring the line between the kitchen and the dining roomâ€
Getty Images
21/33 Why you crave bad food when you’re tired
Researchers at Feinberg
School of Medicine, Northwestern University in Chicago recently presented their
results of a study looking into the effects of sleep deprivation upon
high-calorific food consumption. Researchers found that those who were
sleep-deprived had “specifically enhanced†brain activity to the food
smells compared to when they had a good night’s sleep
Shutterstock
22/33 Drinking wine engages more of your brain than solving
maths problems
Drinking wine is the
ideal workout for your brain, engaging more parts of our grey matter than any
other human behaviour, according to a leading neuroscientist. Dr Gordon
Shepherd, from the Yale School of Medicine, said sniffing and analysing a wine
before drinking it requires “exquisite control of one of the biggest muscles
in the bodyâ€
Getty Images/iStockphoto
23/33 British dessert eating surges after people ditch healthy
eating in February
: In heartening news for
anyone feeling guilty about quitting their New Year diet, it seems lots of us
have given in to our sweet tooths once again. New data from nationwide
food-delivery service Deliveroo reveals there was a surge in Brits ordering
desserts in February compared to the first month of 2017
Getty Images/iStockphoto
24/33 US congress debates definition of milk alternatives
A new bill has been
created that seeks to ban dairy alternatives from using the term ‘milk’.
Titled the DAIRY PRIDE Act, the name is a tenuous acronym for ‘defending
against imitations and replacements of yogurt, milk, and cheese to promote
regular intake of dairy every day’. It argues that the dairy industry is
struggling as a result of all the dairy-free alternatives on the market and the
public are being duped too
Getty Images
25/33 Cadbury’s launches two new chocolate bars
UK confectionary giant
Cadbury has launched two new chocolate bars, hoping to lure those with a sweet
tooth and perhaps help combat some of the challenges it faces from rising
commodity prices and a post-Brexit slump in the value of the pound.The company’s
new products will be peanut butter and mint flavoured. They will be available
in most major super markets as 120g bars, priced at £1.49, according to the
company
Cadburys
26/33 You can now get a job as a professional chocolate eater
The company responsible
for some of your favourite chocolate brands – think Cadbury, Milks, Prince
and Oreo – have officially announced an opening to join their team as a
professional chocolate taster. The successful candidate will help them to test,
perfect and launch new products all over the world.
Getty Images/iStockphoto
27/33 MSG additive used in Chinese food is actually good for
you, scientist claims
For years, we’ve been
told MSG (the sodium salt of glutamic acid) - often associated with cheap
Chinese takeaways - is awful for our health and to be avoided at all costs. But
one scientist argues it should be used as a “supersalt†and encourages
adding it to food.
Getty Images/iStockphoto
28/33 Lettuce prices are rising
Not only are lettuces
becoming an increasingly rare commodity in supermarkets, but prices for the
leafy vegetables seem to be rising too. According to the weekly report from the
Government’s Department for Environment, Food and Rural Affairs, a pair of
Little Gem lettuces had an average market price of £0.86 in the week that
ended on Friday, up from an average of £0.56 in the previous week – that’s
an almost 54 per cent increase.
Getty Images
29/33 Food School
Kids celebrate Food
School graduation with James Martin – a campaign launched by Asda to educate
young people on where food comes from. New research has revealed that children
across the UK just aren’t stepping up to the plate when it comes to simple
facts about the food they eat – with almost half of children under eight not knowing
that eggs come from chickens
RichardCrease/BNPS
30/33 ‘Do-It-Yourself’ restaurant
To encourage more people
to cook and eat together, IKEA has launched The Dining Club in Shoreditch – a
fully immersive ‘Do-It-Yourself’ restaurant . Members of the public can
book to host a brunch, lunch or dinner party for up to 20 friends and family.
Supported by their very own sous chef and maître de, the host and their guests
will orchestrate an intimate dining experience where cooking together is celebrated
and eating together is inspirational
Mikael Buck / IKEA
31/33 Ping Pong menu with a twist
Gatwick Airport has
teamed up with London dim sum restaurant Ping Pong to create a limited edition
menu with a distinctly British twist; including a Full English Bao and Beef
Wellington Puff, to celebrate the launch of the airport’s new route to Hong
Kong
32/33 Zizzi unveil the Ma’amgharita
Unique pizza art has been
created by Zizzi in celebration of the Queen’s 90th birthday. The pizza
features the queen in an iconic pose illustrated with fresh and tasty Italian
ingredients on a backdrop of the Union Jack
33/33 Blue potatoes make a comeback
Blue potatoes, once a
staple part of British potato crops, are back on the menu thanks to a Cambridge
scientist turned-organic farmer and Farmdrop, an online marketplace that lets
people buy direct from local farms. Cambridge PhD graduate-turned farmer,
Adrian Izzard has used traditional growing techniques at Wild Country Organics
to produce the colourful spuds, packed with healthy cell-protecting
anthocyanin, which had previously disappeared from UK plates when post-war
farmers were pushed towards higher-yielding varieties
1/33 Britain consumes more chocolate than any other country
Most people love
chocolate but it turns out no one does more than the Brits – with the average
Brit found to have consumed 8.4 kg of chocolate in 2017, according to new data.
