As we get deeper into winter and the subsequent rise in colds, flu and likely, covid-19, more of us are hunting out ways to keep ourselves healthy.
However, research by the Fruit Juice Science Centre states that 40 per cent of people in Edinburgh are unaware that they are more likely to pick up viruses if the immune system is compromised.
So, how do we Improve our virus-fighting systems? It’s not as difficult as you might think. In fact, adding certain nutrients to your day-to-day diet could make all the difference.
Vitamin C
There’s a reason we turn to orange juice during times of sickness; new research by the Fruit Juice Science Centre has revealed that just one 150 ml glass of 100% fruit juice provides a staggering 84% of the Nutrient Reference Value (NRV – the minimum we should consume for normal health) for vitamin C. During times of illness, experts say we may need more than double the NRV – around 200 mg of vitamin C daily.
And this vitamin is essential for our immune system; it not only influences the growth and function of immune cells, it also supports the skin and gut barriers against pathogens, acts as a powerful antioxidant, and encourages mobilisation of white blood cells to sites of infection to kill off pathogens.
However, it’s not just when you’ve been struck down with the sniffles that you should consider drinking a glass of orange juice.
Thirty-one per cent of respondents quizzed in Edinburg believe wrongly that the body stores vitamin C and as long as you’ve consumed lots on one day, your body will have enough for the next day. However, this isn’t the case, and a daily supply is needed.
Dr Gill Jenkins, GP and broadcaster, explains that in the UK many of us fail to reach optimal vitamin C intakes as most people don’t eat the recommended five daily servings of fruit and vegetables. Shockingly, fewer than one third of 19-64-year olds hit their quota.
That’s why it’s a good idea to load up on fruit and veg, particularly those rich in antioxidant vitamin C such as tomatoes, red and green peppers, kiwi fruit, broccoli and potatoes. One daily serving of 100% juice can be part of this.
Vitamin D
The sunshine vitamin is in short supply during the UK’s winter months, so the UK government advises everyone considers a year-round supplement of 10 micrograms of vitamin D a day to keep bones and muscles healthy.
More recent studies have found vitamin D receptors on several types of immune cells,suggesting that it also has an immunity benefit. Added to this, low vitamin D levels in blood increase the likelihood of respiratory tract infections, so it’s essential to keep stores topped up.
Vitamin D is only found in a small number of foods which is why we rely on summer and autumn sunshine to hit our vitamin D targets. But even this isn’t foolproof given the UK’s ever-changing weather.
With nearly a fifth of adults failing to reach the minimum cut-off set by the UK Department of Health (25 nmol/litre) of vitamin D blood levels, it’s time to up our game with this essential vitamin.
As well as supplementation, include vitamin D-rich foods like oily fish, eggs, dairy products, liver, fortified foods and mushrooms.
Folate
This water-soluble B vitamin is essential for normal immunity, including antibody production and function.
It’s also vital for cell health, says Dr Jenkins, as during pregnancy, “a lack of folic acid is associated with neural tube defects (NTDs) such as spina bifida”. Need another reason to drink fruit juice? A 150 ml glass of 100% orange juice provides 16% of the NRV for folate. To increase your intake of folate even further, add whole fruit, nuts, seeds, beans, peas and green leafy vegetables to your diet.
Omega-3 fatty acids
Whilst Omega 3 fatty acids do target and reduce body inflammation[5], fewer than half (45%) of those surveyed in Edinburgh by the Fruit Juice Science Centre actually linked omega-3s with immune function. It’s recommended that we consume 140g of omega-3s-rich oily fish a week. However, the National Diet and Nutrition Survey reveals that adults aged 19-64 years eat just 56 g a week on average -with teens eating even less! Up your omega 3s intake with oily fish (including sardines, salmon and mackerel) as well as nuts and seeds such as flaxseed, chia seeds and walnuts. Try sprinkling flaxseeds over porridge for breakfast and grilling sardines on toast for lunch.
Polyphenols, prebiotics and probiotics
These all support our gut microbiota- the complex family of bacteria that lives in our digestive tract – which in turn, can play a role in our immune health. The gut is the first line of defence against pathogens and having a healthy, balanced microbiota is the cornerstone of this.
As if the vitamin C content of 100% orange juice wasn’t enough to make you consume 150 ml a day, orange juice also contains hesperidin, a type of polyphenol particularly useful in aiding vascular function with new 2020 research claiming that hesperidin could be useful in novel drugs for covid-19.
Dr Gill Jenkins explains: “Hesperidin has attracted the attention of scientists because it binds to the key proteins of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) – meaning it could have anti-viral effects.”
New evidence also suggests that hesperidin has a prebiotic effect, encouraging more favourable bacteria to thrive in the gut. For optimum levels of hesperidin, drink packaged juice rather than home squeezed juice since commercial squeezing extracts more polyphenols. As well as orange juice, add high fibre and probiotic-rich fermented foods to your diet such as pickles, miso, kefir and sauerkraut.
Restaurants, bars, and pubs across the country are being forced to close their doors after being plunged into tier three and four restrictions following the government’s latest announcement.
Enterprising hospitality businesses up and down the country are boxing up their offerings and shipping them directly to your door, offering a lifeline through takeaways and home deliveries.
As part of their Christmas Hampers Index report, the consumer spending experts at money.co.uk have compiled a list of independent businesses across the nation who have had to think outside (and inside) the box.
