Walkers Release New ‘Pops’ Crisps – I Try Them and Report Back

Walkers are on a roll, aren’t they? They seek out flavours from around the UK to use in their crisps, then they have this competition going where you can win a million quid by inventing a crisp flavour, and then they bring out a new product. It’s called ‘Pops’ and they sent me some to try. 

 

These crisps aren’t fried – they’re ‘air-popped’ – so they contain 50% less fat than their other crisps. And they come in Prawn Cocktail, Melted Cheese and Crispy Bacon, Sour Cream and Onion and Original (salted, to you and me) flavours. 

So what did we think? I was sent the Melted Cheese and Crispy Bacon to try, and also the Original. I was a bit shocked in that I preferred the flavour of the Original crisps to the bacon ones – I just think the crispy (and they are very crispy indeed) texture worked better with the plain salted flavour. But then, my five-year old gave the bacon ones “2,999 thumbs up”. So, yes, we liked them. 

Texture-wise, they’re a bit like a cross between a prawn cracker and a regular crisp – not greasy like a prawn cracker, but puffy and really crunchy. And you get the flavour of the regular crisp – but it’s a bit lighter at the same time. 

Pick up Walker’s Pops from the crisp aisle – they’re priced at 63p per bag, or £1.99 for a multipack of 6. 

Healthy Coconut, Vanilla and Raspberry Ice Lollies

Cool, ice lollies that taste of coconut, vanilla and raspberries? And they’re healthy? Yup…

My girls love these. They’re full of natural fats (coconut cream), vitamins and antioxidants (berries) and they don’t have any refined sugars in either. They’re also dairy-free, gluten-free and great for vegans. Make them a day before eating, to make sure they’re fully frozen. 

 

They do take a little bit of effort to make, but you can always be doing other things between trips to the freezer – and you’ll be saving money, because they’re cheaper than those supermarket frozen lollies. Hurray!

Healthy Coconut, Vanilla and Raspberry Ice Lollies
Makes about 6, depending on the size of your moulds
Ingredients
150g fresh raspberries
2 tbsp maple syrup
150ml coconut cream
seeds from 1 vanilla pod (or use vanilla paste, if you prefer) – if you’re still in the elimination phase of AIP, you might want to use vanilla powder instead

Method
First, blitz the raspberries with 1 tbsp of the maple syrup and a small splash of water to form a fuscia-coloured purée. Strain through a sieve to get rid of the seeds, and half-fill your lolly moulds. I used disposable lolly sticks here, but if you have moulds that have the sticks with them, fill to just below the point where the stick goes in – otherwise you won’t be able to push it all the way once it’s frozen. 

Slide your lollies into the freezer to freeze solid – mine take about 45 minutes to one hour. Some freezers have a ‘quick freeze’ compartment, which might do the job quicker. 

Next – tip the coconut cream out into a bowl and add the remaining 1 tbsp maple syrup and the vanilla seeds. Give it a stir. Now, take the half-filled lollies out of the freezer and top with the coconut cream mixture. Pop in the lolly stick and return to the freezer for another hour or so. 

I’ve entered this recipe into Phoenix Helix’s AIP Recipe Roundtable – visit the Roundtable for more Autoimmune Paleo inspiration…

The Best High Street Chain Restaurants to Eat Gluten Free

Suggestions for eating out at High Street restaurants if you have a gluten intolerance…

If you’re avoiding gluten because of an allergy or because of a special diet, you’ll probably have mixed feelings about eating out at restaurants. Everything is pasta these days. Or salads, sprinkled with croutons. Breaded chicken or fish, battered fish, battered sweet and sour prawn balls – they’re all out, unless specifically altered to be gluten-free-friendly. And that’s why ordering at restaurants – especially chain restaurants where menus often can’t really be altered too much – can be a bit of a minefield.

First, let me start by saying that a gluten allergy can be quite a serious issue. Because of the way gluten reacts in the body, and depending on how sensitive you are, it could take something like six months for it to leave your system. So, if you’re gluten intolerant, it’s not always ok to just tuck into that lasagne with garlic bread just because there’s nothing else to order. And, quite frankly, you shouldn’t have to.

