Kelly Eroglu, 40, from South Wales, has saved up to £18,000 in the past five years by buying reduced food and has now started a Reduced Grub blog to share her recipes for family meals for 50p to £1 a portion. A minced beef tortilla tower serves four and costs less than £3 worth of ingredients (top left); lamb stuffed aubergine for four is just 75p a portion (top right); six servings of saucy meatballs with spaghetti costs just £4 (bottom left) and stuffed sea bass is only £1 a plate (bottom right).
New app reveals shocking amount of sugar in everyday foods
Jessica Siskin, from New York, began experimenting with the cereal three years ago and has since created everything from emojis to Kim Kardashian's famous behind.
He really is Mclovin' it: Fast food fan embarks on 53 country odyssey to discover the best regional dishes served at the Golden Arches... Including the McTuna Pie, a McCrab Croquette and the mash potato-topped McHokkaido
James McGowan (bottom right), 28, a software developer from Amherstburg, Canada, has tried a burger topped with mashed potatoes in Sapporo, Japan (upper left), a crab croquette burger in Okinawa, Japan (bottom left) and a tuna pie in Udon Thani, Thailand (upper right next to a chicken and cheese sandwich). He weighs less now than when he started blogging, eats home-cooked meals and avoids deep-fried foods whenever possible. McGowan, who says he is lucky to be able to work wherever WiFi is available, is now based in Bangkok and travels for pleasure, trying various McDonald's across the globe (map, pictured). In his latest post, McGowan recounts a disappointing encounter with a 454-calorie burger topped with bacon and mashed potato, which he had in Sapporo, Japan.
How to make the chocolate ball dessert taking the web by storm: As hypnotic videos for melting domes go viral, we recreate the treat - with spectacular (and messy) results
Showstopping melting dome puddings that see chocolate orbs melt under a stream of sauce are storming the internet so Emily Hodgkin, 24, from London, put the method to the test. With just a few bags of chocolate chips and some balloons, the FEMAIL writer created the delicate ball (top centre), over which she poured her creamy sauce (top right), and watched it melt away (bottom centre) to reveal a brownie and ice cream sundae hidden within (bottom right).
Works of art... or too much time on their hands? The parents painstakingly packing bento box school lunches for their children
Once upon a time, a school lunch consisted of basic foods designed to fill your child up till tea time, while giving them a dollop of fruit and veg at the same time - a ham sandwich, a bruised apple and a packet of salt and vinegar chips, maybe. No more. Thanks to a new bento box lunch trend, kids on Instagram (and mothers with too much time on their hands) are being sent to school with edible artworks to show off to their friends in the playground, creating wild competition over who has the most attractive food.
The shocking amount of sugar in your favourite hot drinks: Investigation reveals some contain up to 25 teaspoons per cup
FOOD BITES: This week's wish list
Click on each image for the full story...
- ICE CREAM DREAM
- Buy 3 NUT BUTTER
- Buy MATCHA GREEN TEA
- Buy MACA ENERGY
- BUDGET WINES
- Buy CABANA KICK SAUCE
- Buy GIN TWISTS
- Buy MUSHROOM MAGIC
- SPRING CORDIAL
- Buy BLUEBERRY DAY
- Buy BIG BUNNY
- Buy FINE WINE
- Buy JUICE TIME
- Buy CAKE CUPPA
- PERFECT MATCH
- Buy COOL WHITE
- SPICE UP YOUR DRINK
- FLAVOURED CROISSANT
- Buy PECULIAR POPS
- VALUE FINE WINE
- Buy CHOC SAUSAGE
- SUPER SHLOER
- Buy COCONUT BREEZE
- Buy COMPTOIR COOKING
- ICE CREAM DREAM
- Buy 3 NUT BUTTER
Whole Earth extends its range of organic nut butters with this wonder. The new 3 Nut Butter spread features a smooth blend of pecans and peanuts with crunchy walnut pieces. They already do Cashew, Peanut and Hazelnut 3 Nut Butter spread. Yum.
