Can do attitude
Yes, it's a can opener. It does what it says to the can. When canned food was invented nearly 200 years ago, you had to go at it with a hammer and chisel. Pull-open cans came along in 1966, but still haven't taken over. So we all need one of these to take the top clean off the tins we'll admit to: Ortiz tuna from Spain, cassoulet and goose fat from France, chick peas and consommé - anything except carrots. Addis Best Cut Can Opener is £6.99. Call 0800 515300 for stockists.
Knead to know
The Britanny-born baker Richard Bertinet has yeast in his soul. His first book, 'Dough' (£19.99, Kyle Cathie), makes baking baguettes, focaccia and honey and lavender loaf look so easy you'll want to try your hand at his quick answer to kneading, also shown on a DVD. Also this month his cookery school ( www.thebertinetkitchen.com) opens in Bath. If even 'Dough' is too tough, 'Quick Breads' by Liz Franklin (£12.99, Conran Octopus) gives the low down on loaves without yeast and no kneading.
A model food festival
All this weekend Abergavenny celebrates food with a feast for all senses taking in music and art, tastings, markets, demos, talks and walks (www.abergavennyfood festival.com). Local, national and international (Anthony Bourdain's come from New York) food heroes take over the Welsh town. And tomorrow - as part of the York Festival of Food and Drink's packed programme (www.yorkfestivaloffoodand drink.com) until 25 September - our hero Mark Hix holds a children's cookery class.
To match their terrific cheeses, The Fine Cheese Co in Bath has created these exquisite jars of fruits for cheese. Intensely concentrated, fruity, sweet but tangy, they're modern versions of traditional fruit purées such as the English damson 'cheese' and membrillo, a quince paste eaten in Spain with manchego. £3.25 for each 113g jar from The Fine Cheese Co, 29 & 31 Walcot Street, Bath (01225 448748) or mail order by phone or www.finecheese.co.uk, and from delicatessens nationwide.Reuse content