Food

Cheesecake has been voted Britain’s favourite cake, according to new research revealed to celebrate National Cake Day (November 26th).

Cheesecake scooped 42% of the vote in a national poll conducted by food delivery app Foodhub, narrowly beating Chocolate cake (41%) Victoria sponge (32%) and the Brownie (31%).

Bakewell Tart (27%) and Christmas Cake (24%) are amongst the nation’s other choices with souffle being the least popular with only 3% of the vote.

The study shows that 20% of the nation admits they eat cake every week, with a further 20% saying they now eat it 2-3 times a week.

Thirty per cent of the nation confess they eat cake as a regular snack in-between meals, with 20% having cake around dinner time and 15% having it at supper time. And though four in 10 Brits eat cake whenever they want, 30% save it as a treat for special occasions with only 13% having it as a dessert or pudding after a meal

Wil Chung, Foodhub spokesman, said: “Brits love their cake. On average the UK is willing to spend £2.74 on a slice of cake, with 19% happy to spend up to £5 per slice if the cake is good enough. 

“Most people we quizzed say cakes are more popular now than 10 years ago because they are more readily available in cafes than they used to be and the shops have better selection than 10 years ago.

“The pace of modern life means that many say they don’t have time to make cakes so they prefer to buy their cake. And that is reflected in the fact that 14% admit they eat more cake than they did 10 years ago.

“One in 10 Brits love their cake so much they’re reluctant to share it with anyone but, it’s refreshing to see that 42% of the country would share their last piece of cake with their partner, 18% with their child and 7% with their best friend.”

So how do we like our cake? Well, over a third of the nation prefers their cake plain (37%) but a quarter of us enjoy it with cream and just one in 10 Brits have it with custard. Cake with icing (34%) narrowly beats cake without icing (33%) as the UK’s preference.

Women are the UK’s main cake aficionados, according to the Foodhub poll of 2,000 adults. Not only do women eat more cake than men on a weekly basis, more of them also prefer to snack between meals on cake than their male counterparts.

Men, however, are more likely to share cake with their partner (48%) than women (37%).

So, which area of the UK is the most cake-friendly?

People in Yorkshire eat cake the most, according to the data -  2-3 times a week, with people in East Anglia eating cake the least.

And there are other regional variations too. People in Brighton have revealed angel cake to be their favourite cake, whereas Liverpudlians prefer apple pie and people in Aberdeen rank carrot cake as their top choice.

Wil Chung added: “Our survey showed some distinct regional variations on our national cake eating habits. For instance, cake fans in Leeds are willing to pay the most for a slice of cake, £3.05 compared to Wolverhampton who will pay the least, on average £2.25 per slice.

“People in Gloucester say they eat more cake now than they used to, whereas people in Cambridge say they are eating less. Plymouth is the least likely to share cake with anyone compared to people in Coventry who are most likely to share their cake.” 

Britain’s top 10 cakes are:

1. Cheesecake (42%)
2. Chocolate Cake (41%)
3. Victoria Sponge (32%)
4. Brownie (31%)
5. Lemon Cake (30%)
6. Carrot Cake (29%)
7. Bakewell (27%)
8. Apple Cake/Pie (25%)
9. Christmas Cake (24%)
10. Black Forest Gateau (22%) 

Are you in loaf with baking?

Could you be in the class of 2021?

Applications for THE GREAT BRITISH BAKE OFF are NOW open!

​

Who’s the best baker you know?

We’re looking for Britain’s best home bakers to enter the tent!

If you or someone you know is a smart cookie in the kitchen maybe it’s time to take a whisk and apply!

If you or someone you know is a talented home baker then apply now at www.applyforbakeoff.co.uk or call 0207 067 4837 for an application form.

Closing date for applications is 23.59 on Sunday 6th December 2020.

GOOD LUCK!

We are closely monitoring the situation regarding Covid-19 and we are following the advice of Public Health England. As a result, we may adjust how or when we carry out auditions. The safety and welfare of everyone involved in our productions is always paramount.​

Tesco is expanding its food donation programme to help families eat more fresh fruit and vegetables over the winter. From November 16th, the supermarket will give any of the 500,000 families who use the weekly Healthy Start vouchers a £1 coupon to spend on fresh and frozen fruit and vegetables. Every time a customer hands over their vouchers at the checkout, they will automatically receive the money-off coupon to redeem off their next shop.  

Marcus Rashford’s Child Poverty Task Force, of which Tesco is a member, is currently pressing the government to increase the value of the Healthy Start vouchers to £4.25 per week (from £3.10).  