Restaurants are, however, getting much better at catering for gluten-free peeps. Here’s my pick of the best chain restaurants to visit if you’re intolerant to gluten.

Mission Burrito
Mission Burrito is a smallish chain of Mexican restaurants with restaurants in places including Reading, Bath and Oxford. I love them, and you’ll often find me in there for a post-yoga lunch (perhaps not very ‘zen’ you might argue, but sometimes after an hour and a half class I’m starving). As well as the usual flour wraps, they also give you the option of having your fillings as a salad. It’s a really filling meal, with a choice of chicken, pork or beef (or just veggies if you want), with your choice of beans, rice, lettuce, guacamole, salsas, sour cream, cheese… If you’re in any doubt about if any of the ingredients or specials are gluten free check with the staff. Pick up a loyalty card from the till and collect stamps each time you order too, to get your tenth burrito – or burrito salad – free. 

Carluccio’s
Carluccio’s are well ahead many of their fellow Italian restaurants, because not only do they offer a full gluten-free menu (including starters, mains and desserts) but the quality of their gluten-free pasta is actually really good. In my local restaurant you have to ask specially for the gluten free menu, which comes as a laminated page – but I love how you don’t need to spend ages poring over the regular menu trying to work it all out for yourself. And it’s not all pasta either. When I go in I always have their chicken liver paté with gluten-free bread. And their risottos and meat or fish dishes are worth a look too. Quick tip: you won’t want to miss the Cioccolato Fondente: ‘a warm chocolate pudding baked with almonds and kahlua and served with vanilla ice cream.’ *faints*

Wagamama
You might think it’s ok to stick to rice if you’re eating at Wagamama if you have a gluten intolerance. But then other ingredients in the dish might contain gluten. It’s interesting to note that Wagamama’s fried rice dish – Cha Han – isn’t labelled on the website as suitable for those who are gluten intolerant. So what do you do? Well Wagamama have a nifty filter on their website for excluding any allergy-causing foods. And it’s not just gluten (select ‘cereals’ on the filter) but shellfish, sesame, peanuts, and others as well. It’s true, your choices are dramatically reduced once you opt out of gluten, (no Firecracker Chicken or gyozas for you) but you do have some delicious options. Try the Chicken Itame or the Chilli Squid. And the gluten-free dessert is one of my favourites anyway: the Coconut Reika. Bonus.

Handmade Burger Co
Again, you might presume it’ll always be fine to order a burger without the bun. That makes it gluten-free, doesn’t it? Well not always. Breadcrumbs might have been used as a binder in the burger itself, while it might come with a couple of breaded onion rings stuck inbetween the burgers. And if you’re super sensitive to gluten just picking them out isn’t enough. The Handmade Burger Co have made it easy though, with their allergy menu. At a glance, you can pinpoint where the gluten is in a meal and avoid it. I’ve never seen – or been offered – one of these menus in my local restaurant though, but it is on the website to help you choose, and I bet you’d be given one if you asked for it. Gluten is often found in milkshakes and sides too, so do check the menu before you set off. 

Pizza Express
Gluten-free pizza. What a treat. And Pizza Express do cater very well for people that need to eat gluten-free. They have a whole gluten-free menu on their website, so you can check before you set off to eat. The menu is driven mostly by pizzas and salads though – it would have been nice to have included some gluten-free pasta dishes too but I’ll let them off, because on the dessert menu they offer a gluten-free brownie. Oh, yes. 

So there you have it. Restaurants are beginning to offer much more for people with food allergies – not just gluten, but fish, nuts and soy for example, as well. But most restaurants that I looked at couldn’t be included here – some didn’t acknowledge gluten-free eating on the menu at all, only in the small print, as in: ‘our kitchen works with ingredients that contain gluten’, urging you to speak to a member of staff before you order if you have a food allergy. There’s still quite a long way to go, but some restaurants are making it much easier than others. 

Did I miss any? Where do you like to eat gluten-free? 

