Your cheese wants Nairns. And so should you.

Your cheese wants Nairns Oatcakes and so should you!

You cheese (Stilton, blue or white, Cheddar, Gorgonzola, cream cheese, cottage cheese or a nice bit of Danish Blue) is just crying out for Nairns Oatcakes.

Why would this be the case? Because Nairns know oatcakes.

Nairns know that the oats that they use must be fine milled, that they must only use genuine wholegrain oats and not add other ingredients such as wheat flour in the recipe.

Nairns are now well into their second century of baking finely crafted oatcakes, having started in business way way in 1896.

They carefully select the oats that they will use, selecting them only from oat farmers within the Scottish Borders region.

Why? Because nearly 120 years of baking experience tells them that the region's climates helps to produce the best oats for baking into oatcakes.

And the word of how good they are is spreading. Cooked meats are already adding their voices to the clamour!

So to find out why your cheese and cooked  meats are so keen on Nairns Oatcakes, put them on your Christmas Party shopping list.

And check out the rest of their range at http://www.nairns-oatcakes.com.

Learn how to breed dragons this Christmas

Aqua Dragons became a firm hit in the UK over last Christmas.

And this Christmas sees the launch of some spectacular and brand new Aqua Dragons products to make your children’s Christmas even more fun.

The new Aqua Dragons Jurassic Time Travel set will prove itself to be a great gift for children who like learning about the world around them.

Aqua Dragons are prehistoric creatures who have been on Earth for millions of years and were even around at the same time as the dinosaurs! So what better place to grow them than in their very own Jurassic themed habitat?

Each kit contains eggs that will hatch out into real live aquatic creatures.Just add water and wait for tow to three days and they'll hatch out and grow to up to 2cm long.

The Jurassic themed habitat will take pride of place in your child’s bedroom (or even the living room?) and includes a cracked-egg tank with a cute baby dinosaur sleeping in the base.

 Push the button on the base and watch the dinosaur blow air through the tank via a bubble pump. The set also features LED lighting which illuminates the tank at night. Also includes cool Aqua Dragon stickers, a colour poster, ownership certificate and instruction booklet. Batteries included. RRP £24.99.

The innovative Aqua Dragons Jurassic Time Travel EGGspress Set makes a unique stocking filler (RRP £9.99). The cool egg-shaped tank is home to your child’s very first Aqua Dragons. The smaller set is a great starter kit and includes a cracked-egg tank, eggs to hatch your dragons, food, feeding spoon and instructions. Kids will love watching the Aqua Dragons come to life and it’s a great way to introduce children to looking after their first pet.

So for a gift that keeps on giving this Christmas, treat kids to items from Brainstorm’s Aqua Dragons range. To see the full range visit Amazon. Selected lines from the Aqua Dragons range are also available at Smyths, Toys R Us, Argos, Toymaster stores and all good toy retailers.

Have yourself a yummy little Christmas

2014 has most definitely been about crafting and Maps Toys are really getting into it with their wonderful Yummy Dough.

You and your children can really get into the festive spirit like never before by starting to crafty things that you can eat!

The mouldable edible dough (the only one in the world) lets young children (and their parents!) get creative for Christmas.

They can get making festive shapes or whatever their imagination encourages them to produce.

It's simple. You just add water to the powder mix and you'll get a pliable Yummy Dough mix in a range of striking primary colours.

Then you just manipulate the work the dough into whatever different shapes that you want to.

Then comes the really brilliant part, you bake your creations then eat them! Obviously this part will be done under adult supervision or assistance.

You and your children will love seeing their handiwork made into edible creations they can share or even give out as presents?

Not only is Yummy Dough innovative, it's also perfectly safe, too and only costs around 7.99.

It is available from Amazon, Prezzybox and selected toy retailers throughout the country.

Harveys Bristol Cream sherry is a part of Christmas

Yes, Harveys Bristol Cream sherry is a part of Christmas.