Healthy Start is a government scheme to improve the health of low-income pregnant women and families on benefits and tax credits. Under the scheme, eligible families are provided with vouchers every week to spend on milk, fresh, frozen, and tinned fruit and vegetables, fresh, dried, and tinned pulses, and infant formula milk. In addition to funding the £1 coupon, Tesco is donating an additional £4million of food to FareShare to support it through the current period of record demand.  Combined with its regular food donations through its Community Food Connection scheme, Tesco has made food donations worth more than £60m in the last year. Earlier this year, the supermarket provided £15m of food to FareShare and the Trussell Trust to support those who needed help at the start of the pandemic.    

Jason Tarry, Tesco UK & ROI CEO, said: “Right now, many families are facing hardship as a result of the pandemic and we want to help by providing nutritious food to those who need it. In addition to topping up the Healthy Start vouchers by £1 each week, we’re providing an extra £4m of food to FareShare in the run up to Christmas, on top of our regular monthly food donations, to support food banks and community groups with vital supplies at a time when so many people are relying on them.”  

Marcus Rashford said: "We all have a role to play in the community and I'm thrilled that another one of the Taskforce members has proactively stepped up to support our most vulnerable in their time of need. Increasing the value of the Healthy Start vouchers is a key ask of this Taskforce but in the true spirit of togetherness, and with true understanding of need, Tesco has not waited for action but, instead, has taken action. I'm extremely grateful as this move will make a big difference to the lives of nearly 500,000."  

Lindsay Boswell, chief executive at FareShare, said: “Demand for food has more than doubled at FareShare as a result of the pandemic and 90% of the charities we serve expect demand to remain the same as crisis levels or increase through the winter. That’s why we are so grateful to Tesco for helping us to support families in need and the extensive support they are offering which will make a big difference to so many people’s lives during the tough winter months ahead.”  

Henry Dimbleby, independent lead, National Food Strategy, said: “The problem of food poverty is real and serious, and the pandemic is only increasing that pressure. That’s why one of the recommendations of the National Food Strategy is for the government to increase the value of the Healthy Start Vouchers – a great way to help children get the fruit and vegetables they need to thrive.  At such a critical time, it is wonderful news that Tesco is stepping in to help their customers directly.”  

Tesco is a member of the Child Poverty Task Force, formed by Marcus Rashford, and continues to support his campaign for free school meals for every child that needs them, at any time.  

A glut of sugar has prompted India’s industry body to start a campaign to encourage Indians to eat more. The Indian Sugar Mills Association (ISMA) said it wants to bust myths about sugar and its health effects.

On average, Indians eat around 19kg a year, which is well below the global average.

Still, the country is the world’s biggest consumer of the sweetener overall. India’s production is expected to rise by 13% this year to 31m tonnes but the government has indicated that it might stop export subsidies aimed at clearing surpluses.

ISMA's new website features short articles with titles such as “Eat, Drink & Be Healthy: A little sugar not all that bad”. The online campaign also includes social media posts and workshops, where celebrity chefs and health coaches discuss healthy living. It features recipes for sweets, and takes aim at artificial sweeteners, suggesting they don't help people lose weight and can have health consequences.

At the launch of the website, India’s food secretary Sudhanshu Pandey told local media that sugar’s reputation is not deserved.

“There are a lot of myths going around about sugar and sugar consumption without scientific basis,” he said.

The campaign takes a distinctly different approach to campaigns in other countries, which have pushed to reduce sugar consumption. Sugar is associated with a variety of health problems, such as obesity and diabetes.

The World Health Organisation (WHO) is particularly concerned about “free sugars” which are usually added to food and drink by manufacturers, but are also found in honey and fruit juice. About 50 million farmers in India are engaged in cane farming, with millions more working in mills or engaged in the transportation of cane.

The government has taken an interventionist approach, using subsidies to help sell Indian sugar overseas, an approach that has been opposed by other sugar-producing nations.

One other way to get rid of excess sugar is to use it for fuel, by turning it into ethanol.

The Indian Sugar Millers Association predicts ethanol production will increase from 1.9bn litres this year to 3bn litres in 2021.

It’s been about a year and a half since we last caught up with Don James and the crew at Jam N Vibez, and a lot has happened since then, not least the COVID-19 Pandemic.

Don isn’t one to rest on his laurels, and despite the hardships felt by all of the food industry during the last few months, Jam N Vibez have been at the heart of their community since the lockdowns began.

“During the pandemic we’ve been giving the Police and NHS 50% off meals, and every other week they can get a free meal,” explained Don, “We’ve been doing lots of charity work too, every day we give 45 meals to local cause Rugby House and have been since the beginning of the pandemic.”

It goes to show that unlike some businesses, Don has done exactly what he set out to do 17 months ago when we last spoke to him, to gel with the community, and give back to local good causes.

“We’re also part of the Police Community Group as well, so they share information with us, and they eat here too!”

As well as being on Foodhub, Just Eat and Deliveroo, Jam N Vibez have taken the leap into their own digital future.

“We decided as the restrictions got worse that more people would be staying at home so we refocused our efforts and decided to create our own app.”

