Category Archives: Food/Drink

AN Interview With Marlene Watson-Tara

Continuing on my healthy living theme this month, this week I’m chatting to Marlene Watson-Tara – author of “Go Vegan”, co-founder of the “Human Ecology Project”, Health councillor, teacher and expert in the field of plant-based nutrition. It was Marlene’s book “Go Vegan” that was the inspiration for my potato dish blogpost recently (view HERE). So, it is with great excitement that I welcome Marlene onto my blog….hi Marlene!

Hi! I’m Marlene, a long-time vegan, activist, lover of animals, nature and life and passionate about human ecology. As an eternal optimist, increasing the number of people worldwide to switch to a wholefood plant-based diet and vegan life is my mission. Together with my husband Bill Tara, we have created The Human Ecology Project. 

As a high profiled and dedicated health counsellor and teacher with over 40 years’ experience in the health industry, my dietary advice draws from the fields of Macrobiotic Nutrition, my studies in Traditional Chinese Medicine and my certification in Plant- Based Nutrition from the T. Colin Campbell Center for Nutrition Studies.

My clients range from the movies and arts to members of royal families. In the last 10 years I have been teaching chefs the art and skill of wholefood plant-based cooking and nutrition. As a regular columnist for many health magazines and websites I share my knowledge on living healthily. My vast experience informs a body of knowledge that I eagerly share with the world.

As the international author of Macrobiotics for all Seasons and my latest book Go Vegan  I share information that is simple, direct and effective, along with delicious recipes and medicinal teas. I teach alongside my husband Bill Tara. We have graduates from our “Macrobiotic Vegan Health Coach Programme” in 27 countries. I’m a driving force for health and fitness to all who cross her path. Our “Ultimate Health Experience” workshops have been offered in Europe, America, and Australia

My favourite saying – “If you don’t look after your body, then where are you going to live?”

Being a long time vegan, what inspired you to embrace the vegan lifestyle?

On school holidays my family would go to the countryside and it always seemed such a sad time when all the lambs were taken from the fields and loaded onto trucks.  As I grew into my teens, I had health issues with skin, digestion and menstrual pain. As I wouldn’t eat meat, I ate mostly dairy.  When I changed my diet to completely plant-based all these health issues disappeared.  When you connect the dots with diet and the development of disease, there is no turning back. When you look behind the curtain to the scale of what happens globally to our animal kingdom you cannot pretend to not know what is there. 


As you are an author of “Macrobiotic For All Seasons” and “Go Vegan”, surely you must have a favourite tried and tested recipe?  Do you prefer cooking “main meals”, desserts or are you a baker?

I find it exciting to create new recipes and train chefs and home cooks utilizing my seasonal menus and cooking skills, using the five tastes. My favourite creations are soups, I live and love them daily. From my delicious creamy decadence soups to the bean comforting cozy stews, soup is a daily staple in our home.

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a pot to create a nutritious, filling, simple to make meal was inevitable. Healthy and healing soups are part of the cooking traditions in every country.

I always try and prepare my soup from fresh, organic, in season, and ideally local ingredients. Whether your ingredients are coming freshly grown from your own garden or you’ve bought them directly from the farmers’ market, making the connection between the food you eat, and your local environment is important. The food we eat is part of our cultural identity. Eating local foods helps produce a more resilient and sustainable future, both for yourself and for future generations.

Recently in my local supermarket there has been a promotional “push” towards plant-based meals. As you are an expert in the field of plant-based nutrition, what do you feel are the main benefits to follow a vegan/plant-based diet?

Thankfully, the popularity of plant-based diets has grown, which makes this an easier era than ever to start. Can I Get Enough Nutrients on a Plant-Based Diet? This is always the number one question that I am asked. Yes, and it’s easier than you’d think to consume these essential nutrients. You just need to know where to get them. For example, Omega-3 fatty acids often come from animal-based sources like fish. However, you can also get an ample supply from hemp seeds, flax, chia, and walnuts. It’s merely about understanding the alternative ways to get the nutrition you need.

Plant-based/vegan diets have been linked to a number of health benefits, including reducing your risk of heart disease, certain cancers, obesity, diabetes and cognitive decline. Plus, transitioning to a more plant-based diet is an excellent choice for the planet and will end the death and suffering of our animal kingdom. Two billion animals are slaughtered daily for food. There is no need, we receive all the nutrients we require from plants. At the end of the day, the largest and strongest animals in the world are vegan, giraffes, elephants etc., they get their nutrients from the same source we as vegans do… from the plants.

Having received a copy of “Go Vegan”, I was impressed by the range of recipes – the ingredients were not too daunting or difficult to obtain; the cooking instructions were easy to follow; and the glossary was a godsend especially when I came across an ingredient I had never heard of. Was it difficult to put together suitable recipes that lived up to your ethos?  

Eating from my ethos is simple and doable for everyone. 95% of what constitutes my approach is obtainable from most supermarkets. Grains, beans, vegetables, fruits, nuts and seeds. Foods like miso, tofu, and even some dried sea vegetables are now available in supermarkets. This makes my heart sing to see this growth year on year. One or two of the condiments I use are available from natural food stores or online. My teaching of plant-based/vegan nutrition is based on my teachings of Macrobiotics, a wonderful philosophy that teaches us that everything is connected, animal, plant, human, environment.  When I create and cook all of these considerations are always there. 


As you are currently based in the UK, is “Go Vegan” available to purchase worldwide? 

Yes, Go Vegan is available world-wide on amazon. U.K. and US 

You currently teach alongside your husband, Bill Tara, your MACROVegan Health Coach Programme.  Sounds intriguing. In a nutshell, what does that involve? 

We now have students who have travelled from 27 countries to study and graduate as a MACROVegan Health Coach. We see this as switching on lighthouses around the world. We now have students studying with us online which is fantastic. Our students leave as proficient and amazing cooks as well as wonderful health coaches. It makes our heart sing as more and more graduate and teach this work.

MACROVegan Health Coach Course

The dramatic rise in degenerative disease attributed to diet and lifestyle has created a demand for solutions to disease prevention and personal health maintenance. What is called for is a new generation of men and women who are capable of offering practical advice on how to live a healthy life in modern society. 

During the two weeks of study you will have the opportunity to learn the techniques of effective Health Coaching and experience the power of healthy living. You will leave prepared to be a more effective promoter of natural health care and set up practice as a Professional Macrobiotic Health Coach.    