Panut, Pecan & Walnut 3 Nut Butter spread, £3.29, Whole Earth.
Pukka's Mint Matcha Green tea is a yummy blend of organic Sencha and Matcha with spearmint and fieldmint. It gives a refreshing lift while easing your digestion after food. Great if you're feeling sluggish or weighed down. Both matcha and green tea boost your metabolism, too. Mint especially hels ease bloating and gas.
Pukka Mint Matcha Green Tea, £2.79 for 20 tea bags, pukkaherbs.com
Maca offers a whole range of exciting health benefits. As an adaptogen it aids the body in adapting to stressful surroundings and situations. It works to support the adrenal glands and the thyroid, directly lowering levels of stress. This, coupled with the fact that it is a natural, caffeine-free energizer makes it the perfect go-to supplement for modern day living.
Organic Maca Root Powder, £5.99, Nutriseed.UK
If you like the spicy things in life, you'll love the latest offering from Cabana. The legendary Spicy Malagueta Sauce can be slathered on chicken or steak for an extra kick. Dip your fries in it or get creative and toss it on a salad - it'll add pizazz to even the simplest dishes.
It's Gin O'Clock somewhere. That somewhere is in London at Sway, where Gin Twists are taking over this April. Ginspiration at its finest, you can sip on the simply refreshing Raspberry and Basil Twist, which includes Bombay Sapphire, a handful of raspberries, basil leaves and premium Schweppes Lavender tonic.
From drinking mushroom tea, eating dried mushrooms or taking a supplement, mushrooms - with their endless health and wellbeing benefits - are the hottest new foodie trend. Hifas da Terra's specialised supplement MicoSalud range has been developed to boost the immune system, target IBS, immunity and cholesterol. The Mico-Rei supplement pictured is said to help with anti-ageing the skin at a cellular level. Hifas da Terra Mico-Rei, £55.50, exclusive to Harrods.
BerryWorld announces the launch of National Blueberry Day on August 13, established to promote blueberries. To celebrate, try these blueberry, oat and pecan pancakes. Light, fluffy and oozing with the goodness of blueberries, these pancakes make a perfect breakfast treat. They are quick to make and the oats and pecans help sustain you through a busy morning. Follow the link for the full recipe.
The Lindt Gold Bunny is an Easter must-have but could you consume a 1kg version? Guaranteed to make a big impression, the giant milk chocolate Lindt Gold Bunny costs £39.99 and is so large it needs its own carrier case!
D&D; Wine is an online shop with a difference. Run by a team of sommeliers from restaurant group D&D;, some of whom have won the industry's highest awards for their lists. This all-round red will impress at any dinner party. Byron; Pinot Noir, Santa Barbara County, 2012 - £16.25
Dedicated to natural cleansing by way of delicious, organic and healing juices, 42 Juice is created by a hot young female duo in Brighton. The cold-pressed juices are said to minimise toxins and maximise nutrients so that the digestive process is eased and energy is able to be sent to other areas of the body, helping to heal, protect and boost cells from the inside out. Book a Cleanse (or opt for a Juice Box if you want to boost the immune system but don't want to commit to anything too hardcore) and these saintly yet tasty juices will be delivered straight to your door. Or if you find yourself in Brighton, visit 42 Juice's super-chic bar there.
If you're having a dry January then you might find it hard to resist the Corder Cool Climate Sauvignon Blanc from Cape London. But fear not, you can keep your New Year resolution to avoid the booze by letting it mature for at least four years. If you can't wait that long, enjoy it now for the subtle, clean and fresh flavour that complements chicken and salads. £11.99 from www.capelondon.co.uk
This Autumn sees the launch of PAUL's Limited Edition croissant range. Enjoy the authentic and buttery homemade French treat filled with fresh and flavoursome fillings and topped with a choice of flaked almonds, hazelnuts, pistachio and raspberries. Highlights include the Croissant Framboise, bursting with raspberries and frangipane cream. Other options include Praline, Pistachio and Almond, priced at £1.95 each.
