Greece and her beautiful islands are a hot-spot for holiday-makers looking for sunshine, relaxation and historical sight-seeing. If you a travelling to Greece this year, be sure to make the most of your visit by sampling some of the traditional food available. Greek cookery shows Italian, Balkan and Turkish influences, and makes the most of ingredients readily available in the region. Delight your tastebuds and take home some culinary inspiration with these delicious dishes from Greece.

Tzatziki

With its refreshing, cool taste, tzatziki is a dip made from yogurt, cucumber, mint leaves, lemon juice and garlic. In Greece, tzatziki is often served with grilled meats and salads, so it is ideal for a summer barbecue - whether you are at home or away. If you want to make your own tzatziki, simple blend the finely chopped garlic and cucumber with crushed mint leaves and lemon juice, and stir into the yogurt, seasoning to taste. Refrigerate for a couple of hours before serving to allow the flavours to infuse.

Dolmadaki

Dolmadaki are vine leaves, wrapped around a mouth-watering filling of meat, rice and vegetables
and served with tzatziki. Some restaurants also offer alternative fillings such as sultanas and pine nuts. Dolmadaki are very easy to make - you can use cabbage leaves if vine leaves are not readily available. In ancient mythology, dolmadaki with nectar and ambrosia were served to the gods, who inhabited Mount Olympus, making this a very special food for the Greeks.

Fakas

Fakas is a lentil based soup which is typical day to day Greek fare. Hearty and satisying, Fakasis made using brown lentils and vegetables, sometimes flavoured with a ham bone. Greeks serve this homely dish with a drizzle of olive oil and a splash of vinegar - perhaps a little unusual but well-worth trying as the acidic flavour accentuates the earthiness of the lentils.

Kleftiko

Difficult to replicate at home, kleftiko is the name given to meat - lamb or goat - cooked on the bone in a clay pit oven. Legend has it that this speciality was first cooked by robbers, who stole an animal and cooked it in a sealed oven, so that the smoke would not give them away! Once tried, the tender, juicy texture of kleftiko is never forgotten, and a traditional kleftiko meal is the highlight of many holidays.

Moussaka

Moussaka is probably the best known Greek dish, and is full of robust flavours which make it ideal as a lunch or supper dish. The classic moussaka recipe published by chef Nicholas Tselemente during the 1920s layers aubergine slices with minced lamb, herbs, onions and tomatoes, and is topped with a rich bechamel sauce. Baked in the oven, this one pot dish is excellent if you are staying in self-catering accommodation with limited cooking space.

Baklava

Decadent desserts don’t get better than baklava - a dish made from fine filo pastry, honey and nuts. Baklava was originally a Turkish dish, eaten by the Ottoman’s on feast days and has the recipe varies according to region, and even family.

Birds are singing, bees are buzzing and flowers are bursting into bloom. March is finally here, heralding, we hope, blue skies and sunny spring days. It’s at this time of year that we start thinking about lightening up our diets, moving away from the hearty stews and stodgy puddings of  winter, and a fantastic way to do this is to use the abundance of delicious seasonal ingredients available now. We look at some of our favourite March ingredients, which are at their best at this time of year and bring a fresh flavour to your kitchen.

Asparagus

A delicacy which has been enjoyed for centuries, asparagus has a delicate grassy flavour and succulent, juicy texture. The stalks are picked when they are young and tender, as older plants become woody and unpleasant. Asparagus is a healthy ingredient, providing an excellent source of B vitamins, iron and folic acid(perfect if you are trying to get pregnant or suffer from anaemia) and are best cooked by steaming or stir-frying to preserve these precious nutrients. Less healthy are the classic accompaniments which are served alongside asparagus - butter and egg rich Hollandaise sauce for example. However, we recommend that you make the most of the short British asparagus growing season and indulge yourself while you can - there is nothing quite like eating fresh asparagus stems, dripping in melted salty butter or dipped into the golden yolk of a softly poached egg.

