Happy Apple Day!

There is no denying that the British love their apples, so much so that an annual festival is held in their honour. And what better excuse to gorge yourself on some of the 2300 varieties of apple grown in the UK? The apple is a hugely versatile fruit and is the perfect addition to any lunchbox or fruit bowl. Whether blended into juices, tossed into a crumble or reduced to a sumptuous sauce for meats, apples feature heavily in British cuisine.

Since 21st October 1990 when the first Apple Day celebrations were held in Covent Garden, London, orchards all over the country have opened their doors for apple tastings, scrumping, bobbing and competitions and this year has been no different. But whilst many of the Apple Day celebrations have now been and gone, here are 6 of the Best British apple varieties you may like to try during your time in the UK:

Cox
Considered by some to be the quintessential English apple, these little beauties have delicate skins, a crisp texture and a subtle flavour.

Egremont Russet
This sweet apple has a rough greenish-brown skin and a slightly nutty flavour.

Worcester Pearmain
An early English variety with coarse, white flesh, this apple is crisp, juicy and aromatic with a strawberry-like flavour.

Braeburn
My personal favourite, the Braeburn was first raised in New Zealand before being grown in the UK since the 1990s and in my opinion it is everything an apple should be - crunchy, sweet and tangy!

Gala
Also originally from New Zealand, this is now the largest single variety of eating apple produced in England. Gala apples are sweet and juicy with an attractive red striped skin.

Bramley
Perfect for any crumble, the Bramley is the most popular cooking apple in England and Wales and has a sharp flavour which holds its own when cooked.

Click here for a delicious Apple Crumble Recipe - the much-loved British dessert.

Source: www.englishapplesandpears.co.uk

The Halloumi Love Story

We love food fads at OISE Oxford - can you remember the Hummus Love Story post? Well we have a new foodie post for you today all about halloumi.

This wonderful cheese has most recently taken Britain by storm and is no longer the niche cheese it once was. It is recognised as a BBQ vegetarian staple, not to say that it can't be loved by the meat fans too.

This salty cheese from Cyprus - made from sheep's, goat's and often cow's milk - has a high melting point, allowing it to be grilled or even fried. Its delicious ways have long been recognised in its homeland of Cyprus, where the average resident gets through an average of 8kg of it each year. But now Britons are said to consume more halloumi than any other European country outside Cyprus, with Sweden coming in behind.

At Tescos its halloumi sales rose 35% for the year 2011-2012, with its Tesco Finest line increasing by 132% over the same period. Similarly, a spokesman for Waitrose reported that their sales were up 104%.

So why has halloumi become so pop? Daily Telegraph food columnist Rose Prince believes it's "a reflection of three things - our love for Mediterranean cuisine, our eagerness to try whatever is new and the effect of TV chefs".

Key to its success is also its convenience and its versatility. The fact that it is kept in brine allows it to be stored unopened in the fridge for up to a year whilst giving it a satisfying salty taste.

"You can do so many things with it," says Antonis Evangelou, owner of London's Lemonia restaurant.

For delicious halloumi receipes we recommend visiting BBC Food.

 Halloumi perfect for the BBQ

The Bake Off is Back!

I can already feel my mouth beginning to water in anticipation. Yes, tonight is the night when another batch of amateur bakers takes to our screens in an attempt to wow the judges with their culinary creations in the 4th series of ‘The Great British Bake Off’.

From breads and buns to cookies and cupcakes, pastries and pies, all 13 of this year’s contestants will be required to demonstrate their competence at a wide range of baking skills in order to make it through to the next round and ultimately prove themselves worthy of the title of best amateur baker.

The judges, Mary Berry and Paul Hollywood, now feel like old friends to many of us who have watched the previous 3 series and keep viewers entertained with their good cop/bad cop routine and rigorous checks for ‘soggy bottoms’.

A typical show includes 3 baking challenges: 
1. The Signature Bake, where bakers show off a tried and tested recipe of their own.
2. The Technical Challenge, where bakers are expected to recreate one of Mary Berry or Paul Hollywood’s masterpieces following an incomplete recipe.
3. The Show Stopper, where contestants strive to impress their judges by producing something creative and unique.

The winner of the show will need to consistently display tremendous ability in each of these 3 areas if they hope to convince Mary and Paul that they deserve the title.

For anyone hoping to gain an insight into British baking, this is the show for you. Tune in with me at 8pm this evening on BBC 2 or alternatively, check out our blog post on the best of British cakes.

British Tomato Week

Well, I have been waiting for this week all year.  This week it is National British Tomato Week!  There's no better time than after a particularly long cold winter to celebrate this great fruit.

Most British Growers have now been harvesting for a few weeks, so hopefully the British tomato is starting to appear in the shops.  Late May is when the quantities really start to increase so this is the ideal time to make sure everyone knows that British Tomatoes are here.  It is often commented that it's really difficult to spot British Tomatoes in the shops.  So to help British tomato enthusiasts this week British tomatoes will be supporting a sticker.

Tomatoes are rather wonderful.  They are a good source of Vitamins A, C and E, the natural plant pigments known as carotenoids (both beta-carotene and lycopene) and flavonoids. Flavonoids are also found in red wine and tea.  They also contain minerals such as potassium, which has been linked to lowering blood pressure and calcium, which is vital for healthy bones and teeth.  Further, they low in calories, typically containing only 14 calories per 100g. They contain virtually no fat and no cholesterol.  

There is a wonderful variety of tomatoes available in Britain.  British growers carefully nurture the classic tomato, the cherry & cocktail tomato (a particular favourite), the plum & baby plum tomato, the beef tomato, the vine or truss tomato.  The wide variety of tomatoes mean that they are a great selection of mouth watering recipes.  I particularly like the look of Aromatic Baked Tomatoes, as suggested by the British Growers Association.  It looks just delicious and ever so nutritious.

Happy tomato week everyone!