Toxic UK: pesticide levels in our food are rising

This is an excellent article and an area as a chef that is most of interest – a small part here: Courtesy of News Press
Worryingly, considering it has been banned for years, the survey also uncovered DDT in 35% of burgers, oily fish, liver and smoked fish.

Paper to Use

A new report by the Pesticide Action Network UK has found tha,t contrary to many people’s assumptions, levels of pesticide residues in our food have risen over the last few years.

The report Pesticides on a Plate shows that 46% of the food surveyed contains residues of one or more pesticides. This figure has increased every year and has almost doubled since 2003 when it was just 25%.

As well as fruit and veg, bread and flour also rank highly. Moreover, several fruit categories had residues exceeding Government limits.

The figures are based on an analysis of government tests looking for hundreds of different pesticides in everyday foods. This reanalysis by PAN-UK shows that overall as much as 40% of the food we eat contains residues of highly toxic substances that have been linked with developmental defects, cancers and other disorders.

No such thing as ‘safe’ levels

In most cases…

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Cookery Hints and Tips From The Cradocks

English: portrait of Fanny Cradock

English: portrait of Fanny Cradock (Photo credit: Wikipedia)

An elegant woman is seen squeezing a bright yellow substance through an icing tube creating carnations and putting them on the plate. Carnations are just another way to serve butter – colour it with some harmless food dye and squeeze it through the icing tube on a little cube of bread shaping a flower. Excellent!

Famous husband and wife cooking team, Fanny and John Cradock, are showing some of the ways to serve savouries. Presentation of the food is as important as the food itself.

Next come swans made of hard-boiled eggs. Two thin slices are cut off vertically at each side of the egg. Then, a pipe cleaner is shaped into S and placed on top of the egg creating swan’s long neck and head. Two cut pieces are ‘glued’ back to the sides with mashed potato (or cream). Mrs Cradock places the swan with the other swans – on the plate covered with chopped parsley.

John Cradock scoops small cheese balls to place them on a plate as flower petals. With a bit of butter in the middle and couple of real mint leaves they look very nice – almost too nice to eat.

And finally, Mrs Fanny Cradock shows the audience how to ‘sculpture’ an orange into a basket and some other decorative things. Story ends with C/U of a plate with different decorative things made of oranges.

Note: the Cambridge Biographical Encylopedia states the correct spelling of Fanny and John’s surname as ‘Cradock’. For search purposes the alternative spelling is ‘Craddock’.

Chefs Editorial:

So l hope you enjoy taking a look at the video courtesy of  British Pathe News and some of the old ways of doing things in those days, like Van Dyke with orange baskets ,something l had to learn when l trained as a chef!  Also just love those swans with use of pipe-cleaners! Brings back memories of how we use to cook!

Enjoy, more soon, when time!

Please remember the use of any of these materials are copyrighted by British Pathe News for preview only click on the link: British Pathe News and it will take you to the video, it is not that long so well worth seeing!