‘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

Steak is the pure and the unadulterated.  It’s mythologised with chips.  It’s the friend of the peppercorn, the mushroom, the Paris Café.  In the 80s, a well-done steak sat proudly between a prawn cocktail and a Black Forest gateau.  But steak knows neither time nor space.   It’s fashionable now with miso, or gaucho Chimichurri sauce.  Steak has traditionally been imagined as a masculine meal.  The ultimate meat, characterised by its weight.  The stuff of ‘Man Versus Food’.  Of course nutrient-rich steak isn’t exclusively for men, be them determined American TV

About halal biltong  High along the South African Highveld, an area of grassland, vast rock, river valleys, thorn trees and forest, biltong was dried in the cold, harsh winters.  Long drying periods made for a richer texture, fuller flavour and a darker colour.  Now biltong is often dried quickly using an oven.  Together with changes in process, biltong is finding new, modern identities, and its delicious flavour is being made more widely available.  Fortunately, as part of the broader meat snacking craze, we can now enjoy halal biltong. The name

What is Halal?

What is Halal

How much do we know about halal meat?  What halal meat is, what defines and constitutes it; its status in the UK; how its methods remain traditional while falling in line with UK law; how healthy it is?  And where does tayyib come in? – that which is pure, ethical and wholesome?  The natural methods of farming and raising animals that tayyib reflects are key elements of Islamic instruction, but we typically only talk about that which is ‘halal’.  Perhaps we can come to better understand the Islamic traditions surrounding

As time goes on, there is a greater requirement for halal meat, both at supermarkets and restaurants in the UK.  It’s just as well more businesses are catching on.  Check out our infographic for stats on the current status of halal in the UK: how people eat halal, how they choose halal, and what they want to see more of when buying halal. Do you agree we need better labelling on halal foods?  When eating out at big chains, do you feel you can trust what you’re eating?  What would you like to see

It seems we live in a world where we can’t enjoy eating anything without putting a filter on it.  As halal food goes mainstream – entering the culinary space of Instagram –  how can we balance ‘food trends’ with health, without spending a fortune?  What is actually good for us?  And how do we select information we can trust, when it feels like everyone is an amateur nutritionist as well as a food photographer?  We want to know how we can eat healthy halal food without getting sucked into the

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