This Is The Exact Age Your Hangovers Become Hell, Apparently

Posted on 21/06/2022 by Boris Clair

Remember being 21, drinking whatever you could get your hands on (i.e the cheapest booze) with nary but a piece of toast to line your stomach? And somehow the next morning, you were still fine to make it to uni, or work, or just a day of youthful hedonism?

Well yeah, at some point that changes and out comes the hangover from hell to humble you.

There’s something about getting older that makes you more likely to experience the dreaded hangover sickness – headaches, a raging stomach, nausea, and other fun things.

And now, researchers have put a number on when you’re most likely to feel rough. And sorry 34-year-olds, it’s not looking good.

Greeting cards company Thortful carried out a survey of 2,000 people and found that post 34, you’re likely to start getting raging hangovers. And after 35, the dreaded after effects of drinking seem to last two days.

The survey found that we only start realising our boozy limits at age 37, while a year later is when people feel ‘too old’ to go out-out.

You’d think that as we get older, and thus more acclimatised to drinking, our bodies would be used to it. But actually it’s kind of the opposite.

“This means there are more toxins in our bodies for longer as they’re broken down more slowly into carbon dioxide and water,” Booker previously told HuffPost UK.

But before it can get to the CO2 and water stage, alcohol is broken down by the liver into a number of different substances, including the compound acetaldehyde. Dr Niall Campbell, consultant psychiatrist at Priory’s Roehampton Hospital, explained that as we age, our ability to metabolise acetaldehyde is reduced.

“That’s what you can smell on a heavy drinker’s breath the morning after the night before,” he said. “High acetaldehyde levels in heavy, steady drinkers is increasingly implicated in causing cancer.”

To add insult to injury, we’re just not fit as we once were. “More body fat and less muscle make the alcohol we consume more concentrated in the body, leading to dehydration and worsening the dreaded hangover,” Booker said.

After your mid-twenties it takes the body longer to recover from anything due to increasing levels of inflammation and chronic diseases, which your immune system and liver are busy fighting, said Dr Campbell.

You’re also more likely to be taking prescription medication as you get older. “These medicines can alter the way your body breaks down alcohol, leaving you with a worse hangover,” he said

Booker recommends drinking more water before, during and after boozing to limit the effects of alcohol as we age. But of course, the only way to truly avoid a hangover (and the long term damaging impacts of alcohol) is to cut your intake altogether.

Oh goody.

12 Affordable, Delicious Meals You Can Cook With A Can Of Fish

Posted on 15/05/2022 by Boris Clair

If you think fancy chefs never reach for a can of tuna when they need to pull together a quick meal, we can’t help but say ”Sorry, Charlie.” We talked to chefs who regularly use canned tuna, salmon and other fishes as entrees and as ingredients in other dishes.

“I’m a big fan of conservas, which are preserved foods, such as pickles, jam or canned foods, which are ‘put up’ in jars or tins so the product lasts longer,” TV personality and chef Andrew Zimmern tells HuffPost, adding that they’re often less expensive by weight than other comparable proteins. “As meat and poultry prices continue to climb, home cooks can find tins of beautiful salmon, tuna – and mackerel, sardines, clams and mussels – in their local markets and save real dollars by incorporating them into their regular meal planning.”

It’s heartening to note that not only is canned fish often inexpensive, but it’s nutritious. “Canned fish contains omega-3s, with benefits include fighting inflammation, skin nourishing, gut healing, helping you feel full longer and more,” said Jen Smiley, founder of Wake Up & Read the Labels.

And then there’s the convenience factor. “The best thing about canned fish to me is that I can always have it on hand to make into a quick dinner,” said Christine Pittman, founder of CookTheStory. “If I forget to take the chicken out of the freezer, or if I run out of time and can’t get to the grocery store, having some canned fish on hand always saves the day.”

It’s an affordable option that’s probably already in your pantry

Chef Rossi, owner and executive chef of New York caterer The Raging Skillet, credits canned tuna with helping her keep body and soul together during a cash-strapped time. “When I left home to be a starving artist, I swiped an entire pantry shelf of tuna, which my mother had gotten with coupons,” she said. “I took her Ragu tomato sauce and dried pasta, too. I survived on a concoction of tomato sauce, canned tuna and olives I swiped from the bar next door.”

“Decades later, when I became a chef, I needed to create pasta special one day, so I mixed tuna we hadn’t sold for the lunchtime tuna melt special, marinara sauce, capers and olives to make ‘Starving Artist Pasta Puttanesca.’ It sold out.”

Think canned fish is too fishy? Try these fixes

“If you’re using a good-quality brand of canned fish, it shouldn’t be too fishy,” said Curtis Stone, chef and owner of Maude and Gwen Butcher Shop and Restaurant in Los Angeles. “I suggest relying on the acidity of lemon juice and zest and the brininess of capers to address any ‘fishiness’ issues.”

One tip is to pair canned fish with boldly flavoured ingredients, chef and cookbook author Robin Asbell said. “There’s a reason they put mayonnaise in tuna salad, since it’s got an assertive presence and lots of tang,” Abell said. “Adding in spices, chilies, crunchy vegetables, cornichons and olives all work to play down the fishy qualities.”

“Really, the hidden secret is in the sauce, so I suggest you think about mustard,” Smiley said. “Pour some on top and it’s all you’re tasting.”

What’s best: packed in oil or water?

The great debate among tuna lovers still rages on – oil-packed or water-packed?

Rossi insists on white albacore tuna in water. “I think ‘light’ tuna tastes fishy, and to this day I can tell when my tuna salad was made with light, not white,” she said. “Even the smallest amount of fishiness and I’m out the door.”

Another member of the packed-in-water fan club is Robin Selden, executive chef and managing partner of Marcia Selden Catering. “I love Bumble Bee white albacore tuna in water. It’s not fishy, it never has that canned fish taste – and it’s what I grew up with,” she said.

On the other side of the debate is Davis, who loves Chicken of the Sea in oil. “It’s moister that way,” he said.

For Asbell, it depends on the dish. “If you’re using it in a pasta and want lots of fishy umami, buy it in olive oil and use that oil in the recipe,” she said. “If you’re emphasising other flavours, buy water-packed, drain it well, and marinate it a bit before adding it to the dish.”

6 standout tuna dishes

Pan bagnat: “I love a good Niçoise salad, and this sandwich is all those great salad flavours packed into crusty and chewy bread,” Stone said. “It’s the perfect make-ahead sandwich to take to the beach or a picnic. The flavours marinate with a bit of time, but it’s just as delicious to eat straightaway.”

Here’s Curtis Stone’s recipe.

Tomato and tuna pasta: “I toss fresh heirloom tomatoes and oil-canned tuna into hot, drained pasta,” Selden said. “The pasta soaks up the olive oil, and the tomatoes almost blanch from the heat of the pasta. Hit it with some red pepper flakes, freshly grated Parmesan and freshly torn basil, and you’ll feel like you’re in Italy.”

Tonnato sauce: This classic Italian sauce is made with anchovies and tuna. “It’s one of the very best summer dishes,” Sandy Davis, chef for New York-based Roxo Events, said.

“I make the classic sauce for cold poached meat and a looser version to dress salads,” Zimmern said. While it came to fame as part of the dish viella tonnato, which is made with veal, you can swap out the meat in place of pasta, rice or beans, and you’ll still have a delicious meal at a lower cost.

Tuna croquettes: “One very nostalgic dish for me is my mom’s tuna croquette recipe, which involves mixing tuna, eggs and breadcrumbs, forming it into small patties, then sautéing,” Selden said. “It’s a very simple and delicious way to get kids to eat fish. It worked for my mom, and to this day we all love them.”

Tuna noodle casserole: “There isn’t a Baby Boomer around who isn’t familiar with good old tuna noodle casserole with crushed potato chips on top,” Davis said. “It’s fast, cheap and tasty. One can – or maybe two if you’ve got extra coins – will feed many folks.”

Tuna salad: “There are those times when comfort is needed, and you just have to break down and make the tuna salad of your grandmother,” Davis said. For me, that means using Miracle Whip, boiled eggs and sweet relish.”

