A Grand Day Out … take a tip

… pack a picnic or at the very least a packed lunch. Having just been banging on about wheels I'm not suggesting you trail round lugging a hamper from a certain grocers in Piccadilly!

Why might I make this suggestion I hear you ask – because there are very few places where you can purchase a snack, sandwich, call it what you will. There are other improvements in that there's more seating than previously so you can rest your legs and get your second wind. It's not an attractive look when you have no option but to sit on the floor – I jest not.

Back to the picnic idea. The choices for said snack at the Show were few and far between. We did actually consider signing up for the BBC Good Food Magazine offer – try 5 issues for £5 which gained entry into BBC Good Food Magazine Subscribers' Lounge but you can't sign up without your Bank details and I don't walk around with that information in my handbag. So, with limited choices we chose a crepe from a concession near the picnic areas – sweet or savoury – we opted for the savoury @ £6 per crepe – expensive, although tasty enough. What I didn't realise until it was too late was that the two small bottles of water purchased at the same time – at £2 each – gasp - was from Costco – for those not familiar, a membership based cash and carry which bears the Kirkland name. I can't tell you yet exactly how much they cost per bottle but rest assured I'll be backing up my mouth as soon as possible – if I had to guess probably in the region of 20p per bottle – watch this space.

I wouldn't have minded a concession for food – they must have made an absolute fortune. You'd like to think that whoever organises this gig and for the most part very well – might take another look at the “fast food” options and ensure that people get value for money.

Please don't think me a miser – it's a day out and I'd be the first to pay over the odds for a halfway decent sandwich in decent artisan bread or just more choice.

Old fashioned or not, I'm taking my own food and drink next time even if it means investing in a larger version of my wheels - at least they'll be lighter on the way home (in theory at least) although the more space you have, the more you fill with “can't live without” purchases!

Don't misunderstand me it's a great day out especially if you're interested in all things food related – my mission here is to make sure you get the absolute best out of your day and at least you set out knowing what to expect and if it's better, then yippee!

A Grand Day Out …

… in the words of the indomitable Wallace and Gromit, although it was Birmingham (the NEC to be precise) not the Moon, specifically a pilgrimage to the Good Food Show Summer. I hope you realise what a sacrifice I make on your behalf, for research purposes you understand.

This was my first visit to the Summer version - what was a bonus though, for anyone considering a day out in the future, your ticket entitles you to Gardeners' World Live too if that's your bag.

Which reminds me, speaking of “bag” allow me to pass on the downside to spending the day at a food show – you buy stuff – it matters not that you have a will of iron – wave goodbye to it as you enter the hall. It's as if one becomes devoid of all sense of reason, the practical consequence of which – apart from a huge dent in your credit card – is you have to carry these purchases that you cannot possibly live without.

I speak from experience - the last time it took me two days to recover the feeling in my arms!

I was determined not to suffer for my art the next time and invested in a crate on wheels – so much more acceptable than a shopping trolley – I know I'm no youngster but I cannot yet face the phrase. I think I purchased mine from Lakeland but they are readily available and not expensive – check out your favourite search engine.

A really neat piece of kit – it takes up no space at all and even a klutz like me can release the clips at the sides, flatten down the base and away you go – it's like a “carry on” - the best money I've ever spent and I love the colours. I am happy to report that my arms are fine, thank you for asking.

Check out my secret weapon – actually not so secret since most everyone I saw had the same idea – have a look. Three photos to follow, one showing storage and the other two “wheels up” and the cover.

The other piece of advice – again if it's up your alley – is book your ticket ahead. If you do this you can also book a ticket for the Supertheatre (at different times) during each day of the Show for your favourite celebrity chef. You can probably try and get a ticket on the day but the Show I went to looked very busy and there didn't appear to be too many seats left. More about the Supertheatre experience later.

It's not expensive – tickets cost £3 and there may be last minute availability but if you want to avoid disappointment book ahead. Total cost £19.50 entrance and £3 for the Supertheatre – great value.

If you shop at Waitrose and read their Magazine keep your eyes open for a money off voucher – I got £5 off my tickets and I'd expect that you'll find the same for the November Show.

Plenty of time therefore to buy your wheels!

A splendiferous snack …

… and seasonal

Another childhood memory. We didn't have a huge garden but Mum would usually set peas. We would go and pick them – which was when my addiction to fresh peas began. I was banned from harvesting the crop because I never brought any indoors – I podded and ate as I went. There is truly nothing more delicious.

As a grown up and visiting Mum she'd forget my “passion for peas” - we'd sit at the kitchen table and she'd watch as I took the pod from the colander split it open and eat the contents, placing the empty pod on newspaper ready for the compost – perpetual motion – it took a few minutes before she realised she wasn't likely to finish up with any peas at all!