Sea Trout

Sea trout has a more subtle flavour than salmon, and orangey pink flesh. Despite it’s name, sea trout is actually caught in inland freshwater lakes and rivers. Trout is best cooked whole - either roasted in the oven , or over a BBQ if you fancy making the most of the spring sunshine and eating al fresco! Most fishmongers will happily gut and clean the fish for you and will even take out the bones if required, although the meat separate easily with a fork when it is cooked through. Season with crushed salt and black pepper, and perhaps a splash of freshly squeezed lemon juice and a little parsley, and wrap in aluminium foil to preserve the mouthwatering texture. Any left over trout cake be flaked and mixed with mayonnaise as a tasty and unusual alternative to tuna for a baked potato topping or sandwich filling.

Rhubarb

Rhubarb has a sharp, tangy flavour which lends itself well to spring-time desserts. Baked slowly with sugar and cinnamon, and topped with crumble, it is a tasty homely pudding, while when combined with champagne and gelatin, it makes a sophisticated jelly to serve at dinner parties. The best British rhubarb is said to grow in the “Rhubarb Triangle” of Wakefield, Rothwell and Moreley, where it is cultivated in darkened sheds to produce a sweeter flavoured stem. Rhubarb grow in the Triangle was awarded with Protected Designation of Origin in February 2010, and is really worth trying for it’s superior flavour.  Surprisingly rhubarb is an excellent source of calcium, so is excellent for growing children, as well as providing a good supply of dietary fibre.

Wood Pigeon

If you have never tried game birds, don’t miss out - the season for pigeons ends on 31^st of March. Buy fresh, wild pigeon from a specialist butcher to discover the true flavour - although some supermarkets now sell pigeon all year round it is likely to be farmed and no real comparison to a wild bird. For an alternative to your usual chicken roast on a Sunday, why not try pan-fried pigeon breasts, cooked in butter and served with fluffy mashed potatoes and spring greens. On colder days(because sometimes the spring weather will let us down) why not try a traditional pigeon pie cooked with meaty gravy for a warming treat.

Spring Onions

Spring onions are referred to various names depending on where you live - salad onions, scallions, onion sticks and green onions are all names you might hear used. Spring onions are actually onions, which have been harvested when they are still very small and have a mild flavour. Sold in bunches, it is best to eat spring onions within a couple of days of purchase as they will start to lose their texture. You can use spring onions in many different ways - sprinkle slices into a Chinese style soup, stir-fry them, add to a spring salad or add them to a sandwich filling. You might even like to try roasting them on the BBQ - dress with olive oil and coarse sea-salt for a wonderful Mediterranean inspired side dish.

Wander through any Spanish town, city or  village and you’ll discover that the tradition of la tapa is alive and well. The best Spanish tapas bars are generally the busiest, relying on local trade rather than that of passing tourists. Step inside, take a seat and soak up the atmosphere as you sample local specialities and sip on a glass or two of the local tipple. Tapas are always served in small portions, and usually each person in the group selects one dish, which will be shared around the table. This style of eating allows everyone to taste a variety of flavours and adds a lively, social element.

No-one knows for sure how tapas(which means cover or lid in Spanish) started out, many centuries ago.  Some say it was as a slice of bread, perhaps with a little cheese or ham, which was used to cover the  glass and stop flies and dust contaminating the drink. Others prefer the legend which has it that King Alfonso X made a law which stated that all drinks must be served with food, after he had recovered from a severe illness by drinking and eating small amounts between meals..  A third theory is that bar-owners in Castilla-La Mancha noticed that the strong smell of cheese disguised the smell of poor wine and used it to disguise cheaper bottles. As you ponder over which of the stories you prefer, whet your appetite for tapas with the following classic Spanish snacks  :

Tortilla De Patata

More than just an omelette the countryside staple Tortilla De Patata is a perennial favourite. You’ll spot the golden, thick disks in almost every tapas bar, and it’s a great choice for anyone discovering the joys of tapas for the first time. Made from potatoes and eggs, often with just a little onion added for flavour, every self respecting Spaniard has their own tortilla recipe, usually one which has been passed down through the family.