Chocolate consumption around the world is on the rise, according to Mintel
Global New Products Database (GNPD), which found that in the past year alone,
Easter chocolate production has risen by 23 per cent
2/33 'Easter eggs should be banned for children under four'
Dr Becky Spelman, chief
psychologist at Harley Street’s Private Therapy Clinic, is calling for Easter
eggs to be banned for consumption for children under the age of four, claiming
that giving them the opportunity to binge on chocolate so young will give them
an unhealthy relationship with food later on. "This is a nightmare
situation for parents of this generation as they have no idea how to teach
their children to delay their response to cravings,†she said, explaining
that too many young kids binge on these chocolates because their parents
don’t know how to stop them. "Once a child starts overeating behaviour
at a young age it’s very hard to turn things around for them in terms of food
and their eating habits moving forward, leading to obesity from at very young
age," she added
PA
3/33 Pineapple overtakes avocado as the UK's fastest-selling
fruit
According to Tesco,
pineapple has overtaken avocado as the UK’s fastest-selling fruit, with sales
increasing by 15 per cent in 2017. In comparison, avocado sales rose by just
under 10 per cent last year. The popular supermarket says the surge in
popularity comes as shoppers buying the versatile fruit are beginning to use it
as a main ingredient in everything from curries and barbecues, to juices and
cocktails
Getty
4/33 Healthy living makes us more inclined to binge, research
suggests
Gluten-free breads,
dairy-free milks and other plant-based products have been some of the most
favoured foods in British supermarkets this year. However, while we’re busy filling
our shopping trolleys with gluten-free goodness, we’re also jamming it with
junk food and alcohol, new research suggests
Getty/iStock
5/33 Marks & Spencers launches stoneless avocados
Rather than the result of
genetic modification, the avocados are formed by an unpollinated avocado
blossom. The fruit develops without a seed which in turns stops the growth,
creating a small, seedless fruit. What’s more, the skin is actually edible,
unlike a regular avocado. The flesh is much like that of a normal avocado -
smooth and creamy, pale in colour and rich in flavour
M&S
6/33 Office teabags contain 17 times more germs than a toilet
seat, reveals study
The average bacterial
reading of an office teabag was 3,785, in comparison to only 220 for a toilet
seat. Other pieces of kitchen equipment also stacked up highly in their
findings, with the bacterial readings averaging at 2,483 on kettle handles,
1,746 on the rim of a used mug and 1,592 on a fridge door handle
Getty Images/iStockphoto
7/33 New study shows drinking more coffee leads to a longer
life
There is good news and a
final hope for coffee addicts and lovers. You will now be able to drink coffee
for longer as new study shows its can lead to a prolonged life. Scientists
showed that those who drank between two and four cups of coffee a day had 18%
lower risk of death compared to non-coffee drinkers.
PA
8/33 Coke Zero is replaced with Coke Zero Sugar
Coca-Cola is pulling the
plug on its Coke Zero. The much loved drink will be replaced with a ‘new
improved taste’. The move, backed with a £10 million campaign, is said to
come from Coca-Cola supporting people to reduce their sugar intake. Coca-Cola
want people make this move while not sacrificing sugary taste of Coca-Cola.
Coca-Cola
9/33 Starbucks introduce new avocado spread
The avocado craze has
grown from hipster brunch restaurants to Starbucks. Starbucks have introduced
their new avocado spread earlier this year and it has the internet in debate.
Some argue that it not a spread but guacamole while others question if there is
any avocado in there at all. When buying the new spread you can also buy an
optional toasted bagel. It is a must try for all avocado connoisseurs.
Starbucks
10/33 New Mars chocolate bar
The iconic British
chocolate bar is about to get its partner in crime. The new bar, named Goodness
Knows, will replace the gooey caramel goodness of the mars bar with oats. It is
said to be more like a Florentine biscuit with a thin dark chocolate bottom. While
being moderately healthy Mars says that is has ‘good intentions’. One pack
has 154 calories and will sell for about 90p.
Mars
11/33 Wine prices could increase because of Brexit
Wine lovers across the UK
might soon have to shell out close to a quarter more for their favourite tipple
after Brexit, as a weaker pound and sluggish economy takes its toll, a new
study shows
Rex
12/33 Chocolate may be good for the heart
A new study, published in
the British Medical Journal: Heart, found that moderate chocolate intake can be
positively associated with lessening the risk of the heart arrhythmia condition
Atrial Fibrillation
Getty Images/iStockphoto
13/33 Brits throw away 1.4 million bananas each year
British families are
throwing away 1.4 million bananas that are perfectly good to eat every day at
cost of £80m a year, new figures have shown
PA/Armin Weigel
14/33 Rosemary sales spike over exam time
There has been a surge a
surge in sales of the herb rosemary after a recent study found it helps improve
memory. According to high street health food chain Holland & Barrett, sales
of the herb have increased by 187 per cent compared to the same time last year
Getty Images/iStockphoto
15/33 Gluten-free diets 'not recommended' for people without
coeliac disease
Avoiding wheat, barley
and rye in the belief that a gluten-free diet brings health benefits may do
more harm than good, according to a team of US nutrition and medicine experts
Getty Images/iStockphoto
16/33 Starbucks launches two new coffee-based drinks
Starbucks is launching
two new coffee-based drinks in the UK, as it strives to tap into consumers’
growing appetite for healthy beverages. The Cold Brew Vanilla sweet cream and
the Cappuccino Freddo, will both be available in stores throughout the UK from
the start of May
Twitter/@SbuxCountyHall
17/33 Cadbury’s Dairy Milk Tiffin is making a permanent
comeback after 80 years
The Cadbury Dairy Milk
Tiffin, first produced in 1937, is making a permanent comeback to the UK. The
raisin and biscuit-filled chocolate bar is being launched after a successful
trial last summer saw 3 million chocolate treats – at the cost of £1.49 for
each 95g bar- purchased by nostalgic customers
Cadburys
18/33 Pizza restaurant makes ‘world’s cheesiest’
'Scottie's Pizza Parlor'
in Portland Oregon has created the world’s cheesiest pizza using a total of
101 different cheese varieties.