Selden has a different take: “My go-to tuna salad uses Hellman’s mayonnaise — just enough to bind it together — freshly squeezed lemon juice, diced celery, sweet onion, green apple and lots of freshly chopped dill. The addition of tart, crunchy apples and savoury dill really do the trick. Slap that between two pieces of yummy bread and add some potato chips to your sandwich for even more crunch.”

Don't bother cooking fresh salmon for salmon burgers -- canned works perfectly. — Don’t bother cooking fresh salmon for salmon burgers — canned works perfectly.

6 superstar salmon dishes

Appetisers: “This simple canned salmon dip is always a crowd favourite,” Pittman said. “Another party treat is my lox dip recipe. I add canned salmon along with the lox (smoked salmon), so there’s a lot of salmon flavour, but at a lower cost.”

Creamy pasta sauce: “Warm up sour cream or crème fraîche with dill or parsley, garlic, salt and pepper,” Pittman said. “Then add canned fish until just heated through before tossing with cooked pasta.”

Salmon loaf: “If you want to dress up canned salmon, there’s a Great Depression favourite that my paternal grandmother used to make — salmon loaf with mustard cream sauce,” Davis said. “Use canned salmon, crushed saltines, eggs and mayo.”

Salade Niçoise with salmon tonnato sauce: “Trust me on this: Make a traditional Provençale salade Niçoise with salmon instead of tuna,” Zimmern said. “Dress the egg, tinned fish, potatoes, greens, tomatoes and olives with a tonnato sauce made with salmon instead of tuna. You’ll have your mind blown.”

Salmon burgers

“Mix together a can of salmon, two eggs, breadcrumbs, dill and lemon juice,” Pittman said. “You just need to heat the patties through and then pop them into buns, along with your favourite burger toppings.”

I Here’s the recipe.

How Alcohol Affects Your Body When You’re On A Flight

Posted on 27/04/2022 by Boris Clair

Ordering beer, wine or a cocktail while flying is a common move. For some, having an alcoholic beverage on the plane is a travel day essential to relax, take the edge off, celebrate a vacation or even to fall asleep on a long flight.

But is this really the best option? Alcohol can leave you groggy and dehydrated. When consumed in excess, it may lower inhibitions and lead to unruly behavior, which we saw a lot of when people reacted negatively to federal mask mandates.

We reached out to some experts in medicine and nutrition, and asked if alcoholic beverages were a good idea while flying. Here’s what we found out about how alcohol affects your body while you’re up in the air.

Is it a bad idea to order alcohol on a flight?

There’s no easy answer to this question, experts say. Ordering a beer or wine while flying is a personal decision that might work for one person and not for the person sitting next to them. “If a person is on edge due to flying in general — and doesn’t become more so with alcohol — sometimes having a beverage might relax them or make the process feel a little bit more pleasant or more ordinary,” said Wendy Bazilian, a registered dietitian nutritionist.

But while some may grab a drink as a celebratory kickoff for a long-awaited trip, others may experience side effects while drinking on a plane.

You may not sleep well.

It’s tempting to order a drink in hopes that it will help you fall asleep and get some much-needed rest on an overnight flight. But this isn’t necessarily the greatest idea, according to the experts we spoke to. “Even though you think it relaxes you, your sleep will be disrupted and you likely will not get into REM sleep, the type of sleep that is restorative,” said Amy Shapiro, a registered dietitian at Real Nutrition.

You may doze off after a glass of wine, but your sleep won't be as restful. — You may doze off after a glass of wine, but your sleep won’t be as restful.

Drinking on a flight doesn’t promote restorative sleep but can help some people fall asleep, Bazilian points out. “If in moderation … if she or he believes it helps a little to ease into sleep, then that can be fine.”

You may become dehydrated.

Alcohol is a diuretic, which means your body will increase its output of urine. If you don’t drink additional water to make up for this fluid loss, you may quickly become dehydrated, Shapiro said.

You may become intoxicated without even realizing.

“There is usually very little food available on most flights — or it is not particularly appetizing — and it would be easy to drink too much on a relatively empty stomach,” said Dr. Karen Jubanyik, an associate professor of emergency medicine at Yale University School of Medicine. It would be very easy to drink the same amount you drink at home, but without adequate food intake, this amount might be too much, she said.

There’s also the fact that most people are pretty sedentary on a flight, rarely leaving their seat. When you do get up, you may find you’re feeling the effects of alcohol more than expected.

You could become disruptive.

We all know that drinking alcohol can lower inhibitions. This could cause an individual to become loud and disrespectful to the flight crew and fellow passengers. People with lowered inhibitions may have a harder time staying calm when annoyed by small inconveniences and actions of people nearby, like a fully reclined seat back. “If someone has lowered inhibitions, they may speak their mind or start a confrontation with another passenger over relatively small things, which can also land them in trouble,” Jubanyik said.

You may have trouble moving around the plane.

“Progressive intoxication can lead to slurred speech, trouble with coordination and trouble walking,” Jubanyik said. “Just walking to and using the bathroom or exiting the plane could be difficult.”

The good news? You can drink on a flight if you keep some recommendations in mind.

Sipping a cocktail while commuting home from a work trip or while en route to a vacation doesn’t carry a ton of benefits, but you can still enjoy a drink while flying if it’s a behavior that works for you.

“It can be helpful in relaxing you or easing anxiety in the beginning, and since many people are anxious flyers, this can help,” Shapiro said, while also pointing out that drinking too much can lead to increased anxiety and have a boomerang effect, so it is important to know your limit.

Sometimes you may just want to order a drink simply because you feel like having one (many of us regularly do so after work or on the weekends), and this is fine when done in moderation and with a few tips in mind.

Don’t drink on an empty stomach.

If you plan to drink alcohol on a flight, pack some snacks and make sure to eat a meal before boarding if you know there won’t be any in-flight food service.

“Eating food alongside alcohol can help maintain energy and steady blood sugar while your body processes the alcohol,” Bazilian said.

Stay hydrated.

The experts we spoke to recommend alternating each alcoholic drink with at least one or two glasses of water. “This will help you to remain hydrated and to feel the negative effects less,” Shapiro said. Electrolyte drinks can also help, and if you have the chance, fill up your water bottle in the airport before takeoff. Water and other nonalcoholic drinks aren’t always readily available throughout the flight, so sometimes it’s just easier to carry your own.

Don’t drink if you’re going to be renting a car upon arrival.

“It is particularly a bad idea to drink alcohol if you will be renting a car and will need to drive upon arriving at your destination,” Jubanyik said. “Even if not technically drunk, driving in an unfamiliar location will likely require additional attention and reaction time than one needs in their local environment.”

Pace yourself.

It’s easy to drink quickly on a flight or to grab another drink simply as a way to pass time. Along with staying hydrated and taking a breather between drinks, Bazilian recommends paying close attention to how much alcohol you’re consuming. “One of those little alcohol bottles on a plane is typically 1.5 or 1.7 ounces, not a 1-ounce pour, and the mini-bottles of wine may be more than a 3-ounce pour. Just be aware that one drink [on a flight] may be more than you count as one when you’re on the ground.”

The Dumbest Mistakes Diners Make On Valentine’s Day, According To Chefs

Posted on 14/02/2022 by Boris Clair

The candles are glowing softly, and you’re holding hands with your sweetheart across the table. As the waiter strides over to take your order, you may feel like everything’s coming up roses for your relationship.

But beware.

While dinner for two at a romantic restaurant may seem like the best possible way to celebrate Valentine’s Day, professional chefs say there are dangers awaiting the unsuspecting diner ― ones that could upend what’s supposed to be the most amorous night of the year.

Here’s what to avoid if you want the night to turn out right.

Mistake #1: Eating dinner before … well, you know

As with so many aspects of romantic relationships, timing your Valentine’s Day dinner is everything.

“I’ve had my share of unromantic Valentine’s Days, and I realized a few years ago that this is directly attributable to me loving food,” Christine Pittman, founder of CookTheStory and The Cookful, told HuffPost. “After having a multi-course dinner, wine and an indulgent chocolate dessert, the night never ended with the kind of romance in the bedroom that I was hoping for. We’d get home and find ourselves too full of rich food, a tad tipsy and very much aware that we have to be up for work in the morning.”

Now, older and wiser, Pittman has learned to rearrange the evening’s agenda for maximum fun.

