Our first radio interview

Sorry for the delay in posting this blog but we have been mind-whirlingly busy this week. Not only have we been firming up our sping recipes, but we've had a little brush with our local radio station! Annette and I battled the traffic into Cambridge and had a very nice chat with Jeremy Sallis. He made us feel at our ease and asked us all the right questions. It's great when things go to plan ( well kind of to plan). It was nice to be able to talk to him all about wots4supper and tell him what we're up to. Annette, I have to say, is a born saleswomen, and got all the right bits in at all the right times.

We managed to fit in a latte before the interview, in a very nice French cafe across the road from the studios (yep - it wasn't just a phone interview, we were actually there, in person). It felt kind of strange to be sitting in a French cafe having a latte in a quintessentially British town - the world is a very small place. I suppose that's why we have so many different influences on our food these days, and how cooking and recipes have changed from when we were younger. I don't think I'd even seen a fresh lime until one appeared in the top of my bottle of lager (more years ago than I care to mention), and now I wouldn't dream of being without one in my veggie drawer.

We like the idea that the tide is turning back to British food and recipes, and how important it's becoming to know where our food comes from and how it's produced. It goes without saying that food that is fresh and in season tastes better than food that's flown thousands of miles (can I make an exception for my limes, which I can't live without, oh and fresh ginger).

We were discussing some of our recipes recently and liver and bacon popped in to the conversation, which I distinctly remember eating as a child and I have to say quite liking (I'm not just saying that because my mum might read this). We wondered if people do still eat liver and bacon? I'm pretty sure that's one thing I couldn't get past my lot, although when it's cooked well it's lovely (honest Mum).

Company Outings!

In the interests of market research we had a bit of light relief half way through the week, and went on our first company outing.....to the movies! We saw 'Julie and Julia', which is very relevant in so many ways! Firstly, it was about Julia Childs - a very famous US chef/cook, who spent some time in Paris with her diplomat husband, and secondly about Julia Powell, a writer and blogger who set herself a task to cook all of the recipes in Julia Childs' definitive French Cookery book, in the space of a year. Now, I don't think we'd say it would necessarily be of interest of those of you who don't like rom-coms, but it did have some glorious food sequences and some enlightening tips on Cordon Bleu cookery. I was inspired to cook enough to cook Coq au Vin, watch out for it on our menus.

Of course an important aspect of cookery is the equipment, and in particular pans! We use Gastrolux pans, they really are fantastic - you barely need any oil or fat , and when you've finished they wash up easily and come up like new. It's quite a heavy pan, so very good for toning those muscles, you won't see any bingo wings on us!!As with most things that are brilliant, they are a bit of an investment - but will last for along time. We got our first one from a very nice man called Dan, who had a stall at The Good Food Show (another company outing), he runs a business called www.kitchenfanatics.co.uk - a great web-site with lots of cool kitchen gadgets and equipment.

Pumpkins and squashes seem to be everywhere at the moment, and although they make excellent lanterns, they also make delicious soup and other dishes too. Roasted with other Autumn veg or used in a risotto - watch out for them in your w4s recipes coming up, they're always delicious.