The Macrobiotic Vegan Health Coach curriculum has been designed by Bill Tara, co-founder of the Kushi Institute, creator of the International Macrobiotic Institute (Kiental, Switzerland) curriculum and designer of the American and European Kushi Institute Teacher Certification Programmes along with his wife Marlene Watson-Tara who is certified in Plant Based Nutrition. 

This is a rare opportunity to study with teachers who are expert consultants and draw on decades of practical experience. Macrobiotic philosophy serves as the foundation of these studies and provides the link between the disciplines and life skills we will explore together.  This course also offers additional tools to enhance professional or Para-professional skills in both the orthodox or complimentary health and healing arts.

The Modules

Health, Healing and Human Ecology

Health and Emotion / East and West

Traditions of Nutrition

Wholefoods Plant Based Cooking & Home Remedies

Health Assessment

Principles and Practice of Health Coaching

When you are not working, what activities do you enjoy, to relax and unwind? 

I adore growing my own vegetables, and love being in nature. I am an avid and longtime yogi, (my daily practice keeps me in check) and miss teaching yoga, one day, I will have my own studio again. I adore cycling with Bill and of course, reading and writing, and I am currently working on my next book.

Personal now – what outfits and shoes would you normally be found wearing?

I live in yoga gear… always cycling, doing yoga, or working at my desk here so casual and comfort works for me. 

Do you have any favourite shops or online sites?  

Yes, I love https://bambooclothing.co.uk

I always purchase clothing using cotton, hemp, linen, etc., More and more companies offer these wonderful alternatives for vegan and ethical clothing. I love Matt & Nat for more dress shoes and bags and Wills London for my backpack and casual shoes and have boots from both of them. 

What’s next on your clothes/shoe wish list?

A new Ciao Bella – I adore feminine frilly dresses on the search. My next pair of yoga toe sandals from Supplefeet are on the list. They are fantastic, I have worn them for years and they keep your fee in great shape. 

Boots or Shoes? 

I love my chunky rubber sole sneakers, they look great with jeans, yoga gear, shorts and casual dresses. They are my first choice daily for comfort.

My Chelsea boots are my second choice…they are so versatile and can be worn in all seasons.

For pinning later

Links you would like to share e.g. website/facebook/twitter/ instagram etc so that readers can find out more about you and Go Vegan.

Website, Instagram, facebook, you tube, linked In, twitter, 

www.macrovegan.org

https://www.instagram.com/macroveganinternational/

https://facebook.com/marlenewatsontaragovegan/

https://www.youtube.com/user/Molly19571/videos?view=0&sort=p&flow=grid&disable_polymer=true

https://www.linkedin.com/feed/

Thanks Marlene for an interesting chat and you have given me and my readers “food for thought”.

Linda x

All photographs have been published with kind permission of Marlene Watson-Tara

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Go Vegan Inspired Potatoes

This week I’m sharing with you a simple recipe inspired by a recipe book called “Go Vegan” by Marlene Watson-Tara. Marlene sent me her recipe book to review and all week I’ve been devouring the pages wondering which recipe to feature. “Do a fancy cake recipe“ said my husband … unfortunately during lockdown everybody has decided to bake cakes and I couldn’t get hold of all things, bicarbonate of soda! What I did settle on cooking is Marlene’s version of potato wedges. I didn’t have King Edwards or Yukon potatoes but I did have a glut of new potatoes … but apart from that, I followed the rest of the ingredients and method to a T.

Ingredients

  • 4 medium/large King Edward or Yukon potatoes ….. (I used lots of new potatoes)
  • 1 tab plain flour
  • 1/2 teas sea salt
  • 1 teas paprika
  • 1 teas garlic granules
  • 1 teas onion granules
  • pinch
  • 1/8 teas black pepper

METHOD

In a small bowl, combine flour & seasonings, mix well and set aside. Wash and halve the potatoes. Place in a pan with a pinch of sea salt, and cover with water. Bring to the boil, cover with a lid and simmer for 15 minutes. Drain, and leave for 5 minutes

Preheat oven to 200°C (400°F), gas 6. Line a roasting tin with parchment paper. Sprinkle the seasoning mix over the wedges. Spread the potatoes out evenly in the roasting tin and bake for 30 – 35 minutes. Remove from oven.Serves 4.

Conclusion

My husband and sons loved the wedges – they were not too spicy but flavoursome and quick and simple to make. They made a change from chips and plain boiled new potatoes.

“Go Vegan” is probably the first vegan recipe book dedicated to “every day” food, catering for the health and well being of all the family. It is a great introduction to vegan cooking. Apart from recipes, there is a comprehensive glossary of foods that are not so well known … for example, I didn’t know what umeboshi plums were ( they are Japanese pickles, actually green apricots). The book is littered throughout with facts and figures about everything from nutrition to myths; as well as recipes from main meals, desserts to cakes and sauces. It is a little minefield that I’m beginning to explore so look forward to other inspired recipes in the future …. and I hope to interview Marlene herself in a few weeks.

Book Details

Go Vegan by Marlene Watson – Tara. ISBN 978-1-913088-03-3

www.macrovegan.org

For Pinning Later

Linda x

All photographs by Linda Hobden

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Food & Drink Of Madeira

Ahh… Madeira. I could wax lyrical about this island for hours! However, this week I’m writing about the food and drink of Madeira. The Madeira Archipelago is an autonomous region of Portugal, consisting of 4 islands lying off the north west coast of Africa. The island is closer to Morocco than to Portugal. The main island of Madeira is volcanic, green, rugged and extremely scenic. Known already for its Madeira wine and warm, sub tropical climate – the food and drink in Madeira warrants a special mention. Yes, there is a McDonald’s – in Funchal, the capital – and a Starbucks ( much to the islanders’ disgust) situated at Funchal airport. The thing is that Madeira’s soil is fertile and volcanic – the warm year round climate lends itself to producing a vast array of fruits, vegetables (especially garlic & sweet potatoes), sugarcane, wines, coffee – and its location in the North Atlantic Ocean …. the fish! And Madeira cuisine is absolutely delicious!

Banana Plantation in Ponta Delgada, Madeira © Linda HobdenA

BANANAS

Bananas, bananas everywhere! The bananas grown are small and sweet. Alongside the different types of passionfruit, they are the main varieties of fruit you will come across in Madeira. Unfortunately in the UK we tend to see the larger bananas imported in from the West Indies or from West Africa.