Ensaladilla Rusa

Ensaladilla Rusa literally translates as Russian Salad, and combines boiled or picked vegetables, boiled eggs, tuna, potatoes and mayonnaise. Typically, Ensaladilla Rusa is shaped into a dome, covered with a thin layer of mayonnaise and decorated with olives, crushed egg yolk and slices of red pepper. Spanish bars usually serve Ensaladilla Rusa with crunchy loop shaped bread sticks which allow you to scoop up generous mouthfuls!

Champiñones Ajillo

Champiñones Ajillo are mushrooms, cooked in olive oil, sherry and finely chopped garlic. In areas where wild mushrooms are harvested locally, this recipe may feature more than one mushroom type, giving extra earthy flavour. Don’t forget to enjoy this dish with plenty of fresh bread - mopping up the juices is completely acceptable!

Boquerones

Caught off the South Coast of Spain, Boquerones are small anchovies which have been preserved in  salt and vinegar. The action of the vinegar whitens the meat of the anchovies, which is brown when fresh. Boquerones are served with a splash of olive oil, and crusty bread, and are best accompanied with beer, rather than wine, which can react with the high acidity levels of the vinegar dressing.

Pinchitos Morunos

Pinchitos Morunos are thought to have been influenced by Moroccan cuisine. Usually made from pork or chicken, the meat is first marinated with a mixture of spices before threaded on a kebab stick and cooked over an open fire or grilled. Often Pinchitos are served with a wedge of lemon, which can be squeezed over the meat to add to the taste sensation.

Banderillas

Banderillas are cocktail stick, laden with a variety of vinegar preserved treats. These may include the spicy guindilla chilli, olives, bell pepper, silver-skin onions, carrot, cucumber and sometimes and anchovy.

Empanadillas

Similar in appearance to the Cornwall’s famous pasty, the empanadilla is a baked or fried pie, usually filled with meat or fish. Eaten at any time of day, popular fillings include tuna in a tomato sauce, or pisto, a rich blend of Mediterranean vegetables.

Many of the UK’s top fine-dining restaurants have now realised the benefits of using seasonal (and often locally sourced)  ingredients to create their gourmet menus. By using ingredients when they are in season, you are capturing them at their very best, and you don’t have to be a Michelin-starred chef to do so. Make the most of this seasons top ingredients and add some award winning style to your kitchen.

The chilly, grey weather of January calls for cookery which is classic, homely and warming. Fortunately, many of the ingredients which are at their most abundant lend themselves well to traditional British dishes which will satisfy your appetite.

Leeks are one of the symbols of Wales, and are worn on St David’s Day. No-one knows why this particular vegetable was chosen, although some believe it relates back to a historical battle which took place in a leek field. Legend has it that wily King Cadwaladr of Gwynedd instructed his men to wear a leek on their helmets in order to identify themselves from Saxon invaders. Whether or not this tale is true, the leek is a front-runner in the vegetable world, with its mild onion flavour making it a useful ingredient in many dishes. Health-wise, leeks are an excellent addition to the diet - they are high in fibre and contain vitamins, calcium and folic acid, and are known to have anti-arthritic properties. Buy firm, fresh looking leeks, with dark green leaves and white bulbs, and prepare by trimming and washing thoroughly to remove any soil. One simple and delicious recipe idea for leeks is a rich and creamy winter soup, but more adventurous cooks could try combining sautéed leeks with Welsh rarebit for a tasty baguette or toast topping.

Over recent years cauliflower has been rejected by many, but the delicate flavour and texture can add a new dimension to many winter dishes. Cauliflower is actually a flower, and has been cultivated in the British Isles since the mid 16^th Century. Cauliflower “curds” are usually white, although new varieties have been created through selective breeding and purple, red and even yellow versions can be purchased. When you choose a cauliflower look for healthy firm looking curds without any marks and store in a cool dry place, with the stalk downwards to prevent humidity getting caught it the florets. Preserve that unique texture by steaming the florets instead of boiling, which can cause the cauliflower to become water-logged.

Cauliflower is delicious served as an vegetable side dish, and Cauliflower Cheese is a popular meal for many families. Tantalise your taste-buds and change your usual cheese sauce for a spicy curry sauce, which will give an Indian flavour to this old favourite. Another exciting way of using cauliflower is to make Cauliflower Mash, as an accompaniment to meat or fish.

