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Food & Drink

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Cobalt Food & Drink

Wild Food Foraging: Limpets

Steven Hawley Sat, 24th Dec 2016 at 08:00

Steven Hawley 24/12/2016

Cold, isn’t it? My body’s pre-existing lumps and bumps are impossible to identify amongst the influx of goose pimples, which rise to greet the frigid morning air of my home as I tumble...Cold, isn’t it? My body’s pre-existing lumps and bumps are impossible to identify amongst the influx of goose pimples, which rise to greet the frigid morning air of my home as I tumble from my bed to spend the day labouring to pay for whatnots the telly tells me I need. Enslaved as I am and forced to work through a harsh winter, I...Cold, isn’t it? My body’s pre-existing lumps and bumps are impossible to identify amongst the influx of goose pimples, which rise to greet the frigid morning air of my home as I tumble from my bed to spend the day labouring to pay for whatnots the telly tells me I need. Enslaved as I am and forced to work through a harsh winter, I can’t help but envy the dormant plant life...

Fabulous Food in Gloucester

Delicious Dish: Pepper and chilli bean soup

Helen Kingscott Sat, 24th Dec 2016 at 08:00

Ingredients: 2 tablespoons sunflower oil 1 large onion, finely chopped 4 garlic cloves, crushed 2 red peppers, cored, deseeded and diced 2 red chillies, deseeded and finely sliced 900ml (1½ pints) vegetable stock 750ml (1¼ pints)... Ingredients: 2 tablespoons sunflower oil 1 large onion, finely chopped 4 garlic cloves, crushed 2 red peppers, cored, deseeded and diced 2 red chillies, deseeded and finely sliced 900ml (1½ pints) vegetable stock 750ml (1¼ pints)... Ingredients: 2 tablespoons sunflower oil 1 large onion, finely chopped 4 garlic cloves, crushed 2 red peppers, cored, deseeded and diced 2 red chillies, deseeded and finely sliced 900ml (1½ pints) vegetable stock 750ml (1¼ pints)...

Delicious Dish: Warming Winter Venison

Helen Kingscott Sat, 24th Dec 2016 at 08:00

There are no short-cuts with this tasty dish – the long, slow cooking process ensures you are met with truly succulent venison. Serves 2-3 Ingredients: 2 carrots 140g swede 2 onions 3 sticks of celery 1 tbsp olive oil 20g butter 1 clove...There are no short-cuts with this tasty dish – the long, slow cooking process ensures you are met with truly succulent venison. Serves 2-3 Ingredients: 2 carrots 140g swede 2 onions 3 sticks of celery 1 tbsp olive oil 20g butter 1 clove...There are no short-cuts with this tasty dish – the long, slow cooking process ensures you are met with truly succulent venison. Serves 2-3 Ingredients: 2 carrots 140g swede 2 onions 3 sticks of celery 1 tbsp olive oil 20g butter 1 clove...

Cocktail Time: Piña Colada

Lois Kingscott Sat, 24th Dec 2016 at 08:00

A sweet, rum-based cocktail made with rum, cream of coconut and pineapple juice, the Piña Colada’s origin is contested by three Puerto Rican bartenders. Ramón ‘Monchito’ Marrero Pérez claims to have first made...A sweet, rum-based cocktail made with rum, cream of coconut and pineapple juice, the Piña Colada’s origin is contested by three Puerto Rican bartenders. Ramón ‘Monchito’ Marrero Pérez claims to have first made...A sweet, rum-based cocktail made with rum, cream of coconut and pineapple juice, the Piña Colada’s origin is contested by three Puerto Rican bartenders. Ramón ‘Monchito’ Marrero Pérez claims to have first made...

Wild Food Foraging: “Can I eat that?”