Here’s a sample of the content:
From cook-at-home hamper kits to take away drink delivery services, these are the independent businesses across the UK that you can still support whilst under the highest restrictions.
Scotland
Glasgow
Hanoi Bike Shop
Nestled away in the heart of the West End, the Hanoi Bike Shop brings the spirit of Vietnam to Glasgow, so let the twinkling lights and the scent of the Pho Kitchen lead you down the lane to the contemporary canteen. Indulge into a ‘Hot Banquet for 2’ and eat like a King or Queen for the evening and enjoy some homemade dumplings.
The Gannet opened in Glasgow’s Finnieston neighbourhood in September 2013, by three friends Ivan Stein, Peter Read and Peter McKenna, and Kevin Dow joined them in 2014.
The Gannet’s menu remains dominated by exceptional Scottish produce. If anything, the kitchen seems to have stepped things up a notch this year despite the challenges that has faced the hospitality industry as a whole.
Being placed into tier 3 restrictions meant Five March had to think of alternative ways to offer their menu to their guests. The Malaysian restaurant introduced a dine at home menu, starting at £50 for two. But it doesn’t stop there, they have also introduced a Christmas box filled with festive foods, ready for collection on Christmas Eve, costing £100 for two.
Award winning Red Onion is situated in the heart of Glasgow city centre, Red Onion is a contemporary casual dining experience, with a menu that offers something for everyone. John and his team are now offering delicious ready made nutritious meals to warm at home. All meals are cooked fresh, ready for your fridge or for reheating and all dishes are suitable for home freezing – perfect for when you don’t want to prep and cook dinner.
If you miss your weekend tipple, then look no further than The Gate’s “create my cocktail” to make a drink based on the flavours you love. You can choose from their house specials, classic cocktails or a cocktail party package for the perfect night in.
Immerse yourself in the luxury of 111 by Modou in your own home with the new alternative home cooking kits available to you, the kits are available to order online now and include a five course dining experience, priced at £60 for two.
They have also created your alternative Christmas Day experience which includes a hamper filled with festive foods ready for the big day, for either two people or four. Much like the restaurant, the at home menu highlights local and seasonal ingredients.
Eusebideli works alongside local suppliers and friends in Italy to bring you the best produce straight to your table.The Italian restaurant has made Christmas dining at home easy with their three course menu – simply just heat. All the meals are prepared by their chefs, using the same quality ingredients from independent local producers. All recipes are made from scratch, the dishes can be popped straight in the oven or straight in the freezer to enjoy at a later date. All you have to do is simply heat, eat and enjoy.
Get in the festive spirit with Cask Smugglers providing you with your cocktail needs. Enjoy their cocktail bundle including five different cocktails including Sloe Sazerac, Noel Negroni, Xmas Sangria, Gingerbread Martini, and Spiced Pear Martini – what else do you need to get you into the Christmas spirit?
All cocktails are available now on their online store, you can purchase now or pre-order, also available for nationwide and local delivery.
Admiral teams up with professional home economist to help people plan the perfect Christmas dinner –
More than one in 10 (12%) only keep Christmas leftovers for one day
One in 20 throw away excess food rather than turning it into other meals at Christmas
12% of Brits splashed out more than £100 per person for Christmas dinner last year
One in five have first alcoholic drink before 11am on Christmas Day
53% of claims involving food and drink in December relate to red wine spillages
A new investigation by Admiral home insurance has revealed that two thirds (65%) of households in the UK end up with more food than they need at Christmas, and one in 20 people throw excess ingredients in the bin, rather than turning them into other meals.
The tool helps people work out how much of each key ingredient they’ll need to cook the perfect Christmas dinner for their guests, and guides them on how many sweet treats and desserts to buy to make sure they’re properly stocked up for guests this festive season.
The investigation found that two fifths of Brits (42%) buy their ingredients for Christmas dinner a week before the big day. But while some are more organised, buying at the start of December (25%) or two weeks before Christmas Day (25%), others are less organised, opting to buy their food on 23rd December (17%) and even as last-minute as Christmas Eve (5%).
With many people yet to buy their ingredients, Admiral is encouraging people to plan ahead to make their Christmas feasts memorable for all the right reasons this year.
Stocking up for Christmas
The study found that some people are storing traditional Christmas foods in the wrong places, meaning food could potentially be going to waste.
To help make people’s Christmas go without a hitch, professional home economist, Becky Wilkinson, has shared her tips with Admiral on where ingredients should be stored.
One in ten (11%) believe that a Christmas pudding should be kept in the fridge, but Becky says that is not necessarily the right thing to do. “Where you store Christmas pudding or Christmas cake is often dependent on the recipe followed, but, as a rule, this should never be kept in the fridge.”
And with many a sweet tooth being catered to over the festive period, making sure the chocolates are in top condition for guests will be high on the priority list. Almost a quarter (23%) of people believe chocolate should be kept in the fridge, but Becky warns this can have an impact on the taste: “If you must store chocolate in the fridge, it should be sealed in an airtight container because the fat content in chocolate causes it to take on other flavours if not sealed properly.”
Before filling your fridge and stocking up, Becky recommends carrying out the four following checks to ensure your food is perfect for Christmas :
Make sure your fridge and freezer are running at the correct temperature before filling with Christmas treats. The recommended temperature is 5°C or below for the fridge and -18°C or below for the freezer. Fridge freezer thermometers are cheap and a very helpful tool to have if you don’t already!
