Protests at ‘inhumane’ export of live horses to Japan for food

Activists seek ban on flying horses to Japan with thousands sent every year from Canada and France

Tens of thousands of horses are being subjected to long-haul flights, confined in crates with no food or water, to meet demand for horsemeat in Japan.

Since 2013, about 40,000 live horses have been flown to Japan from airports in western Canada. Under Canadian regulations, the journey can stretch up to 28 hours, during which the animals are allowed to go without food, water or rest.

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French monks locked down with 2.8 tonnes of cheese pray for buyers

Raw-milk product normally sold only to restaurants or visitors to Cîteaux Abbey is marketed online

A French monastery in the heart of Burgundy has launched an emergency online sale to get rid of thousands of its artisanal cheeses, which are languishing in its cellars as Covid-19 keeps buyers away.

The Cîteaux Abbey, just south of Dijon, birthplace of the Cistercian Catholic order, usually sells its raw-milk, semi-soft discs only to restaurants or visitors to its on-site shop. But a drop in demand since the coronavirus crisis erupted last year has left the abbey’s 19 Trappist monks with 4,000 cheeses too many, a 2.8-tonne problem.

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The creative casserole: 17 fabulous one-pot recipes – from kale spaghetti to coq au vin

The sturdy pots are great for roasting meat, but they can also be used to bake bread, steam shellfish and make a beautiful blackberry cake

My American mother would have called it a Dutch oven, although a lot of people in the US call a Dutch oven a French oven, while the French call it a casserole. I think a true Dutch oven is a piece of camping equipment, with a hanging handle and stubby little legs, but that is not what my mother meant. My mother did not camp.

What I am trying to describe is a pot, round or oval, with fairly high sides and a snug-fitting lid. They are usually enamelled cast-iron and they can be ruinously expensive, although you sometimes see good secondhand ones at car boot sales. My wife once got two giant Le Creuset casseroles from a market stall for £20 because the guy selling them had put one inside the other and couldn’t get them apart. I was prepared to deploy any number of drastic separation strategies, but a screwdriver wedged between the handles did the trick.

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Liquid gold: beekeepers defying Yemen war to produce the best honey

Despite the dangers, more Yemenis are turning to the sector as an alternative means of income

According to the Qur’an a lone sidr tree, or jujube, marks the highest boundary of heaven. On earth, amid the harshness of the Yemeni desert, the sweetness of sidr honey is cherished as a symbol of perseverance.

Yemen has long been renowned for producing some of the best honey in the world, often compared to Mānuka honey from New Zealand. Some of the highest quality, and purest, comes from bees fed exclusively on the flowers of the sidr, producing a pale coloured honey with a fiery, almost bitter aftertaste.

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Data shows collapse of UK food and drink exports post-Brexit

HMRC figures reveal huge year-on-year falls in trade, with whisky, cheese and chocolate worst hit

Whisky, cheese and chocolate producers have suffered the biggest post-Brexit export losses in the food and drink sector, new figures from HMRC have shown.

Analysis of the figures by the Food and Drink Federation (FDF) shows that cheese exports in January plummeted from £45m to £7m year on year, while whisky exports nosedived from £105m to £40m. Chocolate exports went from £41.4m to just £13m, a decline of 68%.

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Spread the love! 10 scrumptious Marmite recipes, from roast potatoes to spaghetti

The divisive paste has emerged as an ingredient in its own right, lending a warm, umami flavour to all manner of dishes. Here are a few to try

Last year, this newspaper said that “Marmite is having a massive foodie moment”, after noticing that the divisive yeast extract was increasingly featuring as an ingredient, rather than simply being smeared on toast.

Yes, Marmite has come into its own. As a sandwich filling, it remains polarising, but as an ingredient it is much more subtle, lending a warm, umami bite to all manner of dishes – as demonstrated by the 10 magnificent recipes below.