The App, which is available on Android and iOS, gives you a 15% discount, as well as taking advantage of their Free Delivery within 10 miles, or Click and Collect in as soon as 15 minutes.

They have added new dishes to the menu too, bolstering their already strong line up of Caribbean staples like Rice & Peas, Oxtail, Jerk Chicken and Ackee & Saltfish, with new favourites including Pumpkin and Rice, Brown Stew Fish, Pepper Steak, Stuffed Fish and Cow Foot.

They even serve Lobster now on an order-only basis. Give them 15-20 minutes and you’ll have a perfect meal.

As always, the main selling point with Jam N Vibez has always been the fact that everything that they sell is made fresh daily, and it really shows in the quality and taste of their meals. You can be so sure of this, that every night, anything left over is also donated to Rugby House - a hostel in the local area.

“We’ve never been about the money, as long as we can pay our bills, we just love seeing the smiles on customers faces as they know they’re getting good food,” beamed Don. “we’re building a community and people know that we’re approachable and if they need to talk, they know where they can come.”

Don is also a local entrepreneur featured for his cousin Leroy Henry’s new book, about Young Entrepreneurship. “It teaches them about sales, profits etc, as well as being connected through QR code to audio recordings of every page for those who need the extra assistance, as well as further examples and explanations,” Leroy enthused.

“I’m working with Don as an entrepreneur to showcase exactly what an entrepreneur is, and that they come in all shapes and sizes and from all walks of life.”

The other new addition to Jam N Vibez is the resident Guest Celebrity Chef and Internet Sensation, Chef Kano. On Wednesday, Thursday, Friday and Sunday every week, you can catch Chef Kano making a new speciality dish every single week, which he features on his Instagram account ‘_jointstv_’.

“I started in in top hotels, top restaurants for 3-4 years, and I worked in Germany for a few years. Then I started my own business, and now people book me and I come cook for them at home, as well as these guest spots every week,” laughed Chef Kano.

“It can be anything, literally whatever my brain comes up with that day, it could be lobster tails, gourmet burgers, Hennessy wings, scallops, glazed salmon or prawns.”

But what you can be sure of, is that the food you are getting is top notch in both quality, preparation and execution. Check out the Jam N Vibez App, or get yourself down to 300 Slade Rd, Birmingham B23 7LU, and tell them The Phoenix sent you!

Restaurants at St. Lucia’s Bay Gardens Resorts have not only carefully reopened their tables, they are also supporting nearby eateries by inviting them to make their food available to guests through the resorts’ Dine Around program.

Sanovnik Destang, Executive Director of the locally owned properties in Rodney Bay, said since resuming regular operations in July, “We have maintained all aspects of our revolutionary All-Inclusive Experience package which is enhanced by the Rodney Bay Dine Around plan.”

While St. Lucia's Coronavirus Disease 2019 (COVID-19) protocols only allowed for takeaway or delivery at independent restaurants during this first phase of its reopening of the tourism sector, the Dine Around program has facilitated the delivery of more than 300 food orders to the resorts from top local restaurants to date, “contributing over EC$35,000 (US$13,000) into the local restaurant sector in the past two months,” reported Destang, for whom the term ‘all-inclusive’ means reaching beyond the walls of the popular hotel group. 

“Of course, Bay Gardens has excellent restaurant choices for guests to enjoy, such as our Hi-Tide restaurant, a recent recipient of the Travelers’ Choice award, but we wanted to ensure our local partner restaurants could share in the benefits of our unique brand of ‘all-inclusive’ tourism that truly includes everyone,” said Destang. 

Guests who book for seven or more nights under the All-Inclusive Experience have access to the Dine Around program. For three nights out of their stay, they are offered a choice of fine dining restaurants that include Indian, Italian, French, seafood and sushi. Daily breakfast, lunch and dinner at the resorts’ restaurants are included as well as all drinks, including premium alcoholic beverages.  

Destang is proud of how Bay Gardens team members, the majority of whom are St. Lucian and led by a predominantly female executive management team, have supported and implemented the program. "Our well-trained staff ensure the food and meal delivery process is carried out with careful attention to COVID-19 protocols and guidelines to protect the health and safety of our valued guests, team members and the local public,” he stated.

Not only does the program expand menu options for Bay Gardens guests, it also provides a cross-training opportunity for chefs to sharpen their skills which Destang said, “encourages the exchange of favorite recipes among the food preparers and the sharing of best practices.” 

This culinary exchange, where chefs learn from one another in the kitchen, has caught on and produced mouthwatering results. “We have added exciting fusions of Caribbean and international dishes to our menus. All restaurants in the program will offer cross-training as a requirement, along with staff discounts to further foster the spirit of village tourism,” said Destang.