Beetroot might not sound an obvious choice of baking ingredient but in the capable hands of Soho bakery Foxcroft & Ginger, the humble vegetable has been transformed into a key part of their new chocolate cake pops. Made using Fairtrade chocolate, the sweet treats are deliciously moist and ridiculously moreish. You¿ll never look at beetroot in the same way again! £2.50, Foxcroft & Ginger
Château Lagrange is going into Lidl stores on November 27 as part of a new 36 wine collection. It's the most expensive wine the budget retailer has ever sold, and it comes from an estate well known to claret lovers. The elegant, flavoursome wine provides satisfying drinking earlier than other Grands Crus Classés and will stay at a delicious level for several years to come. Who knew Lidl did so upmarket? £39.99
Carpo Chocolate Tubes are heaven shaped like a sausage. The dark ones contain 55 per cent cocoa and are dairy free and suitable for vegans and chocoholics. This Dark Chocolate Tube with Almond Croquant is our favourite. Carpo London is the first store abroad of Greek family company Carpo Hellas, specialists in premium nuts, dried fruits, chocolate, honey and coffee - basically all the indulgences in life. Visit the store on 16 Piccadilly street, buy online at http://www.carpolondon.co.uk/contact/ or call Carpo on 0207 287 7233.
Rum is our guilty pleasure but we're not always mad keen on the pirate stereotype that comes with it. Enter Koko Kanu. The crystal clear rum has a subtle coconut taste and a wonderfully smooth and velvety texture and best of all it has really pretty packaging so you can avoid any Long John Silver jokes! RRP £19.99
Tony Kitous has had the whole of London flocking to Comptoir for his Lebanese cuisine for over a decade and it can often be a struggle to get a table. But now fans of his food can enjoy it from the comfort of their own home as Comptoir has released its second cookbook, Comptoir Libanais Express. Tony brings you 80 new simple but delicious ¿express¿ recipes, perfect for pulling together fast after work, or for a quick but impressive feast for guests. £20, Random House
WHERE TO EAT THIS WEEK
Click on images for more info...
Next door to, in my opinion, some of the best Italian available in the capital there would have to be something significantly special at The Ninth on Charlotte Street to tempt me away from my usual haunts. London based chef Jun Tanaka offers a mash up of French and Mediterranean cuisine- which I admit at first, I was a little flummoxed by. However, a great thing happened as I was handed the menu ¿ I didn¿t know what to order. It wasn¿t that the menu was overcrowded but rather everything was causing me salivate. After much dithering I settled for rabbit confit lasagne which cannot be faulted, followed by roast quail, perfect in size and taste. The waiters will suggest that these are sharing dishes, which I have to say I struggled with (halving a roast quail is not the most elegant dinner etiquette). I would recommend choosing your own main which is all the better to enjoy the spoil-you-rotten food. My favourite Italian may have to step up its game.
MARTHA CLIFF
The Botanist in Trinity Leeds offers a wondrous concoction of botanical cocktails, craft beers and ales, Champagne and wine. A sublime social spot like not other, you also get live music and gourmet food inspired by European delis, rotisserie and BBQ.
Chiltern Firehouse and Sexy Fish may be hogging the headlines but there's another London haunt quietly stealing their clientèle. Enter M Victoria: the brainchild of Martin Williams, former MD of Gaucho, who has curated a stellar team including sommelier Zack Charilou and Executive Chef Michael Reid, previously of Le Gavroche. Offering arguably the best steak in town, M Victoria looks set to become a playground for the rich and famous. There's also a raw bar for sushi lovers (perfect for date night), a huge bar offering delicious cocktails and the pièce de résistance: a private members' club at the back of the venue, which offers guests their own alcohol locker. Oh, and there's a wine shop upstairs with an area for tasting (bring your clients here). Mr Williams really did think of it all. Beat the crowds and book in now.