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The wannabe food influencer who’s wanted by the FBI

When a man calling himself Gavin Ambani tried to make his mark on the London food scene, the story of a fraud hunt stretching from Hollywood to Indonesia followed in his wake

When a man calling himself Gavin Ambani contacted Pål Hansen out of the blue one day in 2018, the highly regarded portrait photographer wasn’t sure what to make of him. Hansen has built his reputation on photographing the likes of Nicole Kidman, Tilda Swinton and Sir Lewis Hamilton, as well as some of the world’s best known chefs for Observer Food Monthly. But Ambani, a loquacious character with a high-pitched voice, wanted him to do some work for his Instagram account.

“I said it doesn’t sound like something I’m interested in,” recalls Hansen.

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Madhur Jaffrey’s Indian Cookery was a guide to another world

The actor-turned-cookery writer saved us from terrible British versions of curry and taught us how to roast and grind spices

In 1982 the food writer and novelist Sue Lawrence was in the depths of early motherhood. “But on Monday nights at 7pm the baby could cry all it wanted,” she says. “I had an appointment with the TV. Everybody stopped for it.” The programme which brought a slab of Britain to the sofa was Indian Cookery, presented by the actor turned food writer Madhur Jaffrey. “The show was a revelation,” Lawrence says. “She just demystified everything. We all rushed out to buy the accompanying book.”

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I know why I’m restless. But why am I craving custard tarts and toffee?

As we hit the first anniversary of lockdown, I realise it’s people and places that I’m really hungry for

There were two branches of Thorntons in Sheffield when I was growing up, but because only one of them was by a stop for our bus, family shopping trips always involved, until I was in possession of hard cash myself, a certain amount of faux-casual, ruthlessly opportunistic manipulation. Basically, if you could persuade your mum to take this route (as opposed to that route) around town, you’d wind up at the aforementioned bus stop rather than the very bleak one opposite Barry Noble’s Roxy Nite Spot, at which point there was every chance that she would buy you a quarter of special toffee as you waited for the number 51. The best strategy was to look meekly un-needy; to breathe in the buttery smells wafting from its door while never actually asking for the goods themselves. Pleased by your forbearance, the offer would then be made – unless the bus appeared first, in which case you’d have to make do with a corned beef sandwich back at home.

I thought about those long ago shopping trips as I read the obituaries of Tony Thornton, the chocolate maker’s former chairman, who died in January (his grandfather founded the company, which recently announced plans to close all its shops, in Sheffield in 1911). Ah, for the days when my idea of an unimprovably posh chocolate was a Viennese truffle. But in these times, thinking is not enough, is it? As we arrive, pale-faced and blinking, at the first anniversary of the first lockdown, I’m beset by sudden cravings – urgent longings on which I must act immediately. Putting down the newspaper, I ran to my desk. Minutes later, I’d added a bag of special toffee to my weekly supermarket haul, where it joined various other items I haven’t eaten in years, the most embarrassing of which was … actually, I can’t bear to tell you that.

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Ainsley Harriott: ‘My sister still takes control of my cooking at home’

The chef and TV presenter on being lectured by his siblings, what to drink while playing backgammon – and cooking for his dog

I have a painting of an old lady stirring a pot on a fire in a West Indian kitchen, cooking with her children. It used to hang in my mum’s kitchen and now I’ve got it in mine. It’s lovely and tells of yesteryear.

My father was an entertainer and had lots of people in showbiz – like Des O’Connor – round in the front room. Mum used to make them snacks and nibbles and I’d watch the reactions of appreciation and hear the banter.

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Who hasn’t eaten chocolate spread straight out of the jar, and mistaken it for love? | Grace Dent

‘Although the pandemic has been cruel and frightening in a thousand ways, one tiny, shining light of joy is how it has permitted us time off from trying to be better’

It’s your final chance to see me in this shoddy state: there are going to be some changes. A sleeker, brighter, better, post-pandemic me is coming out of lockdown. Yes, “data not dates”, our prime minister did warn us, but regardless, the date I’m focusing on is 12 April, the earliest outdoor dining can begin again – and the data I see whenever I step near the scales can be extrapolated thus: “Reduce refined carbohydrate now. No more comté and Heinz sandwich spread toasties with a Frazzle garnish in bed. The new world is beginning.”

