Food

How to Gain from a Windfall

By Victoria Prever, August 30, 2012

Every year Rochelle Schwartz noticed her neighbours’ garden disappearing under a mountain of unwanted apples. Horrified at the waste of perfectly good fruit, she found a solution. She, her husband, Peter Newton, and friend John Burgess co-founded London Glider Cider — producing a cider made entirely from apples picked from the gardens of suburban homes.

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How to Eat Well: Intolerances put to the test

By Ian Marber, August 30, 2012

Few things divide the nutrition professionals as much as the subject of food intolerances. Over the last decade I have heard of innumerable therapists all too glad to “diagnose” their clients with some food intolerance that is causing any number of symptoms.

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Why mixing with friends is the cheap way to drink

By Richard Ehrlich, August 23, 2012

I’m partial to the occasional glass of kir, the French aperitif of wine flavoured with creme de cassis. And to kir royale, in which the wine is fizzy. But I am much keener on serving it, especially when there are a lot of people around. When you have creme de cassis in the house, you don’t need to spend so much money on wine.

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Living the kibbutz lifestyle — in Edgware

By Victoria Prever, August 23, 2012

‘I’m known to my friends as Jew Fearnley-Whittingstall” quips Seth Belson. Picture a cross between celebrity cook Hugh Fearnley-Whittingstall and Tom Good (he of 1970s self-sufficiency sitcom, The Good Life) and you will not be a million miles away.

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How to eat well: Five-a-day still makes sense

By Ian Marber, August 16, 2012

Over the years there have been countless nutrition messages that health authorities have used to try to persuade us to eat a better diet. To my mind, the most successful has been the simple five-a-day message.

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Crispy duck and watermelon salad

By Lisa Roukin, August 16, 2012

When roasting duck, it is important to drain off the fat that will accumulate in the tray. Remove the tray from the oven, put the duck on a plate, then carefully pour off the fat into a bowl. Return the duck to the rack and continue roasting. Repeat a few times during cooking.
Serves 6-8
Preparation: 30 minutes
Cooking: 90 minutes

INGREDIENTS
1 whole duck, roughly 2kg

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Beetroot, mackerel, goat’s cheese salad

By Ren Behan, August 16, 2012

This was an accidental salad, the kind that you throw together with the contents of your fridge, but instantly love. For the best flavour, use a young, summer beetroot and follow the instructions below. You can also use a packet of pre-cooked beetroot, but I would steer away from the pickled variety. My favourite goat’s cheese is made on Childwickbury Farm in St Albans, also available online.

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Israeli technology uncorked

By Stewart Price, August 16, 2012

I srael’s world-leading technology is hardly news. But now Israeli scientists are making huge strides in an unexpected sector — wine-making.
The Golan Heights Winery was a collective founded in 1993 by a group of kibbutzim and villagers who settled in the north of Israel.

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Gourmet grazing, Israeli style

By Sue Fox, August 9, 2012

If there is one thing the shopkeepers at Tel Aviv’s Shuk Hanamal Farmers Market share — apart from a love of good food, obviously — it is a passion for what they do. The indoor market — Israel’s first commercial green building, costing seven million shekels — opened in November 2010.

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How to eat well: When bacteria is good for you

By Ian Marber, August 3, 2012

When I started my career as a nutrition practitioner in 1997, clients consulted with me for advice on a variety of health issues ranging from joint problems to weight loss. In those days, cases of bloating were few and far between, but 15 years later, they are so widespread that they have become the number one reason for seeking nutrition advice.

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