Fish and Chips by the Sea… Philpott's in Hythe, Southampton

A small but friendly restaurant serving *really* great fish and chips by the sea…

I grew up near the sea, so I always have this thing about eating fish and chips on the seafront. Whenever I go to a beach, everyone knows we’re in for some fish and chips at some point in the day. There’s something about the steaming hot, flaky fish under crisp, dark batter – and eating it using a teeny wooden fork with the sea air tangling up your hair. I just love it. I’d spent the last fifteen years wistfully remembering my favourite fish and chips in an old-fashioned fish restaurant in Scarborough, served with mushy peas, a mug of tea and a slice of bread with butter. 

But some of my seafront fish and chip meals haven’t been up to the idyllic scene I’ve described above. Sometimes, I’ve had a reheated slab of processed, reformed fish, dumped into the fryer straight from the multipack in the freezer. Sometimes, the chips have been undercooked – pale, tough little things – that don’t seem to satisfy a fish and chips craving. 

But I’ve found a chip shop, right on the seafront, that serves up the best fish and chips I’ve had in a long time. It’s called Philpott’s in Hythe, near Southampton. 

I remember Philpott’s as Madgwick’s when I was a teenager. Mr and Mrs Madgwick were real characters in the town and everyone knew them by name. You used to smell the chips cooking as you walked up the High Street. On Saturdays, I became a regular in there for my lunchtime treat of a cone of chips with my sister. 

And I returned, twenty years later, to find that Madgwick’s was now called Philpott’s. 

The chips are ‘proper’ chips – gnarly, crisp and really soft and tender on the inside. The fish is white and flaky, and the batter sturdy, crisp and dark – none of this brittle, flaky nonsense that just falls off if you look at it the wrong way. You get the choice to eat inside or outside – or you can just take it away and eat out of the paper on the Promenade, doing battle with the seagulls that’ll eyeball you from the railings. 

The last time we visited Philpott’s, we ate in the little restaurant out the back. There are probably only four or five tables there but it’s a welcome retreat when it’s chilly outside. The portions are large, and you’re served your tea in a china mug. It’s welcoming, the staff are really friendly, and the fish and chips are completely perfect. There’s nothing more I can say, other than if you find yourself in the area, do pay them a visit. We’ve been back a few times in the last few months and the quality has remained the same, each time we go. They’re officially my new fish and chip place. Sorry Scarborough. We had some good times, but it’s not you – it’s me, etc etc etc….

Butternut Squash Chips (AIP, Paleo, Gluten-Free)

Tasty oven fries made with butternut squash – packed with vitamin C, vitamin A and antioxidants… 

As you’ve probably noticed, I’m eating a lot more squash lately – I’m trying to reduce my intake of potatoes and pasta and so I’ve started making chips out of various other starchy veggies. Sweet potato chips were my favourite for a while, and then I started experimenting with butternut squash. They’re lovely. 

These chips go really well with a moist roast chicken – that’s my favourite way to eat them – or just try them with anything you’d normally cook up a batch of fries for. I’ve tried cooking them with oil, and that works fine, but I really love the decadence of roasting them in duck fat. It just seems to impart a sweeter flavour, and it’s a more stable fat to use when you’re cooking at higher temperatures. Just go with your preference. These chips are rich in natural carbohydrates and that all-important beta-carotene, too. 

Butternut Squash Oven Chips

Serves 4

Ingredients

half a medium-sized butternut squash (peeled and seeds scooped out)

a few tablespoons of olive oil, coconut oil or duck fat (your preference)

sea salt flakes, for sprinkling

Method

Heat the oven up to 200ºC. Slice the butternut squash into sticks and arrange in one layer on a shallow baking tray. Take a tablespoon or two of duck fat (or use olive oil) and rub the oil over the butternut sticks with your hands, making sure they’re all covered. Sprinkle with a pinch of the salt and roast in the hot oven for about 20 minutes, turning once half way through cooking. They should be golden and tender. 

Honest Snack Box Review

So. The day before Valentine’s Day my postman didn’t turn up with dozens of red roses and sacks of cards from admirers. But he did knock the door and hand me a little cardboard box that had been sent by a company called Honest, filled with healthy snacks.

 

Our Honest Foods run a snack delivery service, where you pay a subscription and receive a box of snacks once a month. The box I received included some sweet and salty popcorn, some milk and dark chocolate, a pack of dried physalis berries and some Yerba Mate tea. There was also a Flaxseed bar, some shortbread and a pack of chilli and lime nuts and dried corn.