MERCADO DOS LAVRADORES

Mercado Dos Lavadores © AdamHobden

The main marketplace for fruit, flowers and fish In Funchal is a “must see visit” on everybody’s tour list. It is a fully functioning market – the upper floor is full of fruit, vegetables and exotic flowers. The smells, colours, varieties are intoxicating! There are many strange and wonderful hybrid of fruits to try – such as banana-pineapple; passion-fruit pineapple; passionfruit-banana; lime passionfruit; peach-mango. Stall holders will try to entice you with samples of fruit to try. Beware though – it is rather pricey and you might find better prices in the smaller stalls outside of the main market. However, it is still worth a wander around – great for people watching and photo opportunities. It gets very crowded and, in summer, very hot. I prefer the cooler lower floor which houses the fantastic fish market. Yes, it is smelly but I don’t mind the fish smell. The range of fish on sale straight from the harbour is amazing – tuna, black scabbard fish, parrot fish, mackerel, castanets, limpets …

THE FISH

Castanets are small fish that are seasoned with salt & fried. Parrotfish is fried also – pay a visit to the Doca do Cavacas Restaurant in Funchal which has a reputation of cooking the best fried parrotfish on the island. Lapas or limpets are a slightly chewier version of clams. They are usually served in the frying pan they are cooked in. Tuna is extremely popular – tuna soup with noodles; raw in sashimi; tuna & onion stew; marinated tuna cooked with potatoes and chick peas; grilled tuna medium-rare steak; tuna steak with fried maize …. I must admit I was very surprised to see just how big tuna was! However, the ugly looking Black Scabbard fish – Peixe Espada Preto is divine. This is the fish you must try when visiting Madeira. It is grilled or lightly fried in a crumb batter and served in restaurants with a fried banana and a passion fruit sauce. It is better than it sounds, believe me! The sweet/savoury combination works well. As a snack though, try a black scabbard sandwich – a local favourite – tastes a bit like an upmarket fish finger sandwich!

Black scabbard fish with banana & passionfruit sauce. Onda Azul Restaurante, Calheta Beach © Linda Hobden

MEAT

Being an island, fish dishes do dominate however meat dishes are popular too – mainly pork and chicken. Estapada means food cooked on a skewer. In Madeira, wooden skewers are made from fragrant bay laurels, which season the meat as it cooks. Casseroles consisting of wine, garlic & pork are on every restaurant menu too. Garlic is widely used in Madeiran cooking – garlic oil, garlic cloves .

VEGETARIAN OPTIONS

Vegetables grow in abundance on the island and the vegetarian dishes I have come across have been wholesome basic vegetable stews/ kebabs that are just as delicious as their meat counterparts. If you are a vegetarian that eats fish, then you have no trouble being well fed on this island!

BREAD

Bolo de caco is Madeira’s regional bread, named after the caco or basalt stone slab that it is cooked on. The bread is extremely soft and is often served up in restaurants as a starter, with garlic butter.

FENNEL

Funchal (Madeira’s capital) literally means “The Place Where Fennel Grows” . This indigenous plant is especially found in the rocky mountains around Funchal. It is used for cooking, in the production of cough candy, in essential oils, tea and liqueurs.

Fennel © Linda Hobden

DESSERTS

The main dessert is Passion Fruit Pudding, using the various species of passionfruit available on the island. Passionfruit pudding is made with passionfruit pulp, jelly, condensed milk and cream. Tasting like a cross between a mousse and yogurt, it is a refreshing and flavoursome end to a meal. Fresh fruit salads are a healthier option, especially with the various fruit varieties available that the dish isn’t boring at all! Madeirans do have a sweet tooth, and a popular “cake” is the “Queijadas” made with cottage cheese, eggs and sugar.

Array of desserts, including the passionfruit pudding. Hotel Calheta Beach, Calheta © Adam Hobden

Talking of cake, traditional Madeira Cake isn’t the yellow light sponge found in the UK. Authentic Madeira Cake, “Bolo De Mel” is a sticky dark honey cake, a bit like a British Christmas Pudding. Served in slices, it looks like a thick gooey tart and tastes divine. The Calheta Sugar Cane Mill is famous for the dark honey cake and walking past the kitchens where the cakes are made … well, the air is filled with the delicious aroma of molasses, alcohol, almonds … in fact, the whole sugar cane factory is enveloped with the smell. A giant cake is made every January , which is matured and freshly basted throughout the year, and is then ceremonially cut a year later. The cultivation of sugar cane was the first significant agricultural product in Madeira. The sugar cane is used to make molasses, dark honey, Madeira Cake, rum & the island drink, Poncha. The mill in Calheta is still a working factory, open all year round and visitors are welcome. There is a small museum, the mill itself, a shop and tasting area. Free entry and I have visited many times over the last few years – it is a lovely place to while away an afternoon.

Although not Madeiran in aspect, the Reid’s Hotel in Funchal has a tradition that goes back donkeys years – the afternoon tea, British style. Every afternoon, proper brewed tea served in dainty wedge wood china cups ( or champagne) is served along with scones, sandwiches, petit four and cake. It really is quite a civil affair and a dress code is rigidly applied – no shorts, flip flops or trainers. Famous celebrities that have stayed in this hotel are numerous and include George Bernard Shaw, Winston Churchill, Margaret Thatcher, Charlie Chaplin.

The Madeirans are great sponge cake bakers – I tried a delicious slab of homemade orange cake ( and some chocolate cake) at a cafe near the church and cable car station in Monte, washed down with local Madeiran coffee. In Calheta, the homemade apple pie and ice cream sprinkled with cinnamon was a delight. And, cheese lovers need not despair – the cheese courses in restaurants are alive and kicking with some of the best European cheeses you can imagine.

Cheese … Calheta Beach Hotel, Calheta © Adam Hobden

DRINK

Like their Portuguese mainland counterparts, Madeirans do love their coffee. Unlike Italian coffee which is 100% Arabica beans, Portuguese coffee is a mixture of Arabica & Robusta beans. I was disappointed at first when my coffee with milk (Garoto) was served in a small espresso cup; but I soon discovered that asking for a Chinesa instead got me the same coffee with milk, but double the quantity in a larger teacup. All other styles of coffee, including cappuccino, espresso, iced coffee are available in the more touristy cafes in Funchal.

Brisa is a range of soft drinks produced and distributed in Madeira. A variety of flavours available include cola, cola light, cola zero, tonic water, orange, lemonade, apple, mango and, of course, passionfruit.

Madeira wine is one of the two fortified wines that Portugal is famous for – the other being Port. Unlike port, Which is stored and matured in a cold cellar, Madeira wine is stored in a warm place like an attic. The 4 most famous Madeira wines are Sercial, Verdelho, Bual, Malmsey.

