_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad8eeeb3bdbfd0cc01c11"
} | cfd8f2425f352d384eb214c5bafc93ce668f8ae623b828ae0fc8ab60246928de | How to nail the perfect autumn soup
By Seema Pankhania Hearty, comforting and often packed with nutritious veg, soup is a cold-weather staple. Here's how to nail the perfect soup, along with some inspiration for mixing up your ingredients. Seema's curried pumpkin soup with a spiced tarka makes the most of autumn squash. There’s nothing I don’t love about soup. It’s one of my death row meals. I could drink litres of chicken broth in one sitting. In my mission to cook my way around the world’s cuisines it seems that every nationality has an incredible soup. There’s bouillabaisse, spicy laksa, mulligatawny, borscht, gazpacho, hot and sour Asian broths … The range of styles, flavours and textures is almost endless. Soups like my curried pumpkin number are amazingly easy to make, cheap and filling – but to make a good one, there are a few basics it helps to understand. Stock So many soups are made with stock. Using the best stock you're able to get your hands on – whether it’s veg, meat or fish – can make all the difference to the result. And that applies to stock cubes too; some are definitely better than others and if your main ingredients are delicate and mild in taste, then dodgy stock cubes could make a dodgy soup. If you have a carcass left over from a roast chicken – brilliant. You can whip up a simple stock and you’ve got the foundation of a delicious chicken soup. If you feel the need to make quick vegetable stock as the base for a soup, just put an onion, two celery sticks, a carrot (all chopped or grated) a bay leaf, some peppercorns and salt in 500ml of water, simmer for 10 minutes and strain. Leeks, mushroom stalks, parsley stalks, fennel – they’re all good too. Sometimes a clear stock will be the very foundation of the soup – I’m thinking of clear Asian broths where aromatics are added in, like chilli, ginger, star anise and coriander, and the flavours are layered on top of one another. There are some really great ready-made stocks on the market now but it’s good to know how to make a great one. Vegetable soups Vegetable soups are brilliant for using up bits and pieces that might be past their best in the bottom of the fridge. They’re filling and a great way to hide veggies for fussy children or to encourage them to try different tastes. And if you do want to add a little meat, just a little bit of bacon can be transformational. When it comes to vegetable soups, onion is so often the flavour base and generally you need to start with the gentlest heat and fry (soften) it with a little salt in butter or oil so that it turns sweet and translucent. Vegetables bring in not just the flavour but often the colour as well. You can even combine them according to colour, grouping spinach, pea and broccoli together, or carrot, sweet potato and squash. Putting the same colours together normally gives a vibrant result, while blending red-orange and green vegetables can end in an off-putting brown, so mix your colours carefully. You can cook vegetables, especially roots, before adding them to the soup. Roasting pumpkin, sweet potato, parsnips, beetroot and even tomatoes, gives the soup a sweeter and more concentrated flavour, with caramelised bits adding another flavour layer. Leftover roast vegetables make a brilliant soup very quickly. https://ichef.bbci.co.uk/images/ic/480xn/p0d88zzz.jpg Roasting cubes butternut squash in the oven is a great way to intensify its flavour in a soup. Thickeners Potatoes are classic for thickening and adding body to a soup. They need a little longer cooking than some vegetables, so you may want to simmer them with the onion before adding peas, spinach or other greens that you want to stay bright. Don’t forget about pulses for thickening. Carrots and red lentils are so delicious together. Pappa al pomodoro is an amazing Italian bread and tomato soup where the bread does the thickening. Mulligatawny is thickened with rice, and minestrone (depending on which Italian you talk to) is thickened with beans, potatoes, pasta or rice. Soup is brilliant when it comes to the no-waste lifestyle. Leftover rice and pasta is the perfect addition, either used to thicken or chucked in at the end. Leftover cauliflower cheese, dauphinoise potatoes and baked potatoes will all help thicken up a loose soup, while pasta sauces, curries and roast dinner leftovers – all make great bases. Whether you blend your soup or leave it chunky is up to you. You can even blend some of the soup in and then add it back to the veg pot for a thicker, chowder-style soup with extra texture. If you are blending your soup for a smooth finish, don’t be afraid to really go for it, or even sieve it if you want a silky texture. Related stories How to cook the perfect risottoAre you throwing £s worth of veg and fruit in the bin needlessly?Chefs reveal their secrets for using up leftovers How to cook the perfect risotto Are you throwing £s worth of veg and fruit in the bin needlessly? Chefs reveal their secrets for using up leftovers Flavour combinations It’s really useful to think about classic flavour combinations and herbs and spices that might work with your basic ingredients. Try and build up your spice rack. The little jars aren’t expensive but can raise a soup from ordinary to sublime. Carrot loves coriander, sweet potato and squash enjoy cumin or ginger, pea and mint is a classic, as is chicken and tarragon. Spinach goes a treat with nutmeg. Carrots, potatoes, spinach and parsnips all work really well with curry spices. Prawns or fish work well with Asian flavours or sweetcorn in a chowder. When thinking about flavour, it sometimes helps to think about where in the world your soup comes from. Pea and ham soup is a traditional British classic and probably not the perfect partner with coconut milk. But it could definitely handle a splash of cream at the end. On the other hand, if you’re starting with a more Asian flavour base – onion, garlic and ginger or curry – then that’s definitely the time to bring in coconut milk. A little note on seasoning: if you’re using a stock that’s already seasoned (or a stock cube), beware of over seasoning your soup. It's much better to taste and add more salt at the end. Jazzing them up You can jazz up soups with sizzling tarkas. A tarka is basically whole spices (for instance cumin, fennel or mustard seeds), with chillies or garlic or onions fried in oil or ghee until they pop and release their flavour, then poured over a soup. Or you could try crisp croûtons – make them in minutes in a frying pan or air fryer. French onion soup wouldn’t be the same with a giant croûton and lashings of gruyère. Or swirl in some cream or flavoured olive oil – this is next level souping and makes all the difference. Here is a list of easy vegetable soup flavours and garnishes to start with, but there are literally thousands of others. Have fun experimenting! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/warm_autumn_soup",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to nail the perfect autumn soup",
"content": "By Seema Pankhania Hearty, comforting and often packed with nutritious veg, soup is a cold-weather staple. Here's how to nail the perfect soup, along with some inspiration for mixing up your ingredients. Seema's curried pumpkin soup with a spiced tarka makes the most of autumn squash. There’s nothing I don’t love about soup. It’s one of my death row meals. I could drink litres of chicken broth in one sitting. In my mission to cook my way around the world’s cuisines it seems that every nationality has an incredible soup. There’s bouillabaisse, spicy laksa, mulligatawny, borscht, gazpacho, hot and sour Asian broths … The range of styles, flavours and textures is almost endless. Soups like my curried pumpkin number are amazingly easy to make, cheap and filling – but to make a good one, there are a few basics it helps to understand. Stock So many soups are made with stock. Using the best stock you're able to get your hands on – whether it’s veg, meat or fish – can make all the difference to the result. And that applies to stock cubes too; some are definitely better than others and if your main ingredients are delicate and mild in taste, then dodgy stock cubes could make a dodgy soup. If you have a carcass left over from a roast chicken – brilliant. You can whip up a simple stock and you’ve got the foundation of a delicious chicken soup. If you feel the need to make quick vegetable stock as the base for a soup, just put an onion, two celery sticks, a carrot (all chopped or grated) a bay leaf, some peppercorns and salt in 500ml of water, simmer for 10 minutes and strain. Leeks, mushroom stalks, parsley stalks, fennel – they’re all good too. Sometimes a clear stock will be the very foundation of the soup – I’m thinking of clear Asian broths where aromatics are added in, like chilli, ginger, star anise and coriander, and the flavours are layered on top of one another. There are some really great ready-made stocks on the market now but it’s good to know how to make a great one. Vegetable soups Vegetable soups are brilliant for using up bits and pieces that might be past their best in the bottom of the fridge. They’re filling and a great way to hide veggies for fussy children or to encourage them to try different tastes. And if you do want to add a little meat, just a little bit of bacon can be transformational. When it comes to vegetable soups, onion is so often the flavour base and generally you need to start with the gentlest heat and fry (soften) it with a little salt in butter or oil so that it turns sweet and translucent. Vegetables bring in not just the flavour but often the colour as well. You can even combine them according to colour, grouping spinach, pea and broccoli together, or carrot, sweet potato and squash. Putting the same colours together normally gives a vibrant result, while blending red-orange and green vegetables can end in an off-putting brown, so mix your colours carefully. You can cook vegetables, especially roots, before adding them to the soup. Roasting pumpkin, sweet potato, parsnips, beetroot and even tomatoes, gives the soup a sweeter and more concentrated flavour, with caramelised bits adding another flavour layer. Leftover roast vegetables make a brilliant soup very quickly. https://ichef.bbci.co.uk/images/ic/480xn/p0d88zzz.jpg Roasting cubes butternut squash in the oven is a great way to intensify its flavour in a soup. Thickeners Potatoes are classic for thickening and adding body to a soup. They need a little longer cooking than some vegetables, so you may want to simmer them with the onion before adding peas, spinach or other greens that you want to stay bright. Don’t forget about pulses for thickening. Carrots and red lentils are so delicious together. Pappa al pomodoro is an amazing Italian bread and tomato soup where the bread does the thickening. Mulligatawny is thickened with rice, and minestrone (depending on which Italian you talk to) is thickened with beans, potatoes, pasta or rice. Soup is brilliant when it comes to the no-waste lifestyle. Leftover rice and pasta is the perfect addition, either used to thicken or chucked in at the end. Leftover cauliflower cheese, dauphinoise potatoes and baked potatoes will all help thicken up a loose soup, while pasta sauces, curries and roast dinner leftovers – all make great bases. Whether you blend your soup or leave it chunky is up to you. You can even blend some of the soup in and then add it back to the veg pot for a thicker, chowder-style soup with extra texture. If you are blending your soup for a smooth finish, don’t be afraid to really go for it, or even sieve it if you want a silky texture. Related stories How to cook the perfect risottoAre you throwing £s worth of veg and fruit in the bin needlessly?Chefs reveal their secrets for using up leftovers How to cook the perfect risotto Are you throwing £s worth of veg and fruit in the bin needlessly? Chefs reveal their secrets for using up leftovers Flavour combinations It’s really useful to think about classic flavour combinations and herbs and spices that might work with your basic ingredients. Try and build up your spice rack. The little jars aren’t expensive but can raise a soup from ordinary to sublime. Carrot loves coriander, sweet potato and squash enjoy cumin or ginger, pea and mint is a classic, as is chicken and tarragon. Spinach goes a treat with nutmeg. Carrots, potatoes, spinach and parsnips all work really well with curry spices. Prawns or fish work well with Asian flavours or sweetcorn in a chowder. When thinking about flavour, it sometimes helps to think about where in the world your soup comes from. Pea and ham soup is a traditional British classic and probably not the perfect partner with coconut milk. But it could definitely handle a splash of cream at the end. On the other hand, if you’re starting with a more Asian flavour base – onion, garlic and ginger or curry – then that’s definitely the time to bring in coconut milk. A little note on seasoning: if you’re using a stock that’s already seasoned (or a stock cube), beware of over seasoning your soup. It's much better to taste and add more salt at the end. Jazzing them up You can jazz up soups with sizzling tarkas. A tarka is basically whole spices (for instance cumin, fennel or mustard seeds), with chillies or garlic or onions fried in oil or ghee until they pop and release their flavour, then poured over a soup. Or you could try crisp croûtons – make them in minutes in a frying pan or air fryer. French onion soup wouldn’t be the same with a giant croûton and lashings of gruyère. Or swirl in some cream or flavoured olive oil – this is next level souping and makes all the difference. Here is a list of easy vegetable soup flavours and garnishes to start with, but there are literally thousands of others. Have fun experimenting!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8eeeb3bdbfd0cc01c12"
} | 81cb28582979122dba5ae214f173f9fa5819d77840f16eb498b238f9b81586d2 | Cook classic roasted and baked dishes – without using the oven
From crisp-skinned chicken to golden roast potatoes and juicy fish, here's how to make your favourite foods without firing up the oven https://ichef.bbci.co.uk/images/ic/480xn/p0d36mlj.jpg Not just for stews, slow cookers can work wonders on dishes like chicken shawarma. With energy prices on the rise, many of us are looking to limit our oven use and find more economical ways to cook our meals. Using our stovetop instead is one option, focusing on dishes that are cooked on the hob like pasta, curries and stir-fries. Other foods, which usually require time on a baking tray, can be adapted for a frying pan too, like these loaded wedges and this stovetop pizza. Favouring the grill over the oven to cook meat and veg, or to brown the tops of pasta bakes and shepherd's pies, can also help save on energy. But there are other alternatives, too. Slow cookers and air fryers have found themselves thrown into the spotlight of late, thanks to their cost-effective nature. Many of us already have one or the other stashed away at the back of a kitchen cupboard, perhaps long forgotten about. If that's the case for you, now might just be the time to dust it off. Each of these mini appliances has its strengths – slow cookers are great for one-pot-style dishes like chillis and stews, while air fryers are known for giving usually deep-fried bites a crisp, golden finish, using a fraction of the oil. But both are capable of a lot more than you may realise. Recipe developer and food writer Sarah Cook knows her way around both bits of kit and often uses them to cook meals at home. Having stretched both to their limits over the years, she's well clued up on the variety of meals they can work their magic on, and the more she's learnt, the more her cooking habits have changed. “Over the last 10 years, the recipes I regularly make in slow cookers have shifted from soups and stews to drier meat dishes like chicken shawarma and even cakes,” she says. “The biggest game-changer for me, though, was starting to use them to cook aubergine for things like warm salads. I love aubergines but the thought of endless griddling or baking is off-putting. A slow cooker makes it effortless. “Similarly, when I was first using air fryers it was just to crisp up or reheat food, but now I’ve upgraded to a larger size it’s allowed me to be more creative. I love to mix up a batter that's thick enough to not drip through the basket, then I use it to coat just about anything. It's perfect for cauliflower ‘wings’.” Related stories Will it air fry? How to get the most out of your air fryerHow to bake without using an ovenSlow cooker hacks to save you money and effort Will it air fry? How to get the most out of your air fryer How to bake without using an oven Slow cooker hacks to save you money and effort How to create different textures https://ichef.bbci.co.uk/images/ic/480xn/p0d36nnc.jpg Air fryer salmon fillets come with a crispy glaze but are tender on the inside. Tender meaty dishes If you’re using a slow cooker for meat, don’t waste money on expensive premium cuts, says Sarah. “I tend to choose cheaper, tougher cuts that require gentle, long cooking to make them tender. Then, I often batch cook them all in one go and transform them into different meals. “Pulled pork and pull-apart lamb shoulder work beautifully in a slow cooker. If I have time in the morning, I’ll brown the meat before adding it to the cooker's bowl – it really helps to boost the flavour. Otherwise, after the meat is cooked, I’ll sometimes get the grill going and give it a quick blast. This means you get the best of both worlds: a fall-apart tender texture inside, and a well-browned, crisp outer.” To improve the meat even more, remember to make use of the juices it leaves behind in the slow cooker, says Sarah. “Never throw away those cooking juices! As you shred up the meat it’s nice to stir some through for moisture and flavour. I also add them to accompaniments like couscous, rice or fried onions.” When it comes to air fryers, one of Sarah’s favourite ingredients to cook in them is fish fillets, like salmon. “It’s always seemed such a waste to turn the oven on for something that will only take 10 minutes. Also, because of the unique way the air fryer cooks and the temperatures it reaches, you can achieve a nice colour and texture on the outside without overcooking the inside – which is ideal for fish.” Crispy, battered and breadcrumbed foods Crisp, golden bites are an air fryer's wheelhouse. Both chips and roast potatoes work wonderfully in them, as well as crumbed goujons, nuggets and the like. “Breadcrumb coatings aren't just for chicken or fish,” says Sarah. “Goujons are a great way to get kids to fall in love with vegetables like aubergine and cauliflower, too.” Whatever you put in your goujons, they can be used in all kinds of dishes, from tacos to curries. “I make big batches of katsu sauce, crammed with hidden veg, then freeze and defrost portions to be served with goujons, sticky rice and picky salad bits. Tex-Mex style beans (probably made in my slow cooker) is another great option, topped with those goujons and served with corn, warm tortilla wraps, shredded lettuce, grated cheese and yoghurt.” Sarah has a simple technique to dial up the flavour of these crispy coated bites, too: spraying them with infused oils, such as chilli and garlic oil, before cooking. “Not only will it help food brown evenly but it will add an extra layer of flavour.” Creamy and liquid-based dishes If you have a favourite stew, curry or casserole that’s usually made in the oven or on the hob, there is an easy way to adapt it for slow cookers, says Sarah. “Just reduce the amount of liquid by a third to half. Don’t be fearful if, once all the ingredients are added, everything isn’t submerged; remember, meat and vegetables give off liquid of their own during the cooking process. Keep the flavouring levels the same – the herbs, spices, stock cubes and pastes – just limit the liquid. “This works because sauces in the slow cooker will not thicken and reduce as they would using conventional cooking methods, which involve evaporation. “With that in mind, try tossing meat in a few tablespoons of plain flour at the start, or mixing a little cornflour to a paste with a ladle of the sauce towards the end of the cooking time. This can then be stirred back through the pot to thicken the liquid.” You can make creamy dishes such as risotto or macaroni cheese in slow cookers too, just be careful of the timings so the rice or pasta doesn’t become mushy. For example, when making this slow-cooker risotto with fennel, lemon and rocket, you cook the stock and veg for a couple of hours before adding the risotto rice, and this slow-cooker macaroni cheese is cooked on the high setting for two hours, rather than on low for longer. Meanwhile, dishes like shakshuka, potato gratin and dauphinoise can be made really well in an air fryer, says author Jenny Tschiesche, who has written a book dedicated to air fryer cooking. The key is to make sure you have ramekin or small gratin dishes that fit your air fryer so you can cook different elements separately, and to be aware of how long each element of a dish takes to cook. “Because the air fryer circulates very hot air, the surface cooks faster and hotter than the inside. So, some dishes like shakshuka need to be cooked in stages. I start by roasting the peppers, then I add the tomato and seasoning and then later I add the egg.” Frequently asked questions about air fryers and slow cookers For those that are new to air fryers or slow cookers but want to give them a go, there may be some things you're unsure of at first. So, we put some of the most common questions that we get asked about these gadgets to our expert, Sarah. How do you know when meat is thoroughly cooked? “The nature of preparing meat in a slow cooker means that when the dish is ready it will have been thoroughly cooked and safe to eat for some time. The reason it's been in so long is simply to tenderise it. “With air fryers, I stick to the classic cut and check method. Find the largest or thickest piece of meat and cut into the centre to check it’s cooked. As air fryers work by circulating hot air they tend to cook very evenly and not have hot spots like an oven may, so you don’t have to worry as much about things towards the centre, or edges, being more or less cooked than in another area.” Are air fryers considerably faster at cooking than ovens? “Typically, yes – a good deal faster. Especially so when you also factor in the time it takes to preheat your oven. which usually takes about 10–15 minutes. In that time alone, you could have already cooked those frozen fish goujons in an air fryer. “The only limitation with an air fryer is its size, so if you’re cooking for large numbers, or following a recipe that requires preparing multiple batches, it may be quicker to use an oven so you can cook everything at the same time.” Is it safe to leave a slow cooker on overnight or when you’re out of the house? “Yes, if you’re following the manufacturer’s instructions and are sensible about use. Make sure the cooker is stood on a flat, heatproof surface and ensure there’s space around it, as the sides give off the most heat. If you’re going out, keep the setting to low, so you don’t risk overcooking or burning your food. “If I’m going out for a long period of time, I would stick to liquid-based recipes as they’re a little more forgiving, just in case you get back later than you planned.” Originally published September 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/classic_dishes_without_oven",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cook classic roasted and baked dishes – without using the oven",
"content": "From crisp-skinned chicken to golden roast potatoes and juicy fish, here's how to make your favourite foods without firing up the oven https://ichef.bbci.co.uk/images/ic/480xn/p0d36mlj.jpg Not just for stews, slow cookers can work wonders on dishes like chicken shawarma. With energy prices on the rise, many of us are looking to limit our oven use and find more economical ways to cook our meals. Using our stovetop instead is one option, focusing on dishes that are cooked on the hob like pasta, curries and stir-fries. Other foods, which usually require time on a baking tray, can be adapted for a frying pan too, like these loaded wedges and this stovetop pizza. Favouring the grill over the oven to cook meat and veg, or to brown the tops of pasta bakes and shepherd's pies, can also help save on energy. But there are other alternatives, too. Slow cookers and air fryers have found themselves thrown into the spotlight of late, thanks to their cost-effective nature. Many of us already have one or the other stashed away at the back of a kitchen cupboard, perhaps long forgotten about. If that's the case for you, now might just be the time to dust it off. Each of these mini appliances has its strengths – slow cookers are great for one-pot-style dishes like chillis and stews, while air fryers are known for giving usually deep-fried bites a crisp, golden finish, using a fraction of the oil. But both are capable of a lot more than you may realise. Recipe developer and food writer Sarah Cook knows her way around both bits of kit and often uses them to cook meals at home. Having stretched both to their limits over the years, she's well clued up on the variety of meals they can work their magic on, and the more she's learnt, the more her cooking habits have changed. “Over the last 10 years, the recipes I regularly make in slow cookers have shifted from soups and stews to drier meat dishes like chicken shawarma and even cakes,” she says. “The biggest game-changer for me, though, was starting to use them to cook aubergine for things like warm salads. I love aubergines but the thought of endless griddling or baking is off-putting. A slow cooker makes it effortless. “Similarly, when I was first using air fryers it was just to crisp up or reheat food, but now I’ve upgraded to a larger size it’s allowed me to be more creative. I love to mix up a batter that's thick enough to not drip through the basket, then I use it to coat just about anything. It's perfect for cauliflower ‘wings’.” Related stories Will it air fry? How to get the most out of your air fryerHow to bake without using an ovenSlow cooker hacks to save you money and effort Will it air fry? How to get the most out of your air fryer How to bake without using an oven Slow cooker hacks to save you money and effort How to create different textures https://ichef.bbci.co.uk/images/ic/480xn/p0d36nnc.jpg Air fryer salmon fillets come with a crispy glaze but are tender on the inside. Tender meaty dishes If you’re using a slow cooker for meat, don’t waste money on expensive premium cuts, says Sarah. “I tend to choose cheaper, tougher cuts that require gentle, long cooking to make them tender. Then, I often batch cook them all in one go and transform them into different meals. “Pulled pork and pull-apart lamb shoulder work beautifully in a slow cooker. If I have time in the morning, I’ll brown the meat before adding it to the cooker's bowl – it really helps to boost the flavour. Otherwise, after the meat is cooked, I’ll sometimes get the grill going and give it a quick blast. This means you get the best of both worlds: a fall-apart tender texture inside, and a well-browned, crisp outer.” To improve the meat even more, remember to make use of the juices it leaves behind in the slow cooker, says Sarah. “Never throw away those cooking juices! As you shred up the meat it’s nice to stir some through for moisture and flavour. I also add them to accompaniments like couscous, rice or fried onions.” When it comes to air fryers, one of Sarah’s favourite ingredients to cook in them is fish fillets, like salmon. “It’s always seemed such a waste to turn the oven on for something that will only take 10 minutes. Also, because of the unique way the air fryer cooks and the temperatures it reaches, you can achieve a nice colour and texture on the outside without overcooking the inside – which is ideal for fish.” Crispy, battered and breadcrumbed foods Crisp, golden bites are an air fryer's wheelhouse. Both chips and roast potatoes work wonderfully in them, as well as crumbed goujons, nuggets and the like. “Breadcrumb coatings aren't just for chicken or fish,” says Sarah. “Goujons are a great way to get kids to fall in love with vegetables like aubergine and cauliflower, too.” Whatever you put in your goujons, they can be used in all kinds of dishes, from tacos to curries. “I make big batches of katsu sauce, crammed with hidden veg, then freeze and defrost portions to be served with goujons, sticky rice and picky salad bits. Tex-Mex style beans (probably made in my slow cooker) is another great option, topped with those goujons and served with corn, warm tortilla wraps, shredded lettuce, grated cheese and yoghurt.” Sarah has a simple technique to dial up the flavour of these crispy coated bites, too: spraying them with infused oils, such as chilli and garlic oil, before cooking. “Not only will it help food brown evenly but it will add an extra layer of flavour.” Creamy and liquid-based dishes If you have a favourite stew, curry or casserole that’s usually made in the oven or on the hob, there is an easy way to adapt it for slow cookers, says Sarah. “Just reduce the amount of liquid by a third to half. Don’t be fearful if, once all the ingredients are added, everything isn’t submerged; remember, meat and vegetables give off liquid of their own during the cooking process. Keep the flavouring levels the same – the herbs, spices, stock cubes and pastes – just limit the liquid. “This works because sauces in the slow cooker will not thicken and reduce as they would using conventional cooking methods, which involve evaporation. “With that in mind, try tossing meat in a few tablespoons of plain flour at the start, or mixing a little cornflour to a paste with a ladle of the sauce towards the end of the cooking time. This can then be stirred back through the pot to thicken the liquid.” You can make creamy dishes such as risotto or macaroni cheese in slow cookers too, just be careful of the timings so the rice or pasta doesn’t become mushy. For example, when making this slow-cooker risotto with fennel, lemon and rocket, you cook the stock and veg for a couple of hours before adding the risotto rice, and this slow-cooker macaroni cheese is cooked on the high setting for two hours, rather than on low for longer. Meanwhile, dishes like shakshuka, potato gratin and dauphinoise can be made really well in an air fryer, says author Jenny Tschiesche, who has written a book dedicated to air fryer cooking. The key is to make sure you have ramekin or small gratin dishes that fit your air fryer so you can cook different elements separately, and to be aware of how long each element of a dish takes to cook. “Because the air fryer circulates very hot air, the surface cooks faster and hotter than the inside. So, some dishes like shakshuka need to be cooked in stages. I start by roasting the peppers, then I add the tomato and seasoning and then later I add the egg.” Frequently asked questions about air fryers and slow cookers For those that are new to air fryers or slow cookers but want to give them a go, there may be some things you're unsure of at first. So, we put some of the most common questions that we get asked about these gadgets to our expert, Sarah. How do you know when meat is thoroughly cooked? “The nature of preparing meat in a slow cooker means that when the dish is ready it will have been thoroughly cooked and safe to eat for some time. The reason it's been in so long is simply to tenderise it. “With air fryers, I stick to the classic cut and check method. Find the largest or thickest piece of meat and cut into the centre to check it’s cooked. As air fryers work by circulating hot air they tend to cook very evenly and not have hot spots like an oven may, so you don’t have to worry as much about things towards the centre, or edges, being more or less cooked than in another area.” Are air fryers considerably faster at cooking than ovens? “Typically, yes – a good deal faster. Especially so when you also factor in the time it takes to preheat your oven. which usually takes about 10–15 minutes. In that time alone, you could have already cooked those frozen fish goujons in an air fryer. “The only limitation with an air fryer is its size, so if you’re cooking for large numbers, or following a recipe that requires preparing multiple batches, it may be quicker to use an oven so you can cook everything at the same time.” Is it safe to leave a slow cooker on overnight or when you’re out of the house? “Yes, if you’re following the manufacturer’s instructions and are sensible about use. Make sure the cooker is stood on a flat, heatproof surface and ensure there’s space around it, as the sides give off the most heat. If you’re going out, keep the setting to low, so you don’t risk overcooking or burning your food. “If I’m going out for a long period of time, I would stick to liquid-based recipes as they’re a little more forgiving, just in case you get back later than you planned.” Originally published September 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8eeeb3bdbfd0cc01c13"
} | aa3409e3f1a2f8ea6bc1f86d7c1256a59d66ac2babf8cff0b1a4d81131814d54 | Four reasons to load up on autumn and winter veg
By Susan Low From pumpkins and parsnips to carrots and cavolo nero, these seasonal vegetables are packed with the good stuff – and they taste great too. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gg43.jpg The colder months bring with them a bounty of vegetables (okay sure, technically pumpkins and squash are fruit) that not only look great on our plates with their rich, warming colours, but carry health benefits, too. Here’s why autumn and winter veg is worth working into your meals. 1. They help us avoid infection When cold and flu season comes knocking, it doesn’t do any harm to focus our dietary efforts on supporting our immune system. And vitamin A is one of the many nutrients our body needs to protect itself against infection, explains Dr Sue Reeves, a registered nutritionist and head of undergraduate studies at Roehampton University. “It helps our immune systems work properly and is needed for healthy skin, the production of mucus (for mucus membranes, such as in the mouth) and eye health.” We get our vitamin A not only by consuming it, but also by creating it in our bodies. To do that, we need beta-carotene. This pigment, which our liver converts into the body-loving vitamin, is abundant in winter's vibrantly coloured fruit and veg, says Sue.“Beta-carotene is a plant pigment found in orange, red and yellow fruits and vegetables. Good sources of beta-carotene include carrots, red peppers, sweet potato, apricots, mangoes and even green leafy vegetables such as spinach.” That's as well as the likes of pumpkins, butternut squash, savoy cabbage, kale and brussels sprouts. Of course, it is possible to have too much of a good thing. Official NHS guidelines state: ‘You should be able to get all the vitamin A you need by eating a varied and balanced diet. If you take a supplement that contains vitamin A, do not take too much because this could be harmful.’ Vitamin C is also key as part of an immune-supporting diet (as well as helping keep skin healthy), and you’ll find it in spades in brassicas like broccoli, cauliflower and Brussels sprouts. Diabetes UK says these winter veggies all have more Vitamin C weight-for-weight than oranges. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gmx2.jpg 2. They can contribute to energy levels and focus Iron plays a huge part in giving us some get-up-and-go, which many of us find ourselves lacking – in the winter particularly. Without enough iron, there will be fewer red blood cells zipping around the body transporting oxygen to cells and muscles, which, unsurprisingly, can lead to fatigue. This is another nutrient that many people in the UK – particularly pre-menopausal women – are not getting enough of, says the British Dietetic Association. Spinach, kale and broccoli are particularly good sources of this mineral (which also has a part to play in immune function), so fill up your basket with them this winter while they’re at their best. Those same rich, leafy vegetables – along with cabbage – are also particularly rich in folate, which is vital for those red blood cells too (as well as being particularly important for women who are pregnant or trying to conceive). 3. They could help ward off serious diseases As the NHS points out, including plenty of fibre-rich foods in your diet can reduce your risk of heart disease, stroke, type 2 diabetes and bowel cancer. It can also improve your blood pressure and cholesterol levels. Yet most of us (we're talking 90 percent) don’t consume enough fibre. In the UK, adults eat about 20g of fibre a day, despite government guidelines stating we should be getting around 30g.It’s about quality as well as quantity, though. See, the thing with fibre is that there are lots of different types which come in different foods. So, to feel the benefits, we need to be getting fibre from lots of different sources. The good news is that a whole array of cold-season veg comes packed with the stuff. In fact, cauliflower, broccoli, beetroot, potatoes (with the skin on), and Brussels sprouts are some of the most fibre-rich vegetables there are. Fibre aside, studies are starting to uncover the potential power of some specific vegetables when it comes to life-threatening conditions. For more than 20 years, Dr Kirsten Brandt, senior lecturer in food and human nutrition at Newcastle University, has been studying the role of plant compounds called polyacetylenes, which are found in autumn and winter veg like carrots, celery and parsnip, as well as others. In particular, her research has shown a correlation between carrot consumption and cancer – something that is echoed in numerous other studies. She says, “Different studies with different participants and different types of cancer have found similar risk reductions of developing cancer – of approximately 17 percent – in participants who ate four carrots per week.” That’s when compared to a group who ate fewer or none. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gpnn.jpg 4. They’re versatile and good value Buy produce when it’s in season, and you’ll get great bang for your buck in terms of quality, flavour and nutrients. That means hardy winter veg like chard, celeriac and turnips, along with all the other examples we’ve mentioned above, will be some of the best value foods on greengrocers’ shelves right now. Plus, there is no limit to the number of ways these veggies can be prepped and enjoyed. As well as roasting and baking in the oven, you can bung them in your slow cooker or air-fryer, or simply boil or steam them. To retain all the vitamins and minerals in your veg, be careful not to overcook them or let them soak in water ahead of time, says registered nutritionist Sarah Jackson. “If you prefer boiling vegetables, keeping them out of water prior to cooking and cutting them into bigger chunks can preserve some of the nutrients.” This will ensure that the beneficial compounds they contain won’t leach out and get washed down the drain. If you like your veg boiled, steaming could be a great alternative, as it gives a similar result while not allowing those nutrients a chance to escape. Frying or stir-frying with a small amount of oil is another technique that can help make the most of a vegetable’s benefits. “Vitamin A and beta-carotene are fat soluble, which means they are more likely to be absorbed from food if they are cooked where fat is present.” Now try these recipes: Pumpkin and butternut squash Pumpkin soupCurry pumpkin with ‘buss up shut’ (paratha roti)Pumpkin pieRoast squash saladButternut squash soupButternut squash and chickpea curry Pumpkin soup Curry pumpkin with ‘buss up shut’ (paratha roti) Pumpkin pie Roast squash salad Butternut squash soup Butternut squash and chickpea curry Carrots Carrot and sweetcorn frittersSmoky roast carrot burgersCarrot cake traybake Carrot and sweetcorn fritters Smoky roast carrot burgers Carrot cake traybake Brussels sprouts Brussels sprout slawCreamy Brussels sproutsHearty wholewheat pasta with Brussels sprouts, cheese and potato Brussels sprout slaw Creamy Brussels sprouts Hearty wholewheat pasta with Brussels sprouts, cheese and potato Kale Curly kale (or cavolo nero) with rosemary and chilliScrambled eggs with spinach and kaleSausage, squash and kale pasta bake Curly kale (or cavolo nero) with rosemary and chilli Scrambled eggs with spinach and kale Sausage, squash and kale pasta bake Cauliflower Bang Bang CauliflowerHarissa-roasted cauliflower ‘steaks’Cauliflower cheese Bang Bang Cauliflower Harissa-roasted cauliflower ‘steaks’ Cauliflower cheese Broccoli Broccoli and cheese soupGarlic, chilli and broccoli stir-frySpaghetti with broccoli pesto Broccoli and cheese soup Garlic, chilli and broccoli stir-fry Spaghetti with broccoli pesto Cabbage Quick sausage casserole with Savoy cabbage pestoCabbage curryRed cabbage Quick sausage casserole with Savoy cabbage pesto Cabbage curry Red cabbage | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/benefits_autumn_winter_veg",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Four reasons to load up on autumn and winter veg",
"content": "By Susan Low From pumpkins and parsnips to carrots and cavolo nero, these seasonal vegetables are packed with the good stuff – and they taste great too. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gg43.jpg The colder months bring with them a bounty of vegetables (okay sure, technically pumpkins and squash are fruit) that not only look great on our plates with their rich, warming colours, but carry health benefits, too. Here’s why autumn and winter veg is worth working into your meals. 1. They help us avoid infection When cold and flu season comes knocking, it doesn’t do any harm to focus our dietary efforts on supporting our immune system. And vitamin A is one of the many nutrients our body needs to protect itself against infection, explains Dr Sue Reeves, a registered nutritionist and head of undergraduate studies at Roehampton University. “It helps our immune systems work properly and is needed for healthy skin, the production of mucus (for mucus membranes, such as in the mouth) and eye health.” We get our vitamin A not only by consuming it, but also by creating it in our bodies. To do that, we need beta-carotene. This pigment, which our liver converts into the body-loving vitamin, is abundant in winter's vibrantly coloured fruit and veg, says Sue.“Beta-carotene is a plant pigment found in orange, red and yellow fruits and vegetables. Good sources of beta-carotene include carrots, red peppers, sweet potato, apricots, mangoes and even green leafy vegetables such as spinach.” That's as well as the likes of pumpkins, butternut squash, savoy cabbage, kale and brussels sprouts. Of course, it is possible to have too much of a good thing. Official NHS guidelines state: ‘You should be able to get all the vitamin A you need by eating a varied and balanced diet. If you take a supplement that contains vitamin A, do not take too much because this could be harmful.’ Vitamin C is also key as part of an immune-supporting diet (as well as helping keep skin healthy), and you’ll find it in spades in brassicas like broccoli, cauliflower and Brussels sprouts. Diabetes UK says these winter veggies all have more Vitamin C weight-for-weight than oranges. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gmx2.jpg 2. They can contribute to energy levels and focus Iron plays a huge part in giving us some get-up-and-go, which many of us find ourselves lacking – in the winter particularly. Without enough iron, there will be fewer red blood cells zipping around the body transporting oxygen to cells and muscles, which, unsurprisingly, can lead to fatigue. This is another nutrient that many people in the UK – particularly pre-menopausal women – are not getting enough of, says the British Dietetic Association. Spinach, kale and broccoli are particularly good sources of this mineral (which also has a part to play in immune function), so fill up your basket with them this winter while they’re at their best. Those same rich, leafy vegetables – along with cabbage – are also particularly rich in folate, which is vital for those red blood cells too (as well as being particularly important for women who are pregnant or trying to conceive). 3. They could help ward off serious diseases As the NHS points out, including plenty of fibre-rich foods in your diet can reduce your risk of heart disease, stroke, type 2 diabetes and bowel cancer. It can also improve your blood pressure and cholesterol levels. Yet most of us (we're talking 90 percent) don’t consume enough fibre. In the UK, adults eat about 20g of fibre a day, despite government guidelines stating we should be getting around 30g.It’s about quality as well as quantity, though. See, the thing with fibre is that there are lots of different types which come in different foods. So, to feel the benefits, we need to be getting fibre from lots of different sources. The good news is that a whole array of cold-season veg comes packed with the stuff. In fact, cauliflower, broccoli, beetroot, potatoes (with the skin on), and Brussels sprouts are some of the most fibre-rich vegetables there are. Fibre aside, studies are starting to uncover the potential power of some specific vegetables when it comes to life-threatening conditions. For more than 20 years, Dr Kirsten Brandt, senior lecturer in food and human nutrition at Newcastle University, has been studying the role of plant compounds called polyacetylenes, which are found in autumn and winter veg like carrots, celery and parsnip, as well as others. In particular, her research has shown a correlation between carrot consumption and cancer – something that is echoed in numerous other studies. She says, “Different studies with different participants and different types of cancer have found similar risk reductions of developing cancer – of approximately 17 percent – in participants who ate four carrots per week.” That’s when compared to a group who ate fewer or none. https://ichef.bbci.co.uk/images/ic/480xn/p0d7gpnn.jpg 4. They’re versatile and good value Buy produce when it’s in season, and you’ll get great bang for your buck in terms of quality, flavour and nutrients. That means hardy winter veg like chard, celeriac and turnips, along with all the other examples we’ve mentioned above, will be some of the best value foods on greengrocers’ shelves right now. Plus, there is no limit to the number of ways these veggies can be prepped and enjoyed. As well as roasting and baking in the oven, you can bung them in your slow cooker or air-fryer, or simply boil or steam them. To retain all the vitamins and minerals in your veg, be careful not to overcook them or let them soak in water ahead of time, says registered nutritionist Sarah Jackson. “If you prefer boiling vegetables, keeping them out of water prior to cooking and cutting them into bigger chunks can preserve some of the nutrients.” This will ensure that the beneficial compounds they contain won’t leach out and get washed down the drain. If you like your veg boiled, steaming could be a great alternative, as it gives a similar result while not allowing those nutrients a chance to escape. Frying or stir-frying with a small amount of oil is another technique that can help make the most of a vegetable’s benefits. “Vitamin A and beta-carotene are fat soluble, which means they are more likely to be absorbed from food if they are cooked where fat is present.” Now try these recipes: Pumpkin and butternut squash Pumpkin soupCurry pumpkin with ‘buss up shut’ (paratha roti)Pumpkin pieRoast squash saladButternut squash soupButternut squash and chickpea curry Pumpkin soup Curry pumpkin with ‘buss up shut’ (paratha roti) Pumpkin pie Roast squash salad Butternut squash soup Butternut squash and chickpea curry Carrots Carrot and sweetcorn frittersSmoky roast carrot burgersCarrot cake traybake Carrot and sweetcorn fritters Smoky roast carrot burgers Carrot cake traybake Brussels sprouts Brussels sprout slawCreamy Brussels sproutsHearty wholewheat pasta with Brussels sprouts, cheese and potato Brussels sprout slaw Creamy Brussels sprouts Hearty wholewheat pasta with Brussels sprouts, cheese and potato Kale Curly kale (or cavolo nero) with rosemary and chilliScrambled eggs with spinach and kaleSausage, squash and kale pasta bake Curly kale (or cavolo nero) with rosemary and chilli Scrambled eggs with spinach and kale Sausage, squash and kale pasta bake Cauliflower Bang Bang CauliflowerHarissa-roasted cauliflower ‘steaks’Cauliflower cheese Bang Bang Cauliflower Harissa-roasted cauliflower ‘steaks’ Cauliflower cheese Broccoli Broccoli and cheese soupGarlic, chilli and broccoli stir-frySpaghetti with broccoli pesto Broccoli and cheese soup Garlic, chilli and broccoli stir-fry Spaghetti with broccoli pesto Cabbage Quick sausage casserole with Savoy cabbage pestoCabbage curryRed cabbage Quick sausage casserole with Savoy cabbage pesto Cabbage curry Red cabbage"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8efeb3bdbfd0cc01c14"
} | 24daf2421a732930049c80eb91db3e89ae30fe89a4fba14602acdeb7b03c6d73 | Reasons to be excited about food in November
As autumn settles in properly, it's time to revel in the cold and the simple pleasures of hot puddings, pasties and soups. Plus there are still a few food festivals going… https://ichef.bbci.co.uk/images/ic/480xn/p0db7zy4.jpg We have entered the season of comfort food. After the sugar rush of Halloween, November kicks straight off with Guy Fawkes Night. There's nothing like cooking jacket potatoes on the bonfire, sipping hot chocolate and feeling excited about going back to the house for a warming bowl of chilli. As plans for Christmas start to form the bulk of conversations, November winds up with St Andrews Day, reason enough to indulge in glorious Scottish comfort food like rumbledethumps and tablet. Every weekend in between is an opportunity for eating, and here’s how you can make the most of the foodie month… In season It’s been a bumper year for apples. They’re cheap and plentiful and the basis for many warming puddings, including our most popular recipe of the month: apple crumble. Cut down on the oven use by making Mary Berry’s recipe for a separate crumble topping and store in an airtight tin. Sprinkle over hot apple compôte, made on the hob, for instant crumble that never loses its crunch. Don’t overlook the new season’s pears and quinces for poaching and crumbles. Mix them with apples for a different texture and taste. Squashes are still going strong in November. The larger, firmer squashes like Crown Prince and acorn can keep for weeks (if not months) in a cool place. Their tough skins are the devil to cut through and peel, so skip this stage and roast the two halves, cut-side down, until they are tender enough to scoop out with a spoon. You can also air-fry cubes of pumpkin in about 10-15 minutes and add them to grain-bowls and salads. If you haven’t tried our new favourite curried pumpkin soup yet, there’s still time. Seema's curried pumpkin soup with a spiced tarka makes the most of autumn squash. Bonfire Night If Halloween isn’t your thing, Bonfire Night (November 5) is the perfect opportunity to catch up on the sweet-eating and nighttime larks. Bonfire toffee is traditional, and very easy to make if you have a sugar thermometer. Even easier, use melted soft toffees to make your own toffee apples – ours are softer and easier to eat than shop-bought. If you are after a portable snack or party food for the evening, sausage rolls are hard to beat. But consider Tom Kerridge’s veg-packed sausage rolls that make the meat go a little further. Or skip the meat entirely and bake a batch of cheese and onion pasties. A cup of mulled cider is a must-have, or swap in apple juice for a non-alcoholic version. Perfect with a hunk of ginger cake. If you’re quietly wondering whether to light a bonfire instead of putting the oven on to cook your jacket potatoes, think again. The microwave is the most energy efficient way to cook them, and if you have an air-fryer, you can crisp them up for 10 minutes to get an improved crispy skin. Upgrade to a “dinner jacket” (see what we did there?) by stuffing them with cottage pie filling or Mary’s ‘posh' jacket fillings with bacon and mushrooms or pepper and goat’s cheese. Perfect for Bonfire night or every other night. Children in Need The annual fundraising event will take over BBC One on November 18 this year. Children in Need is nothing without a bake sale and there are plenty of options. Our (completely unofficial) polling showed that the three most popular bake sale cakes are lemon drizzle, coffee cake and carrot cake. However if you’re looking to stand out, you could go for these too-cute-to-eat Pudsey cupcakes or keep things simple with a fridge cake or flapjacks. Stir-up Sunday Stir-up Sunday (November 20) is always the Sunday before Advent (the start of the Christmas countdown). It's traditionally time to make the Christmas pudding and mincemeat. Some people argue that this is a little late to get a mature flavour, but these homemade goodies are such a treat we’ve never noticed the difference. The house is filled with the aromas of brandy and spices, and it's when we really get in the festive mood. Regardless of when you crack and have your first mince pie of the season, you can feel part of a proper British tradition by doing a little advance Christmas prep on this day. Thanksgiving It’s an American celebration, we know, but Thanksgiving (November 24) is a pretty lovely sentiment and one more excuse (if you needed it) for a roast dinner. The best part of the celebrations is the all-American pie. Pumpkin pie is a Thanksgiving icon, with its sweet and creamy spiced flavour that launched 1,000 lattes. You can make a pumpkin pie with steamed or roasted fresh pumpkin, but most Americans just open a tin of pumpkin purée. St Andrew's Day Celebrate St Andrew's Day (30 November) with comforting and hearty Scottish recipes. You may want to save the full haggis for Burns Night, but there are plenty of other options. Cheesy potato rumbledethumps are as fun to say as they are to eat, and make great use of leftover cooked potatoes. A simple hearty soup like cullen skink or Mary's cock-a-leekie soup will warm you right down to your toes. November events https://ichef.bbci.co.uk/images/ic/480xn/p0d9yd11.jpg The private harbour-side village, Clovelly celebrates herring in November Whisper it quietly but Christmas is on the way and so are the festive foodie events, but if you’re not quite ready to dip into the mulled wine and lebkuchen, there are still plenty of other food festivals taking place. The Allergy and Free From Show Winter, Birmingham (5-6 November) As you can probably tell by the name, this event aims to support those who have various food allergies and intolerances. You can expect food demos including sessions on how to layer up flavour, gut health and gluten-free tips and advice. There’s free entry to this large event though you’ll need to register for tickets in advance. Clovelly Herring Festival, Devon (20 November) The privately-owned village celebrates the “silver darlings” AKA herring in November, a time when they are traditionally harvested. The festival pays homage to the fish and celebrates sustainable fishing at the same time. You can expect art exhibitions, food and craft stalls, music, street entertainers and of course, lots of herring. Please note, there is a fee for visiting Clovelly. ChocFest, Melton Mowbray (19-20 November) Think pizza, beer, wine and risotto could all be improved with the inclusion of chocolate? This is the festival for you. Chocoholics need look no further than this Leicestershire event to get their fix. In addition to chocolate exhibiters offering up all manner of chocolate items, there’s chocolate workshops and tutored tastings. Food Festival Maeth o'r Fro, Newport, Pembrokeshire (October 29-5 November) This Welsh foodie event celebrates local, sustainable food. There are various events taking place over the course of a week, including local farm tours, talks and demonstrations. You will need to register for some events – including the farm tours – in advance. The Glasgow Vegan Christmas Market, (20 November) Highlighting that good things come in small packages, this event will be home to 25 stalls all offering up vegan items – both food and homeware. Funds raised from the event will be donated to local charities. Like the idea of a vegan event but you're not near to Glasgow? Come November there are lots of others on. Look out for the North East Vegan Festival and Great Yorkshire Vegan Christmas Market both taking place on 6 November, London’s VegfestUK which is a week later 12-13 November and the Manchester Vegan Winter Festival which is on 20 November. There are plenty more foodie events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published October 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/love_november_food",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Reasons to be excited about food in November",
"content": "As autumn settles in properly, it's time to revel in the cold and the simple pleasures of hot puddings, pasties and soups. Plus there are still a few food festivals going… https://ichef.bbci.co.uk/images/ic/480xn/p0db7zy4.jpg We have entered the season of comfort food. After the sugar rush of Halloween, November kicks straight off with Guy Fawkes Night. There's nothing like cooking jacket potatoes on the bonfire, sipping hot chocolate and feeling excited about going back to the house for a warming bowl of chilli. As plans for Christmas start to form the bulk of conversations, November winds up with St Andrews Day, reason enough to indulge in glorious Scottish comfort food like rumbledethumps and tablet. Every weekend in between is an opportunity for eating, and here’s how you can make the most of the foodie month… In season It’s been a bumper year for apples. They’re cheap and plentiful and the basis for many warming puddings, including our most popular recipe of the month: apple crumble. Cut down on the oven use by making Mary Berry’s recipe for a separate crumble topping and store in an airtight tin. Sprinkle over hot apple compôte, made on the hob, for instant crumble that never loses its crunch. Don’t overlook the new season’s pears and quinces for poaching and crumbles. Mix them with apples for a different texture and taste. Squashes are still going strong in November. The larger, firmer squashes like Crown Prince and acorn can keep for weeks (if not months) in a cool place. Their tough skins are the devil to cut through and peel, so skip this stage and roast the two halves, cut-side down, until they are tender enough to scoop out with a spoon. You can also air-fry cubes of pumpkin in about 10-15 minutes and add them to grain-bowls and salads. If you haven’t tried our new favourite curried pumpkin soup yet, there’s still time. Seema's curried pumpkin soup with a spiced tarka makes the most of autumn squash. Bonfire Night If Halloween isn’t your thing, Bonfire Night (November 5) is the perfect opportunity to catch up on the sweet-eating and nighttime larks. Bonfire toffee is traditional, and very easy to make if you have a sugar thermometer. Even easier, use melted soft toffees to make your own toffee apples – ours are softer and easier to eat than shop-bought. If you are after a portable snack or party food for the evening, sausage rolls are hard to beat. But consider Tom Kerridge’s veg-packed sausage rolls that make the meat go a little further. Or skip the meat entirely and bake a batch of cheese and onion pasties. A cup of mulled cider is a must-have, or swap in apple juice for a non-alcoholic version. Perfect with a hunk of ginger cake. If you’re quietly wondering whether to light a bonfire instead of putting the oven on to cook your jacket potatoes, think again. The microwave is the most energy efficient way to cook them, and if you have an air-fryer, you can crisp them up for 10 minutes to get an improved crispy skin. Upgrade to a “dinner jacket” (see what we did there?) by stuffing them with cottage pie filling or Mary’s ‘posh' jacket fillings with bacon and mushrooms or pepper and goat’s cheese. Perfect for Bonfire night or every other night. Children in Need The annual fundraising event will take over BBC One on November 18 this year. Children in Need is nothing without a bake sale and there are plenty of options. Our (completely unofficial) polling showed that the three most popular bake sale cakes are lemon drizzle, coffee cake and carrot cake. However if you’re looking to stand out, you could go for these too-cute-to-eat Pudsey cupcakes or keep things simple with a fridge cake or flapjacks. Stir-up Sunday Stir-up Sunday (November 20) is always the Sunday before Advent (the start of the Christmas countdown). It's traditionally time to make the Christmas pudding and mincemeat. Some people argue that this is a little late to get a mature flavour, but these homemade goodies are such a treat we’ve never noticed the difference. The house is filled with the aromas of brandy and spices, and it's when we really get in the festive mood. Regardless of when you crack and have your first mince pie of the season, you can feel part of a proper British tradition by doing a little advance Christmas prep on this day. Thanksgiving It’s an American celebration, we know, but Thanksgiving (November 24) is a pretty lovely sentiment and one more excuse (if you needed it) for a roast dinner. The best part of the celebrations is the all-American pie. Pumpkin pie is a Thanksgiving icon, with its sweet and creamy spiced flavour that launched 1,000 lattes. You can make a pumpkin pie with steamed or roasted fresh pumpkin, but most Americans just open a tin of pumpkin purée. St Andrew's Day Celebrate St Andrew's Day (30 November) with comforting and hearty Scottish recipes. You may want to save the full haggis for Burns Night, but there are plenty of other options. Cheesy potato rumbledethumps are as fun to say as they are to eat, and make great use of leftover cooked potatoes. A simple hearty soup like cullen skink or Mary's cock-a-leekie soup will warm you right down to your toes. November events https://ichef.bbci.co.uk/images/ic/480xn/p0d9yd11.jpg The private harbour-side village, Clovelly celebrates herring in November Whisper it quietly but Christmas is on the way and so are the festive foodie events, but if you’re not quite ready to dip into the mulled wine and lebkuchen, there are still plenty of other food festivals taking place. The Allergy and Free From Show Winter, Birmingham (5-6 November) As you can probably tell by the name, this event aims to support those who have various food allergies and intolerances. You can expect food demos including sessions on how to layer up flavour, gut health and gluten-free tips and advice. There’s free entry to this large event though you’ll need to register for tickets in advance. Clovelly Herring Festival, Devon (20 November) The privately-owned village celebrates the “silver darlings” AKA herring in November, a time when they are traditionally harvested. The festival pays homage to the fish and celebrates sustainable fishing at the same time. You can expect art exhibitions, food and craft stalls, music, street entertainers and of course, lots of herring. Please note, there is a fee for visiting Clovelly. ChocFest, Melton Mowbray (19-20 November) Think pizza, beer, wine and risotto could all be improved with the inclusion of chocolate? This is the festival for you. Chocoholics need look no further than this Leicestershire event to get their fix. In addition to chocolate exhibiters offering up all manner of chocolate items, there’s chocolate workshops and tutored tastings. Food Festival Maeth o'r Fro, Newport, Pembrokeshire (October 29-5 November) This Welsh foodie event celebrates local, sustainable food. There are various events taking place over the course of a week, including local farm tours, talks and demonstrations. You will need to register for some events – including the farm tours – in advance. The Glasgow Vegan Christmas Market, (20 November) Highlighting that good things come in small packages, this event will be home to 25 stalls all offering up vegan items – both food and homeware. Funds raised from the event will be donated to local charities. Like the idea of a vegan event but you're not near to Glasgow? Come November there are lots of others on. Look out for the North East Vegan Festival and Great Yorkshire Vegan Christmas Market both taking place on 6 November, London’s VegfestUK which is a week later 12-13 November and the Manchester Vegan Winter Festival which is on 20 November. There are plenty more foodie events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published October 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8efeb3bdbfd0cc01c15"
} | 68a9b987a5d7b358c3d232d151a95cc4fc9f10ac00cd8129b3a67248dd5f1b3e | How to finally master your culinary nemesis
Sometimes it’s the everyday dishes that we find the trickiest to nail. From scones to omelettes and cheese sauce, here’s how to master the basics. https://ichef.bbci.co.uk/images/ic/480xn/p0d8k8sm.jpg Perhaps you can cater for a dinner party on little notice, are known among friends for your impressive baking skills and make such great family dinners that fights break out over leftovers every evening. Yet, little does everyone know, you're flummoxed as to why your Yorkshire puddings refuse point-blank to rise. If this sounds like you, you're in good company. Recently, we asked for your cooking confessions, hoping to find out which seemingly simple dishes often end in disaster. You answered in your hundreds, with the same everyday recipes cropping up again and again. So, we've sought expert advice on five of the most talked about. Scones Scones are seen as super simple; they take little preparation and cook in just 15 minutes, more or less. Yet so often they don't rise to any meaningful height or are so dense they could cause an injury if they were to be dropped on an unsuspecting toe. There are several reasons why your scones' texture might not be living up to your pillowy-soft expectations. Perhaps the most common is that you’re over-handling the dough, which makes them tough. “Only knead the dough a little more than you would a shortcrust, just enough to make it smooth – you’re not making bread,” says chef Chris King of The Langham in London. Next, to help give scones their soft, crumbly texture, chef patron of Mingary Castle in Ardnamurchan, Colin Nicholson, says you should let the dough chill out for a bit before cutting. “Allow for plenty of resting. Once the dough comes together, rest on the worktop covered with a tea towel for about 10 to 15 minutes, which allows the gluten to relax. Then lightly roll out the dough, cut your scones and place them on a tray to rest again for 15 minutes before baking.” If your problem is that the scones aren’t rising, chef and author Alex Hollywood might have the solution. “When you’re using a pastry cutter, if you push the dough out you should then flip over the scone before baking it. By pushing the pastry down, you’re creating a little dent in the dough so it won’t rise as high. “Then, when you put egg wash on top, you need to be careful it doesn’t drip down the sides as this will stop the scone from rising. The egg sets and then acts like a tent ropes, holding the dough down.” This is something Paul Hollywood has spoken about too. Flapjacks Flapjacks should be firm enough to hold their shape while staying soft and chewy on the inside. Likewise, they should taste sweet without being overly sugary – and you definitely don’t want any bitterness. When it comes to flavour, Tom Kerridge says everything can go wrong quite early in the process. “If the butter or syrup goes into a pan which is too hot then the syrup will burn or the butter will catch and brown quickly.” This will impact the taste of the end result. To achieve the right texture, Alex has some top tips. “Firstly, don't put the mixture in a tray that's too big, because that means the flapjacks will be thin and dry out. Use a small but deep tray, then you’ll get that lovely chewiness.” While Tom goes for jumbo oats, Alex is a fan of keeping the ingredients small. “If your oats are too big it can make them too crumbly. Likewise, if you’re putting nuts or dried fruit in, chop them up then so they’re small, then the syrup will hold it all together.” There's a knack to cutting them into neat rectangles without them breaking too, Alex says. “When the mixture is still warm in the tin, mark the flapjacks out with a knife so they’re partially cut. This will make them a lot easier to cut properly once they’re cooled.” Now make… Chocolate flapjacksJack Monroe’s flapjacksEasy flapjacks Chocolate flapjacks Jack Monroe’s flapjacks Easy flapjacks Cheese sauce Quick to rustle up and made of just four ingredients, velvety cheese sauce may seem easy to make, yet many people end up buying it in a jar or using a packet mix. This humble staple can be intimidating, what with the dangers of lumps, stodginess and that off-putting floury flavour. But it doesn’t have to be. Former MasterChef: The Professionals winner Steven Edwards says, “Follow the simple rule of equal amounts of butter and flour to make your roux and then 10 times the amount of milk – for example, 30g flour, 30g butter and 300g milk. Then, cook out the flour and butter before slowly adding the milk. Blitz any cheese through the sauce to taste – this keeps it nice and smooth.” ‘Cooking out’ the flour and butter is imperative, adds Mike Naidoo of Catch at The Old Fish Market in Weymouth. For the right consistency, you shouldn’t add the milk until your roux (the flour and butter mixture) has cooked into a paste. “It sounds simple but so many people put all the ingredients in at the same time and it doesn’t work!” The amount of cheese you add will change the consistency, so if you’re happy with the thickness pre-cheese, use a strong cheddar as you’ll need much less. And, says Mark Hartstone from Dorset's La Fosse, “If you have lumps, it’s not the end of the world – a hand blender will quickly eliminate them.” Omelettes Omelettes are a great five-minute meal, but they can quickly end up turning into scrambled eggs. Great British Menu champion Ellis Barrie has perfected this egg-based dish and has a few golden rules. Two eggs per omelette is plenty, thinks Barrie, who advises holding off on the seasoning until after the eggs are cooked. "The salt's going to break it down and pepper will make it grey," he says. When you add butter to the pan and melt it, let it get foamy before adding the eggs. This will help the omelette to rise and take on a light, fluffy texture. Then, if you're adding cheese, grate it in while the eggs are still wet on top. This will mean you don't end up with a sad, dry omelette. Rather than fold it in half and risk it breaking, Ellis rolls his omelette off the pan and onto the plate. To try it, just fold one edge (about a third of the whole omelette) over, then fold over again, then roll it onto the plate to fold in the rest. Speed it key with omelettes, to avoid them overcooking. But there's no need to take it to the extreme, Mark says. “Try not to emulate the Saturday Kitchen celebs racing for the fastest omelette. A few seconds extra is not the end of the world. Remember, the eggs will continue to cook in their residual heat, so start to roll the omelette out of the pan while it's under-cooked. By the time you have it on the plate it should be perfect.” Now make… How to cook the perfect omeletteSpanish omeletteKids' easy omelette How to cook the perfect omelette Spanish omelette Kids' easy omelette Yorkshire pudding Seeing as Yorkshire puddings are just made of flour, eggs and milk, they should be easy to whip up, right? If you've ever pulled flat, dense puds out of the oven or watched them puff up handsomely as they cook, only for them to collapse into a flabby mess minutes later, you'll disagree. The good news is, the secrets to perfectly golden, crisp and puffy Yorkies shall evade you no longer. “The key is to let the batter sit and get to room temperature. Oh, and get the oven really hot!" says Mike. "That’s how you get light Yorkshire puddings.” To make them fluffier, Oliver Marlowe from London's Ganymede has a great tip: “Mix the ingredients together using a hand-held electric whisk until the batter is smooth and aerated.” That should give them a super-light texture. Better still, if possible, prep the day before. “Cover the mixture and leave it in the fridge overnight. Make sure you don’t season it until you’re just about to cook though, otherwise the salt can begin cooking the eggs and your Yorkshires won’t rise as well. “For the best results, make sure the pudding moulds you’re using are non-stick, too. Prepare them by adding a good tablespoon of either beef dripping, vegetable oil or duck fat – don’t use olive oil as it burns at a much lower temperature. “Get the moulds with your fat of choice in the oven at 220C, and wait until it's piping hot before adding your batter. Cook for 15 minutes and then turn the temperature down to 180C for a further 10. Be sure not to open the oven at any stage during cooking or your perfect Yorkshires will start to collapse.” Short on time? Mary Berry has another method. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/master_culinary_nemesis",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to finally master your culinary nemesis",
"content": "Sometimes it’s the everyday dishes that we find the trickiest to nail. From scones to omelettes and cheese sauce, here’s how to master the basics. https://ichef.bbci.co.uk/images/ic/480xn/p0d8k8sm.jpg Perhaps you can cater for a dinner party on little notice, are known among friends for your impressive baking skills and make such great family dinners that fights break out over leftovers every evening. Yet, little does everyone know, you're flummoxed as to why your Yorkshire puddings refuse point-blank to rise. If this sounds like you, you're in good company. Recently, we asked for your cooking confessions, hoping to find out which seemingly simple dishes often end in disaster. You answered in your hundreds, with the same everyday recipes cropping up again and again. So, we've sought expert advice on five of the most talked about. Scones Scones are seen as super simple; they take little preparation and cook in just 15 minutes, more or less. Yet so often they don't rise to any meaningful height or are so dense they could cause an injury if they were to be dropped on an unsuspecting toe. There are several reasons why your scones' texture might not be living up to your pillowy-soft expectations. Perhaps the most common is that you’re over-handling the dough, which makes them tough. “Only knead the dough a little more than you would a shortcrust, just enough to make it smooth – you’re not making bread,” says chef Chris King of The Langham in London. Next, to help give scones their soft, crumbly texture, chef patron of Mingary Castle in Ardnamurchan, Colin Nicholson, says you should let the dough chill out for a bit before cutting. “Allow for plenty of resting. Once the dough comes together, rest on the worktop covered with a tea towel for about 10 to 15 minutes, which allows the gluten to relax. Then lightly roll out the dough, cut your scones and place them on a tray to rest again for 15 minutes before baking.” If your problem is that the scones aren’t rising, chef and author Alex Hollywood might have the solution. “When you’re using a pastry cutter, if you push the dough out you should then flip over the scone before baking it. By pushing the pastry down, you’re creating a little dent in the dough so it won’t rise as high. “Then, when you put egg wash on top, you need to be careful it doesn’t drip down the sides as this will stop the scone from rising. The egg sets and then acts like a tent ropes, holding the dough down.” This is something Paul Hollywood has spoken about too. Flapjacks Flapjacks should be firm enough to hold their shape while staying soft and chewy on the inside. Likewise, they should taste sweet without being overly sugary – and you definitely don’t want any bitterness. When it comes to flavour, Tom Kerridge says everything can go wrong quite early in the process. “If the butter or syrup goes into a pan which is too hot then the syrup will burn or the butter will catch and brown quickly.” This will impact the taste of the end result. To achieve the right texture, Alex has some top tips. “Firstly, don't put the mixture in a tray that's too big, because that means the flapjacks will be thin and dry out. Use a small but deep tray, then you’ll get that lovely chewiness.” While Tom goes for jumbo oats, Alex is a fan of keeping the ingredients small. “If your oats are too big it can make them too crumbly. Likewise, if you’re putting nuts or dried fruit in, chop them up then so they’re small, then the syrup will hold it all together.” There's a knack to cutting them into neat rectangles without them breaking too, Alex says. “When the mixture is still warm in the tin, mark the flapjacks out with a knife so they’re partially cut. This will make them a lot easier to cut properly once they’re cooled.” Now make… Chocolate flapjacksJack Monroe’s flapjacksEasy flapjacks Chocolate flapjacks Jack Monroe’s flapjacks Easy flapjacks Cheese sauce Quick to rustle up and made of just four ingredients, velvety cheese sauce may seem easy to make, yet many people end up buying it in a jar or using a packet mix. This humble staple can be intimidating, what with the dangers of lumps, stodginess and that off-putting floury flavour. But it doesn’t have to be. Former MasterChef: The Professionals winner Steven Edwards says, “Follow the simple rule of equal amounts of butter and flour to make your roux and then 10 times the amount of milk – for example, 30g flour, 30g butter and 300g milk. Then, cook out the flour and butter before slowly adding the milk. Blitz any cheese through the sauce to taste – this keeps it nice and smooth.” ‘Cooking out’ the flour and butter is imperative, adds Mike Naidoo of Catch at The Old Fish Market in Weymouth. For the right consistency, you shouldn’t add the milk until your roux (the flour and butter mixture) has cooked into a paste. “It sounds simple but so many people put all the ingredients in at the same time and it doesn’t work!” The amount of cheese you add will change the consistency, so if you’re happy with the thickness pre-cheese, use a strong cheddar as you’ll need much less. And, says Mark Hartstone from Dorset's La Fosse, “If you have lumps, it’s not the end of the world – a hand blender will quickly eliminate them.” Omelettes Omelettes are a great five-minute meal, but they can quickly end up turning into scrambled eggs. Great British Menu champion Ellis Barrie has perfected this egg-based dish and has a few golden rules. Two eggs per omelette is plenty, thinks Barrie, who advises holding off on the seasoning until after the eggs are cooked. \"The salt's going to break it down and pepper will make it grey,\" he says. When you add butter to the pan and melt it, let it get foamy before adding the eggs. This will help the omelette to rise and take on a light, fluffy texture. Then, if you're adding cheese, grate it in while the eggs are still wet on top. This will mean you don't end up with a sad, dry omelette. Rather than fold it in half and risk it breaking, Ellis rolls his omelette off the pan and onto the plate. To try it, just fold one edge (about a third of the whole omelette) over, then fold over again, then roll it onto the plate to fold in the rest. Speed it key with omelettes, to avoid them overcooking. But there's no need to take it to the extreme, Mark says. “Try not to emulate the Saturday Kitchen celebs racing for the fastest omelette. A few seconds extra is not the end of the world. Remember, the eggs will continue to cook in their residual heat, so start to roll the omelette out of the pan while it's under-cooked. By the time you have it on the plate it should be perfect.” Now make… How to cook the perfect omeletteSpanish omeletteKids' easy omelette How to cook the perfect omelette Spanish omelette Kids' easy omelette Yorkshire pudding Seeing as Yorkshire puddings are just made of flour, eggs and milk, they should be easy to whip up, right? If you've ever pulled flat, dense puds out of the oven or watched them puff up handsomely as they cook, only for them to collapse into a flabby mess minutes later, you'll disagree. The good news is, the secrets to perfectly golden, crisp and puffy Yorkies shall evade you no longer. “The key is to let the batter sit and get to room temperature. Oh, and get the oven really hot!\" says Mike. \"That’s how you get light Yorkshire puddings.” To make them fluffier, Oliver Marlowe from London's Ganymede has a great tip: “Mix the ingredients together using a hand-held electric whisk until the batter is smooth and aerated.” That should give them a super-light texture. Better still, if possible, prep the day before. “Cover the mixture and leave it in the fridge overnight. Make sure you don’t season it until you’re just about to cook though, otherwise the salt can begin cooking the eggs and your Yorkshires won’t rise as well. “For the best results, make sure the pudding moulds you’re using are non-stick, too. Prepare them by adding a good tablespoon of either beef dripping, vegetable oil or duck fat – don’t use olive oil as it burns at a much lower temperature. “Get the moulds with your fat of choice in the oven at 220C, and wait until it's piping hot before adding your batter. Cook for 15 minutes and then turn the temperature down to 180C for a further 10. Be sure not to open the oven at any stage during cooking or your perfect Yorkshires will start to collapse.” Short on time? Mary Berry has another method."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8efeb3bdbfd0cc01c16"
} | cc04a99f5de6e7dd6ad58435180ca70f23ba2d05c54d9e0fbe59a0a6d900b010 | Reasons to be excited about food and drink in October
From events like Oktoberfest and Halloween to the rich, comforting flavours of autumnal produce, there are plenty of reasons to be excited about food and drink this month. As the colours of the leaves change, so do the ones on our plate. Warm orange pumpkin, deep red beetroot, rich brown meaty stews and golden crumbles make up this season's culinary palette and herald the return of cooler days and cosier nights. Yes, October is the gateway into winter. Soon, the clocks will be turning back and the nights drawing in. But that doesn't mean it's time to hibernate – not with so much going on. Tastes of the season With the barbecue packed away for another year, we're now reaching for the slow cooker to create warming stews and curries packed with seasonal ingredients like butternut squash. Roasting autumnal veg such as pumpkin, beetroot, carrot, swede, turnip, broccoli and cauliflower in big batches is a great idea, and you can dial up those comforting flavours with woody herbs like rosemary and thyme, and warming spices such as smoked paprika and cumin. Rather than just making one tray of veg, fill the oven up so you’re getting value for money – or use an air fryer if you have one. Once your veg is cooked, freeze it so it's ready to use in dishes like risottos, veggie lasagnes, soups and hearty salads. The latter is something Elena Silcock, author of Salads Are More Than Leaves, embraces. “People's perception of what a salad is often involves summer-fresh, crunchy ingredients, but some of my favourite salads in the world involve roasting pumpkins and beetroot and then serving them with lentils, a tahini dressing and salsa verde. These types of autumnal salads make rich, indulgent meals, and can be as comforting as a big stew or a cottage pie. “Another of my favourite salads is roasted squash with burrata. I drizzle brown butter and loads of herbs and hazelnuts on top. I make it for friends all the time – it’s a real people pleaser.” There are lots of wild foods to forage in October, too. Blackberries, sloe berries, elderberries, cobnuts and sweet chestnuts can liven up a whole range of dishes (think crumbles and pies just for starters) and take cocktails to the next level. If you’re tempted to forage for mushrooms though, do so carefully. There are many varieties springing up at this time of year, including extremely poisonous ones – and it is notoriously tricky to distinguish between some of them. The National Poisons Information Service told BBC Food that in 2021 they were informed of 29 cases of people suffering with symptoms after eating potentially misidentified mushrooms, and 49 cases the year before. Related stories Frighteningly good ways to celebrate Halloween at homeHow to step up your cooking right now with foraged foodSlow cooker hacks to save you money and effort Frighteningly good ways to celebrate Halloween at home How to step up your cooking right now with foraged food Slow cooker hacks to save you money and effort October is associated with two big events: Halloween and Oktoberfest. There are lots of ways you can celebrate both at home, marking the occasions with fun food and drink. Oktoberfest While traditionally associated with Bavaria, this annual celebration is now popular in the UK too. To join in with the festivities at home, perhaps try cooking a meal and pairing ales with it. Drinks educator and landlady of The Hop Inn in Hornchurch Alison Taffs says that, when looking for beer to complement food, the number one rule is to pick one that matches the intensity of your dish. “What you don't want to do is end up with a massive, rich, full-flavoured beer and put it together with a really delicate food, otherwise it will wipe out the flavour of the dish. Equally, you don't want to have a really big, punchy, full-flavoured dish with a really delicate beer as you won’t be able to taste the drink.” If you’re sticking to German beers, then try a pilsner or wheat variety (weizenbier), suggests Alison. “Classic German pilsners go tremendously well with fried foods such as fish. They're also brilliant with curries. “I've recently come back from a trip to Munich – one of the great beer cities – and they have incredible weizenbier which has an amazing banana and clove flavour. They match it with the fantastic German sausages that they have. Wheat beers also go tremendously well with fish and seafood.” Halloween In recent years, the popularity of this spooky celebration has shot up in the UK, with many of us putting special effort into hunting down the best Halloween treats out there. Homemade versions can be fun to make and don’t need to be expensive. Sweets such as coconut ice, bonfire toffee and fudge require just a few budget-friendly ingredients. Alternatively, you can give regular dishes a Halloween twist with little to no extra cost. Perhaps try making fluffy American pancakes shaped like pumpkins, with little stalks. If you're planning to carve Jack-o-lanterns for the occasion, look for an edible variety of pumpkin. That way you can use all the flesh you scoop out to cook up some delicious meals. Dates for the diary https://ichef.bbci.co.uk/images/ic/480xn/p0d1w47m.jpg While Munich is regarded as home to Oktoberfest, there are now events taking place throughout the UK Five food festivals Morpeth Food and Drink Festival (1–2 October) You can expect a farmers' market, bar, live music and street food at this free two-day festival in Northumberland. For foodies, the main draw will be the demo kitchen which is holding sessions on themes such as tea, chocolate, wine and ale. There will also be competitions to take part in, including a 'beat the chef' event and a pancake-flipping contest. Powderham Food Festival (1–2 October) Held in the grounds of Powderham Castle in Exeter, this two-day ticketed bash includes a food demonstration stage, campfire cooking workshops, hot dog eating contest and a chilli eating contest. If art is more your thing, there are chocolate sculptures to admire and a food-themed art competition. The Yorkshire Pudding Festival 2022 (1–2 October) This paid-for event in Leeds is an ode to everyone's favourite roast dinner staple. Look out for the cooking demos, where you'll be able to pick up pro advice on how to make the perfect pud, as well as recipes for vegan and gluten free versions. There will also be kids events and some interesting Yorkshire pud-flavoured drinks to try – including whisky, beer and gin. Newport Food Festival (8 October) This South Wales food festival returns after two years away, and to celebrate the city centre will be awash with food and family-friendly events. While passionate home cooks will love the cookery demonstrations from local chefs, younger visitors will enjoy the street theatre and face painting. The festival is free to attend, too. Wells Food Festival (9 October) This year marks the 10th anniversary of this free foodie fest. It's super family-friendly – there are cookery sessions taking place for kids so they can make their own cheese and tomato swirls, and a fun trail to take the little ones on. For adults, there’s a Ready Steady Cook-style competition, hosted by Charlie Bigham. Five drink festivals Want to experience the fun of Oktoberfest without hopping on a plane to Germany? There are plenty of events happening across the UK where you can enjoy the beer-soaked festivities and try some new and exciting ales (costs apply). Oktoberfest Belfast (29 September–29 October) Custom House Square is the venue for this month-long event, which is modelled on the famous Munich festival. Visitors are encouraged to come dressed in Lederhosen or Dirndl (and if you do, you will be rewarded with free entry). As well as German ales, there’s traditional Oktoberfest fare such as bratwurst on offer, and each evening visitors will be treated to a live performance from an Oompah band. Ayrshire Real Ale Festival (6–8 October) You’ll find it hard to find an event that has quite as many drinks available as this CAMRA-associated shindig: there’s expected to be 150 types of cask ales and 30 varieties of real ciders and perries on the go. If ale isn’t quite your thing, you might be tempted by the new gin bar, which will be featuring for the first time in this festival's 21-year history. Edinburgh Cocktail Week (7–16 October) Love the idea of Oktoberfest but not so keen on ale? The Scottish capital is hosting a cocktail festival which might appeal. A ‘cocktail village’ will be set up within Festival Square, housing 21 pop-up bars. If that's not enough, 120 bars in the city are getting involved too, each producing their own signature cocktail for the event. Newcastle Oktoberfest, 14–29 October This festival takes place over three consecutive weekends, and you can expect beer, music and bratwurst at all of them. The event taking place on 28 October has a special Halloween twist, too. London Oktoberfest (20 October–5 November) It’s expected that 50,000 people will attend this beer festival, which, again, is happening over three weekends. To up the Bavarian experience, the bands – like the beer – will be travelling over from Germany. There are plenty more food and drink events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published September 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/love_october_food",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Reasons to be excited about food and drink in October",
"content": "From events like Oktoberfest and Halloween to the rich, comforting flavours of autumnal produce, there are plenty of reasons to be excited about food and drink this month. As the colours of the leaves change, so do the ones on our plate. Warm orange pumpkin, deep red beetroot, rich brown meaty stews and golden crumbles make up this season's culinary palette and herald the return of cooler days and cosier nights. Yes, October is the gateway into winter. Soon, the clocks will be turning back and the nights drawing in. But that doesn't mean it's time to hibernate – not with so much going on. Tastes of the season With the barbecue packed away for another year, we're now reaching for the slow cooker to create warming stews and curries packed with seasonal ingredients like butternut squash. Roasting autumnal veg such as pumpkin, beetroot, carrot, swede, turnip, broccoli and cauliflower in big batches is a great idea, and you can dial up those comforting flavours with woody herbs like rosemary and thyme, and warming spices such as smoked paprika and cumin. Rather than just making one tray of veg, fill the oven up so you’re getting value for money – or use an air fryer if you have one. Once your veg is cooked, freeze it so it's ready to use in dishes like risottos, veggie lasagnes, soups and hearty salads. The latter is something Elena Silcock, author of Salads Are More Than Leaves, embraces. “People's perception of what a salad is often involves summer-fresh, crunchy ingredients, but some of my favourite salads in the world involve roasting pumpkins and beetroot and then serving them with lentils, a tahini dressing and salsa verde. These types of autumnal salads make rich, indulgent meals, and can be as comforting as a big stew or a cottage pie. “Another of my favourite salads is roasted squash with burrata. I drizzle brown butter and loads of herbs and hazelnuts on top. I make it for friends all the time – it’s a real people pleaser.” There are lots of wild foods to forage in October, too. Blackberries, sloe berries, elderberries, cobnuts and sweet chestnuts can liven up a whole range of dishes (think crumbles and pies just for starters) and take cocktails to the next level. If you’re tempted to forage for mushrooms though, do so carefully. There are many varieties springing up at this time of year, including extremely poisonous ones – and it is notoriously tricky to distinguish between some of them. The National Poisons Information Service told BBC Food that in 2021 they were informed of 29 cases of people suffering with symptoms after eating potentially misidentified mushrooms, and 49 cases the year before. Related stories Frighteningly good ways to celebrate Halloween at homeHow to step up your cooking right now with foraged foodSlow cooker hacks to save you money and effort Frighteningly good ways to celebrate Halloween at home How to step up your cooking right now with foraged food Slow cooker hacks to save you money and effort October is associated with two big events: Halloween and Oktoberfest. There are lots of ways you can celebrate both at home, marking the occasions with fun food and drink. Oktoberfest While traditionally associated with Bavaria, this annual celebration is now popular in the UK too. To join in with the festivities at home, perhaps try cooking a meal and pairing ales with it. Drinks educator and landlady of The Hop Inn in Hornchurch Alison Taffs says that, when looking for beer to complement food, the number one rule is to pick one that matches the intensity of your dish. “What you don't want to do is end up with a massive, rich, full-flavoured beer and put it together with a really delicate food, otherwise it will wipe out the flavour of the dish. Equally, you don't want to have a really big, punchy, full-flavoured dish with a really delicate beer as you won’t be able to taste the drink.” If you’re sticking to German beers, then try a pilsner or wheat variety (weizenbier), suggests Alison. “Classic German pilsners go tremendously well with fried foods such as fish. They're also brilliant with curries. “I've recently come back from a trip to Munich – one of the great beer cities – and they have incredible weizenbier which has an amazing banana and clove flavour. They match it with the fantastic German sausages that they have. Wheat beers also go tremendously well with fish and seafood.” Halloween In recent years, the popularity of this spooky celebration has shot up in the UK, with many of us putting special effort into hunting down the best Halloween treats out there. Homemade versions can be fun to make and don’t need to be expensive. Sweets such as coconut ice, bonfire toffee and fudge require just a few budget-friendly ingredients. Alternatively, you can give regular dishes a Halloween twist with little to no extra cost. Perhaps try making fluffy American pancakes shaped like pumpkins, with little stalks. If you're planning to carve Jack-o-lanterns for the occasion, look for an edible variety of pumpkin. That way you can use all the flesh you scoop out to cook up some delicious meals. Dates for the diary https://ichef.bbci.co.uk/images/ic/480xn/p0d1w47m.jpg While Munich is regarded as home to Oktoberfest, there are now events taking place throughout the UK Five food festivals Morpeth Food and Drink Festival (1–2 October) You can expect a farmers' market, bar, live music and street food at this free two-day festival in Northumberland. For foodies, the main draw will be the demo kitchen which is holding sessions on themes such as tea, chocolate, wine and ale. There will also be competitions to take part in, including a 'beat the chef' event and a pancake-flipping contest. Powderham Food Festival (1–2 October) Held in the grounds of Powderham Castle in Exeter, this two-day ticketed bash includes a food demonstration stage, campfire cooking workshops, hot dog eating contest and a chilli eating contest. If art is more your thing, there are chocolate sculptures to admire and a food-themed art competition. The Yorkshire Pudding Festival 2022 (1–2 October) This paid-for event in Leeds is an ode to everyone's favourite roast dinner staple. Look out for the cooking demos, where you'll be able to pick up pro advice on how to make the perfect pud, as well as recipes for vegan and gluten free versions. There will also be kids events and some interesting Yorkshire pud-flavoured drinks to try – including whisky, beer and gin. Newport Food Festival (8 October) This South Wales food festival returns after two years away, and to celebrate the city centre will be awash with food and family-friendly events. While passionate home cooks will love the cookery demonstrations from local chefs, younger visitors will enjoy the street theatre and face painting. The festival is free to attend, too. Wells Food Festival (9 October) This year marks the 10th anniversary of this free foodie fest. It's super family-friendly – there are cookery sessions taking place for kids so they can make their own cheese and tomato swirls, and a fun trail to take the little ones on. For adults, there’s a Ready Steady Cook-style competition, hosted by Charlie Bigham. Five drink festivals Want to experience the fun of Oktoberfest without hopping on a plane to Germany? There are plenty of events happening across the UK where you can enjoy the beer-soaked festivities and try some new and exciting ales (costs apply). Oktoberfest Belfast (29 September–29 October) Custom House Square is the venue for this month-long event, which is modelled on the famous Munich festival. Visitors are encouraged to come dressed in Lederhosen or Dirndl (and if you do, you will be rewarded with free entry). As well as German ales, there’s traditional Oktoberfest fare such as bratwurst on offer, and each evening visitors will be treated to a live performance from an Oompah band. Ayrshire Real Ale Festival (6–8 October) You’ll find it hard to find an event that has quite as many drinks available as this CAMRA-associated shindig: there’s expected to be 150 types of cask ales and 30 varieties of real ciders and perries on the go. If ale isn’t quite your thing, you might be tempted by the new gin bar, which will be featuring for the first time in this festival's 21-year history. Edinburgh Cocktail Week (7–16 October) Love the idea of Oktoberfest but not so keen on ale? The Scottish capital is hosting a cocktail festival which might appeal. A ‘cocktail village’ will be set up within Festival Square, housing 21 pop-up bars. If that's not enough, 120 bars in the city are getting involved too, each producing their own signature cocktail for the event. Newcastle Oktoberfest, 14–29 October This festival takes place over three consecutive weekends, and you can expect beer, music and bratwurst at all of them. The event taking place on 28 October has a special Halloween twist, too. London Oktoberfest (20 October–5 November) It’s expected that 50,000 people will attend this beer festival, which, again, is happening over three weekends. To up the Bavarian experience, the bands – like the beer – will be travelling over from Germany. There are plenty more food and drink events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published September 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8efeb3bdbfd0cc01c17"
} | 2a943e7615549d985735eff4742c207ebd52c2e1ca6ed994cfdf4b9f0c2defd5 | Callaloo-inspired greens recipe
An average of 5.0 out of 5 stars from 1 rating 5 handfuls spring greens or fresh callallo or spinachdash olive oil 2 garlic cloves, crushed1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock)salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) 5 handfuls spring greens or fresh callallo or spinach dash olive oil 2 garlic cloves, crushed 1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock) salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) Method Wash the greens under a cold tap. Drain them well, then chop roughly and set aside.Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time.If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder.After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste.When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/callalooinspiredgree_86193",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Callaloo-inspired greens recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 5 handfuls spring greens or fresh callallo or spinachdash olive oil 2 garlic cloves, crushed1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock)salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) 5 handfuls spring greens or fresh callallo or spinach dash olive oil 2 garlic cloves, crushed 1 bunch spring onions, chopped salt and freshly ground black pepper 2 tbsp white wine vinegar 100ml/3½fl oz chicken stock (vegetarians can substitute with vegetable stock) salt and freshly ground black pepper (or substitute the salt with soy sauce or tamari) Method Wash the greens under a cold tap. Drain them well, then chop roughly and set aside.Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time.If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder.After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste.When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Wash the greens under a cold tap. Drain them well, then chop roughly and set aside. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. Pour the olive oil into a heavy-based pan, add the crushed garlic and the spring onions. Cook for a few minutes until softened but not coloured, then add the chopped greens, a handful at a time. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. If the pan starts to overflow, leave the greens for 1-2 minutes to cook down, then add the remainder. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. After a few minutes of cooking, gradually add the vinegar and stock - don't add so much stock that the greens become soaked. Add salt (or soy sauce or tamari) and freshly ground black pepper to taste. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot. When the greens are tender and shiny, remove from the heat and transfer to a serving dish. Serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f0eb3bdbfd0cc01c18"
} | 0940a2490e819474df5a6a6c5d06350b2a305cc283b6684c67b551291247345f | Smoky bacon and tomato soup recipe
An average of 5.0 out of 5 stars from 2 ratings 1 tsp olive oil½ onion, chopped2 garlic cloves, chopped4 slices bacon, chopped½ pint chicken or vegetable stock2 tomatoes, chopped2 tbsp tomato purée 1 tsp olive oil ½ onion, chopped 2 garlic cloves, chopped 4 slices bacon, chopped ½ pint chicken or vegetable stock 2 tomatoes, chopped 2 tbsp tomato purée Method Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened.Add the bacon and cook for a further three minutes.Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes.With a hand blender, blend the soup until it's smooth.Serve warm. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Add the bacon and cook for a further three minutes. Add the bacon and cook for a further three minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. With a hand blender, blend the soup until it's smooth. With a hand blender, blend the soup until it's smooth. Serve warm. Serve warm. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smokeybaconandtomato_77655",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoky bacon and tomato soup recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 tsp olive oil½ onion, chopped2 garlic cloves, chopped4 slices bacon, chopped½ pint chicken or vegetable stock2 tomatoes, chopped2 tbsp tomato purée 1 tsp olive oil ½ onion, chopped 2 garlic cloves, chopped 4 slices bacon, chopped ½ pint chicken or vegetable stock 2 tomatoes, chopped 2 tbsp tomato purée Method Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened.Add the bacon and cook for a further three minutes.Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes.With a hand blender, blend the soup until it's smooth.Serve warm. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Heat the oil in a pan and gently cook the onion and garlic for 3-4 minutes or until softened. Add the bacon and cook for a further three minutes. Add the bacon and cook for a further three minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. Pour over the chicken or vegetable stock and add the tomatoes and purée. Cook for five minutes. With a hand blender, blend the soup until it's smooth. With a hand blender, blend the soup until it's smooth. Serve warm. Serve warm."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f0eb3bdbfd0cc01c19"
} | 0a645491444b58ebbc22cf4e0bcce098718fb774cd9fdcb40ca1e2969308708a | What your doctor might not tell you about why you're ill
https://ichef.bbci.co.uk/images/ic/480xn/p07jlx4c.jpg More and more health issues are being linked to poor diet and lifestyle. But how likely is your GP to discuss your diet with you – and is it reasonable to expect him or her to do so? Campaigning organisation Nutritank is calling for students to receive additional nutritional training at medical school, so GPs can offer more advice to patients about how to treat or prevent some common illnesses with a healthy diet. Being overweight increases the risk of Type 2 diabetes, heart disease, some types of cancer and stroke. Being underweight carries risks too, including nutritonal deficiencies and a weakened immune system. Research also points to a link between diet and mental health, and the World Health Organisation says one in four of us will experience a mental health issue in our lifetime. “Medical students can receive as little as three hours nutritional training over a five to six-year degree”, says Iain Broadley, co-founder of Nutritank. “Offering diet and lifestyle advice is supposed to be the first-line management of many chronic health conditions”, he continues. The General Medical Council (GMC) had set guidlines and standards for medical schools to follow, but the schools are responsible for their own curricula. The GMC is reviewing those guidelines, and some universities have agreed to increase the amount of nutritional science taught to medical students. https://ichef.bbci.co.uk/images/ic/480xn/p07jggyf.jpg Dr Rupy Aujla campaigns for increased nutritional science to be taught in medical schools. The case for more training Dr Rupy Aujla, GP, author and advocate of increased nutritional science teaching in medical schools, believes “We can emulate the successes of [smoking] interventions [in primary healthcare] with simple, pragmatic healthy eating messages and greater collaboration with nutrition specialists, of whom there are very few within the NHS to refer people to. “Relatively small dietary shifts can yield significant improvements in health. It doesn’t always require a complete overhaul of a patient's diet, nor a consultation with a specialist in nutrition”, he says. Because there are few dietitians in the NHS, having simple healthy messages is one way to make positive change, he adds. The GMC, Nutritank and Dr Aujla would like to see more medical schools offering additional nutrition training and compulsory postgraduate training. https://ichef.bbci.co.uk/images/ic/480xn/p07jggyf.jpg Dr Rupy Aujla campaigns for increased nutritional science to be taught in medical schools. https://ichef.bbci.co.uk/images/ic/480xn/p07gqqg8.jpg Dr Jeff Foster believes GPs have enough training to refer to specialists. The case for more dietitians Dr Jeff Foster, a NHS and private GP, believes doctors have adequate nutritional training at medical schools and know when to refer patients to a dietitian. “Just because there is not a specific module in nutrition doesn't mean it isn't taught among other subjects”, he says. He adds that it is taught as part of subjects such as gastroenterology and biochemistry. “You wouldn’t expect your GP to be a physiotherapist, so why should they be seen to know as much as a dietitian? If anything, it is not further training that is needed but more dietitians”, he says. https://ichef.bbci.co.uk/images/ic/480xn/p07gqqg8.jpg Dr Jeff Foster believes GPs have enough training to refer to specialists. When should I ask to be referred to a dietitian? The British Dietetic Association says there are more than 5,000 employees in the UK's NHS dietetic workforce, including registered dietitians, non-registered dietetic support workers and administrators. However, there are 66 million people in the UK and 26 percent of the adult population is obese, just one of the many lifestyle-related factors that increase risk of disease. So not everyone can be referred to a specialist. NHS GPs use a number of systems to identify nutritional and dietary risk. MUST (Malnutrition Universal Screening Tool) is a screening tool for malnourished and obese people. DESMOND (Diabetes Education and Self Management for Ongoing and Newly Diagnosed) is a self-management programme for people with Type 2 diabetes – you can be referred by your GP and there are reports of patients referring themselves. The NHS may also refer overweight patients to a third-party weight-loss service. https://ichef.bbci.co.uk/images/ic/480xn/p07jgn4x.jpg Rose was diagnosed with IBS and referred to a dietitian by her GP. Case study Rose Clark was referred to a dietitian by her GP after being diagnosed with IBS (Irritable Bowel Syndrome). Her dietitian recommended the FODMAP diet and talked her through it. She followed the diet and within a few weeks she was pain-free for the first time in years. If you don't qualify for one of the common screening systems and programmes or are not offered it, “Patients are right to ask if there are other ways to treat their illness, as there could be a referral case for you”, says Dr Foster. You can familiarise yourself with the NHS checklist of questions to ask your GP here, including “are there other ways to treat my condition?”. Read about a healthy diet here and see NHS advice on how to find a registered dietician or nutritionist here. https://ichef.bbci.co.uk/images/ic/480xn/p07jgn4x.jpg Rose was diagnosed with IBS and referred to a dietitian by her GP. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/gps_nutritional_advice",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What your doctor might not tell you about why you're ill",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07jlx4c.jpg More and more health issues are being linked to poor diet and lifestyle. But how likely is your GP to discuss your diet with you – and is it reasonable to expect him or her to do so? Campaigning organisation Nutritank is calling for students to receive additional nutritional training at medical school, so GPs can offer more advice to patients about how to treat or prevent some common illnesses with a healthy diet. Being overweight increases the risk of Type 2 diabetes, heart disease, some types of cancer and stroke. Being underweight carries risks too, including nutritonal deficiencies and a weakened immune system. Research also points to a link between diet and mental health, and the World Health Organisation says one in four of us will experience a mental health issue in our lifetime. “Medical students can receive as little as three hours nutritional training over a five to six-year degree”, says Iain Broadley, co-founder of Nutritank. “Offering diet and lifestyle advice is supposed to be the first-line management of many chronic health conditions”, he continues. The General Medical Council (GMC) had set guidlines and standards for medical schools to follow, but the schools are responsible for their own curricula. The GMC is reviewing those guidelines, and some universities have agreed to increase the amount of nutritional science taught to medical students. https://ichef.bbci.co.uk/images/ic/480xn/p07jggyf.jpg Dr Rupy Aujla campaigns for increased nutritional science to be taught in medical schools. The case for more training Dr Rupy Aujla, GP, author and advocate of increased nutritional science teaching in medical schools, believes “We can emulate the successes of [smoking] interventions [in primary healthcare] with simple, pragmatic healthy eating messages and greater collaboration with nutrition specialists, of whom there are very few within the NHS to refer people to. “Relatively small dietary shifts can yield significant improvements in health. It doesn’t always require a complete overhaul of a patient's diet, nor a consultation with a specialist in nutrition”, he says. Because there are few dietitians in the NHS, having simple healthy messages is one way to make positive change, he adds. The GMC, Nutritank and Dr Aujla would like to see more medical schools offering additional nutrition training and compulsory postgraduate training. https://ichef.bbci.co.uk/images/ic/480xn/p07jggyf.jpg Dr Rupy Aujla campaigns for increased nutritional science to be taught in medical schools. https://ichef.bbci.co.uk/images/ic/480xn/p07gqqg8.jpg Dr Jeff Foster believes GPs have enough training to refer to specialists. The case for more dietitians Dr Jeff Foster, a NHS and private GP, believes doctors have adequate nutritional training at medical schools and know when to refer patients to a dietitian. “Just because there is not a specific module in nutrition doesn't mean it isn't taught among other subjects”, he says. He adds that it is taught as part of subjects such as gastroenterology and biochemistry. “You wouldn’t expect your GP to be a physiotherapist, so why should they be seen to know as much as a dietitian? If anything, it is not further training that is needed but more dietitians”, he says. https://ichef.bbci.co.uk/images/ic/480xn/p07gqqg8.jpg Dr Jeff Foster believes GPs have enough training to refer to specialists. When should I ask to be referred to a dietitian? The British Dietetic Association says there are more than 5,000 employees in the UK's NHS dietetic workforce, including registered dietitians, non-registered dietetic support workers and administrators. However, there are 66 million people in the UK and 26 percent of the adult population is obese, just one of the many lifestyle-related factors that increase risk of disease. So not everyone can be referred to a specialist. NHS GPs use a number of systems to identify nutritional and dietary risk. MUST (Malnutrition Universal Screening Tool) is a screening tool for malnourished and obese people. DESMOND (Diabetes Education and Self Management for Ongoing and Newly Diagnosed) is a self-management programme for people with Type 2 diabetes – you can be referred by your GP and there are reports of patients referring themselves. The NHS may also refer overweight patients to a third-party weight-loss service. https://ichef.bbci.co.uk/images/ic/480xn/p07jgn4x.jpg Rose was diagnosed with IBS and referred to a dietitian by her GP. Case study Rose Clark was referred to a dietitian by her GP after being diagnosed with IBS (Irritable Bowel Syndrome). Her dietitian recommended the FODMAP diet and talked her through it. She followed the diet and within a few weeks she was pain-free for the first time in years. If you don't qualify for one of the common screening systems and programmes or are not offered it, “Patients are right to ask if there are other ways to treat their illness, as there could be a referral case for you”, says Dr Foster. You can familiarise yourself with the NHS checklist of questions to ask your GP here, including “are there other ways to treat my condition?”. Read about a healthy diet here and see NHS advice on how to find a registered dietician or nutritionist here. https://ichef.bbci.co.uk/images/ic/480xn/p07jgn4x.jpg Rose was diagnosed with IBS and referred to a dietitian by her GP."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f0eb3bdbfd0cc01c1a"
} | 6ab93d7292409f545ded4bae90d5c9e52d0331544b48bb7c4547c16be6396c2e | Are you allergic or intolerant to alcohol?
Do you suffer from terrible hangovers or feel unwell after drinking just a small amount of alcohol? You may be intolerant – or even allergic – to alcoholic drinks. Sue Quinn explores the telltale signs of intolerances and allergies, the difference between them and what to do if you think you're affected. https://ichef.bbci.co.uk/images/ic/480xn/p0csphl5.jpg What we understand as a 'hangover' is made up of a particular set of symptoms – usually a thumping headache, nausea, intense thirst, tiredness and brain fog. This is all happens as a result of drinking alcohol, or more specifically, the series of bodily processes it sets in motion. Alcohol is toxic and must be converted by the body into non-toxic substances. This takes time, which is why the symptoms can last for a whole day or more. The length and severity of hangovers can vary, depending not just on the strength and quantity of alcohol consumed, but also the rate our body can process it at, which varies from person to person. Dehydration is a key component of a hangover, as it can be responsible for many of the other typical symptoms, from headaches and fatigue to anxiety and sensitivity to light and sound, says Dr Timothy Watts, a consultant physician in adult allergy at The London Clinic. Genetic Intolerance Anyone who drinks in excess will likely experience these adverse effects to some extent. People who have an intolerance to alcohol, though, often suffer from particularly severe hangover-like symptoms due to a genetic metabolic disorder which “causes the body to process or metabolise alcohol incorrectly,” Dr Watts says. When we drink alcohol, an enzyme in our bodies called alcohol dehydrogenase (ADH) breaks it down into a compound called acetaldehyde. Another enzyme, aldehyde dehydrogenase (ALDH), then turns acetaldehyde into non-toxic acetic acid (vinegar). Older adults have less than average ALDH, which explains why our response to alcohol seems to worsen as we age. But those with a genetic intolerance have a mutated version of ALDH, says Dr Watts. “The mutation in this crucial enzyme leads to the accumulation of acetaldehyde in the body, and then various unpleasant symptoms. Typically, these include extensive skin flushing and other features such as nausea, vomiting, palpitations, headache and fatigue.” Research suggests this is one of the most common hereditary disorders in the world, affecting 560 million people, or eight percent of the global population. The highest prevalence (35-40 percent) is among in people of East Asian descent. Other types of intolerance https://ichef.bbci.co.uk/images/ic/480xn/p0csplgv.jpg In other cases, people can be intolerant to the chemicals that give alcoholic drinks their flavour and colour, not the alcohol itself. Histamine (found in red wine) and salicylates (found in wine, beer, rum, and sherry), are common examples. Some people are intolerant to the preservatives in alcohol called sulphites, and find that consuming them can trigger symptoms including a stuffy or runny nose, bad headache, hives, itchiness, wheezing and tummy upset. Research suggests that up to 10 percent of asthmatics are sensitive to sulphites, with the severity of reactions varying from mild to life-threatening. “The wheezing and nasal/sinus symptoms in particular are due to the release of sulphur dioxide gas causing airway irritation,” Dr Watts explains. Alcoholic drinks high in sulphites and/or histamine include wine (red, white, rosé and sparkling), cider and beer. Some varieties of gin and vodka, as well as ‘natural wines’ are low in sulphites. However, asthma experts warn sufferers to choose their drinks carefully, because even low-sulphite wines will contain some sulphites. Related stories Have hay fever? Look out for allergies to these foodsHow the low-FODMAP diet transformed my healthCan you grow out of a food allergy? Have hay fever? Look out for allergies to these foods How the low-FODMAP diet transformed my health Can you grow out of a food allergy? Alcohol allergies “A true allergy to alcohol is rare,” says Dr Fiona Sim, chief medical adviser for alcohol charity Drinkaware. “Rather than alcohol itself, a person is much more likely to be allergic to one of the ingredients in their alcoholic drink, such as wheat, barley or another grain.” Another type of allergen, lipid transfer protein (LTP), is found in fruits, vegetables, nuts, seeds and cereals, and can also be present in some alcoholic drinks. Symptoms of an allergic reaction to LTP usually appear within 15-30 minutes and include swelling, itchiness, digestive problems, breathing difficulties and, in extreme cases, anaphylaxis. LTP is not destroyed by heat. “LTP allergy is an increasingly recognised cause of food allergy in the UK, certainly in the last five years,” Dr Watts says. “Alcoholic drinks can be the trigger for reactions in some cases, alongside other food groups.” It’s very difficult for consumers to know whether an alcoholic drink contains allergens or ingredients they’re intolerant to. That’s because in the UK, alcoholic drinks manufacturers don’t have to put an ingredients list or nutrition information on the label. So, Dr Sim urges anyone who knows they’re allergic to certain foods, particularly grains, to be aware they could be in drinks, too. “This is a hazard that should be recognised. Someone with a serious allergy, which can be life-threatening, may be best advised to request the ingredients of a drink from the manufacturer before trying it.” This is particularly important if you drink cocktails or other mixed drinks, which will have large and varied lists of components: “Think about all of the ingredients in order to avoid anything to which you are allergic.” Alcoholic drinks can also trigger an allergic reaction to food if you consume the two together, as alcohol can interfere with the gut lining. For example, someone with a wheat allergy may only react after eating wheat followed by drinking alcohol or exercising. “This is known as food-dependant cofactor induced anaphylaxis,” Dr Watts says. Cooking with alcohol https://ichef.bbci.co.uk/images/ic/480xn/p0cspnh3.jpg Jack Monroe's stewed steak ragu includes red wine but the recipe offers an alternative Many savoury and sweet recipes contain alcohol, including red wine-based stews and casseroles, and liqueur-laden puddings. Is it OK to eat them if you have an alcohol intolerance or allergy? “Alcohol and sulphites tend to evaporate away during cooking, so the potential for intolerances is certainly reduced,” Dr Watts says. However, if you’re allergic to an ingredient found in certain alcoholic drinks, dishes which contain that drink are not safe to eat. Advice It’s relatively simple to recognise the difference between a hangover and an alcohol intolerance, Dr Watts says. “Hangovers are usually in full effect the morning after a night of heavy drinking. Metabolic genetic intolerances, however, happen more quickly, generally within an hour of drinking.” It’s harder to distinguish between an intolerance and an allergy, because the symptoms can overlap. Some allergic reactions are almost instant, but not all. “If in any doubt, always consult a healthcare professional,” Dr Watts says. “Investigations for alcohol reactions normally consist of specialised allergy blood tests, skin prick tests and potentially even a food challenge.” Dr Sim advises those with any type of intolerance to alcohol to avoid drinking it altogether, “although many people are willing to put up with the discomfort of skin flushing and perhaps mild abdominal symptoms in order to continue to have an occasional alcoholic drink,” she admits. It’s especially important to not drink alcohol if you have a genetic intolerance, as it will “increase your risk of alcohol-related organ damage, including some cancers and liver disease.” When it comes to allergies to any component of an alcoholic drink, you must never consume it. “It can be life-threatening,” Dr Sim says. Originally published August 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/alcohol_allergy_intolerance",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Are you allergic or intolerant to alcohol?",
"content": "Do you suffer from terrible hangovers or feel unwell after drinking just a small amount of alcohol? You may be intolerant – or even allergic – to alcoholic drinks. Sue Quinn explores the telltale signs of intolerances and allergies, the difference between them and what to do if you think you're affected. https://ichef.bbci.co.uk/images/ic/480xn/p0csphl5.jpg What we understand as a 'hangover' is made up of a particular set of symptoms – usually a thumping headache, nausea, intense thirst, tiredness and brain fog. This is all happens as a result of drinking alcohol, or more specifically, the series of bodily processes it sets in motion. Alcohol is toxic and must be converted by the body into non-toxic substances. This takes time, which is why the symptoms can last for a whole day or more. The length and severity of hangovers can vary, depending not just on the strength and quantity of alcohol consumed, but also the rate our body can process it at, which varies from person to person. Dehydration is a key component of a hangover, as it can be responsible for many of the other typical symptoms, from headaches and fatigue to anxiety and sensitivity to light and sound, says Dr Timothy Watts, a consultant physician in adult allergy at The London Clinic. Genetic Intolerance Anyone who drinks in excess will likely experience these adverse effects to some extent. People who have an intolerance to alcohol, though, often suffer from particularly severe hangover-like symptoms due to a genetic metabolic disorder which “causes the body to process or metabolise alcohol incorrectly,” Dr Watts says. When we drink alcohol, an enzyme in our bodies called alcohol dehydrogenase (ADH) breaks it down into a compound called acetaldehyde. Another enzyme, aldehyde dehydrogenase (ALDH), then turns acetaldehyde into non-toxic acetic acid (vinegar). Older adults have less than average ALDH, which explains why our response to alcohol seems to worsen as we age. But those with a genetic intolerance have a mutated version of ALDH, says Dr Watts. “The mutation in this crucial enzyme leads to the accumulation of acetaldehyde in the body, and then various unpleasant symptoms. Typically, these include extensive skin flushing and other features such as nausea, vomiting, palpitations, headache and fatigue.” Research suggests this is one of the most common hereditary disorders in the world, affecting 560 million people, or eight percent of the global population. The highest prevalence (35-40 percent) is among in people of East Asian descent. Other types of intolerance https://ichef.bbci.co.uk/images/ic/480xn/p0csplgv.jpg In other cases, people can be intolerant to the chemicals that give alcoholic drinks their flavour and colour, not the alcohol itself. Histamine (found in red wine) and salicylates (found in wine, beer, rum, and sherry), are common examples. Some people are intolerant to the preservatives in alcohol called sulphites, and find that consuming them can trigger symptoms including a stuffy or runny nose, bad headache, hives, itchiness, wheezing and tummy upset. Research suggests that up to 10 percent of asthmatics are sensitive to sulphites, with the severity of reactions varying from mild to life-threatening. “The wheezing and nasal/sinus symptoms in particular are due to the release of sulphur dioxide gas causing airway irritation,” Dr Watts explains. Alcoholic drinks high in sulphites and/or histamine include wine (red, white, rosé and sparkling), cider and beer. Some varieties of gin and vodka, as well as ‘natural wines’ are low in sulphites. However, asthma experts warn sufferers to choose their drinks carefully, because even low-sulphite wines will contain some sulphites. Related stories Have hay fever? Look out for allergies to these foodsHow the low-FODMAP diet transformed my healthCan you grow out of a food allergy? Have hay fever? Look out for allergies to these foods How the low-FODMAP diet transformed my health Can you grow out of a food allergy? Alcohol allergies “A true allergy to alcohol is rare,” says Dr Fiona Sim, chief medical adviser for alcohol charity Drinkaware. “Rather than alcohol itself, a person is much more likely to be allergic to one of the ingredients in their alcoholic drink, such as wheat, barley or another grain.” Another type of allergen, lipid transfer protein (LTP), is found in fruits, vegetables, nuts, seeds and cereals, and can also be present in some alcoholic drinks. Symptoms of an allergic reaction to LTP usually appear within 15-30 minutes and include swelling, itchiness, digestive problems, breathing difficulties and, in extreme cases, anaphylaxis. LTP is not destroyed by heat. “LTP allergy is an increasingly recognised cause of food allergy in the UK, certainly in the last five years,” Dr Watts says. “Alcoholic drinks can be the trigger for reactions in some cases, alongside other food groups.” It’s very difficult for consumers to know whether an alcoholic drink contains allergens or ingredients they’re intolerant to. That’s because in the UK, alcoholic drinks manufacturers don’t have to put an ingredients list or nutrition information on the label. So, Dr Sim urges anyone who knows they’re allergic to certain foods, particularly grains, to be aware they could be in drinks, too. “This is a hazard that should be recognised. Someone with a serious allergy, which can be life-threatening, may be best advised to request the ingredients of a drink from the manufacturer before trying it.” This is particularly important if you drink cocktails or other mixed drinks, which will have large and varied lists of components: “Think about all of the ingredients in order to avoid anything to which you are allergic.” Alcoholic drinks can also trigger an allergic reaction to food if you consume the two together, as alcohol can interfere with the gut lining. For example, someone with a wheat allergy may only react after eating wheat followed by drinking alcohol or exercising. “This is known as food-dependant cofactor induced anaphylaxis,” Dr Watts says. Cooking with alcohol https://ichef.bbci.co.uk/images/ic/480xn/p0cspnh3.jpg Jack Monroe's stewed steak ragu includes red wine but the recipe offers an alternative Many savoury and sweet recipes contain alcohol, including red wine-based stews and casseroles, and liqueur-laden puddings. Is it OK to eat them if you have an alcohol intolerance or allergy? “Alcohol and sulphites tend to evaporate away during cooking, so the potential for intolerances is certainly reduced,” Dr Watts says. However, if you’re allergic to an ingredient found in certain alcoholic drinks, dishes which contain that drink are not safe to eat. Advice It’s relatively simple to recognise the difference between a hangover and an alcohol intolerance, Dr Watts says. “Hangovers are usually in full effect the morning after a night of heavy drinking. Metabolic genetic intolerances, however, happen more quickly, generally within an hour of drinking.” It’s harder to distinguish between an intolerance and an allergy, because the symptoms can overlap. Some allergic reactions are almost instant, but not all. “If in any doubt, always consult a healthcare professional,” Dr Watts says. “Investigations for alcohol reactions normally consist of specialised allergy blood tests, skin prick tests and potentially even a food challenge.” Dr Sim advises those with any type of intolerance to alcohol to avoid drinking it altogether, “although many people are willing to put up with the discomfort of skin flushing and perhaps mild abdominal symptoms in order to continue to have an occasional alcoholic drink,” she admits. It’s especially important to not drink alcohol if you have a genetic intolerance, as it will “increase your risk of alcohol-related organ damage, including some cancers and liver disease.” When it comes to allergies to any component of an alcoholic drink, you must never consume it. “It can be life-threatening,” Dr Sim says. Originally published August 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f1eb3bdbfd0cc01c1b"
} | f43973281e52d92ec8114d6a8a3d1c4ab50d38b6d159e07ff0229363e7c5ed37 | Can these foods boost your energy?
