George Foreman 10198 Baby George Green Grill

Amazon. co. uk Review
Already a phenomenal success in the US, where it has sold over 25 million units, the George Foreman Baby Grill is a healthy alternative to conventional grilling. Whatever you grill, be it meat, fish, vegetables, fruit, seafood or even sandwiches, any excess fat or liquid is channelled into a collection tray at the front of the unit. Because the machine sandwiches the food between two grills, cooking time is reduced and spitting is practically non-existent. Operation is simple: simply plug it in and switch it on at the plug socket. The heat indicator light will go out when it is ready to use. The Baby Grill has enough room to cook two medium fish steaks. The grill also features a rather handy bun warmer that is accessed by lifting up the clear plastic cover on the lid of the grill. The instruction manual lists the different cooking times for different foods. If you’re not too concerned about the amount of fat you eat in conventionally grilled foods, the ‘Baby’ will change this as the amount of fatty liquid collected in the drip tray from a quarter-pound burger with 92% meat content is unbelievable. Even though there is a large quantity of liquid in the tray, the burger itself remains very tasty and not at all dry. The grill comes with a grooved spatula that makes it easy to remove food from the grill as it fits perfectly between the grooves on the grill. Removable extension feet give the unit another half-inch clearance from the work surface, enabling foods such as tacos or pitta bread to be placed at the front for easy transfer of any grilled fillings. Cleaning the grill is a bit more time-consuming than cleaning a grill pan as you can’t simply drop it in a bowl of soapy water and attack it with a scouring pad. It is very easy to clean though, as it has a non-stick coating: simply wipe it down with a damp cloth or kitchen paper. The George Foreman Baby Grill is a must for anyone who uses a grill on a regular basis. It will reduce your fat intake while allowing you to continue eating your favourite grilled foods. The Baby Grill may be a bit on the small side for some people, but a larger Junior version is also available. It’s a knockout! –Ben Curtis

Product Description
GreenContact grill design cooks food evenly. Thermostat controlled ready light. Grills up to 2 burgers; 2 chicken breasts in minutes. Non-Stick coated cooking plate. Grill channels carry run-off grease/fat. Has a floating hinge for even cooking. Special cooking plate and latch design. Drip tray to catch run-off fat. Specially designed spatula which fits perfectly into the grooves of the grill plates. Translucent bun warmer.

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George Foreman 10199 ‘Baby’ Clear Lid Grill

Amazon. co. uk Review
Already a phenomenal success in the US, where it has sold over 25 million units, the George Foreman Baby Grill is a healthy alternative to conventional grilling. Whatever you grill, be it meat, fish, vegetables, fruit, seafood or even sandwiches, any excess fat or liquid is channelled into a collection tray at the front of the unit. Because the machine sandwiches the food between two grills, cooking time is reduced and spitting is practically non-existent. Operation is simple: simply plug it in and switch it on at the plug socket. The heat indicator light will go out when it is ready to use. The Baby Grill has enough room to cook two medium fish steaks. The grill also features a rather handy bun warmer that is accessed by lifting up the clear plastic cover on the lid of the grill. The instruction manual lists the different cooking times for different foods. If you’re not too concerned about the amount of fat you eat in conventionally grilled foods, this grill may change your mind–the amount of fatty liquid collected in the drip tray from a quarter-pound burger with 92% meat content is unbelievable. Even though there is a large quantity of liquid in the tray, the burger itself remains very tasty and not at all dry. The grill comes with a grooved spatula that makes it easy to remove food from the grill as it fits perfectly between the grooves on the grill. Removable extension feet give the unit another half-inch clearance from the work surface, enabling foods such as tacos or pitta bread to be placed at the front for easy transfer of any grilled fillings. Cleaning the grill is a bit more time-consuming than cleaning a grill pan as you can’t simply drop it in a bowl of soapy water and attack it with a scouring pad. It is very easy to clean though, as it has a non-stick coating: simply wipe it down with a damp cloth or kitchen paper. The George Foreman Baby Grill is a must for anyone who uses a grill on a regular basis. It will reduce your fat intake while allowing you to continue eating your favourite grilled foods. The Baby Grill may be a bit on the small side for some people, but a larger Junior version is also available. It’s a knockout. –Ben Curtis

Product Description
ClearContact grill design cooks food evenly. Thermostat controlled ready light. Grills up to 2 burgers; 2 chicken breasts in minutes. Non-Stick coated cooking plate. Grill channels carry run-off grease/fat. Has a floating hinge for even cooking. Special cooking plate and latch design. Drip tray to catch run-off fat. Specially designed spatula which fits perfectly into the grooves of the grill plates. Translucent bun warmer.