“Now we enjoy the ‘romance’ part of the evening before going out to dinner,” Pittman said. “The best part is that unbuttoning your pants at the end of the night is just to make yourself more comfortable. You can go in for a cuddle and a goodnight kiss with no pressure or guilt, knowing that you’ve already had a fully romantic Valentine’s Day.”

“Everything you hear about beans is true. Luckily, we both had a sense of humor and a pack of matches.”

– Chef Rossi

Mistake #2: Guzzling pink drinks

On a celebratory occasion, many diners think that the fancier or more colorful the drink, the better. But chef Renee Scharoff of Blonde on the Run Catering has observed folks lapping up overly sweet pink sparkling wine that’s billed as “Champagne” on the holiday. That, she said, is a recipe for a sugar headache or a hangover.

“One time, my team and I catered a Valentine’s Day dinner at which we were asked to serve only pink or red cocktails, replete with dry ice and heart-shaped garnishes,” Scharoff recalled. “I could tell most of the attendees just wanted a bourbon or a beer.”

Keep it simple and order what you’d usually like to drink for your romantic meal, not something that will make you feel awful later.

Mistake #3: Getting the prix fixe meal and eating every bite

Many restaurants offer a prix fixe dinner on Valentine’s Day. Since it’s one of the busiest dining-out nights of the year, it makes sense for chefs, because it allows them to order inventory accurately and produce dishes they know their kitchen can handle. But it’s not necessarily the best ordering option for a night devoted to love.

“People are just too tempted to eat everything that’s put in front of them during that multiple-course seating,” chef John Sugimura of Pinku Japanese Street Food said. “It’s a good idea to step away from the overconsumption of food and booze, at least this one night.”

Smart restaurants are picking up those cues to keep things light. “One year, I capped off our Valentine’s service with a decorate-your-own Valentine’s cookie activity, instead of serving a rich dessert,” Sugimura said. “It got people together, talking and having fun, and they could take the cookie home for later if they were too full.”

Uh, are you sure your date wants the steak for two?

Keep in mind that Valentine’s Day is not a holiday like Thanksgiving, when eating is the focus, or even Super Bowl Sunday, when the noshing never stops. Chef Michelle Bernstein, co-owner of Miami’s Café La Trova, said she’s noticed many V-Day diners who seem intent on getting their bellies full, without realizing that won’t necessarily keep their hearts light or their libidos purring.

“I’ve seen Valentine’s Day menus offering chateaubriand for two, three-pound lobsters dipped in butter, or, my personal favorite, a three-ounce piece of foie gras with something sweet underneath,” Bernstein recalled. “It’s all delicious and great food for sharing, but does anyone really feel ‘romantic’ after a meal like that? Why aren’t we eating a light salad, a lovely piece of fresh fish and a panna cotta instead?”

Mistake #4: Ordering for your date without asking first

It seems like something straight out of “Mad Men” ― the man (whose menu is the only one that includes prices) calls the waiter over and orders for himself and his date, without any prior consultation. And yes, it still happens, according to Chef Rossi, owner and executive chef of New-York based caterer The Raging Skillet.

“The sight of all that rare meat bleeding onto the sizzle plate, and her boyfriend sucking on the bones, induced a reaction far different from romance.”

– Chef Rossi

“I observed one couple get into hot water on Valentine’s Day, when ‘meat boy’ ordered a T-bone for two, rare,” Rossi recalled. “His lady love would have preferred a filet mignon cooked medium well, but he didn’t ask. The sight of all that rare meat bleeding onto the sizzle plate, and her boyfriend sucking on the bones, induced a reaction far different from romance and more like revulsion.”

For Rossi, a good Valentine’s Day meal begins with clear culinary communication. “My best advice is simply not to prepare anything for the object of your affection without a thorough list of dos and don’ts from them. And when you’re eating out, don’t order for them.”

Mistake #5: Ordering the sloppiest thing on the menu

You’ll want to end the meal looking as nice as you did when it started, so consider your order accordingly, chefs said. “Avoid spaghetti with red sauce, unless you’re into the splatter art of Jackson Pollock and OK with looking like a piece of his art by the end of the meal,” advised executive chef and managing partner Robin Selden, of Marcia Selden Catering.

And not all salads are created equally, so order with care, Selden said. “One Valentine’s Day, my husband took me to an elegant French restaurant with a special tasting menu. It started with a beautiful butter lettuce, frisée and endive salad, served with a creamy lemon vinaigrette and caviar. But the lettuce was so floppy and hard to navigate that by the end of the first course I was wearing the caviar that flew off the lettuce leaves.”

Mistake #6: Choosing ingredients that ruin romance

Curtis Stone, chef and owner of Maude and Gwen Butcher Shop and Restaurant in Los Angeles, said he’s a fan of all the traditional ingredients that make up a romantic dinner, including oysters, lobster, caviar and Champagne. But he suggested considering the effect that foods you love might have on your dining partner.

“Stay away from polarizing ingredients that literally leave a taste in your mouth, like garlic,” Stone advised. Stone and his wife, Lindsay, will be dining together this holiday at Maude in Beverly Hills, California, which he called his “dream little restaurant” — without garlic.

Timon Balloo is the chef and restaurateur at Ft. Lauderdale, Florida, restaurant The Katherine. He suggested that this is a good night to keep things mild — at least as far as your dinner is concerned.

“Stay away from the super-spicy foods,” Balloo said. “They might turn your evening into a bad case of heartburn or even a potential bathroom nightmare — and yeah, I said it, bathroom nightmare.”

Rossi brought up the bean issue, because somebody had to. “I committed my own major league Valentine’s Day boo-boo when I served a gorgeous black bean soup with sour cream garnish to my lady love,” she said. “Sure, it tasted fabulous. But honey, trust me, everything you hear about beans is true. Luckily, we both had a sense of humor and a pack of matches.”

Selden had two more no-no’s as a parting bit of advice: “Stay away from Brussels sprouts and cauliflower,” she said. “Trust me.”

The Best Valentine’s Meal Deals From Supermarkets For 2022

Posted on 11/02/2022 by Boris Clair

Finally, we’re allowed out and about to celebrate Valentine’s Day but dine-at-home meals are still very much on the menu. The HuffPost UK Life team snuggled up with our better halves and friends to find the best meal for the big day.

We’ve reviewed them for taste, ease and value for money and ranked them by hearts out of five. Here are our favourites.

Waitrose’s £20 dinner for two

❤️ ❤️ ❤️

Waitrose's sea bass fillets with greens. — Waitrose’s sea bass fillets with greens.

Everything in Waitrose’s £20 dinner for two was perfectly fine and that’s sort of the problem. A Valentine’s meal should be special and pre-prepared food, no matter how fancy, doesn’t exactly say “I love you”. Granted, you could say this about every meal in our taste test, so let’s talk about the food.

Simple and satisfying, our two smoked and poached salmon terrines were close to the perfect starter. Along with a couple of glasses of San Leo Nerello Mascalese Rosato, they made for the best part the meal. (If you prefer a very dry fizz, go for the Calle d’Oro prosecco.)

Waitrose's salmon terrines. — Waitrose’s salmon terrines.

The main required a bit more effort. With only buttered greens as a side, the sea bass fillets with a roasted tomato and olive filling needed some company and the addition of a bed of brown packet rice made the dish look prettier and fuller. Finally, gooey chocolate puddings from Waitrose’s luxury No.1 range were an indulgent but slightly floury end to our meal. They need a scoop of real vanilla ice cream with them.

Despite these shortcomings, it’s hard to knock the value for money from Waitrose’s extensive range. Treat yourself. Harry Slater, Deputy Editor.

Co-op’s £15 meal with alcohol (or £12 with a soft drink)

❤️ ❤️ ❤️ ❤️

Co-op’s Irresistible range for Valentine’s Day is fantastic and extensive. We started with a drool-worthy portion of their Camembert with garlic and parsley sharing bread. Although we found the bread a little dry, the cheese is so rich and creamy we didn’t mind. x

Their standout main is the steak and scotch eggs, which is sure to be a partner pleaser. I can’t eat meat, so instead tried the sea bass with a side of steak chips and Mediterranean-style veggies, and of course cute heart-shaped butter pieces on top.