https://ichef.bbci.co.uk/images/ic/480xn/p078453k.jpg Struggling to sleep? If that lumpy mattress, the children or anxiety about the state of the world are keeping you awake, it may be your diet that is suffering. While most of us in the UK don’t take an afternoon nap to manage tiredness, (despite numerous health benefits), we are a nation of snackers. Fatigue often makes us reach for sugary treats to give us a boost. Unfortunately, while these treats give us a quick boost of sugar to the blood stream, it comes down all too quickly and can leave us feeling even more tired than before. Could we exchange the sweets and cakes for foods that really do increase energy? The formula for fuel https://ichef.bbci.co.uk/images/ic/480xn/p0cn16x0.jpg “It's about keeping your energy levels consistent,” says dietitian Dr Linia Patel. “Too often if you want an energy boost, you'll get it with sugar, but then your blood sugar levels drop down again, and then guess what? You want another energy boost and you keep repeating this cycle.” Dr Patel, a British Dietetic Association spokesperson, says you need to control blood sugar levels throughout the day without the massive peaks and troughs. “If you keep your blood sugar levels nice and stable, you're not going to be going from one sugar rush to the next sugar rush.” So, to stay properly fuelled you should pair nutrients up. “We need to stop looking at it as singular ingredients that will give us a boost. Instead meals and snacks should contain different nutrients which when combined, will work to give us a steady amount of energy.” Nutritionist Jenna Hope agrees. “Ideally you want to aim for meals and snacks which are high in protein and fibre and/or healthy fats as these nutrients will help to keep you fuller for longer,” she says. “Additionally, when you pair protein or healthy fats with carbohydrates the sugars are released more slowly into the blood stream which can help to support sustained energy and prevent energy spikes and crashes.” Related articles How much protein is it safe to eat?How to eat more of the lifesaving nutrient 90% of us lackIs some saturated fat better for health than we think? How much protein is it safe to eat? How to eat more of the lifesaving nutrient 90% of us lack Is some saturated fat better for health than we think? Keeping your energy topped up If you feel so tired you need a snack every few hours, go with it. Being awake does require more energy than sleeping, but sleep deprivation also causes hormone fluctuations that make you crave high-calorie foods. The challenge is to keep the body energised and satisfied until you can rest. “If you've had just two hours sleep, I’d eat more regularly,” says Dr Patel, “having small, frequent snacks to keep going. But you have to keep the food balanced – so if you have carbohydrates also have protein with it.” If you're too tired to make anything but toast, wholegrain bread with a protein like nut butter will keep your energy steady. “Fair enough, if you want to add a little jam, you can, but then make sure you’ve got some fibre too – could you add something like raspberries? By doing this, you’re increasing how much work your body has to do, which is a positive thing." For a mid-morning snack, swap a digestive biscuit for a couple of dates and nuts, which are sweet but also have fibre and protein. The key is to add to your diet though, not just remove things you see as unhealthy. For example if at lunch your normal go-to is a salad, make sure it's a substantial one with protein and wholegrain carbs. “How about adding some fish, or chicken or lentils? Make sure you’ve got enough fibre, which we don’t eat enough of,” says Dr Patel. “It’s how all the different foods work together as part of a healthy balanced diet and by eating frequently when you’re overtired, you’ll be keeping your blood sugar levels constant.” Snacks that keep you satisfied https://ichef.bbci.co.uk/images/ic/480xn/p07gm4nn.jpg “In addition to protein, fibre and healthy fats, key energy-supporting nutrients include B vitamins, magnesium and iron too,” explains Jenna, before adding: “Foods such as leafy greens, eggs, Greek yoghurt, roasted chickpeas, hummus, almonds and dark chocolate can all be great options for supporting your energy levels. Try switching your afternoon snack to a few squares of dark chocolate, hummus and carrots, a handful of almonds or Greek yoghurt and berries. Sweet whole foods like dates or bananas take longer for the body to unpack and the sugars are released slower than the refined sugars often found in convenience foods, and they do come with other nutritional benefits. That doesn’t mean you should eat an unlimited supply though. “It’s all about the balance – having a healthy balanced diet without too much of one thing and not enough of something else. So, if you’re having a natural sugar, also have nuts with it for the protein,” explains Dr Patel. “Again, it’s always looking at the nutrients. That’s why things like energy balls are good because they’re mixing everything up into one easy snack.” Apricot and chocolate bars (pictured top)Chickpea, date and cashew bitesVegan energy balls (pictured above)Crumpets with berries and yoghurtYoghurt barkPeanut and coconut energy balls Apricot and chocolate bars (pictured top) Chickpea, date and cashew bites Vegan energy balls (pictured above) Crumpets with berries and yoghurt Yoghurt bark Peanut and coconut energy balls You don’t need to cut out ALL ‘unhealthy’ snacks Sugary treats and high-caffeine drinks won't see you through forever, Jenna explains: “It’s not recommended to get into a regular habit of reaching for high sugar foods or caffeine to pick you up when you’re lacking in energy. “Constantly reaching for these options can increase your reliance on high sugar foods and may contribute to masking energy issues in the long term. In addition, an over consumption of sugar can contribute to increased risk of disease over a long period of time. High levels of caffeine consumption may also impair sleep which in turn can impact energy throughout the day. “Having said this, consuming a higher sugar food or a caffeinated drink as a pick-me-up from time to time won’t have long term negative effects on your health, it’s what you consume regularly which will impact your health the most.” And if you’re already eating a well-balanced diet but still feeling fatigued? If you feel you’re more fatigued than you should be, it could be you’re lacking in iron or B vitamins, explains Dr Patel. “Iron is the big one – especially women because we have menstrual cycles. Red blood cells transport oxygen around the body, and the more you have, the more energetic you’ll feel. So, if you've got less iron, you could feel very fatigued and even breathless when you walk up a set of stairs.” In addition to lean red meat and chicken, Dr Patel adds you can also get iron from dark green leafy vegetables, lentils and apricots. But, if you’re going for plant-based options, she warns: “It’s not in the form that the body absorbs very easily. It has to still be converted. So just add some vitamin C to which helps convert it.” Citrus fruits, blackcurrants, red peppers, kale and even fresh parsley are all good sources of vitamin C. As for B vitamins, “You’ll find them in foods that give you energy anyway - slow release carbohydrates and protein.” Of course, if you have concerns that you’re fatigued and low in energy you should always consult your doctor. Originally published July 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/energy_boosting_foods",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Can these foods boost your energy?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p078453k.jpg Struggling to sleep? If that lumpy mattress, the children or anxiety about the state of the world are keeping you awake, it may be your diet that is suffering. While most of us in the UK don’t take an afternoon nap to manage tiredness, (despite numerous health benefits), we are a nation of snackers. Fatigue often makes us reach for sugary treats to give us a boost. Unfortunately, while these treats give us a quick boost of sugar to the blood stream, it comes down all too quickly and can leave us feeling even more tired than before. Could we exchange the sweets and cakes for foods that really do increase energy? The formula for fuel https://ichef.bbci.co.uk/images/ic/480xn/p0cn16x0.jpg “It's about keeping your energy levels consistent,” says dietitian Dr Linia Patel. “Too often if you want an energy boost, you'll get it with sugar, but then your blood sugar levels drop down again, and then guess what? You want another energy boost and you keep repeating this cycle.” Dr Patel, a British Dietetic Association spokesperson, says you need to control blood sugar levels throughout the day without the massive peaks and troughs. “If you keep your blood sugar levels nice and stable, you're not going to be going from one sugar rush to the next sugar rush.” So, to stay properly fuelled you should pair nutrients up. “We need to stop looking at it as singular ingredients that will give us a boost. Instead meals and snacks should contain different nutrients which when combined, will work to give us a steady amount of energy.” Nutritionist Jenna Hope agrees. “Ideally you want to aim for meals and snacks which are high in protein and fibre and/or healthy fats as these nutrients will help to keep you fuller for longer,” she says. “Additionally, when you pair protein or healthy fats with carbohydrates the sugars are released more slowly into the blood stream which can help to support sustained energy and prevent energy spikes and crashes.” Related articles How much protein is it safe to eat?How to eat more of the lifesaving nutrient 90% of us lackIs some saturated fat better for health than we think? How much protein is it safe to eat? How to eat more of the lifesaving nutrient 90% of us lack Is some saturated fat better for health than we think? Keeping your energy topped up If you feel so tired you need a snack every few hours, go with it. Being awake does require more energy than sleeping, but sleep deprivation also causes hormone fluctuations that make you crave high-calorie foods. The challenge is to keep the body energised and satisfied until you can rest. “If you've had just two hours sleep, I’d eat more regularly,” says Dr Patel, “having small, frequent snacks to keep going. But you have to keep the food balanced – so if you have carbohydrates also have protein with it.” If you're too tired to make anything but toast, wholegrain bread with a protein like nut butter will keep your energy steady. “Fair enough, if you want to add a little jam, you can, but then make sure you’ve got some fibre too – could you add something like raspberries? By doing this, you’re increasing how much work your body has to do, which is a positive thing.\" For a mid-morning snack, swap a digestive biscuit for a couple of dates and nuts, which are sweet but also have fibre and protein. The key is to add to your diet though, not just remove things you see as unhealthy. For example if at lunch your normal go-to is a salad, make sure it's a substantial one with protein and wholegrain carbs. “How about adding some fish, or chicken or lentils? Make sure you’ve got enough fibre, which we don’t eat enough of,” says Dr Patel. “It’s how all the different foods work together as part of a healthy balanced diet and by eating frequently when you’re overtired, you’ll be keeping your blood sugar levels constant.” Snacks that keep you satisfied https://ichef.bbci.co.uk/images/ic/480xn/p07gm4nn.jpg “In addition to protein, fibre and healthy fats, key energy-supporting nutrients include B vitamins, magnesium and iron too,” explains Jenna, before adding: “Foods such as leafy greens, eggs, Greek yoghurt, roasted chickpeas, hummus, almonds and dark chocolate can all be great options for supporting your energy levels. Try switching your afternoon snack to a few squares of dark chocolate, hummus and carrots, a handful of almonds or Greek yoghurt and berries. Sweet whole foods like dates or bananas take longer for the body to unpack and the sugars are released slower than the refined sugars often found in convenience foods, and they do come with other nutritional benefits. That doesn’t mean you should eat an unlimited supply though. “It’s all about the balance – having a healthy balanced diet without too much of one thing and not enough of something else. So, if you’re having a natural sugar, also have nuts with it for the protein,” explains Dr Patel. “Again, it’s always looking at the nutrients. That’s why things like energy balls are good because they’re mixing everything up into one easy snack.” Apricot and chocolate bars (pictured top)Chickpea, date and cashew bitesVegan energy balls (pictured above)Crumpets with berries and yoghurtYoghurt barkPeanut and coconut energy balls Apricot and chocolate bars (pictured top) Chickpea, date and cashew bites Vegan energy balls (pictured above) Crumpets with berries and yoghurt Yoghurt bark Peanut and coconut energy balls You don’t need to cut out ALL ‘unhealthy’ snacks Sugary treats and high-caffeine drinks won't see you through forever, Jenna explains: “It’s not recommended to get into a regular habit of reaching for high sugar foods or caffeine to pick you up when you’re lacking in energy. “Constantly reaching for these options can increase your reliance on high sugar foods and may contribute to masking energy issues in the long term. In addition, an over consumption of sugar can contribute to increased risk of disease over a long period of time. High levels of caffeine consumption may also impair sleep which in turn can impact energy throughout the day. “Having said this, consuming a higher sugar food or a caffeinated drink as a pick-me-up from time to time won’t have long term negative effects on your health, it’s what you consume regularly which will impact your health the most.” And if you’re already eating a well-balanced diet but still feeling fatigued? If you feel you’re more fatigued than you should be, it could be you’re lacking in iron or B vitamins, explains Dr Patel. “Iron is the big one – especially women because we have menstrual cycles. Red blood cells transport oxygen around the body, and the more you have, the more energetic you’ll feel. So, if you've got less iron, you could feel very fatigued and even breathless when you walk up a set of stairs.” In addition to lean red meat and chicken, Dr Patel adds you can also get iron from dark green leafy vegetables, lentils and apricots. But, if you’re going for plant-based options, she warns: “It’s not in the form that the body absorbs very easily. It has to still be converted. So just add some vitamin C to which helps convert it.” Citrus fruits, blackcurrants, red peppers, kale and even fresh parsley are all good sources of vitamin C. As for B vitamins, “You’ll find them in foods that give you energy anyway - slow release carbohydrates and protein.” Of course, if you have concerns that you’re fatigued and low in energy you should always consult your doctor. Originally published July 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f1eb3bdbfd0cc01c1c"
} | cdff85154ed124ed04267a5578cc517909fdc1dc5bffcbfdda7d800e3915140f | Quiz: Match these celebrities to their cookbooks
From members of the royal family to famous TV stars, people in the public eye often choose to share the recipes they cook at home with the rest of the world – sometimes writing entire cookbooks. Capri Cafaro, former US senator, is the latest to showcase her cooking skills. Having been a member of the Senate for a decade before establishing herself as a TV host in America, she has now become a culinary podcast host and published a cookbook. “Cooking and baking was always how I stayed grounded, and it offered an opportunity to unwind and unplug from a lot of the stresses of being in government and public service," she says. “I also used it as an opportunity to bring people together. I would bake pies and bring them into work and use them to celebrate. If we had bipartisan victories and passed a bill, it was a way to bring the different parties and offices together to build bridges. “I feel that food creates a safe space, where you allow yourself to connect with people before you know their titles or their job.” As well as politicians, rappers, singers, soap stars and Hollywood actors have all been known to turn their hand to writing recipe books. Can you match up these titles to their famous authors? | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/celebrity_cookbooks",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quiz: Match these celebrities to their cookbooks",
"content": "From members of the royal family to famous TV stars, people in the public eye often choose to share the recipes they cook at home with the rest of the world – sometimes writing entire cookbooks. Capri Cafaro, former US senator, is the latest to showcase her cooking skills. Having been a member of the Senate for a decade before establishing herself as a TV host in America, she has now become a culinary podcast host and published a cookbook. “Cooking and baking was always how I stayed grounded, and it offered an opportunity to unwind and unplug from a lot of the stresses of being in government and public service,\" she says. “I also used it as an opportunity to bring people together. I would bake pies and bring them into work and use them to celebrate. If we had bipartisan victories and passed a bill, it was a way to bring the different parties and offices together to build bridges. “I feel that food creates a safe space, where you allow yourself to connect with people before you know their titles or their job.” As well as politicians, rappers, singers, soap stars and Hollywood actors have all been known to turn their hand to writing recipe books. Can you match up these titles to their famous authors?"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f2eb3bdbfd0cc01c1d"
} | 1ce43d805e9b65333c272e4bdff0ad5f69bbd11e7c58f3e041d7c1ffc51ffa4f | Reasons to be excited about food in September
Not only are there loads of food festivals taking place but there’s amazing home-grown produce coming into season… https://ichef.bbci.co.uk/images/ic/480xn/p0cwkxnt.jpg The Ludlow Food Festival is one of the many food events taking place in September September sees the kids head back to school and the first of the trees' leaves start to turn golden – but it's not quite time to say goodbye to the warm weather just yet. The blink-and-you’ll-miss-it nature of our summers usually has us lapping up the last of the sun and making the most of the season's swan song until the very end. But – perhaps a result of this year's intense heatwaves giving us our fill of summer – it seems that the country is hankering for autumn, and has been for some weeks. Back in mid-August, when temperatures were still far higher than average, online supermarket Ocado announced that we had stopped searching its virtual shelves for barbecue food and ice cream and instead were adding crumbles, shepherd’s pies, stews and soups to our baskets. Meanwhile, the likes of butternut squash and swede had begun overtaking fresher, lighter summer veg in terms of popularity, too. The good news is that, in September, you can have it all: hearty casseroles packed with root veg and al fresco drinks at sunny festivals. This month is something of a seasonal sweet spot – which is why there are plenty of reasons to get excited about its arrival. Related stories How eliminating food waste affected my dietHow to step up your cooking right now with foraged foodStudents spill the beans on how they plan to eat well at uniLunch and snack ideas for back to school How eliminating food waste affected my diet How to step up your cooking right now with foraged food Students spill the beans on how they plan to eat well at uni Lunch and snack ideas for back to school Tastes of the season https://ichef.bbci.co.uk/images/ic/480xn/p0cwl127.jpg As the season changes so does the food on our plate, with puddings like this damson cobbler returning to our table The British Harvest Festival is usually celebrated this month – and for good reason. September is a busy time for farms and vegetable plots with a huge number of different foods ready for picking. Plenty of summer’s produce is still in full swing come September: salad leaves, courgettes, runner beans, tomatoes and fennel continue to be harvested this month. So, enjoy these sunshiny flavours in punchy salads, fritters and risottos. Don’t pack the barbecue away for the winter just yet, either – chargrilling this seasonal veg will intensify those summery feels, even if the temperatures are already starting to drop outside. Try this recipe for chargrilled summer vegetables (all of which are still at their best in September) with herby, lemony ricotta. Fruits that are at their best in summer, like nectarines, raspberries and peaches, are also still out in full force. So bake them into desserts like this puff pastry tart and add to breakfasts like Tom Kerridge does in this overnight oats recipe, while you still can. As those ingredients near the end of their seasonal cycle, vegetables that we tend to associate with autumn are starting to spring up, like cauliflower, squash, beetroot and leeks. Roasted until golden or whizzed into warming soups, they promise the kinds of hearty, comforting dishes that make the cooler months such an appealing prospect. When it comes to new-season fruit, plums, damsons and figs are ramping up right about now, as are apples and pears, which are landing earlier this year thanks to the warm weather we’ve had throughout spring and summer. So, expect to see fresh British apples on supermarket shelves this month, and perhaps put them to work in the likes of apple tarte tatin or a crunchy winter slaw. Take the opportunity to mix up summery and autumnal flavours while they overlap – like in this versatile fennel, leek and squash gratin and this baked cheesecake with blackberries, blueberries and figs. Dates for the diary Numerous food-focused awareness events happen each year in September. Designed to promote a particular kind of food or culinary practice, they’re often marked by activities and celebrations that everyone can get involved with. For instance, Zero Waste Week is happening 2–9 September and could be right up your street if you’ve been looking for ways to reduce waste in the kitchen – from tackling leftover food to doing away with the single-use packaging that lots of groceries come in. Look out for any workshops or talks happening in your local area and consider setting yourself a challenge to create no waste for a whole week – a fun project that the whole family can get involved in, and one that might just save you some cash on the food shop. British Food Fortnight runs throughout the second half of the month, too (17 September–2 October). Now in its 21st year, this annual celebration of British produce is marked by schools, communities and food businesses across the country. Expect special foodie lessons and lunch offerings in schools, menu promotions in pubs and restaurants and the chance to meet some of our best British producers in shops and at markets. So, keep your eye out for events near you. Festivals https://ichef.bbci.co.uk/images/ic/480xn/p0cwl7b5.jpg The ninth month of our calendar is prime food festival territory. All kinds of producers and street food vendors will be making their way to events in all corners of the UK. Whether you set up camp for a weekend-long shindig or simply rock up to a low-key fest in your local town, food festivals are great opportunities to try out new ingredients and cuisines, discover artisanal and local producers and learn cookery tips at demos by top chefs. Here are just some of the events taking place in September. Five festivals that are free to enter North Norfolk Food and Drink Festival (3–4 September)Local food and drink producers are the stars of the show at this popular outdoor festival, which takes place inside the walled garden at Holkham Hall. Pick up everything from cakes and craft beers to vegetables and fresh bread and enjoy entertainment at the cookery theatre. Car parking charges apply. Loch Lomond Shores Free Food and Drink Festival (3–4 September)Expect street food from all over the globe as well as chef demos, markets and plenty of family-friendly activities at this festival which takes place in Loch Lomond National Park, right on the banks of the water. Nourish Festival (10 September)Showcasing some of the best food, drink and crafts from the whole of the South West is the name of the game at this Bovey Tracey festival. Head to Fore Street for the main slice of action. Manchester Food and Drink Festival (15–26 September)Now in its 25th year, this 12-day celebration of food takes place across the city and is concentrated at the free-to-enter Festival Hub, where you’ll find street food, market stalls, music and talks by the likes of Great British Bake Off stars Edd Kimber and Rahul Mandal, and TV presenter Kate Humble. Tide and Turf Portavogie (24 September)The harbour village of Portavogie in County Down is the perfect backdrop for this family-friendly food festival, celebrating the best produce from the local land and seas. Cookery demonstrations, food stalls and entertainment will be on the go, and celeb chef Theo Randall will be in attendance, too. Five festivals with celebrity chefs on the program Foodies Festival (Norwich: 9–11 September, Exeter: 16–18 September)Spot chefs from shows such as MasterChef: The Professionals and Great British Menu at this travelling event. You’ll recognise plenty of faces on the entertainment roster too. Pub in the Park (London: 2–4 September, St Albans: 9–11 September, Brighton: 16–18 September)Originally started by Tom Kerridge in Marlow, this festival now travels the country and always features a star-studded lineup of chefs and musicians. This year, as well as Tom Kerridge himself, guests can expect to see cookery heroes like Hairy Biker Si King, Matt Tebbutt and Simon Rimmer. Ludlow Food Festival (9–11 September)As well as more than 100 different exhibitors, this well-known festival in the West Midlands features appearances from a great calibre of chefs, producers, food writers and book authors. Seafeast (10–11 September)Happening in Weymouth in Dorset, this weekend festival promises market stalls, activities for kids and cookery demos from well-known seafood pros like Mark Hix and Mitch Tonks. Abergavenny Food Festival (17–18 September)This two-day event in a small market town on the edge of the Brecon Beacons has a packed-out programme of events – from talks and tastings to workshops and demos. Countless traders flock here too, from nationally renowned street food outfits to local, artisanal makers. There are plenty more foodie events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published August 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/love_september_food",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Reasons to be excited about food in September",
"content": "Not only are there loads of food festivals taking place but there’s amazing home-grown produce coming into season… https://ichef.bbci.co.uk/images/ic/480xn/p0cwkxnt.jpg The Ludlow Food Festival is one of the many food events taking place in September September sees the kids head back to school and the first of the trees' leaves start to turn golden – but it's not quite time to say goodbye to the warm weather just yet. The blink-and-you’ll-miss-it nature of our summers usually has us lapping up the last of the sun and making the most of the season's swan song until the very end. But – perhaps a result of this year's intense heatwaves giving us our fill of summer – it seems that the country is hankering for autumn, and has been for some weeks. Back in mid-August, when temperatures were still far higher than average, online supermarket Ocado announced that we had stopped searching its virtual shelves for barbecue food and ice cream and instead were adding crumbles, shepherd’s pies, stews and soups to our baskets. Meanwhile, the likes of butternut squash and swede had begun overtaking fresher, lighter summer veg in terms of popularity, too. The good news is that, in September, you can have it all: hearty casseroles packed with root veg and al fresco drinks at sunny festivals. This month is something of a seasonal sweet spot – which is why there are plenty of reasons to get excited about its arrival. Related stories How eliminating food waste affected my dietHow to step up your cooking right now with foraged foodStudents spill the beans on how they plan to eat well at uniLunch and snack ideas for back to school How eliminating food waste affected my diet How to step up your cooking right now with foraged food Students spill the beans on how they plan to eat well at uni Lunch and snack ideas for back to school Tastes of the season https://ichef.bbci.co.uk/images/ic/480xn/p0cwl127.jpg As the season changes so does the food on our plate, with puddings like this damson cobbler returning to our table The British Harvest Festival is usually celebrated this month – and for good reason. September is a busy time for farms and vegetable plots with a huge number of different foods ready for picking. Plenty of summer’s produce is still in full swing come September: salad leaves, courgettes, runner beans, tomatoes and fennel continue to be harvested this month. So, enjoy these sunshiny flavours in punchy salads, fritters and risottos. Don’t pack the barbecue away for the winter just yet, either – chargrilling this seasonal veg will intensify those summery feels, even if the temperatures are already starting to drop outside. Try this recipe for chargrilled summer vegetables (all of which are still at their best in September) with herby, lemony ricotta. Fruits that are at their best in summer, like nectarines, raspberries and peaches, are also still out in full force. So bake them into desserts like this puff pastry tart and add to breakfasts like Tom Kerridge does in this overnight oats recipe, while you still can. As those ingredients near the end of their seasonal cycle, vegetables that we tend to associate with autumn are starting to spring up, like cauliflower, squash, beetroot and leeks. Roasted until golden or whizzed into warming soups, they promise the kinds of hearty, comforting dishes that make the cooler months such an appealing prospect. When it comes to new-season fruit, plums, damsons and figs are ramping up right about now, as are apples and pears, which are landing earlier this year thanks to the warm weather we’ve had throughout spring and summer. So, expect to see fresh British apples on supermarket shelves this month, and perhaps put them to work in the likes of apple tarte tatin or a crunchy winter slaw. Take the opportunity to mix up summery and autumnal flavours while they overlap – like in this versatile fennel, leek and squash gratin and this baked cheesecake with blackberries, blueberries and figs. Dates for the diary Numerous food-focused awareness events happen each year in September. Designed to promote a particular kind of food or culinary practice, they’re often marked by activities and celebrations that everyone can get involved with. For instance, Zero Waste Week is happening 2–9 September and could be right up your street if you’ve been looking for ways to reduce waste in the kitchen – from tackling leftover food to doing away with the single-use packaging that lots of groceries come in. Look out for any workshops or talks happening in your local area and consider setting yourself a challenge to create no waste for a whole week – a fun project that the whole family can get involved in, and one that might just save you some cash on the food shop. British Food Fortnight runs throughout the second half of the month, too (17 September–2 October). Now in its 21st year, this annual celebration of British produce is marked by schools, communities and food businesses across the country. Expect special foodie lessons and lunch offerings in schools, menu promotions in pubs and restaurants and the chance to meet some of our best British producers in shops and at markets. So, keep your eye out for events near you. Festivals https://ichef.bbci.co.uk/images/ic/480xn/p0cwl7b5.jpg The ninth month of our calendar is prime food festival territory. All kinds of producers and street food vendors will be making their way to events in all corners of the UK. Whether you set up camp for a weekend-long shindig or simply rock up to a low-key fest in your local town, food festivals are great opportunities to try out new ingredients and cuisines, discover artisanal and local producers and learn cookery tips at demos by top chefs. Here are just some of the events taking place in September. Five festivals that are free to enter North Norfolk Food and Drink Festival (3–4 September)Local food and drink producers are the stars of the show at this popular outdoor festival, which takes place inside the walled garden at Holkham Hall. Pick up everything from cakes and craft beers to vegetables and fresh bread and enjoy entertainment at the cookery theatre. Car parking charges apply. Loch Lomond Shores Free Food and Drink Festival (3–4 September)Expect street food from all over the globe as well as chef demos, markets and plenty of family-friendly activities at this festival which takes place in Loch Lomond National Park, right on the banks of the water. Nourish Festival (10 September)Showcasing some of the best food, drink and crafts from the whole of the South West is the name of the game at this Bovey Tracey festival. Head to Fore Street for the main slice of action. Manchester Food and Drink Festival (15–26 September)Now in its 25th year, this 12-day celebration of food takes place across the city and is concentrated at the free-to-enter Festival Hub, where you’ll find street food, market stalls, music and talks by the likes of Great British Bake Off stars Edd Kimber and Rahul Mandal, and TV presenter Kate Humble. Tide and Turf Portavogie (24 September)The harbour village of Portavogie in County Down is the perfect backdrop for this family-friendly food festival, celebrating the best produce from the local land and seas. Cookery demonstrations, food stalls and entertainment will be on the go, and celeb chef Theo Randall will be in attendance, too. Five festivals with celebrity chefs on the program Foodies Festival (Norwich: 9–11 September, Exeter: 16–18 September)Spot chefs from shows such as MasterChef: The Professionals and Great British Menu at this travelling event. You’ll recognise plenty of faces on the entertainment roster too. Pub in the Park (London: 2–4 September, St Albans: 9–11 September, Brighton: 16–18 September)Originally started by Tom Kerridge in Marlow, this festival now travels the country and always features a star-studded lineup of chefs and musicians. This year, as well as Tom Kerridge himself, guests can expect to see cookery heroes like Hairy Biker Si King, Matt Tebbutt and Simon Rimmer. Ludlow Food Festival (9–11 September)As well as more than 100 different exhibitors, this well-known festival in the West Midlands features appearances from a great calibre of chefs, producers, food writers and book authors. Seafeast (10–11 September)Happening in Weymouth in Dorset, this weekend festival promises market stalls, activities for kids and cookery demos from well-known seafood pros like Mark Hix and Mitch Tonks. Abergavenny Food Festival (17–18 September)This two-day event in a small market town on the edge of the Brecon Beacons has a packed-out programme of events – from talks and tastings to workshops and demos. Countless traders flock here too, from nationally renowned street food outfits to local, artisanal makers. There are plenty more foodie events happening across England, Scotland, Wales and Northern Ireland, so check online to see what’s on near you. Originally published August 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f2eb3bdbfd0cc01c1e"
} | e9f60a4ee49763254470e3754ac37b0787e169ae51d7f9a4dfe116b5e6b20937 | How to eat like a queen
It’s back. The Crown, which has won more awards than you can shake a diamond tiara at, has returned for a third series and there’s been a change of the guard. As the drama turns its attention to the early ’60s and the decade that followed it, we wave a fond farewell to Claire Foy and Matt Smith, and instead welcome Olivia Colman and Tobias Menzies as they take on the roles of Queen Elizabeth II and Prince Philip. If you’re planning on celebrating by sitting on the sofa, TV on, with a banquet fit for a queen in front of you, we might just be able to help – thanks to a few words with former royal chef Darren McGrady… Image source, Netflix https://ichef.bbci.co.uk/images/ic/480xn/p07ty8z3.jpg While Darren wasn’t chef to the Queen and Prince Philip in the ’60s or ’70s, fast forward to 1982 and he was working in the royal household as a chef and after rising to the ranks of senior chef stayed with them until 1993. We spoke to Darren to find out what he served up – and learnt – throughout his time as a royal chef. https://ichef.bbci.co.uk/images/ic/480xn/p07y5g3d.jpg Less is more, well sometimes... It’s an average day, you’re getting ready for work and you want a quick breakfast. What do you go for? Toast? Cereal? Well you’re not alone… “If the Queen was at London, at the palace, she’d start the day with cereal. She’d have her own milk up there and she’d pour it from a container. “For lunch, if she was on her own she wouldn’t have carbs; she’d cut out the potatoes, pasta and rice. She’d have something like grilled fish or chicken with salad and vegetables.” So far, a very low-key menu, so it’s time to up the ante and go for afternoon tea. Luckily, Darren is experienced in creating them. He explains what a royal afternoon tea would involve. “It would be scones, two types of cake – one large, maybe a chocolate cake or a honey and cream sponge, and a small one, maybe a raspberry tartlet or a chocolate éclair – and then two types of sandwiches.” But after that indulgence you probably aren’t going to want a big dinner. “In the evening it would the same kind of thing as lunch – something light – if she was on her own that is. If she was entertaining it would obviously be a three-course meal.” Plan ahead https://ichef.bbci.co.uk/images/ic/480xn/p07ty48x.jpg If you always go to the supermarket with a list and make sure you plan for the evenings, you’re in good company. “We had a royal menu book and we would do three days’ menus at a time. So when you opened it, on the left would be lunch at the top with afternoon tea at the bottom of the page, and then on the right would be dinner. You’d suggest two dishes for each course and the Queen would put a line through the ones she didn’t want and if she was going to be out for dinner put a line through the whole page. If she was going to invite friends it would say ‘plus two’ or ‘plus three’. Grow your own https://ichef.bbci.co.uk/images/ic/480xn/p07ty4s0.jpg Whether it’s herbs on the windowsill, tomatoes in a plant pot on the patio, or you have a garden that allows for a full-on vegetable patch, there’s nothing like creating your own dish with your own produce – something both Darren and, he says, the Queen, were very enthusiastic about. When talking about his favourite dishes to make for the Queen, Darren explains: “At Balmoral the Queen had the most amazing garden and so they’d bring up all the vegetables and fruit. And for me to be in the kitchen making jams with the fraises des bois (little woodland strawberries) and jellies with the raspberries… we could make enough jam with the berries to last a whole year and we’d take it back to London and travel with it where we went. “The venison from Sandringham – when that came in I’d make a beautiful Gaelic steak with whisky and mushroom cream sauce. It was one of the Queen’s favourites. Then we’d take some parsnips from the garden and make mash with them and other root vegetables. That, for us chefs, was so much fun. To the Queen that was luxury, to be able to have all of those ingredients from your own garden. And she’d like to let the guests know the salmon had been caught by the Queen Mother”. Know what you like… and don’t like https://ichef.bbci.co.uk/images/ic/480xn/p07ty57l.jpg Can’t get enough of artichokes? That’s OK! Celebrate when you’re served up a sardine? That’s OK too! Everyone has favourite dishes and, according to Darren, during his time as a royal chef the Queen was no different. “The Queen loves chocolate, so on the menu we’d put anything to do with chocolate. Chocolate perfection pie was one of her favourite dishes. It’s layers of cinnamon cream and chocolate with a really crisp sugar pastry crust. She also liked chocolate mousse. So anything with chocolate and also any game from the estate she’d like. With the venison we’d do a red wine reduction and finish it with grated chocolate, which gives the red wine sauce a nice earthy flavour. “The only thing we really had to stay away from for the Queen was garlic… If she was eating on her own or with guests, we didn’t use garlic in the meal, but if Prince Philip was eating on his own we would use it.” Special occasions are a time for tradition https://ichef.bbci.co.uk/images/ic/480xn/p07ty5j1.jpg Christmas is on the way, which means that we’re about to hear the phrase ‘because it’s tradition’ a lot. Back when Darren was chef for the Queen and Prince Philip, the same applied when it came to the kitchen. “They would start off with a full cooked breakfast on Christmas Day. They opened their Christmas presents the day before, on Christmas Eve. So [after breakfast] they’d go to church, come back and go on to lunch. That was always roast turkey and all the trimmings. “Usually it was homemade sage and onion stuffing, Brussels sprouts with bacon and chestnuts, sometimes parsnips and carrots – it varied year to year – mashed potatoes and roast potatoes, homemade gravy, and then Christmas pudding with brandy sauce. Later in the day there would be afternoon tea, and that always included a chocolate Yule log, a Christmas cake made by the chefs in the kitchen and a selection of chocolatey pastries.” Did they participate in the Christmas tradition of hiding a coin in the pudding? “No we never did that! Ever since the Queen Mother choked on a fish bone that time… we were too nervous to do that.” Traditions also applied to the Queen’s birthdays. “She’d have a chocolate ganache sponge (Genoese) cake. The recipe was actually created by a chef called Gabriel Tschumi, who was chef to Queen Victoria. That same recipe had been passed down through the royal family… and was still being used right up until I left.” Politeness costs nothing When you’re in the office and someone makes you a cup of tea or a friend invites you for dinner and spends hours preparing the dish they know you love, you always remember to say thank you, right? Well, Darren was on the receiving end of these two simple words – and it meant a lot to him. “Being at Sandringham and seeing the Queen walk past the window after you’d cooked for her all weekend and turn to say ‘thank you’, that was most rewarding and as a royalist, that meant so much.” | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/eat_like_queen",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to eat like a queen",
"content": "It’s back. The Crown, which has won more awards than you can shake a diamond tiara at, has returned for a third series and there’s been a change of the guard. As the drama turns its attention to the early ’60s and the decade that followed it, we wave a fond farewell to Claire Foy and Matt Smith, and instead welcome Olivia Colman and Tobias Menzies as they take on the roles of Queen Elizabeth II and Prince Philip. If you’re planning on celebrating by sitting on the sofa, TV on, with a banquet fit for a queen in front of you, we might just be able to help – thanks to a few words with former royal chef Darren McGrady… Image source, Netflix https://ichef.bbci.co.uk/images/ic/480xn/p07ty8z3.jpg While Darren wasn’t chef to the Queen and Prince Philip in the ’60s or ’70s, fast forward to 1982 and he was working in the royal household as a chef and after rising to the ranks of senior chef stayed with them until 1993. We spoke to Darren to find out what he served up – and learnt – throughout his time as a royal chef. https://ichef.bbci.co.uk/images/ic/480xn/p07y5g3d.jpg Less is more, well sometimes... It’s an average day, you’re getting ready for work and you want a quick breakfast. What do you go for? Toast? Cereal? Well you’re not alone… “If the Queen was at London, at the palace, she’d start the day with cereal. She’d have her own milk up there and she’d pour it from a container. “For lunch, if she was on her own she wouldn’t have carbs; she’d cut out the potatoes, pasta and rice. She’d have something like grilled fish or chicken with salad and vegetables.” So far, a very low-key menu, so it’s time to up the ante and go for afternoon tea. Luckily, Darren is experienced in creating them. He explains what a royal afternoon tea would involve. “It would be scones, two types of cake – one large, maybe a chocolate cake or a honey and cream sponge, and a small one, maybe a raspberry tartlet or a chocolate éclair – and then two types of sandwiches.” But after that indulgence you probably aren’t going to want a big dinner. “In the evening it would the same kind of thing as lunch – something light – if she was on her own that is. If she was entertaining it would obviously be a three-course meal.” Plan ahead https://ichef.bbci.co.uk/images/ic/480xn/p07ty48x.jpg If you always go to the supermarket with a list and make sure you plan for the evenings, you’re in good company. “We had a royal menu book and we would do three days’ menus at a time. So when you opened it, on the left would be lunch at the top with afternoon tea at the bottom of the page, and then on the right would be dinner. You’d suggest two dishes for each course and the Queen would put a line through the ones she didn’t want and if she was going to be out for dinner put a line through the whole page. If she was going to invite friends it would say ‘plus two’ or ‘plus three’. Grow your own https://ichef.bbci.co.uk/images/ic/480xn/p07ty4s0.jpg Whether it’s herbs on the windowsill, tomatoes in a plant pot on the patio, or you have a garden that allows for a full-on vegetable patch, there’s nothing like creating your own dish with your own produce – something both Darren and, he says, the Queen, were very enthusiastic about. When talking about his favourite dishes to make for the Queen, Darren explains: “At Balmoral the Queen had the most amazing garden and so they’d bring up all the vegetables and fruit. And for me to be in the kitchen making jams with the fraises des bois (little woodland strawberries) and jellies with the raspberries… we could make enough jam with the berries to last a whole year and we’d take it back to London and travel with it where we went. “The venison from Sandringham – when that came in I’d make a beautiful Gaelic steak with whisky and mushroom cream sauce. It was one of the Queen’s favourites. Then we’d take some parsnips from the garden and make mash with them and other root vegetables. That, for us chefs, was so much fun. To the Queen that was luxury, to be able to have all of those ingredients from your own garden. And she’d like to let the guests know the salmon had been caught by the Queen Mother”. Know what you like… and don’t like https://ichef.bbci.co.uk/images/ic/480xn/p07ty57l.jpg Can’t get enough of artichokes? That’s OK! Celebrate when you’re served up a sardine? That’s OK too! Everyone has favourite dishes and, according to Darren, during his time as a royal chef the Queen was no different. “The Queen loves chocolate, so on the menu we’d put anything to do with chocolate. Chocolate perfection pie was one of her favourite dishes. It’s layers of cinnamon cream and chocolate with a really crisp sugar pastry crust. She also liked chocolate mousse. So anything with chocolate and also any game from the estate she’d like. With the venison we’d do a red wine reduction and finish it with grated chocolate, which gives the red wine sauce a nice earthy flavour. “The only thing we really had to stay away from for the Queen was garlic… If she was eating on her own or with guests, we didn’t use garlic in the meal, but if Prince Philip was eating on his own we would use it.” Special occasions are a time for tradition https://ichef.bbci.co.uk/images/ic/480xn/p07ty5j1.jpg Christmas is on the way, which means that we’re about to hear the phrase ‘because it’s tradition’ a lot. Back when Darren was chef for the Queen and Prince Philip, the same applied when it came to the kitchen. “They would start off with a full cooked breakfast on Christmas Day. They opened their Christmas presents the day before, on Christmas Eve. So [after breakfast] they’d go to church, come back and go on to lunch. That was always roast turkey and all the trimmings. “Usually it was homemade sage and onion stuffing, Brussels sprouts with bacon and chestnuts, sometimes parsnips and carrots – it varied year to year – mashed potatoes and roast potatoes, homemade gravy, and then Christmas pudding with brandy sauce. Later in the day there would be afternoon tea, and that always included a chocolate Yule log, a Christmas cake made by the chefs in the kitchen and a selection of chocolatey pastries.” Did they participate in the Christmas tradition of hiding a coin in the pudding? “No we never did that! Ever since the Queen Mother choked on a fish bone that time… we were too nervous to do that.” Traditions also applied to the Queen’s birthdays. “She’d have a chocolate ganache sponge (Genoese) cake. The recipe was actually created by a chef called Gabriel Tschumi, who was chef to Queen Victoria. That same recipe had been passed down through the royal family… and was still being used right up until I left.” Politeness costs nothing When you’re in the office and someone makes you a cup of tea or a friend invites you for dinner and spends hours preparing the dish they know you love, you always remember to say thank you, right? Well, Darren was on the receiving end of these two simple words – and it meant a lot to him. “Being at Sandringham and seeing the Queen walk past the window after you’d cooked for her all weekend and turn to say ‘thank you’, that was most rewarding and as a royalist, that meant so much.”"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f2eb3bdbfd0cc01c1f"
} | 996562c9b9f1488e30d999b5462287656142c65c0e04465b9aaa541d3193c322 | The most popular puds of the Queen's reign may surprise you
We've seen a lot of dessert crazes over the last seven decades, but which have stood the test of time to stand at your Jubilee party? In The Jubilee Pudding: 70 Years in the Baking Jemma Melvin’s Lemon Swiss roll and amaretti trifle won the title of the Platinum Pudding. Like the Victoria sponge it celebrates this special moment in the Queen's reign, but will it sustain the popular vote over time? Perhaps history holds a clue. Food historian Regula Ysewijn takes us on a tour of the most popular cakes and puddings from each decade of the Queen’s rule. “Cakes and puddings can really tell us what’s happening at that point in history”, she says. Which ones deserve a place on the Platinum Jubilee cake table? You decide. 1950s: The chiffon cake https://ichef.bbci.co.uk/images/ic/480xn/p0c8jkzx.jpg “In the 1950s, we'd just got out of the war, and people loved big, tall puddings to bring joy onto the table,” says Regula. We could certainly use some joy on our table, so what is a chiffon cake? Like its cousin the angel cake (pictured) they are light and fluffy from copious amounts of whisked egg whites, cooked in a tube pan almost cloud-like in texture. The difference between the two is that chiffon cakes are made with oil and egg yolks, but angel cakes contain no fat at all (until you cover them with cream, as Mary Berry did for the Great British Bake Off technical challenge). When baking these tall, airy cakes, GBBO finalist Mary-Anne Boermans has a few tips: “Use the proper pan. A chiffon cake requires baking in an ungreased tube pan and when removed from the oven, they must be cooled upside down, resting on teacups or similar. If you rest it the 'right way up' it will deflate.” And don’t grease the pan either, otherwise it won’t rise properly, and its height is key. Mary Berry’s angel cake with lemon curd is a lovely summery option. Serve the cream on the side and with fresh strawberries for a British vibe. 1960s: Lemon meringue pie https://ichef.bbci.co.uk/images/ic/480xn/p0c8nkd4.jpg It’s no wonder that the decade of ‘flower power’ saw lemon meringue pie climb to the top of the pudding charts. Bright colours were the trend both in fashion and on the dinner table and this zingy, bright yellow pie slotted straight in alongside vibrant pineapple upside-down cake and technicolour jellies. "You can really tell people loved colour at that time," says Rugula. To prove it's still going strong, Mary Berry adds: “Can you beat a lemon meringue pie? I love it! I make it quite often for special occasions, everybody loves it!” Indeed Mary's lemon and lime meringue pie appeared in her latest series. With three elements to make – pastry, lemon filling and meringue – there are some tricks to getting it right. Cooking the lemon filling until it's really thick is essential to stop it flowing out of the pie when cut, as is keeping the pie very cold as it's assembled. Mary-Anne explains: “Chill your pie and the filling before spooning on the meringue. A warm filling will make the meringue 'weep' [not hold its shape and effectively melt]. Also, make sure the meringue is spread right to the edge of the pastry, sealing the filling.” 1970s: Carrot cake https://ichef.bbci.co.uk/images/ic/480xn/p0c8nrxl.jpg The 1970s brought a less decadent attitude to home baking. And so the Tom and Barbara of desserts, the carrot cake, gained in popularity, with people impressed by its ‘healthier’ label. (They were kidding themselves, with all that cream cheese icing on top.) It’s just as popular today as it was back then, and it’s now a stalwart of the bake sale. It's a simple cake, but still requires some attention to detail, says Mary-Anne. “Be sure to grate your carrots finely – you don't want to end up with an al dente cake.” And if you’re tempted to modernise it with more exotic ingredients, think again: “Don't overload your carrot cake with add-ins: coconut, pineapple, raisins will weigh down the cake mixture and make it heavy. Carrots, nuts and spices are all that's needed. Less is definitely more.” 1980s: Black Forest gâteau https://ichef.bbci.co.uk/images/ic/480xn/p0c8jlxk.jpg The decade which saw ‘yuppie culture’ descend on the UK and excess celebrated, saw its cakes reflect the mood of the nation. With three layers and multiple fillings, a Black Forest gâteau is ostentatious but still delicious. The most challenging aspect is the feather-light Genoise chocolate sponge made without baking powder. It requires a steady hand not to knock all the air out of the batter. The somewhat dry cake layers stand up to the juicy, boozy cherries and thick whipped cream filling. Summertime or not, don’t be tempted to use fresh cherries. Tinned ones are part of the deal! Mary-Anne adds that you can add to their syrup to kick the flavour up a notch: “Keep the juice from the tinned cherries and sweeten it with sugar and add a little kirsch. Then, use the syrup to soak your cake layers as you assemble the cake. It will keep the finished gâteau wonderfully moist.” 1990s: Baked cheesecake https://ichef.bbci.co.uk/images/ic/480xn/p0c8knrh.jpg According to Regula Ysewijn: “The 1990s is all about rustic baking.” And so the baked cheesecake became our national obsession. Of course, cheesecakes have been around since ancient Greece, arriving in the UK with the Romans, but the baked cheesecake in the 90s bakery windows is New York style. Baked, with the addition of eggs and sometimes cream as well as sugar, the dense New York cheesecake is served plain by purists and covered with fruit by everyone else, especially when needed to hide those embarrassing cracks. The 1990s also saw the birth of one of today's trends, the Basque cheesecake The secret to achieving a creamy texture, without it turning grainy, is to be extra gentle in the baking. “Always bake your cheesecake in a water bath, to keep the filling tender,” says Mary-Anne. “Be sure to wrap the base of the tin in foil to prevent leaking. When the middle third [centre] is still wobbly, turn off the oven, prop the door open with a wooden spoon and allow your cheesecake to cool slowly in the oven to help prevent cracking.” 2000s: Cupcakes + red velvet https://ichef.bbci.co.uk/images/ic/480xn/p0c8kp54.jpg As the new century arrived (without a Y2K apocalypse) so did a new/old type of cake. The cupcake, with a bouffant of perfectly swirled icing, was on everyone's wish list. As we saw them pop up on our TV screens and feature in magazine articles, often associated with expensive high-heeled shoes and champagne, cupcakes edged out bigger cakes with their cuteness. Red velvet cake also had a resurgence. Even though it has been around since the 1800s, it burst back onto the cake scene in the early 2000s with its statement colour and tangy cream cheese icing that keep that love of cheesecake alive. Combining the two trends, and red velvet cupcakes might just win the noughties. While the cupcakes of the early 2000s came with more icing than cake, Mary-Anne suggests that you change things up a bit for 2022. “Cupcakes may be small but there's no need for them to be dull. Make sure the cake, filling, icing and decoration all go well together; no one part should dominate. Also bear in mind that they are generally eaten in the hand, so use a little restraint in your toppings.” 2010s: Insta-worthy cakes https://ichef.bbci.co.uk/images/ic/480xn/p0c8kpb1.jpg “People would sometimes spend a week creating a cake just for the looks and not for the flavour. That's a big change in the 2010s,” explains Regula. As our love for both baking and social media grew, so did our ambition. And, of course, the phenomenon that is the Great British Bake Off definitely raised our game. Red velvet wasn't enough, we needed a whole rainbow cake. Every cake needed at least four layers, an explosion of funfetti sprinkles and many, many hashtags. We love a project bake, but if time and money (and your sanity) are at stake, there are ways to keep it simple and still impress. “It’s much better to have a simple design executed well than an ambitious design which can be very stressful and prone to go wrong. My best advice is to bake thin sheet cakes that you can cut out and layer up into the design you want, rather than large cakes that take longer and are trickier to bake,” says Mary-Anne – and having made a few showstoppers in her time, she perhaps knows better than most, the importance of getting both elements right! Even if you’ve got one eye on social media when making a bake, also remember just how exciting it can be when you take that first forkful of cake. Which pud from the last 70 years are you now tempted to try? Let us know by voting below! Originally published May 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/queens_reign_puddings",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The most popular puds of the Queen's reign may surprise you",
"content": "We've seen a lot of dessert crazes over the last seven decades, but which have stood the test of time to stand at your Jubilee party? In The Jubilee Pudding: 70 Years in the Baking Jemma Melvin’s Lemon Swiss roll and amaretti trifle won the title of the Platinum Pudding. Like the Victoria sponge it celebrates this special moment in the Queen's reign, but will it sustain the popular vote over time? Perhaps history holds a clue. Food historian Regula Ysewijn takes us on a tour of the most popular cakes and puddings from each decade of the Queen’s rule. “Cakes and puddings can really tell us what’s happening at that point in history”, she says. Which ones deserve a place on the Platinum Jubilee cake table? You decide. 1950s: The chiffon cake https://ichef.bbci.co.uk/images/ic/480xn/p0c8jkzx.jpg “In the 1950s, we'd just got out of the war, and people loved big, tall puddings to bring joy onto the table,” says Regula. We could certainly use some joy on our table, so what is a chiffon cake? Like its cousin the angel cake (pictured) they are light and fluffy from copious amounts of whisked egg whites, cooked in a tube pan almost cloud-like in texture. The difference between the two is that chiffon cakes are made with oil and egg yolks, but angel cakes contain no fat at all (until you cover them with cream, as Mary Berry did for the Great British Bake Off technical challenge). When baking these tall, airy cakes, GBBO finalist Mary-Anne Boermans has a few tips: “Use the proper pan. A chiffon cake requires baking in an ungreased tube pan and when removed from the oven, they must be cooled upside down, resting on teacups or similar. If you rest it the 'right way up' it will deflate.” And don’t grease the pan either, otherwise it won’t rise properly, and its height is key. Mary Berry’s angel cake with lemon curd is a lovely summery option. Serve the cream on the side and with fresh strawberries for a British vibe. 1960s: Lemon meringue pie https://ichef.bbci.co.uk/images/ic/480xn/p0c8nkd4.jpg It’s no wonder that the decade of ‘flower power’ saw lemon meringue pie climb to the top of the pudding charts. Bright colours were the trend both in fashion and on the dinner table and this zingy, bright yellow pie slotted straight in alongside vibrant pineapple upside-down cake and technicolour jellies. \"You can really tell people loved colour at that time,\" says Rugula. To prove it's still going strong, Mary Berry adds: “Can you beat a lemon meringue pie? I love it! I make it quite often for special occasions, everybody loves it!” Indeed Mary's lemon and lime meringue pie appeared in her latest series. With three elements to make – pastry, lemon filling and meringue – there are some tricks to getting it right. Cooking the lemon filling until it's really thick is essential to stop it flowing out of the pie when cut, as is keeping the pie very cold as it's assembled. Mary-Anne explains: “Chill your pie and the filling before spooning on the meringue. A warm filling will make the meringue 'weep' [not hold its shape and effectively melt]. Also, make sure the meringue is spread right to the edge of the pastry, sealing the filling.” 1970s: Carrot cake https://ichef.bbci.co.uk/images/ic/480xn/p0c8nrxl.jpg The 1970s brought a less decadent attitude to home baking. And so the Tom and Barbara of desserts, the carrot cake, gained in popularity, with people impressed by its ‘healthier’ label. (They were kidding themselves, with all that cream cheese icing on top.) It’s just as popular today as it was back then, and it’s now a stalwart of the bake sale. It's a simple cake, but still requires some attention to detail, says Mary-Anne. “Be sure to grate your carrots finely – you don't want to end up with an al dente cake.” And if you’re tempted to modernise it with more exotic ingredients, think again: “Don't overload your carrot cake with add-ins: coconut, pineapple, raisins will weigh down the cake mixture and make it heavy. Carrots, nuts and spices are all that's needed. Less is definitely more.” 1980s: Black Forest gâteau https://ichef.bbci.co.uk/images/ic/480xn/p0c8jlxk.jpg The decade which saw ‘yuppie culture’ descend on the UK and excess celebrated, saw its cakes reflect the mood of the nation. With three layers and multiple fillings, a Black Forest gâteau is ostentatious but still delicious. The most challenging aspect is the feather-light Genoise chocolate sponge made without baking powder. It requires a steady hand not to knock all the air out of the batter. The somewhat dry cake layers stand up to the juicy, boozy cherries and thick whipped cream filling. Summertime or not, don’t be tempted to use fresh cherries. Tinned ones are part of the deal! Mary-Anne adds that you can add to their syrup to kick the flavour up a notch: “Keep the juice from the tinned cherries and sweeten it with sugar and add a little kirsch. Then, use the syrup to soak your cake layers as you assemble the cake. It will keep the finished gâteau wonderfully moist.” 1990s: Baked cheesecake https://ichef.bbci.co.uk/images/ic/480xn/p0c8knrh.jpg According to Regula Ysewijn: “The 1990s is all about rustic baking.” And so the baked cheesecake became our national obsession. Of course, cheesecakes have been around since ancient Greece, arriving in the UK with the Romans, but the baked cheesecake in the 90s bakery windows is New York style. Baked, with the addition of eggs and sometimes cream as well as sugar, the dense New York cheesecake is served plain by purists and covered with fruit by everyone else, especially when needed to hide those embarrassing cracks. The 1990s also saw the birth of one of today's trends, the Basque cheesecake The secret to achieving a creamy texture, without it turning grainy, is to be extra gentle in the baking. “Always bake your cheesecake in a water bath, to keep the filling tender,” says Mary-Anne. “Be sure to wrap the base of the tin in foil to prevent leaking. When the middle third [centre] is still wobbly, turn off the oven, prop the door open with a wooden spoon and allow your cheesecake to cool slowly in the oven to help prevent cracking.” 2000s: Cupcakes + red velvet https://ichef.bbci.co.uk/images/ic/480xn/p0c8kp54.jpg As the new century arrived (without a Y2K apocalypse) so did a new/old type of cake. The cupcake, with a bouffant of perfectly swirled icing, was on everyone's wish list. As we saw them pop up on our TV screens and feature in magazine articles, often associated with expensive high-heeled shoes and champagne, cupcakes edged out bigger cakes with their cuteness. Red velvet cake also had a resurgence. Even though it has been around since the 1800s, it burst back onto the cake scene in the early 2000s with its statement colour and tangy cream cheese icing that keep that love of cheesecake alive. Combining the two trends, and red velvet cupcakes might just win the noughties. While the cupcakes of the early 2000s came with more icing than cake, Mary-Anne suggests that you change things up a bit for 2022. “Cupcakes may be small but there's no need for them to be dull. Make sure the cake, filling, icing and decoration all go well together; no one part should dominate. Also bear in mind that they are generally eaten in the hand, so use a little restraint in your toppings.” 2010s: Insta-worthy cakes https://ichef.bbci.co.uk/images/ic/480xn/p0c8kpb1.jpg “People would sometimes spend a week creating a cake just for the looks and not for the flavour. That's a big change in the 2010s,” explains Regula. As our love for both baking and social media grew, so did our ambition. And, of course, the phenomenon that is the Great British Bake Off definitely raised our game. Red velvet wasn't enough, we needed a whole rainbow cake. Every cake needed at least four layers, an explosion of funfetti sprinkles and many, many hashtags. We love a project bake, but if time and money (and your sanity) are at stake, there are ways to keep it simple and still impress. “It’s much better to have a simple design executed well than an ambitious design which can be very stressful and prone to go wrong. My best advice is to bake thin sheet cakes that you can cut out and layer up into the design you want, rather than large cakes that take longer and are trickier to bake,” says Mary-Anne – and having made a few showstoppers in her time, she perhaps knows better than most, the importance of getting both elements right! Even if you’ve got one eye on social media when making a bake, also remember just how exciting it can be when you take that first forkful of cake. Which pud from the last 70 years are you now tempted to try? Let us know by voting below! Originally published May 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f2eb3bdbfd0cc01c20"
} | fd47b5d507cf2963e17c23eeb266ef2b90b77bb4b84f9ea23d32e6d23210e676 | What your taste in ice cream says about your personality
Can your taste in ice cream really highlight your personality? Greg Tucker’s spent more than 20 years working with the world’s biggest food and drinks companies examining the psychology behind our tastes, including learning how flavours of ice cream relate to personality traits. “I have researched ice cream in Japan, Italy, the Netherlands, France, the UK and USA,” explains Greg who conducts the research for The Marketing Clinic. The expert says it's perfectly possible for your personality to match up to more than one flavour. “You will find that the person who only likes one flavour is unusual. What you have is a person who wants vanilla one day, and the next salted caramel, but there's a balance of usages that reveal something about them. “Ice cream is not a complete window on your soul. If I see you eating an ice cream, I can’t immediately say everything about your personality. But I can see what's going on in terms of the mood in that moment.” Most importantly Greg, says don’t be ashamed or embarrassed by your favourite flavour in ice cream, “There is no such thing as a bad ice cream!” On with the personality traits. Click on your favourite flavour below and it will reveal what Greg believes this says about your personality… The science behind the ice cream personality profiles When working with food brands Greg conducts studies with focus groups and through testing can define what character traits are linked to each flavour. Greg's process involves three stages: The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element.The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.”The mood spectrum: "This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element. The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element. The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.” The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.” The mood spectrum: "This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” The mood spectrum: "This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” “Then through a series of questioning, I use techniques to work out which parts of the stimulus matter and how the emotions and personality traits are linked to them.” Greg says it’s impossible for people on the studies to try and manipulate the data. “There's no right or wrong answer. For example, with vanilla, if I asked: ‘Is it a taste of childhood?’ People don’t know if that’s a good or bad thing.” Originally published July 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/ice_cream_personality",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What your taste in ice cream says about your personality",
"content": "Can your taste in ice cream really highlight your personality? Greg Tucker’s spent more than 20 years working with the world’s biggest food and drinks companies examining the psychology behind our tastes, including learning how flavours of ice cream relate to personality traits. “I have researched ice cream in Japan, Italy, the Netherlands, France, the UK and USA,” explains Greg who conducts the research for The Marketing Clinic. The expert says it's perfectly possible for your personality to match up to more than one flavour. “You will find that the person who only likes one flavour is unusual. What you have is a person who wants vanilla one day, and the next salted caramel, but there's a balance of usages that reveal something about them. “Ice cream is not a complete window on your soul. If I see you eating an ice cream, I can’t immediately say everything about your personality. But I can see what's going on in terms of the mood in that moment.” Most importantly Greg, says don’t be ashamed or embarrassed by your favourite flavour in ice cream, “There is no such thing as a bad ice cream!” On with the personality traits. Click on your favourite flavour below and it will reveal what Greg believes this says about your personality… The science behind the ice cream personality profiles When working with food brands Greg conducts studies with focus groups and through testing can define what character traits are linked to each flavour. Greg's process involves three stages: The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element.The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.”The mood spectrum: \"This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element. The stimulus: People on the study have to consider every part of eating an ice cream - from the unwrapping and smell that hits you, and all the way through to swallowing it once it's melted in your mouth. The group are given a selection of words which they have to choose from which describes each element. The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.” The psychometrics: “This is personal to each person and is all about the quality of the experience and how you'd describe it. This helps to match the stimulus to emotions.” The mood spectrum: \"This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” The mood spectrum: \"This is something I’ve developed, which is a way of matching the flavours around personality profiles. There are 40 words to describe the emotions triggered in the consumption of ice cream.” “Then through a series of questioning, I use techniques to work out which parts of the stimulus matter and how the emotions and personality traits are linked to them.” Greg says it’s impossible for people on the studies to try and manipulate the data. “There's no right or wrong answer. For example, with vanilla, if I asked: ‘Is it a taste of childhood?’ People don’t know if that’s a good or bad thing.” Originally published July 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f3eb3bdbfd0cc01c21"
} | fb419ffae845364b3d42028a7184d79ae09ea9051e6c03bbddc43a3bf443dc07 | Do we subconsciously eat what our body needs?
New research has examined whether there's truth to the notion that we adjust our diet to top up necessary nutrients. Bristol University’s Prof. Jeff Brunstrom has carried out several studies investigating the concept of nutritional intelligence – the idea that humans innately choose food based on how it will benefit them. While the research is in its infancy, in future he says it could help people improve their diet and health… The controversial concept https://ichef.bbci.co.uk/images/ic/480xn/p0ckmfr7.jpg Nutritional intelligence was an idea Jeff had always discounted. So when Canadian journalist and author Mark Schatzker gave a talk about his belief in the concept at a conference, he wasn't convinced. “I bumped into Mark when he gave a talk about how different wild and domesticated species show a remarkable ability to respond to micronutrient deficiencies by changing their diet accordingly,” says Jeff. Mark thought the same could apply to humans, but knew he was in the minority. He tweets the full story: “So there I was at the at the annual meeting of the Society for the Study of Ingestive Behavior, in a hall filled with very accomplished scientists who tended to think “nutritional wisdom” is outdated, Goop-worthy claptrap. I was among some serious heavyweights. “After the talk, I was approached by a friendly man with an English accent who said, “Great talk. I think you are probably wrong. Would you like to test it?” Jeff went into the research expecting to find nothing. “I thought it was highly dubious, so we continued to discuss this idea and soon collaborated on a paper on micronutrients.” The resulting research surprised him. How to test for “nutritional wisdom” A study conducted in the 1930s by Dr Clara Davis went some way to support Mark’s view. It saw newly-weened infants, who didn’t have access to healthy food at home, given free rein to choose from more than 30 foods in a laboratory setting over a sustained period. Clara found the children instinctively chose a diet high in nutrients. However, over time, this has become a hotly disputed study. “It's not really clear what was going on there,” says Jeff. “Maybe the children were just exposed to a whole load of really healthy foods, and that was sufficient.” But, says Jeff, “It did offer up tantalising evidence.” Conducting a similar study now would not be possible. It would be immoral to intentionally make people lack in a type of micronutrient to see if they remedy it through their food choices, says Jeff. Instead, Jeff and Mark used hypothetical choices instead. “We showed people pictures of fruits and vegetables in different combinations and then asked people to choose the combination [they’d opt for].” Each pairing together offered up a range of micronutrients, some more complete than others. But the average person wouldn’t be aware which combination was better. Would the people in the study choose the pairings which offered the most micronutrients? “To my amazement, the first study we did showed just that. Now it's a small effect, but it was a reliable effect.” Intrigued, the duo looked at the data provided by the National Diet and Nutrition Survey (NDNS). “This included thousands of people self-reporting a diet diary.” Jeff and Mark discovered that there was once again a link between preferred pairings of food and their nutritional value. Would common combinations provide a balance of micronutrients better than a random pairing? “Yes,” says Jeff, “there was a small but significant effect. “The paper demonstrated that we humans have that capacity [to crave nutritionally dense food]. The size of the effect was kind of irrelevant. I saw it a bit like telepathy. If you can show that anybody has got telepathy, over and above it doesn't really matter about levels, that's an amazing finding.” So, could our day-to-day cravings reflect the vitamins and minerals we’re lacking? For example, do you crave liver, spinach or pumpkin seeds when you need iron? That’s something different schools of thought can’t agree on, but with time Jeff thinks we will have the answer. “We need to learn cause and effect relations about micronutrients, I suspect that we can under certain conditions,” says Jeff. Likewise, another big question still remains, if we do have nutritional intelligence, why is it that groups in society have nutritional deficiencies? In the paper both Mark and Jeff explain that questions such as these will require further research to be answered. “How can we reconcile nutritional wisdom with the long history of vitamin deficiencies in human populations, and can this be attributed solely to a lack of access to specific foods and/or poor nutritional guidance?” they ask in the paper. Hopefully, more research on the subject will follow. Related Stories Where are you on the UK healthy eating scale?How important is diet for a healthy immune system?What should I eat for a healthy gut? Where are you on the UK healthy eating scale? How important is diet for a healthy immune system? What should I eat for a healthy gut? Nutritional intelligence and portion sizes https://ichef.bbci.co.uk/images/ic/480xn/p0ckmg43.jpg “One of the long-standing debates in our [scientific] area has been around whether or not people respond to calories in food,” says Jeff. The big question is whether, without being told, we can sense what the energy density is in food and then adjust the volume of food we consume accordingly. So, if something was high in calories, we would eat a smaller portion than something which had a lower amount. “It seems odd as omnivores and as former hunter-gatherers that we would be insensitive as to how it works,” says Jeff, though he says, there are studies over the last few decades which have shown that both we do possess this ability and that we don’t. “I think it's left us shrugging our shoulders to an extent, and in many quarters, the prevailing view would be we are passive overconsumers of food.” This view adds argues that we are vulnerable to eating more calories than we need in a world full of highly-calorific processed food. “So, on that basis we need to change the foods that we're eating because we're poorly equipped to deal with these kinds of foods. That has a lot of implications for how we think about obesity…” But as Jeff and co-author, Annika Flynn investigated, they found the opposite was true; people did – seemingly subconsciously – adjust their portion size depending on the calories in them. “For years we’ve believed that humans mindlessly overeat energy-rich meals. Remarkably, this study indicates a degree of nutritional intelligence whereby humans manage to adjust the amount they consume of high-energy density options,” explains Annika. They used pre-existing data for the study. Under controlled conditions, over four weeks, 20 people chose from a selection of everyday meals of different calories. None of the people were trying to lose weight. People had smaller portions of food with higher calorie content. Annika and Jeff then examined more data from the NDNS to see if the same was true when people were making their own meal choices. Once again, people ate smaller amounts of high-calorie foods. “For instance, people ate smaller portions of a creamy cheese pasta dish, which is an energy-rich meal, than a salad with lots of different vegetables which is relatively energy-poor,” explains Annika. “This isn't about explicit awareness of 'I know how many calories are in different dishes',” adds Jeff, before adding: “When we talk about nutritional intelligence, we're not saying somebody has just read a textbook on nutrition, it's an unconscious appreciation of energy content.” What could nutritional intelligence mean for our health? “What this tells us is we don’t seem to passively overconsume these [high calorie] foods and so the reason why they are associated with obesity is more nuanced than previously thought,” explains Jeff. Previously, he says it’s been thought we eat by volume and that in turn has been linked to obesity. “If I ate 300 grams of a one calorie per gram food, but then ate 300 grams of a 2 calorie per gram food then, while it’s the same amount of food by volume, it’s twice as many calories. That's why this idea of passive consumption has gathered momentum. It's a way of thinking about why we overconsume. What our research has shown is we need to potentially rein that in.” Jeff says more research is needed and as it stands, they can’t rule out whether nutritional intelligence is impacted by our learned knowledge of calorific and nutritionally dense food. Future research also needs to examine why we have an obesity crisis if we do have an innate nutritional intelligence that both sees us choose nutrient dense food over empty calories, and consume smaller portions of food that's high in energy. Mark Schatzker offers up one potential answer: “The research throws up important questions, especially in the modern food environment. For example, does our cultural fixation with fad diets, which limit or forbid consumption of certain types of foods, disrupt or disturb this dietary ‘intelligence’ in ways we do not understand?” Mark continues: “Studies have shown animals use flavour as a guide to the vitamins and minerals they require. If flavour serves a similar role for humans, then we may be imbuing junk foods such as potato chips and fizzy drinks with a false ‘sheen’ of nutrition by adding flavourings to them. In other words, the food industry may be turning our nutritional wisdom against us, making us eat food we would normally avoid and thus contributing to the obesity epidemic.” However, there are still many queries that need to be answered. Jeff finishes: “The next set of questions will need to be about the impact of this on individual differences on chronic health. We know some people are more susceptible to poor dietary health and obesity than others…. so what role does nutritional intelligence play, and can we understand how those interactions predispose us to over or under consume on that base? That's an exciting area as well.” Originally published July 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/nutritional_intelligence",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Do we subconsciously eat what our body needs?",
"content": "New research has examined whether there's truth to the notion that we adjust our diet to top up necessary nutrients. Bristol University’s Prof. Jeff Brunstrom has carried out several studies investigating the concept of nutritional intelligence – the idea that humans innately choose food based on how it will benefit them. While the research is in its infancy, in future he says it could help people improve their diet and health… The controversial concept https://ichef.bbci.co.uk/images/ic/480xn/p0ckmfr7.jpg Nutritional intelligence was an idea Jeff had always discounted. So when Canadian journalist and author Mark Schatzker gave a talk about his belief in the concept at a conference, he wasn't convinced. “I bumped into Mark when he gave a talk about how different wild and domesticated species show a remarkable ability to respond to micronutrient deficiencies by changing their diet accordingly,” says Jeff. Mark thought the same could apply to humans, but knew he was in the minority. He tweets the full story: “So there I was at the at the annual meeting of the Society for the Study of Ingestive Behavior, in a hall filled with very accomplished scientists who tended to think “nutritional wisdom” is outdated, Goop-worthy claptrap. I was among some serious heavyweights. “After the talk, I was approached by a friendly man with an English accent who said, “Great talk. I think you are probably wrong. Would you like to test it?” Jeff went into the research expecting to find nothing. “I thought it was highly dubious, so we continued to discuss this idea and soon collaborated on a paper on micronutrients.” The resulting research surprised him. How to test for “nutritional wisdom” A study conducted in the 1930s by Dr Clara Davis went some way to support Mark’s view. It saw newly-weened infants, who didn’t have access to healthy food at home, given free rein to choose from more than 30 foods in a laboratory setting over a sustained period. Clara found the children instinctively chose a diet high in nutrients. However, over time, this has become a hotly disputed study. “It's not really clear what was going on there,” says Jeff. “Maybe the children were just exposed to a whole load of really healthy foods, and that was sufficient.” But, says Jeff, “It did offer up tantalising evidence.” Conducting a similar study now would not be possible. It would be immoral to intentionally make people lack in a type of micronutrient to see if they remedy it through their food choices, says Jeff. Instead, Jeff and Mark used hypothetical choices instead. “We showed people pictures of fruits and vegetables in different combinations and then asked people to choose the combination [they’d opt for].” Each pairing together offered up a range of micronutrients, some more complete than others. But the average person wouldn’t be aware which combination was better. Would the people in the study choose the pairings which offered the most micronutrients? “To my amazement, the first study we did showed just that. Now it's a small effect, but it was a reliable effect.” Intrigued, the duo looked at the data provided by the National Diet and Nutrition Survey (NDNS). “This included thousands of people self-reporting a diet diary.” Jeff and Mark discovered that there was once again a link between preferred pairings of food and their nutritional value. Would common combinations provide a balance of micronutrients better than a random pairing? “Yes,” says Jeff, “there was a small but significant effect. “The paper demonstrated that we humans have that capacity [to crave nutritionally dense food]. The size of the effect was kind of irrelevant. I saw it a bit like telepathy. If you can show that anybody has got telepathy, over and above it doesn't really matter about levels, that's an amazing finding.” So, could our day-to-day cravings reflect the vitamins and minerals we’re lacking? For example, do you crave liver, spinach or pumpkin seeds when you need iron? That’s something different schools of thought can’t agree on, but with time Jeff thinks we will have the answer. “We need to learn cause and effect relations about micronutrients, I suspect that we can under certain conditions,” says Jeff. Likewise, another big question still remains, if we do have nutritional intelligence, why is it that groups in society have nutritional deficiencies? In the paper both Mark and Jeff explain that questions such as these will require further research to be answered. “How can we reconcile nutritional wisdom with the long history of vitamin deficiencies in human populations, and can this be attributed solely to a lack of access to specific foods and/or poor nutritional guidance?” they ask in the paper. Hopefully, more research on the subject will follow. Related Stories Where are you on the UK healthy eating scale?How important is diet for a healthy immune system?What should I eat for a healthy gut? Where are you on the UK healthy eating scale? How important is diet for a healthy immune system? What should I eat for a healthy gut? Nutritional intelligence and portion sizes https://ichef.bbci.co.uk/images/ic/480xn/p0ckmg43.jpg “One of the long-standing debates in our [scientific] area has been around whether or not people respond to calories in food,” says Jeff. The big question is whether, without being told, we can sense what the energy density is in food and then adjust the volume of food we consume accordingly. So, if something was high in calories, we would eat a smaller portion than something which had a lower amount. “It seems odd as omnivores and as former hunter-gatherers that we would be insensitive as to how it works,” says Jeff, though he says, there are studies over the last few decades which have shown that both we do possess this ability and that we don’t. “I think it's left us shrugging our shoulders to an extent, and in many quarters, the prevailing view would be we are passive overconsumers of food.” This view adds argues that we are vulnerable to eating more calories than we need in a world full of highly-calorific processed food. “So, on that basis we need to change the foods that we're eating because we're poorly equipped to deal with these kinds of foods. That has a lot of implications for how we think about obesity…” But as Jeff and co-author, Annika Flynn investigated, they found the opposite was true; people did – seemingly subconsciously – adjust their portion size depending on the calories in them. “For years we’ve believed that humans mindlessly overeat energy-rich meals. Remarkably, this study indicates a degree of nutritional intelligence whereby humans manage to adjust the amount they consume of high-energy density options,” explains Annika. They used pre-existing data for the study. Under controlled conditions, over four weeks, 20 people chose from a selection of everyday meals of different calories. None of the people were trying to lose weight. People had smaller portions of food with higher calorie content. Annika and Jeff then examined more data from the NDNS to see if the same was true when people were making their own meal choices. Once again, people ate smaller amounts of high-calorie foods. “For instance, people ate smaller portions of a creamy cheese pasta dish, which is an energy-rich meal, than a salad with lots of different vegetables which is relatively energy-poor,” explains Annika. “This isn't about explicit awareness of 'I know how many calories are in different dishes',” adds Jeff, before adding: “When we talk about nutritional intelligence, we're not saying somebody has just read a textbook on nutrition, it's an unconscious appreciation of energy content.” What could nutritional intelligence mean for our health? “What this tells us is we don’t seem to passively overconsume these [high calorie] foods and so the reason why they are associated with obesity is more nuanced than previously thought,” explains Jeff. Previously, he says it’s been thought we eat by volume and that in turn has been linked to obesity. “If I ate 300 grams of a one calorie per gram food, but then ate 300 grams of a 2 calorie per gram food then, while it’s the same amount of food by volume, it’s twice as many calories. That's why this idea of passive consumption has gathered momentum. It's a way of thinking about why we overconsume. What our research has shown is we need to potentially rein that in.” Jeff says more research is needed and as it stands, they can’t rule out whether nutritional intelligence is impacted by our learned knowledge of calorific and nutritionally dense food. Future research also needs to examine why we have an obesity crisis if we do have an innate nutritional intelligence that both sees us choose nutrient dense food over empty calories, and consume smaller portions of food that's high in energy. Mark Schatzker offers up one potential answer: “The research throws up important questions, especially in the modern food environment. For example, does our cultural fixation with fad diets, which limit or forbid consumption of certain types of foods, disrupt or disturb this dietary ‘intelligence’ in ways we do not understand?” Mark continues: “Studies have shown animals use flavour as a guide to the vitamins and minerals they require. If flavour serves a similar role for humans, then we may be imbuing junk foods such as potato chips and fizzy drinks with a false ‘sheen’ of nutrition by adding flavourings to them. In other words, the food industry may be turning our nutritional wisdom against us, making us eat food we would normally avoid and thus contributing to the obesity epidemic.” However, there are still many queries that need to be answered. Jeff finishes: “The next set of questions will need to be about the impact of this on individual differences on chronic health. We know some people are more susceptible to poor dietary health and obesity than others…. so what role does nutritional intelligence play, and can we understand how those interactions predispose us to over or under consume on that base? That's an exciting area as well.” Originally published July 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f3eb3bdbfd0cc01c22"
} | 537a0e67e0701515c52e1b08d28e70e1570e3e3a9a40cb5b3501cc41c3f0754f | How to make amazing summer salads on a budget
Say goodbye to limp lettuce and expensive shop-bought dressing. And say hello to exciting salads that pack a flavour punch… https://ichef.bbci.co.uk/images/ic/480xn/p0ck5z47.jpg Along with strawberries and cream, barbecued sausages and seaside ice creams, we in the UK really embrace the summer salad. But we also throw away a LOT of bagged leaves that lose their potential after a day or two, and our salad dreams fade. The spirit is willing but the leaves are limp. Cookery writer Elena Silcock, author of Salads are More Than Leaves, shares her secrets to making delicious, filling salads "outside the bag", and without spending a fortune on ingredients… The secret formula to make every salad great “When I was growing up, my mum would make those big American-style chopped salads, and they were the whole meal. That’s what inspired my love of salads," explains Elena. From a soy-glazed salmon salad with crisp Chinese cabbage and kohlrabi, to a Waldorf-style chicken salad with sweet red apples and walnuts, salads are no longer a bit of green on the side. If you don't know where to start, Elena's tips can give you a foundation. “There’s a basic formula that I give people as a guide,” she says. Spotlight on the hero “You want a key ingredient that is the star of the show. This could be your central vegetable – such as butternut squash or fish or meat.” This gives you a chance to play with temperature as well, making an interesting and satisfying contrast in a warm chicken salad with cold fresh vegetables. Bulk up with satisfying carbs “Use things like beans lentils, rice, couscous or potatoes, to give it bulk. This will make it feel like it’s a meal, not a side.” Cooking beans or lentils from dry and storing them in the freezer makes it easy to use just a little at a time, as you need it, without wasting half a tin. Leaves and more “While salads are much more than leaves, I still love to have them in there.” The range of leaves is far greater than your usual lettuce. Rocket, pea shoots, baby beetroot or spinach leaves can all be easily grown at home, too, for a fraction of the cost of buying a bag (especially if you throw half of it away). "From this point you want to start building it up with extra veggies and loads of herbs.” Fresh mint, parsley and basil are easy to grow on a windowsill and pack a punch for their size. Getting to the crunch “This could be seeds, nuts, croutons or toasted pitta chips – I even have a couple of recipes where I crunch up nachos and add them over the top!” Contrasts in textures between soft and crisp, little bursts of salty or nutty flavour among the fresh juicy veg, will make your salad more satisfying and filling too. Sharpen up “It’s easy to underestimate how much dressing you need and also how much acidity is required to make all of the other ingredients really sing.” Basic white wine vinegar isn't your only option. Lemon or lime juice, flavoured or sherry vinegars, fresh grapefruit, all bring sharpness. If you want a creamy balance to the acidity, opt for dairy. “You want something that’s going to add a creamy and salty element, it could be a yoghurt dressing or adding some Parmesan or blue cheese.” Related recipes Greek saladSalad nicoiseCaesar salad with avocado and baconEasy Greek pasta salad Greek salad Salad nicoise Caesar salad with avocado and bacon Easy Greek pasta salad Great summer flavours that you can buy on a budget https://ichef.bbci.co.uk/images/ic/480xn/p0ck649p.jpg “Raw broccoli and raw courgette are both pretty cheap ingredients that are amazing in salad,” says Elena. “In summer I make a salad with courgette ribbons and frozen peas. You put the frozen peas straight into salad bowl and then you add in cooked grains.” The frozen peas act as a chiller to cool down the salad as they defrost. “You get a really fresh, crunchy salad but it's also really cold which is delicious.” “I'm really obsessed with tomatoes and cucumbers too. They’re simple but don’t be put off because they’re associated with old-school style salads. They can be transformed into something amazing…” “The key is to salt them which will intensify the flavour…” Elena explains that salting the chopped tomatoes and cucumbers and leaving them for 20-30 minutes will make the least inspiring vegetables tastier. “This draws out the water and the flavour of the tomato is intensified. When you’ve done it once, you’ll never go back to not salting them.” The technique makes the perfect Greek salad, too. “Keep it simple. Get good key ingredients, salt your tomatoes and your cucumbers and serve it up with some really good bread or pitta.” Quick tips for storing your salad veg to last longer, plus ideas for using it up. Make salads in advance without wilting If you want to enjoy a salad over several meals, the key is to keep your ‘crunch’ and dressing separate until serving, says Elena. “I can remember watching Mary Berry, who showed in her foolproof green salad how to layer ingredients by weight. So your heaviest ingredients are at the bottom – like your roasted veg and grains and then your lightest ingredients – such as your leaves are on the top. This means you can make salad in advance and when you come to serve it, it feels fresh because you're tossing up the layers, adding in the dressing and scattering on the crunch and maybe grating some fresh cheese over the top as well.” To fruit or not to fruit? https://ichef.bbci.co.uk/images/ic/480xn/p0ck65vt.jpg Fruit in salads is divisive. “They need to be dressed well and balanced out with salty elements, so it doesn't feel like a fruit salad or a salad with fruit.” Elena suggests the following summer combinations: Peaches or nectarines with soft cheeses such as burrata and mozzarella – “you can char the fruit if you have time but fresh is just as good.” (Try the Hairy Bikers' Mesquite chicken salad with peaches and burrata.)Strawberries and hazelnuts – “With a really salty cheese, it's so delicious!”Mango, cheddar and broccoli salad – “with a really spicy chilli dressing and covered peanuts” Peaches or nectarines with soft cheeses such as burrata and mozzarella – “you can char the fruit if you have time but fresh is just as good.” (Try the Hairy Bikers' Mesquite chicken salad with peaches and burrata.) Strawberries and hazelnuts – “With a really salty cheese, it's so delicious!” Mango, cheddar and broccoli salad – “with a really spicy chilli dressing and covered peanuts” Top tips for dressings Up the acidity “You’re going to want a little bit more acidity than you think you do. Once you put the dressing on the salad, taste it and if it does need more acidity, squeeze over half a lemon and taste it again. Take it easy with the garlic Elena’s a big fan of old-school Caesar salad, too but advises some caution. “I think the flavour of raw garlic overwhelms Caesar salad dressings. I’d suggest either roasting garlic and then blending it in with your dressing or omit the garlic entirely. Also use an entire tin of anchovies – they are the best part. The most important thing to remember with Caesars though is not to scrimp on the dressing and use whole leaves, don’t over chop!” Keep it simple “Don’t overly complicate dressings. I have a group of dressings in my locker, and they mix from tahini dressing that's just a few ingredients to a miso dressing which has five or six different ingredients. I probably stick to lemon, olive oil, honey and mustard most of the time with loads of salt and pepper. Sometimes I'll toast off some spice seeds and chuck them in.” Originally published July 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/budget_salads",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make amazing summer salads on a budget",
"content": "Say goodbye to limp lettuce and expensive shop-bought dressing. And say hello to exciting salads that pack a flavour punch… https://ichef.bbci.co.uk/images/ic/480xn/p0ck5z47.jpg Along with strawberries and cream, barbecued sausages and seaside ice creams, we in the UK really embrace the summer salad. But we also throw away a LOT of bagged leaves that lose their potential after a day or two, and our salad dreams fade. The spirit is willing but the leaves are limp. Cookery writer Elena Silcock, author of Salads are More Than Leaves, shares her secrets to making delicious, filling salads \"outside the bag\", and without spending a fortune on ingredients… The secret formula to make every salad great “When I was growing up, my mum would make those big American-style chopped salads, and they were the whole meal. That’s what inspired my love of salads,\" explains Elena. From a soy-glazed salmon salad with crisp Chinese cabbage and kohlrabi, to a Waldorf-style chicken salad with sweet red apples and walnuts, salads are no longer a bit of green on the side. If you don't know where to start, Elena's tips can give you a foundation. “There’s a basic formula that I give people as a guide,” she says. Spotlight on the hero “You want a key ingredient that is the star of the show. This could be your central vegetable – such as butternut squash or fish or meat.” This gives you a chance to play with temperature as well, making an interesting and satisfying contrast in a warm chicken salad with cold fresh vegetables. Bulk up with satisfying carbs “Use things like beans lentils, rice, couscous or potatoes, to give it bulk. This will make it feel like it’s a meal, not a side.” Cooking beans or lentils from dry and storing them in the freezer makes it easy to use just a little at a time, as you need it, without wasting half a tin. Leaves and more “While salads are much more than leaves, I still love to have them in there.” The range of leaves is far greater than your usual lettuce. Rocket, pea shoots, baby beetroot or spinach leaves can all be easily grown at home, too, for a fraction of the cost of buying a bag (especially if you throw half of it away). \"From this point you want to start building it up with extra veggies and loads of herbs.” Fresh mint, parsley and basil are easy to grow on a windowsill and pack a punch for their size. Getting to the crunch “This could be seeds, nuts, croutons or toasted pitta chips – I even have a couple of recipes where I crunch up nachos and add them over the top!” Contrasts in textures between soft and crisp, little bursts of salty or nutty flavour among the fresh juicy veg, will make your salad more satisfying and filling too. Sharpen up “It’s easy to underestimate how much dressing you need and also how much acidity is required to make all of the other ingredients really sing.” Basic white wine vinegar isn't your only option. Lemon or lime juice, flavoured or sherry vinegars, fresh grapefruit, all bring sharpness. If you want a creamy balance to the acidity, opt for dairy. “You want something that’s going to add a creamy and salty element, it could be a yoghurt dressing or adding some Parmesan or blue cheese.” Related recipes Greek saladSalad nicoiseCaesar salad with avocado and baconEasy Greek pasta salad Greek salad Salad nicoise Caesar salad with avocado and bacon Easy Greek pasta salad Great summer flavours that you can buy on a budget https://ichef.bbci.co.uk/images/ic/480xn/p0ck649p.jpg “Raw broccoli and raw courgette are both pretty cheap ingredients that are amazing in salad,” says Elena. “In summer I make a salad with courgette ribbons and frozen peas. You put the frozen peas straight into salad bowl and then you add in cooked grains.” The frozen peas act as a chiller to cool down the salad as they defrost. “You get a really fresh, crunchy salad but it's also really cold which is delicious.” “I'm really obsessed with tomatoes and cucumbers too. They’re simple but don’t be put off because they’re associated with old-school style salads. They can be transformed into something amazing…” “The key is to salt them which will intensify the flavour…” Elena explains that salting the chopped tomatoes and cucumbers and leaving them for 20-30 minutes will make the least inspiring vegetables tastier. “This draws out the water and the flavour of the tomato is intensified. When you’ve done it once, you’ll never go back to not salting them.” The technique makes the perfect Greek salad, too. “Keep it simple. Get good key ingredients, salt your tomatoes and your cucumbers and serve it up with some really good bread or pitta.” Quick tips for storing your salad veg to last longer, plus ideas for using it up. Make salads in advance without wilting If you want to enjoy a salad over several meals, the key is to keep your ‘crunch’ and dressing separate until serving, says Elena. “I can remember watching Mary Berry, who showed in her foolproof green salad how to layer ingredients by weight. So your heaviest ingredients are at the bottom – like your roasted veg and grains and then your lightest ingredients – such as your leaves are on the top. This means you can make salad in advance and when you come to serve it, it feels fresh because you're tossing up the layers, adding in the dressing and scattering on the crunch and maybe grating some fresh cheese over the top as well.” To fruit or not to fruit? https://ichef.bbci.co.uk/images/ic/480xn/p0ck65vt.jpg Fruit in salads is divisive. “They need to be dressed well and balanced out with salty elements, so it doesn't feel like a fruit salad or a salad with fruit.” Elena suggests the following summer combinations: Peaches or nectarines with soft cheeses such as burrata and mozzarella – “you can char the fruit if you have time but fresh is just as good.” (Try the Hairy Bikers' Mesquite chicken salad with peaches and burrata.)Strawberries and hazelnuts – “With a really salty cheese, it's so delicious!”Mango, cheddar and broccoli salad – “with a really spicy chilli dressing and covered peanuts” Peaches or nectarines with soft cheeses such as burrata and mozzarella – “you can char the fruit if you have time but fresh is just as good.” (Try the Hairy Bikers' Mesquite chicken salad with peaches and burrata.) Strawberries and hazelnuts – “With a really salty cheese, it's so delicious!” Mango, cheddar and broccoli salad – “with a really spicy chilli dressing and covered peanuts” Top tips for dressings Up the acidity “You’re going to want a little bit more acidity than you think you do. Once you put the dressing on the salad, taste it and if it does need more acidity, squeeze over half a lemon and taste it again. Take it easy with the garlic Elena’s a big fan of old-school Caesar salad, too but advises some caution. “I think the flavour of raw garlic overwhelms Caesar salad dressings. I’d suggest either roasting garlic and then blending it in with your dressing or omit the garlic entirely. Also use an entire tin of anchovies – they are the best part. The most important thing to remember with Caesars though is not to scrimp on the dressing and use whole leaves, don’t over chop!” Keep it simple “Don’t overly complicate dressings. I have a group of dressings in my locker, and they mix from tahini dressing that's just a few ingredients to a miso dressing which has five or six different ingredients. I probably stick to lemon, olive oil, honey and mustard most of the time with loads of salt and pepper. Sometimes I'll toast off some spice seeds and chuck them in.” Originally published July 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f4eb3bdbfd0cc01c23"
} | 1ad03c80a093efb3cd99a7a94c02e5c648ddad2b9d637a8a98a0bd5cf80ca841 | What are your food cravings trying to tell you?
When you reach for that must-have snack it may well be your body’s way of revealing something about your health… https://ichef.bbci.co.uk/images/ic/480xn/p0cj9758.jpg Food cravings can hit us anywhere and at any time. A desperate need for a biscuit at 11am? A sudden urge for an ice cream at 6pm? There’s no telling when they’ll strike – or is there? Could your craving highlight that you need to improve an area of your life – whether that’s your diet or your wellbeing? We spoke to dietician Sejal Jacob to find out… Cravings are linked to stress, tiredness and exhaustion “When you’re craving a food – whether that’s chocolate or crisps, it’s important to question what is the reason behind that,” says Sejal, before adding: “Cravings can arise from so many reasons including having an imbalance in our blood sugar levels, stress, a lack of sleep, or for women, hormonal changes.” Sejal explains: “Not sleeping well is a big trigger in many people for several food cravings. It affects your body by altering your hunger hormones. “When you're not getting enough sleep, your body is going to produce more ghrelin – a hormone that increases your hunger and appetite. It also reduces the leptin hormone which makes you feel full. Because of that imbalance, your body starts to feel hungry and throughout the day craves a quick energy fix, often in the form of refined carbohydrates or sweets.” Our body will also start craving these foods if you’re feeling anxious, Sejal explains. “Stress is a great exacerbator for cravings… It’s the same if you're feeling anxious or panicked. Usually people go for sweet things, because they always think they'll get that quick fix to feel cosy and confident and you're looking for foods which give a speedy boost to your serotonin and dopamine levels”. As for the impact of hormones on women, studies have shown that the menstrual cycle can play havoc with steroid hormones in the luteal phase (the time between ovulation and when the period starts), leading to cravings for both carbs and sweet foods. But enjoying the occasional craving, if your diet is otherwise well balanced, isn’t problematic says Sejal. “I know it doesn’t sound right. But sometimes, the best thing to do is give yourself permission to enjoy the food you're craving without any guilt. By satisfying your specific food desires you’re less likely to overindulge. “You need to make sure you eat the food mindfully though, really enjoy it. If you don’t allow yourself the odd treat, then you're going to crave it even more and probably end up eating lots more than you would have otherwise. Try not to put a plaster on your craving. If you fancy a cookie, have the cookie. Enjoy every bite and move on.” However, if the cravings become more frequent it could cause issues… Related stories "People in the house thought I was mad…This is the new normal."Is your job ruining your diet?How ultra-processed food may affect your brain "People in the house thought I was mad…This is the new normal." Is your job ruining your diet? How ultra-processed food may affect your brain Your diet could lead to more cravings “Indulging in lots of cravings for a longer period of time creates a habit of preference for the craving – whether that’s sweets, cakes or chocolate,” explains the British Dietetic Association (BDA) spokesperson, before adding: “The reward centre in your brain triggers a pleasure response to sweet foods. And that's where you become more reliant on that, and you might enjoy healthier foods less.”In addition, if you develop other eating habits which are considered unhealthy, it could trigger further cravings. “If you skip meals or don’t eat regularly, or rely on processed foods, that can create food cravings too,” says the dietician. The reason? “It can cause drastic fluctuations in your blood sugar levels – sudden spikes or drops. That makes your body crave more sugary foods, because it wants to stabilise these fluctuations in your blood sugar levels.” Effectively, your body gets used to the sugar highs and wants to maintain them. There’s still confusion over pregnancy cravings It has been estimated that 50-90 percent of those who are pregnant experience cravings, but why? “The truth is, we don't exactly know why certain cravings appear during pregnancy. Most likely they are triggered by physiological changes like our hormonal changes, but it could be some nutritional deficiencies could make you crave certain specific foods,” says Sejal. “Often pregnancy cravings are prominent during the first and second trimester but fizzle out during the third trimester. “In extreme cases, it can cause pica. This is the craving for non-food items, such as dirt or chalk. And while the cause of this craving is unknown, it is believed to be related to iron deficiency during pregnancy. If you are experiencing cravings for any non-food items during pregnancy speak to your GP straight away.” What to do if you have repeated cravings https://ichef.bbci.co.uk/images/ic/480xn/p0cj97rd.jpg “If somebody is craving chocolate and as a dietician, I said: 'no, have a piece of fruit', it's not going to work because they're craving chocolate and they want chocolate,” says Sejal matter-of-factly. But likewise, you don’t want to always give in or it could negatively impact your blood sugar levels. “You could try to make an adjustment within the craving, so if you’re after milk chocolate that’s high in sugar content with no nutritional benefits, perhaps could you have 85% or 70% dark chocolate and instead of having an entire bar you could have half. That’s more realistic than being told you should have a different food altogether.” Aside from the craving you should also, says Sejal, keep to a balanced diet, “consisting of good healthy fats, protein and complex carbohydrates and make sure you're hydrated.” By doing this you might stop a craving before it hits you.But the main thing you should do if you’re constantly craving foods which aren’t nutrient dense is consider the root cause. By doing this, you might change your mindset. “You might swap that quick sweet fix for something like wholemeal toast with a little bit of peanut butter – an unrefined carbohydrate with good healthy fats which will regulate your blood sugar levels,” says Sejal. The key is getting to the root of the problem. “It's more than just saying, okay, you eat this food, or you don't eat this food.” “If you’re not getting enough sleep, work on having a better night time routine – perhaps it could include mindfulness to help you switch off,” suggests Sejal. And if you’re stressed? Take steps to improve your wellbeing. “You could do yoga or meditation for stress relief. It’s not just about the diet, addressing the lifestyle side of things is equally important.” Originally published June 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/cravings_telling_you",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What are your food cravings trying to tell you?",
"content": "When you reach for that must-have snack it may well be your body’s way of revealing something about your health… https://ichef.bbci.co.uk/images/ic/480xn/p0cj9758.jpg Food cravings can hit us anywhere and at any time. A desperate need for a biscuit at 11am? A sudden urge for an ice cream at 6pm? There’s no telling when they’ll strike – or is there? Could your craving highlight that you need to improve an area of your life – whether that’s your diet or your wellbeing? We spoke to dietician Sejal Jacob to find out… Cravings are linked to stress, tiredness and exhaustion “When you’re craving a food – whether that’s chocolate or crisps, it’s important to question what is the reason behind that,” says Sejal, before adding: “Cravings can arise from so many reasons including having an imbalance in our blood sugar levels, stress, a lack of sleep, or for women, hormonal changes.” Sejal explains: “Not sleeping well is a big trigger in many people for several food cravings. It affects your body by altering your hunger hormones. “When you're not getting enough sleep, your body is going to produce more ghrelin – a hormone that increases your hunger and appetite. It also reduces the leptin hormone which makes you feel full. Because of that imbalance, your body starts to feel hungry and throughout the day craves a quick energy fix, often in the form of refined carbohydrates or sweets.” Our body will also start craving these foods if you’re feeling anxious, Sejal explains. “Stress is a great exacerbator for cravings… It’s the same if you're feeling anxious or panicked. Usually people go for sweet things, because they always think they'll get that quick fix to feel cosy and confident and you're looking for foods which give a speedy boost to your serotonin and dopamine levels”. As for the impact of hormones on women, studies have shown that the menstrual cycle can play havoc with steroid hormones in the luteal phase (the time between ovulation and when the period starts), leading to cravings for both carbs and sweet foods. But enjoying the occasional craving, if your diet is otherwise well balanced, isn’t problematic says Sejal. “I know it doesn’t sound right. But sometimes, the best thing to do is give yourself permission to enjoy the food you're craving without any guilt. By satisfying your specific food desires you’re less likely to overindulge. “You need to make sure you eat the food mindfully though, really enjoy it. If you don’t allow yourself the odd treat, then you're going to crave it even more and probably end up eating lots more than you would have otherwise. Try not to put a plaster on your craving. If you fancy a cookie, have the cookie. Enjoy every bite and move on.” However, if the cravings become more frequent it could cause issues… Related stories \"People in the house thought I was mad…This is the new normal.\"Is your job ruining your diet?How ultra-processed food may affect your brain \"People in the house thought I was mad…This is the new normal.\" Is your job ruining your diet? How ultra-processed food may affect your brain Your diet could lead to more cravings “Indulging in lots of cravings for a longer period of time creates a habit of preference for the craving – whether that’s sweets, cakes or chocolate,” explains the British Dietetic Association (BDA) spokesperson, before adding: “The reward centre in your brain triggers a pleasure response to sweet foods. And that's where you become more reliant on that, and you might enjoy healthier foods less.”In addition, if you develop other eating habits which are considered unhealthy, it could trigger further cravings. “If you skip meals or don’t eat regularly, or rely on processed foods, that can create food cravings too,” says the dietician. The reason? “It can cause drastic fluctuations in your blood sugar levels – sudden spikes or drops. That makes your body crave more sugary foods, because it wants to stabilise these fluctuations in your blood sugar levels.” Effectively, your body gets used to the sugar highs and wants to maintain them. There’s still confusion over pregnancy cravings It has been estimated that 50-90 percent of those who are pregnant experience cravings, but why? “The truth is, we don't exactly know why certain cravings appear during pregnancy. Most likely they are triggered by physiological changes like our hormonal changes, but it could be some nutritional deficiencies could make you crave certain specific foods,” says Sejal. “Often pregnancy cravings are prominent during the first and second trimester but fizzle out during the third trimester. “In extreme cases, it can cause pica. This is the craving for non-food items, such as dirt or chalk. And while the cause of this craving is unknown, it is believed to be related to iron deficiency during pregnancy. If you are experiencing cravings for any non-food items during pregnancy speak to your GP straight away.” What to do if you have repeated cravings https://ichef.bbci.co.uk/images/ic/480xn/p0cj97rd.jpg “If somebody is craving chocolate and as a dietician, I said: 'no, have a piece of fruit', it's not going to work because they're craving chocolate and they want chocolate,” says Sejal matter-of-factly. But likewise, you don’t want to always give in or it could negatively impact your blood sugar levels. “You could try to make an adjustment within the craving, so if you’re after milk chocolate that’s high in sugar content with no nutritional benefits, perhaps could you have 85% or 70% dark chocolate and instead of having an entire bar you could have half. That’s more realistic than being told you should have a different food altogether.” Aside from the craving you should also, says Sejal, keep to a balanced diet, “consisting of good healthy fats, protein and complex carbohydrates and make sure you're hydrated.” By doing this you might stop a craving before it hits you.But the main thing you should do if you’re constantly craving foods which aren’t nutrient dense is consider the root cause. By doing this, you might change your mindset. “You might swap that quick sweet fix for something like wholemeal toast with a little bit of peanut butter – an unrefined carbohydrate with good healthy fats which will regulate your blood sugar levels,” says Sejal. The key is getting to the root of the problem. “It's more than just saying, okay, you eat this food, or you don't eat this food.” “If you’re not getting enough sleep, work on having a better night time routine – perhaps it could include mindfulness to help you switch off,” suggests Sejal. And if you’re stressed? Take steps to improve your wellbeing. “You could do yoga or meditation for stress relief. It’s not just about the diet, addressing the lifestyle side of things is equally important.” Originally published June 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f4eb3bdbfd0cc01c24"
} | 3ff0b8bce2bb8aeccb608999377e312594c7247fffb1b4faea30ef4f22df5228 | The secrets behind making a viral food video
Sam Way, AKA @Samseats, has 12 million followers on social media, and his distinctive, fast-paced editing style (complete with ASMR sounds), is a major reason why… Image source, Samseats/YouTube https://ichef.bbci.co.uk/images/ic/480xn/p0chvqxx.jpg When Sam Way was starting his career, he didn’t consider becoming a chef – nor aspired to become a social media star, but in a bid to add to his CV he began to vlog his passion for cooking and quickly gained millions of fans worldwide. So, what’s the secret to his success and how long does it take to create a 60-second video? The answer may surprise you. From office worker to celebrity cook Sam, 23, always loved cooking. His parents had a love for homemade food and encouraged Sam to get involved in the kitchen too. As a child he was taught to perfect the basics, including how to make a good bolognese and to how to poach an egg. Soon, he was cooking just as much as they were. “I started teaching myself small, random things from baking bread to making sauces.”While making different dishes had become a passion for the Oxford native, he didn’t consider it as a career, he just saw it as a relaxing go-to hobby. But finding a job he enjoyed was proving difficult. “I left school without any A-levels, and I didn't go to university. I decided I just needed to follow my own path. "I got a job in property – working alongside estate agents and doing a lot of cold calling. Six months later, I knew I didn't want to do the job anymore. It's a good industry but it just wasn't for me. I’m not suited to an office job.” Deciding to make a move into hospitality, Sam was concerned that without qualifications or experience, he wouldn’t find employment. “I started making [cooking] videos online for the sole intention of building a portfolio… to show potential employers what I could do, because there was only so many times I could write 'I'm passionate about cooking' on my CV.” When his minute-long videos proved immediately popular, Sam had a re-think about his future. “Within a few weeks, I started getting 100,000 views on my videos. And then it grew exponentially, with millions of views. It was really at that point I thought I might try it as a career. “I wouldn't change it for the world now. I love what I'm doing. It's such an exciting job because I get to travel, I get to experience so many things and meet so many amazing people. But I never set out with the intention of being a content creator.” The secrets to Sam’s video success Image source, Sam Way https://ichef.bbci.co.uk/images/ic/480xn/p0chvvqq.jpg A behind the scenes look at Sam's kitchen set up Set yourself a challenge to watch one of Sam’s videos on TikTok or YouTube and try to count how many shots each video has. You’ll probably give up after the first 50, there are just so many – in fact, there are multiple shots per second. And yet it all flows together, and the recipes are easy to follow. So, does he have a big team shooting and editing his videos on expensive equipment? Not, exactly… “I do all the shorter videos myself. I just film them on my phone. At the very start I was just propping my phone up on stuff but now I have a tripod set up with an attachment for my phone. And I have added some studio lights, but that all gradually fell into place.” Each video contains hundreds of shots – painstakingly edited together. While it’s now Sam’s distinctive style, it started off as a necessity due to the recipes. “I was doing these long dishes and you have 60 seconds or less to fit all the elements in. So, you're like, ‘how am I going to do that?' It has to be short and snappy.” His fast-paced videos appeal to the audience too. “People now need to be engaged so quickly, otherwise, you just scroll on. It needs to be quick enough to get people’s attention but also you need to make sure the audience will be able to comprehend and make sense of it.” Just as Sam didn’t have any formal food training, he didn’t have any qualifications in video editing either – his experience was limited to making little videos of his holidays as a keepsake. He learnt on the job. “I feel like if I look back at my first videos and compare them to now, I can see such a difference in my editing in the sense of how slick it is, the colour grading, the sounds – all of it.” Talking of the sounds, the noises that accompany each shot, whether it’s a lid being opened or the sizzle of something frying in a pan, have added to the appeal of his videos, winning him an allegiance of fans. He's become a firm favourite in the food ASMR scene. Many of his clips can be found on ASMR YouTube compilations and now, he uses the hashtag ‘ASMR’ on his videos. Given all the elements involved with each film, it’s a time-consuming process to make each social media post. Sam explains it takes about three or four days to produce each 60 second video and they are all filmed in his own kitchen, not a studio. “I will spend probably a day planning and testing everything I need to do. I do as much research as possible because I like to cook international dishes, so I need to make sure I'm respecting those dishes, whilst not appropriating anything. Also, I’ll be going through the process of getting the ingredients and the equipment. “Filming will take one to two days. Typically, in the kitchen I could probably get it done in a day but when you're filming it takes a bit longer because I have to move the camera all the time and re-do shots. I don't help myself in the sense that I like to cook quite extravagant things… And then a day for editing. It’s a long process.” On YouTube, Sam also films longer videos which allow him to go into more depth, but these are filmed separately and are quicker to produce because less editing is required. Related stories What does it take to get a million followers on TikTok?How to turn your passion for food into a businessThe TikTok recipe hack with 750 million views What does it take to get a million followers on TikTok? How to turn your passion for food into a business The TikTok recipe hack with 750 million views Sam’s choice in recipes When looking at Sam’s videos you’ll notice he tries out various types of cuisine. “As I as I've got older, I’ve wanted to explore food beyond the UK and Europe. I love Japanese food. I love Mexican food. I love South Korean food…” realising he’s about to list every country he adds: “There's just so many different countries and so many different amazing foods. And that's part of the reason I enjoy doing this. Food is limitless when you're looking at it internationally.” When Sam started out, friends and family would ask him to make specific dishes – “I was [living] back with my parents, so for a few months they were getting these extravagant meals every few days. I think they were pretty happy with that,” he jokes. Now it’s his audience putting in requests. “People from [lots of] different countries ask me to make their favourite dishes and national dishes – some I've never heard of before. So, I research and they're amazing!.. For example, I have quite a few requests from people in India for various street foods.” Sam is keen to experience as many foods as possible and travelling to different regions has become a big perk of the job for him. This year he’s already been to Mexico and by the end of the year will have added Japan, Vietnam and India stamps to his passport. While his career is going from strength to strength, Sam’s not getting ahead of himself: “It has been a whirlwind of a year and a half since I started and I'm still finding my feet, honestly. I think when you’re doing content creating online there's not one point where you’re like, 'yeah, I'm really comfortable in this now. I know what I'm doing for the next few years'. Things change. I've got a lot of plans but who knows?!” “I think my goal is to be that little voice who's going to help bring in younger audiences [to encourage them] to start cooking themselves. I just want to inspire people to fall in love with it as much as I have.” Originally published June 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/secrets_viral_food_video",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The secrets behind making a viral food video",
"content": "Sam Way, AKA @Samseats, has 12 million followers on social media, and his distinctive, fast-paced editing style (complete with ASMR sounds), is a major reason why… Image source, Samseats/YouTube https://ichef.bbci.co.uk/images/ic/480xn/p0chvqxx.jpg When Sam Way was starting his career, he didn’t consider becoming a chef – nor aspired to become a social media star, but in a bid to add to his CV he began to vlog his passion for cooking and quickly gained millions of fans worldwide. So, what’s the secret to his success and how long does it take to create a 60-second video? The answer may surprise you. From office worker to celebrity cook Sam, 23, always loved cooking. His parents had a love for homemade food and encouraged Sam to get involved in the kitchen too. As a child he was taught to perfect the basics, including how to make a good bolognese and to how to poach an egg. Soon, he was cooking just as much as they were. “I started teaching myself small, random things from baking bread to making sauces.”While making different dishes had become a passion for the Oxford native, he didn’t consider it as a career, he just saw it as a relaxing go-to hobby. But finding a job he enjoyed was proving difficult. “I left school without any A-levels, and I didn't go to university. I decided I just needed to follow my own path. \"I got a job in property – working alongside estate agents and doing a lot of cold calling. Six months later, I knew I didn't want to do the job anymore. It's a good industry but it just wasn't for me. I’m not suited to an office job.” Deciding to make a move into hospitality, Sam was concerned that without qualifications or experience, he wouldn’t find employment. “I started making [cooking] videos online for the sole intention of building a portfolio… to show potential employers what I could do, because there was only so many times I could write 'I'm passionate about cooking' on my CV.” When his minute-long videos proved immediately popular, Sam had a re-think about his future. “Within a few weeks, I started getting 100,000 views on my videos. And then it grew exponentially, with millions of views. It was really at that point I thought I might try it as a career. “I wouldn't change it for the world now. I love what I'm doing. It's such an exciting job because I get to travel, I get to experience so many things and meet so many amazing people. But I never set out with the intention of being a content creator.” The secrets to Sam’s video success Image source, Sam Way https://ichef.bbci.co.uk/images/ic/480xn/p0chvvqq.jpg A behind the scenes look at Sam's kitchen set up Set yourself a challenge to watch one of Sam’s videos on TikTok or YouTube and try to count how many shots each video has. You’ll probably give up after the first 50, there are just so many – in fact, there are multiple shots per second. And yet it all flows together, and the recipes are easy to follow. So, does he have a big team shooting and editing his videos on expensive equipment? Not, exactly… “I do all the shorter videos myself. I just film them on my phone. At the very start I was just propping my phone up on stuff but now I have a tripod set up with an attachment for my phone. And I have added some studio lights, but that all gradually fell into place.” Each video contains hundreds of shots – painstakingly edited together. While it’s now Sam’s distinctive style, it started off as a necessity due to the recipes. “I was doing these long dishes and you have 60 seconds or less to fit all the elements in. So, you're like, ‘how am I going to do that?' It has to be short and snappy.” His fast-paced videos appeal to the audience too. “People now need to be engaged so quickly, otherwise, you just scroll on. It needs to be quick enough to get people’s attention but also you need to make sure the audience will be able to comprehend and make sense of it.” Just as Sam didn’t have any formal food training, he didn’t have any qualifications in video editing either – his experience was limited to making little videos of his holidays as a keepsake. He learnt on the job. “I feel like if I look back at my first videos and compare them to now, I can see such a difference in my editing in the sense of how slick it is, the colour grading, the sounds – all of it.” Talking of the sounds, the noises that accompany each shot, whether it’s a lid being opened or the sizzle of something frying in a pan, have added to the appeal of his videos, winning him an allegiance of fans. He's become a firm favourite in the food ASMR scene. Many of his clips can be found on ASMR YouTube compilations and now, he uses the hashtag ‘ASMR’ on his videos. Given all the elements involved with each film, it’s a time-consuming process to make each social media post. Sam explains it takes about three or four days to produce each 60 second video and they are all filmed in his own kitchen, not a studio. “I will spend probably a day planning and testing everything I need to do. I do as much research as possible because I like to cook international dishes, so I need to make sure I'm respecting those dishes, whilst not appropriating anything. Also, I’ll be going through the process of getting the ingredients and the equipment. “Filming will take one to two days. Typically, in the kitchen I could probably get it done in a day but when you're filming it takes a bit longer because I have to move the camera all the time and re-do shots. I don't help myself in the sense that I like to cook quite extravagant things… And then a day for editing. It’s a long process.” On YouTube, Sam also films longer videos which allow him to go into more depth, but these are filmed separately and are quicker to produce because less editing is required. Related stories What does it take to get a million followers on TikTok?How to turn your passion for food into a businessThe TikTok recipe hack with 750 million views What does it take to get a million followers on TikTok? How to turn your passion for food into a business The TikTok recipe hack with 750 million views Sam’s choice in recipes When looking at Sam’s videos you’ll notice he tries out various types of cuisine. “As I as I've got older, I’ve wanted to explore food beyond the UK and Europe. I love Japanese food. I love Mexican food. I love South Korean food…” realising he’s about to list every country he adds: “There's just so many different countries and so many different amazing foods. And that's part of the reason I enjoy doing this. Food is limitless when you're looking at it internationally.” When Sam started out, friends and family would ask him to make specific dishes – “I was [living] back with my parents, so for a few months they were getting these extravagant meals every few days. I think they were pretty happy with that,” he jokes. Now it’s his audience putting in requests. “People from [lots of] different countries ask me to make their favourite dishes and national dishes – some I've never heard of before. So, I research and they're amazing!.. For example, I have quite a few requests from people in India for various street foods.” Sam is keen to experience as many foods as possible and travelling to different regions has become a big perk of the job for him. This year he’s already been to Mexico and by the end of the year will have added Japan, Vietnam and India stamps to his passport. While his career is going from strength to strength, Sam’s not getting ahead of himself: “It has been a whirlwind of a year and a half since I started and I'm still finding my feet, honestly. I think when you’re doing content creating online there's not one point where you’re like, 'yeah, I'm really comfortable in this now. I know what I'm doing for the next few years'. Things change. I've got a lot of plans but who knows?!” “I think my goal is to be that little voice who's going to help bring in younger audiences [to encourage them] to start cooking themselves. I just want to inspire people to fall in love with it as much as I have.” Originally published June 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f4eb3bdbfd0cc01c25"
} | dbe5382fcb94f4cb00fddc8ec9d79278edab56d39175a241ccf2d733a31160d3 | The secret to the perfect oven chips
by Poppy O'Toole The chip. From a bag of frozen crinkle cut to a paper-wrapped package from the local chippy, to a plate of them covered in truffle or Parmesan at a restaurant, whatever the shape or colour or topping, we are a nation of chip lovers. We have them on the side of a full English breakfast. We have them with sandwiches, we put them in sandwiches. Basically, we love all the chips. https://ichef.bbci.co.uk/images/ic/480xn/p0cg1h92.jpg The case for the oven chip As a chef with over 10 years’ experience, who also spends my career trying to encourage more people to cook from scratch and enjoy it more, I admit that chips are a bit of a pain for some people. Deep-frying at home isn’t always a viable option, whether it’s to keep up a healthy balance, not wanting a kitchen full of hot oil or simply not having a deep-fat fryer to hand. And here’s another confession for you: I, a professional chef, will still sometimes get a bag of frozen chips in the oven for tea. An oven chip is just the ultimate easy side that will go with anything. It can feel a bit of a faff to make oven chips from scratch when there’s an easy frozen option, but when you nail your first really fluffy, crisp oven-cooked chip, you won’t look back. Let’s look at the steps that go into making that perfect chip at home. Deep-fryer versus oven The ideal chip is all about that ultimate crisp exterior, the perfect level of fluff and a beautiful shape to dip, dunk or devour as quickly as possible. There’s one chip-sized elephant in the room however… Will the oven chip ever be as good as ‘chippy’ chips? Why is it that deep-frying makes such good chips? In the right pair of skilled hands, the high heat and direct contact with the oil reacts with the potato perfectly, giving that fluffy centre and crispy exterior mentioned above. Why? Because deep-frying potatoes in oil drives the water from the inside of the chip out (that’s the bubbles and steam you see in the oil) while caramelising the outside of the chip. (The famous triple-cooked chip is all about trying to get more water out through rounds of cooking and cooling to create a fluffy inside, making sure the middle is completely cooked, before the golden crust forms on the outside. Related stories How to make the best roast potatoesThe secrets behind our favourite pub foodsHow to make the perfect mashed potato How to make the best roast potatoes The secrets behind our favourite pub foods How to make the perfect mashed potato https://ichef.bbci.co.uk/images/ic/480xn/p0cg1hrz.jpg The Hairy Bikers' triple-cooked chips boil and fry twice to get maximum fluff and crispness When deep-frying, the direct contact with the hot oil means the chip cooks from the outside in – the heat is transferred to the centre through conduction. The bubbles of steam escape from the chips creating movement within the pan, this in turn helps to circulate the oil, keeping the temperature consistent and hot. So when making chips in an oven (rather than deep-frying them), a consistent, dry, high heat is crucial. They roast in hot circulating air, convection heat, which is uneven. The chips are hotter where they have contact with the pan and oil. If the oven isn’t hot enough to brown the chips on the 'air-side', or if there’s not space for the heat to circulate around each chip, they’ll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface. Without creating these crags and crevices, and coating them with oil, the oven chip will be a pale imitation. What about the air fryer? https://ichef.bbci.co.uk/images/ic/480xn/p0c3t9y5.jpg Air-fryer chips are an energy-efficient version of the "oven chip" A new entry to the chip equation is the air fryer. You’ve probably heard of this increasingly popular kitchen gadget, whether it’s from recipes online that have gone viral or recommendations from your aunt. How does it work? The rapid air circulation from an air fryer works similarly to a fan oven, in that it circulates really hot air all around the food. The smaller space allows for more consistent heating and drying of the food, which can create a crisp, golden surface. It helps to achieve a lovely chip but until this newfound gadget is in every home across the country, there are a number of ways to emulate it to create the perfect chip in the oven. The perfect potato First up, for the perfect chip you need the perfect potato. You should know by now that my MVP (Most Valuable Potato) is the Maris Piper – for roast potatoes, for mashed potatoes and for chips. It has a heap of great qualities for the job, but most importantly it’s a starchy spud so will give you that fluffy centre and crisp outside required. A close second would be the King Edward. It’s slightly waxier, which keeps its structure when cooked, resulting in a more solid chip. However, having probably peeled and chopped 100 tonnes of potato in the last two years, in my experience I would say the fluffier feel of a Maris Piper makes for the better chip. Treat your chips like roasties I’ve tested and tasted many potatoes. I believe I’ve found the techniques everyone needs to know when making oven chips. First, it’s all about prepping your potatoes correctly. When you cut your chips, it’s integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don’t end up with soggy chips. Just like roasties, always parboil your potatoes before they go into the oven as this will help make them fluffy and make those soft edges on the surface that will crisp up. Add the raw chips to a large pan with salted cold water and bring them to boil. Cook them for around 7-10 minutes until they are tender. Keep an eye on the clock because you don’t want to overboil at this point and have your potatoes lose their shape. (Or end up with soup.) https://ichef.bbci.co.uk/images/ic/480xn/p0cg1l0s.jpg Gild that lily and top your perfect oven chips with cheese and gravy High and dry Next up is the importance of stream-drying. Get those boiled, steamy spuds spread out on a cooling rack with a tea towel over them. I’d suggest leaving them like this for at least 10 minutes which will dry out the chips and help towards the optimum mix of crispy and fluffy. Now for the high heat. You need to get the oil (a good couple of tablespoons, no skimping) really hot. Preheat the oven to around 220 degrees Celsius (200C Fan or Gas Mark 7) with a tray of oil inside. You want a sizzle when those dried potatoes hit the oil. Then you know the magic is happening. And don’t put too many chips on the tray. Remember, the heat needs to circulate around the surface of each chip, so no crowding. Use two trays. You’re worth it. Leave them in for about 40-50 minutes, checking by eye for the perfect golden colour. My final tip is to only turn them ONCE. It’s the same rule I always use when cooking roast potatoes; don’t pester your spuds too much so they'll have more time to get nice and crispy all over. Then it’s just a question of serving: flaky salt, ketchup, mayo, vinegar, loaded like nachos, it’s all good. As my parting gift, I’ve done an easy version of the Canadian poutine. We’re talking cheesy, gravy-covered chips. I know the thought of mixing our cheeses with our gravies is very unBritish, but it’s lovely, and a meal in itself. I really do think I’ve cracked the formula to achieving perfect oven chips at home… even if you do still throw in a bag of frozen fries into the oven every once in a while! Originally published June 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/Perfect_oven_chips",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The secret to the perfect oven chips",
"content": "by Poppy O'Toole The chip. From a bag of frozen crinkle cut to a paper-wrapped package from the local chippy, to a plate of them covered in truffle or Parmesan at a restaurant, whatever the shape or colour or topping, we are a nation of chip lovers. We have them on the side of a full English breakfast. We have them with sandwiches, we put them in sandwiches. Basically, we love all the chips. https://ichef.bbci.co.uk/images/ic/480xn/p0cg1h92.jpg The case for the oven chip As a chef with over 10 years’ experience, who also spends my career trying to encourage more people to cook from scratch and enjoy it more, I admit that chips are a bit of a pain for some people. Deep-frying at home isn’t always a viable option, whether it’s to keep up a healthy balance, not wanting a kitchen full of hot oil or simply not having a deep-fat fryer to hand. And here’s another confession for you: I, a professional chef, will still sometimes get a bag of frozen chips in the oven for tea. An oven chip is just the ultimate easy side that will go with anything. It can feel a bit of a faff to make oven chips from scratch when there’s an easy frozen option, but when you nail your first really fluffy, crisp oven-cooked chip, you won’t look back. Let’s look at the steps that go into making that perfect chip at home. Deep-fryer versus oven The ideal chip is all about that ultimate crisp exterior, the perfect level of fluff and a beautiful shape to dip, dunk or devour as quickly as possible. There’s one chip-sized elephant in the room however… Will the oven chip ever be as good as ‘chippy’ chips? Why is it that deep-frying makes such good chips? In the right pair of skilled hands, the high heat and direct contact with the oil reacts with the potato perfectly, giving that fluffy centre and crispy exterior mentioned above. Why? Because deep-frying potatoes in oil drives the water from the inside of the chip out (that’s the bubbles and steam you see in the oil) while caramelising the outside of the chip. (The famous triple-cooked chip is all about trying to get more water out through rounds of cooking and cooling to create a fluffy inside, making sure the middle is completely cooked, before the golden crust forms on the outside. Related stories How to make the best roast potatoesThe secrets behind our favourite pub foodsHow to make the perfect mashed potato How to make the best roast potatoes The secrets behind our favourite pub foods How to make the perfect mashed potato https://ichef.bbci.co.uk/images/ic/480xn/p0cg1hrz.jpg The Hairy Bikers' triple-cooked chips boil and fry twice to get maximum fluff and crispness When deep-frying, the direct contact with the hot oil means the chip cooks from the outside in – the heat is transferred to the centre through conduction. The bubbles of steam escape from the chips creating movement within the pan, this in turn helps to circulate the oil, keeping the temperature consistent and hot. So when making chips in an oven (rather than deep-frying them), a consistent, dry, high heat is crucial. They roast in hot circulating air, convection heat, which is uneven. The chips are hotter where they have contact with the pan and oil. If the oven isn’t hot enough to brown the chips on the 'air-side', or if there’s not space for the heat to circulate around each chip, they’ll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface. Without creating these crags and crevices, and coating them with oil, the oven chip will be a pale imitation. What about the air fryer? https://ichef.bbci.co.uk/images/ic/480xn/p0c3t9y5.jpg Air-fryer chips are an energy-efficient version of the \"oven chip\" A new entry to the chip equation is the air fryer. You’ve probably heard of this increasingly popular kitchen gadget, whether it’s from recipes online that have gone viral or recommendations from your aunt. How does it work? The rapid air circulation from an air fryer works similarly to a fan oven, in that it circulates really hot air all around the food. The smaller space allows for more consistent heating and drying of the food, which can create a crisp, golden surface. It helps to achieve a lovely chip but until this newfound gadget is in every home across the country, there are a number of ways to emulate it to create the perfect chip in the oven. The perfect potato First up, for the perfect chip you need the perfect potato. You should know by now that my MVP (Most Valuable Potato) is the Maris Piper – for roast potatoes, for mashed potatoes and for chips. It has a heap of great qualities for the job, but most importantly it’s a starchy spud so will give you that fluffy centre and crisp outside required. A close second would be the King Edward. It’s slightly waxier, which keeps its structure when cooked, resulting in a more solid chip. However, having probably peeled and chopped 100 tonnes of potato in the last two years, in my experience I would say the fluffier feel of a Maris Piper makes for the better chip. Treat your chips like roasties I’ve tested and tasted many potatoes. I believe I’ve found the techniques everyone needs to know when making oven chips. First, it’s all about prepping your potatoes correctly. When you cut your chips, it’s integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don’t end up with soggy chips. Just like roasties, always parboil your potatoes before they go into the oven as this will help make them fluffy and make those soft edges on the surface that will crisp up. Add the raw chips to a large pan with salted cold water and bring them to boil. Cook them for around 7-10 minutes until they are tender. Keep an eye on the clock because you don’t want to overboil at this point and have your potatoes lose their shape. (Or end up with soup.) https://ichef.bbci.co.uk/images/ic/480xn/p0cg1l0s.jpg Gild that lily and top your perfect oven chips with cheese and gravy High and dry Next up is the importance of stream-drying. Get those boiled, steamy spuds spread out on a cooling rack with a tea towel over them. I’d suggest leaving them like this for at least 10 minutes which will dry out the chips and help towards the optimum mix of crispy and fluffy. Now for the high heat. You need to get the oil (a good couple of tablespoons, no skimping) really hot. Preheat the oven to around 220 degrees Celsius (200C Fan or Gas Mark 7) with a tray of oil inside. You want a sizzle when those dried potatoes hit the oil. Then you know the magic is happening. And don’t put too many chips on the tray. Remember, the heat needs to circulate around the surface of each chip, so no crowding. Use two trays. You’re worth it. Leave them in for about 40-50 minutes, checking by eye for the perfect golden colour. My final tip is to only turn them ONCE. It’s the same rule I always use when cooking roast potatoes; don’t pester your spuds too much so they'll have more time to get nice and crispy all over. Then it’s just a question of serving: flaky salt, ketchup, mayo, vinegar, loaded like nachos, it’s all good. As my parting gift, I’ve done an easy version of the Canadian poutine. We’re talking cheesy, gravy-covered chips. I know the thought of mixing our cheeses with our gravies is very unBritish, but it’s lovely, and a meal in itself. I really do think I’ve cracked the formula to achieving perfect oven chips at home… even if you do still throw in a bag of frozen fries into the oven every once in a while! Originally published June 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f5eb3bdbfd0cc01c26"
} | 0a8950591e690b24ce2353166314bb8ec6eb64c8239767d7000c811b09be8800 | Could this fruit improve your heart, your brain and your sex life?
https://ichef.bbci.co.uk/images/ic/480xn/p0cg44dw.jpg Blackcurrants come with a wealth of health benefits and they grow brilliantly in the UK. So why aren’t we eating more of them? In July and August, we’re a nation obsessed with strawberries. Darker, sharper and more distinctly British, the blackcurrant also comes into season. In the UK we are said to harvest 13,000 tonnes of blackcurrants a year but most of them won’t be bought fresh. The majority will be used for commercially produced cordial. Fresh blackcurrants pack a health punch, containing four times as much Vitamin C as oranges and they are full of antioxidants. In the future, blackcurrants could be used for medicinal purposes, too. Powders and extracts are being tested in studies on everything from blood pressure to brainpower. What is this forgotten fruit good for? Could they really improve your sex life? Aedín Cassidy a professor at Queen’s University, Belfast has carried out research into whether the humble blackcurrant could help men who struggle with erectile dysfunction. “Most erectile dysfunction cases are caused by insufficient blood flow,” starts the expert. She adds: “And some flavonoids, including the anthocyanins (responsible for the fruit's purple colour) which are found in blackcurrants, can improve blood flow by making your arteries more flexible and opening up your blood vessels. “In a large prospective study of over 25,000 men tracked over 10 years we showed that just three or more servings a week of foods including anthocyanin-rich berries/blackcurrants were 19 percent less likely to have erectile dysfunction than men who didn’t eat these foods.” Related stories Do strawberries really boost your mood?How to eat yourself happyThe low-maintenance edible garden for lazy gardeners Do strawberries really boost your mood? How to eat yourself happy The low-maintenance edible garden for lazy gardeners Why are blackcurrants so good for you? https://ichef.bbci.co.uk/images/ic/480xn/p0cg452b.jpg Children in the UK were given blackcurrant cordial during World War Two because of its high Vitamin C content Anthocyanin's powerful effects on improving blood flow has benefits for other areas of health, too, says Cassidy: “The evidence base for anthocyanins has been growing over the last decade… In particular, for heart and cognitive health and more recently for other health conditions including Parkinson’s.” Professor of Exercise Physiology Mark Willems from the University of Chichester has carried out multiple studies into the benefits of blackcurrants, specifically in the form of a concentrated extracts. But he’s a big fan of the fruit. “If you look in the literature on the reported effects of blackcurrants compared to other berries, it is… well I wouldn't use the word superfood, but they clearly provide benefits that you may not find with other berries.” “In collaboration with a Japanese university [Nippon Sport University, Tokyo], we have shown that you can reduce the stiffness of blood vessels in elderly individuals. Willems explains that when people have stiff blood vessels it means the vessels “can’t really dilate or expand and this has a negative consequence on blood pressure over time.” As part of the joint study, elderly people were given a blackcurrant extract for seven days and at the end of the period, the stiffness of their blood vessels had decreased, he says. The professor's research into the benefits for elite sportspeople like climbers has had encouraging results too, showing signs that the powder could help muscles recuperate better after exercise. And further research has also shown benefits for even moderately active adults. Could blackcurrants make you smell better? A very small study also showed that blackcurrant concentrate could help improve body odour. “If you’re above the age of 45 you're releasing particular gases from your skin that gives you what people refer to as ‘old people smell’,” says Willems. As the body ages, oxidative stress can produce gases that come through the skin. While the study was small with just 14 people above the age of 55 taking part, it was shown that consuming blackcurrant powder for seven days produced a 25 percent reduction in these gases. “I would be very interested to see whether you can achieve that with other berries as well…” muses Mark, before adding: “But it's very likely due to the antioxidant effects [from blackcurrants], because the compounds that gives you that unwanted smell is a consequence of oxidative stress.” However, it’s not all good news Willems explains that blackcurrant concentrates can be expensive, so aren’t a solution for many people. Neither is it a wonder drug for other issues: “I think we still need to be careful with our claims that it's useful for weight management. It’s not a pill that will solve all your problems,” he adds. Willems also explains that much of the research is in its infancy and longer trials are required. So be wary of people claiming it’s a miracle cure. “I stick to what have we found and, for example we have information that it doesn't seem to work as well in people who have Southeast Asian heritage. So, there’s still plenty to learn and consider.” How to use blackcurrants when cooking Chef Loopy Folkes has produced lots of blackcurrant recipes in conjunction with the UK organisation Blackcurrant Foundation. “UK blackcurrants have a harvest period that runs from July through August and should be picked just after they have turned that lovely deep dark bluey black. They’re best picked as whole trusses as this will keep them fresher for slightly longer. You will see them on the shelves of supermarkets and farmers' markets from late summer onwards.” The culinary expert has a long relationship with the fruit – regularly picking them as a child and turning them into blackcurrant jam. “They are most commonly used to make breakfast recipes and desserts such as smoothies and pancakes, tarts and jams, where their tartness is mellowed with creamy, yoghurty ingredients. However, they really complement meats as well, especially game such as pheasant, duck and venison.” Blackcurrants buddy up with other berries really well, in a classic summer pudding or in a berry ice cream. If you are blessed with more than you can eat, spread the berries on a baking tray and freeze before decanting into a freezer-proof bag or box. They will keep for months and can be added to your favourite recipes. Loopy’s top tips when cooking with blackcurrants: When using in cakes and bakes: Fold them into the mixture gently right before baking so that they hold their shape; this way, they won't make your bake soggy, and you will have lovely pockets of blackcurrant tartness running throughout. Don’t wear your best outfit: If you are cooking with a lot of them, then wear an apron to avoid staining clothes. Use local honey as a sweetener rather than sugar: Local honey will add depth to the flavour of the berries and a touch of sweetness. Think savoury: They make wonderful dressings for salads, vegetarian dishes, as well as for fish and meat. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/blackcurrant_health",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Could this fruit improve your heart, your brain and your sex life?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0cg44dw.jpg Blackcurrants come with a wealth of health benefits and they grow brilliantly in the UK. So why aren’t we eating more of them? In July and August, we’re a nation obsessed with strawberries. Darker, sharper and more distinctly British, the blackcurrant also comes into season. In the UK we are said to harvest 13,000 tonnes of blackcurrants a year but most of them won’t be bought fresh. The majority will be used for commercially produced cordial. Fresh blackcurrants pack a health punch, containing four times as much Vitamin C as oranges and they are full of antioxidants. In the future, blackcurrants could be used for medicinal purposes, too. Powders and extracts are being tested in studies on everything from blood pressure to brainpower. What is this forgotten fruit good for? Could they really improve your sex life? Aedín Cassidy a professor at Queen’s University, Belfast has carried out research into whether the humble blackcurrant could help men who struggle with erectile dysfunction. “Most erectile dysfunction cases are caused by insufficient blood flow,” starts the expert. She adds: “And some flavonoids, including the anthocyanins (responsible for the fruit's purple colour) which are found in blackcurrants, can improve blood flow by making your arteries more flexible and opening up your blood vessels. “In a large prospective study of over 25,000 men tracked over 10 years we showed that just three or more servings a week of foods including anthocyanin-rich berries/blackcurrants were 19 percent less likely to have erectile dysfunction than men who didn’t eat these foods.” Related stories Do strawberries really boost your mood?How to eat yourself happyThe low-maintenance edible garden for lazy gardeners Do strawberries really boost your mood? How to eat yourself happy The low-maintenance edible garden for lazy gardeners Why are blackcurrants so good for you? https://ichef.bbci.co.uk/images/ic/480xn/p0cg452b.jpg Children in the UK were given blackcurrant cordial during World War Two because of its high Vitamin C content Anthocyanin's powerful effects on improving blood flow has benefits for other areas of health, too, says Cassidy: “The evidence base for anthocyanins has been growing over the last decade… In particular, for heart and cognitive health and more recently for other health conditions including Parkinson’s.” Professor of Exercise Physiology Mark Willems from the University of Chichester has carried out multiple studies into the benefits of blackcurrants, specifically in the form of a concentrated extracts. But he’s a big fan of the fruit. “If you look in the literature on the reported effects of blackcurrants compared to other berries, it is… well I wouldn't use the word superfood, but they clearly provide benefits that you may not find with other berries.” “In collaboration with a Japanese university [Nippon Sport University, Tokyo], we have shown that you can reduce the stiffness of blood vessels in elderly individuals. Willems explains that when people have stiff blood vessels it means the vessels “can’t really dilate or expand and this has a negative consequence on blood pressure over time.” As part of the joint study, elderly people were given a blackcurrant extract for seven days and at the end of the period, the stiffness of their blood vessels had decreased, he says. The professor's research into the benefits for elite sportspeople like climbers has had encouraging results too, showing signs that the powder could help muscles recuperate better after exercise. And further research has also shown benefits for even moderately active adults. Could blackcurrants make you smell better? A very small study also showed that blackcurrant concentrate could help improve body odour. “If you’re above the age of 45 you're releasing particular gases from your skin that gives you what people refer to as ‘old people smell’,” says Willems. As the body ages, oxidative stress can produce gases that come through the skin. While the study was small with just 14 people above the age of 55 taking part, it was shown that consuming blackcurrant powder for seven days produced a 25 percent reduction in these gases. “I would be very interested to see whether you can achieve that with other berries as well…” muses Mark, before adding: “But it's very likely due to the antioxidant effects [from blackcurrants], because the compounds that gives you that unwanted smell is a consequence of oxidative stress.” However, it’s not all good news Willems explains that blackcurrant concentrates can be expensive, so aren’t a solution for many people. Neither is it a wonder drug for other issues: “I think we still need to be careful with our claims that it's useful for weight management. It’s not a pill that will solve all your problems,” he adds. Willems also explains that much of the research is in its infancy and longer trials are required. So be wary of people claiming it’s a miracle cure. “I stick to what have we found and, for example we have information that it doesn't seem to work as well in people who have Southeast Asian heritage. So, there’s still plenty to learn and consider.” How to use blackcurrants when cooking Chef Loopy Folkes has produced lots of blackcurrant recipes in conjunction with the UK organisation Blackcurrant Foundation. “UK blackcurrants have a harvest period that runs from July through August and should be picked just after they have turned that lovely deep dark bluey black. They’re best picked as whole trusses as this will keep them fresher for slightly longer. You will see them on the shelves of supermarkets and farmers' markets from late summer onwards.” The culinary expert has a long relationship with the fruit – regularly picking them as a child and turning them into blackcurrant jam. “They are most commonly used to make breakfast recipes and desserts such as smoothies and pancakes, tarts and jams, where their tartness is mellowed with creamy, yoghurty ingredients. However, they really complement meats as well, especially game such as pheasant, duck and venison.” Blackcurrants buddy up with other berries really well, in a classic summer pudding or in a berry ice cream. If you are blessed with more than you can eat, spread the berries on a baking tray and freeze before decanting into a freezer-proof bag or box. They will keep for months and can be added to your favourite recipes. Loopy’s top tips when cooking with blackcurrants: When using in cakes and bakes: Fold them into the mixture gently right before baking so that they hold their shape; this way, they won't make your bake soggy, and you will have lovely pockets of blackcurrant tartness running throughout. Don’t wear your best outfit: If you are cooking with a lot of them, then wear an apron to avoid staining clothes. Use local honey as a sweetener rather than sugar: Local honey will add depth to the flavour of the berries and a touch of sweetness. Think savoury: They make wonderful dressings for salads, vegetarian dishes, as well as for fish and meat."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f5eb3bdbfd0cc01c27"
} | cc71aad4c245420552109d8bbf25f6d7a71e9e107fa6c7575f6f11a4718d8ca1 | Why are we obsessed with just five types of fish?
https://ichef.bbci.co.uk/images/ic/480xn/p0jfwf2r.jpg By Sue Quinn In Britain, we’re creatures of habit when it comes to seafood. The Marine Stewardship Council (MSC) reports that 80 percent of all seafood sold in the UK comprises just five varieties: salmon, cod, haddock, prawns and tuna. Experts say there are benefits to be gained from casting a wider net when shopping for fish and other seafood, both for our health and the environment. The benefits of eating seafood The NHS advice is to eat at least two portions of fish each week. One portion should be an oily fish such as salmon, trout, mackerel, sardines or pilchards. These are rich in nutrients and healthy omega-3 fats that we need to include in our diet because our body can’t make them. The second portion can be either another serving of oily fish, white fish or shellfish. Just as we’re advised to eat a wide variety of fruit and vegetables, registered nutritionist Juliette Kellow explains that “Variety is really important because different fish and shellfish provide different nutrients.” The Marine Conservation Society (MCS) says there are sustainable sources of the Big Five, but few of them come from the UK. What’s more, our narrow range of seafood choices can drive destructive fishing practices, according to the organisation. “There are scores of options available to us, and by expanding the range of seafood we eat, we take some of the pressure off a small handful of species,” says the MCS’s Jack Clarke. “Three quarters of the seafood we catch is exported to our continental cousins, who prize our herring, sole and langoustines more than we do,” Clarke says. Why we’re stuck in a rut Do we stick to the same five species because we’re unadventurous? Not at all, says marine and fisheries expert Terri Portmann, who explains it’s a question of convenience. “These are what supermarkets tend to stock,” she says. “Much of it is imported, and the supply chain makes these species easy for supermarkets to get hold of consistently.” Portmann says consumers proved during lockdown they were happy to try a wide variety of seafood. When export markets collapsed and restaurants closed, British fishers launched a variety of initiatives to stay in business, including home delivered box schemes, which made a wider variety of seafood more accessible than before. Some supermarkets also expanded their range to support the industry to include UK-caught species generally not available, including Dover sole, hake and fresh sardines. Even the lesser-known gurnard, megrim and spider crab were snapped up. “Consumers were really keen to try all those things, which proves that they do have an appetite for them,” Portmann says. “They’re just not widely available in supermarkets.” Alternative fish ideas Rick Stein's hake with chorizo and potatoesTom Kerridge's plaice with gremolata crumbNigella's fear-free fish stew uses any white fishUse monkfish for Maunika Gowardhan's Goan fish curryNathan Outlaw's gurnard with ham and beansNadiya's simple pan-fried tilapia with sweet onions Rick Stein's hake with chorizo and potatoes Tom Kerridge's plaice with gremolata crumb Nigella's fear-free fish stew uses any white fish Use monkfish for Maunika Gowardhan's Goan fish curry Nathan Outlaw's gurnard with ham and beans Nadiya's simple pan-fried tilapia with sweet onions Another reason we default to familiar species is because we’re a bit squeamish about preparing seafood, Kellow believes. Our favourites are often sold filleted and de-boned, as well as de-shelled prawns, so we don’t need to do much to prepare them. “But supermarkets are getting better and now offer a wider range than they did,” she says. If you don’t have access to a fishmonger, the MCS says most of the seafood sold in UK supermarkets is responsibly caught. And the fresh fish section isn’t the only place to shop, with the frozen and tinned food sections offering budget alternatives to the Big Five. “It tends to be less expensive, and it’s prepared for you to varying degrees,” Kellow says. Look out for the Marine Stewardship Council’s (MSC) blue tick on packaging. It shows certified sustainable seafood from healthy wild fish populations. Also, the Aquaculture Stewardship Council’s (ASC) green badge which certifies environmentally and socially responsible seafood. It’s important to note the NHS recommends some people restrict their intake of certain seafoods. Easy hands-off fish ideas Sliced squid and vac-pack mussels can be used for Spanish paellaFrozen fish pie mix is great for a healthy fish pieFlake smoked mackerel into an easy pilafA tin of sardines adds extra health benefits to a healthy stew Sliced squid and vac-pack mussels can be used for Spanish paella Frozen fish pie mix is great for a healthy fish pie Flake smoked mackerel into an easy pilaf A tin of sardines adds extra health benefits to a healthy stew Healthy, eco-friendly, budget swaps Salmon is a rich source of omega-3 fats that are important for heart and brain health, as well as good vision. Salmon also contains vitamin D, which supports our immune system and is vital for healthy bones and teeth.Most of the salmon we eat in the UK is farmed, much of it in Scotland (wild salmon is no longer fished commercially anywhere in the UK. Critics of Scottish salmon farming say it causes an array of environmental problems including sea lice, pollution and sea bed damage. However, the industry insists it’s working hard to address these concerns. If you want to swap salmon for other oily fish, Kellow suggests tinned versions like mackerel (one of the best dietary sources of omega-3), sardines and pilchards. As tinned fish is already cooked, it’s quick and easy to turn into meals. Serve on toast, add to salads, stuff into baked potatoes or whizz into speedy pates. A bonus is that some varieties (sardines, for example) come in tomato sauce. “Cook up some pasta, mix in a can of sardines in tomato sauce, and serve with salad and you've got a pretty balanced meal,” Kellow says. She adds it’s important to check the label to make sure there’s not too much added salt. Cod and haddock, like all fish, are excellent sources of protein and are low in fat. Both contain potassium (which supports cell function) and phosphorous (for bone health). Cod and haddock also an excellent source of selenium (important for our immune system) and iodine (needed for many body processes). In terms of sustainability, some UK cod stocks are under pressure, according to the MCS, so opt for cod from Iceland if possible, or swap it for European hake. Haddock from the North Sea and Iceland is currently a sustainable choice, or the MCS suggests switching to plaice from the North Sea. Kellow says most white fish is nutritionally similar and encourages home cooks to experiment. “Fish fingers and crumbed fish count as part of your weekly intake,” she says. “It doesn’t have to be a fish fillet on a plate with potatoes.” In most cases, you can swap one white fish for another in recipes, just vary the cooking time according to thickness. For something different, check the freezer section for cod and haddock alternatives like hake, basa and pollock. Prawns contain many vitamins (notably B3, B12 and E) as well as copper and selenium, which support our immune system. The MCS says smaller Northern prawns are a good environmental choice. Meanwhile, Tiger and King prawns imported from countries like Thailand, Indonesia, Vietnam and Madagascar are on the organisation’s Fish to Avoid list. Scottish langoustines have a similar nutritional profile to prawns and those caught with pots or kreels are a sustainable and delicious alternative. (A large proportion of UK-caught langoustines are exported). Farmed mussels and scallops are excellent options too – though keep an eye out for ASC certification. Again, search the freezer section for mussels and scallops that have been picked from their shells if the idea of handling them doesn’t appeal. If you don't know where to start, you could try a seafood mix or fish pie mix. “Combine it with a white sauce, throw some peas in and maybe some sweetcorn, top with mashed potato and bake until cooked through and bubbling,” Kellow suggests. Can’t resist a prawn sandwich? Try crab instead. Fresh shredded crab meat is widely available in fishmongers and supermarkets; it can be pricey, but tinned versions are more affordable and can be just as good. Tuna, particularly tinned, is now something of a kitchen staple in the UK. It’s a good source of vitamins B3, B6 and B12, as well as selenium and phosphorous. And fresh tuna is a good source of vitamin D. In terms of sustainability, it’s a mixed story. All bluefin tuna is either endangered, or vulnerable. Skipjack and albacore—commonly used in tinned tuna—are usually the best choices, but it depends on fishing methods, so look for the MSC’s blue tick. Try sardines or other oily fish like pilchards or mackerel for a sustainable swap. Originally published June 2022. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/five_types_fish",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why are we obsessed with just five types of fish?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0jfwf2r.jpg By Sue Quinn In Britain, we’re creatures of habit when it comes to seafood. The Marine Stewardship Council (MSC) reports that 80 percent of all seafood sold in the UK comprises just five varieties: salmon, cod, haddock, prawns and tuna. Experts say there are benefits to be gained from casting a wider net when shopping for fish and other seafood, both for our health and the environment. The benefits of eating seafood The NHS advice is to eat at least two portions of fish each week. One portion should be an oily fish such as salmon, trout, mackerel, sardines or pilchards. These are rich in nutrients and healthy omega-3 fats that we need to include in our diet because our body can’t make them. The second portion can be either another serving of oily fish, white fish or shellfish. Just as we’re advised to eat a wide variety of fruit and vegetables, registered nutritionist Juliette Kellow explains that “Variety is really important because different fish and shellfish provide different nutrients.” The Marine Conservation Society (MCS) says there are sustainable sources of the Big Five, but few of them come from the UK. What’s more, our narrow range of seafood choices can drive destructive fishing practices, according to the organisation. “There are scores of options available to us, and by expanding the range of seafood we eat, we take some of the pressure off a small handful of species,” says the MCS’s Jack Clarke. “Three quarters of the seafood we catch is exported to our continental cousins, who prize our herring, sole and langoustines more than we do,” Clarke says. Why we’re stuck in a rut Do we stick to the same five species because we’re unadventurous? Not at all, says marine and fisheries expert Terri Portmann, who explains it’s a question of convenience. “These are what supermarkets tend to stock,” she says. “Much of it is imported, and the supply chain makes these species easy for supermarkets to get hold of consistently.” Portmann says consumers proved during lockdown they were happy to try a wide variety of seafood. When export markets collapsed and restaurants closed, British fishers launched a variety of initiatives to stay in business, including home delivered box schemes, which made a wider variety of seafood more accessible than before. Some supermarkets also expanded their range to support the industry to include UK-caught species generally not available, including Dover sole, hake and fresh sardines. Even the lesser-known gurnard, megrim and spider crab were snapped up. “Consumers were really keen to try all those things, which proves that they do have an appetite for them,” Portmann says. “They’re just not widely available in supermarkets.” Alternative fish ideas Rick Stein's hake with chorizo and potatoesTom Kerridge's plaice with gremolata crumbNigella's fear-free fish stew uses any white fishUse monkfish for Maunika Gowardhan's Goan fish curryNathan Outlaw's gurnard with ham and beansNadiya's simple pan-fried tilapia with sweet onions Rick Stein's hake with chorizo and potatoes Tom Kerridge's plaice with gremolata crumb Nigella's fear-free fish stew uses any white fish Use monkfish for Maunika Gowardhan's Goan fish curry Nathan Outlaw's gurnard with ham and beans Nadiya's simple pan-fried tilapia with sweet onions Another reason we default to familiar species is because we’re a bit squeamish about preparing seafood, Kellow believes. Our favourites are often sold filleted and de-boned, as well as de-shelled prawns, so we don’t need to do much to prepare them. “But supermarkets are getting better and now offer a wider range than they did,” she says. If you don’t have access to a fishmonger, the MCS says most of the seafood sold in UK supermarkets is responsibly caught. And the fresh fish section isn’t the only place to shop, with the frozen and tinned food sections offering budget alternatives to the Big Five. “It tends to be less expensive, and it’s prepared for you to varying degrees,” Kellow says. Look out for the Marine Stewardship Council’s (MSC) blue tick on packaging. It shows certified sustainable seafood from healthy wild fish populations. Also, the Aquaculture Stewardship Council’s (ASC) green badge which certifies environmentally and socially responsible seafood. It’s important to note the NHS recommends some people restrict their intake of certain seafoods. Easy hands-off fish ideas Sliced squid and vac-pack mussels can be used for Spanish paellaFrozen fish pie mix is great for a healthy fish pieFlake smoked mackerel into an easy pilafA tin of sardines adds extra health benefits to a healthy stew Sliced squid and vac-pack mussels can be used for Spanish paella Frozen fish pie mix is great for a healthy fish pie Flake smoked mackerel into an easy pilaf A tin of sardines adds extra health benefits to a healthy stew Healthy, eco-friendly, budget swaps Salmon is a rich source of omega-3 fats that are important for heart and brain health, as well as good vision. Salmon also contains vitamin D, which supports our immune system and is vital for healthy bones and teeth.Most of the salmon we eat in the UK is farmed, much of it in Scotland (wild salmon is no longer fished commercially anywhere in the UK. Critics of Scottish salmon farming say it causes an array of environmental problems including sea lice, pollution and sea bed damage. However, the industry insists it’s working hard to address these concerns. If you want to swap salmon for other oily fish, Kellow suggests tinned versions like mackerel (one of the best dietary sources of omega-3), sardines and pilchards. As tinned fish is already cooked, it’s quick and easy to turn into meals. Serve on toast, add to salads, stuff into baked potatoes or whizz into speedy pates. A bonus is that some varieties (sardines, for example) come in tomato sauce. “Cook up some pasta, mix in a can of sardines in tomato sauce, and serve with salad and you've got a pretty balanced meal,” Kellow says. She adds it’s important to check the label to make sure there’s not too much added salt. Cod and haddock, like all fish, are excellent sources of protein and are low in fat. Both contain potassium (which supports cell function) and phosphorous (for bone health). Cod and haddock also an excellent source of selenium (important for our immune system) and iodine (needed for many body processes). In terms of sustainability, some UK cod stocks are under pressure, according to the MCS, so opt for cod from Iceland if possible, or swap it for European hake. Haddock from the North Sea and Iceland is currently a sustainable choice, or the MCS suggests switching to plaice from the North Sea. Kellow says most white fish is nutritionally similar and encourages home cooks to experiment. “Fish fingers and crumbed fish count as part of your weekly intake,” she says. “It doesn’t have to be a fish fillet on a plate with potatoes.” In most cases, you can swap one white fish for another in recipes, just vary the cooking time according to thickness. For something different, check the freezer section for cod and haddock alternatives like hake, basa and pollock. Prawns contain many vitamins (notably B3, B12 and E) as well as copper and selenium, which support our immune system. The MCS says smaller Northern prawns are a good environmental choice. Meanwhile, Tiger and King prawns imported from countries like Thailand, Indonesia, Vietnam and Madagascar are on the organisation’s Fish to Avoid list. Scottish langoustines have a similar nutritional profile to prawns and those caught with pots or kreels are a sustainable and delicious alternative. (A large proportion of UK-caught langoustines are exported). Farmed mussels and scallops are excellent options too – though keep an eye out for ASC certification. Again, search the freezer section for mussels and scallops that have been picked from their shells if the idea of handling them doesn’t appeal. If you don't know where to start, you could try a seafood mix or fish pie mix. “Combine it with a white sauce, throw some peas in and maybe some sweetcorn, top with mashed potato and bake until cooked through and bubbling,” Kellow suggests. Can’t resist a prawn sandwich? Try crab instead. Fresh shredded crab meat is widely available in fishmongers and supermarkets; it can be pricey, but tinned versions are more affordable and can be just as good. Tuna, particularly tinned, is now something of a kitchen staple in the UK. It’s a good source of vitamins B3, B6 and B12, as well as selenium and phosphorous. And fresh tuna is a good source of vitamin D. In terms of sustainability, it’s a mixed story. All bluefin tuna is either endangered, or vulnerable. Skipjack and albacore—commonly used in tinned tuna—are usually the best choices, but it depends on fishing methods, so look for the MSC’s blue tick. Try sardines or other oily fish like pilchards or mackerel for a sustainable swap. Originally published June 2022."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f5eb3bdbfd0cc01c28"
} | ce93f7615c12fcedd8d5a242d30ad6aeb323f36ef338312fce6b800d3eb37c76 | The total beginner's guide to tasting wine like a pro
Follow these tips and you’ll soon be sniffing, swilling and slurping like an expert… https://ichef.bbci.co.uk/images/ic/480xn/p0c640vc.jpg When you’re in a supermarket, pub or restaurant, do you feel stumped when presented by the selections of wine on offer? There’s just so much choice. Whether it’s red, rosé or white, sweet or dry, fruity or savoury, full-bodied or light – there are so many options, and sometimes, the language can make things even more confusing. Do you really taste the ‘cut grass’ notes that the label proclaims? Do you find yourself trying to find the hint of blackcurrant but fail? Professional wine tasting teacher, Anjali Douglas reveals her top tips to help you feel more confident about choosing wine that matches your mood, your food and your tastes. Don’t be put off by wine tasting stereotypes Think wine tasting is just something for the rich and famous? Think again! “It’s getting more accessible and the basics are pretty straightforward,” says Anjali. “Don’t worry about getting lots of wine tasting equipment, a bottle opener and a couple of wine glasses is all you need. Remember, it’s your opinion that matters most – if you like the wine, then it’s good wine!” Understanding the basics “Wine is made by converting sweet grape juice into alcohol (and Co2) by a process called fermentation,” explains Anjali. “The two main things that distinguish one wine from another are grape variety and climate. For some wines it will be easy to see what grape variety is used as it will be written on the bottle,” says the expert, while pointing out a few examples: “Chardonnay, Merlot and Sauvignon Blanc are all names of grapes. These varieties, like apples in a supermarket, will have different characteristics,” says Anjali who works for the Wine & Spirit Education Trust. For other wines – including Burgundy and Rioja, the type of wine is named after a region. This is especially common with wines from France, Italy and Spain. “Here you might have to look up what grapes are used,” says Anjali before adding: “All wines will tell you where they are from on the label. It can be as big as the country or as small as a tiny village. “Wines from a cooler climate – like parts of France, Germany or the UK, will make wines that are generally fresher and lighter, whereas a warm climate will make wines that are richer and fuller. One isn’t better or worse than the other, they’re just different!” The basic types of wine: Red: “A wine made with black grape varieties like Merlot, Syrah or Cabernet Sauvignon. The black grape skins soak in the liquid imparting a red colour. Red wines can dry out your mouth, the reason being, the grape skins include the chemical compound tannins which are very bitter. They are also present in black tea which is why if you've ever over-brewed a cup, it can leave a sticky, dry feeling on your palate – that's the tannins.” White: “A wine usually made with white grape varieties like Chardonnay, Sauvignon Blanc or Riesling. Just the fleshy pulp inside a grape is used to make these, so there is no colour from the skins.” Rosé : “Sort of a weak tea version of red wine! The skins of black grapes are just soaked for a very short time in the fermenting juice, so a tiny bit of colour is imparted, making the wine pink.” Dessert: “A wine with lots of natural sugar! It will taste very sweet and thicker and heavier when you taste it.” Fortified: “Wine that has had extra alcohol added to it – usually this is a spirit. It’s historically been done as a method to preserve a wine.” Sparkling: “Wine that has had Co2 trapped and dissolved in the wine [or added to it], giving it bubbles, or sparkle.” Related stories Delicious things you never thought to do with chocolateThere’s a backlash against food detoxes and here’s whyCan any foods cure a hangover? Delicious things you never thought to do with chocolate There’s a backlash against food detoxes and here’s why Can any foods cure a hangover? Now it’s time to taste wine https://ichef.bbci.co.uk/images/ic/480xn/p0c6431h.jpg “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. "So, no flute glasses!" says the wine tasting instructor.Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. "So, no flute glasses!" says the wine tasting instructor. “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. "So, no flute glasses!" says the wine tasting instructor. Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” Appearance: “Have a look at the wine, is it red, white, rosé? Can you see any bubbles?” Then, look at how deep or light the colours are as this could indicate what to expect from the wine. Nose: “Give the wine a swirl and a smell, what aromas are there? All wines have fruity aromas – look for citrus, stone or tropical fruits in whites and red or black berry fruits in reds. Then, is there anything else? Spicy aromas like vanilla or clove might indicate the wine has been stored inside an oak barrel.” Palate: “This is what you can taste when you sip the wine. Try to get it all around your mouth – like mouthwash! Consider: Are there any other flavours you can taste as well as the aromas you could smell? How light or heavy does it feel? Can you taste any sweetness? Are you finding it particularly mouth-watering and refreshing? Is the alcohol warming up your palate or is it not very noticeable? For reds you might pick up some bitterness – ask how much is it drying out your mouth?” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.”The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.” The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” Comparing wines https://ichef.bbci.co.uk/images/ic/480xn/p0c643f7.jpg If you can, tasting two or more at the same time is useful, says Anjali. “That way you can really see how different some wines can be from each other.” If you’re tasting wine with a friend or two and so can splash out on a couple of bottles, what should you opt for? “It can be useful to taste two wines made from the same grape varieties but from different places [in the world], that way you can see what is similar and what is different about them.” Anjali explains the following are good to try (and all will be affordable and available from supermarkets): Chablis vs. Chardonnay from Australia or CaliforniaSancerre vs. New Zealand Sauvignon BlancBordeaux vs. Merlot from ChileRed Burgundy vs. Pinot Noir from Chile or New ZealandRosé from Provence vs. White Zinfandel from California Chablis vs. Chardonnay from Australia or California Sancerre vs. New Zealand Sauvignon Blanc Bordeaux vs. Merlot from Chile Red Burgundy vs. Pinot Noir from Chile or New Zealand Rosé from Provence vs. White Zinfandel from California Glossary of wine phrases Full/medium/light-bodied: “This relates to the weight of the wine. Compare skimmed milk to whole milk, this is the equivalent of light and full-bodied wine.” Dry: “The majority of wines are dry. This means all the sugar in the grape juice has been converted into alcohol. Just because it smells sweet doesn’t mean it will be!” Off Dry: “A little bit of sugar is left in the wine, so it might taste a little bit sweet. Some Rieslings are off dry.” Medium: “The sweetness you taste in this wine is noticeable. A few rosés including White Zinfandel are medium in sweetness.” Sweet: These wines are very sweet! They also taste richer and heavier on the palate. They are also known as dessert wines. Examples include Sauternes or Port.” Fruity: All wines smell fruity in some way, but some wines have additional aromas like spice from being stored in an oak barrel, or savoury aromas from ageing. Fruity wines are usually young and ‘unoaked’.” Savoury: “If a wine has spent time ageing it might become more savoury. Have a look at the vintage – the year written on the bottle – to get an idea of the age of the wine. The older it is, the more likely it will begin to have savoury aromas like earth, mushroom, leather or nuts.” Aromatic: “This wine has intense aromas that are often quite perfumed, floral or herbaceous. Examples include Riesling or Sauvignon Blanc.” What to expect from different wines While the list below isn't exhaustive, these are the most commonly talked about grapes and regions. Once you've got your head around these, why not investigate others. Grapes Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.”Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.”Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.”Merlot: “A plummy red wine with smooth tannins.”White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.”Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.”Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.”Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!”Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.” Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.” Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.” Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.” Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.” Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.” Merlot: “A plummy red wine with smooth tannins.” Merlot: “A plummy red wine with smooth tannins.” White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.” White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.” Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.” Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.” Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.” Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.” Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!” Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!” Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Regions Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.”Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.”Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.”White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.”Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.”Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.”Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.”Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.” Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.” Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.” Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.” Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.” Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.” White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.” White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.” Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.” Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.” Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.” Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.” Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.” Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.” Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Originally published May 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/wine_tasting",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The total beginner's guide to tasting wine like a pro",
"content": "Follow these tips and you’ll soon be sniffing, swilling and slurping like an expert… https://ichef.bbci.co.uk/images/ic/480xn/p0c640vc.jpg When you’re in a supermarket, pub or restaurant, do you feel stumped when presented by the selections of wine on offer? There’s just so much choice. Whether it’s red, rosé or white, sweet or dry, fruity or savoury, full-bodied or light – there are so many options, and sometimes, the language can make things even more confusing. Do you really taste the ‘cut grass’ notes that the label proclaims? Do you find yourself trying to find the hint of blackcurrant but fail? Professional wine tasting teacher, Anjali Douglas reveals her top tips to help you feel more confident about choosing wine that matches your mood, your food and your tastes. Don’t be put off by wine tasting stereotypes Think wine tasting is just something for the rich and famous? Think again! “It’s getting more accessible and the basics are pretty straightforward,” says Anjali. “Don’t worry about getting lots of wine tasting equipment, a bottle opener and a couple of wine glasses is all you need. Remember, it’s your opinion that matters most – if you like the wine, then it’s good wine!” Understanding the basics “Wine is made by converting sweet grape juice into alcohol (and Co2) by a process called fermentation,” explains Anjali. “The two main things that distinguish one wine from another are grape variety and climate. For some wines it will be easy to see what grape variety is used as it will be written on the bottle,” says the expert, while pointing out a few examples: “Chardonnay, Merlot and Sauvignon Blanc are all names of grapes. These varieties, like apples in a supermarket, will have different characteristics,” says Anjali who works for the Wine & Spirit Education Trust. For other wines – including Burgundy and Rioja, the type of wine is named after a region. This is especially common with wines from France, Italy and Spain. “Here you might have to look up what grapes are used,” says Anjali before adding: “All wines will tell you where they are from on the label. It can be as big as the country or as small as a tiny village. “Wines from a cooler climate – like parts of France, Germany or the UK, will make wines that are generally fresher and lighter, whereas a warm climate will make wines that are richer and fuller. One isn’t better or worse than the other, they’re just different!” The basic types of wine: Red: “A wine made with black grape varieties like Merlot, Syrah or Cabernet Sauvignon. The black grape skins soak in the liquid imparting a red colour. Red wines can dry out your mouth, the reason being, the grape skins include the chemical compound tannins which are very bitter. They are also present in black tea which is why if you've ever over-brewed a cup, it can leave a sticky, dry feeling on your palate – that's the tannins.” White: “A wine usually made with white grape varieties like Chardonnay, Sauvignon Blanc or Riesling. Just the fleshy pulp inside a grape is used to make these, so there is no colour from the skins.” Rosé : “Sort of a weak tea version of red wine! The skins of black grapes are just soaked for a very short time in the fermenting juice, so a tiny bit of colour is imparted, making the wine pink.” Dessert: “A wine with lots of natural sugar! It will taste very sweet and thicker and heavier when you taste it.” Fortified: “Wine that has had extra alcohol added to it – usually this is a spirit. It’s historically been done as a method to preserve a wine.” Sparkling: “Wine that has had Co2 trapped and dissolved in the wine [or added to it], giving it bubbles, or sparkle.” Related stories Delicious things you never thought to do with chocolateThere’s a backlash against food detoxes and here’s whyCan any foods cure a hangover? Delicious things you never thought to do with chocolate There’s a backlash against food detoxes and here’s why Can any foods cure a hangover? Now it’s time to taste wine https://ichef.bbci.co.uk/images/ic/480xn/p0c6431h.jpg “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. \"So, no flute glasses!\" says the wine tasting instructor.Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. \"So, no flute glasses!\" says the wine tasting instructor. “Pour out a 50ml measure in a wine glass – this is the equivalent of a double shot. There should be enough space that you can swirl the wine around without getting it all over your carpet!” This will help release the aromas explains Anjali. \"So, no flute glasses!\" says the wine tasting instructor. Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” Anjali advises following the Systematic Approach to Tasting. “Here you need to think about the appearance, nose and palate of a wine.” Appearance: “Have a look at the wine, is it red, white, rosé? Can you see any bubbles?” Then, look at how deep or light the colours are as this could indicate what to expect from the wine. Nose: “Give the wine a swirl and a smell, what aromas are there? All wines have fruity aromas – look for citrus, stone or tropical fruits in whites and red or black berry fruits in reds. Then, is there anything else? Spicy aromas like vanilla or clove might indicate the wine has been stored inside an oak barrel.” Palate: “This is what you can taste when you sip the wine. Try to get it all around your mouth – like mouthwash! Consider: Are there any other flavours you can taste as well as the aromas you could smell? How light or heavy does it feel? Can you taste any sweetness? Are you finding it particularly mouth-watering and refreshing? Is the alcohol warming up your palate or is it not very noticeable? For reds you might pick up some bitterness – ask how much is it drying out your mouth?” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.”The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.” Swallow the wine (or spit it out): “I spit it when I’m working,” says Anjali but when you’re at home, swallowing the wine can actually be beneficial – and not just because it means the wine doesn’t go to waste! “You might feel different alcohol levels a bit better towards the back of your palate, near your throat. It’s that warming feeling you might experience if you've had a spirit. See if you can taste that.” The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” The finish: “This is the length of time the positive flavours linger on the palate. For example, how long does the taste of blackcurrant or strawberry that you could smell last? The longer you can taste it after you’ve swallowed or spat out the wine, the higher the quality.” Comparing wines https://ichef.bbci.co.uk/images/ic/480xn/p0c643f7.jpg If you can, tasting two or more at the same time is useful, says Anjali. “That way you can really see how different some wines can be from each other.” If you’re tasting wine with a friend or two and so can splash out on a couple of bottles, what should you opt for? “It can be useful to taste two wines made from the same grape varieties but from different places [in the world], that way you can see what is similar and what is different about them.” Anjali explains the following are good to try (and all will be affordable and available from supermarkets): Chablis vs. Chardonnay from Australia or CaliforniaSancerre vs. New Zealand Sauvignon BlancBordeaux vs. Merlot from ChileRed Burgundy vs. Pinot Noir from Chile or New ZealandRosé from Provence vs. White Zinfandel from California Chablis vs. Chardonnay from Australia or California Sancerre vs. New Zealand Sauvignon Blanc Bordeaux vs. Merlot from Chile Red Burgundy vs. Pinot Noir from Chile or New Zealand Rosé from Provence vs. White Zinfandel from California Glossary of wine phrases Full/medium/light-bodied: “This relates to the weight of the wine. Compare skimmed milk to whole milk, this is the equivalent of light and full-bodied wine.” Dry: “The majority of wines are dry. This means all the sugar in the grape juice has been converted into alcohol. Just because it smells sweet doesn’t mean it will be!” Off Dry: “A little bit of sugar is left in the wine, so it might taste a little bit sweet. Some Rieslings are off dry.” Medium: “The sweetness you taste in this wine is noticeable. A few rosés including White Zinfandel are medium in sweetness.” Sweet: These wines are very sweet! They also taste richer and heavier on the palate. They are also known as dessert wines. Examples include Sauternes or Port.” Fruity: All wines smell fruity in some way, but some wines have additional aromas like spice from being stored in an oak barrel, or savoury aromas from ageing. Fruity wines are usually young and ‘unoaked’.” Savoury: “If a wine has spent time ageing it might become more savoury. Have a look at the vintage – the year written on the bottle – to get an idea of the age of the wine. The older it is, the more likely it will begin to have savoury aromas like earth, mushroom, leather or nuts.” Aromatic: “This wine has intense aromas that are often quite perfumed, floral or herbaceous. Examples include Riesling or Sauvignon Blanc.” What to expect from different wines While the list below isn't exhaustive, these are the most commonly talked about grapes and regions. Once you've got your head around these, why not investigate others. Grapes Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.”Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.”Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.”Merlot: “A plummy red wine with smooth tannins.”White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.”Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.”Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.”Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!”Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.” Syrah: “A full-bodied red wine with aromas of blackberry and peppery spice.” Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.” Cabernet Sauvignon: “A red wine with high levels of tannins and acidity – aromas of blackcurrant and sometimes a herbaceous or minty aroma.” Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.” Pinot Noir: “A delicate and fresh red wine with aromas like strawberry and red cherry.” Merlot: “A plummy red wine with smooth tannins.” Merlot: “A plummy red wine with smooth tannins.” White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.” White Zinfandel: “A medium sweet rosé wine with aromas of candied strawberries and watermelon.” Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.” Sauvignon Blanc: “An aromatic white wine with strong aromas of passion fruit, cut grass and grapefruit and very high acidity.” Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.” Chardonnay: “The style of Chardonnay depends very much on the climate it’s grown in. Somewhere cool, like Chablis, it will have fresh citrussy aromas, somewhere warm, like California, it will have aromas of pineapple, mango and maybe some spice from oak.” Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!” Riesling: “Another aromatic grape which can have complex aromas of white flowers and lemons. It’s not always sweet but it can be!” Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Malbec: “A medium or full-bodied red wine with aromas of plums and vanilla.” Regions Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.”Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.”Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.”White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.”Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.”Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.”Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.”Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.” Chablis: “A wine from northern France with refreshing high acidity and aromas of lemons and green apple.” Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.” Bordeaux: “A red wine from south-west France with aromas of black fruits like black plum and blackberry and maybe some cedar and clove.” Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.” Red Burgundy [made from the Pinot Noir grape]: “A delicate French (mid-East) red wine – aromas of strawberry, cranberry and red cherries and lower levels of tannin.” White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.” White Burgundy [made from the Chardonnay grape]: “A full-bodied white wine – look for aromas of lemon, peach, smoke and vanilla.” Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.” Sancerre: “A fresh white wine from Central France made from Sauvignon blanc grape. It has aromas of lemons and cut grass.” Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.” Rioja: “A red wine from Spain which can have aromas of strawberry and vanilla from oak.” Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.” Barolo: “A wine from North-West Italy that needs some time maturing for it to be at its best. It has very high, mouth-drying tannins that will soften over time and aromas of dried strawberry, herbs and earth.” Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Priorat: “This wine comes from a region in Spain with very old vines. These vines produce very small amounts of grapes that are very intense.” Originally published May 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f6eb3bdbfd0cc01c29"
} | b6e91657b86327bc6bd448e0b1eb35396a3ab7146d5a517c7ff8e64f77942b55 | Why are we so obsessed with carrots, onions, peas and tomatoes?
