Saturday, November 21, 2015

Winter Warmers – Quest for the Best

Debbie & Andrews, who make sausages, have teamed up with some bloke I’ve never heard of who is apparently a TV Chef and British food champion by the name of Andy Bates, in a quest for the best winter warmer recipes and also to find local food heroes.

"Thousands of British people care deeply" they say, "that food should be good, fresh and well made. At every stage of the process, from the farm and the garden, to the kitchen and onto the plate – there are people who are passionate about making and sharing great food. Even in the bustling urban community, Londoners are committed to supporting community food projects. Andy Bates is working with debbie&andrew’s to identify and celebrate these urban food heroes and to share their story on the Quest for the Best website. If you know of someone who deserves to be recognised for developing community food projects or who is inspiring people to cook for themselves, simply enter their details on www.debbieandandrews.co.uk/foodheroes"

Andy said, “"I want to encourage people to explore what makes something taste good,” and “I think it is important to use fresh, quality ingredients and also to understand where they come from.”

Here’s Andy making a Sausage, Kale and Bean stew. Of course you don’t have to use Debbie & Andrews sausages or even pork sausages. There are plenty of other varieties including vegetarian and Vegan sausages on the market.


I have to say it looks very tasty, I might give it a try. There’s more of these over at Debbie & Andrews site.

They also tell us:
  • After the outbreak of World War I, food shortages led to a dramatic reduction of meat. In order to make sausages producers packed them with scraps, cereal and water, which caused them to pop and hiss when cooked over open fires in the trenches. Hence the nickname ‘bangers’!
  • If you’re in the British Navy forget ‘bangers’ the slang for sausages is ‘snorkers’.
  • You must never, ever, under any circumstances whatsoever, prick a British sausage of any kind of quality. It will only allow a good deal of the natural juices to flow out during cooking, making the inside drier and lessening the flavour.
So now you know.

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