Food news and views
COOK THE BOOKS
Have you got a pickle fanatic in your life? This gorgeous book will be right up their street. It’s packed with exciting new ideas that prove there’s more to pickling than just using Kilner jars! Think 10-minute pickles, clever pickle powders to add to homemade dips and garnishes, and innovative new ways to pickle leftover fruit and veg to help avoid food waste in the kitchen.
Blasta Books, £13
TAKE 3… BREAKFAST ARRIVALS
● Surreal cereals These four tasty flavours – Cocoa, Frosted, Cinnamon and Peanut Butter – all have 12-13g of protein and 0g sugar per bowl. 240g, £4.95.
● Pukka Herbs Morning Berry Tea A caffeine-free blend of delicious berry flavours, rooibos and hibiscus flower. 20 sachets, £4.99.
● Lindahls Strawberry Sundae High-protein, fat-free yogurt flavoured with the taste of summer. 150g, £1.40.
READY, STEADY, EAT!
These new cook-from-frozen plant-based ready meals from Strong Roots are packed with veggies. Choose from Veggie Masala and Thai Green Veg Curry. £3.50 for a 350g serves-one pack.
TAKE 5 INGREDIENTS
Cook 1 medium egg (from room temperature) in a small pan of boiling water for 6 minutes. Drain and plunge into a bowl of cold water. Meanwhile, heat a splash of olive oil in a pan. Add ½ tsp garam masala and cook for 30 seconds then add 125g defrosted garden peas with a splash of water. Simmer on low for a few minutes until softened. Roughly mash and season well. Toast 1 large slice of sourdough and allow to cool slightly before drizzling with a little extra olive oil. Dollop on the crushed peas. Peel the egg, quarter and use to top the peas. Break up ½ hot smoked peppered mackerel fillet and add to the toast. Garnish with freshly ground black pepper and a pinch of sprinkled garam masala.
SERVES 1, easily doubled DF
HANDS-ON TIME 10 mins
TOTAL TIME 15 mins
`x3 WAYS WITH… RHUBARB
Senior food producer Tamsin Burnett-Hall shares three ways with this seasonal choice. Forced pink rhubarb is available January to March, then maincrop rhubarb follows through to June.
1. TANG-TASTIC The tartness of rhubarb pairs well with gri
