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Recent Articles - Page 98
Free-From Extends to Cosmetics and SkinCare
When it comes to being free-from, it is important to remember to carry this over into your cosmetics and skincare products too - as many ingredients are still absorbed into the body through the skin - and can cause irritation even when you don't 'eat' them orally. Last months Free-From Skin Care Awards brought to light some great companies who are available to help you negotiate the cosmetic and skin care minefield in a free-from way!
Mushroom Foraging at Ashdown Park Hotel & Country Club
Do you know your mushrooms from your toadstools? Are you interested in what is available to eat from the wild, but uncertain about what is safe? On Sunday 5th October, Sussex's luxurious Ashdown Park Hotel & Country Club is inviting guests to explore their enchanting woodland during their annual 'Mushroom Forage with Lunch' to go Mushroom Foraging with Fungi expert Kevin Sweet.
Giovanni Rana's Mozzarella, Tomato and Olive Ravioli
Packing every bite with the finest ingredients, Giovanni Rana has been recognised as a symbol of good taste and quality products, creating fresh pasta for people to enjoy at home for more than 50 years. Join Giovanni Rana in the Italian Kingdom of Pleasure (the kitchen) to discover the perfect pairing between prince of the condiments (the olive oil) and queen of the kitchen (the pasta).
As the Summer Shines Ahead, So Does the Season for Making Jam
Over recent years the UK has seen a revival in jam making as we've got back in touch with our heritage of preserving the bounties of summer and autumn. Aside from being wholly delicious, home-made jam is fun to make and gives you control over the level of fruit and sugar content. And this year is one of the best years ever to turn your hand to jam making. The mild winter and sunny spring have given rise to a prolific soft fruit season starting with an abundance of plump and juicy raspberries and strawberries.
Reaping the Home Grown Harvest from our Allotment
It has been three months since we told you about our new venture to 'grow our own' on a small allotment space we have been given. This past week has seen us harvesting produce that has matured, learning a lot about what not to do and freeing up space for some more seeds to grow.