Before the Christmas buying starts, check that all the items in your fridge and freezer are in date, remove any that are not. Overfilling your fridge and freezer will make it difficult for them to stay at the correct temperature
It’s important to store meat safely to stop bacteria from spreading and to avoid food poisoning. You should store raw meat and poultry in clean, sealed containers on the bottom shelf of the fridge, so they can not touch or drip onto other foods
Check your oven is working and has had a service if required. Also, give it a good clean to ensure for more accurate cooking times and optimum hygiene
What to do with leftovers
For those who do keep their Christmas dinner leftovers and excess ingredients, more than one in ten (12%) only keep it for one day, which means lots of leftover Christmas food gets wasted unnecessarily each year.
To avoid unwanted food waste, Becky Wilkinson has shared some simple top tips with Admiral on what to do with leftover Christmas ingredients:
Roast potatoes and Brussel sprouts: Break up the cold potatoes and mash together with the Brussel sprouts, place into a pan and fry. Add any leftover herbs or chestnuts to make extra tasty bubble and squeak.
Carrots: Heat the ready roasted sliced carrots in a pan and add caraway seeds and vegetable stock. Blend together to make a warming soup.
Pigs in blankets: Make your own mini toad in the hole’s by using an oiled muffin tin to heat the sausages and then pour over Yorkshire pudding batter. Bake until well risen.
Ham, turkey and gravy: Mix together, place into a pie dish and top with ready rolled puff pastry for a quick and effortless pie.
Turkey: For an oriental take on leftovers, try a turkey ramen or turkey stir fry.
Christmas pudding: Break up the Christmas pudding and mix with a drizzle of festive liquor, spread the mixture over some ready rolled puff pastry and roll up into a large swirl. Slice into 2cm rounds and place into a lined spring form cake tin. Glaze with egg and bake until pastry is cooked through for a festive Chelsea bun.
Cost of Christmas this year
Last Christmas, more than one in ten households (12%) splashed out over £100 for each person joining them for the festive feast. On average, homeowners spent £41.30 per person to feed their dinner guests in 2019.
Meanwhile, 22% of people said they are planning to spend even more money on food this Christmas.
With many restrictions still in place across the UK,17% of households said they would be spending less because they weren’t expecting as many guests around their Christmas table this year, and 12% want to cut down because they either ate too much or bought too much food last year.
However, younger households are looking to splurge this year, as 30% of those aged between 18 and 34 are planning to spend more on their dinner in a bid to treat themselves and their family this Christmas, in comparison to just 7% of people aged over 65.
Kitchen chaos at Christmas
In a bid to help make sure Christmas goes without a hitch this year, Admiral is urging people to watch out for some common culinary mishaps as these can be costly.
Analysis of Admiral claims data, relating to damage involving fridge freezers over the last five years, reveals that 7% happened during the month of December alone, with the average cost of each claim coming in at around £7001.
According to Admiral data, the most common causes of fridge or freezer failures in December were where the fridge freezer has broken and stopped working by itself (30%), or power cuts and power surges (23%) that either damaged the fridge freezer wiring or the prolonged loss of power caused the food to defrost.
‘tis the season to be Merry
Admiral found that one in five (20%) adults like to crack open the bubbly before 11.00am on Christmas day, and just less than one in ten (9%) open the alcohol before 10.00am.
Accidents can and do happen, and analysis of Admiral claims data relating to wine, gravy and sauce in the months of December found that 53% of claims, related to red wine being spilt on sofas, carpet, soft furnishings and even on laptops. To avoid any accidents spoiling the Christmas spirit, Admiral suggests standing glasses and bottles on a table and well away from small hands and pets if you can
David Fowkes, Head of Household Underwriting at Admiral, said: “Christmas is always a special period but this year will be even more important to households who, after a tough year, are looking to make the best of it with their close friends or family.
“Our study shows that people can easily go overboard and buy too much food for their Christmas dinner, leading to unnecessary food waste and people are also spending more money than they need to. As food plays such a big part of the festivities for many people, we want to help make sure the day goes as smoothly as possible – regardless of how many people you have around the dinner table.
“Unfortunately, not only are leftover ingredients being thrown away, but just a small percentage of people are giving excess food to food banks who would welcome the donations.
“We’d recommend carrying out a few simple checks around the kitchen a few weeks before Christmas. At Admiral we’ve seen examples where fridge freezers and cookers have been damaged in the build up to Christmas – some even on the big day itself – causing havoc and unnecessary stress for many households.
“Make sure you don’t over stock your fridge freezer so it keeps all of your Christmas food chilled at the perfect temperature, and it doesn’t spoil the festivities.”
Which? reveals the grocery products that you could be paying too much for
Shoppers who regularly buy Persil laundry detergent, Andrex toilet paper and Kenco Millicano coffee could be overpaying by up to £3 per item as a new Which? investigation reveals the shocking price differences between supermarkets on popular products.
The consumer champion analysed thousands of prices across six months at major UK supermarkets – Aldi, Asda, Lidl, Morrisons, Ocado, Sainsbury’s, Tesco and Waitrose – including both own label and branded items.
