Simon Weaver, the Cotswold organic cheese-maker has a delicious range of artisan bries to add variety to cheese boards and indulgence to cooking this spring. The irresistible bries are an ideal ingredient for easy-entertaining suppers and can jazz up mid-week meals in minutes.

Fresh organic milk from the ‘girls’ (the Friesian cows) at Simon’s farm is taken to the creamery each morning, where it is lovingly turned into a new batch of cheese. Made from 100% cows milk, the cheese is made using traditional artisan skills and is available in three different varieties:

Organic Cotswold Brie - beautifully soft and buttery, this cheese is perfect served with fresh fruit or used as an ingredient for cooking. It comes with a RRP of £3.20 for 150g, or £4.20 for 250g.

Organic Cotswold Blue-Veined Brie - real cheese lovers favour this blue-veined brie. It is the only blue brie to be produced in the UK and is unique to Simon Weaver, with a rich creamy texture that goes particularly well with pear. It comes with a RRP of £3.80 for 175g, or £4.80 for 350g.

Organic Cotswold Herb Brie – the subtle mix of organic herbs added to this cheese is the perfect accompaniment to soft crusty wholemeal bread or rustic oatcakes. This cheese is available in a 150g size with a RRP of £3.40.

Simon Weaver Cotswold Organic Dairy cheeses are available in independent delicatessens, farm shops, and at farmers markets throughout the South. The Organic Cotswold Brie is also available in Sainsbury’s across the UK.

Simon Weaver is the third generation of Weavers to farm in the Cotswolds and proudly follows a traditional method of dairy farming. His land is made up of low-lying river meadows and clover rich grassland, ideal grazing for ‘his girls’.

For delicious supper ideas in double-quick time, try the following recipes:

Grilled Portobello Mushrooms with Smoked Bacon and Organic Cotswold Brie
2 portobello mushrooms per person
Smoked streaky bacon
Simon Weaver Organic Cotswold Brie
Peel the mushrooms carefully, and season with a little salt and pepper. Arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the Organic Cotswold Brie and arrange on top. Put back under the grill until the brie is melted and golden.

If you are feeling really decadent you could smear a little pesto onto the mushrooms, and add a few pine nuts and sun dried tomatoes when you place the cheese on top. Serves two as a light lunch or as a starter.

Grilled Sirloin Steak with Mango Chutney and Simon Weaver Organic Cotswold Blue-Veined Brie
This is an incredibly easy way to jazz up a grilled steak; you can also try it with pork chops or toasted ciabatta bread.
1x 200g sirloin per person
2 tbsp mango chutney
Simon Weaver Organic Cotswold Blue-Veined Brie
Simply grill the steak until its almost ready, then spoon over the mango chutney so it covers all the meat. Now cut the cheese into 1cm thick slices and place on top of steak, return to grill and cook until the cheese melts. The steak is delicious served with new potatoes and salad. source Food4Media

For the ultimate seduction package for Valentine’s Day, Matthew Harris, head chef of Bibendum, shares his secrets of opening and preparing oysters – and there’s something truly sexy about a man who can competently open a dozen oysters. Or consider Bibendum’s Oyster Bar as a truly romantic venue for the 14th February.

“Is it the zinc content of oysters that gets the pulses racing? Or simply the way they feel in the mouth? Or is it their long-held reputation as an aphrodisiac that leaves no doubt about where the afternoon or evening will lead? My guess is that it’s a combination of these factors that makes oysters the perfect food for Valentine’s Day,” says Matthew Harris, head chef of Bibendum.

“Those looking for the ultimate seduction package could consider the do-it-yourself option. I’m told that there’s something very sexy about a man who can competently open a dozen oysters. For those who haven’t done it before, I would recommend a practice run when you’re not under pressure. Here’s my ten-point plan for a truly romantic Valentine’s Day:

· First, source your oysters. You can get them from the usual outlets, or it’s fun to visit Bibendum’s crustacea stall, located at the entrance to the Oyster Bar on the ground floor of the Michelin building. Staff will help you select your oysters, and give you guidance on storing, opening and serving.