Facebook/Scottie's Pizza
Parlor
19/33 A pizza joint in Portland Oregon has created the
world’s cheesiest pizza using a total of 101 different cheese varieties. Why
not eating before a workout could be better for your health
A study published in the
American Journal of Physiology by researchers at the University of Bath found
you might be likely to burn more fat if you have not eaten first
Getty Images/iStockphoto
20/33 New York restaurant named best in the world
A New York restaurant
where an average meal for two will cost $700 has been named the best in the
world. Eleven Madison Park won the accolade for the first time after debuting
on the list at number 50 in 2010. The restaurant was praised for a fun sense of
fine-dining, “blurring the line between the kitchen and the dining roomâ€
Getty Images
21/33 Why you crave bad food when you’re tired
Researchers at Feinberg
School of Medicine, Northwestern University in Chicago recently presented their
results of a study looking into the effects of sleep deprivation upon
high-calorific food consumption. Researchers found that those who were
sleep-deprived had “specifically enhanced†brain activity to the food
smells compared to when they had a good night’s sleep
Shutterstock
22/33 Drinking wine engages more of your brain than solving
maths problems
Drinking wine is the
ideal workout for your brain, engaging more parts of our grey matter than any
other human behaviour, according to a leading neuroscientist. Dr Gordon
Shepherd, from the Yale School of Medicine, said sniffing and analysing a wine
before drinking it requires “exquisite control of one of the biggest muscles
in the bodyâ€
Getty Images/iStockphoto
23/33 British dessert eating surges after people ditch healthy
eating in February
: In heartening news for
anyone feeling guilty about quitting their New Year diet, it seems lots of us
have given in to our sweet tooths once again. New data from nationwide
food-delivery service Deliveroo reveals there was a surge in Brits ordering
desserts in February compared to the first month of 2017
Getty Images/iStockphoto
24/33 US congress debates definition of milk alternatives
A new bill has been
created that seeks to ban dairy alternatives from using the term ‘milk’.
Titled the DAIRY PRIDE Act, the name is a tenuous acronym for ‘defending
against imitations and replacements of yogurt, milk, and cheese to promote
regular intake of dairy every day’. It argues that the dairy industry is
struggling as a result of all the dairy-free alternatives on the market and the
public are being duped too
Getty Images
25/33 Cadbury’s launches two new chocolate bars
UK confectionary giant
Cadbury has launched two new chocolate bars, hoping to lure those with a sweet
tooth and perhaps help combat some of the challenges it faces from rising
commodity prices and a post-Brexit slump in the value of the pound.The
company’s new products will be peanut butter and mint flavoured. They will be
available in most major super markets as 120g bars, priced at £1.49, according
to the company
Cadburys
26/33 You can now get a job as a professional chocolate eater
The company responsible
for some of your favourite chocolate brands – think Cadbury, Milks, Prince
and Oreo – have officially announced an opening to join their team as a
professional chocolate taster. The successful candidate will help them to test,
perfect and launch new products all over the world.
Getty Images/iStockphoto
27/33 MSG additive used in Chinese food is actually good for
you, scientist claims
For years, we’ve been
told MSG (the sodium salt of glutamic acid) - often associated with cheap
Chinese takeaways - is awful for our health and to be avoided at all costs. But
one scientist argues it should be used as a “supersalt†and encourages
adding it to food.
Getty Images/iStockphoto
28/33 Lettuce prices are rising
Not only are lettuces
becoming an increasingly rare commodity in supermarkets, but prices for the
leafy vegetables seem to be rising too. According to the weekly report from the
Government’s Department for Environment, Food and Rural Affairs, a pair of
Little Gem lettuces had an average market price of £0.86 in the week that
ended on Friday, up from an average of £0.56 in the previous week – that’s
an almost 54 per cent increase.
Getty Images
29/33 Food School
Kids celebrate Food
School graduation with James Martin – a campaign launched by Asda to educate
young people on where food comes from. New research has revealed that children
across the UK just aren’t stepping up to the plate when it comes to simple
facts about the food they eat – with almost half of children under eight not
knowing that eggs come from chickens
RichardCrease/BNPS
30/33 ‘Do-It-Yourself’ restaurant
To encourage more people
to cook and eat together, IKEA has launched The Dining Club in Shoreditch – a
fully immersive ‘Do-It-Yourself’ restaurant . Members of the public can
book to host a brunch, lunch or dinner party for up to 20 friends and family.
Supported by their very own sous chef and maître de, the host and their guests
will orchestrate an intimate dining experience where cooking together is
celebrated and eating together is inspirational
Mikael Buck / IKEA
31/33 Ping Pong menu with a twist
Gatwick Airport has
teamed up with London dim sum restaurant Ping Pong to create a limited edition
menu with a distinctly British twist; including a Full English Bao and Beef
Wellington Puff, to celebrate the launch of the airport’s new route to Hong
Kong
32/33 Zizzi unveil the Ma’amgharita
Unique pizza art has been
created by Zizzi in celebration of the Queen’s 90th birthday. The pizza
features the queen in an iconic pose illustrated with fresh and tasty Italian
ingredients on a backdrop of the Union Jack
33/33 Blue potatoes make a comeback
Blue potatoes, once a
staple part of British potato crops, are back on the menu thanks to a Cambridge
scientist turned-organic farmer and Farmdrop, an online marketplace that lets
people buy direct from local farms. Cambridge PhD graduate-turned farmer,
Adrian Izzard has used traditional growing techniques at Wild Country Organics
to produce the colourful spuds, packed with healthy cell-protecting
anthocyanin, which had previously disappeared from UK plates when post-war
farmers were pushed towards higher-yielding varieties
Put the rice
in a bowl of cold water to soak. Heat 2 tablespoons of oil in a large, deep
frying pan or wide saucepan. Add the onion and fry on a low heat for 10–15
minutes, until the onion is soft and translucent. If it looks like catching at
any point, add a splash of water. Drain the rice and add to the onion with the
garam masala, then stir. Add the wine and simmer until it’s almost all been
absorbed by the rice.