Some of the new Bay Gardens menu items, which have been inspired by the Dine Around program, include Breadfruit Arancini, Kingfish Rice Cake with Avocado Aioli, Seafood Mofongo, Butter Chicken, Dasheen Vichyssoise, and Soursop Cheesecake. 

Under the All-Inclusive Experience holiday, guests also receive one free spa treatment per room each day, unlimited complimentary passes to Splash Island Water Park, complimentary nonmotorized water sports, an in-room starter pack featuring refreshments and snacks, and complimentary Wi-Fi. 

A Facebook debate is brewing online after food delivery platform Just Eat asked its followers whether they would plate up their takeaway or eat it directly from the packaging and it’s clear that there’s a divide in opinion, with 47% of the nation believing food tastes better unplated. 

To settle the debate, research conducted by the food delivery giant has revealed whether we’re a nation of platers or packaging and the dishes most unacceptable to plate up.

The research from, Just Eat - which delivers everything from burgers and bao buns to sandwiches and sushi - uncovered the foods deemed most “acceptable” to eat straight from the packaging, with McDonald’s (84%), KFC & Greggs (82%) ranking the highest. 

On the flip side, some Brits felt certain delivered cuisines should always be plated up, with Chinese meals (37%), Thai meals (38%) and Indian meals (41%) taking the top spots, arguably all sauce rich, spillable options. 

For the ‘anti-platers’, almost one third (31%) went so far as to say their takeaway experience would be ruined if they plated up the goods, with nearly half (47%) saying it tasted better from the packaging, and three quarters (75%) that eating from the packaging gave them a night off from doing any washing up or loading the dishwasher. 

Who you’re eating with also affected how we serve up, with a whopping 68% saying they’re more likely to eat food straight from the packaging when dining alone - no need for the airs and graces of plating up! 

Takeaway traditions and opinions also extended to where we eat different cuisines - on your lap in front of the TV was most popular for pizza (83%) and fish and chips (82%), whilst 69% said Chinese and Indian should always be eaten at the table (and on a plate!).

Andrew Kenny, Just Eat UK Managing Director commented: “It’s clear our customers have passionate views about whether to plate or not to plate. Research showed that 60% of the nation believe eating food straight from the packaging adds to the experience, so whether you plate up an order or not, it’s clear Brits’ passion for food delivered on demand is stronger than ever. 

Just Eat is continuously adding more options for customers, offering favourite meals from big name brands, including McDonald’s, Greggs, KFC, Subway and Pret, as well as thousands of small independent restaurants in local areas.

At the touch of a button on the Just Eat App, Brits can order from over 30,000+ favourite restaurants for every eating occasion throughout the day.

Fish and chips go together like sun and sea but what do us Brits like to have with them? According to a survey of 2,000 UK adults carried out for National Fish & Chip Day by UKCaravans4hire.com, the battle of the sauces has finally been answered with the most popular accompaniment being mushy peas (25.6%) followed by curry sauce (18.5%) and lastly, gravy (8.3%).

As a nation, the findings reveal the classic salt (44.7%) and vinegar (40.1%) are popular additions to the nations favourite; with a generous helping of bits/scraps (12.6%), a side of mushy peas (25.6%), a dollop of tomato ketchup (15.9%) and a teacake/bread roll (4.3%).

Although it's a clear favourite by all, the findings suggest Wales (26.4%) are bigger fans of fish and chips with curry sauce. 

There has been a significant North and Southern England rift in the world of fish and chips for years, believing Northerners can't sit down to eat chips without gravy. The survey suggests that it is, in fact, the South of England (35.1%) who is more likely to have gravy with their fish and chips than those up North (11.5%).

When choosing fish, Brits prefer cod (59%) over haddock (24%); however, battered haddock is more popular than cod in Scotland. For those who prefer something different, northerners (9.5%) and the Scots (12%) are more likely to order battered sausage, and those in the South East are partial to a good old pie (10.7%).

Gareth Irving, director of UKcaravans4hire.com, commented: "Each part of the UK has their own way to enjoy our most treasured national dishes. It's interesting to see that the British approach to fish and chips is more united than we originally thought. However, there is still an apparent contrast between the North and South of England."

"Whether we're at home or away visiting one of the nation's charming seaside locations on a staycation, it is clear to see the British love of the simple pairing - no matter how you choose to enjoy it."

Birmingham's annual German Christmas market will not be held this year, as a result of the coronavirus pandemic.

Organiser Frankfurt City Council said it had explored all possible options over the market, which opened initially as a one-off event in 1997.

Kurt Stroscher, its director of festivals and events, said: "Christmas markets like this are a place for socialising and 'cosy closeness'." He said he did not want the market to be a place that "promotes" a pandemic.

The market will not take place for the first time since 2001, but Frankfurt council said visitors' health and safety had to be its "top priority" and the decision had been made "with a very heavy

All possible options had been "carefully explored", Mr Stroscher stated before adding that Frankfurt council would now concentrate all its efforts on 2021 "in order to return with an impressive Christmas market in its recognisable form".