https://ichef.bbci.co.uk/images/ic/480xn/p08ttslc.jpg Variety is the spice of life, they say, but not for many of the UK public. Using data from the National Diet and Nutrition Survey (NDNS), the British Nutrition Foundation recently announced shocking statistics: 50 percent of the UK’s vegetable intake is made up of just four types: peas, tomatoes (yes, we know this is technically a fruit), onions and carrots. We spoke to experts about what this means for our health, the benefits of varying things up a little and how to do this on a tight budget. Why should you vary your veg more? “Fruit and vegetables should make up just over a third of the food we eat each day. They provide us with essential vitamins and minerals, as well as fibre, which is important for gut health”, says nutrition scientist Dr Simon Steenson of the British Nutrition Foundation. “It’s important we aim for a wide variety, including different colours, as each type provides different amounts and combinations of nutrients. Studies have linked eating more fruit and vegetables to a lower risk of several diseases, including developing type 2-diabetes”, he continues. “Most fruit and vegetables are also naturally low in calories and fat, so having plenty with meals or as snacks can help us have satisfying portions of food with fewer calories”, he concludes. Related stories Take the test: Are you getting your five-a-day?How bad for you is a boring diet?What is the Mediterranean diet? Take the test: Are you getting your five-a-day? How bad for you is a boring diet? What is the Mediterranean diet? What’s missing from the selection? The four veg do pack a punch when it comes to nutrients and vitamins, according to University of Reading Professor in nutrition, Gunter Kuhnle. “There’s a nice range of benefits. Carrots and peas have good amounts of fibre, carrots have vitamin A, and tomatoes and onions have vitamin C… I think they’re a nice selection, albeit a bit boring.” It’s important to eat a wide variety of veg, and there’s one group Professor Kuhnle definitely feels is missing. “They don’t contain any sort of green leafy vegetables, so there should be a bigger source of folate – a dark leafy veg or something like broccoli or sprouts”. So why do we have such a limited veg palette? Well, first things first, Professor Kuhnle doesn’t think it’s because we’re lazy or unadventurous: “You get used to foods, and that results in having the same type of dishes, and if people cook for themselves it’s a recipe they know will work”. Of course, budget is an issue too. Are we willing to spend money on an untried veg and risk making a meal we don’t like? “Less than a third of UK adults eat at least five portions of fruit and vegetables a day [80g fruit or veg is equal to one portion]. People may find getting more fruit and vegetables into the diet difficult, especially as many may be feeling the financial effects of the coronavirus pandemic”, says Prof. Kuhnle. Want to add another four to the mix? Nutritionist Jenna Hope suggests these budget-friendly options: Red cabbage: “This is a brilliant, cheap option and it can stretch a long way. Red cabbage is rich in polyphenols which are important for supporting heart health, brain health and gut function too.” Spring greens: “They are the perfect spring/summer leaves to add to salads or sauté with garlic for a delicious, fresh side dish. They’re rich in iron and magnesium to help support energy requirements.” Cauliflower: “One of the most versatile vegetables, cauliflower can be used in a range of ways and is another vegetable where one cauliflower will serve many people. Cauliflower contains Vitamin C, magnesium and is a good source of fibre too.” Swede: “A great alternative to sweet potato if you’re trying to increase diversity. Swede contains vitamin C which plays an important role in energy, immune function and bone health.” How can you try new fruit and veg cheaply? “Frozen, dried and canned vegetables and fruit count towards your five-a-day, and can be an easy way to bulk out meals. You can try adding frozen vegetables or a can of beans (which are cheap, low in fat and count for up to one of your five-a-day) to a meal like spaghetti bolognese or curry. You can also look for ‘wonky’ fruit and vegetables, which are cheaper in many supermarkets, or try local shops and markets”, says Prof. Kuhnle. Don’t feel pressured into buying expensive veg simply because it’s labelled as a ‘superfood’, says Prof. Kuhnle. “I’m sceptical about superfoods, which can be more expensive than regular veg. Rather than saying ‘these are the best and the most healthy foods’, I would rather say to use many different vegetables. “Vegetables come in and out of fashion – I remember when onions and garlic were extremely popular and there were lots of garlic supplements. I also remember when Swiss chard suddenly became popular, and I thought it was funny because growing up my mum and dad wouldn’t touch it because it wasn’t popular. “Sometimes someone in the public eye makes an old recipe with a particular vegetable and it becomes popular. Or there’s a clever marketing campaign – a few years back that happened with cranberries and suddenly they were really popular and seen as healthy, but you don’t get the same fuss over a cabbage, which is a great vegetable”, he concludes. Recipes to switch up your veg Veggie shepherds pie: Mix sweet potato in with the white potato toppingCauliflower macaroni cheese: Leeks, broccoli and other greens work brilliantly as wellBacon and kale pasta: Change up from pasta with peas to almost any other leafy greensRoasted vegetables: Easy to throw together and great for leftoversColeslaw: Shred crunchy vegetables in a slaw as a change from the usual saladRoot veg soup: Roasting roots brings out their sweetness for a comforting bowlTraybaked chicken: Throw a few different veg alongside for no extra effort Veggie shepherds pie: Mix sweet potato in with the white potato topping Cauliflower macaroni cheese: Leeks, broccoli and other greens work brilliantly as well Bacon and kale pasta: Change up from pasta with peas to almost any other leafy greens Roasted vegetables: Easy to throw together and great for leftovers Coleslaw: Shred crunchy vegetables in a slaw as a change from the usual salad Root veg soup: Roasting roots brings out their sweetness for a comforting bowl Traybaked chicken: Throw a few different veg alongside for no extra effort Widening your palate https://ichef.bbci.co.uk/images/ic/480xn/p08tttwb.jpg We might have been put off a veg because we tried it once and didn’t like it. But the key, says Professor Kuhnle, is to try it again and prepare it in a different way. “I have a young daughter, and when trying new food at first it’s ‘yucky’, then after a few attempts it tastes good. We need to do the same as adults. “I never liked beans, but I wanted my daughter to. So I tried them, to pretend they’re delicious, and they weren’t too bad. Taste seems to change over time. We need to maintain a curiosity about trying new things and eating them in different ways. “I grew up on vegetables cooked for two hours ‘for safety’. I hated them! I’ve learned to cook them for a short time so they still have a crunch, and now I like them. It’s usually not a vegetable people dislike, it’s the way it’s prepared.” Updated May 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/veg_variety",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why are we so obsessed with carrots, onions, peas and tomatoes?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08ttslc.jpg Variety is the spice of life, they say, but not for many of the UK public. Using data from the National Diet and Nutrition Survey (NDNS), the British Nutrition Foundation recently announced shocking statistics: 50 percent of the UK’s vegetable intake is made up of just four types: peas, tomatoes (yes, we know this is technically a fruit), onions and carrots. We spoke to experts about what this means for our health, the benefits of varying things up a little and how to do this on a tight budget. Why should you vary your veg more? “Fruit and vegetables should make up just over a third of the food we eat each day. They provide us with essential vitamins and minerals, as well as fibre, which is important for gut health”, says nutrition scientist Dr Simon Steenson of the British Nutrition Foundation. “It’s important we aim for a wide variety, including different colours, as each type provides different amounts and combinations of nutrients. Studies have linked eating more fruit and vegetables to a lower risk of several diseases, including developing type 2-diabetes”, he continues. “Most fruit and vegetables are also naturally low in calories and fat, so having plenty with meals or as snacks can help us have satisfying portions of food with fewer calories”, he concludes. Related stories Take the test: Are you getting your five-a-day?How bad for you is a boring diet?What is the Mediterranean diet? Take the test: Are you getting your five-a-day? How bad for you is a boring diet? What is the Mediterranean diet? What’s missing from the selection? The four veg do pack a punch when it comes to nutrients and vitamins, according to University of Reading Professor in nutrition, Gunter Kuhnle. “There’s a nice range of benefits. Carrots and peas have good amounts of fibre, carrots have vitamin A, and tomatoes and onions have vitamin C… I think they’re a nice selection, albeit a bit boring.” It’s important to eat a wide variety of veg, and there’s one group Professor Kuhnle definitely feels is missing. “They don’t contain any sort of green leafy vegetables, so there should be a bigger source of folate – a dark leafy veg or something like broccoli or sprouts”. So why do we have such a limited veg palette? Well, first things first, Professor Kuhnle doesn’t think it’s because we’re lazy or unadventurous: “You get used to foods, and that results in having the same type of dishes, and if people cook for themselves it’s a recipe they know will work”. Of course, budget is an issue too. Are we willing to spend money on an untried veg and risk making a meal we don’t like? “Less than a third of UK adults eat at least five portions of fruit and vegetables a day [80g fruit or veg is equal to one portion]. People may find getting more fruit and vegetables into the diet difficult, especially as many may be feeling the financial effects of the coronavirus pandemic”, says Prof. Kuhnle. Want to add another four to the mix? Nutritionist Jenna Hope suggests these budget-friendly options: Red cabbage: “This is a brilliant, cheap option and it can stretch a long way. Red cabbage is rich in polyphenols which are important for supporting heart health, brain health and gut function too.” Spring greens: “They are the perfect spring/summer leaves to add to salads or sauté with garlic for a delicious, fresh side dish. They’re rich in iron and magnesium to help support energy requirements.” Cauliflower: “One of the most versatile vegetables, cauliflower can be used in a range of ways and is another vegetable where one cauliflower will serve many people. Cauliflower contains Vitamin C, magnesium and is a good source of fibre too.” Swede: “A great alternative to sweet potato if you’re trying to increase diversity. Swede contains vitamin C which plays an important role in energy, immune function and bone health.” How can you try new fruit and veg cheaply? “Frozen, dried and canned vegetables and fruit count towards your five-a-day, and can be an easy way to bulk out meals. You can try adding frozen vegetables or a can of beans (which are cheap, low in fat and count for up to one of your five-a-day) to a meal like spaghetti bolognese or curry. You can also look for ‘wonky’ fruit and vegetables, which are cheaper in many supermarkets, or try local shops and markets”, says Prof. Kuhnle. Don’t feel pressured into buying expensive veg simply because it’s labelled as a ‘superfood’, says Prof. Kuhnle. “I’m sceptical about superfoods, which can be more expensive than regular veg. Rather than saying ‘these are the best and the most healthy foods’, I would rather say to use many different vegetables. “Vegetables come in and out of fashion – I remember when onions and garlic were extremely popular and there were lots of garlic supplements. I also remember when Swiss chard suddenly became popular, and I thought it was funny because growing up my mum and dad wouldn’t touch it because it wasn’t popular. “Sometimes someone in the public eye makes an old recipe with a particular vegetable and it becomes popular. Or there’s a clever marketing campaign – a few years back that happened with cranberries and suddenly they were really popular and seen as healthy, but you don’t get the same fuss over a cabbage, which is a great vegetable”, he concludes. Recipes to switch up your veg Veggie shepherds pie: Mix sweet potato in with the white potato toppingCauliflower macaroni cheese: Leeks, broccoli and other greens work brilliantly as wellBacon and kale pasta: Change up from pasta with peas to almost any other leafy greensRoasted vegetables: Easy to throw together and great for leftoversColeslaw: Shred crunchy vegetables in a slaw as a change from the usual saladRoot veg soup: Roasting roots brings out their sweetness for a comforting bowlTraybaked chicken: Throw a few different veg alongside for no extra effort Veggie shepherds pie: Mix sweet potato in with the white potato topping Cauliflower macaroni cheese: Leeks, broccoli and other greens work brilliantly as well Bacon and kale pasta: Change up from pasta with peas to almost any other leafy greens Roasted vegetables: Easy to throw together and great for leftovers Coleslaw: Shred crunchy vegetables in a slaw as a change from the usual salad Root veg soup: Roasting roots brings out their sweetness for a comforting bowl Traybaked chicken: Throw a few different veg alongside for no extra effort Widening your palate https://ichef.bbci.co.uk/images/ic/480xn/p08tttwb.jpg We might have been put off a veg because we tried it once and didn’t like it. But the key, says Professor Kuhnle, is to try it again and prepare it in a different way. “I have a young daughter, and when trying new food at first it’s ‘yucky’, then after a few attempts it tastes good. We need to do the same as adults. “I never liked beans, but I wanted my daughter to. So I tried them, to pretend they’re delicious, and they weren’t too bad. Taste seems to change over time. We need to maintain a curiosity about trying new things and eating them in different ways. “I grew up on vegetables cooked for two hours ‘for safety’. I hated them! I’ve learned to cook them for a short time so they still have a crunch, and now I like them. It’s usually not a vegetable people dislike, it’s the way it’s prepared.” Updated May 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f6eb3bdbfd0cc01c2a"
} | 39216556e0242c593c05d3ccab0b838aa377acaf9b6aabcbcef008e42b302077 | How to turn your passion for food into a business
https://ichef.bbci.co.uk/images/ic/480xn/p0c7vbcf.jpg If you’ve been watching Gordon Ramsay’s Future Food Stars, you’ll have seen budding entrepreneurs battling it out to win a £150,000 investment from the celebrity chef to set up their dream food business. Seeing Victoria (with her plantain-based snacks business) crowned the winner may have inspired you to reconsider your own food business dreams. We sought out some other entrepreneurs who’ve turned their food passions into careers without the help of a TV competition…. From nurse to frozen meal producer https://ichef.bbci.co.uk/images/ic/480xn/p0c6ppxp.jpg Lizzie (left) and her business partner, Katie. Lizzie Langdon, Home to Home, North Somerset Working as a nurse, Lizzie dreamed of setting up a family-friendly café in her countryside garden. “After a heart to heart with my husband I decided to quit the NHS to follow my dreams.” Despite lacking experience of the food industry she dived in headfirst, quickly developing her business skills while working in the kitchen. “It ran for three years but sadly had to close – ironically due to its popularity and outgrowing the premises.” Lizzie returned to healthcare, working as a private carer. Then she had a realisation; there are lots of people who can't cook home-cooked meals for themselves. Some are physically unable to, while others are simply just too busy with hectic schedules limiting their time in the kitchen. Regardless of the reason, they don’t want to resort to ultra-processed ready meals. Her idea was to create frozen meals using locally sourced ingredients and distribute them direct to customers and via retailers. She teamed up with Katie, who came with a nutrition degree and Cordon Bleu training. When Covid hit, the launch was brought forward, “to help provide the community with meals and to ease the stress of shopping in lockdown.” Starting a business when there were food shortages (they too struggled to buy flour and pasta) wasn’t easy, and they both had to juggle childcare with work. However, stepping up for a community in need paid dividends for the business. They attracted a loyal fanbase who order direct, and have also established a network of local stockists. They’re now hoping to expand the business further, while growing more of their own produce for the meals. Lizzie’s top tip: keep innovating. “A friend told me that the constant of all successful businesses is change – continually adapting to new needs, new market players and new situations.” From policy worker to baking teacher https://ichef.bbci.co.uk/images/ic/480xn/p0c6pqh5.jpg Rhiannon Abbott, The Epsom Bakehouse, Surrey When Rhiannon became disillusioned at work, she took comfort in baking. It was so enjoyable that she embarked on a training programme to set up a micro-bakery business in her own home. Things quickly escalated. “I started by holding a market stall one weekday lunchtime. I sold 70 percent of the freshly baked bread that I’d brought along that day and made some great local connections.” Starting a family made Rhiannon re-evaluate the direction of the business. It simply wasn't practical to spend days at a market stall, so she focused on teaching breadmaking classes every weekend. As her children grew, so did the business and she started expanding her teaching courses. When lockdown arrived, Rhiannon took her business online. It’s now a full-time job and doesn’t just stop with teaching. To reach new audiences and keep growing the business she blogs, produces YouTube videos and runs live videos. And she’s eager to keep pushing forward. “If you’re growing and adapting your business – there’s always something that you need to find out or learn,” she says. Rhiannon’s top tip: network. “Networking with other small business owners has been invaluable for support in running my business. There are often common issues and questions, and it’s useful to share advice and support.” From musician to restauranteur https://ichef.bbci.co.uk/images/ic/480xn/p0c6pqxn.jpg James Chant, Matsudai Ramen, Cardiff In 2019, James had become known within his friendship circle for making ramen. “I don't think anyone quite understood how obsessive I'd got,” he jokes. So, when his friend was arranging a pop-up event in Cardiff, he asked James if he’d like to sell his ramen there. It was perfect timing; James had lost his job and was not enjoying the freelancing life. His stall was such a success that he sold out. James decided to put on more pop-ups, ticketed events which he advertised on social media. “The first sold out in an hour, then it was 45 minutes, then half an hour. Soon they were selling out in about three or four minutes.” He registered his new business and took over a venue for Valentine’s. When lockdown came, he began selling meal kits from his kitchen and dining room, delivering them locally. Soon he found a courier and began delivering nationally. Once lockdown ended, he decided to get back on the road for a tour – but this time instead of playing music, it was making ramen for eager crowds. After gaining more fans, he’s signed a lease in Cardiff and is set to launch a restaurant. James’ top tip: take the leap. “If you're in a position where you're doing something which isn’t making you happy and you can see a path to happiness elsewhere, do it! It's so easy to ignore your own logic and advice, but you’ve just got to follow it.” From coach/trainer to rum cake producer https://ichef.bbci.co.uk/images/ic/480xn/p0c6pr4t.jpg Elaine Rémy, Vie’s Jamaican Rum Cakes, Lake District Elaine was an established coach and trainer living in Paris. But then, everything changed. “In May of 2018 my mum died, which led to me coming back to live in the UK. I had to literally start from scratch. I decided to turn my loss into a legacy and to start a cake business. I wanted to reproduce and recreate the rum cake my mum used to make when she was alive.” Growing up, Elaine’s house was always filled with the sweet scents of cakes. Her mum was a keen baker, and her rum cake was a hit. It continued to be a source of comfort as an adult too: “I lived in France for 20 years and when I’d visit home, there wasn’t one time she didn't give me a cake to go back with.” Elaine decided early on to outsource production of her mum’s recipe to a bakery in Kendal. She carried out extensive market research, not only on the cakes themselves, but how people described them and how that could impact the product names. In March 2020 she started selling the cakes. Just two weeks later lockdown brought things to a halt, so Elaine set up her website to sell the cakes online. She used the time to think how she could expand the business in future, crowdfunded and got her finances in place. Elaine’s planning on expanding to the corporate world and selling her cakes alongside bottles of rum (she’s already got her personal licence in place). Elaine’s top tip: get support. “See what organisations are available to offer support and help. I received business advice from the Cumbria Chamber, and it was invaluable.” From account executive to food photographer https://ichef.bbci.co.uk/images/ic/480xn/p0c6prgy.jpg Samantha Couzens, London Samantha always loved food and as a hobby, posted her own recipes online. “I’d started taking pictures of the recipes, first with a phone and then with an entry level camera. I’d also started following other food photographers on Instagram and watching how-to YouTube videos to improve my skills. I realised that my love for food might be the very thing I needed to build a business of my own.” So, in late 2019, Samantha took a big gulp, handed in her notice and decided to follow her dream. “Setting up the business, was terrifying! I didn’t feel ready at all, I don’t think you ever do.” “A lot of the early days were filled with networking and outreach, emailing brands and telling them about the work I did. I would walk into restaurants and cafes and introduce myself. I would attend events and hand out my card. Anything I could to get my name out there.” Samantha’s now a full-time food photographer. “I work primarily with businesses who are committed to making positive change in the food industry with sustainable, ethical and innovative products,” and she’s able to do all her work from her home studio. Samantha’s top tip: make yourself accountable. “For the first year, I’d have a phone call with my dad every week to update him on what I’d been doing. I treated it like an investors meeting, gathering my figures together and taking notes of what to work on by the following week.” From admin worker to confectionary producer Rebecca Eggleton, The Practical Parent, Cornwall Rebecca, wanted to make sure her daughter, who’s dairy-intolerant, didn’t miss out on the treats others had. “I mostly made desserts using dairy-free products such as chocolate and soya milk.” The treats proved so popular with family and friends she started making foodie hampers for birthday and Christmas gifts for them. Word spread and she started to make confectionary for other people. It dawned on Rebecca this could turn into a business. She got her hygiene certificates, registered with the local council, had her home inspected and took out insurance. “A normal day for me now is to drop my children at school and nursery. I then check my emails and respond, print out my list of orders, spend some time on social media and then I start making products. Once the children are picked up, fed, bathed and in bed, I have to cut and package all the products ready to ship the following day.” While Rebecca still makes dairy-free sweets she’s expanded her range to suit all tastes. Her next plan? “I’m hoping to start selling subscription boxes as a semi-passive income which would free up some time to enjoy with my family.” Rebecca’s top tip: don't sell yourself short. “Understand your margins so you can price your products and make sure you make a profit.” Originally published May 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_business",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to turn your passion for food into a business",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0c7vbcf.jpg If you’ve been watching Gordon Ramsay’s Future Food Stars, you’ll have seen budding entrepreneurs battling it out to win a £150,000 investment from the celebrity chef to set up their dream food business. Seeing Victoria (with her plantain-based snacks business) crowned the winner may have inspired you to reconsider your own food business dreams. We sought out some other entrepreneurs who’ve turned their food passions into careers without the help of a TV competition…. From nurse to frozen meal producer https://ichef.bbci.co.uk/images/ic/480xn/p0c6ppxp.jpg Lizzie (left) and her business partner, Katie. Lizzie Langdon, Home to Home, North Somerset Working as a nurse, Lizzie dreamed of setting up a family-friendly café in her countryside garden. “After a heart to heart with my husband I decided to quit the NHS to follow my dreams.” Despite lacking experience of the food industry she dived in headfirst, quickly developing her business skills while working in the kitchen. “It ran for three years but sadly had to close – ironically due to its popularity and outgrowing the premises.” Lizzie returned to healthcare, working as a private carer. Then she had a realisation; there are lots of people who can't cook home-cooked meals for themselves. Some are physically unable to, while others are simply just too busy with hectic schedules limiting their time in the kitchen. Regardless of the reason, they don’t want to resort to ultra-processed ready meals. Her idea was to create frozen meals using locally sourced ingredients and distribute them direct to customers and via retailers. She teamed up with Katie, who came with a nutrition degree and Cordon Bleu training. When Covid hit, the launch was brought forward, “to help provide the community with meals and to ease the stress of shopping in lockdown.” Starting a business when there were food shortages (they too struggled to buy flour and pasta) wasn’t easy, and they both had to juggle childcare with work. However, stepping up for a community in need paid dividends for the business. They attracted a loyal fanbase who order direct, and have also established a network of local stockists. They’re now hoping to expand the business further, while growing more of their own produce for the meals. Lizzie’s top tip: keep innovating. “A friend told me that the constant of all successful businesses is change – continually adapting to new needs, new market players and new situations.” From policy worker to baking teacher https://ichef.bbci.co.uk/images/ic/480xn/p0c6pqh5.jpg Rhiannon Abbott, The Epsom Bakehouse, Surrey When Rhiannon became disillusioned at work, she took comfort in baking. It was so enjoyable that she embarked on a training programme to set up a micro-bakery business in her own home. Things quickly escalated. “I started by holding a market stall one weekday lunchtime. I sold 70 percent of the freshly baked bread that I’d brought along that day and made some great local connections.” Starting a family made Rhiannon re-evaluate the direction of the business. It simply wasn't practical to spend days at a market stall, so she focused on teaching breadmaking classes every weekend. As her children grew, so did the business and she started expanding her teaching courses. When lockdown arrived, Rhiannon took her business online. It’s now a full-time job and doesn’t just stop with teaching. To reach new audiences and keep growing the business she blogs, produces YouTube videos and runs live videos. And she’s eager to keep pushing forward. “If you’re growing and adapting your business – there’s always something that you need to find out or learn,” she says. Rhiannon’s top tip: network. “Networking with other small business owners has been invaluable for support in running my business. There are often common issues and questions, and it’s useful to share advice and support.” From musician to restauranteur https://ichef.bbci.co.uk/images/ic/480xn/p0c6pqxn.jpg James Chant, Matsudai Ramen, Cardiff In 2019, James had become known within his friendship circle for making ramen. “I don't think anyone quite understood how obsessive I'd got,” he jokes. So, when his friend was arranging a pop-up event in Cardiff, he asked James if he’d like to sell his ramen there. It was perfect timing; James had lost his job and was not enjoying the freelancing life. His stall was such a success that he sold out. James decided to put on more pop-ups, ticketed events which he advertised on social media. “The first sold out in an hour, then it was 45 minutes, then half an hour. Soon they were selling out in about three or four minutes.” He registered his new business and took over a venue for Valentine’s. When lockdown came, he began selling meal kits from his kitchen and dining room, delivering them locally. Soon he found a courier and began delivering nationally. Once lockdown ended, he decided to get back on the road for a tour – but this time instead of playing music, it was making ramen for eager crowds. After gaining more fans, he’s signed a lease in Cardiff and is set to launch a restaurant. James’ top tip: take the leap. “If you're in a position where you're doing something which isn’t making you happy and you can see a path to happiness elsewhere, do it! It's so easy to ignore your own logic and advice, but you’ve just got to follow it.” From coach/trainer to rum cake producer https://ichef.bbci.co.uk/images/ic/480xn/p0c6pr4t.jpg Elaine Rémy, Vie’s Jamaican Rum Cakes, Lake District Elaine was an established coach and trainer living in Paris. But then, everything changed. “In May of 2018 my mum died, which led to me coming back to live in the UK. I had to literally start from scratch. I decided to turn my loss into a legacy and to start a cake business. I wanted to reproduce and recreate the rum cake my mum used to make when she was alive.” Growing up, Elaine’s house was always filled with the sweet scents of cakes. Her mum was a keen baker, and her rum cake was a hit. It continued to be a source of comfort as an adult too: “I lived in France for 20 years and when I’d visit home, there wasn’t one time she didn't give me a cake to go back with.” Elaine decided early on to outsource production of her mum’s recipe to a bakery in Kendal. She carried out extensive market research, not only on the cakes themselves, but how people described them and how that could impact the product names. In March 2020 she started selling the cakes. Just two weeks later lockdown brought things to a halt, so Elaine set up her website to sell the cakes online. She used the time to think how she could expand the business in future, crowdfunded and got her finances in place. Elaine’s planning on expanding to the corporate world and selling her cakes alongside bottles of rum (she’s already got her personal licence in place). Elaine’s top tip: get support. “See what organisations are available to offer support and help. I received business advice from the Cumbria Chamber, and it was invaluable.” From account executive to food photographer https://ichef.bbci.co.uk/images/ic/480xn/p0c6prgy.jpg Samantha Couzens, London Samantha always loved food and as a hobby, posted her own recipes online. “I’d started taking pictures of the recipes, first with a phone and then with an entry level camera. I’d also started following other food photographers on Instagram and watching how-to YouTube videos to improve my skills. I realised that my love for food might be the very thing I needed to build a business of my own.” So, in late 2019, Samantha took a big gulp, handed in her notice and decided to follow her dream. “Setting up the business, was terrifying! I didn’t feel ready at all, I don’t think you ever do.” “A lot of the early days were filled with networking and outreach, emailing brands and telling them about the work I did. I would walk into restaurants and cafes and introduce myself. I would attend events and hand out my card. Anything I could to get my name out there.” Samantha’s now a full-time food photographer. “I work primarily with businesses who are committed to making positive change in the food industry with sustainable, ethical and innovative products,” and she’s able to do all her work from her home studio. Samantha’s top tip: make yourself accountable. “For the first year, I’d have a phone call with my dad every week to update him on what I’d been doing. I treated it like an investors meeting, gathering my figures together and taking notes of what to work on by the following week.” From admin worker to confectionary producer Rebecca Eggleton, The Practical Parent, Cornwall Rebecca, wanted to make sure her daughter, who’s dairy-intolerant, didn’t miss out on the treats others had. “I mostly made desserts using dairy-free products such as chocolate and soya milk.” The treats proved so popular with family and friends she started making foodie hampers for birthday and Christmas gifts for them. Word spread and she started to make confectionary for other people. It dawned on Rebecca this could turn into a business. She got her hygiene certificates, registered with the local council, had her home inspected and took out insurance. “A normal day for me now is to drop my children at school and nursery. I then check my emails and respond, print out my list of orders, spend some time on social media and then I start making products. Once the children are picked up, fed, bathed and in bed, I have to cut and package all the products ready to ship the following day.” While Rebecca still makes dairy-free sweets she’s expanded her range to suit all tastes. Her next plan? “I’m hoping to start selling subscription boxes as a semi-passive income which would free up some time to enjoy with my family.” Rebecca’s top tip: don't sell yourself short. “Understand your margins so you can price your products and make sure you make a profit.” Originally published May 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f7eb3bdbfd0cc01c2b"
} | 5d8f0c38b5370cd8f79d747c81c510879a89142738d7aa857227361ba52cf63f | Crab cakes recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_cakes_80855_16x9.jpg Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time. 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed250g/9oz white crabmeat1 tbsp roughly chopped fresh coriander2 spring onions, finely sliced2 free-range eggs7-8 tbsp breadcrumbs plain flour, for dusting25ml/1fl oz olive oil 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed 250g/9oz white crabmeat 1 tbsp roughly chopped fresh coriander 2 spring onions, finely sliced 2 free-range eggs 7-8 tbsp breadcrumbs plain flour, for dusting 25ml/1fl oz olive oil sweet chilli jamfew handfuls salad leavesolive oil, for drizzlingsalt and freshly ground black pepper sweet chilli jam few handfuls salad leaves olive oil, for drizzling salt and freshly ground black pepper Method Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4.Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Place the ginger and chilli into a mini food processor and pulse until finely chopped. Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Recipe tips These crab cakes can be prepared the day before and left in the fridge overnight before cooking. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crab_cakes_80855",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab cakes recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_cakes_80855_16x9.jpg Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time. 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed250g/9oz white crabmeat1 tbsp roughly chopped fresh coriander2 spring onions, finely sliced2 free-range eggs7-8 tbsp breadcrumbs plain flour, for dusting25ml/1fl oz olive oil 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed 250g/9oz white crabmeat 1 tbsp roughly chopped fresh coriander 2 spring onions, finely sliced 2 free-range eggs 7-8 tbsp breadcrumbs plain flour, for dusting 25ml/1fl oz olive oil sweet chilli jamfew handfuls salad leavesolive oil, for drizzlingsalt and freshly ground black pepper sweet chilli jam few handfuls salad leaves olive oil, for drizzling salt and freshly ground black pepper Method Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4.Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Place the ginger and chilli into a mini food processor and pulse until finely chopped. Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Recipe tips These crab cakes can be prepared the day before and left in the fridge overnight before cooking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f7eb3bdbfd0cc01c2c"
} | ec9ae32e4bc91b27d289192bd27b233fc28780f9840388ed960b7c2e11ff257b | How to make bread without yeast or bread flour
Who’d have thought we’d become a nation of bakers all of a sudden? If the supermarket baking shelves are empty, don’t despair. If you’ve been lucky enough to bag any kind of flour but aren’t sure how to make bread with it, we’ve got easy recipes to see you through – yes, even if you have no yeast! Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p087m8s1.jpg Soda bread A proper, sliceable loaf, soda bread makes great toast. You can change the flavour by adjusting the ratio of white to wholemeal flour. Scatter in a few oats or seeds in this easy soda bread or go fruity for breakfast in Nadiya’s spotted dick soda bread. https://ichef.bbci.co.uk/images/ic/480xn/p087kq15.jpg Flatbreads and pizza dough You can swap in plain flour, chapati flour, wholemeal flour or a blend to make these easy flatbreads in 15 minutes. Fill and roll them like traditional wraps, or freeze them and defrost in the toaster for a buttery breakfast. This cheaty no-yeast pizza dough uses self-raising flour and is ready in 30 minutes. https://ichef.bbci.co.uk/images/ic/480xn/p0876438.jpg Scones Whether you like them sweet or savoury, scones require no yeast or bread flour. Nigel Slater’s giant cheese scone is a great accompaniment for lunches and dinners, and can be made with lots of different cheeses. If you toasted a slice with more cheese, we wouldn’t hold it against you. Little wholemeal cheese scones are also perfect for lunch, or you can top a casserole or stew with scone dough, rather like a savoury cobbler. https://ichef.bbci.co.uk/images/ic/480xn/p087kqlh.jpg Crackers Once you’ve made homemade crackers, you’ll wonder why you ever bought them. They are so quick and easy, plus utterly customisable. Nice alongside a bowl of soup, but essential with a plate of cheese and chutney. https://ichef.bbci.co.uk/images/ic/480xn/p087krpx.jpg No flour at all? You can whip up a flourless potato scone that makes a great accompaniment to soups or stews or a delicious brunch with grilled tomatoes, spinach or eggs. A potato rosti is a little less fluffy, but equally good. https://ichef.bbci.co.uk/images/ic/480xn/p08767nl.jpg Bread alternatives Yorkshire puddings It’s not bread, we know. But who’s ever sad to see a Yorkie? Whether small Yorkshire puddings with just enough space for a teacup of gravy or this Yorkshire pudding wrap, with a little plain flour to make a batter you’ve got comfort itself. They also freeze brilliantly. Are these unprecedented times not reason enough to throw caution to the wind and try Yorkies for breakfast? Dumplings We see your face falling, but it’s ok. You don’t have to have a box of suet in the cupboard to make fluffy dumplings. These use self-raising flour with a bit of butter and yoghurt. Cook on top of a vegetarian casserole or classic beef stew. Pancakes from odds and ends of different flours Plain white flour, wholemeal flour, spelt flour, or buckwheat flour – almost anything can be used to make quick and easy savoury pancakes. Fill with vegetables, cheese, beans, fish, it really doesn’t matter. If you can only find unusual flours such as gram flour, you can still make pancakes. How to make your own self-raising flour If you have plain flour but no self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g plain flour. Sift it through to ensure the baking powder is evenly distributed. Store in an air-tight container. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/how_to_make_bread_with_plain_flour",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make bread without yeast or bread flour",
"content": "Who’d have thought we’d become a nation of bakers all of a sudden? If the supermarket baking shelves are empty, don’t despair. If you’ve been lucky enough to bag any kind of flour but aren’t sure how to make bread with it, we’ve got easy recipes to see you through – yes, even if you have no yeast! Image source, Getty https://ichef.bbci.co.uk/images/ic/480xn/p087m8s1.jpg Soda bread A proper, sliceable loaf, soda bread makes great toast. You can change the flavour by adjusting the ratio of white to wholemeal flour. Scatter in a few oats or seeds in this easy soda bread or go fruity for breakfast in Nadiya’s spotted dick soda bread. https://ichef.bbci.co.uk/images/ic/480xn/p087kq15.jpg Flatbreads and pizza dough You can swap in plain flour, chapati flour, wholemeal flour or a blend to make these easy flatbreads in 15 minutes. Fill and roll them like traditional wraps, or freeze them and defrost in the toaster for a buttery breakfast. This cheaty no-yeast pizza dough uses self-raising flour and is ready in 30 minutes. https://ichef.bbci.co.uk/images/ic/480xn/p0876438.jpg Scones Whether you like them sweet or savoury, scones require no yeast or bread flour. Nigel Slater’s giant cheese scone is a great accompaniment for lunches and dinners, and can be made with lots of different cheeses. If you toasted a slice with more cheese, we wouldn’t hold it against you. Little wholemeal cheese scones are also perfect for lunch, or you can top a casserole or stew with scone dough, rather like a savoury cobbler. https://ichef.bbci.co.uk/images/ic/480xn/p087kqlh.jpg Crackers Once you’ve made homemade crackers, you’ll wonder why you ever bought them. They are so quick and easy, plus utterly customisable. Nice alongside a bowl of soup, but essential with a plate of cheese and chutney. https://ichef.bbci.co.uk/images/ic/480xn/p087krpx.jpg No flour at all? You can whip up a flourless potato scone that makes a great accompaniment to soups or stews or a delicious brunch with grilled tomatoes, spinach or eggs. A potato rosti is a little less fluffy, but equally good. https://ichef.bbci.co.uk/images/ic/480xn/p08767nl.jpg Bread alternatives Yorkshire puddings It’s not bread, we know. But who’s ever sad to see a Yorkie? Whether small Yorkshire puddings with just enough space for a teacup of gravy or this Yorkshire pudding wrap, with a little plain flour to make a batter you’ve got comfort itself. They also freeze brilliantly. Are these unprecedented times not reason enough to throw caution to the wind and try Yorkies for breakfast? Dumplings We see your face falling, but it’s ok. You don’t have to have a box of suet in the cupboard to make fluffy dumplings. These use self-raising flour with a bit of butter and yoghurt. Cook on top of a vegetarian casserole or classic beef stew. Pancakes from odds and ends of different flours Plain white flour, wholemeal flour, spelt flour, or buckwheat flour – almost anything can be used to make quick and easy savoury pancakes. Fill with vegetables, cheese, beans, fish, it really doesn’t matter. If you can only find unusual flours such as gram flour, you can still make pancakes. How to make your own self-raising flour If you have plain flour but no self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g plain flour. Sift it through to ensure the baking powder is evenly distributed. Store in an air-tight container."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f8eb3bdbfd0cc01c2d"
} | ace268a4ee587c4864c1428a8f74d1411977cfb6315d41b335578d8bfff4536d | Why ‘social eating’ could help beat loneliness
By Sue Quinn Eating together - even if it's just occasionally - could improve your emotional wellbeing, diet and could also help develop even the fussiest of taste buds. But it's not always easy - especially if you live alone. Here’s how to get the benefits of eating together, even if it's not possible to do so every evening. https://ichef.bbci.co.uk/images/ic/480xn/p0c58dcm.jpg For many of us, the last couple of years, with lockdowns and limitations on meeting up, has led to us almost forgetting how to socialise. When dealing with the day-to-day stresses of life, socialising can begin to feel like an effort. For some it goes further and people can begin to feel isolated from others. This has become such an issue (especially since the pandemic) that the theme of this year's Mental Health Awareness Week (May 9-15) is loneliness. Yet, could eating with others help? Evidence carried out by the University of Oxford shows that there are wellbeing and mental health benefits from 'social eating'. In fact the research states: "Those who eat socially more often feel happier and are more satisfied with life, are more trusting of others, are more engaged with their local communities, and have more friends they can depend on for support.” It doesn't have to involve eating at expensive restaurants, an alternative option - which is much more budget friendly - is to arrange a regular get-together at each other's houses where you take it in turns to cook. Alternatively, if you like to host regularly, consider inviting guests to bring a dish each. Find it hard to get friends to commit? There’s lots of likeminded people wanting to do the same. Keep an eye out for pop-up dinner events near to you. Often these involve guests sitting at a communal table (rather than individual ones) and as such, encourage conversation between diners. In addition, check local groups to find organisations that arrange community meals in your area. There's plenty of them and many are also focussed on reducing food waste, a winning combination. Benefits for families and young people Studies suggest that shared mealtimes are a recipe for happiness, as gathering around the dinner table connects us and promotes bonding. Other research shows links between children and teenagers who regularly sit down for meals with others, and a healthier diet, including more fruits, vegetables, and nutrients. There’s even evidence that ‘family meals’ reduce the likelihood of young people becoming overweight or obese. It’s a highly complex area and some experts argue it’s impossible to isolate the effects of eating together from other potential contributing factors. For example, households that share meals most frequently might have more financial resources to buy fresh food and/or the time, energy, and physical ability to cook, than those that don’t. In addition, some doctors say the idealised ritual of the family meal is impossible for many households to achieve and involves significant stresses. But psychologists and nutritionists broadly agree that sitting down to eat with others is good for everyone’s physical and emotional wellbeing, especially children and teenagers. “What we know is that when you don’t pay attention to the act of eating, you overeat and eat whatever's in front of you rather than thinking about it,” says Linda Blair, a clinical psychologist and parenting expert. “Being with other people focuses your attention on the fact you're eating, and because we know it's not good to eat without paying attention, the best cure is to eat together.” Live with fussy eaters? Eating together could help Catherine Lippe, a Registered Nutritionist specialising in child nutrition, says the foundations for healthy eating are formed at an early age, and enjoying meals around the table with others can play an important part. “It’s all about a child’s exposure to food,” Lippe says. “If you have mealtimes where everyone sits down together to eat, young children will recognise different foods and notice what they look and smell like.” This exposure helps children learn to appreciate food, especially if they’re ‘picky’ eaters. “If it's a new or challenging food, they may need a lot of exposure to these sensory elements of eating before they get to that final step of wanting to try it themselves,” Lippe says. Crucially, children also learn how to eat well and socialise by observing others at the table. “This role modelling aspect is really important,” Lippe says. “Sometimes as parents our role modelling is intentional, for example, we eat healthy foods we want our children to eat as a way of demonstrating that it’s safe, enjoyable and part of family life. Sometimes it can be unintentional, too. Just the act of sitting nicely at the table, saying please and thank you, this is all role modelling.” Related stories What is ultra-processed food?Feeding a family of fussy eatersHow to make brilliant food in minutes What is ultra-processed food? Feeding a family of fussy eaters How to make brilliant food in minutes Shared eating means better communication https://ichef.bbci.co.uk/images/ic/480xn/p0bn1lf4.jpg Teenagers might be more likely to open up if they can look at their food rather than directly at their parents while they're talking Mealtimes are also one of the most effective times to communicate with children and teenagers. “Kids of all ages, but particularly teenagers, are more likely to tell you things they're uncomfortable about or want to clear up if they don't have to make direct eye contact,” Blair says. “When you’re eating with them, they don't have to stare at you, they can look at the food. That’s why they will often say things they wouldn't say if you sat down and said ‘OK, let’s talk’.” For couples and housemates too, mealtimes are valuable opportunities to connect. “If you're rewarding yourself with food while you talk – and food is a reward for humans – then you’re in a better mood and less likely to snap,” Blair says. “It’s usually a more constructive argument over a meal.” But for many households, it’s not possible to sit down to eat together all the time. A survey last year by one supermarket chain found that only 28 percent of households shared a meal every night. Most people surveyed (55 percent) struggled to find the time and one-in-five (19 percent) worked too late to eat with the rest of the household. Almost one-quarter (23 percent) of parents said their children ate meals in front of the TV or games console. So how do you make the most of eating together when it’s not possible every night? 1. Quality not quantity “Frequency really isn’t important,” says Blair. “As long as you attempt to eat together once or twice a week, that’s what counts.” It’s important to be flexible, especially with teenagers, who are unlikely to communicate well if they’re forced to the table. “Remember the adolescent brain actually changes physiologically and they're on a different schedule than adults,” Blair says. “They aren't lazy, they really can't get up in the morning and are raring to go late at night. So have a fun brunch on Sunday at midday if that’s when they're getting up. Or sit down and have a hot drink and snack when they come home at night after going out.” Blair says it’s unnecessary for every household member to share every meal. “For example, if one of your children is at sports practice, that’s a lovely opportunity to sit down with one of your other kids and focus on them.” 2. Make mealtimes an occasion Blair suggests making shared meals a regular event if possible. “It might be Sunday lunch and pizza night on Tuesday, for example,” she says. But don’t stress about the quality of the meal, she adds, as food isn’t the most important aspect of eating together. Consider adding a fun element, especially where young children are involved, by bringing the buffet to the table, Lippe suggests. Instead of plating up individual dishes, place different elements of the meal on the table so everyone can help themselves. Noodles, fajitas, tacos or even toast with different toppings all work well, Lippe says. “Children can pick the bits that they want, and you can all have a conversation whilst you're eating together. It can be a great way for children to feel they're a bit more in control.” Getting children to help with meal preparation can make eating together more appealing, too. Lippe suggests encouraging them to help with cooking, setting the table, serving, and clearing up, depending on their age.” If they feel like they’ve contributed to mealtime, then they might be more likely to sit down and enjoy it as well.” 3. Put devices away https://ichef.bbci.co.uk/images/ic/480xn/p0bn1n58.jpg Could you create a 'no devices at the table' rule? Mounting research suggests there are significant benefits to putting screens and devices away during shared meals. Several studies suggest a link between screen use at the table – by parents, carers, and children – and increased risk of unhealthy eating patterns and obesity. One explanation for this is that you don’t notice when you’re full if you’re distracted by a screen. Another theory is that children can’t learn healthy eating habits from following the example of others if they and/or parents or carers are using their screens during meals. “Awareness of the meal is so important,” Blair says. “It only takes 15–20 minutes to actually eat a meal. Everyone can spare that time away from the phone.” 4. Think beyond the dining table https://ichef.bbci.co.uk/images/ic/480xn/p0bn1pbj.jpg You don't need to be restricted by a dining table, why not enjoy an indoor picnic? According to one survey, 20 percent of British households no longer own a dining table, but that doesn’t make sitting down to eat together impossible. “Think about barbecues or eating outside,” Lippe suggests. “Or especially if there are children involved, throw a rug down and have a carpet picnic. All of those things can make eating together a bit of an adventure.” Even if you’re sitting on the sofa together, just turn the TV off so you can catch-up while eating. 5. Be realistic Dr Max Davie, from the Royal College of Paediatrics and Child Health, says although there is evidence that eating together has benefits, for many households it isn’t possible. “It's really important that we don't present an unattainable ideal,” Dr Davie says. Households on low-incomes, shift workers, disabled people and individuals with neurodevelopmental disorders were examples of those who struggle to cook and/or enjoy shared meals. “The idea of the happy family around the kitchen table eating home-cooked healthy foods, presented as an ideal, is unhelpful and counterproductive if people can’t do it,” Dr Davie says. Originally published February 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/eating_together",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why ‘social eating’ could help beat loneliness",
"content": "By Sue Quinn Eating together - even if it's just occasionally - could improve your emotional wellbeing, diet and could also help develop even the fussiest of taste buds. But it's not always easy - especially if you live alone. Here’s how to get the benefits of eating together, even if it's not possible to do so every evening. https://ichef.bbci.co.uk/images/ic/480xn/p0c58dcm.jpg For many of us, the last couple of years, with lockdowns and limitations on meeting up, has led to us almost forgetting how to socialise. When dealing with the day-to-day stresses of life, socialising can begin to feel like an effort. For some it goes further and people can begin to feel isolated from others. This has become such an issue (especially since the pandemic) that the theme of this year's Mental Health Awareness Week (May 9-15) is loneliness. Yet, could eating with others help? Evidence carried out by the University of Oxford shows that there are wellbeing and mental health benefits from 'social eating'. In fact the research states: \"Those who eat socially more often feel happier and are more satisfied with life, are more trusting of others, are more engaged with their local communities, and have more friends they can depend on for support.” It doesn't have to involve eating at expensive restaurants, an alternative option - which is much more budget friendly - is to arrange a regular get-together at each other's houses where you take it in turns to cook. Alternatively, if you like to host regularly, consider inviting guests to bring a dish each. Find it hard to get friends to commit? There’s lots of likeminded people wanting to do the same. Keep an eye out for pop-up dinner events near to you. Often these involve guests sitting at a communal table (rather than individual ones) and as such, encourage conversation between diners. In addition, check local groups to find organisations that arrange community meals in your area. There's plenty of them and many are also focussed on reducing food waste, a winning combination. Benefits for families and young people Studies suggest that shared mealtimes are a recipe for happiness, as gathering around the dinner table connects us and promotes bonding. Other research shows links between children and teenagers who regularly sit down for meals with others, and a healthier diet, including more fruits, vegetables, and nutrients. There’s even evidence that ‘family meals’ reduce the likelihood of young people becoming overweight or obese. It’s a highly complex area and some experts argue it’s impossible to isolate the effects of eating together from other potential contributing factors. For example, households that share meals most frequently might have more financial resources to buy fresh food and/or the time, energy, and physical ability to cook, than those that don’t. In addition, some doctors say the idealised ritual of the family meal is impossible for many households to achieve and involves significant stresses. But psychologists and nutritionists broadly agree that sitting down to eat with others is good for everyone’s physical and emotional wellbeing, especially children and teenagers. “What we know is that when you don’t pay attention to the act of eating, you overeat and eat whatever's in front of you rather than thinking about it,” says Linda Blair, a clinical psychologist and parenting expert. “Being with other people focuses your attention on the fact you're eating, and because we know it's not good to eat without paying attention, the best cure is to eat together.” Live with fussy eaters? Eating together could help Catherine Lippe, a Registered Nutritionist specialising in child nutrition, says the foundations for healthy eating are formed at an early age, and enjoying meals around the table with others can play an important part. “It’s all about a child’s exposure to food,” Lippe says. “If you have mealtimes where everyone sits down together to eat, young children will recognise different foods and notice what they look and smell like.” This exposure helps children learn to appreciate food, especially if they’re ‘picky’ eaters. “If it's a new or challenging food, they may need a lot of exposure to these sensory elements of eating before they get to that final step of wanting to try it themselves,” Lippe says. Crucially, children also learn how to eat well and socialise by observing others at the table. “This role modelling aspect is really important,” Lippe says. “Sometimes as parents our role modelling is intentional, for example, we eat healthy foods we want our children to eat as a way of demonstrating that it’s safe, enjoyable and part of family life. Sometimes it can be unintentional, too. Just the act of sitting nicely at the table, saying please and thank you, this is all role modelling.” Related stories What is ultra-processed food?Feeding a family of fussy eatersHow to make brilliant food in minutes What is ultra-processed food? Feeding a family of fussy eaters How to make brilliant food in minutes Shared eating means better communication https://ichef.bbci.co.uk/images/ic/480xn/p0bn1lf4.jpg Teenagers might be more likely to open up if they can look at their food rather than directly at their parents while they're talking Mealtimes are also one of the most effective times to communicate with children and teenagers. “Kids of all ages, but particularly teenagers, are more likely to tell you things they're uncomfortable about or want to clear up if they don't have to make direct eye contact,” Blair says. “When you’re eating with them, they don't have to stare at you, they can look at the food. That’s why they will often say things they wouldn't say if you sat down and said ‘OK, let’s talk’.” For couples and housemates too, mealtimes are valuable opportunities to connect. “If you're rewarding yourself with food while you talk – and food is a reward for humans – then you’re in a better mood and less likely to snap,” Blair says. “It’s usually a more constructive argument over a meal.” But for many households, it’s not possible to sit down to eat together all the time. A survey last year by one supermarket chain found that only 28 percent of households shared a meal every night. Most people surveyed (55 percent) struggled to find the time and one-in-five (19 percent) worked too late to eat with the rest of the household. Almost one-quarter (23 percent) of parents said their children ate meals in front of the TV or games console. So how do you make the most of eating together when it’s not possible every night? 1. Quality not quantity “Frequency really isn’t important,” says Blair. “As long as you attempt to eat together once or twice a week, that’s what counts.” It’s important to be flexible, especially with teenagers, who are unlikely to communicate well if they’re forced to the table. “Remember the adolescent brain actually changes physiologically and they're on a different schedule than adults,” Blair says. “They aren't lazy, they really can't get up in the morning and are raring to go late at night. So have a fun brunch on Sunday at midday if that’s when they're getting up. Or sit down and have a hot drink and snack when they come home at night after going out.” Blair says it’s unnecessary for every household member to share every meal. “For example, if one of your children is at sports practice, that’s a lovely opportunity to sit down with one of your other kids and focus on them.” 2. Make mealtimes an occasion Blair suggests making shared meals a regular event if possible. “It might be Sunday lunch and pizza night on Tuesday, for example,” she says. But don’t stress about the quality of the meal, she adds, as food isn’t the most important aspect of eating together. Consider adding a fun element, especially where young children are involved, by bringing the buffet to the table, Lippe suggests. Instead of plating up individual dishes, place different elements of the meal on the table so everyone can help themselves. Noodles, fajitas, tacos or even toast with different toppings all work well, Lippe says. “Children can pick the bits that they want, and you can all have a conversation whilst you're eating together. It can be a great way for children to feel they're a bit more in control.” Getting children to help with meal preparation can make eating together more appealing, too. Lippe suggests encouraging them to help with cooking, setting the table, serving, and clearing up, depending on their age.” If they feel like they’ve contributed to mealtime, then they might be more likely to sit down and enjoy it as well.” 3. Put devices away https://ichef.bbci.co.uk/images/ic/480xn/p0bn1n58.jpg Could you create a 'no devices at the table' rule? Mounting research suggests there are significant benefits to putting screens and devices away during shared meals. Several studies suggest a link between screen use at the table – by parents, carers, and children – and increased risk of unhealthy eating patterns and obesity. One explanation for this is that you don’t notice when you’re full if you’re distracted by a screen. Another theory is that children can’t learn healthy eating habits from following the example of others if they and/or parents or carers are using their screens during meals. “Awareness of the meal is so important,” Blair says. “It only takes 15–20 minutes to actually eat a meal. Everyone can spare that time away from the phone.” 4. Think beyond the dining table https://ichef.bbci.co.uk/images/ic/480xn/p0bn1pbj.jpg You don't need to be restricted by a dining table, why not enjoy an indoor picnic? According to one survey, 20 percent of British households no longer own a dining table, but that doesn’t make sitting down to eat together impossible. “Think about barbecues or eating outside,” Lippe suggests. “Or especially if there are children involved, throw a rug down and have a carpet picnic. All of those things can make eating together a bit of an adventure.” Even if you’re sitting on the sofa together, just turn the TV off so you can catch-up while eating. 5. Be realistic Dr Max Davie, from the Royal College of Paediatrics and Child Health, says although there is evidence that eating together has benefits, for many households it isn’t possible. “It's really important that we don't present an unattainable ideal,” Dr Davie says. Households on low-incomes, shift workers, disabled people and individuals with neurodevelopmental disorders were examples of those who struggle to cook and/or enjoy shared meals. “The idea of the happy family around the kitchen table eating home-cooked healthy foods, presented as an ideal, is unhelpful and counterproductive if people can’t do it,” Dr Davie says. Originally published February 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f8eb3bdbfd0cc01c2e"
} | fb7ca68a6ba893cbf40d00409609b83eb778f9419ebb42a7cd4a29dc523898a5 | Tips for gluten-free baking
It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the hardest part of cooking without gluten. If you have a gluten intolerance, wheat allergy, coeliac disease or you're gluten-free by choice, it's likely you already know that making high-quality, gluten-free baked goods poses a particular problem. It's gluten that gives bread its elasticity and cakes their lightness. Gluten-free flour is now available in most large supermarkets. But these flours are a little more difficult to work with than regular flours. It's just a matter of getting used to cooking with them. The good news is that you can also use plenty of naturally gluten-free flour alternatives (rice, soy, chestnut, buckwheat, corn, potato and chickpea flour) for cakes, breads and pastries. And there are many recipes to show you how. https://ichef.bbci.co.uk/images/ic/480xn/p062h6rv.jpg Clementine cake made with almond flour is a great way to replace wheat flour in cakes. Cakes Tips for baking gluten-free cakes Make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.Polenta has a grainy texture, but is very absorbent and so brings moisture to cakes. It is commonly used in Northern Italian cakes and lemon polenta cake.Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart. If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake.Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency.Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean.Decreasing the temperature slightly and increasing the cooking time could diminish the risk of a burnt top as gluten-free bakes may brown quicker. Make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits. Polenta has a grainy texture, but is very absorbent and so brings moisture to cakes. It is commonly used in Northern Italian cakes and lemon polenta cake. Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart. If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two. Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake. Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency. Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean. Decreasing the temperature slightly and increasing the cooking time could diminish the risk of a burnt top as gluten-free bakes may brown quicker. Watch out for… Gluten-free baking powder is available to buy in supermarkets so don’t forget to buy the gluten-free version.Bicarbonate of soda is naturally gluten-free.Icing sugar is gluten-free in the UK, although in other countries it might contain modified starch as a bulking agent – typically cornstarch is used, but wheat starch could also be used.Oats don't contain gluten, but they are often prepared in an environment where wheat may be present so it's best to check the label and purchase gluten-free oats. Gluten-free baking powder is available to buy in supermarkets so don’t forget to buy the gluten-free version. Bicarbonate of soda is naturally gluten-free. Icing sugar is gluten-free in the UK, although in other countries it might contain modified starch as a bulking agent – typically cornstarch is used, but wheat starch could also be used. Oats don't contain gluten, but they are often prepared in an environment where wheat may be present so it's best to check the label and purchase gluten-free oats. https://ichef.bbci.co.uk/images/ic/480xn/p062kyph.jpg Breads As there is no gluten in the flour, no kneading is required! Don't be concerned that your dough has a wetter consistency – it may be more like batter than traditional dough. Tips for baking gluten-free breads Make sure your bread is completely cooked before taking it out of the oven. The best way to do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature.Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature. This help to avoid the bread sinking.Bake your bread in the middle of the oven. The top of the oven can be hotter, causing the top of the loaf to rise and cook far quicker than the rest. Make sure your bread is completely cooked before taking it out of the oven. The best way to do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature. Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature. This help to avoid the bread sinking. Bake your bread in the middle of the oven. The top of the oven can be hotter, causing the top of the loaf to rise and cook far quicker than the rest. https://ichef.bbci.co.uk/images/ic/480xn/p0638q0y.jpg Gluten-free pastry case Pastry Converting a regular pastry recipe into a gluten-free version is tricky. But we have some tips to help you create the perfect gluten-free pastry. Tips for baking gluten-free pastry Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble.Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out. It should be a little sticky before covering and resting in the fridge.Choose a chilled (or even frozen) hard fat with a high melting point, such as butter or lard.Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred.Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly. Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out. It should be a little sticky before covering and resting in the fridge. Choose a chilled (or even frozen) hard fat with a high melting point, such as butter or lard. Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred. Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/tips_for_gluten-free_baking",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tips for gluten-free baking",
"content": "It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the hardest part of cooking without gluten. If you have a gluten intolerance, wheat allergy, coeliac disease or you're gluten-free by choice, it's likely you already know that making high-quality, gluten-free baked goods poses a particular problem. It's gluten that gives bread its elasticity and cakes their lightness. Gluten-free flour is now available in most large supermarkets. But these flours are a little more difficult to work with than regular flours. It's just a matter of getting used to cooking with them. The good news is that you can also use plenty of naturally gluten-free flour alternatives (rice, soy, chestnut, buckwheat, corn, potato and chickpea flour) for cakes, breads and pastries. And there are many recipes to show you how. https://ichef.bbci.co.uk/images/ic/480xn/p062h6rv.jpg Clementine cake made with almond flour is a great way to replace wheat flour in cakes. Cakes Tips for baking gluten-free cakes Make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.Polenta has a grainy texture, but is very absorbent and so brings moisture to cakes. It is commonly used in Northern Italian cakes and lemon polenta cake.Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart. If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake.Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency.Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean.Decreasing the temperature slightly and increasing the cooking time could diminish the risk of a burnt top as gluten-free bakes may brown quicker. Make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits. Polenta has a grainy texture, but is very absorbent and so brings moisture to cakes. It is commonly used in Northern Italian cakes and lemon polenta cake. Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart. If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two. Adding slightly more gluten-free baking powder than the recipe requires can help make a lighter and fluffier cake. Adding more liquid than stated in the recipe may be necessary in order to rehydrate gluten-free flour. Add the liquid a tablespoon at a time until the mixture reaches dropping consistency. Baking the cake for an extra 5–10 minutes may be necessary, due to the extra liquid content. You can test if the cake is cooked by inserting a skewer into the centre to see if it comes out clean. Decreasing the temperature slightly and increasing the cooking time could diminish the risk of a burnt top as gluten-free bakes may brown quicker. Watch out for… Gluten-free baking powder is available to buy in supermarkets so don’t forget to buy the gluten-free version.Bicarbonate of soda is naturally gluten-free.Icing sugar is gluten-free in the UK, although in other countries it might contain modified starch as a bulking agent – typically cornstarch is used, but wheat starch could also be used.Oats don't contain gluten, but they are often prepared in an environment where wheat may be present so it's best to check the label and purchase gluten-free oats. Gluten-free baking powder is available to buy in supermarkets so don’t forget to buy the gluten-free version. Bicarbonate of soda is naturally gluten-free. Icing sugar is gluten-free in the UK, although in other countries it might contain modified starch as a bulking agent – typically cornstarch is used, but wheat starch could also be used. Oats don't contain gluten, but they are often prepared in an environment where wheat may be present so it's best to check the label and purchase gluten-free oats. https://ichef.bbci.co.uk/images/ic/480xn/p062kyph.jpg Breads As there is no gluten in the flour, no kneading is required! Don't be concerned that your dough has a wetter consistency – it may be more like batter than traditional dough. Tips for baking gluten-free breads Make sure your bread is completely cooked before taking it out of the oven. The best way to do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature.Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature. This help to avoid the bread sinking.Bake your bread in the middle of the oven. The top of the oven can be hotter, causing the top of the loaf to rise and cook far quicker than the rest. Make sure your bread is completely cooked before taking it out of the oven. The best way to do this is using a cooking thermometer. The centre of the bread should be between 95–100C. Continue to cook the bread until it reaches this temperature. Gluten-free loaves continue to develop their structure until they are completely cool, so open the oven door and leave the loaf inside until it cools to room temperature. This help to avoid the bread sinking. Bake your bread in the middle of the oven. The top of the oven can be hotter, causing the top of the loaf to rise and cook far quicker than the rest. https://ichef.bbci.co.uk/images/ic/480xn/p0638q0y.jpg Gluten-free pastry case Pastry Converting a regular pastry recipe into a gluten-free version is tricky. But we have some tips to help you create the perfect gluten-free pastry. Tips for baking gluten-free pastry Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble.Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out. It should be a little sticky before covering and resting in the fridge.Choose a chilled (or even frozen) hard fat with a high melting point, such as butter or lard.Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred.Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly. Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out. It should be a little sticky before covering and resting in the fridge. Choose a chilled (or even frozen) hard fat with a high melting point, such as butter or lard. Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred. Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f8eb3bdbfd0cc01c2f"
} | 395984b4095d76a777369167853afe9979a0a79ad0b5f74e3a0f65c5b1f32dfa | “I was born in India, where we’re not allowed to waste anything”
BBC Food has teamed up with Countryfile to launch Sustainable Summer, a season of new videos, recipes and articles, packed with ideas to help you shop, cook and eat sustainably. Ready Steady Cook chef Romy Gill MBE met Joe Crowley at the Community Farm in Somerset, to cook easy Indian dishes made from the farm’s summer veg. Romy grew up in West Bengal, where she wasn’t “allowed to waste anything”. Since moving to the UK in the ’90s, she has looked to her roots to find ways to keep her cooking sustainable and minimise how much she throws away. Here she shares her Countryfile recipes and some of her best sustainability tips. https://ichef.bbci.co.uk/images/ic/480xn/p09qpx8l.jpg Romy Gill (right) picking courgettes with Countryfile presenter Joe Crowley (left). Have ideas ready for using up leftover veg “My parents were very good cooks and were really conscious about wasting [food]”, says Romy. Everything was bought fresh and cooked every day, so they “didn’t have a fridge-freezer until I was 11”. But she now makes the most of her freezer, grating ginger and garlic and freezing them in ice cube trays, and freezing easily perishable herbs like curry leaves. “We are not allowed to waste anything”, says Romy. Her mum used every part of the plant, including cauliflower leaves and stems, coriander stalks and beetroot leaves. Zero-waste cooking “is not something new for me”. She advises eating the veg peel, too. “Wash carrots properly and you don’t need to peel them.” When she lived in India, leftover vegetables were made into chutneys, pickles, pakoras and her mum’s speciality, fried-rice. Romy also makes vegetable tikki, and puts veg into parathas. If you’re short of time, most veg can be frozen until you’re ready to cook. Watch Romy make courgette pakoras with coriander chutney in the quick video below. Eat what’s in season “I had never seen a supermarket [before I moved to the UK]”, says Romy. “We depended on local shops and vendors, it was about eating what was in season and local”. Buying foods out of season can be expensive – and comes at an environmental cost if they’re grown in a fossil-fuel heated greenhouse or transported from overseas. They also may not taste as good. If you can grow your own veg, Romy recommends it. “My husband is very green fingered.” They built a kitchen garden in the back of her (now closed) restaurant Romy’s Kitchen in Thornbury, South Gloucestershire. The produce was used in the restaurant, and she started a cooking and gardening club for a local primary school, where children “could pick tomatoes or courgettes and we would cook them in the school”. It taught the children where food comes from, and gave them a taste of authentic Indian cuisine. Watch Romy make a simple vegetable sabzi using French beans in the quick video below. You can flex the recipe to use runner beans, sweet potatoes or other seasonal veg. Dress the dish up with pickles, yoghurt and naan for a feast. Eat plenty of veg “Indian food is very plant-based”, says Romy. “Meat [was] not often the focus of the meal” when she was growing up, and would be eaten once a month on special occasions. “You don’t have to be vegetarian or vegan to eat vegetables”, she says, adding that vegetable-based dishes are what many Indians eat at home. Watch Romy make paneer palak in our quick video below. Be willing to try new ingredients and dishes Eating seasonally can mean trying veg you’re not used to. When Romy moved to the UK, she sought out inexpensive ways to make authentic Indian food with a British influence. She couldn’t drive, so relied on local shops, where much of the produce – including broccoli and courgettes – was unfamilar. She added them to her favourite recipes, and invented new ones. Romy has a veg box delivered and enjoys the challenge of coming up with what to cook. “Always go back to your roots” when cooking with unfamilar ingredients, she says, adapting favourite dishes to include them, and “you will understand what will work”. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/countryfile",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "“I was born in India, where we’re not allowed to waste anything”",
"content": "BBC Food has teamed up with Countryfile to launch Sustainable Summer, a season of new videos, recipes and articles, packed with ideas to help you shop, cook and eat sustainably. Ready Steady Cook chef Romy Gill MBE met Joe Crowley at the Community Farm in Somerset, to cook easy Indian dishes made from the farm’s summer veg. Romy grew up in West Bengal, where she wasn’t “allowed to waste anything”. Since moving to the UK in the ’90s, she has looked to her roots to find ways to keep her cooking sustainable and minimise how much she throws away. Here she shares her Countryfile recipes and some of her best sustainability tips. https://ichef.bbci.co.uk/images/ic/480xn/p09qpx8l.jpg Romy Gill (right) picking courgettes with Countryfile presenter Joe Crowley (left). Have ideas ready for using up leftover veg “My parents were very good cooks and were really conscious about wasting [food]”, says Romy. Everything was bought fresh and cooked every day, so they “didn’t have a fridge-freezer until I was 11”. But she now makes the most of her freezer, grating ginger and garlic and freezing them in ice cube trays, and freezing easily perishable herbs like curry leaves. “We are not allowed to waste anything”, says Romy. Her mum used every part of the plant, including cauliflower leaves and stems, coriander stalks and beetroot leaves. Zero-waste cooking “is not something new for me”. She advises eating the veg peel, too. “Wash carrots properly and you don’t need to peel them.” When she lived in India, leftover vegetables were made into chutneys, pickles, pakoras and her mum’s speciality, fried-rice. Romy also makes vegetable tikki, and puts veg into parathas. If you’re short of time, most veg can be frozen until you’re ready to cook. Watch Romy make courgette pakoras with coriander chutney in the quick video below. Eat what’s in season “I had never seen a supermarket [before I moved to the UK]”, says Romy. “We depended on local shops and vendors, it was about eating what was in season and local”. Buying foods out of season can be expensive – and comes at an environmental cost if they’re grown in a fossil-fuel heated greenhouse or transported from overseas. They also may not taste as good. If you can grow your own veg, Romy recommends it. “My husband is very green fingered.” They built a kitchen garden in the back of her (now closed) restaurant Romy’s Kitchen in Thornbury, South Gloucestershire. The produce was used in the restaurant, and she started a cooking and gardening club for a local primary school, where children “could pick tomatoes or courgettes and we would cook them in the school”. It taught the children where food comes from, and gave them a taste of authentic Indian cuisine. Watch Romy make a simple vegetable sabzi using French beans in the quick video below. You can flex the recipe to use runner beans, sweet potatoes or other seasonal veg. Dress the dish up with pickles, yoghurt and naan for a feast. Eat plenty of veg “Indian food is very plant-based”, says Romy. “Meat [was] not often the focus of the meal” when she was growing up, and would be eaten once a month on special occasions. “You don’t have to be vegetarian or vegan to eat vegetables”, she says, adding that vegetable-based dishes are what many Indians eat at home. Watch Romy make paneer palak in our quick video below. Be willing to try new ingredients and dishes Eating seasonally can mean trying veg you’re not used to. When Romy moved to the UK, she sought out inexpensive ways to make authentic Indian food with a British influence. She couldn’t drive, so relied on local shops, where much of the produce – including broccoli and courgettes – was unfamilar. She added them to her favourite recipes, and invented new ones. Romy has a veg box delivered and enjoys the challenge of coming up with what to cook. “Always go back to your roots” when cooking with unfamilar ingredients, she says, adapting favourite dishes to include them, and “you will understand what will work”."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f9eb3bdbfd0cc01c30"
} | 8858d2f2d6029f5fb61532be2451b16f566fcafacdce6a6fa0d0151ae93636a8 | Food poverty: How to seek (and give) help
From food banks to apps, organisations in the UK are providing access to food. If you’re struggling with food insecurity or alternatively, if you’re able to help others, here’s advice from the experts. https://ichef.bbci.co.uk/images/ic/480xn/p0c0pv5m.jpg Food banks https://ichef.bbci.co.uk/images/ic/480xn/p0c0pw83.jpg Food banks are a well-known resource, gaining increasing attention on the front line of food poverty. However, there have been recent reports some are struggling to get the required level of donations. This is something Justin Wylie, Associate Director of Public Engagement at the Trussell Trust – home to more than 1,300 food banks – is concerned about. “Across our network, we’re hearing from food banks who have seen a decrease in donation levels.” It may be that fewer people are able to donate (and the Trussell Trust explain that more than 90 percent of the food donated comes from individuals), while more people need their services. “Right now, too many families are already making impossible decisions between heating and eating, and we know that people are skipping meals, unable to afford to run cookers and fridges, and taking on debt to buy the essentials. We are deeply concerned that the cost of living crisis risks forcing many more people through the doors of food banks in the coming months, and beyond.” However, Justin reassuringly explains: “As always, food banks in our network are committed to serving their local communities and will continue to provide everyone referred to them with emergency food and support throughout this challenging period and beyond.” Before using a food bank people ordinarily require a referral, something Citizens Advice or your local council can help with. “Once someone has been referred, they can exchange their voucher at their nearest food bank for an emergency food parcel containing a minimum of three days’ nutritionally balanced, non-perishable food. At most food banks in our network, a team of volunteers will also be on hand to have informal chats with people over a cup of tea to discuss their situation and also provide practical support, such as debt advice, to help people out of poverty.” Want to contribute to a food bank? Here’s how: Food banks will have hours when people can drop-off donations, or alternatively, your local supermarket may have a collection point. “Most food banks in our network do not have cold storage facilities so we generally ask people donate non-perishable, in-date food items. Small packets also tend to be easier for food banks to distribute.” He adds that you can also check online for up-to-date food requests. Want to go one step further? There are further volunteering options, including opportunities to be a warehouse volunteer, delivery driver or social media advocate. Community fridges https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvd8.jpg Community fridges Originally set up to tackle food waste, community fridges request people and businesses donate fresh food which would otherwise go to waste. Aoife Allen is a director at Hubbub, which operate 280 community fridges around the UK. They anticipate they will have 500 community fridges operating by the end of next year. “A lot of the food that is shared by retailers would be fresh food that's coming towards the end of a shelf life. So, community fridges are good places to pick up fruit and veg, along with other staples that have a longer shelf life.” “We've already seen a massive hike in the number of people using community fridges. Not just as a result of the cost of living increase but during the pandemic, when people's work was disrupted, or when people lost access to support.” With no data collected or referrals necessary, Aoife explains the fridges operate on an honesty system. People can just turn up when they’re open but they do request people take just what they need, so there’s more to go round. Accessing a community fridge is a straightforward process. Hubbub publish a map on their site so you can see if there is a location near to you. Alternatively, you could contact your local community centre and ask if they know of any. Aoife is keen to stress people don’t feel stigmatised when visiting a community fridge: “We have an ethos that they are open to everyone and that everybody is treated with dignity and respect when they visit.” Aoife, adds: "Community fridge coordinators are hubs of local information. Very often they'll be able to direct people to another initiative… It's worth always just reaching out. They can they can be great networks in addition to being a site for sharing food." Want to contribute to a community fridge? Here’s how: Whether you have an allotment and have an abundance of veg your community fridge will gratefully receive them. “People might be able to cover staples but when it comes to those healthy items like fresh fruit and veg, they might be struggling to extend to that,” says Aoife. The food needs to be fully packaged and in date or, if from your garden/allotment in good condition. Despite the "fridge" name, they will also accept tinned and packet foods. If you have time to spare, community fridges are looking for volunteers. “It could just be just an hour or two a week. It might just be driving by a retailer on your way home from work and picking up a crate of food and dropping it off at a fridge.” If you’d like to go one step further and are interested in setting up your own community fridge, Hubbub have guidance on how to get started. Food sharing apps https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvsv.jpg There is a range of apps where people can give their excess food away without a centralised location, connecting directly with a person who's willing to pick it up. Tessa Clarke is co-founder and CEO of popular food-waste app OLIO. After registering your location with the app, it’s just a matter of searching local listings, requesting an item and arranging collection. It’s not just individuals who are giving items away. Supermarkets and high-street chains also use apps to give away their unsold produce. “This isn't about charity. This is about community,” says Tessa. “Someone might have a head of broccoli or half a bag of potatoes and because they’re going away, aren’t going to use them. And people aren't recognising this is something others would want. But half of all the food added to the app is requested in 21 minutes.” “There will be kids who will be getting eight Easter eggs this year and there'll be other kids who’ll not get one. We're just trying to encourage everybody to share the spare,” says Tessa. Want to contribute to a food sharing app? Here’s how: Tessa highlights one of the main ways people can help is just to regularly go through their cupboards, fridge and freezer and give away what they won’t be able to use. She says it just takes 10 seconds to list an item. However, trying to stipulate a donation is for those especially in need, while well-intentioned, may backfire: “Sometimes we see people putting on their listing things like ‘This is only for people who are struggling or hungry’ and those listings don't get picked up. Because if you're having a hard time, the last thing you want to do is feel like you're being judged by someone. Just give with an open heart and just be happy that someone else is enjoying something that you weren't using.” Community meals There are a growing number of community kitchens which turn potential food waste into hot meals. Carly Shutes, works as Head of Marketing for FoodCycle, which hosts weekly three-course vegetarian meals in 48 locations throughout the country. “For lots of people it's the only day in the week they’ll eat a hot meal and for others, the only time they'll leave the house,” she says. Such is the demand, by the end of 2024 they plan to have opened 100 branches. “We've been seeing our numbers increase week-on-week,” says Carly. Community kitchens are often run from local community centres or churches, and may not have a website. However, local Citizens Advice advisors may know whether there is one near you. Many of them, as with FoodCycle, allow people to turn up on the day with no booking required. Others are set up to deliver hot meals, such as Meals on Wheels. “We know when people come once, they'll come again… People feel quite intimidated and worried about answering questions, but there are loads of organisations that can help and who don’t ask anything. Just don't be afraid to reach out!” To find out what other services are available locally, it’s worth visiting one event and asking the organisers what else they’d recommend. Carly explains: “People might be surprised at how much help there is, so don’t be afraid to ask. There's tonnes of community [events] out there – like FoodCycle. And we find that people who tend to come to our meals, generally tend to use other services too.” Want to help at a community meal? Here’s how: Rather than food donations, FoodCycle want volunteers: to collect the food from businesses, to cook it and to host and welcome people at mealtimes. If you would like to set up a community kitchen providing meals, you’re going to need a venue with a kitchen and volunteers with food safety training on site. You will also need to establish a steady stream of donated food. Community kitchens can work with networks such as FareShare to get access to donations. There are organisations (such as FoodCycle) who can advise. If you, or someone you know, have been affected by hardship, debt or homelessness, there are organisations who may be able to help with advice on accessing benefits and services. Originally published, April 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_poverty",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Food poverty: How to seek (and give) help",
"content": "From food banks to apps, organisations in the UK are providing access to food. If you’re struggling with food insecurity or alternatively, if you’re able to help others, here’s advice from the experts. https://ichef.bbci.co.uk/images/ic/480xn/p0c0pv5m.jpg Food banks https://ichef.bbci.co.uk/images/ic/480xn/p0c0pw83.jpg Food banks are a well-known resource, gaining increasing attention on the front line of food poverty. However, there have been recent reports some are struggling to get the required level of donations. This is something Justin Wylie, Associate Director of Public Engagement at the Trussell Trust – home to more than 1,300 food banks – is concerned about. “Across our network, we’re hearing from food banks who have seen a decrease in donation levels.” It may be that fewer people are able to donate (and the Trussell Trust explain that more than 90 percent of the food donated comes from individuals), while more people need their services. “Right now, too many families are already making impossible decisions between heating and eating, and we know that people are skipping meals, unable to afford to run cookers and fridges, and taking on debt to buy the essentials. We are deeply concerned that the cost of living crisis risks forcing many more people through the doors of food banks in the coming months, and beyond.” However, Justin reassuringly explains: “As always, food banks in our network are committed to serving their local communities and will continue to provide everyone referred to them with emergency food and support throughout this challenging period and beyond.” Before using a food bank people ordinarily require a referral, something Citizens Advice or your local council can help with. “Once someone has been referred, they can exchange their voucher at their nearest food bank for an emergency food parcel containing a minimum of three days’ nutritionally balanced, non-perishable food. At most food banks in our network, a team of volunteers will also be on hand to have informal chats with people over a cup of tea to discuss their situation and also provide practical support, such as debt advice, to help people out of poverty.” Want to contribute to a food bank? Here’s how: Food banks will have hours when people can drop-off donations, or alternatively, your local supermarket may have a collection point. “Most food banks in our network do not have cold storage facilities so we generally ask people donate non-perishable, in-date food items. Small packets also tend to be easier for food banks to distribute.” He adds that you can also check online for up-to-date food requests. Want to go one step further? There are further volunteering options, including opportunities to be a warehouse volunteer, delivery driver or social media advocate. Community fridges https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvd8.jpg Community fridges Originally set up to tackle food waste, community fridges request people and businesses donate fresh food which would otherwise go to waste. Aoife Allen is a director at Hubbub, which operate 280 community fridges around the UK. They anticipate they will have 500 community fridges operating by the end of next year. “A lot of the food that is shared by retailers would be fresh food that's coming towards the end of a shelf life. So, community fridges are good places to pick up fruit and veg, along with other staples that have a longer shelf life.” “We've already seen a massive hike in the number of people using community fridges. Not just as a result of the cost of living increase but during the pandemic, when people's work was disrupted, or when people lost access to support.” With no data collected or referrals necessary, Aoife explains the fridges operate on an honesty system. People can just turn up when they’re open but they do request people take just what they need, so there’s more to go round. Accessing a community fridge is a straightforward process. Hubbub publish a map on their site so you can see if there is a location near to you. Alternatively, you could contact your local community centre and ask if they know of any. Aoife is keen to stress people don’t feel stigmatised when visiting a community fridge: “We have an ethos that they are open to everyone and that everybody is treated with dignity and respect when they visit.” Aoife, adds: \"Community fridge coordinators are hubs of local information. Very often they'll be able to direct people to another initiative… It's worth always just reaching out. They can they can be great networks in addition to being a site for sharing food.\" Want to contribute to a community fridge? Here’s how: Whether you have an allotment and have an abundance of veg your community fridge will gratefully receive them. “People might be able to cover staples but when it comes to those healthy items like fresh fruit and veg, they might be struggling to extend to that,” says Aoife. The food needs to be fully packaged and in date or, if from your garden/allotment in good condition. Despite the \"fridge\" name, they will also accept tinned and packet foods. If you have time to spare, community fridges are looking for volunteers. “It could just be just an hour or two a week. It might just be driving by a retailer on your way home from work and picking up a crate of food and dropping it off at a fridge.” If you’d like to go one step further and are interested in setting up your own community fridge, Hubbub have guidance on how to get started. Food sharing apps https://ichef.bbci.co.uk/images/ic/480xn/p0c0pvsv.jpg There is a range of apps where people can give their excess food away without a centralised location, connecting directly with a person who's willing to pick it up. Tessa Clarke is co-founder and CEO of popular food-waste app OLIO. After registering your location with the app, it’s just a matter of searching local listings, requesting an item and arranging collection. It’s not just individuals who are giving items away. Supermarkets and high-street chains also use apps to give away their unsold produce. “This isn't about charity. This is about community,” says Tessa. “Someone might have a head of broccoli or half a bag of potatoes and because they’re going away, aren’t going to use them. And people aren't recognising this is something others would want. But half of all the food added to the app is requested in 21 minutes.” “There will be kids who will be getting eight Easter eggs this year and there'll be other kids who’ll not get one. We're just trying to encourage everybody to share the spare,” says Tessa. Want to contribute to a food sharing app? Here’s how: Tessa highlights one of the main ways people can help is just to regularly go through their cupboards, fridge and freezer and give away what they won’t be able to use. She says it just takes 10 seconds to list an item. However, trying to stipulate a donation is for those especially in need, while well-intentioned, may backfire: “Sometimes we see people putting on their listing things like ‘This is only for people who are struggling or hungry’ and those listings don't get picked up. Because if you're having a hard time, the last thing you want to do is feel like you're being judged by someone. Just give with an open heart and just be happy that someone else is enjoying something that you weren't using.” Community meals There are a growing number of community kitchens which turn potential food waste into hot meals. Carly Shutes, works as Head of Marketing for FoodCycle, which hosts weekly three-course vegetarian meals in 48 locations throughout the country. “For lots of people it's the only day in the week they’ll eat a hot meal and for others, the only time they'll leave the house,” she says. Such is the demand, by the end of 2024 they plan to have opened 100 branches. “We've been seeing our numbers increase week-on-week,” says Carly. Community kitchens are often run from local community centres or churches, and may not have a website. However, local Citizens Advice advisors may know whether there is one near you. Many of them, as with FoodCycle, allow people to turn up on the day with no booking required. Others are set up to deliver hot meals, such as Meals on Wheels. “We know when people come once, they'll come again… People feel quite intimidated and worried about answering questions, but there are loads of organisations that can help and who don’t ask anything. Just don't be afraid to reach out!” To find out what other services are available locally, it’s worth visiting one event and asking the organisers what else they’d recommend. Carly explains: “People might be surprised at how much help there is, so don’t be afraid to ask. There's tonnes of community [events] out there – like FoodCycle. And we find that people who tend to come to our meals, generally tend to use other services too.” Want to help at a community meal? Here’s how: Rather than food donations, FoodCycle want volunteers: to collect the food from businesses, to cook it and to host and welcome people at mealtimes. If you would like to set up a community kitchen providing meals, you’re going to need a venue with a kitchen and volunteers with food safety training on site. You will also need to establish a steady stream of donated food. Community kitchens can work with networks such as FareShare to get access to donations. There are organisations (such as FoodCycle) who can advise. If you, or someone you know, have been affected by hardship, debt or homelessness, there are organisations who may be able to help with advice on accessing benefits and services. Originally published, April 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8f9eb3bdbfd0cc01c31"
} | eb13ef7c6828c1559d483722c35e1a3e79c69b8bfa02859f11aee9af8f2a1055 | Is your job ruining your diet?
