Please click here to visit our new website

Latest Other Food Campaigns / News

What’s in your daily bread?

Friday, February 18th, 2011

If you were not already convinced of the benefits of home-baked bread over the shop bought alternative, how about this fact.

One of the ‘Improving Agents’ used in flour for commercial baked bread products is an additive known as E920, so what is it?

The two main sources of E920 are:

* Animal fat (often pork)
* Human hair or animal feathers

Home-made bread contains just 4 ingredients:

Water
Yeast
Flour
Salt

Which would rather eat? Don’t forget if you need some help with how to make delicious bread at home why not try one of our Dough Classes.

Pudding Pie Cookery School, sharing the secrets of food ingredients.

FREE – Eating Sustainable Fish Guide

Friday, January 14th, 2011

Logo

As we are supporting Hugh’s Fish Fight, we want to help you all make informed decisions about where you source your fish.

This includes knowing where it was caught and you can help by not buying if it’s been caught in areas where over-fished!

Click here for your free chart.

Pudding Pie Cookery School, proud to support this campaign.

Support Hugh’s Fish Fight

Thursday, January 13th, 2011

Hughes Fish Fight Campaign

50% of all fish caught in the North Sea are thrown back overboard DEAD!

We are proud to support the Fish Fight Campaign, to try and stop this ridiculous waste of food.

Add you voice here.

Pudding Pie Cookery School, proudly supporting food campaigns.

British not so bothered by food risks!

Wednesday, November 17th, 2010

handreachingforfridge
A new European Food Survey shows that the British take a more measured approach to possible food safety risks than their European neighbours.

The food survey, carried out by the European Food Safety Authority, asked about 27,000 consumers across the EU a range of questions relating to the possible risks associated with food.

Respondents were asked how worried they were about certain perceived food risks such as pesticides, food poisoning, and hormones in meat. British respondents were less worried about all of these perceived risks than their European counterparts but were most concerned about the welfare of farmed animals and the quality and freshness of food.

UK respondents were more worried about the economic crises negatively affecting their lives than concerned that the food they personally eat could possibly damage their health.

Only 29% of UK respondents thought that food could possibly damage their health as opposed to 48% in the rest of the EU. UK consumers were also less likely to permanently change their eating habits after hearing that a type of food was unsafe following media stories (only 7% in the UK compared to 11% in Europe).

Pudding Pie Cookery School, stirring up some thought.

New Floor – Recycled Bottles

Monday, October 18th, 2010

Logo

We have just had a new Safety Floor put into our new premises. As well as meeting all the necessary safety and non slip guidelines, the floor is made from recycled plastic bottles, so we are doing everything we can to help the environment.

We also plan to recycle all our waste where possible and compost our food leftovers.

Pudding Pie Cookery School, helping the environment.

Great British Waste Menu

Thursday, August 26th, 2010

Food Waste

There was a very interesting programme on the TV last night. It aimed to highlight the amount of food waste in the UK. It followed 4 chefs, using nothing but waste food to create a delicious banquet menu.

If you missed it you can watch again on the BBC iPlayer here.

Pudding Pie Cookery School, keeping you updated with food news.

Do you really know what you are eating?

Thursday, August 19th, 2010


PesticidesThe growing consensus among scientists is that small doses of pesticides and other chemicals can cause lasting damage to human health, especially during fetal development and early childhood.

Scientists now know enough about the long-term consequences of ingesting these powerful chemicals to advise that we minimize our consumption of pesticides.

To try and help you make an informed choice, we have detailed the information below and included a chart detailing the most common foods affected, you can click on the image if you need to view a larger version.

What’s the Difference?

Research has found that people who eat five fruits and vegetables a day from the Dirty Dozen™ list consume an average of 10 pesticides a day. Those who eat from the 15 least contaminated conventionally-grown fruits and vegetables ingest fewer than 2 pesticides daily. The Guide helps consumers make informed choices to lower their dietary pesticide load.


Will Washing and Peeling Help?

The data used to create these lists is based on produce tested as it is typically eaten (meaning washed, rinsed or peeled, depending on the type of produce). Rinsing reduces but does not eliminate pesticides. Peeling helps, but valuable nutrients often go down the drain with the skin. The best approach: eat a varied diet, rinse all produce and buy organic when possible.

Pudding Pie Cookery School, looking out for your health

Do you drink enough water?

Tuesday, August 17th, 2010

Drinking Water

To stay healthy, you need to replace the fluids you lose. And don’t forget, if the weather is hot or you are exercising, you will be losing even more water.
How much water do we need?
In climates such as the UK, we should drink approximately 1.2 litres (6 to 8 glasses) of fluid every day to stop us getting dehydrated. In hotter climates the body needs more than this. We also get some fluid from the food we eat.

Signs of dehydration
One of the first signs of dehydration is feeling thirsty.

If you think you might not be getting enough fluids, check if you are showing any of these other common signs of dehydration:

* dark coloured urine and not passing much when you go to the toilet
* headaches
* confusion and irritability
* lack of concentration

Pudding Pie Cookery School, we care about your health.

Food Safety Advice

Wednesday, July 28th, 2010

Food Safety

To help avoid food poisoning it’s important to make sure the food you make for yourself and for other people is safe to eat.