Which? experts found big variations in the price of the same branded groceries at different supermarkets. The pricing analysis also showed how prices on some items fluctuate dramatically even at the same supermarket chain – exposing one of the most common tricks of supermarket pricing.
Persil non-biological washing liquid had the biggest price difference of any branded product in the investigation, and was on average £2.98 more at Morrisons than at Lidl.
Andrex Supreme Quilts toilet tissue had the second biggest average price difference, costing £2.60 more at Waitrose than at Morrisons, which offered the cheapest average price.
Waitrose and Ocado were the most expensive on average for Kenco Millicano coffee, which was £2.06 less on average at Aldi. Waitrose also charged the most for Hellmann’s Real Squeezy Mayonnaise, which was £1.87 less at Sainsbury’s, and PG Tips Pyramid Tea Bags, which were £1.87 less at Asda.
Out of all the products Which? included in its pricing analysis, Persil non-bio also had the biggest price variation within the same supermarket chain – alternating fairly regularly between £5 and £10 at Morrisons across the six month period. Which? found the price also varied at several other supermarkets – by as much as £4 at Tesco, £3.50 at Asda and £3 at Ocado.
Other products that varied significantly at the same retailer included PG Tips Pyramid tea bags, which fluctuated by £2.77 at Ocado, and Twinings English Breakfast and Twinings Every Day Tea Bags, which both changed by £2.65 at Sainsbury’s. Andrex Supreme Quilts toilet tissue paper fluctuated by £2.65 at Waitrose.
By dropping a price on a popular item and advertising it as a discount before raising it for a short while and then dropping it again, supermarkets give the illusion that shoppers are making a saving. In reality, shoppers buying at the higher price are paying more than they should to compensate for the times the price is lower.
When it came to non-branded items, Which? found price differences that were even more stark. Own-brand prawns were on average £3.28 more at Ocado and Waitrose than at Aldi – the biggest price difference across supermarkets of any product in Which?’s investigation.
There were also yawning gaps between the supermarkets on prices for own-label salmon fillets which varied by £2.26 on average between Waitrose and Aldi.
Olive oil varied by £1.81 between Ocado and Waitrose where the price was the same, and Aldi. Beef sirloin steak was around £1.72 more at Ocado than Lidl and Aldi where the price was also the same. Similarly an equivalent ready meal of chicken korma with pilau rice was £1.51 more at Ocado than at Aldi and Lidl, where the price was also the same.
While Which? used experts to ensure that the own-brand products were as comparable as possible based on a range of factors including weight, quality and other industry data, they will inevitably differ in terms of quality, freshness, and taste across different supermarkets.
Quality, range, customer service, store layout and convenience are also important factors, and may lead some consumers to choose a more expensive supermarket for their weekly shop.
Despite often being the most expensive supermarket, Waitrose topped Which?’s annual supermarket survey. Customers gave the high-end store full marks for the appearance of its stores and range of products although perhaps unsurprisingly it did not do well for value for money.
Meanwhile, despite low scores on product range and store appearance, Aldi was also rated highly in Which?’s survey by shoppers who value low prices.
For shoppers watching their purse strings, Which? recommends keeping an eye out for fluctuating prices and dodgy special offers.
Natalie Hitchins, Head of Home Products and Services at Which?, said:“While prices will inevitably vary between different supermarkets, shoppers might be shocked to see that they could be overpaying by such significant margins for exactly the same products.
“Most supermarkets use some sneaky pricing tactics from time to time, so pay attention to the prices of your favourite products – and don’t assume you’re getting a good deal just because the item is on offer.”
Aldi has just reduced the prices of a collection of its award-winning gins from a variety of Scotland’s most-loved distillers. With flavours ranging from festive to fruity, Aldi’s gin selection proves to be the true spirit of Christmas.
Whether you are searching for your next tipple to add to your drinks cabinet, or on the hunt for the best present for a gin enthusiast, you’ll be sure to find what you’re looking for at your local Aldi with these great festive savings.
Award winning gins reduced from 17th December are:
Eden Mill Botanical Range Passion Fruit/Plum & Pink Grapefruit Gin 70cl – Was: £15.99 Now: £14.00
Eden Mill Botanical Range Original Gin/Chilli & Ginger Gin 70cl – Was: £15.99 Now: £14.00
Eden Mill Botanical Range Mulled Gin 70cl – Was: £15.99 Now: £14.00
Two Edinburgh businesses producing healthy foods have received a combined total of £75,000 in loan funding from Scottish responsible finance provider, DSL Business Finance Ltd.
Vegan food producer, Planet Kuku Ltd, was supported by DSL which enabled the family- run business to relocate to a new premises, allowing them to increase production by 400%. The new facility has provided the additional space they require to meet high demand for their products.
And allergen-free food production company, Saltire Coconuts trading as Calvin’s Free From Foods, was awarded a loan to allow the business to scale up production of its vegan and gluten-free Coconut Flatbread rolls along with other products.
Planet Kuku directors, Mateusz Noniewicz and Maria Janowczyk, first started the business from their home kitchen where they produced their ‘kukus’ – a handmade plant-based frittata which uses fresh herbs and vegetables bound together with chickpea flour and cold pressed Scottish rapeseed oil.
Their shared passion for plant-based food prepared with fresh and nutritious ingredients saw the business grow and production moved from their home to a shared industrial unit which allowed them to produce up to 40 kukus per day.