The market attracts about five million visitors a year and Birmingham City Council leader Ian Ward said that he welcomed "the organiser's decision to put the public's health and safety first".

Birmingham has been on the government coronavirus watchlist recently and new rules about households mixing could be brought in.

There were 77.1 cases per 100,000 city residents in the week to September 6, compared with 31.2 the week before.

World food experts Tropical Sun Foods are partnering with their suppliers USA Rice, representing America’s rice growers, to present National Rice Week 2020, which runs from 14-20 September, highlighting rice’s vital place at the centre of many world cuisines. (see link: www.riceassociation.org.uk/content/1/88/national-rice-week-2020.html)

Tropical Sun’s flagship product for National Rice Week 2020 is their bestselling Tropical Sun USA Easy cook Rice. This is a pre-fluffed Easy cook long grain rice, available in retail and bulk packs and used in dishes from South Asia, West Africa, the Caribbean, around the world, as well as European favourites and vegetarian and plant-based meals.

Tropical Sun is also teaming up with USA Rice to host a special event to celebrate National Rice Week 2020 at parent company world foods wholesaler Wanis International Foods in Golden Business Park, Orient Way, Leyton, East London on Thursday 17th September. The event will be attended by the Indian Minister of Trade and former mayors from Tropical Sun’s neighbouring local councils, Enfield, Barking and Dagenham.

The event will involve guests tasting dishes served with Tropical Sun USA Easy cook rice, cooked on the day by Tropical Sun’s expert chefs. All the government guidelines of social distancing is followed at Wanis, so guests will be in good hands.

Showing the diversity of cuisines that can be created with Tropical Sun USA Easy cook rice, the dishes will include Pilau Rice from South Asia, Jollof Rice from Nigeria and Rice & Peas from Jamaica.

Authenticity is key. Tropical Sun Foods’ bestselling lines consist of 440 products, of which 35 being made in Jamaica, including Ackee, Callaloo Jerk seasoning to name but just a few. Confirming the outstanding quality, the company has won 26 Great Taste Awards, 7 of those for products in the Jamaican range.

Tropical Sun Foods’ community brand ambassador Paul Harrison says: “Food plays a major role in our business and food plays a major role in bringing family and friends together, which we are all very thankful to be a part of.

“This year’s National Rice Week is especially important because of the need to preserve and pass on the legacy of rice dishes from different cultures around the world. These are currently enjoyed in the UK but could be lost within a generation as the British born second generation of young people from South Asian, West African and Caribbean backgrounds turn away from these traditional dishes in favour of fast food, takeaways and microwaveable snacks.

“The danger is that if today’s teenagers lose interest in these recipes, they will no longer be passed on to posterity and a vital part of these diaspora groups’ cultural heritage will be lost. Another important factor is that fast food is linked to obesity, while these dishes are healthy, as well as tasty.”

Paul Harrison says Tropical Sun doesn’t only want the National Rice Week message to reach the communities who brought these recipes here: “85% of the nation is Caucasian and we need to introduce them to these dishes as exciting and healthy additions to their repertoire. We have all the ingredients. “

As well as pursuing their passion for bringing the flavours of the world to the nation’s tables, Tropical Sun pride themselves on their work with local and international communities. Traditionally they have been inclined to keep their community and charity work fairly low-key, says community brand ambassador Paul Harrison, but in response to enquiries from customers, the company have decided to publish details of relevant activities on their website, https://tropicalsunfoods.com/pages/tropical-sun-in-the-community

Last year Tropical Sun took part in the Home Office’s Black History Month event in October and supported other events around the country for this important part of the national calendar. This time round Tropical Sun are giving a hamper for the Foreign & Commonwealth Office’s virtual event for Black History Month.

For more information about Tropical Sun and how the company is helping the community, visit 2343ec78a04c6ea9d80806345d31fd78-gdprlock/TropicalsunFoods

Pictures attached:

- Debi Adebiyi (left) and Gouthami  Kunjumon (right) serving Jollof Rice - Ivonne Ajayi's Jollof Rice & Chicken Recipe

For press information call Paul Harrison at Tropical Sun Foods on 07988 528383

Issued on behalf of Tropical Sun Foods by Charles Smith, 07731 586170

A green-fingered mum determined to teach kids about the power of fruit and veg has penned a children’s book to educate them on the power of healthy eating.
 
Selina Brown, from Birmingham, wrote and self-published the illustrated children’s book, Nena: The Green Juice, while looking after her two-year-old daughter during lockdown.
 
The idea for the self-funded book came after noticing how claustrophobic her daughter, but also the young children in her family, were feeling and how unhealthily they started eating.
 
The NHS says that eating a healthy, balanced diet promotes good immune function and mood.
 
