The Speciality and Fine Food Fair 2011 at Olympia, London from 4th - 6th September 2011 Provenance; artisan; regional; foraged; slow food: these are just some of the words that have been catapulted from the niche world of high end 'foodies' to become part of everyday culinary language, thanks to our unremitting passion for speciality and fine food.
The Beany Banger Bake uses spicy sausages, mixed-beans and a smidgen of treacle to create a tangy rich sauce that is delicious mopped up with chunks of bread.
"This recipe is perfect for an alternative Sunday lunch or light dinner, perfect for spring and summer. The dish is inspired from my time working in the middle east and is a classic combination with nutty texture of the quinoa that compliment the subtle flavour of early season lamb.
My Big Fat Sharing Breakfast is the perfect way to start the day, and cuts down on the washing up. The one pan 'full English' includes chunky sausages, mushrooms, new potatoes, tomatoes and eggs all cooked together in the oven.
Every September 22nd people from around the world get together in the streets and neighbourhood blocks to remind the world that we don't have to accept our car-dominated society. We hope to see you on the streets!
A recipe that had to be included in any countdown of favourite sausage dishes, Sweet 'n' Spicy Bangers and Mash uses pork and chilli sausages, five spice, star anise, plums and pumpkin mash and is the perfect combination of Autumn flavours.