Mateusz Noniewicz said: “We applied for the loan after we learned that we had outgrown our shared kitchen and would no longer have access to it in 2020. The funding from DSL couldn’t have come at a better time, it created an incredible opportunity for us.
“Our new premises has capacity for us to increase production from 40 Kukus per day to 160 and is also providing us with the opportunity to work towards achieving a SALSA (Safe and Local Supplier Approval) accreditation. Not only will this funding allow us to move into our very own rented space, but we will finally be able to meet demand for our product and accommodate for customers seeking much larger orders.”
Mateusz Noniewicz and Maria Janowczyk have bult up a vast network of customers across Edinburgh, supplying local businesses in and around the city including Margiotta, Real Foods, Easter Greens, The Refillery, Bross Bagels and Santosa.
At the start of November this year, they expanded to London and became suppliers of Planet Organic, distributed through Wholegood. They also accommodate private orders and regularly attend Castle Terrace, Stockbridge and Leith markets.
Saltire Coconuts Ltd, the registered company behind brand Calvin’s Free From Foods, plans to use its loan to fund specialist machines required to make their signature flatbreads.
Company owner, Sabine Klaus-Carter was inspired to start the business by her son Calvin, who suffers from multiple severe food allergies. Using her personal experience to identify a gap in the market, Sabine decided to step away from her career in video production to produce healthy and allergen-free food products aimed at the free from, gluten free and healthy eating market.
Sabine Klaus-Carter said: “Originally, I just developed the coconut breads so our son Calvin could have something to safely eat for breakfast and on the go. However, our coconut breads received overwhelmingly positive feedback from our toddler friends and their families.
“Being able to have bread has been a gamechanger for us as an allergy family and when I found out that there are many others like us struggling to have bread, I knew I needed to do something about it.”
“While my research showed that that there was a gap in the market for my tasty, allergen-free products, I also learned that in order to scale up production and create an efficient workflow, I would require my own specialist machines.”
Sabine identified and secured an all allergen-free manufacturer to provide a premise that would allow her to scale up production to go to market. Sabine turned to DSL Business Finance for a capital loan to help pay for the machines she required.
She said: “Our aim was to have a market-ready product by Summer 2020. However, Covid-19 has pushed this back until now. It’s thanks to DSL that we’re now able to progress our plans and take our products to market.”
Saltire Coconuts has had particular success with its coconut flat bread rolls which were recently shortlisted for Best New Product by Food Matters Live and awarded Highly Commended by British Baker magazine under the gluten free bread category in Britain’s Best Loaf Competition 2020.
Stuart Yuill, executive director at DSL Business Finance, said: “Both Planet Kuku and Saltire Coconuts are fantastic examples of the progressive, healthy food offerings available in Edinburgh and were excellent candidates to receive our support.
He added: “Mat and Maria have built up an impressive network of contacts and loyal custom throughout Edinburgh and beyond and they have established an excellent market presence. Their product is in high demand and much loved by customers. It’s clear they have a significant presence and understanding within the vegan market.
“Sabine has demonstrated strong knowledge and hands-on experience of sales, marketing, cost and budget strategy in the success of her video production company. She also has a substantial understanding of the allergen world and impressively, has self-funded Saltire Coconuts over the last two years during its development and testing stages.
“I’m excited to watch each of these businesses grow and follow their journeys as they are led to further success by Mat, Maria and Sabine.”
SIGNATURE GROUP PARTNER WITH FEVER FREE™ ZONE TO BECOME FIRST CHAIN OF FEVER FREE™ HOSPITALITY OUTLETS IN SCOTLAND
Adoption of FEVER FREE™ ZONE will instil confidence in staff and customers
Hospitality sector across Scotland has been crippled as a result of lockdown restrictions
Validated Temperature checks on entry, activating a six-hour pass will inspire confidence and afford both customers and staff, a safer environment for activity
Leading Scottish hospitality chain, Signature Group has confirmed that it is set to become the first group of hospitality outlets, officially endorsed by FEVER FREE™ ZONE. The new technology will be piloted in McLarens on the Corner – in Bruntsfield, Edinburgh – before being rolled out across other venues including Kyloe, Huxley and Cold Town House.
Their decision to adopt the pioneering technology developed by Medical doctor, clinical epidemiologist and public health consultant, Dr Paul Nelson has been influenced by their mission to afford both customers and staff the safest possible environment following the outbreak of C-19 earlier in the year.
Louise Maclean, Business Development Director for Signature Group comments, “This has been a really tough year for the hospitality sector in general, with so many outlets being forced to close their doors indefinitely as a result of government restrictions.
“As a business we have invested over £250,000 in covid mitigation since the outbreak of the pandemic and we are committed to doing everything in our power, to ensure that our customers and staff feel as safe as possible.”
Dr Paul Nelson said: “Our technology supports responsible businesses to become gatekeepers protecting the economy as well as reassuring customers of a fever free space in which they can spend their time.
“The six-hour temperature checks should serve as a strong reminder that the right to enter economically vulnerable spaces and ultimately the shape of our future is tied to our individual responsibility to do what we can, not to infect others.”
FEVER FREE™ ZONE could be the missing piece for keeping us in the lower tiers in the short term and may be required even when the vaccine is fully rolled out . The simple integrated symptom screening membership service designed to enable businesses and customers to reduce the risk of exposure to people with Covid-19 is completely non-invasive and simple to operate.