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Add the dried cranberries, raisins and stock and season with salt and
pepper. Simmer on a low boil for 15 minutes, then cover and steam for 5 minutes
(if your pan doesn’t have a lid, use a large piece of foil). Add the kale,
cover again and steam for a further 5 minutes or so, until the kale has gently
wilted (not collapsed) and the rice is just tender (brown rice still has a
nutty bite once cooked). Stir in the nuts, add a squeeze of lemon juice and
more seasoning to taste.
For something different, use shredded cabbage, Brussels
sprouts or broccoli florets in place of the kale; or try adding some fresh
herbs: chopped parsley or a little dill or mint.
Toasting nuts
For whole hazelnuts with their skins on, bake in an oven heated to
200°C/Gas 6 for 8–10 minutes or so, keeping an eye on them, until the skins
turn a dark brown. Transfer to a clean tea towel, wrap it up and use to rub off
the skins. For other shelled nuts, such as walnuts and almonds, a gentle heat
in a dry frying pan or low oven to warm them through and release their oils is
enough.
How to make kale, fruit
and nut pilaf
The kale and cranberries give this spiced rice dish a
festive look for those still clinging on to Christmas...
Add
some crunch with hazelnuts, walnuts or almonds ( )
Kale,
fruit and nut pilaf
Serves 2
If you’ve got a large, deep frying pan and want to double the quantities
to serve four, then it should fit, otherwise use a large heavy-based saucepan
or flameproof casserole dish. Red Russian and curly kale (leaves stripped from
tougher stalks) work best here. It can be made with cavolo nero, but in that
case it’s best to boil the leaves, refresh, chop and add them at the end of
cooking.
150g brown basmati rice sunflower or light olive oil, for frying 1 onion, finely diced 1½ teaspoons garam masala 125ml (a small glass) dry white wine 50g dried cranberries 50g raisins 500ml vegetable stock 200g red Russian or curly kale, chopped if the leaves are large 50g chopped nuts (e.g. hazelnuts, pistachios, almonds or walnuts), toasted
(see tip below) a squeeze of lemon juice salt and black pepper
Food
and drink news
Show all 33
Created
with Sketch.
Food and drink news
Britain consumes more chocolate than any other country
Most people love
chocolate but it turns out no one does more than the Brits – with the average
Brit found to have consumed 8.4 kg of chocolate in 2017, according to new data.
Chocolate consumption around the world is on the rise, according to Mintel Global
New Products Database (GNPD), which found that in the past year alone, Easter
chocolate production has risen by 23 per cent
'Easter eggs should be banned for children under four'
Dr Becky Spelman, chief
psychologist at Harley Street’s Private Therapy Clinic, is calling for Easter
eggs to be banned for consumption for children under the age of four, claiming
that giving them the opportunity to binge on chocolate so young will give them
an unhealthy relationship with food later on. "This is a nightmare
situation for parents of this generation as they have no idea how to teach
their children to delay their response to cravings,†she said, explaining
that too many young kids binge on these chocolates because their parents don’t
know how to stop them. "Once a child starts overeating behaviour at a
young age it’s very hard to turn things around for them in terms of food and
their eating habits moving forward, leading to obesity from at very young
age," she added
PA
Pineapple overtakes avocado as the UK's fastest-selling
fruit
According to Tesco,
pineapple has overtaken avocado as the UK’s fastest-selling fruit, with sales
increasing by 15 per cent in 2017. In comparison, avocado sales rose by just
under 10 per cent last year. The popular supermarket says the surge in
popularity comes as shoppers buying the versatile fruit are beginning to use it
as a main ingredient in everything from curries and barbecues, to juices and
cocktails
Getty
Healthy living makes us more inclined to binge, research
suggests
Gluten-free breads,
dairy-free milks and other plant-based products have been some of the most
favoured foods in British supermarkets this year. However, while we’re busy
filling our shopping trolleys with gluten-free goodness, we’re also jamming
it with junk food and alcohol, new research suggests
Getty/iStock
Marks & Spencers launches stoneless avocados
Rather than the result of
genetic modification, the avocados are formed by an unpollinated avocado
blossom. The fruit develops without a seed which in turns stops the growth,
creating a small, seedless fruit. What’s more, the skin is actually edible,
unlike a regular avocado. The flesh is much like that of a normal avocado -
smooth and creamy, pale in colour and rich in flavour
M&S
Office teabags contain 17 times more germs than a toilet
seat, reveals study
The average bacterial
reading of an office teabag was 3,785, in comparison to only 220 for a toilet
seat. Other pieces of kitchen equipment also stacked up highly in their findings,
with the bacterial readings averaging at 2,483 on kettle handles, 1,746 on the
rim of a used mug and 1,592 on a fridge door handle
Getty Images/iStockphoto
New study shows drinking more coffee leads to a longer
life
There is good news and a
final hope for coffee addicts and lovers. You will now be able to drink coffee
for longer as new study shows its can lead to a prolonged life. Scientists
showed that those who drank between two and four cups of coffee a day had 18%
lower risk of death compared to non-coffee drinkers.