Mince pies and a glass of Harveys Bristol Cream sherry.

A glass of something to warm the cockles of your heart after you come back from walking the dogs? A glass of Harveys Bristol Cream sherry!

Unexpected but well-loved visitors? Get out the Harveys Bristol Cream sherry!

Had a hard day Christmassing? Well, settle down with some mince pies and some Harveys Bristol Cream sherry!

A Christmas party or an informal gathering at Christmas? Then you really do need to break out the Harveys Bristol Cream sherry.

In fact, there's an argument that Harvey's Bristol Cream sherry is the fuel that helps keep Christmas running so smoothly.

As for my wife and I? Harveys Bristol Cream sherry and watching the 1951 version of a Christmas Carol.

We think you should Buy a bottle. Hang on! Better make that a case! Check with you nearest wine merchant for details or put a few bottles in the trolley next time you visit your supermarket. And if your supermarket doesn't stock it, then may we suggest that it's time you change your supermarket? Just a thought...

Some Seasonal Specials from Kettle Chips

Fans of proper crisps, in particular aficionados of the Kettle Chips range will be pleased to know that the clever folks at Kettle Chips have taken the very wise decision to introduce some corkingly  good special limited edition seasonal varieties for this Christmas and New Year.

Yes, 'tis the season to be merry and there are three new very good reasons to be even more merry this Christmas, with these three Winter warmers from Kettle Chips.

There's Cheshire Cheese  with Red Wine and Cranberry, Salsa and Mesquite flavour (re-introduced as a result of popular demand) and my own person favourite, Stilton and Port flavoured Kettle Chips.

But as one would expect with the fine folks at Kettle, there's none of that "nature identical" nonsense you get with some people!

When Kettle do something, they do it right. They use real Stilton produced by one of only five dairies in England legally allowed to make and sell real English Stilton blue veined cheese and real port careful chosen from wineries deep within the Douro Valley of Portugal. 

They say they chose a rich ruby port, and this they certainly did! 

Apparently these crisps are all designed for sharing at Christmas or New Year's Eve parties with friends and family members during a cosy night in.

Why not try the Stilton and port with some real Stilton and port?  

The crisps made for a real treat whilst my wife and I were watching the 1951 version of A Christmas Carol and that's a tradition of ours dating back 20 years. Along with some Harvey's Bristol Cream, too!

Happy Christmas, everyone!

That's Food and Drink: English Quince Preserve

That's Food and Drink: English Quince Preserve: Several years ago and elderly lady was bemoaning the sad fact that Quince jams were no longer available. It transpires that he melanchol...

Try some Wasabi this Christmas

Even if you think you have tried Wasabi, it is likely that you might not have done. Because a good deal of what is passed off as Wasabi in the UK is either largely or entirely Horseradish.

And whilst there is nothing wrong with a good Horseradish, it is still not Wasabi.

However, if you source your Wasabi through the Wasabi Company, England, then you can be fully satisfied that it really is guaranteed 100% Wasbi.

first of all, they supply the Wasabi as a whole rhizome so you have the full pleasure of creating your own Wasabi paste from scratch.

You have to be properly equipped.  But do not concern yourself, as the Wasabi Compy of England supply you with every tool that you will need.

Using a sharp knife you slice the Wasabi rhizome.

You will then employ a very special Wasabi grater (in a circular motion) to grate the Wasabi, and then use a special bamboo brush to remove the grated Wasabi from the grater. This must be done quickly or the steel of the grater could help increase the oxidation of the Wasabi.

We do not propose to go through the full procedures for preparing the Wasabi, you can find those rather exacting instructions at their website http://www.thewasabicompany.co.uk/wasabi-preparation.

But once you have prepared the Wasabi paste, what can you use it for?

You can add it to mashed potatoes, use it in a salad dressing, with fresh meat like steak or sliced roast beef, in just about any way you care to think of, really, it does depend upon you.

What does Wasabi taste like?