Pizza Mondays are a thing. No really, they are. Strada are hosting £5 pizza offers every Monday after 5pm across their sites nationwide. Choose from any of their seven bespoke pizza pies. Maybe you're craving a Fiorentina with a bianca base, buffalo mozzarella, roast courgettes, baby spinach and a free range egg this week. Next week it could be a Parma pizza with tomato, buffalo mozzarella, Prosciutto di Parma, oregano and rocket. Mix and match your choices with your mates and enjoy their exclusive Prosecco Fiabesco Brut, NV Veneto for £4.95 a glass. That's your night sorted for under a tenner. Welcome to #PizzaMondays.
Ramen is easily accessed in London with dozens of Japanese eateries offering steaming bowlfuls of flavour ¿ the trouble is how to settle on one for a much needed pick-me-up/ heat-me-up. Well if diversity is what you¿re after then Kanada Ya is the place for you. What sets this authentic ramen bar apart from its siblings is the alternative concoctions bubbling away in the kitchen. Although they offer the ol¿ reliable and truly delicious pork ramen their new additions to the menu include a truffle ramen which takes rich and tasty to a whole new level with the addition of truffle paste. For those with a taste for fire their Gekikara features a spicy `tan tan¿ style minced pork adding a kick to the delicious bone broth. In addition they have just started selling Matcha whippies THE instagrammed dessert of 2015. So get down to Kanada-Ya experience and share!
MARTHA CLIFF
Celebrate the arrival of Spring in style at luxe Japanese haunt, Sake No Hana. The restaurant from the Hakkasan family houses a beautiful and Instagram-friendly sakura cherry blossom garden from 21st March to 18th June. Inspired by hanami, the centuries-old Japanese tradition of celebrating the fleeting cherry blossom, Sakura at Sake no Hana offers guests the chance to enjoy the transient beauty of the flowers in the heart of Mayfair. As well as an aesthetically pleasing interior, a limited edition seven course menu has been created for guests to enjoy, featuring a cocktail, a bento box created by Executive Head Chef Hideki Hiwatashi, a dessert and macarons. Sakura at Sake no Hana¿s limited edition menu is available for lunch and dinner in the bar and restaurant sushi counter from 21st March to 18th June, Monday to Saturday, for £34 per person. To book a table call 020 7925 8988 or email reservations@sakenohana.com.
London is saturated with restaurants offering top quality fish, but Beirut-born brand Salmontini just went and trumped them all. Nestled in swanky Belgravia, Jason Bassili's new haunt has made its way over from the Middle East - and we are welcoming it with open arms. Offering unparalleled luxury in the coziest of settings, the Pont street eatery is the perfect date night setting. Possibly the most sumptuous sushi currently on offer in the capital, the team are putting their own spin on the classics. Menu highlights include 35 days aged Rib-eye steak served with Dauphinoise potatoes and wild mushrooms, Crispy California Maki with crunchy tempura crumbs and a Salmon Kaware drizzled with black truffle oil.
If you¿re heading to Le Menar I would suggest taking your appetite and more importantly a plus one or maybe even a two or three. Glancing at the extensive menu you¿ll be hard pressed to place your order at the cosy North African restaurant in the heart of Fitzrovia. Eager to try as much as possible I order about seven courses and to my horror they are all absolutely delicious. The Spiced Lamb Rack (lamb cutlets) might be the best I have ever had and the side of Smoked Aubergiene Moutabal is honestly heavenly. Other favourites included the scallops that were so fresh I could well have been sampling them from the fishing boat, from which they were caught. The chef Vernon, was a delight and is happy to provide recommendations for the evening if you are unsure. And best of all he wasn¿t the least bit judgmental that my guest and I managed to devour all seven courses¿
MARTHA CLIFF
The Savoy's riverside restaurant Kaspar's appoints new executive chef Holger Jackish. His new direction centres on British seasonal food and locally source seafood; beautifully prepared and elegantly presented. The perfect spot for relaxed lunches, and early evening drinks and bites, Kaspar's all-day offering also features succulent meats from the grill alongside lighter bites and cured fish platters at the seafood bar.