PA
Coke Zero is replaced with Coke Zero Sugar
Coca-Cola is pulling the
plug on its Coke Zero. The much loved drink will be replaced with a ‘new
improved taste’. The move, backed with a £10 million campaign, is said to
come from Coca-Cola supporting people to reduce their sugar intake. Coca-Cola
want people make this move while not sacrificing sugary taste of Coca-Cola.
Coca-Cola
Starbucks introduce new avocado spread
The avocado craze has
grown from hipster brunch restaurants to Starbucks. Starbucks have introduced
their new avocado spread earlier this year and it has the internet in debate.
Some argue that it not a spread but guacamole while others question if there is
any avocado in there at all. When buying the new spread you can also buy an
optional toasted bagel. It is a must try for all avocado connoisseurs.
Starbucks
New Mars chocolate bar
The iconic British
chocolate bar is about to get its partner in crime. The new bar, named Goodness
Knows, will replace the gooey caramel goodness of the mars bar with oats. It is
said to be more like a Florentine biscuit with a thin dark chocolate bottom.
While being moderately healthy Mars says that is has ‘good intentions’. One
pack has 154 calories and will sell for about 90p.
Mars
Wine prices could increase because of Brexit
Wine lovers across the UK
might soon have to shell out close to a quarter more for their favourite tipple
after Brexit, as a weaker pound and sluggish economy takes its toll, a new
study shows
Rex
Chocolate may be good for the heart
A new study, published in
the British Medical Journal: Heart, found that moderate chocolate intake can be
positively associated with lessening the risk of the heart arrhythmia condition
Atrial Fibrillation
Getty Images/iStockphoto
Brits throw away 1.4 million bananas each year
British families are
throwing away 1.4 million bananas that are perfectly good to eat every day at
cost of £80m a year, new figures have shown
PA/Armin Weigel
Rosemary sales spike over exam time
There has been a surge a
surge in sales of the herb rosemary after a recent study found it helps improve
memory. According to high street health food chain Holland & Barrett, sales
of the herb have increased by 187 per cent compared to the same time last year
Getty Images/iStockphoto
Gluten-free diets 'not recommended' for people without
coeliac disease
Avoiding wheat, barley
and rye in the belief that a gluten-free diet brings health benefits may do
more harm than good, according to a team of US nutrition and medicine experts
Getty Images/iStockphoto
Starbucks launches two new coffee-based drinks
Starbucks is launching
two new coffee-based drinks in the UK, as it strives to tap into consumers’
growing appetite for healthy beverages. The Cold Brew Vanilla sweet cream and
the Cappuccino Freddo, will both be available in stores throughout the UK from
the start of May
Twitter/@SbuxCountyHall
Cadbury’s Dairy Milk Tiffin is making a permanent
comeback after 80 years
The Cadbury Dairy Milk
Tiffin, first produced in 1937, is making a permanent comeback to the UK. The
raisin and biscuit-filled chocolate bar is being launched after a successful
trial last summer saw 3 million chocolate treats – at the cost of £1.49 for
each 95g bar- purchased by nostalgic customers
Cadburys
Pizza restaurant makes ‘world’s cheesiest’
'Scottie's Pizza Parlor'
in Portland Oregon has created the world’s cheesiest pizza using a total of
101 different cheese varieties.
Facebook/Scottie's Pizza
Parlor
A pizza joint in Portland Oregon has created the
world’s cheesiest pizza using a total of 101 different cheese varieties. Why
not eating before a workout could be better for your health
A study published in the
American Journal of Physiology by researchers at the University of Bath found
you might be likely to burn more fat if you have not eaten first
Getty Images/iStockphoto
New York restaurant named best in the world
A New York restaurant
where an average meal for two will cost $700 has been named the best in the
world. Eleven Madison Park won the accolade for the first time after debuting
on the list at number 50 in 2010. The restaurant was praised for a fun sense of
fine-dining, “blurring the line between the kitchen and the dining roomâ€
Getty Images
Why you crave bad food when you’re tired
Researchers at Feinberg
School of Medicine, Northwestern University in Chicago recently presented their
results of a study looking into the effects of sleep deprivation upon
high-calorific food consumption. Researchers found that those who were
sleep-deprived had “specifically enhanced†brain activity to the food
smells compared to when they had a good night’s sleep
Shutterstock
Drinking wine engages more of your brain than solving
maths problems
Drinking wine is the
ideal workout for your brain, engaging more parts of our grey matter than any
other human behaviour, according to a leading neuroscientist. Dr Gordon
Shepherd, from the Yale School of Medicine, said sniffing and analysing a wine
before drinking it requires “exquisite control of one of the biggest muscles
in the bodyâ€
Getty Images/iStockphoto
British dessert eating surges after people ditch healthy
eating in February
: In heartening news for
anyone feeling guilty about quitting their New Year diet, it seems lots of us
have given in to our sweet tooths once again. New data from nationwide
food-delivery service Deliveroo reveals there was a surge in Brits ordering
desserts in February compared to the first month of 2017
Getty Images/iStockphoto
US congress debates definition of milk alternatives
A new bill has been
created that seeks to ban dairy alternatives from using the term ‘milk’.