The sunshine colour and acidic flavour of oranges can be used to brighten up your cuisine and add a burst of vitamins to your diet. Sweet Oranges were introduced to Britain by Portuguese Merchants and are well known as a source of Vitamin C, one of the vital antioxidants which can help to build the human body’s natural defences. Most of the worlds oranges are now grown in Brazil, and at this time of year they are their most ripe and juicy. Select firm, bright looking fruits and store in a refrigerator for up to a week.

Oranges are a popular snack, but don’t let this season’s citrusy treats get away without adding them to a few recipes. Add some extra zing to your families Sunday Roast by marinading a large chicken in orange juice and covering with orange slices, then drizzle with honey and season well. Remember that you can freeze orange peels to use later, in any recipes which require orange zest.

Venison is the name given to deer meat, the very best of which is sourced wild in the Scottish Highlands. The meat has a hearty flavour and is low in cholesterol and fat, which makes it an excellent choice for anyone following a healthy diet to counteract the excessive consumption during Christmas. It is believed that venison has been consumed by humans for longer than other meat types such as pork and chicken, so take a tip from the ancients and swap your usual Beef Stew for Venison. Buy fresh venison steak from a reliable butcher and cook with tasty vegetables : carrots, swede or turnip, parsnip and onion - you could even add a leek or two. Serve with a fluffy, buttery mash and enjoy the taste of the wild. For those who’d like an even simpler option, go for one of the delicious brands of gourmet venison sausage available, and enjoy a good old fashioned Sausage and Mash with a contemporary twist.

To have a picnic is to eat a meal out of doors. The idea of having picnics is said to date back to  Medieval England, when eating lavish banquets and feasts in the woods was a favourite pastime for wealthy lords and hunting parties. During the Victorian era, picnicking became an art as hostesses tried to outdo each other by providing more extravagant dishes, more thrilling entertainment or a more picturesque picnic spot.

To this day, picnics remain a popular way of eating, whether you plan a luxurious dining experience or an impromptu meal on a sunny day.

Picnic Equipment

If you have planned a menu which includes cold dishes or drinks, a cool box is vital. The insulated walls of the box help to preserve the temperature of chilled items- a good trick is to include a frozen bottle of water. This help to keep the box temperature as low as possible and will slowly thaw out, leaving you with a refreshing drink!

Make a check list of any special items which you will need to pack for your picnic- nothing is worse than planning a BBQ and realising you forgot to buy charcoal or opening your wine and realising you have no glasses to drink it from.

You can buy beautiful picnic hampers which include bottle openers, cutlery, salt and pepper shakers and cups, however these can be very expensive. If you can’t afford a picnic set, make your own bespoke picnic kit with everything you’ll need in it.

Remember to take a blanket to sit on, or fold up chairs for a more formal picnic party. If your picnic is taking place in your garden you could even take your dining table outside, or use your garden furniture.

Picnic Food

Your picnic menu can be as simple or as complicated as you choose to make it. A children’s picnic party in the your back garden or local park could be basic: cheese and ham sandwiches, fruit, biscuits and milk served up on paper plates. An adult picnic party would be catering for more sophisticated tastes and allows you to be more creative with your cookery.

If you have plenty of time to plan your picnic in advance you can afford to be a little bit more creative. Depending on what time of day you have decided to have your picnic, you can vary your ideas. Three sample menus for different times of day could be;

Luxury Breakfast Picnic : Croissants with jam and butter,  flask of tea or coffee, fruit juice and champagne, fruit.

Charming Afternoon Tea Picnic : Cupcakes, flask of tea, dainty sandwiches with various fillings: try smoked salmon and cucumber, roast ham and mustard or egg mayonnaise with cress.

Moroccan Themed Picnic - Cous-cous salad , Lamb cooked on an open fire or BBQ, flask of hot mint tea, Moroccan bread.

Generally picnic food should be easy to transport and eat, although it all depends on the facilities available at the picnic spot you choose.

Choosing Your Picnic Spot

Decide in advance where you want to hold your picnic and make alternative plans in case the weather lets you down.