This will, I fear, feature the need to wear button-up pants and to have fewer boobs on my back than on my front. If the sharp increase in forlorn, beginner-level joggers and power-walkers down at my local park is any indication, I’m not alone in this panic. One of my closest friends, also in his 40s, embarked on a strict Atkins plan as soon as the road map dates were unveiled. Or, more accurately, as soon as he realised that even his smart, lace-up shoes no longer fitted. “How … how have I gained weight on my toes?!”

Some of us are intensely relaxed about the extra Covid kilos; indeed, they’ve embraced their jiggle, wobble and wattle with aplomb. By God, I wish I were one of them. Body positivity, I have argued before in this newspaper, is almost always a Generation Z and millennial notion. Then there are people such as myself, Generation X, who find photos of 55-year-old Liz Hurley in a size-6 bikini deeply triggering. We knew the calorific value of a Ryvita and a tablespoon of cottage cheese by the age of 12, and have a slightly-too-snug formal outfit hanging eternally on our bedroom door with a deadline to drop five kilos via restriction and star jumps.

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‘I woke up, he was gone’: Senegal suffers as young men risk all to reach Europe

As tourism plummets and fishing nets go empty, more are attempting the treacherous 1,000 mile journey to the Canaries

In the old Senegalese port city of Saint Louis, 12 women step off the sun-baked street and through a doorway draped with pink silk into a dim room beyond.

After greetings are over, one by one they recount their stories. Recent memories of husbands, sons and brothers they have lost at sea, revealing precious pictures on smartphones of moments when they last cradled children or kissed their families.

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Special brew: eco-friendly Peruvian coffee leaves others in the shade

The Mayni people are harvesting shade-grown coffee from under the canopy of mature trees, with huge benefits for wildlife and the community

Deep within the Peruvian cloud forests, a six-hour drive from the town of Satipo, the remote Mayni community is busy growing organic coffee beneath the canopy of the native forest in order to preserve the rich mosaic of life there.

Most of the forest is kept intact, with just a little undergrowth cleared to plant Coffea arabica trees. Dahlia Casancho, who is leading the Mayni in their eco-friendly coffee-growing endeavours, sees shade-grown coffee farming as a positive development for the community, who traditionally believe in a forest god and river god. “Nature is our home. Nature gives us water, feeds us and also allows us to grow our coffee,” she says. “That’s why we take great care of our forest and we want it to be sustainable so that our children can also enjoy it.

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Revealed: seafood fraud happening on a vast global scale

Guardian analysis of 44 studies finds nearly 40% of 9,000 products from restaurants, markets and fishmongers were mislabelled

A Guardian Seascape analysis of 44 recent studies of more than 9,000 seafood samples from restaurants, fishmongers and supermarkets in more than 30 countries found that 36% were mislabelled, exposing seafood fraud on a vast global scale.

Many of the studies used relatively new DNA analysis techniques. In one comparison of sales of fish labelled “snapper” by fishmongers, supermarkets and restaurants in Canada, the US, the UK, Singapore, Australia and New Zealand, researchers found mislabelling in about 40% of fish tested. The UK and Canada had the highest rates of mislabelling in that study, at 55%, followed by the US at 38%.

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Hidden joys of the UK’s holiday spots: seafood in Yorkshire and Scotland | Jay Rayner

We’ll soon be able to venture beyond our local park … and to help us, the Observer has launched a guide to Britain’s hidden treasures, starting with Jay Rayner’s hunt for tasty morsels in unlikely places

The Oban docks on Scotland’s west coast are a functional place. Veteran CalMac ferries to the islands heave on their moorings and, from time to time, there’s a waft of diesel in the air. It’s not the first place you might think of visiting for lunch. But there, alongside the blocky, modern ferry terminal building, is the glory that is the Oban Seafood Hut. It’s in the kind of prefabricated shed only its designer could love, and emblazoned with a garish bright green signage that can doubtless be seen from a mile off shore. But oh, the food. One afternoon, beneath gunmetal skies, I feasted on scallops the size of a baby’s fist in ponds of hot garlic butter, shiny black mussels and crab sandwiches thicker than an airport bonkbuster novel.