Titled the DAIRY PRIDE Act, the name is a tenuous acronym for ‘defending
against imitations and replacements of yogurt, milk, and cheese to promote
regular intake of dairy every day’. It argues that the dairy industry is
struggling as a result of all the dairy-free alternatives on the market and the
public are being duped too
Getty Images
Cadbury’s launches two new chocolate bars
UK confectionary giant
Cadbury has launched two new chocolate bars, hoping to lure those with a sweet
tooth and perhaps help combat some of the challenges it faces from rising
commodity prices and a post-Brexit slump in the value of the pound.The company’s
new products will be peanut butter and mint flavoured. They will be available
in most major super markets as 120g bars, priced at £1.49, according to the
company
Cadburys
You can now get a job as a professional chocolate eater
The company responsible
for some of your favourite chocolate brands – think Cadbury, Milks, Prince
and Oreo – have officially announced an opening to join their team as a
professional chocolate taster. The successful candidate will help them to test,
perfect and launch new products all over the world.
Getty Images/iStockphoto
MSG additive used in Chinese food is actually good for
you, scientist claims
For years, we’ve been
told MSG (the sodium salt of glutamic acid) - often associated with cheap
Chinese takeaways - is awful for our health and to be avoided at all costs. But
one scientist argues it should be used as a “supersalt†and encourages
adding it to food.
Getty Images/iStockphoto
Lettuce prices are rising
Not only are lettuces
becoming an increasingly rare commodity in supermarkets, but prices for the
leafy vegetables seem to be rising too. According to the weekly report from the
Government’s Department for Environment, Food and Rural Affairs, a pair of
Little Gem lettuces had an average market price of £0.86 in the week that
ended on Friday, up from an average of £0.56 in the previous week – that’s
an almost 54 per cent increase.
Getty Images
Food School
Kids celebrate Food
School graduation with James Martin – a campaign launched by Asda to educate
young people on where food comes from. New research has revealed that children
across the UK just aren’t stepping up to the plate when it comes to simple
facts about the food they eat – with almost half of children under eight not knowing
that eggs come from chickens
RichardCrease/BNPS
‘Do-It-Yourself’ restaurant
To encourage more people
to cook and eat together, IKEA has launched The Dining Club in Shoreditch – a
fully immersive ‘Do-It-Yourself’ restaurant . Members of the public can
book to host a brunch, lunch or dinner party for up to 20 friends and family.
Supported by their very own sous chef and maître de, the host and their guests
will orchestrate an intimate dining experience where cooking together is celebrated
and eating together is inspirational
Mikael Buck / IKEA
Ping Pong menu with a twist
Gatwick Airport has
teamed up with London dim sum restaurant Ping Pong to create a limited edition
menu with a distinctly British twist; including a Full English Bao and Beef
Wellington Puff, to celebrate the launch of the airport’s new route to Hong
Kong
Zizzi unveil the Ma’amgharita
Unique pizza art has been
created by Zizzi in celebration of the Queen’s 90th birthday. The pizza
features the queen in an iconic pose illustrated with fresh and tasty Italian
ingredients on a backdrop of the Union Jack
Blue potatoes make a comeback
Blue potatoes, once a
staple part of British potato crops, are back on the menu thanks to a Cambridge
scientist turned-organic farmer and Farmdrop, an online marketplace that lets
people buy direct from local farms. Cambridge PhD graduate-turned farmer,
Adrian Izzard has used traditional growing techniques at Wild Country Organics
to produce the colourful spuds, packed with healthy cell-protecting
anthocyanin, which had previously disappeared from UK plates when post-war
farmers were pushed towards higher-yielding varieties
Britain consumes more chocolate than any other country
Most people love
chocolate but it turns out no one does more than the Brits – with the average
Brit found to have consumed 8.4 kg of chocolate in 2017, according to new data.
Chocolate consumption around the world is on the rise, according to Mintel
Global New Products Database (GNPD), which found that in the past year alone,
Easter chocolate production has risen by 23 per cent
'Easter eggs should be banned for children under four'
Dr Becky Spelman, chief
psychologist at Harley Street’s Private Therapy Clinic, is calling for Easter
eggs to be banned for consumption for children under the age of four, claiming
that giving them the opportunity to binge on chocolate so young will give them
an unhealthy relationship with food later on. "This is a nightmare
situation for parents of this generation as they have no idea how to teach
their children to delay their response to cravings,†she said, explaining
that too many young kids binge on these chocolates because their parents
don’t know how to stop them. "Once a child starts overeating behaviour
at a young age it’s very hard to turn things around for them in terms of food
and their eating habits moving forward, leading to obesity from at very young
age," she added
PA
Pineapple overtakes avocado as the UK's fastest-selling
fruit
According to Tesco,
pineapple has overtaken avocado as the UK’s fastest-selling fruit, with sales
increasing by 15 per cent in 2017. In comparison, avocado sales rose by just
under 10 per cent last year. The popular supermarket says the surge in
popularity comes as shoppers buying the versatile fruit are beginning to use it
as a main ingredient in everything from curries and barbecues, to juices and
cocktails
Getty
Healthy living makes us more inclined to binge, research
suggests
Gluten-free breads,
dairy-free milks and other plant-based products have been some of the most
favoured foods in British supermarkets this year. However, while we’re busy filling
our shopping trolleys with gluten-free goodness, we’re also jamming it with
junk food and alcohol, new research suggests
Getty/iStock
5/33 Marks & Spencers launches stoneless avocados
Rather than the result of
genetic modification, the avocados are formed by an unpollinated avocado
blossom. The fruit develops without a seed which in turns stops the growth,
creating a small, seedless fruit. What’s more, the skin is actually edible,
unlike a regular avocado. The flesh is much like that of a normal avocado -
smooth and creamy, pale in colour and rich in flavour
M&S
Office teabags contain 17 times more germs than a toilet
seat, reveals study
The average bacterial
reading of an office teabag was 3,785, in comparison to only 220 for a toilet
seat. Other pieces of kitchen equipment also stacked up highly in their
findings, with the bacterial readings averaging at 2,483 on kettle handles,
1,746 on the rim of a used mug and 1,592 on a fridge door handle
Getty Images/iStockphoto
New study shows drinking more coffee leads to a longer
life
There is good news and a
final hope for coffee addicts and lovers. You will now be able to drink coffee
for longer as new study shows its can lead to a prolonged life. Scientists
showed that those who drank between two and four cups of coffee a day had 18%
lower risk of death compared to non-coffee drinkers.
