Yes, there really is a Goose Fat Information Service and I know we all have to be careful of the amount of fat we eat but just every now again it’s ok to indulge isn’t it? Every thing in moderation.

Including an animal’s blood in a recipe is not everyone’s cup of tea. But when you consider black pudding, squid ink pasta or Arroz de Cabidela (Cabidela rice), you can see what amazing flavour the blood can add to the dish. I tried a very traditionally British dish, Jugged Hare, …

I am getting so confused with the weather. At the weekend we had the kind of weather I’ve been dying for all Summer, deliciously hot with the bluest of skies and now, not even three days have passed and I had to put the heating on this afternoon, it was …

British Food Fortnight is underway, and that means it’s time to celebrate Welsh Food Fortnight too! In this video, Michelin star winning chef Stephen Terry (who has worked under top chefs Marco Pierre White and Michel Roux) shows you how to make bread-crumbed pork belly with black pudding.

An old favourite of ours but this time I used some exciting ingredients from Chillipepper Pete’s and I swear it’s the best chilli con carne I’ve ever made.

Eating Britain author and forum member, Violets tells us all about a favourite local farm, their struggle to survive the BSE crisis and how they ended up running their own shop specialising in mutton.

Hunting is a controversial subject at the best of times and as we now enter the main game shooting season, there are more troubles afoot.

I really enjoy cooking from scratch, but when you’re rushing all the time, it can be impossible! Here’s a quick easy Thai curry using a new sauce form Loyd Grossman.

Struggling poultry producer Bernard Matthews due to relaunch its brand in an attempt to reposition the company and revitalise flagging sales.

August 2nd is expected to be the most popular day for BBQs in the UK… But will it be a washout?

Here’s the second in our Love Your Gut recipe selection from Anthony-Worrall Thompson, one of the campaign ambassadors.