Arts:Food
It's another hot day - thank goodness for air conditioning in the FoodTalk studio! Sue Nelson and Paul Andrews are catching up and sharing curry facts in preparation for our first FoodTalk guest.
Famously not a fan of ready meals, Sue meetsLisa Sohanpal with her beautiful prepared global themed dinners both adultsand children. Nom Noms is not a stereotypical ready meal, and more like a traditionalfamily recipe created with help from a spice expert and presented in adecorative box, so we’re all hopeful that we’ll be able to change Sue’s mind.It even looks like we may have entirely rebranded ready meals by the end of theshow. Paul is known for loving a curry and is convinced that Nom Noms tastesexactly like home cooked food- quite an accolade for a ready meal, eh Sue? Thehosts even get a quick lesson on tiffin tins.
Next up we have Emily from Eating Kent witha no fuss, no bake, tasty fruit and nut slice. Suitable for breakfast, lunchboxes or dessert and can use up any dry fruit or nuts to make a tasty and crowdpleasing snack.
How do you make egg mayonnaise without eggsor mayonnaise? Sue and Paul are stumped, but are about to find out becauseBadger of Badger’s Dairy Free has created one- what witchcraft is this? It’snot just egg mayo either, he’s also got coleslaw and potato salad, but Sue isreally impressed with the eggless egg mayonnaise. Discussing the growingnumbers of vegans and the increasing demand for alternative options when eatingout, Sue questions whether food providers really are becoming more consciousabout what they’re serving?
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