Madeira produces some excellent table wines also, although not widely exported, they are well worth hunting out. There’s around 12 table wine producers in Madeira; 24 varieties of red, white & rose. The vineyard I visited was high up in the mountains above Sao Vicente on the north coast. The vineyard is small but oozes character, the producers are knowledgeable and they are rightly proud of the wines they produced. After a tour of the vineyard, I was able to taste the wines – all were good, hic! – and all had a touch of sea saltiness from the air and volcanic earthiness from the volcanic caves they were stored in.

If you like chocolate and cocktails, then you won’t be disappointed with a “Ginjinhas” – a strong cherry liqueur served in an edible chocolate cup. Cheers!

You can’t visit Madeira without trying PONCHA. Poncha is believed to have been inspired by an Indian drink called “panch”. Panch means 5 and was named because it is made from 5 ingredients: alcohol, sugar, lemon, water, tea or spices. Traditional Poncha consists of sugarcane rum, lemon juice, and honey mixed together with a wooden stick called a “caralhinho” – named for its distinctive male genital shape!! And is served without ice. Legend also has it that fishermen used Poncha has a remedy for sore throats when they disembarked from their ships. For tourists, Poncha is now available in various versions – Surinam cherry, passionfruit, tree tomato, tangerine, orange. I’m not sure whether it is a great remedy for a sore throat, but as a drink it is delightful. Best to drink some at a local rustic bar where it is made in front of you, of course. You can buy premixed Poncha in bottles at the airport and supermarkets, which are nice but a bit sweeter than the real mccoy.

For pinning later.

I hope I’ve whetted your appetite! I know I’m craving for a slice of Madeira cake and a glass of Poncha now!

Linda x

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An Interview With Radical Tea Towel Co

I’m being decidedly topical this week – the impending General Election in the UK next week, the current strikes in France, the ongoing criticism of Donald Trump in the USA…. what could be better than interviewing a homeware & giftware brand that has been inspired by radical thinkers throughout global history? Designing tea towels, aprons and other paraphernalia on topics such as democracy, the NHS, the Welfare State, Free Speech, Free Love, Votes for Women…. in fact, every topic done designed for those radical left and liberal minded people to proudly display their political and social beliefs. To find out more, I caught up with co-founder Bea of The Radical Tea Towel Company …..Hi Bea…

Hi! I’m Beatrice and I am a co-founder of The Radical Tea Towel Company.

Who or what inspired you to create the Radical Tea Towel Company?

It was May 2011 and I was looking for a birthday present for an elderly relative who was into left-wing and radical politics. His sight was poor so a book was not an option. I decided something practical like a tea towel with a political message on would be a great idea but, despite googling for over an hour, I simply couldn’t find one anywhere.

History & Politics abound in your range of Radical Tea Towels – how do you pick your design topics – do get ideas from customers, from what’s trending on social media?

It’s a combination of those things: customers do make suggestions all the time and we add the best ones to a list which we review each January. We also think about topics that are in the news, for example in 2015, when the refugee crisis was at its height, we produced our Refugee tea towel with the quotation by Emma Lazarus from the Statue of Liberty. 

Which topic/ tea towel has attracted the most attention so far? Have you got a personal favourite?

It’s probably the ‘Women’s March’ design.  It was based on a design by Margaret Morris for the song sheet of Ethel Smyth’s suffragette anthem “The March of the Women”. 

My personal favourite is the  ‘Rosa Parks’ design which shows her sitting on the bus in the run up to the Montgomery bus boycott just before refusing to give up her seat. What an inspirational woman! 

Although you are based in South Wales, are your tea towels available overseas?

Yes! We have websites in the US and Canada. but we get orders from all over the world! 

 Radical Tea Towel US

Obviously the tea towels can be used as tea towels, but some people have had them framed like works of art and even some have used them as ready made banners for activists at rallies. Where was the most unexpected place you’ve spotted your tea towels? 

I have 3 great examples!

A customer sent in a brilliant image of our ‘Women’s March apron’ hanging on a balcony in Galicia on International Women’s Day as part of a defiant protest for women’s rights. It’s a tradition in Spain to show you are on strike! 

Another one sent in an ‘LGBTQ tea towel’ from the McMurdo Station in Antarctica. The temperature was minus 40! 

And then Jeremy Corbyn brought out a ‘Tony Benn tea towel’ and read out the quote about hope on it at a speech he made to his supporters at the Sanctuary Pub following his September 2015 leadership victory!

Have you always had a career or a hobby in the homeware/giftware sector in the field of designing, marketing etc? 

No! I was a languages teacher for most of my working life! This business was a completely new departure for me! 

Personal now – what outfits and shoes would you normally be found wearing?

Jeans and stripy tops with a gilet and leather ankle boots.


Do you have any favourite shops or online sites ?

Yes, Boden for tops, M & S for footwear & jeans.

What’s next on your clothes/shoe wish list?

Some dark brown, calf length leather boots.

Boots or Shoes?

Boots. I find them very comfortable and they keep my feet and legs warm and dry in wet Welsh weather!

For Pinning Later

Links you would like to share e.g. website/Facebook etc

www.radicalteatowel.co.uk

https://facebook.com/radicalteatowel

https://twitter.com/radicalteatowel

Thank you Bea! There you go readers, if you’re stuck for ideas for gifts, for whatever the occasion, for that radical person in your life …. or if you yourself are a loud and proud radical, why not get yourself a tea towel or two!

Linda x

All photographs have been published with kind permission of The Radical Tea Towel Company

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Take 5 Ingredients – Linda’s Salmon Tagliatelle

When the weather is warm, it is hard to decide what to cook for the family main meal. A family favourite in our house is my version of Salmon Tagliatelle – it is a good budget meal, takes less than half an hour to cook, has only 5 ingredients, is relatively low calorie and, best of all, it is extremely tasty! Why don’t you try it?

Ingredients (SERVES 4)

4 BONELESS SALMON STEAKS. TAGLIATELLE (OR SPAGHETTI) TUB OF SOFT CHEESE (I USE PHILADELPHIA LIGHTEST). HANDFUL OF COOKED PETIT POIS (OR GARDEN PEAS). BLACK PEPPER

METHOD

  1. In a hot oven (180/200ºC ) bake the salmon steaks in an oiled roasting tin for 20 – 25 minutes.

2. Whilst the salmon is baking, put tagliatelle in a deep saucepan, cover with water and boil for 10 – 15 minutes.

3. Once cooked, drain the tagliatelle. Add the soft cheese, cooked peas and salmon into the saucepan with the cooked tagliatelle. Stir well to mix the ingredients. Sprinkle with black pepper and serve.

Bon Appetite!

Linda x

All photographs are by Linda Hobden.