This section explains the basics of food hygiene. You’ll find practical advice on how to keep food safe from harmful bacteria – including preparing and cooking food, keeping your kitchen clean.

You can view and download various information here.

Pudding Pie Cookery School, keeping you safe in the kitchen

Good old Broccoli!

Thursday, July 15th, 2010

Broccoli

We’ve known for a while that broccoli has good anti-cancer properties. Now we know why. Scientists at the Institute of Food Research in Norwich have found that the magic chemical called sulforaphane counteracts a genetic fault that’s involved in prostate cancer.

The experiments, on human prostate tissue, found that this chemical dampened down activity in the cells that lacked the PTEN gene, reducing risk of cancer. Whilst this isn’t as good as research done directly on people, it’s a promising start.

What’s it good for?

Broccoli helps protect against prostate cancer, lung, colon, breast and ovarian cancer. A study also showed that people who eat the most cruciferous vegetables (such as cabbage and broccoli) have nearly a third lower risk of bladder cancer compared to those who eat the least.

Eye Health, Broccoli contains lutein, helping to counteract cataracts and eye degeneration. Broccoli is also high in disease fighting vitamins A and C, plus fibre and folate (vital to prevent birth defects). It also has iron, zinc, bone-strengthening calcium and magnesium.

5 ways with broccoli

  • Add to stir-fries, with garlic ginger, honey, soy sauce, fresh coriander and lime. Cook in sunflower oil to best retain the nutrients.
  • Cut it up small and add it to pizzas.
  • Lightly steam and serve it with cheese sauce and a jacket potato.
  • Add to omelette’s.
  • Cook with pasta, olive oil and pine nuts (our kids used to think they were cool eating it because they were trees)

So broccoli may look like just a vegetable, but it is in fact one of the most healthy ones you can eat, bearing in mind it’s cheap to buy and easy to cook, are you eating enough?

Pudding Pie Cookery School, caring about your health.


Free Cookery Advice Service

Wednesday, July 14th, 2010

Cookery Advice Service

If you have ever used the services of Pudding Pie Cookery School, are you aware that you have free use of our advice service?

Whether you have a cookery question, a disaster you need help with or if you are simply looking for a recipe, we can help you.

Just drop us an email ask for the information you need and we will help you out. You can also receive our free monthly newsletter and free recipe.

Pudding Pie Cookery School, offering ongoing help in the kitchen.

Beak Trimming Ban – We need your help.

Friday, July 2nd, 2010

Chicken Out Campaign

The UK ban on the beak-trimming of egg-laying hens is under threat. Please help us ensure that it is not abandoned. The welfare of millions of hens around the UK is at stake.

There are around 26 million hens in the UK’s laying flock. The majority of these will have had part of their beaks cut off shortly after hatching. This mutilation is a painful and unnecessary solution to feather-pecking. It was due to be banned on 1 January 2011, but the Government will soon make a decision on a possible postponement.

To read more about the ban and to add your voice to the campaign, please visit the Chicken Out Campaign Website.

Pudding Pie Cookery School – putting animal welfare first.

What’s in your Bread?

Thursday, July 1st, 2010

Bread

I think we all appreciate the benefits of baking our own fresh bread. But there are major health benefits also attached to not buying the cheap packaged shop bread.

With a growing culture of people reporting digestive problems which is in turn associated with eating wheat products, research has shown that it is not only the processes used in modern bulk baking that cause problems, but the other ingredients that are added just to keep shelf life and products looking fresher!

The simplest breads are made from flour, water, yeast & salt. These breads are generally eaten the same day they are baked, they taste delicious and contain nothing harmful to your digestive system.

Then we have traditional shop bought mass produced packaged breads. Amongst other things this can contain:

Enzyme’s (these can be animal based, they do not list this, so if your a vegetarian be aware), Emulsifiers, Dextrose, Dough Conditioners, Preservatives, Vegetable Oils, Bleaching Agents and more ….

So what’s the moral of this story, it is that home baked is best, but if you have an intolerance to wheat maybe it’s just a case of looking at the type of bread you eat.

Pudding Pie Cookery School, caring about your health.

Will the Budget squeeze your finances?

Wednesday, June 23rd, 2010

Martin Lewis

Each month, the average family throws away £50 of good food that was bought but not eaten.

“TV Money Saving Expert Martin Lewis says “Throwing food away is the purest waste of money possible.  I’ve been banging on about how to beat it for years.”

Saving money does not mean cutting down on the indulgence and fun, if anything, planning well, will leave us with a warm glow of self-congratulation. So what’s the secret?

There is no secret, it’s just knowing what you can do with these leftovers, at Pudding Pie Cookery School we can teach you loads of tricks and techniques that will save you an average of £50 a month off your shopping bill.

Pudding Pie helping you save money.

A Gut Feeling!

Monday, June 21st, 2010

bread_and_wheat

Wheat intolerance is a growing phenomenon, with more people experiencing discomfort or worse after eating bread or wheat products.

Some might disagree, but there is growing evidence that the problem isn’t with the wheat itself, but with the way it’s used.

The suppliers of all our Flours, Shipton Mill, have produced possible evidence of this, to read the findings please click here.

Pudding Pie Cookery School, caring about the diet we eat.