Food news.

This week my attention was first drawn by an article about slow-cookers. It’s a piece of equipment I use quite often and there are three recipes on the website, our favourite being the braised lamb dish. There was a suggestion that might revolutionise the way we use the slow-cooker so my interest was piqued. It seems that some people are putting their ingredients into roasting bags, sometimes putting two sets in individual bags therefore maximising the energy saving benefit of an already low cost cooking method. Now, here’s my worry…what if the bags melt or split? I’m not convinced that’s a good idea. Another alleged benefit was that it would make washing up easier. Mine isn’t difficult to wash, it’s light and non-stick. So that idea won’t be happening in our house. I’m not planning to make the Coronation Quiche either. The combination of cheese, broad beans and spinach doesn’t sound great (broad beans aren’t in season yet so a strange addition). As if that wasn’t enough, Mary Berry has been brought it to champion the offerings of 5 professional chefs with the public required to vote for their choice. Am I alone in thinking this is all a bit odd?