Tibits is a vegetarian and vegan restaurant offering up a guilt free, comprehensive menu that changes daily, with dishes inspired from the Mediterranean through to Asia, all produced with largely organic and all GM-free ingredients. Check out any of their seven branches in London and Switzerland - or you can recreate eighty of their most coveted and mouth-watering recipes at home with their new book co-written with Rolf Hiltl, Vegan Love Story.
Spring is in the air and it¿s bringing the freshest new flavours to the belt as YO! Sushi unveils a major shakeup of its authentic Japanese menu. From Japanese Seabass Ceviche to Yuzu Cured Salmon, the new dishes celebrate the joy of Japanese cuisine at its best. YO! Sushi also becomes one of the few UK restaurants to offer a most delicious delicacy - Albacore Tuna - which will excite fans in the forms of either Tuna Tataki or Nigiri with Truffle Ponzu. To really put a spring in your step, the latest superfood ¿ seaweed ¿ is in abundance on the belt and Miso Dumpling Ramen and Beef Curry Ramen join the ranks of the super popular ramen dishes on offer.
Set in the heart of Marylebone, 108 Brasserie has been about for a while but an exciting new menu and a trendy bar scene has attracted a new clientele as well as maintaining its already incredibly loyal fans. The evening menu is made up of simple yet British foods and there is probably at least one thing that you are yet to try, coming as a sigh of relief in the city where most people can recite the menus of their favourite restaurants. I sampled, with some interpretation, the crispy pig cheeks and they were the perfect balance of exciting and moreish new flavours. The Octopus Carpaccio is also worth a recommendation not only for its impressive freshness but also for the pure beauty exuded on your plate. It may sound far from fast food but the service couldn¿t be more efficient. In fact when the desserts took more than five minutes to arrive I was met by an almighty apology and two glasses of whisky. I am becoming ever so much more patient.
MARTHA CLIFF
Breakthrough Bake Off: Make cakes to raise funds for charity
Click on image for recipe featuring Bottlegreen cordials
Ingredients
250g plain chocolate
50g amaretti biscuits
100g ground almonds
150g caster sugar
100g softened butter
4 medium eggs
4 tbsps bottlegreen pomegranate & elderflower cordial
100g fresh cherries
Icing sugar
Method
Pre-heat oven to 180c/gas mark 4. Line a 20cm springform tin. Melt 150g of chocolate. Blitz amaretti biscuits, ground almonds and sugar in food processor, add the butter, eggs and 2 tbsps of cordial, process again. Add melted chocolate and briefly process. Pour mixture into the tin, cook for 35-45mins. To finish the cake, cut melt remaining chocolate and mix with 2tbsps of cordial and cut star shapes out when it's set. Decorate cake with icing sugar, stars and chocolate dipped cherries. www.breakthrough.org.uk/bakeoff/
Ingredients
5 egg whites
275g light brown muscovado sugar
300ml double cream
8 tbsps Bottlegreen lime cordial
Selection of tropical fruits, such as mango, papaya, passion fruit and kiwi
Method
Pre-heat oven to 140c, gas mark 1. Line a large baking tray with non-stick baking paper. Whisk the egg whites in a large bowl until stiff, gradually add sugar. Pile the meringue into the centre of the lined baking tray, spread to approx. 25cm, swirling the meringue into peaks, make a dip in the centre. Cook for 1 hour 20 minutes. Place 6 tbsps of the Bottlegreen lime cordial into a small saucepan, bring to the boil and simmer until syrupy, cool. Whisk the cream and the remaining cordial until standing in soft peaks. Prepare the fruits, spoon the cream into the centre of the pavlova, arrange the fruits on top, drizzle over the cooled syrup and serve cut into slices.