Moving on to present day I don't try and pretend any more. Thankfully, if you see what I mean, the season isn't a long one so to hell with it, I'll pod and eat peas to my heart's content and I don't care who knows it.

So much so that I purchased my first “hit” last week.

Think about the process – you pod, you release probably about six baby peas by however many pods in a consignment – it's hardly what you'd call over indulgence – how virtuous can you get – you could even stretch a point and call it a work-out!

Ahem – you want the health benefits – don't say I didn't warn you - how healthy can a person be – a shortened list – vitamin K, manganese, dietary fibre, vitamin B1, copper, vitamin C. I could go on but it's a long list.

Here's an idea – if you've children or grandchildren who are anti veggies or anti green buy a bag of peas, wash them and put them in an attractive bowl in the centre of your table, say nothing. As you pass the table, plunder a pod – demolish the contents and leave the empty pod by the bowl – repeat!

Just a little experiment.

A seasonal thought for the day …

… roast your rhubarb

If you're lucky enough to grow rhubarb in your garden then you'll know that this year's crop is beyond good.

I don't grow it but I have a friend who does and last week he gave me over a kilo picked from his garden that morning.

Such a present deserves with respect and because I knew I'd never use that quantity freezing sounded like a plan – I needed to consider how best to treat my present.

Some of you out there may remember the traditional “stewed rhubarb” when it's thrown into a saucepan with sugar and water and cooked within an inch of its life. “Stewed” is such an unpleasant word and evokes for me, nightmare visions like sprouts cooked in October for eating on Christmas Day – I know that's extreme but hey, if you are of a certain age you'll know exactly what I'm saying.

Roast Rhubarb

550g rhubarb

85g demerara sugar

Pre-heat oven 200c/180fan/Gas 6

Top and tail the rhubarb and wash, wipe with kitchen roll. You can cut the rhubarb how you like either lengthways, as a guide if you have slim stalks you can cut to the length of your index finger - approximately 5-6 cms. If you have thicker stalks then chop into pieces of 3cms – try to make sure they are of a similar size so they cook evenly.

Cover with foil and roast for 15 minutes. Remove the foil shake and roast for another 5 minutes – you should finish up with tender fruit and syrupy juices. Test with a sharp knife – it should be tender and keep its shape. Cool.

Freeze in the “pour and store” bags – with the usual proviso - always freeze in small portions – you won't waste any precious treasure.

Serve with or without a crumble topping and the home-made no-churn vanilla ice cream mentioned on the blog.

You're ready to rumble – or should I say crumble. I'm so sorry.

Beautiful bread

In an ideal world where I had nothing else to do I'd make bread every day, except that if I did make bread every day I'd eat it!

I've never been able to walk past a bakery without this magical force dragging me in so I can (as my friend once put it) rescue a roll.

Hey, I can think of worse things.

Here's a question – how many of you out there possess a bread maker – how many of you use it – how many of you have used it once and then committed it to the darkest depths of the garage or shed where it will gather dust, never to see the light of day again.

I did have one years ago that was a gift. I did use it from time to time but, as with most gadgets and gizmos its not the end product that's the problem it's all the faffing and messing around with humungous pieces of kit. I liken it to ironing – it's not the ironing I hate it's getting out the board and assembling all the kit to do the job and then to add insult to injury you have to clear up afterwards!

Anyway, bread making generally speaking is time consuming too so, here's my antidote – make soda bread – in 30 minutes.

Soda bread – rapido

170g self raising wholemeal flour

170g plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml buttermilk – you may need

an extra drop and so purchase in a 300ml pot

is convenient.

Pre heat your oven 180fan/200c/Gas 6.

Tip the flours, salt and bicarb into a large bowl and mix.

Make a well in the centre, pour in 290ml of buttermilk and mix quickly with a large fork until you have a soft dough formed. You may need an extra drop if your dough is too stiff but take care it should not be too wet or sticky.

Turn the dough onto a lightly floured surface and knead briefly.

Form the dough into a round a flatten slightly. Place on a lightly floured baking sheet.

Slice an “x” on the top of the loaf and bake for 30 minutes – the base should sound hollow when tapped.

Just to confuse the issue I've found buttermilk in different weights. A low fat version weighing 284ml and a full fat version weighing 300ml.

Stress ye not – either weight will do the job but if pushed I think I'd prefer the full fat version.

Here's the result :

Happy baking.

