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Chateau Rouge Fikkal Ilam Black Tea
 "A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards." So saidA.A. Milne and I can’t help but agree. For many a year I was something of a tea-hater, I liked the idea of it, but the flavour was simply lost on me, that is until I was introduced to a pot of the proper stuff and since that time a morning that fails to begin with a good long cup of tea is one that precedes what can only become a very bad day indeed.
This is something that the lovely people at Chateau Rouge understand, which is why they have made it their mission in life to bring the teas of the world to the good people of the UK, and they are doing a sterling job.
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Sloe night in?
 When the magic of Christmas is past, there are still months of cold evenings ahead. Thanks to some warming new recipes based on Bombay Sapphire sloe gin, winter cocktails can spice up the night.
Sam Carter, Bombay Sapphire brand ambassador and mixologist, is bursting with enthusiasm as he details the ingredients that go into the company’s traditional gin in the Blue Room at Vinopolis in London’s Borough Market.
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Beat the Arctic Weather with this Super Swedish Soup
 With the cold, rain and blustery weather attacking the UK at present, why not warm your cockles with this soup-er recipe from Sweden, where they know a lot more about food perfect for dealing with arctic weather.
Healthy, warming and finished off with Sweden’s King of Cheeses Västerbottensost which is now available in Waitrose priced at around £4.60 for 200g, this dish can’t fail to banish the January blues.
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Oxo Good Grips Potato Ricer
 I can never have enough kitchen gadgets, but somehow I never really thought myself the type of person who’d ever need – or want – a potato ricer. I like the texture of my mash a little on the lumpy side and my masher has been too loyal a servant to be usurped by some upstart ricer...
But then someone whispered the magic words ‘you could use this to make gnocchi...’ and the fun commenced!
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Breakfast Like A King
 As a teen and in my twenties, it was all too easy to rush out the door without breakfast, only to reach for a coffee and a chocolate bar by elevenses. However as I’ve become older and wiser and dare I say it more health conscious, I’ve come to believe the mantra, ‘breakfast like a king, lunch like a prince and dine like a pauper.’
The supermarket shelves are full of an array of cereals but many of them I find sickly sweet.
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Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks
 This tasty wild Alaska pollock dish with spicy Spanish chorizo and sweet, buttered baby leeks is both delicious and wonderfully simple to make. First, fry pollock fillets and leeks in butter and chorizo in hot oil, then serve with lemon and parsely breadcrumbs and a drizzle of chorizo oil. Delicious, natural and sustainable!Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round
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Pioneers! O Pioneers – Glenfiddich Rich Oak Single Malt
 Some snobby malt drinkers look down on Glenfiddich for its success, ignoring the fact people repurchase because they enjoy it. And we malt-lovers should never forget our debt to the distillery for its pioneering work in the sixties breathing life into the whole single malt concept. Rich Oak is another laudable innovation.
Glenfiddich is currently going big on pioneering, doubtless in part rebranding their range to seek new markets and market segments, but also perhaps with a growing awareness that this is what has made them winners over the years, and what we all need to survive coming challenges – their Inspiring Pioneers report makes fascinating reading.
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Bridging the hunger gap
 Nine years ago Paul Steward launched The Boat House restaurant in a stunning location in the middle of picture-postcard South Queenferry with views of the iconic Forth Rail Bridge, the world’s second-longest single span bridge.
Since then, the establishment has made a mark on the local restaurant scene thanks to word-of-mouth promotion.
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