Whether you’re on your feet all day, work shifts or have a high-pressured role, there are many reasons why your job could be impacting your diet… https://ichef.bbci.co.uk/images/ic/480xn/p0byv1n8.jpg As many office workers head back to the workplace after two years of working from home, albeit often on a hybrid basis, the old lunchtime habits return: pre-packed sandwiches, eaten at a desk, with convenience snacks and fizzy drinks to mark out the day. Sales at chain cafes are increasing, while sales within the grocery market (both home deliveries and in-store) are said to be decreasing back towards pre-pandemic levels. Cake Thursday may not be doing you too much harm, but for some workers, the job has a more detrimental effect on their diet and overall health. Stress Amy Tolofari is a Registered Public Health nutritionist and a lecturer in Public Health Nutrition at Coventry University. She explains that working in a high-pressured environment may impact your diet. “We know there’s a huge link between mood and food in terms of the choices that you make,” says Tolofari. “We know that stress can lead to high levels of cortisol in our body, which, over a long period of time, can lead to chronic levels of stress and heightened cravings because you have a lowered or impaired glucose tolerance. It can impact your appetite as well.” If stress is causing you to feel irritable or anxious at work, trying to lift your mood with high-sugar foods or drinks may be kicking off a vicious cycle. After an initial spike in blood sugar, there is inevitably a drop, leading to tiredness and irritability. Inconsistent blood-sugar levels have even been linked to mood disorders including depression and anxiety. Low mood or anxiety may put you in a worse position to manage the stress of your job and the cycle continues. Related stories How diet can affect your mental wellbeingWhat happened when I ate ultra-processed food for a monthHow to banish brain fog and boost energy How diet can affect your mental wellbeing What happened when I ate ultra-processed food for a month How to banish brain fog and boost energy Workplace culture As part of a study, Dr Kirsty Pourshahidi, a lecturer in food science and technology at Ulster University, spoke to people working in the accommodation and food services industry about their experiences of eating during working hours. One hotel chef she interviewed explained that they had tried to encourage healthy eating for night shift workers by preparing soup and sandwiches for them. “They ended up throwing it out because the workers mostly went out and got takeaway.” “If one person says, ‘I’m going out to get pizza’, then people join in,” Pourshahidi adds. This is more common if your place of work is situated in a town or city where there are lots of local options or if facilities on-site include vending machines. Reliance on takeaway meals or ultra-processed foods can have an impact on physical and mental health. An experiment run by Liverpool John Moores University showed that consuming two takeaways daily resulted in weight gain and increased cardiovascular disease risk, in over half the participants, with some saying they felt sleepless, sluggish and unmotivated after two weeks. The good news for the participants is that they were unlikely to experience long-term health issues if they reverted to their usual diet. Having on-site healthy eating facilities can improve the diet of workers but only if they are used. Poor break times https://ichef.bbci.co.uk/images/ic/480xn/p0byv4kj.jpg If your job is constantly busy, you may not be taking regular breaks. People may feel they can not take even a short break because of workload, or because breaks are unpaid or because breaks may be discouraged by monitoring systems. “The workplace should provide a culture that values the importance of a break, and give people the opportunity to sit down,” says Tolofari. Irregular mealtimes, fit in around shifts or irregular breaks, can cause the same fluctuations in blood sugar as above, but eating at odd hours can also impact your ability to get a good night's sleep compounding the fatigue caused by working long hours without a breaks. Worryingly, Pourshahidi discovered that the issue had another knock-on effect. When interviewing people working in health and social care, she says: “Keeping hydrated was a big issue… They described sometimes being too busy to take bathroom breaks. So that discouraged them from drinking water because then they would have to go to the bathroom more frequently.” Even mild dehydration can cause fatigue and impaired memory, cognitive performance and decision-making ability. Night shift and rotational shift workers have it hardest https://ichef.bbci.co.uk/images/ic/480xn/p0byv3cw.jpg Dr Pourshahidi has worked on several studies examining the diet of shift workers (people who work outside the traditional daytime hours). In one 2020 study she found that ‘shift workers are reported as more likely to gain weight than day workers… In particular, individuals who have been exposed to shift work for more than five years…’ Tolofari explains: “There are a lot of stats suggesting shift workers report a less nutritionally dense diet, with lower intake of fruit and vegetables, and higher intake of foods that contain sugar and saturated fat.” Both Tolofari and Pourshahidi highlight that for those who work anti-social hours, eating healthily can be tricky logistically. Staff canteens (if they exist) may be closed at night, as are food shops apart from convenience stores and takeaways. It’s not just the quality of the food, it’s the way our bodies process it. Our circadian rhythm is our body’s biological clock that tells us when it's time to sleep, wake and subsequently when we should eat and be active. Its something Yan Yin Phoi, a dietitian and PhD student at the University of South Australia has studied as part of an investigation into dietary interventions for night shift workers. “Insulin sensitivity and glucose tolerance follows our circadian rhythm and is poorer at night,” explains Phoi, “Human studies have shown that that having meals earlier rather than later in the day, or even distributing a greater proportion of energy intake towards earlier parts of the day, is beneficial for cardiometabolic health outcomes.” Phoi points out that more research is required before a health policy for shift workers is produced (something she is working on), but she does explain: “It may be beneficial for night shift workers to consider having their main meal earlier rather than later in the night, and to choose smaller, lower calorie snacks that are higher in fibre when they get hungry in the middle of the night.” How to stay healthy regardless of where you work Plan ahead All the experts agree that meal planning is key, especially if you’re working antisocial hours where you won’t have much choice. Phoi explains: “Night shift workers should take every opportunity to consume items from food groups that are essential for health that are often missed, such as fruits, vegetables, wholegrains, and dairy products. Anyone who struggles to get wholesome food during work should pack: “whole fruits, dried fruits, vegetable sticks, wholegrain crackers with cheese, small tubs of yoghurt, or milk. These are simple snacks that ensure satiety, while being lower in calories and providing essential vitamins and minerals to the body." Jasmine Carbon, a community dietitian at Guy's and St Thomas' Hospital, suggests packing a good protein source as well: “Quorn mince, lentils, and low-fat minced meat are good protein sources which take no time at all to cook. Bagged salads, fruit pots, boiled egg pots, are really good grab-and-go foods if you're in a rush.” Eat mindfully Tolofari says: “There's lots of research emerging showing the importance of mindful eating. Slowing down your meals aids digestion and makes you mindful of your hunger and fullness cues.” She suggests people should “make a conscious effort to sit down at a table and try to remove any distractions,” so no lunch al desko. Think about what you need to fuel you Tolofari says, “Everybody is unique. And we all need different levels of nutrients. So, there isn't a diet that’s aimed at different types of workers… If you're sat at a desk all day, you won't be burning off as many calories… You could prioritise higher proteins such as a Greek yoghurt, for example, and pair that perhaps with fruit.” “Eating a very large meal especially before starting the night shift might make the person feel sleepy,” says Carbon, “so it's better to have smaller and more balanced meals with a high protein, low-carbohydrate snack in the middle of the shift.” Time your meals to aid your work Pourshahidi points out it’s best to eat as regularly as possible, and earlier in the day and not late at night. However if that’s not possible, Carbon says “change to a pattern that suits and agrees with you the most.” Whatever type of work you do, Tolofari says: “Make sure you prioritise sleep and avoiding having food at least two hours before your bedtime, to allow enough time to digest the food and aid a good quality sleep. Caffeine has a half-life of six or seven hours, so it's very important to try and cut that down well before your planned bedtime, avoid alcohol and try to stay hydrated throughout your shift to help with fatigue and also concentration.” Originally published April 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/work_diet",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Is your job ruining your diet?",
"content": "Whether you’re on your feet all day, work shifts or have a high-pressured role, there are many reasons why your job could be impacting your diet… https://ichef.bbci.co.uk/images/ic/480xn/p0byv1n8.jpg As many office workers head back to the workplace after two years of working from home, albeit often on a hybrid basis, the old lunchtime habits return: pre-packed sandwiches, eaten at a desk, with convenience snacks and fizzy drinks to mark out the day. Sales at chain cafes are increasing, while sales within the grocery market (both home deliveries and in-store) are said to be decreasing back towards pre-pandemic levels. Cake Thursday may not be doing you too much harm, but for some workers, the job has a more detrimental effect on their diet and overall health. Stress Amy Tolofari is a Registered Public Health nutritionist and a lecturer in Public Health Nutrition at Coventry University. She explains that working in a high-pressured environment may impact your diet. “We know there’s a huge link between mood and food in terms of the choices that you make,” says Tolofari. “We know that stress can lead to high levels of cortisol in our body, which, over a long period of time, can lead to chronic levels of stress and heightened cravings because you have a lowered or impaired glucose tolerance. It can impact your appetite as well.” If stress is causing you to feel irritable or anxious at work, trying to lift your mood with high-sugar foods or drinks may be kicking off a vicious cycle. After an initial spike in blood sugar, there is inevitably a drop, leading to tiredness and irritability. Inconsistent blood-sugar levels have even been linked to mood disorders including depression and anxiety. Low mood or anxiety may put you in a worse position to manage the stress of your job and the cycle continues. Related stories How diet can affect your mental wellbeingWhat happened when I ate ultra-processed food for a monthHow to banish brain fog and boost energy How diet can affect your mental wellbeing What happened when I ate ultra-processed food for a month How to banish brain fog and boost energy Workplace culture As part of a study, Dr Kirsty Pourshahidi, a lecturer in food science and technology at Ulster University, spoke to people working in the accommodation and food services industry about their experiences of eating during working hours. One hotel chef she interviewed explained that they had tried to encourage healthy eating for night shift workers by preparing soup and sandwiches for them. “They ended up throwing it out because the workers mostly went out and got takeaway.” “If one person says, ‘I’m going out to get pizza’, then people join in,” Pourshahidi adds. This is more common if your place of work is situated in a town or city where there are lots of local options or if facilities on-site include vending machines. Reliance on takeaway meals or ultra-processed foods can have an impact on physical and mental health. An experiment run by Liverpool John Moores University showed that consuming two takeaways daily resulted in weight gain and increased cardiovascular disease risk, in over half the participants, with some saying they felt sleepless, sluggish and unmotivated after two weeks. The good news for the participants is that they were unlikely to experience long-term health issues if they reverted to their usual diet. Having on-site healthy eating facilities can improve the diet of workers but only if they are used. Poor break times https://ichef.bbci.co.uk/images/ic/480xn/p0byv4kj.jpg If your job is constantly busy, you may not be taking regular breaks. People may feel they can not take even a short break because of workload, or because breaks are unpaid or because breaks may be discouraged by monitoring systems. “The workplace should provide a culture that values the importance of a break, and give people the opportunity to sit down,” says Tolofari. Irregular mealtimes, fit in around shifts or irregular breaks, can cause the same fluctuations in blood sugar as above, but eating at odd hours can also impact your ability to get a good night's sleep compounding the fatigue caused by working long hours without a breaks. Worryingly, Pourshahidi discovered that the issue had another knock-on effect. When interviewing people working in health and social care, she says: “Keeping hydrated was a big issue… They described sometimes being too busy to take bathroom breaks. So that discouraged them from drinking water because then they would have to go to the bathroom more frequently.” Even mild dehydration can cause fatigue and impaired memory, cognitive performance and decision-making ability. Night shift and rotational shift workers have it hardest https://ichef.bbci.co.uk/images/ic/480xn/p0byv3cw.jpg Dr Pourshahidi has worked on several studies examining the diet of shift workers (people who work outside the traditional daytime hours). In one 2020 study she found that ‘shift workers are reported as more likely to gain weight than day workers… In particular, individuals who have been exposed to shift work for more than five years…’ Tolofari explains: “There are a lot of stats suggesting shift workers report a less nutritionally dense diet, with lower intake of fruit and vegetables, and higher intake of foods that contain sugar and saturated fat.” Both Tolofari and Pourshahidi highlight that for those who work anti-social hours, eating healthily can be tricky logistically. Staff canteens (if they exist) may be closed at night, as are food shops apart from convenience stores and takeaways. It’s not just the quality of the food, it’s the way our bodies process it. Our circadian rhythm is our body’s biological clock that tells us when it's time to sleep, wake and subsequently when we should eat and be active. Its something Yan Yin Phoi, a dietitian and PhD student at the University of South Australia has studied as part of an investigation into dietary interventions for night shift workers. “Insulin sensitivity and glucose tolerance follows our circadian rhythm and is poorer at night,” explains Phoi, “Human studies have shown that that having meals earlier rather than later in the day, or even distributing a greater proportion of energy intake towards earlier parts of the day, is beneficial for cardiometabolic health outcomes.” Phoi points out that more research is required before a health policy for shift workers is produced (something she is working on), but she does explain: “It may be beneficial for night shift workers to consider having their main meal earlier rather than later in the night, and to choose smaller, lower calorie snacks that are higher in fibre when they get hungry in the middle of the night.” How to stay healthy regardless of where you work Plan ahead All the experts agree that meal planning is key, especially if you’re working antisocial hours where you won’t have much choice. Phoi explains: “Night shift workers should take every opportunity to consume items from food groups that are essential for health that are often missed, such as fruits, vegetables, wholegrains, and dairy products. Anyone who struggles to get wholesome food during work should pack: “whole fruits, dried fruits, vegetable sticks, wholegrain crackers with cheese, small tubs of yoghurt, or milk. These are simple snacks that ensure satiety, while being lower in calories and providing essential vitamins and minerals to the body.\" Jasmine Carbon, a community dietitian at Guy's and St Thomas' Hospital, suggests packing a good protein source as well: “Quorn mince, lentils, and low-fat minced meat are good protein sources which take no time at all to cook. Bagged salads, fruit pots, boiled egg pots, are really good grab-and-go foods if you're in a rush.” Eat mindfully Tolofari says: “There's lots of research emerging showing the importance of mindful eating. Slowing down your meals aids digestion and makes you mindful of your hunger and fullness cues.” She suggests people should “make a conscious effort to sit down at a table and try to remove any distractions,” so no lunch al desko. Think about what you need to fuel you Tolofari says, “Everybody is unique. And we all need different levels of nutrients. So, there isn't a diet that’s aimed at different types of workers… If you're sat at a desk all day, you won't be burning off as many calories… You could prioritise higher proteins such as a Greek yoghurt, for example, and pair that perhaps with fruit.” “Eating a very large meal especially before starting the night shift might make the person feel sleepy,” says Carbon, “so it's better to have smaller and more balanced meals with a high protein, low-carbohydrate snack in the middle of the shift.” Time your meals to aid your work Pourshahidi points out it’s best to eat as regularly as possible, and earlier in the day and not late at night. However if that’s not possible, Carbon says “change to a pattern that suits and agrees with you the most.” Whatever type of work you do, Tolofari says: “Make sure you prioritise sleep and avoiding having food at least two hours before your bedtime, to allow enough time to digest the food and aid a good quality sleep. Caffeine has a half-life of six or seven hours, so it's very important to try and cut that down well before your planned bedtime, avoid alcohol and try to stay hydrated throughout your shift to help with fatigue and also concentration.” Originally published April 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8faeb3bdbfd0cc01c32"
} | f4183821e099bd55ed04ab217b087e36cab66136210648e0557883ce8e5f8be1 | There’s officially a day for having a disco and eating soup at the same time
Love soup? Love a boogie? Behold World Disco Soup Day! https://ichef.bbci.co.uk/images/ic/480xn/p0c3qvth.jpg Yes, sir, I CAN boogie: participants at a Rome WDSD event It’s the age old conundrum; are you going to spend your Saturday making soup or having a dance? It’s a tough choice. Worry not, as there is officially a day you can do both. World Disco Soup Day takes place on April 30 2022, with people hosting events in more than 30 countries. World Disco Soup Day (WDSD) started nine years ago when a group of people in Berlin organised a ‘protest soup’ to highlight food waste. They fed 8,000 people with the fruits (and vegetables) of their labour. The idea caught on as other groups put on their own events before it became an official Slow Food Youth Network (SFYN) event in Brazil 2016. “This year we focus on a broader perspective: our main goal will be to raise awareness on the current climate crisis and how we can have a positive impact with our diets,” says Jorrit Kiewik, SFYN executive director. ”Food waste reduction and a (more) plant-based diet are two powerful tools to reduce our climate footprint.” The disco follows a month of online events teaching people to fight food waste by using often discarded "ugly vegetables", storing food better, preserving food with traditional fermentation methods and using up leftovers. Related stories How eliminating my food waste affected my dietThe secret to saving £700 a year on your food billHow to use your freezer better How eliminating my food waste affected my diet The secret to saving £700 a year on your food bill How to use your freezer better Slow Food Youth Network's global approach will see young people from Peru to the Philippines cha-cha-cha and chowder – whether at home with friends or as part of a larger public event. In Amsterdam participants will make 800 portions of soup for Ukrainian refugees who are staying locally. In Uganda the Disco Soup will be made with the help of local fishermen, combining rescued fruit and veg with discarded fish cuts. Young people can stir up awareness of the cost of global food waste by making soup from edible produce that would otherwise be binned. The Food and Agriculture Organization of the United Nations (FAO) estimates that 17 per cent of total global food production is wasted and recommends "use it up" meals like soup as a way to fight household food waste. https://ichef.bbci.co.uk/images/ic/480xn/p0c3qx73.jpg At WDSD in Cape Town they go beyond soup with plates (!) of food dished up So where does the disco part come into it? Well everyone – well most people – like an excuse to have a little dance, right? Whether that’s around the kitchen or at a club?! And the event even has its own Spotify playlist people can use, including food-themed hits like Harry Styles' Watermelon Sugar, Ice Cream by Mika and Basil by Jeremy Loops. Though if you’re a superstar DJ, you’ll probably want to create your own. Forget ‘eat, drink be merry’, it’s now ‘slurp, dance, tidy-up’. Feeling inspired? We’re not best equipped to offer out dancing tips, though maybe our friends at BBC Strictly Come Dancing can. But we do have some excellent soup recipes that can use up all the bits and bobs lurking in your fridge: Easy soupsHealthy and filling soupsCheap soupsWarming soups Easy soups Healthy and filling soups Cheap soups Warming soups | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/disco_soup",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "There’s officially a day for having a disco and eating soup at the same time",
"content": "Love soup? Love a boogie? Behold World Disco Soup Day! https://ichef.bbci.co.uk/images/ic/480xn/p0c3qvth.jpg Yes, sir, I CAN boogie: participants at a Rome WDSD event It’s the age old conundrum; are you going to spend your Saturday making soup or having a dance? It’s a tough choice. Worry not, as there is officially a day you can do both. World Disco Soup Day takes place on April 30 2022, with people hosting events in more than 30 countries. World Disco Soup Day (WDSD) started nine years ago when a group of people in Berlin organised a ‘protest soup’ to highlight food waste. They fed 8,000 people with the fruits (and vegetables) of their labour. The idea caught on as other groups put on their own events before it became an official Slow Food Youth Network (SFYN) event in Brazil 2016. “This year we focus on a broader perspective: our main goal will be to raise awareness on the current climate crisis and how we can have a positive impact with our diets,” says Jorrit Kiewik, SFYN executive director. ”Food waste reduction and a (more) plant-based diet are two powerful tools to reduce our climate footprint.” The disco follows a month of online events teaching people to fight food waste by using often discarded \"ugly vegetables\", storing food better, preserving food with traditional fermentation methods and using up leftovers. Related stories How eliminating my food waste affected my dietThe secret to saving £700 a year on your food billHow to use your freezer better How eliminating my food waste affected my diet The secret to saving £700 a year on your food bill How to use your freezer better Slow Food Youth Network's global approach will see young people from Peru to the Philippines cha-cha-cha and chowder – whether at home with friends or as part of a larger public event. In Amsterdam participants will make 800 portions of soup for Ukrainian refugees who are staying locally. In Uganda the Disco Soup will be made with the help of local fishermen, combining rescued fruit and veg with discarded fish cuts. Young people can stir up awareness of the cost of global food waste by making soup from edible produce that would otherwise be binned. The Food and Agriculture Organization of the United Nations (FAO) estimates that 17 per cent of total global food production is wasted and recommends \"use it up\" meals like soup as a way to fight household food waste. https://ichef.bbci.co.uk/images/ic/480xn/p0c3qx73.jpg At WDSD in Cape Town they go beyond soup with plates (!) of food dished up So where does the disco part come into it? Well everyone – well most people – like an excuse to have a little dance, right? Whether that’s around the kitchen or at a club?! And the event even has its own Spotify playlist people can use, including food-themed hits like Harry Styles' Watermelon Sugar, Ice Cream by Mika and Basil by Jeremy Loops. Though if you’re a superstar DJ, you’ll probably want to create your own. Forget ‘eat, drink be merry’, it’s now ‘slurp, dance, tidy-up’. Feeling inspired? We’re not best equipped to offer out dancing tips, though maybe our friends at BBC Strictly Come Dancing can. But we do have some excellent soup recipes that can use up all the bits and bobs lurking in your fridge: Easy soupsHealthy and filling soupsCheap soupsWarming soups Easy soups Healthy and filling soups Cheap soups Warming soups"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8faeb3bdbfd0cc01c33"
} | 1552348921b21a9cdaa1310ec2d2f218a3efc031d3e2b031d6e57cc5a16ba032 | How to spring forage safely
Gone are the days where foraging had to involve a trip to the countryside. Urban foraging is on the rise and spring is the perfect season to get started. As warmer weather arrives and we find ourselves spending more time outside, foraging becomes even more enticing. While autumn, with its nuts, berries and mushrooms – gains the most attention, spring is just as fruitful (no pun intended). From nettles to wild garlic and the excitingly-named hairy bittercress, there’s plenty of produce growing wild which is ripe for picking. Our local parks, gardens and hedgerows are home to edible treats too. So how can you make the most out of the spring and early summer foraging season and stay safe at the same time? What you can find in spring and early summer https://ichef.bbci.co.uk/images/ic/480xn/p0bznfy2.jpg Wild garlic The unmistakeable smell will guide you to an abundance of wild garlic in shady woodland throughout March and April and there’s no shortage of recipes you can make from it. The easiest is wild garlic pesto – just blitz a few ingredients in a blender/food processor and you’re done. In addition to pasta, you can use your pesto in other dishes such as this Tuscan soup. This free ingredient is beloved by Michelin-starred chefs – see Tom Kerridge's posh mushrooms with wild garlic on toast and Marcus Wareing's creamy chicken with wild garlic. Dandelions Gardeners can finally get their revenge on this weed, but only when the leaves are young and tender. Italians use it regularly to garnish, as in Theo Randall's grilled sirloin with salsa verde or combined with other greens as in Gennaro Contaldo's Easter spinach pie. Or add a different flavour to British classics. The bitter leaves complement this tangy warm potato salad with shallot dressing and other rich, salty and sharp dishes like gammon or a cheese soufflé. Nettles For obvious reasons, you’ll want to wear gloves while picking these, but as soon as they’re cooked/boiled they’ll lose their sting. Use the tender tops of the plants when they're young to avoid stringiness. This risotto of nettles and wild herbs makes the most of the spring foraging season. Mix in nettles with spinach or other seasonal greens in a flexible filo pie or soup. Elderflower It’s not just savoury ingredients found in spring, elderflower comes later in May. Pick the flowers early in the morning before the sun warms the flowers too much, making the scent more feline than fresh. You only need to cut a few handfuls of flowers to make a homemade elderflower cordial that can then be used in a variety of dishes such as: Nigella’s lemon and elderflower pudding or Mary Berry’s frozen elderflower posset. Now want to head outdoors and get foraging? We spoke to Bristol-based urban forage expert, Martin Bailey who told us his top tips for staying safe, while getting the most out of foraging. Know the rules https://ichef.bbci.co.uk/images/ic/480xn/p0c063ph.jpg Urban foraging involves finding plants and fungi that have grown wild in a hedgerow along a path, in a local park, or overgrown lane. Legally speaking, Martin explains: “Some plants – such as Bristol rock cress and arabis scabra – are protected, and you can't pick them. It's also illegal to uproot any plant without a landowner’s permission in the UK.” Martin points out that people do have the right to forage for personal use from public land. Martin also explains that, in addition to rules, there are foraging codes of conduct. “Do what feels polite, like asking permission to pick things from a place is just good practice… Also be sensitive. For example, in a park there are planted areas, and it would be a bit off to go and pick where someone's obviously planted vegetables or plants – where you don't know the intention. “But if it's weeds, like dandelions from an area that's a little bit more overgrown, or a wooded area with wild garlic that's likely grown by itself, then you’re probably ok picking that.” Martin explains you shouldn’t over-pick either, just go for enough for a meal. “All good foragers think about the ecology. Consider what possible harm you might cause the environment if you're picking lots of things. Because you never know what moth or butterfly might be laying eggs in certain plants.” Related stories 20 recipes to get you excited about springHow to step up your cooking in autumn with foraged foodFive ways you can improve your gut health 20 recipes to get you excited about spring How to step up your cooking in autumn with foraged food Five ways you can improve your gut health Is it safe? If anything is going to put you off the idea of foraging, it’s the prospect of accidently poisoning yourself. And, it’s not something you should be blasé about either. There are very real risks – especially when it comes to mushrooms/fungi]. However, there are potential risks with plants too. “When I’m giving walks, I tell people about a mistake I made when I was younger, because it’s a really important point and I was lucky there wasn’t an awful outcome. “I picked a leaf [of the poisonous plant] lords and ladies – which often grows amongst wild garlic – thinking it was the common sorrel. If you're paying attention and know what to look for… holding the leaves side by side, you’d spot the differences, but I'd picked it before it developed its features. I popped it in my mouth, chewed it and I got a tingly feeling, and knew it wasn’t right and spat it out. I was lucky that I’d only put a tiny bit in my mouth to taste, it could have hurt me a lot. And there’s some plants that could kill you with moderately, small amounts.” Martin’s top safety tips The number one rule “Don't think about eating or popping anything into your mouth, or even taking a tiny nibble of something, until you're 100 percent sure what it is. Don’t let the thoughts of others or your own lead you astray. It's very easy to think ‘well the dog’s eating it’ or ‘I'm sure grandma used to eat those mushrooms’… You need to catch yourself. Don't eat anything you're not 100 percent sure about.” This includes having multiple resources in order to check your findings. “You want to have several decent guidebooks or resources (at least) to cross reference, that's crucial. Never trust just one. Books and apps can get it wrong in my experience.” Learn from an expert “You can pay and go on a walk with somebody like me, who can show you a plant growing in its preferred habitat with it’s particular smell and three-dimensionality… Or there are lots of groups you can join where people can help and offer advice. For example in Bristol there’s a Meetup group as well as a WhatsApp group for Bristol foragers.” https://ichef.bbci.co.uk/images/ic/480xn/p0bzbwcv.jpg Take your time “You're analysing and comparing, and cross referencing so take your time… There's no guarantee that you'll learn about a plant at the same rate as somebody else. We all perceive things differently. So be sensitive to how you learn as well as everything else. “Likewise, there are plants that will take you seven years or so to master, so begin by sticking to easy plants, things like nettles and wild garlic”. “We have to use all our senses – not just our eyesight… Using a couple of guidebooks for advice, you can check ID features against the specimen in front of you." What are the visual clues? “Does a plant have a jagged edge? Does it have backwards facing lobe? Does it have veins radiating out in all directions or just one central vein? What size is it?” How does it smell? “Every plant has a smell (though for some plants it is very faint) and that's a key identifier. For example, does it smell like apricot? Do the books say it smells like apricot? That said, when doing your research, remember smell can be subjective.” How does it feel? “Does it feel soft? Does it feel cold? Does it feel hairy? Is it bristly?" Don’t be swayed by the plant’s ‘family’ “Plants fall into categories and families and while some in the same family may be edible, others could be deadly. For example, we’ve got the carrot family, which has the easy to identify fennel. But then there's much harder ones to identify like hemlock water dropwort which is deadly poisonous and does look quite like celery. “There’s another hemlock, which Socrates died from eating, that looks really similar to cow parsley. Hemlock will kill you, cow parsley is edible. There’s no substitute for years spent going through the seasons learning those and other plants. You need to get to know them intimately to be safe.” Consider what’s growing amongst plants you can forage “At the moment, everyone will be picking wild garlic but not everyone will know that there are other plants that grow very close to it, there’s ivy, lords and ladies and hemlock water dropwort.” Be careful of skin irritants “You don't want to touch certain plants such as hogweed – you can get painful blistering. Even if you’re picking nettles, you’ll want to wear gloves.” Do admin as you go “A top tip is do your plant admin outside, as it's much more enjoyable. If you’re picking individual leaves of say wild garlic, rather than handfuls, you’ll be less likely to pick up nasties. You need to do this mindfully, not thinking about the pesto you’re going to make when you get home but checking each leaf before you put it in your Tupperware or your basket. Then you do a second check when you wash the leaves when you get home. Just in case, I wash most things twice in water, which acts as a third check. So it's thorough.” Environmental problems you might encounter https://ichef.bbci.co.uk/images/ic/480xn/p0bzbwwg.jpg Even if a plant is perfectly edible, think about its surroundings. “Certain herbalists and foragers that I've worked with have a keep-10-metres-away-from-a-busy-road rule, which I've also adopted. Also, think about how accessible a spot is to other environmental issues. If for example I was in a public park where there was a post which lots of dogs would pass, I probably wouldn’t pick dandelions from near it, because there’s the risk of dog pee, or just general rubbish. I could instead be looking towards the edge of the park or behind a hedge.” Martin adds: “Blackberries can suck up toxins through their roots, so even though we don't have lead in the petrol anymore, that’s an extra reason not to pick lots which are near a busy road.” If you’re worried about other toxins, such as whether a land might be classified as contaminated, your local council will be able to advise. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/urban_foraging",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to spring forage safely",
"content": "Gone are the days where foraging had to involve a trip to the countryside. Urban foraging is on the rise and spring is the perfect season to get started. As warmer weather arrives and we find ourselves spending more time outside, foraging becomes even more enticing. While autumn, with its nuts, berries and mushrooms – gains the most attention, spring is just as fruitful (no pun intended). From nettles to wild garlic and the excitingly-named hairy bittercress, there’s plenty of produce growing wild which is ripe for picking. Our local parks, gardens and hedgerows are home to edible treats too. So how can you make the most out of the spring and early summer foraging season and stay safe at the same time? What you can find in spring and early summer https://ichef.bbci.co.uk/images/ic/480xn/p0bznfy2.jpg Wild garlic The unmistakeable smell will guide you to an abundance of wild garlic in shady woodland throughout March and April and there’s no shortage of recipes you can make from it. The easiest is wild garlic pesto – just blitz a few ingredients in a blender/food processor and you’re done. In addition to pasta, you can use your pesto in other dishes such as this Tuscan soup. This free ingredient is beloved by Michelin-starred chefs – see Tom Kerridge's posh mushrooms with wild garlic on toast and Marcus Wareing's creamy chicken with wild garlic. Dandelions Gardeners can finally get their revenge on this weed, but only when the leaves are young and tender. Italians use it regularly to garnish, as in Theo Randall's grilled sirloin with salsa verde or combined with other greens as in Gennaro Contaldo's Easter spinach pie. Or add a different flavour to British classics. The bitter leaves complement this tangy warm potato salad with shallot dressing and other rich, salty and sharp dishes like gammon or a cheese soufflé. Nettles For obvious reasons, you’ll want to wear gloves while picking these, but as soon as they’re cooked/boiled they’ll lose their sting. Use the tender tops of the plants when they're young to avoid stringiness. This risotto of nettles and wild herbs makes the most of the spring foraging season. Mix in nettles with spinach or other seasonal greens in a flexible filo pie or soup. Elderflower It’s not just savoury ingredients found in spring, elderflower comes later in May. Pick the flowers early in the morning before the sun warms the flowers too much, making the scent more feline than fresh. You only need to cut a few handfuls of flowers to make a homemade elderflower cordial that can then be used in a variety of dishes such as: Nigella’s lemon and elderflower pudding or Mary Berry’s frozen elderflower posset. Now want to head outdoors and get foraging? We spoke to Bristol-based urban forage expert, Martin Bailey who told us his top tips for staying safe, while getting the most out of foraging. Know the rules https://ichef.bbci.co.uk/images/ic/480xn/p0c063ph.jpg Urban foraging involves finding plants and fungi that have grown wild in a hedgerow along a path, in a local park, or overgrown lane. Legally speaking, Martin explains: “Some plants – such as Bristol rock cress and arabis scabra – are protected, and you can't pick them. It's also illegal to uproot any plant without a landowner’s permission in the UK.” Martin points out that people do have the right to forage for personal use from public land. Martin also explains that, in addition to rules, there are foraging codes of conduct. “Do what feels polite, like asking permission to pick things from a place is just good practice… Also be sensitive. For example, in a park there are planted areas, and it would be a bit off to go and pick where someone's obviously planted vegetables or plants – where you don't know the intention. “But if it's weeds, like dandelions from an area that's a little bit more overgrown, or a wooded area with wild garlic that's likely grown by itself, then you’re probably ok picking that.” Martin explains you shouldn’t over-pick either, just go for enough for a meal. “All good foragers think about the ecology. Consider what possible harm you might cause the environment if you're picking lots of things. Because you never know what moth or butterfly might be laying eggs in certain plants.” Related stories 20 recipes to get you excited about springHow to step up your cooking in autumn with foraged foodFive ways you can improve your gut health 20 recipes to get you excited about spring How to step up your cooking in autumn with foraged food Five ways you can improve your gut health Is it safe? If anything is going to put you off the idea of foraging, it’s the prospect of accidently poisoning yourself. And, it’s not something you should be blasé about either. There are very real risks – especially when it comes to mushrooms/fungi]. However, there are potential risks with plants too. “When I’m giving walks, I tell people about a mistake I made when I was younger, because it’s a really important point and I was lucky there wasn’t an awful outcome. “I picked a leaf [of the poisonous plant] lords and ladies – which often grows amongst wild garlic – thinking it was the common sorrel. If you're paying attention and know what to look for… holding the leaves side by side, you’d spot the differences, but I'd picked it before it developed its features. I popped it in my mouth, chewed it and I got a tingly feeling, and knew it wasn’t right and spat it out. I was lucky that I’d only put a tiny bit in my mouth to taste, it could have hurt me a lot. And there’s some plants that could kill you with moderately, small amounts.” Martin’s top safety tips The number one rule “Don't think about eating or popping anything into your mouth, or even taking a tiny nibble of something, until you're 100 percent sure what it is. Don’t let the thoughts of others or your own lead you astray. It's very easy to think ‘well the dog’s eating it’ or ‘I'm sure grandma used to eat those mushrooms’… You need to catch yourself. Don't eat anything you're not 100 percent sure about.” This includes having multiple resources in order to check your findings. “You want to have several decent guidebooks or resources (at least) to cross reference, that's crucial. Never trust just one. Books and apps can get it wrong in my experience.” Learn from an expert “You can pay and go on a walk with somebody like me, who can show you a plant growing in its preferred habitat with it’s particular smell and three-dimensionality… Or there are lots of groups you can join where people can help and offer advice. For example in Bristol there’s a Meetup group as well as a WhatsApp group for Bristol foragers.” https://ichef.bbci.co.uk/images/ic/480xn/p0bzbwcv.jpg Take your time “You're analysing and comparing, and cross referencing so take your time… There's no guarantee that you'll learn about a plant at the same rate as somebody else. We all perceive things differently. So be sensitive to how you learn as well as everything else. “Likewise, there are plants that will take you seven years or so to master, so begin by sticking to easy plants, things like nettles and wild garlic”. “We have to use all our senses – not just our eyesight… Using a couple of guidebooks for advice, you can check ID features against the specimen in front of you.\" What are the visual clues? “Does a plant have a jagged edge? Does it have backwards facing lobe? Does it have veins radiating out in all directions or just one central vein? What size is it?” How does it smell? “Every plant has a smell (though for some plants it is very faint) and that's a key identifier. For example, does it smell like apricot? Do the books say it smells like apricot? That said, when doing your research, remember smell can be subjective.” How does it feel? “Does it feel soft? Does it feel cold? Does it feel hairy? Is it bristly?\" Don’t be swayed by the plant’s ‘family’ “Plants fall into categories and families and while some in the same family may be edible, others could be deadly. For example, we’ve got the carrot family, which has the easy to identify fennel. But then there's much harder ones to identify like hemlock water dropwort which is deadly poisonous and does look quite like celery. “There’s another hemlock, which Socrates died from eating, that looks really similar to cow parsley. Hemlock will kill you, cow parsley is edible. There’s no substitute for years spent going through the seasons learning those and other plants. You need to get to know them intimately to be safe.” Consider what’s growing amongst plants you can forage “At the moment, everyone will be picking wild garlic but not everyone will know that there are other plants that grow very close to it, there’s ivy, lords and ladies and hemlock water dropwort.” Be careful of skin irritants “You don't want to touch certain plants such as hogweed – you can get painful blistering. Even if you’re picking nettles, you’ll want to wear gloves.” Do admin as you go “A top tip is do your plant admin outside, as it's much more enjoyable. If you’re picking individual leaves of say wild garlic, rather than handfuls, you’ll be less likely to pick up nasties. You need to do this mindfully, not thinking about the pesto you’re going to make when you get home but checking each leaf before you put it in your Tupperware or your basket. Then you do a second check when you wash the leaves when you get home. Just in case, I wash most things twice in water, which acts as a third check. So it's thorough.” Environmental problems you might encounter https://ichef.bbci.co.uk/images/ic/480xn/p0bzbwwg.jpg Even if a plant is perfectly edible, think about its surroundings. “Certain herbalists and foragers that I've worked with have a keep-10-metres-away-from-a-busy-road rule, which I've also adopted. Also, think about how accessible a spot is to other environmental issues. If for example I was in a public park where there was a post which lots of dogs would pass, I probably wouldn’t pick dandelions from near it, because there’s the risk of dog pee, or just general rubbish. I could instead be looking towards the edge of the park or behind a hedge.” Martin adds: “Blackberries can suck up toxins through their roots, so even though we don't have lead in the petrol anymore, that’s an extra reason not to pick lots which are near a busy road.” If you’re worried about other toxins, such as whether a land might be classified as contaminated, your local council will be able to advise."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fbeb3bdbfd0cc01c34"
} | 87ec84d59acdf9693054db72d24ac65003a4cca4a3cb3d96215ec764262fe987 | The secrets behind our favourite pub foods
Yes, there’s a time and a place for elegant small plates and dishes with fifteen different spices. But when nothing but the best bar snacks, roasts and pies will do, complemented by a solid range of ales, the pub is the place. We asked top UK chefs to tell us their favourite pub dishes, and the secrets to recreating those classic dishes at home. From baked potato mash using “an obscene amount of butter” to changing up your cheese in a ploughman's, these simple tricks (including some from Michelin-starred chefs) will bring the pub a little closer to home. Starters and bar snacks https://ichef.bbci.co.uk/images/ic/480xn/p0c05bvg.jpg Prawn cocktail The ‘80s classic has had something of a renaissance in recent years and Luke French, JÖRO, Sheffield is a big fan. “For the prawn cocktail starter, make a good Marie Rose sauce! Use good quality mayonnaise, season to taste with good quality tomato ketchup, a pinch of salt, a grind of black pepper and most importantly a good splash of hot sauce. If using frozen prawns make sure you defrost them on a bit of kitchen paper to absorb all the water that comes out before you mix into your sauce! This is absolutely mega with Little Gem lettuce and a wedge of lemon, in a glass, obviously." https://ichef.bbci.co.uk/images/ic/480xn/p0c059fl.jpg Scotch egg A favourite of Jun Tanaka from The Ninth, London, he explains the humble scotch egg can be a bit tricky to make, but following a few simple rules will mean you can knock them out at home easily. The secret is getting the egg cooked, but cold, especially if you like the yolk to stay a bit runny in the middle. “The eggs should be boiled for five minutes and thirty seconds and refreshed in cold water. For each egg, the perfect quantity of sausage meat is 70g. Wrap this around the egg using cling film. Allow this to set in the fridge for two hours." Once you're ready to fry, remove the cling film and bread the egg in two layers of panko breadcrumbs, for maximum crispness. “This is important to keep the Scotch egg from splitting while cooking. Deep-fry for five minutes at 190C then rest for a further five minutes in a warm place. Cut in half and the egg will be perfectly runny." https://ichef.bbci.co.uk/images/ic/480xn/p0c05bl2.jpg Fried whitebait There’s something rather special about whitebait. Maybe we associate it with the glory that is the pub garden, ideally along a river, in the few rare days of an English summer. Whitebait are nearly always frozen on the fishing boat, so you can fry them from frozen. They can be breaded, battered or just dusted with flour prior to frying. Whichever coating you choose, the goal is crispness, says James Close from Raby Hunt, Darlington, whose secret is to work in small batches. “Always use sunflower oil at 180C and fry for two minutes in small batches so they don't stick together. After frying, lay on a wire rack to drain excess oil off to keep them very crispy. I personally enjoy them with a dusting of cayenne pepper and a touch of rock salt. Serve it with loads of lemon and aioli to jazz it up.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05c3x.jpg Fish finger sandwich with chunky chips The go-to pub sandwich for many of us, Aktar Islam, Opheem, Birmingham loves making his own fish finger sandwich at home. Yes, shop-bought fish fingers – or scampi – will do, but if you want to take your sandwich up a notch make your own. “Cut your fish fillet into two thick wedges, coat in salt and sugar in equal proportions, leave for around five minutes then wash off and pat the fish dry. Then deep-fry your fillets in beer batter for the ultimate crunch – delicious. “A good quality mayonnaise is essential, especially when it comes to making tartare sauce, add in chives, pickled gherkins, and shallots. I like to crush through a boiled egg white for texture, and finish with a little bit of fresh lemon juice and small amount of French mustard – Voilá!” As for the chips? These are the best chips you have ever tasted. Related stories Expert sandwich tips that will change your lunches for everHow to make the most of breakfast ingredients all dayThe surprising benefits of eating together Expert sandwich tips that will change your lunches for ever How to make the most of breakfast ingredients all day The surprising benefits of eating together Main courses https://ichef.bbci.co.uk/images/ic/480xn/p0c058wf.jpg Pie and mash It seems the humble pie is a firm favourite with chefs, though the type of pie differs from expert to expert. Mike Naidoo, Catch, Weymouth opts for chicken, ham and leek pie, served with olive oil mash and a pint of local Dorset cider. His surprising tip? “I would tend to buy a good ready-made pastry when making this at home; it’s much more convenient and the quality is reliable.” Meanwhile, Tom Shepherd, Upstairs, Lichfield prefers the hearty steak and ale pie. “Always serve it with mash. You have to use a dry, floury potato and bake them whole. Once cooked, scoop out the inner and beat in butter until smooth and silky, adding a little cream if it’s too thick.” Jake Leach, The Harwood Arms, London agrees with Shepherd about the pie choice and adds: “Source some great meat as it forms the foundation of the dish, including the gravy!” For a veggie option, Lisa Goodwin-Allen, The Game Bird at The Stafford, London and Northcote, suggests Lancashire’s favourite: cheese and onion pie. But don't just rest on one cheese. “Buy different cheeses and blend them together to get a fabulous flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05frv.jpg Ploughman’s lunch For the person who wants a bit of everything, there’s nothing quite like a ploughman’s lunch says Simon Hulstone, Elephant, Torquay. His advice when recreating it at home? “Really personalise it, using up your favourite cold cuts from the fridge or buy some of the fantastic local charcuterie that’s widely available now. I’d always serve with a scotch egg. A ploughman’s has to have some good cheeses, I’d recommend a variety of hard, soft and maybe a blue cheese. Serve with the best fresh baked artisan bread and glass of your favourite ale." https://ichef.bbci.co.uk/images/ic/480xn/p0c05f03.jpg Sausage and mash When a dish is as simple as this, you've got to do it just right. Holly Taylor, Kindling Restaurant, Brighton is a big fan of sausage and mash and also advocates the radical baked-potato mash. “Make a baked potato mash with an obscene amount of butter. Baking the potatoes instead of boiling them creates a mash that has a deep potato flavour and beautiful texture. We also bake the sausages so they go extra crispy instead of frying them.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05f7z.jpg Fish, chips and mushy peas Like pies, fish and chips is a big hit with the country’s best chefs. Tom Brown, Cornerstone, London, advises: “Opt for hake rather than cod as it’s more sustainable. Use gluten-free self-raising flour for the batter, as it gives the fish a really nice crispy texture (a bit like tempura).” Meanwhile, Benjamin Palmer, The Sardine Factory, Cornwall, says: “Always double, if not triple fry, your chips!” and when it comes to the batter? “Use a local carbonated hoppy ale for extra light crispiness and depth of flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05fj5.jpg A traditional roast There’s nothing quite like a Sunday roast and our experts agree! Tom Kerridge, of multiple pubs/restaurants, including The Coach, Marlow, loves roast beef and Yorkshire pudding. His top tip? “Get yourself a brilliant bit of beef, cook it at 60C until the core temperature of it reaches 58C. This can take up to four hours dependant on the cut and size. Remove from the oven, sear in a pan for a lovely crust. That way the beef is guaranteed medium rare in the middle. Also, when making Yorkshire puddings, do not open the oven door too early! Just leave them to keep cooking!” Tom's a fan of the long, gentle approach for his slow roast chicken as well. Cooking slowly at a low temperature keeps the meat juicy, with just a quick blast to crisp it up at the end. Tom's slow-roast lamb shoulder was one of the highlights of his Proper Pub Food series. Puddings https://ichef.bbci.co.uk/images/ic/480xn/p0c05g1p.jpg Sticky toffee pudding Literally every chef wanted a sticky toffee pudding at the end of their pub dinner. Omar Meziane, former England men’s football team chef says sticky toffee pudding is his must-have dessert. “Add either walnuts or pecans to the mixture to give it some texture, and always pour some of the butterscotch sauce into the bottom of the baking tin and then add the cake mix and bake,” he says. Luke French adds: “Take the water that you would use to cook the dates in, and replace this with hot Earl Grey tea, and cover the dates overnight, before chopping into chunks and folding through your pudding mix. Also, a spoon of miso paste in your sticky toffee pudding sauce is just the ticket to make it that little extra special. And don’t forget the salt – make sure to season your pudding and the sauce, too!” https://ichef.bbci.co.uk/images/ic/480xn/p0c05ght.jpg Fruit crumble In the interest of balance, alternative roast dinner dessert are available. We thought we'd make our own case for the crumble. Whether it’s apple, rhubarb or something different, like Nigella's plum and amaretti crumble, it’s hard to beat the comfort of a crumble while you’re sitting next to a pub fire. Our top tip? Use the crumble layer to add extra flavours and textures. It can be as simple as adding in oats and demerara sugar or flaked almonds. Or take Mary Berry's tip and make the crumble topping separately to sprinkle over any cooked fruit. Perfect if you're too full and need to save your pudding for breakfast. Now you decide! What's your dream pub meal? Vote below and see how popular your pub-grub opinion is! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/pub_classics",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The secrets behind our favourite pub foods",
"content": "Yes, there’s a time and a place for elegant small plates and dishes with fifteen different spices. But when nothing but the best bar snacks, roasts and pies will do, complemented by a solid range of ales, the pub is the place. We asked top UK chefs to tell us their favourite pub dishes, and the secrets to recreating those classic dishes at home. From baked potato mash using “an obscene amount of butter” to changing up your cheese in a ploughman's, these simple tricks (including some from Michelin-starred chefs) will bring the pub a little closer to home. Starters and bar snacks https://ichef.bbci.co.uk/images/ic/480xn/p0c05bvg.jpg Prawn cocktail The ‘80s classic has had something of a renaissance in recent years and Luke French, JÖRO, Sheffield is a big fan. “For the prawn cocktail starter, make a good Marie Rose sauce! Use good quality mayonnaise, season to taste with good quality tomato ketchup, a pinch of salt, a grind of black pepper and most importantly a good splash of hot sauce. If using frozen prawns make sure you defrost them on a bit of kitchen paper to absorb all the water that comes out before you mix into your sauce! This is absolutely mega with Little Gem lettuce and a wedge of lemon, in a glass, obviously.\" https://ichef.bbci.co.uk/images/ic/480xn/p0c059fl.jpg Scotch egg A favourite of Jun Tanaka from The Ninth, London, he explains the humble scotch egg can be a bit tricky to make, but following a few simple rules will mean you can knock them out at home easily. The secret is getting the egg cooked, but cold, especially if you like the yolk to stay a bit runny in the middle. “The eggs should be boiled for five minutes and thirty seconds and refreshed in cold water. For each egg, the perfect quantity of sausage meat is 70g. Wrap this around the egg using cling film. Allow this to set in the fridge for two hours.\" Once you're ready to fry, remove the cling film and bread the egg in two layers of panko breadcrumbs, for maximum crispness. “This is important to keep the Scotch egg from splitting while cooking. Deep-fry for five minutes at 190C then rest for a further five minutes in a warm place. Cut in half and the egg will be perfectly runny.\" https://ichef.bbci.co.uk/images/ic/480xn/p0c05bl2.jpg Fried whitebait There’s something rather special about whitebait. Maybe we associate it with the glory that is the pub garden, ideally along a river, in the few rare days of an English summer. Whitebait are nearly always frozen on the fishing boat, so you can fry them from frozen. They can be breaded, battered or just dusted with flour prior to frying. Whichever coating you choose, the goal is crispness, says James Close from Raby Hunt, Darlington, whose secret is to work in small batches. “Always use sunflower oil at 180C and fry for two minutes in small batches so they don't stick together. After frying, lay on a wire rack to drain excess oil off to keep them very crispy. I personally enjoy them with a dusting of cayenne pepper and a touch of rock salt. Serve it with loads of lemon and aioli to jazz it up.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05c3x.jpg Fish finger sandwich with chunky chips The go-to pub sandwich for many of us, Aktar Islam, Opheem, Birmingham loves making his own fish finger sandwich at home. Yes, shop-bought fish fingers – or scampi – will do, but if you want to take your sandwich up a notch make your own. “Cut your fish fillet into two thick wedges, coat in salt and sugar in equal proportions, leave for around five minutes then wash off and pat the fish dry. Then deep-fry your fillets in beer batter for the ultimate crunch – delicious. “A good quality mayonnaise is essential, especially when it comes to making tartare sauce, add in chives, pickled gherkins, and shallots. I like to crush through a boiled egg white for texture, and finish with a little bit of fresh lemon juice and small amount of French mustard – Voilá!” As for the chips? These are the best chips you have ever tasted. Related stories Expert sandwich tips that will change your lunches for everHow to make the most of breakfast ingredients all dayThe surprising benefits of eating together Expert sandwich tips that will change your lunches for ever How to make the most of breakfast ingredients all day The surprising benefits of eating together Main courses https://ichef.bbci.co.uk/images/ic/480xn/p0c058wf.jpg Pie and mash It seems the humble pie is a firm favourite with chefs, though the type of pie differs from expert to expert. Mike Naidoo, Catch, Weymouth opts for chicken, ham and leek pie, served with olive oil mash and a pint of local Dorset cider. His surprising tip? “I would tend to buy a good ready-made pastry when making this at home; it’s much more convenient and the quality is reliable.” Meanwhile, Tom Shepherd, Upstairs, Lichfield prefers the hearty steak and ale pie. “Always serve it with mash. You have to use a dry, floury potato and bake them whole. Once cooked, scoop out the inner and beat in butter until smooth and silky, adding a little cream if it’s too thick.” Jake Leach, The Harwood Arms, London agrees with Shepherd about the pie choice and adds: “Source some great meat as it forms the foundation of the dish, including the gravy!” For a veggie option, Lisa Goodwin-Allen, The Game Bird at The Stafford, London and Northcote, suggests Lancashire’s favourite: cheese and onion pie. But don't just rest on one cheese. “Buy different cheeses and blend them together to get a fabulous flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05frv.jpg Ploughman’s lunch For the person who wants a bit of everything, there’s nothing quite like a ploughman’s lunch says Simon Hulstone, Elephant, Torquay. His advice when recreating it at home? “Really personalise it, using up your favourite cold cuts from the fridge or buy some of the fantastic local charcuterie that’s widely available now. I’d always serve with a scotch egg. A ploughman’s has to have some good cheeses, I’d recommend a variety of hard, soft and maybe a blue cheese. Serve with the best fresh baked artisan bread and glass of your favourite ale.\" https://ichef.bbci.co.uk/images/ic/480xn/p0c05f03.jpg Sausage and mash When a dish is as simple as this, you've got to do it just right. Holly Taylor, Kindling Restaurant, Brighton is a big fan of sausage and mash and also advocates the radical baked-potato mash. “Make a baked potato mash with an obscene amount of butter. Baking the potatoes instead of boiling them creates a mash that has a deep potato flavour and beautiful texture. We also bake the sausages so they go extra crispy instead of frying them.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05f7z.jpg Fish, chips and mushy peas Like pies, fish and chips is a big hit with the country’s best chefs. Tom Brown, Cornerstone, London, advises: “Opt for hake rather than cod as it’s more sustainable. Use gluten-free self-raising flour for the batter, as it gives the fish a really nice crispy texture (a bit like tempura).” Meanwhile, Benjamin Palmer, The Sardine Factory, Cornwall, says: “Always double, if not triple fry, your chips!” and when it comes to the batter? “Use a local carbonated hoppy ale for extra light crispiness and depth of flavour.” https://ichef.bbci.co.uk/images/ic/480xn/p0c05fj5.jpg A traditional roast There’s nothing quite like a Sunday roast and our experts agree! Tom Kerridge, of multiple pubs/restaurants, including The Coach, Marlow, loves roast beef and Yorkshire pudding. His top tip? “Get yourself a brilliant bit of beef, cook it at 60C until the core temperature of it reaches 58C. This can take up to four hours dependant on the cut and size. Remove from the oven, sear in a pan for a lovely crust. That way the beef is guaranteed medium rare in the middle. Also, when making Yorkshire puddings, do not open the oven door too early! Just leave them to keep cooking!” Tom's a fan of the long, gentle approach for his slow roast chicken as well. Cooking slowly at a low temperature keeps the meat juicy, with just a quick blast to crisp it up at the end. Tom's slow-roast lamb shoulder was one of the highlights of his Proper Pub Food series. Puddings https://ichef.bbci.co.uk/images/ic/480xn/p0c05g1p.jpg Sticky toffee pudding Literally every chef wanted a sticky toffee pudding at the end of their pub dinner. Omar Meziane, former England men’s football team chef says sticky toffee pudding is his must-have dessert. “Add either walnuts or pecans to the mixture to give it some texture, and always pour some of the butterscotch sauce into the bottom of the baking tin and then add the cake mix and bake,” he says. Luke French adds: “Take the water that you would use to cook the dates in, and replace this with hot Earl Grey tea, and cover the dates overnight, before chopping into chunks and folding through your pudding mix. Also, a spoon of miso paste in your sticky toffee pudding sauce is just the ticket to make it that little extra special. And don’t forget the salt – make sure to season your pudding and the sauce, too!” https://ichef.bbci.co.uk/images/ic/480xn/p0c05ght.jpg Fruit crumble In the interest of balance, alternative roast dinner dessert are available. We thought we'd make our own case for the crumble. Whether it’s apple, rhubarb or something different, like Nigella's plum and amaretti crumble, it’s hard to beat the comfort of a crumble while you’re sitting next to a pub fire. Our top tip? Use the crumble layer to add extra flavours and textures. It can be as simple as adding in oats and demerara sugar or flaked almonds. Or take Mary Berry's tip and make the crumble topping separately to sprinkle over any cooked fruit. Perfect if you're too full and need to save your pudding for breakfast. Now you decide! What's your dream pub meal? Vote below and see how popular your pub-grub opinion is!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fbeb3bdbfd0cc01c35"
} | 7cbdf5c896596ecfbc8233e2312e4f84dd6d4f12eea844d1ae4cc5e7dd0970e4 | Mary Berry’s baking tips for absolute beginners
Scared of your scones? Think your pastries are petrifying? Does your cake look clumsy? Mary Berry and BBC Food readers have tips to make impressive bakes completely manageable https://ichef.bbci.co.uk/images/ic/480xn/p0br63cf.jpg In this episode of BBC One's Dame Mary Berry’s Fantastic Feasts, Mary throws a surprise afternoon tea party in Cardiff for Soraya, an unsung hero and youth worker. Along with celebrity kitchen elves Roman Kemp and Tom Read Wilson, Mary will help Soraya's friends put together a really special menu. There’s just one problem, Soraya's friends haven't the first idea how to cook. And Roman’s never even had a sip of tea before! But if anyone can teach them how to turn out a top tart and a stellar scone, it's Mary. She shares her top tips for absolute beginners, alongside the baking secrets of our audience of passionate foodies. Sometimes you just have to jump in For an afternoon tea with a difference, instead of sandwiches, there’s red pepper, cheese and chive tartlets, a four-tier clementine cake and of course, Mary's classic scones served with strawberry jam and clotted cream. Not the beginners' menu we expected! “There is absolutely no doubt that they are very, very novice cooks,” says Mary. She chuckles over their greatest culinary achievement: "a sandwich with banana sprinkled with sugar!” But they are motivated: “They're all really good mates and they desperately want to prove that they can cook for Soraya to say a huge thank you,” explains Mary. “When we started cooking in the kitchen and I was showing them what to do, they encouraged each other, they made notes. But when they got away back into their own kitchen cooking, I think they thought well you know, ‘Where's Mary? I need someone to hold my hand!’ and they hadn't got anybody!” We all feel like that sometimes, Mary. Lesson number one: sometimes you just have to give things a go, even if it’s intimidating. And remember, there’s nothing wrong with making a mistake – trial and error is an effective way to learn. Weigh and measure https://ichef.bbci.co.uk/images/ic/480xn/p0bs1czg.jpg Mary's scone tip: "If the mixture is a little bit wet, if it sticks to your fingers a bit, you know this will be a good scone in the end because a wet mixture rises well." Mary believes that anyone, regardless of their prior cooking experience, can create an impressive tea. Lesson number two, she says, to be prepared and be precise. “I know it sounds a bit obvious, but when making scones weighing the ingredients correctly is important. You need good weighing scales so that ingredients are weighed precisely - it does help with baking to have digital scales because they are accurate.” It's the same with cake tins: “Time and time again when baking cakes, people choose the wrong size tin - make sure you use the right tin for the portion of cake mix - get the tape measure out and measure it!” We've all been there. Desperate to make a particular cake, but staring wistfully at the wrong tin. It'll work, right? Sometimes. Use the BBC Food cake calculator to create a recipe for the tin size you have, with the flavours and icing you like. It will even calculate cupcakes and fairy cakes. Don't rush a cake https://ichef.bbci.co.uk/images/ic/480xn/p0bs1db7.jpg Mary Berry's four-tier clementine cake can be made in advance, then sliced and iced on the day of serving. Lesson three: give yourself more time than you think you need. Recipe writers like readers to feel that it will take the minimum time required, but they are very experienced and assume a fairly confident pace. They also don't often write in how long things need to cool, either. When Thear makes the show-stopping clementine cake, he's not thrown by the baking. It's the cutting each layer evenly: “It's really difficult to cut a cake as soon as it's come out of the oven and is cooled; it's so beautifully fresh but it's a definite skill to cut it in half,” says Mary. Cakes can be made in advance and frozen, well-wrapped up. They are a lot easier to handle – whether you are slicing them to make more layers or whether you are just covering them in buttercream icing. It also splits your baking job across multiple days, so it isn't so tiring or intimidating. Pamper your pastry In the show we see firefighter Mark take on the savoury tarts. Tackling a life-threatening blaze is nothing next to pastry. Shrinking, greasy, uneven, leaking pastry is the stuff of nightmares. Buying ready-made pastry is one solution, but to make a tartlet worthy of Dame Mary, it has to be homemade. A food processor or blender makes homemade pastry the work of a few seconds. Mary's tip is to roll the pastry out immediately after it's been made. Rolling it out at this stage is easier as the butter is softer. Once the tins are lined, resting the pastry is an important step. It stops the pastry case from shrinking up in the tin as it bakes. Chilling the butter back down ensures that you don't get greasy pastry. Lesson four: don't cut corners in the recipe, and give yourself a rest too. Using a fairy cake tin, or bun tin, makes elegant little tartlets. But don't be tempted to fill them to the top: “if you overfill them, the custard goes down underneath them, and you won't get them out of the tins without breakage,” says Mary. “Mark took great care and actually, his were very good,” says Mary. https://ichef.bbci.co.uk/images/ic/480xn/p0bs1f2n.jpg Pastry needn't be petrifying: roll it out evenly and give it time to rest before baking for a perfect finish Everyone can use help Working with a buddy can help you sense check a recipe as you go along, and help you remember to add all the ingredients. It also adds a sense of occasion and, dare we say it, fun? Lesson five: even Mary Berry gets help! “My husband has a special birthday in March and we're actually having a family lunch to celebrate. I'm doing one course, Annabel our daughter is doing the main course and our daughter-in-law is doing another course. I think if you've got a special occasion to cook for, it's lovely to share it. Just do a section of it each between family or friends and it's a lovely present isn’t it?” Your tips It’s not just Mary who’s got great advice, our BBC Food community does too. On Facebook and Twitter, we asked our passionate foodies for their best baking tips and they didn’t disappoint. Here are some of our favourites: Image source, Facebook/Jeanette Giacalone McCurdy/Luca Pinsuti https://ichef.bbci.co.uk/images/ic/480xn/p0br73fx.jpg Image source, Facebook/Bianca Lawrence/Caroline Jackson https://ichef.bbci.co.uk/images/ic/480xn/p0br6845.jpg Image source, Facebook/Emily Leary, A Mummy Too/Glynis Fay Ferreira https://ichef.bbci.co.uk/images/ic/480xn/p0br689n.jpg Image source, Facebook/Sally Stone/Stefanie L. Neumann https://ichef.bbci.co.uk/images/ic/480xn/p0br73y8.jpg Image source, Facebook/Tasha Easthall/Tyler FluffyToe Anderson https://ichef.bbci.co.uk/images/ic/480xn/p0br7451.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0bshz07.jpg Image source, Twitter/Thebakingnanna1/GeorginaBurrows https://ichef.bbci.co.uk/images/ic/480xn/p0bsj5mn.jpg Image source, Twitter/BalabustaOG/Sudhamukh https://ichef.bbci.co.uk/images/ic/480xn/p0bshzz3.jpg Image source, Twitter/AllThatImEating/BecksBake https://ichef.bbci.co.uk/images/ic/480xn/p0bsj06j.jpg Originally published March 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/mary_berry_fantastic_feasts",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry’s baking tips for absolute beginners",
"content": "Scared of your scones? Think your pastries are petrifying? Does your cake look clumsy? Mary Berry and BBC Food readers have tips to make impressive bakes completely manageable https://ichef.bbci.co.uk/images/ic/480xn/p0br63cf.jpg In this episode of BBC One's Dame Mary Berry’s Fantastic Feasts, Mary throws a surprise afternoon tea party in Cardiff for Soraya, an unsung hero and youth worker. Along with celebrity kitchen elves Roman Kemp and Tom Read Wilson, Mary will help Soraya's friends put together a really special menu. There’s just one problem, Soraya's friends haven't the first idea how to cook. And Roman’s never even had a sip of tea before! But if anyone can teach them how to turn out a top tart and a stellar scone, it's Mary. She shares her top tips for absolute beginners, alongside the baking secrets of our audience of passionate foodies. Sometimes you just have to jump in For an afternoon tea with a difference, instead of sandwiches, there’s red pepper, cheese and chive tartlets, a four-tier clementine cake and of course, Mary's classic scones served with strawberry jam and clotted cream. Not the beginners' menu we expected! “There is absolutely no doubt that they are very, very novice cooks,” says Mary. She chuckles over their greatest culinary achievement: \"a sandwich with banana sprinkled with sugar!” But they are motivated: “They're all really good mates and they desperately want to prove that they can cook for Soraya to say a huge thank you,” explains Mary. “When we started cooking in the kitchen and I was showing them what to do, they encouraged each other, they made notes. But when they got away back into their own kitchen cooking, I think they thought well you know, ‘Where's Mary? I need someone to hold my hand!’ and they hadn't got anybody!” We all feel like that sometimes, Mary. Lesson number one: sometimes you just have to give things a go, even if it’s intimidating. And remember, there’s nothing wrong with making a mistake – trial and error is an effective way to learn. Weigh and measure https://ichef.bbci.co.uk/images/ic/480xn/p0bs1czg.jpg Mary's scone tip: \"If the mixture is a little bit wet, if it sticks to your fingers a bit, you know this will be a good scone in the end because a wet mixture rises well.\" Mary believes that anyone, regardless of their prior cooking experience, can create an impressive tea. Lesson number two, she says, to be prepared and be precise. “I know it sounds a bit obvious, but when making scones weighing the ingredients correctly is important. You need good weighing scales so that ingredients are weighed precisely - it does help with baking to have digital scales because they are accurate.” It's the same with cake tins: “Time and time again when baking cakes, people choose the wrong size tin - make sure you use the right tin for the portion of cake mix - get the tape measure out and measure it!” We've all been there. Desperate to make a particular cake, but staring wistfully at the wrong tin. It'll work, right? Sometimes. Use the BBC Food cake calculator to create a recipe for the tin size you have, with the flavours and icing you like. It will even calculate cupcakes and fairy cakes. Don't rush a cake https://ichef.bbci.co.uk/images/ic/480xn/p0bs1db7.jpg Mary Berry's four-tier clementine cake can be made in advance, then sliced and iced on the day of serving. Lesson three: give yourself more time than you think you need. Recipe writers like readers to feel that it will take the minimum time required, but they are very experienced and assume a fairly confident pace. They also don't often write in how long things need to cool, either. When Thear makes the show-stopping clementine cake, he's not thrown by the baking. It's the cutting each layer evenly: “It's really difficult to cut a cake as soon as it's come out of the oven and is cooled; it's so beautifully fresh but it's a definite skill to cut it in half,” says Mary. Cakes can be made in advance and frozen, well-wrapped up. They are a lot easier to handle – whether you are slicing them to make more layers or whether you are just covering them in buttercream icing. It also splits your baking job across multiple days, so it isn't so tiring or intimidating. Pamper your pastry In the show we see firefighter Mark take on the savoury tarts. Tackling a life-threatening blaze is nothing next to pastry. Shrinking, greasy, uneven, leaking pastry is the stuff of nightmares. Buying ready-made pastry is one solution, but to make a tartlet worthy of Dame Mary, it has to be homemade. A food processor or blender makes homemade pastry the work of a few seconds. Mary's tip is to roll the pastry out immediately after it's been made. Rolling it out at this stage is easier as the butter is softer. Once the tins are lined, resting the pastry is an important step. It stops the pastry case from shrinking up in the tin as it bakes. Chilling the butter back down ensures that you don't get greasy pastry. Lesson four: don't cut corners in the recipe, and give yourself a rest too. Using a fairy cake tin, or bun tin, makes elegant little tartlets. But don't be tempted to fill them to the top: “if you overfill them, the custard goes down underneath them, and you won't get them out of the tins without breakage,” says Mary. “Mark took great care and actually, his were very good,” says Mary. https://ichef.bbci.co.uk/images/ic/480xn/p0bs1f2n.jpg Pastry needn't be petrifying: roll it out evenly and give it time to rest before baking for a perfect finish Everyone can use help Working with a buddy can help you sense check a recipe as you go along, and help you remember to add all the ingredients. It also adds a sense of occasion and, dare we say it, fun? Lesson five: even Mary Berry gets help! “My husband has a special birthday in March and we're actually having a family lunch to celebrate. I'm doing one course, Annabel our daughter is doing the main course and our daughter-in-law is doing another course. I think if you've got a special occasion to cook for, it's lovely to share it. Just do a section of it each between family or friends and it's a lovely present isn’t it?” Your tips It’s not just Mary who’s got great advice, our BBC Food community does too. On Facebook and Twitter, we asked our passionate foodies for their best baking tips and they didn’t disappoint. Here are some of our favourites: Image source, Facebook/Jeanette Giacalone McCurdy/Luca Pinsuti https://ichef.bbci.co.uk/images/ic/480xn/p0br73fx.jpg Image source, Facebook/Bianca Lawrence/Caroline Jackson https://ichef.bbci.co.uk/images/ic/480xn/p0br6845.jpg Image source, Facebook/Emily Leary, A Mummy Too/Glynis Fay Ferreira https://ichef.bbci.co.uk/images/ic/480xn/p0br689n.jpg Image source, Facebook/Sally Stone/Stefanie L. Neumann https://ichef.bbci.co.uk/images/ic/480xn/p0br73y8.jpg Image source, Facebook/Tasha Easthall/Tyler FluffyToe Anderson https://ichef.bbci.co.uk/images/ic/480xn/p0br7451.jpg https://ichef.bbci.co.uk/images/ic/480xn/p0bshz07.jpg Image source, Twitter/Thebakingnanna1/GeorginaBurrows https://ichef.bbci.co.uk/images/ic/480xn/p0bsj5mn.jpg Image source, Twitter/BalabustaOG/Sudhamukh https://ichef.bbci.co.uk/images/ic/480xn/p0bshzz3.jpg Image source, Twitter/AllThatImEating/BecksBake https://ichef.bbci.co.uk/images/ic/480xn/p0bsj06j.jpg Originally published March 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fceb3bdbfd0cc01c36"
} | c85e9664926aff1f1a512acae316090640d508830268120f905567c57915d79f | Marcus Wareing: From celebrity chef to novice gardener
The Michelin-starred chef has taken time out from his duties as restaurateur and MasterChef judge to create his very own kitchen garden. You can watch it all unfold in the new BBC Two series: Marcus Wareing’s Tales from a Kitchen Garden. https://ichef.bbci.co.uk/images/ic/480xn/p0bpyx4z.jpg Despite being on the receiving end of many accolades as a chef, Marcus has been desperate to turn his hand to another skill: growing his own fruit and veg. Never one to lack ambition, Marcus took on a 65-acre smallholding four years ago and started planning what to grow throughout lockdown. It all started with a bunch of daffodils “You know the daffodil was the one flower I used to stare at in my London garden. It came up at the beginning of the pandemic … I remember planting the bulbs the year before and I thought, 'Oh, I can't wait for them to come up’. Every time I look at a daffodil now, it just reminds me of Covid. It's really weird.” Looking out at the daffodils Marcus dreamed of his Sussex smallholding. “All I could think about was my garden. It was what I was missing.” In the 10-part series, Marcus Wareing's Tales From A Kitchen Garden which begins on February 28, at 6.30pm on BBC Two, Marcus travels the country to meet with farmers who give him key advice on what he could grow and farm, and then back home, he implements the tips, alongside his trusted ‘Gardener Anatoli’. Marcus’s passion as a chef was as important in deciding what to produce as the lay of the land. “I think it's the fresh flavours you get in a greenhouse: picking a tomato, a bunch of basil, and then an onion out of the ground, a lettuce out of the garden and making up a fantastic salad. Or the beetroot that my wife picks and pickles, or the celeriac that I make into a lovely celeriac soup with some cabbage,” he muses, before adding: “The thought process of the garden chain changes the way you think and cook and the way you eat food as well. And I've never had that experience before.” Grow what you like to eat https://ichef.bbci.co.uk/images/ic/480xn/p0bqkfvj.jpg Marcus Wareing's tarte tatin with fig cream Marcus’s tips for beginner gardeners https://ichef.bbci.co.uk/images/ic/480xn/p0bq9kz6.jpg 1. Don’t over complicate things “I think one of the first things everyone should grow, and they're very easy to grow, is herbs. Get hardy herbs, like rosemary, thyme, parsley, bay. If you get them in then they last. Mint is also simple and then you can make mint tea and put it into pesto.” These can be bought fairly cheaply at garden centres and transplanted into pots of good peat-free compost. Keep them watered and feed them with an all-purpose fertiliser a few times a year. Most herbs need a sunny spot. Easy perennial herbs MintChivesRosemarySageBayThymeParsleyLovageMarjoram Mint Chives Rosemary Sage Bay Thyme Parsley Lovage Marjoram 2. Once you’ve got your herbs, start introducing easy veg in the space you’ve got “Slowly but surely start to introduce other veg. It’s much easier to grow onions, celeriac and beetroot than it is to grow lettuces and asparagus. You've got to grow into it.” “If you've got a window box, put some herbs in it and if you've got a bit of a garden, put some wooden sections in and just add some fresh compost in, this will bring some energy back into the soil. Then plant in it, cover it, nurture it, look after it and trust me it will taste so much better, than what you can buy from any supermarket.” Vegetables for small spaces Tomatoes in pots on a sunny sheltered patio, or tumbling varieties on a windowsillChilli peppers grow indoors on a sunny windowsill, but sow early for a good cropBeans or peas will grow up a garden wall on bamboo canesMixed leaves for salads in a pot or windowsillGrow potatoes in a stack of three tires or a tall growbagSpring onions will grow in pots, Welsh onions can be cut and will come againBaby beetroots and carrots will grow in pots Tomatoes in pots on a sunny sheltered patio, or tumbling varieties on a windowsill Chilli peppers grow indoors on a sunny windowsill, but sow early for a good crop Beans or peas will grow up a garden wall on bamboo canes Mixed leaves for salads in a pot or windowsill Grow potatoes in a stack of three tires or a tall growbag Spring onions will grow in pots, Welsh onions can be cut and will come again Baby beetroots and carrots will grow in pots https://ichef.bbci.co.uk/images/ic/480xn/p0bqkg4f.jpg Marcus Wareing's chargrilled vegetable salad 3. Think about what will give you the biggest yield… “I'm always quite surprised at how tomato plants just don't stop giving. Last year we had the whole greenhouse just full of tomatoes along the sides and cucumbers at the back. And Gardener Anatoli planted what I thought was small amounts of basil, but my goodness as it started to grow. You cut it, you eat it, you keep coming back and it just keeps growing and doesn't stop giving. The size of your crop will depend on the circumstances of your own garden. A sunny sheltered spot that is easy to reach for watering will generally produce a good crop, but weather, pests and disease can all take their toll. Getting to know your own gardening space takes time. A big yield is great if you have friends or family to share with, but too many plants can become a burden if you don’t really like to eat them. Big croppers CourgettesRunner beansRedcurrantsRaspberries Courgettes Runner beans Redcurrants Raspberries 4. But not all at the same time If you have space to grow a lot, plan for plants that ripen and produce over a long period. “If you grow loads of cabbages or salad, it all comes to life at the same time,” says Marcus. A polytunnel, greenhouse – even a small one – helps to extend the season: “…because the sun is shining through and the leaves blocking certain things ripening you have one little batch of tomatoes which is ripe, and you've got some that are still yellow or some that are green. So it's forever evolving …” Consider growing plants that will keep producing into the winter. “I grew winter lettuce which was great. So in one of the shows, there's a couple of varieties of lettuce that are hardy. As it gets a bit colder you put a plastic cover on. It creates its own little thermal energy and just keeps the warm and the moisture in and through the winter. Then, you've got salads in the winter!” Autumn/winter croppers KaleLeeksChicoryParsnipsSwedeCeleriac Kale Leeks Chicory Parsnips Swede Celeriac 5. Think about who else might want to eat your produce Slugs and snails are the downside of a climate that’s green and lush. If your garden is beset by slugs, it’s better to find plant varieties that they don’t eat rather than overusing pellets that can harm other wildlife. Young plants are often the most vulnerable and need some protection until they are more mature and can survive a little nibbling. The old saying goes, 'the best pest control is the gardener’s shadow'. Regularly checking your plants means you can stop any damage before it destroys your plants. Marcus had to put special precautions in to stop rabbits ruining his efforts. “As long as [crops] are in a raised bed and you surround them with netting that helps to stop the rabbits.” We can imagine some of the other ways Marcus has of putting a stop to the rabbits! Published February 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/marcus_wareing_kitchen_garden",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marcus Wareing: From celebrity chef to novice gardener",
"content": "The Michelin-starred chef has taken time out from his duties as restaurateur and MasterChef judge to create his very own kitchen garden. You can watch it all unfold in the new BBC Two series: Marcus Wareing’s Tales from a Kitchen Garden. https://ichef.bbci.co.uk/images/ic/480xn/p0bpyx4z.jpg Despite being on the receiving end of many accolades as a chef, Marcus has been desperate to turn his hand to another skill: growing his own fruit and veg. Never one to lack ambition, Marcus took on a 65-acre smallholding four years ago and started planning what to grow throughout lockdown. It all started with a bunch of daffodils “You know the daffodil was the one flower I used to stare at in my London garden. It came up at the beginning of the pandemic … I remember planting the bulbs the year before and I thought, 'Oh, I can't wait for them to come up’. Every time I look at a daffodil now, it just reminds me of Covid. It's really weird.” Looking out at the daffodils Marcus dreamed of his Sussex smallholding. “All I could think about was my garden. It was what I was missing.” In the 10-part series, Marcus Wareing's Tales From A Kitchen Garden which begins on February 28, at 6.30pm on BBC Two, Marcus travels the country to meet with farmers who give him key advice on what he could grow and farm, and then back home, he implements the tips, alongside his trusted ‘Gardener Anatoli’. Marcus’s passion as a chef was as important in deciding what to produce as the lay of the land. “I think it's the fresh flavours you get in a greenhouse: picking a tomato, a bunch of basil, and then an onion out of the ground, a lettuce out of the garden and making up a fantastic salad. Or the beetroot that my wife picks and pickles, or the celeriac that I make into a lovely celeriac soup with some cabbage,” he muses, before adding: “The thought process of the garden chain changes the way you think and cook and the way you eat food as well. And I've never had that experience before.” Grow what you like to eat https://ichef.bbci.co.uk/images/ic/480xn/p0bqkfvj.jpg Marcus Wareing's tarte tatin with fig cream Marcus’s tips for beginner gardeners https://ichef.bbci.co.uk/images/ic/480xn/p0bq9kz6.jpg 1. Don’t over complicate things “I think one of the first things everyone should grow, and they're very easy to grow, is herbs. Get hardy herbs, like rosemary, thyme, parsley, bay. If you get them in then they last. Mint is also simple and then you can make mint tea and put it into pesto.” These can be bought fairly cheaply at garden centres and transplanted into pots of good peat-free compost. Keep them watered and feed them with an all-purpose fertiliser a few times a year. Most herbs need a sunny spot. Easy perennial herbs MintChivesRosemarySageBayThymeParsleyLovageMarjoram Mint Chives Rosemary Sage Bay Thyme Parsley Lovage Marjoram 2. Once you’ve got your herbs, start introducing easy veg in the space you’ve got “Slowly but surely start to introduce other veg. It’s much easier to grow onions, celeriac and beetroot than it is to grow lettuces and asparagus. You've got to grow into it.” “If you've got a window box, put some herbs in it and if you've got a bit of a garden, put some wooden sections in and just add some fresh compost in, this will bring some energy back into the soil. Then plant in it, cover it, nurture it, look after it and trust me it will taste so much better, than what you can buy from any supermarket.” Vegetables for small spaces Tomatoes in pots on a sunny sheltered patio, or tumbling varieties on a windowsillChilli peppers grow indoors on a sunny windowsill, but sow early for a good cropBeans or peas will grow up a garden wall on bamboo canesMixed leaves for salads in a pot or windowsillGrow potatoes in a stack of three tires or a tall growbagSpring onions will grow in pots, Welsh onions can be cut and will come againBaby beetroots and carrots will grow in pots Tomatoes in pots on a sunny sheltered patio, or tumbling varieties on a windowsill Chilli peppers grow indoors on a sunny windowsill, but sow early for a good crop Beans or peas will grow up a garden wall on bamboo canes Mixed leaves for salads in a pot or windowsill Grow potatoes in a stack of three tires or a tall growbag Spring onions will grow in pots, Welsh onions can be cut and will come again Baby beetroots and carrots will grow in pots https://ichef.bbci.co.uk/images/ic/480xn/p0bqkg4f.jpg Marcus Wareing's chargrilled vegetable salad 3. Think about what will give you the biggest yield… “I'm always quite surprised at how tomato plants just don't stop giving. Last year we had the whole greenhouse just full of tomatoes along the sides and cucumbers at the back. And Gardener Anatoli planted what I thought was small amounts of basil, but my goodness as it started to grow. You cut it, you eat it, you keep coming back and it just keeps growing and doesn't stop giving. The size of your crop will depend on the circumstances of your own garden. A sunny sheltered spot that is easy to reach for watering will generally produce a good crop, but weather, pests and disease can all take their toll. Getting to know your own gardening space takes time. A big yield is great if you have friends or family to share with, but too many plants can become a burden if you don’t really like to eat them. Big croppers CourgettesRunner beansRedcurrantsRaspberries Courgettes Runner beans Redcurrants Raspberries 4. But not all at the same time If you have space to grow a lot, plan for plants that ripen and produce over a long period. “If you grow loads of cabbages or salad, it all comes to life at the same time,” says Marcus. A polytunnel, greenhouse – even a small one – helps to extend the season: “…because the sun is shining through and the leaves blocking certain things ripening you have one little batch of tomatoes which is ripe, and you've got some that are still yellow or some that are green. So it's forever evolving …” Consider growing plants that will keep producing into the winter. “I grew winter lettuce which was great. So in one of the shows, there's a couple of varieties of lettuce that are hardy. As it gets a bit colder you put a plastic cover on. It creates its own little thermal energy and just keeps the warm and the moisture in and through the winter. Then, you've got salads in the winter!” Autumn/winter croppers KaleLeeksChicoryParsnipsSwedeCeleriac Kale Leeks Chicory Parsnips Swede Celeriac 5. Think about who else might want to eat your produce Slugs and snails are the downside of a climate that’s green and lush. If your garden is beset by slugs, it’s better to find plant varieties that they don’t eat rather than overusing pellets that can harm other wildlife. Young plants are often the most vulnerable and need some protection until they are more mature and can survive a little nibbling. The old saying goes, 'the best pest control is the gardener’s shadow'. Regularly checking your plants means you can stop any damage before it destroys your plants. Marcus had to put special precautions in to stop rabbits ruining his efforts. “As long as [crops] are in a raised bed and you surround them with netting that helps to stop the rabbits.” We can imagine some of the other ways Marcus has of putting a stop to the rabbits! Published February 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fceb3bdbfd0cc01c37"
} | 0e3c39b67d8081363d1a2862523620f823061a5bfdac48ffcd157424b82925d4 | How to put the flavour back into food
By Sue Quinn Is the produce we eat as tasty as it used to be? And if not, are there simple, budget-friendly ways to give everyday foods a flavour boost? https://ichef.bbci.co.uk/images/ic/480xn/p0brmkj7.jpg We all perceive flavour differently. Our genes, age, childhood food experiences, memory and eating habits all impact how things taste to us. Flavour can also be hard to measure. But some experts believe even after taking these factors into account, certain fruit, vegetables and meat have lost some of their flavour over recent decades. Sweeter but blander? https://ichef.bbci.co.uk/images/ic/480xn/p0br83jb.jpg Professor Monique Simmonds OBE, Deputy Director of Science at the Royal Botanic Gardens Kew, explains that over the past few decades, fruit has been bred to taste sweeter and/or less bitter than it once did. “If you compare an old variety of an apple like a Cox or a Russet with a mass market Jazz or Pink Lady, you can see a big difference in the chemistry in those apples,” Prof. Simmonds says. “Mass market apples are developed very much for their sweetness.” The same has happened to varieties of oranges, as growers have bred out bitter or sour characteristics. This might appeal if you have a sweet tooth, but without tartness, for some people, fruit can taste flat and flavourless. “You could say blandness has come across in quite a lot of our breeding programmes,” Prof. Simmonds says. Another explanation for loss of flavour is if fruit and veg is harvested before it has a chance to ripen or has been specially developed by growers not to go soft. This makes fruit and vegetable less likely to get damaged or spoil when transported long distances. The problem is, unripe produce lacks flavour, especially fruit, says Dr Meriel Jones, a lecturer in biochemistry and systems biology at Liverpool University. “The objective with ripening fruits is to attract animals to eat them, then excrete the seeds and distribute them around the landscape,” Dr Jones explains. “That’s why animals - including humans - like sweet soft fruit.” But if fruit is picked before it ripens, the compounds that make it taste and smell good don’t develop. Related articles Are we losing our love of classic British dishes?Why are we so obsessed with carrots, onions, peas and tomatoes?How the local food trend is shaking up the industry Are we losing our love of classic British dishes? Why are we so obsessed with carrots, onions, peas and tomatoes? How the local food trend is shaking up the industry https://ichef.bbci.co.uk/images/ic/480xn/p0brmn40.jpg Big doesn't always mean better Loss of flavour can also be a side effect when growers prioritise characteristics. For example, some tomatoes and strawberries are bred to produce lots of very large fruit. “These traits inherently run counter to flavour,” says Harry Klee, professor of horticultural sciences at the University of Florida. “As yield increases, it eventually surpasses the capacity of the plant to fill the fruit with nutrients, which are precursors to flavour. Sugar and nutrient content are diluted out across all the fruits on the plant, and you end up with more water and less flavour per fruit.” Chilling during transportation and storage extends the shelf life of fresh fruit and vegetables but sometimes at the expense of flavour. ‘Flavour scalping’ is another problem; it’s a food industry term to explain what happens when desirable food flavours are altered by long exposure to packaging. Sometimes, food loses its flavour rapidly after harvest. Imported asparagus may taste blander than freshly picked because some of the sugars have turned to starches by the time it reaches the UK. https://ichef.bbci.co.uk/images/ic/480xn/p0brmn40.jpg Big doesn't always mean better How to boost flavour in your diet From shopping around to food flavour hacks that boost disappointing produce, we asked the experts how you can make your food taste better. https://ichef.bbci.co.uk/images/ic/480xn/p0brmgmk.jpg Look for varieties that pack a flavour punch Dr Jones points out that not all produce has declined. Brassicas (cabbage, Brussels sprouts, broccoli, and kale) are less bitter and more delicious than they once were. “You couldn’t buy raspberries in shops in the past, and they were often mouldy when you did find them. But they now appear in good condition and have a good flavour,” she says. “Some potatoes have a good flavour and there are more varieties in supermarkets than there used to be.” Crucially, improvements in the way produce is grown and transported have given many more people access to nutritious fresh food than before, she says. In recent years there’s been a revival of older, ‘heirloom’ varieties of fruits and vegetables among gardeners and farmers. Seeking out a variety that's new to you, whether at a farmer's market or supermarket, could reward you in flavour and support a more diverse ecosystem. These products can cost significantly more than the cheapest fruit and veg and aren’t available everywhere. https://ichef.bbci.co.uk/images/ic/480xn/p0brmgmk.jpg What you buy and when Fruit and vegetables in season and/or grown locally are often more flavoursome because they haven’t travelled for as long as those shipped from far away. Locally grown produce is also more likely to be harvested at the peak of ripeness when it tastes best. Look out for British-grown produce in supermarkets. Of course, flavour isn’t all about the distance produce has travelled; all produce varies. A locally grown carrot doesn’t necessarily taste better than an imported one, so experiment with different varieties and shop around. https://ichef.bbci.co.uk/images/ic/480xn/p0brmhhn.jpg Home-grown fruit and vegetables often taste better than shop-bought because they’re fresher, and you can grow particularly flavourful varieties. You don’t need a large garden to do this, as most fruit and many vegetables can be grown in containers, or window sills. Storing food https://ichef.bbci.co.uk/images/ic/480xn/p0brmjbq.jpg Would you store apples in the fridge? To maintain flavour, not all produce should be stored in the refrigerator. According to the Postharvest Technology Centre at the University of California, produce such as bananas get damaged in refrigerator temperatures – their skins turn black, and the flesh loses sweetness. These foods are also best stored at room temperature for best flavour: aubergines, basil (in water), citrus fruit, cucumbers, garlic, onions, papayas, peppers, persimmons, pineapple, plantain, pomegranates, potatoes, pumpkins, sweet potatoes, tomatoes, watermelons and winter squash. Apples may taste more flavourful at room temperature, so keep them out if you want to eat them soon, but refrigerate them if they'll last longer than a week. If you’ve bought unripe or hard tomatoes, avocados, kiwis, nectarines, peaches, pears or plums, try leaving them in a warm place, in the sun, or even on a window ledge. They’ll continue to ripen and develop more flavour. Once ripe, they will keep for longer in the fridge. Boosting flavour in food There are lots of tips and tricks to boost the flavour of fruit and veg when you’re preparing it, says food consultant and chef, Rebecca Woollard. Here are a few of her favourite ideas, and some of ours, too: Roast vegetables to concentrate their sugar content before blending them into soup or adding to curry, especially produce like squash, courgettes, and parsnips, which can taste lacklustre boiled.Take salad vegetables out of the fridge and bring to room temperature before serving. “You get so much more flavour from that little change,” Woollard says.Apply high heat to caramelise the sugars in your vegetables to add another layer of flavour. Griddling, frying, roasting or stir-frying, cooking with a high heat gives a sweet and smoky edge. Try Tom Kerridge's grilled vegetable and halloumi salad.Leave tomatoes in the sun to warm up and continue ripening. If irretrievably hard and tasteless, try roasting them for a tomato risotto.Cook fruit that tastes disappointing raw, as it will concentrate the flavours. Nigella turns disappointing hard fruit into an unusual strawberry crumble. Mary transforms woolly apricots into a beautiful tart with frangipane and a boost of apricot jam to make them shine. Roast vegetables to concentrate their sugar content before blending them into soup or adding to curry, especially produce like squash, courgettes, and parsnips, which can taste lacklustre boiled. Take salad vegetables out of the fridge and bring to room temperature before serving. “You get so much more flavour from that little change,” Woollard says. Apply high heat to caramelise the sugars in your vegetables to add another layer of flavour. Griddling, frying, roasting or stir-frying, cooking with a high heat gives a sweet and smoky edge. Try Tom Kerridge's grilled vegetable and halloumi salad. Leave tomatoes in the sun to warm up and continue ripening. If irretrievably hard and tasteless, try roasting them for a tomato risotto. Cook fruit that tastes disappointing raw, as it will concentrate the flavours. Nigella turns disappointing hard fruit into an unusual strawberry crumble. Mary transforms woolly apricots into a beautiful tart with frangipane and a boost of apricot jam to make them shine. Seasoning We should all watch our salt intake, but good seasoning enhances the flavour of most foods. A sprinkling of salt over fruit that’s bland or not quite ripe can make the sweet flavours taste stronger. Equally, a squeeze of lemon or lime juice over very sweet fruit can give them a brighter, more complex flavour. Likewise, a pinch or sugar can be used as a seasoning for vegetables that need a boost. Combined with salt and a bit of vinegar, a very light pickling can freshen up flavour. Sprinkling salt over watery vegetables, like bland cucumbers, can magnify what flavour they have. Leave the cucumber skin on, then cut in half lengthways and scoop out the seeds with a teaspoon. Slice into half-moons, place in a colander and sprinkle with a little salt. Leave to drain off some of the excess water. This technique also works well with tomatoes: chop, sprinkle with salt and leave to sit in a colander until some of the watery juices have drained away. Originally published March 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/flavour_food",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to put the flavour back into food",
"content": "By Sue Quinn Is the produce we eat as tasty as it used to be? And if not, are there simple, budget-friendly ways to give everyday foods a flavour boost? https://ichef.bbci.co.uk/images/ic/480xn/p0brmkj7.jpg We all perceive flavour differently. Our genes, age, childhood food experiences, memory and eating habits all impact how things taste to us. Flavour can also be hard to measure. But some experts believe even after taking these factors into account, certain fruit, vegetables and meat have lost some of their flavour over recent decades. Sweeter but blander? https://ichef.bbci.co.uk/images/ic/480xn/p0br83jb.jpg Professor Monique Simmonds OBE, Deputy Director of Science at the Royal Botanic Gardens Kew, explains that over the past few decades, fruit has been bred to taste sweeter and/or less bitter than it once did. “If you compare an old variety of an apple like a Cox or a Russet with a mass market Jazz or Pink Lady, you can see a big difference in the chemistry in those apples,” Prof. Simmonds says. “Mass market apples are developed very much for their sweetness.” The same has happened to varieties of oranges, as growers have bred out bitter or sour characteristics. This might appeal if you have a sweet tooth, but without tartness, for some people, fruit can taste flat and flavourless. “You could say blandness has come across in quite a lot of our breeding programmes,” Prof. Simmonds says. Another explanation for loss of flavour is if fruit and veg is harvested before it has a chance to ripen or has been specially developed by growers not to go soft. This makes fruit and vegetable less likely to get damaged or spoil when transported long distances. The problem is, unripe produce lacks flavour, especially fruit, says Dr Meriel Jones, a lecturer in biochemistry and systems biology at Liverpool University. “The objective with ripening fruits is to attract animals to eat them, then excrete the seeds and distribute them around the landscape,” Dr Jones explains. “That’s why animals - including humans - like sweet soft fruit.” But if fruit is picked before it ripens, the compounds that make it taste and smell good don’t develop. Related articles Are we losing our love of classic British dishes?Why are we so obsessed with carrots, onions, peas and tomatoes?How the local food trend is shaking up the industry Are we losing our love of classic British dishes? Why are we so obsessed with carrots, onions, peas and tomatoes? How the local food trend is shaking up the industry https://ichef.bbci.co.uk/images/ic/480xn/p0brmn40.jpg Big doesn't always mean better Loss of flavour can also be a side effect when growers prioritise characteristics. For example, some tomatoes and strawberries are bred to produce lots of very large fruit. “These traits inherently run counter to flavour,” says Harry Klee, professor of horticultural sciences at the University of Florida. “As yield increases, it eventually surpasses the capacity of the plant to fill the fruit with nutrients, which are precursors to flavour. Sugar and nutrient content are diluted out across all the fruits on the plant, and you end up with more water and less flavour per fruit.” Chilling during transportation and storage extends the shelf life of fresh fruit and vegetables but sometimes at the expense of flavour. ‘Flavour scalping’ is another problem; it’s a food industry term to explain what happens when desirable food flavours are altered by long exposure to packaging. Sometimes, food loses its flavour rapidly after harvest. Imported asparagus may taste blander than freshly picked because some of the sugars have turned to starches by the time it reaches the UK. https://ichef.bbci.co.uk/images/ic/480xn/p0brmn40.jpg Big doesn't always mean better How to boost flavour in your diet From shopping around to food flavour hacks that boost disappointing produce, we asked the experts how you can make your food taste better. https://ichef.bbci.co.uk/images/ic/480xn/p0brmgmk.jpg Look for varieties that pack a flavour punch Dr Jones points out that not all produce has declined. Brassicas (cabbage, Brussels sprouts, broccoli, and kale) are less bitter and more delicious than they once were. “You couldn’t buy raspberries in shops in the past, and they were often mouldy when you did find them. But they now appear in good condition and have a good flavour,” she says. “Some potatoes have a good flavour and there are more varieties in supermarkets than there used to be.” Crucially, improvements in the way produce is grown and transported have given many more people access to nutritious fresh food than before, she says. In recent years there’s been a revival of older, ‘heirloom’ varieties of fruits and vegetables among gardeners and farmers. Seeking out a variety that's new to you, whether at a farmer's market or supermarket, could reward you in flavour and support a more diverse ecosystem. These products can cost significantly more than the cheapest fruit and veg and aren’t available everywhere. https://ichef.bbci.co.uk/images/ic/480xn/p0brmgmk.jpg What you buy and when Fruit and vegetables in season and/or grown locally are often more flavoursome because they haven’t travelled for as long as those shipped from far away. Locally grown produce is also more likely to be harvested at the peak of ripeness when it tastes best. Look out for British-grown produce in supermarkets. Of course, flavour isn’t all about the distance produce has travelled; all produce varies. A locally grown carrot doesn’t necessarily taste better than an imported one, so experiment with different varieties and shop around. https://ichef.bbci.co.uk/images/ic/480xn/p0brmhhn.jpg Home-grown fruit and vegetables often taste better than shop-bought because they’re fresher, and you can grow particularly flavourful varieties. You don’t need a large garden to do this, as most fruit and many vegetables can be grown in containers, or window sills. Storing food https://ichef.bbci.co.uk/images/ic/480xn/p0brmjbq.jpg Would you store apples in the fridge? To maintain flavour, not all produce should be stored in the refrigerator. According to the Postharvest Technology Centre at the University of California, produce such as bananas get damaged in refrigerator temperatures – their skins turn black, and the flesh loses sweetness. These foods are also best stored at room temperature for best flavour: aubergines, basil (in water), citrus fruit, cucumbers, garlic, onions, papayas, peppers, persimmons, pineapple, plantain, pomegranates, potatoes, pumpkins, sweet potatoes, tomatoes, watermelons and winter squash. Apples may taste more flavourful at room temperature, so keep them out if you want to eat them soon, but refrigerate them if they'll last longer than a week. If you’ve bought unripe or hard tomatoes, avocados, kiwis, nectarines, peaches, pears or plums, try leaving them in a warm place, in the sun, or even on a window ledge. They’ll continue to ripen and develop more flavour. Once ripe, they will keep for longer in the fridge. Boosting flavour in food There are lots of tips and tricks to boost the flavour of fruit and veg when you’re preparing it, says food consultant and chef, Rebecca Woollard. Here are a few of her favourite ideas, and some of ours, too: Roast vegetables to concentrate their sugar content before blending them into soup or adding to curry, especially produce like squash, courgettes, and parsnips, which can taste lacklustre boiled.Take salad vegetables out of the fridge and bring to room temperature before serving. “You get so much more flavour from that little change,” Woollard says.Apply high heat to caramelise the sugars in your vegetables to add another layer of flavour. Griddling, frying, roasting or stir-frying, cooking with a high heat gives a sweet and smoky edge. Try Tom Kerridge's grilled vegetable and halloumi salad.Leave tomatoes in the sun to warm up and continue ripening. If irretrievably hard and tasteless, try roasting them for a tomato risotto.Cook fruit that tastes disappointing raw, as it will concentrate the flavours. Nigella turns disappointing hard fruit into an unusual strawberry crumble. Mary transforms woolly apricots into a beautiful tart with frangipane and a boost of apricot jam to make them shine. Roast vegetables to concentrate their sugar content before blending them into soup or adding to curry, especially produce like squash, courgettes, and parsnips, which can taste lacklustre boiled. Take salad vegetables out of the fridge and bring to room temperature before serving. “You get so much more flavour from that little change,” Woollard says. Apply high heat to caramelise the sugars in your vegetables to add another layer of flavour. Griddling, frying, roasting or stir-frying, cooking with a high heat gives a sweet and smoky edge. Try Tom Kerridge's grilled vegetable and halloumi salad. Leave tomatoes in the sun to warm up and continue ripening. If irretrievably hard and tasteless, try roasting them for a tomato risotto. Cook fruit that tastes disappointing raw, as it will concentrate the flavours. Nigella turns disappointing hard fruit into an unusual strawberry crumble. Mary transforms woolly apricots into a beautiful tart with frangipane and a boost of apricot jam to make them shine. Seasoning We should all watch our salt intake, but good seasoning enhances the flavour of most foods. A sprinkling of salt over fruit that’s bland or not quite ripe can make the sweet flavours taste stronger. Equally, a squeeze of lemon or lime juice over very sweet fruit can give them a brighter, more complex flavour. Likewise, a pinch or sugar can be used as a seasoning for vegetables that need a boost. Combined with salt and a bit of vinegar, a very light pickling can freshen up flavour. Sprinkling salt over watery vegetables, like bland cucumbers, can magnify what flavour they have. Leave the cucumber skin on, then cut in half lengthways and scoop out the seeds with a teaspoon. Slice into half-moons, place in a colander and sprinkle with a little salt. Leave to drain off some of the excess water. This technique also works well with tomatoes: chop, sprinkle with salt and leave to sit in a colander until some of the watery juices have drained away. Originally published March 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fdeb3bdbfd0cc01c38"
} | bcbdbebc2c9f7b367fc0d4b233039ddceb66f0fe14ed9d5540350cd775679a7f | Foods that say ‘I love you’ around the world
If your partner loves marzipan, marshmallows or just a big bottle of wine, these love-inspired foods from around the world could make a great Valentine’s gift. https://ichef.bbci.co.uk/images/ic/480xn/p0bndvfr.jpg Whether you spend weeks planning the perfect gift or you tend to dash into the supermarket on the way home, finding a unique way to say "I love you" on Valentine’s Day is, for many, a challenge. You won't be surprised that we at BBC Food espouse the "way to a person’s heart is through their stomach" approach. After a card, the two most common Valentine's gifts are food, with statistics showing chocolates and a meal out are the most popular way Brits show they care. Frankly, why bother with a card when you can give (and share) a batch of chocolate truffles or a gorgeous dinner for two? But if you're looking for some original ideas, tap into these romantic traditions around the world: from Saint Dionysus (Sant Donis) Day in Valencia, to the Week of Sweetness in Argentina, there's plenty of inspiration to be had for showing (and eating) your feelings. Will these foods win your true love's heart? Marzipan fruits and more https://ichef.bbci.co.uk/images/ic/480xn/p0bndy3j.jpg October 9 is a busy day in Valencia. Not only is it National Day of Valencia, it’s also Sant Donis Day, the patron saint of Valencian lovers. Marzipan sweets in the form of fruits and vegetables called mocadorà are given wrapped in or alongside a silk handkerchief, or ‘mocador’. As well as a colourful marzipan 5-a-day, marzipan-filled pastries called piuleta y tronador, representing male and female genitalia, are included in this goody bag. (They are a far cry from what you'd encounter at a hen-do. It's all very, er, tasteful.) Mocadorà are given by men to their wives, girlfriends, or even mothers. So, if the apple of your eye is the type to snaffle the outside of the Christmas cake and leave the cake behind, this could be the gift for them. If you aren't into hand-painting and moulding marzipan fruits, may we recommend the Hairy Bikers' Chocolate tart with marzipan balls? Yes, we know it serves 6, but that's three whole days of love! Or you could take some to your mother. Lebkuchen https://ichef.bbci.co.uk/images/ic/480xn/p0bnf0lp.jpg Valentine’s Day is a popular time in Germany to show your one true love how much you care with lebkuchen. Not just the little Christmas ones, but giant heart-shaped ginger biscuits beautifully decorated with a space in the middle to write (in icing) a personalised message. A sweet heart for your sweetheart. If you like the idea of Love Hearts sweets more than the sweets themselves, you could pen your own cheeky message on homemade lebkuchen. (Sorry, we don't know what "lush lips" is in German.) Or make a batch of small ones in heart shapes covered in chocolate and red heart sprinkles. Related stories Is your diet destroying your libido?Only true chocoholics can complete this tricky quiz!Can food improve your sex life? Is your diet destroying your libido? Only true chocoholics can complete this tricky quiz! Can food improve your sex life? White chocolate and marshmallows https://ichef.bbci.co.uk/images/ic/480xn/p0bnf119.jpg Japan has its own interesting take on Valentine’s Day. On February 14, it’s traditionally just women who give chocolate. As well as honmei choco, chocolate gifted as a sign of love, women are traditionally expected to give giri choco, which translates as ‘obligation chocolate’, to male colleagues, friends and family members. A month later, on March 14, it’s White Day when men give gifts in return. In fact, if you are a man who has been given chocolate, you’re meant to respond with a present which is worth more than the value of what you were given. Traditionally this would be marshmallows or white chocolate for White Day, but now includes other gifts. The practice may be declining as more women choose to give chocolates selectively out of affection rather than obligation. If chocolate and marshmallow is your thing, try Paul Hollywood's completely moreish chocolate marshmallow teacakes. Chocolate whoopie pies with a marshmallow filling seem appropriate for Valentine's Day, and Nigella's rocky road will be no obligation to make. Wine Are you drunk in love? Well, head to Bulgaria for Valentine's Day and you can be tipsy on romance and alcohol as the day doubles up as a celebration of the country’s patron saint of vineyards, Trifon Zarezan. Winemakers and those in the local community come together to celebrate with a feast and a ceremony, similar to the English wassail, where wine is poured on the vines. The local winemaker who’s had the most success is given a crown of vines and named King of the Vineyard. Everyone visits each other's houses to celebrate and wine is, of course, consumed. Valentine’s Day is also celebrated in the usual way, where couples may go for dinner and perhaps wine plays a part. But if you’re footloose and fancy free, you might join up with friends for the Trifon Zarezan celebrations for a glass or two. Or three. Why not combine the two events by cooking a wine-infused recipe? Red wine poached pears have the wow factor, while this coq au vin is the perfect cosy night in. A really good bottle never goes amiss either. Sweets Relatively new on the scene comes Argentina’s Week of Sweetness, which started in 1989 as a marketing ploy by a sweet company who used the slogan “a candy for a kiss”. Now, more than 30 years on and the first week of July is still big for sweets and kisses. Perhaps we should re-think the whole mistletoe thing at Christmas and have sweets instead. Which sweets to opt for? Well, that depends on your Valentine! Still with your first love? Celebrate they’re your childhood sweetheart with the very nostalgic coconut ice. Want to show someone they are flawless? Try this perfect by name, perfect by nature, perfect Scottish tablet. Switch flowers for rose-scented sweets like these coconut rose ladoos. Not only are they lovely bold colours, they also taste delicious. Black day noodles https://ichef.bbci.co.uk/images/ic/480xn/p0bnf2zk.jpg Hate Valentine’s? Think it’s just for smug couples? Proud to be single and not looking to mingle? Then this unofficial holiday is for you. Like Japan, South Korea celebrates Valentine’s and White Day. Then a month later, on April 14, it’s the turn for single people to celebrate by meeting up with other single friends and family members and slurping down jajangmyeon – a dish of noodles in a black bean sauce. While it was originally seen as a day to commemorate being single and not receiving any gifts on Valentine’s or White Day, over recent years it has been turned on its head and seen as a day to celebrate being single. Friends? Noodles? What’s not to love? For a super quick noodle and black bean sauce dish, you could try this pork noodle with bean sauce recipe. Or alternatively there are no shortage of authentic Korean recipes you could give a go. Originally published February 2022 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/valentine_food",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Foods that say ‘I love you’ around the world",
"content": "If your partner loves marzipan, marshmallows or just a big bottle of wine, these love-inspired foods from around the world could make a great Valentine’s gift. https://ichef.bbci.co.uk/images/ic/480xn/p0bndvfr.jpg Whether you spend weeks planning the perfect gift or you tend to dash into the supermarket on the way home, finding a unique way to say \"I love you\" on Valentine’s Day is, for many, a challenge. You won't be surprised that we at BBC Food espouse the \"way to a person’s heart is through their stomach\" approach. After a card, the two most common Valentine's gifts are food, with statistics showing chocolates and a meal out are the most popular way Brits show they care. Frankly, why bother with a card when you can give (and share) a batch of chocolate truffles or a gorgeous dinner for two? But if you're looking for some original ideas, tap into these romantic traditions around the world: from Saint Dionysus (Sant Donis) Day in Valencia, to the Week of Sweetness in Argentina, there's plenty of inspiration to be had for showing (and eating) your feelings. Will these foods win your true love's heart? Marzipan fruits and more https://ichef.bbci.co.uk/images/ic/480xn/p0bndy3j.jpg October 9 is a busy day in Valencia. Not only is it National Day of Valencia, it’s also Sant Donis Day, the patron saint of Valencian lovers. Marzipan sweets in the form of fruits and vegetables called mocadorà are given wrapped in or alongside a silk handkerchief, or ‘mocador’. As well as a colourful marzipan 5-a-day, marzipan-filled pastries called piuleta y tronador, representing male and female genitalia, are included in this goody bag. (They are a far cry from what you'd encounter at a hen-do. It's all very, er, tasteful.) Mocadorà are given by men to their wives, girlfriends, or even mothers. So, if the apple of your eye is the type to snaffle the outside of the Christmas cake and leave the cake behind, this could be the gift for them. If you aren't into hand-painting and moulding marzipan fruits, may we recommend the Hairy Bikers' Chocolate tart with marzipan balls? Yes, we know it serves 6, but that's three whole days of love! Or you could take some to your mother. Lebkuchen https://ichef.bbci.co.uk/images/ic/480xn/p0bnf0lp.jpg Valentine’s Day is a popular time in Germany to show your one true love how much you care with lebkuchen. Not just the little Christmas ones, but giant heart-shaped ginger biscuits beautifully decorated with a space in the middle to write (in icing) a personalised message. A sweet heart for your sweetheart. If you like the idea of Love Hearts sweets more than the sweets themselves, you could pen your own cheeky message on homemade lebkuchen. (Sorry, we don't know what \"lush lips\" is in German.) Or make a batch of small ones in heart shapes covered in chocolate and red heart sprinkles. Related stories Is your diet destroying your libido?Only true chocoholics can complete this tricky quiz!Can food improve your sex life? Is your diet destroying your libido? Only true chocoholics can complete this tricky quiz! Can food improve your sex life? White chocolate and marshmallows https://ichef.bbci.co.uk/images/ic/480xn/p0bnf119.jpg Japan has its own interesting take on Valentine’s Day. On February 14, it’s traditionally just women who give chocolate. As well as honmei choco, chocolate gifted as a sign of love, women are traditionally expected to give giri choco, which translates as ‘obligation chocolate’, to male colleagues, friends and family members. A month later, on March 14, it’s White Day when men give gifts in return. In fact, if you are a man who has been given chocolate, you’re meant to respond with a present which is worth more than the value of what you were given. Traditionally this would be marshmallows or white chocolate for White Day, but now includes other gifts. The practice may be declining as more women choose to give chocolates selectively out of affection rather than obligation. If chocolate and marshmallow is your thing, try Paul Hollywood's completely moreish chocolate marshmallow teacakes. Chocolate whoopie pies with a marshmallow filling seem appropriate for Valentine's Day, and Nigella's rocky road will be no obligation to make. Wine Are you drunk in love? Well, head to Bulgaria for Valentine's Day and you can be tipsy on romance and alcohol as the day doubles up as a celebration of the country’s patron saint of vineyards, Trifon Zarezan. Winemakers and those in the local community come together to celebrate with a feast and a ceremony, similar to the English wassail, where wine is poured on the vines. The local winemaker who’s had the most success is given a crown of vines and named King of the Vineyard. Everyone visits each other's houses to celebrate and wine is, of course, consumed. Valentine’s Day is also celebrated in the usual way, where couples may go for dinner and perhaps wine plays a part. But if you’re footloose and fancy free, you might join up with friends for the Trifon Zarezan celebrations for a glass or two. Or three. Why not combine the two events by cooking a wine-infused recipe? Red wine poached pears have the wow factor, while this coq au vin is the perfect cosy night in. A really good bottle never goes amiss either. Sweets Relatively new on the scene comes Argentina’s Week of Sweetness, which started in 1989 as a marketing ploy by a sweet company who used the slogan “a candy for a kiss”. Now, more than 30 years on and the first week of July is still big for sweets and kisses. Perhaps we should re-think the whole mistletoe thing at Christmas and have sweets instead. Which sweets to opt for? Well, that depends on your Valentine! Still with your first love? Celebrate they’re your childhood sweetheart with the very nostalgic coconut ice. Want to show someone they are flawless? Try this perfect by name, perfect by nature, perfect Scottish tablet. Switch flowers for rose-scented sweets like these coconut rose ladoos. Not only are they lovely bold colours, they also taste delicious. Black day noodles https://ichef.bbci.co.uk/images/ic/480xn/p0bnf2zk.jpg Hate Valentine’s? Think it’s just for smug couples? Proud to be single and not looking to mingle? Then this unofficial holiday is for you. Like Japan, South Korea celebrates Valentine’s and White Day. Then a month later, on April 14, it’s the turn for single people to celebrate by meeting up with other single friends and family members and slurping down jajangmyeon – a dish of noodles in a black bean sauce. While it was originally seen as a day to commemorate being single and not receiving any gifts on Valentine’s or White Day, over recent years it has been turned on its head and seen as a day to celebrate being single. Friends? Noodles? What’s not to love? For a super quick noodle and black bean sauce dish, you could try this pork noodle with bean sauce recipe. Or alternatively there are no shortage of authentic Korean recipes you could give a go. Originally published February 2022"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fdeb3bdbfd0cc01c39"
} | 60873b833d1b5f373b3d2a57a9aea0d0f019731057758d6bba83d30ebc4a5da0 | Sea bream with heritage tomato salad and nasturtium pesto recipe
An average of 5.0 out of 5 stars from 1 rating Heritage tomatoes make this salad extra special. Serve alongside the fried sea bream for a mouthwatering supper. 2 red onions, peeled and kept wholerapeseed oil, for cooking½ small loaf slightly stale sourdough, broken into small bite-sized pieces150ml/5fl oz olive oil1kg/2lb 4oz mixed heritage tomatoes, cut into chunks1 strong English onion, thinly sliced2 tbsp fresh lemon thyme leaves2 tbsp rock salt flakes2 tbsp onion seeds, toasted1 bunch chives, finely snipped1 bunch spring onions, finely chopped (white and green parts)salt and freshly ground black pepper 2 red onions, peeled and kept whole rapeseed oil, for cooking ½ small loaf slightly stale sourdough, broken into small bite-sized pieces 150ml/5fl oz olive oil 1kg/2lb 4oz mixed heritage tomatoes, cut into chunks 1 strong English onion, thinly sliced 2 tbsp fresh lemon thyme leaves 2 tbsp rock salt flakes 2 tbsp onion seeds, toasted 1 bunch chives, finely snipped 1 bunch spring onions, finely chopped (white and green parts) salt and freshly ground black pepper 50g/1¾oz feta, crumbled 2 tbsp pine nuts1 garlic clove, grated150g/5¼oz nasturtium leaves140ml/4½fl oz good quality extra virgin olive oil 50g/1¾oz feta, crumbled 2 tbsp pine nuts 1 garlic clove, grated 150g/5¼oz nasturtium leaves 140ml/4½fl oz good quality extra virgin olive oil vegetable oil, for cooking2 stalks fresh rosemary2 x 200g/7oz fillets gilt-head sea bream, pin-bonedplain flour, for dusting40g/1½oz butter1 lemon, juice only vegetable oil, for cooking 2 stalks fresh rosemary 2 x 200g/7oz fillets gilt-head sea bream, pin-boned plain flour, for dusting 40g/1½oz butter 1 lemon, juice only Method For the salad, preheat the oven to 180C/160C Fan/Gas 4. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools.Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes.For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper.For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish. For the salad, preheat the oven to 180C/160C Fan/Gas 4. For the salad, preheat the oven to 180C/160C Fan/Gas 4. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools. Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes. Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes. For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper. For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper. For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sea_bream_with_heritage_71167",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bream with heritage tomato salad and nasturtium pesto recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Heritage tomatoes make this salad extra special. Serve alongside the fried sea bream for a mouthwatering supper. 2 red onions, peeled and kept wholerapeseed oil, for cooking½ small loaf slightly stale sourdough, broken into small bite-sized pieces150ml/5fl oz olive oil1kg/2lb 4oz mixed heritage tomatoes, cut into chunks1 strong English onion, thinly sliced2 tbsp fresh lemon thyme leaves2 tbsp rock salt flakes2 tbsp onion seeds, toasted1 bunch chives, finely snipped1 bunch spring onions, finely chopped (white and green parts)salt and freshly ground black pepper 2 red onions, peeled and kept whole rapeseed oil, for cooking ½ small loaf slightly stale sourdough, broken into small bite-sized pieces 150ml/5fl oz olive oil 1kg/2lb 4oz mixed heritage tomatoes, cut into chunks 1 strong English onion, thinly sliced 2 tbsp fresh lemon thyme leaves 2 tbsp rock salt flakes 2 tbsp onion seeds, toasted 1 bunch chives, finely snipped 1 bunch spring onions, finely chopped (white and green parts) salt and freshly ground black pepper 50g/1¾oz feta, crumbled 2 tbsp pine nuts1 garlic clove, grated150g/5¼oz nasturtium leaves140ml/4½fl oz good quality extra virgin olive oil 50g/1¾oz feta, crumbled 2 tbsp pine nuts 1 garlic clove, grated 150g/5¼oz nasturtium leaves 140ml/4½fl oz good quality extra virgin olive oil vegetable oil, for cooking2 stalks fresh rosemary2 x 200g/7oz fillets gilt-head sea bream, pin-bonedplain flour, for dusting40g/1½oz butter1 lemon, juice only vegetable oil, for cooking 2 stalks fresh rosemary 2 x 200g/7oz fillets gilt-head sea bream, pin-boned plain flour, for dusting 40g/1½oz butter 1 lemon, juice only Method For the salad, preheat the oven to 180C/160C Fan/Gas 4. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools.Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes.For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper.For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish. For the salad, preheat the oven to 180C/160C Fan/Gas 4. For the salad, preheat the oven to 180C/160C Fan/Gas 4. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Trim the root end of the red onions and slice them into 5mm/¼in wedges, keeping them intact at the root base. Drizzle with a little rapeseed oil and roast until caramelised. This will take about 20-25 minutes. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools. Drizzle the sourdough with the olive oil and bake until crispy. Season immediately so it takes on the flavour as it cools. Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes. Put the tomatoes, English onion, thyme and salt in a large mixing bowl and mix well. Leave to infuse for 15 minutes. Drain in a colander, then tip them onto a baking tray and bake for 1–2 minutes. For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper. For the pesto, put the feta, pine nuts and garlic in a pestle and mortar or small food processor and crush to a paste. Add the nasturtium leaves, a few at a time, then the olive oil, and blend to a coarse pesto. Season with salt and pepper. For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. For the sea bream, heat the vegetable oil in a large frying pan over a low heat. Put a stalk of rosemary into the flesh side of the fish, where the pin bones were. Dust the skin side of the fish in the flour, then gently put it in the pan, holding the fish down until it doesn’t curl up. Fry until almost cooked through and very crispy. Flip the fish over and add the butter. When it is foaming, add the lemon juice and baste the fish. Cook until cooked through. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish. Put the tomatoes in a large bowl and add the onion seeds, chives, spring onions, croutons and roasted red onion. Dress with the pesto. Serve immediately, with the fish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8fdeb3bdbfd0cc01c3a"
} | 9c42242c46e6381de8599acff8065d36dd2976a8ae488ab2e3162a389bc14056 | The Christmas food trends you need on your table
If you’re hosting Christmas this year, you'll almost certainly already be planning what you’re going to cook that's special, will please everyone, and is manageable. Supermarkets are always bang on the Christmas trends, conducting months of research to find out what will sell. So we’ve been perusing the shelves of all the major supermarket chains to see what Christmas food looks like in 2021, and how you can create those best-sellers at home. This year we’re apparently side-stepping Christmas puds and Brussels sprouts and heading into a new age of vegan Wellingtons, salted caramel desserts, baked cheese and global party foods. Even if you ignore the fashions and keep to tradition, there's certainly fun to be had exploring the trends that you might like to try. Mince pies Everyone loves a mince pie. Or do they? This year's fillings are edging away from tradition: bourbon and bitter orange (Co-op), "millionaire" salted caramel and chocolate (Aldi), salted caramel (Tesco), and, err, hoisin duck (Marks and Spencer). Making them yourself means you can play with fillings, shapes and pastry. Mary's long, sliceable mincemeat tart is great for a party and if you hate rolling and cutting all those pie cases. Try the sloe gin filling or the amaretto and walnut filling in these puff pastry mince pies if you want to get a bit experimental with flavours. For picture-perfect classics, you can’t go wrong with Mary Berry's mince pies with their crumble streusel topping or Nigella's star-topped pies. If you like a deep-filled mince pie with a lid, Paul Hollywood's mince pie recipe is for you. Freshly baked pies will always have the edge on shop-bought, even if you buy the pastry ready-made. Just make sure you shower them with gold shimmer dust for the most Instagrammable Christmas ever. Cheese You don’t need market research to tell you that cheese will be popular. But this Christmas is all about baked cheese, with a variety of small brie and camembert cheeses in ceramic dishes, or wrapped in puff pastry. These sorts of things you can easily make at home. Raymond Blanc's baked camembert recipe is cooked in the wooden box, and is great for a buffet with breadsticks or flatbreads. With a little more effort, Nadiya’s cranberry and chilli brioche wreath or chicken and cheese in puff pastry is the perfect table centrepiece for everyone to coo over. Deluxe macaroni cheese has been around as a party food for a few years. Serve in small foil trays with some deluxe additions such as the Hairy Bikers' spicy chipotle mac and cheese or deluxe lobster mac and cheese. Or try Rick Stein's extra-creamy smoked bacon macaroni cheese. Delia's any-cheese sauce means you can use up cheeseboard leftovers and call it a luxury four-cheese recipe. Vegetarian and vegan According to a YouGov poll from last year, a vegetarian roast is the most popular option behind turkey and chicken. With younger generations turning to plant-based diets, the rise of the veggie roast looks set to continue. On top of that, 2021 has been a huge year for plant-based meat alternatives, with loads of new products hitting the shelves in supermarkets. A nut roast is a safe option, of course, but if you’re thinking something more on trend, it's all about the pastry. Make sure you get vegan puff pastry (widely available) for a vegan Wellington or a mushroom Wellington. Or use it to make a hearty vegan pie for Christmas day or after. If pastry isn't your thing, stuff it. Literally. A stuffed butternut squash, stuffed aubergines or stuffed mushrooms make a great centrepiece. We have recipes for all parts of the dinner, plus vegan party food in our vegan Christmas recipes collection. I'm dreaming of a caramel Christmas Puddings may be the favourite part of the meal, but the Christmas pudding is on the decline – only 28% of all those questioned in Tesco’s latest Christmas report said that it was their favourite festive dessert. Meanwhile 2021 sees perhaps the widest range of festive desserts ever, with one clear trendy flavour frontrunner – salted caramel. From salted miso caramel brownies (Waitrose) to stuffed, chocolate-covered salted caramel profiteroles (Lidl) to salted caramel cheesecake (everyone), it's everywhere. Special mention goes to the caramel flavour of speculoos biscuits which is popping up in desserts beyond the biscuit spread. Ice cream, cheesecake and cakes are all moving in on the Christmas table traditions and are especially favoured by younger people. Stay on their nice list with a tray of salted caramel brownies, a caramel cheesecake or Nadiya's magical caramel chocoflan cake. Dulce de leche or tinned caramel is a great cheat that goes into many desserts, including this easy salted caramel sauce that will put a shop-bought ice cream completely on trend. If you’re hoping to nail the centre of the trendy Christmas venn diagram, look no further than this outrageous Biscoff cheesecake with caramel sauce – it’s a guaranteed crowd pleaser. ** Related recipes Best cheesecake recipesBest chocolate cake recipesBest ice cream recipes Best cheesecake recipes Best chocolate cake recipes Best ice cream recipes | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/christmas_trends",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The Christmas food trends you need on your table",
"content": "If you’re hosting Christmas this year, you'll almost certainly already be planning what you’re going to cook that's special, will please everyone, and is manageable. Supermarkets are always bang on the Christmas trends, conducting months of research to find out what will sell. So we’ve been perusing the shelves of all the major supermarket chains to see what Christmas food looks like in 2021, and how you can create those best-sellers at home. This year we’re apparently side-stepping Christmas puds and Brussels sprouts and heading into a new age of vegan Wellingtons, salted caramel desserts, baked cheese and global party foods. Even if you ignore the fashions and keep to tradition, there's certainly fun to be had exploring the trends that you might like to try. Mince pies Everyone loves a mince pie. Or do they? This year's fillings are edging away from tradition: bourbon and bitter orange (Co-op), \"millionaire\" salted caramel and chocolate (Aldi), salted caramel (Tesco), and, err, hoisin duck (Marks and Spencer). Making them yourself means you can play with fillings, shapes and pastry. Mary's long, sliceable mincemeat tart is great for a party and if you hate rolling and cutting all those pie cases. Try the sloe gin filling or the amaretto and walnut filling in these puff pastry mince pies if you want to get a bit experimental with flavours. For picture-perfect classics, you can’t go wrong with Mary Berry's mince pies with their crumble streusel topping or Nigella's star-topped pies. If you like a deep-filled mince pie with a lid, Paul Hollywood's mince pie recipe is for you. Freshly baked pies will always have the edge on shop-bought, even if you buy the pastry ready-made. Just make sure you shower them with gold shimmer dust for the most Instagrammable Christmas ever. Cheese You don’t need market research to tell you that cheese will be popular. But this Christmas is all about baked cheese, with a variety of small brie and camembert cheeses in ceramic dishes, or wrapped in puff pastry. These sorts of things you can easily make at home. Raymond Blanc's baked camembert recipe is cooked in the wooden box, and is great for a buffet with breadsticks or flatbreads. With a little more effort, Nadiya’s cranberry and chilli brioche wreath or chicken and cheese in puff pastry is the perfect table centrepiece for everyone to coo over. Deluxe macaroni cheese has been around as a party food for a few years. Serve in small foil trays with some deluxe additions such as the Hairy Bikers' spicy chipotle mac and cheese or deluxe lobster mac and cheese. Or try Rick Stein's extra-creamy smoked bacon macaroni cheese. Delia's any-cheese sauce means you can use up cheeseboard leftovers and call it a luxury four-cheese recipe. Vegetarian and vegan According to a YouGov poll from last year, a vegetarian roast is the most popular option behind turkey and chicken. With younger generations turning to plant-based diets, the rise of the veggie roast looks set to continue. On top of that, 2021 has been a huge year for plant-based meat alternatives, with loads of new products hitting the shelves in supermarkets. A nut roast is a safe option, of course, but if you’re thinking something more on trend, it's all about the pastry. Make sure you get vegan puff pastry (widely available) for a vegan Wellington or a mushroom Wellington. Or use it to make a hearty vegan pie for Christmas day or after. If pastry isn't your thing, stuff it. Literally. A stuffed butternut squash, stuffed aubergines or stuffed mushrooms make a great centrepiece. We have recipes for all parts of the dinner, plus vegan party food in our vegan Christmas recipes collection. I'm dreaming of a caramel Christmas Puddings may be the favourite part of the meal, but the Christmas pudding is on the decline – only 28% of all those questioned in Tesco’s latest Christmas report said that it was their favourite festive dessert. Meanwhile 2021 sees perhaps the widest range of festive desserts ever, with one clear trendy flavour frontrunner – salted caramel. From salted miso caramel brownies (Waitrose) to stuffed, chocolate-covered salted caramel profiteroles (Lidl) to salted caramel cheesecake (everyone), it's everywhere. Special mention goes to the caramel flavour of speculoos biscuits which is popping up in desserts beyond the biscuit spread. Ice cream, cheesecake and cakes are all moving in on the Christmas table traditions and are especially favoured by younger people. Stay on their nice list with a tray of salted caramel brownies, a caramel cheesecake or Nadiya's magical caramel chocoflan cake. Dulce de leche or tinned caramel is a great cheat that goes into many desserts, including this easy salted caramel sauce that will put a shop-bought ice cream completely on trend. If you’re hoping to nail the centre of the trendy Christmas venn diagram, look no further than this outrageous Biscoff cheesecake with caramel sauce – it’s a guaranteed crowd pleaser. ** Related recipes Best cheesecake recipesBest chocolate cake recipesBest ice cream recipes Best cheesecake recipes Best chocolate cake recipes Best ice cream recipes"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8feeb3bdbfd0cc01c3b"
} | b632d6f9ff044bbd3b4e11fad736510df41bf0f70fce383b655a5a74eaeb3575 | The Hairy Bikers “knock the stuffing out of any turkey"
https://ichef.bbci.co.uk/images/ic/480xn/p0b8dkyx.jpg Si (left) and Dave (right), AKA the Hairy Bikers “There is something lovely about taking the time to cook for your nearest and dearest at Christmas, but this time we were looking for surprising alternatives to the typical festive menu," says Si King, one half of the Hairy Bikers. Never ones to rest on their laurels with a whole roast turkey, the Bikers have turned out Christmas alternatives in each of their Christmas specials to keep things exciting. The Hairy Bikers Go North for Christmas is their latest BBC One special to show you how to “knock the stuffing out of any turkey”. If you're after a change, the Bikers' have something for everyone. “Our families will not be expecting some of the food we’ve prepared," says Dave Myers, the other half of the Bikers. “This very special Christmas dinner is a celebration of our love of the best food produce in the north of England, and of our shared friendship," added Si. “A corker of a porker” "We turned our backs on traditional turkey for the main course and took inspiration from northern Europe, where pork is the centrepiece for millions of Christmas dinners." says Dave "And we found an incredible pork supplier in the heart of the north - Lancashire.” This is “a corker of a porker recipe,” says Dave, describing a French-trimmed roast rack of pork with a sausage, chestnut and prune stuffing. Could you get any more festive?! “Sausage and chestnuts go together at Christmas like partridges and pear trees,” says Dave. Prunes soaked in calvados, a French apple brandy that is one of Dave’s favourite drinks in the world, are chopped and added to the mix for a fruity flavour. Sandwich the generous amount of stuffing between the loin and the belly to make help keep the meat juicy and flavourful. Ask your butcher to French-trim your pork loin joint, or switch to the Bikers' herby stuffed porchetta with a spice apple sauce recipe. Alternatively, opt for the boys’ smoky, Spanish-inspired roast pork shoulder with crackling to really shake up the Christmas dinner. “Showstopping vegetable Wellington” Beef Wellington has been a spectacular festive centrepiece for many a year but the younger generation are looking for plant-based, vegetarian and vegan Wellington recipes. So the Hairy Bikers’ vegetarian Wellington is uncharacteristically trendy. Christmas flavours are packed into the filling with nutmeg, mace, allspice, lemon zest, chopped nuts and chestnuts added to the grated root veg, lentil and rice base. It has a nut-roast in pastry vibe. Sherry-soaked prunes take centre stage in the middle of the Wellington, only to be revealed at the dinner table, once the crisp puff pastry has been cut into slices. If prunes don’t take your fancy, flat mushrooms also make a delicious meaty centre. If this new vegetarian Hairy Bikers recipe is a step too far for Christmas, their pork and white pudding Wellington with apple and sage could be for you. You can make meat or veggie Wellingtons the night before, ready to pop in the oven on Christmas day. Plus, it doesn’t take nearly as long as a turkey to cook! A turkey what?! You might be familiar with the turkey crown, but you can also buy juicy and tender turkey thigh meat. As well as delicious turkey stew and turkey soup recipes, the Hairy Bikers have gone one better. "/[This is]/ one of the most exciting things we’ve ever cooked, it’s a game-changer for Christmas,” says Dave. It’s a turkey thigh doner kebab with middle eastern slaw and hot sauce. “The families won’t be expecting this!” says Dave. More alternatives from the Hairy Bikers' archive The Hairy Bikers know that a roast gammon is essential for a Christmas party, Boxing Day buffet or even Christmas dinner. There are many ways to flavour and glaze the joint, and the Hairy Bikers have a few ideas for you! This Christmas ham from The Hairy Bikers Home for Christmas is made with cherry conserve, whiskey, ginger and cinnamon for a delightful twist on the usual festive spices. But their classic honey-roasted ham from The Hairy Bikers Christmas Party is one of the most popular recipes on our website. All you need is runny honey and English mustard to slather on the cooked ham before sizzling to perfection. For a spruced-up, orangey version of this beauty, add a few spoonfuls of marmalade to this Honey and marmalade gammon. Hot or cold, in sandwiches or on top of a festive soup, a gammon will always come in handy. Roast goose was once a top choice at Christmas, but fell out of favour to turkey. If you want delicious goose-fat roast potatoes and lots of rich, gamey leftovers, consider getting in a goose. With a classic sage stuffing, the Hairy Bikers cook their goose with red apples for juicy sweetness. By using the giblets for the gravy, nothing goes to waste. Pack your Christmas nut roast with flavour in typical Hairy Bikers style. Sherry-soaked fruit, plenty of creamy gravy and fresh cranberry sauce, you're beginning to get the picture. If Christmas dinner is a little down-sized, consider lavishing your attention on a much-loved roast chicken with sage and onion stuffing. Great for leftovers, easy to cook, and a great companion to your favourite Christmas sides, the Hairy Bikers know that the versatile chicken is worth making a whole series about. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/hairy_bikers_alternative_christmas",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The Hairy Bikers “knock the stuffing out of any turkey\"",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0b8dkyx.jpg Si (left) and Dave (right), AKA the Hairy Bikers “There is something lovely about taking the time to cook for your nearest and dearest at Christmas, but this time we were looking for surprising alternatives to the typical festive menu,\" says Si King, one half of the Hairy Bikers. Never ones to rest on their laurels with a whole roast turkey, the Bikers have turned out Christmas alternatives in each of their Christmas specials to keep things exciting. The Hairy Bikers Go North for Christmas is their latest BBC One special to show you how to “knock the stuffing out of any turkey”. If you're after a change, the Bikers' have something for everyone. “Our families will not be expecting some of the food we’ve prepared,\" says Dave Myers, the other half of the Bikers. “This very special Christmas dinner is a celebration of our love of the best food produce in the north of England, and of our shared friendship,\" added Si. “A corker of a porker” \"We turned our backs on traditional turkey for the main course and took inspiration from northern Europe, where pork is the centrepiece for millions of Christmas dinners.\" says Dave \"And we found an incredible pork supplier in the heart of the north - Lancashire.” This is “a corker of a porker recipe,” says Dave, describing a French-trimmed roast rack of pork with a sausage, chestnut and prune stuffing. Could you get any more festive?! “Sausage and chestnuts go together at Christmas like partridges and pear trees,” says Dave. Prunes soaked in calvados, a French apple brandy that is one of Dave’s favourite drinks in the world, are chopped and added to the mix for a fruity flavour. Sandwich the generous amount of stuffing between the loin and the belly to make help keep the meat juicy and flavourful. Ask your butcher to French-trim your pork loin joint, or switch to the Bikers' herby stuffed porchetta with a spice apple sauce recipe. Alternatively, opt for the boys’ smoky, Spanish-inspired roast pork shoulder with crackling to really shake up the Christmas dinner. “Showstopping vegetable Wellington” Beef Wellington has been a spectacular festive centrepiece for many a year but the younger generation are looking for plant-based, vegetarian and vegan Wellington recipes. So the Hairy Bikers’ vegetarian Wellington is uncharacteristically trendy. Christmas flavours are packed into the filling with nutmeg, mace, allspice, lemon zest, chopped nuts and chestnuts added to the grated root veg, lentil and rice base. It has a nut-roast in pastry vibe. Sherry-soaked prunes take centre stage in the middle of the Wellington, only to be revealed at the dinner table, once the crisp puff pastry has been cut into slices. If prunes don’t take your fancy, flat mushrooms also make a delicious meaty centre. If this new vegetarian Hairy Bikers recipe is a step too far for Christmas, their pork and white pudding Wellington with apple and sage could be for you. You can make meat or veggie Wellingtons the night before, ready to pop in the oven on Christmas day. Plus, it doesn’t take nearly as long as a turkey to cook! A turkey what?! You might be familiar with the turkey crown, but you can also buy juicy and tender turkey thigh meat. As well as delicious turkey stew and turkey soup recipes, the Hairy Bikers have gone one better. \"/[This is]/ one of the most exciting things we’ve ever cooked, it’s a game-changer for Christmas,” says Dave. It’s a turkey thigh doner kebab with middle eastern slaw and hot sauce. “The families won’t be expecting this!” says Dave. More alternatives from the Hairy Bikers' archive The Hairy Bikers know that a roast gammon is essential for a Christmas party, Boxing Day buffet or even Christmas dinner. There are many ways to flavour and glaze the joint, and the Hairy Bikers have a few ideas for you! This Christmas ham from The Hairy Bikers Home for Christmas is made with cherry conserve, whiskey, ginger and cinnamon for a delightful twist on the usual festive spices. But their classic honey-roasted ham from The Hairy Bikers Christmas Party is one of the most popular recipes on our website. All you need is runny honey and English mustard to slather on the cooked ham before sizzling to perfection. For a spruced-up, orangey version of this beauty, add a few spoonfuls of marmalade to this Honey and marmalade gammon. Hot or cold, in sandwiches or on top of a festive soup, a gammon will always come in handy. Roast goose was once a top choice at Christmas, but fell out of favour to turkey. If you want delicious goose-fat roast potatoes and lots of rich, gamey leftovers, consider getting in a goose. With a classic sage stuffing, the Hairy Bikers cook their goose with red apples for juicy sweetness. By using the giblets for the gravy, nothing goes to waste. Pack your Christmas nut roast with flavour in typical Hairy Bikers style. Sherry-soaked fruit, plenty of creamy gravy and fresh cranberry sauce, you're beginning to get the picture. If Christmas dinner is a little down-sized, consider lavishing your attention on a much-loved roast chicken with sage and onion stuffing. Great for leftovers, easy to cook, and a great companion to your favourite Christmas sides, the Hairy Bikers know that the versatile chicken is worth making a whole series about."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8feeb3bdbfd0cc01c3c"
} | ea3a7514f8924be33025b1f4073ce69bb53e16ef90d330935322aad6c287929d | Is Gen Z changing Christmas food?
https://ichef.bbci.co.uk/images/ic/480xn/p0b2xyqt.jpg Have you already had a roast turkey dinner, or have multiple turkey dinners booked in? Do you have a countdown to the first mince pie of the season? Do you make two Christmas puddings for yourself? Some festive foods are anchors of the season, highlights of our year, unmissable. However, according to recent surveys, some traditional Christmas foods are being cast aside by the younger generation, putting the Christmas dinner as we know it at risk of going the way of sugarplums and the sack-posset. What might we see at the festive feast in the future and what could be resigned to the history books? Going down: Christmas pudding For many Brits, Christmas dinner would not be complete without a flaming Christmas pudding, with a generous helping of brandy butter or brandy sauce to finish it off. Sales of the pud reportedly starting dropping off in 2020. Now, only 28 percent of people are planning to tuck into a traditional pud on Christmas Day, down from 44 percent last year, according to the 2021 Tesco Christmas trends report. That sinks to just 8 percent of those aged 18 to 34 years old. The younger generations reportedly would rather have chocolate desserts, cheesecake and ice cream instead of the traditional dessert. Christmas trends in the supermarkets favour alternative flavour combinations such as chocolate orange and salted caramel, crowding out the traditional pudding. Our tip: Who stops at one dessert at Christmas? Mary Berry, the queen of Christmas desserts, has the traditional Christmas pudding and a chocolate steamed pudding on the table. Our chocolate Christmas fridge cake looks like a traditional pudding, but will please the young at heart. Going down: Brussels sprouts The sprout’s position as a festive staple could be at risk, with the vegetable’s popularity reportedly slipping with each generation asked. Only 26 percent of 18 to 24 year-olds said they like Brussels sprouts. There’s also been an 11 percent rise in 18 to 34 year-olds claiming to hate the vegetable since last year. For the first time in Tesco’s reporting, more people in this age group hate sprouts than love them. Nevertheless, 61 percent of all people asked still said they were an essential part of the Christmas dinner plate. Older generations are keeping sprouts in business with 65 percent of over-75s declaring their love for them. So maybe the rumours of the sprout's demise are slightly premature. Our tip: If you think you dislike sprouts, you may want to try roasted sprouts with parmesan, creamy Brussels sprouts or cook sprouts with pancetta. If these recipes don't persuade you, have you tried thinking of them as tiny space cabbages? Going up: Christmas brunch Brunch has taken Britain by storm, even in 2017 more than half of UK adults had brunch at least once a month. So it’s not so surprising that festive brunches are gaining popularity among people aged 18 to 34. Almost a fifth (19 percent) of this age group reported they would replace their traditional Christmas lunch in favour of a Christmas brunch! Our tip: If someone in your house thinks breakfast is the most important meal of the day, make it special with waffles or French toast with plenty of fruit or even ice cream. Or appease them with a cinnamon bun. If you fancy peaking early and avoiding the whole Christmas dinner, then go for a very filling brunch of egg, ham and hollandaise pancakes. Going down: Festive booze Not everyone drinks at Christmas, but for some people the festive season isn't complete without mulled wine, mulled cider, Irish cream liqueur or Bucks fizz. But this year, almost a quarter of UK adults are set to opt for no or low-alcohol drinks on Christmas day. Some cities are more up for this than others. Brighton (40 percent), Norwich (40 percent) and Cardiff (35 percent) are pioneering a low-alcohol Christmas day. Our tip: The range of non-alcoholic cordials, spirits, wines and beers is growing at a phenomenal rate, and it's not difficult to find a range of drinks for guests who aren't drinking. For a homemade hot brew that makes your home smell particularly festive, chai masala is a great choice. If you want a special way to start the morning, a Christmas smoothie with clementine and spice will do the job. Our top non-alcoholic cocktail is a virgin mojito that's very drinkable. Going up: Cheese, but not as you know it There’s always room for cheese. A whopping 71 percent of the nation say they’re going to tuck into a cheese board on Christmas Day. Cheddar (52 percent), brie (36 percent) and Stilton (24 percent) are the UK's favourite Christmas cheeses on the whole, but a younger generation are more likely to opt for halloumi on Christmas Day, according to the research. Halloumi’s new position as a festive staple saw sales soar by 33 percent in the five weeks leading up to Christmas in 2020, according to Tesco. Our tip: No, cold halloumi isn't going to appearing on the Christmas cheeseboard, but it does have a place in the snack panopoly. Halloumi skewers make a delicious party food and you can bejewel chunky halloumi fries with pomegranate seeds for the sparkly festive treatment. For the younger vegan crowd, Gaz Oakley's vegan cream "cheese" beetroot tart is really tasty and great for sharing. Holding steady: turkey When it comes to the centrepiece, roast turkey is still on top, as 68 percent of UK adults plan to tuck into a turkey roast on Christmas Day. Whether it's a turkey crown or a rolled turkey breast, the big bird isn't going anywhere. But it may have company. In a 2021 YouGov survey, only 30% of respondents said that it was important to have turkey for Christmas dinner, and only 18% said they would be upset if they could not have a turkey. While Tesco's Christmas survey reports over a quarter of respondents (27 percent) saying they will also be catering for vegan and vegetarian guests this Christmas. While supermarkets have been releasing plenty of faux meat gammon and turkey products, we have easy, homemade vegan Christmas recipes and vegetarian Christmas recipes that everyone will want to share. Our tip: If you're looking to put on a spread to please everyone, you'll want to make sure you have put thought and care into choosing your veggie and vegan dishes. A nut roast is a go-to for many people, but we have stand-out stuffed butternut squash, mushroom Wellington and vegetarian pie recipes too. Going up: Pigs in blankets The popularity of pigs in blankets continues to soar and almost a quarter of 25 to 34 year-olds reckon they will eat more than ten pigs in blankets over the Christmas season! Two-thirds of UK adults surveyed said pigs in blankets are their all-time favourite trimming, although roast potatoes take the top spot for the most essential side. Our tip: Clearly you can never make too many, because they always come in handy for sandwiches on Boxing Day. Wrap and freeze the pigs ahead and save time on the big day. Make sure no-one misses out on the fun with our vegetarian pigs in blankets recipe that wraps veggie sausages in miso-maple parsnips. Going up: Roast potatoes Roast potatoes are the most important component of a Christmas dinner, according to both YouGov and ASDA surveys. Almost half the population (47%) said would be distraught if they couldn’t have these staples at their festive feast, but luckily the UK isn’t short a potato or two! Our tip: TikTok Potato Queen Poppy O'Toole is here to teach you how to make the best roast potatoes this Christmas. *Unless otherwise stated, statistics are from the Tesco Christmas Report 2021, surveyed by Opinium. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/gen_z_christmas",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Is Gen Z changing Christmas food?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0b2xyqt.jpg Have you already had a roast turkey dinner, or have multiple turkey dinners booked in? Do you have a countdown to the first mince pie of the season? Do you make two Christmas puddings for yourself? Some festive foods are anchors of the season, highlights of our year, unmissable. However, according to recent surveys, some traditional Christmas foods are being cast aside by the younger generation, putting the Christmas dinner as we know it at risk of going the way of sugarplums and the sack-posset. What might we see at the festive feast in the future and what could be resigned to the history books? Going down: Christmas pudding For many Brits, Christmas dinner would not be complete without a flaming Christmas pudding, with a generous helping of brandy butter or brandy sauce to finish it off. Sales of the pud reportedly starting dropping off in 2020. Now, only 28 percent of people are planning to tuck into a traditional pud on Christmas Day, down from 44 percent last year, according to the 2021 Tesco Christmas trends report. That sinks to just 8 percent of those aged 18 to 34 years old. The younger generations reportedly would rather have chocolate desserts, cheesecake and ice cream instead of the traditional dessert. Christmas trends in the supermarkets favour alternative flavour combinations such as chocolate orange and salted caramel, crowding out the traditional pudding. Our tip: Who stops at one dessert at Christmas? Mary Berry, the queen of Christmas desserts, has the traditional Christmas pudding and a chocolate steamed pudding on the table. Our chocolate Christmas fridge cake looks like a traditional pudding, but will please the young at heart. Going down: Brussels sprouts The sprout’s position as a festive staple could be at risk, with the vegetable’s popularity reportedly slipping with each generation asked. Only 26 percent of 18 to 24 year-olds said they like Brussels sprouts. There’s also been an 11 percent rise in 18 to 34 year-olds claiming to hate the vegetable since last year. For the first time in Tesco’s reporting, more people in this age group hate sprouts than love them. Nevertheless, 61 percent of all people asked still said they were an essential part of the Christmas dinner plate. Older generations are keeping sprouts in business with 65 percent of over-75s declaring their love for them. So maybe the rumours of the sprout's demise are slightly premature. Our tip: If you think you dislike sprouts, you may want to try roasted sprouts with parmesan, creamy Brussels sprouts or cook sprouts with pancetta. If these recipes don't persuade you, have you tried thinking of them as tiny space cabbages? Going up: Christmas brunch Brunch has taken Britain by storm, even in 2017 more than half of UK adults had brunch at least once a month. So it’s not so surprising that festive brunches are gaining popularity among people aged 18 to 34. Almost a fifth (19 percent) of this age group reported they would replace their traditional Christmas lunch in favour of a Christmas brunch! Our tip: If someone in your house thinks breakfast is the most important meal of the day, make it special with waffles or French toast with plenty of fruit or even ice cream. Or appease them with a cinnamon bun. If you fancy peaking early and avoiding the whole Christmas dinner, then go for a very filling brunch of egg, ham and hollandaise pancakes. Going down: Festive booze Not everyone drinks at Christmas, but for some people the festive season isn't complete without mulled wine, mulled cider, Irish cream liqueur or Bucks fizz. But this year, almost a quarter of UK adults are set to opt for no or low-alcohol drinks on Christmas day. Some cities are more up for this than others. Brighton (40 percent), Norwich (40 percent) and Cardiff (35 percent) are pioneering a low-alcohol Christmas day. Our tip: The range of non-alcoholic cordials, spirits, wines and beers is growing at a phenomenal rate, and it's not difficult to find a range of drinks for guests who aren't drinking. For a homemade hot brew that makes your home smell particularly festive, chai masala is a great choice. If you want a special way to start the morning, a Christmas smoothie with clementine and spice will do the job. Our top non-alcoholic cocktail is a virgin mojito that's very drinkable. Going up: Cheese, but not as you know it There’s always room for cheese. A whopping 71 percent of the nation say they’re going to tuck into a cheese board on Christmas Day. Cheddar (52 percent), brie (36 percent) and Stilton (24 percent) are the UK's favourite Christmas cheeses on the whole, but a younger generation are more likely to opt for halloumi on Christmas Day, according to the research. Halloumi’s new position as a festive staple saw sales soar by 33 percent in the five weeks leading up to Christmas in 2020, according to Tesco. Our tip: No, cold halloumi isn't going to appearing on the Christmas cheeseboard, but it does have a place in the snack panopoly. Halloumi skewers make a delicious party food and you can bejewel chunky halloumi fries with pomegranate seeds for the sparkly festive treatment. For the younger vegan crowd, Gaz Oakley's vegan cream \"cheese\" beetroot tart is really tasty and great for sharing. Holding steady: turkey When it comes to the centrepiece, roast turkey is still on top, as 68 percent of UK adults plan to tuck into a turkey roast on Christmas Day. Whether it's a turkey crown or a rolled turkey breast, the big bird isn't going anywhere. But it may have company. In a 2021 YouGov survey, only 30% of respondents said that it was important to have turkey for Christmas dinner, and only 18% said they would be upset if they could not have a turkey. While Tesco's Christmas survey reports over a quarter of respondents (27 percent) saying they will also be catering for vegan and vegetarian guests this Christmas. While supermarkets have been releasing plenty of faux meat gammon and turkey products, we have easy, homemade vegan Christmas recipes and vegetarian Christmas recipes that everyone will want to share. Our tip: If you're looking to put on a spread to please everyone, you'll want to make sure you have put thought and care into choosing your veggie and vegan dishes. A nut roast is a go-to for many people, but we have stand-out stuffed butternut squash, mushroom Wellington and vegetarian pie recipes too. Going up: Pigs in blankets The popularity of pigs in blankets continues to soar and almost a quarter of 25 to 34 year-olds reckon they will eat more than ten pigs in blankets over the Christmas season! Two-thirds of UK adults surveyed said pigs in blankets are their all-time favourite trimming, although roast potatoes take the top spot for the most essential side. Our tip: Clearly you can never make too many, because they always come in handy for sandwiches on Boxing Day. Wrap and freeze the pigs ahead and save time on the big day. Make sure no-one misses out on the fun with our vegetarian pigs in blankets recipe that wraps veggie sausages in miso-maple parsnips. Going up: Roast potatoes Roast potatoes are the most important component of a Christmas dinner, according to both YouGov and ASDA surveys. Almost half the population (47%) said would be distraught if they couldn’t have these staples at their festive feast, but luckily the UK isn’t short a potato or two! Our tip: TikTok Potato Queen Poppy O'Toole is here to teach you how to make the best roast potatoes this Christmas. *Unless otherwise stated, statistics are from the Tesco Christmas Report 2021, surveyed by Opinium."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8feeb3bdbfd0cc01c3d"
} | 04d7296eba143dcdb4717be900cf68d21bfb57a8c6f01899e2967823c82f9c89 | How your diet can improve Covid-19 recovery
By Sue Quinn Food and drink play a crucial part in Covid-19 recovery, nutrition scientists say. As with any infection, your body needs more energy and fluids than usual, and extra protein to repair cells and tissues. But Covid-19 is unlike other infections in many ways. So is there an ideal post-Covid diet to support your return to good health? How food aids recovery Your immune system is a network of organs, cells and chemicals that fight infection in a myriad of ways. White blood cells, antibodies and other mechanisms go to work to destroy the invading pathogens (harmful micro-organisms), as well as repair and replace damaged cells and tissues. Proteins, and the amino acids from which they’re made, are particularly important. During infection, proteins are drawn from your muscles and broken down into amino acids, which the immune system uses to make new proteins, says Philip Calder, Professor of Nutritional Immunology within Medicine at the University of Southampton. Therefore, many people lose weight and notice their muscles getting weaker while they’re ill. “During recovery, you have to add the protein back,” Prof Calder says. “This provides the building blocks your body needs to go about its business… particularly for those who’ve been immobile in a hospital bed.” Your body needs more energy, too, because it’s working harder than usual. “The immune system needs a lot of energy when it’s active and dealing with pathogens,” Prof Calder says. “Immune response involves lots of construction work.” Eating plenty of high-carb foods like oats, bread and pasta, plus energy-dense, high-protein foods like full-fat yoghurt, eggs and nuts will help recovery, even if your appetite is low. https://ichef.bbci.co.uk/images/ic/480xn/p02swpdq.jpg Protein and nutrients from eggs and oily fish can help your body recover, even if your appetite is low. Vitamins, minerals and essential fatty acids Adequate vitamins and minerals are also essential. “They’re the workers in the factory that carry out all the processes, and are really important,“ Prof Calder says. Certain vitamins and minerals play a key role in supporting the immune system and recovery and these include: Vitamins A, C, D, E, B6, B9 (folate), B12Minerals zinc, copper, selenium, and iron Vitamins A, C, D, E, B6, B9 (folate), B12 Minerals zinc, copper, selenium, and iron These micronutrients are found in many foods, including the rainbow of fruit and vegetables, meat, eggs and dairy, so enjoying a wide variety of foods is usually enough. However, the NHS do recommend that people take a vitamin D supplement (10 micrograms per day) in the winter months. Vitamin B12 is only found in animal products, so do take a supplement if you are on a vegan diet. Healthy fats, including those found in olive oil, rapeseed oil, and oily fish, are important for energy and making new cells. Omega-3 fats, essential fatty acids that your body can’t make enough of and must come from your diet, are especially beneficial for the immune system. Good sources of Omega-3s include sardines, salmon and mackerel. If you are not feeling up to eating much when you are ill, you may consider taking an Omega-3 enriched multivitamin supplement. No one substance, vitamin or mineral will miraculously speed up recovery - each has a separate role to play. What you should eat to recover from Covid-19 Prof Calder says a traditional Mediterranean-style diet, which is rich in plant foods, is ideal for recovering from Covid-19. It contains all the nutrients your body needs after taking a “hammering” from the infection. “This means a diet with plenty of fruits, vegetables, berries, nuts, seeds and pulses, and also some oily fish and healthy oils is ideal,” Prof Calder says. Meat is a good source of protein, but plants are excellent too. Quinoa, pulses (beans, lentils, and peas), tofu, nuts are all good sources. If you are vegetarian or vegan, combining different protein-rich plant foods is the best way to ensure you get all the amino acids you need. This kind of varied, fibre-rich diet also supports a diverse range of good gut bacteria, and a healthy gut lining, both of which play a significant role in regulating the immune system, Prof Calder says. He adds it’s beneficial to reintroduce food gradually after a period of eating little or nothing at all so as not to overwhelm the gut. “Do it gently,” he says. “Softer foods are easier for the gut to handle. Restoring the gut is going to be reasonably quick, but it might take a few days, as patients get back to eating more.” According to the NHS, if you’re not underweight and haven’t lost significant amounts of weight during your illness, try to include the following in your daily diet to optimise your recovery from Covid-19. Protein: three palm-sized portions of meat, fish, eggs, beans, pulses, nuts, chickpeas, and meat-alternatives such as Quorn or tofu. (More beans and pulses, less red and processed meat).Fruit and vegetables: 5 x 80g portions (about a handful), including fresh, frozen or tinned, ideally in a range of colours.Dairy/dairy alternatives: three thumb-sized portions of milk, cheese and yoghurt or protein-rich dairy alternatives that are fortified with calcium (more fortified soya milk and less coconut oil-based products) Protein: three palm-sized portions of meat, fish, eggs, beans, pulses, nuts, chickpeas, and meat-alternatives such as Quorn or tofu. (More beans and pulses, less red and processed meat). Fruit and vegetables: 5 x 80g portions (about a handful), including fresh, frozen or tinned, ideally in a range of colours. Dairy/dairy alternatives: three thumb-sized portions of milk, cheese and yoghurt or protein-rich dairy alternatives that are fortified with calcium (more fortified soya milk and less coconut oil-based products) https://ichef.bbci.co.uk/images/ic/480xn/p09j3hx8.jpg If you're not up to eating a full meal, a cold smoothie with oats and nut butter can help you get crucial carbs, nutrients and protein. Coping with fatigue Shopping, cooking, and eating the optimum diet for recovery can be difficult if you’ve lost your appetite, feel tired, weak, or unwell. If this is the case, minimising weight loss, boosting your energy and regaining muscle strength should be a priority, says Kirsten Jackson, registered dietitian, and a spokesperson for the British Dietetic Association. “Many people get tied up in trying to eat healthily, but if you are so unwell that you cannot cook and your energy is low then getting any calories in any shape or form is important,” she says. Milky drinks such as hot chocolate, and smoothies that include some form of dairy, will keep you hydrated and provide energy. “People with a low appetite often find it easier to drink their calories than face a full meal.” Meal replacement drinks and healthy ready meals can also be a useful stopgap. However, Jackson urges caution when buying drinks. “Many shakes on the market are actually either for weight loss, so they are very low in calories, or they’re protein shakes, which are just high in protein and not the calories,” she says. “If people ask at their pharmacy, they can purchase more suitable shakes that are better for meal replacements and contain a variety of vitamins, calories and protein.” Eating little and often can be easier and more appealing than preparing three large meals each day, and the BDA suggests opting for three smaller nourishing meals plus snacks and drinks until you feel better. Loss of taste and smell Around half of all patients with Covid-19 lose their sense of smell (anosmia) and with it their ability to taste food. For most people it will return after two or three weeks, but for 10% of patients it may take many months. “This can have a significant impact on your appetite because you don't have all those normal cues, the smells and tastes, to get your appetite going,” says Sarah Oakley, chief executive of Abscent, a charity supporting people who have lost their sense of smell. She suggests trying foods with other sensory qualities. “Try foods with crunchy and smooth elements, or think about different colours and temperatures,” Oakley says. “That way you get a variety of sensations that’s important when you’ve lost your sense of taste and smell.” Smell training can help you recover your sense of smell. This involves actively sniffing the same scents twice a day, while concentrating hard, for four months. “Smell training is, essentially physiotherapy for the nose,” Oakley says. “The neurons have been damaged and smell therapy is a healing process.” Distorted and unpleasant smells and tastes (parosmia) are also a common part of recovering from Covid-19. This can make eating very difficult, especially if parosmia makes some foods taste repulsive. Trigger foods vary from person to person, but often include coffee, garlic, onions, bread and roasted or fried meats. “This can become really quite distressing and difficult to live with,” Oakley says. When the condition is most intense, you need to get your calories any way you can. “Flavourless meal replacement shakes and cold foods like ice cream tend to be less of a trigger,” Oakley says. “In those early stages, it's not so much worrying about nutritional balance, it’s about keeping those energy levels up. Once things improve, you can get the vegetables and the fruit in.” Eating is such a routine part of our daily lives that it’s easy to overlook just how important good nutrition is when recovering from Covid-19. “Diet is vital in recovery from Covid-19 and the better the quality of your diet, the more likely it is you'll recover more quickly and effectively,” Prof Calder says. This article was first published in November 2021. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/diet_for_covid19_recovery",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How your diet can improve Covid-19 recovery",
"content": "By Sue Quinn Food and drink play a crucial part in Covid-19 recovery, nutrition scientists say. As with any infection, your body needs more energy and fluids than usual, and extra protein to repair cells and tissues. But Covid-19 is unlike other infections in many ways. So is there an ideal post-Covid diet to support your return to good health? How food aids recovery Your immune system is a network of organs, cells and chemicals that fight infection in a myriad of ways. White blood cells, antibodies and other mechanisms go to work to destroy the invading pathogens (harmful micro-organisms), as well as repair and replace damaged cells and tissues. Proteins, and the amino acids from which they’re made, are particularly important. During infection, proteins are drawn from your muscles and broken down into amino acids, which the immune system uses to make new proteins, says Philip Calder, Professor of Nutritional Immunology within Medicine at the University of Southampton. Therefore, many people lose weight and notice their muscles getting weaker while they’re ill. “During recovery, you have to add the protein back,” Prof Calder says. “This provides the building blocks your body needs to go about its business… particularly for those who’ve been immobile in a hospital bed.” Your body needs more energy, too, because it’s working harder than usual. “The immune system needs a lot of energy when it’s active and dealing with pathogens,” Prof Calder says. “Immune response involves lots of construction work.” Eating plenty of high-carb foods like oats, bread and pasta, plus energy-dense, high-protein foods like full-fat yoghurt, eggs and nuts will help recovery, even if your appetite is low. https://ichef.bbci.co.uk/images/ic/480xn/p02swpdq.jpg Protein and nutrients from eggs and oily fish can help your body recover, even if your appetite is low. Vitamins, minerals and essential fatty acids Adequate vitamins and minerals are also essential. “They’re the workers in the factory that carry out all the processes, and are really important,“ Prof Calder says. Certain vitamins and minerals play a key role in supporting the immune system and recovery and these include: Vitamins A, C, D, E, B6, B9 (folate), B12Minerals zinc, copper, selenium, and iron Vitamins A, C, D, E, B6, B9 (folate), B12 Minerals zinc, copper, selenium, and iron These micronutrients are found in many foods, including the rainbow of fruit and vegetables, meat, eggs and dairy, so enjoying a wide variety of foods is usually enough. However, the NHS do recommend that people take a vitamin D supplement (10 micrograms per day) in the winter months. Vitamin B12 is only found in animal products, so do take a supplement if you are on a vegan diet. Healthy fats, including those found in olive oil, rapeseed oil, and oily fish, are important for energy and making new cells. Omega-3 fats, essential fatty acids that your body can’t make enough of and must come from your diet, are especially beneficial for the immune system. Good sources of Omega-3s include sardines, salmon and mackerel. If you are not feeling up to eating much when you are ill, you may consider taking an Omega-3 enriched multivitamin supplement. No one substance, vitamin or mineral will miraculously speed up recovery - each has a separate role to play. What you should eat to recover from Covid-19 Prof Calder says a traditional Mediterranean-style diet, which is rich in plant foods, is ideal for recovering from Covid-19. It contains all the nutrients your body needs after taking a “hammering” from the infection. “This means a diet with plenty of fruits, vegetables, berries, nuts, seeds and pulses, and also some oily fish and healthy oils is ideal,” Prof Calder says. Meat is a good source of protein, but plants are excellent too. Quinoa, pulses (beans, lentils, and peas), tofu, nuts are all good sources. If you are vegetarian or vegan, combining different protein-rich plant foods is the best way to ensure you get all the amino acids you need. This kind of varied, fibre-rich diet also supports a diverse range of good gut bacteria, and a healthy gut lining, both of which play a significant role in regulating the immune system, Prof Calder says. He adds it’s beneficial to reintroduce food gradually after a period of eating little or nothing at all so as not to overwhelm the gut. “Do it gently,” he says. “Softer foods are easier for the gut to handle. Restoring the gut is going to be reasonably quick, but it might take a few days, as patients get back to eating more.” According to the NHS, if you’re not underweight and haven’t lost significant amounts of weight during your illness, try to include the following in your daily diet to optimise your recovery from Covid-19. Protein: three palm-sized portions of meat, fish, eggs, beans, pulses, nuts, chickpeas, and meat-alternatives such as Quorn or tofu. (More beans and pulses, less red and processed meat).Fruit and vegetables: 5 x 80g portions (about a handful), including fresh, frozen or tinned, ideally in a range of colours.Dairy/dairy alternatives: three thumb-sized portions of milk, cheese and yoghurt or protein-rich dairy alternatives that are fortified with calcium (more fortified soya milk and less coconut oil-based products) Protein: three palm-sized portions of meat, fish, eggs, beans, pulses, nuts, chickpeas, and meat-alternatives such as Quorn or tofu. (More beans and pulses, less red and processed meat). Fruit and vegetables: 5 x 80g portions (about a handful), including fresh, frozen or tinned, ideally in a range of colours. Dairy/dairy alternatives: three thumb-sized portions of milk, cheese and yoghurt or protein-rich dairy alternatives that are fortified with calcium (more fortified soya milk and less coconut oil-based products) https://ichef.bbci.co.uk/images/ic/480xn/p09j3hx8.jpg If you're not up to eating a full meal, a cold smoothie with oats and nut butter can help you get crucial carbs, nutrients and protein. Coping with fatigue Shopping, cooking, and eating the optimum diet for recovery can be difficult if you’ve lost your appetite, feel tired, weak, or unwell. If this is the case, minimising weight loss, boosting your energy and regaining muscle strength should be a priority, says Kirsten Jackson, registered dietitian, and a spokesperson for the British Dietetic Association. “Many people get tied up in trying to eat healthily, but if you are so unwell that you cannot cook and your energy is low then getting any calories in any shape or form is important,” she says. Milky drinks such as hot chocolate, and smoothies that include some form of dairy, will keep you hydrated and provide energy. “People with a low appetite often find it easier to drink their calories than face a full meal.” Meal replacement drinks and healthy ready meals can also be a useful stopgap. However, Jackson urges caution when buying drinks. “Many shakes on the market are actually either for weight loss, so they are very low in calories, or they’re protein shakes, which are just high in protein and not the calories,” she says. “If people ask at their pharmacy, they can purchase more suitable shakes that are better for meal replacements and contain a variety of vitamins, calories and protein.” Eating little and often can be easier and more appealing than preparing three large meals each day, and the BDA suggests opting for three smaller nourishing meals plus snacks and drinks until you feel better. Loss of taste and smell Around half of all patients with Covid-19 lose their sense of smell (anosmia) and with it their ability to taste food. For most people it will return after two or three weeks, but for 10% of patients it may take many months. “This can have a significant impact on your appetite because you don't have all those normal cues, the smells and tastes, to get your appetite going,” says Sarah Oakley, chief executive of Abscent, a charity supporting people who have lost their sense of smell. She suggests trying foods with other sensory qualities. “Try foods with crunchy and smooth elements, or think about different colours and temperatures,” Oakley says. “That way you get a variety of sensations that’s important when you’ve lost your sense of taste and smell.” Smell training can help you recover your sense of smell. This involves actively sniffing the same scents twice a day, while concentrating hard, for four months. “Smell training is, essentially physiotherapy for the nose,” Oakley says. “The neurons have been damaged and smell therapy is a healing process.” Distorted and unpleasant smells and tastes (parosmia) are also a common part of recovering from Covid-19. This can make eating very difficult, especially if parosmia makes some foods taste repulsive. Trigger foods vary from person to person, but often include coffee, garlic, onions, bread and roasted or fried meats. “This can become really quite distressing and difficult to live with,” Oakley says. When the condition is most intense, you need to get your calories any way you can. “Flavourless meal replacement shakes and cold foods like ice cream tend to be less of a trigger,” Oakley says. “In those early stages, it's not so much worrying about nutritional balance, it’s about keeping those energy levels up. Once things improve, you can get the vegetables and the fruit in.” Eating is such a routine part of our daily lives that it’s easy to overlook just how important good nutrition is when recovering from Covid-19. “Diet is vital in recovery from Covid-19 and the better the quality of your diet, the more likely it is you'll recover more quickly and effectively,” Prof Calder says. This article was first published in November 2021."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8ffeb3bdbfd0cc01c3e"
} | dc19560b94946b81d1e3e5d135dee6105aeb0141dd702725c4777ecfbe63ee89 | Mary Berry's “never too old to learn”
https://ichef.bbci.co.uk/images/ic/480xn/p0b275m3.jpg Dame Mary Berry is one of the most knowledgeable and experienced cooks in the country, but says that one her "greatest pleasures, when it comes to food, is that there are always new ideas to discover." In her new series, Mary Berry – Love to Cook, she meets food producers, cooks and business owners from around the UK to share coveted cooking knowledge, as she’s happily “never too old to learn”. So what exactly has Mary been cooking up in 2021? Plant-based cooking One style of cooking that’s grown massively over the years is plant-based food. “When I was young, most people hadn’t ever heard of vegetarian, let alone vegan, but times are changing fast and I’m eager to explore,” said Mary, who has been cooking more plant-based foods this year, particularly cauliflower with lentils and pulses. In the first episode, Mary meets with father and son team Mike and Joe, who set up a vegan pizza business in 2016. First they try scrambled tofu. “Originating in China, tofu has been around for thousands of years and it’s now hugely popular in the West,” says Mary. Mike and Joe add black salt to their scramble, which has an eggy, sulphurous taste and smell. “It can’t be bad if I’m having a second bite,” jokes Mary, while spooning another forkful. Jackfruit, a staple ingredient from south-east Asia, is next to try. “It’s a nice base to add other things too and it’s got a good texture,” says Mary. Mike and Joe make pulled jackfruit with a barbecue sauce. “I have to say, it is really, really delicious,” says Mary, adding “I can’t say I’m a fully blown vegan yet, but there are definitely some things I’ll be adding to my larder.” Mary’s vegetarian noodle soup is an easy introduction for viewers. Cooking for two “I never need a reason to ask friends or family over for dinner, the more the merrier,” says Mary. But during the pandemic, entertaining was on hold. “In lockdown, I was at home with my husband,” says Mary. Instead of cooking meals for two, she wisely made the same portions and froze what wasn’t eaten for quick lunches and dinners later. “I was doing things like burgers and fish cakes, […] and we would wrap each one individually and freeze them, so I could take two out for our supper”, she says. “I don’t want to use single-use plastic anymore, and beeswax paper is a good alternative,” she added. “It clings bowls but can also be folded and wrapped around things just like plastic film.” Mary didn’t completely stop cooking for family, however: “I was cooking all our tested recipes [for the programme] and my daughter would come and [I’d] hand it over on the doorstep, as she only lives up the road.” Learning from other cuisines “There’s no better introduction to a culture than through its food [and] we are so lucky in this country to have dozens of cuisines to dip into, though a few are new to me,” says Mary. "When I come back from perhaps a lovely restaurant meal and I’ve had something different, I come home and, now I’m terribly modern, I get my phone out and look on my phone about the ingredient.” This is how Mary was introduced to Japanese miso paste that she uses in her miso prawn recipe. “It’s fermented soya bean and the flavour is sort of aromatic and salty. [But] I’m not trying to be trendy! I’m becoming addicted,” she says. Mary loves trying flavours that are new to her but says she only ever uses “ingredients you can get in supermarkets all over the country” so they are accessible for everyone. If she does add an ingredient that’s not commonly found in the average UK cupboard, she includes it in a variety of recipes, so you know what else to do with it. Mary meets with cook Adejoké Bakare to get her first taste of modern Nigerian cooking. After trying ekuru, a black-eyed beans dish, and ekoki, a savoury corn pudding, Mary says “it’s totally different from anything I’ve ever tasted [and] I love it.” Adejoké’s Brixton restaurant is called Chishuru, meaning “food so good you don’t talk”. According to the cook, you savour the food you eat as a form or respect for the person that’s cooked it because you must appreciate every mouthful. “It was a “treat to meet a fellow cook just as passionate about sharing her food as I am,” says Mary. Mary absolutely loves revisiting her old favourite recipes. During the lockdown, even Mary was making banana bread, but now she’s given it a twist, adding carrots and courgette too. When you enjoy a recipe, why stop making it when you can revamp? “I nearly always put something like a tart [in programmes],” says Mary, so in this series she slips samphire in her salmon tart and pops passionfruit into her classic lemon filling, to give a quick makeover to the recipes she already loves. “One thing’s for sure; I’ll never tire of exploring new ways to cook and, of course, to eat!” Mary Berry: Love to Cook starts Thursday 11th November, 8pm on BBC Two or catch up on iPlayer | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/mary_love_to_cook",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's “never too old to learn”",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0b275m3.jpg Dame Mary Berry is one of the most knowledgeable and experienced cooks in the country, but says that one her \"greatest pleasures, when it comes to food, is that there are always new ideas to discover.\" In her new series, Mary Berry – Love to Cook, she meets food producers, cooks and business owners from around the UK to share coveted cooking knowledge, as she’s happily “never too old to learn”. So what exactly has Mary been cooking up in 2021? Plant-based cooking One style of cooking that’s grown massively over the years is plant-based food. “When I was young, most people hadn’t ever heard of vegetarian, let alone vegan, but times are changing fast and I’m eager to explore,” said Mary, who has been cooking more plant-based foods this year, particularly cauliflower with lentils and pulses. In the first episode, Mary meets with father and son team Mike and Joe, who set up a vegan pizza business in 2016. First they try scrambled tofu. “Originating in China, tofu has been around for thousands of years and it’s now hugely popular in the West,” says Mary. Mike and Joe add black salt to their scramble, which has an eggy, sulphurous taste and smell. “It can’t be bad if I’m having a second bite,” jokes Mary, while spooning another forkful. Jackfruit, a staple ingredient from south-east Asia, is next to try. “It’s a nice base to add other things too and it’s got a good texture,” says Mary. Mike and Joe make pulled jackfruit with a barbecue sauce. “I have to say, it is really, really delicious,” says Mary, adding “I can’t say I’m a fully blown vegan yet, but there are definitely some things I’ll be adding to my larder.” Mary’s vegetarian noodle soup is an easy introduction for viewers. Cooking for two “I never need a reason to ask friends or family over for dinner, the more the merrier,” says Mary. But during the pandemic, entertaining was on hold. “In lockdown, I was at home with my husband,” says Mary. Instead of cooking meals for two, she wisely made the same portions and froze what wasn’t eaten for quick lunches and dinners later. “I was doing things like burgers and fish cakes, […] and we would wrap each one individually and freeze them, so I could take two out for our supper”, she says. “I don’t want to use single-use plastic anymore, and beeswax paper is a good alternative,” she added. “It clings bowls but can also be folded and wrapped around things just like plastic film.” Mary didn’t completely stop cooking for family, however: “I was cooking all our tested recipes [for the programme] and my daughter would come and [I’d] hand it over on the doorstep, as she only lives up the road.” Learning from other cuisines “There’s no better introduction to a culture than through its food [and] we are so lucky in this country to have dozens of cuisines to dip into, though a few are new to me,” says Mary. \"When I come back from perhaps a lovely restaurant meal and I’ve had something different, I come home and, now I’m terribly modern, I get my phone out and look on my phone about the ingredient.” This is how Mary was introduced to Japanese miso paste that she uses in her miso prawn recipe. “It’s fermented soya bean and the flavour is sort of aromatic and salty. [But] I’m not trying to be trendy! I’m becoming addicted,” she says. Mary loves trying flavours that are new to her but says she only ever uses “ingredients you can get in supermarkets all over the country” so they are accessible for everyone. If she does add an ingredient that’s not commonly found in the average UK cupboard, she includes it in a variety of recipes, so you know what else to do with it. Mary meets with cook Adejoké Bakare to get her first taste of modern Nigerian cooking. After trying ekuru, a black-eyed beans dish, and ekoki, a savoury corn pudding, Mary says “it’s totally different from anything I’ve ever tasted [and] I love it.” Adejoké’s Brixton restaurant is called Chishuru, meaning “food so good you don’t talk”. According to the cook, you savour the food you eat as a form or respect for the person that’s cooked it because you must appreciate every mouthful. “It was a “treat to meet a fellow cook just as passionate about sharing her food as I am,” says Mary. Mary absolutely loves revisiting her old favourite recipes. During the lockdown, even Mary was making banana bread, but now she’s given it a twist, adding carrots and courgette too. When you enjoy a recipe, why stop making it when you can revamp? “I nearly always put something like a tart [in programmes],” says Mary, so in this series she slips samphire in her salmon tart and pops passionfruit into her classic lemon filling, to give a quick makeover to the recipes she already loves. “One thing’s for sure; I’ll never tire of exploring new ways to cook and, of course, to eat!” Mary Berry: Love to Cook starts Thursday 11th November, 8pm on BBC Two or catch up on iPlayer"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8ffeb3bdbfd0cc01c3f"
} | e9e61442bbb2892b95bf379f34f2e85d4f7598293da841cfbac7532ffc87da4c | Why is Nadiya putting snacks in everything?