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Destination Lincoln

As part of my husband’s ongoing cycle training for the Grand Depart Classic in Brussels (first leg of the 2019 Tour De France) on Saturday 29 June 2019 – he is riding on behalf of Prostate Cancer UK (find out more HERE) – Adam took part in early May in the Lincoln GP Sportive (Lincoln Grand Prix). Although the Brussels ride is around 125 miles, the 75 mile Lincoln GP ride was excellent training as the finishing line was at the top of a 23% gradient cobbled hill – aptly named Steep Hill – and the cobbles were something Adam had not yet faced and the Brussels ride features two cobbled hills of steep gradients – so Lincoln was the perfect training ride. Fortunately the hills in Brussels are not at the end of a gruelling 75 mile undulating cycle ride but occur when legs are still relatively fresh, so to speak. Our two youngest sons and I were in Lincoln to cheer on Adam and to give him some moral support as he attempted the cobbles. In the meantime, the boys and I had about 6 hours to kill whilst Adam was poodling around the Lincolnshire countryside so we did some exploring of our own around the city of Lincoln…

This was the first time I had actually spent some time in Lincolnshire – I had travelled through the county on my way to Yorkshire, Newcastle and Scotland in the past – so I was looking forward to spending some time in Lincoln. I must admit I was under the impression that Lincolnshire was a flat county – however, I now know that Lincoln itself is pretty steep and Adam assures me that the Lincolnshire Wolds that surround Lincoln were pretty undulating too! Having arrived in the evening, in rain, it was great to open our hotel room curtains and have a terrific view of Lincoln cathedral and blue skies. The boys and I decided the first place we will be exploring was to be Lincoln Cathedral.

View of Lincoln Cathedral from Premier Inn Lincoln City Centre

It was a 10 minute uphill walk to the Cathedral and on the way we diverted into a small park with trees planted in dedication to university staff who had died. It was a pretty place to wander around with a small outdoor gym. I must admit I was hoping that there was an underpass or shortcut across the busy main road via the park but I was disappointed that the park’s path was a circular route (oh well, just think of those Fitbit steps!)

Lincoln cathedral

Lincoln Cathedral is pretty impressive. It was first constructed in 1072 in the gothic style of that era. In fact, from 1311 – 1548 it was the tallest building in the world. Nowadays it is the 4th largest cathedral in the UK after Liverpool, St Paul’s, and York Minster. The original Cathedral was damaged by an earthquake on 15 April 1185 – an eye witness described the Cathedral as having been “split from top to bottom”. All I can say is that the reconstruction must have been sturdier as the Cathedral looked strong to me! Lincoln Cathedral is one of the few English cathedrals built from the rock it is standing on. The Cathedral’s stonemasons use more than 100 tonnes of stone per year for maintenance and repairs. It was in maintenance mode when we visited, but the building still looked splendid. You might have seen Lincoln Cathedral in films: it doubled up as Westminster Abbey in “Young Victoria” and in the Netflix Shakespeare film “TheKing”. Lincoln Cathedral also once housed a copy of the Magna Carta – now it is housed in Lincoln Castle …

Lincoln Cathedral

Out of Lincoln Cathedral, past the Magna Carta pub, we ventured onto Lincoln Castle with its extensive grounds and intact wall. Visitors can now walk the full circumference of the wall, which is an impressive third of a mile long. The views over Lincoln and the countryside are supposed to be stunning but I must admit that the clouds started to roll in and a cup of tea beckoned so we retreated to the cafe that was set within the castle walls & the Victorian prison instead. Lincoln Castle was built by William The Conqueror in 1068. The Victorian prison was added on in 1788. In the Castle grounds was the impressive building of Lincoln Crown Court, alas not open to the public. The boys though were more interested in the Lego Space Exhibition being held in the grounds. Presented and built by Bricklive, the exhibits included larger than life models of The Earth, astronauts and the Space Shuttle.

Lincoln Castle Walls
Lincoln Castle Walls
Lincoln Crown Court
Lego “Earth” at Lincoln Castle
Lego Astronaut
Lego Space Shuttle

Next stop, Steep Hill. This cobbled hill & its adjacent street, Mickelgate, was where the finishing line was. We still had a bit of time to visit a shop on Steep Hill that I had discovered online some months previously: Roly’s Fudge Pantry! I couldn’t wait to discover this little fudge enclave and I thought Adam and his fellow team cyclists might appreciate fudge once they passed that finish line. Let me tell you, the fudge pantry did not disappoint! The sweet aroma hits you as soon as you crossed the threshold and there was fudge being made in front of our very own eyes. So many flavours to choose from ! The fudge was appreciated by the cyclists at the end and we came back the next day to buy more before our drive home . We tried the following flavours: Maple & Walnut; Honeycomb; Strawberry & Prosecco; Mint Chocolate; Hot Cross Bun; Whisky & Ginger; Chocolate; Salted Maple & Pecan….. it was hard to pick a favourite but my 3 faves were salted maple & pecan; strawberry & prosecco and whisky & ginger. Apparently you can now buy them online.

Roly’s Fudge Pantry

Other shops on Steep Hill worth checking out are Pimento Lincoln’s Original Vegetarian Cafe for their soya hot chocolate with vegan whipped cream & marshmallows; Annushka Russian Dolls Shop (!) and the Mouse House Cheese Shop & Coffee Bar ….for marmite scones …

Steep Hill

Around 2.30pm, my boys and I were halfway down Steep Hill ready to cheer on the cyclists as they make their arduous way up the steep cobbled hill. Adam and his teammates made it up the hill in one piece and are ready to face the Belgian challenge.

Steep Hill
Adam on Steep Hill
Made it!

Lincoln is a university town so after dark on a Saturday night the place was buzzing with bars, clubs and restaurants – it was especially vibrant down by the waterfront. We ate in Zizzi’s and I highly recommend their King Prawn Linguine.

Lincoln had so much to offer that I didn’t manage to explore the shops, the Museum of Lincolnshire or The Collection Usher Gallery …. but I will endeavour to visit next time ( a repeat visit to the fudge pantry would be on my itinerary too)

Check out my previous blogpost about Adam & his prostrate cancer cycling rides: http://bootsshoesandfashion.com/one-in-eight-men

For Pinning Later

Linda x

Photographs are by Linda Hobden

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An Interview With The Vegan Society

Living the Vegan Lifestyle has been in the news a lot recently – January was “veganuary” and the spotlight was on all things Vegan. The reactions from various people have been mixed when the word “vegan” has been mentioned – most people I’ve spoken to hadn’t really got a clue what the Vegan lifestyle entailed; some guessed that it was a more extreme form of being a vegetarian; some have embraced the ethics of being a Vegan wholeheartedly; some were interested and some were not. Personally I am not a Vegan – I do eat meat but I do embrace vegetarian and vegan dishes too. There are a few Vegan restaurants springing up and with thousands of products being granted the coveted Vegan trademark on a daily basis, embracing a Vegan lifestyle is not as daunting as you may think. I caught up with the lovely Dominika of The Vegan Society to find out more about The Vegan Society and living the Vegan lifestyle. Hi Dominika….