PA
Coke Zero is replaced with Coke Zero Sugar
Coca-Cola is pulling the
plug on its Coke Zero. The much loved drink will be replaced with a ‘new
improved taste’. The move, backed with a £10 million campaign, is said to
come from Coca-Cola supporting people to reduce their sugar intake. Coca-Cola
want people make this move while not sacrificing sugary taste of Coca-Cola.
Coca-Cola
9/33 Starbucks introduce new avocado spread
The avocado craze has
grown from hipster brunch restaurants to Starbucks. Starbucks have introduced
their new avocado spread earlier this year and it has the internet in debate.
Some argue that it not a spread but guacamole while others question if there is
any avocado in there at all. When buying the new spread you can also buy an
optional toasted bagel. It is a must try for all avocado connoisseurs.
Starbucks
New Mars chocolate bar
The iconic British
chocolate bar is about to get its partner in crime. The new bar, named Goodness
Knows, will replace the gooey caramel goodness of the mars bar with oats. It is
said to be more like a Florentine biscuit with a thin dark chocolate bottom. While
being moderately healthy Mars says that is has ‘good intentions’. One pack
has 154 calories and will sell for about 90p.
Mars
Wine prices could increase because of Brexit
Wine lovers across the UK
might soon have to shell out close to a quarter more for their favourite tipple
after Brexit, as a weaker pound and sluggish economy takes its toll, a new
study shows
Rex
Chocolate may be good for the heart
A new study, published in
the British Medical Journal: Heart, found that moderate chocolate intake can be
positively associated with lessening the risk of the heart arrhythmia condition
Atrial Fibrillation
Getty Images/iStockphoto
13/33 Brits throw away 1.4 million bananas each year
British families are
throwing away 1.4 million bananas that are perfectly good to eat every day at
cost of £80m a year, new figures have shown
PA/Armin Weigel
Rosemary sales spike over exam time
There has been a surge a
surge in sales of the herb rosemary after a recent study found it helps improve
memory. According to high street health food chain Holland & Barrett, sales
of the herb have increased by 187 per cent compared to the same time last year
Getty Images/iStockphoto
Gluten-free diets 'not recommended' for people without
coeliac disease
Avoiding wheat, barley
and rye in the belief that a gluten-free diet brings health benefits may do
more harm than good, according to a team of US nutrition and medicine experts
Getty Images/iStockphoto
Starbucks launches two new coffee-based drinks
Starbucks is launching
two new coffee-based drinks in the UK, as it strives to tap into consumers’
growing appetite for healthy beverages. The Cold Brew Vanilla sweet cream and
the Cappuccino Freddo, will both be available in stores throughout the UK from
the start of May
Twitter/@SbuxCountyHall
17/33 Cadbury’s Dairy Milk Tiffin is making a permanent
comeback after 80 years
The Cadbury Dairy Milk
Tiffin, first produced in 1937, is making a permanent comeback to the UK. The
raisin and biscuit-filled chocolate bar is being launched after a successful
trial last summer saw 3 million chocolate treats – at the cost of £1.49 for
each 95g bar- purchased by nostalgic customers
Cadburys
Pizza restaurant makes ‘world’s cheesiest’
'Scottie's Pizza Parlor'
in Portland Oregon has created the world’s cheesiest pizza using a total of
101 different cheese varieties.
Facebook/Scottie's Pizza
Parlor
A pizza joint in Portland Oregon has created the
world’s cheesiest pizza using a total of 101 different cheese varieties. Why
not eating before a workout could be better for your health
A study published in the
American Journal of Physiology by researchers at the University of Bath found
you might be likely to burn more fat if you have not eaten first
Getty Images/iStockphoto
New York restaurant named best in the world
A New York restaurant
where an average meal for two will cost $700 has been named the best in the
world. Eleven Madison Park won the accolade for the first time after debuting
on the list at number 50 in 2010. The restaurant was praised for a fun sense of
fine-dining, “blurring the line between the kitchen and the dining roomâ€
Getty Images
21/33 Why you crave bad food when you’re tired
Researchers at Feinberg
School of Medicine, Northwestern University in Chicago recently presented their
results of a study looking into the effects of sleep deprivation upon
high-calorific food consumption. Researchers found that those who were
sleep-deprived had “specifically enhanced†brain activity to the food
smells compared to when they had a good night’s sleep
Shutterstock
Drinking wine engages more of your brain than solving
maths problems
Drinking wine is the
ideal workout for your brain, engaging more parts of our grey matter than any
other human behaviour, according to a leading neuroscientist. Dr Gordon
Shepherd, from the Yale School of Medicine, said sniffing and analysing a wine
before drinking it requires “exquisite control of one of the biggest muscles
in the bodyâ€
Getty Images/iStockphoto
British dessert eating surges after people ditch healthy
eating in February
: In heartening news for
anyone feeling guilty about quitting their New Year diet, it seems lots of us
have given in to our sweet tooths once again. New data from nationwide
food-delivery service Deliveroo reveals there was a surge in Brits ordering
desserts in February compared to the first month of 2017
Getty Images/iStockphoto
US congress debates definition of milk alternatives
A new bill has been
created that seeks to ban dairy alternatives from using the term ‘milk’.