Lastly, the melt in the middle puddings could melt your heart. They were a truly indulgent chocolatey, gooey bite heaven – but a 500 calories a pop, I can’t imagine having them often. And the prosecco didn’t disappoint. Faima Bakar, Life Reporter.

Tesco’s £15 meal with Prosecco

❤️ ❤️ ❤️ ❤️

The starter, main with two sides, and dessert from Tesco. Comes with Prosecco.

Tesco’s deal has an impressive 32 products (including a number of vegan items), allowing shoppers to choose from more than 76,000 combinations, so you’re bound to find something you like.

We opt for the feta and red pepper tartlets to start, which are surprisingly light and moreish, but do look a little plain on the plate without the addition of some rocket (which I bought separately).

The main of duck breast with a raspberry hoisin sauce, alongside a trio of greens and heart-shaped herby potato croquette, feels like a real treat and something I wouldn’t usually cook. The duck is fairly small and does shrink quite considerably, though, so I graciously give my husband the larger portion and settle for a piece resembling a large, red slug. Still, it tastes delicious.

The chocolate and orange pots are the real stars, though, with the bottom layer reminiscent of the world’s most delicious Calippo. We practically lick the sides clean. For 15 quid – with a bottle of very quaffable fizz – this meal is great value. Rachel Moss, Life Editor.

Asda’s £15 meal for two

❤️ ❤️ ❤️ ❤️

Asda's sirloin steak with honeyed baby parsnips and triple-cooked chips. — Asda’s sirloin steak with honeyed baby parsnips and triple-cooked chips.

Asda’s Valentine’s meal offers plenty of choice with meat, fish and vegan options, and hearts thrown-in for good measure (reader, you’ll see).

We for the tempura prawns followed by the sirloin steak, triple-cooked chips with honey baby parsnips and Chantenay carrots. It’s all relatively easy to put together, even if the starter and both sides all go in the oven at different times. But thanks to the bang-on cooking instructions – especially for the steak – you’ll end up serving a meal that looks restaurant-quality.

The tempura prawns, with its chilli-by-name-not-necessarily-by-heat dip are nice enough but not memorable. The juicy steak is notable though. It’s made all the more succulent swimming in the melted (originally heart-shaped) peppercorn butter and complemented with the dreamy, soft and crispy chips. For that added crunch, I suggest a few extra mins in the oven.

The honeyed baby parsnips are worth fighting anyone for, less so with the chantenay carrots. Even after 40 mins oven-baking, some were still hard.

Asda's gooey chocolate pudding. — Asda’s gooey chocolate pudding.

It’s much relief that the sticky toffee pudding isn’t another oven job. After 90 seconds of microwaving you’re pouring sweet toffee sauce onto its chocolate-embossed heart (yes, another one). Our rosé pinot grigio helps cut through the saccharine flavours (or you could add a dollop of crème fraîche or cream).

The box of Lily O’Brien’s chocolates is perhaps best saved for after you’ve had your other dessert…Melanie Grant, Audience Editor.

Morrison’s £15 meal for two

❤️ ❤️ ❤️ ❤️

With a starter, a main, two sides, a dessert and a drink for just £15, the Valentine’s deal from Morrisons is a real steal. The range of options is impressive and includes plenty of veggie and vegan delights, which impresses my newly vegetarian fiancé.

We go for the garlic and cream cheese mushrooms to start, which looks a little underwhelming, but once I taste the whipped, velvety garlic topping, I realise looks can be deceiving. It’s the perfect combination of decadent cheese and earthy mushroom.

Next, it’s the slow cooked ‘Coq au Vin’ for me and a vegan beef-lees Wellington for my partner (each extra main comes at an additional cost). Both are quick and easy to prepare.

Served in a red wine and beechwood smoked bacon sauce and topped with mushrooms and onions, the chicken delicately falls off the bone. It’s succulent, warming, and absolutely delicious. The beef-less Wellington also goes down well. My partner describes the pastry as unexpectedly buttery and wonderfully flakey. We share an uneventful side of carrots and kale in an orange dressing and a creamy, garlic-spiked portion of dauphinoise potatoes.

For dessert, my partner tries the Belgium chocolate pudding, but I’m unable to take part as it seems each dessert option “may contain nuts”, and I have a serious allergy. The pud smells absolutely divine. I assume, from the fact my partner demolishes his dessert in about three seconds flat, that it’s just as tasty.

We finish our meal feeling full and satisfied and wash it down with the crisp, satisfying prosecco.

Sainsbury’s £15 meal for two

❤️ ❤️ ❤️ ❤️

I love a good supermarket meal so I’m excited Sainsbury’s Valentines offering. Their options include a starter, main, dessert and bottle of fizz for £15.

We start with the the Scottish mussels in white wine, which were creamy and filling. Next, we tuck into Higgidy’s spinach, red pepper and feta quiche. It’s well seasoned and the feta is delicious. Sainsbury’s doesn’t include a side in their meal, but we can’t resisted their truffle mash. It’s rich and buttery and pairs well with the quiche. Finally, Gü’s salted caramel cheesecake makes for a fantastic finish. Can you ever go wrong with salted caramel? Our sparkling rosé is the only let down. It’s too dry for my taste. Habiba Katsha, Jnr. Life Reporter.

Best Non-Alcoholic Drinks And Spirits That Pass For The Real Deal

Posted on 19/01/2022 by Boris Clair

We hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, HuffPost UK may collect a share of sales or other compensation from the links on this page if you decide to shop from them. Oh, and FYI — prices are accurate and items in stock as of time of publication.

Non-alcoholic drinks have come a long way since the days of one or two beer choices – and nothing else.

Today, you’ll find non-alcoholic gin, rum, vodka, prosecco and espresso martini alternatives available to buy. And the beers have come on a bit, too.

It’s no surprise that businesses are investing in alcohol-free drinks. Almost one in three (32%) UK drinkers now “semi-regularly” consume low and no alcohol products, according to research by mindful drinking movement Club Soda.

And interestingly, alcohol drinkers are the main buyers of non-alcoholic products, rather than people who are 100% teetotal.

Whether you avoid booze all year round, you’re trying Dry January, or you just want to cut down a little, there’s plenty of options to fill your drinks cabinet. To help you stock up on the best ones, we’ve reviewed some of the more intriguing options out there.

Lyre’s Espresso Martini Set, 70cl each, £44.65 ⭐️⭐️⭐️⭐️⭐️

“An espresso martini might not be the most obvious drink of choice when you’re not drinking, but hear me out. Picture this: you’re at a gathering and it’s getting late. You’re not drinking but your friends have been on the sauce all day (or night) and it’s starting to get loud. Very loud. Your energy levels are starting to wane; their voices start to grate. You need a miracle to stay up any longer. This is where the espresso martini comes in.

“Lyre’s espresso martini set features Coffee Originale (to replace the coffee liquor) and White Cane Spirit (a non-alcoholic rum alternative which has been chosen to replace the vodka). An interesting choice, but it works. The Coffee Orginale is rich with a gorgeous mix of spice and caramel, perfectly offset by the orange and coconut in the cane spirit. The recipe is simple to follow too: you need to add your own espresso or cold-drip coffee and vanilla syrup (but I leave the latter out as I don’t have any in the house). Delicious.

“For me, this may not be the non-alcoholic drink I have on tap, but for the right occasion and moment it would be a life saver.” – Brogan Driscoll, senior editor, commercial partnerships

Buy the set via Lyre, or both spirits separately on Amazon

Nozeco 75cl, £4.15 ⭐️⭐️⭐️⭐️

“The Nozeco has the same sleek look as a bottle of prosecco, making it a great alcohol-free option to bring out at parties where people aren’t drinking.

“The first time I tried this was at a bridal party where none of the attendees were drinkers and it went down a treat. It still tastes good, like you’re drinking the real thing, but without the kick. I would definitely use in future for parties and gatherings.” – Faima Bakar, Life reporter

Buy the Nozeco here

Everleaf Mountain Non-Alcoholic Pink Gin 50cl, £19 ⭐️⭐️⭐️⭐️

“Call me basic, but I’ve got a soft spot for pink gin, though I usually consume it via a tinny in the park on a warm summer’s day, instead of at my desk in January. Still, the Everleaf version is low calorie and vegan – as well as non-alcoholic – so I decide that’s acceptable.