We had it with some beef and although some people claim that Wasabi tastes "just like Horseradish" that's actually a slightly misleading description.

Whilst it is true that it tastes somewhat like Horseradish, the truth is that it tastes like Horseradish but with wings.

It has a cleaner, 'crisper' taste than Horseradish and is much, much hotter than horseradish and has a taste kick that makes you go "Whoa!"

It tastes far better than other Wasabi products that we have tried, but this might in part be due to the fact that it was freshly grown in the UK.

For a range of delicious, inventive recipes please visit http://www.thewasabicompany.co.uk/recipes.

Every cocktail mixer reaches for the Opies at Christmas

It's a tradition. Everyone wants some special drinks at Christmas, some lovely, festive cocktails. Even

real ale drinkers like their special Christmas beers!

But every barkeeper and restaurateur will tell you that the best way to keep your guests at home or your customers in your hotel, your pub, your restaurant, your bar or cocktail lounge happy is to use Opies.

Because this is it! This is the most wonderful and magical time of the year.

The fires are roaring, the Christmas lights are twinkling and you can sit back and enjoy a tipple or two.

Entertaining this year? Or just wanting to enjoy a Christmas drink once the kids are in bed? Then you should look no further as we have a selection of fabulous Christmas cocktails all made with the even more fabulous classic cocktail essentials brand Opies.

Most of us know how to put together a classic snowball or how to make a martini, but to get into the real festive spirit; Opies have created a range of truly Christmassy cocktails, so even if outside it’s raining and not looking like Christmas, inside it will scream of merriment.

Along with expert barman James Coston, who is well known for creating bespoke cocktails, Opies have taken the classics to give them a wonderful festive cheer. From a Mistletoe Kiss, to the Red Nose Rudolph, there is something for everyone enjoy.

Snowbomb
Ingredients:
Brandy
Advocaat

Method:
Like a jager bomb but fill half a shot glass with Advocaat half with Brandy. Place the shot glass in a rock's glass full of lemonade. Add an Opie's cherry to the shot glass and drink it like you would a jager bomb.

Mistletoe Kiss
Ingredients:
60ml Honey Vodka,
40ml Pineapple Juice
30ml Coco Lopez
20ml Maraschino Cherry Liquor from a jar of Opies cocktail cherries

Method:
Shake and serve straight up, garnish with Opies cocktail cherries and Opies cocktail gherkins on a cocktail stick.


Gingerman
Ingredients:
Muddle 3 cubes of Opies Stem Ginger
40ml Golden Rum
20ml Red Wine
40ml Cranberry Juice

Method:
Shake and serve over ice in a rock's glass with a Opies Stem  Ginger and cocktail cherry garnish. Add a Gingerbread man on the side.


Red Nose Rudolph
Ingredients:
Muddle 4 Opies Cocktail Cherries
50ml White Rum
20ml Lemon Juice
15ml Grenadine
40ml Cranberry Juice
20ml Soda

Method:
Shake and serve in a sling glass. Top with a little soda & an Opies lemon slice and Opies cocktail cherries.


Mexican Christmas
Ingredients:
Muddle two cubes of Opies Stem Ginger
20ml Grenadine Syrup
50ml Tequila
10ml Red Wine
25ml Lime Juice

Method:
Shake all ingredients and serve straight up in a wine goblet with Opies Stem Ginger and sunken Pomegranate.


Knock Knock Egg Nog
Ingredients:
240ml Brandy
2 pints of whole milk
30ml Double Cream
100ml Vanilla Syrup
15 Opies Cherries

Method:
Add all ingredient's to a pan, heat without boiling until slightly thick. Leave to sit for 20 minutes at room temperature then serve into small glass's. Dust with cinnamon or coco powder.

And remember, Opies has been a family-run business since 1880, so they know more than a thing or two about cocktails!

KON-TIKI | Official UK Trailer - in cinemas 19th December

Treat your guests to a Denhay gourmet gammon this Christmas!