Hello! My name is Dominika and I work as media and PR officer at The Vegan Society. We are the world’s oldest vegan society whose co-founder, Donald Watson, came up with the word ‘vegan’ back in 1944. Everything we do is to help people go vegan and remain vegan! 

The Vegan Society has produced an app – Veguide App – that covers the basics of transitioning to a vegan lifestyle with 30 short daily videos. What inspired the creation of the app? 

We wanted to bring vegan pledges into the 21st century – we know that most new vegans are young people, and this demographic is also the one most likely to use mobile apps and social media. VeGuide features two mentors in the similar age group to our target audience which we thought would help its users to relate to them.

VeGuide is free to download on Android and iOS devices. Its users receive a combination of daily informational videos, motivational quotes, quizzes, recipes and discounts, all of which aim to help them ease into vegan living.


The Vegan Trademark – sunflower symbol – guarantees that products are free from animal ingredients and animal testing.  There are now over 30,000 products and services registered with the Vegan Trademark.  How does a brand go about registering their products? 

Brands can contact our Vegan Trademark team at trademark@vegansociety.com, which will be followed up by some questions that include the number of products a company wants to register, their turnover and size, so that my colleagues can provide them with a quote. After this, the Trademark team carefully checks all the ingredients in the products about to be Trademarked to make sure they’re animal-free. We can also help brands veganise products and suggest alternatives to any animal products their items contain. 

From curries to cakes, virtually any recipe could be made suitable for a vegan lifestyle, as long as they are made from plant-based ingredients. Have you got a personal favourite vegan dish or recipe?

I’m all for quick and easy recipes that don’t require tens of ingredients! I’m personally very much into Korean and East Asian cuisine, so I love dishes like kimchi jjigae, ddeokbokki, jjajangmyeon, Japanese curry, mapo tofu, bibimbap, and various side dishes, called muchim in Korean cuisine. For those with a less oriental preferences, I find that making vegan versions of easy classics like lasagne, chilli con carne, shepherd’s pie, enchiladas or roast dinner is best! 

I read on your website that honey was the product probably most frequently mistaken as vegan -friendly.  I must admit I thought it was! Why is honey excluded? What other foodstuffs are also mistaken as being vegan friendly?

Honey is a product made by animals, so for the sake of consistency is excluded from a vegan diet. Veganism opposes the use and killing of all animals. Other foods that sometimes may not be vegan are alcohol (beer and wine mainly).

What are the nutritional  and other benefits of becoming vegan?

You can get everything your body needs on a vegan diet – vegans actually tend to eat much more fruit and vegetables than the rest of the population which has amazing health benefits. The British Dietetic Association, an independent UK authority on nutrition, states that a vegan diet is suitable at any age or life stage, including infancy, childhood and pregnancy

Eating a balanced vegan diet helps to limit saturated fat and get plenty of fibre, vitamins and minerals. Research shows vegans have lower blood pressure, lower chances of getting heart disease, type 2 diabetes and some types of cancer. This is partly because animal products, unlike vegan food, contain a significant amount of cholesterol.


In the UK all medicines are required to be tested on animals before being deemed as safe for human use.  Obviously, if you are a vegan how are you able to get the medication needed without compromising your beliefs? What are The Vegan Society’s recommendations?

Vegans avoid using animals as far as is practicable and possible. When choosing cosmetics, vegans can pick products that have not been tested on animals but unfortunately we don’t currently have such a choice with medicines or vaccinations. The Vegan Society never advises anyone to stop taking prescribed medicines but we do encourage patients to speak to their doctors to see if a vegan-friendly alternative is available.

What is the hardest part, or the hardest thing to forgo, did you find, of transitioning to follow a vegan lifestyle?  

Many people find it difficult to avoid cheese. However, the human tastebuds have a wonderful ability to adapt, so if you resign from cheese for a month or two and then try vegan cheese, you’re very like to enjoy the flavour. Most vegans say the hardest part of going vegan was simply making the decision to do it.P

Do you have any favourite shops or online sites?  

I shop online a lot, on websites like Asos, EMP and Yesstyle which features East Asian fashion. When I go to a shopping mall, I often wander around all the different stores in search of a thing I’m looking for at that moment. It’s amazing how easy it is to find vegan clothes and footwear on the high street!

What’s next on your clothes/shoe wish list?

I’ve been looking at Luxe Derbys from Will’s Vegan Shoes for a while now. They’re beautiful but pricier because they’re made of eco-friendly, durable vegan leather. I’m just waiting for the right moment to get them!  

Boots Or Shoes? 

Boots – I get cold very easily so I like footwear that covers my ankles! However, I’m 6ft tall which is a lot for a girl, so I’m not at all interested in adding any more inches which makes it tricky with boots!

Links you would like to share e.g. website/facebook/twitter etc so that readers can find out more about The Vegan Society.

Website: www.vegansociety.com

FB: www.facebook.com/TheVeganSociety

Twitter: www.twitter.com/TheVeganSociety

Instagram: www.instagram.com/theoriginalvegansociety 

For Pinning Later

Thank you for the chat Dominika – those Japanese and Asian dishes really do sound interesting (and no doubt delicious!) I really hope, dear readers, that Dominika has helped to dispel any myths and if you do want to follow the Vegan route, then Dominika has given you some inspiration to go ahead and take that leap!

Linda x

Photo Credits: Pinned Photo by Linda Hobden. The other photos in the article have been published with kind permission from The Vegan Society & Dominika Piasecka

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7 Vegan Valentines Gifts

Valentines Day is almost upon us and shelves in the supermarkets and shops are full of red heart shaped delights from chocolates to prosecco to perfumes. If you or your partner are vegan, there are a range of products that might just tickle your fancy as well as your tastebuds!

The Vegan Society is the world’s oldest vegan society and registered educational charity. In fact, in 1944, co-founder Donald Watson actually came up with the term “vegan”. There are now over 30,000 goods and services that bear the famous Vegan Trademark symbol.