“When I take a swig to try it neat, I’m a little alarmed by how soapy it tastes. But when mixed with tonic and garnished with berries as recommended, the gin is transformed. Flavours of cherry blossom, rosehip and strawberry come through, but they’re perfectly balanced with piney juniper, and avoid being too sweet. I would never guess it’s alcohol-free.

“The classy bottle gets extra points from me, and I can imagine offering it to teetotal pals with hors d’oeuvres on the patio, or taking it along to a baby shower. I drain the glass and am dreaming of summer for the remainder of the afternoon.” – Rachel Moss, Life editor

Buy the Everleaf Mountain pink gin here.

Clean.Co Clean T Tequila Alternative 70cl, £16 (was £19) ⭐️⭐️⭐️⭐️

“As someone who loves tequila based drinks – margaritas are my summer go-to – I feel unsure as I pour my first glass of this clean tequila alternative, drizzling the clear liquid over ice.

“However, when I catch a whiff of the agave-based ‘blanco tequila’, I feel I’ve judged too quickly and my first sip confirms it’s a real treat that closely mimics alcoholic tequila. I didn’t imagine an alcohol-free spirit could have such a similar taste.

“The green agave combines with aromas of oak and olive, sweet melon and subtle mixed fruits, all with a dry, peppery finish that catches in the throat just like my favourite tequila. It’s not only low calorie and free from sugar and sweetener, but vegan, and lactose and gluten free. For an alcohol-free margarita – or other tequila-based drink – this alternative works perfectly.” – Beth Mahoney, HuffPost Shopping reporter

Buy Clean T tequila alternative here

Caleno Dark & Spicy Non-Alcoholic Spirit 50cl, £15 ⭐️⭐️⭐️⭐️

“Rum is by far my favourite alcoholic beverage. White rum and pineapple juice? That’s a bit of me. While I planned to do Dry January this year, I failed on the first day, but I’m still intrigued to see what a non-alcoholic version tastes like.

“The Dark and Spicy alcohol-free spirit from Caleno has a very rum-ish smell to it. If I closed my eyes and opened the bottle, I would have sworn it was alcohol. And there’s an almost alcoholic kick to the taste, too. I drink it with apple juice and it’s almost as good as the real deal. Overall, I’m very impressed and would drink this again.” – Habiba Katsha, Life reporter

Buy Caleno non-alcoholic ‘rum’ here.

Clean.Co Clean R Rum Alternative, 70cl for £16 (was £19) ⭐️⭐️⭐️⭐️

“I adore spiced rum and have high hopes for this ‘clean’ spiced rum alternative. Boy, am I impressed (as is my spiced rum loving fiancé who can be rather picky). When I unscrew the lid, we’re both note how warming and spicy it smells – much like a traditional Caribbean spiced rum.

“When poured over ice, the flavours of golden caramel, cayenne pepper and other (apparently secretly guarded) spices pack a powerful punch. It’s mildly sweet and wonderfully spicy; it works well drunk neat over ice or – as I found out – mixed with Coca-Cola or ginger beer for an extra kick.

“Like other Clean.Co drinks, it’s lactose and gluten free, and made without sugar or sweetener. In fact, the only downside is that it’s too easy to drink – somehow we managed finish off the bottle in just a few days.” – Beth Mahoney, HuffPost Shopping reporter

Buy the Clean R rum alternative here

**Strykk Not V*dka Non-Alcoholic Spirit 70cl, £12 (was £18) ⭐️⭐️⭐️1/2**

“Who needs a real voddie when you’ve got Not V*dka? It’s got a serious kick to it! Sip this non-alcoholic vodka neat and it leaves a ferocious, fiery tingle on your tongue that lingers for an age. It’s like drinking your auntie’s homemade ginger beer, the one that burns (in a nice way!).

“Not V*dka delivers a heat akin to pepper sauce and after it’s finished with your tongue, the fire nestles deep down in your throat. For that reason I wouldn’t suggest mixing it with ginger beer. Coke, orange juice, cranberry and sprite as chasers – all of which I tried – will all add much needed flavour. With no artificial colours, no fat, no sugar it’s perfect if you’re watching your alcohol and calorie intake. And if you’re looking for subtle sweetness, Not V*dka Vanilla which has undertones of cream soda, might hit the right note too.” – Melanie Grant, audience editor HuffPost Shopping

Buy the Strykk Not V*dka here

Big Drop Brewing Co. Galactic Milk, 12 x 330ml cans £19.20 (£1.60 per can) ⭐️⭐️⭐️

“I have only really had Guinness when in Northern Ireland, where (according to the rumours) it tastes best. It’s never really been up to scratch when I’ve had it elsewhere. But I did find myself repeatedly sipping this low-alcoholic version, which was a surprise, especially since I am usually more of a gin ‘n’ tonic person.

“Significantly less bitter than the more mainstream version, it really does have ‘chocolatey notes’ – as per its online description – although the honeycomb elements don’t particularly come through.

“It’s definitely not as heavy as the original beverage, and it seems like it’s somewhere in between a soft drink and an alcoholic one in taste. Despite calling itself ‘alcohol-free’, the drink is actually 0.5% ABV, (so it does have a little alcohol in). It might just about satisfy any Guinness drinkers who have opted for a slightly damp January.” – Kate Nicholson, senior trends reporter

Buy the Galactic Milk stout here.

Sea Arch Alcohol Free Distilled Spirit 70cl, £19 ⭐️⭐️

“I’m sorry to say that this drink most definitely does not taste much like the real deal, even though it does come in a beautifully designed bottle.

“While relatively enjoyable – if you like botanical beverages – it lacks the really tasty punch I associate both with alcoholic gins and successful non-alcoholic substitutes. The unusual flavours of kemp, blood orange, coriander and cardamon do come through, but there’s nothing more substantial in the drink meaning it does end up a little too watery, in my opinion.

“If you were looking for a substitute for Dry January, this drink might just miss the mark – whereas if you’ve never really been into anything that tastes too alcoholic, this might be up your street.” – Kate Nicholson, senior trends reporter

Buy the Sea Arch alcohol-free gin here.

Birra Moretti Zero Alcohol Free Beer, 3 x 330ml, £10.99 ⭐️⭐️

“I am no fan of beer, the last time I tried an alcohol-free beer was nearly a decade ago and I’ve not looked back since. But I gave this one a go and was pleasantly surprised. It didn’t have the same bitter taste I remembered. It’s quite oaky and flat, the taste feels muted. So while I could keep drinking this without any unpleasantness, I’d probably choose not to. My partner who is an avid beer drinker however really enjoyed it and said he could be fooled into thinking it’s the real thing.” – Faima Bakar, Life reporter

Buy the beer here.

Abstinence Non-Alcoholic Blood Orange Aperitif 75cl, £12.79 (was £15.99), ⭐️⭐️

“Just like the drink itself, trying this zero-alc Aperol alternative was a bittersweet experience. Let’s face it, sipping this on a chilly January afternoon, dressed in four layers is not what this particular beverage is made for. That said (here comes the sweet bit), it was an uncharacteristically sunny day when I tried it out – and the packaging is beautiful. The drink itself, less so.

“The instructions suggest mixing 50ml of the aperitif with 200ml of soda water or tonic. I opted for soda water but the result was way too bitter for my palette. The boozy version includes Prosecco, which brings the sweetness – so adding a dash of Nozeco might improve things. I haven’t quite given up on being transported to a sunny terrace on a hot July afternoon minus the hangover, but when that day actually does arrive, Dry Jan will be all but a distant memory. – Matt Bagwell, Head of Entertainment

Buy the Abstinence Blood Orange Aperitif here

Table Manners People Get Wrong And Why It May Actually Matter

Posted on 26/12/2021 by Boris Clair

Last year, when my roommates and I were stuck with each other for the festive period, one of them made a startling accusation over dinner: According to her, I hold my fork wrong.

Like most of us, I think, I learned my table manners from my family rather than through any kind of formalised etiquette classes. So while I’m sure there are little customs and mannerisms of high society to which I’m not privy, it never occurred to me that I could be doing something as basic as holding my fork wrong. I wondered with horror – did work connections, friends, partners’ families, basically everyone I’d ever eaten in front of, think I was a rude slob?