https://ichef.bbci.co.uk/images/ic/480xn/p0b0vm69.jpg “I’m bringing the fun back into our food,” says cook Nadiya Hussain, who believes that home cooks are bored of making the same old staples. Nadiya calls her house “snack central”, and uses cupboards full of Bombay mix, pretzels, chocolate mini rolls, cheese puffs and crisps as inspiration for her latest recipes. “I use foods people think of as snacks as ingredients," she says. “Let’s throw the rule book out of the window and get cooking.” Put your favourite flavours first “You’ve never had burgers like these before,” says Nadiya. "These are always a big deal in my house." These spicy, nutty, veggie burgers are made using popular crunchy snack, Bombay mix. “There were jars of this stuff [when we were] growing up in our house, and this would be our snack of choice,” says Nadiya. You can buy Bombay mix, or namkeen, in most large and some smaller supermarkets. It consists of sev, deep-fried chickpea flour noodles, and can also include fried lentils, peas, puffed rice and other ingredients. Nadiya blends the Bombay mix and soaks it in boiling water to make a dough that is shaped into burgers, baked and topped with onions, cheese and lime pickle. It's not so different in principle to a veggie burger or falafel mix, or even a stuffing mix. “My ultimate veggie burgers are stacked high with the flavours of India,” she says. “If there was ever a fast track to flavour, this is it. “The first time my kids ate these burgers, […] my second son [who] absolutely loves Bombay mix, was like, ‘Did you make veggie burgers with Bombay mix?’ and I was like ‘Yeah, I did!’ He was so impressed that I got a massive squeeze and that’s a big deal from a teenager!” Cheeky cheats “I love a good cheat,” says Nadiya, and this chocolate mint Swiss roll is Nadiya’s “sneaky shortcut” to a magical treat. “If you’re not that into turning your oven on, this is definitely the cake for you,” says Nadiya. A no-bake Swiss roll!? That’s right. Nadiya uses chocolate mini rolls in her “hack to end all hacks”. Popping all twenty mini rolls into a food processor, the rolls are blended until they form a dough. This is then pressed into a square cake tin, covered with minty whipped cream and rolled up into one big mint chocolate roll. Before you faint dead away from shock, the blended cake technique has been used in cake pops for years. Shop-bought Swiss rolls have featured in many an easy trifle recipe, and blended biscuit crumbs are used without question as a tart base. This would be a good project for little kids to make without needing to worry about a hot oven. This isn't the first time Nadiya has given shop-bought treats a new look. Her strawberry shortbread cupcakes have a custard cream biscuit hiding inside, with a revolutionary melted strawberry ice cream frosting. Shop-bought caramel chocolates are melted into in her chocolate soda bread recipe. Surprising flavour combinations Cheats for easy cooking aren't the only reason why Nadiya is leaning into snacks. “I think we don’t treat ourselves enough,” she says. It’s “about saying ‘I want what I want, and I want to treat myself because I am worth it,” she says. If a creme brûlée wasn't treat enough, Nadiya makes it sociable and sliceable, while adding a surprising flavour note in this pretzel hazelnut brûlée tart. Blended salted pretzels go into to her hazelnut pastry, which she says add “bursts” of salt crystals in the tart. The sweet-salty pretzel combination has popped up in her earlier peanut butter and jelly tiffin, a flavour combination that Americans have made their own, but is still a little "edgy" in the UK. And you may remember her chocolate tart with salted crisps. It is “one of my family’s favourite recipes,” says Nadiya, “even though the kids said it would never work.” It is “treats galore”. Enjoy experimenting Nadiya says she breaks every single one of the kitchen "rules" to make her ultimate version of mac and cheese but she promises that it is the "best mac and cheese you are ever going to try”. “I’ve taken the feel-good factor, and super-sized it,” says Nadiya, and “it’s packed with instant flavour cheats.” Not only does she add evaporated milk, yeast extract (aka "nectar") and tangy Worcestershire sauce but also stirs in, and tops, the bake with the crushed cheese puffs. “Their salty, moreish crunch takes the comfort in this dish to the next level,” she says, encouraging us to have fun with cosy, comforting food. If anything, this last year and a half has taught us to enjoy the moment [and] to experiment,” she said. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/nadiyas_snacks",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why is Nadiya putting snacks in everything?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0b0vm69.jpg “I’m bringing the fun back into our food,” says cook Nadiya Hussain, who believes that home cooks are bored of making the same old staples. Nadiya calls her house “snack central”, and uses cupboards full of Bombay mix, pretzels, chocolate mini rolls, cheese puffs and crisps as inspiration for her latest recipes. “I use foods people think of as snacks as ingredients,\" she says. “Let’s throw the rule book out of the window and get cooking.” Put your favourite flavours first “You’ve never had burgers like these before,” says Nadiya. \"These are always a big deal in my house.\" These spicy, nutty, veggie burgers are made using popular crunchy snack, Bombay mix. “There were jars of this stuff [when we were] growing up in our house, and this would be our snack of choice,” says Nadiya. You can buy Bombay mix, or namkeen, in most large and some smaller supermarkets. It consists of sev, deep-fried chickpea flour noodles, and can also include fried lentils, peas, puffed rice and other ingredients. Nadiya blends the Bombay mix and soaks it in boiling water to make a dough that is shaped into burgers, baked and topped with onions, cheese and lime pickle. It's not so different in principle to a veggie burger or falafel mix, or even a stuffing mix. “My ultimate veggie burgers are stacked high with the flavours of India,” she says. “If there was ever a fast track to flavour, this is it. “The first time my kids ate these burgers, […] my second son [who] absolutely loves Bombay mix, was like, ‘Did you make veggie burgers with Bombay mix?’ and I was like ‘Yeah, I did!’ He was so impressed that I got a massive squeeze and that’s a big deal from a teenager!” Cheeky cheats “I love a good cheat,” says Nadiya, and this chocolate mint Swiss roll is Nadiya’s “sneaky shortcut” to a magical treat. “If you’re not that into turning your oven on, this is definitely the cake for you,” says Nadiya. A no-bake Swiss roll!? That’s right. Nadiya uses chocolate mini rolls in her “hack to end all hacks”. Popping all twenty mini rolls into a food processor, the rolls are blended until they form a dough. This is then pressed into a square cake tin, covered with minty whipped cream and rolled up into one big mint chocolate roll. Before you faint dead away from shock, the blended cake technique has been used in cake pops for years. Shop-bought Swiss rolls have featured in many an easy trifle recipe, and blended biscuit crumbs are used without question as a tart base. This would be a good project for little kids to make without needing to worry about a hot oven. This isn't the first time Nadiya has given shop-bought treats a new look. Her strawberry shortbread cupcakes have a custard cream biscuit hiding inside, with a revolutionary melted strawberry ice cream frosting. Shop-bought caramel chocolates are melted into in her chocolate soda bread recipe. Surprising flavour combinations Cheats for easy cooking aren't the only reason why Nadiya is leaning into snacks. “I think we don’t treat ourselves enough,” she says. It’s “about saying ‘I want what I want, and I want to treat myself because I am worth it,” she says. If a creme brûlée wasn't treat enough, Nadiya makes it sociable and sliceable, while adding a surprising flavour note in this pretzel hazelnut brûlée tart. Blended salted pretzels go into to her hazelnut pastry, which she says add “bursts” of salt crystals in the tart. The sweet-salty pretzel combination has popped up in her earlier peanut butter and jelly tiffin, a flavour combination that Americans have made their own, but is still a little \"edgy\" in the UK. And you may remember her chocolate tart with salted crisps. It is “one of my family’s favourite recipes,” says Nadiya, “even though the kids said it would never work.” It is “treats galore”. Enjoy experimenting Nadiya says she breaks every single one of the kitchen \"rules\" to make her ultimate version of mac and cheese but she promises that it is the \"best mac and cheese you are ever going to try”. “I’ve taken the feel-good factor, and super-sized it,” says Nadiya, and “it’s packed with instant flavour cheats.” Not only does she add evaporated milk, yeast extract (aka \"nectar\") and tangy Worcestershire sauce but also stirs in, and tops, the bake with the crushed cheese puffs. “Their salty, moreish crunch takes the comfort in this dish to the next level,” she says, encouraging us to have fun with cosy, comforting food. If anything, this last year and a half has taught us to enjoy the moment [and] to experiment,” she said."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad8ffeb3bdbfd0cc01c40"
} | d9d50a56ab471e368aca47144ae6b6b23c555dbb5240edf4618840bd100b2ca2 | The "true comfort food" you should only eat once a year
“We love Hanukkah, not just for the food but for the lovely tradition of lighting a daily candle,” says Chef Sarit Packer. Sarit, who grew up in Northern Israel, now runs Honey & Co and its sister restaurants in London with her husband Itamar Srulovich. Sarit and Itamar appear regularly on Saturday Kitchen with their delicious Middle Eastern recipes and seamless teamwork. “It’s a lovely cosy holiday, but it is lucky it only comes once a year as all the food is traditionally fried, so not really how one should eat on a daily basis,” says Sarit. https://ichef.bbci.co.uk/images/ic/480xn/p0b57kyl.jpg Lovely latkes If there's one dish that Sarit would recommend everyone make, at least once a year, whether for Hanukkah or just for pleasure, “it would have to be potato fritters, for the soul," she says. "True comfort food! Itamar will make me some potato fritters when I am in a bad mood; he knows it is one of the only things that makes me happy.” “When we first opened Honey and Co, we thought it would be nice to serve some fritters. We soon started frying so many we almost couldn’t cope!” says Sarit, but they still make an occasional suprise appearance at their other restaurants as well as their Hanukkah supper club. “Fritters can be so much more than just dull grey potato sludge, which you sometimes get in horrible places,” she says. "We have them made from any kind of vegetable that can take the frying." Root vegetable latkes using sweet potato work well, or butternut squash, courgettes as well as the classic potatoes and onions. "To make the perfect latke," says Sarit, "it is really important to salt the veg, drain it and then squeeze it out really well." "Make sure you only add enough egg and flour to just bring it together. You want to fry it in a shallow frying pan, but don’t skimp on the oil! You need it to be about 3 to 5 centimetres deep, and avoid over crowding the pan at all costs." The oil needs to be just the right temperature so the latke cooks inside and out to crisp perfection. If the oil is too hot you risk burning the fritters on the outside while they are still raw on the inside. If the oil is too cold, the fritters will absorb the oil and become limp and greasy, "That is the worst crime," says Sarit. The pan will cool down when you add the fritters, so better to start a bit too hot than too cold. Serve your latkes or fritters with soured cream, apple sauce or compote, lemon juice or even some hot sauce. Decadent doughnuts https://ichef.bbci.co.uk/images/ic/480xn/p0b57lf7.jpg The annual limit also applies to a food emblematic of the holiday season, the freshly-fried doughnut. “It is rich, over the top, throw away the rulebook food, something to look forward to having once a year, and yearn and pine for it the rest of the time,” says Sarit and Itamar in their introduction to their orange and whisky filled doughnut recipe. “We like to vary our doughnut game, and everything from drop doughnuts to proper yeasted ones makes us happy,” says Sarit. Drop doughnuts can be made from a cake-style batter, as in Anna Haugh's cinnamon doughnuts recipe, a fairly runny batter as in a funnel cake or even a delicate ricotta batter such as Nigella's sambuca kisses. In Itamar’s household, “they would have zalabiya which is a kind of Yemeni drop doughnut dredged in loads of syrup." So what’s the secret to making a great doughnut? Whatever type of doughnut you're making, "they all must be eaten as close to frying as possible," says Sarit. Rule number one, stay near the pan. For yeasted doughnuts, allow the dough to prove overnight in the fridge. This gives the dual advantage of a deeper flavour and breaking up the prep time. Shape the dough into neat balls and allow it to warm up over two hours for its final prove. “It’s really important with yeasted doughnuts to let them prove fully before cooking, until they are just about to collapse." It is also important to heat the oil to the right temperature (around 175C) so the doughnut cooks and crisps without burning or being raw or oily. You can also check the oil is hot enough by popping a tiny amount of dough in, “it should just fizz a little, but not boil like crazy”. It isn't necessary to use gallons of oil. Do use a large pan, with a lid, and fill to a depth of 5cm/2in. When the doughnut is cooked on both sides, there should be a well-defined white waistline around the middle. "If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!" If you don't have a piping bag to fill the doughnuts, you can always slice them in half and spread in the filling "like a doughnut sandwich". "The filling should have a distinct flavour," says Sarit. Jam doughnuts are a classic (“preferably strawberry”) but a smooth custard, a fruity curd or a chocolate spread can also work. Salt beef One non-fried food that Sarit associates with Hanukkah is salt beef. Brined over several days, the beef is gently boiled for hours until completely tender. Then it is sliced for sandwiches, or served with potatoes. “In my household, we would always have salt beef and latkes, a true eastern European treat,” says Sarit. “It’s almost too bad for your heart to believe, but it is oh so good.” Sarit's mother would start brining the meat in a large tub ten days before it was eaten. “The process was amazing,” says Sarit. "She would flip it over every couple of days in a salt solution, seasoned with bay and allspice, before boiling it for hours. These days she takes the shortcut and gets it prepared from a butcher. It has never been the same." Sarit and Itamar seek out salt beef via post or deli but also love getting it in a bagel from Brick Lane in London. Making your own salt beef does require space, a very cold room or large fridge to keep the brining beef. After this stage, it is very forgiving and can sit in the fridge for several days making holiday sandwiches. It could become a new holiday tradition. The Hanukkah supper club Sarit and Itamar are planning will certainly include all of these classic treats from their family traditions. "We'll maybe spin a dreidel or two and play some traditional songs and games revolving around candles. We love Hanukkah!" What is Hanukkah? Hanukkah (or Chanukah) is a Jewish festival, commonly referred to as the Jewish festival of lights. It lasts eight days, commemorating the re-dedication of the Temple in 165 BC by the Maccabees. It is marked by lighting a nightly menorah, gifts, prayer and feasting on special Hanukkah recipes with family and friends. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/sarits_hanukkah_comfort_foods",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The \"true comfort food\" you should only eat once a year",
"content": "“We love Hanukkah, not just for the food but for the lovely tradition of lighting a daily candle,” says Chef Sarit Packer. Sarit, who grew up in Northern Israel, now runs Honey & Co and its sister restaurants in London with her husband Itamar Srulovich. Sarit and Itamar appear regularly on Saturday Kitchen with their delicious Middle Eastern recipes and seamless teamwork. “It’s a lovely cosy holiday, but it is lucky it only comes once a year as all the food is traditionally fried, so not really how one should eat on a daily basis,” says Sarit. https://ichef.bbci.co.uk/images/ic/480xn/p0b57kyl.jpg Lovely latkes If there's one dish that Sarit would recommend everyone make, at least once a year, whether for Hanukkah or just for pleasure, “it would have to be potato fritters, for the soul,\" she says. \"True comfort food! Itamar will make me some potato fritters when I am in a bad mood; he knows it is one of the only things that makes me happy.” “When we first opened Honey and Co, we thought it would be nice to serve some fritters. We soon started frying so many we almost couldn’t cope!” says Sarit, but they still make an occasional suprise appearance at their other restaurants as well as their Hanukkah supper club. “Fritters can be so much more than just dull grey potato sludge, which you sometimes get in horrible places,” she says. \"We have them made from any kind of vegetable that can take the frying.\" Root vegetable latkes using sweet potato work well, or butternut squash, courgettes as well as the classic potatoes and onions. \"To make the perfect latke,\" says Sarit, \"it is really important to salt the veg, drain it and then squeeze it out really well.\" \"Make sure you only add enough egg and flour to just bring it together. You want to fry it in a shallow frying pan, but don’t skimp on the oil! You need it to be about 3 to 5 centimetres deep, and avoid over crowding the pan at all costs.\" The oil needs to be just the right temperature so the latke cooks inside and out to crisp perfection. If the oil is too hot you risk burning the fritters on the outside while they are still raw on the inside. If the oil is too cold, the fritters will absorb the oil and become limp and greasy, \"That is the worst crime,\" says Sarit. The pan will cool down when you add the fritters, so better to start a bit too hot than too cold. Serve your latkes or fritters with soured cream, apple sauce or compote, lemon juice or even some hot sauce. Decadent doughnuts https://ichef.bbci.co.uk/images/ic/480xn/p0b57lf7.jpg The annual limit also applies to a food emblematic of the holiday season, the freshly-fried doughnut. “It is rich, over the top, throw away the rulebook food, something to look forward to having once a year, and yearn and pine for it the rest of the time,” says Sarit and Itamar in their introduction to their orange and whisky filled doughnut recipe. “We like to vary our doughnut game, and everything from drop doughnuts to proper yeasted ones makes us happy,” says Sarit. Drop doughnuts can be made from a cake-style batter, as in Anna Haugh's cinnamon doughnuts recipe, a fairly runny batter as in a funnel cake or even a delicate ricotta batter such as Nigella's sambuca kisses. In Itamar’s household, “they would have zalabiya which is a kind of Yemeni drop doughnut dredged in loads of syrup.\" So what’s the secret to making a great doughnut? Whatever type of doughnut you're making, \"they all must be eaten as close to frying as possible,\" says Sarit. Rule number one, stay near the pan. For yeasted doughnuts, allow the dough to prove overnight in the fridge. This gives the dual advantage of a deeper flavour and breaking up the prep time. Shape the dough into neat balls and allow it to warm up over two hours for its final prove. “It’s really important with yeasted doughnuts to let them prove fully before cooking, until they are just about to collapse.\" It is also important to heat the oil to the right temperature (around 175C) so the doughnut cooks and crisps without burning or being raw or oily. You can also check the oil is hot enough by popping a tiny amount of dough in, “it should just fizz a little, but not boil like crazy”. It isn't necessary to use gallons of oil. Do use a large pan, with a lid, and fill to a depth of 5cm/2in. When the doughnut is cooked on both sides, there should be a well-defined white waistline around the middle. \"If you don't see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!\" If you don't have a piping bag to fill the doughnuts, you can always slice them in half and spread in the filling \"like a doughnut sandwich\". \"The filling should have a distinct flavour,\" says Sarit. Jam doughnuts are a classic (“preferably strawberry”) but a smooth custard, a fruity curd or a chocolate spread can also work. Salt beef One non-fried food that Sarit associates with Hanukkah is salt beef. Brined over several days, the beef is gently boiled for hours until completely tender. Then it is sliced for sandwiches, or served with potatoes. “In my household, we would always have salt beef and latkes, a true eastern European treat,” says Sarit. “It’s almost too bad for your heart to believe, but it is oh so good.” Sarit's mother would start brining the meat in a large tub ten days before it was eaten. “The process was amazing,” says Sarit. \"She would flip it over every couple of days in a salt solution, seasoned with bay and allspice, before boiling it for hours. These days she takes the shortcut and gets it prepared from a butcher. It has never been the same.\" Sarit and Itamar seek out salt beef via post or deli but also love getting it in a bagel from Brick Lane in London. Making your own salt beef does require space, a very cold room or large fridge to keep the brining beef. After this stage, it is very forgiving and can sit in the fridge for several days making holiday sandwiches. It could become a new holiday tradition. The Hanukkah supper club Sarit and Itamar are planning will certainly include all of these classic treats from their family traditions. \"We'll maybe spin a dreidel or two and play some traditional songs and games revolving around candles. We love Hanukkah!\" What is Hanukkah? Hanukkah (or Chanukah) is a Jewish festival, commonly referred to as the Jewish festival of lights. It lasts eight days, commemorating the re-dedication of the Temple in 165 BC by the Maccabees. It is marked by lighting a nightly menorah, gifts, prayer and feasting on special Hanukkah recipes with family and friends."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad900eb3bdbfd0cc01c41"
} | 1f1ffb0d57cc3d06f601a7b4f27855e849dcc8de7379e934fadb000d4db2c5a7 | What to eat on your period and when
Cramps, low mood, food cravings? Many people have unpleasant symptoms during their menstrual cycle. If that sounds like you, it might be worth looking at whether diet adjustments could help. https://ichef.bbci.co.uk/images/ic/480xn/p0b11l7w.jpg Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best, says the NHS website, but there may also be some foods or eating patterns which can affect you, for better or worse, throughout the stages of your menstrual cycle. Before your period The luteal phase is a stage of the menstrual cycle that occurs after ovulation (when your ovaries release an egg) and before your period starts. Premenstrual syndrome (PMS) is experienced by many during the later part of this phase and can have physical and emotional symptoms, such as mood swings, tiredness, irritability and food cravings. For some people these symptoms can be severe. The precise cause is yet to be identified, but it is thought hormone fluctuations during the menstrual cycle are involved. It's in this phase that many people experience increased appetite and cravings, particularly of sweet and salty foods. The increase in appetite may be due to a temporary increase in the resting metabolic rate. Research suggests 100 to 300 extra calories is used every day in the week running up to your period. “Listening to your hunger cues and appetite is always a good thing to do, as it can help us to fuel our body for the activity it is doing as well as understand when we are full,” said dietitian Ro Huntriss. Opting for wholegrain carbohydrates and protein-rich food that keep us feeling fuller for longer can help us to manage appetite, cravings and blood sugar levels. The cravings for sweets and snacks may be a by-product of our mood. “When our mood is low we often crave things that make us feel happy or comforted, which can be comfort or treat-style foods,” said Huntriss. But the problem is that these foods may make you feel worse. Eating junk food has been associated with increased risk of reporting physical symptoms of PMS, including aches and pains, tiredness and sleep issues. “High-sugar snacks can initially peak our blood sugars as they’re more easily broken down, the resulting crash can contribute towards the tiredness we then feel,” said dietitian Anjanee Kohli. Not all comforting foods are unhealthy, and no food is off limits, but it’s important to understand how different foods affect you. Some studies have shown that eating fruit can reduce the severity of PMS, and that a consistent healthy Mediterranean-style diet with plenty of fibre from fruit and non-starchy vegetables is associated with reduced severity and frequency of symptoms. If only chocolate will do, a dark variety (over 70 percent cocoa solids) may be lower in sugar, but always check the label. Dark chocolate contains antioxidants and nutrients such as iron and zinc. “Some studies show high caffeine intake can be a risk factor for cramps prior to menstruation," said Huntriss. If these foods are a trigger for you, Huntriss suggests considering removing or reducing them during this phase to see if it helps reduce your symptoms. Caffeine withdrawal can also cause symptoms such as headaches, so don't cut it out instantly if you’re used to having a few cups a day. Eating (and drinking) during your period “Water intake (avoiding dehydration) could decrease the duration of menstrual bleeding, the amount of pain relievers consumed, and the severity of pelvic pain among the young women suffering from primary dysmenorrhea (cramping prior to menstrual period)," said Huntriss. However, drinking alcohol can dehydrate you, as it increases urine output, and could worsen symptoms, such as low mood, headaches and bloating, according to Huntriss. Including sources of omega-3 fats in your diet, such as oily fish, may also help relieve period pain, according to one small study. Zinc, which is found in meat, shellfish, dairy and bread, may also reduce pain. People "who lose a lot of blood during their monthly period are at higher risk of iron deficiency anaemia," says the NHS website. Women aged 19 to 50 need more iron from their diet than any other gender or age group: 14.8mg per day, on average. However, the National Diet and Nutrition Survey (NDNS) found over a quarter of these women had iron intakes below the lower reference nutrient intake (LRNI), or the minimum requirement. It also found over half of girls aged 11 to 18 had iron intakes below the LRNI. Iron deficiency anaemia and low iron stores were evident in nine percent of the girls and five percent of the women. Iron-rich foods include meat, dark leafy greens, fortified foods, tofu, nuts and seeds. Foods containing vitamin C, such as citrus fruits and some vegetables, help iron to be absorbed when eaten alongside iron-rich foods. “This is particularly important if you are vegetarian or vegan, as plant-based sources of iron are harder to absorb,” said Huntriss. It could be as simple as squeezing a lemon over steamed kale or having a glass of orange juice with a fortified breakfast cereal. Some people may need to take iron supplements, but taking too much iron could have side effects of constipation and stomach pain as well as feeling or being sick, so it's important to see your GP if you are concerned about the amount of iron you get. Ovulation Ovulation usually occurs twelve to fourteen days before your next period. You’re most fertile at the time of ovulation (when an egg is released from your ovaries). “Consuming folate-containing foods can promote regular healthy ovulation – these include green leafy vegetables, broccoli, avocado, chickpeas, kidney beans, citrus fruit, peas and beetroot,” said Huntriss. If you're hoping to get pregnant, a diet full of wholegrains, monounsaturated or polyunsaturated oils, vegetables, fruits and fish, has been associated with improved fertility across multiple studies. Folate (or folic acid) also reduces the risk of your baby having a neural tube defect, such as spina bifida, says the NHS website. Weight and your menstrual cycle “Maintaining an overall healthy weight can help to keep our menstrual cycles regular,” said Huntriss, adding that losing or gaining weight can affect your cycle. Adipose tissue in which fat is stored is an endocrine organ that “is involved in the production of and release of hormones, including those involved in reproduction and our menstrual cycles,” said Huntriss. Having a high or very low proportion of body fat can lead to changes in the levels of oestrogen and other reproductive hormones in the body, leading to problems with ovulation and regular periods, she concluded. This article is not a replacement for medical advice. See a GP if you are concerned about your menstrual cycle or symptoms. This article was published in October 2021. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/periods",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What to eat on your period and when",
"content": "Cramps, low mood, food cravings? Many people have unpleasant symptoms during their menstrual cycle. If that sounds like you, it might be worth looking at whether diet adjustments could help. https://ichef.bbci.co.uk/images/ic/480xn/p0b11l7w.jpg Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best, says the NHS website, but there may also be some foods or eating patterns which can affect you, for better or worse, throughout the stages of your menstrual cycle. Before your period The luteal phase is a stage of the menstrual cycle that occurs after ovulation (when your ovaries release an egg) and before your period starts. Premenstrual syndrome (PMS) is experienced by many during the later part of this phase and can have physical and emotional symptoms, such as mood swings, tiredness, irritability and food cravings. For some people these symptoms can be severe. The precise cause is yet to be identified, but it is thought hormone fluctuations during the menstrual cycle are involved. It's in this phase that many people experience increased appetite and cravings, particularly of sweet and salty foods. The increase in appetite may be due to a temporary increase in the resting metabolic rate. Research suggests 100 to 300 extra calories is used every day in the week running up to your period. “Listening to your hunger cues and appetite is always a good thing to do, as it can help us to fuel our body for the activity it is doing as well as understand when we are full,” said dietitian Ro Huntriss. Opting for wholegrain carbohydrates and protein-rich food that keep us feeling fuller for longer can help us to manage appetite, cravings and blood sugar levels. The cravings for sweets and snacks may be a by-product of our mood. “When our mood is low we often crave things that make us feel happy or comforted, which can be comfort or treat-style foods,” said Huntriss. But the problem is that these foods may make you feel worse. Eating junk food has been associated with increased risk of reporting physical symptoms of PMS, including aches and pains, tiredness and sleep issues. “High-sugar snacks can initially peak our blood sugars as they’re more easily broken down, the resulting crash can contribute towards the tiredness we then feel,” said dietitian Anjanee Kohli. Not all comforting foods are unhealthy, and no food is off limits, but it’s important to understand how different foods affect you. Some studies have shown that eating fruit can reduce the severity of PMS, and that a consistent healthy Mediterranean-style diet with plenty of fibre from fruit and non-starchy vegetables is associated with reduced severity and frequency of symptoms. If only chocolate will do, a dark variety (over 70 percent cocoa solids) may be lower in sugar, but always check the label. Dark chocolate contains antioxidants and nutrients such as iron and zinc. “Some studies show high caffeine intake can be a risk factor for cramps prior to menstruation,\" said Huntriss. If these foods are a trigger for you, Huntriss suggests considering removing or reducing them during this phase to see if it helps reduce your symptoms. Caffeine withdrawal can also cause symptoms such as headaches, so don't cut it out instantly if you’re used to having a few cups a day. Eating (and drinking) during your period “Water intake (avoiding dehydration) could decrease the duration of menstrual bleeding, the amount of pain relievers consumed, and the severity of pelvic pain among the young women suffering from primary dysmenorrhea (cramping prior to menstrual period),\" said Huntriss. However, drinking alcohol can dehydrate you, as it increases urine output, and could worsen symptoms, such as low mood, headaches and bloating, according to Huntriss. Including sources of omega-3 fats in your diet, such as oily fish, may also help relieve period pain, according to one small study. Zinc, which is found in meat, shellfish, dairy and bread, may also reduce pain. People \"who lose a lot of blood during their monthly period are at higher risk of iron deficiency anaemia,\" says the NHS website. Women aged 19 to 50 need more iron from their diet than any other gender or age group: 14.8mg per day, on average. However, the National Diet and Nutrition Survey (NDNS) found over a quarter of these women had iron intakes below the lower reference nutrient intake (LRNI), or the minimum requirement. It also found over half of girls aged 11 to 18 had iron intakes below the LRNI. Iron deficiency anaemia and low iron stores were evident in nine percent of the girls and five percent of the women. Iron-rich foods include meat, dark leafy greens, fortified foods, tofu, nuts and seeds. Foods containing vitamin C, such as citrus fruits and some vegetables, help iron to be absorbed when eaten alongside iron-rich foods. “This is particularly important if you are vegetarian or vegan, as plant-based sources of iron are harder to absorb,” said Huntriss. It could be as simple as squeezing a lemon over steamed kale or having a glass of orange juice with a fortified breakfast cereal. Some people may need to take iron supplements, but taking too much iron could have side effects of constipation and stomach pain as well as feeling or being sick, so it's important to see your GP if you are concerned about the amount of iron you get. Ovulation Ovulation usually occurs twelve to fourteen days before your next period. You’re most fertile at the time of ovulation (when an egg is released from your ovaries). “Consuming folate-containing foods can promote regular healthy ovulation – these include green leafy vegetables, broccoli, avocado, chickpeas, kidney beans, citrus fruit, peas and beetroot,” said Huntriss. If you're hoping to get pregnant, a diet full of wholegrains, monounsaturated or polyunsaturated oils, vegetables, fruits and fish, has been associated with improved fertility across multiple studies. Folate (or folic acid) also reduces the risk of your baby having a neural tube defect, such as spina bifida, says the NHS website. Weight and your menstrual cycle “Maintaining an overall healthy weight can help to keep our menstrual cycles regular,” said Huntriss, adding that losing or gaining weight can affect your cycle. Adipose tissue in which fat is stored is an endocrine organ that “is involved in the production of and release of hormones, including those involved in reproduction and our menstrual cycles,” said Huntriss. Having a high or very low proportion of body fat can lead to changes in the levels of oestrogen and other reproductive hormones in the body, leading to problems with ovulation and regular periods, she concluded. This article is not a replacement for medical advice. See a GP if you are concerned about your menstrual cycle or symptoms. This article was published in October 2021."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad900eb3bdbfd0cc01c42"
} | cebf87f2307a76768087eeaf34e543127b7a1d57f4f0d581f591fb690d3239be | How to cook a turkey
https://ichef.bbci.co.uk/images/ic/480xn/p02dddnh.jpg We’ve been gobbling up turkeys at Christmas for hundreds of years. Henry VIII is said to have been the first British king to feast on roast turkey, but Edward VII made it a festive fashion, and since the 1950s it’s been at the heart of the traditional family Christmas dinner. Nigel Slater once said, "We eat turkey because it's the biggest thing we can kill. Size matters." These days, people are more inclined to go with a smaller, neater turkey crown or even boneless turkey breast recipes. Perhaps they don't relish being left wondering what to do with leftover turkey for the next three days. But even so, the lone annual appearance of this bird sends us desperately searching the internet on Christmas Eve for last-minute Christmas turkey recipes, times and temperatures, and increasingly specific questions about quick defrosting and dropping the bird. How long to defrost a turkey? A frozen turkey should be defrosted at a cool temperature (no more than 17.5C) and must be thoroughly defrosted before cooking. In a fridge, at 4C, allow at least 4 hours for every 450g. This is the safest way to defrost a turkey. In a cool room allow about 2 hours for every 450g. The same applies to defrosting a turkey crown. https://ichef.bbci.co.uk/images/ic/480xn/p06p95vl.png How long to cook a turkey Sizzle the turkey for 15 minutes in an oven preheated to 200C/Gas 6, then turn the oven down to 180C/Gas 4 and roast the turkey for 15 minutes per 450g/1lb total weight. If you are stuffing the bird weigh the stuffed turkey, or weigh the turkey, stuffing and butter separately, and add the three weights together. For quick reference, see the table above or use our roast calculator. Your turkey will cook more evenly and faster if you bring it to room temperature before stuffing, preparing and cooking it. This usually means removing it from the refrigerator up to one hour before roasting and letting it sit in a cool area. Cooking the turkey at a high temperature for a short time at the start caramelises the fats, creating a delicious flavour. It was believed that it sealed the bird and stopped moisture from seeping out, but this has been disproved. The skin of a turkey is thin and burns easily, and the white meat is susceptible to drying out, so the sizzle is shorter than it is for other meats. Once you are happy with the colour of your turkey, up to 30 minutes before the end of the cooking time, cover it with foil to prevent it burning. How to tell if a turkey is cooked Surveys show that 60% of us would prefer to serve the roast turkey overcooked and dried out than risk opening the oven to find it still pink when the family sits down for Christmas dinner. But you needn't risk it if you know how to check. The turkey is cooked when the thigh juices run clear. To test for this, insert a small knife into where the meat is thickest, between the thigh and breast. The juices that run should be clear, with no sign of pink. If there is pink, roast the turkey for another 15 minutes and test again. If you're worried about judging whether your turkey is in cooked this way, use a meat thermometer to take the temperature at the thickest part of the thigh – it should be at least 74C when it is cooked. Leave your turkey to rest for at least 30 minutes after roasting to allow the juices to redistribute themselves and the meat fibres to relax, otherwise you will have a dry bird (you can extend this resting time for up to one and a half hours). Cover it with foil, then place a clean tea towel over this. This should give you time to make the roast potatoes and gravy. How long to cook a turkey crown Turkey crown cooking times are considerably shorter. A turkey crown cooked in the oven at 200C/180C Fan/Gas 6 it will take 70 minutes, plus another 20 minutes per 1kg/2¼lbs total weight. Again, use our Roast calculator to do the maths for you. Keep an eye on your turkey crown and remove it from the oven when it is just cooked, as it can easily dry out. Always leave the turkey crown to rest for 20 minutes, kept warm, before carving to ensure the meat is juicy and tender. How to cook a boneless turkey crown A boneless turkey crown, or turkey breast joint can vary greatly in terms of preparation, size and cooking time. Sometimes the two breasts are left connected, and the space between them is stuffed, creating quite a large roast that's easy to slice, as in Nigella's stuffed butterflied turkey crown. A single turkey breast is available from many shops, which you can roll and stuff yourself. Making your own stuffed turkey breast means you can tailor it to your tastes. Because it is only breast meat, and prone to drying out, keeping it moist inside, with stuffing, and outside, with a good layer of fat or bacon, is recommended. Cook a boneless turkey crown at 200C/180C Fan/Gas 6 for approximately 50 minutes per kilo, plus an extra 30 minutes of cooking. How to carve a turkey Image caption, Step 1Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. Image caption, Step 1Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. https://ichef.bbci.co.uk/images/ic/480x270/p02cgblh.jpg Step 1 Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. Deluxe treatments Brining Brining moistens and tenderises the bird by breaking up some of the enzymes. To create the brine, mix ten parts cold water to one part salt, add a bouquet garni and stir well. Totally immerse the turkey in the salted water, cover and store in the refrigerator for up to 24 hours. Pat the turkey dry very well using kitchen paper. Stuffing Stuffing cooked in the main cavity absorbs the lovely juices. Leave room between the stuffing and breast bone or the turkey may not cook through; ensure you can push a wooden spoon handle into the cavity above the stuffing. Also stuff the neck cavity. Stuffing must be completely cool, and the bird should only be stuffed just before it roasts. (Alternatively, you can stuff under the neck skin, or cook separate stuffing balls, then stuff the cavity with herbs and lemon.) Trussing Trussing gives a neat shape and forces the legs up against the body, which helps prevent them from drying out. Position the main cavity and legs facing you. Slide an arm’s length of string under the neck end, between the wings and legs. Run both ends of string over the turkey, along the gap between the legs and body, then under the end of each drumstick. Bring the ends of the string to the outside of the bird and over the drumsticks, then tie them. Pass each end of string under the parson’s nose, in opposite directions, and tie once more over the nose. Exceptional skin Mary Berry has some options for getting crisp, delicious turkey skin. One method is to cover her turkey crown with bacon so the skin is crisp and flavourful, but the breast doesn't dry out. In another equally fantastic turkey crown recipe she spreads a thyme-butter between the skin and the breast of the bird and adds orange slices to flavour the meat. Rachel Allen's foolproof way to guarantee a succulent, moist turkey is to soak a piece of cook’s muslin, that’s large enough to cover the bird, in melted salted butter (you’ll need about 175g/6oz butter for a 10-12lb turkey), then wrap the muslin over the turkey. Season the turkey well with sea salt flakes and freshly ground black pepper before wrapping to achieve a crispy skin, and take great care not to rip the skin when you remove the muslin after cooking. (Alternatively, soften the butter and spread it over the breast and legs.) Stock Use the giblets to make a turkey stock before the big day, as gravy tastes much better if made with homemade stock. This turkey gravy recipe tells you how to make both the stock and gravy. The stock can be stored in the fridge for up to two days. Turkey buyers guide What size turkey do I need? For up to four servings you will need a 2kg bird. Thereafter add 500g/1lb 2oz per guest – this will give you enough meat to have plenty left over for Boxing Day leftovers sandwiches, turkey curry and turkey pie (pretty crucial). Breed The Broad-breasted white is the UK’s most common turkey, bred to put on maximum breast meat in the shortest time. This tends to result in a top-heavy bird whose breast is too big to enable it to fly or reproduce naturally. Heritage turkeys are breeds that have much in common with wild birds. They tend to take longer to reach maturity than the common white and have a denser texture. Breeds include: Bronze – large size, plump breast and juicy legs. The Standard Bronze is lighter and more lustrous than the Broad-breasted Bronze.Norfolk Black – Henry VIII’s choice of bird. A long, narrow breast, fine-grained white meat and a slightly gamier flavour than the Bronze. Tends to be lighter than the Bronze, with more fat cover.Bourbon Red – a nutty flavour, pinkish flesh and fairly low fat cover.Narragansett – one of the wildest of the heritage turkeys, with long legs and a high breast bone. Bronze – large size, plump breast and juicy legs. The Standard Bronze is lighter and more lustrous than the Broad-breasted Bronze. Norfolk Black – Henry VIII’s choice of bird. A long, narrow breast, fine-grained white meat and a slightly gamier flavour than the Bronze. Tends to be lighter than the Bronze, with more fat cover. Bourbon Red – a nutty flavour, pinkish flesh and fairly low fat cover. Narragansett – one of the wildest of the heritage turkeys, with long legs and a high breast bone. Appearance A good turkey should have dry, unblemished skin with no rips or breaks and plenty of plump breast. Ideally choose a bird that comes with the giblets, as they make the best stock for gravy. Welfare Organic: no chemical sprays, artificial fertilisers or routine use of antibiotics. They tend to be slow-growing heritage breeds, so have lived for 80 days or more. They are free-range and fed organic, non-GM feed. They're bred in limited flock sizes and are likely to be dry plucked and hung.Free-range: free daytime access to outside, fed grain, live for 58 days or more and kept in relatively low-density flocks.Freedom Food Assured (RSPCA): offers three standards: organic, free-range or indoor. Must be from farms inspected to RSPCA’s standards on diet, housing, natural light and ability to express natural behaviour, among other things.Red Tractor: farmed indoors and reared quickly with higher-density flocks. Traceable to inspected farms in the UK, and produced to specified standards.Traditional free-range: tend to be slow-growing heritage breeds. They're free-range and fed a high-cereal diet with no antibiotics or additives. Bred in limited flock sizes, they are likely to be dry plucked and hung. Organic: no chemical sprays, artificial fertilisers or routine use of antibiotics. They tend to be slow-growing heritage breeds, so have lived for 80 days or more. They are free-range and fed organic, non-GM feed. They're bred in limited flock sizes and are likely to be dry plucked and hung. Free-range: free daytime access to outside, fed grain, live for 58 days or more and kept in relatively low-density flocks. Freedom Food Assured (RSPCA): offers three standards: organic, free-range or indoor. Must be from farms inspected to RSPCA’s standards on diet, housing, natural light and ability to express natural behaviour, among other things. Red Tractor: farmed indoors and reared quickly with higher-density flocks. Traceable to inspected farms in the UK, and produced to specified standards. Traditional free-range: tend to be slow-growing heritage breeds. They're free-range and fed a high-cereal diet with no antibiotics or additives. Bred in limited flock sizes, they are likely to be dry plucked and hung. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/perfect_christmas_turkey",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to cook a turkey",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p02dddnh.jpg We’ve been gobbling up turkeys at Christmas for hundreds of years. Henry VIII is said to have been the first British king to feast on roast turkey, but Edward VII made it a festive fashion, and since the 1950s it’s been at the heart of the traditional family Christmas dinner. Nigel Slater once said, \"We eat turkey because it's the biggest thing we can kill. Size matters.\" These days, people are more inclined to go with a smaller, neater turkey crown or even boneless turkey breast recipes. Perhaps they don't relish being left wondering what to do with leftover turkey for the next three days. But even so, the lone annual appearance of this bird sends us desperately searching the internet on Christmas Eve for last-minute Christmas turkey recipes, times and temperatures, and increasingly specific questions about quick defrosting and dropping the bird. How long to defrost a turkey? A frozen turkey should be defrosted at a cool temperature (no more than 17.5C) and must be thoroughly defrosted before cooking. In a fridge, at 4C, allow at least 4 hours for every 450g. This is the safest way to defrost a turkey. In a cool room allow about 2 hours for every 450g. The same applies to defrosting a turkey crown. https://ichef.bbci.co.uk/images/ic/480xn/p06p95vl.png How long to cook a turkey Sizzle the turkey for 15 minutes in an oven preheated to 200C/Gas 6, then turn the oven down to 180C/Gas 4 and roast the turkey for 15 minutes per 450g/1lb total weight. If you are stuffing the bird weigh the stuffed turkey, or weigh the turkey, stuffing and butter separately, and add the three weights together. For quick reference, see the table above or use our roast calculator. Your turkey will cook more evenly and faster if you bring it to room temperature before stuffing, preparing and cooking it. This usually means removing it from the refrigerator up to one hour before roasting and letting it sit in a cool area. Cooking the turkey at a high temperature for a short time at the start caramelises the fats, creating a delicious flavour. It was believed that it sealed the bird and stopped moisture from seeping out, but this has been disproved. The skin of a turkey is thin and burns easily, and the white meat is susceptible to drying out, so the sizzle is shorter than it is for other meats. Once you are happy with the colour of your turkey, up to 30 minutes before the end of the cooking time, cover it with foil to prevent it burning. How to tell if a turkey is cooked Surveys show that 60% of us would prefer to serve the roast turkey overcooked and dried out than risk opening the oven to find it still pink when the family sits down for Christmas dinner. But you needn't risk it if you know how to check. The turkey is cooked when the thigh juices run clear. To test for this, insert a small knife into where the meat is thickest, between the thigh and breast. The juices that run should be clear, with no sign of pink. If there is pink, roast the turkey for another 15 minutes and test again. If you're worried about judging whether your turkey is in cooked this way, use a meat thermometer to take the temperature at the thickest part of the thigh – it should be at least 74C when it is cooked. Leave your turkey to rest for at least 30 minutes after roasting to allow the juices to redistribute themselves and the meat fibres to relax, otherwise you will have a dry bird (you can extend this resting time for up to one and a half hours). Cover it with foil, then place a clean tea towel over this. This should give you time to make the roast potatoes and gravy. How long to cook a turkey crown Turkey crown cooking times are considerably shorter. A turkey crown cooked in the oven at 200C/180C Fan/Gas 6 it will take 70 minutes, plus another 20 minutes per 1kg/2¼lbs total weight. Again, use our Roast calculator to do the maths for you. Keep an eye on your turkey crown and remove it from the oven when it is just cooked, as it can easily dry out. Always leave the turkey crown to rest for 20 minutes, kept warm, before carving to ensure the meat is juicy and tender. How to cook a boneless turkey crown A boneless turkey crown, or turkey breast joint can vary greatly in terms of preparation, size and cooking time. Sometimes the two breasts are left connected, and the space between them is stuffed, creating quite a large roast that's easy to slice, as in Nigella's stuffed butterflied turkey crown. A single turkey breast is available from many shops, which you can roll and stuff yourself. Making your own stuffed turkey breast means you can tailor it to your tastes. Because it is only breast meat, and prone to drying out, keeping it moist inside, with stuffing, and outside, with a good layer of fat or bacon, is recommended. Cook a boneless turkey crown at 200C/180C Fan/Gas 6 for approximately 50 minutes per kilo, plus an extra 30 minutes of cooking. How to carve a turkey Image caption, Step 1Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. Image caption, Step 1Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. https://ichef.bbci.co.uk/images/ic/480x270/p02cgblh.jpg Step 1 Remove the string. Take the legs off by cutting between them and the breast and then grabbing each leg by the drumstick and pulling it until it comes away from the bird. Deluxe treatments Brining Brining moistens and tenderises the bird by breaking up some of the enzymes. To create the brine, mix ten parts cold water to one part salt, add a bouquet garni and stir well. Totally immerse the turkey in the salted water, cover and store in the refrigerator for up to 24 hours. Pat the turkey dry very well using kitchen paper. Stuffing Stuffing cooked in the main cavity absorbs the lovely juices. Leave room between the stuffing and breast bone or the turkey may not cook through; ensure you can push a wooden spoon handle into the cavity above the stuffing. Also stuff the neck cavity. Stuffing must be completely cool, and the bird should only be stuffed just before it roasts. (Alternatively, you can stuff under the neck skin, or cook separate stuffing balls, then stuff the cavity with herbs and lemon.) Trussing Trussing gives a neat shape and forces the legs up against the body, which helps prevent them from drying out. Position the main cavity and legs facing you. Slide an arm’s length of string under the neck end, between the wings and legs. Run both ends of string over the turkey, along the gap between the legs and body, then under the end of each drumstick. Bring the ends of the string to the outside of the bird and over the drumsticks, then tie them. Pass each end of string under the parson’s nose, in opposite directions, and tie once more over the nose. Exceptional skin Mary Berry has some options for getting crisp, delicious turkey skin. One method is to cover her turkey crown with bacon so the skin is crisp and flavourful, but the breast doesn't dry out. In another equally fantastic turkey crown recipe she spreads a thyme-butter between the skin and the breast of the bird and adds orange slices to flavour the meat. Rachel Allen's foolproof way to guarantee a succulent, moist turkey is to soak a piece of cook’s muslin, that’s large enough to cover the bird, in melted salted butter (you’ll need about 175g/6oz butter for a 10-12lb turkey), then wrap the muslin over the turkey. Season the turkey well with sea salt flakes and freshly ground black pepper before wrapping to achieve a crispy skin, and take great care not to rip the skin when you remove the muslin after cooking. (Alternatively, soften the butter and spread it over the breast and legs.) Stock Use the giblets to make a turkey stock before the big day, as gravy tastes much better if made with homemade stock. This turkey gravy recipe tells you how to make both the stock and gravy. The stock can be stored in the fridge for up to two days. Turkey buyers guide What size turkey do I need? For up to four servings you will need a 2kg bird. Thereafter add 500g/1lb 2oz per guest – this will give you enough meat to have plenty left over for Boxing Day leftovers sandwiches, turkey curry and turkey pie (pretty crucial). Breed The Broad-breasted white is the UK’s most common turkey, bred to put on maximum breast meat in the shortest time. This tends to result in a top-heavy bird whose breast is too big to enable it to fly or reproduce naturally. Heritage turkeys are breeds that have much in common with wild birds. They tend to take longer to reach maturity than the common white and have a denser texture. Breeds include: Bronze – large size, plump breast and juicy legs. The Standard Bronze is lighter and more lustrous than the Broad-breasted Bronze.Norfolk Black – Henry VIII’s choice of bird. A long, narrow breast, fine-grained white meat and a slightly gamier flavour than the Bronze. Tends to be lighter than the Bronze, with more fat cover.Bourbon Red – a nutty flavour, pinkish flesh and fairly low fat cover.Narragansett – one of the wildest of the heritage turkeys, with long legs and a high breast bone. Bronze – large size, plump breast and juicy legs. The Standard Bronze is lighter and more lustrous than the Broad-breasted Bronze. Norfolk Black – Henry VIII’s choice of bird. A long, narrow breast, fine-grained white meat and a slightly gamier flavour than the Bronze. Tends to be lighter than the Bronze, with more fat cover. Bourbon Red – a nutty flavour, pinkish flesh and fairly low fat cover. Narragansett – one of the wildest of the heritage turkeys, with long legs and a high breast bone. Appearance A good turkey should have dry, unblemished skin with no rips or breaks and plenty of plump breast. Ideally choose a bird that comes with the giblets, as they make the best stock for gravy. Welfare Organic: no chemical sprays, artificial fertilisers or routine use of antibiotics. They tend to be slow-growing heritage breeds, so have lived for 80 days or more. They are free-range and fed organic, non-GM feed. They're bred in limited flock sizes and are likely to be dry plucked and hung.Free-range: free daytime access to outside, fed grain, live for 58 days or more and kept in relatively low-density flocks.Freedom Food Assured (RSPCA): offers three standards: organic, free-range or indoor. Must be from farms inspected to RSPCA’s standards on diet, housing, natural light and ability to express natural behaviour, among other things.Red Tractor: farmed indoors and reared quickly with higher-density flocks. Traceable to inspected farms in the UK, and produced to specified standards.Traditional free-range: tend to be slow-growing heritage breeds. They're free-range and fed a high-cereal diet with no antibiotics or additives. Bred in limited flock sizes, they are likely to be dry plucked and hung. Organic: no chemical sprays, artificial fertilisers or routine use of antibiotics. They tend to be slow-growing heritage breeds, so have lived for 80 days or more. They are free-range and fed organic, non-GM feed. They're bred in limited flock sizes and are likely to be dry plucked and hung. Free-range: free daytime access to outside, fed grain, live for 58 days or more and kept in relatively low-density flocks. Freedom Food Assured (RSPCA): offers three standards: organic, free-range or indoor. Must be from farms inspected to RSPCA’s standards on diet, housing, natural light and ability to express natural behaviour, among other things. Red Tractor: farmed indoors and reared quickly with higher-density flocks. Traceable to inspected farms in the UK, and produced to specified standards. Traditional free-range: tend to be slow-growing heritage breeds. They're free-range and fed a high-cereal diet with no antibiotics or additives. Bred in limited flock sizes, they are likely to be dry plucked and hung."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad901eb3bdbfd0cc01c43"
} | e6a4f2225ae6eaa140532f3b70605dcb08104b44bb82a2e02ff97074f2980f12 | 4 simple ways to Shop Well for the Planet
https://ichef.bbci.co.uk/images/ic/480xn/p09x858h.jpg Chris Bavin, co-presenter of BBC One’s Shop Well for the Planet? Scientists recommend we slash our carbon footprint by more than half. Our diet accounts for 25 percent of our footprint – so how can we reduce its environmental impact without increasing the cost of our food shop? “You can make some big carbon reductions without [completely] altering your lifestyle,” says Chris Bavin, co-presenter of BBC One’s new series Shop Well for the Planet?. The show sees the worlds of Shop Well For Less? and Eat Well For Less? combine for the first time, as families try and test a variety of eco or more sustainable versions of the products they buy. Here are some of his top tips. 1. Eat everything you buy https://ichef.bbci.co.uk/images/ic/480xn/p09xckyy.jpg “Food waste is bad for the environment, bad for your pocket, and unnecessary,” says Chris. “The best way to reduce it is by planning.” He suggests working out what you’re going to eat for the week, crucially involving everyone in your family or household in the decisions, then writing a shopping list and sticking to it. You can also cut household food waste by buying fruit and veg loose, so you only get what you need. And you can help reduce supply chain waste by buying wonky veg, which might otherwise get thrown away, says Chris. But what if you still have leftover produce before your next shop? Chris recommends making “hashes, casseroles, stir-fries and pasta sauces,” and freezing them. 2. Eat seasonal produce https://ichef.bbci.co.uk/images/ic/480xn/p09xclgk.jpg “Eating seasonally is not new, cool or posh, it’s how we should all be eating,” says Chris. Food grown locally in season doesn’t have to be shipped or flown in, or refrigerated to prolong shelf-life. Neither does it need to be grown in a fossil-fuel heated hothouse (though some hothouses use renewable energy, reducing their carbon footprint). Produce can be cheaper when it’s in season too, as gluts bring down prices, says Chris. Food labels are unlikely to include information about transport, but they do state the country of origin. If it is far away, ask yourself if the produce is robust enough to have travelled by boat. If not, it may have been flown in. Out-of-season asparagus, green beans, mangetout, shelled peas, baby corn and berries are among the foods sometimes air-freighted. “We can’t grow some things in the UK […], so just buy it from as close to home as possible,” says Chris. 3. Cut back on meat and choose it carefully A major 2019 report on land use and climate change says the West’s high consumption of meat and dairy produce is contributing to global warming. A document prepared by scientists for the UN’s Intergovernmental Panel on Climate Change (IPCC) says that if land is used differently, it can reduce the amount of carbon produced by our food. The average farm animal converts 10 percent of the calories it eats into meat and dairy, according to Professor Mike Berners-Lee from the University of Lancaster. If animals are fed crops that could be eaten directly by humans, this is much less efficient than eating the plants ourselves. Imported beef, especially from somewhere like Brazil, where cattle ranching is the main driver of deforestation both for keeping cattle and for producing soya to feed them, can have about three times the carbon footprint of British beef. So where meat is produced and what practices are used to produce it makes a big difference to its carbon cost. Most beef sold in the UK is farmed here (this information is usually on the packaging), and grass-feeding cattle is common in Britain, although it is often supplemented in the winter. Much British grazing land is also not suitable for growing crops. Bacon, pork and chicken have a lower carbon footprint than beef, according to Berners-Lee. One meat-loving family in Shop Well for the Planet? decide to swap their lamb dhansak curry to a vegetarian alternative. According to the programme, swapping a weekly lamb curry for a family of four to a veggie curry could save half a tonne or more of CO2 equivalent a year*, depending on where the meat comes from, how it’s farmed, what veg you use, and of course how often you eat it. “We’re not saying… stop eating meat”, says Bavin, “but having a couple of days off might do the environment… and your pocket some good, [and] then you might be able to afford better quality or welfare meat when you do buy it”. He adds, “meat is a great source of protein, but it’s not the only source… I look to beans, pulses, legumes and grains,” as they bulk out dishes and make them budget-friendly. When it comes to cooking, Chris advises “a lot of the flavour of meat comes from the fat, so when you remove this you need to think a bit more about flavourings”. If you’re new to making meals without meat, “use ingredients that have meatier textures, like sweet potatoes, butternut squash and mushrooms… If you roast them before adding to stews and curries, they’ll hold their texture better.” 4. Consider how you shop and wash up If you buy ingredients loose, cooking from scratch can reduce your use of packaging, which is common with ready meals. If you’re new to home cooking, start with familar meals, such as Bolognese, or an easy curry or stir-fry. Also, “make your own coffee at home or bring a reusable mug to a shop,” adds Chris. You can reduce packaging by adjusting how you wash the dishes, too. A family on Shop Well for the Planet? replaces its usual dishwasher tablets with a plastic-free alternative. Some products and outlets also offer a refill service. Additionally, the family sets the dishwasher to its ‘eco’ setting, using less water at a lower temperature of 30 degrees, saving not only energy but money too. * 800g of lamb, roughly the amount needed for a lamb curry for four, creates approximately 40kg of carbon equivalent, once it has been raised, slaughtered, packaged or processed, transported, refrigerated, purchased and cooked. The figure of half a tonne therefore assumes roughly a curry a month. Shop Well for the Planet? starts on the 14 October at 8pm on BBC One, or catch up on iPlayer. https://ichef.bbci.co.uk/images/ic/480xn/p09y3z1w.jpg Chris and co-presenters Melanie Sykes, Joanna Page and Jordan Banjo get set to Shop Well for the Planet? This article was first published on 8th October 2021. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/shop_well_for_the_planet",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "4 simple ways to Shop Well for the Planet",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p09x858h.jpg Chris Bavin, co-presenter of BBC One’s Shop Well for the Planet? Scientists recommend we slash our carbon footprint by more than half. Our diet accounts for 25 percent of our footprint – so how can we reduce its environmental impact without increasing the cost of our food shop? “You can make some big carbon reductions without [completely] altering your lifestyle,” says Chris Bavin, co-presenter of BBC One’s new series Shop Well for the Planet?. The show sees the worlds of Shop Well For Less? and Eat Well For Less? combine for the first time, as families try and test a variety of eco or more sustainable versions of the products they buy. Here are some of his top tips. 1. Eat everything you buy https://ichef.bbci.co.uk/images/ic/480xn/p09xckyy.jpg “Food waste is bad for the environment, bad for your pocket, and unnecessary,” says Chris. “The best way to reduce it is by planning.” He suggests working out what you’re going to eat for the week, crucially involving everyone in your family or household in the decisions, then writing a shopping list and sticking to it. You can also cut household food waste by buying fruit and veg loose, so you only get what you need. And you can help reduce supply chain waste by buying wonky veg, which might otherwise get thrown away, says Chris. But what if you still have leftover produce before your next shop? Chris recommends making “hashes, casseroles, stir-fries and pasta sauces,” and freezing them. 2. Eat seasonal produce https://ichef.bbci.co.uk/images/ic/480xn/p09xclgk.jpg “Eating seasonally is not new, cool or posh, it’s how we should all be eating,” says Chris. Food grown locally in season doesn’t have to be shipped or flown in, or refrigerated to prolong shelf-life. Neither does it need to be grown in a fossil-fuel heated hothouse (though some hothouses use renewable energy, reducing their carbon footprint). Produce can be cheaper when it’s in season too, as gluts bring down prices, says Chris. Food labels are unlikely to include information about transport, but they do state the country of origin. If it is far away, ask yourself if the produce is robust enough to have travelled by boat. If not, it may have been flown in. Out-of-season asparagus, green beans, mangetout, shelled peas, baby corn and berries are among the foods sometimes air-freighted. “We can’t grow some things in the UK […], so just buy it from as close to home as possible,” says Chris. 3. Cut back on meat and choose it carefully A major 2019 report on land use and climate change says the West’s high consumption of meat and dairy produce is contributing to global warming. A document prepared by scientists for the UN’s Intergovernmental Panel on Climate Change (IPCC) says that if land is used differently, it can reduce the amount of carbon produced by our food. The average farm animal converts 10 percent of the calories it eats into meat and dairy, according to Professor Mike Berners-Lee from the University of Lancaster. If animals are fed crops that could be eaten directly by humans, this is much less efficient than eating the plants ourselves. Imported beef, especially from somewhere like Brazil, where cattle ranching is the main driver of deforestation both for keeping cattle and for producing soya to feed them, can have about three times the carbon footprint of British beef. So where meat is produced and what practices are used to produce it makes a big difference to its carbon cost. Most beef sold in the UK is farmed here (this information is usually on the packaging), and grass-feeding cattle is common in Britain, although it is often supplemented in the winter. Much British grazing land is also not suitable for growing crops. Bacon, pork and chicken have a lower carbon footprint than beef, according to Berners-Lee. One meat-loving family in Shop Well for the Planet? decide to swap their lamb dhansak curry to a vegetarian alternative. According to the programme, swapping a weekly lamb curry for a family of four to a veggie curry could save half a tonne or more of CO2 equivalent a year*, depending on where the meat comes from, how it’s farmed, what veg you use, and of course how often you eat it. “We’re not saying… stop eating meat”, says Bavin, “but having a couple of days off might do the environment… and your pocket some good, [and] then you might be able to afford better quality or welfare meat when you do buy it”. He adds, “meat is a great source of protein, but it’s not the only source… I look to beans, pulses, legumes and grains,” as they bulk out dishes and make them budget-friendly. When it comes to cooking, Chris advises “a lot of the flavour of meat comes from the fat, so when you remove this you need to think a bit more about flavourings”. If you’re new to making meals without meat, “use ingredients that have meatier textures, like sweet potatoes, butternut squash and mushrooms… If you roast them before adding to stews and curries, they’ll hold their texture better.” 4. Consider how you shop and wash up If you buy ingredients loose, cooking from scratch can reduce your use of packaging, which is common with ready meals. If you’re new to home cooking, start with familar meals, such as Bolognese, or an easy curry or stir-fry. Also, “make your own coffee at home or bring a reusable mug to a shop,” adds Chris. You can reduce packaging by adjusting how you wash the dishes, too. A family on Shop Well for the Planet? replaces its usual dishwasher tablets with a plastic-free alternative. Some products and outlets also offer a refill service. Additionally, the family sets the dishwasher to its ‘eco’ setting, using less water at a lower temperature of 30 degrees, saving not only energy but money too. * 800g of lamb, roughly the amount needed for a lamb curry for four, creates approximately 40kg of carbon equivalent, once it has been raised, slaughtered, packaged or processed, transported, refrigerated, purchased and cooked. The figure of half a tonne therefore assumes roughly a curry a month. Shop Well for the Planet? starts on the 14 October at 8pm on BBC One, or catch up on iPlayer. https://ichef.bbci.co.uk/images/ic/480xn/p09y3z1w.jpg Chris and co-presenters Melanie Sykes, Joanna Page and Jordan Banjo get set to Shop Well for the Planet? This article was first published on 8th October 2021."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad901eb3bdbfd0cc01c44"
} | 682639e4fca326b29b7c6fa79e5f4f0a1385c48100c710529bde0d9378a453a8 | First date food fails
First dates can be awkward at the best of times, but dining can raise the stakes. Of course, you can eat whatever you like and be whoever you are, but you might want to pay attention to the first-date food hazards that have tripped up others. Spaghetti in your face https://ichef.bbci.co.uk/images/ic/480xn/p09y2wrl.jpg You might think spaghetti is a classic, classy choice, but trust us, all that slurping and twirling can result in disaster. Tomato sauces in particular are known to splatter clothes, your face or even your date. “He’s French and handsome and I’m flirting like hell whilst trying to elegantly eat spaghetti,” remembers Vicky Saynor, an entrepreneur. “He’s watching me intently (I think), [then] he then leans over and in his deep French accent whispers…‘Vicky, you have food in your teeth’.” What to do? “The best way to deal with it is simply to laugh it off,” says dating guru James Preece, adding “Little things like this can lighten the mood and take the pressure off anyway, meaning there is more chance of making a connection.” Shorter pasta, gnocchi or risotto might be a good alternative to spaghetti though, and it could be wise to take regular sips of water to dislodge any lost food in your gnashers! There’s ‘saucy’ hair, then there’s saucy hair There’s a reason ribs often come with bibs and serviettes, but it can get worse than dripping juice on your shirt. “I ordered a rack of ribs on a first date and, when ordering drinks for me and my date later that night, I was told by staff I had BBQ sauce in my hair,” says Emma Kierman, owner of a jewellery business. “It’s wise to choose foods you can eat easily,” says Preece. “If they require too much effort, then your conversation will be interrupted, [although] getting a little messy isn’t a big deal if you’re both eating the same thing, [as] shared experiences will bring you closer together.” Heading to the bathroom – for all the wrong reasons https://ichef.bbci.co.uk/images/ic/480xn/p09y3cnb.jpg While it’s tempting to try something new on a first date, opting for familiar ingredients could help mitigate against adverse reactions. “I went on a date with a German exchange boy, and after a romantic canal boat ride, which made me feel mildly nauseous, we decided to go for a cosy dinner for two. It was a momentous day for me – not only did I discover I was gay, I also discovered I was allergic to blue cheese, in explosive fashion," says journalist El Hunt. “I vomited a lot and never saw him again,” she says. You might want to check out reviews of the restaurant you’re going to before heading out too, as food poisoning on a first date isn’t ideal. “I was at dinner with a date who went to the bathroom and never returned,” recalls dating app founder, Tina Wilson. “I paid the cheque and left, leaving a message on their phone about being a cheap coward with poor manners", however, “turns out he had collapsed in the bathroom with food poisoning,” she says. Dangers of feeding others https://ichef.bbci.co.uk/images/ic/480xn/p09y3d5s.jpg Seductively offering to share your food with your date is an age-old flirty routine. But it can go wrong in many ways! “I went on a date with my now husband, for a pizza, and tried to be all seductive and feed him – but I fell off my chair,” says craft kit and loose-leaf tea entrepreneur Tasnime Rotherham. You might even accidentally drop your dinner in their lap, and although this can be a good joke if the relationship continues, they may not see the funny side! All’s well that ends well Many of the people who gave their stories ended up marrying their date, so food fails are not the be all and end all. Who knows, you might even be telling them together for years to come! Images used are from stock libraries | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_date_fails",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "First date food fails",
"content": "First dates can be awkward at the best of times, but dining can raise the stakes. Of course, you can eat whatever you like and be whoever you are, but you might want to pay attention to the first-date food hazards that have tripped up others. Spaghetti in your face https://ichef.bbci.co.uk/images/ic/480xn/p09y2wrl.jpg You might think spaghetti is a classic, classy choice, but trust us, all that slurping and twirling can result in disaster. Tomato sauces in particular are known to splatter clothes, your face or even your date. “He’s French and handsome and I’m flirting like hell whilst trying to elegantly eat spaghetti,” remembers Vicky Saynor, an entrepreneur. “He’s watching me intently (I think), [then] he then leans over and in his deep French accent whispers…‘Vicky, you have food in your teeth’.” What to do? “The best way to deal with it is simply to laugh it off,” says dating guru James Preece, adding “Little things like this can lighten the mood and take the pressure off anyway, meaning there is more chance of making a connection.” Shorter pasta, gnocchi or risotto might be a good alternative to spaghetti though, and it could be wise to take regular sips of water to dislodge any lost food in your gnashers! There’s ‘saucy’ hair, then there’s saucy hair There’s a reason ribs often come with bibs and serviettes, but it can get worse than dripping juice on your shirt. “I ordered a rack of ribs on a first date and, when ordering drinks for me and my date later that night, I was told by staff I had BBQ sauce in my hair,” says Emma Kierman, owner of a jewellery business. “It’s wise to choose foods you can eat easily,” says Preece. “If they require too much effort, then your conversation will be interrupted, [although] getting a little messy isn’t a big deal if you’re both eating the same thing, [as] shared experiences will bring you closer together.” Heading to the bathroom – for all the wrong reasons https://ichef.bbci.co.uk/images/ic/480xn/p09y3cnb.jpg While it’s tempting to try something new on a first date, opting for familiar ingredients could help mitigate against adverse reactions. “I went on a date with a German exchange boy, and after a romantic canal boat ride, which made me feel mildly nauseous, we decided to go for a cosy dinner for two. It was a momentous day for me – not only did I discover I was gay, I also discovered I was allergic to blue cheese, in explosive fashion,\" says journalist El Hunt. “I vomited a lot and never saw him again,” she says. You might want to check out reviews of the restaurant you’re going to before heading out too, as food poisoning on a first date isn’t ideal. “I was at dinner with a date who went to the bathroom and never returned,” recalls dating app founder, Tina Wilson. “I paid the cheque and left, leaving a message on their phone about being a cheap coward with poor manners\", however, “turns out he had collapsed in the bathroom with food poisoning,” she says. Dangers of feeding others https://ichef.bbci.co.uk/images/ic/480xn/p09y3d5s.jpg Seductively offering to share your food with your date is an age-old flirty routine. But it can go wrong in many ways! “I went on a date with my now husband, for a pizza, and tried to be all seductive and feed him – but I fell off my chair,” says craft kit and loose-leaf tea entrepreneur Tasnime Rotherham. You might even accidentally drop your dinner in their lap, and although this can be a good joke if the relationship continues, they may not see the funny side! All’s well that ends well Many of the people who gave their stories ended up marrying their date, so food fails are not the be all and end all. Who knows, you might even be telling them together for years to come! Images used are from stock libraries"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad902eb3bdbfd0cc01c45"
} | b33cd2281fb4b88a6c60d46df874743adc181ae096c52b2c9ce13fda54b314c7 | “Throw the rulebook out the window, I’m here to hold your hand”
Nadiya Hussain is dedicated to getting you cooking fresh and flavoursome food that is fast to make, proving you don’t need a special occasion to try bold, exciting tastes. No flavour combinations are off the table in her new series, Nadiya’s Fast Flavours on BBC Two Thursdays at 8.30pm. Although straying from convention could be daunting for the less confident cook, “if you’re afraid to throw the rulebook out the window, I’m here to hold your hand,” says Nadiya. https://ichef.bbci.co.uk/images/ic/480xn/p0b0vlzj.jpg Get confident, then experiment “I love experimenting in the kitchen,” says Nadiya. "You know how much I like to break the rules," she adds. But before trying out new twists on recipes and grand ideas, it’s a good plan to become confident at a handful of meals and bakes first. Nadiya recommends learning how to make a few of your favourites really well, such as mac and cheese, shortbread or simple cakes and “then you can start adding other flavours you like”. From there, "It's about stepping back and saying, 'What do I like? What do I enjoy? What's missing? And what is going to make this the best dish ever?'" Nadiya says she breaks every single one of the "rules" to make her version of mac and cheese she says is the "best one you are going to try". For an instant flavour hit, she includes evaporated milk, yeast extract (or, as Nadiya calls it, "nectar"), tangy Worcestershire sauce and… cheese puffs. "They add that extreme cheesy flavour," says Nadiya, adding that "It's about experimenting, it's not about the rules." Nadiya says she’s pretty good at just knowing what will work after years of practice, but she didn’t always have a sixth sense about cooking. Her secret to success? When something goes wrong, she wants to know why and will keep going until she gets it right. It took 11 attempts for her to master macarons! “Just like in real life, things go wrong,” says Nadiya, “but trust me, someone will eat it and you will learn something.” Flavour your food with memories Using flavours from your life makes food “a part of who you are,” says Nadiya. "I used to get really nervous about combining flavours that I grew up with, with flavours that felt very classically British, […] and then I realised the whole point of writing recipes and being a part of two different worlds is to throw that rule book away." She incorporates sweet and warming fennel seeds that remind her of childhood with chocolate biscuits in her delicious blueberry ice cream cake. "Curry is in my blood, it's in my DNA,” she says. “My Dad made vindaloo in [his] restaurant and it was so spicy… But it doesn’t have to be like that,” she adds. Using the nostalgic memory of her Dad’s dish, she makes a slightly less spicy version in her new programme, as there is “no point” in making something if you don’t like it. "Just one mouthful brings me the reassuring comfort of family," she says. Layering flavours is the key to a great curry sauce, says Nadiya. The base of her vindaloo starts with whole spices, such as cinnamon sticks, cardamom pods and bay leaves, "as they need the longest time to cook and get the best out of them," she says. Cashews bring a creamy, cooling element and a good pinch of fennel seeds brings a citrusy aroma and sweetness. Garlic and ginger paste bring a mellow warmth, and caramelising onions brings sweetness and a rich flavour that will “blow your mind,” says Nadiya. Alongside the ground spices Nadiya uses dried whole chillies, as "you get heat, but they're not explosive.” “Comfort food for me is always curry, those spices, those smells, for me that’s home,” says Nadiya, adding that when her kids fly the nest, "this is the reason why they're going to come home.” Taste v flavour Taste is the sensation reported by our tongue; sweet, sour, salty, bitter and umami. “Sometimes when you taste a food and it’s like something is missing,” she says, and that can be down to taste. Nadiya puts different taste pairings together to bring the wow-factor to her food. It’s not complicated either as more doesn’t always equal better. Many of her winning formulas balance two core tastes, such as her new salty-sweet pretzel brûlée tart and old favourite crisp and chocolate tart, as salt can enhance sweetness and reduce bitterness. Try pairing foods with different taste profiles together to see which combinations you like. This can be as simple as a pinch of salt or bitter cocoa nibs to a chocolate mousse or as wild as salty blue cheese and chocolate pasta. As much as 80% of what we call taste is actually aroma, so always taste and smell food as you’re making it. Nadiya says herbs and spices are key for adding essential aroma to dishes and adds cinnamon to her cherry cake, mint to her chocolate roll, lemon and basil to shortbread, fennel to ice cream cake. “I love gardening and grow lots of herbs; you name it I’ve got it,” says Nadiya. This has led to a wave of experimentation in her bakes, as she says just because herbs are savoury doesn’t mean they shouldn’t be added to sweet things. Trust your instincts “I often throw the rulebook away in the kitchen,” says Nadiya, as “I use foods people think of as snacks as ingredients, such as Bombay mix, pretzels, chocolate mini rolls, cheese puffs and crisps.” A chocolate tart with a base made out of crisps is “one of my family’s favourite recipes,” says Nadiya, “even though the kids said it would never work”. She never would have discovered it without trusting her instincts and thinking outside the box a little, and you can too. Nadiya's Fast Flavours starts on BBC Two 8.30pm on the 11th of November or catch up on iPlayer. Get the recipes on BBC Food after each episode. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/nadiya_rulebook",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "“Throw the rulebook out the window, I’m here to hold your hand”",
"content": "Nadiya Hussain is dedicated to getting you cooking fresh and flavoursome food that is fast to make, proving you don’t need a special occasion to try bold, exciting tastes. No flavour combinations are off the table in her new series, Nadiya’s Fast Flavours on BBC Two Thursdays at 8.30pm. Although straying from convention could be daunting for the less confident cook, “if you’re afraid to throw the rulebook out the window, I’m here to hold your hand,” says Nadiya. https://ichef.bbci.co.uk/images/ic/480xn/p0b0vlzj.jpg Get confident, then experiment “I love experimenting in the kitchen,” says Nadiya. \"You know how much I like to break the rules,\" she adds. But before trying out new twists on recipes and grand ideas, it’s a good plan to become confident at a handful of meals and bakes first. Nadiya recommends learning how to make a few of your favourites really well, such as mac and cheese, shortbread or simple cakes and “then you can start adding other flavours you like”. From there, \"It's about stepping back and saying, 'What do I like? What do I enjoy? What's missing? And what is going to make this the best dish ever?'\" Nadiya says she breaks every single one of the \"rules\" to make her version of mac and cheese she says is the \"best one you are going to try\". For an instant flavour hit, she includes evaporated milk, yeast extract (or, as Nadiya calls it, \"nectar\"), tangy Worcestershire sauce and… cheese puffs. \"They add that extreme cheesy flavour,\" says Nadiya, adding that \"It's about experimenting, it's not about the rules.\" Nadiya says she’s pretty good at just knowing what will work after years of practice, but she didn’t always have a sixth sense about cooking. Her secret to success? When something goes wrong, she wants to know why and will keep going until she gets it right. It took 11 attempts for her to master macarons! “Just like in real life, things go wrong,” says Nadiya, “but trust me, someone will eat it and you will learn something.” Flavour your food with memories Using flavours from your life makes food “a part of who you are,” says Nadiya. \"I used to get really nervous about combining flavours that I grew up with, with flavours that felt very classically British, […] and then I realised the whole point of writing recipes and being a part of two different worlds is to throw that rule book away.\" She incorporates sweet and warming fennel seeds that remind her of childhood with chocolate biscuits in her delicious blueberry ice cream cake. \"Curry is in my blood, it's in my DNA,” she says. “My Dad made vindaloo in [his] restaurant and it was so spicy… But it doesn’t have to be like that,” she adds. Using the nostalgic memory of her Dad’s dish, she makes a slightly less spicy version in her new programme, as there is “no point” in making something if you don’t like it. \"Just one mouthful brings me the reassuring comfort of family,\" she says. Layering flavours is the key to a great curry sauce, says Nadiya. The base of her vindaloo starts with whole spices, such as cinnamon sticks, cardamom pods and bay leaves, \"as they need the longest time to cook and get the best out of them,\" she says. Cashews bring a creamy, cooling element and a good pinch of fennel seeds brings a citrusy aroma and sweetness. Garlic and ginger paste bring a mellow warmth, and caramelising onions brings sweetness and a rich flavour that will “blow your mind,” says Nadiya. Alongside the ground spices Nadiya uses dried whole chillies, as \"you get heat, but they're not explosive.” “Comfort food for me is always curry, those spices, those smells, for me that’s home,” says Nadiya, adding that when her kids fly the nest, \"this is the reason why they're going to come home.” Taste v flavour Taste is the sensation reported by our tongue; sweet, sour, salty, bitter and umami. “Sometimes when you taste a food and it’s like something is missing,” she says, and that can be down to taste. Nadiya puts different taste pairings together to bring the wow-factor to her food. It’s not complicated either as more doesn’t always equal better. Many of her winning formulas balance two core tastes, such as her new salty-sweet pretzel brûlée tart and old favourite crisp and chocolate tart, as salt can enhance sweetness and reduce bitterness. Try pairing foods with different taste profiles together to see which combinations you like. This can be as simple as a pinch of salt or bitter cocoa nibs to a chocolate mousse or as wild as salty blue cheese and chocolate pasta. As much as 80% of what we call taste is actually aroma, so always taste and smell food as you’re making it. Nadiya says herbs and spices are key for adding essential aroma to dishes and adds cinnamon to her cherry cake, mint to her chocolate roll, lemon and basil to shortbread, fennel to ice cream cake. “I love gardening and grow lots of herbs; you name it I’ve got it,” says Nadiya. This has led to a wave of experimentation in her bakes, as she says just because herbs are savoury doesn’t mean they shouldn’t be added to sweet things. Trust your instincts “I often throw the rulebook away in the kitchen,” says Nadiya, as “I use foods people think of as snacks as ingredients, such as Bombay mix, pretzels, chocolate mini rolls, cheese puffs and crisps.” A chocolate tart with a base made out of crisps is “one of my family’s favourite recipes,” says Nadiya, “even though the kids said it would never work”. She never would have discovered it without trusting her instincts and thinking outside the box a little, and you can too. Nadiya's Fast Flavours starts on BBC Two 8.30pm on the 11th of November or catch up on iPlayer. Get the recipes on BBC Food after each episode."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad902eb3bdbfd0cc01c46"
} | 57c7a16b66ab77f9992e41e18d0f7a2d9220804c8adb22b699a079c635de5aae | Ed Balls’ secret to recalling life-long memories
If the smell of a roast dinner, fish and chips, a bag of crisps or a favourite sweet, triggers memories of childhood, there may be a good reason. Former education minister, Strictly favourite, and Celebrity Best Home Cook winner Ed Balls says he can recall being at childhood dinners, more recent family meals and political lunches in delicious detail, and it seems the food may be the reason why. “Food memories are more sensory than other memories in that they involve all five senses, so when you’re that thoroughly engaged with the stimulus it has a more powerful effect,” Susan Whitborne, Professor of Psychological and Brain Sciences at the University of Massachusetts, has said. Ed agrees: “You’re partly transported back by the food, what it would look like, how it would smell and how it would taste…. the food triggers a much wider memory, which is partly why it is so powerful as a way of bringing people together.” https://ichef.bbci.co.uk/images/ic/480xn/p09vvxs2.jpg The power of childhood foods to trigger memories Childhood foods bring a comfortable, nostalgic feeling to many. Ed finds they unlock memories of experiences, relationships, sounds and emotions too. Eating crab transports him back to his aunt and uncle’s house in Sheringham on the north Norfolk Coast. “The crab and its texture and smell takes me back to being younger, with my mum and dad. I could then think how my uncle always had a bowls set that was a bit battered and we played on the grass. I could remember my mum and aunt, how they would be, how they were talking, what it felt like, and the nature of the sea air in the garden.” At family dinners with his mum, dad, sister and brother, when the gravy boat is passed around, he is transported back to childhood meals. “I can see my dad watching it thinking ‘don’t pour too much’, because my mum never made enough gravy… The memory would be a feeling – the tension, the excitement, but also the atmosphere of late 1970s Nottingham.” Reliving food memories with his family is particularly important for Ed, whose mum has dementia and has been in a home for three years. “It’s important for my dad that we all go to visit… and have lunch together. My dad would want me to cook the kind of thing my mum would have cooked 10, 20, 30, 40 years ago. That allows us together to remember all the times we had with her during the period when she didn’t have dementia,” he says. https://ichef.bbci.co.uk/images/ic/480xn/p09vw0dv.jpg Roast beef is at the heart of many family and social occasions for Ed Balls. This is the dish he cooked for his partner Katya and her husband Neil after being eliminated from Strictly in 2016. The art of bringing back memories through food Taking photos of food you’ve ordered in restaurants has become commonplace, but when Ed created a cookbook of family recipes for his eldest daughter to take to university, he didn’t have phone snaps of dishes or a diary to fall back on. His wife, MP Yvette Cooper, suggested he created it as a photo book, and when he looked through family pics he found food was often at the heart of them. “We weren’t taking photos of the food, we were taking photos of the family in that situation, when the kids were a certain age or in a certain place, and you look at the middle of it and, of course, there is often the recipe I am now replicating. The food provides that bridging role.” For anyone wanting to revisit and share their memories through food, Ed advises it needs a bit of thought. When writing his recently published memoir Appetite, he says, “First of all, I thought about the period I was writing about, like early memories, or growing up in the ’70s, or having the first kiss, and then I thought, is this the recipe that is most evocative of it?” He acknowledges not everyone will have the same memory of a dish. “There’s a picture of [my eldest daughter] eating shepherd’s pie with us 10 years ago, but actually my earliest memory of shepherd’s pie was going to my grandma’s house in Norwich in the ’70s. For me, the most important thing would be being five… but in a book for my daughter it would be cooking it for her.” Food is at the centre of family life Food’s place at the centre of social occasions is one reason why it can trigger a wider memory, Ed finds. Family gatherings, holidays and celebrations often come with a helping of memorable dishes. And equally, he suggests its power to trigger memories may also be “partly why it is so powerful as a way of bringing people together”. The way we cook changes as we age, often depending on what’s happening elsewhere in our lives. “There’s periods of consolidation, periods of learning and periods of experimentation,” says Ed. He started experimenting with cooking when he bought his first flat. But his dad started [cooking] a couple of years ago, making cheese straws and mince pies to take to his mum in the care home. “The fact that my dad would become experimental in his 80s, that wasn’t expected,” he says. “[He] sent me a WhatsApp recipe of a vegan apple and blackberry crumble [he’d made]. Vegan! I couldn’t believe it… Partly because I’ve been doing this book and asking him about memories of food, he started cooking some of the stuff, and then he got a bit inventive. Five years ago, he never would have made an apple and blackberry crumble – but vegan!” https://ichef.bbci.co.uk/images/ic/480xn/p09wkq07.jpg Ed Balls was crowned winner of Celebrity Best Home Cook this year, after cooking a crab tart, an ingredient that brings back memories of childhood trips to the north Norfolk Coast. How food can influence relationships The food we choose to eat and how we eat it can be more than a sideline at any gathering, whether it’s family, business or politics, according to Ed. “In many situations the providing of food and the hospitality says something about welcoming, showing respect and being willing to receive as well as give.” When filming in Rochdale for an upcoming BBC documentary about social care Ed Balls: Care in Crisis, the crew ate with the Imam and members of the Rochdale Asian community they had been filming with that day. “It was incredibly important to them that we ate with them and that they provided it because we were guests.” This is the case in many different social situations, he says: “The providing of food and eating it together is a big deal at the G7 summit of world leaders… or if you’re meeting a partner’s parents for the first time.” But “in politics, food is very rarely about food,” he remarks in Appetite. At the meal at the Granita restaurant in Islington in 1994, at which then shadow chancellor Gordon Brown is said to have agreed to stand aside for then shadow home secretary Tony Blair in the Labour Party leadership contest, he reveals in the book that Gordon asked him, “What exactly is polenta?” “Gordon Brown not knowing what polenta was and Tony Blair wanting to go to a Mediterranean restaurant on Upper Street – of course that has very many dimensions to it, about who’s choosing the restaurant, where it’s happening, where they’ve come from as people, the kind of lives they live, how they want to live, how they want to be seen. That’s just not the kind of place Gordon would ever have been to, go to, or want to be seen going to. He’s just not like that.” Ed Balls lost his seat as an MP in the 2015 general election. A year earlier, Labour leader Ed Miliband was photographed ‘struggling’ to eat a bacon sandwich, an image which the Sun newspaper printed alongside the headline ‘Save our bacon’ the day before the election. Although Miliband later said, “I don’t think I lost because of a bacon sandwich,” he nevertheless warned, “Don’t eat on camera.” Mixing food and politics can certainly come to a sticky end. Ed Balls has a view: “Bacon and eggs would be fine on a plate, if you use a knife and fork, but any time you eat a sandwich the photo can be shown in a nice way, or it can be shown like you’re being eaten by the sandwich, which is what happened to Ed Miliband.” In fact there are quite a lot of things you should never eat on camera as a politician, he warns, with spaghetti Bolognese and pizza off limits. “Can you imagine being a politician and eating a noodle soup? It’s a catastrophe, it’s impossible!” This article was first published on 23 September 2021. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_memories",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ed Balls’ secret to recalling life-long memories",
"content": "If the smell of a roast dinner, fish and chips, a bag of crisps or a favourite sweet, triggers memories of childhood, there may be a good reason. Former education minister, Strictly favourite, and Celebrity Best Home Cook winner Ed Balls says he can recall being at childhood dinners, more recent family meals and political lunches in delicious detail, and it seems the food may be the reason why. “Food memories are more sensory than other memories in that they involve all five senses, so when you’re that thoroughly engaged with the stimulus it has a more powerful effect,” Susan Whitborne, Professor of Psychological and Brain Sciences at the University of Massachusetts, has said. Ed agrees: “You’re partly transported back by the food, what it would look like, how it would smell and how it would taste…. the food triggers a much wider memory, which is partly why it is so powerful as a way of bringing people together.” https://ichef.bbci.co.uk/images/ic/480xn/p09vvxs2.jpg The power of childhood foods to trigger memories Childhood foods bring a comfortable, nostalgic feeling to many. Ed finds they unlock memories of experiences, relationships, sounds and emotions too. Eating crab transports him back to his aunt and uncle’s house in Sheringham on the north Norfolk Coast. “The crab and its texture and smell takes me back to being younger, with my mum and dad. I could then think how my uncle always had a bowls set that was a bit battered and we played on the grass. I could remember my mum and aunt, how they would be, how they were talking, what it felt like, and the nature of the sea air in the garden.” At family dinners with his mum, dad, sister and brother, when the gravy boat is passed around, he is transported back to childhood meals. “I can see my dad watching it thinking ‘don’t pour too much’, because my mum never made enough gravy… The memory would be a feeling – the tension, the excitement, but also the atmosphere of late 1970s Nottingham.” Reliving food memories with his family is particularly important for Ed, whose mum has dementia and has been in a home for three years. “It’s important for my dad that we all go to visit… and have lunch together. My dad would want me to cook the kind of thing my mum would have cooked 10, 20, 30, 40 years ago. That allows us together to remember all the times we had with her during the period when she didn’t have dementia,” he says. https://ichef.bbci.co.uk/images/ic/480xn/p09vw0dv.jpg Roast beef is at the heart of many family and social occasions for Ed Balls. This is the dish he cooked for his partner Katya and her husband Neil after being eliminated from Strictly in 2016. The art of bringing back memories through food Taking photos of food you’ve ordered in restaurants has become commonplace, but when Ed created a cookbook of family recipes for his eldest daughter to take to university, he didn’t have phone snaps of dishes or a diary to fall back on. His wife, MP Yvette Cooper, suggested he created it as a photo book, and when he looked through family pics he found food was often at the heart of them. “We weren’t taking photos of the food, we were taking photos of the family in that situation, when the kids were a certain age or in a certain place, and you look at the middle of it and, of course, there is often the recipe I am now replicating. The food provides that bridging role.” For anyone wanting to revisit and share their memories through food, Ed advises it needs a bit of thought. When writing his recently published memoir Appetite, he says, “First of all, I thought about the period I was writing about, like early memories, or growing up in the ’70s, or having the first kiss, and then I thought, is this the recipe that is most evocative of it?” He acknowledges not everyone will have the same memory of a dish. “There’s a picture of [my eldest daughter] eating shepherd’s pie with us 10 years ago, but actually my earliest memory of shepherd’s pie was going to my grandma’s house in Norwich in the ’70s. For me, the most important thing would be being five… but in a book for my daughter it would be cooking it for her.” Food is at the centre of family life Food’s place at the centre of social occasions is one reason why it can trigger a wider memory, Ed finds. Family gatherings, holidays and celebrations often come with a helping of memorable dishes. And equally, he suggests its power to trigger memories may also be “partly why it is so powerful as a way of bringing people together”. The way we cook changes as we age, often depending on what’s happening elsewhere in our lives. “There’s periods of consolidation, periods of learning and periods of experimentation,” says Ed. He started experimenting with cooking when he bought his first flat. But his dad started [cooking] a couple of years ago, making cheese straws and mince pies to take to his mum in the care home. “The fact that my dad would become experimental in his 80s, that wasn’t expected,” he says. “[He] sent me a WhatsApp recipe of a vegan apple and blackberry crumble [he’d made]. Vegan! I couldn’t believe it… Partly because I’ve been doing this book and asking him about memories of food, he started cooking some of the stuff, and then he got a bit inventive. Five years ago, he never would have made an apple and blackberry crumble – but vegan!” https://ichef.bbci.co.uk/images/ic/480xn/p09wkq07.jpg Ed Balls was crowned winner of Celebrity Best Home Cook this year, after cooking a crab tart, an ingredient that brings back memories of childhood trips to the north Norfolk Coast. How food can influence relationships The food we choose to eat and how we eat it can be more than a sideline at any gathering, whether it’s family, business or politics, according to Ed. “In many situations the providing of food and the hospitality says something about welcoming, showing respect and being willing to receive as well as give.” When filming in Rochdale for an upcoming BBC documentary about social care Ed Balls: Care in Crisis, the crew ate with the Imam and members of the Rochdale Asian community they had been filming with that day. “It was incredibly important to them that we ate with them and that they provided it because we were guests.” This is the case in many different social situations, he says: “The providing of food and eating it together is a big deal at the G7 summit of world leaders… or if you’re meeting a partner’s parents for the first time.” But “in politics, food is very rarely about food,” he remarks in Appetite. At the meal at the Granita restaurant in Islington in 1994, at which then shadow chancellor Gordon Brown is said to have agreed to stand aside for then shadow home secretary Tony Blair in the Labour Party leadership contest, he reveals in the book that Gordon asked him, “What exactly is polenta?” “Gordon Brown not knowing what polenta was and Tony Blair wanting to go to a Mediterranean restaurant on Upper Street – of course that has very many dimensions to it, about who’s choosing the restaurant, where it’s happening, where they’ve come from as people, the kind of lives they live, how they want to live, how they want to be seen. That’s just not the kind of place Gordon would ever have been to, go to, or want to be seen going to. He’s just not like that.” Ed Balls lost his seat as an MP in the 2015 general election. A year earlier, Labour leader Ed Miliband was photographed ‘struggling’ to eat a bacon sandwich, an image which the Sun newspaper printed alongside the headline ‘Save our bacon’ the day before the election. Although Miliband later said, “I don’t think I lost because of a bacon sandwich,” he nevertheless warned, “Don’t eat on camera.” Mixing food and politics can certainly come to a sticky end. Ed Balls has a view: “Bacon and eggs would be fine on a plate, if you use a knife and fork, but any time you eat a sandwich the photo can be shown in a nice way, or it can be shown like you’re being eaten by the sandwich, which is what happened to Ed Miliband.” In fact there are quite a lot of things you should never eat on camera as a politician, he warns, with spaghetti Bolognese and pizza off limits. “Can you imagine being a politician and eating a noodle soup? It’s a catastrophe, it’s impossible!” This article was first published on 23 September 2021."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad902eb3bdbfd0cc01c47"
} | e8617e3848e4c4ff70ea775a5bf191e1310aef14430020edc86b0749c962dac8 | “This series is a love letter to the North”
After filming many BBC series abroad, Simon King and Dave Myers, aka the Hairy Bikers, have travelled through northern England, delving into the food scene, for their new BBC Two series The Hairy Bikers Go North. On a huge road trip, or as they call it, “a joyous romp”, around Lancashire, Yorkshire, Cumbria, Northumberland, The Peak District and Newcastle, and they reconnect with their roots and the people championing and changing up traditional foods. “The series is a love letter to the North”, says Dave, “a celebration of the food and the people that produce it”. They visit their home towns – “mine was Barrow-in-Furness… I’ve been away for a number of years”, says Dave. Si is from County Durham, and says it is “the most personal, emotional and enlightening journey we’ve undertaken”, visiting “the places and culture that formed who we are”. “We wanted to be a bit more personal” in this series, agrees Dave, and “that was an opportunity for us to let the viewers into our lives and our madness, and reflect a bit more”. https://ichef.bbci.co.uk/images/ic/480xn/p09vtjzv.jpg The Hairy Bikers travel home to explore the food scene in the North of England Supportive communities The Bikers find the food scene in the North is thriving, “and as multicultural as we hoped it would be”, says Dave. “It was always a struggle to find much beyond mince and mash in our house, if I’m honest, [but] today Barrow is very different… a new generation of foodies are putting this place on the map”, he continues. For example, the community in Barrow crowdfunded thousands of pounds in just four days to help Caroline, Lucas and daughter Molly open their bakery Peace and Loaf. “That’s what communities should be”, says Si, “they’re invested in the business and know the people who are running it”. In Cumbria, the Bikers stop at the Growing Well community farm, where volunteers “who have had some mental health issues in the past, go… to convalesce and rehabilitate”, says Dave, “but it is a profit-producing farm”. They speak to the volunteers about what brought them to the community farm, and Dave and Si open up about their own experiences with mental health. https://ichef.bbci.co.uk/images/ic/480xn/p09vtjpp.jpg The Hairy Bikers visit the Growing Well community farm in Cumbria Traditional produce with a twist Riding through the Yorkshire Dales to Skipton, the Bikers head to a traditional dairy farm, Hesper Farm. Having once struggled due to declining milk prices, it now thrives by producing the traditional Icelandic thick-set, high-protein, low-fat yoghurt, skyr. The farmers were initially “sceptical” about making the switch, but now they’re “having to expand to keep up with the demand”, says Dave, who puts their skyr to the test in some muffins. Lancashire cheesemaking reportedly dates back to Viking communities in the 12th Century, and the Bikers visit a dairy farm, Carron Lodge, making Lancashire-styles cheeses using milk from its herd of buffalo (more commonly associated with mozzarella). Dave puts three types of the cheese to good use in a cheese and potato lasagne, which he says he is “especially proud of”. The Bikers also sample some of the finest cheese in Sowerby Bridge, and learn the history behind award-winning Yorkshire cheese business Dama Cheese. “The circumstances of setting up this business are nothing short of remarkable”, says Dave, “life or death”, adds Si, as the family who own it fled Syria in 2012. Founder Razan Alsous used her background in microbiology, and her husband’s engineering experience, to make halloumi-style cheese from high-quality milk from Yorkshire. “It’s quintessentially a Yorkshire produce via Syria”, says Si. The North of England is home to some of the UK’s most famous pies. The Bikers meet chef Stosie Madi, who is of Lebanese heritage, born in Senegal and raised in Gambia. She runs the busy kitchen of award-winning gastropub The Parker’s Arms in Newton-in-Bowland. She’s “like a backbone of this Lancashire pub… people travel for miles for her world-class spiced ram pie”, says Dave. Stosie says the pastry is just as important as the filling, and her secret is using fat from the same animal as the meat in the filling to make the crust. Business partner and Lancashire local Kath’s secret to the perfect pastry? Her grandmother's 100-year-old rolling pin. A new harvest While seaweed is a staple in Japanese cooking, the Bikers discover a “pioneering” Scarborough-based company, SeaGrown, that wants to make it Britain’s next super crop. Founded by food scientist Jamie, SeaGrown is set to be the first off-shore seaweed farm in the UK. They already hand-pick seaweed to make their own spices and salt alternative, and have partnered with a local brewery, but in the future they hope to grow over 100 tonnes of seaweed a year, which will go towards biofuels, bioplastics, pharmaceuticals and animal feed. “People are pushing the envelope up here in the North, and I’m very proud of them, because they’re our people”, says Si. https://ichef.bbci.co.uk/images/ic/480xn/p09vtk4n.jpg The Bikers visit Scarborough-based seaweed company SeaGrown and meet founder Jamie The Hairy Bikers Go North starts on the 23 September at 8pm on BBC Two or catch up on iPlayer. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/hairy_bikers_go_north",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "“This series is a love letter to the North”",
"content": "After filming many BBC series abroad, Simon King and Dave Myers, aka the Hairy Bikers, have travelled through northern England, delving into the food scene, for their new BBC Two series The Hairy Bikers Go North. On a huge road trip, or as they call it, “a joyous romp”, around Lancashire, Yorkshire, Cumbria, Northumberland, The Peak District and Newcastle, and they reconnect with their roots and the people championing and changing up traditional foods. “The series is a love letter to the North”, says Dave, “a celebration of the food and the people that produce it”. They visit their home towns – “mine was Barrow-in-Furness… I’ve been away for a number of years”, says Dave. Si is from County Durham, and says it is “the most personal, emotional and enlightening journey we’ve undertaken”, visiting “the places and culture that formed who we are”. “We wanted to be a bit more personal” in this series, agrees Dave, and “that was an opportunity for us to let the viewers into our lives and our madness, and reflect a bit more”. https://ichef.bbci.co.uk/images/ic/480xn/p09vtjzv.jpg The Hairy Bikers travel home to explore the food scene in the North of England Supportive communities The Bikers find the food scene in the North is thriving, “and as multicultural as we hoped it would be”, says Dave. “It was always a struggle to find much beyond mince and mash in our house, if I’m honest, [but] today Barrow is very different… a new generation of foodies are putting this place on the map”, he continues. For example, the community in Barrow crowdfunded thousands of pounds in just four days to help Caroline, Lucas and daughter Molly open their bakery Peace and Loaf. “That’s what communities should be”, says Si, “they’re invested in the business and know the people who are running it”. In Cumbria, the Bikers stop at the Growing Well community farm, where volunteers “who have had some mental health issues in the past, go… to convalesce and rehabilitate”, says Dave, “but it is a profit-producing farm”. They speak to the volunteers about what brought them to the community farm, and Dave and Si open up about their own experiences with mental health. https://ichef.bbci.co.uk/images/ic/480xn/p09vtjpp.jpg The Hairy Bikers visit the Growing Well community farm in Cumbria Traditional produce with a twist Riding through the Yorkshire Dales to Skipton, the Bikers head to a traditional dairy farm, Hesper Farm. Having once struggled due to declining milk prices, it now thrives by producing the traditional Icelandic thick-set, high-protein, low-fat yoghurt, skyr. The farmers were initially “sceptical” about making the switch, but now they’re “having to expand to keep up with the demand”, says Dave, who puts their skyr to the test in some muffins. Lancashire cheesemaking reportedly dates back to Viking communities in the 12th Century, and the Bikers visit a dairy farm, Carron Lodge, making Lancashire-styles cheeses using milk from its herd of buffalo (more commonly associated with mozzarella). Dave puts three types of the cheese to good use in a cheese and potato lasagne, which he says he is “especially proud of”. The Bikers also sample some of the finest cheese in Sowerby Bridge, and learn the history behind award-winning Yorkshire cheese business Dama Cheese. “The circumstances of setting up this business are nothing short of remarkable”, says Dave, “life or death”, adds Si, as the family who own it fled Syria in 2012. Founder Razan Alsous used her background in microbiology, and her husband’s engineering experience, to make halloumi-style cheese from high-quality milk from Yorkshire. “It’s quintessentially a Yorkshire produce via Syria”, says Si. The North of England is home to some of the UK’s most famous pies. The Bikers meet chef Stosie Madi, who is of Lebanese heritage, born in Senegal and raised in Gambia. She runs the busy kitchen of award-winning gastropub The Parker’s Arms in Newton-in-Bowland. She’s “like a backbone of this Lancashire pub… people travel for miles for her world-class spiced ram pie”, says Dave. Stosie says the pastry is just as important as the filling, and her secret is using fat from the same animal as the meat in the filling to make the crust. Business partner and Lancashire local Kath’s secret to the perfect pastry? Her grandmother's 100-year-old rolling pin. A new harvest While seaweed is a staple in Japanese cooking, the Bikers discover a “pioneering” Scarborough-based company, SeaGrown, that wants to make it Britain’s next super crop. Founded by food scientist Jamie, SeaGrown is set to be the first off-shore seaweed farm in the UK. They already hand-pick seaweed to make their own spices and salt alternative, and have partnered with a local brewery, but in the future they hope to grow over 100 tonnes of seaweed a year, which will go towards biofuels, bioplastics, pharmaceuticals and animal feed. “People are pushing the envelope up here in the North, and I’m very proud of them, because they’re our people”, says Si. https://ichef.bbci.co.uk/images/ic/480xn/p09vtk4n.jpg The Bikers visit Scarborough-based seaweed company SeaGrown and meet founder Jamie The Hairy Bikers Go North starts on the 23 September at 8pm on BBC Two or catch up on iPlayer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad903eb3bdbfd0cc01c48"
} | dad58038d978cb2af53f6c09fcef1c70739e6be8205416aec3d8af6faf0b7873 | How eliminating food waste affected my diet
by Sophie Whitbread Between a fifth and a quarter of food bought by consumers in the UK is wasted, according to sustainable food charity WRAP, with the greatest percentage of this coming from households. Bread, milk, cheese, potatoes, bananas and apples are among the foods most commonly thrown away. So I’m going cold-turkey on food waste to work out if it’s possible to avoid it entirely. https://ichef.bbci.co.uk/images/ic/480xn/p09ww8r2.jpg Greens and salad leaves are often sold by the bag, so it can be hard to avoid throwing leftovers in the bin. Success is all about planning A key to reducing food waste is not to buy lots of perishables in one go. I started writing a weekly meal plan a couple of years ago, and I stick to the shopping list. It’s tempting to buy extra reduced-price produce, but unless I can freeze it, I don’t (though I swap things around, like a cauliflower for a broccoli, if something’s out of stock or doesn’t look good). Instead I pop to the shops regularly to top up on fresh veg, which I suspect is easier to do if like me you don’t have children. I cook for two, and can plan meals around our schedules, although my partner has gone away for much of my trial week so it’s just me. But my colleague, and mum of two boys, Becca, has a different approach to planning. “I shop every two weeks, and try to use mainly tinned and frozen veg in the second week,” she says, but she finds past-their-best bits of veg often get chucked going into the second week. Friends cooking for families find it trickier to anticipate what’s needed for dinner every night, due to sleepovers, after-school activities, unexpected guests and the unpredictable appetites of their children, and this can lead to food waste. Make the most of the freezer Many shops only sell some veg such as carrots, spinach and parsnips pre-bagged, and it can be hard to finish them before they go off. I could buy them frozen, but I don’t think they taste as good. Instead, for my food-waste-free week, I plan meals I can freeze, such as curries, chillis, stews and soups, and batch-cook while it’s fresh. I started freezing bread after I had mouldy loaves two weeks on the trot. If it’s been sliced, it’s easy to use from frozen: it can go straight in the toaster and you can make sandwiches on frozen bread (this makes butter much easier to spread), then pop it into a lunchbox and leave it to defrost in the fridge overnight. My partner eats bananas, but I’m not a fan. I was left with six of them when he went away. This was poor planning, as we shouldn’t have bought them! The only option was to crack out my favourite banana cake recipe – I had enough bananas to make two! After slicing them thickly, I wrapped them in foil and put them in a freezer container. I defrost a slice (in the microwave or even toaster if I’m really impatient) when I want it. I make banana skin curry with the peels (thanks to Nigella Lawson for the inspiration). https://ichef.bbci.co.uk/images/ic/480xn/p09w7qd6.jpg This sliced and frozen banana bread, made from leftover bananas, means I can grab a piece from the freezer and pop it in the toaster or microwave for an instant snack. Veg peels and skins Tucking into a root veg stew, I stumble at the first ingredient, an onion. What do I do with the skin? After a quick internet search, I find it’s edible, so I remove any dirty bits and then blitz it into a powder and add it to the stew with the vegetable stock. You could do the same with garlic skin. Scrubbed parsnips and sweet potatoes are chopped up without peeling, and added to the pot. I open a couple of tins of chickpea and debate whether draining the water is classed as food waste. What harm could chucking it all in do? After simmering the mixture with stock and spices, I serve two portions and freeze the rest. The result? You’d never guess there’s ground onion skin and chickpea water in it! Weighing out pasta and rice One issue I didn’t have in my food waste-free week was throwing away cooked pasta and rice, a common problem. I used to make too much every time, but then discovered the right amount for me: a handful (50g) of dried rice or two (100g) of dried pasta per person. When I use spaghetti, I weigh it out. https://ichef.bbci.co.uk/images/ic/480xn/p09ww9d1.jpg A business plan or two Making a batch of apple butter for porridge leaves me clueless about what to do with the leftover eight apple cores. Normally, these would go in the food waste, but by boiling in water for 45 minutes, you can make pectin for setting jam. I still had to get rid of the stalks, pips and apple mush left over after straining the mix, but it’s such a small amount I bury it under the apple tree in the garden. Is that cheating? Armed with pectin, it’s time to make jam. I pick a punnet of blackberries and end up with four jars of the sweet stuff. If I go through an apple a day, I could start a business! Using my leftover coffee grounds, I make a body scrub at the end of the week, mixing it with olive oil. It smells great and works well (fingers crossed it doesn’t block the drain), but I surely can’t scrub my body enough to use up the amount of grounds I create in a week. Business plan number two or a life-time supply for friends and family? I think I’ll stick to adding it to my garden soil. Kitchen farming After making lunch, I’m left with the tops of the carrots. Rookie error. I recently discovered you can re-grow spring onions in water, so I decide to try it with the carrots. I put the tops in a shallow saucer of water on the windowsill, and leaves start to grow in just three days. They can be used like a herb and taste, unsurprisingly, like carrots! Revelling in the results, I see what else I can try, and just one week after putting the ends of two Romaine lettuces in water, very small lettuces grow. It’s important to change the water every day when growing the ends, or you can get a gloopy, mouldy mess. If you know what else I can re-grow, tell me on BBC Food socials! Finding soggy greens, like kale and spinach, at the bottom of the bag is common in my house. Storing them in a food container keeps them fresher for longer, and some chefs recommend using them to make pesto or blanching and then blitzing them with ginger and garlic to make a flavour-bomb paste for soups, stews and stir-fries. I’ve done both of these, but am intrigued when a friend recommends I grow spinach and just pick what I need. I buy a packet of seeds and sprinkle them in a large plant pot. It takes just three days for sprouts to show, and I read online it will only be two weeks before I can harvest. https://ichef.bbci.co.uk/images/ic/480xn/p09w7q2k.jpg Regrowing lettuce from stalks (left) means I don’t have to throw them away, and growing spinach from seed (right) means I no longer have to buy it. The result I have reduced my food waste from roughly a bread bag-size to only the stalk of a butternut squash (which I’ve kept in the freezer to make stock with another time) and seven tea bags, which I’m not going to hang on to. The quality of the meals I created wasn’t affected and I’ve got a supply of jam and coffee scrub for the neighbourhood! Realistically, unless I make banana skin curry every week and blend all my onion skins, I’ll probably never truly be food waste-free. But if you’re consistently throwing away items, such as milk, bread, cheese and fruit, you may be able to cut your food waste dramatically. Please don’t eat food or drink that has gone over the use-by date and / or looks or smells off. Watch this 1-minute animation for great tips for reducing food waste. This article was first published on 24 September 2021. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_waste_free",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How eliminating food waste affected my diet",
"content": "by Sophie Whitbread Between a fifth and a quarter of food bought by consumers in the UK is wasted, according to sustainable food charity WRAP, with the greatest percentage of this coming from households. Bread, milk, cheese, potatoes, bananas and apples are among the foods most commonly thrown away. So I’m going cold-turkey on food waste to work out if it’s possible to avoid it entirely. https://ichef.bbci.co.uk/images/ic/480xn/p09ww8r2.jpg Greens and salad leaves are often sold by the bag, so it can be hard to avoid throwing leftovers in the bin. Success is all about planning A key to reducing food waste is not to buy lots of perishables in one go. I started writing a weekly meal plan a couple of years ago, and I stick to the shopping list. It’s tempting to buy extra reduced-price produce, but unless I can freeze it, I don’t (though I swap things around, like a cauliflower for a broccoli, if something’s out of stock or doesn’t look good). Instead I pop to the shops regularly to top up on fresh veg, which I suspect is easier to do if like me you don’t have children. I cook for two, and can plan meals around our schedules, although my partner has gone away for much of my trial week so it’s just me. But my colleague, and mum of two boys, Becca, has a different approach to planning. “I shop every two weeks, and try to use mainly tinned and frozen veg in the second week,” she says, but she finds past-their-best bits of veg often get chucked going into the second week. Friends cooking for families find it trickier to anticipate what’s needed for dinner every night, due to sleepovers, after-school activities, unexpected guests and the unpredictable appetites of their children, and this can lead to food waste. Make the most of the freezer Many shops only sell some veg such as carrots, spinach and parsnips pre-bagged, and it can be hard to finish them before they go off. I could buy them frozen, but I don’t think they taste as good. Instead, for my food-waste-free week, I plan meals I can freeze, such as curries, chillis, stews and soups, and batch-cook while it’s fresh. I started freezing bread after I had mouldy loaves two weeks on the trot. If it’s been sliced, it’s easy to use from frozen: it can go straight in the toaster and you can make sandwiches on frozen bread (this makes butter much easier to spread), then pop it into a lunchbox and leave it to defrost in the fridge overnight. My partner eats bananas, but I’m not a fan. I was left with six of them when he went away. This was poor planning, as we shouldn’t have bought them! The only option was to crack out my favourite banana cake recipe – I had enough bananas to make two! After slicing them thickly, I wrapped them in foil and put them in a freezer container. I defrost a slice (in the microwave or even toaster if I’m really impatient) when I want it. I make banana skin curry with the peels (thanks to Nigella Lawson for the inspiration). https://ichef.bbci.co.uk/images/ic/480xn/p09w7qd6.jpg This sliced and frozen banana bread, made from leftover bananas, means I can grab a piece from the freezer and pop it in the toaster or microwave for an instant snack. Veg peels and skins Tucking into a root veg stew, I stumble at the first ingredient, an onion. What do I do with the skin? After a quick internet search, I find it’s edible, so I remove any dirty bits and then blitz it into a powder and add it to the stew with the vegetable stock. You could do the same with garlic skin. Scrubbed parsnips and sweet potatoes are chopped up without peeling, and added to the pot. I open a couple of tins of chickpea and debate whether draining the water is classed as food waste. What harm could chucking it all in do? After simmering the mixture with stock and spices, I serve two portions and freeze the rest. The result? You’d never guess there’s ground onion skin and chickpea water in it! Weighing out pasta and rice One issue I didn’t have in my food waste-free week was throwing away cooked pasta and rice, a common problem. I used to make too much every time, but then discovered the right amount for me: a handful (50g) of dried rice or two (100g) of dried pasta per person. When I use spaghetti, I weigh it out. https://ichef.bbci.co.uk/images/ic/480xn/p09ww9d1.jpg A business plan or two Making a batch of apple butter for porridge leaves me clueless about what to do with the leftover eight apple cores. Normally, these would go in the food waste, but by boiling in water for 45 minutes, you can make pectin for setting jam. I still had to get rid of the stalks, pips and apple mush left over after straining the mix, but it’s such a small amount I bury it under the apple tree in the garden. Is that cheating? Armed with pectin, it’s time to make jam. I pick a punnet of blackberries and end up with four jars of the sweet stuff. If I go through an apple a day, I could start a business! Using my leftover coffee grounds, I make a body scrub at the end of the week, mixing it with olive oil. It smells great and works well (fingers crossed it doesn’t block the drain), but I surely can’t scrub my body enough to use up the amount of grounds I create in a week. Business plan number two or a life-time supply for friends and family? I think I’ll stick to adding it to my garden soil. Kitchen farming After making lunch, I’m left with the tops of the carrots. Rookie error. I recently discovered you can re-grow spring onions in water, so I decide to try it with the carrots. I put the tops in a shallow saucer of water on the windowsill, and leaves start to grow in just three days. They can be used like a herb and taste, unsurprisingly, like carrots! Revelling in the results, I see what else I can try, and just one week after putting the ends of two Romaine lettuces in water, very small lettuces grow. It’s important to change the water every day when growing the ends, or you can get a gloopy, mouldy mess. If you know what else I can re-grow, tell me on BBC Food socials! Finding soggy greens, like kale and spinach, at the bottom of the bag is common in my house. Storing them in a food container keeps them fresher for longer, and some chefs recommend using them to make pesto or blanching and then blitzing them with ginger and garlic to make a flavour-bomb paste for soups, stews and stir-fries. I’ve done both of these, but am intrigued when a friend recommends I grow spinach and just pick what I need. I buy a packet of seeds and sprinkle them in a large plant pot. It takes just three days for sprouts to show, and I read online it will only be two weeks before I can harvest. https://ichef.bbci.co.uk/images/ic/480xn/p09w7q2k.jpg Regrowing lettuce from stalks (left) means I don’t have to throw them away, and growing spinach from seed (right) means I no longer have to buy it. The result I have reduced my food waste from roughly a bread bag-size to only the stalk of a butternut squash (which I’ve kept in the freezer to make stock with another time) and seven tea bags, which I’m not going to hang on to. The quality of the meals I created wasn’t affected and I’ve got a supply of jam and coffee scrub for the neighbourhood! Realistically, unless I make banana skin curry every week and blend all my onion skins, I’ll probably never truly be food waste-free. But if you’re consistently throwing away items, such as milk, bread, cheese and fruit, you may be able to cut your food waste dramatically. Please don’t eat food or drink that has gone over the use-by date and / or looks or smells off. Watch this 1-minute animation for great tips for reducing food waste. This article was first published on 24 September 2021."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad903eb3bdbfd0cc01c49"
} | bf77ff0a44f655589bd94b0f2dad367215cb68a7c1b0d5a934bdb274876a69a0 | The new trend that’s helping us eat more healthily and cheaply
The challenge of eating healthily on a budget has had a boost from a growing trend in the last year – the rising number of people renting allotments and buying seeds. Even some people unable to secure an allotment have found ways to join in. Emily Garland created an edible roof garden on her houseboat: “I hadn’t realised the pure joy of seeing veg grow noticeably every single day”, she says. Now, as the new generation of allotmenteers harvest their first or second crop, are they really living and eating more sustainably, healthily and cheaply as a result? https://ichef.bbci.co.uk/images/ic/480xn/p09sfjvx.jpg Growing your own can be local and sustainable If you want to eat more local food, one solution is to “dig for victory”, as the World War II campaign put it. Back then, it’s estimated 18 percent of fruit and veg was home-grown in gardens and allotments, but by 2018 this was reduced to just three percent. Since then, lockdowns have led to many of us spending more time at home, and supermarket food shortages have created fears about food availability. Sustainability issues have become more pressing too, and eating home-grown produce removes the carbon cost of transporting food and the need for plastic packaging. Growing veg can bring its own problems, though. You might have a glut (courgettes, we’re looking at you), but recipes for preserves and freezer dinners come to the rescue. Produce can fail to ripen (c’mon tomatoes!), but you can sometimes still cook with it, as with this green tomato salsa (see the video below). And there can be competition from insects (darn those slugs) – not much a recipe can do to help there! Watch this short video on how to make a green tomato salsa. Having an allotment may boost your health Many allotmenteers have found their new hobby has some surprising health benefits. “The social side of it is hugely beneficial”, says Kerrin Wauton, who signed up for her first allotment this year. Having made friends with people who have allotments nearby, she adds, “you’re nurturing people as well as plants”. The chance to share produce with friends and neighbours has also proved mood-boosting for some. Mindful-gardening coach Kendall Plattar found growing plants can help tackle mental health problems. “[Gardening] took me from feeling like a shell of a person on the edge of burnout to feeling happy, calm and confident… it allowed me to stop my brain from overthinking every little aspect of life”, she says. In fact, gardening has been linked to “reductions in depression and anxiety symptoms, stress, mood disturbance, and BMI, as well as increases in quality of life, sense of community, physical activity levels, and cognitive function”, according to an analysis of its effects on health. But there’s a more direct way growing your own fruit and veg can boost health. Households who grow their own consume 40 percent more fruits and vegetables per day than those who do not, and are three-and-a-half times more likely to eat the recommended five portions a day, according to one UK hospital. What’s more, “gardening can inspire you to take an interest in the origins of your food and make better choices about what you put on your plate”, says Dr Helen Delichatsios from Massachusetts General Hospital. Mum Hannah McClune says “we got our allotment in May 2020, and it has been an amazing experience for [my] boys to learn where their food has come from”. Growing veg can save you cash https://ichef.bbci.co.uk/images/ic/480xn/p09r5sd5.jpg OK, so growing your own veg is hard work and not every crop is a success. But it can save you money over time. Set-up costs can be expensive, with pots, seeds, compost, stakes and kit to buy. But keep an eye out for bargains such as free pots from garden centres who are recycling them. When it comes to plug plants (germinated seedlings), “there’s a degree of swapping that goes on”, says Kerrin Wauton. And of course if you have a successful harvest, produce can be cheaper and fresher than ingredients you can buy in the shops. Surprising growing spots Those with no outside space have had to improvise. “I grew my first veg in a large bowl in the kitchen”, says Toni Koppel, adding that although the carrots and peppers were a little sad, it was a joyous experience. “Watching these plants and nurturing them has been one of those little pleasures that’s helped keep me happy in these weird times”, she says. https://ichef.bbci.co.uk/images/ic/480xn/p09r6z7z.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/grow_your_own",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The new trend that’s helping us eat more healthily and cheaply",
"content": "The challenge of eating healthily on a budget has had a boost from a growing trend in the last year – the rising number of people renting allotments and buying seeds. Even some people unable to secure an allotment have found ways to join in. Emily Garland created an edible roof garden on her houseboat: “I hadn’t realised the pure joy of seeing veg grow noticeably every single day”, she says. Now, as the new generation of allotmenteers harvest their first or second crop, are they really living and eating more sustainably, healthily and cheaply as a result? https://ichef.bbci.co.uk/images/ic/480xn/p09sfjvx.jpg Growing your own can be local and sustainable If you want to eat more local food, one solution is to “dig for victory”, as the World War II campaign put it. Back then, it’s estimated 18 percent of fruit and veg was home-grown in gardens and allotments, but by 2018 this was reduced to just three percent. Since then, lockdowns have led to many of us spending more time at home, and supermarket food shortages have created fears about food availability. Sustainability issues have become more pressing too, and eating home-grown produce removes the carbon cost of transporting food and the need for plastic packaging. Growing veg can bring its own problems, though. You might have a glut (courgettes, we’re looking at you), but recipes for preserves and freezer dinners come to the rescue. Produce can fail to ripen (c’mon tomatoes!), but you can sometimes still cook with it, as with this green tomato salsa (see the video below). And there can be competition from insects (darn those slugs) – not much a recipe can do to help there! Watch this short video on how to make a green tomato salsa. Having an allotment may boost your health Many allotmenteers have found their new hobby has some surprising health benefits. “The social side of it is hugely beneficial”, says Kerrin Wauton, who signed up for her first allotment this year. Having made friends with people who have allotments nearby, she adds, “you’re nurturing people as well as plants”. The chance to share produce with friends and neighbours has also proved mood-boosting for some. Mindful-gardening coach Kendall Plattar found growing plants can help tackle mental health problems. “[Gardening] took me from feeling like a shell of a person on the edge of burnout to feeling happy, calm and confident… it allowed me to stop my brain from overthinking every little aspect of life”, she says. In fact, gardening has been linked to “reductions in depression and anxiety symptoms, stress, mood disturbance, and BMI, as well as increases in quality of life, sense of community, physical activity levels, and cognitive function”, according to an analysis of its effects on health. But there’s a more direct way growing your own fruit and veg can boost health. Households who grow their own consume 40 percent more fruits and vegetables per day than those who do not, and are three-and-a-half times more likely to eat the recommended five portions a day, according to one UK hospital. What’s more, “gardening can inspire you to take an interest in the origins of your food and make better choices about what you put on your plate”, says Dr Helen Delichatsios from Massachusetts General Hospital. Mum Hannah McClune says “we got our allotment in May 2020, and it has been an amazing experience for [my] boys to learn where their food has come from”. Growing veg can save you cash https://ichef.bbci.co.uk/images/ic/480xn/p09r5sd5.jpg OK, so growing your own veg is hard work and not every crop is a success. But it can save you money over time. Set-up costs can be expensive, with pots, seeds, compost, stakes and kit to buy. But keep an eye out for bargains such as free pots from garden centres who are recycling them. When it comes to plug plants (germinated seedlings), “there’s a degree of swapping that goes on”, says Kerrin Wauton. And of course if you have a successful harvest, produce can be cheaper and fresher than ingredients you can buy in the shops. Surprising growing spots Those with no outside space have had to improvise. “I grew my first veg in a large bowl in the kitchen”, says Toni Koppel, adding that although the carrots and peppers were a little sad, it was a joyous experience. “Watching these plants and nurturing them has been one of those little pleasures that’s helped keep me happy in these weird times”, she says. https://ichef.bbci.co.uk/images/ic/480xn/p09r6z7z.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad903eb3bdbfd0cc01c4a"
} | ff1110cd069bac8356a056b50e34c33de6fac1ed3635255acfb15761aa283dce | Can you lose weight by sleeping for longer?