There are many ways to embrace vegan living, but one thing all vegans have in common is a plant-based diet avoiding all animal foods such as meat, fish, shellfish, insects, dairy, eggs, honey – as well as products leather and anything tested on animals. So, when it comes to choosing a Valentines gift – or a gift or treat for anytime – here are 7 ideas that might just fit the bill….

  1. Chocolate & Love’s Dark Chocolate Tin

A beautiful, colourful tin full of vegan dark chocolate Neapolitans. The vegan chocolate is a mix of Panama 80% single origin, Rich Dark 71% and 70% Madagascan single. A must for fans of dark chocolate! www.chocolateandlove.com

2. Broadland Wineries’ Proudly Vegan Wines

Before my friend became a vegan, her main worry was not being able to enjoy a glass of wine. That isn’t an issue nowadays as Proudly Vegan wines have a selection of palatable rose, merlot and Sauvignon Blanc to choose from. Even the ink and glue on the labels are 100% vegan! The wines are available from Ocado.

3. Eden Perfumes’ Gift Set

Eden Perfumes match your favourite designer or popular fragrances, perfume and aftershave, using vegan ingredients such as jasmine (my favourite), vanilla, passionfruit, musk, saffron, sandalwood amongst others. www.edenperfumes.co.uk

4. Honest Brew’s 12 Beer Mixed Case

Prefer beer to wine? This mixed case of vegan-friendly beers might be more up your street. www.honestbrew.co.uk

5. The Gin Guild’s Organic London Dry Gin

Gin is all the rage at the moment and this London Dry Gin is 100% organic and GM-free. All their grain is grown organically without the use of toxic pesticides, insecticides and industrial fertilisers. They also hand harvest and dry their botanicals on site. They have a FairWild Certificate which means that those harvesting are properly paid for their junipers. Introduced in 1999, The Juniper Green gin has so far won 25 international medals against all the world’s gins, including golds in both the UK and USA. Available from Ocado, Amazon and online www.theginguild.com

6. Booja Booja’s ChocolateTruffles

Handmade luxurious Chocolate truffles inebriated with organic fine de champagne. Just stylish & sophisticated. Find these in Waitrose.

7. LUSH’s All Yours Gift Set

Available at all LUSH stores, the All Yours Gift Set was designed by artist Kim Sielbeck. She was inspired by the colours of the sunset and verdant mountains that fill her with magical energy. Certainly vibrant – inside this box you’ll find a Peachy bath bomb, Avocado wash shower gel, American Pie body conditioner and a Bubblegum lip scrub. Just the job for a pampering session…..

With Love, Linda x

For pinning later. Photo by Linda Hobden

Apart from the last photo, all other photos have been published with kind permission from The Vegan Society (and the featured brands)

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SPROUTS, STUFFING & SEASONAL SOMETHINGS

SEASONS GREETINGS to you all!

As it is the last post of 2018 I thought I’d reflect on the “S” words that summarise this SEASON.

In the UK, and in most other countries I can imagine, this coming weekend will be mad in the SHOPS and SUPERMARKETS as people try to STUFF their trolleys with last minute gifts, extra wrapping paper and tags and enough food to probably last months but we will all consume in the week to follow. And then there is the booze….

SNOWBALL (egg nog), SPUMANTE, SHERRY, SCOTCH WHISKY, SAUVIGNON BLANC, SPANISH RED WINE …. SHARE the corner of the cabinet alongside Baileys Irish Cream, prosecco, brandy, beer, gin, vodka,Guinness….. I actually discovered in my fridge an unopened bottle of Baileys Irish Cream from last Christmas as I was putting this year’s bottle away. It had a best before date of end November 2018 … it smelt alright and tasted ok… I had to test it! Irish Cream is one of those drinks that I tend to buy each year… and I do like it … but after Christmas it tends to be redundant. I’m sure I’m not the only one with spirit bottles that have been stored away & only retrieved on the odd occasion that someone might want a dry martini and lemonade instead of a glass of pinot grigio! This year I fancied trying these liqueur chocolates…

SANTA CLAUS …. who can forget ST NICK? Even though my children are teenagers and adults, they still get a little SOMETHING from “Father Christmas” that resembles a SATSUMA but isn’t as healthy! The SMILES from children when they SEE their STOCKINGS or SACKS filled with gifts on Christmas morning makes being STIRRED awake at some unearthly hour worth it.

Christmas Day breakfast – SAUSAGES, SCRAMBLED EGG, SMOKED SALMON, SAUTEED MUSHROOMS, SAUCY BAKED BEANS, SMOKED BACON RASHERS, SQUASHED TOMATOES, SELECTION OF FRUIT JUICES ….. OR are you like me – I reach for my usual cereal as I just can’t face eating a full breakfast knowing that in a few hours time I will be indulging in the Christmas Dinner? My husband and sons disagree with me though!

SPROUTS, STUFFING, STUFFED TURKEY CROWN, SPUDS (crispy roast potatoes), SEASONAL VEGETABLES, SAUCES, SAUSAGES wrapped in bacon and SPECIAL TURKEY GRAVY made by Gran! Followed by STEAMED CHRISTMAS PUDDING (SIXPENCE no longer inside) with a SELECTION of creams, SUMPTIOUS brandy butter, STEAMING hot custard or SALTED CARAMEL ICE CREAM. SPROUTS. I don’t actually like SPROUTS. And yet every year I have to dish up one on my dinner plate, just because. My mother in law discovered a new recipe recently that mixed sprouts with bacon …. mmm… maybe, however, with “pigs in blankets” already on the menu, perhaps plain, steamed would be better. It is strange that a vegetable that is good for you – SPROUTS count for one of your “five a day” and contain antioxidants which are thought to prevent cancer – can lead, through overindulgence, to bloating with gas which can be uncomfortable for you and could be unpleasant for others…

STOMACH ACHES! SUDDEN change in diet can lead to uncomfortable consequences – the rich, creamy foods as well as overindulgence of sprouts, peppers, broccoli, eggs, baked beans…. The traditional post Christmas dinner STROLL could help – good for relieving STRESS & that STUFFED feeling, STRENGTHENING family bonds, STRETCHING those legs, and STAVING off that overwhelming SLEEPINESS feeling that will hit you once you SIT down on your SOFA to watch on the TV SCREEN those SOAPS and Christmas SPECIALS…

3pm. STANDING up as our National Anthem is played heralding the START of our Queen delivering her annual SPEECH on our TV SCREENS from her STATELY abode of SANDRINGHAM. I quite like this traditional of listening to the Queen’s SPEECH – it’s a bit like receiving a royal “Round Robin” updating the nation on her family events! SHE has quite a bit of news this year what with the Royal weddings and births!

