Food & Drink

Boil some potatoes, whole carrots and towards the end of cooking add the calibrese and broad beans. While this is cooking, melt organic butter and olive oil in a wok, add courgettes, then some onions, followed a few minutes later by roughly chopped black kale and spinach.

Drain the other veg and toss it into the wok to coat it in the buttery oil, season and serve.

Click here to find out more about Shillingford.

Or click here to watch the video 'Food for a sustainable future.

All Vegetables from www.shillingfordorganics.co.uk

Budding young chefs in Exeter are being given the chance to roll up their sleeves, put on their aprons and show off their culinary skills at Fun Kitchen cookery workshops.

During the summer holidays children aged between eight and fourteen, are being invited to cook up a selection of scrumptious treats and mouth-watering dishes in the Fun Kitchen at St Peter's Church of England School, Exeter. ​

To fit around parents' busy working lives, children can be can dropped off from 8.30am with an entertaining and fun-filled day of cookery activities going on until 5.30pm.

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How meat is raised matters so much to Ian Dent and Diana Hunt that they have recently co-opted a farm between their two establishments, The Millbrook Inn at South Pool and Gara Rock at East Portlemouth where they are rearing pigs, lamb, ducks and hens.

And as the farm becomes established soon their menus will not only specify the exact field in which the meat was raised, but focus on what is available at the farm at the time.

Ian Dent and Diana Hunt, who purchased the pub this year from the South Pool community and also took over the nearby Gara Rock restaurant in March,...

Neil Parish, MP for Tiverton and Honiton, attended a recent Food Standards Agency reception and is pictured here getting to grips with the Agency’s Food Safety Week ‘Kitchen Check’ A recent survey1 by the FSA showed that more than 80% of the UK public admitted to one or more habits that put them at risk of food poisoning, including 1 in 3 people not checking ‘use-by’ dates, with 85% of them instead wrongly using the ‘sniff test’ and 68% just checking the colour – even though this will not always reveal whether food is safe to eat. Also 1 in 3 people admit they would eat food that has been...