Some public picnic areas have a whole host of facilities including toilets and cooking areas, while other places may have nothing at all. It is always best to find out beforehand what is available and plan appropriately : if you plan to have a BBQ for example, make sure that local regulations allow it.

Picnic Entertainment

You may like to imitate the Victorians by providing entertainment to your guests during the picnic. Croquet was highly popular during the Victorian period - players use a mallet to hit a small ball through hoops which are arrange on the playing area.

If Croquet sounds a little sedate for you, why not try Frisbee or Rounders for some energetic action.

You could also try setting up a treasure hunt for your guests. Although this involves some forward planning, it is a fun activity which is especially good for keeping kids occupied while you are preparing food.

With so much conflicting advice about diets, it can be hard to figure out exactly what we should and shouldn’t be eating. We look at some simple suggestions for a healthy, balanced diet which is easy to follow and will provide everything your body needs to function correctly.

Over the years diet fads have suggested cutting certain foods out out your diet while eating large amounts of other ingredients. The Atkin’s Diet, for example, encouraged slimmers to fill up on protein rich meats and cheeses, and cut out carbohydrate rich foods like pasta, bread and potatoes.

The problem with any fad diet is that restricting your diet to a particular food stuff or cutting out a specific food component, like carbs or fats, can have negative health effects. Those who try following a Low Carbohydrate Diet for example may experience lethargy and nausea, as well as  the desired weight-loss.

The other significant problem is that if you do not commit to sticking to the diet forever, as soon as you slip into your usual eating patterns, any weight you have lost is likely to pile back on. Returning to the diet or trying another one may work at helping you get that weight off again but this pattern of “yo-yo dieting” has long term negative effects and can actually make it harder to achieve a healthy weight.

Many nutrition experts now agree that the healthiest diet of all is a diet which is balanced in carbohydrates, proteins, vitamins and minerals, as well as a small amount of fat. That’s right, fat is not all bad- in fact we need a certain amount to keep our bodies warm and protect our bones. Carbohydrates are a good source of energy, and in their complex form, dietary fibre, while proteins are used for growth, and as a secondary source of energy.  Some health experts use a “food pyramid” to show how much of each food type you should be eating: fats are at the top of the pyramid, whereas carbohydrates are at the bottom because they can be eaten in abundance. You can also buy plates which indicate how much of each food type should fill your plate :

Unlike restrictive diets, a healthy balanced diet is fun to follow because you can eat a bit of everything, providing you do it in proportion.

A healthy diet should include at least 5 portions of fruit and vegetables each day, as well as proteins like eggs, fish and dairy products, and two to three portions of carbohydrates like pasta or rice, wholegrain where possible. To get the best from your diet make healthy choices rather than denying yourself things : if you fancy something like red meat or chocolate, have some, but go for quality not quantity and eat a smaller portion. Replace your normal snacks with fresh fruit and vegetables or nuts, which contain beneficial fatty acids. Remember there is an abundance of great food out there from countries, so experiment and tantalise your taste buds- a varied diet is never boring.

The benefits of following a nutritious balanced diet are many. Not only should you be able to achieve and maintain a healthy body-weight, simply by eating a wide variety of foods, but you should find yourself feeling more energetic too. Getting a wide range of vitamins and minerals from your diet will make your skin clearer, your hair shiny and your nails stronger. Additionally, those who follow a healthy diet are likely to have a stronger immune system and become ill with colds and flu bugs less frequently. And the medical experts agree : those who follow a diet low in fats, but high in fruits, vegetables, fish and starchy carbohydrates are less susceptible to heart disease, cancer and stress!

For the majority of people the smell of warm bread evokes pleasant memories- and toast has recently been voted one of Britain’s favourite comfort foods.

It is difficult to say when the toast was “invented”. The human race have been making bread since the Neolithic Period, although the first forms of bread were very different to the soft, fluffy bread we know and love. Until around 6,000 years ago, bread was unleavened, as no one had discovered that yeast and kneading would make a lighter bread. Legend has it that the ancient Egyptians somehow discovered that kneading the dough with their feet made it rise and have a fluffier texture, probably due to presence of yeasts on their skin. From Egypt, bread travelled to Rome, where some clever soul had the idea of toasting it on a fork over an open fire, and so as the Romans conquered Europe, so did toast.

