Introducing bottlegreen’s New Arrival - Junior
It’s new, it tastes delicious and it’s definitely more exciting than plain old orange squash! Let the drums roll for bottlegreen’s mouth-watering new range of cordials for kids, Junior.
Made from only the very best ingredients, mums can serve Junior to their little angels with the assurance that they are drinking a completely natural drink that has no artificial nasties! From scrumptious blackcurrants and juicy apples, to exotic mangoes and refreshing orange, these cordials are guaranteed to raise a big fruity smile and leave your children feeling refreshed and revived.
Made in the heart of the Cotswold countryside, bottlegreen Junior is an adaptation of its existing range of cordials.
bottlegreen Junior Orange & Mango Cordial is perfect for those little explorers. Each sip is crammed full with sun-ripened oranges and juicy sweet mangoes that will lead their imagination to the depths of the tropical rainforests. For a deliciously exotic refreshment, simply mix with natural still or sparkling water or for something a little bit different, simply freeze into fun shaped ice cube trays and add to lemonade for a burst of tropical flavour.
Packed with succulent apples and delicate elderflowers, bottlegreen Junior Apple & Elderflower Cordial is blended to create a unique flowery yet fruity mix. Inspired by hot summer days, this is the perfect refreshment for when the kids are playing in the garden and will give them the added energy to get them through all their mischievous escapades.
For fans of those juicy little blackcurrants and crunchy crisp apples, bottlegreen Junior Blackcurrant & Apple Cordial will leave purple smiles all round! For an added bit of fun, simply pour some diluted cordial into ice lollie moulds for a chilled out refreshment – perfect for garden picnics and a simple treat to make with your children during the summer holidays.”
Bottlegreen Junior Cordials contain absolutely no artificial colours, flavours, sweeteners or preservatives offering the perfect alternative to carbonated and soft drinks and are available from Waitrose, Morrisons, Tesco and Sainsbury’s priced from £2.69 for a 50cl bottle.
Crème de la Crème Delicatessen
Since January this year the Crème de la Crème Delicatessen has been ‘open’ on-line allowing over 850 products to be delivered direct to your door with quality and freshness guaranteed.
Crème de la Crème opened for the first time in 1992 as a small family business in Tarleton, Lancashire. Since then, it has steadily grown by providing quality fresh products from local and specialist artisan producers across the continent. The products and suppliers are very carefully selected and they take great pride in guaranteeing quality and freshness with continued consistency.
“Crème de la Crème delicatessen is striving to reassure the consumer that it is possible to have the “Best of the Best” in fresh food. We are very passionate about our products and will not compromise on the quality of our food, which is why; if the product carries a Crème de la Crème label, they can have confidence that the quality is second to none!
In March 2008 Crème de la Crème Delicatessen was recognised as Independent Retailer of the Year at the Be Inspired Business Awards. This prestigious award encourages us to continue with our vision of creating Crème de la Crème Delicatessen as a recognised brand name in quality fresh foods.”
Creme de la Creme Delicatessen
20 Mark Square
Tarleton
Preston
Lancashire
PR4 6TU
Tel: 01772 816052
Haggis Goes South African at Enjoy the Taste of Scotland
Scotland’s culinary masterpiece, Haggis, took on an international flavour yesterday when Edinburgh’s Haggis Queen Jo McSween teamed up with top food photographer and chef Mark Godrey to give it a South African twist.
Jo, of MacSween of Edinburgh, and award-winning Mark made the national dish of South Africa, Babotie, but with added haggis.
The unique cook-up took place at the Tesco Enjoy the Taste of Scotland event in Glasgow’s George Square, which saw thousands of people attend the first day of the two-day food and drink festival.
Jo MacSween said said, “Haggis is an extremely versatile, wholesome and tasty ingredient that is available all year round. These dishes from two very different culinary traditions are testament to this.”
Jo met Mark when she commissioned him to take pictures of a series of MacSween haggis recipes in late 2007 and only became aware of the extent of his culinary expertise as the shoot progressed. Jo and Mark also used haggis to make Torta Salgada - a popular savoury speciality from Brazil, typically made with chicken and vegetables cooked in a light batter to make a soufflé-style pie.
More than 8,000 people attended the first day of the event which continues this weekend - for more details see this post.
Local Hereford beef is the highlight of St George’s Day celebration
An award-winning pub in Herefordshire presented its customers with a menu on St George’s Day (yesterday, 23 April) based entirely on locally produced beef from the Hereford breed of cattle.
Ross Williams - who has been both landlord and chef at the Wellington pub in the village of Wellington for over six years - created his ‘Festival of Beef’ using almost every part of the animal, from the tongue to the tip of the tail.
Enjoying the challenge of devising recipes using unusual cuts and components of the animal he says: “It gives me a great buzz to start with the raw ingredients and blow people away with what goes out on the plate.”
This was precisely the effect on his customers on Wednesday night, whose five savoury courses were each beef-based, while the dessert – of Bramley apple and mincemeat strudel with fresh vanilla custard – even included a pinch of beef suet. The highlight for many was the fillet, served with a pink peppercorn sauce, while the most unfamiliar was perhaps the pan-fried onglet, served with salad leaves, parmesan and vintage balsamic dressing.
The onglet itself is cut from the diaphragm, and although difficult to both cut and cook, is so prized for its flavour that it is traditionally often retained for the butcher’s own use.
The pub’s widespread success, including its recent award of GastroPub of the Year 2007, is based in part on Ross’s exceptional culinary skills (he was personally the National Winner of the PubChef Food Excellence Awards in 2008) but also on the quality of ingredients he uses.
Beef is sourced entirely from the nearby Broadfield herd of pedigree Hereford cattle, owned by Martyn, Mandy and Tom Jones from Kinnersley, and all other ingredients, where possible, are locally sourced.
“The Jones’s Hereford beef is exceptional for its flavour; it has been hung properly for 28 days and – because I can buy whole sections and butcher it myself – it is very economical”, says Ross “We have dishes on our menu that use every bit of the animal although we have to battle to get the parts we want, because of the widespread demand”.
The Broadfield herd specialises in supplying beef direct to the pub and restaurant trade and includes numerous prize-winning establishments among its customers.
The Wellington, Wellington, Herefordshire
01432 830367
One Perfect Ingredient by Marcus Wareing
Now available is Marcus Wareing’s One Perfect Ingredient; three ways to cook it.
“Drawing on experience from his Michelin-starred restaurant, Marcus encourages readers to get inspired by the one perfect ingredient in their cupboards; he begins with a common ingredient from your store cupboard and provides 3 tasty, imaginative recipes for each one.”
The book offers 120 recipes using everyday ingredients from the freezer, fridge or cupboard. Although coming from a two Michelin-starred chef, Waring also worked with Gordon Ramsay and won the Great British Menu competition with his custard tart with Garibaldi biscuits, the book is far from ‘chefy’. Recipes such as Pea and Broad Bean Salad with Manchego Cheese (which I mention as pea shoots appeared in my local Waitrose the other day) and Baked Goat’s Cheese with Figs and Walnuts are simple but sound incredibly tasty.
I see that top blogger The Passionate Cook has already tried out the Home-Cured Gravadlax and you can read about the delicious Lamb Baguette with Fresh Mint Sauce on Spittoon.
While I do find the accompanying photographs rather dull and uninspiring the Ingredients Finder at the back is very handy. If you have a pile of almonds that need using up you can quickly find six different recipes in which to use them, there are three recipes that use cucumber, one that uses rosewater, two that use lettuce etc etc.
One Perfect Ingredient is available from Amazon.co.uk
for £10.19.