Author Archives: Jason Ford

More Than Humble

There is nothing humble about potatoes. With hundreds of varieties commercially available and 80 percent of the world producing and consuming them, the potato is a major success. All potatoes contain complex carbohydrates, dietary fibre, several vitamins and minerals, and … Continue reading

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Spice of Life

My wife is of Hungarian and German heritage. Growing up, she relished visits to her Grandfather’s home to indulge in all manner of Hungarian culinary delights. The corner-stone of this Central European cuisine is a distinctive blend of spices – of … Continue reading

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Therapeutic Baking

The earliest form of baking began with Stone Age farmers who created the first flat bread. It was a porridge made from grain and water, spread thinly on hot stones. However, it wasn’t until 5000 years ago that the Bronze … Continue reading

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A Most Aromatic Spice

In the history of spice, ginger would have to be one of the most famous and aromatic, besides pepper. Its origins are not completely clear, as it has been mentioned in historical records from many corners of the world. Ginger also … Continue reading

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Turning a New Leaf

Sometimes referred to as ‘Chinese parsley’ or ‘cilantro’ – coriander is a native herb of the Middle East and Southern Europe. However, it has also been popular throughout Asia for thousands of years. It grows wild in Egypt and the … Continue reading

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The Forbidden Fruit

Figs have a long and colourful history; the Greeks considered the fruit a symbol of fertility. It’s said that fig trees grew in the Hanging Gardens of Babylon. In the book of Genesis, Adam and Eve began wearing aprons of … Continue reading

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The Comeback Kid

Radish is the comeback kid of the culinary world. They were very popular in the 1970’s and 80’s, then fell out of fashion for a few decades. Though recently I’ve discovered there is hardly a trendy food magazine or modern … Continue reading

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Miniature Cabbages

Brussels Sprouts are mostly in season around the autumn months; however they are still pretty abundant during winter. They are popular in my household, and often finding their way onto our dinner table several times a week. Brussels Sprouts are basically … Continue reading

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The Emperor’s Beef

The first time I saw a piece Wagyu beef steak, my jaw dropped. There was more fat throughout the steak than meat. However, that’s what makes Wagyu so special. It originates from Japan – in fact the word ‘Wagyu’ translates … Continue reading

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Life Is Sweet

Sugar could be described as a pure carbohydrate, used all around the world to sweeten food. Many people are unaware of how many varieties of sugar are available. Conventional sugar is mainly obtained from the juice of sugar cane, but can … Continue reading

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