Blood Oranges, Avocados & Stockholm's Food Scene
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Fed up of stodgy comfort food but not quite ready for spring salads? Step forward the blood orange \\u2013 bang in season and sure to put a zing into your cooking! Chef Neil Forbes shows Jenny MacPherson how to make a warm pigeon breast and blood orange salad \\u2013 just 20 minutes from start to finish!
Avacados - love \\u2018em or loathe \\u2018em? They\\u2019re a bit of a "marmite" food so how does Dave Griffiths manage to devote an entire caf\\xe9 to those squidgy green beauties? Emma Gryczka meets him to find out more while food writer Claire Jessiman offers ideas on what else we can do with them beyond avo on toast. Neil and Claire share their thoughts on the sustainability issues surrounding avocados and how they offset the food miles that produce like that bring with it\\u2026
Continuing our occasional series on how to make the most of your food on a city break, ex-pat Jenny Soep shares her foodie favourites in Stockholm.
And in this week\\u2019s \\u201cgreen hack\\u201d Kilted Chef Craig Wilson offers a handy tip for what we can do with leftover yoghurt.
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