I cannot claim that the Oban Seafood Hut is a secret, newly whispered. I’ve written about it in my column and, in any case, part of my job reviewing restaurants in normal times involves giving exposure to the relatively obscure. I have no secrets. But it is proof, if we needed it, that a very good time out is not necessarily found in all the most obvious places; those destinations weighed down by labels like “beauty spot” and “national park” and the crowds of visitors that flock to them.

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‘Hydration is a simple thing’: has the quest to improve water actually worked?

From alkaline waters to beauty elixirs, added oxygen and probiotics, many brands claim they have ‘enhanced’ water – but what do the experts think?

Today, when I woke up, I made myself a cup of warm lemon water. After lunch I dropped a Berocca into a glass to power me through the afternoon haze. Running errands I considered treating myself to a Coke but opted instead for an expensive, vegetable-tasting water.

H2O classic may be a prerequisite to all known forms of life, but countless brands insist they have found ways to “improve” water. From a business standpoint, it’s working. Industry researchers IbisWorld estimate Australia’s “functional beverage” industry is worth $445.6m; and as people become more health conscious, the growth of the sector is outpacing the economy overall.

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Retailers join calls for ‘urgent’ action to restrict harmful tuna fishing methods

‘Fish aggregating devices’ have been linked to depletion of yellowfin populations and increased bycatch in the Indian Ocean

Global condemnation is growing at the increasingly widespread use of harmful “fish aggregating devices” (FADs) in the fishing industry, as retailers including Sainsbury’s, Marks & Spencer and the German chain Edeka joined calls for restrictions.

A letter signed by more than 100 NGOs, retailers and artisanal fisheries urges this week’s meeting of the Indian Ocean Tuna Commission (IOTC) to consider proposals by Kenya and Sri Lanka to monitor, manage and restrict FADs. The signatories warn of an “urgent need” to improve management of FADs in order to reduce overfishing and rebuild populations of yellowfin tuna.

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China’s appetite for meat fades as vegan revolution takes hold

Concerns over carbon emissions and food crises are fuelling a move away from meat consumption as a symbol of wealth

The window of a KFC in the eastern Chinese city of Hangzhou hosts the image of a familiar mound of golden nuggets. But this overflowing bucket sporting Colonel Sanders’ smiling face is slightly different. The bucket is green and the nuggets within it are completely meat free.

Over the last couple of years, after many years of rising meat consumption by China’s expanding middle classes for whom eating pork every day was a luxurious sign of new financial comforts, the green shoots of a vegan meat revolution have begun to sprout. Although China still consumes 28% of the world’s meat, including half of all pork, and boasts a meat market valued at $86bn (£62bn), plant-based meat substitutes are slowing carving out a place for themselves among a new generation of consumers increasingly alarmed by food crises such as coronavirus and African swine fever.

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The cookbook-memoir hybrid: ‘You’re really putting yourself on the plate’

While books that combine recipes with personal narrative have always existed, they’re increasingly becoming the norm

“In the early stages, I would read it and I would cry, have tears streaming down my face,” Chinese-Australian cook and food writer Hetty Lui McKinnon says of her latest cookbook, To Asia, With Love. “They’re not sad tears … it’s me feeling this happiness of reaching this point where I’m able to tell this story.”

McKinnon says she’s never been the authority on Asian cuisine like Kylie Kwong – her first cookbook, Community, told the story of starting the salad delivery business that brought her to prominence – but her fourth cookbook is her most personal yet. In it, the recipes and McKinnon’s own words reflect on the influences of her Chinese heritage and upbringing in Australia.

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