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Pot-roasted partridge with savoy cabbage recipeThese small birds need minimal cooking with simple flavoursServes 4.4 partridges1 small savoy cabbage4 finely chopped shallots250g rindless smoked streaky baconFor the sauce1pt dark chicken stockSmall mirepoix – diced carrot, celery, onion, bay, thyme and sage125ml white wine (a standard si... |
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Is the British curry under threat?New regulations governing the granting of short-term visas are being criticised for threatening the continued success of Britain's curry industry. What's the solution?Glancing around the room at the British Curry Awards earlier this week, it would be hard to believe that the Indian restaurant ind... |
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Antony Worrall Thompson uses his loafA breadmaker with a timer so it comes on overnight? Whatever next?Something must be coming – some big anniversary, where people do a lot of cooking and like to give each other kitchen gadgets? Am I right? Because all the tired old celeb chefs are pushing out their cookware at the moment. Go... |
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Scotland fights its cornerThe square Lorne sausage is the latest regional foodstuff to seek protected status. But should it?In an interesting piece in today's G2 by Allegra McEvedy, she discusses Defra's campaign to increase the number of UK food products with protected status and points out that Britain has just 38 prote... |
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Adwatch: politics, pizza and Patak'sThis month: Morrissey is lovin' McDonald's, Matt Dawson's touted as the new Rick Stein; a nation asks 'who is Rosemary Shrager?'; and Patak's produce one of the food ads of the yearWelcome, friends, to the slough of despond: a prism of television food advertising through which we scrutinise the w... |
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A buffet revivalWhat do you think about buffets? Egalitarian and easy or heat lamp horrors?The annual European Wine Bloggers' Conference just finished in Lisbon: a long weekend of producers, delegates and groupies swilling and tweeting and chattering in a 2.0 vini-fest. And while a jovial, punishingly alcoholic ... |
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