Wanting to share this message and create a solution, Selina wrote an entertaining children’s book that would uplift their physical and mental health, whilst educating them on the importance of fruits and vegetables and the positive effects on their bodies and immune system.
 
Nena: The Green Juice follows 5-year-old Nena, a young Black girl with a big afro, as she creates her first ever green juice using ingredients like kale and apples. Her journey ends with a big surprise. 
 
Selina said: “I was at home during lockdown seeing the children around me eating unhealthily. Given we were in the midst of a pandemic, it was extremely worrying as I knew how this could negatively affect their immune system. I wanted to create a change so I wrote a book that brings the fun into fruits and vegetables.
 
“I would love for this book to motivate young children to eat their veggies at dinnertime or inspire a family to make a green juice together. Green juice is a staple part of mine and my daughter’s lifestyle – we drink one at least three times a week which has such a powerful impact on our health from increased energy to better concentration and for me, clear skin.”
 
With Covid-19 and the onset of the winter flu season, parents like Selina are increasingly concerned about their family’s health and it’s so important to explain the importance of nutrition to young children. Merging the knowledge into a fictional story makes this information much easier for children understand, Selina explained.
 
She said: “My overall wish is that every child that reads Nena: The Green Juice will fall in love with eating healthily and taking care of their bodies. Or at the bare minimum, eat two pieces of veg off their plate!”
 
Character Nena resembles the children in Selina’s family, which was extremely important as just 1% of children’s books published in the UK in 2017 featured a Black or minority ethnic main character, according to the *Reflecting Realities study.
 
She added: “It was important to me that the main character was Black as you don’t see many books with a young Black female character with a fluffy afro on the cover. Representation and diversity in books really matter to me as young Black children need to see positive images of themselves. I have been getting so much positive feedback from my children that have read the book, they are finally happy to see someone who looks just like them”.
 
“As coronavirus has a higher rate of infection in the Black community, we need to be talking to children about health from as early as possible.”
 
Nena: The Green Juice is now available to purchase on Amazon at: www.selinabrown.com

The price of flour and bread is set to rise after what could be the worst UK wheat harvest in 40 years, the industry is warning. And farmers say that the extreme weather over the last year is likely to mean wheat yields are down by up to 40%.

As a result, some millers have already increased the price of flour by 10% and they warn a no-deal Brexit could push up prices even further. And we're likely to see more of the same weather in future, experts say.

The UK Met Office said that the extremes of wet and hot conditions that have marked this year are likely to become more common as our climate continues to change. Wheat farmers have been hit with a triple-whammy of severe weather, according to the National Farmers' Union (NFU).

First off, unusually heavy rain in the autumn meant many farmers could not plant as much wheat as they usually would. What they did plant did not thrive in the waterlogged soil. That was followed by the wettest February on record.

Storms Ciara and Dennis battered much of the UK in the early and middle of the month, causing widespread flooding. They were followed by Storm Jorge at the end of February.

Then we had the very hot and dry spring which caused droughts in many areas of the UK, making it hard for the crop to take up nutrients from the soil. Finally, the heavy rain this August meant many farmers have had to delay harvesting their crops.

A spokesperson for the Met Office explained: "UK climate projections show a trend towards hotter and drier summers and warmer, wetter winters."

Since 85% of the wheat used for flour is grown here in the UK, flour millers will have to make up the shortages caused by this year's dire harvest with imports. And, because the price of wheat has been increasing steadily since the summer, the price of flour will rise, says Alex Waugh who runs the National Association of British and Irish Millers.

He says wheat prices are already up by £40 a tonne - an increase of more than 20%.
Because the margins millers operate on are very tight, they will have no choice but to pass some of this increase on to consumers by raising prices.

In the event of a no-deal Brexit, wheat imports could be liable for a £79 per tonne tariff, said the National Association of British and Irish Millers. This figure is derived from the World Trade Organization (WTO) standard tariff for wheat.

Wheat prices are always volatile, but this would represent a further 40% hike in wheat prices which, once again, would be likely to drive up the price of flour. And when the price of flour rises, you can expect the price of bread to rise a little - as well as the price of biscuits, pastries and cakes.

By: Roland Joseph Tetteh

This is one of the oldest traditional fruit in the world and every part of it is medicinal.it is found in all tropical region of the world, wherever the soil is fertile enough.it is a member of the Caricaceae family. Pawpaw is also called papaw or papaya 
Pawpaw plants grow in three sexes and are relatives: The male produces only pollen and never bear fruit, the female produces small, inedible fruits unless pollinated, and the hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial pawpaw orchards contain only hermaphrodites. 

Pawpaw may help protect against health conditions. 

In Africa, pawpaw leaves are used as a treatment for malaria, hepatitis, cough, bronchitis and gonorrhoea, infected wounds, fungal infections, Asthma attacks, indigestion cases, guinea worms, cancer. Pawpaw is a plant for every illness. The plant contains substances of medicinal value, such as antibiotics, vitamins, flavonoids and enzymes. Pawpaw contains an enzyme called papain that aids digestion. Pawpaw seeds also contain the cyanogenic substance called prunasin. 