SNOW. Let it snow! Despite what many people think, the UK rarely experiences snow at Christmas – The Met Office says snow has fallen somewhere in the UK on Christmas Day 38 times in the last 54 years. However, of all the winter months, December is when Britain is least likely to see snow. The last time it snowed in the UK on Christmas Day was on 25 December 2010! Will it snow on Christmas Day in 2018? Personally, I doubt it…. we shall see. If it does, I suppose we could dig out the SLEDS from our SHEDS, build SNOWMEN and make SNOWANGELS , throw SNOWBALLS, SCRAPE our car windscreens, SHOVEL our drives, and SKID our way to SING SONGS in the local church SERVICE ….

SONGS! Carols or Pop songs – nothing puts you in a good mood when the SEASONAL SOUNDS are heard over the airwaves! There was a game on one of the SOCIAL MEDIA SITES – I can’t remember which one – which from the 1st December, you had to try and last the month without hearing “Last Christmas” by Wham as you go about your daily life. Easy you might say ….but SUPERMARKETS seem to always have it on their playlists and if you hear it whilst SHOPPING, you’re out! As I’m a retail merchandiser working in SHOPS & SUPERMARKETS with their radio stations playing all day, I think I lasted a few SECONDS…

SMELLS…. SPICES around this time of year are delightful ….cinnamon, nutmeg, cardamom, ginger….

SIX O’Clock. Time for SNACKS, SWEETS, and other SUGARY delights before SUPPER at 9pm…. cold meats, SALMON, French bread lavishly SPREAD with SALTED butter, pickles, STUFFED dates, STUFFED olives, SALT & VINEGAR crisps, SALTED peanuts, SAUSAGE rolls, cheese STRAWS….

In the SOUTHERN HEMISPHERE it is SUMMER where the temperatures are SIZZLING and I can imagine that it is too hot to contemplate eating as much. I expect the order of the day is a barbecue on the SAND, grilled SALMON STEAKS, SHRIMP cocktail, SALADS, various SKEWERS of meat/veg …. followed by a frolic in SURF, under a glorious SUN and an ice cold SOMETHING to quench your thirst.

SHOW you care this SEASON and think of those whose home is on the STREETS, those who need SHELTER, those who need SOMEBODY to talk to, those who are STARVING, those who are SUICIDAL, those who are SAD, those who are SUFFERING….try and SPREAD a little SEASONAL SPIRIT where you can…

For Pinning

SEE you all in 2019!

LINDA x

All photographs were taken by Linda Hobden.

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An Interview With Spark

This week I’m talking about kitchen gadgets, utensils and gizmos – those gadgets that  you think you don’t have a need for, then you get one and you realise it is an absolute godsend for making your life easier! I bet every household has got at least one  kitchen gadget that may not be a necessity but its versatility renders it one of your favourite kitchen items. If you haven’t got such a gadget, then perhaps my guest this week will tempt you with one of his creations. I’m talking with Billy Dulay, co founder of “Products By Spark” – a small company that has big ideas – its Splatter Catcher and Infinity Mat are just two items worth looking at. Hi Billy & welcome!

Hello & welcome to “Spark”, a small but growing company specializing in “The newest kitchen gadgets/utensils and beyond”. We believe passionately in innovation and first-rate service, which is why we commit ourselves to giving you the best of both. If you’re looking for something new, you’re in the right place. We strive to be industrious and inventive, offering our customers something they need but with an innovative twist, putting their desires at the top of our priority list.

What was the inspiration behind the introduction of the Splatter Catcher and the Infinity Mat?

The Splatter Catcher, this idea was made after cooking a rather splattery chicken thigh for dinner. Covered in grease, we wanted to develop a product that wouldn’t affect the food in any way but keeps stoves clean, behold the Splatter Catcher.

The Infinity Mat was a bi-product of our creative juices after creating the Splatter Catcher, “What multi-use tool can we create which will be a must in any kitchen?” thus sparking into life the Infinity Mat.

There are similar items on sale from other brands – so what are the main selling points of your products?

The Splatter Catcher is the first product of its kind to the hit the UK market, the main selling points are as follows:-

Fits 28cm pans (Diameter)
BPA free – Made from fully compliant 100% food grade silicone 
Heat resistant up to 230 Celsius
Dishwasher Safe – Place on to two racks of the dishwasher, leave out to dry.
Easy roll up storage
Seamless application – Tab system allows for the Splatter catcher to be applied with ease, ensuring it has been applied securely.
Allows all steam to escape the pan
Blocks fine oil from escaping – rest assured that your cooking surface and clothes will be free of any fine oil splatters.
Prevents Spills – freely overfill the pan without the fear of food contents dropping out of the pan. Perfect for large stirfries

The Infinity Mat not only has uses for indoor and outdoor application:-

Trivet
Food Cover
Placemat
Jar Opener
Oven Glove
Grip for your chopping board
And Many More!

It is also available in 4 different colours.

The Splatter Catcher and the Infinity Mat come in array of lovely bright colours – which colour seems to be the most popular amongst your customers?
Yellow and Red – These colours can brighten up the dullest of kitchens.
Are there any new additions to your range of products in the pipeline for 2019?

Yes! Yes! Yes! There’s definitely more in store for 2019 we haven’t even got started.

As you are based in the UK, are your products available to customers abroad?

Yes, we ship all over the world.

Working in the field of kitchen products, as you do, do you enjoy spending time in the kitchen cooking? If so, do you have a signature dish?

When I can get time I love cooking. I’m not the best chef in the world however I’d like to say I’d hold my own in the “Chicken Stir Fry Arena” which is my signature dish.

Personal now – what outfits and shoes would you normally be found wearing?

Jeans, open collar shirt and blazer – smart casual and definitely a nice pair of shoes.

Do you have any favourite shops or online sites? 

Definitely Asos.

What’s next on your clothes/shoe wish list?

Has to be a nice winter coat, I’m dreading winter.

Boots or Shoes?

Shoes – Look smarter.


Links you would like to share e.g. website/facebook/twitter etc so that readers can find out more about the Splatter Catcher & The Infinity Mat.

Website (www.productsbyspark.com)

Instagram – (_sparkproducts)

Thank you Billy for chatting to us about your kitchen gadgets.  I can just imagine you cooking your stir fry and pondering over how you can make sure the oil doesn’t splatter everywhere…. 🙂 I didn’t realise just how many different ways you can use the Infinity Mat – definitely  a useful item to have in the kitchen.

Linda x

All photographs have been published with kind permission of Products By Spark (Billy Dulay).

 

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