As the days get shorter and the temperatures drop, something changes about the food we want to eat. Light summer salads give way to warming dishes. Grills make room for ovens. We start craving food that’s richer, heartier and altogether…
Christmas has never been particularly interested in moving on. Every year, we return to the same songs, films, decorations and traditions. We cook recipes handed down through families, buy chocolates we rarely eat at any other time of year and…
Not so long ago, the word protein conjured up a fairly specific image. Protein powders. Shakers. Bars. Sports nutrition. Something associated primarily with building muscle and going to the gym. Today, protein is everywhere. It’s highlighted on yoghurts and cereals,…
There aren’t many ingredients that can make the journey from speciality product to pub-menu regular quite like halloumi. Once primarily associated with Cypriot and Mediterranean cooking, halloumi is now everywhere. It’s grilled for salads, stacked into burgers, tucked into wraps,…
For a long time, the language of healthy eating was largely about restriction. Low fat. Low calorie. Reduced sugar. Smaller portions. Products and menus regularly told customers what had been removed, and choosing the “healthy option” often meant choosing something…
There was a time when putting an unfamiliar global ingredient on a menu might have required an explanation. Today, many of those same words need little introduction. Halloumi, hummus and feta have become everyday staples. Sriracha appears everywhere from breakfast…
