Pies And Pastries
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Saturday 13 October 2012
Friday 12 October 2012
This week I've been eating... burritos
Monday 01 October 2012
The so-called “pasty tax” comes into force today amid warnings that it could tip struggling businesses “over the brink”.
Friday 31 August 2012
Ingredients to serve 6
Saturday 25 August 2012
Thursday 23 August 2012
They were the close-knit group of backroom colleagues who propelled Mr Cameron into Downing Street – sharing junk food, long-distance train trips and the frustration of opposition.
Tuesday 07 August 2012
Bakery chain Greggs' success in fighting off the Government's unpopular pasty tax failed to rub off on the company's sales figures today.
Monday 06 August 2012
Exploring China: a Culinary Adventure is presented by a veritable Marco Polo of kitchen equipment, a heroic figure who ventured East and on his return transformed the cooking techniques of the Occident.
Sunday 05 August 2012
My earliest food memory… My nan's mince and potatoes: it was the first time I went back for seconds of anything. Her cooking was always basic but very tasty. Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie, or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.
Saturday 28 July 2012
Serves about 10
Wednesday 11 July 2012
Sports Minister furious over his party's proposal which will rake in £5m a year... but deter people taking part in sport
Friday 29 June 2012
This week I've been eating... Donostia cod cheeks
Friday 29 June 2012
Dubbed by French Vogue the "Picasso of pastry", Hermé was first apprenticed to a master pastry chef at age 14. He is praised for his chocolate desserts but worshipped for his macarons. He opened his first shop in Tokyo in 2000 and has since opened six more in Japan, one in London's Belgravia, and six in Paris. Hermé is the only pastry chef to have been made a Chevalier de la Légion d'honneur.
Tuesday 19 June 2012
Birmingham’s famous Balti curry could soon have protected status throughout the EU, meaning anyone wishing to use the “Birmingham Balti” brand would have to follow strict guidelines on the traditional recipe.
Saturday 16 June 2012
The Chancellor should heed the wise words of his colleague and stop blaming others
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