 

The foods were very good and of great quality – the nuts had a kick to them, thanks to the chilli – and you could taste the citrussy lime. The Yerba Mate was a real treat – infused with lemon and ginger – which made a refreshing and reviving cuppa. Shame there were only three teabags though, I’ll be on the lookout for more of those.

Yerba Mate tea infused with ginger and lemon from Blue Bird Tea Co

The physalis berries were tart in flavour, tasting like a cross between a clementine and a lemon – they were handy to just dip into but I imagine they’d be good to top onto a cupcake (I know – I take a healthy treat and try and imagine it popped atop a swirly cupcake. There’s no hope for me).

The only thing I wished though, when I found out that this was a monthly box, was that there was a bit more of everything. My children nabbed the bag of popcorn, and the chocolate treats were easily schnaffled away on the Friday afternoon. There was a lovely range of foods, but I just wanted a bit more. 

Physalis berries from Honest

 

Honest do have a really good website – friendly, chatty and easy to use – and you can add any extras you’d especially like to your regular monthly box, too. Healthy, all-British snack foods – a great idea. I mean you’re less likely to nip to the shops and be tempted by chocolate bars if you have one of these at home in the cupboard. Now. Where do I get my hands on more of that Yerba Mate? 

Visit the Honest webpage for more information. 

The Honest snack box was provided for the purposes of the review. 

The Big Healthy Snack Swap

Relying on crisps and biccies to get you through to dinnertime? Then check out these ‘healthy’ snack swaps instead… 

 

According to new research by Fruyo, us Brits are the unhealthiest snackers in Europe, with 41% of us admitting to snacking on crisps, chocolate and cookies. The survey also found that only 15% of us top up on healthy snacks, like fruit, vegetables or low-fat yoghurt – the lowest amount of all the countries surveyed. 

If you’re craving chocolate, try cacao

Chocolate in itself, isn’t really a big problem. It’s all the milk, sugar, oils and other additives that are added to our chocolate bars that up the calories. So either try nibbling on dark chocolate, or – better still – cacao nibs. Cacao nibs are basically chocolate in its unprocessed form. They’re the cocoa beans chipped into little chunks that you can use in baking, smoothies or just snack on them straight from the bag. They might taste a little bitter if you’re not used to it, but they do have a host of health benefits. Cacao nibs are a good source of magnesium, fibre and iron and cause our brains to release endorphins, making us feel good too. 

 

Craving crisps? Try nuts

Crisps are fairly empty of nutrients, having been deep-fried (or baked) and then dusted with flavourings. When you crave crisps, you could be craving salt or just the crunch. And nibbling on a handful of nuts will satisfy both. Obviously unsalted nuts are the better choice, but try some lightly salted almonds. They’re rich in vitamin E, which is good for your skin and high in fibre. 

 

Fancy some popcorn? Make your own. 

Instead of buying those folded up bags of microwave popcorn, make your own out of pure, unprocessed maize. It’s much cheaper – half the price, in fact – and you’ll know exactly what’s going into it. Pop the corn in a lidded saucepan with a little vegetable oil, shaking the pan over a medium heat until the maize has all popped. Just sprinkle with a little salt (try smoked sea salt if you can find it) before serving, or eat it plain if you prefer. Have a look at my post on how to make popcorn and what to do with it afterwards.

 

Got the urge for biscuits? Try rice cakes

Biscuits are all fine and good, but are generally low in nutrients and can be high in calories. And it’s often really difficult to stop at just one. For a lower calorie alternative, keep a few rice cakes in the cupboard. They can be bought in sweet flavours as well as savoury and could satisfy the craving for a nibble between lunch and dinner. 

 

Craving sweets? Eat fruit

If you’re after that sweet, tropical flavour then why not ditch the sweets and get it straight from the fruit itself. Chop up a melon into chunks or grab a few grapes from the fridge to satisfy that craving for sweetness, without any of the added sugar, flavourings or colourings. Fruits are rich in antioxidants and are also a good source of fibre and water. Dried fruits can also be a good option but are higher in sugar because they’re more concentrated – stick to a small handful. 