There is one thing my wife always insists on every Christmas and New year, a nice gammon joint.

It's been a tradition in her family down through the generations and probably dates back to the time when her family were made up of two distinct threads, the farmers who bred the pork and a locally very famous and highly regarded chain of pork butchers who sold it.

This year lovers of gammon such as my wife (and me, I have brought into this tradition with gusto!) will be able to give their guests around the Christmas table a real treat when they will be able to serve them with a Denhay’s dry cured gammon joint.

Perfect as the centre piece of a Boxing Day buffet, late night snacks or even as a rather glamorous alternative to the ubiquitous turkey on Christmas Day, Denhay’s dry cured gammon is a deliciously versatile meat, equally at home as cold cuts with some organic pickles, or served with roasters, veg and homemade gravy. And there's also sandwiches the next day, should the guests have left any, that is!

It's the latest addition to Denhay’s range of high quality, British cured pork produce.

The gammon is specifically prepared for roasting and you do not have to bother with the messy, somewhat irksome process  of pre-boiling like most joints available in the supermarkets.

How so? Apparently this is all down to the  unique Denhay recipe, plus their intelligent use of tradtional preparation and smoking techniques.

So the end result is that the Denhay gammon offers an intense flavour with a succulent tenderness that you'd be hard pressed to beat!

I am certain that my wife's late Great Uncle would have been happy to have produced such a wondrous gammon joint!

Denhay’s 1.25kg gammon joints are available as smoked or unsmoked and are available in selected Waitrose stores priced at £11.50/kg.

If you are looking for inspiration when it comes to cooking your Denhay gammon joint, why not try their Marmalade and Ginger Glaze recipe or their Potted Ham recipe, perfect for leftovers? The details are below.

Gammon Glazed in Marmalade and Shredded Stem Ginger

The kick of ginger cut through the sticky sweet glaze on the gammon.  Delicious served warm with a fluffy jacket potatoes, or cold with crusty bread and chutneys.

Preparation Time:  20 minutes
Cooking Time: 2 hours
Serves: 4 - 6

1.25kg Denhay Unsmoked gammon Joint
For the glaze
4 tbsp orange marmalade
1 stem ginger, drained and finely chopped
1 tbsp brown sugar

Line a roasting tin with a double sheet of foil.  Place the gammon in a roasting tin, cover loosely with foil and cook at 180oC for 35mins per 500g.

Once cooked for the appropriate amount of time.  Remove the skin from the gammon, leaving behind a thin layer of fat. Score the fat with the tip of a sharp knife.

Mix together the marmalade, stem ginger and brown sugar and spread evenly over the fat.  Bake in the oven for 30 minutes until the glaze is sticky and golden. Leave to rest before carving.

Potted Ham

This is the perfect dish to use those festive left over gammon.  Serve as a starter or as part of a buffet or just with toast in front of the fire.

Preparation Time: 20 minutes
Chilling Time: 30 minutes
Serves: 8

250g pack unsalted butter
500g cooked leftover smoked gammon
4 tbsp flat leaf parsley
1 tbsp fresh thyme leaves plus a few sprigs to garnish
small pinch ground cloves
small pinch of cayenne pepper
1 tsp wholegrain mustard
1 tbsp cider vinegar
black pepper

Melt the butter gently in a small pan, once melted leave to settle. Skin off all the froth from the surface. Slowly pour the clear yellow fat from the melted butter into a small bowl or jug, leaving the milky liquid in the pan. Discard the milky liquid.

Shred the gammon, some finely and some in bigger chunks so your finished dish has texture.  Mix the gammon with the parsley, thyme, spices, mustard and vinegar, two-thirds of the butter and a pinch of black pepper. Divide between 8 small ramekins or one large pot.  Press down and flatten the surface with your fingers or a small teaspoon, and top with a sprig of thyme then spoon over the remaining butter, Chill until butter is solid.  Either serve with warm crusty bread or if keeping for later wrap in cling film and refrigerate.