· You can keep oysters for two or three days before eating, but the fresher the better. Keep them in the fridge, between 5C and 8C. Don’t keep them in water, or in an airtight container – covered with a damp cloth is good.

· Immediately before preparing, tap any open oysters sharply – if they don’t immediately close, discard.

To open:

· Use a cloth to protect your ‘holding’ hand, grip the oyster with the flat shell on top, the pointed end towards you, and your knife in your writing hand.
· Insert the knife carefully into the hinge by about 1cm, then twist to break the hinge and open the oyster slightly.
· Remove the top shell by sliding the knife between the shell and the oyster, cutting the muscle that holds the shells together.
· Separate the oyster from the bottom shell by cutting around the bottom of the oyster. Flip the oyster over.

To serve:

· Serve the oysters naked in their shells, reclining on plenty of crushed ice, chaperoned by lemon or lime wedges, a quick squeeze of which will help the taste buds appreciate the subtle flavour of the oysters.
· Or, for those who prefer their oysters dressed up, serve with buerre blanc and chives. (Recipe at end).

Finally:

· Make sure you have plenty of chilled Champagne and white wine, dress appropriately, light the candles…. And the rest is up to you!

If you’re looking for the perfect venue for a Valentine’s Day lunch or dinner, Bibendum’s Oyster Bar ticks all the boxes. On the ground floor of the Michelin Building, the Oyster Bar serves the finest oysters, caviar and fruits de mer in an informal setting, with tiles and pictures depicting great races of the past – a heady combination. In addition to the usual menu, the Oyster Bar will have a special three course set price lunch and dinner menu for February 14th. source Food4Media

International Mâche Match 2007 - 22nd January, 2008 - The Finalists:
After a hard-fought selection process the three finalists for the International Mâche Match 2007 have been selected from three European countries, and are all heading to the Loire Valley for the final on 22nd January, 2008.

UK: Mark Errington - House of Commons, London
France : Thierry Breton - Chez Michel, Paris
Spain: Diego Castroviejo - Taberna del Alabardero, Madrid

Commenting on this exciting event Pascal Poiron, from the Loire Valley Agricultural Committee, says, “Our objective is to highlight mâche (Lamb’s Lettuce) as THE salad leaf to best meet the needs of the modern chef, who can draw upon its four greatest benefits:

- Healthy - contains Omega 3
- Delicate, well-balanced flavour
- Pretty shape for decorative purposes
- Easy to prepare and use.”

“As a keen supporter of the food service industry, we are hoping to inspire the many chefs who regularly use Lamb’s Lettuce in their work,” continues Poiron, “and provide the three finalists with an opportunity to learn more about Lamb’s Lettuce, its production and origins.”

Selection Process
30 young chefs from UK, France and Spain were selected to enter the competition. They each devised, prepared and photographed three recipes in response to specific dining needs - each underlining the versatility and practicality of Lamb’s Lettuce that the competition has categorised as:

- Healthy Eating
- Gourmet
- Rapid Cuisine

Entries were judged; a short-list of three semi-finalists per country was selected, and then a further round of judging selected the three finalists.

The International Mâche Match Final will take place on Tuesday 22nd January. At this event the three finalists will cook each of their proposed dishes, and the judging panel - made up of chefs and professionals from each of the countries - will select an overall winner.

The Lycée Nicolas Appert in Nantes, Loire Valley, France, will host the competition, and additionally give three students the exciting opportunity to act as commis chefs to the finalists. It is expected that the students will also benefit hugely from this opportunity to work with top chefs in an international competition environment.

The Three Mâche Match Finalists and Their Menus

UK: Mark Errington (House of Commons Restaurant, London)

Healthy Eating: Trio of British sea trout, served with Lamb’s Lettuce

Gourmet: Slow cooked shoulder of lamb with Lamb’s Lettuce mousseline and gallette potato, served with Lamb’s Lettuce & pea cream

Rapid Cuisine: Pan-fried scallops, crispy bacon and Lamb’s Lettuce puree, served with mango & stem ginger refresher

France: Thierry Breton (Chez Michel, Paris)

Healthy Eating: Lamb’s Lettuce & seaweed broth, served with raw scallops and lemon zest