 

Yearning for ice cream? Try yoghurt

Ice cream is decadent and luxurious, but should really be eaten as a treat. If you’re munching on ice creams from the freezer between meals then why not try a spoonful or two of yoghurt instead? Opt for a good quality, thick, natural yoghurt which will give you the feel of a chilled and creamy ice cream – without all the calories. Swirl in a little honey or maple syrup for sweetness. 

 

Do you enjoy any healthy snacks throughout the day? What are your tips for healthier snacking and curbing cravings? 

Search Launched to Discover Talent: ‘Launching People’

Do you ever watch those talent shows on telly, see the winners realise their dream and wish that someone would discover you like that? Maybe you have an idea for a food, music, photography or film-related project but at the moment, you just can’t see how you’re going to get it off the ground. 

Well, there’s good news. Samsung is teaming up with a group of mentors – to make a television programme that will be aired later this year. The mentors will choose the people they’ll work with and, with the help of Samsung’s technology, will use their experience and knowledge to help them realise their ambitions. Here’s the introduction video:

Gizzi Erskine is the mentor for the food side. She talks about how although ‘simple ideas can be the best’ a simple idea with some ‘glitter’ on will be even better. And she’s looking for someone who doesn’t mind breaking the rules on food. Check out what Gizzi’s looking for in this video: 

If this sounds like you, and you have an idea you’d like a bit of help with to get going, then all you need to do is apply, by making a 2-minute video, at LaunchingPeople.co.uk. Maybe you have an idea for a new food brand or product, or a restaurant or food concept that you’d like to see launched.

I’m actually really excited about this, as the chance to be mentored by Gizzi and also have access to the latest technology to help, will be a huge step in allowing one person realise their food-related dream, whatever that will be. Maybe it will even be you (yes, you).

“I want to see someone that has a serious passion for the industry – I want to understand their passion and be able to see it and feel it. I want to show that you don’t have to be conventional to be successful. I’m looking for someone who’s happy to break the rules – and maybe teach me a thing or two along the way. The simple ideas can be the best. But a simple idea with a bit of glitter on it is far more exciting.”

Gizzi Erskine

You’ve got until the 6th March 2014 to enter, so you’d better get cracking. And good luck!

Will you be entering Launching People? 

This is a sponsored post. 

Aphrodisiac Recipes for Valentine’s Day

Can foods get pulses racing? You betcha. Here are five recipes that contain aphrodisiacs for you to serve up this Valentine’s Day. Click on the titles to go to the recipes…

Figs with Goat’s Cheese and Honey

 

It’s reckoned that Cleopatra loved figs – and it certainly didn’t harm her reputation as one of history’s most tempting femme fatales, did it? Figs are sensuous, soft and fragrant and are thought to contain enzymes that help kick-start the sex drive. I love them like this: very ripe, with a scattering of pure, white goat’s cheese and a drizzle of sweet, sticky honey.

Rolo Chocolate Brownies
When eaten, chocolate is known to stimulate the release of endorphins in the brain – the same chemicals that flood our system when we’re in love. And as we all know, you have to love someone very much to give them your last Rolo… or even bake it into a brownie for them….

Honey-Roasted Fig Ice Cream

Yep, figs again, but this time puréed and whipped into a custard-based ice cream mixture. Fragrant and sweet, it’s a libido-booster because of all the heart-fluttering enzymes in it (that’s my story, anyway).

Asparagus, Brie and Prosciutto Tart

 

The Perfumed Garden is an Indian medieval sex manual that offers up quite a few aphrodisiac foods. One of them is asparagus spears, boiled and then fried with egg yolks poured over the top. I suppose I’ll never look at asparagus with Hollandaise sauce the same way again, but this tart is a lovely way to eat them too: crunchy and salty with the creamy Brie set among the eggs and asparagus spears.

Smoked Trout Spaghetti with Vodka and Dill
Oily fish like salmon and trout contains omega-3 oils which help keep our brains working properly and also helps elevate our feel-good seratonin levels, which could help get us in the mood for lovin’. Alcohol is often regarded as an aphrodisiac, but it just lowers inhibitions – the alcohol is cooked off in this recipe so you just get the tang of the vodka coming through in the sauce.

