All posts in Television, Radio, Video, Film

Banned TGI Fridays Advert

Apparently unsuitable for live broadcast – A Banned TGI Fridays Advert… too risqué for some??




Mark Sargeant Lamb Tagine

Michelin-starred chef Mark Sargeant has teamed up with Simply beef and lamb to encourage everyone to be more adventurous with lamb this spring.

New research from Simply beef and lamb shows that over 90 per cent of people believe that the British palate is becoming more adventurous and inspired by international flavours, lamb topped the list of meats people wished they had the skills to cook more with (21%). Used widely throughout the Indian sub-continent, the middle east and north Africa, lamb is one of the most versatile meats around and perfectly complements an array of spices for dishes that are full of flavour.

To show you just how easy it is to bring a touch of the exotic to your lamb cooking, Mark has developed a series of easy to follow recipes and online videos, including a guide to the different lamb cuts and how to use them. Mark’fs quick and easy Lamb Tagine recipe is inspired by the flavours of north African countries such as Morocco and Tunisia. This dish combines succulent lamb shoulder with aromatic ginger, turmeric, paprika, saffron, cinnamon and thyme and incorporates the signature north african sweetness of dried apricots and pomegranate seeds. Serve the tagine with fluffy steamed couscous for a delicious family supper.

Mark Sargeant Lamb Tagine

LAMB TAGINE INGREDIENTS
• 675g lean boneless lamb shoulder, cut up
• 30ml/2tbsp oil
• 3 shallots or 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 2tsp ground ginger
• ¼tsp ground turmeric
• ¼tsp sweet paprika
• Salt and freshly milled black pepper
• Pinch saffron threads
• 450ml hot water
• 1 cinnamon stick
• 2 sprigs fresh thyme
• 3-4 dried apricots, chopped
• 3tbsp fresh chopped coriander
• 2tbsp fresh pomegranate seeds

Video Chicken and Chorizo Paella

Memories of holidays, warm, friendly restaurants with delectable dishes helped us create our Chicken and Chorizo Paella – with an added secret ingredient!

Video Video Chicken and Chorizo Paella
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The City Kitchen is a brand of freshly made ready meals, inspired by the world travels of the City Kitchen chefs. Some of the most popular dishes in the range include the King Prawn, Chicken and Chorizo Paella

Sainsbury Value of Value Campaign

News from Sainsbury’s Corporate Responsibility and Society team – What value really means to us!

Today sees the launch of our new Value of Values campaign, centred around our basics range. With over 500 products in the range, basics is both kind to budgets and responsibly sourced. Whether it’s eggs from cage-free hens, Fairtrade bananas, RSPCA freedom food salmon or British pork, it can all be found within our lowest priced range.

This strong values focus, coupled with fair pricing, sets us apart from the competition which is why as well as communicating our own price and values we will also point out where we have a price comparison and values comparison with Tesco.

Chances are, you’ll see their Value of Values ad featuring basics barn eggs on the TV tonight, if you can’t wait its below:

Sainsbury Value of Value Campaign Advert:

How To Butcher A Rabbit

Marcus Verberne, Head Chef of Roast in Borough Market (who has just released the restaurant’s first cookbook: Roast: a very British cookbook) has also released a series of videos to accompany the book.

Using the QR codes in the book you can go straight to them; but here is one of the more interesting – How To Butcher A Rabbit…