Fortunately, Lizzie Post of the Emily Post Institute, a century-old authority on etiquette who is based in Vermont, assured me that I’m “probably not doing anything rude.” She did talk about the best way to hold cutlery, which we’ll get into, but it has more to do with keeping your food from slipping off your plate than appearing classy or not.

Table manners, to some, can be a class signifier, but most of the little rules and customs we’re taught to follow have some practical reasoning behind them. They’re not often just frivolous or aesthetic in nature. At least the ones worth following. I spoke to some etiquette experts to find out what the most common faux pas are when it comes to etiquette on eating and drinking – and why those customs are worth paying attention to in this modern age.

Don’t gross out everyone at the table.

The most important purpose of etiquette, Post emphasised, is really to make the people you’re with feel comfortable and at ease. And a great way to make a dinner uncomfortable is to gross out your fellow diners. For her, the most important “rule” to follow is an obvious one: Chew with your mouth closed, and be mindful of the sounds you’re making while eating and drinking.

“We want them to enjoy our company and our conversation, and when we’re seeing masticated food, that’s not going to happen,” Post said.

She did make one important caveat. Some people have medical conditions that make it difficult for them to breathe through their noses while eating. If you’re one of those people, she advises you to just do your best. Chances are you already have your own methods for chewing discreetly. In any case, don’t be a jerk if someone chews loudly or with their mouth open. Making someone else feel ashamed of the way they eat, especially when it’s out of their control, is a much bigger social misstep.

General messiness while eating is another way to gross out your company, so just be sure you’re not eating in a way that results in, say, literal egg on your face. If you’re unsure of the way you look while eating, Post says that eating in front of a mirror or filming yourself can be very revealing. You might notice little idiosyncrasies that you otherwise wouldn’t, and if you don’t like how you come across, you can adjust accordingly.

Don’t salt your food before you taste it

Etiquette consultant Monika Walczak raised a point that’s as practical as it is polite. Don’t season your food before you taste it.

“By seasoning food before trying, we send the message to the host, or the person that has cooked the meal, that we don’t really trust their cooking skills and we need to season this food, even before trying,” she said.

It’s fine to top off your food with a bit of salt and pepper, but try it first to make sure the food actually needs it. Besides, you can always add more salt, but you can’t take it away. If you accidentally make your meal taste like the ocean, you’ll be guzzling water all night. Yuck.

And if someone asks you to pass the salt or pepper, send both. Walczak says keeping the shakers together is just a good way to keep them from getting lost at a big table.

The way you hold your utensils can matter, but mostly for practicality

Ever sat down at a table to find way more forks than you know what to do with? Honestly, this is the kind of etiquette that you really don’t have to worry too much about. Do some research if you’d like, but don’t stress over which is the salad fork and which is the dinner fork.

“Emily Post was always the first to say it doesn’t matter which fork you use,” Lizzie Post told me. “It [only] matters that you’re using a fork.”

That said, there are a few cutlery customs that are just practical. Case in point, the weird way I grip my fork. No matter which cutlery style you use, American or Continental (look it up if you’re curious, but that’s another detail not to sweat), you want to hold your fork and knife similarly to how you’d hold a pencil as opposed to, for instance, gripping it with your whole fist. (For the record, I swear my fork-holding style isn’t that exaggerated. It’s more of a half-fist grip.)

Post said it’s most common to see people doing this when they’re stabbing something, like a piece of meat, and cutting it with their other hand. The “correct” way is actually just the more effective way. When you hold your fork at an angle, with your thumb and index finger, you actually have greater precision and control, which means you’re less likely to accidentally send your food flying off your plate. Saucy or buttery food can be especially prone to slippage.

Sometimes the placement of your utensils really does send a message.

There are proper ways to rest your cutlery on your plate when you’re not using it, chiefly for the sake of communicating with your host or waitstaff. Post says to envision your plate as a clock face and set your fork and knife at the 8 and 4 o’clock positions when you’re taking a break from eating or stepping away from the table for a moment. At a restaurant or catered event, servers recognise that position to mean, “I’m not done; don’t take my plate away yet.” When you are done, rest both at 4 o’clock.

Traditionally, servers are trained to serve you your plates from your left side and clear your plates from the right, particularly in fine dining settings. When your utensils are oriented toward the right, a server can easily pick them up with one hand without risking a knife sliding off.

Clinking at the rim of the glass is a disaster waiting to happen.

What about drinking glasses and toasting etiquette?

First and foremost: glasses are set to the right of plates, Walczak reminds us. So if you’re overwhelmed by a densely set table, just keep that in mind. The glasses on the right side of the plate are yours.

No matter what’s in your glass, the general rule is to take sips, not gulps, and do it quietly, without slurping. Also, don’t do that thing where you turn the glass upside down to get the last drops, Post advises.

Like most of these etiquette guidelines, the reasoning is simply to avoid making a spectacle of your basic human functions. You probably don’t want people to miss what you have to say because they’re too distracted by your drinking mannerisms – or, like a girl on the subway once did to me, knock skulls with someone when you throw your head back to take a swig.

When it comes to wine and wine glasses, there are a couple of particulars worth knowing. Wine educator Ami Gangemella says that when people toast, she often sees them clinking glasses at the delicate rim. Clinking at the bowl, instead, reduces the risk of accidentally smashing and breaking the glasses. No one wants to deal with stains and shards mid-party.

Being the recipient of a toast can be an awkward moment of spotlight, especially if you don’t know what to do. Walczak says that in formal settings, the most gracious thing to do is basically nothing, Don’t raise your glass, don’t take a sip.

“The person being toasted should just sit quietly, smile and appreciate the toast that has been given in their honour,” she said. “Let others raise their glasses and drink.”

The other wine-drinking custom to know is that, although it’s common for people to hold their glasses by the bowl, the better way is to hold them by the stem with your thumb and forefingers, Gangemella says. (You can support the bottom with your pinkie if you want.) This keeps your body heat from warming up the wine ― room-temperature Champagne just doesn’t taste as good.

Don’t be a snob.

Again, the purpose of all of these guidelines is to make the people around you feel comfortable and to allow the focus to be on what you all have to say and how delicious the food is rather than on the way you eat it.

For that reason, try not to sweat it too much if there’s something you didn’t know or did differently than your company. If anyone gives you judgmental looks about something as minute as forks or glasses, ultimately they’re the one being rude.

As Lizzie Post put it, “Anyone who’s completely offended to dine with you because of how you’re holding your cutlery doesn’t deserve your company.”

Jollof Rice And A Roast: What Christmas Dinner Looks Likes For Black Brits

Posted on 25/12/2021 by Boris Clair

When it comes to Christmas, food is the main event. Regardless of how you feel about – or celebrate – the festive season, we can all agree that we look forward to what we’re going to eat on December 25.

For most British families, Christmas dinner tends to be centred around turkey, Yorkshire pudding, gravy and some crispy roasted potatoes. Add or remove sprouts, according to preference!

For many Black Brits though, Christmas dinner looks a little different. Christmas is a chance for us to mix our cultural identities together. Think traditional British Christmas dinner with a Caribbean or African twist.

My Christmas dinner is usually very Congolese. Salt fish (Makiyabu), pondu (Casava leaves) and rice. But British elements on the day include a traditional British breakfast and apple crumble or carrot cake for dessert.

When I asked Black Brits what they eat at Christmas dinner, the responses came pouring in with huge variety! Though fair to say that Jollof rice was a common theme.

Has to be a Carib-british mix, like the Yorkshires and roasties gotta sit with the mac&cheese and rice&peas with all the meats seasoned to a tee 🤤 https://t.co/Cdh0F0fzNd

— Perfectly Imperfect (@shaniceexo) December 14, 2021

Like me, Simone Ziel, a 25-year old masters student from London, is Congolese and says her Christmas meal is a remixed version of a traditional British dinner.

“We always have two or three types of meats – chicken, leg of lamb, beef steak and/or turkey,” she tells me. “It’s typically accompanied by roasted potatoes, roasted carrots and parsnips, Brussel sprouts, pigs in blankets, plantain, Kwanga (Casava flour) and fried or Jollof rice.”