So tell me: what will you be serving up on Valentine’s Day? 

Gluten Free Meatballs (Paleo, Egg-free, AIP, Gluten-Free)

Love classic Italian style meatballs but need them to be gluten-free? Look no further…

Meatballs are such a classic comfort food. I remember the first time I ate them was when I was about eight years old, and they came from a tin – little perfectly round, spongy meatballs in a lurid red, smooth sauce. Understandably, I wasn’t a fan until I started making them myself. 

Now – I’ve specified these as suitable on the AIP (auto immune protocol) diet. That’s because the meatballs are, but the sauce they’re cooked in isn’t, as it contains tomatoes. If you’re excluding nightshades, just cook them in your chosen stock or sauce (try this ‘no-mato’ sauce) of your choice, or leave them a little longer in the pan until they’re cooked through. There’s also no reason you can’t have them with shredded lettuce, guacamole, sour cream and rice as a kind of meatball ‘burrito’ night, as long as your diet allows. Lovely.

No gluten, no added sugar, no egg. Enjoy!

Gluten Free Meatballs
Serves 4-6
Ingredients
1 medium onion, peeled and finely chopped
good pinch of salt
1 tsp duck fat
400g minced beef
500g minced pork
half teaspoon dried thyme

For the sauce:
2 garlic cloves
half teaspoon duck fat (or olive oil, if you prefer)
400g tin tomates
pinch of salt and pepper

Method
To make the meatballs, first fry the chopped onion in the duck fat, along with the pinch of salt, until softened. Once the onion is soft, tip into a mixing bowl and leave to cool. Once the onion has cooled down at least to room temperature, add the minced meat and the thyme and mix until just combined (don’t over-mix). Form the meat mixture into small meatballs and fry for 5-7 minutes, until browned. Once starting to turn golden all over, lift them onto a plate. 

To start the sauce, wipe out the pan and add the remaining half teaspoon of duck fat. Chop the garlic cloves and fry for a few seconds until they’re fragrant and then tip in the tomatoes. Season with a little salt and pepper. Half-fill the tomato can with water and stir this into the sauce. Add the meatballs back in and simmer for about 15 minutes, or longer if you like – until the meatballs are cooked through thoroughly. 

Comfort Food Heroes: Doña Petrona

In my sister-in-law’s house in Buenos Aires, there’s a thick, black-covered book that dominates the bookshelf in her study. It was passed down by her grandmother, with yellowed scraps of paper sticking out of it – notes handwritten decades ago, in a swirly font. It’s a cookbook by Doña Petrona.

Doña Petrona was Argentina’s first celebrity cook. She was born Petrona C. de Gandulfo in Santiago del Estero in 1896. One of her first jobs was to demonstrate gas ovens to prospective buyers, not only showing them how the ovens work, but also taking questions about what to cook and how to cook it.

It’s often thought that this sparked her passion and enthusiasm for teaching, and her familiar, down to earth approach was a hit with readers. She published her recipe book El Libro de Doña Petrona in 1933 – not only a book which contained recipes but also tips on how to manage the home, entertain guests and cook economically. She was a hit – not only within Argentina, but its neighbouring countries too. 

In the 1950s she appeared on television, which was followed in the 1960s with the show Buenas Tardes, Mucho Gusto – continuing to present cooking as unstuffy, simple and fun – with the help of her assistant Juanita.

I think that one of the secrets to Doña Petrona’s success was that she gave the Argentine people exactly what they asked for. They asked for economical recipes and she gave it, working as well with the Argentine government to provide education about food and cooking. They wanted to see the act of creating dinner as a down to earth, enjoyable activity, and she wiped away any thoughts that it was stuffy or intimidating. She cooked really good, comforting food that used economical cuts of meat, seafood and seasonal vegetables – food that you’d be happy to sit down at home to after a long day, and also food that was worthy of a special occasion. 

She also recognised the role of the working mother in her books – more and more women were going out of the home to work, and she gave them tips on how to manage both their working day and then how to keep the home running smoothly too. 

