Meat
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Fresh produce Meat Wild mushrooms are now coming through, with Saint George's and mousserons in good supply. The Turkish season of morels is...
Posted: 15 May 2008 | 00:00
Pubs and restaurants are labelling foreign beef as "local" or "British" according to a BBC investigation in the south-west of England.
Posted: 02 May 2008 | 10:47
The first reasonably priced English asparagus is now arriving at about £3.50 a bunch. Wild leeks are ending this week but there's...
Posted: 01 May 2008 | 00:00
Fresh Growers are warning that cold spring weather has delayed UK crops by anything from two to four weeks. This could result in a late start to broccoli,...
Posted: 24 April 2008 | 00:00
Remove shoulder and leg from carcass and tunnel bone. Place shoulder into a Vac Pac bag and cook in a water bath for 24 hours at 62°C.
Posted: 23 April 2008 | 16:43
Spring might evoke lamb in the UK, but Dean Timpson tried a more unfamiliar meat on his Easter menu - goat. Tom Vaughan reports on one of the world's staple meats
Posted: 21 April 2008 | 12:36
Fresh produce Fish The first of the season's asparagus is in from the Wye Valley, although it's expensive, at £9 per kg. Worcestershire spring...
Posted: 17 April 2008 | 00:00
Fresh produce Fish Glossy new South African lemons are small and expensive but have a fresh, zingy fragrant juice and arrive alongside tender...
Posted: 10 April 2008 | 00:00
English glasshouse asparagus is in, but it's scarce and very, very expensive. Proper green-stemmed outdoor rhubarb tastes great at the...
Posted: 03 April 2008 | 00:00
Once wiped out in the UK by over-enthusiastic hunters, wild boar are on the increase again in the Forest of Dean, we hear, and are now commonly reared for the table. Hywel Jones, champion of local produce, is the man who knows the best way to cook them. Michael Raffael reports
Posted: 27 March 2008 | 00:00
Spring hasn't quite set in yet, so on the British front root vegetables and brassicas are still in the ascendant. Red cale,...
Posted: 20 March 2008 | 00:00
It's been just over two months since Hugh Fearnley-Whittingstall launched his Chicken Out! campaign to switch more people to free‑range. Predictably, it is still the cost of free‑range birds that deters a lot of businesses.
Posted: 13 March 2008 | 00:02
It might still be cold and wet but spring is slowly edging nearer. Wild garlic, with its glossy, lily-shaped leaves, is sweet,...
Posted: 13 March 2008 | 00:00
Fresh Recent frosts may have caused a tightening in the supply of some English vegetables, but there's still plenty of produce available and the cold...
Posted: 06 March 2008 | 00:00
More than 10,000 people have signed an online petition calling for an increase in pork prices in support of the struggling pig farming industry.
Posted: 29 February 2008 | 15:10
One of Mike North's dreams when buying his own pub was to have enough land for a smallholding from which he could stock his menu. A year down the line and the first of the Nut Tree pork is on the menu. Tom Vaughan reports
Posted: 07 February 2008 | 00:00
Starting to appear now are some very early spring greens, and, after a spell on the missing list, purple-green but golden-hearted...
Posted: 07 February 2008 | 00:00
Beef supplies from Brazil have now ended until their foot-and-mouth situation sorts itself out. Older stocks are also reaching...
Posted: 24 January 2008 | 00:00
Fresh Meat The lack of Brazilian meat because of a ban on imports continues to dominate the beef market, having a knock-on effect and pushing...
Posted: 17 January 2008 | 00:00
In terms of British it's best to stick to items that store well as there's a lot of old produce on the market - for example, red and white cabbage. But there are good Brussels tops and cauliflowers on the market.
Posted: 10 January 2008 | 00:00
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