Ziel describes food as a “love language” in her culture. “As a Congolese woman born and bred in the UK, I recognise the importance of food at any form of gathering. I’ve seen this growing up in a Congolese church, at a Matanga [a gathering hosted by someone who has lost a family member] and at parties.”

Food (and drinks) play a key role in Congolese hospitality, she tells me. “During Christmas, in my household, it is important to cook an abundance of food so visitors can take food away, and we can have leftovers to feast upon for the next few days. Food is a love language, and within my culture, it is a crime to let anyone come and leave a home hungry.”

“Food is a love language, and within my culture, it is a crime to let anyone come and leave a home hungry.”

For Tayo Jaiyesimi, 36, a pharmacist and travel blogger at The Five to Nine Traveller, her family’s Christmas meal is also a fusion of her two identities – British and Nigerian – and both dictate what goes on her plate.

“The turkey is the main event,” she says. “Other British items I have are gravy, stuffing rolled into balls, cranberry sauce, pigs in blanket and roasted parsnips. We always have two Nigerian rice dishes – Jollof and fried rice – and an additional meat to the turkey as a supplement.”

Her Christmas meal is elevated by that mix, she says. “How can I not have Jollof rice at Christmas?” she says. “Food is not a bedrock of my cultural identify, but it certainly influences my choices. I will always favour flavoursome food and spices when making choices at restaurants or in my own cooking.”

With Nigerian food, her faves are party Jollof rice with meat, plantain and moi moi (steamed bean pudding). But she also loves a traditional Sunday roast. “I like to rotate the meat of choice – lamb, beef and pork belly,” she says.

Jason Okundaye's Christmas Dinner — Jason Okundaye’s Christmas Dinner

For Tanya Akrofi, a 41-year old writer and oral storyteller from Brixton, Ghanaian food has always been her comfort. Growing up, Akrofi and her family had a traditional British Christmas dinner with a side of Jollof or Ghanaian version of fried rice with turkey, roast potatoes, vegetables.

After her father was labelled “Westernised” by a friend, he insisted on her mum cooking him fufu (fermented cassava) and groundnut soup for Christmas, too. Growing up in the 80s meant it wasn’t easy sourcing Ghanaian food, says Akrofi. But she is so happy to have learned from her mother how to cook.

“If I’ve learned to cook something as well as she does, I cry with pride,” she says. “My husband is white and I love that certain Ghanaian dishes are part of our regular meal cycles. It’s more than just memories for me, it’s a part of who I am.”

Esso, a 25-year old musician from London, says his Christmas meal is also a mix. “We do the traditional British Christmas staples so roast potatoes, stuffing, roast veg, pigs in blanket, whatever bird we’re feeling that year, then throw in Jollof rice, fried rice, plantain. Having the choice of mixing it up is the key.”

Originally from Nigeria, food is more than just physical sustenance. “Being born and raised over here, food is one of the easiest ways to connect with your roots and can open up different conversations about culture and identity,” he says.

When it comes to British food, he has a clear favourite. “English breakfast is top tier,” he says. “Minus the eggs, mushrooms, black pudding. I also love fish and chips drowned in salt and vinegar.” But he’s a sucker for Nigerian food. “If I could only eat three traditional dishes for the rest of my life it would be Jollof rice, Gizdodo (Gizard and Plaintain) and eba with ogbono soup.”

As a Jamaican, Terrel Douglas, a 26-year old paralegal from London, says it’s vital to have Jamaican delicacies on his family’s Christmas menu such as curry goat and/or oxtail, rice and peas, peppe prawns, and Jamaican style coleslaw.

“We also have British food alongside this – roast potatoes, vegetables and Turkey – but all cooked with a Caribbean herbs and spices. “I love that we use mostly fresh ingredients and that our seasonings add to the vibrant flavours.”

And to round it all off? “We’ll have Jamaican Christmas rum cake made by my granny and Christmas drinks such as Guinness punch and Sorrel,” he adds.

I think we can all cheers to that – and a very merry Christmas to you all!

3 Delicious Pumpkin Recipes That Aren’t In The Least Bit Spooky

Posted on 11/10/2021 by Boris Clair

We’re finally in the autumn season which means it’s the perfect time to try out some new food and recipes. And when we think of pumpkins, we usually associate them with Halloween.

Environmental charity Hubbub found that around 12.8 million pumpkins were set to be carved out but not eaten, as one in seven people who celebrate Halloween said they don’t even think of pumpkins as food. Only 42% (two in five) realised you can eat a carving pumpkin from the supermarket.

In 2015, only 31% of pumpkins were actually eaten, rising to 46% in 2019 and 59% in 2020. However, more people are celebrating Halloween than ever before (up to 56% in 2020 from 50% in 2019), and those households which celebrate tend to carve an average of just over two pumpkins each.

There’s so much you can do with pumpkins outside of Halloween and we’ve got three recipes to highlight how versatile they are.

For The Soup Lovers

Soups were made for autumn time, especially this creamy pumpkin soup recipe created by the environmental charity Hubbub. This recipe is all pumpkin with some ginger and honey to add to the flavour.

Ingredients for the pumpkin soup:

250g butter
1 small onion, diced finely
800g pumpkin, peeled and cut into chunk
1-2 tsp runny honey
15g grated root ginger
1 vegetable stock cube or 1l of home made veg stock
100ml single cream
black pepper, to taste
2 tbsp freshly chopped coriander (optional)

Method:

1. Preheat the oven to 200ºC. Lay foil on an oven safe dish and spread the
pumpkin seeds, add a splash of olive oil, salt, and pepper to taste. Put in
oven to toast for 40 minutes.
2. Melt the butter in a large saucepan. Add the onions and pumpkin and
cook on medium heat for 3-4 minutes until the vegetables soften but do
not brown.
3. Add the honey, ginger, and vegetable stock and bring to the boil.
Simmer for 15-20 minutes until the pumpkin is soft.
4. Stir in most of the single cream and place in a food processor. Blend
until smooth. Season to taste with black pepper.
5. Serve garnished with a swirl of the remaining single cream, a sprinkle of
coriander if desired, and the toasted pumpkin seeds.

For the fries lovers

Who said chips have to be potato-based? These loaded pumpkin fries from the Primula cheese team will make you forget about your favorite junk food fries. Add in some cheese and jalapenos so you can add to the experience.

Ingredients for the loaded pumpkin fries:

1 medium-sized pumpkin
2 tsp cornflour
2 tsp olive oil
1 tbsp fajita seasoning
150g Primula Cheese ‘n’ Jalapenos
Handful of fresh coriander, to garnish

Method:

Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp.
Remove the ends from the pumpkin, peel and slice into fries.
Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
When the fries have finished soaking, pre-heat your oven to 220°C.
Drain the fries and pat dry with paper towels.
Fill a large zip-lock bag with the fries. Add the cornflour, seal the bag and shake to cover the fries. Add the oil and fajita seasoning to the fries and shake well, covering them evenly.
Spread the fries in a single layer on a lined baking tray. Allow the fries plenty of space to ensure they’re perfectly crisp. You may need a couple of trays.
Place in the oven for 10 – 15 minutes, flipping once halfway through, until the fries are crisp and golden.
Remove from the oven. Squeeze over the Primula Cheese and scatter the coriander.
Serve immediately.

For the toast lovers

Another yummy recipe from the Primula team is this Roasted Sourdough Pumpkin recipe. Sourdough took off during the first lockdown and it might be time to go back to it with a twist. This roasted pumpkins sourdough recipe will be your guilty pleasure this autumn.

Ingredients for roasted pumpkin sourdough:

Ingredients

500g pumpkin, peeled and diced
2 tbsp olive oil
Pinch of chilli flakes
2 garlic cloves, finely chopped
1 tbsp honey
1 loaf of sourdough bread, sliced
1 garlic clove, peeled
100g Primula Cheese ‘n’ Ham

Method:

Pre-heat the oven to 180°C.
Arrange the pumpkin in a large, shallow baking dish. Drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.
Roast for 25 – 30 minutes, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese ‘n’ Ham.
Serve immediately.