Her cooking can’t be described as ‘healthy’ – at least in the modern sense of the word. Flick through her book, and you’ll see lots of flour, lard, butter and eggs being used – but then this was cooking that put meat on your bones. She lived to the ripe old age of 96, seeing a career that spanned more than six decades.

I often flick through my copy of El Gran Libro de Doña Petrona – mine is the 102nd edition – for inspiration and to get a feeling for what she was presenting to the Argentine people. She might not be a household name, at least in Europe – but for me, she really is an inspiration. 

Had you ever heard of Doña Petrona? Have you tried any of her recipes? 

Walkers Do Us a Flavour Returns – And This Time It’s Home-Grown…

Walker’s Do Us a Flavour competition returns but this time you have to pick a home-grown ingredient to base your flavour on. Oh and the main draw? You might win yourself a million quid. 

I’m actually quite excited. 

 

I’ve just entered the Walkers Do Us a Flavour competition with a crisp flavour idea that I think might bag me a million quid. And if not, I want it made into a crisp flavour anyway because I think it would be utterly delicious. 

You might have heard of the campaign – it’s been launched in previous years and asks members of the public to nominate their flavour ideas to be in with a chance of seeing their flavours – for real – on shop shelves. But this time, they specify that you use one of their ‘home-grown’ ingredients (you may remember the Walkers’s home-grown campaign from last year) as the base for your flavour and then add other ingredients onto it. 

If you check the gallery of ideas already submitted, you’ll see that some people have really let their creativity loose, with some frankly quite weird flavour suggestions. Like:

• fish and cheesy chips
• strawberries and cream (gorgeous but would it go with a ham sandwich?)
• pub grub dinner
• pie, mash and liquor
• smoked mackerel and rocket (that sounds lovely actually – but as a crisp?)
• bream in a corset
• sugared cinnamon doughnut

The home-grown ingredients include Vale of Evesham tomatoes, Norfolk pork and Aberdeen Angus Beef from Scotland. There are others – check the website to find out the rest of them and for an explanation of how to enter. 

So – got a crisp flavour idea you’d like to see in the shops? Then hop on over to the Walker’s Do Us a Flavour website to enter. 

Argentine Pollo Provenzal: Roasted Chicken with Garlic, Parsley and Lemon (AIP, Paleo, Gluten-Free)

A simple, effortless recipe for juicy chicken flavoured with garlic, parsley and lemon, inspired by an Argentine recipe…

Pollo Provencale, an recipe inspired by my trip to Argentina last year

It’s coming up to a year since I landed in Buenos Aires and met my husband’s family for the first time. Everyone was so warm and friendly and I was fed so well during our stay that I came back to the UK brimming with ideas for Argentine-inspired recipes and desperate to tell you all about what what we feasted on. 

And on the day before we were due to fly back home, my sister-in-law made us this for lunch. It’s chicken, roasted until the skin is crisp, and then flavoured with garlic, parsley and lemon. They call it ‘Pollo Provenzal’. 

It’s essential that you buy skin-on chicken portions for this, as it will protect the delicate meat while it’s in the oven. I’ve made it many times since then – it goes brilliantly with some mashed potatoes or a frilly green salad, in which case the leaves will help mop up the speckled, aromatic juices from the chicken. 

Pollo Provencale

Serves 4

Ingredients

6-8 chicken portions (legs, thighs, breasts) with the skin and bones left in

1 tbsp olive oil or other preferred fat

salt

2 garlic cloves, chopped finely

1 tbsp parsley, chopped finely

the juice of a lemon

Method

Preheat the oven to 200ºC/gas mark 6. Arrange the chicken portions on a large, shallow oven tray, leaving some space between them so the skin can crisp nicely. Pat them dry with kitchen paper and then sprinkle with a little salt and olive oil. Roast in the oven for 20 minutes, or until cooked through. 

When the chicken comes out of the oven, all sizzling and golden, scatter over the garlic and parsley and give it a shake. Squeeze over the juice of the lemon (avoiding the skin if you want it to stay crisp) and return back to the oven for a final 5 minutes. Serve, with the juices in the tray, while still hot. 

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