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1. Anyone for turkey curry?
Get Wokingham, Friday 28 December 2007I love turkey curry nearly as much as I enjoy Christmas Day lunch.
2. Food for thought
Get Wokingham, Thursday 8 November 2007No one who has only heard of Prue Leith because of her appearances on the BBC’s Great British Menu (GBM) could really guess what she’s like.
3. Here’s to the best of British
Get Wokingham, Monday 24 September 2007British Food Fortnight is due to kick off in just two days, and if you are inspired by tempting delicacies produced and cooked on our very own doorstep then there are plenty of opportunities to get stuck in.
4. Mummy, I’ve completely ruined the chilli con carne!
Get Wokingham, Tuesday 11 September 2007I was thumbing through a food and drink section in a weekend paper recently and there amongst the must-have foodie gadgets like a pizza wheel that comes as a cutlery set with a matching fork, intended to be used instead of a knife (I feel another column coming on), I spotted the blurb advertising cookery courses for students.
5. As sweet as HONEY
Get Wokingham, Thursday 26 July 2007I AM not a fan of any animals and I particularly do not like insects – those tahts ting are a complete no-go.
6. Battle of barbies
Get Wokingham, Friday 8 June 2007Amazingly the UK is now the biggest barbecuing country in Europe.
7. Spears of sheer delight
Get Wokingham, Friday 18 May 2007At last it’s here – the British asparagus season.
8. Keeping it in the family
Get Wokingham, Friday 27 April 2007The days when we bought our food in shops that specialised in one particular thing – we’re talking butchers and greengrocers not posh delis – are a distant memory for many.
9. Hot on the trail of a quality mustard
Get Wokingham, Friday 20 April 2007One of the most overlooked condiments surely has to be mustard.
10. The upper crustacean
Get Wokingham, Thursday 12 April 2007Due to a production error, the Potted Crab recipe from Chris Barber of The Castle at Hurst did not print properly in this month's food monthly. Many apologies. Here is the delicious recipe. Enjoy!