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Rachel Roddy’s recipe for oat-and-raisin biscuits | A kitchen in Rome

‘A cross between a flapjack, a Hobnob and multi-cereal, and dead easy to make’ “Would you like a biscuit?” Twice a day, mid-morning and mid-afternoon, Veronica pushed her trolley down the corridor and around the various departments serving tea, coffee ...

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Prosciutto and figs, cauliflower and lemongrass, tomato and bulgur – Nigel Slater’s early summer recipes

Bright, light flavours, substantial salads and vegetable sides that are just as good as the dish of the day It is the season of lighter eating – substantial salads, vegetable dishes that are good as both principal dish or on ...

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New Zealand loses fight with Australia over mānuka honey trademark

Intellectual Property Office rules that New Zealand beekeepers’ attempt to stop Australian producers using the name did not meet necessary requirements New Zealand honey producers have lost their latest battle to trademark mānuka honey, the latest blow in a years-long ...

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Save our pudding! Why restaurant desserts are disappearing

They were once a high spot of eating out. Now you’re lucky if the pudding menu stretches to a couple of choices. Is the UK losing its sweet tooth? Nothing baffles Grace Dent more than being deliberately served “stone-cold” bread ...

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Co-op members and board at odds over AGM vote on chicken welfare

Motion to adopt Better Chicken Commitment carried by 96% but directors cited need for low prices Feathers are flying at the Co-operative Group after thousands of its members voted to improve welfare for chickens reared for meat at the annual ...

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Chelsea flower show embraces trend for grow-your-own veg

Supermarket shortages mean community food projects will have a prominent place in this year’s show Supermarkets have rationed fresh fruit and vegetables in recent months as a combination of Brexit, bad weather and labour shortages has hit supply and driven ...

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‘This is just devilish … I’m going in again’: the best hot sauces tasted and rated

Who best to test 15 hot sauces – from mild and fruity to fierce and fiery – in a single sitting? Food TV’s Big Zuu, that’s who £6.45, patandpinkys.com Continue reading… …read more Source:: Food & Drink – the guardian

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Counter culture: the changing world of Britain’s Caribbean food shops

As the Windrush anniversary draws near, five shopkeepers reflect on their work, lives and community pride In the early years of the post-Windrush era, Black British presence was most obviously marked by people; those “willing hands” who toiled in factories ...

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Nigel Slater’s recipes for herb focaccia with green olive, burnt lemon and thyme dip, and for pea salad with ricotta and lemon

Fresh focaccia, a zesty dip and bright pea salad for a vibrant spring lunch We pounced on the focaccia, tearing it into jagged pieces and scooping up the olive dip from our plates with the thick, salt-encrusted bread. Plates were ...

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Everest Curry King, London: ‘It’s a simple place, but oh so good’

This curry house in Lewisham is much loved by locals, but the cooking is so gorgeous that outsiders make the journey too Everest Curry King, 24 Loampit Hill, London SE13 7SW (020 8691 2233). Rolls and patties £1-£2.50, curries, stir ...

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