Assumed knowledge? how to fillet a fish.

Is it me? or do recipe books assume a level of knowledge on the part of the reader that often does not exist. To that end I offer you this video featuring chef Nathan Outlaw, a Robert Welch Signature range filleting knife and a cod, dealing with this very subject. 

Can Mary Portas save the high street?

As an independent retailer in the throws of closing a high street shop in the north of the country I have my doubts. I make no excuse for making note of the north as further south, say Birmingham and further on, trade seems to be more insulated against the current problems. Mary Portas is a very clever woman at what she does, a sort of smarten yourself up, check your offer, rethink your displays, smile and say hello to the customers routine. However can she deal with the more fundamental issues affecting small shops, like persuading landlords to overturn the upward only rent reviews and relate the rent to footfall. Then get the local councils to change their thinking on parking charges and business rates that are an important source of local government revenue. And get the collective powers that be to discuss potential incoming tenants with a view as to how that might affect the retail mix of the town or area. The best of shops will struggle without customers with cash in their pockets to spend. Good luck Mary.

Induction Cookware

I think this type of heat source is a great idea. However there have been a number of people who have fallen foul of poor advice when buying new cookware. The worst of course being that the cookware is not induction friendly. The easy test is to check that a magnet stays firmly on the base of the pan. It is important that the correct size of pan is used on each ring. This relatively new and economic cooking method uses magnetic fields to generate heat in the pan base. Always check the manufacturers instructions for induction compatibility.

Built like a tank, performs like a ballerina

Fissler Original Pro Collection cookware is brilliant. It is made fro 18/10 stainless steel, has stay large cool handles that allow you to grip the handle without your hand being too close to the body of the pan. Heavy, close fitting lids that allow you use less water. An integrated measure scale. An all stove suitable base which spreads the heat quickly and evenly and also retains heat allowing you to keep food hot and cooking slowly without being on the heat as you are getting ready to serve. Im sure I saw it being used on Raymond Blancs series on TV.

Kids rule at meal times

The future looks bright then. Are children really more aware of the benefits of home cooked food and the enjoyment and satisfaction that surrounds producing it? Kitchen and cooking savvy kids. They think they know everything, they do now. http://tinyurl.com/65ufecv

Jeff the Juggling Chef

Our very own Jeff the Chef tries his hand at a bit of juggling. Not with any old stuff, but with a cleaver, a chefs knife and an apple or is it a green onion? Cue for a song. See for yourself http://tinyurl.com/5r2j3qv

Can cook, can't be arsed

Hats off to tired mums after years of cooking for the family, I suppose it is a minority who honestly love to create rather than churn out meals day after day. Food though is a huge pleasure, so how to get those creative or even just the bothered juices flowing again. Read this article, clearly someone who ran low, then on empty and finally on fumes before stopping altogether.  http://bit.ly/kUfQrt

Only two pears this year

The fruit trees are bearing good offerings this year, cooking apples and eating apples, sadly I cant recognise the variety. Loads of Victoria plums, so tasty as a dessert. But the poor old pear tree is having a struggle, just two pears and they dont look great, the leaves are badly marked with black spots which I assume is the reason the tree is not performing. Any advice??

Raised beds for home grown veg

I have earmarked an area in the garden which does not get direct sunlight all day but rather dappled sunlight. I want to put some raised beds there and grow some vegetables, I am thinking of using old railway sleepers but would welcome any advice not only on building the raised beds but what might be the best vegetables to grow in those conditions.

I love breakfast, how about you?

A good shower and then breakfast. I love it. Bacon and egg, sausage and egg, tomatoes on toast, mushrooms on toast, just toast with honey or delicious seville orange marmalade, cereals, maybe with some cream as well, fresh coffee or a good old cuppa, omlette, scrambled egg, bit of smoked salmon, boiled eggs, poached eggs and on and on. Tell us about your favourite way to start the day.