Pre sliced bread was first developed in the 1930s and according to the Flour Advisory Bureau, UK residents now consume around 43 loaves of bread each per year. American Charles Strite had invented the first pop up toaster in 1919 and the easy method of crisping bread on both sides became popular, bringing toast to the masses. According to home electrics manufacturer Russell Hobbs, 9 out of 10 homes in the UK own an electric toaster, so clearly we all have a lot to thank Mr Strite for!

Despite the fact that most of us now buy ready made pre-sliced loaves for convenience, making home-made bread is not difficult and with practice, gives a better result than store bought products. Over recent years bread-making machines for domestic use have become widely available, so people are becoming more creative and trying new recipes from around the world to add some pizazz to their bread.

So now you know a little more about the history of that homely but delicious snack, toast, lets look at some ideas for toast toppings and fillings to whet your appetite.

•Perhaps the most popular topping for toast is butter, although people are generally choosing more health conscious low fat alternatives such as margarine. In Mediterranean countries, it is common to accompany most meals with bread drizzled with or dipped in quality olive oil. Most doctors have now come to the conclusion that this is a particularly beneficial aspect of the so-called “Mediterranean Diet” and that consuming Extra Virgin Olive Oil can be good for the heart.

•Another classic toast topping ingredient is sardines – as served up by Mr Tumnus the Faun to Lucy in CS Lewis’ The Lion, The Witch and The Wardrobe. These little fish are full of flavour, and high in calcium and Omega 3 Fatty Acids. However, some people don’t like the small bones found in sardines- for a similar flavour, which is perhaps more child friendly, look out for little pots of fish paste in the supermarket.

•A substantial toast topping which serves well as a supper or brunch dishes is creamed mushrooms on toast. Finely sliced mushrooms are sautéed(with a little garlic if desired) and added to a rich creamy sauce. This dish is basic but flavoursome and loved by all ages – however if you can get your hands on some wild mushroom varieties, it will take your recipe to a gourmet level!

•To cure a sweet tooth craving try spreading cool cream-cheese on your toast and adding finely sliced bananas or your favourite jam- strawberry is especially good.

• If you have left-over curry or chili con carne in your fridge- don’t be afraid to use it to top your toast- both are great on toast, with some cheese grilled on top.

• Finally, how about changing the bread to ring the changes. Most large supermarkets now sell an abundance of bread types- look out for multi grain and seed loaves for extra health benefits, or bread that has sundried tomatoes and herbs for rich flavour.

Inevitably we all buy too much food for Christmas time: dining tables groan under a banquet of seasonal delights and belts are loosened to make room for expanded girths, but still we all wake up on Boxing Day morning to a fridge full of leftovers. Eating turkey sandwiches for breakfast, lunch and dinner for the foreseeable future may not be an attractive option, so shake things up with the ten ideas below:

· Leftover turkey can be made into the Spanish Tapas favourite “croquettes”. These small snacks can also be made with leftover ham and cheese for an alternative flavour. The meat should be sliced into very small pieces and mixed with a thick bechamel sauce. When the Bechamel sauce mixture is cooled, coat spoonfuls of the mixture with breadcrumbs. Fry or bake these until crispy and golden, and serve as a teatime snack or light supper with a selection of dips.

· Turn leftover vegetables and mash into a satisfying Bubble & Squeak, which is delicious served for breakfast with sausages and bacon. This simple dish is made by mixing the vegetables and mash, along with salt and pepper to season. Heat some oil in a frying pan and cook the mixture until it is golden on one side, before flipping over the cook the top.

· If you have spare Yorkshire Puddings leftover, ring the changes by turning them into a fun and tasty dessert. Warm individual Yorkshire Puddings up for a few minutes in a hot oven, then fill with a scoop of your favourite ice-cream, plus fruit or chocolate sauce. Kids love these desserts and you are not limited as to what you put in them- Golden Syrup is a particularly popular topping.