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The Story of Robin Hood

Amazon. co. uk Review
A minor classic from Disney, this 1973 all-animal, all-animated musical version of the familiar story of Robin Hood is more charming than one might expect. Perhaps it’s the warm, chummy take on key relationships within the legend–the way Robin Hood (Brian Bedford) gets twitterpated whenever the subject of Maid Marian (Monica Evans) comes up or the way best pal Little John (Phil Harris voicing a variation on his own Baloo from The Jungle Book) admonishes the Sherwood Forest hero, “Aw, Rob, why dontcha just marry the girl?” (Then, of course, there’s the canny “casting” of the romantic leads as foxes: Robin the sly one and Marian the, well, foxy one. ) The rest of the vocal cast is lively and eclectic: Peter Ustinov, Andy Devine, Terry Thomas, George Lindsey. Roger Miller provides the songs and voice for the minstrel character Allan-A-Dale. The film is ably directed by Wolfgang Reitherman, whose decades of work in Disney’s animation division helped create the studio’s rich legacy. –Tom Keogh, Amazon. com

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Marguerite Patten’s Century of British Cooking

Amazon. co. uk Review
Marguerite Patten is eminently qualified to write about the last Century of British Cooking. Now in her 80s she has experienced first hand the trends and changes of British cooking and eating habits since the 1920s, while by proxy through her mother’s generation she is au fait with the Edwardian era. She says in the introduction that she decided if each recipe warranted being included if it had “hit the culinary headlines” or was “outstandingly good”. This means that each of the 20-odd recipes for each decade is likely to be familiar, whether the potential cook or food historian reading this volume is 20 or 80. So, the old favourites of Prawn Cocktail, Coq au Vin and Cheese Fondue are included for the 1960s, while dishes seen nowadays as typical British fare make their entrance in the first decade, such as Devilled Kidneys and Victoria Sandwich. However, Patten makes clear that the growth in different foods available, and the British public’s willingness to experiment, whether from the effects of hardship in the world wars or from the influences of foreign travel and immigrant populations, results in no one food being resoundingly representative of British tastes. For modern cooks today a large proportion of the recipes in the first half of the book may seem more an exercise in nostalgia than a useful and inspiring collection of dishes to cook for their friends or family. Some of them would be quite fun if you’re hosting a decade-themed party or dinner party–perhaps serve a three-course meal of a light soup, Quail Pudding and Steamed Lemon Pudding if you want to re-live the 1920s. Or maybe remind children of how thankful they should be for the variety of “world” foods available today by giving them the inventive dishes of 1940s and 1950s rationing. Marguerite Patten’s personal anecdotes, about working for the Ministry of Food in the war, and then demonstrating new kitchen devices and recipes for TV and radio from the mid-1940s onwards, make great reading for those with little sense of how quickly (or slowly) such appliances as fridges, electric ovens or ice-cream makers were adopted in the typical home. Her record also serves well as a reminder of how money has always affected how people eat; though she can remove the division in eating habits between those “with money” and the “poor” after the 1930s and 1940s, she still alludes to the industrial upheavals and unemployment that still affects us (and therefore our nutrition) nowadays. Marguerite Patten’s Century of British Cooking is not the most inspiring collection of recipes, but is wonderful as a historical culinary record. Her style is at times abrupt, so that random food and non-food facts are thrown together, giving odd overviews of each decade, but the recipes themselves are well laid out and easily executed. Probably the best way to enjoy these recipes is to remove them from their historical context and use the book as a cookery encyclopedia; few recipe books stretch from Thick Windsor Soup to Thai Green Curry. –Olivia Dickinson
–This text refers to the

Paperback
edition.
Amazon. co. uk Review
Who, in 1899, could have predicted Gary Rhodes or the Two Fat Ladies? As the century draws to a close, the doyenne of British cookery writing returns with a fascinating survey of the enormous changes that have taken place in British cooking and eating habits during its course. Marguerite Patten has spent more than 50 years observing the British at table and teaching us how to cook. Starting with the conservative (and on occasion frankly dispiriting) cuisine of the turn of the century, Marguerite Patten’s Century of British Cooking charts, decade by decade, the wholly unpredictable course subsequently taken by the national tastebuds. The late Victorian and Edwardian eras are conjured up with dishes such as “Devilled Kidneys”, “Stuffed Shoulder of Mutton” and “Pulled Rabbit”. Marguerite Patten even manages to make a good case for the dreaded “Brown Windsor Soup”, which, it appears, came in thick and clear versions. The twenties prove to have been less exciting, foodwise, than one might have imagined; while a strenuous plainness characterises the food of the thirties and paves the way for wartime austerity. Recognisably modern tastes in food arrive in the sixties, in recipes such as the totemic “Prawn Cocktail”, “Sole Veronique”, “Pavlova” and “Black Forest Gateau”. From then on, things grow more familiar, until the century ends with “Thai Green Curry”, “Polenta au Gratin” and “Sticky Toffee Pudding”. A brisk historical introduction to each chapter puts the recipes into context (the seventies: “Bananas more and more popular”). –Robin Davidson

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Kenwood JE550 Electronic Juicer

Amazon. co. uk Review
The Kenwood JE550 Centrifugal Juicer is an inexpensive way to get fresh fruit and vegetable juice in just a few seconds. Its compact size means it’ll stand unobtrusively on the kitchen worktop and save valuable space when not in use. Operation is simple–cut your fruit or vegetables small enough to fit in the hopper on top and select slow speed (for soft food) or fast speed (for hard food). Use quality produce and in a minute or so, three oranges and two grapefruit will fill the half litre juice jug with delicious juice that’s far superior to the long life or even bottled fresh variety. A specially designed lid keeps the juice foam from tipping into your glass but if you’re partial to it, simply remove the lid. Cleaning takes a while, but the juice makes it worth the effort. A citrus press such as the Russell Hobbs Citrus Press is a more efficient way to process oranges and grapefruit, needing no fruit peeling, producing more juice, and requiring less cleaning. However, for those with a taste for vegetable juices as well as the sweet tang of citrus, the JE550 would be the perfect compromise. Just don’t mix them together–Kenwood’s manual warns about the explosive digestive effect of fruit and vegetable cocktails. –Mark Gilbert

Product Description
JUICER

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