The Easy Ratio That’ll Make A Perfectly Healthy Kids Lunch

Posted on 19/09/2021 by Boris Clair

Packing a nutritionally balanced lunch that your kids will actually eat can sometimes feel like a crapshoot – the second you think you have your lunch game on lock, that’s the day they’ll come home with the elaborate bento box you packed them still intact.

As parents, we feel responsible for our kids’ health and that understandably translates into a lot of stress over what they’re eating or not eating.

“Your job as a parent is to offer healthy, nutritious foods as often as possible, on a consistent schedule,” said Aubrey Phelps, a functional perinatal and paediatric nutritionist. “But it’s up to your child to decide what to do with them.”

The best way to grow a happy, healthy eater is to keep offering what you’d ideally want your child to eat – and don’t take it personally if they choose not to eat it. When it comes to school lunches, Phelps recommends keeping it simple: “Focusing on specific vitamins or minerals can miss the big picture,” she said.

If you use the following macronutrient formula to pack your kids’ lunch and vary the sources of each, you’re almost guaranteed to have a healthy, balanced meal that will keep them focused and energised at school.

The Formula

50% veggies and fruit

25% lean protein and healthy fats

25% starch or whole grains

+ fluids

The ideal school lunch formula is often referred to as the plate method – a visual representation of what a well-rounded meal looks like.

“Every child needs a healthy balance of macronutrients (protein, carbs, fat) and vitamins and minerals,” Nicole Avena, a New York-based health psychologist and author of What to Feed Your Baby and Toddler told HuffPost. “The plate method helps ensure that no one nutrient is overpowering the rest.”

If your child has a lunch that’s mostly carbs or whole grains and some protein, for instance, they’ll likely feel tired in the afternoon. Carbs not only make you sleepy due to their ability to increase tryptophan and serotonin levels in the body (both of which are sleep-inducing compounds), but they can quickly raise your blood sugar, and the subsequent drop can leave you feeling tired, Avena said. Even a larger portion of protein and smaller amount of carbs can make your child sleepy.

“Proteins and fats are often more difficult to digest than carbs and nutrients that come from fruits and vegetables,” Avena said. “This can potentially lead to fatigue, since your body needs to use up more energy during digestion.”

Making sure their lunchbox contains every element of this formula means your child will consume the balance of nutrients necessary to focus and enjoy their school day without feeling sluggish.

Let’s break down the formula.

Veggies And Fruit – 50%

Try: carrot sticks, bell pepper strips, grape tomatoes, cucumber, grapes, apple slices, watermelon, berries.

The biggest portion, or half of the lunchbox, should contain 2-3 different kinds of vegetables and fruit – preferably, two vegetables and one fruit, as children’s daily intake of vegetables tends to be lower than their fruit intake, according to a 2019 review published in the American Journal of Lifestyle Medicine.

This is actually an example of what NOT to do. Don't go heavier on fruits than vegetables, since most kids tend to eat more fruits anyway. — This is actually an example of what NOT to do. Don’t go heavier on fruits than vegetables, since most kids tend to eat more fruits anyway.

“Vegetables and fruit provide antioxidants to fight off disease, including vitamin A for skin and eye health, lutein for eye protection (from blue light) and vitamin C for immunity,” said Amy Shapiro, New York City-based registered dietitian and founder of Real Nutrition.

Produce is also rich in water to keep kids hydrated, and contains fiber for sustained energy and improved digestion.

Lean Protein And Healthy Fats – 25%

Try: chicken, turkey, tofu, edamame, hard-boiled eggs, Greek yogurt, string cheese, nuts, seeds.

“Protein is the nutrient that takes the longest to digest, so having it as part of your child’s lunch will keep them full and their blood sugar stable,” Shapiro said.

Depending on the type of protein provided, it may also contain amino acids for growth and muscle repair, zinc for immunity, and iron and vitamin B12 for energy.

On to healthy fats: “Fat helps to keep you full, provides energy and allows for the bioavailability and absorption of many of the vitamins we eat through other foods,” Shapiro said. “By including fat in your child’s meals, you’ll help them stay full longer and be more energized.”

Enough fat is often cooked into your food or a part of the meal already, so it doesn’t necessarily need to be a separate addition, Shapiro said. (Eggs and nut butters, for example, offer a one-two punch of protein and healthy fats.)

Starch Or Whole Grains – 25%

Try: whole grain bread, cereal, granola, brown rice, quinoa, crackers, air-popped popcorn.

“Carbohydrates are broken down into sugar in the body, providing energy for immediate use and reserves for later use,” Shapiro said. “Ideally, whole grains or whole wheat should be included, as they’re rich in nutrients, digest more slowly and are high in fiber to aid in balanced blood sugar and digestion.”

They also contain B vitamins, which are important for energy and metabolism.

But if your child isn’t the biggest fan of whole grains, don’t fret: “Vegetables and fruits also fit into the carbohydrate category, so you don’t always have to think about bread or grains if your child doesn’t like them,” Shapiro said.

Starchy vegetables and fruit include carrots, corn, potatoes, winter squash and bananas.

Fluids

Even just mild dehydration can cause a decline in cognitive function.

“Being dehydrated can affect reaction time, attention, memory and reasoning,” Avena said. “Children are potentially more at risk of dehydration because they’re more likely to be dependent on someone else for their fluid intake.”

Send your child to school with a large water bottle so they get enough fluids during the school day — and remind them to keep it at their desk.

“Out of sight equals out of mind,” Phelps said. “I also recommend a water bottle that’ll keep the water cold or room temp (however your child prefers) so they don’t get turned off by drinking warm water.”

It doesn’t have to be plain water, either: They might prefer fruit-infused, coconut or sparkling, or a different liquid entirely, like milk or 100% fruit or vegetable juice.

“If your kid really struggles to drink enough, consider sending hydrating foods,” Phelps said. “Soups, smoothies, juicy fruits like grapes and melon, bell peppers, even yogurt, are all hydrating options that can help keep kids on track.”

The easiest way to measure out lunchbox portions

Children are intuitive eaters – they’ll eat when they’re hungry and stop when they’re full, with the amount of lunch they eat fluctuating day-to-day – so there’s really no such thing as perfect portions to pack.

The easiest way to ensure you’re in the ballpark? Use your child’s hands as your guide.

Think of your child’s hands as a plate – palms up, pinkies together. Half of their “plate” (or one hand) should be veggies and fruits. The palm of the other hand protein, and fingers complex carbs.

“Using this method, the amounts needed change as your child grows (and so will their needed portion sizes),” Phelps said.

She’s also a fan of the bento box-style lunch containers, which are already sectioned off into child-friendly portions. You can fill one section with vegetables and fruit, one with protein and healthy fats and one with starch or whole grains sans guesswork. These ratios don’t necessarily need to be tweaked if your child has specific dietary needs.

“Appropriate substitutions are needed to ensure they have a filling and nourishing meal, regardless of the nutrition modifications that are needed,” Maya Feller, a Brooklyn-based registered dietitian, told HuffPost. The overall rule of thumb, however, generally stays the same.

Ratios and formulas should only be used as a guideline, not a hard rule, because children themselves should dictate how much they need to eat.

“If parents find their child is consistently eating 100% of foods packed throughout the day, it could be a sign they’re going through critical stages of development and require more energy,” Feller said.

It’s also important to keep in mind this is one meal out of their entire day — so if a lunchbox comes home practically full, it’s not game over. “We want to look at nutrition over the course of the day, not one meal,” Shapiro said.

When in doubt, you can check in with your kids: Ask how lunch was and make food and portion modifications based on the feedback given.

Remember: nutrition is cumulative

View your child’s nutrition over the course of a week, not a day – or a meal. “They’ll get what they need over time,” Shapiro said. “Some days are great and some days are off and it all balances out.”

The most important thing a parent can do is create a good relationship with food. That’s more important than creating the perfect lunch.

“Kids tend to be more black and white thinkers, so I don’t recommend focusing on ‘healthy’ or ‘unhealthy’ or ‘fun’ foods,” said Krystyn Parks, a California-based paediatric registered dietitian. “All food is food. All foods have a purpose.”

Perfection isn’t the goal – setting routines that work for you and your child are.

“Find your own routine, get your kids involved in the choices and don’t measure yourself against another person,” Feller said. “No one day – or meal – is going to be perfect in terms of nutrition.”