Steven Hawley Thu, 24th Nov 2016 at 08:00

“You forage your own food?” A new acquaintance once asked. “On occasion,” I responded. “That’s interesting,” she glanced around the pub garden, “Can I eat that?” She asked and pointed to a... “You forage your own food?” A new acquaintance once asked. “On occasion,” I responded. “That’s interesting,” she glanced around the pub garden, “Can I eat that?” She asked and pointed to a... “You forage your own food?” A new acquaintance once asked. “On occasion,” I responded. “That’s interesting,” she glanced around the pub garden, “Can I eat that?” She asked and pointed to a...

Leaflets Distributed with TLA

Delicious Dish: Turkey with bacon, peas and cream

Helen Kingscott Thu, 24th Nov 2016 at 08:00

An ideal recipe to use up all the leftover turkey, bacon and that extra pot of cream you bought for the mountain of Christmas desserts! Serves 2-3 Ingredients: 3 thick rashers of streaky bacon or pancetta, diced small Oil for frying 1 medium...An ideal recipe to use up all the leftover turkey, bacon and that extra pot of cream you bought for the mountain of Christmas desserts! Serves 2-3 Ingredients: 3 thick rashers of streaky bacon or pancetta, diced small Oil for frying 1 medium...An ideal recipe to use up all the leftover turkey, bacon and that extra pot of cream you bought for the mountain of Christmas desserts! Serves 2-3 Ingredients: 3 thick rashers of streaky bacon or pancetta, diced small Oil for frying 1 medium...

Cocktail Time: Sangria

Lois Kingscott Thu, 24th Nov 2016 at 08:00

Sangria is a typical beverage from Spain and Portugal, which usually consists of wine, chopped fruit, a sweetener, and a small amount of brandy. The fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and...Sangria is a typical beverage from Spain and Portugal, which usually consists of wine, chopped fruit, a sweetener, and a small amount of brandy. The fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and...Sangria is a typical beverage from Spain and Portugal, which usually consists of wine, chopped fruit, a sweetener, and a small amount of brandy. The fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and...

Wild Food Foraging: Elderberries

Steven Hawley Mon, 24th Oct 2016 at 08:00

It’s my job to make sure that anything I write in this article won’t end up getting someone killed. Since there is such a huge potential for accidental poisoning when foraging, and I have a finite amount of room to talk about such risks,...It’s my job to make sure that anything I write in this article won’t end up getting someone killed. Since there is such a huge potential for accidental poisoning when foraging, and I have a finite amount of room to talk about such risks,...It’s my job to make sure that anything I write in this article won’t end up getting someone killed. Since there is such a huge potential for accidental poisoning when foraging, and I have a finite amount of room to talk about such risks,...

Delicious Dish: Apricot sponge puddings with caramel sauce

Helen Kingscott Mon, 24th Oct 2016 at 08:00

A tasty treat to indulge in at the weekend, or serve to friends and family at a dinner party. Ingredients: For the pudding: 200g dried apricots, chopped 1½ tsp bicarbonate of soda 100g unsalted butter, softened 225g unrefined caster...A tasty treat to indulge in at the weekend, or serve to friends and family at a dinner party. Ingredients: For the pudding: 200g dried apricots, chopped 1½ tsp bicarbonate of soda 100g unsalted butter, softened 225g unrefined caster...A tasty treat to indulge in at the weekend, or serve to friends and family at a dinner party. Ingredients: For the pudding: 200g dried apricots, chopped 1½ tsp bicarbonate of soda 100g unsalted butter, softened 225g unrefined caster...

Cocktail Time: Dark ‘n’ Stormy

Lois Kingscott Mon, 24th Oct 2016 at 08:00

This classic drink is a highball cocktail made with black rum and ginger beer, served over ice and garnished with a slice of lime. Classic, easy to make and tasty, the Dark ‘n’ Stormy is the national drink of Bermuda. Many people...This classic drink is a highball cocktail made with black rum and ginger beer, served over ice and garnished with a slice of lime. Classic, easy to make and tasty, the Dark ‘n’ Stormy is the national drink of Bermuda. Many people...This classic drink is a highball cocktail made with black rum and ginger beer, served over ice and garnished with a slice of lime. Classic, easy to make and tasty, the Dark ‘n’ Stormy is the national drink of Bermuda. Many people...