You’re exhausted. So tired you don’t know how you’re going to get through the rest of the day. You need that energy hit and reach for the foods you know will give it to you – carbs, chocolate and a sugary caffeinated drink. Sound familiar? Whether it’s external factors (maybe a snoring partner or crying baby) or life’s stresses that keep you tossing and turning all night, when you’ve not caught many zzzs, it’s easy to reach for foods you ordinarily avoid. What happens if this is a frequent occurrence? Will you inevitably always opt for the wrong food and be more likely to gain weight? If you try to lose extra pounds, will you find it harder because your tiredness saps your motivation? And does a good night’s sleep mean you’ll – more often than not – opt for food packed with nutrients that could aid weight loss? Most importantly, if you’re struggling with sleep and sticking to a diet, what can you do to improve both? We looked into the science and received some advice for sufferers too… There’s lots of research showing links between sleep and food choices https://ichef.bbci.co.uk/images/ic/480xn/p07wggw2.jpg Back in 2011, the NHS examined research – and subsequent media coverage – showing a link between poor sleep and weight. The American study investigated the relationship between sleep, stress and people’s attempts at weight loss. It also drew upon previous research showing a link between poor sleep and obesity. The NHS’ conclusion? While there were potential issues with the study, the results made sense: “It seems intuitive that if someone is not sleeping well and is under stress, then sticking to a weight-loss programme will be more difficult,” they said. As the years have rolled on, further research has emerged, and it seems to show similar results. “If you’re sleep-deprived, we know you’re potentially more emotionally fragile, so you’re more likely to make impulsive food choices”, says clinical diabetologist Professor Eleanor Scott of the University of Leeds. “A typical situation would be when people have small children who are awake in the night – they’re going to crave carbohydrate-rich foods the next day. They give us an instant energy boost when we’re feeling tired and make us feel good. We know sugar makes us feel better, but it’s only a temporary fix. So, sleep deprivation alters our emotional choices”. This lack of motivation to eat ‘healthy’ food is very much biological, says Scott. “We know if you don’t get enough sleep it alters your hunger. There have been studies where people rate how hungry they feel, and when you ask people who’ve had a disturbed night’s sleep, their hunger increases and their ability to feel full after eating actually decreases. And we know some of the main hormones that are involved in controlling hunger are impacted. Leptin normally tells us when we’re full, but reduced sleep tends to cause lower levels of leptin, which is why people will still feel hungry.” Evidence points to a link between poor sleep and obesity https://ichef.bbci.co.uk/images/ic/480xn/p07wcbnm.jpg If we make poor food choices when we’re tired, does it follow that repeatedly not getting enough sleep could lead to issues with weight gain and obesity? “There are enough big signals about what pre-empts weight gain and Type 2 diabetes that we can say if you’re not getting enough sleep on a regular basis, it strongly looks likely it will cause a problem,” says Professor Scott. Research that backs this up has been produced by Dr Erin Hanlon, Research Assistant Professor at the University of Chicago, and her colleagues. In 2016, they wanted to see if sleep deprivation impacts chemical signals which, in turn, make people crave high-carbohydrate and high-fat foods. With existing research often focussing on how poor sleep impacts levels of the hormones ghrelin (which stimulates appetite) and leptin (which tells you you’re full), the scientists wanted to measure another chemical signal: endocannabinoid (eCB) – which is associated with making us crave ‘highly-palatable’ foods. Their study found that when sleep deprived, the participants’ eCB levels were increased and amplified. The result? The participants started reaching for unhealthy snacks because they didn’t feel full. Looking back at the study and other research carried out, Dr Hanlon says “I personally feel confident there is a link between sleep deficiency and increased feeding, and moreover that sleep deficiency is one of the contributing factors in the rise in obesity”. This view is backed up by other experts. “In large population studies, insufficient sleep (be it poor sleep quality or short sleep duration) is related to significantly worse long-term health outcomes, including higher incidence and prevalence of diabetes, increased prevalence of obesity and cardiovascular disease, and poorer mental health outcomes”, explains Dr Iuliana Hartescu, a member of Loughborough University’s Clinical Sleep Research Unit. Dr Hartescu has studied the relationship between exercise, diet and sleep, which she describes as a ‘health trinity’. Her advice for those wanting to improve their diet and fitness levels? Before you start that health kick, make sure you’ve got your sleep routine under control. “When you’re more rested, you’re more likely to be physically active, more likely to eat at the right times of the day, and more likely not to let fatigue interfere with your motivation to stick to your diet.” If you’re on a diet, will you lose more weight if you’re getting eight hours sleep? https://ichef.bbci.co.uk/images/ic/480xn/p07wccmg.jpg Having spent years studying the relationship between exercise, weight management and health, UCLA’s Dr. Christopher B. Cooper, together with a team at the university (with input from a chain of gyms), carried out research that focused on weight, nutrition, exercise and sleep. Over 12 weeks, two groups followed the same exercise and nutrition programme, but one also received a behavioural modification programme – a major part of which was sleep training. By the end of the study, the group without the additional training had lost on average 1.3 kilograms of fat mass. The group who received the additional training had lost 2.3 kilograms. Dr. Cooper explains: “We were unable to demonstrate that we’d improved sleep quality, but intriguingly we improved exercise performance, aerobic quality – including oxygen uptake – and body composition. We saw significant reductions in the percentage of body fat at the end of the exercise training programme that had incorporated sleep training.” However, says Dr. Cooper, there is still a lot of work to be done in the field. “Common sense shows us there has to be a relationship between sleep, weight management, exercise and other aspects of behaviour. Lots of studies in our review articles clearly demonstrate associations, but it’s a much greater challenge to prove cause and effect. More studies are definitely required.” What can you do to stop eating unhealthy food when you’re overtired? https://ichef.bbci.co.uk/images/ic/480xn/p07wcdp2.jpg “We are often keen to have a magic answer, but I would encourage stepping back and valuing and being kind to yourself,” says British Dietetic Association spokesperson and dietitian, Aisling Pigott. That’s not to say she doesn’t have tips that can help you during times of tiredness. “Try to regulate your meal pattern, as this supports energy levels and your ability to make healthy choices. Choose simple, easy-to-prepare meals with fruit or vegetables. Stay away from ‘faddy’ or overly restrictive diets that can lead to over-eating, and sit down, relax and enjoy your meals with no computer, phone or laptop,” she says. And if you’re after healthy, energy-boosting food, go for low-GI foods such as wholemeal carbohydrates, nuts and seeds and fruit and vegetables “which will allow a slow release of energy without making you feel sluggish,” says Pigott. If you think you have insomnia... Dr Dimitri Gavriloff, a clinical psychologist who specialises in sleep medicine for app Sleepio, explains that insomnia is classified as “struggling to fall asleep or stay a sleep at night, for longer than three days a week and for more than three months, and impacting on your ability to manage during the day.” If you fall into this category, the first-line treatment recommendation is CBTI – Cognitive Behavioural Therapy for Insomnia.The therapy focusses on different behavioural treatments, one of which is stimulus control therapy, which aims to “re-establish a healthy association between being in bed and being asleep”. “For people with insomnia, the bed often becomes associated with feelings of restlessness and being awake, so this is a means of trying to re-establish a good bed-sleep association.” This treatment comes with five instructions, covering everything from not taking your work to bed, to following a ‘quarter-of-an-hour rule’, where you avoid staying in bed if you’re not asleep and only go back to bed when your sleepiness has returned. As part of CBTI, a therapist may also advise ‘sleep restriction therapy’, where you reduce the amount of time spent in bed to the hours you are sleeping and then slowly increase it again. And cognitive therapy, “which is more about challenging unhelpful thoughts and psychological patterns people have.” So what should you do if you think you’re suffering with insomnia and require help? “If you have a serious concern about your sleep, going to the GP is a really good way to start”, finishes Dr Gavriloff. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/sleep_and_weight_loss",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Can you lose weight by sleeping for longer?",
"content": "You’re exhausted. So tired you don’t know how you’re going to get through the rest of the day. You need that energy hit and reach for the foods you know will give it to you – carbs, chocolate and a sugary caffeinated drink. Sound familiar? Whether it’s external factors (maybe a snoring partner or crying baby) or life’s stresses that keep you tossing and turning all night, when you’ve not caught many zzzs, it’s easy to reach for foods you ordinarily avoid. What happens if this is a frequent occurrence? Will you inevitably always opt for the wrong food and be more likely to gain weight? If you try to lose extra pounds, will you find it harder because your tiredness saps your motivation? And does a good night’s sleep mean you’ll – more often than not – opt for food packed with nutrients that could aid weight loss? Most importantly, if you’re struggling with sleep and sticking to a diet, what can you do to improve both? We looked into the science and received some advice for sufferers too… There’s lots of research showing links between sleep and food choices https://ichef.bbci.co.uk/images/ic/480xn/p07wggw2.jpg Back in 2011, the NHS examined research – and subsequent media coverage – showing a link between poor sleep and weight. The American study investigated the relationship between sleep, stress and people’s attempts at weight loss. It also drew upon previous research showing a link between poor sleep and obesity. The NHS’ conclusion? While there were potential issues with the study, the results made sense: “It seems intuitive that if someone is not sleeping well and is under stress, then sticking to a weight-loss programme will be more difficult,” they said. As the years have rolled on, further research has emerged, and it seems to show similar results. “If you’re sleep-deprived, we know you’re potentially more emotionally fragile, so you’re more likely to make impulsive food choices”, says clinical diabetologist Professor Eleanor Scott of the University of Leeds. “A typical situation would be when people have small children who are awake in the night – they’re going to crave carbohydrate-rich foods the next day. They give us an instant energy boost when we’re feeling tired and make us feel good. We know sugar makes us feel better, but it’s only a temporary fix. So, sleep deprivation alters our emotional choices”. This lack of motivation to eat ‘healthy’ food is very much biological, says Scott. “We know if you don’t get enough sleep it alters your hunger. There have been studies where people rate how hungry they feel, and when you ask people who’ve had a disturbed night’s sleep, their hunger increases and their ability to feel full after eating actually decreases. And we know some of the main hormones that are involved in controlling hunger are impacted. Leptin normally tells us when we’re full, but reduced sleep tends to cause lower levels of leptin, which is why people will still feel hungry.” Evidence points to a link between poor sleep and obesity https://ichef.bbci.co.uk/images/ic/480xn/p07wcbnm.jpg If we make poor food choices when we’re tired, does it follow that repeatedly not getting enough sleep could lead to issues with weight gain and obesity? “There are enough big signals about what pre-empts weight gain and Type 2 diabetes that we can say if you’re not getting enough sleep on a regular basis, it strongly looks likely it will cause a problem,” says Professor Scott. Research that backs this up has been produced by Dr Erin Hanlon, Research Assistant Professor at the University of Chicago, and her colleagues. In 2016, they wanted to see if sleep deprivation impacts chemical signals which, in turn, make people crave high-carbohydrate and high-fat foods. With existing research often focussing on how poor sleep impacts levels of the hormones ghrelin (which stimulates appetite) and leptin (which tells you you’re full), the scientists wanted to measure another chemical signal: endocannabinoid (eCB) – which is associated with making us crave ‘highly-palatable’ foods. Their study found that when sleep deprived, the participants’ eCB levels were increased and amplified. The result? The participants started reaching for unhealthy snacks because they didn’t feel full. Looking back at the study and other research carried out, Dr Hanlon says “I personally feel confident there is a link between sleep deficiency and increased feeding, and moreover that sleep deficiency is one of the contributing factors in the rise in obesity”. This view is backed up by other experts. “In large population studies, insufficient sleep (be it poor sleep quality or short sleep duration) is related to significantly worse long-term health outcomes, including higher incidence and prevalence of diabetes, increased prevalence of obesity and cardiovascular disease, and poorer mental health outcomes”, explains Dr Iuliana Hartescu, a member of Loughborough University’s Clinical Sleep Research Unit. Dr Hartescu has studied the relationship between exercise, diet and sleep, which she describes as a ‘health trinity’. Her advice for those wanting to improve their diet and fitness levels? Before you start that health kick, make sure you’ve got your sleep routine under control. “When you’re more rested, you’re more likely to be physically active, more likely to eat at the right times of the day, and more likely not to let fatigue interfere with your motivation to stick to your diet.” If you’re on a diet, will you lose more weight if you’re getting eight hours sleep? https://ichef.bbci.co.uk/images/ic/480xn/p07wccmg.jpg Having spent years studying the relationship between exercise, weight management and health, UCLA’s Dr. Christopher B. Cooper, together with a team at the university (with input from a chain of gyms), carried out research that focused on weight, nutrition, exercise and sleep. Over 12 weeks, two groups followed the same exercise and nutrition programme, but one also received a behavioural modification programme – a major part of which was sleep training. By the end of the study, the group without the additional training had lost on average 1.3 kilograms of fat mass. The group who received the additional training had lost 2.3 kilograms. Dr. Cooper explains: “We were unable to demonstrate that we’d improved sleep quality, but intriguingly we improved exercise performance, aerobic quality – including oxygen uptake – and body composition. We saw significant reductions in the percentage of body fat at the end of the exercise training programme that had incorporated sleep training.” However, says Dr. Cooper, there is still a lot of work to be done in the field. “Common sense shows us there has to be a relationship between sleep, weight management, exercise and other aspects of behaviour. Lots of studies in our review articles clearly demonstrate associations, but it’s a much greater challenge to prove cause and effect. More studies are definitely required.” What can you do to stop eating unhealthy food when you’re overtired? https://ichef.bbci.co.uk/images/ic/480xn/p07wcdp2.jpg “We are often keen to have a magic answer, but I would encourage stepping back and valuing and being kind to yourself,” says British Dietetic Association spokesperson and dietitian, Aisling Pigott. That’s not to say she doesn’t have tips that can help you during times of tiredness. “Try to regulate your meal pattern, as this supports energy levels and your ability to make healthy choices. Choose simple, easy-to-prepare meals with fruit or vegetables. Stay away from ‘faddy’ or overly restrictive diets that can lead to over-eating, and sit down, relax and enjoy your meals with no computer, phone or laptop,” she says. And if you’re after healthy, energy-boosting food, go for low-GI foods such as wholemeal carbohydrates, nuts and seeds and fruit and vegetables “which will allow a slow release of energy without making you feel sluggish,” says Pigott. If you think you have insomnia... Dr Dimitri Gavriloff, a clinical psychologist who specialises in sleep medicine for app Sleepio, explains that insomnia is classified as “struggling to fall asleep or stay a sleep at night, for longer than three days a week and for more than three months, and impacting on your ability to manage during the day.” If you fall into this category, the first-line treatment recommendation is CBTI – Cognitive Behavioural Therapy for Insomnia.The therapy focusses on different behavioural treatments, one of which is stimulus control therapy, which aims to “re-establish a healthy association between being in bed and being asleep”. “For people with insomnia, the bed often becomes associated with feelings of restlessness and being awake, so this is a means of trying to re-establish a good bed-sleep association.” This treatment comes with five instructions, covering everything from not taking your work to bed, to following a ‘quarter-of-an-hour rule’, where you avoid staying in bed if you’re not asleep and only go back to bed when your sleepiness has returned. As part of CBTI, a therapist may also advise ‘sleep restriction therapy’, where you reduce the amount of time spent in bed to the hours you are sleeping and then slowly increase it again. And cognitive therapy, “which is more about challenging unhelpful thoughts and psychological patterns people have.” So what should you do if you think you’re suffering with insomnia and require help? “If you have a serious concern about your sleep, going to the GP is a really good way to start”, finishes Dr Gavriloff."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad904eb3bdbfd0cc01c4b"
} | 9b7b4cab472f3dc2c85e4130b331ace9305644c492c87c12d5f18145ceebf0e6 | Could a DNA diet test transform your health?
by Sue Quinn The number of home DNA test kits offering nutrition and diet advice matched to your genes is growing. They’re based on the idea that each of us responds to foods differently, in part due to our unique genetic make-up, so we have individual nutritional needs. But the science is emerging and there are calls for greater regulation of the industry. Could tailoring your diet to your genes help you optimise your health? https://ichef.bbci.co.uk/images/ic/480xn/p09qmjx4.jpg The concept has been around since scientists finished mapping the human genome almost 20 years ago. But recently DNA tests have become cheaper, quicker and more available to use at home. They are sometimes known as direct-to-consumer genomic tests. Different kinds of tests can be bought, including kits for exploring your ancestry and assessing your risk of developing certain health conditions. Nutrigenomics tests are designed for nutrition and diet, and are offered by many companies, including Nutri-genetix, DNAfit and 23andme. You order your kit online, post back a saliva sample or cheek swab, and your DNA is screened to find out whether you carry genetic variations linked to certain food responses. The tests vary, but often they assess your risk for conditions such as lactose intolerance and coeliac disease, and sensitivities to things like coffee, alcohol, carbohydrates, fat and salt. The report you receive back might include advice about foods to eat or avoid, how to lose weight or manage your weight, and your requirement for certain vitamins and nutrients. How do the tests work? In nutrigenomics tests, your DNA sample is screened for small variations in a limited number of specific genes associated with particular food responses. These associations are based on the findings of population studies into whether people who react in a certain way to particular foods have gene variations in common. As such, nutrigenomic tests assess your predisposition to certain food responses. For example, depending on your genetic profile you may metabolise carbohydrates more quickly than average. In theory, you can then adjust your diet to manage spikes in your blood sugar. But if a test finds you’re likely to react to nutrients in a certain way, it doesn’t mean you definitely will. “Genetic predispositions are exactly that”, says Dr Keith Grimaldi, Chief Science Officer of DNAfit. “Certain variants will affect the likelihood of a certain outcome.” Like most DNA testing companies, DNAfit screens for gene variations where there is “a reasonable level of scientific consensus, based on human studies” they will have a particular effect. Dr Grimaldi says if you carry the genetic variation CYP1A2 (AA), for example, you will “almost certainly” metabolise caffeine faster than someone who doesn’t, and therefore feel its effects more strongly. It’s also likely people with variations of the MCM6 gene will tolerate lactose, the sugar found in milk. https://ichef.bbci.co.uk/images/ic/480xn/p09qhqtx.jpg DNA tests are sometimes used to check for lactose tolerance. DNA tests help reduce and manage obesity DNA testing is being used successfully in research projects to treat people with a genetic predisposition for obesity, according to Vimal Karani, Professor in Nutrigenetics and Nutrigenomics at the University of Reading. Variations in the FTO gene, also known as the ‘fat gene’, are strongly associated with a higher risk of obesity, particularly among certain ethnic groups. Research shows those who carry at least one copy of specific FTO variations, and who eat a high-carbohydrate diet or are physically inactive, are at ‘particularly high risk’ of obesity. Carrying these variations does not seal your fate though, Dr Karani stresses. His research in low-income countries suggests adopting a healthy high-fibre diet and increasing physical activity could reduce this genetic risk. “There are several genetic testing centres in these countries successfully prescribing personalised diets for people to prevent and reduce obesity”, he says. With less than five percent of the genetic variations responsible for obesity identified so far, research in the area is still in its infancy, says Dr Karani. What’s more, your genes are only part of the complex system involved in your body’s response to food. “DNA tests are just part of the equation”, he says. “An array of other biological markers need to be analysed too, including gut microbiome, metabolites (chemicals involved in bodily functions), blood sugars and fats, cholesterol, blood pressure and lifestyle factors”, to complete the picture. https://ichef.bbci.co.uk/images/ic/480xn/p09qhqmc.jpg Obesity genes have been identified, and some DNA tests check for these. Do DNA home test kits work? But we currently have limited knowledge about the interplay between genes, nutrients and health, according to Dr José Ordovás, Director of Nutrition and Genomics at Tufts University in Boston. There are millions of genetic variations in human DNA, and scientists still don’t know how the vast majority of them influence the way the body functions, or how one gene variation affects another. “For many of the traits DNA kits are testing for – sensitivity to fats and coffee, Omega-3 requirements and the like – there are scores of genes involved”, argues Dr Ordovás. “The genes they’re testing for are just the tip of the iceberg.” Studies carried out by researchers from King’s College London, Massachusetts General Hospital and nutritional science company ZOE, show even identical twins can process the same foods differently, which suggests factors in addition to genetics are important for at least some conditions. “Environmental factors have a profound influence”, says Dr Ordovás – “the time we eat, our stress levels, what we did the previous day, the season of the year, and of course, our microbiota [the organisms in our gut known to impact health]”. But nutrigenomic tests might motivate some people to improve their diet, according to Dr Ordovás. “If you follow the recommendations of one of these diets it may benefit you… but that’s not necessarily because it’s exclusively tailored for you. It may be because you change your eating habits for [the] better.” https://ichef.bbci.co.uk/images/ic/480xn/p09qhr4v.jpg Environmental factors, such as sleep, stress and gut bacteria, in addition to genes, have been found to influence our responses to food. DNA tests of the future Dr Virani believes nutrigenomic testing will become more meaningful when combined with other data about your individual digestive and metabolic processes: biological markers (such as blood sugar and fat), metabolites (the molecules involved in your metabolism) and gut microbiome (the gut bacteria). Health science company ZOE have launched an at-home test kit in the UK that analyses your gut, blood fat and blood-sugar responses to food. And some DNA test companies offer blood tests as an add-on to their genetic tests. But there is still much work to be done to help us understand the complex factors that affect our unique responses to food, and how to combine all the information into algorithms that generate useful tailored dietary advice. Dr Virani envisages the day when precision nutrition, including nutrigenomic tests, will play a key role in improving the nation’s health. “If solid evidence is available that these precision nutrition approaches can reduce the prevalence of obesity and other chronic diseases, the government and the NHS should make these tests available free of charge to everyone”, he says. But he considers this “a long way off”. In June 2021, a Parliamentary Committee published its first report into direct-to-consumer genomic testing. It urged the Government to require manufacturers to have the performance of DNA tests “assessed by an external body” before putting them on sale in the UK, to ensure they’re reliable and deliver the promised results. The government responded in November 2021 explaining they would be investigating further Originally published June 2021 https://ichef.bbci.co.uk/images/ic/480xn/p09qp4v4.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/dna",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Could a DNA diet test transform your health?",
"content": "by Sue Quinn The number of home DNA test kits offering nutrition and diet advice matched to your genes is growing. They’re based on the idea that each of us responds to foods differently, in part due to our unique genetic make-up, so we have individual nutritional needs. But the science is emerging and there are calls for greater regulation of the industry. Could tailoring your diet to your genes help you optimise your health? https://ichef.bbci.co.uk/images/ic/480xn/p09qmjx4.jpg The concept has been around since scientists finished mapping the human genome almost 20 years ago. But recently DNA tests have become cheaper, quicker and more available to use at home. They are sometimes known as direct-to-consumer genomic tests. Different kinds of tests can be bought, including kits for exploring your ancestry and assessing your risk of developing certain health conditions. Nutrigenomics tests are designed for nutrition and diet, and are offered by many companies, including Nutri-genetix, DNAfit and 23andme. You order your kit online, post back a saliva sample or cheek swab, and your DNA is screened to find out whether you carry genetic variations linked to certain food responses. The tests vary, but often they assess your risk for conditions such as lactose intolerance and coeliac disease, and sensitivities to things like coffee, alcohol, carbohydrates, fat and salt. The report you receive back might include advice about foods to eat or avoid, how to lose weight or manage your weight, and your requirement for certain vitamins and nutrients. How do the tests work? In nutrigenomics tests, your DNA sample is screened for small variations in a limited number of specific genes associated with particular food responses. These associations are based on the findings of population studies into whether people who react in a certain way to particular foods have gene variations in common. As such, nutrigenomic tests assess your predisposition to certain food responses. For example, depending on your genetic profile you may metabolise carbohydrates more quickly than average. In theory, you can then adjust your diet to manage spikes in your blood sugar. But if a test finds you’re likely to react to nutrients in a certain way, it doesn’t mean you definitely will. “Genetic predispositions are exactly that”, says Dr Keith Grimaldi, Chief Science Officer of DNAfit. “Certain variants will affect the likelihood of a certain outcome.” Like most DNA testing companies, DNAfit screens for gene variations where there is “a reasonable level of scientific consensus, based on human studies” they will have a particular effect. Dr Grimaldi says if you carry the genetic variation CYP1A2 (AA), for example, you will “almost certainly” metabolise caffeine faster than someone who doesn’t, and therefore feel its effects more strongly. It’s also likely people with variations of the MCM6 gene will tolerate lactose, the sugar found in milk. https://ichef.bbci.co.uk/images/ic/480xn/p09qhqtx.jpg DNA tests are sometimes used to check for lactose tolerance. DNA tests help reduce and manage obesity DNA testing is being used successfully in research projects to treat people with a genetic predisposition for obesity, according to Vimal Karani, Professor in Nutrigenetics and Nutrigenomics at the University of Reading. Variations in the FTO gene, also known as the ‘fat gene’, are strongly associated with a higher risk of obesity, particularly among certain ethnic groups. Research shows those who carry at least one copy of specific FTO variations, and who eat a high-carbohydrate diet or are physically inactive, are at ‘particularly high risk’ of obesity. Carrying these variations does not seal your fate though, Dr Karani stresses. His research in low-income countries suggests adopting a healthy high-fibre diet and increasing physical activity could reduce this genetic risk. “There are several genetic testing centres in these countries successfully prescribing personalised diets for people to prevent and reduce obesity”, he says. With less than five percent of the genetic variations responsible for obesity identified so far, research in the area is still in its infancy, says Dr Karani. What’s more, your genes are only part of the complex system involved in your body’s response to food. “DNA tests are just part of the equation”, he says. “An array of other biological markers need to be analysed too, including gut microbiome, metabolites (chemicals involved in bodily functions), blood sugars and fats, cholesterol, blood pressure and lifestyle factors”, to complete the picture. https://ichef.bbci.co.uk/images/ic/480xn/p09qhqmc.jpg Obesity genes have been identified, and some DNA tests check for these. Do DNA home test kits work? But we currently have limited knowledge about the interplay between genes, nutrients and health, according to Dr José Ordovás, Director of Nutrition and Genomics at Tufts University in Boston. There are millions of genetic variations in human DNA, and scientists still don’t know how the vast majority of them influence the way the body functions, or how one gene variation affects another. “For many of the traits DNA kits are testing for – sensitivity to fats and coffee, Omega-3 requirements and the like – there are scores of genes involved”, argues Dr Ordovás. “The genes they’re testing for are just the tip of the iceberg.” Studies carried out by researchers from King’s College London, Massachusetts General Hospital and nutritional science company ZOE, show even identical twins can process the same foods differently, which suggests factors in addition to genetics are important for at least some conditions. “Environmental factors have a profound influence”, says Dr Ordovás – “the time we eat, our stress levels, what we did the previous day, the season of the year, and of course, our microbiota [the organisms in our gut known to impact health]”. But nutrigenomic tests might motivate some people to improve their diet, according to Dr Ordovás. “If you follow the recommendations of one of these diets it may benefit you… but that’s not necessarily because it’s exclusively tailored for you. It may be because you change your eating habits for [the] better.” https://ichef.bbci.co.uk/images/ic/480xn/p09qhr4v.jpg Environmental factors, such as sleep, stress and gut bacteria, in addition to genes, have been found to influence our responses to food. DNA tests of the future Dr Virani believes nutrigenomic testing will become more meaningful when combined with other data about your individual digestive and metabolic processes: biological markers (such as blood sugar and fat), metabolites (the molecules involved in your metabolism) and gut microbiome (the gut bacteria). Health science company ZOE have launched an at-home test kit in the UK that analyses your gut, blood fat and blood-sugar responses to food. And some DNA test companies offer blood tests as an add-on to their genetic tests. But there is still much work to be done to help us understand the complex factors that affect our unique responses to food, and how to combine all the information into algorithms that generate useful tailored dietary advice. Dr Virani envisages the day when precision nutrition, including nutrigenomic tests, will play a key role in improving the nation’s health. “If solid evidence is available that these precision nutrition approaches can reduce the prevalence of obesity and other chronic diseases, the government and the NHS should make these tests available free of charge to everyone”, he says. But he considers this “a long way off”. In June 2021, a Parliamentary Committee published its first report into direct-to-consumer genomic testing. It urged the Government to require manufacturers to have the performance of DNA tests “assessed by an external body” before putting them on sale in the UK, to ensure they’re reliable and deliver the promised results. The government responded in November 2021 explaining they would be investigating further Originally published June 2021 https://ichef.bbci.co.uk/images/ic/480xn/p09qp4v4.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad904eb3bdbfd0cc01c4c"
} | 0bd357a6d7dc56e802036b4a3570adf67b92bcbac6fccfdc7023c6dab67f2740 | What does it take to get a million followers on TikTok?
Many food enthusiasts began making short recipe videos for social media, including the app TikTok, during the first lockdown in spring 2020. Now some have been catapulted to success as social media stars. “Due to the pandemic, social media creators have needed to create content at home, making experiments with food and cooking an obvious go-to”, says Mintel Senior Media Analyst Rebecca McGrath. Hugely popular TikTok food creators are emerging – but how are they using the platform to make their name? https://ichef.bbci.co.uk/images/ic/480xn/p09m6s9z.jpg Poppy O’Toole has experienced a huge increase in followers on TikTok over the past year. “I went from 200,000 followers to a million overnight” TikTok experienced a surge in growth in the UK during the pandemic. “I went from 200,000 followers to a million overnight” on TikTok, says 27-year-old junior sous chef-turned-TikToker Poppy O’Toole about her experience when one of her videos went viral. The food content creator says she began posting recipe videos after she was put on the furlough scheme and later made redundant. The caption of her first video, in April 2020, was “hope this TikTok doesn’t flop like my career”. She has since clocked up 1.5 million followers on TikTok and has a book deal. Chris, co-founder of the TikTok and now Instagram brand Caught Snackin’, says of the TikTok dashboard, “people come across videos without having to search for something specific… If you make good content and people engage with it, it will do well and be shown to more people.” Caught Snackin’ was founded by three London-based colleagues in April 2020, and has gathered momentum. Chris says the account was set up for “fun”, when much of their work in the food industry was postponed due to the pandemic, but it now has almost a million followers, is a full-time job for all three co-founders, and they have recruited staff. Cake-maker Jessica Clemmings saw a large increase in followers after she posted a video on TikTok of decorating a cake inspired by Batman in April last year. It has had 7 million views. The cake-maker “never expected it to do so well”, but now has almost 300,000 followers. So why did Poppy, Chris and Jessica choose TikTok? Because “it was different”, says Poppy, who moved back into her parents’ house when she was made redundant and found her younger siblings were obsessed with TikTok dances. “I wanted to do food videos on social media but didn’t want people I knew to laugh at me, so I thought no-one would notice on TikTok”, she explains. But now some young people “would probably recognise more social media stars on the street than they would people who are on TV”, says Poppy. It “seemed like fun”, says Jessica, who was introduced to TikTok by her 11-year-old niece. Chris reveals he “had never used [TikTok] before so was intrigued”, and he was attracted by the style of the videos, which were simpler to create than longer YouTube videos or the often more polished ones on Instagram. https://ichef.bbci.co.uk/images/ic/480xn/p09m5lp8.jpg Cake-maker Jessica Clemmings started her TikTok account for “fun”, and now has almost 300,000 followers. What makes a cook popular? What do the video creators who are attracting huge numbers of views and followers think makes their videos popular, and is it as easy as it looks? 60 seconds is all you usually have for a TikTok or YouTube Shorts video, and 15–30 seconds for Instagram Reels. That’s why many of the recipes shown have a simple ingredients list and method. “A three-ingredient chocolate cake is our best performing video”, says Lydia from Caught Snackin’, emphasising the importance of keeping recipes concise and understandable when the video is short. Jessica finds “tips and tricks work best”, as something more complicated like baking and decorating a cake isn’t feasible in 60 seconds. Poppy found her niche by focusing her recipes on potatoes. She started “#potatotok”, a hashtag that now has 122 million views. Feta pasta is one of the most popular recipes to come from TikTok in the past year, and feta, tomatoes and pasta are all you need to make it. The hashtag #fetapasta has had over 750 million views. Despite the recipes often being quick and easy, videos can take a long time to make. “One 60-second video takes the best part of four hours”, says Jessica. It’s not just the cooking, and the filming and editing of the video, that take time – thinking of ideas and keeping an eye on trends do too. What is popular one week may have lost traction the next, so you need to keep on top of what other people are posting. Poppy often posts one video per day, and Jessica posts one or two per week. Content should also be “aspirational and entertaining”, says Poppy. She makes her videos humorous, but the recipes are also important. Chris and Lydia put their success at drawing in crowds down to their easy, “not so healthy” recipes and fun vibe, especially when they use popular, branded foods viewers recognise and want to recreate at home. They prefer to stay anonymous on their platform, saying they are “shy” and never thought the platform would gain this much attention. Does it make money? TikTok compensates some creators in the UK. You need to be at least 18 years old, have more than 10,000 followers and have had over 100,000 video views in the past 30 days to access the “Creator Fund”. TikTok says on its website that the amount of money each creator could expect is based on views and engagement of videos, and Poppy adds that her experience is “you don’t make loads [of money] unless your content is consistently viral”. Sponsorship deals “are a stable way to make money”, says Poppy. Jessica says her popularity on TikTok increased her following on Instagram, where she receives more cake orders. “I do sponsored posts on TikTok to make money”, but it doesn’t sell the cakes she makes, as her audience is global rather than in the city she sells to. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/tiktok_million",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What does it take to get a million followers on TikTok?",
"content": "Many food enthusiasts began making short recipe videos for social media, including the app TikTok, during the first lockdown in spring 2020. Now some have been catapulted to success as social media stars. “Due to the pandemic, social media creators have needed to create content at home, making experiments with food and cooking an obvious go-to”, says Mintel Senior Media Analyst Rebecca McGrath. Hugely popular TikTok food creators are emerging – but how are they using the platform to make their name? https://ichef.bbci.co.uk/images/ic/480xn/p09m6s9z.jpg Poppy O’Toole has experienced a huge increase in followers on TikTok over the past year. “I went from 200,000 followers to a million overnight” TikTok experienced a surge in growth in the UK during the pandemic. “I went from 200,000 followers to a million overnight” on TikTok, says 27-year-old junior sous chef-turned-TikToker Poppy O’Toole about her experience when one of her videos went viral. The food content creator says she began posting recipe videos after she was put on the furlough scheme and later made redundant. The caption of her first video, in April 2020, was “hope this TikTok doesn’t flop like my career”. She has since clocked up 1.5 million followers on TikTok and has a book deal. Chris, co-founder of the TikTok and now Instagram brand Caught Snackin’, says of the TikTok dashboard, “people come across videos without having to search for something specific… If you make good content and people engage with it, it will do well and be shown to more people.” Caught Snackin’ was founded by three London-based colleagues in April 2020, and has gathered momentum. Chris says the account was set up for “fun”, when much of their work in the food industry was postponed due to the pandemic, but it now has almost a million followers, is a full-time job for all three co-founders, and they have recruited staff. Cake-maker Jessica Clemmings saw a large increase in followers after she posted a video on TikTok of decorating a cake inspired by Batman in April last year. It has had 7 million views. The cake-maker “never expected it to do so well”, but now has almost 300,000 followers. So why did Poppy, Chris and Jessica choose TikTok? Because “it was different”, says Poppy, who moved back into her parents’ house when she was made redundant and found her younger siblings were obsessed with TikTok dances. “I wanted to do food videos on social media but didn’t want people I knew to laugh at me, so I thought no-one would notice on TikTok”, she explains. But now some young people “would probably recognise more social media stars on the street than they would people who are on TV”, says Poppy. It “seemed like fun”, says Jessica, who was introduced to TikTok by her 11-year-old niece. Chris reveals he “had never used [TikTok] before so was intrigued”, and he was attracted by the style of the videos, which were simpler to create than longer YouTube videos or the often more polished ones on Instagram. https://ichef.bbci.co.uk/images/ic/480xn/p09m5lp8.jpg Cake-maker Jessica Clemmings started her TikTok account for “fun”, and now has almost 300,000 followers. What makes a cook popular? What do the video creators who are attracting huge numbers of views and followers think makes their videos popular, and is it as easy as it looks? 60 seconds is all you usually have for a TikTok or YouTube Shorts video, and 15–30 seconds for Instagram Reels. That’s why many of the recipes shown have a simple ingredients list and method. “A three-ingredient chocolate cake is our best performing video”, says Lydia from Caught Snackin’, emphasising the importance of keeping recipes concise and understandable when the video is short. Jessica finds “tips and tricks work best”, as something more complicated like baking and decorating a cake isn’t feasible in 60 seconds. Poppy found her niche by focusing her recipes on potatoes. She started “#potatotok”, a hashtag that now has 122 million views. Feta pasta is one of the most popular recipes to come from TikTok in the past year, and feta, tomatoes and pasta are all you need to make it. The hashtag #fetapasta has had over 750 million views. Despite the recipes often being quick and easy, videos can take a long time to make. “One 60-second video takes the best part of four hours”, says Jessica. It’s not just the cooking, and the filming and editing of the video, that take time – thinking of ideas and keeping an eye on trends do too. What is popular one week may have lost traction the next, so you need to keep on top of what other people are posting. Poppy often posts one video per day, and Jessica posts one or two per week. Content should also be “aspirational and entertaining”, says Poppy. She makes her videos humorous, but the recipes are also important. Chris and Lydia put their success at drawing in crowds down to their easy, “not so healthy” recipes and fun vibe, especially when they use popular, branded foods viewers recognise and want to recreate at home. They prefer to stay anonymous on their platform, saying they are “shy” and never thought the platform would gain this much attention. Does it make money? TikTok compensates some creators in the UK. You need to be at least 18 years old, have more than 10,000 followers and have had over 100,000 video views in the past 30 days to access the “Creator Fund”. TikTok says on its website that the amount of money each creator could expect is based on views and engagement of videos, and Poppy adds that her experience is “you don’t make loads [of money] unless your content is consistently viral”. Sponsorship deals “are a stable way to make money”, says Poppy. Jessica says her popularity on TikTok increased her following on Instagram, where she receives more cake orders. “I do sponsored posts on TikTok to make money”, but it doesn’t sell the cakes she makes, as her audience is global rather than in the city she sells to."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad905eb3bdbfd0cc01c4d"
} | 4d6e33fa8edf0972bd50c3d6c8831929556e9dc4685de87ee963b15d90146b5d | Which pandemic food trends are here to stay?
Dining outside restaurants and pubs all year round, making more of our meals from kits, ordering veg boxes, and growing our own fruit and veg – the pandemic reshaped what and how we eat in many ways beyond the boom in online supermarket shopping. Now, as most of the legal restrictions due to Covid-19 come to an end, could these trends become part of the new ‘new normal’? https://ichef.bbci.co.uk/images/ic/480xn/p09pygst.jpg Al fresco dining and drinking Many restaurants, bars and pubs have offered al fresco dining during the pandemic. Across the country tables have popped up on pavements and in streets, due to pavement licences with application fees capped at £100, introduced last summer. Fewer than 40 percent of licenced premises in Britain have an outdoor area, such as a garden or car park, to seat guests, according to a March 2021 study, so for many these licences have been a lifeline. They have recently been extended for a year, so we look set to continue our continental café culture into next summer. This could be extended for longer in some city areas. Part of the Northern Quarter in Manchester is to be permanently pedestrianised following positive feedback on measures taken last May. These have seen the bustling Thomas Street closed to traffic for most of the day, allowing bars and restaurants to set out seating areas along the road. Discussions are ongoing about this being expanded into the surrounding streets too. “Temporary and timed pedestrianisation” and “extended outdoor seating” are also listed as a key part of the Mayor of London’s Covid-19 nightlife recovery plan, after precedents were set by various ‘streatery’ projects across the capital in 2020. It’s clear many people are willing to dine outside in some circumstances. A YouGov poll in May this year found 41 percent of respondents would prefer to sit outside a restaurant at that time, even if the weather was “okay (but not great)”. But it’s too early to tell whether the public will continue to embrace outdoor eating outside of the summer. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhgc.jpg Meal kits The popularity of meal kits has massively grown since March 2020. With pre-portioned ingredients and easy-to-follow recipes, they offer to save customers time spent planning meals and shopping. Mintel’s Global Food and Drink Analyst Ayisha Koyenikan says they provided “inspiration to frazzled home cooks who simply did not have the bandwidth to come up with new ideas” during the pandemic. Early in the pandemic, HelloFresh, one of the big market players, faced such high demand that it was forced to close to new customers for a month and took on 3,000 extra staff. Meanwhile, rival firm Gousto more than doubled its sales in 2020. And both companies have continued to see uplifts in customer numbers this year – HelloFresh says its active user numbers were up 74.2 percent in the first three months of 2021 on the same period pre-lockdown in 2020, while Gousto sold 25 million meals in this time. HelloFresh is reportedly confident the shift to buying food online will continue to benefit the company. But Koyenikan highlights that pre-pandemic, the price of subscription services was seen as a barrier for many consumers. She asserts that as we emerge from the pandemic to “less predictable” evening meal routines, with the return of restaurants and socialising, subscription meal kit companies “will have to offer more than basic convenience and shift the perception of value” to help them “to retain newly acquired customers and to build longer-term relationships with existing consumers”. Another issue she flags is that subscription models can mean customers require the foresight to anticipate their meal plans. Many meal kit providers claim their pre-portioned ingredients lead to reduced food waste. But while one study concludes the environmental benefits of this outweigh the impact of excess packaging, persuading consumers of this may not be easy. Some meal kit firms are working to develop more sustainable packaging solutions. Another study found the potential environmental benefit of food deliveries may partly be dependent on consumers taking fewer trips to the supermarket, which might not be a realistic outcome if only one main meal is provided in a meal kit. One thing is for certain, it’s a complex sustainability issue for the market to grasp. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhqv.jpg Veg boxes Another food delivery market that’s seen a huge rise in interest during the pandemic is fruit and veg boxes. A Food Foundation survey of 101 fruit and veg delivery services found the number of boxes sold doubled during the first lockdown. In April 2020, many of these services were closed to new customers as they struggled to meet demand. Even some of the biggest players, such as Riverford and Abel & Cole, had to turn away new customers for a period at some point during the pandemic. While a second report by the Food Foundation found veg box demand had dipped by 18 percent by late 2020, sales were still up 65 percent on February that year. Riverford has seen the boom carry through to the new financial year too, with sales up 45 percent year-on-year. Riverford MD Rob Haward has said that although he feels sales are likely to “fall from [the] current level for a period”, he expects “health, ethics and environment drivers” to fuel future growth. However, there are potential blockers to meeting sustained demand in fruit and veg box schemes, particularly for smaller suppliers. There is a business risk for farmers in pre-empting demand and increasing planting, and farms can only keep up with higher demand if they have increased resources, whether it be land, staffing or infrastructure and logistical improvements. In the first Food Foundation survey, 63 percent of farmers said they would need investment to increase supply. The importance of eating fruit and veg is highlighted in the recently published National Food Strategy. How the public responds to renewed calls to eat their five (or more) per day, and how these needs are met, remains to be seen. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhvd.jpg Growing your own Britain has had a boom in grow-your-own gardening in the last 18 months. 2020 saw 3 million people take up gardening across Britain, according to research by the Horticultural Trades Association. And within the first 100 days of lockdown last year, 200 percent more people accessed the RHS’ online advice on growing food. Suttons Seeds, one of the UK’s largest seed companies, saw seed sales grow 2000 percent during the first lockdown, with 95 percent of seed packet sales being for fruit, veg and herbs. A spokesperson for Suttons says seed sales have remained high since, leading them to create new ranges aimed at novice growers. With one in eight people in Britain having no access to a garden, rising to one in five in London, according to the National Allotment Society, allotment demand soared during the pandemic. A 2020 survey by the Association of Public Sector Excellence (APSE) found 90 percent of councils reported an increase in demand for allotments due to lockdowns. However, demand far outstripped plots available, with 66 percent of respondent councils having an average waiting list time of 18 months or more. APSE says such high interest in allotments “shows the public value and desire to reconnect with nature” and “it may also reflect the renewed interest in the public being more self-sustainable”. An RHS-commissioned survey found seven in ten people found having a garden helped with their mental health during lockdown, too. Garden centre sales for June 2021 are reportedly only down three percent on June 2020 and up 40 percent on the previous year, indicating many people may keep up their new green-fingered habits despite their leisure time being less restricted and the prospect of a return to the office. https://ichef.bbci.co.uk/images/ic/480xn/p09pyj4g.jpg As many people are still working from home, and with UK Hospitality saying self-isolation is causing “carnage” to firms, the impact of the pandemic continues to be felt and it is too soon to be sure which changes are here to stay. But there are signs that some of the ways we shop for food and eat could have a long-term impact. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/pandemic_food_trends",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Which pandemic food trends are here to stay?",
"content": "Dining outside restaurants and pubs all year round, making more of our meals from kits, ordering veg boxes, and growing our own fruit and veg – the pandemic reshaped what and how we eat in many ways beyond the boom in online supermarket shopping. Now, as most of the legal restrictions due to Covid-19 come to an end, could these trends become part of the new ‘new normal’? https://ichef.bbci.co.uk/images/ic/480xn/p09pygst.jpg Al fresco dining and drinking Many restaurants, bars and pubs have offered al fresco dining during the pandemic. Across the country tables have popped up on pavements and in streets, due to pavement licences with application fees capped at £100, introduced last summer. Fewer than 40 percent of licenced premises in Britain have an outdoor area, such as a garden or car park, to seat guests, according to a March 2021 study, so for many these licences have been a lifeline. They have recently been extended for a year, so we look set to continue our continental café culture into next summer. This could be extended for longer in some city areas. Part of the Northern Quarter in Manchester is to be permanently pedestrianised following positive feedback on measures taken last May. These have seen the bustling Thomas Street closed to traffic for most of the day, allowing bars and restaurants to set out seating areas along the road. Discussions are ongoing about this being expanded into the surrounding streets too. “Temporary and timed pedestrianisation” and “extended outdoor seating” are also listed as a key part of the Mayor of London’s Covid-19 nightlife recovery plan, after precedents were set by various ‘streatery’ projects across the capital in 2020. It’s clear many people are willing to dine outside in some circumstances. A YouGov poll in May this year found 41 percent of respondents would prefer to sit outside a restaurant at that time, even if the weather was “okay (but not great)”. But it’s too early to tell whether the public will continue to embrace outdoor eating outside of the summer. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhgc.jpg Meal kits The popularity of meal kits has massively grown since March 2020. With pre-portioned ingredients and easy-to-follow recipes, they offer to save customers time spent planning meals and shopping. Mintel’s Global Food and Drink Analyst Ayisha Koyenikan says they provided “inspiration to frazzled home cooks who simply did not have the bandwidth to come up with new ideas” during the pandemic. Early in the pandemic, HelloFresh, one of the big market players, faced such high demand that it was forced to close to new customers for a month and took on 3,000 extra staff. Meanwhile, rival firm Gousto more than doubled its sales in 2020. And both companies have continued to see uplifts in customer numbers this year – HelloFresh says its active user numbers were up 74.2 percent in the first three months of 2021 on the same period pre-lockdown in 2020, while Gousto sold 25 million meals in this time. HelloFresh is reportedly confident the shift to buying food online will continue to benefit the company. But Koyenikan highlights that pre-pandemic, the price of subscription services was seen as a barrier for many consumers. She asserts that as we emerge from the pandemic to “less predictable” evening meal routines, with the return of restaurants and socialising, subscription meal kit companies “will have to offer more than basic convenience and shift the perception of value” to help them “to retain newly acquired customers and to build longer-term relationships with existing consumers”. Another issue she flags is that subscription models can mean customers require the foresight to anticipate their meal plans. Many meal kit providers claim their pre-portioned ingredients lead to reduced food waste. But while one study concludes the environmental benefits of this outweigh the impact of excess packaging, persuading consumers of this may not be easy. Some meal kit firms are working to develop more sustainable packaging solutions. Another study found the potential environmental benefit of food deliveries may partly be dependent on consumers taking fewer trips to the supermarket, which might not be a realistic outcome if only one main meal is provided in a meal kit. One thing is for certain, it’s a complex sustainability issue for the market to grasp. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhqv.jpg Veg boxes Another food delivery market that’s seen a huge rise in interest during the pandemic is fruit and veg boxes. A Food Foundation survey of 101 fruit and veg delivery services found the number of boxes sold doubled during the first lockdown. In April 2020, many of these services were closed to new customers as they struggled to meet demand. Even some of the biggest players, such as Riverford and Abel & Cole, had to turn away new customers for a period at some point during the pandemic. While a second report by the Food Foundation found veg box demand had dipped by 18 percent by late 2020, sales were still up 65 percent on February that year. Riverford has seen the boom carry through to the new financial year too, with sales up 45 percent year-on-year. Riverford MD Rob Haward has said that although he feels sales are likely to “fall from [the] current level for a period”, he expects “health, ethics and environment drivers” to fuel future growth. However, there are potential blockers to meeting sustained demand in fruit and veg box schemes, particularly for smaller suppliers. There is a business risk for farmers in pre-empting demand and increasing planting, and farms can only keep up with higher demand if they have increased resources, whether it be land, staffing or infrastructure and logistical improvements. In the first Food Foundation survey, 63 percent of farmers said they would need investment to increase supply. The importance of eating fruit and veg is highlighted in the recently published National Food Strategy. How the public responds to renewed calls to eat their five (or more) per day, and how these needs are met, remains to be seen. https://ichef.bbci.co.uk/images/ic/480xn/p09pyhvd.jpg Growing your own Britain has had a boom in grow-your-own gardening in the last 18 months. 2020 saw 3 million people take up gardening across Britain, according to research by the Horticultural Trades Association. And within the first 100 days of lockdown last year, 200 percent more people accessed the RHS’ online advice on growing food. Suttons Seeds, one of the UK’s largest seed companies, saw seed sales grow 2000 percent during the first lockdown, with 95 percent of seed packet sales being for fruit, veg and herbs. A spokesperson for Suttons says seed sales have remained high since, leading them to create new ranges aimed at novice growers. With one in eight people in Britain having no access to a garden, rising to one in five in London, according to the National Allotment Society, allotment demand soared during the pandemic. A 2020 survey by the Association of Public Sector Excellence (APSE) found 90 percent of councils reported an increase in demand for allotments due to lockdowns. However, demand far outstripped plots available, with 66 percent of respondent councils having an average waiting list time of 18 months or more. APSE says such high interest in allotments “shows the public value and desire to reconnect with nature” and “it may also reflect the renewed interest in the public being more self-sustainable”. An RHS-commissioned survey found seven in ten people found having a garden helped with their mental health during lockdown, too. Garden centre sales for June 2021 are reportedly only down three percent on June 2020 and up 40 percent on the previous year, indicating many people may keep up their new green-fingered habits despite their leisure time being less restricted and the prospect of a return to the office. https://ichef.bbci.co.uk/images/ic/480xn/p09pyj4g.jpg As many people are still working from home, and with UK Hospitality saying self-isolation is causing “carnage” to firms, the impact of the pandemic continues to be felt and it is too soon to be sure which changes are here to stay. But there are signs that some of the ways we shop for food and eat could have a long-term impact."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad905eb3bdbfd0cc01c4e"
} | bd5bc039b1f9fe12bcaa18ae4117f9a48a01496394e3dd3ed73caf1b19578e07 | TikTok’s pasta chips – can millions be wrong?
https://ichef.bbci.co.uk/images/ic/480xn/p09nxz4d.jpg Watching TikTok videos of people making ‘pasta chips’, my first thought was “what’s the point?”, and then “who’s going to do that?”. Well, a lot of people, if TikTok video views are anything to go by – at the time of writing, the hashtag #pastachips has racked up over 615 million on the platform. So what are pasta chips? Creators on TikTok are giving a twist to a recipe that arguably needn’t be messed with – crisps (AKA ‘chips’ in American-English). You boil pasta, season it, then bake it in a scorching oven until it’s crunchy like a crisp. Why? I don’t know. But I’m giving it the benefit of the doubt and seeing what all the fuss is about. How to make pasta chips https://ichef.bbci.co.uk/images/ic/480xn/p09ny1mw.jpg You can use whatever pasta you want, but most videos appear to use a short smallish shape, such as farfalle, penne or rigatoni. The pasta is boiled in salted water until just al dente (firm when bitten), then drained. You toss the pasta in olive oil and seasonings. Popular flavourings include dried chilli flakes, herbs, garlic granules and grated cheese, usually Parmesan but you could use Cheddar. It’s basically aglio, olio e pepperoncino pasta baked (I’m so sorry, Italians). I’m going for this classic flavour combo, but some people add less typical pasta seasonings, such as masala spices or Korean gochujang paste. Many on TikTok cook this snack using an air-fryer, which acts like a small very hot oven, with the heating element on the top and a large powerful fan that whips the air around evenly. According to some research, nearly 40 percent of homes in the US had one of these gadgets in July 2020, but they are less common in the UK. To try to replicate the effect you can use your oven on the hottest setting, as I am doing, and bake the pasta for 15 minutes. Some people make a simple dip, such as seasoned yoghurt or whipped feta, to have with their pasta chips, while others make a tomato sauce to replicate crispy lasagne edges. Pasta chip hacks https://ichef.bbci.co.uk/images/ic/480xn/p09nxrpp.jpg Cooked, seasoned and baked linguine When my partner asks why I’m giving him raw pasta, it makes me question the need to boil the pasta in the first place only to dehydrate it again in the oven. So I bung a batch of raw, dried fusilli, dowsed in olive oil, into my oven, which I’ve preheated to as hot as it will go. It takes 10 minutes to brown, so wins for speed, but if you felt like you were eating uncooked pasta before there’s no doubt about it now. The bite is almost jaw-breaking. It’s back to the drawing board, and I wonder if a thinner pasta, pre-boiled, would give the texture I’m after. I tried using linguine. After boiling the pasta for 5 minutes, I toss it with the seasonings on a baking tray and slide it into the oven. Fifteen minutes feels like a long wait to find out if you’ve created the ultimate pasta crisp… The verdict on pasta chips If you’re a die-hard fan of crunchy pasta, you’re probably going to like pasta chips. They smell deliciously cheesy and taste good. But they’re never going to taste or feel like crisps made with potatoes. My first attempt, made in the classic TikTok way with pre-cooked short pasta, was crunchy with a slight chew. It tasted good, but was reminiscent of stale crisps or cooked pasta that’s been refrigerated for a couple of days, which isn’t for everyone. For me, the crunch of the linguine is as good as it gets without deep-frying – but as pasta is made from wheat flour, the herby, spicy, garlicky, crunchy pasta stick tastes a bit like a cheese straw. While that’s by no means a bad thing, it’s not a crisp is it? | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/pasta_chips",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "TikTok’s pasta chips – can millions be wrong?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p09nxz4d.jpg Watching TikTok videos of people making ‘pasta chips’, my first thought was “what’s the point?”, and then “who’s going to do that?”. Well, a lot of people, if TikTok video views are anything to go by – at the time of writing, the hashtag #pastachips has racked up over 615 million on the platform. So what are pasta chips? Creators on TikTok are giving a twist to a recipe that arguably needn’t be messed with – crisps (AKA ‘chips’ in American-English). You boil pasta, season it, then bake it in a scorching oven until it’s crunchy like a crisp. Why? I don’t know. But I’m giving it the benefit of the doubt and seeing what all the fuss is about. How to make pasta chips https://ichef.bbci.co.uk/images/ic/480xn/p09ny1mw.jpg You can use whatever pasta you want, but most videos appear to use a short smallish shape, such as farfalle, penne or rigatoni. The pasta is boiled in salted water until just al dente (firm when bitten), then drained. You toss the pasta in olive oil and seasonings. Popular flavourings include dried chilli flakes, herbs, garlic granules and grated cheese, usually Parmesan but you could use Cheddar. It’s basically aglio, olio e pepperoncino pasta baked (I’m so sorry, Italians). I’m going for this classic flavour combo, but some people add less typical pasta seasonings, such as masala spices or Korean gochujang paste. Many on TikTok cook this snack using an air-fryer, which acts like a small very hot oven, with the heating element on the top and a large powerful fan that whips the air around evenly. According to some research, nearly 40 percent of homes in the US had one of these gadgets in July 2020, but they are less common in the UK. To try to replicate the effect you can use your oven on the hottest setting, as I am doing, and bake the pasta for 15 minutes. Some people make a simple dip, such as seasoned yoghurt or whipped feta, to have with their pasta chips, while others make a tomato sauce to replicate crispy lasagne edges. Pasta chip hacks https://ichef.bbci.co.uk/images/ic/480xn/p09nxrpp.jpg Cooked, seasoned and baked linguine When my partner asks why I’m giving him raw pasta, it makes me question the need to boil the pasta in the first place only to dehydrate it again in the oven. So I bung a batch of raw, dried fusilli, dowsed in olive oil, into my oven, which I’ve preheated to as hot as it will go. It takes 10 minutes to brown, so wins for speed, but if you felt like you were eating uncooked pasta before there’s no doubt about it now. The bite is almost jaw-breaking. It’s back to the drawing board, and I wonder if a thinner pasta, pre-boiled, would give the texture I’m after. I tried using linguine. After boiling the pasta for 5 minutes, I toss it with the seasonings on a baking tray and slide it into the oven. Fifteen minutes feels like a long wait to find out if you’ve created the ultimate pasta crisp… The verdict on pasta chips If you’re a die-hard fan of crunchy pasta, you’re probably going to like pasta chips. They smell deliciously cheesy and taste good. But they’re never going to taste or feel like crisps made with potatoes. My first attempt, made in the classic TikTok way with pre-cooked short pasta, was crunchy with a slight chew. It tasted good, but was reminiscent of stale crisps or cooked pasta that’s been refrigerated for a couple of days, which isn’t for everyone. For me, the crunch of the linguine is as good as it gets without deep-frying – but as pasta is made from wheat flour, the herby, spicy, garlicky, crunchy pasta stick tastes a bit like a cheese straw. While that’s by no means a bad thing, it’s not a crisp is it?"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad906eb3bdbfd0cc01c4f"
} | db1454b679625f342165904f926746ce031a1fea739705ab3989164aada51014 | What is a personalised diet and is it right for you?
One size doesn’t fit all when it comes to healthy eating advice, according to some scientists. Personalised nutrition plans take into account either your genetics, gut bacteria, eating habits, body measurements, weight, cholesterol levels and lifestyle, or a combination of these. Some nutritionists offer personalised diets, and home-testing kits are available for a number of the factors considered. Could personalised nutrition work for you? What is personalised nutrition? https://ichef.bbci.co.uk/images/ic/480xn/p09mz098.jpg Dietitians have been giving personalised diet advice for decades. However, developments in the understanding of factors that affect our individual digestive and metabolic profile, and in the technology that enables us to test for some of these things, have given way to new methods of personalising diets. For instance, research indicates that as individuals we metabolise some foods more quickly than others. This implies that if we knew more about how different foods affect our bodies, we could identify and avoid or cut back on our personal triggers for blood sugar spikes and excess energy. People’s reasons for seeking a personalised diet will vary. According to the British Medical Journal, uses include “for the dietary management of people with specific diseases or intolerances and for those who need special nutritional support, for example, in pregnancy and old age”, as well as for improving health and wellbeing and weight management. If you suspect you have a food allergy or [food intolerance], it is important to identify which foods are causing the reaction. Is personalised nutrition good for your gut? https://ichef.bbci.co.uk/images/ic/480xn/p09n2r8z.jpg “When you eat, you’re not just nourishing your body, you’re feeding the trillions of microbes that live inside your gut”, says Tim Spector, Professor of Genetic Epidemiology at King’s College London. He was involved in recent research that identified ‘good’ and ‘bad’ microbes that correlate with an individual’s risk of common conditions, including Type-2 diabetes, heart disease and obesity. “We may be able to modify our gut microbiome to optimise our health by choosing the best foods for our unique biology”, says Dr Sarah Berry, Nutrition Sciences Lecturer at King’s and Head of Nutrition Science at the group Zoe, which sells an at-home kit to test your “gut, blood fat and blood sugar responses”. While there are broad guidelines for eating for a healthy gut, such as having plenty of fruit and vegetables, no two microbiomes are the same, so in theory personalised advice could be useful. This science is “still in its infancy” though, says Dr Heidi Staudacher, dietitian and Postdoctoral Research Fellow at Deakin University. Companies selling microbiome test kits offer different levels of detail and interpretation of the results. Is a personalised diet easier to stick to? Research indicates we may feel more motivated to follow personalised diet advice than generic advice. In one study, groups of participants were given either general diet guidance, such as eating at least five portions of fruit and veg per day, or personalised advice based on their diet, body measurements or genetics, or a combination of these factors. “We found participants who received personalised dietary advice reduced their intake of discretionary foods more than participants who received usual dietary advice”, says Dr Katherine Livingstone, a lead researcher for the study and Senior Research Fellow at Deakin University’s Institute for Physical Activity and Nutrition. This improvement was seen regardless of which factors the personalised nutrition was based on, although genetic information led to the biggest difference. What is the role of genetics? https://ichef.bbci.co.uk/images/ic/480xn/p09n2rw3.jpg Some research into insulin resistance suggests genetics may influence how you process particular foods. But the PREDICT study, which King’s College London was involved with, suggests DNA testing alone may not give a complete picture. The research measured the sugar, insulin and fat markers in over 1,000 twins’ blood before and after eating the same meals in both controlled and real-world settings. It found even identical twins, sharing the same DNA, had different blood responses to the same food. The “lack of a major genetic component […] highlights the likely involvement of modifiable environmental exposures”, such as exercise, sleep and meal timing, in individual food responses, according to the research. It also found the “gut-microbiome composition” of participants, which it analysed, partly “explained” some of their metabolic responses to foods. Planning your diet “Evidence is still lacking for [the] efficacy, cost-effectiveness and additional benefits of personalised nutrition”, says Ayela Spiro, Nutrition Science Manager for the British Nutrition Foundation. But that doesn’t mean there aren’t benefits for some people from personalised nutrition, depending on their condition and the appropriateness of the tests they have. Our knowledge about personalised nutrition is continually developing, and it seems likely to play a significant role in diet advice in the future. “Health-care professionals, such as dietitians, should remain the first point of call when seeking dietary advice”, says Dr Livingstone. “We should continue to promote the key features of healthier dietary patterns”, says Spiro, and “make it easier for individuals to change and maintain healthier eating”. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/personalised_nutrition",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What is a personalised diet and is it right for you?",
"content": "One size doesn’t fit all when it comes to healthy eating advice, according to some scientists. Personalised nutrition plans take into account either your genetics, gut bacteria, eating habits, body measurements, weight, cholesterol levels and lifestyle, or a combination of these. Some nutritionists offer personalised diets, and home-testing kits are available for a number of the factors considered. Could personalised nutrition work for you? What is personalised nutrition? https://ichef.bbci.co.uk/images/ic/480xn/p09mz098.jpg Dietitians have been giving personalised diet advice for decades. However, developments in the understanding of factors that affect our individual digestive and metabolic profile, and in the technology that enables us to test for some of these things, have given way to new methods of personalising diets. For instance, research indicates that as individuals we metabolise some foods more quickly than others. This implies that if we knew more about how different foods affect our bodies, we could identify and avoid or cut back on our personal triggers for blood sugar spikes and excess energy. People’s reasons for seeking a personalised diet will vary. According to the British Medical Journal, uses include “for the dietary management of people with specific diseases or intolerances and for those who need special nutritional support, for example, in pregnancy and old age”, as well as for improving health and wellbeing and weight management. If you suspect you have a food allergy or [food intolerance], it is important to identify which foods are causing the reaction. Is personalised nutrition good for your gut? https://ichef.bbci.co.uk/images/ic/480xn/p09n2r8z.jpg “When you eat, you’re not just nourishing your body, you’re feeding the trillions of microbes that live inside your gut”, says Tim Spector, Professor of Genetic Epidemiology at King’s College London. He was involved in recent research that identified ‘good’ and ‘bad’ microbes that correlate with an individual’s risk of common conditions, including Type-2 diabetes, heart disease and obesity. “We may be able to modify our gut microbiome to optimise our health by choosing the best foods for our unique biology”, says Dr Sarah Berry, Nutrition Sciences Lecturer at King’s and Head of Nutrition Science at the group Zoe, which sells an at-home kit to test your “gut, blood fat and blood sugar responses”. While there are broad guidelines for eating for a healthy gut, such as having plenty of fruit and vegetables, no two microbiomes are the same, so in theory personalised advice could be useful. This science is “still in its infancy” though, says Dr Heidi Staudacher, dietitian and Postdoctoral Research Fellow at Deakin University. Companies selling microbiome test kits offer different levels of detail and interpretation of the results. Is a personalised diet easier to stick to? Research indicates we may feel more motivated to follow personalised diet advice than generic advice. In one study, groups of participants were given either general diet guidance, such as eating at least five portions of fruit and veg per day, or personalised advice based on their diet, body measurements or genetics, or a combination of these factors. “We found participants who received personalised dietary advice reduced their intake of discretionary foods more than participants who received usual dietary advice”, says Dr Katherine Livingstone, a lead researcher for the study and Senior Research Fellow at Deakin University’s Institute for Physical Activity and Nutrition. This improvement was seen regardless of which factors the personalised nutrition was based on, although genetic information led to the biggest difference. What is the role of genetics? https://ichef.bbci.co.uk/images/ic/480xn/p09n2rw3.jpg Some research into insulin resistance suggests genetics may influence how you process particular foods. But the PREDICT study, which King’s College London was involved with, suggests DNA testing alone may not give a complete picture. The research measured the sugar, insulin and fat markers in over 1,000 twins’ blood before and after eating the same meals in both controlled and real-world settings. It found even identical twins, sharing the same DNA, had different blood responses to the same food. The “lack of a major genetic component […] highlights the likely involvement of modifiable environmental exposures”, such as exercise, sleep and meal timing, in individual food responses, according to the research. It also found the “gut-microbiome composition” of participants, which it analysed, partly “explained” some of their metabolic responses to foods. Planning your diet “Evidence is still lacking for [the] efficacy, cost-effectiveness and additional benefits of personalised nutrition”, says Ayela Spiro, Nutrition Science Manager for the British Nutrition Foundation. But that doesn’t mean there aren’t benefits for some people from personalised nutrition, depending on their condition and the appropriateness of the tests they have. Our knowledge about personalised nutrition is continually developing, and it seems likely to play a significant role in diet advice in the future. “Health-care professionals, such as dietitians, should remain the first point of call when seeking dietary advice”, says Dr Livingstone. “We should continue to promote the key features of healthier dietary patterns”, says Spiro, and “make it easier for individuals to change and maintain healthier eating”."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad906eb3bdbfd0cc01c50"
} | bdf586804655350cf4c6cb027f499dfd3e7624e5289fb4338c163c79bfba7efc | Why are people dyeing their poo blue?
Social media users have been posting pictures of vibrant-blue cupcakes with the unique hashtag #bluepoopchallenge. Yep, that’s right. Blue. Poop. Challenge. This didn’t start off as a viral social media trend, but as research into how well your digestive system and gut microbiome are working. And it’s something we can all try. The time it takes from eating food to excreting it is called the “gut transit time”. Researchers gave participants muffins dyed with strong blue food colouring, turning their poo blue, to make it easy to identify the transit time. “Slower transit time is associated with less favourable gut bacteria and a faster transit time is associated with a better gut bacteria profile”, explains dietitian and intestinal specialist Sophie Medlin (who wasn’t involved with the study). However, a transit time that’s too fast (suggesting you have diarrhoea) may indicate a less healthy gut microbiome. The median gut transit time in the study was 28.7 hours, but it can take less than 12 hours and up to several days. “A gut transit time of 14–58 hours is a good place to be, and indicates that your gut is working as it should”, says the website of ZOE, a health science company linked to the research and encouraging people to take up the challenge. But ZOE and Medlin stress “it’s important to know what is normal for you”, as transit time is affected by many factors. The challenge is not medical advice and doesn’t aim to diagnose, prevent or treat any disease. But at the very least it’s an interesting way to start a conversation about gut health. How to dye your poo blue https://ichef.bbci.co.uk/images/ic/480xn/p09l2d5y.jpg Bake muffins made with blue food colouring. You need to use a professional gel/paste rather than a water-based version, according to the researchers. The original recipe calls for 6g of blue food dye to make 12 muffins. Eat two of the muffins for breakfast and note down the time and date. Check your poo for a blue or green-blue tinge and write down what time you see it. Work out how many hours it has been since you ate the muffins. This is your gut transit time. Be careful when making these muffins, as although it can be funny to have a bright blue tongue, food dye can stain hands, clothes, your work surface and many other things it comes into contact with. Another effect of using this much food dye is that you may be able to taste the additive, which isn’t pleasant. Does it work with other foods? Blue dye can be added to other foods too, as long as you eat 1g food colouring in one sitting. “You can use whatever recipe you like to do the #bluepoopchallenge as long as the dye quantity is kept the same”, the ZOE team wrote in a Tweet. Some Twitter users have shown off their alternatives. What can you do to improve your gut bacteria? There’s no “strong evidence” for what people should do about having a slower transit time, says Medlin, but research suggests diet is an effective way to shape the health of your gut microbiome. Everyone’s gut is different, but some principles apply to all: eating fibre, plenty of vegetables and probiotic foods – live bacteria found in fermented foods such as yoghurt, kimchi and sauerkraut – might encourage healthy microbes to grow. Avoiding highly processed foods and choosing extra-virgin olive oil over other fats when you can as it contains the highest number of microbe-friendly polyphenols, is also advised. Though changes to your gut bacteria can happen within days, long-term benefits may take several months to show. Microbes can also return to their original make-up if you return to a less beneficial diet. Under 18s Under 18s cannot add their results to the experiment on the ZOE Blue Poop Challenge website. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/blue_muffins",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why are people dyeing their poo blue?",
"content": "Social media users have been posting pictures of vibrant-blue cupcakes with the unique hashtag #bluepoopchallenge. Yep, that’s right. Blue. Poop. Challenge. This didn’t start off as a viral social media trend, but as research into how well your digestive system and gut microbiome are working. And it’s something we can all try. The time it takes from eating food to excreting it is called the “gut transit time”. Researchers gave participants muffins dyed with strong blue food colouring, turning their poo blue, to make it easy to identify the transit time. “Slower transit time is associated with less favourable gut bacteria and a faster transit time is associated with a better gut bacteria profile”, explains dietitian and intestinal specialist Sophie Medlin (who wasn’t involved with the study). However, a transit time that’s too fast (suggesting you have diarrhoea) may indicate a less healthy gut microbiome. The median gut transit time in the study was 28.7 hours, but it can take less than 12 hours and up to several days. “A gut transit time of 14–58 hours is a good place to be, and indicates that your gut is working as it should”, says the website of ZOE, a health science company linked to the research and encouraging people to take up the challenge. But ZOE and Medlin stress “it’s important to know what is normal for you”, as transit time is affected by many factors. The challenge is not medical advice and doesn’t aim to diagnose, prevent or treat any disease. But at the very least it’s an interesting way to start a conversation about gut health. How to dye your poo blue https://ichef.bbci.co.uk/images/ic/480xn/p09l2d5y.jpg Bake muffins made with blue food colouring. You need to use a professional gel/paste rather than a water-based version, according to the researchers. The original recipe calls for 6g of blue food dye to make 12 muffins. Eat two of the muffins for breakfast and note down the time and date. Check your poo for a blue or green-blue tinge and write down what time you see it. Work out how many hours it has been since you ate the muffins. This is your gut transit time. Be careful when making these muffins, as although it can be funny to have a bright blue tongue, food dye can stain hands, clothes, your work surface and many other things it comes into contact with. Another effect of using this much food dye is that you may be able to taste the additive, which isn’t pleasant. Does it work with other foods? Blue dye can be added to other foods too, as long as you eat 1g food colouring in one sitting. “You can use whatever recipe you like to do the #bluepoopchallenge as long as the dye quantity is kept the same”, the ZOE team wrote in a Tweet. Some Twitter users have shown off their alternatives. What can you do to improve your gut bacteria? There’s no “strong evidence” for what people should do about having a slower transit time, says Medlin, but research suggests diet is an effective way to shape the health of your gut microbiome. Everyone’s gut is different, but some principles apply to all: eating fibre, plenty of vegetables and probiotic foods – live bacteria found in fermented foods such as yoghurt, kimchi and sauerkraut – might encourage healthy microbes to grow. Avoiding highly processed foods and choosing extra-virgin olive oil over other fats when you can as it contains the highest number of microbe-friendly polyphenols, is also advised. Though changes to your gut bacteria can happen within days, long-term benefits may take several months to show. Microbes can also return to their original make-up if you return to a less beneficial diet. Under 18s Under 18s cannot add their results to the experiment on the ZOE Blue Poop Challenge website."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad906eb3bdbfd0cc01c51"
} | e629fc3ffe20ef847c89df1575fc40583711a2be3ef062c24b35a768702059de | 7 tips for choosing your perfect coffee
Choosing a bag of coffee doesn’t always go smoothly. You might feel you need an interpreter to understand notes about roast, origin and flavour. So how do you decipher the jargon and understand what influences the flavour of your coffee? https://ichef.bbci.co.uk/images/ic/480xn/p09kb88z.jpg Two main types of coffee Arabica and robusta are the two species of plant responsible for most of the world’s coffee. “Arabica is considered superior in flavour to robusta [as] it has more complexity… and less bitterness”, says James Hoffmann, World Barista Championship 2007 winner and author of The World Atlas of Coffee. However, “there are good robustas”, he adds. Robusta contains more caffeine than arabica, so if your key concern is a wake-up call, give it a try. Which roast strength to look for? The longer or ‘darker’ coffee beans are roasted for, the more bitterness and body they will have. This makes coffee “seem intense, quite rich or bold”, says Hoffmann. You can expect more “flavour or complexity” from lighter roasts, but this often comes with more acidity, which can be “off-putting to some”, he explains. Milky coffee, such as a café latte, tastes best when made from darker roasted beans because the stronger, bitter flavour carries the milk. However, you’ll be able to taste the complex notes of lighter roasts in black coffee. If you’re still unsure or drink coffee with and without milk, a medium roast will keep some of the subtle regional notes as well as having the toasted more bitter flavour. The roast level is indicated by the word ‘strength’ on a supermarket bag of coffee. Most have strengths of 3-5, increasing in strength as the numbers get higher, and you’re unlikely to find a 1-2. Speciality coffees may tell you if the roast is light, medium or dark, but if they don’t say, Hoffmann advises they are likely to be light-medium. You might think the higher the strength, the stronger the caffeine kick will be, but darker coffee roasts typically contain less caffeine, as heat burns it off. French and Italian roast coffee are both darker roasts. Some labels tell you if the coffee has been roasted for filter or espresso. https://ichef.bbci.co.uk/images/ic/480xn/p09kb902.jpg Unroasted (left) through to dark roasted coffee (right) What do flavour descriptions on the bag mean? Bags of coffee often display a short description of flavour, and while this is informative it is also trying to get you to buy the coffee. Enticing “cocoa, nutty and caramel notes” doesn’t mean the coffee will taste like a chocolate bar, but it will likely be closer to those flavours than a contrasting citrusy coffee. But you may not even notice these flavour notes if you’re not comparing it to a dissimilar brew. Single origin or blend? https://ichef.bbci.co.uk/images/ic/480xn/p09kbgq1.jpg Coffee blends contain beans from multiple origins, giving a complex, well-rounded flavour. These are often mixed and produced in large batches, so can be “consistent, reassuring, friendly cups of coffee”, says Hoffmann. If you want to compare unique characteristics of coffee around the world, single-origin is the way to go. You’ll find more “diversity of flavour and taste of place, or terroir” in these coffees, says Hoffmann. Single-origin beans are harvested from one place, usually a country or region, and their characteristics are linked to geographical conditions. The aroma, acidity and flavours are often more pronounced than the balanced and mellowed flavours of a blend. But regions have growing seasons, so your favourite single-origin coffee may not be available year-round. Where in the world beans are grown affects their flavour, partly due to altitude and climate. Some countries’ coffees have broad characteristics. For instance, Brazilian and Columbian coffees have a more “traditional” coffee flavour, with nutty, chocolate and caramel notes (good with or without milk), while Kenyan and Ethiopian coffees have more complex flavour profiles that can be more fruity and acidic and are best drunk black as milk may mask the subtle flavours. But country doesn’t always guarantee a flavour. Washed or natural processing? Coffee is in fact a seed in a fruit that looks rather like a cherry. There are two main ways of processing it. The washed process, or wet method, means the soft fruit is removed by water before the seeds are dried. This type of bean has clarity and often vibrancy. The natural, or unwashed, process means drying the fruit whole and then hulling it to get the seeds. Some natural coffees are fruity and sweet, whereas some have a “funky” flavour, according to Hoffmann. He says to look out for descriptors such as pineapple or whisky to spot a more fermented flavour, which isn’t to everyone’s tastes. Whole beans or ground? https://ichef.bbci.co.uk/images/ic/480xn/p09kbccf.jpg Ground coffee starts to go stale quickly, sometimes within a day or two of opening the bag. Whole beans stay fresher for longer, due to the reduced surface area exposed to air. You can buy coffee grinders in shops and online – a burr grinder is preferred to a blade by many, as you can adjust the grind size. It helps if your beans are ground to the right size for your equipment. For espresso machines, it should be fine ground, for a filter coffee (aka drip or pour over coffee) medium, and for a cafetière (aka French press) relatively coarse. You may be able choose between grind sizes when buying ground coffee. Try before you buy Coffee is very personal and what one person likes another won’t, so there is an element of trial and error. Some cafes sell bags of the coffee they serve. You can also sign up to a coffee subscription service, which allows you to have a range of coffees delivered to your door, often in small packages so you can experiment. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/coffee_flavour",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "7 tips for choosing your perfect coffee",
"content": "Choosing a bag of coffee doesn’t always go smoothly. You might feel you need an interpreter to understand notes about roast, origin and flavour. So how do you decipher the jargon and understand what influences the flavour of your coffee? https://ichef.bbci.co.uk/images/ic/480xn/p09kb88z.jpg Two main types of coffee Arabica and robusta are the two species of plant responsible for most of the world’s coffee. “Arabica is considered superior in flavour to robusta [as] it has more complexity… and less bitterness”, says James Hoffmann, World Barista Championship 2007 winner and author of The World Atlas of Coffee. However, “there are good robustas”, he adds. Robusta contains more caffeine than arabica, so if your key concern is a wake-up call, give it a try. Which roast strength to look for? The longer or ‘darker’ coffee beans are roasted for, the more bitterness and body they will have. This makes coffee “seem intense, quite rich or bold”, says Hoffmann. You can expect more “flavour or complexity” from lighter roasts, but this often comes with more acidity, which can be “off-putting to some”, he explains. Milky coffee, such as a café latte, tastes best when made from darker roasted beans because the stronger, bitter flavour carries the milk. However, you’ll be able to taste the complex notes of lighter roasts in black coffee. If you’re still unsure or drink coffee with and without milk, a medium roast will keep some of the subtle regional notes as well as having the toasted more bitter flavour. The roast level is indicated by the word ‘strength’ on a supermarket bag of coffee. Most have strengths of 3-5, increasing in strength as the numbers get higher, and you’re unlikely to find a 1-2. Speciality coffees may tell you if the roast is light, medium or dark, but if they don’t say, Hoffmann advises they are likely to be light-medium. You might think the higher the strength, the stronger the caffeine kick will be, but darker coffee roasts typically contain less caffeine, as heat burns it off. French and Italian roast coffee are both darker roasts. Some labels tell you if the coffee has been roasted for filter or espresso. https://ichef.bbci.co.uk/images/ic/480xn/p09kb902.jpg Unroasted (left) through to dark roasted coffee (right) What do flavour descriptions on the bag mean? Bags of coffee often display a short description of flavour, and while this is informative it is also trying to get you to buy the coffee. Enticing “cocoa, nutty and caramel notes” doesn’t mean the coffee will taste like a chocolate bar, but it will likely be closer to those flavours than a contrasting citrusy coffee. But you may not even notice these flavour notes if you’re not comparing it to a dissimilar brew. Single origin or blend? https://ichef.bbci.co.uk/images/ic/480xn/p09kbgq1.jpg Coffee blends contain beans from multiple origins, giving a complex, well-rounded flavour. These are often mixed and produced in large batches, so can be “consistent, reassuring, friendly cups of coffee”, says Hoffmann. If you want to compare unique characteristics of coffee around the world, single-origin is the way to go. You’ll find more “diversity of flavour and taste of place, or terroir” in these coffees, says Hoffmann. Single-origin beans are harvested from one place, usually a country or region, and their characteristics are linked to geographical conditions. The aroma, acidity and flavours are often more pronounced than the balanced and mellowed flavours of a blend. But regions have growing seasons, so your favourite single-origin coffee may not be available year-round. Where in the world beans are grown affects their flavour, partly due to altitude and climate. Some countries’ coffees have broad characteristics. For instance, Brazilian and Columbian coffees have a more “traditional” coffee flavour, with nutty, chocolate and caramel notes (good with or without milk), while Kenyan and Ethiopian coffees have more complex flavour profiles that can be more fruity and acidic and are best drunk black as milk may mask the subtle flavours. But country doesn’t always guarantee a flavour. Washed or natural processing? Coffee is in fact a seed in a fruit that looks rather like a cherry. There are two main ways of processing it. The washed process, or wet method, means the soft fruit is removed by water before the seeds are dried. This type of bean has clarity and often vibrancy. The natural, or unwashed, process means drying the fruit whole and then hulling it to get the seeds. Some natural coffees are fruity and sweet, whereas some have a “funky” flavour, according to Hoffmann. He says to look out for descriptors such as pineapple or whisky to spot a more fermented flavour, which isn’t to everyone’s tastes. Whole beans or ground? https://ichef.bbci.co.uk/images/ic/480xn/p09kbccf.jpg Ground coffee starts to go stale quickly, sometimes within a day or two of opening the bag. Whole beans stay fresher for longer, due to the reduced surface area exposed to air. You can buy coffee grinders in shops and online – a burr grinder is preferred to a blade by many, as you can adjust the grind size. It helps if your beans are ground to the right size for your equipment. For espresso machines, it should be fine ground, for a filter coffee (aka drip or pour over coffee) medium, and for a cafetière (aka French press) relatively coarse. You may be able choose between grind sizes when buying ground coffee. Try before you buy Coffee is very personal and what one person likes another won’t, so there is an element of trial and error. Some cafes sell bags of the coffee they serve. You can also sign up to a coffee subscription service, which allows you to have a range of coffees delivered to your door, often in small packages so you can experiment."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad906eb3bdbfd0cc01c52"
} | f46eb54b52485002778edb6a82fa2c617d93d61dd8b79d23c2c06bcfc97ae085 | How people learn to cook without reading
Some people with learning disabilities – and those supporting them – are calling for more accessible ways to learn to cook. Teachers, charities and chefs have come together to develop easy-to-read recipes using symbols. https://ichef.bbci.co.uk/images/ic/480xn/p09l6f4v.jpg A MENCAP cooking group in Worthing “Recipe books aren’t accessible and I find the instructions very complicated”, says Harry Roche, a MENCAP ambassador who has a learning disability. Conventional recipes often contain “abstract concepts and require judgement and problem-solving skills”, which people with learning disabilities can struggle with, says occupational therapist Kerry Delaney, who consulted for the Cook and Eat symbol-supported recipe books produced by the South West Yorkshire Partnership NHS Foundation Trust. Symbol-supported recipes (using images and graphics instead of words) are being created by those dedicated to the cause, including charities and teachers. Many of them lay out steps traditional recipes might omit, such as washing your hands or turning the gas on. “People with a learning disability can cook”, Delaney says, “they just need the information given to them in a different way”. Symbol-supported ingredients lists are sometimes accompanied by step-by-step cooking videos. UK charity United Response has launched a cookABILITY series of videos, “made by and for those with learning disabilites”. A dozen recipes are on offer, including spaghetti Bolognese, chilli con carne and fish pie. A downloadable ingredients list, which uses photographs of the foods, is available for each meal. Celebrity chefs help too Teacher Asa Hancock, from Ganton School in Hull, wants to bring more incentive to the cooking experience. He says his students “want to see real chefs” and deserve well-designed resources. He contacted chef Tom Kerridge, who donated a number of recipes, and symbol designers Widgit, who designed them to be used as symbol-supported recipes. “It would be fantastic to get more celebrity chefs on board”, says Hancock, as the excitement increases motivation and focus, ultimately improving the learning experience. Recipes that Tom Kerridge donated for use include chicken tagine traybake, peri-peri chicken and spicy Mexican-style bean burger. You can get the symbol-supported recipes on the Ganton School Hull website. https://ichef.bbci.co.uk/images/ic/480xn/p09jgxhp.png Symbol-supported recipes use pictoral representations to help explain information. Supplied by Asa Hancock, symbols by Widgit. Learning maths and literacy through cooking This year’s Learning Disability Week theme is creativity. Cooking can be a vehicle for self-expression, and can support literacy and numeracy learning, as these skills are naturally embedded in recipes through measuring and weighing, for example. It’s important for people with a learning disability to have the opportunity to improve their skills, as this may open doors to employment, says Roche. Being able to follow a recipe also “increases independence”, adds Roche, who cooks food at home but “would like to have the freedom to enjoy different, more exciting recipes”. He often cooks the same meals, as he says it’s easy, but he’d like to learn to make bread and cakes and to cook with seafood. The symbol recipes can be used in a group setting, such as at a cooking course designed for people with learning disabilities, according to Hancock, or for learning in your own kitchen. Healthier options https://ichef.bbci.co.uk/images/ic/480xn/p09l6fg8.jpg MENCAP cooking in Cornwall “Obesity is a ticking time bomb which will hit people with learning disabilities particularly hard if we fail to make a decisive intervention and don’t give people control over what they eat”, says Alan Tilley, Area Manager of ROC Wellbeing, a subsidiary of UK disability charity United Response. People with a disability are more likely to have a poor diet and not exercise enough, according to research. Cooking a meal from scratch at home can often seem daunting, says Roche, leading many to eat convenience products and not try new foods. With recipes and cookery videos designed for people with a learning disability, healthier meals could be on the menu. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/learning_disabilities_recipes",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How people learn to cook without reading",
"content": "Some people with learning disabilities – and those supporting them – are calling for more accessible ways to learn to cook. Teachers, charities and chefs have come together to develop easy-to-read recipes using symbols. https://ichef.bbci.co.uk/images/ic/480xn/p09l6f4v.jpg A MENCAP cooking group in Worthing “Recipe books aren’t accessible and I find the instructions very complicated”, says Harry Roche, a MENCAP ambassador who has a learning disability. Conventional recipes often contain “abstract concepts and require judgement and problem-solving skills”, which people with learning disabilities can struggle with, says occupational therapist Kerry Delaney, who consulted for the Cook and Eat symbol-supported recipe books produced by the South West Yorkshire Partnership NHS Foundation Trust. Symbol-supported recipes (using images and graphics instead of words) are being created by those dedicated to the cause, including charities and teachers. Many of them lay out steps traditional recipes might omit, such as washing your hands or turning the gas on. “People with a learning disability can cook”, Delaney says, “they just need the information given to them in a different way”. Symbol-supported ingredients lists are sometimes accompanied by step-by-step cooking videos. UK charity United Response has launched a cookABILITY series of videos, “made by and for those with learning disabilites”. A dozen recipes are on offer, including spaghetti Bolognese, chilli con carne and fish pie. A downloadable ingredients list, which uses photographs of the foods, is available for each meal. Celebrity chefs help too Teacher Asa Hancock, from Ganton School in Hull, wants to bring more incentive to the cooking experience. He says his students “want to see real chefs” and deserve well-designed resources. He contacted chef Tom Kerridge, who donated a number of recipes, and symbol designers Widgit, who designed them to be used as symbol-supported recipes. “It would be fantastic to get more celebrity chefs on board”, says Hancock, as the excitement increases motivation and focus, ultimately improving the learning experience. Recipes that Tom Kerridge donated for use include chicken tagine traybake, peri-peri chicken and spicy Mexican-style bean burger. You can get the symbol-supported recipes on the Ganton School Hull website. https://ichef.bbci.co.uk/images/ic/480xn/p09jgxhp.png Symbol-supported recipes use pictoral representations to help explain information. Supplied by Asa Hancock, symbols by Widgit. Learning maths and literacy through cooking This year’s Learning Disability Week theme is creativity. Cooking can be a vehicle for self-expression, and can support literacy and numeracy learning, as these skills are naturally embedded in recipes through measuring and weighing, for example. It’s important for people with a learning disability to have the opportunity to improve their skills, as this may open doors to employment, says Roche. Being able to follow a recipe also “increases independence”, adds Roche, who cooks food at home but “would like to have the freedom to enjoy different, more exciting recipes”. He often cooks the same meals, as he says it’s easy, but he’d like to learn to make bread and cakes and to cook with seafood. The symbol recipes can be used in a group setting, such as at a cooking course designed for people with learning disabilities, according to Hancock, or for learning in your own kitchen. Healthier options https://ichef.bbci.co.uk/images/ic/480xn/p09l6fg8.jpg MENCAP cooking in Cornwall “Obesity is a ticking time bomb which will hit people with learning disabilities particularly hard if we fail to make a decisive intervention and don’t give people control over what they eat”, says Alan Tilley, Area Manager of ROC Wellbeing, a subsidiary of UK disability charity United Response. People with a disability are more likely to have a poor diet and not exercise enough, according to research. Cooking a meal from scratch at home can often seem daunting, says Roche, leading many to eat convenience products and not try new foods. With recipes and cookery videos designed for people with a learning disability, healthier meals could be on the menu."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad907eb3bdbfd0cc01c53"
} | 952efe16f545e267a33b819fb9ed9f32e81fe058de164d6555d3617b3c8dfb9e | What do emojis tell us about food culture?
Bubble tea, fondue, flatbread and tamale (filled steamed Mexican dough, typically made from corn) were the four dishes released as emojis in the past year. They’re fun to send to friends, but for many they also represent cultural recognition. https://ichef.bbci.co.uk/images/ic/480xn/p09gxqlk.jpg The 2020 Facebook ‘care’ emoji hugs a depiction of boba / bubble tea, one of the recent food and drink emojis to make it to your keypad. A form of cultural validation Emoji means pictograph, from the Japanese words e (‘picture’) + moji (‘character’). The resemblance to the English word emotion is coincidental. Emojis never intended to be all-inclusive, according to Jeremy Burge, Chief Emoji Officer at Emojipedia. But as they have expanded from their Japanese roots, “being included on the emoji keyboard can be seen as [a form of cultural] validation”, he says. Many people have suggested emojis help represent their culture on social media. Designer of the new tamale emoji, Chasen Le Hara, hopes when people find the symbol “they think it’s a win for us Mexicans”, and that “my culture’s food is better represented because we have one of our popular dishes as an emoji”. “My proud latinos y latinas, we now have a tamale emoji”, Tweeted pianist Diego. Some even put food emojis in their social media display name “as a way to signal their cultural origins”, much like a flag is used, says Sebastian Delmont, one of the designers behind the new flatbread emoji. To him, the emoji represents the Venezuelan arepa flatbread, but it can be used to signify any circular flatbread, such as pitta and naan. “Just to let everyone know that we all now have an arepa emoji. Life is good”, Tweeted Venezuelan journalist living in LA, Pilar Marrero. “Finally!” Tweeted Ambassador and Director of Presence Switzerland, Nicolas Bideau, “the emoji fondue becomes reality… a big step forward for the image of [the Swiss flag] in the world!” (translated from French). Yiying Lu, a designer behind the new bubble tea emoji, also had her dumpling, chopsticks, Chinese takeout box and fortune cookie emojis approved for use in 2017 by the Unicode Consortium, who decide which emojis make it to your devices. “The emojis I designed not only represented the diversity of Asian culture, but also globalisation and how Eastern and Western cultures interact”, she says. The fortune cookie was invented by the Japanese in California and popularised by Chinese restaurants in America. “It’s a symbol of Asians in the US”, says Lu. Boba / bubble tea was invented in Taiwan, but is now enjoyed around the world. “Public service announcement. We’re getting a bubble tea emoji fam!”, Tweeted YouTuber Shimmy Cocopuffs. Understanding what the emoji represents Image source, Copyright 2020 Twitter, Inc and other contributors https://ichef.bbci.co.uk/images/ic/480xn/p09gyr8k.jpg An arepa (left) with Twitter’s flatbread emoji (right) Only the most popular items are likely to be picked for emojis, so a lot of people have a personal conection with them. That’s why “it’s very important for whoever designs an emoji to understand what it actually represents”, says designer Delmont. Many food emojis, including the recent bubble tea, fondue, tamale and flatbread, were submitted by designers from the culture the foods come from. However, emojis are altered and displayed by different platforms and phone types. Editing the designs has sometimes proved controversial. In 2017, campaigners in Valencia felt strongly that some paella emojis were wrong. “To the dismay of the authors of the original paella emoji proposal, the mixed ingredients used… did not match those used in traditional recipes from Valencia”, says Emojipedia’s Burge. They featured peas, shrimps and mussels instead of the proposed design of chicken, lima beans and green beans. Different platforms now use different versions. Similar issues have occured with other emojis. They may even have an economic impact Yiying Lu reckons emojis could have economic power. After her dumpling emoji was launched, a number of dumpling restaurants told her demand for the food had increased. The manager of a dumpling restaurant in San Francisco said sales tripled during National Dumpling Day, and he believed it was all down to the emoji. “It’s amazing to hear of these emojis contributing to local businesses”, she says. You can submit your own proposal If you’re passionate about a food that isn’t represented as an emoji, you can submit your own application. The first step is to submit your proposal to the Unicode Consortium, a non-profit organisation that sets the standard for how text and emojis are represented and displayed across programs and software. The consortium is made up of big players, including Apple, Facebook, IBM, Adobe, Google, Microsoft, Netflix and Twitter, but anyone can join (although you don’t need to sign up to submit your idea). “There has recently been a shift towards approving fewer emojis each year”, says Burge, so yours needs to stand out and fulfil a number of criteria. Below, designers who had their ideas approved give their five top tips on submitting a successful application. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah.The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny!Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’.Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out.“It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah. The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny! The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny! Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’. Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’. Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out. Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out. “It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. “It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. The new emojis are currently available in iOS 14.2, Android 11 and Samsung devices running OneUI 2.5. Coming soon to Windows. (May 2021) | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_emojis",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What do emojis tell us about food culture?",
"content": "Bubble tea, fondue, flatbread and tamale (filled steamed Mexican dough, typically made from corn) were the four dishes released as emojis in the past year. They’re fun to send to friends, but for many they also represent cultural recognition. https://ichef.bbci.co.uk/images/ic/480xn/p09gxqlk.jpg The 2020 Facebook ‘care’ emoji hugs a depiction of boba / bubble tea, one of the recent food and drink emojis to make it to your keypad. A form of cultural validation Emoji means pictograph, from the Japanese words e (‘picture’) + moji (‘character’). The resemblance to the English word emotion is coincidental. Emojis never intended to be all-inclusive, according to Jeremy Burge, Chief Emoji Officer at Emojipedia. But as they have expanded from their Japanese roots, “being included on the emoji keyboard can be seen as [a form of cultural] validation”, he says. Many people have suggested emojis help represent their culture on social media. Designer of the new tamale emoji, Chasen Le Hara, hopes when people find the symbol “they think it’s a win for us Mexicans”, and that “my culture’s food is better represented because we have one of our popular dishes as an emoji”. “My proud latinos y latinas, we now have a tamale emoji”, Tweeted pianist Diego. Some even put food emojis in their social media display name “as a way to signal their cultural origins”, much like a flag is used, says Sebastian Delmont, one of the designers behind the new flatbread emoji. To him, the emoji represents the Venezuelan arepa flatbread, but it can be used to signify any circular flatbread, such as pitta and naan. “Just to let everyone know that we all now have an arepa emoji. Life is good”, Tweeted Venezuelan journalist living in LA, Pilar Marrero. “Finally!” Tweeted Ambassador and Director of Presence Switzerland, Nicolas Bideau, “the emoji fondue becomes reality… a big step forward for the image of [the Swiss flag] in the world!” (translated from French). Yiying Lu, a designer behind the new bubble tea emoji, also had her dumpling, chopsticks, Chinese takeout box and fortune cookie emojis approved for use in 2017 by the Unicode Consortium, who decide which emojis make it to your devices. “The emojis I designed not only represented the diversity of Asian culture, but also globalisation and how Eastern and Western cultures interact”, she says. The fortune cookie was invented by the Japanese in California and popularised by Chinese restaurants in America. “It’s a symbol of Asians in the US”, says Lu. Boba / bubble tea was invented in Taiwan, but is now enjoyed around the world. “Public service announcement. We’re getting a bubble tea emoji fam!”, Tweeted YouTuber Shimmy Cocopuffs. Understanding what the emoji represents Image source, Copyright 2020 Twitter, Inc and other contributors https://ichef.bbci.co.uk/images/ic/480xn/p09gyr8k.jpg An arepa (left) with Twitter’s flatbread emoji (right) Only the most popular items are likely to be picked for emojis, so a lot of people have a personal conection with them. That’s why “it’s very important for whoever designs an emoji to understand what it actually represents”, says designer Delmont. Many food emojis, including the recent bubble tea, fondue, tamale and flatbread, were submitted by designers from the culture the foods come from. However, emojis are altered and displayed by different platforms and phone types. Editing the designs has sometimes proved controversial. In 2017, campaigners in Valencia felt strongly that some paella emojis were wrong. “To the dismay of the authors of the original paella emoji proposal, the mixed ingredients used… did not match those used in traditional recipes from Valencia”, says Emojipedia’s Burge. They featured peas, shrimps and mussels instead of the proposed design of chicken, lima beans and green beans. Different platforms now use different versions. Similar issues have occured with other emojis. They may even have an economic impact Yiying Lu reckons emojis could have economic power. After her dumpling emoji was launched, a number of dumpling restaurants told her demand for the food had increased. The manager of a dumpling restaurant in San Francisco said sales tripled during National Dumpling Day, and he believed it was all down to the emoji. “It’s amazing to hear of these emojis contributing to local businesses”, she says. You can submit your own proposal If you’re passionate about a food that isn’t represented as an emoji, you can submit your own application. The first step is to submit your proposal to the Unicode Consortium, a non-profit organisation that sets the standard for how text and emojis are represented and displayed across programs and software. The consortium is made up of big players, including Apple, Facebook, IBM, Adobe, Google, Microsoft, Netflix and Twitter, but anyone can join (although you don’t need to sign up to submit your idea). “There has recently been a shift towards approving fewer emojis each year”, says Burge, so yours needs to stand out and fulfil a number of criteria. Below, designers who had their ideas approved give their five top tips on submitting a successful application. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah.The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny!Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’.Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out.“It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah. Your idea should have global appeal. Emojis “are used by people all over the world, so designers have to be aware that this image is not just to represent their own cultural niche, and that it can be shared with the entire planet”, says Delmont. The flatbread is labelled as an arepa, but also on occasion pitta, tortilla, naan and matzah. The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny! The design should be simple but recognisable. When Le Hara first submitted his tamale design, he received the feedback that it “doesn’t look enough like any specific food type”. Remember your emoji will have to be recognisable when it is as small as the text on your phone. That’s tiny! Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’. Prove your concept is already popular. The bubble tea emoji was first submitted in 2017, but the consortium felt the drink wasn’t popular enough. However, it was approved in 2020 after the increased global worth of the Taiwanese drink was noted. Bolzern, a designer behind the fondue emoji, says he demonstrated that towards the end of each year, ‘fondue’ is searched for more often on Google than ‘burgers’. Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out. Ensure your emoji is culturally sensitive. When Lu first proposed the chopsticks emoji, she received instant feedback from Twitter that the design of crossed chopsticks was a no-no in dining etiquette. The issue was caught before the emoji was released, and it was altered before the roll out. “It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. “It’s important to create something you care about”, says Lu, as the process can be long and there is often “no immediate monetisation value”. The new emojis are currently available in iOS 14.2, Android 11 and Samsung devices running OneUI 2.5. Coming soon to Windows. (May 2021)"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad907eb3bdbfd0cc01c54"
} | b51dd907de22128ef331a52562995c3a55a2a41d200a23d30acb882097406587 | Dr Alex’s 5 healthy diet habits to start today
by Dr Alex George, A&E Doctor, the government’s youth mental health ambassador and ex-Love Islander https://ichef.bbci.co.uk/images/ic/480xn/p09f8xvg.jpg In the last year, many of us have reflected on how we can make more balanced choices and improve our health. The cumulative effects of small, positive changes help us make long-lasting meaningful change, so ask yourself what can you do today and not put off until tomorrow. Here are five things I find make real improvements to diet and health. 1. Set realistic goals We are all different shapes and genetically more likely to be a certain weight, no matter how much we exercise or how healthily we eat. There is what I call a ‘happy weight’, when you exercise well and eat a healthy, balanced diet, but stay a constant weight. For some people that might look very lean, for others it’s different. There’s so much pressure with social media to look a certain way. When training for Love Island, I was dieting hard and restricting what I ate because I felt I needed to be very lean and in great shape. But restricting food groups for a long period can have a detrimental effect, and looking back my relationship with food was unhealthy and I didn’t feel good. Now I have a good level of fitness, with a pretty balanced diet, but I’m always slightly at the top end of the ‘healthy’ BMI range, on the edge of being slightly overweight. Genetically, I’m bigger and broader, so my BMI is never going to be low in that range. Set realistic goals for yourself and you might start to become more content. If you’re feeling happier, you’re more likely to make further positive choices. It also helps to reflect about what drives your decision-making – this has been an important shift for me. Fuel yourself to do the things you want to do. I love walking and playing tennis, so for me protein is great for my recovery, and I need carbs for energy. Fats are important for the immune system, skin and hormones, among other things. When I eat well I feel good, and make healthier decisions, such as exercising, because of it. 2. Make everyday habits healthy ones https://ichef.bbci.co.uk/images/ic/480xn/p09f99m1.jpg We’re often creatures of routine, making life easy by doing similar things every day, like going to the same coffee shop in the morning. Think if you can make your everyday habits healthy ones. I know myself, and where I make some consistent unhealthy choices is normally around convenience food. For example, in A&E it’s easy to run up to the canteen and buy food that’s not balanced or even tasty. I try to mitigate this by bringing in a box of food, quickly prepped the night before, with nuts and fruit. It takes literally two or three minutes, and saves money. When you get into that kind of habit, you eat well, feel better for it, and might continue that postive cycle into the rest of the day, for instance choosing to walk or cycle to work instead of driving or taking the bus. 3. Find middle ground where you feel healthy and enjoy food There is no such thing as a bad meal, just an unhealthy diet. In the past, if I had a ‘bad’ meal I’d berate myself for it, but the attitude should be, ‘I really enjoyed that meal’. It’s all about finding balance in diet and life, so if you’re eating well most of the time, it’s fine. If you want a takeaway, have a takeaway, then go back to slightly healthier choices afterwards. You can have too much or too little of most things, so find a happy middle ground where you feel healthy and enjoy food. I find food journaling helpful, to see how balanced my overall diet is, but this might not work for everyone and it’s not something I want anyone to become obsessive about. 4. Eat a rainbow of colours https://ichef.bbci.co.uk/images/ic/480xn/p09f9cm3.jpg One way to easily assess if your diet is healthy without counting micro and macronutrients is to make your plate like a rainbow of vegetables and fruit. If your food is usually quite brown and beige, it’s time to brighten things up. 5. Try to have good-quality sleep We don’t realise how important sleep is to every aspect of our mental and physical health. When you’re knackered you tend to make food choices you wouldn’t if you were refreshed. With poor sleep, people may experience more weight gain and increased risk of diabetes, heart disease and strokes. If you have good-quality sleep, you’re more likely to wake up happy and energised and make positive choices throughout the day. The relationship between sleep and diet is generally cumulative. For example, cut tingdown on caffeine in the afternoon can have a positive effect on your sleep. Then if you wake up refreshed in the morning, you might make healthier food choices and feel more like exercising and being active. One small action can make a big difference. Dr Alex George is the author of Live Well Every Day. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/dr_alex_diet_habits",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dr Alex’s 5 healthy diet habits to start today",
"content": "by Dr Alex George, A&E Doctor, the government’s youth mental health ambassador and ex-Love Islander https://ichef.bbci.co.uk/images/ic/480xn/p09f8xvg.jpg In the last year, many of us have reflected on how we can make more balanced choices and improve our health. The cumulative effects of small, positive changes help us make long-lasting meaningful change, so ask yourself what can you do today and not put off until tomorrow. Here are five things I find make real improvements to diet and health. 1. Set realistic goals We are all different shapes and genetically more likely to be a certain weight, no matter how much we exercise or how healthily we eat. There is what I call a ‘happy weight’, when you exercise well and eat a healthy, balanced diet, but stay a constant weight. For some people that might look very lean, for others it’s different. There’s so much pressure with social media to look a certain way. When training for Love Island, I was dieting hard and restricting what I ate because I felt I needed to be very lean and in great shape. But restricting food groups for a long period can have a detrimental effect, and looking back my relationship with food was unhealthy and I didn’t feel good. Now I have a good level of fitness, with a pretty balanced diet, but I’m always slightly at the top end of the ‘healthy’ BMI range, on the edge of being slightly overweight. Genetically, I’m bigger and broader, so my BMI is never going to be low in that range. Set realistic goals for yourself and you might start to become more content. If you’re feeling happier, you’re more likely to make further positive choices. It also helps to reflect about what drives your decision-making – this has been an important shift for me. Fuel yourself to do the things you want to do. I love walking and playing tennis, so for me protein is great for my recovery, and I need carbs for energy. Fats are important for the immune system, skin and hormones, among other things. When I eat well I feel good, and make healthier decisions, such as exercising, because of it. 2. Make everyday habits healthy ones https://ichef.bbci.co.uk/images/ic/480xn/p09f99m1.jpg We’re often creatures of routine, making life easy by doing similar things every day, like going to the same coffee shop in the morning. Think if you can make your everyday habits healthy ones. I know myself, and where I make some consistent unhealthy choices is normally around convenience food. For example, in A&E it’s easy to run up to the canteen and buy food that’s not balanced or even tasty. I try to mitigate this by bringing in a box of food, quickly prepped the night before, with nuts and fruit. It takes literally two or three minutes, and saves money. When you get into that kind of habit, you eat well, feel better for it, and might continue that postive cycle into the rest of the day, for instance choosing to walk or cycle to work instead of driving or taking the bus. 3. Find middle ground where you feel healthy and enjoy food There is no such thing as a bad meal, just an unhealthy diet. In the past, if I had a ‘bad’ meal I’d berate myself for it, but the attitude should be, ‘I really enjoyed that meal’. It’s all about finding balance in diet and life, so if you’re eating well most of the time, it’s fine. If you want a takeaway, have a takeaway, then go back to slightly healthier choices afterwards. You can have too much or too little of most things, so find a happy middle ground where you feel healthy and enjoy food. I find food journaling helpful, to see how balanced my overall diet is, but this might not work for everyone and it’s not something I want anyone to become obsessive about. 4. Eat a rainbow of colours https://ichef.bbci.co.uk/images/ic/480xn/p09f9cm3.jpg One way to easily assess if your diet is healthy without counting micro and macronutrients is to make your plate like a rainbow of vegetables and fruit. If your food is usually quite brown and beige, it’s time to brighten things up. 5. Try to have good-quality sleep We don’t realise how important sleep is to every aspect of our mental and physical health. When you’re knackered you tend to make food choices you wouldn’t if you were refreshed. With poor sleep, people may experience more weight gain and increased risk of diabetes, heart disease and strokes. If you have good-quality sleep, you’re more likely to wake up happy and energised and make positive choices throughout the day. The relationship between sleep and diet is generally cumulative. For example, cut tingdown on caffeine in the afternoon can have a positive effect on your sleep. Then if you wake up refreshed in the morning, you might make healthier food choices and feel more like exercising and being active. One small action can make a big difference. Dr Alex George is the author of Live Well Every Day."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad908eb3bdbfd0cc01c55"
} | 39ac75c40d4b836b09d1041524f8a38fd9d9018953ffa5ccdd627bd29558fe0a | Are you being fooled by food labels?
https://ichef.bbci.co.uk/images/ic/480xn/p0638rt0.jpg We tend to think of food as healthy or unhealthy, good for you or bad. Companies use this to their advantage in their branding and packaging, to give foods health haloes that suggest they are healthy, when the reality may be more complicated than that. Seducing claims such as 'natural' and 'low fat' lead many of us to overestimate how healthy a food is. It can also discourage us from reading the nutritional details on the back label. What do labels really mean? Organic: it’s easy to believe that 'organic' equals nutritious. But organic certification does not guarantee the nutritional quality of food – instead it states the production methods. A US study has suggested that when food is labelled 'organic', people tend to believe it contains fewer calories. Superfood: the term 'superfood' has no regulatory approval and no accepted definition – it is more a marketing word than a health one. Regardless, it’s been shown to have a strong effect on consumers – 61 percent of us have bought something because it is labelled 'superfood', according to YouGov. Low fat: 'low fat' doesn't always equal healthy. In the UK this label means the product must have less than 3g of fat per 100g. But when producers take out fat they often pile in sugar. Studies have shown that a 'low fat' label can trick us into eating more. Low sugar: similarly to the 'low fat' label, 'low-sugar' foods can be high in fat and calories. The 'no added sugar' label doesn't guarantee a low sugar content. Companies use fruit juice concentrate as a sweetener, as it does not have to be labelled as 'added sugar', but it is essentially sugar. Natural: this word evokes a sense of healthy, unprocessed food. The Food Standards Agency states that 'natural' should mean that the food is made up of ingredients produced by nature. Many contain chemicals renamed to be more appealing to consumers. 'Carrot concentrate', for example, is a highly processed ingredient that's used as a yellow food colouring. How labelling can change your digestion When individuals think they have consumed more calories than they have, their bodies respond as if they have actually consumed more. In a 2011 study, milkshake was packaged in two different bottles. One was labelled 'Sensishake', claiming to be a low-calorie drink with 0 percent fat, no added sugar and 140 calories. The other was labelled 'Indulgence', and advertised as a rich treat with 620 calories. Both drinks had 380 calories. The study measured the participants' level of ghrelin, the 'hunger hormone', whose levels drop in the body after a big meal, signalling to your brain that you're full. When they drank the 'Indulgence' milkshake, their ghrelin levels dropped three times further than when they drank 'Sensishake'. The difference in ghrelin response is consistent with what would have happened if the individuals really had consumed drinks with different calorie counts. These results are consistent with the well-documented placebo effect. Location, location, location We are bad at estimating how many calories are in food, and labelling makes this even more difficult. It turns out location really is everything. Research suggests that when people eat at a fast food chain labelled ‘healthy’ (even if it isn't), they greatly underestimate calories consumed compared to when they eat somewhere they believe to be 'unhealthy'. They may also order more side dishes, drinks and desserts when eating out somewhere 'healthy'. ‘If I have a low-fat snack I can eat more of it' If you have a salad for dinner, do you think you deserve a slice of chocolate cake? A front label only gives limited information and it's important to read the ingredients list at the back. Even if you are trying to reduce the fat in your diet, eating foods with the fat swapped for sugar will not necessarily be better for you. A great way to eat better is to cook for yourself so you know exactly what you're eating. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/are_we_fooled_by_food_labels",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Are you being fooled by food labels?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0638rt0.jpg We tend to think of food as healthy or unhealthy, good for you or bad. Companies use this to their advantage in their branding and packaging, to give foods health haloes that suggest they are healthy, when the reality may be more complicated than that. Seducing claims such as 'natural' and 'low fat' lead many of us to overestimate how healthy a food is. It can also discourage us from reading the nutritional details on the back label. What do labels really mean? Organic: it’s easy to believe that 'organic' equals nutritious. But organic certification does not guarantee the nutritional quality of food – instead it states the production methods. A US study has suggested that when food is labelled 'organic', people tend to believe it contains fewer calories. Superfood: the term 'superfood' has no regulatory approval and no accepted definition – it is more a marketing word than a health one. Regardless, it’s been shown to have a strong effect on consumers – 61 percent of us have bought something because it is labelled 'superfood', according to YouGov. Low fat: 'low fat' doesn't always equal healthy. In the UK this label means the product must have less than 3g of fat per 100g. But when producers take out fat they often pile in sugar. Studies have shown that a 'low fat' label can trick us into eating more. Low sugar: similarly to the 'low fat' label, 'low-sugar' foods can be high in fat and calories. The 'no added sugar' label doesn't guarantee a low sugar content. Companies use fruit juice concentrate as a sweetener, as it does not have to be labelled as 'added sugar', but it is essentially sugar. Natural: this word evokes a sense of healthy, unprocessed food. The Food Standards Agency states that 'natural' should mean that the food is made up of ingredients produced by nature. Many contain chemicals renamed to be more appealing to consumers. 'Carrot concentrate', for example, is a highly processed ingredient that's used as a yellow food colouring. How labelling can change your digestion When individuals think they have consumed more calories than they have, their bodies respond as if they have actually consumed more. In a 2011 study, milkshake was packaged in two different bottles. One was labelled 'Sensishake', claiming to be a low-calorie drink with 0 percent fat, no added sugar and 140 calories. The other was labelled 'Indulgence', and advertised as a rich treat with 620 calories. Both drinks had 380 calories. The study measured the participants' level of ghrelin, the 'hunger hormone', whose levels drop in the body after a big meal, signalling to your brain that you're full. When they drank the 'Indulgence' milkshake, their ghrelin levels dropped three times further than when they drank 'Sensishake'. The difference in ghrelin response is consistent with what would have happened if the individuals really had consumed drinks with different calorie counts. These results are consistent with the well-documented placebo effect. Location, location, location We are bad at estimating how many calories are in food, and labelling makes this even more difficult. It turns out location really is everything. Research suggests that when people eat at a fast food chain labelled ‘healthy’ (even if it isn't), they greatly underestimate calories consumed compared to when they eat somewhere they believe to be 'unhealthy'. They may also order more side dishes, drinks and desserts when eating out somewhere 'healthy'. ‘If I have a low-fat snack I can eat more of it' If you have a salad for dinner, do you think you deserve a slice of chocolate cake? A front label only gives limited information and it's important to read the ingredients list at the back. Even if you are trying to reduce the fat in your diet, eating foods with the fat swapped for sugar will not necessarily be better for you. A great way to eat better is to cook for yourself so you know exactly what you're eating."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad908eb3bdbfd0cc01c56"
} | 6d6b225812844e93ebd163d996032b9b523f7deb8e6d76c05abdfce8eb8b0d94 | 100 recipes to improve your life
A good-quality breakfast, plenty of exercise, a homemade lunch and stress-free freshly cooked dinner are keys to a healthy life. No time? No problem. Empty wallet? We're on it. Make quick homemade breakfasts We spend, on average, just under 11 minutes eating breakfast every day. A bowl of cereal or slice of toast is super-speedy to prep, but you can rustle up and eat most of these breakfasts in a similar amount of time. Alternatively, make breakfast the night before so it's ready to eat before the kettle has boiled. Adding fruit and veg is one way to make breakfast taste great without extra sugar – and it helps you get your five-a-day. You could save a pretty penny, decrease your sugar intake and up your fibre, protein and vitamins, keeping you fuller for longer. Pack favourite meals with extra veg One thing that's sure to improve your life is getting your five-a-day, every day. According to the National Diet and Nutrition Survey only 31% of adults and 8% of teenagers meet the five-a-day recommendation. Start by simply adding more veggies to your usual meals (you can even hide them), then add a couple of new dishes to your repertoire. Fill up on gut-friendly fibre Complex carbs are your friends and many everyday foods are packed with this vital nutrient: brown rice, wholemeal pasta, peas, beans, grains and pulses are loaded with it. If you don’t like wholemeal pasta and brown rice, just add lots of fibrous vegetables to the sauce. There are plenty of other high-fibre meals and snacks. Make your own lunch Spend more time on your lunch break enjoying yourself rather than stood in a supermarket queue, make your meal the way you like it and save cash! Sandwiches, wraps and salads are easy to make and simple to transport in a lunch box. Try takeaway swaps It's time to quit fast-food habits and make your own dinner. Whether you're partial to a Chinese or Indian takeaway, fish and chips or a kebab, we've got plenty of easy recipes. Batch-cook favourites There's no better feeling than a homemade meal you've stashed away in the freezer for after a long and tiring day. Live your best smug life by using your spare time to batch-cook meals for days when you need them most. Baking and slow-cooking make an easy job of prepping large meals. Eat more oily fish Oily fish is a great source of protein. It is low in saturated fat and high in the essential fatty acid Omega 3, which is good for memory and brain function. Salmon is the most popular, but mackerel, trout and sardines are great sources too. Few of us eat the recommended one portion a week, so here are some easy recipes to help change that. Be ready for last-minute dinners Dinner doesn't have to involve loads of planning. These meals need a handful of ingredients and take almost no time to prep. Keep a small stack of shop-bought pasta, gnocchi, wraps, rice and noodles in your cupboard. You might have to pop to the shops for one or two fresh items, but a well-stocked cupboard should keep stress levels down. Eat well when you’re skint Perhaps you’re waiting for your pay packet or saving up for the trip of a lifetime, but eating cheaply doesn't have to come at the cost of boring food. Tins, packets, cheaper cuts of meat and local produce bring the cost of your weekly shop down, without having to compromise on taste or size. Fill up on these wallet-concious meals. Fuelling exercise Exercise may make you feel tired in the short term, but getting fitter is likely to improve your energy and concentration. Fuelling your body before a major workout will give you the energy to perform at your best. Many professionals advise you eat 45–60 minutes before the workout and within 45 minutes of finishing. Make sure you eat plenty of slow-release carbs such as oats, fruits and wholegrains. After a tiring workout, your body rebuilds its glycogen stores to repair and grow your muscles. Eating a combination of carbs, fats and proteins helps with this and to avoid sore muscles. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/100_recipes_to_improve_your_life",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "100 recipes to improve your life",
"content": "A good-quality breakfast, plenty of exercise, a homemade lunch and stress-free freshly cooked dinner are keys to a healthy life. No time? No problem. Empty wallet? We're on it. Make quick homemade breakfasts We spend, on average, just under 11 minutes eating breakfast every day. A bowl of cereal or slice of toast is super-speedy to prep, but you can rustle up and eat most of these breakfasts in a similar amount of time. Alternatively, make breakfast the night before so it's ready to eat before the kettle has boiled. Adding fruit and veg is one way to make breakfast taste great without extra sugar – and it helps you get your five-a-day. You could save a pretty penny, decrease your sugar intake and up your fibre, protein and vitamins, keeping you fuller for longer. Pack favourite meals with extra veg One thing that's sure to improve your life is getting your five-a-day, every day. According to the National Diet and Nutrition Survey only 31% of adults and 8% of teenagers meet the five-a-day recommendation. Start by simply adding more veggies to your usual meals (you can even hide them), then add a couple of new dishes to your repertoire. Fill up on gut-friendly fibre Complex carbs are your friends and many everyday foods are packed with this vital nutrient: brown rice, wholemeal pasta, peas, beans, grains and pulses are loaded with it. If you don’t like wholemeal pasta and brown rice, just add lots of fibrous vegetables to the sauce. There are plenty of other high-fibre meals and snacks. Make your own lunch Spend more time on your lunch break enjoying yourself rather than stood in a supermarket queue, make your meal the way you like it and save cash! Sandwiches, wraps and salads are easy to make and simple to transport in a lunch box. Try takeaway swaps It's time to quit fast-food habits and make your own dinner. Whether you're partial to a Chinese or Indian takeaway, fish and chips or a kebab, we've got plenty of easy recipes. Batch-cook favourites There's no better feeling than a homemade meal you've stashed away in the freezer for after a long and tiring day. Live your best smug life by using your spare time to batch-cook meals for days when you need them most. Baking and slow-cooking make an easy job of prepping large meals. Eat more oily fish Oily fish is a great source of protein. It is low in saturated fat and high in the essential fatty acid Omega 3, which is good for memory and brain function. Salmon is the most popular, but mackerel, trout and sardines are great sources too. Few of us eat the recommended one portion a week, so here are some easy recipes to help change that. Be ready for last-minute dinners Dinner doesn't have to involve loads of planning. These meals need a handful of ingredients and take almost no time to prep. Keep a small stack of shop-bought pasta, gnocchi, wraps, rice and noodles in your cupboard. You might have to pop to the shops for one or two fresh items, but a well-stocked cupboard should keep stress levels down. Eat well when you’re skint Perhaps you’re waiting for your pay packet or saving up for the trip of a lifetime, but eating cheaply doesn't have to come at the cost of boring food. Tins, packets, cheaper cuts of meat and local produce bring the cost of your weekly shop down, without having to compromise on taste or size. Fill up on these wallet-concious meals. Fuelling exercise Exercise may make you feel tired in the short term, but getting fitter is likely to improve your energy and concentration. Fuelling your body before a major workout will give you the energy to perform at your best. Many professionals advise you eat 45–60 minutes before the workout and within 45 minutes of finishing. Make sure you eat plenty of slow-release carbs such as oats, fruits and wholegrains. After a tiring workout, your body rebuilds its glycogen stores to repair and grow your muscles. Eating a combination of carbs, fats and proteins helps with this and to avoid sore muscles."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad908eb3bdbfd0cc01c57"
} | 9e997b8d70848e51280523078fcc5c03ff12897d199d6be7823b79ff6c4b6bad | Do 'diet foods' make you fatter?
The benefits of low-fat processed foods have been questioned, as many replace the fat with added sugar or sweeteners. Not all calories are thought of as the same any more, with experts identifying that fat and protein have advantages over refined carbohydrates in making you feel satiated and full for longer. The 'low-fat' trap Studies show that we eat more when something is described as ‘low-fat’. In one study people ate as many as 28 percent more low-fat sugar-coated chocolates than normal ones. It also found that people underestimate the number of calories they consume when eating low-fat food. Know that guilty feeling when you’ve eaten a lot of something high-calorie, high-sugar and/or high-fat? You’re not alone. But when you eat too much of a food labelled ‘low-fat’, studies show you feel less guilty, especially if you’re overweight already. Labelling snacks as 'low-fat' seems to mean people increase the serving size regardless of whether the snack is healthy or unhealthy. A food labelled ‘low-fat’, in which the fat has been replaced with sugar, may not be as low in calorie density as you'd expect. Meringues, for example, are no-fat but very high in sugar. A diet high in ‘good’ fat is likely to be better for you than a low-fat diet that is high in sugar. Can you consume sweeteners? Whether it’s diet soda, saccharin instead of sugar in tea, a sugar-free dessert or sweet, or even a ready-meal, artificial sweeteners have been fully adopted into modern diets. But what if the very things thought to help us eat less sugar and stay slimmer are actually making us fatter? Studies suggest that if you consume something sweet you appetite increases, whether the food or drink is artificially sweetened or not. This is because sweeteners activate the brain's 'sugar reward' pathways, giving you a 'sweet tooth' that can cause you to snack more. When you consume something naturally sweet you have an initial metabolic response to the sugar, but studies show that the initial neuro-physical response to artificial sweeteners is not the same. Some artificial sweeteners also trigger insulin, which sends your body into fat storage mode and leads to weight gain. https://ichef.bbci.co.uk/images/ic/480xn/p06182tx.jpg Snacks that we perceive to be ‘low fat’ or ‘healthy’ are often not as good for you as they seem. Snack attack Snacks that you perceive to be low fat or healthy are often not as good for you as they seem. Rice snacks: they may seem healthier than crisps, but some can be high in salt.Yoghurt raisins: while you would expect these to be sweet, a 25g portion can contain as much as 5g of fat, compared to the trace amounts of fat found in uncoated raisins.Low-fat yoghurt: they may have less fat and fewer calories, but they can contain as much as 10g more sugar than a plain natural yoghurt. Rice snacks: they may seem healthier than crisps, but some can be high in salt. Yoghurt raisins: while you would expect these to be sweet, a 25g portion can contain as much as 5g of fat, compared to the trace amounts of fat found in uncoated raisins. Low-fat yoghurt: they may have less fat and fewer calories, but they can contain as much as 10g more sugar than a plain natural yoghurt. The key to a healthy diet Focusing too heavily on the sugar, salt, fat and calories in food can be counterproductive when it comes to healthiness. Tips for a healthy diet include: Cook it yourself: cooking your own meals and snacks means that you can control how much salt, sugar and fat you put in.Don't focus on a single macro-nutrient: some snacks may be high in fat, but don’t rule them out. A handful of almonds, for example, contains around 7g fat, but you will also benefit from their high protein and fibre content.Avoid empty calories: while some foods have a high nutritional value, others are essentially 'empty calories', which means your body gets very little from them nutritionally. These include sugary soft drinks and confectionery. Cook it yourself: cooking your own meals and snacks means that you can control how much salt, sugar and fat you put in. Don't focus on a single macro-nutrient: some snacks may be high in fat, but don’t rule them out. A handful of almonds, for example, contains around 7g fat, but you will also benefit from their high protein and fibre content. Avoid empty calories: while some foods have a high nutritional value, others are essentially 'empty calories', which means your body gets very little from them nutritionally. These include sugary soft drinks and confectionery. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/do_diet_foods_make_you_fatter",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Do 'diet foods' make you fatter?",
"content": "The benefits of low-fat processed foods have been questioned, as many replace the fat with added sugar or sweeteners. Not all calories are thought of as the same any more, with experts identifying that fat and protein have advantages over refined carbohydrates in making you feel satiated and full for longer. The 'low-fat' trap Studies show that we eat more when something is described as ‘low-fat’. In one study people ate as many as 28 percent more low-fat sugar-coated chocolates than normal ones. It also found that people underestimate the number of calories they consume when eating low-fat food. Know that guilty feeling when you’ve eaten a lot of something high-calorie, high-sugar and/or high-fat? You’re not alone. But when you eat too much of a food labelled ‘low-fat’, studies show you feel less guilty, especially if you’re overweight already. Labelling snacks as 'low-fat' seems to mean people increase the serving size regardless of whether the snack is healthy or unhealthy. A food labelled ‘low-fat’, in which the fat has been replaced with sugar, may not be as low in calorie density as you'd expect. Meringues, for example, are no-fat but very high in sugar. A diet high in ‘good’ fat is likely to be better for you than a low-fat diet that is high in sugar. Can you consume sweeteners? Whether it’s diet soda, saccharin instead of sugar in tea, a sugar-free dessert or sweet, or even a ready-meal, artificial sweeteners have been fully adopted into modern diets. But what if the very things thought to help us eat less sugar and stay slimmer are actually making us fatter? Studies suggest that if you consume something sweet you appetite increases, whether the food or drink is artificially sweetened or not. This is because sweeteners activate the brain's 'sugar reward' pathways, giving you a 'sweet tooth' that can cause you to snack more. When you consume something naturally sweet you have an initial metabolic response to the sugar, but studies show that the initial neuro-physical response to artificial sweeteners is not the same. Some artificial sweeteners also trigger insulin, which sends your body into fat storage mode and leads to weight gain. https://ichef.bbci.co.uk/images/ic/480xn/p06182tx.jpg Snacks that we perceive to be ‘low fat’ or ‘healthy’ are often not as good for you as they seem. Snack attack Snacks that you perceive to be low fat or healthy are often not as good for you as they seem. Rice snacks: they may seem healthier than crisps, but some can be high in salt.Yoghurt raisins: while you would expect these to be sweet, a 25g portion can contain as much as 5g of fat, compared to the trace amounts of fat found in uncoated raisins.Low-fat yoghurt: they may have less fat and fewer calories, but they can contain as much as 10g more sugar than a plain natural yoghurt. Rice snacks: they may seem healthier than crisps, but some can be high in salt. Yoghurt raisins: while you would expect these to be sweet, a 25g portion can contain as much as 5g of fat, compared to the trace amounts of fat found in uncoated raisins. Low-fat yoghurt: they may have less fat and fewer calories, but they can contain as much as 10g more sugar than a plain natural yoghurt. The key to a healthy diet Focusing too heavily on the sugar, salt, fat and calories in food can be counterproductive when it comes to healthiness. Tips for a healthy diet include: Cook it yourself: cooking your own meals and snacks means that you can control how much salt, sugar and fat you put in.Don't focus on a single macro-nutrient: some snacks may be high in fat, but don’t rule them out. A handful of almonds, for example, contains around 7g fat, but you will also benefit from their high protein and fibre content.Avoid empty calories: while some foods have a high nutritional value, others are essentially 'empty calories', which means your body gets very little from them nutritionally. These include sugary soft drinks and confectionery. Cook it yourself: cooking your own meals and snacks means that you can control how much salt, sugar and fat you put in. Don't focus on a single macro-nutrient: some snacks may be high in fat, but don’t rule them out. A handful of almonds, for example, contains around 7g fat, but you will also benefit from their high protein and fibre content. Avoid empty calories: while some foods have a high nutritional value, others are essentially 'empty calories', which means your body gets very little from them nutritionally. These include sugary soft drinks and confectionery."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad909eb3bdbfd0cc01c58"
} | fcbabafdc077131653532d0bb5127ea39be78503f93087cfd38b9be998510724 | Can a vitamin pill a day keep the doctor away?