Gourmet: Red & Green Lamb’s Lettuce salad, dressed with truffle oil and served with grated beetroot & parmesan-roasted poached egg

Rapid Cuisine: Oven-roasted Vacherin served with Lamb’s Lettuce salad, peanut oil and caramelised dried fruits

Spain: Diego Castroviejo (Taberna del Alabardero, Madrid)

Healthy Eating: Lamb’s Lettuce, liver and caramelised mango salad, served with raspberry coulis & citrus thyme vinaigrette

Gourmet: Confit of tonka bean-marinated suckling pig, served with Lamb’s Lettuce caviar

Rapid Cuisine: Lamb’s Lettuce and Rose & Sparkling Water Sorbet, served with dry ice, Lamb’s Lettuce sweets & crystallised rose

Take a fresh look at the new Spaghetti House opening just in time for the New Year at 12 Woodstock Street, W1, Tel 020 7408 0648. Part of one of the most successful and time-honoured Italian restaurant groups in London, this 60-seater ‘ristorantino’ nestled between Bond Street and Oxford Street, breathes originality into the original concept.

Achieving stand out in a busy market place, the makeover of the new-look Spaghetti House shows how the group continues to evolve whilst keeping contemporary over five decades.

The ‘contemporary retro’ décor is treated with simplicity of style, using clean and vibrant colours such as the ruby red and pistachio of the leather upholstery against neutral walls. These, in turn, create the perfect backdrop for the black and white framed prints with iconic scenes of Italian lifestyle. The key colours are picked up in several details throughout the restaurant producing movement and interest. A mixture of leather banquettes and paysanne chairs, stone tiles and wood flooring, long horizontal mirrors and a modern, backlit bar, contribute to the lively, informal, urban feel of this new Spaghetti House. Part of the ceiling is in frosted glass, which will open up in summer.

An urban oasis where shoppers and local workers can refuel and relax, with the informal appeal of an Italian restaurant/caffé/pizzeria, Spaghetti House Woodstock Street has additional private outdoor seating for 12 people in the warmer months.

FOOD AND DRNK
Breaking with tradition in style but not in quality, the menu is modern Italian with traditional ‘home favourites’. Whilst pasta and stone-baked pizza remain popular, there is a large choice of fish and meat dishes from Roast seabass at £13.95 to Piccatine, veal slices with roast tomatoes, artichokes and bacon at £9.95. Spaghetti ai Gamberoni – with king prawns, white wine, garlic, chilli and rucola – is fast becoming the new signature dish, and is on the menu at £10.60. There are also hearty and healthy salads such as Parma Gran Riserva with Buffalo Mozzarella at £8.85 – using 16-months matured Parma harm with real buffalo mozzarella imported from Campania. This simple but authentic Italian menu only uses genuine, high quality fresh ingredients. Nothing is bought frozen and all dishes are freshly prepared every day from fresh ingredients. Even the bread is baked fresh twice a day before service in the traditional manner.

There is a children’s menu at £5 and for grown ups looking for a light snack, there is a good choice of antipasti and bruschette priced between £3.25 and £6.95, including the favourite Tomino Piemontese al Forno, a medium soft Piemonte cheese served warm with grilled courgettes and cranberry sauce at £4.95 With an all-Italian wine list, one can enjoy a glass of Chardonnay Tomaresca 2005 at £4.30, right through to a bottle of Brunello di Montalcino at £41.00. source Food4Media

Millions of Brits will be resolving to diet in January, but how many will have their long-term health and wellbeing in mind, rather than just losing the Christmas flab? With so many of us failing by February, it is time to ditch the quick fix and focus on a new way of eating with optimum health in mind.

According to research carried out by Yakult *, nine out of ten British people understand that eating the right foods can help you live longer. However, bombarded with conflicting messages, over half of us still have no idea what foods we should be eating to benefit our health. A third of Brits only think about what they are eating when slimming, and yet food can be one of our best weapons against disease.

British people could learn a lot from Japan, where children are educated about the importance of food from a young age. The benefits of this approach and of the healthy diet traditionally enjoyed by the Japanese are clear: Japan boasts the longest life expectancy in the world, with some 30,000 residents aged 100 and over. The Japanese also experience lower rates of many serious diseases - 96% fewer men suffer coronary heart disease in Japan than in Britain, whilst 20 times fewer Japanese than British women will contract breast cancer.