Temperature checks on entry, activating a six-hour pass will afford shop workers and patrons a safer environment inspiring confidence and boosting economic activity. If high temperature is detected, the shopkeeper will encourage the person to go home and the app will prompt them to seek medical advice and engage with the NHS. Anonymity is protected as data on temperature is never stored for an identifiable individual on the FEVER FREE™ ZONE system.
Louise Maclean, Director of Sales and Marketing for Signature Group concludes: “Our vision is to nurture a portfolio of preferred, destination venues for socialising and experiencing the best of Scottish, independent hospitality for locals and tourists alike.
“We take pride in building a reputation for great people, great products and, most importantly, consistently brilliant customer service and this is why we have taken the decision to work with Paul and his team at FEVER FREE™ ZONE.”
Government guidelines should be followed at all times, such as wearing a face covering and maintaining social distancing guidelines.
Spicy food fans can now buy a range of curry kits that come with a health warning – as they contain some of the world’s hottest chillies, including the fiery Carolina Reaper.
Spice kit brand Spicentice.com have developed three new curry kits that could be the hottest available in the UK.
The Carolina Reaper pepper is the hottest in the world, measuring at a staggering 2.2 million Scoville units. To compare, jalapenos are around 8,000 Scoville units.
Spicentice’s Carolina Reaper Curry contains 4g of the pepper, making up 17% of the kit. The chilli has been finely ground into the spice kit to add a real sting and long-lasting burn that hot food fans will love.
Naga ‘Ghost’ chillies also deal a spicy blow as they measure 750,000 Scoville units.
The tamest curry in the bunch is the Vindaloo, made with Habanero chillies that sit at 350,000 on the Scoville scale. Habaneros are the most common chillies used in hot curries.
The fiery trio can be purchased individually or as a set for £12 – the perfect gift for curry lovers and spicy food fans.
Each kit contains a step-by-step recipe card and shopping list, allowing customers to serve up four portions per packet.
Ketan Varu, co-founder of Spicentice.com said: “We’ve been tinkering with these kits for a while now, trying to get the balance of flavour and heat just right, and we think we’ve finally cracked it.
“Whilst most of our kits appeal to the masses and honour a variety of family favourites, this new range has been developed with the real hot heads in mind.
“Most supermarket curries and kits are around 20,000-30,000 Scoville units, so the Carolina Reaper Curry is off the thermometer scale. Even the Phaal and Vindaloo contain peppers that are as much as 37 times hotter!
“The gift set will make the perfect present for spice fans. If they think they can handle a spicy curry, they need to have a go at making these!”
The curry kits use 100% natural ingredients and are suitable for vegans and vegetarians.
Each kit contains a step-by-step recipe card and shopping list, allowing you to cook up the curries which will serve four people.
Aldi has teamed up with three renowned Scottish chefs to inspire people to try an exceptional range of Scotch Galloway Beef joints this Christmas.
Tender and full of flavour, Galloway beef is rarely available in supermarkets and Aldi’s trio of joints offer incredible value for money.
Aldi’s Scotch Galloway Beef Sirloin Joint (£14.99 per kg), Scotch Galloway Beef Rump Joint (£8.99 per kg), and Scotch Galloway Beef Joint wrapped in Ayrshire bacon (950g, £10.99) will make the perfect centrepiece for your festive meal.
The supermarket has partnered with chefs from across Scotland to show customers how to re-create restaurant quality festive feasts using each of the joints from the comfort of their own home.
Each joint will be showcased in three video recipe guides created by renowned chefs Chris Walker, owner of the Selkirk Arms Hotel in Kirkcudbright, 2019 Masterchef finalist, Jilly McCord, and Craig Wilson, owner of Eat on the Green in Aberdeenshire, that will premiere on Aldi Scotland’s Facebook page this weekend.
Based in Dumfries & Galloway – the home of the Galloway breed – chef Chris Walker has developed a recipe using the Scotch Galloway Beef Sirloin Joint, which he serves with a hazelnut, mushroom and mustard crust and a mushroom and Port wine jus.
He commented:“Galloway Beef is the ancient native breed of my local area, so it was very exciting to be asked to help promote these fantastic quality Scotch Galloway Beef joints.
“One of the things that makes Galloway Beef stand out is its depth of flavour and tenderness. So I’ve developed a recipe that locks all those juices and flavour inside the joint, coating it in a stuffing-style crust that creates a mellow, festive accompaniment to the dish.
“Galloway has a reputation for being one of Scotland’s best kept secrets, and the beautiful flavour of Galloway Beef is also a hidden gem. I’m delighted that we can now share that local secret with the rest of Scotland, in the hope that everyone will appreciate the texture, the taste and the very special nature of Galloway Beef this Christmas.”
Travelling north, Masterchef finalist Jilly McCord has created a winter warming dish with the flavours of a classic Boeuf Bourguignon paired with the delicious Scotch Galloway Beef Joint wrapped in Ayrshire bacon – a real Auld Alliance. Served whole and beautifully pink in the middle, this dish is enjoyed with creamy mashed potatoes and lashings of the beautifully rich sauce.