The vitamin industry is booming and we Brits have bought into it in a big way. Over two-thirds of UK consumers take vitamins, minerals or supplements according to Mintel. Many of us aren't taking them to treat a deficiency – we're popping pills in the belief they will boost our health. With so many supplements available, lots of which combine different vitamins and minerals into multivitamins, it's difficult to know which (if any) will do you good. You need 13 vitamins to maintain health, but should you take any of them in supplement form? https://ichef.bbci.co.uk/images/ic/480xn/p06pmg7q.jpg Do you need to top up your vits every day? There are two types of vitamins: fat-soluble and water-soluble. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts.Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts. Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Some multivitamin pills also contain minerals and trace elements, particularly calcium, zinc and iron. You should be able to get enough of these three minerals from your diet unless you have a condition that increases your requirement. Calcium is needed for strong bones; you need 700mg per day.Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day.Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Calcium is needed for strong bones; you need 700mg per day. Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day. Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Who may benefit from taking a supplement? The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium.Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round.If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended.Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements.Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements: Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Vitamin C tablets – life savers or time wasters? People have been taking Vitamin C to stave off a cold for years. It has a reputation of being a 'superfood', as it is an antioxidant. However, there is little evidence that it can prevent infections, disease or treat early cold symptoms. The body cannot store excess Vitamin C, so if you consume too much you will excrete it in urine, giving you expensive wee. Vitamin C is widely available in fruit and vegetables. A single orange contains around 70mg (compared to the UK recommended intake of 40mg), so deficiency is rare. How many vitamins do you need? The amount of vitamins and minerals that you need is unique to you. It depends on your age, activity levels, gender and other variables. See the NHS vitamin and mineral guide at the bottom of this article for more details on RNIs (Reference Nutrient Intakes). Most experts believe we can get all the vitamins and minerals we need from a healthy, balanced diet, with the exception of Vitamin D. However, the National Diet and Nutrition Survey shows that some of us fail to meet all the RNIs and try to make up for the shortfall by self-medicating with multivitamin supplements rather than reassessing our diet. Eating your 5-a-day will have you well on the way! Originally published October 2018. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/should_you_take_vitamin_supplements",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Can a vitamin pill a day keep the doctor away?",
"content": "The vitamin industry is booming and we Brits have bought into it in a big way. Over two-thirds of UK consumers take vitamins, minerals or supplements according to Mintel. Many of us aren't taking them to treat a deficiency – we're popping pills in the belief they will boost our health. With so many supplements available, lots of which combine different vitamins and minerals into multivitamins, it's difficult to know which (if any) will do you good. You need 13 vitamins to maintain health, but should you take any of them in supplement form? https://ichef.bbci.co.uk/images/ic/480xn/p06pmg7q.jpg Do you need to top up your vits every day? There are two types of vitamins: fat-soluble and water-soluble. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts.Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Fat-soluble vitamins (Vitamins A, D, E and K) are stored by your body, so you can maintain your supplies without eating them every day. The downside is you can overdose on them, so it's really important not to take excessive amounts. Water-soluble vitamins (Vitamin C and B vitamins such as folic acid) cannot be stored by your body, so you need to consume a steady supply. But if you eat more of any one of these vitamins than you need, you will excrete the excess in urine. However, Vitamin B12 can be stored by your liver. Some multivitamin pills also contain minerals and trace elements, particularly calcium, zinc and iron. You should be able to get enough of these three minerals from your diet unless you have a condition that increases your requirement. Calcium is needed for strong bones; you need 700mg per day.Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day.Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Calcium is needed for strong bones; you need 700mg per day. Zinc is needed for your immune and digestive system; women need 7mg per day, men 9.5mg per day. Iron is needed to release energy for food and to transport oxygen around your blood. Women aged 19-50 need 14.8mg iron per day, men 8.7mg. Who may benefit from taking a supplement? The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium.Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round.If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended.Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements.Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. The NHS advises people living in the UK to take Vitamin D supplements in the autumn and winter. Vitamin D helps us to absorb calcium, keeping our teeth, bones and muscles strong and healthy. It also helps us absorb phosphate and magnesium. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. Those with a poor appetite and the elderly may benefit from taking a targeted multivitamin. Your doctor should be able to advise you. The elderly or housebound should also take Vitamin D supplements, with calcium for absorption, all year round. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements:Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. If you are on a diet that restricts certain foods, whether as a lifestyle choice or for weight loss, you might benefit from taking supplements to replace the nutrients found in those foods. It is worth considering a multivitamin if you are on a very low-calorie diet. Here are other diets that might require supplements: Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products.Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Dairy-free diets may be complemented by a calcium supplement or calcium-fortified products. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Vegans and those who don’t consume many animal products have the potential to be deficient in vitamin B12 and calcium, so a supplement in these nutrients is recommended. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Girls and women who have heavy periods may not be eating enough iron to replace the loss. The National Diet and Nutrition Survey finds that 4.8% of women aged 35-49 have iron-deficiency anaemia, while 12.5% have low iron stores. Always consult your doctor before taking iron supplements. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Women trying to conceive and in the first 12 weeks of pregnancy are advised to take folic acid supplements. This reduces their child’s risk of neural tube defects such as spina bifida. Vitamin C tablets – life savers or time wasters? People have been taking Vitamin C to stave off a cold for years. It has a reputation of being a 'superfood', as it is an antioxidant. However, there is little evidence that it can prevent infections, disease or treat early cold symptoms. The body cannot store excess Vitamin C, so if you consume too much you will excrete it in urine, giving you expensive wee. Vitamin C is widely available in fruit and vegetables. A single orange contains around 70mg (compared to the UK recommended intake of 40mg), so deficiency is rare. How many vitamins do you need? The amount of vitamins and minerals that you need is unique to you. It depends on your age, activity levels, gender and other variables. See the NHS vitamin and mineral guide at the bottom of this article for more details on RNIs (Reference Nutrient Intakes). Most experts believe we can get all the vitamins and minerals we need from a healthy, balanced diet, with the exception of Vitamin D. However, the National Diet and Nutrition Survey shows that some of us fail to meet all the RNIs and try to make up for the shortfall by self-medicating with multivitamin supplements rather than reassessing our diet. Eating your 5-a-day will have you well on the way! Originally published October 2018."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad909eb3bdbfd0cc01c59"
} | ecfa16e9c0bde93ec796e93843b57eea644f7962d4746facd26f9075a4425b2a | How to succeed on a total diet replacement programme
If you’re obese or severely obese and suffering from health complications linked to your weight, you could consider a total diet replacement (TDR) programme. This involves replacing all foods with specially formulated products such as soups, shakes and cereal bars, providing between 800–1200 calories per day. Only follow a very low calorie diet if a GP has suggested it to you. If they feel it is right for you, they will help you choose one that includes regular meetings with a specially trained counsellor or health professional. They will explain how to use the meal replacement products and help you stick with the programme. They should also support you as you reintroduce foods to your diet, and help you develop healthy eating habits.Very low calorie diets are not a long-term weight management strategy and should only be used as part of a wider plan. https://ichef.bbci.co.uk/images/ic/480xn/p05y1fq0.jpg Total diet replacement programmes are designed for people who have a high BMI. Will you benefit from a total diet replacement programme? This intensive form of dieting helps you lose weight fast, but it does not suit everyone. It's designed for adults who are obese (BMI 30–40) or morbidly obese (BMI over 40) and remain overweight despite making healthy changes to their diet and lifestyle. However, those with a BMI of 27 or higher who also have related health problems may also benefit from it. If that doesn’t include you but you’re still overweight, try a less rigorous diet. Why is it so important to lose weight if you are very overweight or obese? Obese people are more likely to develop Type-2 diabetes and are at risk of developing other health problems, including heart disease. If you’re insulin-resistant or pre-diabetic, losing weight will help reduce your diabetes risk. If you have Type-2 diabetes, recent studies indicate that losing weight may put you into remission. A TDR is not for you if you are under 18, taking anti-obesity medication, having cancer treatment, have a heart condition and particularly if you have had a heart attack or a stroke in the past three months or are taking MAOI medication. It is also unsuitable if you are pregnant, breastfeeding or have given birth in the past three months. If you have any medical condition or are taking medication it is particularly important that you speak to your doctor before starting a TDR. If you drink alcohol well above the recommended safe limits or use non-prescription drugs a TDR is not suitable. If you are taking medication to treat diabetes or high blood pressure it is also particularly important that you discuss your suitability for a TDR with your doctor before starting the programme. How do you prepare for success? Your chances of success are greatly improved if you’re prepared. Ask yourself ‘Am I ready for this?’. Think about whether there are things happening in your life that are going to make following a TDR particularly difficult – perhaps stressful events such as moving house. But if your weight is damaging your health, don't leave it long before starting, and don’t make excuses; clear the decks. Keep a note of your progress If your motivation starts to decline, looking back at how much weight you've lost could really help you stick to the programme, so always keep a diary of your progress. Remove temptation from your kitchen Spring-clean your kitchen. If you live alone, get rid of all foods. If you share a kitchen, separate your products into their own cupboard; this will be especially effective if you don’t have to cook for other people. If you are buying foods for the family, it’s a good idea to shop online, as you’ll be less tempted to buy things for yourself. Ask for support from friends It’s important to have support from friends, family and work colleagues while you are on a TDR; be specific with them about what they can do. It could be something as simple as saying ‘could you come for a walk with me in our lunch break?’ or ‘rather than going for a drink this weekend could we do something that doesn’t involve food and drink?’. Explain why losing weight is important to you. What should you know before trying a TDR? If your BMI drops to 25, stop your TDR. Otherwise, you can follow a TDR continuously for up to 12 weeks. In addition to the foods provided, you must consume plenty of water. Aim for 3 litres/5¼ pints of water spread out through the day; it doesn’t matter if it’s bottled, tap, still or fizzy. If you don't like the taste of your tap water, invest in a water filter. How will you feel? Let’s be honest, losing weight is difficult, so it’s important to keep in mind why you’re doing it and remember the health benefits. In the first couple of days you might feel tired, dizzy, irritable and listless and find it difficult to concentrate. These symptoms will get better. You will of course feel hungry, but your body will adapt. Confusing thirst and hunger Drinking plenty of water or other healthy calorie-free fluids can reduce these side-effects and help you avoid misinterpreting thirst as hunger. Emotional eating Boredom, stress, anxiety and loneliness are common triggers for eating. Remember that cravings are often transitory, lasting 3–5 minutes, so distract yourself; phone a friend or go for walk. It’s also a good idea to keep busy. Tiredness can make it harder to stick to a TDR, so be sure to get plenty of sleep. Do you need supplements? You should get all the nutrients you need from the products. The programmes can be low in fibre, which can increase your risk of digestive problems such as constipation, so it’s also a good idea to take a fibre supplement. Your pharmacist will be able to advise which is best for you. What can you eat when you finish the programme? When you have reached a BMI of 25 or have been on the diet for 12 weeks, whichever comes first, start to introduce foods slowly, reducing the number of meal replacement products you use each day. This period usually lasts four to eight weeks. It’s important that you keep the weight off, so be careful not to revert to your old eating habits. Continue to avoid processed carbs, such as biscuits. Weigh yourself regularly, at least once or twice a week, and consider returning to the TDR for a week or more if your weight starts to increase. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/total_diet_replacement",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to succeed on a total diet replacement programme",
"content": "If you’re obese or severely obese and suffering from health complications linked to your weight, you could consider a total diet replacement (TDR) programme. This involves replacing all foods with specially formulated products such as soups, shakes and cereal bars, providing between 800–1200 calories per day. Only follow a very low calorie diet if a GP has suggested it to you. If they feel it is right for you, they will help you choose one that includes regular meetings with a specially trained counsellor or health professional. They will explain how to use the meal replacement products and help you stick with the programme. They should also support you as you reintroduce foods to your diet, and help you develop healthy eating habits.Very low calorie diets are not a long-term weight management strategy and should only be used as part of a wider plan. https://ichef.bbci.co.uk/images/ic/480xn/p05y1fq0.jpg Total diet replacement programmes are designed for people who have a high BMI. Will you benefit from a total diet replacement programme? This intensive form of dieting helps you lose weight fast, but it does not suit everyone. It's designed for adults who are obese (BMI 30–40) or morbidly obese (BMI over 40) and remain overweight despite making healthy changes to their diet and lifestyle. However, those with a BMI of 27 or higher who also have related health problems may also benefit from it. If that doesn’t include you but you’re still overweight, try a less rigorous diet. Why is it so important to lose weight if you are very overweight or obese? Obese people are more likely to develop Type-2 diabetes and are at risk of developing other health problems, including heart disease. If you’re insulin-resistant or pre-diabetic, losing weight will help reduce your diabetes risk. If you have Type-2 diabetes, recent studies indicate that losing weight may put you into remission. A TDR is not for you if you are under 18, taking anti-obesity medication, having cancer treatment, have a heart condition and particularly if you have had a heart attack or a stroke in the past three months or are taking MAOI medication. It is also unsuitable if you are pregnant, breastfeeding or have given birth in the past three months. If you have any medical condition or are taking medication it is particularly important that you speak to your doctor before starting a TDR. If you drink alcohol well above the recommended safe limits or use non-prescription drugs a TDR is not suitable. If you are taking medication to treat diabetes or high blood pressure it is also particularly important that you discuss your suitability for a TDR with your doctor before starting the programme. How do you prepare for success? Your chances of success are greatly improved if you’re prepared. Ask yourself ‘Am I ready for this?’. Think about whether there are things happening in your life that are going to make following a TDR particularly difficult – perhaps stressful events such as moving house. But if your weight is damaging your health, don't leave it long before starting, and don’t make excuses; clear the decks. Keep a note of your progress If your motivation starts to decline, looking back at how much weight you've lost could really help you stick to the programme, so always keep a diary of your progress. Remove temptation from your kitchen Spring-clean your kitchen. If you live alone, get rid of all foods. If you share a kitchen, separate your products into their own cupboard; this will be especially effective if you don’t have to cook for other people. If you are buying foods for the family, it’s a good idea to shop online, as you’ll be less tempted to buy things for yourself. Ask for support from friends It’s important to have support from friends, family and work colleagues while you are on a TDR; be specific with them about what they can do. It could be something as simple as saying ‘could you come for a walk with me in our lunch break?’ or ‘rather than going for a drink this weekend could we do something that doesn’t involve food and drink?’. Explain why losing weight is important to you. What should you know before trying a TDR? If your BMI drops to 25, stop your TDR. Otherwise, you can follow a TDR continuously for up to 12 weeks. In addition to the foods provided, you must consume plenty of water. Aim for 3 litres/5¼ pints of water spread out through the day; it doesn’t matter if it’s bottled, tap, still or fizzy. If you don't like the taste of your tap water, invest in a water filter. How will you feel? Let’s be honest, losing weight is difficult, so it’s important to keep in mind why you’re doing it and remember the health benefits. In the first couple of days you might feel tired, dizzy, irritable and listless and find it difficult to concentrate. These symptoms will get better. You will of course feel hungry, but your body will adapt. Confusing thirst and hunger Drinking plenty of water or other healthy calorie-free fluids can reduce these side-effects and help you avoid misinterpreting thirst as hunger. Emotional eating Boredom, stress, anxiety and loneliness are common triggers for eating. Remember that cravings are often transitory, lasting 3–5 minutes, so distract yourself; phone a friend or go for walk. It’s also a good idea to keep busy. Tiredness can make it harder to stick to a TDR, so be sure to get plenty of sleep. Do you need supplements? You should get all the nutrients you need from the products. The programmes can be low in fibre, which can increase your risk of digestive problems such as constipation, so it’s also a good idea to take a fibre supplement. Your pharmacist will be able to advise which is best for you. What can you eat when you finish the programme? When you have reached a BMI of 25 or have been on the diet for 12 weeks, whichever comes first, start to introduce foods slowly, reducing the number of meal replacement products you use each day. This period usually lasts four to eight weeks. It’s important that you keep the weight off, so be careful not to revert to your old eating habits. Continue to avoid processed carbs, such as biscuits. Weigh yourself regularly, at least once or twice a week, and consider returning to the TDR for a week or more if your weight starts to increase."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad909eb3bdbfd0cc01c5a"
} | ecfa16e9c0bde93ec796e93843b57eea644f7962d4746facd26f9075a4425b2a | How to succeed on a total diet replacement programme
If you’re obese or severely obese and suffering from health complications linked to your weight, you could consider a total diet replacement (TDR) programme. This involves replacing all foods with specially formulated products such as soups, shakes and cereal bars, providing between 800–1200 calories per day. Only follow a very low calorie diet if a GP has suggested it to you. If they feel it is right for you, they will help you choose one that includes regular meetings with a specially trained counsellor or health professional. They will explain how to use the meal replacement products and help you stick with the programme. They should also support you as you reintroduce foods to your diet, and help you develop healthy eating habits.Very low calorie diets are not a long-term weight management strategy and should only be used as part of a wider plan. https://ichef.bbci.co.uk/images/ic/480xn/p05y1fq0.jpg Total diet replacement programmes are designed for people who have a high BMI. Will you benefit from a total diet replacement programme? This intensive form of dieting helps you lose weight fast, but it does not suit everyone. It's designed for adults who are obese (BMI 30–40) or morbidly obese (BMI over 40) and remain overweight despite making healthy changes to their diet and lifestyle. However, those with a BMI of 27 or higher who also have related health problems may also benefit from it. If that doesn’t include you but you’re still overweight, try a less rigorous diet. Why is it so important to lose weight if you are very overweight or obese? Obese people are more likely to develop Type-2 diabetes and are at risk of developing other health problems, including heart disease. If you’re insulin-resistant or pre-diabetic, losing weight will help reduce your diabetes risk. If you have Type-2 diabetes, recent studies indicate that losing weight may put you into remission. A TDR is not for you if you are under 18, taking anti-obesity medication, having cancer treatment, have a heart condition and particularly if you have had a heart attack or a stroke in the past three months or are taking MAOI medication. It is also unsuitable if you are pregnant, breastfeeding or have given birth in the past three months. If you have any medical condition or are taking medication it is particularly important that you speak to your doctor before starting a TDR. If you drink alcohol well above the recommended safe limits or use non-prescription drugs a TDR is not suitable. If you are taking medication to treat diabetes or high blood pressure it is also particularly important that you discuss your suitability for a TDR with your doctor before starting the programme. How do you prepare for success? Your chances of success are greatly improved if you’re prepared. Ask yourself ‘Am I ready for this?’. Think about whether there are things happening in your life that are going to make following a TDR particularly difficult – perhaps stressful events such as moving house. But if your weight is damaging your health, don't leave it long before starting, and don’t make excuses; clear the decks. Keep a note of your progress If your motivation starts to decline, looking back at how much weight you've lost could really help you stick to the programme, so always keep a diary of your progress. Remove temptation from your kitchen Spring-clean your kitchen. If you live alone, get rid of all foods. If you share a kitchen, separate your products into their own cupboard; this will be especially effective if you don’t have to cook for other people. If you are buying foods for the family, it’s a good idea to shop online, as you’ll be less tempted to buy things for yourself. Ask for support from friends It’s important to have support from friends, family and work colleagues while you are on a TDR; be specific with them about what they can do. It could be something as simple as saying ‘could you come for a walk with me in our lunch break?’ or ‘rather than going for a drink this weekend could we do something that doesn’t involve food and drink?’. Explain why losing weight is important to you. What should you know before trying a TDR? If your BMI drops to 25, stop your TDR. Otherwise, you can follow a TDR continuously for up to 12 weeks. In addition to the foods provided, you must consume plenty of water. Aim for 3 litres/5¼ pints of water spread out through the day; it doesn’t matter if it’s bottled, tap, still or fizzy. If you don't like the taste of your tap water, invest in a water filter. How will you feel? Let’s be honest, losing weight is difficult, so it’s important to keep in mind why you’re doing it and remember the health benefits. In the first couple of days you might feel tired, dizzy, irritable and listless and find it difficult to concentrate. These symptoms will get better. You will of course feel hungry, but your body will adapt. Confusing thirst and hunger Drinking plenty of water or other healthy calorie-free fluids can reduce these side-effects and help you avoid misinterpreting thirst as hunger. Emotional eating Boredom, stress, anxiety and loneliness are common triggers for eating. Remember that cravings are often transitory, lasting 3–5 minutes, so distract yourself; phone a friend or go for walk. It’s also a good idea to keep busy. Tiredness can make it harder to stick to a TDR, so be sure to get plenty of sleep. Do you need supplements? You should get all the nutrients you need from the products. The programmes can be low in fibre, which can increase your risk of digestive problems such as constipation, so it’s also a good idea to take a fibre supplement. Your pharmacist will be able to advise which is best for you. What can you eat when you finish the programme? When you have reached a BMI of 25 or have been on the diet for 12 weeks, whichever comes first, start to introduce foods slowly, reducing the number of meal replacement products you use each day. This period usually lasts four to eight weeks. It’s important that you keep the weight off, so be careful not to revert to your old eating habits. Continue to avoid processed carbs, such as biscuits. Weigh yourself regularly, at least once or twice a week, and consider returning to the TDR for a week or more if your weight starts to increase. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/total_diet_replacement",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to succeed on a total diet replacement programme",
"content": "If you’re obese or severely obese and suffering from health complications linked to your weight, you could consider a total diet replacement (TDR) programme. This involves replacing all foods with specially formulated products such as soups, shakes and cereal bars, providing between 800–1200 calories per day. Only follow a very low calorie diet if a GP has suggested it to you. If they feel it is right for you, they will help you choose one that includes regular meetings with a specially trained counsellor or health professional. They will explain how to use the meal replacement products and help you stick with the programme. They should also support you as you reintroduce foods to your diet, and help you develop healthy eating habits.Very low calorie diets are not a long-term weight management strategy and should only be used as part of a wider plan. https://ichef.bbci.co.uk/images/ic/480xn/p05y1fq0.jpg Total diet replacement programmes are designed for people who have a high BMI. Will you benefit from a total diet replacement programme? This intensive form of dieting helps you lose weight fast, but it does not suit everyone. It's designed for adults who are obese (BMI 30–40) or morbidly obese (BMI over 40) and remain overweight despite making healthy changes to their diet and lifestyle. However, those with a BMI of 27 or higher who also have related health problems may also benefit from it. If that doesn’t include you but you’re still overweight, try a less rigorous diet. Why is it so important to lose weight if you are very overweight or obese? Obese people are more likely to develop Type-2 diabetes and are at risk of developing other health problems, including heart disease. If you’re insulin-resistant or pre-diabetic, losing weight will help reduce your diabetes risk. If you have Type-2 diabetes, recent studies indicate that losing weight may put you into remission. A TDR is not for you if you are under 18, taking anti-obesity medication, having cancer treatment, have a heart condition and particularly if you have had a heart attack or a stroke in the past three months or are taking MAOI medication. It is also unsuitable if you are pregnant, breastfeeding or have given birth in the past three months. If you have any medical condition or are taking medication it is particularly important that you speak to your doctor before starting a TDR. If you drink alcohol well above the recommended safe limits or use non-prescription drugs a TDR is not suitable. If you are taking medication to treat diabetes or high blood pressure it is also particularly important that you discuss your suitability for a TDR with your doctor before starting the programme. How do you prepare for success? Your chances of success are greatly improved if you’re prepared. Ask yourself ‘Am I ready for this?’. Think about whether there are things happening in your life that are going to make following a TDR particularly difficult – perhaps stressful events such as moving house. But if your weight is damaging your health, don't leave it long before starting, and don’t make excuses; clear the decks. Keep a note of your progress If your motivation starts to decline, looking back at how much weight you've lost could really help you stick to the programme, so always keep a diary of your progress. Remove temptation from your kitchen Spring-clean your kitchen. If you live alone, get rid of all foods. If you share a kitchen, separate your products into their own cupboard; this will be especially effective if you don’t have to cook for other people. If you are buying foods for the family, it’s a good idea to shop online, as you’ll be less tempted to buy things for yourself. Ask for support from friends It’s important to have support from friends, family and work colleagues while you are on a TDR; be specific with them about what they can do. It could be something as simple as saying ‘could you come for a walk with me in our lunch break?’ or ‘rather than going for a drink this weekend could we do something that doesn’t involve food and drink?’. Explain why losing weight is important to you. What should you know before trying a TDR? If your BMI drops to 25, stop your TDR. Otherwise, you can follow a TDR continuously for up to 12 weeks. In addition to the foods provided, you must consume plenty of water. Aim for 3 litres/5¼ pints of water spread out through the day; it doesn’t matter if it’s bottled, tap, still or fizzy. If you don't like the taste of your tap water, invest in a water filter. How will you feel? Let’s be honest, losing weight is difficult, so it’s important to keep in mind why you’re doing it and remember the health benefits. In the first couple of days you might feel tired, dizzy, irritable and listless and find it difficult to concentrate. These symptoms will get better. You will of course feel hungry, but your body will adapt. Confusing thirst and hunger Drinking plenty of water or other healthy calorie-free fluids can reduce these side-effects and help you avoid misinterpreting thirst as hunger. Emotional eating Boredom, stress, anxiety and loneliness are common triggers for eating. Remember that cravings are often transitory, lasting 3–5 minutes, so distract yourself; phone a friend or go for walk. It’s also a good idea to keep busy. Tiredness can make it harder to stick to a TDR, so be sure to get plenty of sleep. Do you need supplements? You should get all the nutrients you need from the products. The programmes can be low in fibre, which can increase your risk of digestive problems such as constipation, so it’s also a good idea to take a fibre supplement. Your pharmacist will be able to advise which is best for you. What can you eat when you finish the programme? When you have reached a BMI of 25 or have been on the diet for 12 weeks, whichever comes first, start to introduce foods slowly, reducing the number of meal replacement products you use each day. This period usually lasts four to eight weeks. It’s important that you keep the weight off, so be careful not to revert to your old eating habits. Continue to avoid processed carbs, such as biscuits. Weigh yourself regularly, at least once or twice a week, and consider returning to the TDR for a week or more if your weight starts to increase."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90aeb3bdbfd0cc01c5b"
} | e35afa3743cf9e20828c77fe6ff6bbb0da5780b393dbc9a1828e8e35ad736101 | What should I eat to cut my cholesterol?
Eating oats, green leafy veg, nuts, seeds, beans and soy milk can help lower LDL (bad) cholesterol, according to research by Dr David Jenkins of the University of Toronto. His Portfolio Diet involves eating these foods as part of a calorie-controlled vegan diet low in saturated fat and salt and high in fibre, fruit and veg. People with high levels of bad cholesterol are often advised to follow a low-fat, low-cholesterol, high-fibre diet, which has been shown to reduce cholesterol levels, but only by a small amount. The problem is that most of us make more cholesterol in our bodies than we consume in food. So is following the Portfolio Diet while taking regular exercise a better way to tackle the problem? https://ichef.bbci.co.uk/images/ic/480xn/p02w6q4g.jpg A higher ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol is best for optimum health. What is cholesterol? Cholesterol is a fatty substance (a lipid) that can be found in some foods but is also produced by your liver. It is vital as it is used to make oestrogen, testosterone, vitamin D and other essential compounds, and it is carried in your blood by proteins. There are two types of cholesterol. Low-density lipoprotein (LDL) cholesterol (associated with saturated fat) is 'bad' because it is deposited in the walls of arteries and causes hard plaques to build up. These can cause blockages, resulting in angina, heart attacks and stroke. High-density lipoprotein (HDL) cholesterol is 'good' because it carries LDL cholesterol to your liver, where it is disposed of. A high ratio of good to bad cholesterol is best for your health. About eight million people in the UK take cholesterol-lowering drugs known as statins to reduce their LDL levels and risk of cardiac problems. https://ichef.bbci.co.uk/images/ic/480xn/p02w6q4g.jpg A higher ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol is best for optimum health. What can I eat on the Portfolio Diet? https://ichef.bbci.co.uk/images/ic/480xn/p07d44ys.jpg Dr Jenkins' dietary portfolio involves eating one or more of the following four foods daily while sticking to a 2000-calorie diet low in saturated fat and salt and high in fibre, fruit and veg. If you eat the recommended amount of only one of the four food groups, research shows you could reduce your blood cholesterol by 5 to 10 percent, but this increases significantly if you eat all four in combination. Oats Oats contain types of soluble fibres, including 'beta-glucans'. These stick to cholesterol-rich bile acids in the stomach and stop cholesterol from being reabsorbed into the body, resulting in it being eliminated instead. About 3g of beta-glucan daily is typically needed to reduce cholesterol to safe levels. One 30g portion of oats will provide 0.75g of beta-glucan, so about three servings of oats are needed each day (that's a bowl of porridge plus either six oatcakes or two slices of oat bread). Other soluble fibre-rich foods include barley, oatbran, psyllium, apples, strawberries and aubergines. Almonds Almonds reduce bad cholesterol while maintaining good cholesterol, thanks to their monounsaturated fats. They contain antioxidants (Vitamin E and polyphenolics), which can help stop the oxidisation of cholesterol (which makes it stick to arteries). Other nuts have a similar effect, including peanuts, pistachios and walnuts. Research shows that a 45g daily almond snack (two handfuls) is enough to make a real difference for some, but even a daily handful (23 almonds) can help. Plant stanols Plant sterols and stanols (phytosterols) are found naturally in green leafy vegetables, vegetable oil, nuts and seeds. They work by mimicking cholesterol and competing with it to be absorbed from your stomach. This means less cholesterol and bile acid (created when cholesterol is processed by your liver, it helps you process dietary fats) go back into your system. Your body then needs to use more cholesterol to make more bile, which lowers your blood cholesterol. It's almost impossible to eat enough sterols and stanols from plants alone, but it can be done by eating foods such as a plant sterol-enriched margarine or yogurt. You need about 2g sterols and stanols a day, which is two to five teaspoons of margarine with added plant sterols, or one yogurt. It's unlikely that people with healthy levels of cholesterol will benefit from such fortified foods. Soya protein Soya and other bean proteins appear to help reduce the amount of cholesterol made in your liver, studies show. As soya protein is also low in saturated fat, it's a good replacement for foods with a high amount of saturated fat, such as red meat. Consuming 25g of soya protein a day (about 300g of tofu or 600ml of soya milk) can lower low-density LDL cholesterol by five to six percent, research has found. However, 50g per day of plant protein is recommended, and this can come from lentils, beans and chickpeas too. How much saturated fat is too much? No more than a third of your energy should come from fat, which means a maximum of 70g per day for a woman and 90g for a man. Saturated fats should make up no more than a third of this, so a maximun of 20g for a woman and 30g for a man. Saturated fats are found in animal products, such as red meat and dairy, and foods that are made with them, such as pastries, cakes, chocolate and biscuits. They're also found in some plant foods, including coconut oil and palm oil. To cut back on saturated fat, replace foods that are high in them with foods containing more unsaturated fat, such as nuts, seeds, olive oil and rapeseed oil. If you're not following the vegan Portfolio Diet, oily fish such as salmon and mackerel is a good alternative to red meat. Is the Portfolio Diet right for me? Recent research from Toronto University has shown that the Portfolio Diet can improve blood pressure, decreasing inflammation and reducing the 10-year risk of heart disease. However, people taking cholesterol-lowering drugs were excluded from the original study, so it is not known whether the diet could produce the same level of cholesterol reduction in those on medication. Originally published July 2019 | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/what_to_eat_for_high_cholesterol",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What should I eat to cut my cholesterol?",
"content": "Eating oats, green leafy veg, nuts, seeds, beans and soy milk can help lower LDL (bad) cholesterol, according to research by Dr David Jenkins of the University of Toronto. His Portfolio Diet involves eating these foods as part of a calorie-controlled vegan diet low in saturated fat and salt and high in fibre, fruit and veg. People with high levels of bad cholesterol are often advised to follow a low-fat, low-cholesterol, high-fibre diet, which has been shown to reduce cholesterol levels, but only by a small amount. The problem is that most of us make more cholesterol in our bodies than we consume in food. So is following the Portfolio Diet while taking regular exercise a better way to tackle the problem? https://ichef.bbci.co.uk/images/ic/480xn/p02w6q4g.jpg A higher ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol is best for optimum health. What is cholesterol? Cholesterol is a fatty substance (a lipid) that can be found in some foods but is also produced by your liver. It is vital as it is used to make oestrogen, testosterone, vitamin D and other essential compounds, and it is carried in your blood by proteins. There are two types of cholesterol. Low-density lipoprotein (LDL) cholesterol (associated with saturated fat) is 'bad' because it is deposited in the walls of arteries and causes hard plaques to build up. These can cause blockages, resulting in angina, heart attacks and stroke. High-density lipoprotein (HDL) cholesterol is 'good' because it carries LDL cholesterol to your liver, where it is disposed of. A high ratio of good to bad cholesterol is best for your health. About eight million people in the UK take cholesterol-lowering drugs known as statins to reduce their LDL levels and risk of cardiac problems. https://ichef.bbci.co.uk/images/ic/480xn/p02w6q4g.jpg A higher ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol is best for optimum health. What can I eat on the Portfolio Diet? https://ichef.bbci.co.uk/images/ic/480xn/p07d44ys.jpg Dr Jenkins' dietary portfolio involves eating one or more of the following four foods daily while sticking to a 2000-calorie diet low in saturated fat and salt and high in fibre, fruit and veg. If you eat the recommended amount of only one of the four food groups, research shows you could reduce your blood cholesterol by 5 to 10 percent, but this increases significantly if you eat all four in combination. Oats Oats contain types of soluble fibres, including 'beta-glucans'. These stick to cholesterol-rich bile acids in the stomach and stop cholesterol from being reabsorbed into the body, resulting in it being eliminated instead. About 3g of beta-glucan daily is typically needed to reduce cholesterol to safe levels. One 30g portion of oats will provide 0.75g of beta-glucan, so about three servings of oats are needed each day (that's a bowl of porridge plus either six oatcakes or two slices of oat bread). Other soluble fibre-rich foods include barley, oatbran, psyllium, apples, strawberries and aubergines. Almonds Almonds reduce bad cholesterol while maintaining good cholesterol, thanks to their monounsaturated fats. They contain antioxidants (Vitamin E and polyphenolics), which can help stop the oxidisation of cholesterol (which makes it stick to arteries). Other nuts have a similar effect, including peanuts, pistachios and walnuts. Research shows that a 45g daily almond snack (two handfuls) is enough to make a real difference for some, but even a daily handful (23 almonds) can help. Plant stanols Plant sterols and stanols (phytosterols) are found naturally in green leafy vegetables, vegetable oil, nuts and seeds. They work by mimicking cholesterol and competing with it to be absorbed from your stomach. This means less cholesterol and bile acid (created when cholesterol is processed by your liver, it helps you process dietary fats) go back into your system. Your body then needs to use more cholesterol to make more bile, which lowers your blood cholesterol. It's almost impossible to eat enough sterols and stanols from plants alone, but it can be done by eating foods such as a plant sterol-enriched margarine or yogurt. You need about 2g sterols and stanols a day, which is two to five teaspoons of margarine with added plant sterols, or one yogurt. It's unlikely that people with healthy levels of cholesterol will benefit from such fortified foods. Soya protein Soya and other bean proteins appear to help reduce the amount of cholesterol made in your liver, studies show. As soya protein is also low in saturated fat, it's a good replacement for foods with a high amount of saturated fat, such as red meat. Consuming 25g of soya protein a day (about 300g of tofu or 600ml of soya milk) can lower low-density LDL cholesterol by five to six percent, research has found. However, 50g per day of plant protein is recommended, and this can come from lentils, beans and chickpeas too. How much saturated fat is too much? No more than a third of your energy should come from fat, which means a maximum of 70g per day for a woman and 90g for a man. Saturated fats should make up no more than a third of this, so a maximun of 20g for a woman and 30g for a man. Saturated fats are found in animal products, such as red meat and dairy, and foods that are made with them, such as pastries, cakes, chocolate and biscuits. They're also found in some plant foods, including coconut oil and palm oil. To cut back on saturated fat, replace foods that are high in them with foods containing more unsaturated fat, such as nuts, seeds, olive oil and rapeseed oil. If you're not following the vegan Portfolio Diet, oily fish such as salmon and mackerel is a good alternative to red meat. Is the Portfolio Diet right for me? Recent research from Toronto University has shown that the Portfolio Diet can improve blood pressure, decreasing inflammation and reducing the 10-year risk of heart disease. However, people taking cholesterol-lowering drugs were excluded from the original study, so it is not known whether the diet could produce the same level of cholesterol reduction in those on medication. Originally published July 2019"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90aeb3bdbfd0cc01c5c"
} | ac6943215eb253d1ea19183f57772a26440b35254577d02ed22592622050e1db | Nadiya's 6 hacks to speed up your cooking
https://ichef.bbci.co.uk/images/ic/480xn/p07gbf0g.jpg Nadiya’s Time to Eat on BBC Two @ 8pm Mondays. Nadiya Hussain is on a mission to make sure we can all find 'time to eat' well, so she's sharing her hacks to speed up cooking in her new series on BBC Two. “Stop feeling guilty about taking short cuts,” she says. “Life’s too short; enjoy your family and your time". Here's a sneak preview… 1. Tins for the wins Tinned fruit and veg are staples in Nadiya's cupboards, and perfect for an almost instant meal. No need to peel, chop or boil, just pop in the oven and ta-dah. You might even find tinned potatoes in her salads (but don't tell anyone!). Watch Nadiya make her sweet and sticky pineapple upside-down pancakes using tinned pineapple rings. Perfect for cooking with the family on Sunday mornings! Make morning pancakes extra special by adding any tinned fruit you have in your cupboard. 2. 'Cook' with your kettle For super-quick dinners, use ingredients that just need boiling water! “Just because we’re cooking fast doesn’t mean we’re compromising on flavour,” says Nadiya. Vermicelli rice noodles and frozen chopped veg will cook in minutes in a heatproof pot if you pour over freshly boiled water from the kettle. You can pop in cooked meat or if you don't have a fridge to store it in until you're ready to eat it, you can use chopped up jerky, a dried meat, instead. 3. Slay with a tray One-tray meals are quick to prep and save on washing up. Nadiya's Chicken and rice traybake is a winner with the kids. 4. Flatpack your freezer “The freezer is your friend, it’s certainly mine!” Take a look in Nadiya’s freezer and you’ll find a library of 'flat-packed' meals ready to reheat when time is tight. From sauces to her peanut butter and jelly 'traycake' breakfast batter, Nadiya always has a last-minute meal to hand. “If someone tells you 'you can’t have pancakes mid-week,' tell them 'yeah you can, just make them in a tray'”, says Nadiya. They're even easier if you already have the batter in the freezer ready to defrost in the fridge overnight! 5. Onions and garlic made easy "Rather than spending loads of time peeling [garlic cloves] individually, stick [them in a bowl with] some boiling water for 1 minute and they should come off really easily", says Nadiya. And don't bother chopping the garlic and onions, "whack everything in a food processor, easy peasy", she says. 6. Prep pastes like a pro “Buy back loads of time when it comes to dinner” If there's a meal that you cook often, or want to cook often, such as curry, stir-fry or instant noodle pot, making a big batch of the paste or sauce will save loads of time in the long run. Just put it in a sterilised jar and store it in the fridge. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/nadiya_tips",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nadiya's 6 hacks to speed up your cooking",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07gbf0g.jpg Nadiya’s Time to Eat on BBC Two @ 8pm Mondays. Nadiya Hussain is on a mission to make sure we can all find 'time to eat' well, so she's sharing her hacks to speed up cooking in her new series on BBC Two. “Stop feeling guilty about taking short cuts,” she says. “Life’s too short; enjoy your family and your time\". Here's a sneak preview… 1. Tins for the wins Tinned fruit and veg are staples in Nadiya's cupboards, and perfect for an almost instant meal. No need to peel, chop or boil, just pop in the oven and ta-dah. You might even find tinned potatoes in her salads (but don't tell anyone!). Watch Nadiya make her sweet and sticky pineapple upside-down pancakes using tinned pineapple rings. Perfect for cooking with the family on Sunday mornings! Make morning pancakes extra special by adding any tinned fruit you have in your cupboard. 2. 'Cook' with your kettle For super-quick dinners, use ingredients that just need boiling water! “Just because we’re cooking fast doesn’t mean we’re compromising on flavour,” says Nadiya. Vermicelli rice noodles and frozen chopped veg will cook in minutes in a heatproof pot if you pour over freshly boiled water from the kettle. You can pop in cooked meat or if you don't have a fridge to store it in until you're ready to eat it, you can use chopped up jerky, a dried meat, instead. 3. Slay with a tray One-tray meals are quick to prep and save on washing up. Nadiya's Chicken and rice traybake is a winner with the kids. 4. Flatpack your freezer “The freezer is your friend, it’s certainly mine!” Take a look in Nadiya’s freezer and you’ll find a library of 'flat-packed' meals ready to reheat when time is tight. From sauces to her peanut butter and jelly 'traycake' breakfast batter, Nadiya always has a last-minute meal to hand. “If someone tells you 'you can’t have pancakes mid-week,' tell them 'yeah you can, just make them in a tray'”, says Nadiya. They're even easier if you already have the batter in the freezer ready to defrost in the fridge overnight! 5. Onions and garlic made easy \"Rather than spending loads of time peeling [garlic cloves] individually, stick [them in a bowl with] some boiling water for 1 minute and they should come off really easily\", says Nadiya. And don't bother chopping the garlic and onions, \"whack everything in a food processor, easy peasy\", she says. 6. Prep pastes like a pro “Buy back loads of time when it comes to dinner” If there's a meal that you cook often, or want to cook often, such as curry, stir-fry or instant noodle pot, making a big batch of the paste or sauce will save loads of time in the long run. Just put it in a sterilised jar and store it in the fridge."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90aeb3bdbfd0cc01c5d"
} | 7dc7bed16e2a9a05a97f1820a52c79eb52d69619ac89df9a5a0e99cb0eb85a67 | What are the best diet and fitness apps?
https://ichef.bbci.co.uk/images/ic/480xn/p07h68j3.jpg Type 'diet' into Google play store and you’ll get over 1.6 million results. That’s a hell of a scroll to find the best diet app. Tech companies and nutritionists agree there's huge potential for the role of technology in addressing the obesity crisis. While more health apps spring up every day, scientists have been investigating if they work and why for more than a decade. The results have been… mixed. There’s no shortage of creativity. There are hundreds of apps for every style of diet – low-calorie, low-fat, low-carb, keto, vegan, Atkins, even the military diet. Some have integrated bar-code scanners, heart-rate monitors and step counters. Some are utilitarian and some are games. One group of nutrition scientists developed a mobile game app to help people fight temptation in a supermarket simulation, like a reverse Pac Man where you don’t eat the sugar dots. After daily use for 6 weeks, people who had previously experienced strong sugar cravings lost an average 3.1 percent of their body weight. https://ichef.bbci.co.uk/images/ic/480xn/p07h69rj.jpg Do apps work at all? In the few mass-market app evaluations, the results are generally positive. A 2018 study published in the journal Nature examined data collected by one of the best-selling apps over 18 months. Of the nearly 36,000 participants included in the analysis, 78 percent reported a decrease in body weight when they used the app for an average of 9 months. While the amount of weight each individual lost varied from modest to dramatic, the results are compelling. But this does not mean diet apps are a silver bullet. One 2017 US survey of 1,600 people showed that those who had downloaded health apps reported they were in “good or excellent health”. In other words, people who stand to benefit from health apps aren’t downloading them. Several studies have shown that apps are more effective for men and younger users. The 2018 study in Nature found that going to the trouble of converting your food intake into calories does not help you lose weight (this is probably good news as you don't need to bother!). Ratings guidance Popularity, ratings and reviews may be no indication of whether apps are likely to work. A 2015 analysis in the American Journal of Medicine mapped 19 of the most popular and highly recommended diet and fitness apps against a list of must-have features for creating successful behavioural change. The best of the best only contained about 20 percent of the recommended features. There is no quality mark that ensures health apps have an evidence-based approach, professional medical oversight or accurate data. At their worst, dieting apps may induce feelings of guilt and frustration, give dangerous diet advice or encourage eating disorders. Before you download an app, research healthy weight-loss plans so you can side-step fad diet apps. The NHS regularly updates its reviews of top diets. If you have an underlying health condition, talk to your doctor about changing your diet. https://ichef.bbci.co.uk/images/ic/480xn/p07h68xp.jpg What should you look for in a diet app? Look for an app with a free trial version. Increased stress and frustration from bad design or buggy technology can make you give up. Give it a 3-day road test before starting in earnest. The app should be easy to start up and use and reliable.Choose an app that lets you set goals and monitor your progress. Setting small, achievable goals will give you more moments of success. Look for an app that gives you progress reports over time for maximum motivation.You should be able to track your weight and what you eat, but you may not need to track every bite. When using an app, the most successful dieters are likely to be those who most frequently record what they have for dinner (not calorie counts), when they exercise and their weight, according to research. Don’t give up if it feels overwhelming. Just keeping track of weight helps fight the yo-yo effect.A good app will teach you about nutrition and the benefits of healthy eating and encourage regular exercise.Sharing your goals with others is a proven method for success. Look for an app that has a social support area to connect with other people or, at best, one-to-one expert consultation.A good app will provide real-time personalized feedback when you input information and will send you reminders to stay on track.Choose an app that's tailored to the individual. They can be customized to your skill and fitness level. If you have an underlying health condition, use an app that takes this into account. Taste and culture are just as important – if an app made in California doesn’t have information on the foods you eat in Norfolk, it may not be very helpful.A good app will sync with other health and fitness apps you have, such as wearable activity monitoring devices. Anything to ease the tracking process will smooth the way to long-term use. Look for an app with a free trial version. Increased stress and frustration from bad design or buggy technology can make you give up. Give it a 3-day road test before starting in earnest. The app should be easy to start up and use and reliable. Choose an app that lets you set goals and monitor your progress. Setting small, achievable goals will give you more moments of success. Look for an app that gives you progress reports over time for maximum motivation. You should be able to track your weight and what you eat, but you may not need to track every bite. When using an app, the most successful dieters are likely to be those who most frequently record what they have for dinner (not calorie counts), when they exercise and their weight, according to research. Don’t give up if it feels overwhelming. Just keeping track of weight helps fight the yo-yo effect. A good app will teach you about nutrition and the benefits of healthy eating and encourage regular exercise. Sharing your goals with others is a proven method for success. Look for an app that has a social support area to connect with other people or, at best, one-to-one expert consultation. A good app will provide real-time personalized feedback when you input information and will send you reminders to stay on track. Choose an app that's tailored to the individual. They can be customized to your skill and fitness level. If you have an underlying health condition, use an app that takes this into account. Taste and culture are just as important – if an app made in California doesn’t have information on the foods you eat in Norfolk, it may not be very helpful. A good app will sync with other health and fitness apps you have, such as wearable activity monitoring devices. Anything to ease the tracking process will smooth the way to long-term use. Sticking to using an app for the long term is critical to success. Slow, sustained changes to your diet are much more manageable and long-lasting than extreme short-term changes. Beware any fast weight-loss solutions! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/what_are_the_best_diet_apps",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What are the best diet and fitness apps?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07h68j3.jpg Type 'diet' into Google play store and you’ll get over 1.6 million results. That’s a hell of a scroll to find the best diet app. Tech companies and nutritionists agree there's huge potential for the role of technology in addressing the obesity crisis. While more health apps spring up every day, scientists have been investigating if they work and why for more than a decade. The results have been… mixed. There’s no shortage of creativity. There are hundreds of apps for every style of diet – low-calorie, low-fat, low-carb, keto, vegan, Atkins, even the military diet. Some have integrated bar-code scanners, heart-rate monitors and step counters. Some are utilitarian and some are games. One group of nutrition scientists developed a mobile game app to help people fight temptation in a supermarket simulation, like a reverse Pac Man where you don’t eat the sugar dots. After daily use for 6 weeks, people who had previously experienced strong sugar cravings lost an average 3.1 percent of their body weight. https://ichef.bbci.co.uk/images/ic/480xn/p07h69rj.jpg Do apps work at all? In the few mass-market app evaluations, the results are generally positive. A 2018 study published in the journal Nature examined data collected by one of the best-selling apps over 18 months. Of the nearly 36,000 participants included in the analysis, 78 percent reported a decrease in body weight when they used the app for an average of 9 months. While the amount of weight each individual lost varied from modest to dramatic, the results are compelling. But this does not mean diet apps are a silver bullet. One 2017 US survey of 1,600 people showed that those who had downloaded health apps reported they were in “good or excellent health”. In other words, people who stand to benefit from health apps aren’t downloading them. Several studies have shown that apps are more effective for men and younger users. The 2018 study in Nature found that going to the trouble of converting your food intake into calories does not help you lose weight (this is probably good news as you don't need to bother!). Ratings guidance Popularity, ratings and reviews may be no indication of whether apps are likely to work. A 2015 analysis in the American Journal of Medicine mapped 19 of the most popular and highly recommended diet and fitness apps against a list of must-have features for creating successful behavioural change. The best of the best only contained about 20 percent of the recommended features. There is no quality mark that ensures health apps have an evidence-based approach, professional medical oversight or accurate data. At their worst, dieting apps may induce feelings of guilt and frustration, give dangerous diet advice or encourage eating disorders. Before you download an app, research healthy weight-loss plans so you can side-step fad diet apps. The NHS regularly updates its reviews of top diets. If you have an underlying health condition, talk to your doctor about changing your diet. https://ichef.bbci.co.uk/images/ic/480xn/p07h68xp.jpg What should you look for in a diet app? Look for an app with a free trial version. Increased stress and frustration from bad design or buggy technology can make you give up. Give it a 3-day road test before starting in earnest. The app should be easy to start up and use and reliable.Choose an app that lets you set goals and monitor your progress. Setting small, achievable goals will give you more moments of success. Look for an app that gives you progress reports over time for maximum motivation.You should be able to track your weight and what you eat, but you may not need to track every bite. When using an app, the most successful dieters are likely to be those who most frequently record what they have for dinner (not calorie counts), when they exercise and their weight, according to research. Don’t give up if it feels overwhelming. Just keeping track of weight helps fight the yo-yo effect.A good app will teach you about nutrition and the benefits of healthy eating and encourage regular exercise.Sharing your goals with others is a proven method for success. Look for an app that has a social support area to connect with other people or, at best, one-to-one expert consultation.A good app will provide real-time personalized feedback when you input information and will send you reminders to stay on track.Choose an app that's tailored to the individual. They can be customized to your skill and fitness level. If you have an underlying health condition, use an app that takes this into account. Taste and culture are just as important – if an app made in California doesn’t have information on the foods you eat in Norfolk, it may not be very helpful.A good app will sync with other health and fitness apps you have, such as wearable activity monitoring devices. Anything to ease the tracking process will smooth the way to long-term use. Look for an app with a free trial version. Increased stress and frustration from bad design or buggy technology can make you give up. Give it a 3-day road test before starting in earnest. The app should be easy to start up and use and reliable. Choose an app that lets you set goals and monitor your progress. Setting small, achievable goals will give you more moments of success. Look for an app that gives you progress reports over time for maximum motivation. You should be able to track your weight and what you eat, but you may not need to track every bite. When using an app, the most successful dieters are likely to be those who most frequently record what they have for dinner (not calorie counts), when they exercise and their weight, according to research. Don’t give up if it feels overwhelming. Just keeping track of weight helps fight the yo-yo effect. A good app will teach you about nutrition and the benefits of healthy eating and encourage regular exercise. Sharing your goals with others is a proven method for success. Look for an app that has a social support area to connect with other people or, at best, one-to-one expert consultation. A good app will provide real-time personalized feedback when you input information and will send you reminders to stay on track. Choose an app that's tailored to the individual. They can be customized to your skill and fitness level. If you have an underlying health condition, use an app that takes this into account. Taste and culture are just as important – if an app made in California doesn’t have information on the foods you eat in Norfolk, it may not be very helpful. A good app will sync with other health and fitness apps you have, such as wearable activity monitoring devices. Anything to ease the tracking process will smooth the way to long-term use. Sticking to using an app for the long term is critical to success. Slow, sustained changes to your diet are much more manageable and long-lasting than extreme short-term changes. Beware any fast weight-loss solutions!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90beb3bdbfd0cc01c5e"
} | ec26811ae1d9f2f8df7b34b4b387534d28faa6a3a4bbc6a16ef37d78356270cc | How to eat for less than £2.35 a day
https://ichef.bbci.co.uk/images/ic/480xn/p079f4yk.jpg Saving money on food can be tricky. You might be able to resist the temptation to shop for clothes, tech and entertainment, but you need food to survive. So how can you save cash without compromising on taste, health and portion size? I think I'm a thrifty foodie and I've written about shopping on a budget many times, but could I be smarter with my savings by being even more disciplined about what I eat? I'm following my own advice, without slip-ups, for 7 days, to find out if I could save more money (and time). How will I do it? I've decided to eat the same thing for breakfast every day, in order to save cash by buying in bulk. I'm having porridge with frozen blueberries (44p per portion per day), but if you can afford to stash frozen berries you can mix and match your toppings. For my snack, I'm having a banana every day, because at about 14p each they're nutritious and a cheap way to fill up. But lots of supermarkets have weekly offers on fruit, so you can try other options. I'll also splash out on some tea bags, because I'm not sure I can do this without a cuppa. https://ichef.bbci.co.uk/images/ic/480xn/p0791265.jpg Day 1: £1.81 I cook for 2 (my partner cleans!), so navigating our individual tastes and sticking to the list can be a challenge. We make it out of the shops on budget – £32.78 for the week. Lunch: Baked potato with a small tin of baked beans (56p per portion). Dinner: Tomato baked eggs with garlic bread (67p per portion). Budget tips: Tins are so cheap, especially if you make the most of offers, so keep a good stock of chopped tomatoes for easy dishes. Lots of supermarkets reduce the price of fresh bread at the end of the day, so bag yourself a low-cost loaf, slice it and bake with garlic butter to mop up sauce. https://ichef.bbci.co.uk/images/ic/480xn/p078v7s5.jpg Day 2: £1.76 To my surprise, I'm fine with having the same breakfast I had yesterday – it makes mornings easy! I microwave last night’s dinner for lunch, and even though the egg is pretty over-cooked by this point, it still tastes nice. Luckily we both have access to a microwave at work; if you don't, you'll have to choose meals that are safe to eat cold, such as pasta and rice salads. But the evening is a test of self-restraint. My friends order a delicious Indian takeaway. They have poppadums… and naans… AND DIPS! Any other day, my pasta with pesto from a jar (shock horror) and budget-friendly frozen peas, kale and cherry tomatoes might hit the spot, but in hindsight I should have made a curry instead. If you can’t take it (away), make it. Dinner: Pesto pasta with greens (51p per portion). Budget tips: Ah, economical spaghetti, how we love you… quick to cook and easy to make interesting! Day 3: £1.86 Not acting on cravings is tough. Most of the time my job requires me to think about food, so it’s hard not to be swayed off course. I start to crave rice pudding (this one)! For dinner, I raid the cupboard again for my trusty chopped tomatoes, as well as tinned kidney beans and butter beans, and make a sausage and bean stew. Dinner: Sausage and bean stew (77p per portion). Budget tips: Paprika and crushed chillies are great ways to give a sauce a kick, and they don't cost much. British potatoes and sausages can be cheap and filling, so you can't go wrong. Veggie sausages would work just as well in this stew. Day 4: £2.01 Last night's stew microwaves like a dream for lunch and keeps me full until dinner. That's when the trouble starts. I've come to realise how much time I spend deciding what to eat for every meal… and I really miss it! It's been a rainy week, and instead of planning my choice of dinner I'm watching TV with the cat. Dinner: Minestrone soup (66p per portion). Budget tips: Soups are a bargain and a fantastic way to use pretty much any vegetable. Adding broken up spaghetti and tinned beans is a cheap way to bulk it out. Day 5: £1.79 Sugar cravings are kicking in. I'm not sure if it's the salty stock or spicy curry powder in my dinner (or my imminent cold), but I really want dessert! I avoid stepping into a supermarket by eating my day six blueberries as a dessert, thereby forfeiting my breakfast topping. Dinner: Curry-spiced rice (55p per portion). Budget tips: Rice is a super-saver's dream. It's cheap and a little goes a long way. Pair it up with eggs and inexpensive veg, such as carrots and broccoli, for a delicious and filling meal. There are so many ways to flavour rice: soy sauce, chillies, garlic and ginger, for instance. I went for a simple tablespoon of curry powder – no fuss nor frills, but delicious. Day 6: £2.03 The lack of blueberries in my porridge is evident and I have to restrain myself from topping my porridge with peanut butter (which I can't afford to add to my food bill). I take yesterday's curried rice from the fridge to eat it cold on my cycling trip, and it is pleasant enough, but I miss all the little extras and toppings that make a curry great. Dinner: Chickpea and coconut curry with rice (88p per portion). Budget tips: Tinned chickpeas are a cheap, easy and delicious source of protein. You can buy them dried for an even bigger saving, but you will need to soak them overnight before cooking. Day 7: £2.58 I wake up SO excited because it's Sunday and I've allowed myself an epic breakfast: 2 fried eggs with wilted spinach in a toasted sandwich. The only thing that would make it better is Sriracha, but I don't mind much. It's banging and I'm stuffed. I eat dinner ridiculously early, something I come to regret when I desperately want a snack and I've already eaten my daily banana. I eat another piece of chicken, betraying my future self. Breakfast: Spinach and egg sandwich (64p per portion). Dinner: Chicken, veg and potato traybake (92p per portion) Budget tips: An egg is one of the cheapest (and most delicious) ways to fill up on protein, and if you're more restrained than me you can stick to just 1 per meal! How did I do it? I planned meals like a pro, made a shopping list and stuck to it ruthlessly. I ate leftovers for lunch by doubling the amount I cooked for dinner (a couple spending £5 each on ready-made lunches every day splash out more than £2,000 a year!). I bought frozen, dried and tinned foods – the golden children of super-savers. Each of the dinners cost less than £1 per portion. Despite eating the same breakfast every day, my diet was varied because my evening meals mostly used different ingredients. But planning your cooking like this takes real motivation – as does sticking to the plan. If I'd given into my cravings (the rice pudding, peanut butter and some chocolate biscuits I neglected to mention) I'd have spent about £4 more, which doesn't sound like much, but would add up to more than £200 a year. I avoided using the spices, herbs, pasta shapes, types of rice and sauces in my cupboard, but if you plan your shopping budget over a longer period than a week, you can vary your cooking more. My meal cost only added up to £26.72, because the ingredients I had left over at the end of the week cost £6.06, so I actually averaged under £2 per person per day. My top tip is to never deviate from your plan, no matter how much you want to. I purchased all the food from a budget supermarket in April 2019. I didn't use any promotional offers or reductions. It's important to remember that prices in supermarkets vary dramatically and even the same supermarket will change prices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/How_to_eat_cheaply",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to eat for less than £2.35 a day",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p079f4yk.jpg Saving money on food can be tricky. You might be able to resist the temptation to shop for clothes, tech and entertainment, but you need food to survive. So how can you save cash without compromising on taste, health and portion size? I think I'm a thrifty foodie and I've written about shopping on a budget many times, but could I be smarter with my savings by being even more disciplined about what I eat? I'm following my own advice, without slip-ups, for 7 days, to find out if I could save more money (and time). How will I do it? I've decided to eat the same thing for breakfast every day, in order to save cash by buying in bulk. I'm having porridge with frozen blueberries (44p per portion per day), but if you can afford to stash frozen berries you can mix and match your toppings. For my snack, I'm having a banana every day, because at about 14p each they're nutritious and a cheap way to fill up. But lots of supermarkets have weekly offers on fruit, so you can try other options. I'll also splash out on some tea bags, because I'm not sure I can do this without a cuppa. https://ichef.bbci.co.uk/images/ic/480xn/p0791265.jpg Day 1: £1.81 I cook for 2 (my partner cleans!), so navigating our individual tastes and sticking to the list can be a challenge. We make it out of the shops on budget – £32.78 for the week. Lunch: Baked potato with a small tin of baked beans (56p per portion). Dinner: Tomato baked eggs with garlic bread (67p per portion). Budget tips: Tins are so cheap, especially if you make the most of offers, so keep a good stock of chopped tomatoes for easy dishes. Lots of supermarkets reduce the price of fresh bread at the end of the day, so bag yourself a low-cost loaf, slice it and bake with garlic butter to mop up sauce. https://ichef.bbci.co.uk/images/ic/480xn/p078v7s5.jpg Day 2: £1.76 To my surprise, I'm fine with having the same breakfast I had yesterday – it makes mornings easy! I microwave last night’s dinner for lunch, and even though the egg is pretty over-cooked by this point, it still tastes nice. Luckily we both have access to a microwave at work; if you don't, you'll have to choose meals that are safe to eat cold, such as pasta and rice salads. But the evening is a test of self-restraint. My friends order a delicious Indian takeaway. They have poppadums… and naans… AND DIPS! Any other day, my pasta with pesto from a jar (shock horror) and budget-friendly frozen peas, kale and cherry tomatoes might hit the spot, but in hindsight I should have made a curry instead. If you can’t take it (away), make it. Dinner: Pesto pasta with greens (51p per portion). Budget tips: Ah, economical spaghetti, how we love you… quick to cook and easy to make interesting! Day 3: £1.86 Not acting on cravings is tough. Most of the time my job requires me to think about food, so it’s hard not to be swayed off course. I start to crave rice pudding (this one)! For dinner, I raid the cupboard again for my trusty chopped tomatoes, as well as tinned kidney beans and butter beans, and make a sausage and bean stew. Dinner: Sausage and bean stew (77p per portion). Budget tips: Paprika and crushed chillies are great ways to give a sauce a kick, and they don't cost much. British potatoes and sausages can be cheap and filling, so you can't go wrong. Veggie sausages would work just as well in this stew. Day 4: £2.01 Last night's stew microwaves like a dream for lunch and keeps me full until dinner. That's when the trouble starts. I've come to realise how much time I spend deciding what to eat for every meal… and I really miss it! It's been a rainy week, and instead of planning my choice of dinner I'm watching TV with the cat. Dinner: Minestrone soup (66p per portion). Budget tips: Soups are a bargain and a fantastic way to use pretty much any vegetable. Adding broken up spaghetti and tinned beans is a cheap way to bulk it out. Day 5: £1.79 Sugar cravings are kicking in. I'm not sure if it's the salty stock or spicy curry powder in my dinner (or my imminent cold), but I really want dessert! I avoid stepping into a supermarket by eating my day six blueberries as a dessert, thereby forfeiting my breakfast topping. Dinner: Curry-spiced rice (55p per portion). Budget tips: Rice is a super-saver's dream. It's cheap and a little goes a long way. Pair it up with eggs and inexpensive veg, such as carrots and broccoli, for a delicious and filling meal. There are so many ways to flavour rice: soy sauce, chillies, garlic and ginger, for instance. I went for a simple tablespoon of curry powder – no fuss nor frills, but delicious. Day 6: £2.03 The lack of blueberries in my porridge is evident and I have to restrain myself from topping my porridge with peanut butter (which I can't afford to add to my food bill). I take yesterday's curried rice from the fridge to eat it cold on my cycling trip, and it is pleasant enough, but I miss all the little extras and toppings that make a curry great. Dinner: Chickpea and coconut curry with rice (88p per portion). Budget tips: Tinned chickpeas are a cheap, easy and delicious source of protein. You can buy them dried for an even bigger saving, but you will need to soak them overnight before cooking. Day 7: £2.58 I wake up SO excited because it's Sunday and I've allowed myself an epic breakfast: 2 fried eggs with wilted spinach in a toasted sandwich. The only thing that would make it better is Sriracha, but I don't mind much. It's banging and I'm stuffed. I eat dinner ridiculously early, something I come to regret when I desperately want a snack and I've already eaten my daily banana. I eat another piece of chicken, betraying my future self. Breakfast: Spinach and egg sandwich (64p per portion). Dinner: Chicken, veg and potato traybake (92p per portion) Budget tips: An egg is one of the cheapest (and most delicious) ways to fill up on protein, and if you're more restrained than me you can stick to just 1 per meal! How did I do it? I planned meals like a pro, made a shopping list and stuck to it ruthlessly. I ate leftovers for lunch by doubling the amount I cooked for dinner (a couple spending £5 each on ready-made lunches every day splash out more than £2,000 a year!). I bought frozen, dried and tinned foods – the golden children of super-savers. Each of the dinners cost less than £1 per portion. Despite eating the same breakfast every day, my diet was varied because my evening meals mostly used different ingredients. But planning your cooking like this takes real motivation – as does sticking to the plan. If I'd given into my cravings (the rice pudding, peanut butter and some chocolate biscuits I neglected to mention) I'd have spent about £4 more, which doesn't sound like much, but would add up to more than £200 a year. I avoided using the spices, herbs, pasta shapes, types of rice and sauces in my cupboard, but if you plan your shopping budget over a longer period than a week, you can vary your cooking more. My meal cost only added up to £26.72, because the ingredients I had left over at the end of the week cost £6.06, so I actually averaged under £2 per person per day. My top tip is to never deviate from your plan, no matter how much you want to. I purchased all the food from a budget supermarket in April 2019. I didn't use any promotional offers or reductions. It's important to remember that prices in supermarkets vary dramatically and even the same supermarket will change prices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90beb3bdbfd0cc01c5f"
} | 172ce46484fd6584f96a332e98417899ad44bdb3bb84ac057e5d719f0e19fa1f | Volunteering as a community cook “changed my perspective on everything”
https://ichef.bbci.co.uk/images/ic/480xn/p07k3vd7.jpg Community kitchens are popping up all over the country. Some tackle food poverty or food waste, others teach cooking skills to boost mental and physical health. Business is getting on board, with a major supermarket running a campaign to distribute surplus food to local communities, including community cafes. But what is a community kitchen and how do they help people? Father-of-one Sam Faulkner got involved in community kitchen Coexist in Bristol after moving into a dry house. He had been battling an alcohol addiction for years. “I was given the choice between taking sport and cooking courses at the dry house. I’m not very sporty so chose cooking”, he says. “Being an alcoholic is socially isolating, so going into a busy kitchen was intimidating, but it gave me a social outlet I’d never experienced. Food was just sustenance before, but the more I learned the more I began to love it.” Volunteering for a community kitchen https://ichef.bbci.co.uk/images/ic/480xn/p07k3vgg.jpg Engagement projects play an “important role in rehabilitation”, according to Justin Hoggans from the Bristol Drugs Project, who set up Sam's placement. Social isolation has been linked to an increased likelihood of relapse. “Community kitchens build social inclusion and construct new social and support networks, strengthening self-esteem and life skills”, says Justin. Research finds community cooking can increase motivation, socialisation, confidence and frequency of cooking. Community kitchens can be held anywhere that has a cooker and sink – a church hall, café or home, for instance. A group of people meet to plan, cook, learn and share knowledge and affordable meals. In some cases they're volunteers making food for people who are disadvantaged, in others they're simply people coming together to develop their cooking skills. Many communities around the country hold sessions for the elderly, disabled, mentally unwell, isolated and anyone else who would benefit from joining in! Some offer courses and skills workshops to encourage healthy eating too. The Square Food Foundation charity in Bristol teaches people to “cook good food from scratch”, offering “a workshop or course to suit everyone, whatever age, experience or lifestyle”, according to their website. Learning at a community kitchen https://ichef.bbci.co.uk/images/ic/480xn/p07k3shc.png Sam Faulkner (centre), friends and fellow volunteers at Coexist Community Kitchen in Bristol. After Sam’s 3-month course at Coexist, he became a volunteer at the kitchen, and stayed for another 15 months. “Volunteering changed my perspective on everything, from friendship to health and wellness”, he says. “It was just such a good feeling and I am still in regular contact with all the friends I made there”. Sam is now sober, has lost weight and is eating healthily. He works for a charity, helping young people with mental health issues and learning disorders. Research recognises the potential for volunteering to be a predictor of improved mental and physical health, life satisfaction, self-esteem and happiness. One paper suggests volunteering is so powerful it should be promoted by public health, education and policy practitioners as a “kind of healthy lifestyle”. Volunteer Vicki Savage says it's a good idea to “find what works for you” before signing up for volunteering. “It’s important to find the places that need you too, as some get more airplay than others and attract a lot of volunteers”, she says. “I once called up a food bank and offered to cook with tins out the front to show people what they could make with the type of food they were picking up”. They declined the offer, but Vicki says there is “no harm in asking!” Volunteering doesn't always mean a long-term commitment. “Sometimes I’ve been by myself with a group of people once a week every week, and other times I've just signed up to help at a single session clearing the dishes”, says Vicki. https://ichef.bbci.co.uk/images/ic/480xn/p07kdk53.jpg If you or someone you know thinks they can benefit from attending a community kitchen to learn or volunteer, there may be one in your area. An internet search may put you in touch with a support network. If you've been affected by any of the themes in this article, please visit The NHS website for mental health and addiction helplines. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/community_cooking",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Volunteering as a community cook “changed my perspective on everything”",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07k3vd7.jpg Community kitchens are popping up all over the country. Some tackle food poverty or food waste, others teach cooking skills to boost mental and physical health. Business is getting on board, with a major supermarket running a campaign to distribute surplus food to local communities, including community cafes. But what is a community kitchen and how do they help people? Father-of-one Sam Faulkner got involved in community kitchen Coexist in Bristol after moving into a dry house. He had been battling an alcohol addiction for years. “I was given the choice between taking sport and cooking courses at the dry house. I’m not very sporty so chose cooking”, he says. “Being an alcoholic is socially isolating, so going into a busy kitchen was intimidating, but it gave me a social outlet I’d never experienced. Food was just sustenance before, but the more I learned the more I began to love it.” Volunteering for a community kitchen https://ichef.bbci.co.uk/images/ic/480xn/p07k3vgg.jpg Engagement projects play an “important role in rehabilitation”, according to Justin Hoggans from the Bristol Drugs Project, who set up Sam's placement. Social isolation has been linked to an increased likelihood of relapse. “Community kitchens build social inclusion and construct new social and support networks, strengthening self-esteem and life skills”, says Justin. Research finds community cooking can increase motivation, socialisation, confidence and frequency of cooking. Community kitchens can be held anywhere that has a cooker and sink – a church hall, café or home, for instance. A group of people meet to plan, cook, learn and share knowledge and affordable meals. In some cases they're volunteers making food for people who are disadvantaged, in others they're simply people coming together to develop their cooking skills. Many communities around the country hold sessions for the elderly, disabled, mentally unwell, isolated and anyone else who would benefit from joining in! Some offer courses and skills workshops to encourage healthy eating too. The Square Food Foundation charity in Bristol teaches people to “cook good food from scratch”, offering “a workshop or course to suit everyone, whatever age, experience or lifestyle”, according to their website. Learning at a community kitchen https://ichef.bbci.co.uk/images/ic/480xn/p07k3shc.png Sam Faulkner (centre), friends and fellow volunteers at Coexist Community Kitchen in Bristol. After Sam’s 3-month course at Coexist, he became a volunteer at the kitchen, and stayed for another 15 months. “Volunteering changed my perspective on everything, from friendship to health and wellness”, he says. “It was just such a good feeling and I am still in regular contact with all the friends I made there”. Sam is now sober, has lost weight and is eating healthily. He works for a charity, helping young people with mental health issues and learning disorders. Research recognises the potential for volunteering to be a predictor of improved mental and physical health, life satisfaction, self-esteem and happiness. One paper suggests volunteering is so powerful it should be promoted by public health, education and policy practitioners as a “kind of healthy lifestyle”. Volunteer Vicki Savage says it's a good idea to “find what works for you” before signing up for volunteering. “It’s important to find the places that need you too, as some get more airplay than others and attract a lot of volunteers”, she says. “I once called up a food bank and offered to cook with tins out the front to show people what they could make with the type of food they were picking up”. They declined the offer, but Vicki says there is “no harm in asking!” Volunteering doesn't always mean a long-term commitment. “Sometimes I’ve been by myself with a group of people once a week every week, and other times I've just signed up to help at a single session clearing the dishes”, says Vicki. https://ichef.bbci.co.uk/images/ic/480xn/p07kdk53.jpg If you or someone you know thinks they can benefit from attending a community kitchen to learn or volunteer, there may be one in your area. An internet search may put you in touch with a support network. If you've been affected by any of the themes in this article, please visit The NHS website for mental health and addiction helplines."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90beb3bdbfd0cc01c60"
} | 50fed7be258884d05472f402330675609d9c25accf9dc59f3e23d41a08b8dd12 | How to lose an inch of belly fat in four weeks
by Dr Saleyha Ahsan, doctor and reporter Belly fat could be a sign that your health is at risk, with Type-2 diabetes and heart disease among the associated dangers. I carried out an experiment with the Trust Me, I’m a Doctor team and a group of volunteers. We found that diet, rather than exercise, is the best way to rein in the belly. Using our calculator below, you can work out how many calories you can consume to try to lose an inch in four weeks*. It tells you how many calories you need each day to maintain your weight, and you should reduce that figure by 500 calories to start reducing your weight and belly fat quite quickly. * If you are underweight, you should not follow a weight-loss plan. How quickly will you lose weight? The volunteers reduced their waist sizes by an average of 1 inch for every 4lb (1.81kg) they lost. So if you lose 1lb (0.45kg) a week you could hope to reduce your waistline by an inch after four weeks. Dieticians advise that if you eat 500 calories less than your daily requirement you will lose about 1lb every seven days (expect some variation from person to person). This chart shows you how many pounds you can hope to lose per week based on how many calories you cut out of your daily diet. https://ichef.bbci.co.uk/images/ic/480xn/p06105bk.png What can you eat? Each volunteer was encouraged to measure portions based on the size of their hands. Aim for a daily intake of: Three fist-sized servings of carbsTwo palm-sized servings of lean proteinTwo cupped handfuls of vegetables or saladTwo fist-sized servings of fruitTwo servings of fat or oil covering the tip of your thumb. Three fist-sized servings of carbs Two palm-sized servings of lean protein Two cupped handfuls of vegetables or salad Two fist-sized servings of fruit Two servings of fat or oil covering the tip of your thumb. You can also have 200ml/⅓ pint of milk, or two 125g pots of natural or low-calorie yoghurt. Generally, you can eat your usual foods, so long as you reduce the portion size. Avoid or limit sugary and high-fat foods, such as fast foods. The speed of waist reduction varies from person to person, so even if you reduce your calorie intake by the suggested amount, your results may differ. As time passes you will lose weight and you'll need to recalculate your calorie requirement. At your new weight you'll find your daily requirement has dropped. So you need to drop again to keep 500 calories below your daily requirement. By recalculating you will keep losing 1lb (0.45kg) a week. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/how_to_lose_belly_fat_in_four_weeks",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to lose an inch of belly fat in four weeks",
"content": "by Dr Saleyha Ahsan, doctor and reporter Belly fat could be a sign that your health is at risk, with Type-2 diabetes and heart disease among the associated dangers. I carried out an experiment with the Trust Me, I’m a Doctor team and a group of volunteers. We found that diet, rather than exercise, is the best way to rein in the belly. Using our calculator below, you can work out how many calories you can consume to try to lose an inch in four weeks*. It tells you how many calories you need each day to maintain your weight, and you should reduce that figure by 500 calories to start reducing your weight and belly fat quite quickly. * If you are underweight, you should not follow a weight-loss plan. How quickly will you lose weight? The volunteers reduced their waist sizes by an average of 1 inch for every 4lb (1.81kg) they lost. So if you lose 1lb (0.45kg) a week you could hope to reduce your waistline by an inch after four weeks. Dieticians advise that if you eat 500 calories less than your daily requirement you will lose about 1lb every seven days (expect some variation from person to person). This chart shows you how many pounds you can hope to lose per week based on how many calories you cut out of your daily diet. https://ichef.bbci.co.uk/images/ic/480xn/p06105bk.png What can you eat? Each volunteer was encouraged to measure portions based on the size of their hands. Aim for a daily intake of: Three fist-sized servings of carbsTwo palm-sized servings of lean proteinTwo cupped handfuls of vegetables or saladTwo fist-sized servings of fruitTwo servings of fat or oil covering the tip of your thumb. Three fist-sized servings of carbs Two palm-sized servings of lean protein Two cupped handfuls of vegetables or salad Two fist-sized servings of fruit Two servings of fat or oil covering the tip of your thumb. You can also have 200ml/⅓ pint of milk, or two 125g pots of natural or low-calorie yoghurt. Generally, you can eat your usual foods, so long as you reduce the portion size. Avoid or limit sugary and high-fat foods, such as fast foods. The speed of waist reduction varies from person to person, so even if you reduce your calorie intake by the suggested amount, your results may differ. As time passes you will lose weight and you'll need to recalculate your calorie requirement. At your new weight you'll find your daily requirement has dropped. So you need to drop again to keep 500 calories below your daily requirement. By recalculating you will keep losing 1lb (0.45kg) a week."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90ceb3bdbfd0cc01c61"
} | aa3a061ed74f1c8215136dc5df1800be7b765c6005f5068573f18f4ab134b668 | The best 50 calorie snacks
On a low-calorie diet? You’ll need some snacks on hand for when you’re feeling hungry.Stock up on snacks that are healthy and convenient, rather than reaching for expensive diet products. https://ichef.bbci.co.uk/images/ic/480xn/p060mljp.jpg Snack smart on savoury foods. Avoid surrounding yourself with calorific snacks that can ruin your good intentions. If you’re wise, you can still snack on cheese, crunchy popcorn or even a Virgin Mary. Here are some 50 calorie savoury snack ideas: 1 rye crisp bread topped with 2 tablespoons of tomato salsa35g light soft cheese and celery15g air-popped popcorn1 oatcake1 light cheese triangle, light Babybel or ¼ light mozzarella ball (30g)1 miso soup sachet250ml low-sodium tomato juice10 olives, in brine not oil1 dill pickle15 cherry tomatoes 1 rye crisp bread topped with 2 tablespoons of tomato salsa 35g light soft cheese and celery 15g air-popped popcorn 1 oatcake 1 light cheese triangle, light Babybel or ¼ light mozzarella ball (30g) 1 miso soup sachet 250ml low-sodium tomato juice 10 olives, in brine not oil 1 dill pickle 15 cherry tomatoes For 50 calorie fruity snacks, pre-pack fruit portions into pots to grab and go on busy mornings. 1 small apple80g blueberries1 medium orange1 kiwi fruit1 large plum200g melon cubes150g strawberries10 cherries17 grapes1/2 grapefruit 1 small apple 80g blueberries 1 medium orange 1 kiwi fruit 1 large plum 200g melon cubes 150g strawberries 10 cherries 17 grapes 1/2 grapefruit Fruit is high in nutrients and fibre, but some contain a lot of sugar - so keep an eye out on the size! Don't shy away from the yummy stuff There are plenty of 50 calorie options for when you might fall off the wagon. Stick to our suggested serving sizes and snacking will be easier to keep in check. 1 sachet sugar-free hot chocolate, add extra oomph with spices like cinnamon or ginger2 marshmallows1 square dark chocolate1 rich tea biscuit1 small milk ice lollyMilky coffee made with 150ml skimmed milk115g pot sugar-free jelly80ml fruit juice ice lolly (no added sugar)80g 0% fat Greek-style yoghurt with 10 blueberries 1 sachet sugar-free hot chocolate, add extra oomph with spices like cinnamon or ginger 2 marshmallows 1 square dark chocolate 1 rich tea biscuit 1 small milk ice lolly Milky coffee made with 150ml skimmed milk 115g pot sugar-free jelly 80ml fruit juice ice lolly (no added sugar) 80g 0% fat Greek-style yoghurt with 10 blueberries But be aware that having treats available means you’re likely to eat more than you intended. One 50 calorie biscuit could easily lead to two or three! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/50_calorie_snacks",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The best 50 calorie snacks",
"content": "On a low-calorie diet? You’ll need some snacks on hand for when you’re feeling hungry.Stock up on snacks that are healthy and convenient, rather than reaching for expensive diet products. https://ichef.bbci.co.uk/images/ic/480xn/p060mljp.jpg Snack smart on savoury foods. Avoid surrounding yourself with calorific snacks that can ruin your good intentions. If you’re wise, you can still snack on cheese, crunchy popcorn or even a Virgin Mary. Here are some 50 calorie savoury snack ideas: 1 rye crisp bread topped with 2 tablespoons of tomato salsa35g light soft cheese and celery15g air-popped popcorn1 oatcake1 light cheese triangle, light Babybel or ¼ light mozzarella ball (30g)1 miso soup sachet250ml low-sodium tomato juice10 olives, in brine not oil1 dill pickle15 cherry tomatoes 1 rye crisp bread topped with 2 tablespoons of tomato salsa 35g light soft cheese and celery 15g air-popped popcorn 1 oatcake 1 light cheese triangle, light Babybel or ¼ light mozzarella ball (30g) 1 miso soup sachet 250ml low-sodium tomato juice 10 olives, in brine not oil 1 dill pickle 15 cherry tomatoes For 50 calorie fruity snacks, pre-pack fruit portions into pots to grab and go on busy mornings. 1 small apple80g blueberries1 medium orange1 kiwi fruit1 large plum200g melon cubes150g strawberries10 cherries17 grapes1/2 grapefruit 1 small apple 80g blueberries 1 medium orange 1 kiwi fruit 1 large plum 200g melon cubes 150g strawberries 10 cherries 17 grapes 1/2 grapefruit Fruit is high in nutrients and fibre, but some contain a lot of sugar - so keep an eye out on the size! Don't shy away from the yummy stuff There are plenty of 50 calorie options for when you might fall off the wagon. Stick to our suggested serving sizes and snacking will be easier to keep in check. 1 sachet sugar-free hot chocolate, add extra oomph with spices like cinnamon or ginger2 marshmallows1 square dark chocolate1 rich tea biscuit1 small milk ice lollyMilky coffee made with 150ml skimmed milk115g pot sugar-free jelly80ml fruit juice ice lolly (no added sugar)80g 0% fat Greek-style yoghurt with 10 blueberries 1 sachet sugar-free hot chocolate, add extra oomph with spices like cinnamon or ginger 2 marshmallows 1 square dark chocolate 1 rich tea biscuit 1 small milk ice lolly Milky coffee made with 150ml skimmed milk 115g pot sugar-free jelly 80ml fruit juice ice lolly (no added sugar) 80g 0% fat Greek-style yoghurt with 10 blueberries But be aware that having treats available means you’re likely to eat more than you intended. One 50 calorie biscuit could easily lead to two or three!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90ceb3bdbfd0cc01c62"
} | 72c48b4a191f1ac0ca7385cf8d2972c75ca3c91a4c9017e6415e852a5656a982 | What should I eat for a good night's sleep?
By Charlotte Stirling-Reed One third of us suffer from insomnia at some stage in our lives, and most of us have mild trouble sleeping from time to time. Whether you're struggling to fall asleep, stay asleep, or both, many factors play a role. These include stress, distracting environments and the food you eat. https://ichef.bbci.co.uk/images/ic/480xn/p0755r04.jpg Have you ever wondered why some foods and drinks make you sleepy while others give you an energy boost? Does cheese give you nightmares? Can warm milk help you sleep? We separate the facts from the fiction and show how tweaking your diet can help you slow down in the evening and sleep soundly throughout the night. Carbs v protein Should we consume carbs or protein for a good night's sleep? The answer seems to be both. Tuck yourself in with tryptophan Tryptophan is an amino acid that's believed to induce sleep. This is because it is a precursor to the sleep-inducing chemicals serotonin and melatonin, in the brain. https://ichef.bbci.co.uk/images/ic/480xn/p0755rmt.jpg Tryptophan is present in small amounts in most protein foods and in higher amounts in yoghurt, milk, oats, bananas, dates, poultry, eggs and peanuts. For tryptophan to be effective, it has to cross the blood-brain barrier (the brain's security system). To do this it has to compete with other amino acids. Research suggests that combining tryptophan-rich foods with carbohydrates gives tryptophan an advantage. Carbohydrates stimulate the release of insulin, which helps to clear other amino acids from the bloodstream and helps tryptophan reach the brain. More research is needed in this area, and the amount of tryptophan in foods is still relatively small and may only have a modest effect. https://ichef.bbci.co.uk/images/ic/480xn/p0755rmt.jpg The truth about 'sleepy' drinks Hot chocolate Hot chocolate is traditionally a bedtime drink. It usually contains caffeine, which is a stimulant, although amounts vary from brand to brand. If you find it difficult to get to sleep, consider switching to a sleepy tea or a malt-based drink. Warm milk Milk contains melatonin, a hormone that helps create the urge to fall asleep, but the jury is out on whether it can actually impact on the body’s melatonin levels. Milk also contains the sleep-inducing amino acid tryptophan. Try pouring warm milk over cereal to get a tryptophan hit as the carbohydrates in cereal help tryptophan to pass the blood-brain barrier. Night cap The odd night cap won’t do you much harm, but if it becomes a habit it can lead to significant problems, including insomnia. Alcohol helps us get to sleep, but causes us to spend less time in REM sleep (the most satisfying type of sleep) and can cause us to wake up during the night. https://ichef.bbci.co.uk/images/ic/480xn/p075612t.jpg Sleepy tea Research shows chamomile increases the level of glycine (a nerve relaxant) in the body. Valerian tea was prescribed for insomnia in ancient Rome, and it may reduce the amount of time it takes to fall asleep and improve sleep quality, according to research. Passionflower has also been shown to improve sleep. It’s believed valerian and passionflower increase the brain’s level of gamma aminobutyric acid (GABA) – a chemical that helps us regulate our nerve cells and calms anxiety. https://ichef.bbci.co.uk/images/ic/480xn/p075612t.jpg Water You can’t get a good night's sleep if you wake up in the middle of the night because you’re thirsty or need to go to the bathroom. Make sure you’re drinking enough water during the day to stay hydrated all night. The European Food Safety Authority recommends women drink about 1.6 litres of fluid per day and men 2 litres. That's eight to ten 200ml glasses. When should you eat? Research suggests that the time of day you eat may affect your sleep. We all have an internal body clock that tracks the time of day and, it seems, a ‘feeding clock’ that tracks meal times. The research shows that when a mouse eats at irregular times its body clock gets out of sync. When food is limited, the feeding clock overrides the body clock, keeping the mouse awake until it locates food. Studies with mice are not necessarily indicative of humans, but it is interesting to note that sleep patterns may be affected by eating patterns. Get into routine Sleep is all about routine. Forming regular eating patterns will make it easier to fall asleep in the evening. It is a good idea to eat dinner four hours before going to sleep and establish a ritual such as drinking a sleepy tea before bed. Are you a lark or an owl? Research suggests that whether you're a morning or an evening person is determined by your sleep chronotype. The time of day you eat is predictive of your sleep chronotype: larks almost always eat breakfast within half an hour of waking, whereas owls are more likely to skip breakfast and eat late in the evenings. What foods and drinks steal sleep? https://ichef.bbci.co.uk/images/ic/480xn/p0755z04.jpg Caffeine Caffeine can interfere with the process of falling asleep and prevent deep sleep. We all have different tolerance levels to caffeine, so how much we should drink and when varies, but if you’re struggling to fall asleep you should avoid evening and possibly afternoon coffee. Recent research suggests that coffee may also impact on sleep by slowing down your internal clock. In one study, consuming a double espresso three hours before bedtime delayed the production of melatonin by about 40 minutes. https://ichef.bbci.co.uk/images/ic/480xn/p0755z04.jpg Sugar A recent study suggests that a diet high in sugar is bad news when it comes to sleep. The study shows that sugar caused participants to wake up during the night. There’s little research into whether sugar stops you falling asleep, but if you consume a lot of sugary foods and drinks close to bedtime you’re likely to get a sharp energy boost, which isn’t ideal. Cheese The idea that cheese gives you nightmares has persisted in Britain since at least the 17th Century, but is it true? It has been suggested that the large amounts of tyramine in cheese could be linked to dreaming. Tyramine affects the release of noradrenaline, which is produced in the brain region responsible for REM sleep, and this is related to dreaming. However, lots of foods contain similar levels of tyramine, so there seems to be no unique link between eating cheese and nightmares. Spicy food It’s believed that spicy food may give you indigestion and raise your core body temperature, both bad news for sleep. Research suggests that a decrease in body temperature triggers a sense that it’s time to go to sleep. In one study, participants who ate a meal with Tabasco and mustard took longer to fall asleep and slept less compared to nights when they had not consumed a spicy meal. It was noted that on nights when they ate the condiments, they had an elevated body temperature during their first sleep cycle. Hot baths may also help you sleep as your body temperature drops quickly after the bath. Alcohol After a night of heavy drinking you may find it easier to fall asleep (or, you know, just pass out), but alcohol disrupts the patterns and cycles that occur during sleep. Drinking alcohol can make you go straight into a deep sleep, but this means you miss out on the first stage of sleep (REM). Over the course of a good night’s sleep you should have six to seven REM cycles, but after a night of drinking you may only have one to two. You may also wake up when you transition from initial deep sleep or to go to the bathroom. Alcohol can turn non-snorers into snorers as it affects our breathing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/eat_for_good_sleep",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What should I eat for a good night's sleep?",
"content": "By Charlotte Stirling-Reed One third of us suffer from insomnia at some stage in our lives, and most of us have mild trouble sleeping from time to time. Whether you're struggling to fall asleep, stay asleep, or both, many factors play a role. These include stress, distracting environments and the food you eat. https://ichef.bbci.co.uk/images/ic/480xn/p0755r04.jpg Have you ever wondered why some foods and drinks make you sleepy while others give you an energy boost? Does cheese give you nightmares? Can warm milk help you sleep? We separate the facts from the fiction and show how tweaking your diet can help you slow down in the evening and sleep soundly throughout the night. Carbs v protein Should we consume carbs or protein for a good night's sleep? The answer seems to be both. Tuck yourself in with tryptophan Tryptophan is an amino acid that's believed to induce sleep. This is because it is a precursor to the sleep-inducing chemicals serotonin and melatonin, in the brain. https://ichef.bbci.co.uk/images/ic/480xn/p0755rmt.jpg Tryptophan is present in small amounts in most protein foods and in higher amounts in yoghurt, milk, oats, bananas, dates, poultry, eggs and peanuts. For tryptophan to be effective, it has to cross the blood-brain barrier (the brain's security system). To do this it has to compete with other amino acids. Research suggests that combining tryptophan-rich foods with carbohydrates gives tryptophan an advantage. Carbohydrates stimulate the release of insulin, which helps to clear other amino acids from the bloodstream and helps tryptophan reach the brain. More research is needed in this area, and the amount of tryptophan in foods is still relatively small and may only have a modest effect. https://ichef.bbci.co.uk/images/ic/480xn/p0755rmt.jpg The truth about 'sleepy' drinks Hot chocolate Hot chocolate is traditionally a bedtime drink. It usually contains caffeine, which is a stimulant, although amounts vary from brand to brand. If you find it difficult to get to sleep, consider switching to a sleepy tea or a malt-based drink. Warm milk Milk contains melatonin, a hormone that helps create the urge to fall asleep, but the jury is out on whether it can actually impact on the body’s melatonin levels. Milk also contains the sleep-inducing amino acid tryptophan. Try pouring warm milk over cereal to get a tryptophan hit as the carbohydrates in cereal help tryptophan to pass the blood-brain barrier. Night cap The odd night cap won’t do you much harm, but if it becomes a habit it can lead to significant problems, including insomnia. Alcohol helps us get to sleep, but causes us to spend less time in REM sleep (the most satisfying type of sleep) and can cause us to wake up during the night. https://ichef.bbci.co.uk/images/ic/480xn/p075612t.jpg Sleepy tea Research shows chamomile increases the level of glycine (a nerve relaxant) in the body. Valerian tea was prescribed for insomnia in ancient Rome, and it may reduce the amount of time it takes to fall asleep and improve sleep quality, according to research. Passionflower has also been shown to improve sleep. It’s believed valerian and passionflower increase the brain’s level of gamma aminobutyric acid (GABA) – a chemical that helps us regulate our nerve cells and calms anxiety. https://ichef.bbci.co.uk/images/ic/480xn/p075612t.jpg Water You can’t get a good night's sleep if you wake up in the middle of the night because you’re thirsty or need to go to the bathroom. Make sure you’re drinking enough water during the day to stay hydrated all night. The European Food Safety Authority recommends women drink about 1.6 litres of fluid per day and men 2 litres. That's eight to ten 200ml glasses. When should you eat? Research suggests that the time of day you eat may affect your sleep. We all have an internal body clock that tracks the time of day and, it seems, a ‘feeding clock’ that tracks meal times. The research shows that when a mouse eats at irregular times its body clock gets out of sync. When food is limited, the feeding clock overrides the body clock, keeping the mouse awake until it locates food. Studies with mice are not necessarily indicative of humans, but it is interesting to note that sleep patterns may be affected by eating patterns. Get into routine Sleep is all about routine. Forming regular eating patterns will make it easier to fall asleep in the evening. It is a good idea to eat dinner four hours before going to sleep and establish a ritual such as drinking a sleepy tea before bed. Are you a lark or an owl? Research suggests that whether you're a morning or an evening person is determined by your sleep chronotype. The time of day you eat is predictive of your sleep chronotype: larks almost always eat breakfast within half an hour of waking, whereas owls are more likely to skip breakfast and eat late in the evenings. What foods and drinks steal sleep? https://ichef.bbci.co.uk/images/ic/480xn/p0755z04.jpg Caffeine Caffeine can interfere with the process of falling asleep and prevent deep sleep. We all have different tolerance levels to caffeine, so how much we should drink and when varies, but if you’re struggling to fall asleep you should avoid evening and possibly afternoon coffee. Recent research suggests that coffee may also impact on sleep by slowing down your internal clock. In one study, consuming a double espresso three hours before bedtime delayed the production of melatonin by about 40 minutes. https://ichef.bbci.co.uk/images/ic/480xn/p0755z04.jpg Sugar A recent study suggests that a diet high in sugar is bad news when it comes to sleep. The study shows that sugar caused participants to wake up during the night. There’s little research into whether sugar stops you falling asleep, but if you consume a lot of sugary foods and drinks close to bedtime you’re likely to get a sharp energy boost, which isn’t ideal. Cheese The idea that cheese gives you nightmares has persisted in Britain since at least the 17th Century, but is it true? It has been suggested that the large amounts of tyramine in cheese could be linked to dreaming. Tyramine affects the release of noradrenaline, which is produced in the brain region responsible for REM sleep, and this is related to dreaming. However, lots of foods contain similar levels of tyramine, so there seems to be no unique link between eating cheese and nightmares. Spicy food It’s believed that spicy food may give you indigestion and raise your core body temperature, both bad news for sleep. Research suggests that a decrease in body temperature triggers a sense that it’s time to go to sleep. In one study, participants who ate a meal with Tabasco and mustard took longer to fall asleep and slept less compared to nights when they had not consumed a spicy meal. It was noted that on nights when they ate the condiments, they had an elevated body temperature during their first sleep cycle. Hot baths may also help you sleep as your body temperature drops quickly after the bath. Alcohol After a night of heavy drinking you may find it easier to fall asleep (or, you know, just pass out), but alcohol disrupts the patterns and cycles that occur during sleep. Drinking alcohol can make you go straight into a deep sleep, but this means you miss out on the first stage of sleep (REM). Over the course of a good night’s sleep you should have six to seven REM cycles, but after a night of drinking you may only have one to two. You may also wake up when you transition from initial deep sleep or to go to the bathroom. Alcohol can turn non-snorers into snorers as it affects our breathing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90ceb3bdbfd0cc01c63"
} | 54f8ab7fa5ad9a868837d76ab191fbd2909203911f4329cc538720b05eae084e | Great family dinners for under £1 a head
If there’s one rule to cooking on a shoestring, it’s to be adventurous. Hundreds of ingredients cost just pennies, but you’re unlikely to find them in the fresh or chilled aisles of a supermarket. Turn to frozen, tinned and dried foods. Here, among the packets of beans and pulses and bags of frozen mince, fish and veggies, you’ll find plenty of bargains. Classic cheap dishes such as stews and pasta have fed families for generations. But new ingredients and millions of free recipes online mean many more budget dinners can be 15 minutes away. Be honest about what you can afford. An egg can cost as little as 15p. Highly flavoured meats such as sausages, chorizo, ham and bacon are also often inexpensive and you only need a little to make a delicious sauce or frittata. Keep your cooking simple. Ready-meals have made elaborate dishes everyday, but these can be expensive to recreate at home. Egg dishes, stews and simple traybakes are flexible enough to use up what you have and will taste better for being fresh. Finally, shop around if you have time. If you’re adventurous you can shop like a pauper and eat like a prince – especially if you visit markets or Asian and Middle Eastern shops to stock up on spices or buy fruit, veg and herbs. Brilliant cheap pasta dishes Who doesn’t love pasta? At around 10p per 100g portion, it’s easy to cook pasta with all sorts of sauces – or even a pasta bake – for a few pence. Make a sauce with garlic, tinned tomatoes, mixed dried herbs and whatever veggies you have in your cupboard. You can add browned mince, pieces of grilled sausage, tinned tuna or tinned beans, then just cook until you have a thick sauce. Grow your own fresh herbs to add at the end to make your sauce really luxurious. https://ichef.bbci.co.uk/images/ic/480xn/p06g3yv8.jpg This quick and easy one-pot pasta dish, with chorizo and red pepper, costs less than 90p per generous portion. Eggs on everything A simple rule for budget cooking is 'if you like it then you should put an egg on it'. You can put an egg on almost anything. Every culture has a simple, cheap egg dish, some of the best being Middle Eastern shakshuka, Indian egg curry, Japanese ramen. Spanish tortilla, Mexican huevos rancheros, Chinese egg fried rice and French galettes. https://ichef.bbci.co.uk/images/ic/480xn/p06g45sb.jpg Cheap and easy frittata for any time of day Rice and easy Sizzle rice in a jambalaya or Chinese egg-fried rice, simmer it in a soup, add it to a salad or stir it into a risotto. Just one bag of long-grain or basmati rice will open the door to all sorts of cheap dishes, and can cost as little as 15p for a 70g portion. But grab a bag of inexpensive arborio rice and you can make risottos, soups and rice puddings too. Brown rice puts salads and rice bowls in reach. https://ichef.bbci.co.uk/images/ic/480xn/p06g46bx.jpg Risotto can cost as little as £1 a head, even with plenty of Parmesan cheese! Meals that cost beans Packets of lentils and tins of cooked beans can be used to make all sorts of easy, cheap and tasty meals. Dals, curries, chilli con carnes, soups and salads are all easy to make. A couple of handfuls of lentils or a can of beans will feed a family of four, and can cost less than 50p. It’s cheaper still to use dried beans, but if you’re in a hurry the ready-prepared ones will mean you can put a meal on the table in minutes. https://ichef.bbci.co.uk/images/ic/480xn/p06g42j9.jpg This chickpea and egg curry comes in at just under £1 per head and is on the table in 30 minutes. Wrapping it up Put a packet of tortilla wraps in your shopping basket and you can top them, roll them or sandwich them into all sorts of dishes. To make an easy quesadilla, drop a wrap into a dry frying pan and top with your favourite ingredients – torn ham, grated cheese, halved cherry tomatoes, baby spinach, tinned sweetcorn, eggs and roughly chopped chilli and fresh herbs all make great additions. Cook until hot through before topping with a second tortilla, flipping over and cooking for another few minutes. Enchiladas, tacos, cheat’s pizzas, salads, fried tortillas with dips and wraps are all easy and quick to make inexpensively if you grab a bag of tortilla. https://ichef.bbci.co.uk/images/ic/480xn/p06g8cjs.jpg The whole family will love quick beany enchiladas. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/cheap_family_dinners",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Great family dinners for under £1 a head",
"content": "If there’s one rule to cooking on a shoestring, it’s to be adventurous. Hundreds of ingredients cost just pennies, but you’re unlikely to find them in the fresh or chilled aisles of a supermarket. Turn to frozen, tinned and dried foods. Here, among the packets of beans and pulses and bags of frozen mince, fish and veggies, you’ll find plenty of bargains. Classic cheap dishes such as stews and pasta have fed families for generations. But new ingredients and millions of free recipes online mean many more budget dinners can be 15 minutes away. Be honest about what you can afford. An egg can cost as little as 15p. Highly flavoured meats such as sausages, chorizo, ham and bacon are also often inexpensive and you only need a little to make a delicious sauce or frittata. Keep your cooking simple. Ready-meals have made elaborate dishes everyday, but these can be expensive to recreate at home. Egg dishes, stews and simple traybakes are flexible enough to use up what you have and will taste better for being fresh. Finally, shop around if you have time. If you’re adventurous you can shop like a pauper and eat like a prince – especially if you visit markets or Asian and Middle Eastern shops to stock up on spices or buy fruit, veg and herbs. Brilliant cheap pasta dishes Who doesn’t love pasta? At around 10p per 100g portion, it’s easy to cook pasta with all sorts of sauces – or even a pasta bake – for a few pence. Make a sauce with garlic, tinned tomatoes, mixed dried herbs and whatever veggies you have in your cupboard. You can add browned mince, pieces of grilled sausage, tinned tuna or tinned beans, then just cook until you have a thick sauce. Grow your own fresh herbs to add at the end to make your sauce really luxurious. https://ichef.bbci.co.uk/images/ic/480xn/p06g3yv8.jpg This quick and easy one-pot pasta dish, with chorizo and red pepper, costs less than 90p per generous portion. Eggs on everything A simple rule for budget cooking is 'if you like it then you should put an egg on it'. You can put an egg on almost anything. Every culture has a simple, cheap egg dish, some of the best being Middle Eastern shakshuka, Indian egg curry, Japanese ramen. Spanish tortilla, Mexican huevos rancheros, Chinese egg fried rice and French galettes. https://ichef.bbci.co.uk/images/ic/480xn/p06g45sb.jpg Cheap and easy frittata for any time of day Rice and easy Sizzle rice in a jambalaya or Chinese egg-fried rice, simmer it in a soup, add it to a salad or stir it into a risotto. Just one bag of long-grain or basmati rice will open the door to all sorts of cheap dishes, and can cost as little as 15p for a 70g portion. But grab a bag of inexpensive arborio rice and you can make risottos, soups and rice puddings too. Brown rice puts salads and rice bowls in reach. https://ichef.bbci.co.uk/images/ic/480xn/p06g46bx.jpg Risotto can cost as little as £1 a head, even with plenty of Parmesan cheese! Meals that cost beans Packets of lentils and tins of cooked beans can be used to make all sorts of easy, cheap and tasty meals. Dals, curries, chilli con carnes, soups and salads are all easy to make. A couple of handfuls of lentils or a can of beans will feed a family of four, and can cost less than 50p. It’s cheaper still to use dried beans, but if you’re in a hurry the ready-prepared ones will mean you can put a meal on the table in minutes. https://ichef.bbci.co.uk/images/ic/480xn/p06g42j9.jpg This chickpea and egg curry comes in at just under £1 per head and is on the table in 30 minutes. Wrapping it up Put a packet of tortilla wraps in your shopping basket and you can top them, roll them or sandwich them into all sorts of dishes. To make an easy quesadilla, drop a wrap into a dry frying pan and top with your favourite ingredients – torn ham, grated cheese, halved cherry tomatoes, baby spinach, tinned sweetcorn, eggs and roughly chopped chilli and fresh herbs all make great additions. Cook until hot through before topping with a second tortilla, flipping over and cooking for another few minutes. Enchiladas, tacos, cheat’s pizzas, salads, fried tortillas with dips and wraps are all easy and quick to make inexpensively if you grab a bag of tortilla. https://ichef.bbci.co.uk/images/ic/480xn/p06g8cjs.jpg The whole family will love quick beany enchiladas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90deb3bdbfd0cc01c64"
} | 5fe91af3094b5e38ee63aeeb6947d0897248deead07f1f9a12d06f66f2ed6588 | How do supermarkets tempt you to buy unhealthy foods?
https://ichef.bbci.co.uk/images/ic/480xn/p07jgqs1.jpg Supermarkets should do more to tackle obesity, health professionals and charities have said in response to a Government consultation. But what role do supermarkets play in persuading us to buy unhealthy foods and how can you resist the temptation? If you often go to the shops armed with a carefully curated list, only to head home with extra bits and bobs, you’re not alone. More than one in three of us impulse buy unhealthy foods because they're on special offer, according to a new report on the marketing tactics of supermarkets, from the Royal Society for Public Health (RSPH). The average person in the UK makes 221 trips to the supermarket every year. That’s a lot of opportunities to impulse buy unhealthy food. Here are a few things to watch out for next time you hit the shops. How the layout tempts you Ever wondered why fruit and veg are normally located at the front of the supermarket? According to the RSPH report, the theory is you feel virtuous because you've put fruit and veg in your trolley, so you're more likely to treat yourself when you come to the confectionary aisles later. Similarly, dairy products, bread and other essentials such as eggs, are often at the back of the supermarket, which means you have to pass lots of offers and displays on your way to them. About 43 percent of foods and drinks located in prominent areas of popular supermarkets are sugary, according to the Obesity Health Alliance. So it's not surprising that one in five UK adults say they feel supermarkets make them go off-track when trying to lose weight. Moving snacks away from checkouts reduces their purchase by 17 percent, according to research. It’s not only adults who are being targeted. Nearly 90 percent of products on display at children’s eye level in UK supermarkets are classed as unhealthy by the Food Standard Agency, say the RSPH and Slimming World. https://ichef.bbci.co.uk/images/ic/480xn/p07jm37d.jpg The Royal Society for Public Health's recommended supermarket layout, compared to a standard small supermarket. Offers, offers, offers! Just under a third of food and drink items are bought on promotion, according to a recent report from Cancer Research UK. It found those who buy over 40 percent of their food and drink on special offer are more likely to be overweight, and that almost half of chocolate, crisps, popcorn and savoury snacks bought are on promotion. The research also shows bargain-loving shoppers buy 30 percent less fruit and nearly 25 percent less veg. This new research fits with an earlier Public Health England report into sugar reduction, which found price promotions such as multi-buy offers increase the amount of sugary food and drink people buy by 22 percent. In the second chapter of its Childhood Obesity Plan, the Government laid out clear plans for promotions, saying: “We intend to ban price promotions, such as buy-one-get-one free (BOGOFs) and multi-buy offers or unlimited refills of unhealthy foods and drinks in the retail and out-of-home sector through legislation. In doing so, we aim to stop promotions that encourage bulk buying and over-consumption of unhealthy products.” The Government has since launched a consultation on restricting promotions of products high in fat, sugar and salt by location and by price. Many charities and health bodies have responded, but the outcome remains unknown. The price of goods is significant as well as whether or not they are on promotion, says the RSPH. Research shows that increasing the price of less healthy foods reduces their purchase, while reducing the price of healthier options increases their sales. https://ichef.bbci.co.uk/images/ic/480xn/p07jgllk.jpg What should a supermarket look like? In their recent report, Health on the Shelf, The RSPH and Slimming World say that supermarkets need to do more to promote healthier choices. They consulted a team of experts, who made a host of recommendations, including: Move junk food so it's not at eye level or checkoutsUse the Government’s EatWell plate to determine the proportion of products stocked according to their nutritional valueChange end-of-aisle promotions – if sugary drinks are promoted, have healthier alternatives on promotion tooIncrease space given to fruit, veg, wholegrains and reformulated products with fewer calories and less sugarProvide signs nudging customers to make healthier purchasesHand out healthy snacks in trials and provide free fruit for hungry shoppersHave knowledgeable, friendly staff with a community feel to create a stimulating shopping experienceGive discounts on healthier products instead of BOGOFs on unhealthy products, or have one day a week when all healthy products are discounted. Move junk food so it's not at eye level or checkouts Use the Government’s EatWell plate to determine the proportion of products stocked according to their nutritional value Change end-of-aisle promotions – if sugary drinks are promoted, have healthier alternatives on promotion too Increase space given to fruit, veg, wholegrains and reformulated products with fewer calories and less sugar Provide signs nudging customers to make healthier purchases Hand out healthy snacks in trials and provide free fruit for hungry shoppers Have knowledgeable, friendly staff with a community feel to create a stimulating shopping experience Give discounts on healthier products instead of BOGOFs on unhealthy products, or have one day a week when all healthy products are discounted. These recommendations are being put into action in The People’s Supermarket in London. “The environment in which we live is a major contributor towards obesity, and supermarkets have both the power and influence, as well as a responsibility, in tackling their contribution to this 'obesogenic' environment”, says Shirley Cramer CBE, Chief Executive of the RSPH. “There has been some progress by supermarkets in areas such as removing junk food from check-outs, but our research shows shoppers and industry experts feel there is much more supermarkets can and should do to promote healthier choices”, she concludes. How can you make yourself buy healthier food? https://ichef.bbci.co.uk/images/ic/480xn/p07jgsbg.jpg There are a few tricks you can use to make healthier choices in the supermarket. Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them.Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods.Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day.Think carefully before buying special offersMake a meal plan and stick to itNever shop while you’re hungry Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them. Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them. Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods. Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods. Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day. Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day. Think carefully before buying special offers Think carefully before buying special offers Make a meal plan and stick to it Make a meal plan and stick to it Never shop while you’re hungry Never shop while you’re hungry | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/supermarkets_unhealthy_foods",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How do supermarkets tempt you to buy unhealthy foods?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p07jgqs1.jpg Supermarkets should do more to tackle obesity, health professionals and charities have said in response to a Government consultation. But what role do supermarkets play in persuading us to buy unhealthy foods and how can you resist the temptation? If you often go to the shops armed with a carefully curated list, only to head home with extra bits and bobs, you’re not alone. More than one in three of us impulse buy unhealthy foods because they're on special offer, according to a new report on the marketing tactics of supermarkets, from the Royal Society for Public Health (RSPH). The average person in the UK makes 221 trips to the supermarket every year. That’s a lot of opportunities to impulse buy unhealthy food. Here are a few things to watch out for next time you hit the shops. How the layout tempts you Ever wondered why fruit and veg are normally located at the front of the supermarket? According to the RSPH report, the theory is you feel virtuous because you've put fruit and veg in your trolley, so you're more likely to treat yourself when you come to the confectionary aisles later. Similarly, dairy products, bread and other essentials such as eggs, are often at the back of the supermarket, which means you have to pass lots of offers and displays on your way to them. About 43 percent of foods and drinks located in prominent areas of popular supermarkets are sugary, according to the Obesity Health Alliance. So it's not surprising that one in five UK adults say they feel supermarkets make them go off-track when trying to lose weight. Moving snacks away from checkouts reduces their purchase by 17 percent, according to research. It’s not only adults who are being targeted. Nearly 90 percent of products on display at children’s eye level in UK supermarkets are classed as unhealthy by the Food Standard Agency, say the RSPH and Slimming World. https://ichef.bbci.co.uk/images/ic/480xn/p07jm37d.jpg The Royal Society for Public Health's recommended supermarket layout, compared to a standard small supermarket. Offers, offers, offers! Just under a third of food and drink items are bought on promotion, according to a recent report from Cancer Research UK. It found those who buy over 40 percent of their food and drink on special offer are more likely to be overweight, and that almost half of chocolate, crisps, popcorn and savoury snacks bought are on promotion. The research also shows bargain-loving shoppers buy 30 percent less fruit and nearly 25 percent less veg. This new research fits with an earlier Public Health England report into sugar reduction, which found price promotions such as multi-buy offers increase the amount of sugary food and drink people buy by 22 percent. In the second chapter of its Childhood Obesity Plan, the Government laid out clear plans for promotions, saying: “We intend to ban price promotions, such as buy-one-get-one free (BOGOFs) and multi-buy offers or unlimited refills of unhealthy foods and drinks in the retail and out-of-home sector through legislation. In doing so, we aim to stop promotions that encourage bulk buying and over-consumption of unhealthy products.” The Government has since launched a consultation on restricting promotions of products high in fat, sugar and salt by location and by price. Many charities and health bodies have responded, but the outcome remains unknown. The price of goods is significant as well as whether or not they are on promotion, says the RSPH. Research shows that increasing the price of less healthy foods reduces their purchase, while reducing the price of healthier options increases their sales. https://ichef.bbci.co.uk/images/ic/480xn/p07jgllk.jpg What should a supermarket look like? In their recent report, Health on the Shelf, The RSPH and Slimming World say that supermarkets need to do more to promote healthier choices. They consulted a team of experts, who made a host of recommendations, including: Move junk food so it's not at eye level or checkoutsUse the Government’s EatWell plate to determine the proportion of products stocked according to their nutritional valueChange end-of-aisle promotions – if sugary drinks are promoted, have healthier alternatives on promotion tooIncrease space given to fruit, veg, wholegrains and reformulated products with fewer calories and less sugarProvide signs nudging customers to make healthier purchasesHand out healthy snacks in trials and provide free fruit for hungry shoppersHave knowledgeable, friendly staff with a community feel to create a stimulating shopping experienceGive discounts on healthier products instead of BOGOFs on unhealthy products, or have one day a week when all healthy products are discounted. Move junk food so it's not at eye level or checkouts Use the Government’s EatWell plate to determine the proportion of products stocked according to their nutritional value Change end-of-aisle promotions – if sugary drinks are promoted, have healthier alternatives on promotion too Increase space given to fruit, veg, wholegrains and reformulated products with fewer calories and less sugar Provide signs nudging customers to make healthier purchases Hand out healthy snacks in trials and provide free fruit for hungry shoppers Have knowledgeable, friendly staff with a community feel to create a stimulating shopping experience Give discounts on healthier products instead of BOGOFs on unhealthy products, or have one day a week when all healthy products are discounted. These recommendations are being put into action in The People’s Supermarket in London. “The environment in which we live is a major contributor towards obesity, and supermarkets have both the power and influence, as well as a responsibility, in tackling their contribution to this 'obesogenic' environment”, says Shirley Cramer CBE, Chief Executive of the RSPH. “There has been some progress by supermarkets in areas such as removing junk food from check-outs, but our research shows shoppers and industry experts feel there is much more supermarkets can and should do to promote healthier choices”, she concludes. How can you make yourself buy healthier food? https://ichef.bbci.co.uk/images/ic/480xn/p07jgsbg.jpg There are a few tricks you can use to make healthier choices in the supermarket. Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them.Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods.Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day.Think carefully before buying special offersMake a meal plan and stick to itNever shop while you’re hungry Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them. Write yourself a reminder to buy healthy foods on your shopping list. BBC series Trust Me I’m A Doctor ran a study in a supermarket for six weeks and compared sales data with that from control stores. Sales of fruit and veg in their store increased by eight percent as a result of regular prompts to buy them. Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods. Partition your trolley, with a large designated space for fruit and veg. A study found shoppers who did this were likely to buy more healthy foods. Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day. Eat fruit or vegetables before you go shopping The Trust Me I'm A Doctor research promoted clementines on one day of the study, offering shoppers a free taster on their way into the shop, and found clementine sales increased by three times more than in the control stores for the day. Think carefully before buying special offers Think carefully before buying special offers Make a meal plan and stick to it Make a meal plan and stick to it Never shop while you’re hungry Never shop while you’re hungry"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90deb3bdbfd0cc01c65"
} | d9710ed61eff0818633e0e39121544b3b842170aa89585a737a5668060a9e941 | How to have a cracking vegan Easter
Easter is full of culinary fun, but what if you're vegan? There are loads of ways to eat well at Easter without tucking into meat, eggs or dairy. If you’ve recently become vegan, or you’re hosting someone who is, we’ve got easy recipes to make sure you have a very happy Easter! Fake it to bake it Nowadays it's easy to make cakes without eggs or dairy products. With just a couple of quick switches, your favourite Easter cakes and bakes can be made vegan, and no-one will know! Ground flaxseed acts as a natural binder and raising agent; simply mix one part flaxseed to three parts water. Non-dairy milks provide the moisture cakes would otherwise get from eggs. Try coconut-based milks to bring a coconut flavour to lemon cake – just be sure to use the unsweetened variety so you can control the level of sweetness. Creamy frostings for vegan carrot cake can easily be made with dairy-free cheeses, creams and baking spread substitutes. With no raw egg worries, you can eat it straight from the bowl too! The pie’s the limit Whether topped with puff, filo or potato, reach for the pie! Most shop-bought pastry is made with oil rather than butter, but it’s easy to make your own vegan pastry from scratch too. Mushroom pastry pies and tofu pastry pies are delicious, while pulses and veg are perfect for 'shepherdless' pies. There's a great range of vegan cheeses which are lovely in pies, and nutritional yeast is invaluable for providing a savoury kick to sauces while boosting your intake of B-vitamins. Vegan pies are perfect if you’re cooking for a group, but can also be portioned up and eaten cold, or frozen. A side note If you like to keep it traditonal with an Easter Sunday lunch, Yorkshire puddings can easily be made vegan thanks to the not-so-yum sounding xanthan gum. The key to perfectly raised Yorkies is to have very hot oil when you pour in the batter and to NEVER open the door during cooking. No one wants a Yorkshire without gravy, so bring on the umami with dried mushrooms and yeast extract simmered with vegan wine, woody herbs and a bit of garlic. Strain or not strain, the choice is yours. Put veg centre stage Easter is all about new beginnings and what better time to let go of tradition and give vibrant plant-based dishes centre stage? Mediterranean-style stews of butter beans and colourful veg will be a filling and pretty as a picture. Or try whole-roasted cauliflower dyed with sunny spices to bring on the springtime vibes. Vegan gifts If giving foodie presents at Easter is your thing, biscuits and cookies can easily be made vegan using very dark chocolate, arrowroot and ground almonds. The quality of vegan chocolate hitting the shelves is getting better and better and can be used to make cookies, confectionery and cake decorations. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/vegan_easter",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to have a cracking vegan Easter",
"content": "Easter is full of culinary fun, but what if you're vegan? There are loads of ways to eat well at Easter without tucking into meat, eggs or dairy. If you’ve recently become vegan, or you’re hosting someone who is, we’ve got easy recipes to make sure you have a very happy Easter! Fake it to bake it Nowadays it's easy to make cakes without eggs or dairy products. With just a couple of quick switches, your favourite Easter cakes and bakes can be made vegan, and no-one will know! Ground flaxseed acts as a natural binder and raising agent; simply mix one part flaxseed to three parts water. Non-dairy milks provide the moisture cakes would otherwise get from eggs. Try coconut-based milks to bring a coconut flavour to lemon cake – just be sure to use the unsweetened variety so you can control the level of sweetness. Creamy frostings for vegan carrot cake can easily be made with dairy-free cheeses, creams and baking spread substitutes. With no raw egg worries, you can eat it straight from the bowl too! The pie’s the limit Whether topped with puff, filo or potato, reach for the pie! Most shop-bought pastry is made with oil rather than butter, but it’s easy to make your own vegan pastry from scratch too. Mushroom pastry pies and tofu pastry pies are delicious, while pulses and veg are perfect for 'shepherdless' pies. There's a great range of vegan cheeses which are lovely in pies, and nutritional yeast is invaluable for providing a savoury kick to sauces while boosting your intake of B-vitamins. Vegan pies are perfect if you’re cooking for a group, but can also be portioned up and eaten cold, or frozen. A side note If you like to keep it traditonal with an Easter Sunday lunch, Yorkshire puddings can easily be made vegan thanks to the not-so-yum sounding xanthan gum. The key to perfectly raised Yorkies is to have very hot oil when you pour in the batter and to NEVER open the door during cooking. No one wants a Yorkshire without gravy, so bring on the umami with dried mushrooms and yeast extract simmered with vegan wine, woody herbs and a bit of garlic. Strain or not strain, the choice is yours. Put veg centre stage Easter is all about new beginnings and what better time to let go of tradition and give vibrant plant-based dishes centre stage? Mediterranean-style stews of butter beans and colourful veg will be a filling and pretty as a picture. Or try whole-roasted cauliflower dyed with sunny spices to bring on the springtime vibes. Vegan gifts If giving foodie presents at Easter is your thing, biscuits and cookies can easily be made vegan using very dark chocolate, arrowroot and ground almonds. The quality of vegan chocolate hitting the shelves is getting better and better and can be used to make cookies, confectionery and cake decorations."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90eeb3bdbfd0cc01c66"
} | 0036e4a90a9cfef73ce31e0077cf4b1d171e9cf7b9bce55cb16d4a3f535d134a | Delicious things you never thought to do with chocolate
by Sue Quinn Fine dark chocolate has one of the most complex flavours of any food. So why do most of us confine it to cakes, bakes and sweet treats? When unprocessed, cacao beans contain over 600 aroma compounds (volatile molecules that enable us to detect flavour). Fine chocolate has an array of subtle flavours, from fruity, floral and herbal to roasted, nutty and cheesy. And we can harness these in the kitchen to form delicious partnerships with many more ingredients than most of us consider. Yet until 20 years ago, the only chocolate sold in Britain was mass-produced and sweet. Often it contained added sugar, milk and additives, and had a single brownie-like flavour note. Then the craft chocolate revolution came along. Makers in France, followed by the US, discovered how to create complex, nuanced chocolate by teasing out, rather than covering up, the natural flavour of cacao beans. A new world of chocolate – and culinary possibilities opened up. Like wine, the best chocolate reflects the climate, soil and other environmental factors (the ‘terroir’) of the region where the cacao beans grow. It also carries the fingerprints of the skilled ‘bean to bar’ or ‘craft’ makers who carefully ferment, dry, roast and process the beans to showcase their best characteristics. Food scientists can now explain why chocolate pairings that might sound peculiar work so well: ingredients that share aroma compounds taste good together. For example, blue cheese has more than 60 aroma molecules in common with dark chocolate (also known as plain chocolate in the UK and semisweet and bittersweet in the US). Combining them in the right proportions magnifies and enhances their flavours. Similarly, chocolate and tomatoes share green and savoury aroma compounds, and chocolate smooths out tomatoes’ acidity. That’s why a little dark chocolate grated into tomato soup, or the classic Sicilian vegetable stew caponata, makes the dishes come alive. Chocolate also contains caramel and roasted notes, which makes it particularly suitable for pairing with red meat and poultry. A swarthy square or two of dark chocolate added to a sauce or gravy for roast meat will add depth and richness. The same vegetal compounds detected in dark chocolate are also found in cooked broccoli, beetroot, butternut squash and courgettes. By adding some of these vegetables to chocolate cakes and brownies, you ramp up the flavour while increasing your vegetable intake. Dark chocolate contains fruity flavours, too – some connoisseurs prize bars from Madagascar for their fruity notes – so it pairs with many fruits, especially tropical varieties, berries and citrus. In the same vein, chocolate sings with the spice sumac, which is noted for its fresh lemony tang. The subtle chocolate flavour and crunch of cacao nibs Chocolate can also bring brightness and contrast to a dish through its bitterness. Cacao nibs (broken up, toasted cacao beans) are ideal for this. An under-valued, versatile ingredient, they are now widely available and worth seeking out. They add piquancy to dressings – stir a small spoonful or two into a vinaigrette – and are a welcome contrast sprinkled over salads studded with fruit (figs and blackberries especially) and soft cheese. Stone fruits, such as nectarines, poached in a sweet boozy syrup, also love cacao nibs because they add gentle bursts of contrasting bitterness. Cacao nibs bring a subtle chocolate flavour and soft crunch when sprinkled into porridge or granola. Or you can grind them into sea salt in a coffee or spice grinder, adding another flavouring such as dried smoky chillies, dried herbs or spices, or dried citrus peel, if you wish. Blitz to a fine powder and add a spoonful to whatever is in your cooking pot. Perhaps the simplest unusual way to serve chocolate is to make space for a few dark squares on your cheeseboard. Chocolate showcases the gloriously nutty notes in Gruyère or Comté, for example, and the maltiness of Brie. Or make crackers for cheese, folding chopped cacao nibs through the dough. The rich history of chocolate pairings Ancient civilisations in the Americas mainly sipped chocolate as a drink, but they also understood that its complex flavour made an excellent addition to food. Archaeological evidence indicates that 2500 years ago cooks were pairing chocolate with ingredients like turkey and fish, and tamales – savoury dishes cooked in corn husks. When chocolate eventually flowed into Europe in the 18th century, it found its way into the cooking pot, too. Catalan cooks added it to picadas – sauces made with crushed garlic, almonds, fried bread and olive oil. Some traditional picada recipes still include chocolate. Italian chefs in wealthy homes also brandished chocolate in savoury food, including pasta and polenta, and even liver dishes. These chefs understood that just like other seeds commonly used in cooking, such as fennel, cardamom and caraway, chocolate could enhance many dishes, both savoury and sweet. There’s no question that chocolate deserves its starring role in decadent cakes, bakes and puddings. But its talents are so much more versatile. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/chocolate_ideas",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Delicious things you never thought to do with chocolate",
"content": "by Sue Quinn Fine dark chocolate has one of the most complex flavours of any food. So why do most of us confine it to cakes, bakes and sweet treats? When unprocessed, cacao beans contain over 600 aroma compounds (volatile molecules that enable us to detect flavour). Fine chocolate has an array of subtle flavours, from fruity, floral and herbal to roasted, nutty and cheesy. And we can harness these in the kitchen to form delicious partnerships with many more ingredients than most of us consider. Yet until 20 years ago, the only chocolate sold in Britain was mass-produced and sweet. Often it contained added sugar, milk and additives, and had a single brownie-like flavour note. Then the craft chocolate revolution came along. Makers in France, followed by the US, discovered how to create complex, nuanced chocolate by teasing out, rather than covering up, the natural flavour of cacao beans. A new world of chocolate – and culinary possibilities opened up. Like wine, the best chocolate reflects the climate, soil and other environmental factors (the ‘terroir’) of the region where the cacao beans grow. It also carries the fingerprints of the skilled ‘bean to bar’ or ‘craft’ makers who carefully ferment, dry, roast and process the beans to showcase their best characteristics. Food scientists can now explain why chocolate pairings that might sound peculiar work so well: ingredients that share aroma compounds taste good together. For example, blue cheese has more than 60 aroma molecules in common with dark chocolate (also known as plain chocolate in the UK and semisweet and bittersweet in the US). Combining them in the right proportions magnifies and enhances their flavours. Similarly, chocolate and tomatoes share green and savoury aroma compounds, and chocolate smooths out tomatoes’ acidity. That’s why a little dark chocolate grated into tomato soup, or the classic Sicilian vegetable stew caponata, makes the dishes come alive. Chocolate also contains caramel and roasted notes, which makes it particularly suitable for pairing with red meat and poultry. A swarthy square or two of dark chocolate added to a sauce or gravy for roast meat will add depth and richness. The same vegetal compounds detected in dark chocolate are also found in cooked broccoli, beetroot, butternut squash and courgettes. By adding some of these vegetables to chocolate cakes and brownies, you ramp up the flavour while increasing your vegetable intake. Dark chocolate contains fruity flavours, too – some connoisseurs prize bars from Madagascar for their fruity notes – so it pairs with many fruits, especially tropical varieties, berries and citrus. In the same vein, chocolate sings with the spice sumac, which is noted for its fresh lemony tang. The subtle chocolate flavour and crunch of cacao nibs Chocolate can also bring brightness and contrast to a dish through its bitterness. Cacao nibs (broken up, toasted cacao beans) are ideal for this. An under-valued, versatile ingredient, they are now widely available and worth seeking out. They add piquancy to dressings – stir a small spoonful or two into a vinaigrette – and are a welcome contrast sprinkled over salads studded with fruit (figs and blackberries especially) and soft cheese. Stone fruits, such as nectarines, poached in a sweet boozy syrup, also love cacao nibs because they add gentle bursts of contrasting bitterness. Cacao nibs bring a subtle chocolate flavour and soft crunch when sprinkled into porridge or granola. Or you can grind them into sea salt in a coffee or spice grinder, adding another flavouring such as dried smoky chillies, dried herbs or spices, or dried citrus peel, if you wish. Blitz to a fine powder and add a spoonful to whatever is in your cooking pot. Perhaps the simplest unusual way to serve chocolate is to make space for a few dark squares on your cheeseboard. Chocolate showcases the gloriously nutty notes in Gruyère or Comté, for example, and the maltiness of Brie. Or make crackers for cheese, folding chopped cacao nibs through the dough. The rich history of chocolate pairings Ancient civilisations in the Americas mainly sipped chocolate as a drink, but they also understood that its complex flavour made an excellent addition to food. Archaeological evidence indicates that 2500 years ago cooks were pairing chocolate with ingredients like turkey and fish, and tamales – savoury dishes cooked in corn husks. When chocolate eventually flowed into Europe in the 18th century, it found its way into the cooking pot, too. Catalan cooks added it to picadas – sauces made with crushed garlic, almonds, fried bread and olive oil. Some traditional picada recipes still include chocolate. Italian chefs in wealthy homes also brandished chocolate in savoury food, including pasta and polenta, and even liver dishes. These chefs understood that just like other seeds commonly used in cooking, such as fennel, cardamom and caraway, chocolate could enhance many dishes, both savoury and sweet. There’s no question that chocolate deserves its starring role in decadent cakes, bakes and puddings. But its talents are so much more versatile."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90eeb3bdbfd0cc01c67"
} | 094a2c6dbe0d2527b5028ad21cdca1ee4fa0063090ebf8854d1729ae542ecbe3 | Is mouldy food safe to eat?