Ripe and unripe fruits, seeds flowers, leaves and roots are all used for various treatment. In fact, the pawpaw tree is a pharmacy in itself. 
The fruits give sufficient supply of vitamins: vitamin A for good eyesight and also necessary for the growth of all bodily tissues, including skin and hair, vitamin B for good nerves impulses, assists in the absorption of fat, and reduces chronic inflammation. Choline is a very important and versatile nutrient found in papayas that aids our bodies in sleep, muscle movement, learning, and memory. Choline also helps to maintain the structure of cellular membranes, vitamin C to support the immune system against infections. 

The fiber, potassium, and vitamin content in papaya all help to ward off heart disease. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that a person can make to reduce their risk of cardiovascular disease. 
Raw pawpaw pulp contains 88% water, 11% carbohydrates, and negligible fat and protein. In a 100-g amount, papaya fruit provides 43 kilocalories and is a significant source of vitamin C (75% of the Daily Value, DV) and a moderate source of folate (10% DV), but otherwise has a low content of nutrients. 

The possible health benefits of consuming pawpaw include a reduced risk of heart disease, improving blood glucose control in people with diabetes, and lowering blood pressure and progression of age-related macular degeneration. 

By Roland Joseph Tetteh

Pineapple is one of the most important fruit crops in the world. It is widely cultivated for its edible fruit in the Tropics and parts of the subtropics. In the wild, pineapples are pollinated normally by hummingbirds. Certain wild pineapples are foraged and pollinated at night by bats. The pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid malate, then releasing it during the day aiding photosynthesis.

Pineapple is a shallow-rooted tropical plant with a fruit that is grown outdoors in frost-free areas where temperatures typically range from 65 to 95 degrees F.  The most economically significant plant in the family Bromeliaceae. The plant is normally propagated by crowns from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

In temperate regions, pineapples are grown indoors in warm greenhouses or in containers as houseplants.

The Tupinambá people from Indian describes pineapple fruit as a Nana made in the manner of a Pineapple. The Tupi word nanas, meaning "excellent fruit". This usage was adopted by many European languages and led to the plant's scientific binomial Ananas comosus, where comosus means "tufted", refers to the stem of the plant and the fruit as Ananas.

In India naming the pineapple has Nana is not strange to know that it is masculine in Ethiopia and India
Nana is a given name to pineapple by Tupi word.

In Ghana, among the Akan people, particularly the Akyem, Ashanti and Akuapim peoples, Nana is used as the title of a monarch to signify their status. Furthermore, the stool name of kings and queens is always preceded by Nana. Non-royal Ghanaian people also use Nana as a given name.
Ghana pineapples contain a higher amount of reducing sugar levels. The whole plant is used to treat typhoid fever in Ghana.
Pineapple is also recommended as a medical diet for a certain diseased person. The ripe fruit contains a lot of vitamin C. The taste and flavour alone, it contains an excellent fruit enzyme called “bromeline”, which reduces inflammations and also aid in the healing of wounds and burns.
Ananas comosus leaves have antihyperglycemic and analgesic properties. That can be used as a cheaper and alternative source of medicine for reducing high blood sugar level of diabetic patients.

The root and fruit are either eaten or applied topically as an anti-inflammatory and as a proteolytic agent.
Green pineapple is also used for making pickles. After extraction of its juice, the leftover is used as livestock feed and also the tender leaves are used for the same purpose. Various food items like squash, syrup, and jelly are produced from pineapple. Vinegar, alcohol, citric acid, calcium citrate etc.

Nutritional Value

Pineapple is more than just a delicious tropical fruit and has immense health benefits. In fact, it’s been used in folk medicine since ancient times.
Pineapple contains a considerable amount of calcium, potassium, vitamin C, carbohydrates, crude fibre, water and different minerals that are good for the digestive system and helps in maintaining ideal weight and balanced nutrition.

Pineapple is also a good source of vitamin B1, vitamin B6, copper and dietary fibre.

Pineapple may Ease Symptoms of Arthritis and also Speed Recovery after Surgery or Strenuous Exercise.

Pineapple juice contains ascorbic acid and is a good source of Vitamin C. Ascorbic acid or vitamin C fights bacterial and viral infections which is an effective antioxidant and helps the body absorb iron.

Medicinal Value

Pineapple can be used as supplementary nutritional fruit for good personal health. Pineapple fruits are an excellent source of vitamins and minerals.

Eating pineapple may boost the immune system and provides antioxidant benefits.

Eating Pineapple May Enhance Your Weight Loss

Along with calcium, the trace mineral manganese in pineapple is essential for maintaining strong bones pineapple is a great source of antioxidants, specifically phenolics, flavonoids, and vitamin C.