www.breakthrough.org.uk/bakeoff
Ingredients
5 egg whites
275g caster sugar
25g flaked almonds
284ml double cream
200g fresh cherries
4 tbsps bottlegreen pomegranate & elderflower cordial
1 tsp arrowroot or cornflour
Method
Pre-heat the oven to 200c, gas mark 6. Line a baking tin with baking parchment. Whisk egg whites until stiff, gradually add the sugar.Spread the meringue into tin and sprinkle with almonds, cook in the oven for 5 minutes, reduce the heat to 170c, gas mark 3 and continue to cook for a 20 minutes. Meanwhile, stone the cherries, place in saucepan with cordial and cook until softened, stir a little of the juices into the arrowroot/cornflour, add to cherries and cook until thickened, cool. Place a tea towel covered with greaseproof paper on the work surface, tip out roulade with the almonds on the bottom. Whisk the cream into soft peaks, spread over the roulade followed by the cherry filling and roll.
www.breakthrough.org.uk/bakeoff
175g (6oz) butter, plus extra for greasing
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour
50g (2oz) desiccated coconut
6 tbsp Bottlegreen Lemongrass & Ginger cordial
50g (2oz) icing sugar
50g (2oz) stem ginger in syrup, drained and thinly sliced
Fine strips of lemon zest
Method
Preheat the oven to 180°C, Gas Mark 4. Butter a 1.2 litre capacity non-stick ring cake tin. Beat the butter and sugar until light and creamy. Beat in the eggs. Fold in flour using a metal spoon. Add coconut, then gently stir in 2tbsp of Bottlegreen Lemongrass & Ginger cordial. Spoon into the cake tin. Bake for 45 minutes. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this over top of the cake. Leave cake to cool. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Top with sliced ginger and lemon rind.
www.breakthrough.org.uk/bakeoff
325g softened butter
225g golden caster sugar
4 large free range eggs
225g self raising flour
2 tsps baking powder
250g strawberries, chopped
3 tbsp Bottlegreen pomegranate and elderflower cordial
200g icing sugar
250g Mascarpone cheese
50g prepared seeds
Pink colouring
14g freeze dried strawberries
150g white chocolate
Heat chopped strawberries with tbsp of cordial for a few minutes. Pre heat oven to 180c, gas mark 4, grease 3 x 18 cm cake tins. Beat the 225g butter and sugar, gradually add eggs. Stir in flour and baking powder followed by cooled strawberries and a little pink food colouring. Divide between tins, bake for 25-30 minutes. Beat butter and icing sugar with cordial, add mascarpone and a little food colouring, divide the mixture in half and add finely chopped strawberries and pomegranate to one half. Divide the icing with fruit between layers. Spread the remaining icing and decorate.
150g digestive biscuits
50g butter
450g full fat soft cream cheese
2 tbsp cornflour
4 tbsp Bottlegreen Elderflower Cordial
2 free range egg yolks
150ml sour cream
8 tbsp Bottlegreen Elderflower Cordial
2 gelatine sheets
400g summer berries
Icing sugar
Pre heat oven 200c, gas 6. Line the base of a 20cm/8in tin. Crush the biscuits, melt the butter and mix. Press into base of tin, bake for 8 minutes, cool. Reduce oven to 150c/gas 2. Place cream cheese into bowl, mix a little of the cordial with the cornflour to a smooth paste and add to cheese with the remaining cordial, egg yolks and sour cream. Whisk until smooth, pour into tin and cook for 45-50mins. Cool in tin. Make the topping by soaking the gelatine in cold water then place the cordial in a small pan. Add 8 tbsp water and gently heat. Stir in the gelatine until melted, cool. Top cheesecake with berries. Spoon glaze over, place in the fridge to set.