· Try making a delicious Roast Dinner Soup to use up a variety of ingredients: cooked meats, vegetables and potatoes can all be added. If you have a blender handy, this warming soup couldn’t be easier or quicker to make. Simply add you chosen ingredients to a large pan of hot, richly flavoured stock and blend, then heat through. The result is satisfying and warming dish, perfect on the coldest days.

· If you make too much stuffing, don’t cook it all at once. Save some of the raw mixture and shape into burger patties. These can be frozen, and then cooked as required, to be served in a burger bun with salad and sauces. Another idea is to fry stuffing balls and serve with a tomato based pasta sauce and spaghetti.

· Make leftover Melon and Champagne into a light and refreshing sorbet, a perfect palate cleanser after the excesses of Christmas. Liquidise the melon(any variety will do, but Cantaloupe is particularly good) and add a small glass of Champagne, one teaspoon of lemon juice and sugar, to taste. Place the mixture in a large bowl and freeze, whisking it every hour or so to break up ice crystals and ensure a smooth, thick blend.

· An indulgent treat which makes a quick and festive supper is the Pan-fried Cheese Sandwich with Cranberry Sauce. Any cheese which melts well could be used, but it works particularly well with Brie and Camembert, which many of us find lurking in the fridge after Christmas Day is past. For each serving, butter two slices of bread and prepare the sandwich with the buttered sides facing out, to stop it sticking to the pan. Fill with sliced cheese and a dollop of cranberry sauce and fry until golden brown.

· Candy canes and chocolate bars can be combined to make minty sweet Candy Cane Treats. Gently melt plain, milk and white chocolate bars over a bowl of hot water, and add crushed candy canes. Drop spoonfuls of this mixture onto greaseproof paper and allow to cool before eating. Kids can get involved with this recipe with an adult supervising, and can sprinkle the warm chocolate with extra ingredients- try desiccated coconut or chopped dried fruit.

Christmas should be a time of merriment and spending happy times with family and friends but all too often, someone ends up falling ill due to consuming bacteria or virus contaminated food.

Bacteria need warmth, moisture and food to multiply, and often we create this environment without even realising it. Invisible to the human eye, bacteria numbers can increase by thousands in just a few hours, rendering food unfit to eat. If you do happen to consume food containing large numbers of bacteria- Salmonella or E-coli for example, you will be at risk of becoming very ill,  experiencing sickness, an upset stomach and fever, with serious cases developing serious health problems and in some cases, death.

Since the presence of bacteria is  impossible to track, high standards of food hygiene are vital when you are buying, storing, preparing and cooking food. By following some simple rules you can prevent yourself and your family from having to experience the horrors of food poisoning.

Your Christmas food safety plan starts when you are shopping. Plan your shopping trip so that you can take your purchases home immediately after shopping to avoid chilled and frozen goods from temperature changes. If you are making several trips over a period of months or weeks, buy non perishable items earliest, and  leave meats, fish and fresh fruit and vegetables until last.

A particular note for those shopping for shell fish: choose a shop which has a high turnover and sells good, fresh shellfish which is kept on ice. When preparing your shellfish discard any with cracked or broken shells, and those which are open and do not close when tapped.

When you have got your food home, unpack in immediately. Correct storage primarily means storing foods at low temperatures, which slows bacterial growth. Perishable goods like meat, fish and dairy products should be refrigerated between 0-5ºC, while frozen goods should be kept at around -18ºC. Your fridge should be arranged so that raw meats are below meats to help prevent cross contamination. Make use of food wrap and storage boxes to keep different types of foods separate.  Anything that you cook to be chilled and eaten later should be cooled as quickly as possible(within two hours) and then refrigerated, however, putting warm food in the fridge should be avoided as it will increase the fridge temperature potentially allowing bacterial growth.

If , after taking all this care, you do happen to discover something in your fridge that looks or smells off, discard it immediately and do not risk eating it.

Anyone who is cooking food or helping with its preparation should wash their hands regularly, after using the bathroom or touching pets. Remember that bacteria can be carried not only on the hands, but on chopping boards, cloths and sponges and utensils. Clean down preparation areas with hot, soapy water or an antibacterial spray to help avoid the spread of bacteria from one area to another.