Serious stuff… be safe

I suppose most of us have suffered with food poisoning at some time or another. It is caused by eating contaminated food – most of us have heard of salmonella or Escherichia coli (E.coli) to name but two.

Food poisoning occurs not just from restaurants and fast food places – in fact you are just as likely to catch it from badly prepared food in the home.

I've already mentioned hand hygiene and washing down workshops and dishcloths too. Cross contamination is the transfer of bacteria from contaminated foods, for example, raw chicken to direct contact with food already cooked. By storing raw foods incorrectly for example storing raw chicken breasts in your fridge not in an appropriate container and allowing it to drip onto cooked food. You can also transfer – cross contaminate – by not washing your hands or via a dirty dishcloth.

Do I have your attention? When “fridging” raw meat and poultry ensure it is contained properly. Store the raw meat and poultry on the lowest shelf of your fridge. Store cooked foods away from raw.

I know this will sound ridiculous but I always think of raw meat and poultry as dirty – in fact it is since until you've cooked raw foods you've not destroyed the bacteria.

Whilst we're on the subject of poultry – under no circumstances ever wash meat and in particular poultry before cooking. Think of CSI – you've seen the investigators use Luminol which highlights blood, invisible to the naked eye at a crime scene – your kitchen will look just the same – except it won't be blood it'll be bacteria you've spread all over your kitchen!

Ensure that cooked foods are cooled and “fridged” as soon as possible.

Follow cooking instructions properly particularly where meat and poultry products are concerned.

Make sure your fridge is at the correct temperature – i.e. below 5c. By keeping your food cold you prevent the food poisoning bacteria from growing – fridge thermometers are not expensive.

Use by and best before dates – what is the difference?

A “Use by” date is on foods that go off quickly, smoked fish, meat products, ready prepared salads with dressings – always follow instructions with such products and keep them in the fridge. You can “suspend” use by dates by freezing and therefore extend the life of a product – provided of course that you check that it can be frozen. It can also avoid wasting food. Make sure though, that if you do freeze any such product that you pay attention to how it should be defrosted (or not) and cooked.

A “Best before” date usually applies to a much larger range of foods – i.e. tinned, dried or frozen and is more about quality than safety issues. Having said that I wouldn't purchase tinned foods where the tin is bumped or damaged in any way – just my personal foible!

Chopping boards. It's difficult to understand that there might a “chopping board fashion” - it's a bit like saying that red wine is good for you for a time and suddenly it's not – the same applies to chocolate (albeit dark chocolate). Wooden boards were considered to be taboo and you should use plastic and so it goes on. What you can get nowadays are boards that are dishwasher safe – take care when choosing sizes. Ideally you should have six different boards of different colours for raw meat, raw fish, cooked meat, salad & fruit, vegetables and finally bakery & dairy.

There are deals out there!

Serious stuff… food hygiene in the kitchen

Soooo boring – I can hear you groaning from here!

Tough – it's the time of year when you do all sorts of crazy things, like eat outside – that is if we ever get any summer weather.

I know before I begin that you'll already be aware and observe what follows, anyway, humour me and who knows, there might be something on the list that you hadn't thought of.

This is not meant to be an exhaustive list, just a few basic bits and pieces :

You don't have to use fancy expensive antibacterial sprays. You can't beat hot, soapy water for your work surfaces. If you want to use a spray and I do from time to time I use Milton – if it's good enough for babies it's good enough for me – check out the baby aisle.

I hate and detest (you get my drift) dishcloths, that is to say the type that has to be washed. If you use your washing machine daily then fair enough. If you don't then it makes no sense on any level that a cloth sits and breeds all kinds of yuk. I know that you'll call me names when I say I use disposable dishcloths. I know that it might be considered wasteful and expensive but in this day and age of competitive “supermarkets” and “pound shops”, that's my excuse and I'm sticking to it.

Tea towels – yep I get that they have a place but the best way of “drying pots” is to air dry. If you have a “magic box” (aka dishwasher) you'll know that when your cycle is complete and you open the door if you wear specs they completely steam up and the contents is too hot to handle. You'll not get any more hygienic since the washing cycle is at such a temperature the contents is squeaky clean.

Did you know … that the kitchen sink contains more germs than in a bathroom? Bacteria are on our hands, on raw food and on our pets too. It's imperative that you begin with hand hygiene i.e. washing after touching pets, waste bins, before and after touching raw food and obviously before cooking.

Recently I mentioned in A bit of red wine about the lack of kitchen hygiene shown by celebrity chefs – I do appreciate that it doesn't look trendy to talk about boring stuff like education of the food/kitchen sort – may be the celebrity chefs could consider giving something back and include a nugget of knowledge – after all they reach massive audiences.