Back Food & Drink Wednesday, January 23, 2019
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Spirit of the ‘ginaissance’: revival of gin fuels distillery boom3h Spirit of the ‘ginaissance’: revival of gin fuels distillery boom
England now home to more distilleries than Scotland as gin makers try to keep up with soaring consumer demand Britain’s seemingly unquenchable thirst for gin saw consumers buy 66m bottles last year, a 41% annual rise, fuelling a spirit-making boom that has led to the number of distilleries in England overtaking Scotland for the first time. The UK’s long hot summer provided the massive boost in sales, with more than 19 million more bottles sold than in 2017, taking total UK sales to £1.9bn.
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Salsify: the secret restaurant staple that’s impressively ugly10h Salsify: the secret restaurant staple that’s impressively ugly
It’s back in fashion for the first time since Mrs Beeton’s era, but chefs have been using it for decades – and have some handy tips on how to get the best out of it I’m not sure nominative determinism would have ever led salsify to become a root vegetable. A leafy underwater plant, perhaps, or maybe even an abrasive kitchen cleaner (“Have you salsified the kettle yet?”), but not something as hearty and dependable as a winter veg. I confess to never having heard of it when I read
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MeToo hummus: what happens when your brand becomes a global movement?11h MeToo hummus: what happens when your brand becomes a global movement?
A vegetarian food range called MeToo has been struggling since the hashtag went viral. The founder explains why she has finally decided to change the name In many ways, Ramona Hazan makes the perfect products for 2019. Her hummus and falafel range is vegan, gluten-free, locally made and follows food trends. “We have a quinoa falafel and a spinach and kale falafel,” Hazan, 40, says of her 14-year-old company’s innovations. Yet although the businesswoman has had some success – her range is sold in some branches of Sainsbury’s and Tesco – recently, buyers have gone cold. And Hazan thinks she might know why. “We haven’t got a definitive answer on this, but we are 90% sure that our name is not something anyone wants to put on the shelf,” Hazan speculates. That name? “
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Alice Staple’s recipe for risotto ai funghi porcini15h Alice Staple’s recipe for risotto ai funghi porcini
This seasonal crowd pleaser is perfect for any dinner party or midweek meal
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How to cook the perfect marmalade sponge – recipe15h How to cook the perfect marmalade sponge – recipe
This deliciously citrussy pudding, with its jammy, caramelised top, is just the ticket for a cold winter’s evening To me, January always smells of marmalade – the frantic rush
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Meghan, Duchess of Sussex, earns a new title: the Avocado Toast Whisperer35h Meghan, Duchess of Sussex, earns a new title: the Avocado Toast Whisperer
The duchess makes the perfect avocado toast, according to a friend. It’s nice to know that modern royals live just like us …
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Nigel Slater’s cod cheeks, pancetta and tomato recipe39h Nigel Slater’s cod cheeks, pancetta and tomato recipe
A quick and tasty fish and ham supper Cut 300g of smoked pancetta into small dice, each piece measuring roughly 2cm. Warm 2 tbsp of olive oil in a frying pan, add the pancetta and let it cook over a moderate heat, stirring regularly, until the fat starts to turn a translucent gold.
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