Brighten up a dull January with the golden, bittersweet, flaming colours of seasonal citrus fruits like blood oranges, Seville oranges, grapefruits, pomelos and mandarins.  (‘Mandarins’ is a general term that includes clementines, satsumas and tangarines, which can all be worked into a delicious halal dinner too).  Citrus fruits don’t just belong in the fruit bowl.  Here are some ways to add jewel-like citrus fruits to your meals for more zing and zest this winter. Winter citruses in salads You can use oranges, peeled and sliced or segmented, in a salad

Being ‘mindful’ it to be conscious or aware of something.  Halal is in itself mindful in the sense that as Muslims we are mindful of what is permissible, and why.  We think about our food.  But do we think when we are actually eating it?  In front of the TV, working at our desks, chatting?  Maybe not.  Mindful eating is based on the concept of mindfulness, popularly associated with Buddhist ideas but is just about slowing down, cutting out distractions, only eating what we need to, and eating it properly. 

Lights, late-night shopping.  Chocolate and Christmas TV.  But do you know what foods are in season this month?  As Brits, polls show us we’re pretty bad at knowing what’s in season when.  Supermarkets offer us almost everything we want, all year round, so why eat seasonally at all?  There are environmental reasons to eat what’s in season (reducing the energy and associated CO2 emissions needed for transporting food, being a big one).  But perhaps the most immediate reason to is that eating seasonal foods as part of a halal diet

When we think of Mexican food, we think of tacos, tostadas and quesadillas, right?  Unsurprisingly, Mexican home cooking is completely different from the food served in most Mexican restaurants outside of Mexico, which is either Tex-Mex or based on Mexican street food.  More authentic ‘cantinas’ are opening up, serving more unusual Mexican dishes, with elaborate menus for the guacamole alone.  But there isn’t a great deal of halal options, particularly for the ‘real’ Mexican food – at least, not readily available throughout the UK.  Thankfully, it’s not too tricky to

It’s cold, grey, drizzly.  We know.  A salad sounds like a punishment.  Some kind of torture, when we could be inhaling the fragrant steam of warm soup before the first sip, or biting into a toasted sandwich… Stocking up on useful winter carbs.  But, salads aren’t just for summer, and there’s no reason they should be cold or void of carbohydrates.  The ever-versatile salad is a concept, which can be filled with anything you like.  A great way to make a winter salad is to use seasonal foods, from roasted

‘Zero waste’ sounds like a buzzword for bloggers on a quest to save the planet.  But surely efforts to reduce personal waste can only be a good thing, especially when it comes to food.  Despite its millennial terminology, a zero waste philosophy is nothing new.  The recently-opened bring-your-own containers ‘zero waste supermarket’ in Shoreditch is inspired by an old way to shop.  It’s decidedly retro and fashionable.  Zero waste has been a big food trend for 2017, along with pickled and fermented foods – things you can preserve instead of

Soft dumplings, soy sauce.  Slices of spring onions, white and green.  Pancakes, strips of seaweed.  Udon noodles, bright egg yolks.  Pumpkin porridge.  Sticky sauces and sesame seeds, white and black, dusted onto rice bowls.  What’s not to love about Korean cooking?  They say it’s healthier than Chinese, and tastier than Japanese.  Even Donald Trump, the self-confessed lover of ketchup, has been chowing down on the popular nosh during the state visit to South Korea this week, from a menu featuring a 360-year-old soy sauce… Korean restaurants are popping up all

November is all about moustaches, dark evenings, and fireworks, right?  But do you know what foods are in season this month? As Brits, polls show us we’re pretty bad at knowing what’s in season when.  Supermarkets offer us almost everything we want, all year round, so why eat seasonally at all?  There are environmental reasons to eat what’s in season (reducing the energy and associated CO2 emissions needed for transporting food, being a big one).  But perhaps the most immediate reason to is that eating seasonal foods as part of

The humble chicken is so versatile that it’s almost synonymous with food itself. Halal chicken crackles, chars under fire.  Roasts in the oven.  Spits in oil.  Boils, bubbles.  We eat it with our hands, or out of paper, or with chopsticks.  We jacket it in seeds and sauces, transforming it into a dish – real or imagined – from any country in the world. Noodle soups simmering in nighttime kitchens in Tokyo… Waffles at Spitalfields Market, promising the poetry of the Deep South… Silky dumplings arranged neatly on plates from

Calling all students!

Back to Uni

It’s that time of year again when the temperature drops, the dark nights creep in and students leave home for nine months as they head off to university. We totally get that for the fresh-faced batch of freshers undertaking this treacherous expedition for the first time, it can all seem a little daunting. The sight of what’s basically your entire life to this point being stuffed into a few cardboard boxes, and flung onto the backseat of a car, can understandably be a shock to the system. Then there’s the

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