We’ve all scrutinised the white spots on Cheddar or little blooms of fur on bread, trying to decide whether to turn it into sandwiches or throw it in the bin. With an estimated 6.6 million tonnes of food thrown away by households in the UK every year, some needlessly, how can you know if food with a little mould is safe to eat? https://ichef.bbci.co.uk/images/ic/480xn/p09f7ch8.jpg What is food mould? Food mould is microscopic fungi. They reproduce by releasing spores into the air, and when they fall on to food that’s starting to turn, they can grow. Mould is made up of a hair-like branching structure called mycelium, which works its way through food rather like plant roots. When the spores break through the surface, the food can change colour and get a dusty appearance – but the mould will have been working through it for a day or two before you see any signs. “Fungi are essential recyclers in our environment”, says mould expert Dr Patrick Hickey. “Ecosystems depend on fungi to break down organic matter, without them we would be wallowing in our own waste”. Which foods can be contaminated by mould? Any food can be contaminated by mould, but some has a more favourable environment for it to grow. Mould likes warm, moist or bacteria-rich conditions. Fruit, vegetables and salad leaves have a high water content, and bread has moisture and plenty of carbohydrates for mould to feed on. Mould doesn’t like salt, sugar, acid, very dry or cold conditions, which is why a jar of strawberry jam or pickled onions will last a lot longer than fresh strawberries or onions. But it can still grow in more challenging conditions. “Mould is tough”, says Philippa Hudson, Senior Lecturer in Food Safety at Bournemouth University, pointing out it can contend with the acidic conditions of citrus fruits and the colder environment of the fridge. Indeed, “everything can go mouldy with the right conditions”, says Philippa, “even rice, flour, dried lentils or beans will go mouldy if they get damp”. Can you eat mouldy bread? The Food Standards Agency (FSA) advises against salvaging mouldy bread, as porous food can be contaminated below the surface. “As a general rule, a mould colony of 1cm in diameter on the surface has also penetrated 1cm deep into the food”, says Dr Hickey. He says bakers often add preservatives such as calcium to slow down the growth of mould. If your loaf is turning stale but not mouldy, you can use it to make breadcrumbs or croutons. For more ideas for using up stale bread, watch our quick video below. Mouldy bread should be thrown away, but if it’s just a little stale you can revive it or use it for breadcrumbs or cooking – here are some ideas Cheese and mould Dry cheeses such as Cheddar and Parmesan resist mould well, as they don’t provide the moist conditions it needs to spread. “If you find mould colonies on hard cheese that are smaller than 5mm, take at least 10mm off all sides before eating”, recommends Dr Hickey. But be sure to keep the knife out of the mould so it doesn’t contaminate other parts of the cheese. It’s a different story for soft cheeses or any cheese that can be spread or crumbled. Unless the fungus has been deliberately introduced, as in blue cheese, throw these cheeses away if mouldy. The higher water content means microbes grow quickly, which can lead to salmonella and listeriosis if eaten. https://ichef.bbci.co.uk/images/ic/480xn/p09f7cwr.jpg Blue cheeses such as Roquefort and Stilton get their strong flavour from mould Mouldy fruit and veg Firm fruit and veg with little spots of mould can usually be salvaged – as long as they’re not slimy, as this signals the presence of bacteria that can cause food poisoning or stomach pain. Cutting around and below mould spots on firm veg such as root veg and cabbages should make them safe to eat. Their low moisture content and often higher acid levels makes it harder for the mould to penetrate. Be wary of apples though. A toxin called patulin can be found in damaged or mouldy apples. If mouldy apples are used to make juice there can be high levels in the final produce, so never drink mouldy apple juice. Soft fruit and veg, such as cucumbers, tomatoes and peaches, should be thrown away, as their high moisture content means they’re more likely to be contaminated below the surface. Slightly wilted salad leaves will be okay to eat, but avoid any that have turned mouldy or slimy. Always throw away slimy fruit and vegetables. Watch the video below for tips on how to revive wilted veg and for cooking ideas. How to revive leftover summer veg plus lots of recipe ideas Jam with mould on the surface Occasional jam eaters will be all too familiar with opening a jar and finding a layer of mould on top. But is it safe to do as the former PM Theresa May reportedly does, and scrape it off to eat what’s underneath? The FSA warns that “while it is possible that removing the mould and a significant amount of the surrounding product could remove any unseen toxins that are present, there is no guarantee that doing so would remove them all”. Dr Hickey suggests if your jam has a bit of green mould on the surface, it should be safe to eat if you scoop out the top layer and a few centimetres beneath and eat as soon as possible, but the mould will likely return after a few days. The higher the sugar content of the jam, the less mould can grow. But if you’re unsure, or the jam has a thick layer of mould, it’s best to spoon it straight into the food waste bin. The same applies to jars of curry paste. Is mouldy food dangerous? Mould isn’t all bad for us. Dr Hickey insists fungi plays a key role in improving the taste, texture and nutritional value of what we eat, and can make it easier to digest. “Without fungi, beer and pizza wouldn’t exist”, he points out. Some of our favourite foods are made using carefully chosen mould variants, known to be safe for human consumption. The strain Penicillium Roqueforti gives blue cheeses such as Roquefort and Stilton their blue veins and strong flavour. Another strain, Botrytis cinerea, or ‘noble rot’, is used in winemaking to reduce the grapes’ water content and enhance their sweetness. But that doesn’t mean we can eat anything that mould has grown on. Different strains of moulds have different impacts on the body, and if you have a mould allergy you have to be particularly careful. Dr Hickey calls deciding to eat mouldy food a “fungi roulette”, urging us to consider that it “probably contains an unknown cocktail of moulds – some or all may be potentially toxic species”. The Food Standards Agency (FSA) advises against eating any food containing mould, emphasising that this is especially important for vulnerable groups such as children, the elderly, pregnant women and people with a weakened immune system. Dr Hickey says some food can be salvaged, “but do so at your own risk”. Our food production process has come a long way since the medieval ages, when mouldy grains gave villagers in southern France hallucinations, convulsions and burning limb pain dubbed ‘St Anthony’s Fire’, but we still need to be wary. Unlike bacteria, “moulds tend not to cause sudden food poisoning”, says Dr Hickey, but certain moulds produce toxins called mycotoxins. “If a considerable quantity of toxic mould is consumed it may cause gastro-intestinal symptoms and more serious effects, including liver or kidney failure and death”. One example of this is Aspergillus, which can grow on damp grain or nuts, producing deadly aflatoxins known to cause liver cancer. “This fungus", says Hickey, “produces one of the most deadly toxins known to humankind. The toxin accumulates in the liver and can cause liver cancer”. While it’s rare for humans to get acutely poisoned, Dr Hickey says there’s relatively little known about the long-term effects of ingesting small amounts of fungal toxins, warning “there’s concern that if consumed repeatedly, mycotoxins may cause cumulative effects and lead to illness”. https://ichef.bbci.co.uk/images/ic/480xn/p09f7dn7.jpg Can I stop my food going mouldy? You can’t prevent your food going mouldy, but you can slow the process down. Mould likes warm, damp conditions with plenty to feed on. A clean, dry and well-ventilated kitchen can help keep mould at bay. How you store your food can make all the difference. For instance, keeping salad leaves in airtight containers lined with paper towel in the fridge stops them from getting too moist, slowing down the decaying process. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/mould",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Is mouldy food safe to eat?",
"content": "We’ve all scrutinised the white spots on Cheddar or little blooms of fur on bread, trying to decide whether to turn it into sandwiches or throw it in the bin. With an estimated 6.6 million tonnes of food thrown away by households in the UK every year, some needlessly, how can you know if food with a little mould is safe to eat? https://ichef.bbci.co.uk/images/ic/480xn/p09f7ch8.jpg What is food mould? Food mould is microscopic fungi. They reproduce by releasing spores into the air, and when they fall on to food that’s starting to turn, they can grow. Mould is made up of a hair-like branching structure called mycelium, which works its way through food rather like plant roots. When the spores break through the surface, the food can change colour and get a dusty appearance – but the mould will have been working through it for a day or two before you see any signs. “Fungi are essential recyclers in our environment”, says mould expert Dr Patrick Hickey. “Ecosystems depend on fungi to break down organic matter, without them we would be wallowing in our own waste”. Which foods can be contaminated by mould? Any food can be contaminated by mould, but some has a more favourable environment for it to grow. Mould likes warm, moist or bacteria-rich conditions. Fruit, vegetables and salad leaves have a high water content, and bread has moisture and plenty of carbohydrates for mould to feed on. Mould doesn’t like salt, sugar, acid, very dry or cold conditions, which is why a jar of strawberry jam or pickled onions will last a lot longer than fresh strawberries or onions. But it can still grow in more challenging conditions. “Mould is tough”, says Philippa Hudson, Senior Lecturer in Food Safety at Bournemouth University, pointing out it can contend with the acidic conditions of citrus fruits and the colder environment of the fridge. Indeed, “everything can go mouldy with the right conditions”, says Philippa, “even rice, flour, dried lentils or beans will go mouldy if they get damp”. Can you eat mouldy bread? The Food Standards Agency (FSA) advises against salvaging mouldy bread, as porous food can be contaminated below the surface. “As a general rule, a mould colony of 1cm in diameter on the surface has also penetrated 1cm deep into the food”, says Dr Hickey. He says bakers often add preservatives such as calcium to slow down the growth of mould. If your loaf is turning stale but not mouldy, you can use it to make breadcrumbs or croutons. For more ideas for using up stale bread, watch our quick video below. Mouldy bread should be thrown away, but if it’s just a little stale you can revive it or use it for breadcrumbs or cooking – here are some ideas Cheese and mould Dry cheeses such as Cheddar and Parmesan resist mould well, as they don’t provide the moist conditions it needs to spread. “If you find mould colonies on hard cheese that are smaller than 5mm, take at least 10mm off all sides before eating”, recommends Dr Hickey. But be sure to keep the knife out of the mould so it doesn’t contaminate other parts of the cheese. It’s a different story for soft cheeses or any cheese that can be spread or crumbled. Unless the fungus has been deliberately introduced, as in blue cheese, throw these cheeses away if mouldy. The higher water content means microbes grow quickly, which can lead to salmonella and listeriosis if eaten. https://ichef.bbci.co.uk/images/ic/480xn/p09f7cwr.jpg Blue cheeses such as Roquefort and Stilton get their strong flavour from mould Mouldy fruit and veg Firm fruit and veg with little spots of mould can usually be salvaged – as long as they’re not slimy, as this signals the presence of bacteria that can cause food poisoning or stomach pain. Cutting around and below mould spots on firm veg such as root veg and cabbages should make them safe to eat. Their low moisture content and often higher acid levels makes it harder for the mould to penetrate. Be wary of apples though. A toxin called patulin can be found in damaged or mouldy apples. If mouldy apples are used to make juice there can be high levels in the final produce, so never drink mouldy apple juice. Soft fruit and veg, such as cucumbers, tomatoes and peaches, should be thrown away, as their high moisture content means they’re more likely to be contaminated below the surface. Slightly wilted salad leaves will be okay to eat, but avoid any that have turned mouldy or slimy. Always throw away slimy fruit and vegetables. Watch the video below for tips on how to revive wilted veg and for cooking ideas. How to revive leftover summer veg plus lots of recipe ideas Jam with mould on the surface Occasional jam eaters will be all too familiar with opening a jar and finding a layer of mould on top. But is it safe to do as the former PM Theresa May reportedly does, and scrape it off to eat what’s underneath? The FSA warns that “while it is possible that removing the mould and a significant amount of the surrounding product could remove any unseen toxins that are present, there is no guarantee that doing so would remove them all”. Dr Hickey suggests if your jam has a bit of green mould on the surface, it should be safe to eat if you scoop out the top layer and a few centimetres beneath and eat as soon as possible, but the mould will likely return after a few days. The higher the sugar content of the jam, the less mould can grow. But if you’re unsure, or the jam has a thick layer of mould, it’s best to spoon it straight into the food waste bin. The same applies to jars of curry paste. Is mouldy food dangerous? Mould isn’t all bad for us. Dr Hickey insists fungi plays a key role in improving the taste, texture and nutritional value of what we eat, and can make it easier to digest. “Without fungi, beer and pizza wouldn’t exist”, he points out. Some of our favourite foods are made using carefully chosen mould variants, known to be safe for human consumption. The strain Penicillium Roqueforti gives blue cheeses such as Roquefort and Stilton their blue veins and strong flavour. Another strain, Botrytis cinerea, or ‘noble rot’, is used in winemaking to reduce the grapes’ water content and enhance their sweetness. But that doesn’t mean we can eat anything that mould has grown on. Different strains of moulds have different impacts on the body, and if you have a mould allergy you have to be particularly careful. Dr Hickey calls deciding to eat mouldy food a “fungi roulette”, urging us to consider that it “probably contains an unknown cocktail of moulds – some or all may be potentially toxic species”. The Food Standards Agency (FSA) advises against eating any food containing mould, emphasising that this is especially important for vulnerable groups such as children, the elderly, pregnant women and people with a weakened immune system. Dr Hickey says some food can be salvaged, “but do so at your own risk”. Our food production process has come a long way since the medieval ages, when mouldy grains gave villagers in southern France hallucinations, convulsions and burning limb pain dubbed ‘St Anthony’s Fire’, but we still need to be wary. Unlike bacteria, “moulds tend not to cause sudden food poisoning”, says Dr Hickey, but certain moulds produce toxins called mycotoxins. “If a considerable quantity of toxic mould is consumed it may cause gastro-intestinal symptoms and more serious effects, including liver or kidney failure and death”. One example of this is Aspergillus, which can grow on damp grain or nuts, producing deadly aflatoxins known to cause liver cancer. “This fungus\", says Hickey, “produces one of the most deadly toxins known to humankind. The toxin accumulates in the liver and can cause liver cancer”. While it’s rare for humans to get acutely poisoned, Dr Hickey says there’s relatively little known about the long-term effects of ingesting small amounts of fungal toxins, warning “there’s concern that if consumed repeatedly, mycotoxins may cause cumulative effects and lead to illness”. https://ichef.bbci.co.uk/images/ic/480xn/p09f7dn7.jpg Can I stop my food going mouldy? You can’t prevent your food going mouldy, but you can slow the process down. Mould likes warm, damp conditions with plenty to feed on. A clean, dry and well-ventilated kitchen can help keep mould at bay. How you store your food can make all the difference. For instance, keeping salad leaves in airtight containers lined with paper towel in the fridge stops them from getting too moist, slowing down the decaying process."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90eeb3bdbfd0cc01c68"
} | 17757edbd3157aff99d19ab83921f57fc4cf994e632e43760369aa750f913ee1 | Tom Kerridge’s tips for budget cooking
https://ichef.bbci.co.uk/images/ic/480xn/p09fk0jq.jpg Chef Tom Kerridge is on a mission to make cooking easy meals accessible to us all, whatever our budget. Here Tom, who’s teamed up with footballer Marcus Rashford to offer a recipe a week on Instagram in their Full Time Meals project, reveals some of his top tips for budget cooking. Get creative with cheap frozen ingredients The fish finger sandwich, a national favourite, is one of the recipes on offer from the duo. But what other frozen ingredients does Tom recommend? You can do so much with a bag of frozen peas, and Tom loves smashed peas on toast, a quick and healthy lunch or snack. He also recommends using them in pasta dishes – add a bit of ham, a spoonful of cream cheese with a splash of pasta cooking water for a speedy sauce, he says. Frozen spinach is also in Tom’s freezer must-haves. He suggests defrosting it and then mixing it with feta cheese for a quick, delicious sandwich. A bag of frozen veg (or fruit) is another great staple. Frozen veg can be even more nutritious than fresh, is cheap, and you avoid having to throw away tired leftover veg. Make a boil-in-the-bag omelette You’ve probably heard of boil-in-the-bag rice, but how about a boil-in-the-bag omelette? It’s one of Tom’s must-cook dishes, and there’s hardly any washing up! Put your eggs and fillings, such as grated cheese or chopped ham, into a sturdy sealable plastic freezer bag, squeeze the air out and seal it. Squash to mix everything together well, then simmer in water for 10 minutes. Wash up the bag and you can use it again! We made it at BBC Food, and you can find the recipe below. You can make lots of delicious dishes with potatoes Tinned potatoes are among Tom’s favourite budget ingredients. Why not try using them for his frittata? Hash browns made from fresh potatoes are a simple, cheap treat at any time of day – so it’s no surprise they’re in Tom’s top budget recipes. Serve them for tea, pop them in your lunchbox or snack on them straight from the fridge. Sweet potatoes cooked in the microwave “make perfect mash”, says Tom, as they “cook incredibly [and] go soft and sweet”. Now that sounds like a mash made in heaven! Serve them in place of the mash in Tom’s budget sausage and mash recipe. Make a cheat’s stir-fry Tom’s got a great tip for the easiest ever ‘stir-fry’ – and you only need a kettle to cook it! Just pour hot water over noodles and thinly chopped veg and leave for 15 minutes, or until they’re soft. To make the sauce, mix together a dash of soy sauce and a spoonful of peanut butter for a simple satay, then stir it in and you’ve got your dinner! Final tips from Tom Veg stock cubes and a tin of leek and potato soup are two of Tom's store-cupboard essentials. But his most important tip? “Keep it simple and don’t over think it. And read through the recipe before you start.” Marcus Rashford and Tom Kerridge will post 52 cooking tutorial videos for easy recipes on the Full Time Meals Instagram page over the next year, with recipe cards also available in supermarkets, schools and food banks. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/tom_kerridge_budget",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge’s tips for budget cooking",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p09fk0jq.jpg Chef Tom Kerridge is on a mission to make cooking easy meals accessible to us all, whatever our budget. Here Tom, who’s teamed up with footballer Marcus Rashford to offer a recipe a week on Instagram in their Full Time Meals project, reveals some of his top tips for budget cooking. Get creative with cheap frozen ingredients The fish finger sandwich, a national favourite, is one of the recipes on offer from the duo. But what other frozen ingredients does Tom recommend? You can do so much with a bag of frozen peas, and Tom loves smashed peas on toast, a quick and healthy lunch or snack. He also recommends using them in pasta dishes – add a bit of ham, a spoonful of cream cheese with a splash of pasta cooking water for a speedy sauce, he says. Frozen spinach is also in Tom’s freezer must-haves. He suggests defrosting it and then mixing it with feta cheese for a quick, delicious sandwich. A bag of frozen veg (or fruit) is another great staple. Frozen veg can be even more nutritious than fresh, is cheap, and you avoid having to throw away tired leftover veg. Make a boil-in-the-bag omelette You’ve probably heard of boil-in-the-bag rice, but how about a boil-in-the-bag omelette? It’s one of Tom’s must-cook dishes, and there’s hardly any washing up! Put your eggs and fillings, such as grated cheese or chopped ham, into a sturdy sealable plastic freezer bag, squeeze the air out and seal it. Squash to mix everything together well, then simmer in water for 10 minutes. Wash up the bag and you can use it again! We made it at BBC Food, and you can find the recipe below. You can make lots of delicious dishes with potatoes Tinned potatoes are among Tom’s favourite budget ingredients. Why not try using them for his frittata? Hash browns made from fresh potatoes are a simple, cheap treat at any time of day – so it’s no surprise they’re in Tom’s top budget recipes. Serve them for tea, pop them in your lunchbox or snack on them straight from the fridge. Sweet potatoes cooked in the microwave “make perfect mash”, says Tom, as they “cook incredibly [and] go soft and sweet”. Now that sounds like a mash made in heaven! Serve them in place of the mash in Tom’s budget sausage and mash recipe. Make a cheat’s stir-fry Tom’s got a great tip for the easiest ever ‘stir-fry’ – and you only need a kettle to cook it! Just pour hot water over noodles and thinly chopped veg and leave for 15 minutes, or until they’re soft. To make the sauce, mix together a dash of soy sauce and a spoonful of peanut butter for a simple satay, then stir it in and you’ve got your dinner! Final tips from Tom Veg stock cubes and a tin of leek and potato soup are two of Tom's store-cupboard essentials. But his most important tip? “Keep it simple and don’t over think it. And read through the recipe before you start.” Marcus Rashford and Tom Kerridge will post 52 cooking tutorial videos for easy recipes on the Full Time Meals Instagram page over the next year, with recipe cards also available in supermarkets, schools and food banks."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90eeb3bdbfd0cc01c69"
} | 79cada85c7dcf0e824dfafe52c2d4071dc3af08c3c40b7b8545d10922474bb5d | Why are Brits the fattest in Western Europe?
by Sue Quinn The urgency of tackling obesity has been brought to the fore by evidence of a link to an increased risk from Covid-19. The UK is one of the heaviest nations. It’s estimated 64 percent of British adults are now overweight, having a body mass index (BMI) of 25 or more. This includes around 28 percent who are obese (with a BMI of 30 or more), double the percentage figure in 1990, when obesity affected just 14 percent of British adults. More than 10 percent of obese people in the UK have a BMI of 35 or more. https://ichef.bbci.co.uk/images/ic/480xn/p098ddf2.jpg According to the Organisation for Economic Co-operation and Development (OECD), these statistics make us the 10th heaviest country in the 36-member group of wealthy nations, and the most obese in Western Europe. The UK is not alone in facing a growing obesity problem, of course. Around 39 percent of the adult population globally is now overweight, with 13 percent classified as obese, and this is placing a mounting burden on health systems, economies and society. In the UK, for example, it’s estimated the NHS spent £6.1 billion on overweight- and obesity-related ill-health in 2014/2015. This heavy financial cost is due to excess weight being a risk factor in an array of chronic health conditions, including Type 2 diabetes, cardiovascular diseases, respiratory diseases, musculoskeletal disorders, several types of cancer and depression. Around 2.8 million people worldwide die each year due to being overweight or obese. But why is the UK so high on the global overweight league table? Why do similarly wealthy countries such as Italy, Switzerland and the Netherlands carry a much lighter burden, with 46 percent, 42 percent and 47 percent of adults respectively overweight? Why is the UK so overweight? https://ichef.bbci.co.uk/images/ic/480xn/p098d66b.jpg The causes of overweight and obesity are complex, interlinked and differ from country to country, which makes it difficult to pinpoint exactly why the prevalence is comparatively high in the UK. “There’s a multitude of factors involved, but certainly the quantity and quality of food eaten in the UK plays a significant role”, says Dr Michele Cecchini, a senior health economist at the OECD. In the 2019 report he co-authored, The Heavy Burden of Obesity, Dr Cecchini found that fewer than one in three people in the UK ate a healthy diet. The British thirst for sugary drinks is part of that problem, he says. Figures compiled by market research provider Euromonitor International show we consumed an average 78 litres of sugary fizzy drinks per head in the UK last year [2020], compared with 61 litres in the Netherlands, 58 litres in Switzerland and 34 litres in Italy. Our comparatively low intake of fruit and vegetables also contributes. While few countries across the OECD consume the recommended five servings of fruit and vegetables each day, in the UK we eat significantly less than in some places where levels of overweight are lower. For example, last year we consumed an average 101kg of fruit and vegetables each, according to Euromonitor. This compares with 108kg in Switzerland, 113kg in the Netherlands and 160kg in Italy. Inactivity contributes to the problem https://ichef.bbci.co.uk/images/ic/480xn/p098d6k2.jpg Low levels of physical activity, combined with more people working in sedentary office jobs in recent decades, also contribute to the UK’s overweight problem. According to the Global Obesity Federation, 36 percent of British adults engage in insufficient physical activity, which makes us less active than many of our European neighbours. “Children in the UK report lower levels of physical activity compared to some other western European countries, too”, Dr Cecchini adds. Figures in his report show 31 percent of children aged 5-19 in Britain are overweight or obese, higher than the average in the OECD and the G20 group of the world’s largest economies. The British approach to food is different to parts of Western Europe https://ichef.bbci.co.uk/images/ic/480xn/p098d6wm.jpg Paul Gately, Professor of Exercise and Obesity at Leeds Beckett University, believes fundamental cultural differences partly explain why the UK’s prevalence of obesity and overweight is comparatively high. We approach food and mealtimes, particularly lunchtime, differently to other parts of Western Europe, he says. “Many countries across Western Europe have a much stronger and more prominent food culture than we do”, Professor Gately explains. “Meals are an important and distinctive part of the day that can run for several hours in countries like France, Italy and Spain. It’s a time for sitting down and conversing, and focusing on friends and family. But in the UK meals are not so socially and culturally embedded.” Rather than break away from work to eat a proper lunch, still a common practice in many parts of Western Europe, we tend to grab a sandwich to eat at our desks. “In UK culture we often eat on the run, and then become peckish an hour or two later, so we eat again”, says Professor Gately. “We’re constantly grazing throughout the day, with almost no recognition of the eating episodes, so they almost blur into one.” Our inclination to snack is confirmed by Global Obesity Federation figures, which show British adults consume more sweet and salty snacks than those in many other European countries. In 2016, we ate almost 700g of sweet and savoury snacks per month – or 20 x 35g servings. This is less than in Ireland (770g per month), but more than in the Netherlands (625g) and significantly more than in Italy (192g), for example. Part of the reason we reach for snacks instead of taking time for a proper meal is the importance we place on productivity and working long hours, says Professor Ivo Vlaev, a behavioural scientist at Warwick Business School and an advisor to the government on health issues. “Snacking often happens when you’re in the workplace and you eat to keep yourself working”, he says. “And we’re one of the hardest working nations in Europe, obsessed with productivity, so that’s one reason for the continuous snacking.” Further evidence of the UK’s snacking culture is our food-to-go market, one of the fastest-growing food sectors in recent years (although the trend has been impacted by Covid-19 and the shift to homeworking during lockdown). This means we are continually “bombarded” with visual cues encouraging us to snack, to the extent they’re difficult to resist, Professor Vlaev believes. Can obesity strategies tackle the problem? Cambridge University’s Centre for Diet and Activity Research recently reported that obesity policies in England have largely failed over the past three decades. It identified weak obesity policy design, problems implementing strategies and a failure to learn from past successes and failures as among the reasons why obesity rates in England have not fallen. Professor Gately agrees. “Successive governments have talked about obesity and done very, very little”, he says. He argues that historically, insufficient funds have been invested in tackling the multi-layered causes of obesity, in contrast to other parts of Europe. “The Netherlands, for example, has some of the lowest levels of childhood obesity anywhere in Europe yet they spend the significantly more than the UK does on tackling it. It’s unsurprising they have a better handle on the problem”, he explains. In an analysis of the UK’s support for obesity problems, the Global Obesity Federation states on its website that successive government funding for obesity is widely recognised to be “inadequate”, although there was disagreement about whether it was improving. The report’s stakeholders (a mix of obesity specialists, nurses and dieticians) felt people struggling with obesity often need to be “persistent and proactive” to get treatment in the UK, which “disadvantages lower socioeconomic groups and those with less education” the Federation says. Yet, in the most deprived areas in England the prevalence of excess weight is significantly higher for both adults and children than in the least deprived areas. The Government has stated its commitment to the issue, but stresses the high prevalence of obesity in adults and children in the UK has been decades in the making and it is going to take time to see results. “The Government’s Health and Care Bill White Paper sets out one of the most far reaching and radical plans to reduce obesity, in the world, and our obesity strategy is committed to make it easier for families to make healthier choices”, a spokesperson for the Department of Health says. What can we do? https://ichef.bbci.co.uk/images/ic/480xn/p098dchv.jpg Prof Gately believes we need a multi-level approach and a long-term vision to reduce obesity rates. This includes tackling ‘deeply embedded’ cultural issues relating to mealtimes, including upping our fruit and vegetable intake and reducing our thirst for sugary drinks. But finding ways to encourage families and households to sit down together at mealtimes is important too. “We all know that stress and pressure have an influence on what we eat, so equipping young people and their families with some of the skills to deal with those things is critical”, Professor Gately says. “Families sitting around having lunch, those social interactions, are really powerful and have a knock-on benefit for things like comfort eating. It’s all interlinked.” Childhood obesity is also on the Government’s agenda. “Our obesity strategy is committed to make it easier for families to make healthier choices. We will ban TV adverts for foods high in fat, salt and sugar before 9pm and have consulted on a total advertising restriction online of these products. We will also introduce restrictions on promotions of unhealthy food and drink in retailers from April 2022 and schools in England will benefit from £320 million from the PE and Sport Premium during the academic year 2020-21”, the spokesperson for the Department of Health concludes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/britain_diet",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Why are Brits the fattest in Western Europe?",
"content": "by Sue Quinn The urgency of tackling obesity has been brought to the fore by evidence of a link to an increased risk from Covid-19. The UK is one of the heaviest nations. It’s estimated 64 percent of British adults are now overweight, having a body mass index (BMI) of 25 or more. This includes around 28 percent who are obese (with a BMI of 30 or more), double the percentage figure in 1990, when obesity affected just 14 percent of British adults. More than 10 percent of obese people in the UK have a BMI of 35 or more. https://ichef.bbci.co.uk/images/ic/480xn/p098ddf2.jpg According to the Organisation for Economic Co-operation and Development (OECD), these statistics make us the 10th heaviest country in the 36-member group of wealthy nations, and the most obese in Western Europe. The UK is not alone in facing a growing obesity problem, of course. Around 39 percent of the adult population globally is now overweight, with 13 percent classified as obese, and this is placing a mounting burden on health systems, economies and society. In the UK, for example, it’s estimated the NHS spent £6.1 billion on overweight- and obesity-related ill-health in 2014/2015. This heavy financial cost is due to excess weight being a risk factor in an array of chronic health conditions, including Type 2 diabetes, cardiovascular diseases, respiratory diseases, musculoskeletal disorders, several types of cancer and depression. Around 2.8 million people worldwide die each year due to being overweight or obese. But why is the UK so high on the global overweight league table? Why do similarly wealthy countries such as Italy, Switzerland and the Netherlands carry a much lighter burden, with 46 percent, 42 percent and 47 percent of adults respectively overweight? Why is the UK so overweight? https://ichef.bbci.co.uk/images/ic/480xn/p098d66b.jpg The causes of overweight and obesity are complex, interlinked and differ from country to country, which makes it difficult to pinpoint exactly why the prevalence is comparatively high in the UK. “There’s a multitude of factors involved, but certainly the quantity and quality of food eaten in the UK plays a significant role”, says Dr Michele Cecchini, a senior health economist at the OECD. In the 2019 report he co-authored, The Heavy Burden of Obesity, Dr Cecchini found that fewer than one in three people in the UK ate a healthy diet. The British thirst for sugary drinks is part of that problem, he says. Figures compiled by market research provider Euromonitor International show we consumed an average 78 litres of sugary fizzy drinks per head in the UK last year [2020], compared with 61 litres in the Netherlands, 58 litres in Switzerland and 34 litres in Italy. Our comparatively low intake of fruit and vegetables also contributes. While few countries across the OECD consume the recommended five servings of fruit and vegetables each day, in the UK we eat significantly less than in some places where levels of overweight are lower. For example, last year we consumed an average 101kg of fruit and vegetables each, according to Euromonitor. This compares with 108kg in Switzerland, 113kg in the Netherlands and 160kg in Italy. Inactivity contributes to the problem https://ichef.bbci.co.uk/images/ic/480xn/p098d6k2.jpg Low levels of physical activity, combined with more people working in sedentary office jobs in recent decades, also contribute to the UK’s overweight problem. According to the Global Obesity Federation, 36 percent of British adults engage in insufficient physical activity, which makes us less active than many of our European neighbours. “Children in the UK report lower levels of physical activity compared to some other western European countries, too”, Dr Cecchini adds. Figures in his report show 31 percent of children aged 5-19 in Britain are overweight or obese, higher than the average in the OECD and the G20 group of the world’s largest economies. The British approach to food is different to parts of Western Europe https://ichef.bbci.co.uk/images/ic/480xn/p098d6wm.jpg Paul Gately, Professor of Exercise and Obesity at Leeds Beckett University, believes fundamental cultural differences partly explain why the UK’s prevalence of obesity and overweight is comparatively high. We approach food and mealtimes, particularly lunchtime, differently to other parts of Western Europe, he says. “Many countries across Western Europe have a much stronger and more prominent food culture than we do”, Professor Gately explains. “Meals are an important and distinctive part of the day that can run for several hours in countries like France, Italy and Spain. It’s a time for sitting down and conversing, and focusing on friends and family. But in the UK meals are not so socially and culturally embedded.” Rather than break away from work to eat a proper lunch, still a common practice in many parts of Western Europe, we tend to grab a sandwich to eat at our desks. “In UK culture we often eat on the run, and then become peckish an hour or two later, so we eat again”, says Professor Gately. “We’re constantly grazing throughout the day, with almost no recognition of the eating episodes, so they almost blur into one.” Our inclination to snack is confirmed by Global Obesity Federation figures, which show British adults consume more sweet and salty snacks than those in many other European countries. In 2016, we ate almost 700g of sweet and savoury snacks per month – or 20 x 35g servings. This is less than in Ireland (770g per month), but more than in the Netherlands (625g) and significantly more than in Italy (192g), for example. Part of the reason we reach for snacks instead of taking time for a proper meal is the importance we place on productivity and working long hours, says Professor Ivo Vlaev, a behavioural scientist at Warwick Business School and an advisor to the government on health issues. “Snacking often happens when you’re in the workplace and you eat to keep yourself working”, he says. “And we’re one of the hardest working nations in Europe, obsessed with productivity, so that’s one reason for the continuous snacking.” Further evidence of the UK’s snacking culture is our food-to-go market, one of the fastest-growing food sectors in recent years (although the trend has been impacted by Covid-19 and the shift to homeworking during lockdown). This means we are continually “bombarded” with visual cues encouraging us to snack, to the extent they’re difficult to resist, Professor Vlaev believes. Can obesity strategies tackle the problem? Cambridge University’s Centre for Diet and Activity Research recently reported that obesity policies in England have largely failed over the past three decades. It identified weak obesity policy design, problems implementing strategies and a failure to learn from past successes and failures as among the reasons why obesity rates in England have not fallen. Professor Gately agrees. “Successive governments have talked about obesity and done very, very little”, he says. He argues that historically, insufficient funds have been invested in tackling the multi-layered causes of obesity, in contrast to other parts of Europe. “The Netherlands, for example, has some of the lowest levels of childhood obesity anywhere in Europe yet they spend the significantly more than the UK does on tackling it. It’s unsurprising they have a better handle on the problem”, he explains. In an analysis of the UK’s support for obesity problems, the Global Obesity Federation states on its website that successive government funding for obesity is widely recognised to be “inadequate”, although there was disagreement about whether it was improving. The report’s stakeholders (a mix of obesity specialists, nurses and dieticians) felt people struggling with obesity often need to be “persistent and proactive” to get treatment in the UK, which “disadvantages lower socioeconomic groups and those with less education” the Federation says. Yet, in the most deprived areas in England the prevalence of excess weight is significantly higher for both adults and children than in the least deprived areas. The Government has stated its commitment to the issue, but stresses the high prevalence of obesity in adults and children in the UK has been decades in the making and it is going to take time to see results. “The Government’s Health and Care Bill White Paper sets out one of the most far reaching and radical plans to reduce obesity, in the world, and our obesity strategy is committed to make it easier for families to make healthier choices”, a spokesperson for the Department of Health says. What can we do? https://ichef.bbci.co.uk/images/ic/480xn/p098dchv.jpg Prof Gately believes we need a multi-level approach and a long-term vision to reduce obesity rates. This includes tackling ‘deeply embedded’ cultural issues relating to mealtimes, including upping our fruit and vegetable intake and reducing our thirst for sugary drinks. But finding ways to encourage families and households to sit down together at mealtimes is important too. “We all know that stress and pressure have an influence on what we eat, so equipping young people and their families with some of the skills to deal with those things is critical”, Professor Gately says. “Families sitting around having lunch, those social interactions, are really powerful and have a knock-on benefit for things like comfort eating. It’s all interlinked.” Childhood obesity is also on the Government’s agenda. “Our obesity strategy is committed to make it easier for families to make healthier choices. We will ban TV adverts for foods high in fat, salt and sugar before 9pm and have consulted on a total advertising restriction online of these products. We will also introduce restrictions on promotions of unhealthy food and drink in retailers from April 2022 and schools in England will benefit from £320 million from the PE and Sport Premium during the academic year 2020-21”, the spokesperson for the Department of Health concludes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90feb3bdbfd0cc01c6a"
} | 050e7582f46ba3346dbeffdeb32f3e545683e58b898f8478bc080691f79194dc | How do online ads affect our food choices?
The government is exploring a ban on online advertising for foods high in fat, sugar and salt (HFSS). This follows its announcement that it will ban TV adverts for HFSS foods before 9pm and restrict promotion of them in medium and large retailers from April 2022. But how does internet advertising influence our food choices and what other subtle marketing techniques are used in social media and on websites to persuade us to buy certain foods? https://ichef.bbci.co.uk/images/ic/480xn/p099fdxc.jpg We’re spending more time on the internet than ever. Online retail sales in the UK increased by 16 percent in 2020, to more than a third of all sales. Mirroring this, internet advertising increased by 10 percent in the last quarter of 2020 alone, according to Advertising Association/WARC Expenditure Reports. Adverts for high-calorie foods on television have been found to increase snacking among children and adults. The government consultation estimates a total online ban of adverts for HFSS foods would increase the UK’s quality adjusted life years (which take into account health) by 127,000 over 25 years. Advertising on social media People in the UK spent an “unprecedented” amount of time on social media in 2020, increasing exposure to digital marketing and advertising. Online adverts commonly allow you to click a video or link to buy the product. The viewing experience is often identical to TV ads, so we can expect similar outcomes, including eating more and unhealthier food choices after exposure, according to Dr Emma Boyland, Senior Lecturer and lead for an appetite and obesity research group at the University of Liverpool. Adolescents react more positively to adverts on social media for unhealthy foods than to those for healthier choices, according to Dr Boyland’s research. They view them for longer, are more likely to share them with friends, and rate peers more highly if they share this content on their feed. The participants could also later recall the unhealthy food brands more than the healthier ones they were exposed to. “The government believes a total online restriction on HFSS advertising is required to effectively reduce children’s online HFSS exposure and signal to industry, consumers and parents the government’s determination to tackle it”, reads the consultation. One reason for this is many young people share accounts with adults, alter their age on their profile or aren’t signed in, and so are exposed to adverts for HFSS foods. The Advertising Standards Agency also found some HFSS adverts to be in breach of the rules about advertising to children. The Internet Advertising Bureau (IAB) argues the latest data from the Advertising Standards Authority (ASA) suggests existing measures to reduce children’s exposure to HFSS online are succeeding. Advertisers are currently required to target age-restricted online ads, such as those for HFSS foods, “away from child audiences”, meaning “websites and YouTube channels designed for children or that attract a disproportionately high child audience cannot carry age-restricted ads”, explain the ASA. They identify a 74 percent reduction in HFSS ads on children’s online media in the last quarter of 2020, in comparison to the previous quarter. “An online ad ban is not the solution to this complex problem”, says the IAB, adding existing measures can be built on “with smarter, more sophisticated online advertising protections for children”. The 9pm watershed, which will be introduced by the end of 2022, will apply to HFSS product adverts on apps, social media and games, including paid-for advertisements from influencers. https://ichef.bbci.co.uk/images/ic/480xn/p098p0c4.jpg Influencer impact Analysts predict the social media influencer market will surge in value to US$15bn by 2022, up from just US$8bn in 2019. While a survey suggests many users are sceptical about what some influencers say, research still shows they can have a strong influence over choices made by followers, particularly young people. One study found exposure to influencers promoting unhealthy foods on social media increased children’s intake of those foods. Relationships can be formed between influencers and their followers, establishing a certain amount of trust, says Dr Boyland, who conducted the research. “They seem like a cooler brother or sister and those kind of endorsements can be very powerful”, she adds. Children have also been found to be significantly more like to prefer foods with a cartoon character on the packaging. Influencers are required to state when a product is an advert. #Ad, #Sponsored or similar appears on posts to flag up that the influencer has been paid. However, Boyland’s research found this “didn’t reduce the impact of the marketing” and many “children don’t understand when they’re being marketed to”. In April 2020, almost all children aged 8-15 had used a social media site or app, such as YouTube, Snapchat, Instagram and Tiktok, all of which advertise to their users. Supermarket website promotions Demand for online food shopping soared in 2020, due to the pandemic, and online marketing techniques reflect promotions used in stores. One promotional technique used by supermarkets is to place items in locations that encourage impulse buying – sales of carbonated drinks have been found to increase by 52 percent when they’re positioned at the end of an aisle. Websites use similar tactics, giving foods they want to promote a prominent position on the page. Multi-buys feature online too. An Obesity Health Alliance (OHA) survey from December 2020 concludes several supermarkets “are heavily using multi-buys to promote HFSS products to online shoppers”. It also states most supermarkets that use multi-buys to sell confectionary place these “offers at the top of the page so that they are viewed first”. It concludes they can result in “unplanned additional purchases of unhealthy items.” In fact, the government found in 2015 that the UK probably spent more on food products on promotion than any other major European ecoomy. Tips for healthy food shopping Once you’ve bought an item from an online supermarket, it is “more likely for that product to be suggested to the customer again in the form of ‘recommended for you’ or ‘usually bought next’”, says the OHA, potentially turning what could be a one-time treat into a routine. Following a few simple tips can help you shop more healthily: make a meal plan, write a shopping list and stick to it, never shop when you’re hungry, and think carefully before buying special offers. You could even write yourself reminders to shop healthily – BBC series Trust Me I’m A Doctor found sales of fruit and veg increased as a result of regular prompts to buy it. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/online_food_adverts",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How do online ads affect our food choices?",
"content": "The government is exploring a ban on online advertising for foods high in fat, sugar and salt (HFSS). This follows its announcement that it will ban TV adverts for HFSS foods before 9pm and restrict promotion of them in medium and large retailers from April 2022. But how does internet advertising influence our food choices and what other subtle marketing techniques are used in social media and on websites to persuade us to buy certain foods? https://ichef.bbci.co.uk/images/ic/480xn/p099fdxc.jpg We’re spending more time on the internet than ever. Online retail sales in the UK increased by 16 percent in 2020, to more than a third of all sales. Mirroring this, internet advertising increased by 10 percent in the last quarter of 2020 alone, according to Advertising Association/WARC Expenditure Reports. Adverts for high-calorie foods on television have been found to increase snacking among children and adults. The government consultation estimates a total online ban of adverts for HFSS foods would increase the UK’s quality adjusted life years (which take into account health) by 127,000 over 25 years. Advertising on social media People in the UK spent an “unprecedented” amount of time on social media in 2020, increasing exposure to digital marketing and advertising. Online adverts commonly allow you to click a video or link to buy the product. The viewing experience is often identical to TV ads, so we can expect similar outcomes, including eating more and unhealthier food choices after exposure, according to Dr Emma Boyland, Senior Lecturer and lead for an appetite and obesity research group at the University of Liverpool. Adolescents react more positively to adverts on social media for unhealthy foods than to those for healthier choices, according to Dr Boyland’s research. They view them for longer, are more likely to share them with friends, and rate peers more highly if they share this content on their feed. The participants could also later recall the unhealthy food brands more than the healthier ones they were exposed to. “The government believes a total online restriction on HFSS advertising is required to effectively reduce children’s online HFSS exposure and signal to industry, consumers and parents the government’s determination to tackle it”, reads the consultation. One reason for this is many young people share accounts with adults, alter their age on their profile or aren’t signed in, and so are exposed to adverts for HFSS foods. The Advertising Standards Agency also found some HFSS adverts to be in breach of the rules about advertising to children. The Internet Advertising Bureau (IAB) argues the latest data from the Advertising Standards Authority (ASA) suggests existing measures to reduce children’s exposure to HFSS online are succeeding. Advertisers are currently required to target age-restricted online ads, such as those for HFSS foods, “away from child audiences”, meaning “websites and YouTube channels designed for children or that attract a disproportionately high child audience cannot carry age-restricted ads”, explain the ASA. They identify a 74 percent reduction in HFSS ads on children’s online media in the last quarter of 2020, in comparison to the previous quarter. “An online ad ban is not the solution to this complex problem”, says the IAB, adding existing measures can be built on “with smarter, more sophisticated online advertising protections for children”. The 9pm watershed, which will be introduced by the end of 2022, will apply to HFSS product adverts on apps, social media and games, including paid-for advertisements from influencers. https://ichef.bbci.co.uk/images/ic/480xn/p098p0c4.jpg Influencer impact Analysts predict the social media influencer market will surge in value to US$15bn by 2022, up from just US$8bn in 2019. While a survey suggests many users are sceptical about what some influencers say, research still shows they can have a strong influence over choices made by followers, particularly young people. One study found exposure to influencers promoting unhealthy foods on social media increased children’s intake of those foods. Relationships can be formed between influencers and their followers, establishing a certain amount of trust, says Dr Boyland, who conducted the research. “They seem like a cooler brother or sister and those kind of endorsements can be very powerful”, she adds. Children have also been found to be significantly more like to prefer foods with a cartoon character on the packaging. Influencers are required to state when a product is an advert. #Ad, #Sponsored or similar appears on posts to flag up that the influencer has been paid. However, Boyland’s research found this “didn’t reduce the impact of the marketing” and many “children don’t understand when they’re being marketed to”. In April 2020, almost all children aged 8-15 had used a social media site or app, such as YouTube, Snapchat, Instagram and Tiktok, all of which advertise to their users. Supermarket website promotions Demand for online food shopping soared in 2020, due to the pandemic, and online marketing techniques reflect promotions used in stores. One promotional technique used by supermarkets is to place items in locations that encourage impulse buying – sales of carbonated drinks have been found to increase by 52 percent when they’re positioned at the end of an aisle. Websites use similar tactics, giving foods they want to promote a prominent position on the page. Multi-buys feature online too. An Obesity Health Alliance (OHA) survey from December 2020 concludes several supermarkets “are heavily using multi-buys to promote HFSS products to online shoppers”. It also states most supermarkets that use multi-buys to sell confectionary place these “offers at the top of the page so that they are viewed first”. It concludes they can result in “unplanned additional purchases of unhealthy items.” In fact, the government found in 2015 that the UK probably spent more on food products on promotion than any other major European ecoomy. Tips for healthy food shopping Once you’ve bought an item from an online supermarket, it is “more likely for that product to be suggested to the customer again in the form of ‘recommended for you’ or ‘usually bought next’”, says the OHA, potentially turning what could be a one-time treat into a routine. Following a few simple tips can help you shop more healthily: make a meal plan, write a shopping list and stick to it, never shop when you’re hungry, and think carefully before buying special offers. You could even write yourself reminders to shop healthily – BBC series Trust Me I’m A Doctor found sales of fruit and veg increased as a result of regular prompts to buy it."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad90feb3bdbfd0cc01c6b"
} | c717e1ccc8c38fa01ace11e4186ffa607f61788af8b3a79067c4e454b3b11365 | “There’s no way I’m coming here and not having a Fat Rascal”
With lots of us eyeing up a staycation this summer, it’s a great time to learn more about regional British food. Since as a nation we gleefully tuck into Yorkshire puddings every Sunday, the county is a good place to start. Nadiya Hussain and Fred Sirieix explored its ingredients and dishes in Remarkable Places to Eat on BBC Two. Here we reveal some of what they found, and explore what else the county has to offer. https://ichef.bbci.co.uk/images/ic/480xn/p090x4zb.jpg Afternoon tea Yorkshire-style “There’s no way I’m coming here and not having a Fat Rascal”, says Nadiya. The word “teacake” sums up much of what is cherished in Yorkshire: tea and cake. Walking a line between a teacake and fruit scone is the county’s Fat Rascal. The plump and crumbly buns, often spiked with orange and lemon zest, warming spices such as cinnamon and nutmeg, and dried or glazed fruits, including raisins, sultanas and glacé cherries, are served with creamy butter. Nadiya and Fred visit Bettys Café Tea Rooms in Harrogate to try them. Yorkshire brack contains many of the same dried fruits, but is baked as a loaf and often includes Yorkshire tea, bringing a whole new meaning to ‘teacake’! Yorkshire parkin is the region’s answer to gingerbread. Made with oats and flavoured with treacle, it’s traditionally eaten on Bonfire Night. Other counties have their own take on parkin, including Lancashire parkin, which is made with golden syrup. Yorkshire curd tarts were traditionally baked for Whit Sunday, the seventh Sunday after Easter. The modern recipe is made using curd cheese, which is surprisingly easy to make at home. Yorkshire cheeses Yorkshire has a long history of cheesemaking. Local cheesemakers are bringing back traditional recipes, such as Wensleydale (yes, the one from Wallace and Gromit), Cloverdale and Swaledale. Many are also making their own versions of popular international cheeses, including brie and camembert, from regional cattle. Nadiya and Fred visit Yorkshire farmer and cheesemaker Andy Swinscoe and his herd of Northern Dairy Shorthorns, the premier cow in the Wenslydale region before Friesians started dominating milk production in the 1970s. His dairy makes a creamy, crumbly Wensleydale, using a hands-on method that’s quite different from mass-produced versions of the cheese. Farmers like Andy are “breathing life into something that didn’t exist 10 years ago”, says Nadiya, as farmhouse cheesemaking had all but disappeared from the area. “We’ve been having fruit cake with cheese for hundreds of years”, says Nadiya, and it’s perfect for taking on a walk. “I couldn’t think of a more delicious food to feast on while out exploring the Dales’ 2,628 kilometres of public footpaths”, says Fred. Cheese fans might like to time their visit to coincide with the Yorkshire Dales Cheese Festival in September. https://ichef.bbci.co.uk/images/ic/480xn/p090x50c.jpg A proper sandwich “Yorkshire has an amazing fishing industry”, says Nadiya. The county is home to many seafood restaurants, and has a huge brown crab and lobster fishery. Nadiya and Fred enjoy a lunch of crab brioche with crab salad and fries at The Seaview Restaurant in the Victorian seaside town of Saltburn-by-the-Sea, where they meet restaurateur Glen Pearson. While Fred had “never heard of the Yorkshire crab”, the pair are astounded at the quality and price. “We’ve got this abundance” of seafood, says Glen, who is trying to make sure plenty of the produce stays local. Fish and chips is popular, and if you’re lucky you’ll get a bag of scraps too – bits of batter that have fallen off the fish in the deep-fat fryer, more popular in the north than south of England. After lunch Nadiya and Fred head to the sea. “When I lived in Yorkshire, we’d always go to Scarborough, Filey or Whitby, but there’s something very unspoiled about this beach”, says Nadiya of Saltburn-by-the-Sea. Samosas in Yorkshire Nadiya takes Fred to the area she and her husband first started a family, Harehills in Leeds, to eat “the king of samosas”. After World War Two, thousands of immigrants from South Asia took up jobs in the West Yorkshire textile industry and the food culture reflects the communities that live there. The pair visit Amand Sweets, which makes around 150,000 samosas a year – enough for everyone in Harehill to have five each! After devouring almost all the potato and pea-filled samosa, Nadiya says to dip the end piece of pastry into masala chai. Make your own traditional samosas with coriander sauce, or Nadiya’s cheat samosas using tortilla wraps and leftover curry. https://ichef.bbci.co.uk/images/ic/480xn/p090v2sf.jpg Yorkshire produce The Yorkshire Rhubarb Triangle, a nine-square-mile area between the towns of Wakefield, Morley and Rothwell, is famous for its forced rhubarb. After being grown outside for a couple of years to become hardy, rhubarb is moved to dark, warm sheds, forcing it to grow earlier than it would outdoors. This gives vibrant pink, sweeter rhubarb. The stems are even harvested by candlelight to maintain the tenderness of the shoots. The end of the forced rhubarb season is March, and harvesting can start as early as December. Yorkshire is also renown for game, and its hunting season typically starts between August and September. Game pie, grouse, guinea fowl, partridge and venison are found throughout the region. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/yorkshire",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "“There’s no way I’m coming here and not having a Fat Rascal”",
"content": "With lots of us eyeing up a staycation this summer, it’s a great time to learn more about regional British food. Since as a nation we gleefully tuck into Yorkshire puddings every Sunday, the county is a good place to start. Nadiya Hussain and Fred Sirieix explored its ingredients and dishes in Remarkable Places to Eat on BBC Two. Here we reveal some of what they found, and explore what else the county has to offer. https://ichef.bbci.co.uk/images/ic/480xn/p090x4zb.jpg Afternoon tea Yorkshire-style “There’s no way I’m coming here and not having a Fat Rascal”, says Nadiya. The word “teacake” sums up much of what is cherished in Yorkshire: tea and cake. Walking a line between a teacake and fruit scone is the county’s Fat Rascal. The plump and crumbly buns, often spiked with orange and lemon zest, warming spices such as cinnamon and nutmeg, and dried or glazed fruits, including raisins, sultanas and glacé cherries, are served with creamy butter. Nadiya and Fred visit Bettys Café Tea Rooms in Harrogate to try them. Yorkshire brack contains many of the same dried fruits, but is baked as a loaf and often includes Yorkshire tea, bringing a whole new meaning to ‘teacake’! Yorkshire parkin is the region’s answer to gingerbread. Made with oats and flavoured with treacle, it’s traditionally eaten on Bonfire Night. Other counties have their own take on parkin, including Lancashire parkin, which is made with golden syrup. Yorkshire curd tarts were traditionally baked for Whit Sunday, the seventh Sunday after Easter. The modern recipe is made using curd cheese, which is surprisingly easy to make at home. Yorkshire cheeses Yorkshire has a long history of cheesemaking. Local cheesemakers are bringing back traditional recipes, such as Wensleydale (yes, the one from Wallace and Gromit), Cloverdale and Swaledale. Many are also making their own versions of popular international cheeses, including brie and camembert, from regional cattle. Nadiya and Fred visit Yorkshire farmer and cheesemaker Andy Swinscoe and his herd of Northern Dairy Shorthorns, the premier cow in the Wenslydale region before Friesians started dominating milk production in the 1970s. His dairy makes a creamy, crumbly Wensleydale, using a hands-on method that’s quite different from mass-produced versions of the cheese. Farmers like Andy are “breathing life into something that didn’t exist 10 years ago”, says Nadiya, as farmhouse cheesemaking had all but disappeared from the area. “We’ve been having fruit cake with cheese for hundreds of years”, says Nadiya, and it’s perfect for taking on a walk. “I couldn’t think of a more delicious food to feast on while out exploring the Dales’ 2,628 kilometres of public footpaths”, says Fred. Cheese fans might like to time their visit to coincide with the Yorkshire Dales Cheese Festival in September. https://ichef.bbci.co.uk/images/ic/480xn/p090x50c.jpg A proper sandwich “Yorkshire has an amazing fishing industry”, says Nadiya. The county is home to many seafood restaurants, and has a huge brown crab and lobster fishery. Nadiya and Fred enjoy a lunch of crab brioche with crab salad and fries at The Seaview Restaurant in the Victorian seaside town of Saltburn-by-the-Sea, where they meet restaurateur Glen Pearson. While Fred had “never heard of the Yorkshire crab”, the pair are astounded at the quality and price. “We’ve got this abundance” of seafood, says Glen, who is trying to make sure plenty of the produce stays local. Fish and chips is popular, and if you’re lucky you’ll get a bag of scraps too – bits of batter that have fallen off the fish in the deep-fat fryer, more popular in the north than south of England. After lunch Nadiya and Fred head to the sea. “When I lived in Yorkshire, we’d always go to Scarborough, Filey or Whitby, but there’s something very unspoiled about this beach”, says Nadiya of Saltburn-by-the-Sea. Samosas in Yorkshire Nadiya takes Fred to the area she and her husband first started a family, Harehills in Leeds, to eat “the king of samosas”. After World War Two, thousands of immigrants from South Asia took up jobs in the West Yorkshire textile industry and the food culture reflects the communities that live there. The pair visit Amand Sweets, which makes around 150,000 samosas a year – enough for everyone in Harehill to have five each! After devouring almost all the potato and pea-filled samosa, Nadiya says to dip the end piece of pastry into masala chai. Make your own traditional samosas with coriander sauce, or Nadiya’s cheat samosas using tortilla wraps and leftover curry. https://ichef.bbci.co.uk/images/ic/480xn/p090v2sf.jpg Yorkshire produce The Yorkshire Rhubarb Triangle, a nine-square-mile area between the towns of Wakefield, Morley and Rothwell, is famous for its forced rhubarb. After being grown outside for a couple of years to become hardy, rhubarb is moved to dark, warm sheds, forcing it to grow earlier than it would outdoors. This gives vibrant pink, sweeter rhubarb. The stems are even harvested by candlelight to maintain the tenderness of the shoots. The end of the forced rhubarb season is March, and harvesting can start as early as December. Yorkshire is also renown for game, and its hunting season typically starts between August and September. Game pie, grouse, guinea fowl, partridge and venison are found throughout the region."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad910eb3bdbfd0cc01c6c"
} | 7f4e4b3e0ed51d454b84c2b8ace741d4035837030ae6e9b7621877118ceca7a0 | The controversial breakfast Twitter can’t swallow
https://ichef.bbci.co.uk/images/ic/480xn/p096tdqs.jpg A cereal killer is on the loose. “There’s been a murder”, reported Yorkshire tea. Greater Manchester Police called it a crime of a “serious nature” and Virgin Australia are relieved for their “international borders being closed”. The heinous offender behind the fury is Weetabix, whose “criminal” tweet of a beans and bix breakfast went viral this week, and the reactions are better than we could have hoped for. The tweet that sparked international outrage February 9th had a peaceful start, cold with a hint of snow for many, but a dark and raging storm was brewing. By 9.38am pandemonium had set in when Weetabix tweeted a picture of baked beans on… bix. “The most controversial food ever” Food is provocative at the best of times, from the old-as-time jam-or-cream-first scone debate to Greggs’ vegan sausage rolls. But has this unlikely pairing taken the biscuit? Pizza chain Domino’s weighed in on the situation, referencing the ever-inflammatory Hawaiian pizza. “US: Pineapple on pizza is the most controversial food ever. Weetabix: Hold my spoon”, tweeted Domino’s UK. If you weren’t sure which was worse, the UK Twitter account from games console Xbox settled the debate by launching a new real-life level. “Rare achievement unlocked”, it said… “Literally the worst thing we’ve ever seen”. We thought this too, but we didn't know what was to come… Shaking UK-US relations The union of the two brands was questioned by the US Embassy in London’s Twitter account, which stated this special relationship was “not the US-UK collaboration” they “were hoping for”. “Strong opinion from the nation that makes tea in a microwave”, clapped back the British Embassy in Washington, referring to a viral video in 2020 of an American TikTok user sharing her ‘British tea’ method. (She also puts the milk in the water before the tea bag, but we won’t open old wounds by rehashing all the gory details). Jackie Weaver lives on A viral Zoom meeting from Handforth Parish Council shook the UK this month and the shockwaves are spilling into Weetabeanz gate. Breakthrough star of the year, Jackie Weaver, rose to fame for keeping her cool in said call, when one member barked the now-iconic line “You have no authority here, Jackie Weaver”, which Sainsbury’s took inspiration from for their hilarious response. Jackie removed the nay-sayer from the call, applauded by her new fans… and Heinz, apparently. How about a gravy-filled doughnut? The novel duo sparked global debate about which other foods could join forces. We felt for the Food Network UK when it tweeted “NO. STOP IT.” to pretty much all of the below suggestions… A gravy-filled doughnut A slathering of Marmite? Making an already ‘love it or hate it’ food more divisive, Marmite has made its way onto “buttered bix”. Is this just a giant Twiglet? Pot Noodle on toast? Baked beans bring the realities of student living screaming back. Are you even a real student if you’ve not tried beans on absolutely everything? The University of Suffolk know what we’re talking about, as their expectations vs reality tweet shows. When Pot Noodle joined in on the fun and asked Warburtons for a collaboration, we could almost hear the crashing of pots and pans in student kitchens far and wide. “We’ll bring the toastie, you bring the noodle”, Warburtons replied to Pot Noodle’s suggestion. It’s not the first time an odd Weetabix topping has occurred… Apparently these shenanigans have been going on for decades. Twitter user Emma Crawley (aka @Chocmonster, solid name) shared an image of a recipe for bacon fat and cauliflower bix, estimated to be from the 40s-50s! Baked beans isn’t sounding so bad now, is it? | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/controversial_breakfast_tweet",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The controversial breakfast Twitter can’t swallow",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p096tdqs.jpg A cereal killer is on the loose. “There’s been a murder”, reported Yorkshire tea. Greater Manchester Police called it a crime of a “serious nature” and Virgin Australia are relieved for their “international borders being closed”. The heinous offender behind the fury is Weetabix, whose “criminal” tweet of a beans and bix breakfast went viral this week, and the reactions are better than we could have hoped for. The tweet that sparked international outrage February 9th had a peaceful start, cold with a hint of snow for many, but a dark and raging storm was brewing. By 9.38am pandemonium had set in when Weetabix tweeted a picture of baked beans on… bix. “The most controversial food ever” Food is provocative at the best of times, from the old-as-time jam-or-cream-first scone debate to Greggs’ vegan sausage rolls. But has this unlikely pairing taken the biscuit? Pizza chain Domino’s weighed in on the situation, referencing the ever-inflammatory Hawaiian pizza. “US: Pineapple on pizza is the most controversial food ever. Weetabix: Hold my spoon”, tweeted Domino’s UK. If you weren’t sure which was worse, the UK Twitter account from games console Xbox settled the debate by launching a new real-life level. “Rare achievement unlocked”, it said… “Literally the worst thing we’ve ever seen”. We thought this too, but we didn't know what was to come… Shaking UK-US relations The union of the two brands was questioned by the US Embassy in London’s Twitter account, which stated this special relationship was “not the US-UK collaboration” they “were hoping for”. “Strong opinion from the nation that makes tea in a microwave”, clapped back the British Embassy in Washington, referring to a viral video in 2020 of an American TikTok user sharing her ‘British tea’ method. (She also puts the milk in the water before the tea bag, but we won’t open old wounds by rehashing all the gory details). Jackie Weaver lives on A viral Zoom meeting from Handforth Parish Council shook the UK this month and the shockwaves are spilling into Weetabeanz gate. Breakthrough star of the year, Jackie Weaver, rose to fame for keeping her cool in said call, when one member barked the now-iconic line “You have no authority here, Jackie Weaver”, which Sainsbury’s took inspiration from for their hilarious response. Jackie removed the nay-sayer from the call, applauded by her new fans… and Heinz, apparently. How about a gravy-filled doughnut? The novel duo sparked global debate about which other foods could join forces. We felt for the Food Network UK when it tweeted “NO. STOP IT.” to pretty much all of the below suggestions… A gravy-filled doughnut A slathering of Marmite? Making an already ‘love it or hate it’ food more divisive, Marmite has made its way onto “buttered bix”. Is this just a giant Twiglet? Pot Noodle on toast? Baked beans bring the realities of student living screaming back. Are you even a real student if you’ve not tried beans on absolutely everything? The University of Suffolk know what we’re talking about, as their expectations vs reality tweet shows. When Pot Noodle joined in on the fun and asked Warburtons for a collaboration, we could almost hear the crashing of pots and pans in student kitchens far and wide. “We’ll bring the toastie, you bring the noodle”, Warburtons replied to Pot Noodle’s suggestion. It’s not the first time an odd Weetabix topping has occurred… Apparently these shenanigans have been going on for decades. Twitter user Emma Crawley (aka @Chocmonster, solid name) shared an image of a recipe for bacon fat and cauliflower bix, estimated to be from the 40s-50s! Baked beans isn’t sounding so bad now, is it?"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad910eb3bdbfd0cc01c6d"
} | 33be7ba11da3dc2196cd72b137b9345d78b9d1497245ecfa3fdee90bdb582962 | What uni years taught me about diet and mental wellbeing
https://ichef.bbci.co.uk/images/ic/480xn/p098lhzc.jpg by Lottie Savage Excitement and enjoyment, quickly followed by anxiety and stress – uni can bring fluctuating emotions that change day by day, or even hour by hour. A bad mood can arrive with no explanation, while social pressures, a large workload, or lack of sleep may lead to low feelings. Throw in coronavirus restrictions, and days can blur into one, especially if you’re still studying from home. It becomes harder to conjure up motivation. Completing my final year of a nutrition degree in lockdown, I struggled to concentrate on online lectures. And nothing about my student house bedroom made for a focused working environment. It’s tempting to turn to food and drink to get you through low moods and tiredness. But some foods work better than others. Here are a few tips. Eat plants not junk food Student accommodation is scattered with the remnants of junk food – delivery boxes tossed into the recycling, an empty noodle cup abandoned by the kettle, or fizzy drink bottles rolling around under the sofa. But despite their colourful packaging, these foods are unlikely to brighten your mood in the long term. Junk food refers to pre-packaged foods high in saturated fats, refined carbohydrates, salt and/or sugar, with a low nutritional value. A diet high in junk food and fast food has been linked to inflammation, where the immune system is over stimulated. In turn, scientists have linked high levels of inflammation to mood disorders. Avoiding a pro-inflammatory diet, for example by eating a Mediterranean diet rich in vegetables, legumes and unsaturated fats, is associated with better mental health and some protection from depression. There’s also evidence diet impacts mood through your gut microbiome. The gut and brain communicate with each other via the gut-brain axis, and disruption to the gut microbiome has been shown to impact mental health. This disruption can be caused by a diet high in saturated fats, sugar and/or ultra-processed foods. So how do you maintain a healthy gut microbiome? Think of your gut as a garden – a diverse range of flourishing species will invoke happier feelings than dried up grass. But instead of plants, your gut contains bacteria. To achieve this rich microbial ‘garden’, you need to feed your gut bacteria a variety of plants, such as wholegrains, legumes and vegetables, providing rich sources of fibre and other nutrients to help good bacteria thrive. Sugary foods won’t cheer you up https://ichef.bbci.co.uk/images/ic/480xn/p098gyfz.jpg Nuts and fruit contain more fibre than refined carbohydrates, so you avoid blood-sugar highs and lows. Low feelings can leave you searching for a quick fix, often through high-sugar foods. When an unproductive day leads to frustration, what could be more tempting than a chocolate bar placed at eye-level at the supermarket checkout? The floodgates are open once you break off that first piece, and before long the chocolate is gone. Eating and drinking refined carbohydrates, such as cakes, biscuits, white bread, milk chocolate and sugary drinks, makes your blood-sugar levels rocket and then plummet. This can lead to anxiety and irritability. Snacking can feel like a good distraction from uni work – especially after a big food shop, when sugary treats are just a room away. When you start feeling peckish, try eating foods that release sugar more slowly, such as nuts and fruit. The more fibre in a food, the more gradual the release of sugar, helping to maintain steadier blood-sugar levels. Cooking can be relaxing Cooking can seem like a burden. Life on a student budget probably means opening the fridge doesn’t hit you with inspiration, and many students will recognise that slightly off-smell of a fridge that should have been cleared out ages ago. Students often settle for a lot of meal repetition. I had a friend who rarely ventured further than a jacket potato with tuna. But this doesn’t have to be the case – ask your flatmates for ideas and scroll through recipes online. Once you’ve got your recipe, it’s time to relax. I find following a recipe calming. Focusing on completing one step at a time is a good distraction from the day’s worries. It’s not just the sense of achievement that comes with making a delicious meal that can boost your mood, but all the little motions along the way. The satisfaction of a sharp knife gliding through vegetables, the noise of boiling water, the meditative motion of stirring a bubbling pan as the aroma fills the kitchen. I guess the only downside is there will always be washing up, but maybe that can be relaxing too? High-caffeine drinks come with consequences https://ichef.bbci.co.uk/images/ic/480xn/p098czgl.jpg Caffeine is a student go-to. Whether you’ve had too little sleep or have a rapidly approaching deadline, it’s the obvious answer – and no wonder when it can help maintain attention. I hate to think how much money trickled from my account to keep up my coffee habit whilst studying. But others took caffeine consumption to the next level, and could sometimes be found sleeping among a sea of empty energy drinks after an all-night studying stint – you hoped they made that deadline! Not only are high-caffeine drinks usually filled with sugar, leading to a blood-sugar spike followed by a crash, but also the caffeine can disrupt sleep, causing fatigue and a lowered mood the next day. A high-caffeine intake can also cause irritability and anxiety, and people with underlying mental health conditions such as a panic disorder can be more susceptible. It may feel like a good idea to stockpile caffeinated drinks to boost your work level, but it’s important to consider the effects they may have on your mood. Maybe all you need is a nap! Alcohol can’t make you happy For a lot of students, drinking takes centre stage when socialising, ranging from a beer in the garden as the sun sets to a night filled with alcohol mixing, only 12 hours later leading to the declaration “I’m never drinking again”. University can be tough on your mental wellbeing, and with excessive drinking normalised it’s easy to use it as a coping mechanism to avoid facing challenges. A few drinks can make you feel great at the time, due to your body reacting to the alcohol by releasing ‘happy hormones’ such as dopamine and serotonin. However, the more (and the more frequently) you drink, the more your body starts to rely on alcohol for these happy hormones, and so decreases its own production. Mix this with the low blood-sugar levels and dehydration left by alcohol, and it can lead to worsened anxiety, lower energy levels due to the disruption alcohol has on sleep, and negative consequences for your mood. A Sunday morning dedicated to being hungover can leave you with anxious and slightly hollow feelings, resulting in a day sprawled on the sofa eating junk food. If you are hungover, it’s worth trying a change of scene to lift your spirits instead, such as a long walk in the fresh air. It took lockdown to finally get me exploring all the scenic nature spots nearby, giving me a whole new appreciation of my university city. What next? It’s important not to demonise foods – sometimes that treat is exactly what you need. But it’s a good idea to understand how foods interact with your body and mental wellbeing so you can consider this when making choices. Simply eating regular, nutritious, meals, will help keep your sugar levels and mood more consistent. Lottie Savage graduated with a BSc in Nutrition from the University of Leeds in 2020. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/uni_diet_mental_health",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What uni years taught me about diet and mental wellbeing",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p098lhzc.jpg by Lottie Savage Excitement and enjoyment, quickly followed by anxiety and stress – uni can bring fluctuating emotions that change day by day, or even hour by hour. A bad mood can arrive with no explanation, while social pressures, a large workload, or lack of sleep may lead to low feelings. Throw in coronavirus restrictions, and days can blur into one, especially if you’re still studying from home. It becomes harder to conjure up motivation. Completing my final year of a nutrition degree in lockdown, I struggled to concentrate on online lectures. And nothing about my student house bedroom made for a focused working environment. It’s tempting to turn to food and drink to get you through low moods and tiredness. But some foods work better than others. Here are a few tips. Eat plants not junk food Student accommodation is scattered with the remnants of junk food – delivery boxes tossed into the recycling, an empty noodle cup abandoned by the kettle, or fizzy drink bottles rolling around under the sofa. But despite their colourful packaging, these foods are unlikely to brighten your mood in the long term. Junk food refers to pre-packaged foods high in saturated fats, refined carbohydrates, salt and/or sugar, with a low nutritional value. A diet high in junk food and fast food has been linked to inflammation, where the immune system is over stimulated. In turn, scientists have linked high levels of inflammation to mood disorders. Avoiding a pro-inflammatory diet, for example by eating a Mediterranean diet rich in vegetables, legumes and unsaturated fats, is associated with better mental health and some protection from depression. There’s also evidence diet impacts mood through your gut microbiome. The gut and brain communicate with each other via the gut-brain axis, and disruption to the gut microbiome has been shown to impact mental health. This disruption can be caused by a diet high in saturated fats, sugar and/or ultra-processed foods. So how do you maintain a healthy gut microbiome? Think of your gut as a garden – a diverse range of flourishing species will invoke happier feelings than dried up grass. But instead of plants, your gut contains bacteria. To achieve this rich microbial ‘garden’, you need to feed your gut bacteria a variety of plants, such as wholegrains, legumes and vegetables, providing rich sources of fibre and other nutrients to help good bacteria thrive. Sugary foods won’t cheer you up https://ichef.bbci.co.uk/images/ic/480xn/p098gyfz.jpg Nuts and fruit contain more fibre than refined carbohydrates, so you avoid blood-sugar highs and lows. Low feelings can leave you searching for a quick fix, often through high-sugar foods. When an unproductive day leads to frustration, what could be more tempting than a chocolate bar placed at eye-level at the supermarket checkout? The floodgates are open once you break off that first piece, and before long the chocolate is gone. Eating and drinking refined carbohydrates, such as cakes, biscuits, white bread, milk chocolate and sugary drinks, makes your blood-sugar levels rocket and then plummet. This can lead to anxiety and irritability. Snacking can feel like a good distraction from uni work – especially after a big food shop, when sugary treats are just a room away. When you start feeling peckish, try eating foods that release sugar more slowly, such as nuts and fruit. The more fibre in a food, the more gradual the release of sugar, helping to maintain steadier blood-sugar levels. Cooking can be relaxing Cooking can seem like a burden. Life on a student budget probably means opening the fridge doesn’t hit you with inspiration, and many students will recognise that slightly off-smell of a fridge that should have been cleared out ages ago. Students often settle for a lot of meal repetition. I had a friend who rarely ventured further than a jacket potato with tuna. But this doesn’t have to be the case – ask your flatmates for ideas and scroll through recipes online. Once you’ve got your recipe, it’s time to relax. I find following a recipe calming. Focusing on completing one step at a time is a good distraction from the day’s worries. It’s not just the sense of achievement that comes with making a delicious meal that can boost your mood, but all the little motions along the way. The satisfaction of a sharp knife gliding through vegetables, the noise of boiling water, the meditative motion of stirring a bubbling pan as the aroma fills the kitchen. I guess the only downside is there will always be washing up, but maybe that can be relaxing too? High-caffeine drinks come with consequences https://ichef.bbci.co.uk/images/ic/480xn/p098czgl.jpg Caffeine is a student go-to. Whether you’ve had too little sleep or have a rapidly approaching deadline, it’s the obvious answer – and no wonder when it can help maintain attention. I hate to think how much money trickled from my account to keep up my coffee habit whilst studying. But others took caffeine consumption to the next level, and could sometimes be found sleeping among a sea of empty energy drinks after an all-night studying stint – you hoped they made that deadline! Not only are high-caffeine drinks usually filled with sugar, leading to a blood-sugar spike followed by a crash, but also the caffeine can disrupt sleep, causing fatigue and a lowered mood the next day. A high-caffeine intake can also cause irritability and anxiety, and people with underlying mental health conditions such as a panic disorder can be more susceptible. It may feel like a good idea to stockpile caffeinated drinks to boost your work level, but it’s important to consider the effects they may have on your mood. Maybe all you need is a nap! Alcohol can’t make you happy For a lot of students, drinking takes centre stage when socialising, ranging from a beer in the garden as the sun sets to a night filled with alcohol mixing, only 12 hours later leading to the declaration “I’m never drinking again”. University can be tough on your mental wellbeing, and with excessive drinking normalised it’s easy to use it as a coping mechanism to avoid facing challenges. A few drinks can make you feel great at the time, due to your body reacting to the alcohol by releasing ‘happy hormones’ such as dopamine and serotonin. However, the more (and the more frequently) you drink, the more your body starts to rely on alcohol for these happy hormones, and so decreases its own production. Mix this with the low blood-sugar levels and dehydration left by alcohol, and it can lead to worsened anxiety, lower energy levels due to the disruption alcohol has on sleep, and negative consequences for your mood. A Sunday morning dedicated to being hungover can leave you with anxious and slightly hollow feelings, resulting in a day sprawled on the sofa eating junk food. If you are hungover, it’s worth trying a change of scene to lift your spirits instead, such as a long walk in the fresh air. It took lockdown to finally get me exploring all the scenic nature spots nearby, giving me a whole new appreciation of my university city. What next? It’s important not to demonise foods – sometimes that treat is exactly what you need. But it’s a good idea to understand how foods interact with your body and mental wellbeing so you can consider this when making choices. Simply eating regular, nutritious, meals, will help keep your sugar levels and mood more consistent. Lottie Savage graduated with a BSc in Nutrition from the University of Leeds in 2020."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad911eb3bdbfd0cc01c6e"
} | fe4f7c11e61de4e6120f7d3daf9903af6c53a8fdd96a6dd4960868b7d2e7b682 | How food businesses are helping us beat lockdown boredom
https://ichef.bbci.co.uk/images/ic/480xn/p09514rj.jpg As we’ve cooked like never before, bought more food online and ordered takeaways instead of eating out during lockdown, many restaurants, pubs and food producers have switched their business models quickly to survive – offering new ways to enjoy food from home. Some have changed how they sell food, with producers who once sold to restaurants now selling directly to the public, and restaurants offering takeaway deliveries. Others have launched online cookery classes for kids and adults alike. So what’s on offer and how can it help us deal with our lockdown misery while supporting struggling businesses? Image source, Shelly Mantovani https://ichef.bbci.co.uk/images/ic/480xn/p094bt5m.jpg Loc Bui, who offers online cooking school Loc’s Taste of Vietnam Online cooking workshops With 15 percent of Brits looking for a new hobby this year, some food businesses have launched online or kit-based cookery classes. Bookings for online bread, pasta and cake making classes have ‘exploded’ since the first lockdown, according to ticket agency Eventbrite, who have had more than 40,000 bookings for courses in the UK since last March. Professional biscuit builder (Ed: best job title ever!) Emily Garland, who changed her business from in-person baking workshops to online membership-based tutorial package ‘The Biscuit Academy’ after lockdown, agrees. She says her business is “growing into a wonderful group of keen biscuit builders”, ranging from beginners to professional pastry chefs. Many of these workshops offer more than an online tutorial. Those signing up to The Biscuit Academy classes can choose between simple ‘biscuit tin’ recipes or a 3D project, for which they receive templates. Kate Lieberman, a wedding cake designer, launched digital tutorials for Italian cakes and bakes ‘Dolce Lusso online bake-alongs’, and includes an ingredients box for some of the classes. She points out that connecting with others is just as important as the food, “much like eating in Italy, it’s a social event, and an opportunity to connect with like-minded people”. With many craving travel, some have turned to food for a new cultural experience at home. When Loc Bui’s Vietnamese restaurant was unable to open, he set up online cookery courses. “I want [people] to fall in love with cooking Vietnamese food”, he says. Noticing some people found a few core ingredients for his recipes hard to come by, he set up a store-cupboard essentials box too. Eventbrite say more the 30 percent of the audience for UK classes has logged in from abroad. As digital cooking and baking courses are hosted all over the world, you can learn how to make Singapore chilli crab, Malaysian laksa or Sichuanese mapo tofu. Image source, Shelly Mantovani https://ichef.bbci.co.uk/images/ic/480xn/p094bt5m.jpg Loc Bui, who offers online cooking school Loc’s Taste of Vietnam Kids can join in online learning too https://ichef.bbci.co.uk/images/ic/480xn/p0957x57.jpg Recipe boxes for kids come with online tutorials Keeping kids occupied in lockdown isn’t easy, but cook boxes are one way to relieve the boredom – and hopefully provide something good to eat! Most come with a recipe card for an easy and fun dish, plus ingredients. Lots of companies offer them, including BakedIn and Little Cooks Co. Food educators Cook School produce boxes for children to cook a healthy meal for their families and include a QR code that links to a video of children cooking the dishes (so they can learn from their peers) and a card with links to videos teaching skills needed for the recipe. Cook School’s Amanda Grant says the aim is that “from the age of around eight kids can follow [the recipe] without adult supervision”. Food box schemes https://ichef.bbci.co.uk/images/ic/480xn/p094g9d5.png Cheesemonger, Andy Swinscoe, is one of many offering artisan foods directly to the consumer rather than selling to restaurants Many food producers, including dairies, bakeries, veg box schemes and butchers, started selling ingredients directly to consumers rather than to restaurants when lockdown started last March – giving us the chance to buy ingredients that might have previously been difficult to find. They offer online ordering and delivery schemes. Lockdown hit cheesemakers who supplied the restaurant industry hard. Yorkshire-based cheesemonger Andy Swinscoe from The Courtyard Dairy says he “lost 70 percent of trade overnight”, and he wasn’t alone. Then a coalition of cheesemongers and makers set up the ‘Save British Cheese’ box initiative, and Jamie Oliver stepped in to ask people to support British cheese. It turned out the public were very willing to eat the cheese and the crisis has provided an opportunity to try lesser-known British products. Swinscoe was part of the initiative. “A farm making cheese with its own milk might employ 20 people or more. It keeps the rural economy going”, he says. Although the scheme has ended, many cheesemakers continue to offer a similar service so you can keep on trying new cheeses! Lockdown has also given us the opportunity to buy under-appreciated types of dish through Call4Fish, set during the first lockdown to connect consumers to British fish suppliers. Call4Fish can deliver fresh fish to your door and help with how to eat under-appreciated and less expensive types. Taking takeaways to a new level https://ichef.bbci.co.uk/images/ic/480xn/p0958fg4.jpg Chef Merlin Labron-Johnson is opening a deli to sell dishes from his kitchen and produce from his restaurant’s suppliers Restaurants, cafes and pubs have had to find ingenious ways to make a living during lockdown restrictions, offering takeaways and meal kits. For consumers this has provided a relief from everyday cooking – and a chance to support a local business. Some have overhauled their premises. Nottingham-based husband and wife team Craig and Rosea Poynter converted their café ‘The Bakehouse’ into a bakery within days of lockdown being announced last March. As well as bakes, they offer bread-making kits and supply other local shops. Craig says he’s proud to have locals come in for a “slice of normality” while walking the dog or on a run. Restaurant meal kits are some of the great lockdown launches, and with many delivering nationwide we can all now take a culinary world tour from the comfort of our armchair. From Dishoom’s bacon naan roll kit to Hoppers’ Sri Lankan meal kits, Rosa’s Thai Café Pad Thai kit to Benito’s barbacoa beef burrito kit, there’s a world of flavour available. Just under a third of consumers have reported buying more food from local shops in lockdown, according to a report from the Food Standards Agency, and this can include trying locally produced ingredients. For chef Merlin Labron-Johnson this change in habits provided an opportunity when he was forced to close his restaurant Osip in Bruton, Somerset within months of opening. At first he offered a takeaway service, but now he’s gone a step further and is opening a deli ‘The Old Pharmacy’. “We work with growers who produce directly for us and we were desperately trying to do different things to support them. We started doing little boxes, and that led to a shop”, he says. Celebrate at home Birthdays, engagements, graduations and other celebrations have been family-you-live-with affairs during lockdown. To up the celebration vibe, some businesses have launched dinner party kits – or you can even order a celebration tea delivery. Sophia Butler of ‘Sugar Tea Room’, hosts afternoon tea parties, but switched to a delivery-only service during the first lockdown. Her tea boxes, including sandwiches, cakes and scones, are mostly delivered to North London, but she has even had orders from Spain! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/food_lockdown_boredom",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How food businesses are helping us beat lockdown boredom",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p09514rj.jpg As we’ve cooked like never before, bought more food online and ordered takeaways instead of eating out during lockdown, many restaurants, pubs and food producers have switched their business models quickly to survive – offering new ways to enjoy food from home. Some have changed how they sell food, with producers who once sold to restaurants now selling directly to the public, and restaurants offering takeaway deliveries. Others have launched online cookery classes for kids and adults alike. So what’s on offer and how can it help us deal with our lockdown misery while supporting struggling businesses? Image source, Shelly Mantovani https://ichef.bbci.co.uk/images/ic/480xn/p094bt5m.jpg Loc Bui, who offers online cooking school Loc’s Taste of Vietnam Online cooking workshops With 15 percent of Brits looking for a new hobby this year, some food businesses have launched online or kit-based cookery classes. Bookings for online bread, pasta and cake making classes have ‘exploded’ since the first lockdown, according to ticket agency Eventbrite, who have had more than 40,000 bookings for courses in the UK since last March. Professional biscuit builder (Ed: best job title ever!) Emily Garland, who changed her business from in-person baking workshops to online membership-based tutorial package ‘The Biscuit Academy’ after lockdown, agrees. She says her business is “growing into a wonderful group of keen biscuit builders”, ranging from beginners to professional pastry chefs. Many of these workshops offer more than an online tutorial. Those signing up to The Biscuit Academy classes can choose between simple ‘biscuit tin’ recipes or a 3D project, for which they receive templates. Kate Lieberman, a wedding cake designer, launched digital tutorials for Italian cakes and bakes ‘Dolce Lusso online bake-alongs’, and includes an ingredients box for some of the classes. She points out that connecting with others is just as important as the food, “much like eating in Italy, it’s a social event, and an opportunity to connect with like-minded people”. With many craving travel, some have turned to food for a new cultural experience at home. When Loc Bui’s Vietnamese restaurant was unable to open, he set up online cookery courses. “I want [people] to fall in love with cooking Vietnamese food”, he says. Noticing some people found a few core ingredients for his recipes hard to come by, he set up a store-cupboard essentials box too. Eventbrite say more the 30 percent of the audience for UK classes has logged in from abroad. As digital cooking and baking courses are hosted all over the world, you can learn how to make Singapore chilli crab, Malaysian laksa or Sichuanese mapo tofu. Image source, Shelly Mantovani https://ichef.bbci.co.uk/images/ic/480xn/p094bt5m.jpg Loc Bui, who offers online cooking school Loc’s Taste of Vietnam Kids can join in online learning too https://ichef.bbci.co.uk/images/ic/480xn/p0957x57.jpg Recipe boxes for kids come with online tutorials Keeping kids occupied in lockdown isn’t easy, but cook boxes are one way to relieve the boredom – and hopefully provide something good to eat! Most come with a recipe card for an easy and fun dish, plus ingredients. Lots of companies offer them, including BakedIn and Little Cooks Co. Food educators Cook School produce boxes for children to cook a healthy meal for their families and include a QR code that links to a video of children cooking the dishes (so they can learn from their peers) and a card with links to videos teaching skills needed for the recipe. Cook School’s Amanda Grant says the aim is that “from the age of around eight kids can follow [the recipe] without adult supervision”. Food box schemes https://ichef.bbci.co.uk/images/ic/480xn/p094g9d5.png Cheesemonger, Andy Swinscoe, is one of many offering artisan foods directly to the consumer rather than selling to restaurants Many food producers, including dairies, bakeries, veg box schemes and butchers, started selling ingredients directly to consumers rather than to restaurants when lockdown started last March – giving us the chance to buy ingredients that might have previously been difficult to find. They offer online ordering and delivery schemes. Lockdown hit cheesemakers who supplied the restaurant industry hard. Yorkshire-based cheesemonger Andy Swinscoe from The Courtyard Dairy says he “lost 70 percent of trade overnight”, and he wasn’t alone. Then a coalition of cheesemongers and makers set up the ‘Save British Cheese’ box initiative, and Jamie Oliver stepped in to ask people to support British cheese. It turned out the public were very willing to eat the cheese and the crisis has provided an opportunity to try lesser-known British products. Swinscoe was part of the initiative. “A farm making cheese with its own milk might employ 20 people or more. It keeps the rural economy going”, he says. Although the scheme has ended, many cheesemakers continue to offer a similar service so you can keep on trying new cheeses! Lockdown has also given us the opportunity to buy under-appreciated types of dish through Call4Fish, set during the first lockdown to connect consumers to British fish suppliers. Call4Fish can deliver fresh fish to your door and help with how to eat under-appreciated and less expensive types. Taking takeaways to a new level https://ichef.bbci.co.uk/images/ic/480xn/p0958fg4.jpg Chef Merlin Labron-Johnson is opening a deli to sell dishes from his kitchen and produce from his restaurant’s suppliers Restaurants, cafes and pubs have had to find ingenious ways to make a living during lockdown restrictions, offering takeaways and meal kits. For consumers this has provided a relief from everyday cooking – and a chance to support a local business. Some have overhauled their premises. Nottingham-based husband and wife team Craig and Rosea Poynter converted their café ‘The Bakehouse’ into a bakery within days of lockdown being announced last March. As well as bakes, they offer bread-making kits and supply other local shops. Craig says he’s proud to have locals come in for a “slice of normality” while walking the dog or on a run. Restaurant meal kits are some of the great lockdown launches, and with many delivering nationwide we can all now take a culinary world tour from the comfort of our armchair. From Dishoom’s bacon naan roll kit to Hoppers’ Sri Lankan meal kits, Rosa’s Thai Café Pad Thai kit to Benito’s barbacoa beef burrito kit, there’s a world of flavour available. Just under a third of consumers have reported buying more food from local shops in lockdown, according to a report from the Food Standards Agency, and this can include trying locally produced ingredients. For chef Merlin Labron-Johnson this change in habits provided an opportunity when he was forced to close his restaurant Osip in Bruton, Somerset within months of opening. At first he offered a takeaway service, but now he’s gone a step further and is opening a deli ‘The Old Pharmacy’. “We work with growers who produce directly for us and we were desperately trying to do different things to support them. We started doing little boxes, and that led to a shop”, he says. Celebrate at home Birthdays, engagements, graduations and other celebrations have been family-you-live-with affairs during lockdown. To up the celebration vibe, some businesses have launched dinner party kits – or you can even order a celebration tea delivery. Sophia Butler of ‘Sugar Tea Room’, hosts afternoon tea parties, but switched to a delivery-only service during the first lockdown. Her tea boxes, including sandwiches, cakes and scones, are mostly delivered to North London, but she has even had orders from Spain!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad911eb3bdbfd0cc01c6f"
} | 38f5d7c39f69e8da94cc731a8ad5fbcb68731a43fc9d6f7b7aaf1cc0beb8df13 | “We’re bringing something different, and fingers crossed people will say ‘thank God’”
https://ichef.bbci.co.uk/images/ic/480xn/p097d7f6.jpg Rylan Clark-Neal returns to host a second season of Ready Steady Cook Let’s face it, home cooking has been a bit more like ‘Ready Steady Cook’ than usual in the past year. Most of us have found ourselves frantically grabbing pots and pans to put together a meal using the odd tin or packet left in the back of the cupboard and a couple of stray veg in the fridge at some point. Ready Steady Cook presenter Rylan Clark-Neal remembers when the show relaunched after a decade off-screen last March. “People were genuinely making meals out of a tin of beans, some pasta and an old pair of pyjamas. And then it was like, ‘don’t worry babe, Ready Steady Cook’s on!’”. Now the show’s back on BBC One with a second series, and the chefs will be creating more 10- and 20-minute recipes using budget storecupboard staples – and having fun along the way. We spoke to Rylan about what he loves about the show and what he’s been up to this year. You’ll notice some differences So how has filming been during lockdown? Instead of a studio audience, it’s the three Ready Steady Cook chefs that aren’t competing in a challenge who vote for their favourite dishes this year. For Rylan, there’s one benefit to this: when they’re cooking, and they’ve “got 28 pans on the go and they’re trying to make soup out of a cardigan”, there’s not much time to chat. But “when they’re not cooking they’re more at ease” and they can have a bit of banter. There’s a new chef, Jeremy Pang, in the line-up too. It’s safe to say Rylan’s a fan. “There was 10 seconds once when I went, ‘there’s a lettuce’, and I turned and there was sweet-and-sour ribs with blah blah blah, and I’m like ‘what is going on?’. He’s just a wizard in the kitchen and it’s so lovely to have him on the team.” Pang joins Romy Gill, Akis Petretzikis, Anna Haugh and Ellis Barrie in the Ready Steady Cook kitchens. Sadly, series one chef Mike Reid couldn’t fly in from Australia due to the pandemic. Social distancing takes place off-set as well and on. “People working in make-up… are in PPE, it’s crazy and sad”, Rylan says. But “I just feel so fortunate I can still work – I go between my apartment and the studio, apartment, studio”. He adds, “one change that’s been tricky is we’re all very huggy and we can’t be like that now”. https://ichef.bbci.co.uk/images/ic/480xn/p097d874.jpg Chefs Jeremy Pang, Akis Petretzikis, Romy Gill, Ellis Barrie and Anna Haugh (left to right). What have we got to look forward to on the show? It might be easier to do our weekly shop now than it was when series one launched, but Rylan reckons lots of us are feeling “bored of cooking the same old thing every week”, adding “we’re bringing something a bit different, and fingers crossed people will be like ‘thank God for that’.” The chefs have lots of ideas for quick and easy dishes using everyday ingredients. “We’re not sitting there cooking a full lobster with a bottle of Champagne”, says Rylan. “It’s more like “some lentils we found in the back of the cupboard and a butternut squash. If you can find something new to do with that chicken breast you put on your online order or that broccoli that always turns up, that’s great.” He says he’s picked up lots of tricks from the Ready Steady Cook chefs, like “there’s nothing more annoying than dicing an onion, just don’t do it, peel the onion and grate it”. Any favourite ingredient combinations? He mentions flour and “sorry, yoghurt?” in a dough, saying he’s had flatbread, gyros and even samosas made of it. What’s Rylan been cooking since the last series? A Celebrity Masterchef finalist, Rylan’s been cooking up a storm since filming series one. He’s made a few meals for his mum, Linda, a regular on Channel 4’s Celebrity Gogglebox and Radio 2’s Rylan on Saturday. “Mum’s in our bubble as she lives on her own and I care for her, so she’s popped round once or twice for some dinner. She likes it when I do a roast.” It turns out the main draw is his Yorkshire puddings. “She goes, ‘I only want one, I only want one’, but I know I have to make four others ’cause you’ll see her get up and go to the kitchen to get another one”, he says. So what’s Rylan looking forward to most about the end of lockdown? “When we can have people round”, he says, “but to be honest I probably won’t even cook, I’ll just get takeaway, ’cause I’ll be too busy having a good drink”. Watch Ready Steady Cook on BBC One on weekdays at 3.45pm from March 1st, or catch up on iPlayer. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/ready_steady_cook_two",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "“We’re bringing something different, and fingers crossed people will say ‘thank God’”",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p097d7f6.jpg Rylan Clark-Neal returns to host a second season of Ready Steady Cook Let’s face it, home cooking has been a bit more like ‘Ready Steady Cook’ than usual in the past year. Most of us have found ourselves frantically grabbing pots and pans to put together a meal using the odd tin or packet left in the back of the cupboard and a couple of stray veg in the fridge at some point. Ready Steady Cook presenter Rylan Clark-Neal remembers when the show relaunched after a decade off-screen last March. “People were genuinely making meals out of a tin of beans, some pasta and an old pair of pyjamas. And then it was like, ‘don’t worry babe, Ready Steady Cook’s on!’”. Now the show’s back on BBC One with a second series, and the chefs will be creating more 10- and 20-minute recipes using budget storecupboard staples – and having fun along the way. We spoke to Rylan about what he loves about the show and what he’s been up to this year. You’ll notice some differences So how has filming been during lockdown? Instead of a studio audience, it’s the three Ready Steady Cook chefs that aren’t competing in a challenge who vote for their favourite dishes this year. For Rylan, there’s one benefit to this: when they’re cooking, and they’ve “got 28 pans on the go and they’re trying to make soup out of a cardigan”, there’s not much time to chat. But “when they’re not cooking they’re more at ease” and they can have a bit of banter. There’s a new chef, Jeremy Pang, in the line-up too. It’s safe to say Rylan’s a fan. “There was 10 seconds once when I went, ‘there’s a lettuce’, and I turned and there was sweet-and-sour ribs with blah blah blah, and I’m like ‘what is going on?’. He’s just a wizard in the kitchen and it’s so lovely to have him on the team.” Pang joins Romy Gill, Akis Petretzikis, Anna Haugh and Ellis Barrie in the Ready Steady Cook kitchens. Sadly, series one chef Mike Reid couldn’t fly in from Australia due to the pandemic. Social distancing takes place off-set as well and on. “People working in make-up… are in PPE, it’s crazy and sad”, Rylan says. But “I just feel so fortunate I can still work – I go between my apartment and the studio, apartment, studio”. He adds, “one change that’s been tricky is we’re all very huggy and we can’t be like that now”. https://ichef.bbci.co.uk/images/ic/480xn/p097d874.jpg Chefs Jeremy Pang, Akis Petretzikis, Romy Gill, Ellis Barrie and Anna Haugh (left to right). What have we got to look forward to on the show? It might be easier to do our weekly shop now than it was when series one launched, but Rylan reckons lots of us are feeling “bored of cooking the same old thing every week”, adding “we’re bringing something a bit different, and fingers crossed people will be like ‘thank God for that’.” The chefs have lots of ideas for quick and easy dishes using everyday ingredients. “We’re not sitting there cooking a full lobster with a bottle of Champagne”, says Rylan. “It’s more like “some lentils we found in the back of the cupboard and a butternut squash. If you can find something new to do with that chicken breast you put on your online order or that broccoli that always turns up, that’s great.” He says he’s picked up lots of tricks from the Ready Steady Cook chefs, like “there’s nothing more annoying than dicing an onion, just don’t do it, peel the onion and grate it”. Any favourite ingredient combinations? He mentions flour and “sorry, yoghurt?” in a dough, saying he’s had flatbread, gyros and even samosas made of it. What’s Rylan been cooking since the last series? A Celebrity Masterchef finalist, Rylan’s been cooking up a storm since filming series one. He’s made a few meals for his mum, Linda, a regular on Channel 4’s Celebrity Gogglebox and Radio 2’s Rylan on Saturday. “Mum’s in our bubble as she lives on her own and I care for her, so she’s popped round once or twice for some dinner. She likes it when I do a roast.” It turns out the main draw is his Yorkshire puddings. “She goes, ‘I only want one, I only want one’, but I know I have to make four others ’cause you’ll see her get up and go to the kitchen to get another one”, he says. So what’s Rylan looking forward to most about the end of lockdown? “When we can have people round”, he says, “but to be honest I probably won’t even cook, I’ll just get takeaway, ’cause I’ll be too busy having a good drink”. Watch Ready Steady Cook on BBC One on weekdays at 3.45pm from March 1st, or catch up on iPlayer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad911eb3bdbfd0cc01c70"
} | 882f4470c37e8b029ca6fa2e666c48065f966edfaf4c5dda081e1ad4eaeb4cc6 | The surprising ways to spark joy and save cash in your kitchen
New year, new.... fridge? How to improve your fridge organisation so you waste less food and spark more joy in the kitchen… https://ichef.bbci.co.uk/images/ic/480xn/p08wg7vl.jpg Yes, 2020 is finally over and by gum, we’re going to make 2021 so much better. It will be a few months yet until life returns to normal, so we're going for small wins - finally clearing out the wardrobe of trousers we'll never fit, painting that peeling windowsill and sorting out the fridge. Well, we can't help with those first two but we’ve got simple tips from expert Sue Spencer, a Marie Kondo trained Professional Home Organiser (it's true) on how to improve your fridge organisation and save money in the process. Start afresh Now’s the time to do a fridge audit, says Spencer: “It’s likely that there’s some obscure, half-used jars clogging up space in the fridge – so there’s no better time to spend an hour decluttering, cleaning and reorganising your fridge so it serves you better!” Begin by categorising what’s in your fridge already so all similar items are gathered together, then check use-by-dates and see if there’s anything you already know you won’t be eating because it’s past its best. (That two year-old jar containing one pickle.) Be realistic; are you going to use these items? If not discard them. Does everything in the fridge need to be there? Potatoes, onions and bread suffer from being refrigerated so these can be kept in a cool dark space instead. If you like cold chocolate bars, try refrigerating one at a time rather than whole packet. By doing this, you’ll know exactly what you’re working with! Now look at the heights of what you have and the heights of your fridge shelves. Do you have a lot of small jars that could fit in a smaller space? Would this free up more room for tall things you have that won't fit in the door? Try moving the shelf heights and play with what minimises unused space. https://ichef.bbci.co.uk/images/ic/480xn/p090hkmp.jpg This fridge is not sparking joy. Jars and bottles “It can be difficult to remember when you opened jars/packets that are then stored in the fridge so I recommend using a permanent marker to write the date you opened it on the jar," says Spencer. "That way you’ll know when it’s time to throw it out. A quick look in my fridge found the following shelf life for opened jars pasta sauce (three days), curry paste (seven days), pesto (two weeks), pickle (six weeks). It's also worth keeping the labels facing out so you can see exactly what you've got." If you regularly use sauces or pastes that go mouldy and get thrown out, freeze the portion you don't use on the first day you open the jar. You can freeze pesto, pasta sauce or curry paste in ice cube trays, then store in plastic boxes so that you can use as much or as little as you need. They can be added to the dish or heated from frozen in the microwave or a pan. (If your freezer is a mess, read our article on how to freeze food.) Check your fridge for jars that contain a teaspoon of contents and incorporate that tiny amount into your lunch or dinner. (This is how curried cauliflower cheese toast with mango chutney was born.) Before you do your shop https://ichef.bbci.co.uk/images/ic/480xn/p08wg9dh.jpg “I recommend having a ‘use first’ tray or space in the fridge," says Spencer. "In mine I’ve got close-dated items or older fruit and veg on it which reminds me to use them first. Cooking these items simply, such as roasting root veg or making an easy vegetable soup means you can grab a spectacular lunch of bits you might have thrown out. “As you write your weekly shopping list quickly check the fridge to see what you have and what you need to use up. Throw out things past their best and give your fridge a wipe down so it’s clean when you put in your weekly shop. Also decide whether any ‘special’ ingredients you bought for one-off recipes need to stay (like tahini for hummus) – if you keep it, plan how you’ll use it up. “Another tip is to keep a shopping list open in the notes app on your phone – when something runs out pop it on the list – that way you’ll already know what needs replacing in the fridge." Planning ahead One ‘positive’ that came out of lockdown was that consumers were keen to reduce food waste. After all, with it proving hard to predict when or how we could shop, we needed to make sure our provisions would last a week. Out went ‘popping to the shops’ on the way home from work, in came meal planning and prepping. “I encourage people to do a rough meal plan for the week as it helps to ensure you use what you have and also only buy what you need,” says Spencer. “It doesn’t need to be really strict and can be as simple as: leftovers from a roast on a Monday night, chicken meal on a Tuesday, fish on a Wednesday and a vegetarian meal on a Thursday – that way you’ll have the fresh fridge ingredients and can be spontaneous with whatever is in your cupboards.” Having a few "throw it all in" recipes like soup, or if you're feeling fancy, grain bowls, allow you to combine small amounts of different ingredients to make something greater than the sum of their parts. Smoothies are good for using yoghurt and fruit that are on the edge. If you realise you have a lot of these bits and bobs, be flexible with your plan and use them up to make instant space savings. Don't put it off until they look really unappetising. When you’ve done your food shop “When you unpack your weekly shop make sure you rotate the items you already have in your fridge put the closest dated items at the front so they are used up first. It’s useful to check dates on your fresh meat at this point – if something is close dated you can adapt your meal plan or pop it in the freezer straight away to use later." The freezer acts as a pause button, so while it's good to freeze things with as long a date on as possible, it's fine to freeze things as they approach their use-by date. Write the new post-freezer best-before date on the label before your freeze it (check our freezer tables for details). Once you defrost food, use it as quickly as possible. Visibility is crucial to cutting down on food waste. “I store my fruit and vegetables in airtight containers that keep food really fresh and are as clear as glass so you can see exactly what’s in each tub." If you really aren't going to be able to see what needs using up, write a list of "use me" foods on a note and keep it on the front of your fridge. We are so up for ditching that guilty feeling of throwing away wasted food for 2021 and having a gorgeous glamorous-looking fridge sparking joy each time we make a cup of tea. Will it last until February? https://ichef.bbci.co.uk/images/ic/480xn/p090hsfj.jpg Several jars later, we're moving in the right direction | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/fridge",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The surprising ways to spark joy and save cash in your kitchen",
"content": "New year, new.... fridge? How to improve your fridge organisation so you waste less food and spark more joy in the kitchen… https://ichef.bbci.co.uk/images/ic/480xn/p08wg7vl.jpg Yes, 2020 is finally over and by gum, we’re going to make 2021 so much better. It will be a few months yet until life returns to normal, so we're going for small wins - finally clearing out the wardrobe of trousers we'll never fit, painting that peeling windowsill and sorting out the fridge. Well, we can't help with those first two but we’ve got simple tips from expert Sue Spencer, a Marie Kondo trained Professional Home Organiser (it's true) on how to improve your fridge organisation and save money in the process. Start afresh Now’s the time to do a fridge audit, says Spencer: “It’s likely that there’s some obscure, half-used jars clogging up space in the fridge – so there’s no better time to spend an hour decluttering, cleaning and reorganising your fridge so it serves you better!” Begin by categorising what’s in your fridge already so all similar items are gathered together, then check use-by-dates and see if there’s anything you already know you won’t be eating because it’s past its best. (That two year-old jar containing one pickle.) Be realistic; are you going to use these items? If not discard them. Does everything in the fridge need to be there? Potatoes, onions and bread suffer from being refrigerated so these can be kept in a cool dark space instead. If you like cold chocolate bars, try refrigerating one at a time rather than whole packet. By doing this, you’ll know exactly what you’re working with! Now look at the heights of what you have and the heights of your fridge shelves. Do you have a lot of small jars that could fit in a smaller space? Would this free up more room for tall things you have that won't fit in the door? Try moving the shelf heights and play with what minimises unused space. https://ichef.bbci.co.uk/images/ic/480xn/p090hkmp.jpg This fridge is not sparking joy. Jars and bottles “It can be difficult to remember when you opened jars/packets that are then stored in the fridge so I recommend using a permanent marker to write the date you opened it on the jar,\" says Spencer. \"That way you’ll know when it’s time to throw it out. A quick look in my fridge found the following shelf life for opened jars pasta sauce (three days), curry paste (seven days), pesto (two weeks), pickle (six weeks). It's also worth keeping the labels facing out so you can see exactly what you've got.\" If you regularly use sauces or pastes that go mouldy and get thrown out, freeze the portion you don't use on the first day you open the jar. You can freeze pesto, pasta sauce or curry paste in ice cube trays, then store in plastic boxes so that you can use as much or as little as you need. They can be added to the dish or heated from frozen in the microwave or a pan. (If your freezer is a mess, read our article on how to freeze food.) Check your fridge for jars that contain a teaspoon of contents and incorporate that tiny amount into your lunch or dinner. (This is how curried cauliflower cheese toast with mango chutney was born.) Before you do your shop https://ichef.bbci.co.uk/images/ic/480xn/p08wg9dh.jpg “I recommend having a ‘use first’ tray or space in the fridge,\" says Spencer. \"In mine I’ve got close-dated items or older fruit and veg on it which reminds me to use them first. Cooking these items simply, such as roasting root veg or making an easy vegetable soup means you can grab a spectacular lunch of bits you might have thrown out. “As you write your weekly shopping list quickly check the fridge to see what you have and what you need to use up. Throw out things past their best and give your fridge a wipe down so it’s clean when you put in your weekly shop. Also decide whether any ‘special’ ingredients you bought for one-off recipes need to stay (like tahini for hummus) – if you keep it, plan how you’ll use it up. “Another tip is to keep a shopping list open in the notes app on your phone – when something runs out pop it on the list – that way you’ll already know what needs replacing in the fridge.\" Planning ahead One ‘positive’ that came out of lockdown was that consumers were keen to reduce food waste. After all, with it proving hard to predict when or how we could shop, we needed to make sure our provisions would last a week. Out went ‘popping to the shops’ on the way home from work, in came meal planning and prepping. “I encourage people to do a rough meal plan for the week as it helps to ensure you use what you have and also only buy what you need,” says Spencer. “It doesn’t need to be really strict and can be as simple as: leftovers from a roast on a Monday night, chicken meal on a Tuesday, fish on a Wednesday and a vegetarian meal on a Thursday – that way you’ll have the fresh fridge ingredients and can be spontaneous with whatever is in your cupboards.” Having a few \"throw it all in\" recipes like soup, or if you're feeling fancy, grain bowls, allow you to combine small amounts of different ingredients to make something greater than the sum of their parts. Smoothies are good for using yoghurt and fruit that are on the edge. If you realise you have a lot of these bits and bobs, be flexible with your plan and use them up to make instant space savings. Don't put it off until they look really unappetising. When you’ve done your food shop “When you unpack your weekly shop make sure you rotate the items you already have in your fridge put the closest dated items at the front so they are used up first. It’s useful to check dates on your fresh meat at this point – if something is close dated you can adapt your meal plan or pop it in the freezer straight away to use later.\" The freezer acts as a pause button, so while it's good to freeze things with as long a date on as possible, it's fine to freeze things as they approach their use-by date. Write the new post-freezer best-before date on the label before your freeze it (check our freezer tables for details). Once you defrost food, use it as quickly as possible. Visibility is crucial to cutting down on food waste. “I store my fruit and vegetables in airtight containers that keep food really fresh and are as clear as glass so you can see exactly what’s in each tub.\" If you really aren't going to be able to see what needs using up, write a list of \"use me\" foods on a note and keep it on the front of your fridge. We are so up for ditching that guilty feeling of throwing away wasted food for 2021 and having a gorgeous glamorous-looking fridge sparking joy each time we make a cup of tea. Will it last until February? https://ichef.bbci.co.uk/images/ic/480xn/p090hsfj.jpg Several jars later, we're moving in the right direction"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad912eb3bdbfd0cc01c71"
} | 70c686535dd96cc83eb8df84a95f7591e291f3c0fdbd3a09d6137ce94569542e | How to make easy Christmas cake decorations
https://ichef.bbci.co.uk/images/ic/480xn/p08z30f6.jpg Whether you’re a first-time Christmas cake baker, or an old hand, BBC Food has teamed up with superstar baker Chris Murphy from Tuck Box Cakes to help you make your cake look fantastic with just some fondant, a rolling pin and a clean small paintbrush. Getting started Is there a difference between fondant and sugar paste? Fondant icing and sugar paste are the same thing. Different brands use different names, with professional products usually called sugar paste while most supermarkets stock white or coloured fondant. You can colour your own fondant icing instead of buying separate packs, but you should only use gel or (in the case of black) powdered food colouring. A liquid colour will make the fondant too soft and sticky to mould. How long can I store fondant figures? Fondant figures will keep for up to a month if stored in a cool, dry place (not a steamy kitchen windowsill) away from light, dust and moisture. Do not store them in the fridge as they will form condensation, which will begin to soften and dissolve the sugar paste. But I don’t like Christmas cake… No worries, Chris has written a kids’ Christmas sponge cake recipe that will hold up under the fondant icing snow. It freezes well (uniced), so you can still make it ahead of time. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg How to make the Christmas fondant figures Snowman You will need white, orange and black fondant, plus one other colour. We’ve used purple. To form the body, roll a 60g ball of white fondant between your palms to create an egg shape. Roll a 35g ball of white fondant for the head. Rub a little water onto the top of the body until it becomes tacky, then place the head on top. Roll purple paste (or your choice of colour) out to approximately 2mm thick. Cut out a circle the same width as the head of your snowman. Apply a little water to the top of the head and smooth this disk over to create a hat. With the remaining rolled paste, cut a rectangle to form the brim and another for the scarf. Score two little lines at the ends of the scarf and set aside. Roll a small ball for the bobble. Secure the brim and bobble with a brush of water. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2fd0.jpg To make the arms, roll a 10g sausage from white fondant, ensuring the ends are smooth and rounded. Cut it in half diagonally through the middle. Attach the cut ends to the body with a little water at shoulder height. Add the scarf over the top of the shoulder join, securing it with a little water. Fashion the carrot nose from the orange paste and bead-sized ‘coal’ from the black for a smile. Attach with a little water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Robin You will need brown, red, orange, blue and black fondant. Roll 60g of brown fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and blue fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the blue cone to the top as a hat. Make two tiny bead-sized balls from the black fondant to create eyes, then stick them in place. Roll the remaining brown and the red fondant out separately to 2mm-thick sheets. Cut out two brown and one red oval, roughly two-thirds the size of the bird’s body. Stick the red oval onto the tummy. Score two lines at the fat end of the brown ovals for wing tips, then stick these to the sides of the body. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Penguin You will need black, white, pink and orange fondant. Roll 60g of black fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and pink fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the pink cone to the head as a hat. Make two tiny bead-sized balls from the white fondant to create eyes, then stick them in place. Roll the remaining black and white fondant out separately to 2mm-thick sheets. Cut a white oval, roughly two-thirds the size of the penguin’s body, and stick it onto the tummy. Cut out two pointed-leaf shapes the length of the egg shape from the black fondant and curl them up slightly at the ends to make the wings, then stick these to the sides of the body. For the feet, cut two small triangles from the orange fondant and impress a couple of ‘toes’ on each using the back of a knife. Stick them in place with water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2k2m.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2jls.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2h8g.jpg Christmas tree You will need green fondant and a mix of other bright colours. Roll a cricket ball-sized lump of green fondant on a work surface until you have a chubby cone shape. Cut off the thicker end and upturn the cone to represent a tree. Apply tiny balls of the remaining fondant (or sweets) randomly using a little water to secure them in place. Don’t forget to place one on top to represent the star! https://ichef.bbci.co.uk/images/ic/480xn/p08z2kr6.jpg Covering the cake with fondant You will need white fondant and blue food colouring to cover the cake. To calculate how much fondant (and marzipan) you need to cover your cake, use our Christmas cake calculator. Add another 500g of white fondant for the snow effect. Divide the total amount of fondant in half, and knead a dash of blue food colouring into one half to create an icy blue colour. Roll the light blue fondant out onto a surface dusted with cornflour, to around 5mm thick, or until you have a sheet big enough to cover the cake. Trim off any excess using a sharp knife. With cornflour-dusted hands, carefully reach under the sheet and lift, letting your upturned forearms bear much of the weight. Lower the blue icing onto the cake, matching the centre the best you can and laying it over like a table cloth. Working swiftly, carefully tease out the ruffles and creases in the fondant until you have a smooth finish. If any air bubbles have formed, remove them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake, discarding the excess fondant. Wipe a little water on the top of your covered cake so it forms a tacky surface for the ‘snow’ to adhere to. https://ichef.bbci.co.uk/images/ic/480xn/p08z09n2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg Adding the snow effect Roll out the remaining white fondant to around 5mm thick. Using the cake tin you baked your cake in as a guide, cut out a slightly larger ‘splat’ pattern and lay it on top of the blue fondant. Secure the overhang on the sides with a little water. Arrange the figures however you’d like on the cake. When you’re happy with the arrangement, secure them in place with a little water. Sprinkle around any icing sugar you might have left and make little snowballs from white fondant scraps to dot about. For an extra-polished finish, wrap a ribbon around the base of the cake. For a refresher on how to cover the cake with marzipan, see our article on how to ice a Christmas cake. https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg About Chris Chris Murphy is a cake artist who works from his studio in south-east London. Chris studied fine art painting at Brighton University before turning his hand to the culinary arts. He set up Tuck Box Cakes in 2013, and now has clients both in the UK and abroad’. Chris lives in Sydenham with his dog, Jelly. https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/christmas_cake_decorations",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make easy Christmas cake decorations",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08z30f6.jpg Whether you’re a first-time Christmas cake baker, or an old hand, BBC Food has teamed up with superstar baker Chris Murphy from Tuck Box Cakes to help you make your cake look fantastic with just some fondant, a rolling pin and a clean small paintbrush. Getting started Is there a difference between fondant and sugar paste? Fondant icing and sugar paste are the same thing. Different brands use different names, with professional products usually called sugar paste while most supermarkets stock white or coloured fondant. You can colour your own fondant icing instead of buying separate packs, but you should only use gel or (in the case of black) powdered food colouring. A liquid colour will make the fondant too soft and sticky to mould. How long can I store fondant figures? Fondant figures will keep for up to a month if stored in a cool, dry place (not a steamy kitchen windowsill) away from light, dust and moisture. Do not store them in the fridge as they will form condensation, which will begin to soften and dissolve the sugar paste. But I don’t like Christmas cake… No worries, Chris has written a kids’ Christmas sponge cake recipe that will hold up under the fondant icing snow. It freezes well (uniced), so you can still make it ahead of time. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg How to make the Christmas fondant figures Snowman You will need white, orange and black fondant, plus one other colour. We’ve used purple. To form the body, roll a 60g ball of white fondant between your palms to create an egg shape. Roll a 35g ball of white fondant for the head. Rub a little water onto the top of the body until it becomes tacky, then place the head on top. Roll purple paste (or your choice of colour) out to approximately 2mm thick. Cut out a circle the same width as the head of your snowman. Apply a little water to the top of the head and smooth this disk over to create a hat. With the remaining rolled paste, cut a rectangle to form the brim and another for the scarf. Score two little lines at the ends of the scarf and set aside. Roll a small ball for the bobble. Secure the brim and bobble with a brush of water. https://ichef.bbci.co.uk/images/ic/480xn/p08z0c73.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2fd0.jpg To make the arms, roll a 10g sausage from white fondant, ensuring the ends are smooth and rounded. Cut it in half diagonally through the middle. Attach the cut ends to the body with a little water at shoulder height. Add the scarf over the top of the shoulder join, securing it with a little water. Fashion the carrot nose from the orange paste and bead-sized ‘coal’ from the black for a smile. Attach with a little water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Robin You will need brown, red, orange, blue and black fondant. Roll 60g of brown fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and blue fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the blue cone to the top as a hat. Make two tiny bead-sized balls from the black fondant to create eyes, then stick them in place. Roll the remaining brown and the red fondant out separately to 2mm-thick sheets. Cut out two brown and one red oval, roughly two-thirds the size of the bird’s body. Stick the red oval onto the tummy. Score two lines at the fat end of the brown ovals for wing tips, then stick these to the sides of the body. https://ichef.bbci.co.uk/images/ic/480xn/p08z2g8f.jpg Penguin You will need black, white, pink and orange fondant. Roll 60g of black fondant between your palms to create an egg shape. Slightly pinch out a tail at the fatter end. Roll a pea-sized amount of orange and pink fondant between two fingers to create cone shapes, flattening the bottom. Stick the orange cone (beak) on the opposite side and end to the tail with a little water. Stick the pink cone to the head as a hat. Make two tiny bead-sized balls from the white fondant to create eyes, then stick them in place. Roll the remaining black and white fondant out separately to 2mm-thick sheets. Cut a white oval, roughly two-thirds the size of the penguin’s body, and stick it onto the tummy. Cut out two pointed-leaf shapes the length of the egg shape from the black fondant and curl them up slightly at the ends to make the wings, then stick these to the sides of the body. For the feet, cut two small triangles from the orange fondant and impress a couple of ‘toes’ on each using the back of a knife. Stick them in place with water. https://ichef.bbci.co.uk/images/ic/480xn/p08z2k2m.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2jls.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2h8g.jpg Christmas tree You will need green fondant and a mix of other bright colours. Roll a cricket ball-sized lump of green fondant on a work surface until you have a chubby cone shape. Cut off the thicker end and upturn the cone to represent a tree. Apply tiny balls of the remaining fondant (or sweets) randomly using a little water to secure them in place. Don’t forget to place one on top to represent the star! https://ichef.bbci.co.uk/images/ic/480xn/p08z2kr6.jpg Covering the cake with fondant You will need white fondant and blue food colouring to cover the cake. To calculate how much fondant (and marzipan) you need to cover your cake, use our Christmas cake calculator. Add another 500g of white fondant for the snow effect. Divide the total amount of fondant in half, and knead a dash of blue food colouring into one half to create an icy blue colour. Roll the light blue fondant out onto a surface dusted with cornflour, to around 5mm thick, or until you have a sheet big enough to cover the cake. Trim off any excess using a sharp knife. With cornflour-dusted hands, carefully reach under the sheet and lift, letting your upturned forearms bear much of the weight. Lower the blue icing onto the cake, matching the centre the best you can and laying it over like a table cloth. Working swiftly, carefully tease out the ruffles and creases in the fondant until you have a smooth finish. If any air bubbles have formed, remove them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake, discarding the excess fondant. Wipe a little water on the top of your covered cake so it forms a tacky surface for the ‘snow’ to adhere to. https://ichef.bbci.co.uk/images/ic/480xn/p08z09n2.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg Adding the snow effect Roll out the remaining white fondant to around 5mm thick. Using the cake tin you baked your cake in as a guide, cut out a slightly larger ‘splat’ pattern and lay it on top of the blue fondant. Secure the overhang on the sides with a little water. Arrange the figures however you’d like on the cake. When you’re happy with the arrangement, secure them in place with a little water. Sprinkle around any icing sugar you might have left and make little snowballs from white fondant scraps to dot about. For an extra-polished finish, wrap a ribbon around the base of the cake. For a refresher on how to cover the cake with marzipan, see our article on how to ice a Christmas cake. https://ichef.bbci.co.uk/images/ic/480xn/p08z2lt1.jpg https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg About Chris Chris Murphy is a cake artist who works from his studio in south-east London. Chris studied fine art painting at Brighton University before turning his hand to the culinary arts. He set up Tuck Box Cakes in 2013, and now has clients both in the UK and abroad’. Chris lives in Sydenham with his dog, Jelly. https://ichef.bbci.co.uk/images/ic/480xn/p08z2mwc.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad912eb3bdbfd0cc01c72"
} | 2929b1d149f0fdd60fa31e541a6ec5cb31682600c54fe5adc4c4a293bb621500 | How to cook your best ever food in lockdown
Lockdown changed the way we cook and eat, as we turned to comfort food and got used to cooking without ingredients that were out of stock. As we enter Lockdown 2.0, Nigella Lawson brings some of the dishes she ate during the first lockdown to her new BBC Two series, Cook, Eat, Repeat. https://ichef.bbci.co.uk/images/ic/480xn/p08xhzg2.jpg “I think the reason a lot of people are nervous about cooking is that they think there is one perfect way and they are frightened of getting it wrong. Lockdown showed people who don’t consider themselves confident cooks that cooking is all about improvisation. You are not talking about showstoppers, you are talking about cobbling things together to make supper”, she says. So how did she find comfort through cooking, and what can we learn from her experiences? Take pleasure in cooking – and sit down to eat “We all learned over lockdown that thinking about what to eat, cooking it, and sitting down to what we’ve cooked really gave a focus to our lives that we were grateful for”, says Nigella. She’s quick to acknowledge that mood-boosting, warming dishes are “needed in a dark and difficult winter”. While the recipes in the series were written before lockdown, she cooked many of them during those long months. In episode one, we see her making Noodles with lamb shank and aromatic broth. “This dish is something I’ve been making for a while, but it became very important to me in lockdown…. There’s something about the aromatic broth (which, incidentally, is incredibly simple to make) that makes you feel warm, safe and at peace. It shows the power of food to sustain us physically and emotionally.” https://ichef.bbci.co.uk/images/ic/480xn/p08xj280.jpg You can find Nigella’s comforting dish of noodles with lamb shanks on bbc.co.uk/food when the programme airs. Make the most of leftovers “No-one has a huge crowd… these days for obvious reasons, so a small scale, simple but special pudding is just right”, says Nigella. So what’s her solution in episode one? A chocolate banana pudding that’s perfect for serving two to four. It even microwaves well, so if you’re cooking for one you can reheat it the next day. The other great advantage of this gooey pud is that it makes the most of leftover tired bananas. https://ichef.bbci.co.uk/images/ic/480xn/p08xj020.jpg Cook everyday ingredients in exciting ways You can make favourite ingredients feel new by cooking them in unfamiliar ways. “Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich”, says Nigella. So what changed her mind? Discovering the Fish finger bhorta – a bhorta being an Indian dish of fried and mashed vegetables – which she makes in episode one. “All the ingredients in this dish are familiar, yet the finished dish is for many of us so completely new”, she says. Even the humble red onion is transformed into crunchy, quick pink pickled onions for this meal. https://ichef.bbci.co.uk/images/ic/480xn/p08xj0b0.jpg Nigella transforms red onions into a quick pink pickle for her Fish finger bhorta. If you can’t find your favourite ingredients, try new ones Most of us have struggled to find some of the foods we eat regularly in the supermarkets. If you’re lucky enough to be able to pick up unusual ingredients in your shop, this is a good time to try them! Nigella introduces us to spicy gochujang chilli paste in her lamb shanks recipe, and transforms mac and cheese by adding cooked crab. Then again, these ingredients are so good, don’t wait until you run out of your favourites! Keep looking for new ideas We all have recipes we turn to again and again, but it’s fun to keep looking for new ideas. Nigella finds inspiration in many places, from delving into old cookbooks to exchanging ideas on social media – and creates exciting new dishes! Cook, Eat, Repeat is on BBC Two on Monday evenings at 8pm from 9th November. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/nigella_cook_eat_repeat",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to cook your best ever food in lockdown",
"content": "Lockdown changed the way we cook and eat, as we turned to comfort food and got used to cooking without ingredients that were out of stock. As we enter Lockdown 2.0, Nigella Lawson brings some of the dishes she ate during the first lockdown to her new BBC Two series, Cook, Eat, Repeat. https://ichef.bbci.co.uk/images/ic/480xn/p08xhzg2.jpg “I think the reason a lot of people are nervous about cooking is that they think there is one perfect way and they are frightened of getting it wrong. Lockdown showed people who don’t consider themselves confident cooks that cooking is all about improvisation. You are not talking about showstoppers, you are talking about cobbling things together to make supper”, she says. So how did she find comfort through cooking, and what can we learn from her experiences? Take pleasure in cooking – and sit down to eat “We all learned over lockdown that thinking about what to eat, cooking it, and sitting down to what we’ve cooked really gave a focus to our lives that we were grateful for”, says Nigella. She’s quick to acknowledge that mood-boosting, warming dishes are “needed in a dark and difficult winter”. While the recipes in the series were written before lockdown, she cooked many of them during those long months. In episode one, we see her making Noodles with lamb shank and aromatic broth. “This dish is something I’ve been making for a while, but it became very important to me in lockdown…. There’s something about the aromatic broth (which, incidentally, is incredibly simple to make) that makes you feel warm, safe and at peace. It shows the power of food to sustain us physically and emotionally.” https://ichef.bbci.co.uk/images/ic/480xn/p08xj280.jpg You can find Nigella’s comforting dish of noodles with lamb shanks on bbc.co.uk/food when the programme airs. Make the most of leftovers “No-one has a huge crowd… these days for obvious reasons, so a small scale, simple but special pudding is just right”, says Nigella. So what’s her solution in episode one? A chocolate banana pudding that’s perfect for serving two to four. It even microwaves well, so if you’re cooking for one you can reheat it the next day. The other great advantage of this gooey pud is that it makes the most of leftover tired bananas. https://ichef.bbci.co.uk/images/ic/480xn/p08xj020.jpg Cook everyday ingredients in exciting ways You can make favourite ingredients feel new by cooking them in unfamiliar ways. “Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich”, says Nigella. So what changed her mind? Discovering the Fish finger bhorta – a bhorta being an Indian dish of fried and mashed vegetables – which she makes in episode one. “All the ingredients in this dish are familiar, yet the finished dish is for many of us so completely new”, she says. Even the humble red onion is transformed into crunchy, quick pink pickled onions for this meal. https://ichef.bbci.co.uk/images/ic/480xn/p08xj0b0.jpg Nigella transforms red onions into a quick pink pickle for her Fish finger bhorta. If you can’t find your favourite ingredients, try new ones Most of us have struggled to find some of the foods we eat regularly in the supermarkets. If you’re lucky enough to be able to pick up unusual ingredients in your shop, this is a good time to try them! Nigella introduces us to spicy gochujang chilli paste in her lamb shanks recipe, and transforms mac and cheese by adding cooked crab. Then again, these ingredients are so good, don’t wait until you run out of your favourites! Keep looking for new ideas We all have recipes we turn to again and again, but it’s fun to keep looking for new ideas. Nigella finds inspiration in many places, from delving into old cookbooks to exchanging ideas on social media – and creates exciting new dishes! Cook, Eat, Repeat is on BBC Two on Monday evenings at 8pm from 9th November."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad912eb3bdbfd0cc01c73"
} | 88923196199efe3dc93dc423f7774ebec7be7c2b28b50fe8f780f9caffe3a8cb | How can we save Britain’s pubs?
Ever since the health crisis saw pubs shut in March, there’s been concern about how many will survive into next year. But for a lot of landlords, problems started before Covid-19. For his new TV series, chef and pub owner Tom Kerridge spent time with some of those whose livelihoods are at stake. https://ichef.bbci.co.uk/images/ic/480xn/p08xmhf5.jpg The hospitality industry stopped in its tracks in late March, with pubs, restaurants and cafes shutting overnight. Tom Kerridge was watching on with two very different roles, as a pub owner trying to keep his businesses afloat and as TV presenter and industry expert on new BBC Two series Saving Britain’s Pubs with Tom Kerridge. Later in the year, on the day Tom was told – along with the rest of the pub and restaurant industry – that his businesses would have to close by 10pm each day, we sat down to talk to the Michelin-star chef. https://ichef.bbci.co.uk/images/ic/480xn/p08xl8ld.jpg Tom meets Miles and Lottie at The Prince Albert in Stroud, where he urges them to increase their beer prices. Pubs were struggling before the pandemic Initially, Saving Britain’s Pubs was going down a different path. Tom had been filming with four UK pubs, all struggling for different reasons. But halfway through production, while the pubs were implementing his advice, Covid-19 struck. So why did Tom sign up to the programme? “I wanted to showcase the fight pubs are up against, because it’s not the same blanket problem. Different issues affect different places. “There are so many reasons why it’s hard, but one main issue is people’s attitude to profit margin. When you open a pub as a landlord, you’re trying to create an environment and you lead by passion. It’s a way of life you fall in love with. But quite often the business side of it can become secondary to what you’re trying to create”. Then the problem escalates, as without a profit margin you can’t adapt your business when needed: “development and growth – that all costs money”, says Tom. In episode one, we’re introduced to three of the pubs. In South London, one pub has become a community hub for a very small group of customers and the landlord wants to appeal to a wider clientele. Down in Cornwall, another pub finds its layout isn’t making use of its prize asset. In Stroud, a pub which doubles as a music venue has a problem linked to the price of its booze and its business model. Pubs are diversifying Whether it’s having a food menu (which became particularly important when it enabled pubs to stay open in areas with Tier-3 Covid restrictions, requiring pubs to close unless they served ‘substantial meals’), or providing a space for community events, in this series we see just how important it is for pubs to offer something extra. Tom knows this first-hand, as one of his pubs doubles up as a butcher during the day. “It’s solely sat as a butcher right now. We haven’t been able to get it to re-open to operate as a pub just yet, and with the latest measures it doesn’t look like we’re going to be able to anytime soon. So survival is now hinged on it being a retail unit, which is fine. It’s working well and that’s the way we’re looking at it moving forward.” https://ichef.bbci.co.uk/images/ic/480xn/p08xl8v3.jpg Amy and Ian meet Tom at The White Hart in Cornwall, where they discuss a plan to develop the pub to attract customers from further afield. It’s not all about money On the programme we learn one landlord receives a salary of just £75 a week – despite working long hours. Tom admits that when he and his wife started out, they were on a similar salary. “Nobody goes into pubs to make money, because there are lots of easier ways. If you’re working 100-hour weeks, there are easier ways to make money than hospitality. You have to do it because you love it.” The impact of the pandemic on pubs https://ichef.bbci.co.uk/images/ic/480xn/p08vqjsm.jpg At the end of the second episode we see pubs preparing to relaunch, but just a few weeks later many in the industry came to a standstill again. “Something that makes the series very special is that we were in it as it was happening. You can’t foresee that, you can’t capture that or plan that from a television point of view”, says Tom. The cameras kept rolling during lockdown 1.0, and Tom and the landlords became a support network for each other. “It started off with me talking to four pubs and being able to use my expertise within the business. It turned into something very, very different. “The moment lockdown came in, I was in the same position as them – now, we are all in the same boat and in it together. All our businesses are up against it.” All the businesses featured managed to reopen. “We’re talking about how we survive until next year. But we’re all still here”, says Tom. However, he is quick to point out the health crisis will have pushed many of the nation’s pubs to a point of no return. “Lots of pubs who shut their doors will not re-open. Profit margins are very, very small [in hospitality], and even the… best run businesses won’t make a huge amount of money, just enough for survival, a little growth, and a lifestyle of buying into an industry you enjoy very much. If you’re making less money than when you were shut, there’s no way you can pay back money you needed to borrow to re-open.” Tom’s advice to the public As the conversation draws to a close, Tom has advice for those who, like him, are trying to survive in a worrying climate. “We’ve got to adapt and go into survival mode. Look at where you’re spending money and at your profit and losses. Look at where you can tighten your belt and streamline on all those costs. I think that’s really, really important.” Before lockdown 2.0, Tom said, “As for the public, if you don’t use those pubs, they won’t be there… If you don’t just call in for a couple of pints every now and then, that pub’s not going to be there. They need your help to survive, please support your pubs.” In a recent move, some pubs are offering takeaway beer as well as meals during lockdown 2.0, giving us more ways to support them. Saving Britain’s Pubs with Tom Kerridge is on BBC Two on Thursday evenings at 8pm from 12th November. https://ichef.bbci.co.uk/images/ic/480xn/p08xl930.jpg Tom meets publican Lana and her partner Greg in The Golden Anchor pub in London. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/tom_kerridge_pubs",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How can we save Britain’s pubs?",
"content": "Ever since the health crisis saw pubs shut in March, there’s been concern about how many will survive into next year. But for a lot of landlords, problems started before Covid-19. For his new TV series, chef and pub owner Tom Kerridge spent time with some of those whose livelihoods are at stake. https://ichef.bbci.co.uk/images/ic/480xn/p08xmhf5.jpg The hospitality industry stopped in its tracks in late March, with pubs, restaurants and cafes shutting overnight. Tom Kerridge was watching on with two very different roles, as a pub owner trying to keep his businesses afloat and as TV presenter and industry expert on new BBC Two series Saving Britain’s Pubs with Tom Kerridge. Later in the year, on the day Tom was told – along with the rest of the pub and restaurant industry – that his businesses would have to close by 10pm each day, we sat down to talk to the Michelin-star chef. https://ichef.bbci.co.uk/images/ic/480xn/p08xl8ld.jpg Tom meets Miles and Lottie at The Prince Albert in Stroud, where he urges them to increase their beer prices. Pubs were struggling before the pandemic Initially, Saving Britain’s Pubs was going down a different path. Tom had been filming with four UK pubs, all struggling for different reasons. But halfway through production, while the pubs were implementing his advice, Covid-19 struck. So why did Tom sign up to the programme? “I wanted to showcase the fight pubs are up against, because it’s not the same blanket problem. Different issues affect different places. “There are so many reasons why it’s hard, but one main issue is people’s attitude to profit margin. When you open a pub as a landlord, you’re trying to create an environment and you lead by passion. It’s a way of life you fall in love with. But quite often the business side of it can become secondary to what you’re trying to create”. Then the problem escalates, as without a profit margin you can’t adapt your business when needed: “development and growth – that all costs money”, says Tom. In episode one, we’re introduced to three of the pubs. In South London, one pub has become a community hub for a very small group of customers and the landlord wants to appeal to a wider clientele. Down in Cornwall, another pub finds its layout isn’t making use of its prize asset. In Stroud, a pub which doubles as a music venue has a problem linked to the price of its booze and its business model. Pubs are diversifying Whether it’s having a food menu (which became particularly important when it enabled pubs to stay open in areas with Tier-3 Covid restrictions, requiring pubs to close unless they served ‘substantial meals’), or providing a space for community events, in this series we see just how important it is for pubs to offer something extra. Tom knows this first-hand, as one of his pubs doubles up as a butcher during the day. “It’s solely sat as a butcher right now. We haven’t been able to get it to re-open to operate as a pub just yet, and with the latest measures it doesn’t look like we’re going to be able to anytime soon. So survival is now hinged on it being a retail unit, which is fine. It’s working well and that’s the way we’re looking at it moving forward.” https://ichef.bbci.co.uk/images/ic/480xn/p08xl8v3.jpg Amy and Ian meet Tom at The White Hart in Cornwall, where they discuss a plan to develop the pub to attract customers from further afield. It’s not all about money On the programme we learn one landlord receives a salary of just £75 a week – despite working long hours. Tom admits that when he and his wife started out, they were on a similar salary. “Nobody goes into pubs to make money, because there are lots of easier ways. If you’re working 100-hour weeks, there are easier ways to make money than hospitality. You have to do it because you love it.” The impact of the pandemic on pubs https://ichef.bbci.co.uk/images/ic/480xn/p08vqjsm.jpg At the end of the second episode we see pubs preparing to relaunch, but just a few weeks later many in the industry came to a standstill again. “Something that makes the series very special is that we were in it as it was happening. You can’t foresee that, you can’t capture that or plan that from a television point of view”, says Tom. The cameras kept rolling during lockdown 1.0, and Tom and the landlords became a support network for each other. “It started off with me talking to four pubs and being able to use my expertise within the business. It turned into something very, very different. “The moment lockdown came in, I was in the same position as them – now, we are all in the same boat and in it together. All our businesses are up against it.” All the businesses featured managed to reopen. “We’re talking about how we survive until next year. But we’re all still here”, says Tom. However, he is quick to point out the health crisis will have pushed many of the nation’s pubs to a point of no return. “Lots of pubs who shut their doors will not re-open. Profit margins are very, very small [in hospitality], and even the… best run businesses won’t make a huge amount of money, just enough for survival, a little growth, and a lifestyle of buying into an industry you enjoy very much. If you’re making less money than when you were shut, there’s no way you can pay back money you needed to borrow to re-open.” Tom’s advice to the public As the conversation draws to a close, Tom has advice for those who, like him, are trying to survive in a worrying climate. “We’ve got to adapt and go into survival mode. Look at where you’re spending money and at your profit and losses. Look at where you can tighten your belt and streamline on all those costs. I think that’s really, really important.” Before lockdown 2.0, Tom said, “As for the public, if you don’t use those pubs, they won’t be there… If you don’t just call in for a couple of pints every now and then, that pub’s not going to be there. They need your help to survive, please support your pubs.” In a recent move, some pubs are offering takeaway beer as well as meals during lockdown 2.0, giving us more ways to support them. Saving Britain’s Pubs with Tom Kerridge is on BBC Two on Thursday evenings at 8pm from 12th November. https://ichef.bbci.co.uk/images/ic/480xn/p08xl930.jpg Tom meets publican Lana and her partner Greg in The Golden Anchor pub in London."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad913eb3bdbfd0cc01c74"
} | 7323d2a00bfa3efd9d6bf03c68916e4eb413d2dcec44e12dea3017235053fd31 | The inventive way isolating students are getting a good meal
Students struggling to get their favourite food while self-isolating in halls of residence have come up with an ingenious way to get a food delivery to the door while it’s still hot. Eliza Talman, a first-year music student in halls in London, has pulled hot food, wine and even a trumpet mute through the window of her 5th-floor room using a DIY hauling system. When her flatmate tested positive for Covid-19, Eliza and the other students in her corridor had to isolate alone in their rooms. After three days, those who tested negative were allowed into the common kitchen and hallway, but still not permitted to go elsewhere. “Quarantining with a corridor of people makes it tricky to practice the trumpet”, she says. https://ichef.bbci.co.uk/images/ic/480xn/p08vdwjc.jpg Student Eliza Talman It started with fish and chips There isn’t a reception in Eliza’s halls of residence, so to make sure hot food got to her quickly she came up with the novel way of accepting it. Turning isolation into an entertaining evening, she filmed the delivery of fish and chips via a strong rope – a gift from her aunt – the end of which she cleaned with an antiseptic wipe (for more information on disinfecting see here ). “My window is really well positioned”, she says. “I can see the road from it and wave to my family, which is a bit sad, but it’s where we got the idea for the pulley rope from. Getting the fish and chips was a surprise. I’d asked my mum for a few little bits, like a trumpet mute, but she brought fish and chips too!” Eliza’s mum put the goods in a bag and attached it to the rope while wearing gloves. https://ichef.bbci.co.uk/images/ic/480xn/p08vdwjc.jpg Student Eliza Talman https://ichef.bbci.co.uk/images/ic/480xn/p08vdvqb.jpg Eliza at the window she hauled her fish and chips through. And progressed to other food The window only opens a little, but Eliza and her flatmates have been experimenting with other foods they can squeeze through. They used the same system for a wine* delivery. “It was a bit awkward to write delivery instructions”, she says. “Another friend, who lives directly two flats below me, bought some cheese at a farmers’ market, which got brought up to my room [in the same way]”. The pulley system has allowed her to give gifts too. “The friend who bought me the cheese also needed to quarantine recently, so I sent him a cushion.” https://ichef.bbci.co.uk/images/ic/480xn/p08vdvqb.jpg Eliza at the window she hauled her fish and chips through. It works with pizza too (apparently!) Eliza’s not the only student to use a pulley system. A group of isolating Newcastle students are reported to have created a pulley using dressing gown cords and a shopping bag to collect a pizza from a delivery driver*. They say it took them just three minutes to devise the idea and lower the bag using the cords once the pizza arrived. *We would like to make it clear we 100 percent do not recommend lifting wine, hot food or heavy items using a homemade pulley system! What about just ordering online? While getting a hot-takeaway can be the ultimate comfort, most of the time you will be prepping your own food, so what happens when you can’t get an online food delivery slot and aren’t allowed to pop to the shops? One student’s father took matters into his own hands and arranged a delivery from an online retailer that sells food as well as other objects, but it wasn’t as straightforward as it seemed. As the delivery didn’t come from a supermarket, everything came in boxes. The Newcastle student Hebe Foulsham, who tested positive for Covid-19 along with most of her flatmates within three days of arriving at halls, says of the boxes, “Every time one arrived I’d need to call the reception to say it was food or medicine and only then would they deliver it”, adding that is was difficult having to do that repeatedly whilst “bed bound”. https://ichef.bbci.co.uk/images/ic/480xn/p08vdvnl.jpg Student Hebe Foulsham with some of her flatmates. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/student_food_delivery",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The inventive way isolating students are getting a good meal",
"content": "Students struggling to get their favourite food while self-isolating in halls of residence have come up with an ingenious way to get a food delivery to the door while it’s still hot. Eliza Talman, a first-year music student in halls in London, has pulled hot food, wine and even a trumpet mute through the window of her 5th-floor room using a DIY hauling system. When her flatmate tested positive for Covid-19, Eliza and the other students in her corridor had to isolate alone in their rooms. After three days, those who tested negative were allowed into the common kitchen and hallway, but still not permitted to go elsewhere. “Quarantining with a corridor of people makes it tricky to practice the trumpet”, she says. https://ichef.bbci.co.uk/images/ic/480xn/p08vdwjc.jpg Student Eliza Talman It started with fish and chips There isn’t a reception in Eliza’s halls of residence, so to make sure hot food got to her quickly she came up with the novel way of accepting it. Turning isolation into an entertaining evening, she filmed the delivery of fish and chips via a strong rope – a gift from her aunt – the end of which she cleaned with an antiseptic wipe (for more information on disinfecting see here ). “My window is really well positioned”, she says. “I can see the road from it and wave to my family, which is a bit sad, but it’s where we got the idea for the pulley rope from. Getting the fish and chips was a surprise. I’d asked my mum for a few little bits, like a trumpet mute, but she brought fish and chips too!” Eliza’s mum put the goods in a bag and attached it to the rope while wearing gloves. https://ichef.bbci.co.uk/images/ic/480xn/p08vdwjc.jpg Student Eliza Talman https://ichef.bbci.co.uk/images/ic/480xn/p08vdvqb.jpg Eliza at the window she hauled her fish and chips through. And progressed to other food The window only opens a little, but Eliza and her flatmates have been experimenting with other foods they can squeeze through. They used the same system for a wine* delivery. “It was a bit awkward to write delivery instructions”, she says. “Another friend, who lives directly two flats below me, bought some cheese at a farmers’ market, which got brought up to my room [in the same way]”. The pulley system has allowed her to give gifts too. “The friend who bought me the cheese also needed to quarantine recently, so I sent him a cushion.” https://ichef.bbci.co.uk/images/ic/480xn/p08vdvqb.jpg Eliza at the window she hauled her fish and chips through. It works with pizza too (apparently!) Eliza’s not the only student to use a pulley system. A group of isolating Newcastle students are reported to have created a pulley using dressing gown cords and a shopping bag to collect a pizza from a delivery driver*. They say it took them just three minutes to devise the idea and lower the bag using the cords once the pizza arrived. *We would like to make it clear we 100 percent do not recommend lifting wine, hot food or heavy items using a homemade pulley system! What about just ordering online? While getting a hot-takeaway can be the ultimate comfort, most of the time you will be prepping your own food, so what happens when you can’t get an online food delivery slot and aren’t allowed to pop to the shops? One student’s father took matters into his own hands and arranged a delivery from an online retailer that sells food as well as other objects, but it wasn’t as straightforward as it seemed. As the delivery didn’t come from a supermarket, everything came in boxes. The Newcastle student Hebe Foulsham, who tested positive for Covid-19 along with most of her flatmates within three days of arriving at halls, says of the boxes, “Every time one arrived I’d need to call the reception to say it was food or medicine and only then would they deliver it”, adding that is was difficult having to do that repeatedly whilst “bed bound”. https://ichef.bbci.co.uk/images/ic/480xn/p08vdvnl.jpg Student Hebe Foulsham with some of her flatmates."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.