Finally, the trio is rounded off with Aberdeenshire’s Craig Wilson, aka The Kilted Chef. Craig has developed a recipe using Aldi’s Scotch Galloway Beef Rump Joint, which he roasts with rapeseed oil, fresh thyme, sea salt, cracked black pepper and Orkney Brewery’s Clootie Dumpling Ale (or any Innes & Gunn beer) for a scrumptious festive centre piece.
Graham Nicolson, Group Buying Director, Aldi Scotland said:“We’re thrilled to be able to offer our customers these three fantastic cuts of one of the finest types of beef Scotland has to offer at our everyday amazing prices.
“Scotch Galloway Beef is of the highest quality and enjoyed in restaurants around the world, and we wanted to show our customers exactly how some of Scotland’s top chefs would cook it this Christmas.
“Chris, Jilly and Craig have created three deliciously indulgent recipes that our customers can easily follow at home using quality produce stocked in our 96 Scottish stores.”
Aldi is the biggest retailer of Scottish origin beef* and regularly tops NFU Scotland’s ‘shelf watch’ surveys, which means customers are guaranteed to find the highest quality, locally sourced meat all year round at Aldi stores in Scotland.
Dorothy Goldie, Breed Secretary of Galloway Cattle Society, said: “By championing the Galloway breed over Christmas Aldi is providing people with an opportunity to experience the rich flavour of one of Scotland’s oldest and most environmentally sustainable native breeds.
“We are absolutely delighted to be working with Aldi and Scotbeef, and we’re looking forward to knowing that Galloway Beef will be the centrepiece of festive dinners across Scotland.”
The Scotch Galloway Beef Sirloin Joint, Scotch Galloway Beef Rump Joint and Scotch Galloway Beef Joint wrapped in Ayrshire bacon, which was recently commended at the Christmas Quality Food Awards 2020, will be available from Aldi stores in Scotland from 19th December.
In a small bowl, mix together crushed hazelnuts, thyme, salt, pepper, garlic, French mustard and olive oil to make a paste, add finely chopped mushrooms and blitz in a blender
In a large oven-proof skillet, sear the beef joint in a dry pan over high heat until golden all over. This does several things; it adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture.
Let it cool slightly and cover evenly all over with crust mixture using French mustard as a base to allow the crust to stick to the joint. Transfer back to the skillet. Leave whilst you prep the potatoes
PREP THE ROAST POTATOES – 10 MINUTES
Peel 1kg Maris Piper potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
Meanwhile, put 100g duck or goose fat or 100ml olive oil into a roasting tray and place in the oven at 180
Drain the potatoes in a colander then shake back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
BEEF & BLANCHED POTATOES INTO THE OVEN FOR ROASTING – 1 HR 10 MINS
Carefully put the Galloway Beef joint into a roasting tray and Bake in a 325°F (180°C) oven for 40 minutes covered in tin foil and then a further 10 minutes without the tin foil to crisp up the crust.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really crisp and golden. The colouring will be uneven, which is what you want.
Remove the beef joint from heat and transfer the roast to a cutting board cover with foil for at least 20 minutes while you make the sauce.
MAKE THE SAUCE – 15 MINUTES
Heat 20g butter over medium high heat with any pan juices, add the 100ml of port and reduce, add the button mushrooms and cook until softened and starting to colour, about 5 minutes then add 500ml of beef stock.
Add a bay leaf and let sauce reduce and thicken slightly, about 15 minutes. Discard bay leaf. Thicken with cornflour if needed. Leave in a saucepan until ready to serve
PREP THE CARROTS – 15 MINUTES
Peel the carrots and remove both ends. Slice the carrots diagonally into 2-inch-long batons or carrot sticks. Just remember to use the same cut for all the carrots, and keep them to about the same size so they cook evenly
Melt the butter in a large sauté pan over medium heat.
Add the carrots and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes
Stir in the orange juice and maple syrup. Cook until the liquid reduces to a glaze, about 15 minutes, while stirring occasionally to coat all the carrots.
Taste and season carrots with additional salt and pepper, if necessary. Serve immediately.
PREP THE CABBAGE – 5 MINUTES
Remove all the tough outer leaves from the cabbage.
Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.
Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.
Toss again and add some salt, freshly ground pepper and the knob of butter.
BRING THE WHOLE DISH TOGETHER & PLATE – 5 MINUTES
Re heat your saucepan of gravy
Carve the Beef and plate
Add your roast potatoes, cabbage and carrots and ladle the gravy on top and serve immediately.
Pot Roast Beef a la Bourguignon with creamy mashed potatoes
by Jilly McCord
This is a great warming dish with the flavours of the French classic Boeuf Bourguignon paired with delicious Scottish Beef – a real Auld Alliance. The joint of Galloway Beef will remain whole and beautifully pink in the middle. Slice and serve with creamy mashed potatoes and lashings of the beautiful rich sauce. Add some green beans on the side for a bit of colour.
For the Pot Roasted Beef
Prep time – 15 minutes
Total cooking time (including resting) – 1hour 15minutes
Take a large cast iron pan and heat the oil until very hot. Sear the beef joint – browning on all sides. Remove from the pan and keep aside.
Now sauté the finely chopped onion and celery until soft and translucent. Add the garlic and sauté for around a minute before adding the tomato puree and herbs. Cook gently in the pan for 2 minutes, then up the heat and add the red wine and de-glaze the pan. Simmer the wine and reduce by around a third. The add the beef stock dissolved in around 500ml of water. Place the lid on the sauce and cook in the oven for around 30 minutes. At the same time, place the potatoes in the oven to bake.