Titled the DAIRY PRIDE Act, the name is a tenuous acronym for ‘defending
against imitations and replacements of yogurt, milk, and cheese to promote
regular intake of dairy every day’. It argues that the dairy industry is
struggling as a result of all the dairy-free alternatives on the market and the
public are being duped too
Getty Images
25/33 Cadbury’s launches two new chocolate bars
UK confectionary giant
Cadbury has launched two new chocolate bars, hoping to lure those with a sweet
tooth and perhaps help combat some of the challenges it faces from rising
commodity prices and a post-Brexit slump in the value of the pound.The
company’s new products will be peanut butter and mint flavoured. They will be
available in most major super markets as 120g bars, priced at £1.49, according
to the company
Cadburys
You can now get a job as a professional chocolate eater
The company responsible
for some of your favourite chocolate brands – think Cadbury, Milks, Prince
and Oreo – have officially announced an opening to join their team as a
professional chocolate taster. The successful candidate will help them to test,
perfect and launch new products all over the world.
Getty Images/iStockphoto
MSG additive used in Chinese food is actually good for
you, scientist claims
For years, we’ve been
told MSG (the sodium salt of glutamic acid) - often associated with cheap
Chinese takeaways - is awful for our health and to be avoided at all costs. But
one scientist argues it should be used as a “supersalt†and encourages
adding it to food.
Getty Images/iStockphoto
Lettuce prices are rising
Not only are lettuces
becoming an increasingly rare commodity in supermarkets, but prices for the
leafy vegetables seem to be rising too. According to the weekly report from the
Government’s Department for Environment, Food and Rural Affairs, a pair of
Little Gem lettuces had an average market price of £0.86 in the week that
ended on Friday, up from an average of £0.56 in the previous week – that’s
an almost 54 per cent increase.
Getty Images
29/33 Food School
Kids celebrate Food
School graduation with James Martin – a campaign launched by Asda to educate
young people on where food comes from. New research has revealed that children
across the UK just aren’t stepping up to the plate when it comes to simple
facts about the food they eat – with almost half of children under eight not
knowing that eggs come from chickens
RichardCrease/BNPS
‘Do-It-Yourself’ restaurant
To encourage more people
to cook and eat together, IKEA has launched The Dining Club in Shoreditch – a
fully immersive ‘Do-It-Yourself’ restaurant . Members of the public can
book to host a brunch, lunch or dinner party for up to 20 friends and family.
Supported by their very own sous chef and maître de, the host and their guests
will orchestrate an intimate dining experience where cooking together is
celebrated and eating together is inspirational
Mikael Buck / IKEA
Ping Pong menu with a twist
Gatwick Airport has
teamed up with London dim sum restaurant Ping Pong to create a limited edition
menu with a distinctly British twist; including a Full English Bao and Beef
Wellington Puff, to celebrate the launch of the airport’s new route to Hong
Kong
Zizzi unveil the Ma’amgharita
Unique pizza art has been
created by Zizzi in celebration of the Queen’s 90th birthday. The pizza
features the queen in an iconic pose illustrated with fresh and tasty Italian
ingredients on a backdrop of the Union Jack
33/33 Blue potatoes make a comeback
Blue potatoes, once a
staple part of British potato crops, are back on the menu thanks to a Cambridge
scientist turned-organic farmer and Farmdrop, an online marketplace that lets
people buy direct from local farms. Cambridge PhD graduate-turned farmer,
Adrian Izzard has used traditional growing techniques at Wild Country Organics
to produce the colourful spuds, packed with healthy cell-protecting
anthocyanin, which had previously disappeared from UK plates when post-war
farmers were pushed towards higher-yielding varieties
Put the rice
in a bowl of cold water to soak. Heat 2 tablespoons of oil in a large, deep
frying pan or wide saucepan. Add the onion and fry on a low heat for 10–15
minutes, until the onion is soft and translucent. If it looks like catching at
any point, add a splash of water. Drain the rice and add to the onion with the
garam masala, then stir. Add the wine and simmer until it’s almost all been
absorbed by the rice.
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Add the dried cranberries, raisins and stock and season with salt and
pepper. Simmer on a low boil for 15 minutes, then cover and steam for 5 minutes
(if your pan doesn’t have a lid, use a large piece of foil). Add the kale,
cover again and steam for a further 5 minutes or so, until the kale has gently
wilted (not collapsed) and the rice is just tender (brown rice still has a
nutty bite once cooked). Stir in the nuts, add a squeeze of lemon juice and
more seasoning to taste.
For something different, use shredded cabbage, Brussels
sprouts or broccoli florets in place of the kale; or try adding some fresh
herbs: chopped parsley or a little dill or mint.
Toasting nuts
For whole hazelnuts with their skins on, bake in an oven heated to
200°C/Gas 6 for 8–10 minutes or so, keeping an eye on them, until the skins
turn a dark brown. Transfer to a clean tea towel, wrap it up and use to rub off
the skins. For other shelled nuts, such as walnuts and almonds, a gentle heat
in a dry frying pan or low oven to warm them through and release their oils is
enough.
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