“Antioxidants are compounds in food that may help fight inflammation and free radicals in the body, Pineapple Is Packed with Disease-Fighting Antioxidants

When abnormal cells in the body multiply and take over the healthy tissue it causes cancer, pineapple has antioxidants to fight cancer.
Too much inflammation can lead to many diseases, including coronary artery disease, diabetes, cancer, and Alzheimer's therefore Pineapple Fits in an Anti-Inflammatory Diet.

Pineapple Fruit Can Help Boost Immunity!

This month, the Italian region of Emilia Romagna is celebrating the bicentenary of the birth of Pellegrino Artusi, author of the world’s first recipe book. For this reason, Casa Artusi Cookery School is carrying out a series of online cooking classes for everyone to learn and enjoy the dishes of the acknowledged father of Italian domestic cuisine on the 200th anniversary of his birth.
  
Pellegrino Artusi was born on 4 August 1820 in the town of Forlimpopoli, at the foot of the last hills of the Apennines. As well as being the father of Italian domestic cuisine, he is also the author of the internationally renowned book, “Science in the Kitchen and the Art of Eating Well,” considered worldwide as the Bible of Italian cuisine. Artusi rose to prominence after collecting over 700 Italian home recipes and their stories to create, what is often referred to, as the world’s first recipe book.
 
The book, published in 1891, was not only a showcase of gastronomic traditions from both northern and southern Italy, but also contributed to the cultural formation of the newly-born Italian nation. Italy, in its long history, had never been a whole single state until 1861. Over the decades the book was, and still is now, a hugely popular work that has been translated and sold throughout the world. Since it was first published to today, it continues to be considered by many as a cornerstone of Italian culture, language and traditions, holding it in similar estimate as Dante’s Divine Comedy.
 
The Casa Artusi Cookery School is a complex devoted to Pellegrino Artusi, featuring a cooking laboratory and restaurant where people take a wide variety of cookery lessons. To celebrate the bicentenary, Casa Artusi has taken its in-person cookery classes online. Brits and people from all over the world can now learn how to prepare some of Artusi’s most popular and tasty recipes from the comfort of their own homes. These include the renowned Tagliatelle all'uso di Romagna (Tagliatelle Romagna style), a simple but tasty pasta recipe topped with one of Emilia Romagna’s most desired products: Parmigiano Reggiano PDO – recipe at the end of this press release.

All virtual classes are tailored according to the level of participants, as all abilities are welcome. Online cooking classes start from €80 (approximately £70) per person.
 

Parents will rejoice as Springboard’s FutureChef inspires young people on their Summer Holiday to venture into the kitchen and learn the invaluable life skill of cooking with the Summer Kitchen Glow Up.

An impressive line-up of top chefs are creating video cookery demos every Friday, to show young people how to prepare one of their favourite recipes, including expert hints and tips.

Each new video gives newbies the chance to ‘glow up’ in the kitchen, with celebrity chefs Richard Corrigan, Ruth Hansom and Gary Maclean providing the first three videos. They’re also calling on chefs across the UK to support the campaign by posting their own short cooking demos to their social channels, with the #fcsummerkitchen hashtag. The idea is to get as many young people as possible cooking over the summer in a fun and easy access way.

Corrigan, who runs Corrigan’s Mayfair, Bentley’s Oyster Bar & Grill and Daffodil Mulligan in London, said he’s backing the campaign because it’s never been more important to showcase the chef craft to young people.

Hansom, meanwhile was a former FutureChef participant and featured on BBC Two's Million Pound Menu, before recently joining the Princess in Shoreditch, London.

MasterChef: The Professionals 2016 champion Gary Maclean said: "I have been involved with Future chef for over 15 years as a mentor and a judge. I have seen first-hand how this competition not only builds confidence in young people, but also teaches essential life skills and opens up the amazing world of the hospitality industry."  

Springboard are encouraging young people to proudly share their Summer Kitchen creations on social media using #FCSummerKitchen. The best photos will feature on the FutureChef website.

FutureChef’s Summer Kitchen is designed to ignite a passion for food and present younger generations with further career opportunities. Those who enjoy picking up new skills and knowledge will be inspired to take the next step and participate in Springboard’s FutureChef Programme for 2020.

The campaign is backed by the hospitality industry job board Caterer.com, and Head of Marketing Kathy Dyball said: “We want as many young people and parents to have access to free, useful and fun online resources throughout the summer holidays – to enjoy and get comfortable with cooking, inspiring the next wave of FutureChef students.”

Springboard’s FutureChef engages and inspires thousands of UK students each year to learn valuable skills, advance their knowledge and experience with food, from nutrition and safety, through to knife skills and cooking techniques. Older students are introduced to chefs and offered experience in a kitchen, revealing exciting career options and unleashing potential.