If you are cooking a turkey which has been frozen, allow sufficient thawing time before you start to cook. Defrosting in a fridge will take 10-12 hours per kg, while defrosting at room temperature takes considerably less time, around 2 hours per kg.

As for cooking times, is well worth investing in a meat thermometer, as you can use it to gauge the inner temperature of the meat accurately, avoiding serving undercooked meat. As a guideline,  the Food Standards Agency recommend that  a stuffed bird should reach 165ºC in the centre to ensure that it is fully cooked.  You can also insert a sharp knife in to the middle of the roast meat- it should be be piping hot and the juices should run clear when the meat is ready.

Leftovers should only be reheated once and they too should be heated to at least 165ºC.

Finally, if you do suspect that someone is suffering from food poisoning contact a doctor for advice- this is very important for vulnerable groups such as pregnant women, children and the elderly.

Many of our readers will have fond childhood memories of picking blackberries, or brambles as they are known in some parts of the U.K. While gathering foodstuffs from the forests and hedgerows is a less common  pastime these days, Britain’s countryside is still a veritable treasure chest of edible delights. If your self catering break takes you to the countryside,  this is a fabulous opportunity to spend some time looking at little closer at what nature has to offer.

While gathering the bounties of mother earth can be a fun activity for all the family, there are a few important rules to bear in mind. The first and most vital is Never put anything in your mouth if you are not 100% sure that it is safe. Although there are many delights to be found in the wild, there are also many highly toxic fruits and plants . The shiny black berries of Deadly Nightshade and pea-like seed pods of the Laburnum tree are two examples which might look tasty but can be deadly if consumed- even in small doses.
The second rule is not to pick more than you need. You might have discovered what looks like an abundant source of berries but remember that there are many small native species which rely on these natural foodstuffs to survive our chilly winters.
The third and final rule- don’t leave litter. It goes without saying really, but if we all threw bottles, packets and cigarette butts on the ground, every beautiful place would soon resemble a tip. Score some extra “karmic brownie points” by taking a spare rubbish bag with you and picking up any litter you come across.

So now we have got the rules out of the way, lets have a closer look at some of the wild food goodies which have been enjoyed by the people of Britain since ancient times.

Possibly the most common and easy to find hedgerow food is the aforementioned blackberry. If you have never had the pleasure of collecting and eating sweet, juicy blackberries on a late summer afternoon, then this is where to start. Blackberries grow prolifically in woodlands, through hedges and on waste ground. The bushy plant has many thorns along its stem so take care not to get spiked and wear old clothes, as the dark purple juice of the berries can easily stain.
According to old English superstition, blackberries should not be picked after the 11th of October (Old Michaelmas Day): it was said that the devil had passed and marked them as his!

Not to be confused with the Horse Chestnut or Conker Tree, the Sweet Chestnut provides us with delicious chestnuts best enjoyed roasted on an open fire. The Sweet Chestnut tree, like many other so called hedgerow foods, was brought to Britain by the Romans. The Sweet Chestnut Tree is fast growing and can reach heights of up to 30m.
Sweet Chestnuts can be gathered in autumn, when they ripen and fall from the tree. Before roasting over the fire or in a hot oven, use a sharp knife to cut a small cross in the bottom of each nut, this prevents the nut exploding! Roasted chestnuts have a slightly sweet flavour and are similar in texture to a roasted potato.

The distinctive smell of wild garlic is hard to miss. Known by many names including ransoms, bear’s garlic and wood garlic, wild garlic is part of the chive family and can be found growing in deciduous woods. The white flowered plant could be confused with poisonous garden flower lily of the valley, one way to check is to crush it’s leaves between your fingers- if a smell of garlic is released then your identification is correct.
Use wild garlic to flavour an omelette or as an ingredient for a crisp green salad. You could also try making a healthy soup using the leaves along with some potatoes and a rich stock.

These are just three of the most common hedgerow foods you can find on a walk through the countryside. If you would like to learn more about what is safe to eat and what to avoid, Ray Mear’s Wild Food Guide comes highly recommended.