3 of my favourite hobbies are running buying shoes and eating cakes.Come the new year one of these will have to go.Reluctantly its going to have to be cake, which will hopefully make way for my new fitness regime.
Having just completed a 10km run, in 53 minutes I am on a mission to get super fit next year.I have already planned which gym I'm joining and I will get that sub 50 minutes 10km.
The new Ban-tastic Bananas from Good Natured are grown using only natural predators (good bugs) to control pests (bad bugs) and disease, so you can be sure that the range is grown in harmony with Mother Nature and free from pesticide residue.
Created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay, Cornwall.....
With the clementine season now is full swing, why not put a little zing in your traditional cranberry sauce this Christmas by adding a touch of freshly squeezed Clementine juice.
This alternative to traditional cranberry sauce is an excellent partner to roast turkey, pheasant, duck or venison.
And don’t forget to make enough sauce to see you through to Boxing Day. The rich, fruity flavours of the Cranberry and Clementine sauce add a special touch to cold cuts of ham, gammon and turkey. Ingredients:
500g fresh or frozen cranberries
150g castor sugar
200ml white wine vinegar
3 juicy Clementines
Place the vinegar and castor sugar into a saucepan and bring to a simmer.
Add the cranberries and stir gently until the cranberries start to soften.
Zest one Clementine into the sauce.
Juice the 3 clementines and add to the sauce.
Bring back to a simmer and cook for a couple of minutes before removing and allowing to cool.
Recipe and photo credit by- Christmas Cranberry and Clementine sauce created by Neil Haydock, Executive Chef at The Hotel and Extreme Academy, Watergate Bay Watergate Bay