Wild Food Foraging: Roadkill

Steven Hawley Sat, 24th Sep 2016 at 08:00

Quite often I'm alerted to the presence of something edible (or a close approximation) when Renée, my endearingly dopey dog, starts to look a little less befuddled by her surroundings and takes an unusual interest in something by the edge of...Quite often I'm alerted to the presence of something edible (or a close approximation) when Renée, my endearingly dopey dog, starts to look a little less befuddled by her surroundings and takes an unusual interest in something by the edge of...Quite often I'm alerted to the presence of something edible (or a close approximation) when Renée, my endearingly dopey dog, starts to look a little less befuddled by her surroundings and takes an unusual interest in something by the edge of...

Delicious Dish: Butternut squash and red lentil soup

Helen Kingscott Sat, 24th Sep 2016 at 08:00

We usually cook this soup with pumpkin, but as we make the recipes in advance, it was a little too early for pumpkin season. Butternut squash is a great alternative. If the kids want to make carvings this Halloween, why not use the leftover flesh to...We usually cook this soup with pumpkin, but as we make the recipes in advance, it was a little too early for pumpkin season. Butternut squash is a great alternative. If the kids want to make carvings this Halloween, why not use the leftover flesh to...We usually cook this soup with pumpkin, but as we make the recipes in advance, it was a little too early for pumpkin season. Butternut squash is a great alternative. If the kids want to make carvings this Halloween, why not use the leftover flesh to...

Cocktail Time: Singapore Sling

Lois Kingscott Sat, 24th Sep 2016 at 08:00

This iconic cocktail was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender, Mr Ngiam Tong Boon. In the Hotel’s museum, visitors are able to view the safe in which Mr Ngiam locked away his precious recipe...This iconic cocktail was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender, Mr Ngiam Tong Boon. In the Hotel’s museum, visitors are able to view the safe in which Mr Ngiam locked away his precious recipe...This iconic cocktail was created at Raffles Hotel at the turn-of-the-century by Hainanese-Chinese bartender, Mr Ngiam Tong Boon. In the Hotel’s museum, visitors are able to view the safe in which Mr Ngiam locked away his precious recipe...

Wild Food Foraging: Hazelnuts

Steven Hawley Wed, 24th Aug 2016 at 08:00

Bertram the Badger is an annual visitor to my back garden, and for good reason. Reaching over my back fence are the branches of the Hazel tree and it’s about this time of year that it starts to shed its fruit. This makes spending autumn...Bertram the Badger is an annual visitor to my back garden, and for good reason. Reaching over my back fence are the branches of the Hazel tree and it’s about this time of year that it starts to shed its fruit. This makes spending autumn...Bertram the Badger is an annual visitor to my back garden, and for good reason. Reaching over my back fence are the branches of the Hazel tree and it’s about this time of year that it starts to shed its fruit. This makes spending autumn...

Delicious Dish: Blackberry Bonanza!

Helen Kingscott Wed, 24th Aug 2016 at 08:00

September is a great time to go blackberry picking with the family. Take advantage of and explore our wonderful countryside whilst collecting some fresh ingredients to make these delicious recipes! Blackberry Coulis Ingredients: 250g...September is a great time to go blackberry picking with the family. Take advantage of and explore our wonderful countryside whilst collecting some fresh ingredients to make these delicious recipes! Blackberry Coulis Ingredients: 250g...September is a great time to go blackberry picking with the family. Take advantage of and explore our wonderful countryside whilst collecting some fresh ingredients to make these delicious recipes! Blackberry Coulis Ingredients: 250g...

Cobalt Food & Drink

Fabulous Food in Gloucester

Leaflets Distributed with TLA

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