Now chop the streaky bacon into lardons, peel the shallots and wipe the mushrooms with a damp cloth to ensure they are clean. Take a frying pan and heat to a high temperature. Fry the bacon until the fat has rendered and it is becoming quite crispy. Add the shallots and the mushrooms to the pan and colour on all sides.
Remove the sauce from the oven and place the beef roasting joint and the fried shallot mixture around the side of the casserole. The liquid should come around half of the way up the roasting joint. Remove the lid from the cast iron dish and place back in the oven to cook the meat. This should, take around 45 minutes. If you have a meat thermometer, the internal temperature should reach 55C for medium. Once the beef is cooked, remove the joint from the sauce and wrap in foil to rest for around 15 minutes (keep the sauce warm on the hob or in the oven).
Creamy Mashed Potatoes
Total cooking time – 1hour 15mins
1 kg Maris Piper potatoes
150g butter
150ml warm milk
Bake the potatoes in the oven for an hour until very soft. Scoop out the flesh and put through a potato ricer or mash with a masher until smooth. Place the mash in a pan and gradually add the butter and warm milk, whisking all the time until smooth. Season with salt and pepper.
To Serve
Once the beef has rested, slice the whole joint into thin slices and place on top of the sauce. Finish with a little chopped parsley and serve with the creamy mashed potatoes and some green vegetables. I chose fine French green beans which are also available in Aldi stores.
Boozy beer beef with honey and chilli glazed root vegetables
by Craig Wilson, Eat on the Green
Ingredients:
300ml The Orkney Brewery Clootie Dumpling Ale (or any Innes & Gunn beer)
1 Galloway rump of beef
300 ml Beef stock (using Aldi Beef Stock melts)
5g Fresh thyme
1 clove of fresh garlic
3 tbsp Aldi Scottish rapeseed oil
600g Rainbow carrots
400g Parsnips
1 Red onion
1 Fresh chilli
1tsp Chilli flakes
1 tbsp Honey
Good grind of cracked black pepper
15g sea salt
Method
Get a large roasting tray, place the beef in the tray.
Crush the garlic and place in a bowl with the rapeseed oil, fresh thyme, sea salt, cracked black pepper and 3 tbsp of the beer. Mix together then rub all over the beef joint.
Place into the oven at 220 degrees Celsius fan for 15 mins
For the vegetables, roughly chop the parsnips, red onion and carrots.
Once the meat takes on a good colour, remove from the oven and scatter the vegetables around the meat, add the beef stock and the rest of the beer into the tray.
Cover with foil, reduce the heat of the oven to 200 degrees fan and put beef back in for around 1 hour.
Once ready, take out of the oven, remove the foil and take the vegetables out and put into another tray. Add the honey, the fresh chilli and the chilli flakes then put back into the oven at 200deg fan for 15 minutes.
Wrap the beef in foil and place onto a board and leave to rest. Pour the juices from the tray into a pan and reduce by 50% on a high heat, for a delicious, flavoursome gravy.
Carve the beef and serve with the vegetables, to finish pour over the lovely, flavoursome gravy.
Heart Research UK Healthy Heart Tip, written by Dr Helen Flaherty, Head of Health Promotion and Education at Heart Research UK
TIPS FOR A HEALTHIER CHRISTMAS
Christmas is a time when we can be tempted to overindulge, but it is possible to enjoy the festive period without it impacting on our health and waistline. Wherever you are spending Christmas this year, we can help you make it a healthy and happy one.
Don’t let food become the main focus this Christmas. Instead of spending days in the kitchen baking cakes, biscuits and puddings, why not invest your time in preparing fun games to play on Christmas day, decorating the house, getting in touch with people who are spending Christmas alone or planning a Christmas Day walk.
Instead of buying gifts that are high in calories, such as chocolates, jams, sweets, biscuits and alcohol, choose non-edible gifts instead. How about buying the kids things that will get them active, such as a football, skipping rope, skateboard, bike, hula hoop or trampoline.
It can be difficult to avoid the consumerism that has taken over Christmas and you can easily buy too much food and drink for the festive season. Having too much can encourage overindulgence and lead to unnecessary waste. Try to be realistic about how much people will eat and drink and avoid overdoing it when you are shopping and cooking. This will also help you to save on your shopping bill!
Watch your alcohol consumption at Christmas. It is fine to enjoy a drink, but try not to have too much. Alcoholic drinks can be high in calories, which can lead to weight-gain. During the Christmas period, it can be tempting to start drinking earlier in the day, which can result in you drinking more. Try to plan in advance how much you will drink and try to stay off the alcohol until later in the day. You can get support with your drinking by visiting the Drinkaware website: https://www.drinkaware.co.uk/tools/self-assessment
Try not to spend too long sitting in front of the TV this Christmas. Wrap up warm and head out for a brisk walk to burn off some calories and get your heart rate up. Why not get out in the fresh air with any new outdoor gifts, such as a football, frisbee or bike.
Look after your mental health this Christmas. Christmas can be a time of stress, anxiety and loneliness for many people. This year, people may struggle more with mental health problems due to the pandemic. Mind provides information and support for people experiencing mental health issues https://www.mind.org.uk/