The traditional Japanese diet is based upon staples of fish, rice, vegetables, soy products and fermented foods, whilst green tea and probiotic drinks such as Yakult are consumed in high quantities **. Recently, however, the Japanese diet has become increasingly westernised, with more red meat and dairy products being consumed. Whilst excessive consumption of these foods is not encouraged, this fusion of Eastern and Western dietary habits is considered by many experts to provide an optimal balance of nutrition – a view summed up in the Japanese phrase ‘Wa-yo-sechu’ (‘wa’ = Japan; ‘yo’ = Western; ‘sechu’ = to mix together).

Nutritionist Fiona Hunter explains: “The Japanese diet is one of the healthiest in the world. It is very low in fat, preventing cholesterol build-up in the arteries, whilst its high fibre content helps to move food through the digestive system effectively. The variety provides a good range of vitamins and minerals, and the high quantity of lacto-fermented foods helps to maintain a good balance of bacteria within the gut. However it can be low in protein and calcium so a marriage of Eastern and Western dietary habits strikes the optimal balance.”

Encouragingly, 92% of people would be prepared to adapt their current diet to help improve their health. – so following the ‘Wa-yo-sechu’ way could be the way to better health this New Year.

Follow Fiona’s ‘Wa-yo-sechu’ diet to bring a healthy flavour of the Orient into your diet:
Fill up on fish: The Japanese consume around 400g of fish every day. Fish is rich in vitamin A and omega-3 fatty acids, which offer numerous health benefits. Try to eat fish at least twice week and prepare your fish the Japanese way – grill, bake, or use it to make a healthy soup.
Vegetable variety: The Japanese diet contains a number of staple vegetables (including mushrooms, sweet potato and bamboo shoots), along with a high quantity of ‘cruciferous’ vegetables (such as cabbage and broccoli), which are rich in phytochemicals renowned for their potential to protect against certain types of cancer.

Enjoy soy: The Japanese diet includes a wide variety of soy products such as tofu and miso. Not only is soy high in protein and low in fat, but research has also indicated that the phytoestrogens contained within it may help to actively safeguard against certain cancers (including breast and prostate).

Meat in moderation: Small amounts of lean red meat, pork and chicken will provide protein essential for growth and repair of cells. Keep portions modest and use low fat cooking methods such as roasting, grilling or stir frying.

Super seaweed: The Japanese consume vast quantities of seaweed which is rich in antioxidants and minerals (especially iodine, important for thyroid function).Try adding seaweed to soups or stir fries.
Go easy on dairy: Although dairy foods are beginning to feature more heavily within the Japanese diet, the average amount consumed remains significantly lower than in the UK. Dairy products provide vital calcium and so should be consumed – but in moderation. Choose low and reduced fat dairy products whenever possible

Just your cup of (green) tea: The typical Japanese diet includes three cups per day. Green tea contains potent antioxidants, thought to protect against certain types of cancer, and has also been linked to a reduced risk of cardiovascular disease.

Superior bacteria: Follow the long-standing Japanese trend of consuming ‘probiotic’ drinks such as Yakult (the original probiotic drink, developed in Japan in the 1930s). These contain high quantities of good bacteria, promoting a healthy digestive system and therefore supporting the body’s natural defences.

Take your time: The Japanese take time preparing and presenting their food, and teach children to respect food and mealtimes. We should all adopt this habit, learning to appreciate mealtimes and dedicate quality time to eating, thus giving our digestive system a far better chance of processing our food effectively.

Variety is the spice of life: The Japanese diet puts a great emphasis on variety –Japanese children are encouraged within nutrition classes to consume thirty different foods every day. We should follow this example and eat a wide variety of foods in order to obtain a wide variety of nutrients.

* Healthy Eating survey conducted by ICM on behalf of Yakult UK, 1,066 respondents, October 2007
** These two ‘functional’ drinks are notable within Japan not just because of their proven health benefits but also because they have achieved ‘FOSHU’ (‘Foods for specified health use’) status. source Food4Media